Restaurant & Café Magazine // May 2014 by Review Publishing Ltd

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May 2014 Vol 7 Issue 5

“ June’s Fine Food should outstrip the success of its predecessors with its latest and innovative products. . .” Dona White of North Port Events (see page 17).

CULINARY TEAM DISAPPOINTED WITH SINGAPORE RESULTS

KIWI BARISTA NOW BEST IN ASIA PACIFIC

NEW ZEALAND’s top barista Hiroko Teramoto from Parnell’s Espresso Workshop cleaned up the competition in Singapore last month in the Asia Pacific barista challenge. Staged during Food & Hotel Asia’ biennial expo, the challenge was hosted by the Specialty Coffee Association of Europe’s Singapore chapter. The group said the rising demand for gourmet quality coffees has led to the popularity of barista skills training.

HIROKO TERAMOTO

GILMOURS 90th B’DAY THE New Zealand culinary team missed out on gold medals in the Asia-Pacific national team challenge held in Singapore last month, despite producing meals for the international judging panel. The major Food & Hotel Asia expo had more than 700 chefs from 19 countries taking part in the 14 competitions but New Zealand’s team was solely focused on the Battle for the Lion held every four years. This year, nine teams from Australia, New Zealand, Hong Kong, Japan, Malaysia, Singapore, Switzerland, Thailand and the UAE took part in the culinary team challenge with the only golds being won by Hong Kong, Singapore, Thailand and Switzerland. Overall, it was Hong Kong who came out on top in the Battle for the Lion. New Zealand led by Stephen LeCorre with team members Darren

Wright, Mark Sycamore, Claire D’Ath, Francky Godinho and Richard Hingston, took a silver in Culinary Art, a bronze in Pastry Art and a silver in Hot Kitchen but no golds were given out in Culinary Art.

LEWISHAM FINALISTS

NOMINEES were announced late last month for the Lewisham awards in Auckland. The launch was held in the VIP room at the Cloud, with master of ceremonies Chris Upton announcing the finalists. Up for best chef are Kate Faye, Ben Bayly, Che Barrington and CHRIS UPTON Sid Sahrawat.

IT’S been 90 years this month since James Gilmour set up shop, little knowing his grocery would grow to become a leading supplier to the Upper North Island foodservice trade. “We’re proud to have reached this significant milestone and continue to be committed to serve the NZ hospitality & food

service industry for many years to come” says Gilmours Group Manager James Cunnold. To celebrate, from 12-25th May the wholesaler is offering 90 super deals in-store and online, including 20kg of Jumbo Brown Onions for $14.99 or Frozen NZ Lamb Rack (2 Vac Pack) for $17.99kg.

contents

09 Make More Profit 11 Venison News 14 Catering 16 Fine Food New Zealand 26 Liquor 29 Behind The Business 30 New Products 36 Product Watch

4 13 24 29

FINE FOOD VISITOR GUIDE

EDITORIALcomment FOOD ACTIVISM AWARENESS

THERE’S an increasing array of food activists who are working to transform the relationship consumers have with their food, especially in the processed food sector but it doesn’t stop there. Still there are many food operators at both manufacturing and foodservice levels that don’t give these people the time of day and rebut many of those who questions their operations. What many of those in our industry fail to grasp is handling consumer challenges with smugness or indignation gets us nowhere – and of course there can be huge opportunities if the challenges are embraced correctly. It may well be that we treat much of the opposition to our traditional ways as a bunch of nut cases, there

does tend to be a groundswell of opinion if the activists push long and hard enough. Kraft was one in the States that ignored opposition to food dyes and paid the price yet Starbucks on the other hand took only a few weeks to quietly change its red food colouring and never thought of fighting back. So if the activists come your way, and they will more persistently in the future, quietly listen and look at your ingredients – and stay in business against the rising tide of consumerism. Peter Mitchell, peter@reviewmags.com

BEST OF THE BAY FINALISTS have been announced for the Hawke’s Bay Hospitality Awards, being held 19 May at Napier’s MTG Century Theatre. There are four nominees for each of the 16 categories. Napier restaurant Mister D is nominated in seven categories, while Hastings bar the Common Room is popular among tipplers. Of course, a big focus is on the grape - Clearview Estate, Black Barn Vineyard, Elephant Hill and Craggy

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

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RESTAURANT & Catering News has the exclusive contract to produce the visitor’s Buyers Guide for the upcoming Fine Food New Zealand Jane McEwan expo. The show being staged in Auckland from June 22-24 has a giveaway programme and guide to exhibitors stands and products and advertising in the publication is available until early June. Handling the programme is R&C News’ Jane McEwan who can be contacted on jane@reviewmags. com or phones (09) 304 0142 (ext 715) or 021 2011092.

LOCAL SCHNAPPS MAKER CLOSES Range dominate the categories for both best winery restaurant and overall winery experience. “It’s great to have such a high calibre of finalists, such as the coffee baristas that have represented NZ in championships, and the return

of long running establishments standing their ground in a busy dining market,” says Vicky Rope of organiser Food Hawke’s Bay. Pictured is Vicky with Outstanding Chef nominees James Beck, David Griffiths & Cliff Fernandes.

VENISON ON THE RISE

CONTINUED high beef and sheep meat prices and international demand, plus analysts’ predictions of prices continuing to rise over the next six months has chefs looking to other sources of protein. Major meat supplier Silver Fern Farms is sponsor of the NZ Deer Industry Conference in Methven on the 20-22 of this month, and general manager of marketing Sharon Angus will be speaking about the company’s plans for supporting the domestic foodservice industry. She says she plans to talk on the development of retail and foodservice categories in New Zealand and how the company is using the domestic market as a test for activities its planning to build general awareness, trail and growth. This all points to an opportunity for Kiwi chefs to grab the chance to be at the forefront of the move to bring venison into the mainstream. Watch this space.

AWARD winning Wellington schnapps maker Aotearoa Distillers, producers of the Zumwohl brand, has gone into liquidation. Ulf Fuhrer While external creditors are owed in excess of $200,000, the biggest losers have been the investors who put in close to a million in product development and production. Zumwohl was created and developed by Ulf Fuhrer who said he struggled to find a German-style schnapps in New Zealand and at one stage was producing 50,000 bottles a month.

BRUCE HEARN

COURT GRANTS REGAL FAVOUR AQUACULTURE New Zealand says it welcomes the long awaited Supreme Court decision clearing the way for three new salmon farms in the Marlborough Sounds. “It has been a long, expensive and uncertain process to get to this point,” says chairman Bruce Hearn. “These additional sites will utilise a fraction of the Marlborough Sounds’ water surface, under carefully controlled conditions, and generate substantial economic benefits and employment.”

Publisher: Peter Mitchell, peter@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Jane McEwan, jane@reviewmags.com Graphic Design: Raymund Sarmiento, raymund@reviewmags.com 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.

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May 2014

NET DEALS ON NAKD IN OZ FINE DINING AUCKLAND grandma of fine dining Sails has jumped on the daily deals bandwagon, last month offering grabone.co.nz subscribers a four course meal plus side of greens for only $65pp – or a table for ten at $55 a head. We calculate that the cheapest meal a diner can get away with ordering is $77 worth of menu items and most expensive combo is $95.50. 2013 APPRENTICE BUTCHER OF THE YEAR JACK KHOSRAWI

JUNIOR BUTCHERS SHARPEN KNIVES

ENTRY into this year’s Alto Young Butcher 2014 and Competenz Butcher Apprentice of the Year competitions close 24 May. The five regional competitions test both classes, with each competition consisting of an exam, interview and practical cutting test. Both winners progress to the final in Auckland 12 Sep, where they will come up against the other regional finalists. The Grand Final takes place in Auckland in August/

DIARYdates May 10-11 Wellington, Culinary Fare May 9-11 Food Show, Wellington May 13-15 SIAL Food Expo, Shanghai 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

restaurantandcateringnews.co.nz

September where one young butcher and one butcher apprentice will be crowned the winners and be awarded a 2015 study tour to the UK. Sponsoring the comp are Alto Packaging, Competenz, Beef + Lamb New Zealand, Dunninghams, Hellers, Kerry Ingredients, New Zealand Pork, Wilson Hellaby, Cabernet Foods, Ken Wilson Meats/Natural Farm and Tegel Foods. To enter and for regional finals dates and details, visit www.rmnz.co.nz

KIWI water brand Nakd is venturing into the Australian market after being picked up by importer and distributor OPJ Group. Nakd’s product range includes still and sparkling water sourced directly from a 1,800 aquifer in the Bay of Plenty. The range is offered in 330ml and 500ml PET bottles and 750ml glass bottles and is handled locally by the Best Beverage Company.

DINERS SPLASH FOOD PRICES THE CASH HOSPO punters spent $722 million DOWN

THE cost of food fell 0.3% in March but remained up 1.2% on the same time last year, according to Statistics New Zealand data. Grocery food prices were down 1.6%, influenced by falls across most subgroups including confectionery, snacks and nuts (down 3.5%) and breads and cereals (down 1.8%). Driven by a 2.9% rise in beef prices, meat, poultry and fish were up 0.9% while fruit and vegetables also increased 0.5%.

on their credit and debit cards in March, according to Statistics New Zealand. Trading last month was much higher than March 2013, with cafés/restaurants, bars / clubs and takeaways up 12.5 per cent, 10.6 per cent and 9.4 per cent respectively. Just over half of card transactions were on debit cards, with the rest on credit. Card transactions account for about twothirds of retail spending, so total spending in the hospitality sector can be estimated at just over a billion dollars for the month.

HOSPO STUDENTS GEAR UP FOR NESTLE TOQUE D’OR

events to peter@reviewmags.com

July 2-4 Food & H0ospitality Yangon, Myanmar July 31-Aug 3 Food Show Auckland August 5-7 International FoodTec (a division of ANUGA) Curitiba, Brazil August 16 NZ Chefs Assn Annual Meeting Auckland August 17-19 NZ Culinary Fare & Toque d’Or Manukau September 2-5 Restaurant & Bar Hong Kong September 24-26 Global Coffee,Tea Cocoa Expo Hamburg, Germany October 19-23 SIAL Food Show Paris

TOP hospitality students from around the country are getting ready to battle it out in a live kitchen cook off that will see one team named the nation’s best in the annual Nestlé Toque d’Or competition on 18 Aug. “Each team is made up of two culinary and one restaurant service students. Their brief is to prepare and serve six covers of a three course meal within an allotted timeframe,” says Anita Sarginson from the New Zealand Chefs Association. Now entering its 24th year, the event is considered by those in the hospitality industry to be the preeminent student culinary and front of house competition. The title is hotly contested by all of those who compete in it and last year’s winning

team, CPIT (pictured), will be back looking for their fifteenth title. In the months leading up to the big event, teams will spend hours training to perfect their menus and rehearsing how they will be presented to guests dining at the event. “Competitors are given in advance a list of ingredients that they can use and it is up to them to create a menu that will impress the judges. Included in this year’s line-up of ingredients are Nestlé Professional products, fresh and seasonal New Zealand grown vegetables, New Zealand Lamb and Akaroa Salmon,” says Sarginson. Each student from the winning team gets $2000, while their institution receives $1000.

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May 2014

ROTORUA HOSPO AWARDS NOMINATIONS have closed for the Rotorua hospitality awards, with finalists announced and voting open on 20 May, says the Restaurant Association.

The awards are industry-focused but local branch president Sharon Wallace says a Peoples Choice award has been introduced for the first time. “This is a landmark development for the awards. We have always wanted to include the Rotorua public as we believe they are an important part of the process.” To get details on the awards event on 29 June, www. rotoruaawards.co.nz

for our weekly e-newsletter

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NEW GM AT LEWIS ROAD

Michelle Preston

Lewis Road Creamery Ltd, producer of premium dairy products, has appointed Michelle Preston to the newly created position of general manager, responsible for overseeing all

facets of Lewis Road Creamery’s business from production through to sales and marketing. Preston has more than 13 years experience working with leading food brands, most recently as general manager of Kohu Road. She’s thrilled to be joining the organic dairy company. “This is an exciting company that, in less than two years, has gone from an idea being kicked around the dinner table, to a successful business with national distribution. Lewis Road’s range of award-winning products has changed the way many New Zealanders think about staples such as butter and milk. “We’ve got lots of exciting projects on the horizon and I can’t wait to be part of those, she said.”

100% NEW ZEALAND OWNED AND OPERATED

OLIVER ON THE HIGH SEAS

JAMIE Oliver is taking to the waves with his first restaurant aboard a cruise ship. Royal Caribbean International says that when Quantum of the Seas is launched in November, onboard will be a branch of Jamie’s Italian, the chain the Brit opened in 2008. “Royal Caribbean shares my approach to food and dining,

WINTER DINERS CRAVE COSY COMFORTS ROAST season is approaching and finally the industry understands what the punters want – long lazy weekend afternoons in front of the fire with friends, newspapers, a few beers and a damn good roast meal. Foxglove in Wellington is on the right track, having just launched its ‘Everywhere dining menu’ which encourages punters to settle down anywhere on the premises with food, not just in the dining area. Head chef James Pask is half British and knows what people want in cold weather – and it doesn’t involve either draughty dining rooms or sitting huddled up at home in front of the TV.

which is to serve simple, fresh ingredients in a warm, inviting ambience,” says Oliver. “I couldn’t be more excited to bring my love of Italian cooking to their guests with Jamie’s Italian. It’s going to be brilliant!” The chain’s trademark is rustic Italian, like the antipasti platter pictured. “People want a home away from home, but with better food. People increasingly don’t want seriously formal dining, just seriously tasty food. “We’re tipping the scales of how and what people want to eat in the favour of diners.” He’s quite right – the Northern hemisphere knows how to do winter! Your customers work hard all week and want a lazy Saturday or Sunday afternoon treating themselves. If the service is friendly and efficient and they feel welcome, they don’t mind paying restaurant prices. The standard offering is a few quality couches, at least two or three different roasts with fresh seasonal trimmings, four or five other meal options, plenty of craft beer and a quality red wine list. A few board games won’t go amiss either.

STYLISH ROASTING GRILL

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R&C went down to Outdoor Concepts at the bottom of Parnell to have a look at a rotisserie grill Tim Hardley brought back from Spain (he’s already sent one down to Chch). The Eurast commercial size rotisserie takes four birds, a lamb or a suckling pig, cooked by manuka wood chips flaming out from the back. A spare skewer means pre-loading for a quick turnaround and the skewer is adjustable for heat/flame manipulation. It looks very cool in that Spanish medieval way, and provides a unique look for open-style kitchen appeal, being suitable for indoor or outdoor cooking. We all know guests want a

bit of theatre with their pre-dinner drinks! The removable tray underneath the bottom grill means you can chuck some steaks on as well for a tasty smoky flavour. Pop down and have a look – a solid and stylish year round cooker for under five grand.

new new

www.lhffoodservice.co.nz

May 2014

STOP THROWING YOUR $ IN THE COMPOST

•

Food waste is a huge problem worldwide. Chef Asher Regan from the Heart Foundation’s Hospitality Hub advises what you can do to minimise waste in your kitchen. WE all know food waste is costly and want to avoid it wherever possible. There are many reasons for food waste in a commercial kitchen and just as many ways to reduce it. Often this is not as easy as it sounds due to unforeseen circumstances, the most obvious being customer fluctuation. However in many cases waste can be minimised by careful planning and a good knowledge of how to use ingredients. Catering food waste comes from a number of sources, and is produced for a variety of reasons: food preparation residue e.g. vegetable peelings, meat trimmings; over preparation of food which goes unsold and can’t be re-used

or frozen; excessive portion sizes which aren’t entirely consumed by the customer; spoiled and out of date stock due to over-ordering, mishandling, package failure and mismanagement of stock; and used cooking oils. Here are some tips to help you avoid food waste: • Often hospitality businesses try to minimise food waste by buying pre-made products that can be stored frozen and are mostly cooked for service by deep-frying. While this can reduce waste we believe there are better ways, while also creating a point of difference from your competitors. Often

Customers change, businesses change, visions change. Has your brand changed with them? Refresh your brand Identity and capture YOUR share of the coming digital BOOM!

these products can be baked or grilled from frozen and produce an equally good result. You may also want to consider making bulk lots and freezing some meals in portions. Many simple stews, meat balls and bakes can easily be re-heated without affecting the quality. • Use suitable vegetable trimmings and bones for making stock. Anyone who has made stock even once knows that it is nowhere near as time consuming as it looks, plus the bought stuff is never as good. • When faced with options, choose the perishable ingredient that can be used in multiple menu items in different ways. For example red onions can be used raw when diced and sliced as garnish or in salad, caramelised, cooked, fried, roasted. White onions have a much more limited range, likewise

spring onions, leeks and shallots. You are more likely to use the ingredient faster and therefore can buy it more often so it will be fresher. Pay attention to what waiters are bringing back into the kitchen, and take off or use less of foods that customers don’t typically finish. Order the minimum amount of stock often rather than bulk amounts infrequently and rotate stock regularly. Carefully check food deliveries for contamination, damage, use by dates and temperature of fresh foods. Label and date food upon delivery and store at the appropriate temperature in a clean and dry environment.

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

Trade in your old brand today for a BRAND NEW look. $199 discount on a full rebrand $299 discount a social media and website update. Call us today, don’t miss out! Phone: 021 676 275 mark@brandwagon.co.nz www.brandwagon.co.nz

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DO YOU WANT TO MAKE MORE PROFIT? ALTHOUGH the answer will be a 100% yes it just isn’t that simple when it comes to convincing owners and chefs about the benefits of yield when it comes to the French fry. In fact the simple point is that most operators see the carton of French Fries as a cost solely measured through the eyes of the purchasing function (i.e. how much does the carton cost) and they are wrong. You see it is a yield story, simply put you must view your French Fry as profit opportunity that exists in the context of portions sold NOT what you pay for the carton. An example below to highlight the point:

Product A

• The operator is paying $35 for a carton of Fries • The carton yields 75 portions - a portion cost of 0.47 cents • The operator sells a portion for $6.00 • So profit margin is 75 x $5.53 = $415 per carton • At 15 cartons per week 15 x $415 = $6225 per week

Introduce Product B (a better yielding Fry)

• This carton yields 89 portions portion cost now 0.50 cents • The operator still selling a portion for $6.00 • So profit margin is 90 x $5.50 = $495 per carton • At 15 cartons per week 15 x $491 = $7425 per week The additional margin per week at $1200 x 52 weeks a year = $62,400. So the undeniable fact is this operator will make $62,400 more on fries regardless of the fact he pays $10.00 more per carton. So a better quality fry that cooks faster, that uses less oil, that tastes better and makes more profit and all that stands in the way is a change in thinking. So when it comes to your Fry offer - think yield and portions not cost and the benefits will drop straight to the bottom line. To find out more, come and talk to Lamb Weston New Zealand agent; Shore Mariner at Fine Food Show (Stand M18) and stand a chance to win a $200 restaurant dining voucher.

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The event will be held at Fine Food NZ, ASB Showgrounds (Hall 4) from the 22-24 June 2014 Key Dates: 29 May - Barista Smackdown Registrations Close 5.00pm 2 June - Barista Smackdown Registration Packs will be sent out 22-24 June - Barista Smackdown Event, ASB Showgrounds

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THE Restaurant Association is proud to present the 2014 Barista Smackdown, inspired by our own Christchurch branch president Sam Crofsky of C1 Espresso. An exciting style of ‘knock out’ competition, the event will see over 90 baristas go head to head for the title of ‘Smackdown Champ’! Sponsored by Inca-fe and Tiger Coffee, the winning barista will receive $1000 cash and their registered cafe will receive an equipment pack valued up to $1000.00.

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May 2014

WELLY GELATO BUSINESS EXPANDING NORTH CARRELLO del Gelato has appointed Rachel Nicholls as new business development manager to grow distribution in Auckland. “Auckland is the country’s largest gelato market and we’ve been looking to increase our share of that market for some time,” says company founder and chief executive Nathan Meyer. “With production constraints behind us, Carrello del Gelato is looking to become available nationwide.” Prior to joining Carrello del Gelato, Rachel was National Sales Manager with Tommy & James. In Auckland, Carrello del Gelato is in Nosh, Hell Pizza, Passion Produce, Capitol Cinema, Lido Cinema, and Auckland Airport. The range has over 100 flavours mostly gluten-free, with the entire sorbetto range being not only gluten-free but dairyfree as well.

NZMA CAMPUS COMBINES ART WITH TRAINING

restaurantandcateringnews.co.nz

BIGGEST SIAL EVER FORECAST

OVER 150,000 trade visitors are expected at the SIAL trade show in Paris on October 19, say organisers, with 90% of exhibitor space already booked. The biennial event, celebrating 50 years this year, is a magnet for Kiwi meat exporters looking to network with new and existing customers. The show is expanding this year to include equipment, technology and services sectors, further consolidating SIAL in the food sector. NZMA has teamed up with one of New Zealand’s top graffiti artists to inject its Sylvia Park hospitality and cookery school with some vibrant colour. Sparrow Phillips, of the Cut Collective, has just completed a striking 40m x 11m mural next to NZMA’s new Sylvia Park Campus. Commissioned by NZMA, the artwork celebrates the multicultural flavour of both the school and the local community and expresses three of the provider’s core values – whanau, excellence and respect, says the school.

HERITAGE CHRISTCHURCH HERITAGE Christchurch that opened its doors late last year in the Old Government Building, has a new resident manager in Ana Vivas. Originally from Mexico, she moved to New Zealand in 2000 and had her own hospitality business before managing the Heritage Boutique Waterfront Suites in the Bay of Islands for the past two years.

KITCHEN CAREERS MORE POPULAR

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 has become more sophisticated and new skills were being given to former simply home economics teachers.

Venison POPULAR LITTLE INDIAN RECIPES MOUTHWATERING traditional Indian recipes are hard to find for those chefs who’d like to add a touch of the exotic to their menus. Hopefully, Dunedin’s Arjun Gill of the Little India restaurant group may have found the answer with a new book released this month by Penguin. Arjun’s grandmother introduced some curries to the family dairy in Dunedin about 30 years ago. The locals loved it and it led to a number of small Indian restaurants being operated by her son Sukhi Gill and his wife Joanna. Now their son Arjun has created an interesting book that dispels the myth that Indian food is difficult to make. Called Little India At

Home: Indian Dishes Made Easy, it’s on sale shortly for around $40 and makes great reading for adventurous kitchens.

REMOTE JAPANESE SPA FOR SALE

Jerk Spiced Venison Ribs with Chipotle BBQ Sauce SERVES 4 Ingredients: • 2 venison short rib sets • Jerk Spice • Coriander stems • 1 tin of tomatoes • 1tbs of molasses • 4 cloves of garlic • 1 tinned whole chipotle chilli

THE country’s most authentic Japanese bath house and thermal spa resort is on the market after 23 years under the ownership of the founders, who are headed back to Japan, advises vendor Bayleys. Maruia Springs, named after the healing mineral waters discovered by pioneers in the 1880s, is mid way between Christchurch and

Westport and houses the most remote ethnic restaurant in NZ – the 45-seat Shuzan. The lodge has 19 rooms, from $159-$259 per night, and is bang smack in the middle of ecoadventure tourism country –white water rafting and mountain biking activities draw domestic as well as international visitors.

Method: Rub the venison in the Jerk Spice and marinade for four hours in the coriander stems, tomatoes, molasses, garlic, chipotle chilli, worcestershire sauce, sherry or malt vinegar. Add the vegetables to the marinade and braise covered with foil for 4 hours at 150°c. Remove the venison from the marinade and cool.

ON a recent overseas trip for Deer Industry New Zealand I visited Shanghai and Baotou in mainland China. Shanghai is a fast growing and increasingly sophisticated city; it has a population of 14.35 million people. My first presentation was with a brand new western style restaurant in a very modern mall. The people I spoke to have a good understanding of food values and health benefits. Deer are revered in this part of the country, but venison is not a natural part of their culinary history so recipes are not easily found. They are hoping to establish New Zealand Venison as a healthy all-round non-seasonal product that will appeal to the educated wellheeled younger Chinese customers looking for western cuisine. The city of Baotou prides itself as being the Deer Capital of Mongolia and there are lots of statues and monuments of deer to support this. Baotou is a large city with a population of 2.3 million people. While there I was invited to demonstrate western style venison cuisine to a large number of invited chefs and business associates. One of the recipe’s I cooked for them was Venison Ribs.

• 2 tbs Worcestershire sauce • ¼ cup sherry or malt vinegar • 2 cups of vegetables for braising such as carrots and celery • Oil • Pineapple or Apple Juice

Blend all the marinade juices, until smooth, sieve and reheat. Check seasonings and brush some of the marinade onto the ribs and cook uncovered at 200°c for 10 minutes on a hotplate or hot oven on grill. To Serve: Slice the ribs in half; serve with a bowl of ranch fries, coleslaw and Chipotle chilli sauce.

New Zealand Venison

May 2014

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ON TREND GLASSWARE FOR WINTER PARTIES INSPHIRE Exclusive have 200 stylish and on trend Mason jars just arrived in stock and now available for hire, for delivery within the Auckland area. The vessels are perfect for serving up mulled wine at Midwinter Christmas events and have the added bonus that their necks can be customised with stylish ribbon decorations to match the colour scheme of winter weddings, which are becoming more and more in vogue. The mugs are 470ml, from 95 cents plus GST per unit.

COOL, CALM COLLECTION NEWBY and Zegelaar have a collection of buffetware that looks great while keeping food at a plate surface of 4ºc for up to six hours while using zero power. The VIDCASA series consists of a top food plate of porcelain and polyurethane thermal base into which is inserted the iThermo cell. The iThermo cooling technology means that after having been simply put in a

freezer overnight, the cell releases cold thermal power without need of ice or electricity. The range of innovative cooling serving ware ensures even delicate perishables like fresh seafood, Japanese raw food, cold cuts, salads and even desserts be served fresh in all hotels, restaurants and caterinq outlets.

www.jrwholesale.co.nz

CLASSIC CHINA IN WINTER WHITE CAMEO China’s stylish range of chinaware is perfect for winter weddings, says local distributor Peter McInnes. With a classic white design to match most colour pallets, it caters to the increasingly food-educated population who have come to expect not just excellent cuisine but sophisticated tabletop presentation. From five-star dining to more casual buffet-style, Cameo China creates the perfect canvas for your culinary creations at a refreshingly affordable price. Recognised worldwide as a leading manufacturer of

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CHAFING systems have come a long way in a short time, says Southern Hospitality. Chafer heating started with fuel gel then progressed to roll top units powered by electric elements. Now the presentation of hot buffet food is enhanced with induction technology that is invisible to the

superior chinaware for the foodservice industry, Cameo China combines classical, contemporary design with highly skilled craftsmanship and the highest standards of quality. Cameo China follows a dual firing process to produce exceptionally durable and chipresistant chinaware with a high 32% aluminium body. This offers the advantage of a reduced rate of breakage, plus all products are dishwasher, microwave and oven safe. The range includes plates, bowls and dishes; cups, mugs and saucers; tea and coffee accessories and condiments. customer. The heat source for induction is a high-frequency electromagnetic field generated by a coil. This field penetrates the metal of a chafing dish which sets up a circulating electric current to generate heat to heat the water in the pan, and in turn to heat the food. The latest advancement in Induction chafing is CookTek Incogneeto, from Southern. The induction heat source is mounted invisibly under the counter. A stone counter-top magically becomes a heated buffet table. No holes, no cutting and no drilling required. And when buffet service is over and the counter is cleared of dishes, it’s available for any other use without the usual tell tale signs of a breakfast buffet table.

CHEFprofile

FIORDLAND’S FINEST RODRIGO Rost is head chef at Fiordland Lodge, Te Anau, where the restaurant’s philosophy is that guests never eat the same menu twice. Manager Andy Cunningham says that this is so the lodge’s 97% international guest list samples as wide a range of Kiwi cuisine as possible. The changing evening menu is greatly assisted by a large organic vegetable garden onsite, at least 10 nearby rivers and bounty provided by local hunters. The lodge is closed for three months every winter, and chef Rodrigo uses the time to gain work experience in restaurant kitchens around the world. Last year he worked at Quay in Sydney and next month he is off to Attica in Melbourne.

Differences between the lodge kitchen and a restaurant?

We operate a daily changing menu here at the lodge so this is the major point of difference. Quay was very busy and had an exhaustive list of staffing very much operating to the traditional system of a European kitchen brigade. Here at Fiordland Lodge such a large staff is unnecessary and positions are combined into other positions. We also cater to a maximum of 25 diners per night so we run a small (but dedicated brigade) and very much focus on producing everything onsite that leaves the kitchen.

What do you want to learn at Attica?

I have closely followed the rapid rise of Ben Shewry and his connection with food, his upbringing and how he embraces New Zealand heritage. I am keen to learn new techniques and embrace new trends so that when I return to Fiordland Lodge I can replicate but with my own creative twists.

What do you like most about living and working in Fiordland?

Why choose a particular restaurant for work experience?

The chef ’s approach to food, their artistic creativity and the concept behind the restaurant. I focus on ‘the World’s top 50 Restaurants’ as I want to learn, observe and be the very best in my profession. These restaurants are creating trends and influencing the culinary world. Guests that come to Fiordland Lodge are very well travelled and regularly dine at these top restaurants, so to learn and observe from the best keeps me at the top of my game. This is why I target such highly acclaimed restaurants.

Whereas I do love the hype and vibe of the big cities, quality of life is most important to me. I live and work in one of the most beautiful locations and properties in the world, peaceful, very quiet, beautiful and no city rush, no traffic, yet Southland and Central Otago is home to numerous small artisan producers that I can learn and connect with in producing my daily changing menus. Most importantly my job allows me to be creative and input my own influences and style to the food being produced. I am employed for 12 months of the year on a salary yet the Lodge closes each year for three months and this gives me extended and consecutive time to travel home to Chile to spend quality time with my family and also gives me time to whet my appetite to learn and experience the very best of cuisine and work in quality establishments such as Restaurant Quay and Attica.

May 2014

CA TE RI NG

SPARKLING WATER ON TAP

ONE STOP SHOP FOR EVENT QUOTES QUOTATION website logajob, specialising in the catering and services professions, has just expanded into the Auckland market, says owner Tonya Callebaut, who launched the Taranaki-based online quoting platform five years ago. Users list their event and invite professionals to quote them an anonymous price, then they simply pick the most attractive. The anonymity means that usually pricey caterers can undercut themselves at quiet times, much like five star hotels

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do on last-minute websites. It’s all up to the people involved, with no middle men involved. “We want Logajob to be the go-to place for quotes and business referrals and we have plans to expand to other areas to make it more of a one-stop search for consumers,” says Callebaut. “I believe in the concept strongly and want to share it with people out there like myself who just don’t seem to have the time to sit on the phone chasing down comparable quotes. It’s a huge time saver.” Free membership is currently available to Auckland catering businesses registering on Logajob. co.nz

PURO is a new company that supplies premium chilled still, sparkling and ambient micro filtered water on demand to the hospitality trade. The great news for the catering industry is that you can hire these units for location-based events, from only $250 a day. Puro’s Aaron Dobby says that Puro’s mobile unit is flexible as it comes in three parts to meet the needs of all clients. “Depending on space available the client can select to have just one unit or all three. This picture shows our machine at Caffeination in Wellington in March and we’ll also be at Fine Food NZ in June this year.” The service is available only to the greater Auckland area at this stage. The minimum day rate is $250+GST that is delivered and set up ready to go with CO2 included and longer rental periods can be negotiated to make it feasible for the client. Puro can supply a water technician for $20 +GST per hour for all functions. Puro do require a single phase 10 amp power supply and a water feed. Puro can also cater for any out door event for $50+GST more which includes generator, pump and water system.

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A CATERING company in Massachusetts was ordered to pay staff USD86,000 in withheld tips, from events it catered from December 2009 to October 2012. College Catering and Dining Services had a mandatory 15% service charge which it didn’t pass on to its wait and bartending staff, despite leading customers to believe that was the practice.

SOUS VIDE GAINING POPULARITY

CHEFS in some of the world’s top restaurants have been using sous vide cooking since the 1970s but it was not until the mid-2000s that it became widely known throughout the industry, says Digby Morton of Vacpack, a division of D & L Packaging. The last four or five years has seen a huge increase in the use of sous vide cooking in restaurants and it has been popularised by some of New Zealand’s top chefs, including Simon Gault and Mark Harmon. Sous vide is a method of cooking in vacuum pouches, in a water bath which has precise temperature controls. Precise temperature control has huge benefits for chefs as it allows

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almost-perfect control over doneness, texture and flavour that traditional cooking methods do not. The heat-stable vacuum pouches improve shelf-life, enhance taste and retain nutritional value. All these factors contribute toward guaranteeing less food waste and greater cost control. “Given that the temperature of the water bath is precisely controlled, it is virtually impossible to over-cook and the length of time that the food spends in the water bath does not usually matter. “This dramatically simplifies time specific chores in a busy kitchen,” says Digby.

CATERING IN THE CLOUDS THE CATHAY Pacific catering department at Hong Kong airport is a huge operation, as it supplies meals for not only its own aircraft but for 40 other airlines that fly through the transport hub. The catering team makes 21 different

BLUMENTHAL TAKES FAT DUCK TO AUSTRALIA HESTON Blumenthal is closing his three Michelin star restaurant, the Fat Duck, for a six month relocation to Australia taking his entire restaurant team to the Crown Resort hotel in Melbourne. The Fat Duck will offer its full tasting menu

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May 2014

2014 FINE FOOD EXHIBITORS COMPANY STAND Accolade Packaging D39 ACR SwiftPOS Point of Sale Systems F15 Acton International Marketing Ltd A15 Allpress Espresso G22 Alpine Gold B29 Andrew Hawley G38 Anzco Foods N30 Atomic Coffee Roasters A28 Attibassi A22 Baking Industry Association of New Zealand J25 Barker Fruit Processors K38 Beijing Yin Qi Cheng International Exhibition C16 Berica E42 Beverage Services E34 Bidvest R27 Biopak NZ D28 Birkenstock M13 BLI (Thailand) Co A16, A18, B17, B15 Blue Coconut Distribution N09 Bon Accord Products B46 Burns & Ferrall D04 Caffe Vergnano Espresso 1882 A22 Calico Cottage Fudge Systems J21 Charta Packaging D40 Chef Shop H14 Chiasso Coffee Co. B37 ChocCreator J15 Choice Catering Equipment H22, G21 Citrocasa A22 Coffee Trendz H17 Confoil New Zealand J44 Cossiga F38 Croust’wich J18 D&L Packaging H04 Detpak D34 Disposable Tableware A31 EFTPOS New Zealand H08 Embassy of The Republic of Argentina B07 Emerald Foods C30 ENZA Foods NZ P16 Epicure Trading G18 Epicurean Books H18 Equagold L13 Espresso Engineers E16 Espresso Machine Specialists B31 Eurotec E46

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COMPANY STAND Everything Coffee A35 Expolanka Teas C21 Expresspak D42 Farmers Mill L39 Farrah Breads L24 Federal Merchants & Co A27 Federation of Malaysian Manufacturers C04 Festive G28 Finest Foods Products A42 Flexigroup H07 Fonterra Brands C38 Food Equipment Distributors New Zealand K37, N18 French Imports L28 Fresh As K16 Fresh To Go P12 Fruit Solutions K28 GBACO Corp A20 Gelato Amante B19 Gilmours K32 Ginelli & Sons M15 Golden Flower International N12 Goodman Fielder B28 Grease Lock System H20 Green Valley Dairies C28 Groenz A13 Hobart Food Equipment E28 Home Gourmet L22 Höpt Soda A37 Hospitality New Zealand F46 Hospitality Rentals E19 House of Knives H30 Huhtamaki C34 Incafe B34 Interfridge H09 JC’s Quality Foods N06 JL Lennard E24 Jomei’s Fine Foods L19 Kako Chocolate K24 La Cantina J08 La Fromagerie L35 Label and Litho D38 LASCO - Lean Artisan Smokehouse Company J09 Latin Deli / Salters Fine Foods Pty M17 Lees Pac C44 LHF K14

COMPANY STAND Lincoln Bakery K22 LKK Food Equipment F34 Longlife Health N5 Mackies Asia Pacific J22 Madeo A22 Majors Group Australasia C22 Mama Ka’z N02 Marine Resources Development A16 Matakana Superfoods A38 Maxwells Pastry J19 Mebel Art Sp. Z o.o. C18 Mediterranean Foods N21 Mediterraneo K20 menumate H10 Meseta A22 Moffat F04 Mojo Coffee Cartel B45, B48 Molly Woppy J11 Natural Sugars (NZ) N12 Nekta Products C31 Nestle NZ A01 Netropolitan A22 New Zealand Chefs Association Inc Q14 New Zealand Sugar Company Ltd A19 NEWSHINE NZ G46 Nutritious Foods A08 Nuttz Gourmet Selection N7 O-I New Zealand D30 Olite Exhibition Consulting B4,6,8,10,12,16,18 C3,5,7,9,11,15,17 Omega Seafood P15 Original Foods NZ J17 Pete’s Packaging E31 Premier Beehive NZ R07 Provida Foods N11 Punja’s NZ K13 Quack ‘A’ Duck Q10 Quality Foods Southland N18 Quickleen F47 Ranga L06 Rational NZ D16 ResoTech Foods M30 Restaurant Association of New Zealand B39 Review Publishing F45 Rhima New Zealand H42 Roband New Zealand G16

COMPANY STAND Robot Coupe Australia D24 Rogers Homewares K21 Safco E04 Saharas NZ K05 Salumi Australia L21 Sanelli Knives A22 Sanmik Natural Foods P08 Schott Commercial Ltd G34 Sealord NZ N17 Segafredo Zanetti NZ G42 Service Foods N24 Shore Mariner M18 Shott Beverages L14 Silver Chef H12 Silver Fern Farm L32 Skazka European Imports J02 Skope Industries E40 Solemate Safety Solutions M12 Soprano Limoncello K10 Southern Hospitality F16 Sovrano Limoncello M09 Springbrook Foods L31 Stagionello A22 Stuart Alexander & Co A32 Swift & Company Trade Group R09 t leaf T A30 Takaje by Tre-Spade A22 Tastegreece Food Trading L36 TBK Network G10 Te Mata Figs J20 Teutonia F28 Thirst Iced Beverages A33 Tiger Coffee B34 Toasted Espresso B21 Traditional Brazilian Foods K40 US Meat Export Federation Q08 Vito NZ G08 Waiheke Herbs N03 Washtech G04 Wedderburn E38 Weston Milling J38 Wildfire Commercial Kitchen and Bars E10 WizBang Technologies H34 Zany Zeus Ltd D29 Zelati N29 ZeroPak Vacuum Sealers E29

FINE FOOD 2014 OUTSTRIPS SUCCESS OF EARLIER SHOW FINE Food New Zealand – the country’s foremost international food, drink and equipment trade exhibition - returns to the ASB Showgrounds this June 22-24, bringing together the best in the food retail, foodservice and hospitality industries. This year’s show is anticipated to outstrip the success of its predecessors, offering the industry a fantastic opportunity to connect directly with leading businesses and be exposed to the latest and most innovative products and services. We’re delighted to continue our relationship with key stakeholders such as Southern Hospitality, Burns & Ferrall and Gilmours, as well as welcome many new exhibitors including Höpt Soda from Lion Dairy & Drinks, Kapiti of Fonterra Brands and Segafredo Zanetti. All in all, approximately 300 top companies will be on showcase over the course of the show. As always, visitors of Fine Food New Zealand will also get the opportunity to see the latest products and offerings from a host of international exhibitors from around the world with representation from countries such as Sri Lanka, Italy and Japan.

register before June 13, so don’t miss this golden opportunity to improve your business by securing your entry at finefoodnz.co.nz. We look forward to seeing you there,

Dona White CEO, North Port Events

Fine Food NZ 2014 is packed with exciting features from key industry associations including the fast-paced ‘Barista Smackdown’ competition where up to 96 baristas will face off against one another in a head-to-head knockout event. Vital industry events will also be on showcase over the three days. The BIANZ New Zealand Bakery of the Year Competition, the NZ Chefs Association’s Gourmet Pacific Challenge and the prestigious Best New Product Awards are just three events those in the industry should not miss out on. Entry to Fine Food New Zealand 2014 is free if you

HNZ ON HAND TO HELP HOSPITALITY NZ will again be at Fine Foods. This event is a great way to stay current with industry trends in one place at one time.

We are looking forward to the Hospitality operators coming to our stand and talking about what is happening in the industry. In particular we are keen to talk to them about our successful Training Academy and upcoming programs we are running with the Chefs Association. We will also be promoting our very successful industry directory kiwihospitality.co.nz. Our team will also be able to discuss what alcohol promotions are OK and what are not.

Bruce Robertson CEO, Hospitality NZ

RESTAURANT ASSOCIATION TAKING ROLE AT FINE FOOD

THE Restaurant Association are pleased to once again be part of Fine Food. Please come and visit our stand to catch up with the team. We provide our members with exceptional business support 24/7. We promote your business through our dining guide dinefind – now running successfully for six years. We drive revenue to your business through our gift card and gift voucher programme – we currently have 1.5 million

waiting to be spent at member establishments – don’t miss out on this extra revenue. Interested in a cookery apprentice? Our team will be on hand to talk to you about our programme a joint venture of the Association and Service IQ. Find out what’s on in our latest seminar and webinar calendar. Visit us on the stand and we will send you a free webinar of your choice. Make the most of learning when it’s convenient for you… Our latest Hospitality report, in its fourth year now, will give you an up to date overview of where the industry is at, the latest trends and predications for the future made by top hospitality business owners. There are so many things we do to support the industry - Stop by our stand for a cup of tea and a chat about how we can help you and your business. We look forward to catching up.

Marisa Bidois CEO, RANZ

May 2014

PRODUCT AWARD CONTEST AT 2014 FINE FOOD THE best new product awards Restaurant & Catering News. The four categories being

CRAFTY CATERING BY SCHOTT VISITORS to the Schott Commercial stand will find the company presenting the newest addition to the Steelite range – Craft coloured ceramic. For maximum confidence Steelite Craft crockery features a lifetime edgechip warranty, an assurance of its outstanding performance. Each hand crafted piece is beautifully unique, the effects and reactions occur naturally in the kiln, says Schott. Craft white works perfectly on its own or it can be married together with any of the complementary colours in the Craft collection. Alternatively, add hotspots of colour to whiteware crockery and serve signature pieces on Craft to add exclusivity to your food presentation. Craft is practical, durable and capable of withstanding the daily trials of catering establishments.

that proved highly successful in 2012’s edition of Fine Food, continues again this year with four $5000 advertising programmes being awarded in the four sections. This year’s awards are solely sponsored by Review Publishing through its two industry magazines – SupermarketNews and

The awards cover excellence in food and beverage and foodservice and the four major winners will receive substantial publicity and promotion enhancing their brand profiles. The entries in the competition will also all be displayed in a new product showcase section of the expo.

award this year are Best new retail grocery product, Best new foodservice product, Best new foodservice equipment product and Best new fresh product. Entries close on June 1 and the criteria and entry forms can be requested from expo organisers Northport Events on Auckland (09) 376-4603.

QUALITY WRAPS AND TORTILLAS FARRAH Breads’ 5500sqm Wellington factory has equipment that can produce over 50,000 wraps an hour – a far cry from the humble renovated bakery Wellington couple Jovan and Farrah anak started their business in back in 1999 when production numbers were just 3 wraps per minute. The company’s dedicated foodservice range is yeast and dairy free, suitable for vegetarians and Halal certified. The range of foodservice specific flavours provide cafés with variety and colour in their cabinets, plus caterers and

restaurants can extend menu options while providing health and allergen conscious solutions. Flavours are complemented by the Original range of premium white wraps, which are available in a variety of sizes. Flour Tortillas, a new addition to the range, are available in traditional 6”, 10.5” and 12” sizes. “Today, we guarantee that our wraps will not crack or split – it’s

our unique selling point and we take great care to ensure all our products are of absolute premium quality. “We listen to our customers and develop new products to meet the changing needs of the market,” says Jovan. Join the Farrah Breads team at Stand L24 to discuss product and marketing support for your business, contract supply, creative recipe ideas and fantastic tastings from their dedicated foodservice range of premium wraps and flour tortillas.

INNOVATIVE KITCHEN AND BAR DESIGN WILDFIRE will feature several product ranges at Fine Food, including high quality commercial refrigeration made in the USA and the Waldorf Island cooking suite in bold black. The company says the island suite can be configured to meet individual requirements. In action will be the new paco jet 2 ‘the Essential kitchen tool for all chefs’, featuring the latest Swiss technology, and the next generation kitchen machine that elevates ordinary cooking to culinary excellence. Other specialist equipment on display will include the stunning Italian made Pedestal Flywheel Slicer and Vintage scales, Sephra Chocolate fountains with up to

restaurantandcateringnews.co.nz

5 tiers of molten chocolate, plus a mobile Tandoori Oven. Visit Wildfire Commercial Kitchens and Bars at stand E10.

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Taste Elevated

The wonder of SILERE alpine origin merino comes from its connection to its elevated source - a pristine mountain environment of space, stillness and silence. Here the merino roam freely, foraging on native herbs, grasses and wild thyme. The result is a rare delicacy that truly captures the essence of the land.

The high of the high country. For more information on SILERE alpine origin merino and supply details, please contact matt.luxton@silverfernfarms.co.nz.

Premier Selection Awards 2013 finalist dish by Robert Richardson of Molten Restaurant Slow-roasted SILERE alpine origin merino lamb rump with eggplant purĂŠe, peas, fior di latte and white anchovy. May 2014

STAR WASHING POWER SHOWCASE FOR ARTISAN

DESPITE its infancy, artisan gelato and sorbet producer Zelati is already turning heads in the foodservice industry. Aloberto Tuason’s natural range of gluten, egg and gelatinefree gelatos and sorbets are handmade using select, fresh, real and gourmet quality ingredients. He mastered the craft of gelato making at Carpigiani Gelato University in Bologna, where he gained hands-on training, worked alongside renowned Italian gelato connoisseurs and graduating as a Maestro Gelatiere. After launching last year, the company secured distribution in Wellington through Moore Wilson’s and is already on the menu at cafes, restaurants and hotels in the region. Zelati is now available in Auckland through Farro Fresh and is hoping to meet more distributors at Fine Food New Zealand in June. “We are very excited about getting the brand out there a bit more,” says Alberto. “Securing a distribution partner in Auckland would be fantastic.”

Visit us at stand J44

LEADING Australasian dishwasher manufacturer, Washtech, will be showcasing some of the most innovative products to hit the New Zealand market in the last 30 years. The Starline stand will feature nine new machines and one existing powerhouse. Amongst the nine new machines are three A-type premium machines offering the very best in fast, energy-efficient washing. With a higher performance level and extended functionality this range delivers easier operation and reduced operating costs. Thanks to clever design and construction the technology now

provides even quieter, cooler operation. The Starline stand will also feature the M-Type Professional range; three redesigns of some of our biggest selling models. These models are designed to be robust, reliable and to deliver great levels of performance. In addition we will also display the new X-type Economy range. These simple and cost effective machines have been developed to deliver great performance at a great price point. Visitors to our stand at Fine Food will also view a CD model

conveyor machines in one of our increasingly popular modular wash stations. Whatever your dishwashing needs, the folks at the Starline stand have a solution to suit your needs.

THE HIGH OF THE HIGH COUNTRY IT’S a Fine Food debut for Silver Fern Farms and the co-operative says it’s excited to be part of the show for the first time. “We’ll be bringing our range of premium beef, lamb and venison products for the foodservice industry. “Visitors to Fine Food must call by and see us at stand L32 to sample SILERE alpine origin merino and experience the high of the high country with these succulent cuts.”

Also new to many in the industry is Silver Fern’s Premier Selection Reserve beef – beef that guarantees consistency, tenderness and taste through our science backed Eating Quality System. Visitors to the stand will be able to sample some of the delicious cuts that helped propel chef Mat McLean (pictured) of Hamilton’s Palate to the title of Premier Master of Fine Cuisine 2013.

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15/04/14 11:04 PM

CARVING UP THE COMPETITION

HOUSE of Knives, with cutlery and cookware for serious cooks, looks forward to seeing creative chefs who want to add the wow touch to their food, and experience the variety of chefs knives available from their two stores, or on-line.They will be featuring their range of superb knives including the Active Cut range and Red Spirit knives from F. Dick of Germany – sponsors of our Award winning Culinary Team.

The Red Spirit Santoku knife was awarded 3rd place in the ‘Knife of the Year’ competition by Messer Magazin in 2013.On show too, will be the ChefsChoice 2001 Commercial Knife Sharpener from USA – ideal for small restaurant

kitchens. ChefsChoice is a trusted manufacturer with a global reputation. As well, plating tongs, fish bone tweezers and an increasing range of affordable and effective garnishing tools from Germany’s Triangle of Solingen, (including the Endless Julienne, pictured) means you can very quickly transform an ordinary meal into a visual feast. Come and play with our toys at Stand H30.

CREAMY FROM KAPITI

KAPITI declares itself passionate about the pleasures and principles of great food, saying its stand at the Fine Food Show will be no exception. Both the Kapiti specialty cheese and premium gourmet ice cream ranges will be featured, with lots of tasty treats to sample. Visitors will be invited to taste award-winning Kapiti cheeses and talk to experts about tailoring cheeseboards to fit ‘specific needs’. For the sweet of tooth, this is a great chance to indulge in the Kapiti range of premium ice creams. Dessert and ice cream matches will also be showcased, very handy for pastry chefs and café owners.

BAKING SHOWCASE

BIANZ says its Bakery area will once again be a centrepiece of the Fine Food show, with almost 200m² of Bakery of the Year Competition entries on display. Bread, cakes, pastries and creative genius will all be laid out for judging and viewing, certainly worth a few visits to take it all in. The BIANZ stand will be at the entrance to the Feature Area this year, giving visitors the chance to meet the team and find out more about what we can do for bakery and café businesses. Over in the demonstration kitchen alongside the feature area, BIANZ and Weston Milling will be hosting the Trainee of the Year Competition. Nine contestants will battle it out and push their abilities to the limit over three gruelling live bake off sessions, with the aim of being named Trainee of the Year 2014. The Demo kitchen will also be the venue for the exciting Rising

Young Baker contest. Now in its second year and brought to the Show by BIANZ and bakery ITO Competenz, this competition features secondary school students ambitious to become bakers competing against each other in live bake offs. BIANZ will be celebrating all our winners with a black tie awards dinner at the fabulous Pullman Hotel on Monday 23 June and the winning entries will all be on display at Fine Food on Tuesday 24th June.

GET A SIDE OF BEEF AND HOOF IT TO HONOLULU.

Gilmours customers have chosen over 800 free flights and over 30,000 rewards – all for buying the things they were already buying*. So what will you reward yourself with? www.flybuys.co.nz

2/04/14 10:00 am

May 2014

We measure it.

Temperature

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ECO-TABLEWARE FROM EPICURE LEADERS in the supply of high quality eco-tableware, at Fine Food Epicure Trading will once again be showing our two ranges of smart single-use disposables, Green Bean and WASARA along with our traditional Spanish terracotta cookware and serve ware, paella pans, French cheese safes and KORBO wire baskets. New ranges include the famous

Weck glass jars from Germany, L’Economie knives from France and a new environmentally friendly alternative to plastic wrap, Bee’s Wrap – all of which are new to New Zealand. Check out the stand at Fine Food.

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restaurantandcateringnews.co.nz

Finally there is a proactive way to manage your airborne grease rather than waiting until it builds up in your extraction system, says Total House. We all know that duct and filter cleaning is necessary for commercial kitchens and can cost lot of money and cause stress. Now there is a simple low cost fix from a system that has a global patent - it’s that effective! Glen Burrin at Total House

says it’s inexpensive to retrofit this disposable, biodegradable grease filter that stops up to 99% of airborne grease from getting into your duct. Grease Lock saves money on facility maintenance and cleaning of filters and exhaust ducts. Visit Total House at Stand H20 to discover how this revolutionary system can work for you to save money and reduce their risk of a duct fire.

SUNSHINE IN A BOTTLE SOPRANO Limoncello produces both original limoncello and crema di limoncello from its factory on the Kapiti Coast. The Italian liqueur is best served very cold and can also be added to other beverages for unique cocktails, says Soprano’s Ingrid Chew. She says the liqueurs add a wonderful limoncello flavour to desserts, cakes and biscuits and are

commonly enjoyed as both aperitif and digestif. The company’s objective at the Show is to showcase the limoncello to the New Zealand market, provide tastings to the food and beverage industry, and introduce the benefits and enjoyment of this wonderful liqueur - a little bit of sunshine in a bottle.

May 2014

CA FÉ

KIWI-OWNED CAFÉ IN IRISH TOP 10 A KIWI-owned and operated café in a small town just west of Dublin has been named one of the top 10 in Ireland by the Irish Times. The newspaper says that the Espresso Project in Celbridge, run

Coconut Macaroons These macaroons have a wonderful soft, chewy texture and sweet coconut flavour. They only need 3 ingredients and are very easy to make. Recipe Ingredients: (Makes 30) • 2 1/2 cups desiccated coconut • 400g HIGHLANDER Sweetened Condensed Milk • 1/2 tsp almond essence How to make 1. Preheat oven to 160°C. 2. Combine all ingredients and shape heaped teaspoonfuls into balls and place on a lined baking tray. Flatten each ball with a fork. 3. Bake on a middle shelf for 10 minutes or until golden. Once cool, store in an airtight container. Preparation time: 5 minutes Cooking time: 10 minutes

For more delicious recipes visit www.nestleprofessional.co.nz

restaurantandcateringnews.co.nz

by Joel Buckley, is “as gourmet as it gets in the coffee game, this owner-operated bar doubles up as a creative space – and throws some chocolate buttons into its babycinos for good measure.”

DRAWING THE PERFECT COFFEE

GERRY Zhang from Zigana Espresso in Mt Eden reclaimed the title of New Zealand’s top Latte artist at the Meadow Fresh Latte Art Championship held last month, having won in 2012. This month he competes at the World Latte Art Champs, 15-18 May at the Royal Melbourne Showgrounds. Zhang is excited about heading to Melbourne, saying he’s “over the moon” about having another chance to pit his skills against the best.

GEN ZEN WANTS ITS TEA GENERATION X may have been espressoholics and all about the stimulants but tea is just as

GERRY ZHANG

important as coffee for Generation Y (the Millenniums), according to a new survey carried out by US magazine Beverage Digest. A survey of 500 café and restaurant operators and over 1000 punters found that twentysomething consumers want more tea options, including sweet, flavoured and iced, and that the oriental drink is just as important to them as coffee.

TIPS FROM THE TONGUE THE COUNTRY’S top coffee taster has some advice for baristas – don’t try to please everybody because there are some extremely discerning palates out there. Charlie Self, winner of the NZ Cup Tasters Award in March and off to the World Champs in Melbourne on the 15th of this month, says that customers who order a milky coffee won’t be able to appreciate the delicate taste of a fine espresso roast. Likewise, if you concentrate on the black espresso crowd, its best to align yourself to a local supplier who can give you optimum support. “The most common business strategy is to seek out a coffee which can be a combination of the two,” says Self. “When assessing the coffee in both white and black try to concentrate on four key points, acidity, sweetness, bitterness and finish. Keep it simple by finding a coffee

Stand side by side with Kiwis in need

that is balanced in its components. Too much acidity in a white coffee can lead to a sour milk taste. A dry cocoa flavour can yield a subtle balanced bitterness, but too much can leave your tongue feeling like it’s just licked sandpaper. However, before assuming it’s a defect in the coffee make sure it’s not the brew method/extraction that created this taste.”

CHOOSING THE RIGHT SUPPLY

Think about the support that is offered with the coffee. If anything goes wrong, how quickly can it get resolved? Think about the brand image. A local roaster will know the local market. Don’t let cost make the decision.

BATTLE OF BAY BARISTAS

Today in New Zealand, there are thousands of women, men and children living in desperate situations. Every day, The Salvation Army works hard to provide better options in life for struggling families and to help people take positive steps toward a brighter future.

Borrie, brewing at Clive’s Box Espresso Bar and Hans Seitzinger,Adoro Café and Ben Simcox of Groove Kitchen, both in Napier.

SOCIAL MEDIA NOW KEY TO ATTRACTING CUSTOMERS SOCIAL media is now considered

TGI FRIDAY COMING HERE

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.

TWO American style restaurants under theTGI Friday brand are planned for Auckland. The Australasian franchise for the brand is held by Australian based New Zealander Andrew Cox who owns Queenstown’s award winning Eichardts Hotel. In addition, he is also working on a new boutique waterfront hotel for the city. He is looking for a CBD and a suburban location for the TGI Friday operations that each employ around 80 staff in overseas outlets. Cox has nine TGI Fridays in Australia and is expanding that collection.

But we simply cannot do this alone. That’s why we ask you to please donate to the Red Shield appeal. Your donation will provide much-needed supportive services such as life skills programmes and budgeting advice, as well as emergency help with food and clothing.

Please donate today and give hope to those who need it most.

Txt RED to 4411 (standard charges apply)

and we’ll call you back for your donation TSA RAC 576801

UP for best barista in the Hawke’s Bay at the area’s Hospitality Awards on the 19th of this month are Andrew Feldon of Hawthorne Coffee, Havelock North, Al

or donate at

salvationarmy.org.nz

RED SHIELD APPEAL

May 2014

LIQ UO R

NEW WORLD WINEMAKER AWARDS

WINEMAKERS are encouraged to enter the New World winery awards, with entries opening on 12 May and closing 30 June. A panel of 13 independent expert wine judges will blind-taste each wine over two days, 5-6 August, with the 50 winners promoted in 137 supermarkets nationwide. Judges include Wine Orbit (and former Review Publishing) wine writer Sam Kim and international guest judge and Master of Wine Sam Harrop. Last year SAM KIM 364,000 bottles of the Top 50 wines, with a retail value of $4.7m, were sold in the first six weeks of the results being announced and the Champion white wine, Spy Valley’s Marlborough Chardonnay 2012, sold out in a week, says New World.

SHOTT DEMOS IN SINGAPORE

NOMINEES for the Lewisham Awards have been announced, with Phil Mead (The Whiskey), Dan Sullivan (Montage), Barney Toy (Fukoko) and Oliver Crosbie (Mos) in competition for best bartender. Outstanding bars are 1885, Lime, Mo’s and The Golden Dawn, while the nominees for best wine service go to John Logan at O’Connell St, Piers Haszard at Botswana Butchery, Edmundo Farrera at Andiamo and Gary Olasz at Clooney.

SHOTT Beverages ran a standalone demonstration booth at last month’s Singapore Food & Hotel Asia expo and created widespread interest among the

thousands of visitors. Handling the demonstrations for the four days was Jason Clark (pictured), general manager of the Ponsonby bar Bedford Soda and Liquor.

NORTON TIES INTO INVIVO

MOA’S NEW PALE ALE

IN THE craft segment, Pale Ale is the style attracting the most attention and showing strong growth. Moa hopes to capitalise on this growth with the launch of a Pale Ale designed to be more in line with the palette of traditional New Zealand lager drinkers. Moa’s Sessionable Pale Ale is an approachable, easy-drinking brew, which founder Josh Scott calls a new world style. “A blend of Crystal and Pale Ale malts complemented by Kohatu, Nelson Sauvin, Cascade and Motueka hops, produces a beer with toasty malt flavours and earthy, yet tropical fruit hop tones”. The new product sits alongside Moa’s existing Pale Ale, which has already become one of the brand’s top selling varieties. Sessionable Pale Ale is being offered in a limited release 12 pack, which depending on its success may become a permanent SKU.

restaurantandcateringnews.co.nz

BEST BARS, TENDERS & SOMMELIERS

TELEVISION chat show host Graham Norton has bought a small share in local winemaker Invivo. Co-founder Tim Lightbourne said Norton loved his New Zealand sav blanc and has been serving it to his guests. Profits from a Norton labelled sav blanc will be donated to the Elton John Aids Foundation and at the same time the brand is getting huge international exposure.

KIWI BEERS WIN AT WORLD CUP

TWO Kiwi brews walked away with a silver medal apiece at the World Beer Cup in Colorado last month. The Garage Project’s Cockswain’s Courage Double Barreled Edition Porter came second in a field of 112 in the Woodand Barrel-Aged Strong Beer category, a brilliant result for the Wellington brewery. Later in the event Speight’s Triple Hop Pilsner won a silver medal for in the International-Style Lager, second to Asahi Super Dry. The Garage Project is operated from an old petrol station and garage in Aro Valley by brothers Pete and Ian Gillespie and Jos Ruffell.

BARS SUPPORT NZ AIDS FOUNDATION AUCKLAND bars Caluzzi Cabaret and Urge last month presented a cheque for $13,551.99 to the New Zealand AIDS Foundation, representing money raised at their beer garden and dance tents during the Big Gay Out. The initiative has raised more than $50,000 over the past six years. NZAF executive director Shaun Robinson says that without such backing, preventing HIV would be a difficult task. “Combating an infectious disease such as HIV is like having a tiger by the tail, you can never let go or ease up or it will get loose again,” he says. “Promoting safe sex is as important today as it ever was and to do that effectively we need money. The money people donate helps to protect lives.”

SCOTCH WHISKY TRADEMARKED IN OZ SCOTCH Whisky has been registered as a trade mark in Australia after nearly ten years of attempts by the Scotch Whisky Association to stop the sale of fakes. There has been a serious problem of fakes since 2005. Australia is the 12th largest overseas market for scotch whisky taking exports of around $A170m annually.

TACKLING THE LIQUOR LICENSING PROCESS SINCE the Sale and Supply of Alcohol Act took effect in December 2013, there have been significant changes to the application process and the fees structure, which a lot of RANZ members are inquiring about. The application process puts a lot of emphasis on surrounding amenities (local schools and churches) and the local community. Applicants will need to demonstrate how they plan to mitigate risks and be aware of sensitive premises nearby. Applicants will also be asked to give details around the design and layout of the business, where good design can provide less crowding, increased safety and security and a better environment. Applicants may need to show and explain their staff training systems. Training is the key to successfully implementing Host Responsibility practices, which is essentially the basis of the training. Training provides staff with clear roles and responsibilities and develops service and interventions that ensure the premises meets its legal obligations. Applicants will find status quo questions around how they plan to promote responsible consumption of alcohol, avoid intoxication and observe prohibited persons. This includes on-licences providing a reasonable range of food, free drinking water, non-alcoholic drinks and low-alcoholic drinks. The applicant will need to know what to look for in intoxicated

customers and ensure that appropriate identification is being checked by staff. A new structure of fees has also been set out in the Act. The fees are based on risks, the nature of the business (that is a restaurant, hotel or tavern) and how alcohol is intended to be sold. Essentially, the type of business has a risk/cost rating and the higher the risk, the higher the licence fees will be. Local councils can alter fee categories (cost/risk ratings) and the default fees by bylaw, which would need to go through a process of consulting with stakeholders before the bylaw is passed. Typically, a class 2 Restaurant in the Auckland region will cost just shy of $1500.00 per annum. The Restaurant Association has resources and guidelines that can assist its members through the liquor licence application process, providing tips on how to answer questions in the application. Our guideline also covers points of training, including identifying and preventing intoxication, how to manage intoxication, encouraging customers to order food and consume low-alcoholic or nonalcoholic drinks and awareness of safe transport options.

Update yours now for free

Kristin Lethbridge Employment Relations Advisor at Restaurant Assn kristin@restaurantnz.co.nz

ROGUE BRAND ARTISAN GIN LAUNCH USING a 300 year old recipe, a local artisan distiller is introducing gin to a new generation of New Zealanders as the global trend towards gin-based cocktails moves into the country. The brainchild of three kiwis, Rogue Society Gin is produced in a traditional 19th century copper pot still in Canterbury and the initial

New bar signage available from the Health Promotion Agency

launch has brought strong praise from hospitality industry veterans. The company was formed when Daniel Mclaughlin, Mark Neal and Richard Bourke took a three year journey to launch that involved countless botanical combination trials, four bottle designers and thorough research.

You can order your free copies and all HPA alcohol-related resources from www.alcohol.org.nz

May 2014

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 713

Relish The Thought

KATHY Lambert and Rachel White have been making high-quality preserves for more than eight years under the Relish The Thought label. Earlier this year, the brand collected a Cuisine Artisan award for its Mandarin & Cointreau Marmalade, resulting in increased interest in Relish The Thought’s condiment offering. “We have had great feedback from people who already know our products, and also enquiries from people and businesses wanting to find out more. We have also met some other amazing artisan producers and have been combining our products in interesting ways,” says White. Relish The Thought’s extensive range encompasses 29 sweet and savoury products and is handmade in small batches from a commercial kitchen in Albany on Auckland’s North shore. The company philosophy has always been to create the best quality products, with produce sourced locally. Eggplant Kasundi is the hero of the range and can be used as an accompaniment for yoghurt, cheese and vegetables. Already stocked by Farro Fresh, Moore

restaurantandcateringnews.co.nz

Wilson and specialty food outlets, White says while further retail distribution is a goal; it won’t be at the expense of quality. “We are growing all the time but still want to maintain our artisan approach. Being seasonal producers has its challenges, and educating the public about the availability of produce seasonally is part of what we do.” White says consumers are behind the artisan trend, driven by increased awareness about where and how food is manufactured. “Customers like to know that the food is made in small batches, and that the process is not rushed, thereby giving better taste. We don’t use any thickeners or artificial flavours or colourings, and that is important to a lot of people. It’s also a bit of a nostalgia thing – making things by hand the way it used to be done.” Relish The Thought has come a long way from its farmer’s market beginnings but has worked hard to retain its artisan credentials. “While our business has experienced growth in recent years, our principles and methods remain unchanged.” For more information visit www. relishthethought.co.nz

Quina Fina

AWARD-winning tonic water Quina Fina was founded by Alex Gledhill in 2009 after a series of visits to Loja in Ecuador. Home to the Cinchona tree, Gledhill researched the feasibility of using the original endemic bark as the main ingredient in an authentic tonic water offering. This research led to the establishment of the Quina Fina brand, which now includes a tonic water, bitter lemon and extra bitter tonic water. Quina Fina’s tonic water has been well received by consumers and critics, collecting Cuisine’s Supreme Artisan award last year. “It’s given us both a huge boost in awareness

and validated the brand in market. Getting independent review is invaluable to us and we’re thrilled to have received the accolade,” says Gledhill. Stocked by Foodstuffs for the past two years, the Quina Fina offering is gaining traction in the retail sector and was picked up by Progressive in November. “We are experiencing large growth in our off-premise market, grocery in particular. We built our brand behind the bar, and it’s great to see this be translated into supermarket shelves around New Zealand, giving better access for our customers,” says Gledhill. Gledhill says the range is a breath of fresh air in a category that has been largely forgotten with limited consumer choice in the mature non-alcoholic market. “We have a premium offering produced in an ethical way that is not price prohibitive, this ticks a lot of boxes for both the modern consumer and the retailer.” Gledhill says there is space in the retail sector for artisan producers who are offering unique, high-quality products. “Big-brands have become too dominant which turns into a narrow range on the self, and less choice. Artisans offer something special, where consumers can make a closer connection to provenance and ingredients. We hope and predict this is not a trend and is here to stay, as food awareness in market is extremely important to producing quality products.” The Quina Fina range is currently exported to Singapore and Australia with negotiations underway to export into the U.S. For more information visit www.quina-fina. com

OWNER – operated café franchises that come with a ready made business management system and supply chain are an easy way to get into the industry and chain cafes by no means enjoy the bland, characterless reputation they used to. “Buying the right franchise can have many benefits over a standalone business, not least of which is that you can potentially purchase into a franchise system that has

a proven track record and one where you will receive all the help you need to become successful,” says Graham Billings, Executive Director of the Franchise Association of New Zealand. “Successful franchise systems are also well known by the banks and you may find that the lending criteria will be different from those if you are starting out on your own.” Billings warns that prospective

SPECIALIST HOSPO FINANCING SILVER Chef says it is the only specialist hospitality funder in New Zealand and has been providing flexible equipment funding solutions to customers for close

E TH S ND ES HI IN BE BUS

FANCY A CAFÉ FRANCHISE?

franchisees must go into the market with their eyes open and only after doing extensive research. “Carrying out your due diligence on every aspect of your intended franchise system is vitally important. The New Zealand Prospective Franchisees survey found that over 70% of prospective franchisees met with three or more franchisors before making a decision and nearly 75% talked to three or more franchisees of their intended franchise system as part of their decision making process. Real estate website franchisebusiness.co.nz lists existing Columbus Coffee shops nationwide, over 30 mobile Cafe4U operations, and open ended opportunities for the Coffee Club, Brumby’s, Esquires and the Foodco Group (Muffin Break, Jamaica Blue).

to 30 years. From small family restaurants to large corporate catering services, the right funding is essential if you want to keep your options open. Unique to the marketplace, the Rent-Try-Buy Solution allows you to save your hard earned working capital rather than spending it on depreciating assets. With the Rent-Try-Buy Solution, you aren’t locked into a long-term contract. Instead, Silver Chef offers a 12-month agreement as follows; Purchase at any time during the 12 month period and receive 50% of the net rent you have paid. Also you can upgrade at any time during the 12 month period to better equipment (and return the old stuff so you aren’t paying for equipment you don’t need or use), then return when the year is up. Alternatively, you can try the Easy Own option - rent for another 3 years after your first year is up, offering you a decreased weekly rent by 30% - and by the end of the three years you can buy out the contract for the princely sum of one dollar.

Making payments simple TAKE PAYMENT TO YOUR CUSTOMERS WITH THE VERIFONE VX 680

0800 EFTPOS

www.eftpos.co.nz May 2014

PR OD UC TS NE W

DILMAH TEA CAPSULES

DILMAH has introduced tea capsules into the New Zealand market in Earl Grey and English Breakfast variants. Compatible with Nespresso machines, the capsules are a quicker alternative to traditional tea bags, producing a perfect cup of tea in 30 seconds. The convenient and easy to use capsules are the latest from the Dilmah Single Region range, with tea leaves carefully handpicked in renowned tea-growing regions of Sri Lanka. The foil-wrapped capsules retain the same freshness, flavour and high quality characteristics for which Dilmah is renowned and are available in packs of 10.

SODAS FROM LION LION has launched a range of non-alcoholic sodas with natural flavours and less than half the sugar of standard soft drinks. Höpt Sodas contain real hop extracts and are offered in Salted Lychee, Pear & Basil,

Watermelon & Mint and Elderberry & Herb. Höpt Sodas are being launched exclusively in New Zealand through onpremise and have been crafted by a team in Auckland, Tokyo and Melbourne.

ISAAC’S CIDER LION Nathan has introduced three Isaac’s Cider variants in bespoke 1.25 PET bottles. All with 5% alcohol content, the range includes two former favourites and a comeback winner. Berry and Feijoa are consumer favourites while Blackcurrant & Manuka Honey returns to the market after initially launching as a limited release during winter 2012. Isaac’s ciders are only available in New Zealand and are offered in iconic Kiwi flavours to enhance the locally-grown apples.

DB’sNEW MEXICAN BREWS

SOMERSBY JOINS INDEPENDENT INDEPENDENT Liquor has added to its extensive craft beer and cider offering with the launch of Somersby cider from Denmark in bottle and can multi-pack variants. Somersby is the world’s fastest growing cider and joins the company’s BRB, Founders, Samuel Adams, BrewDog, Wild Side, Honesty Box, and Cider House brands. Beer marketing manger Ben Shaw says the cider category is booming, driven by flavoured 500ml variants

restaurantandcateringnews.co.nz

while craft beer growth is steady. “The growth rate is slowing and price-competition is increasing but it is an inherently still healthy category with a strong outlook,” says Shaw. Hospitality is a significant channel for the company’s craft beer and cider portfolios, with Independent Liquor being the industry’s number three and two supplier respectively. Shaw predicts future craft beer growth will come from premium and mainstream volume consumers, with IPA continuing to

grow in the low and mid-strength variants. Gluten free and locally sourced flavoured ciders have been the big trends in the cider category, which Shaw predicts will attract more 30+ drinkers looking for sweeter and lower alcohol options. “This is purely a punt as the category is still in its infancy, the flavour explosion will continue for the next six to nine months and then I expect that packaging innovations and larger single serve variants with more rational claims will find a niche.”

DB Breweries has released two more Mexican Cervezas to its trade product range, Dos Equis and Tecate. Consumers are looking to experiment with niche international beers and new Dos Equis and Tecate aims to deliver and ensure on-premise outlets stand out from the crowd. Dos Equis was born in 1897 in Veracruz, Mexico to celebrate the arrival of the 20th century, Dos Equis translates to XX (hence the label). A crisp 4.5% ABV golden Pilsner-style lager available in a 330ml green bottle. Colloquially known as ‘Dos’ and one of the most popular beers in North America, says DB. Tecate Cerveza is a 4.5% ABV 355ml brown bottle American lager ale, a bold, deep earth and herbal flavour framed by an almost nutty maltiness. The brew originates from a brewery in Tecate, Baja, California. The beer has won gold medals in Geneva, Paris and Madrid, and is now one of the most popular beer brands in Mexico. Sean Madden, DB Breweries Channel Manager says, “Mexican food is becoming increasingly popular within restaurant, gastro and modern bar environments, so we made the decision to import these two Cervezas for our trade customers. This will give them yet another point of different to capitalise on the interest in the explosion in niche international beer brands. Our two new additions are a perfect match with Mexican fare, the refreshing notes can lift even the simple tex-mex dish but both are equally able to enhance the flavours of any hot or spicy meal.”

MAGGI MEAL IDEAS MAGGI has increased its

seasoning range this month with the release of Best Ever Beef Burgers. The new recipe base serves four and contains no added MSG. The Nestle brand has also been updated to feature new eye catching packaging.

GRAVITY’S NEW PACKS

GRAVITY Coffee’s distinctive purple packs are now sporting a new modern, fun and energetic look. The Bell Tea & Coffee company

has also added Expresso Love Plunger Grind to the range and Morning Fix is now available in whole beans. Gravity’s coffee blends are available in 200g packs.

HOME GROWN MEXICAN SAUCES LUCKY Taco, the food truck people, have just produced the first run of their range of hot Mexican sauces, ideal for caterers, cafes and perfect for the gastropub market. Priced from $10.99 and available now from Farro Fresh Grey Lynn, the smokin’ hot sauces come in 125ml dripper cap bottles for easy pouring. Initial flavours include jalapeno, habanero and chipotle, says company co-owner Sarah Frizzell.

ROBERT HARRIS GROWS RANGE ROBERT Harris has been supplying Kiwis with coffee for over 60 years and remains one of the biggest coffee names in New Zealand. In grocery the Cerebos Gregg’s brand is currently number three in both the freeze dried and fresh coffee segments and will enter the fastest growing coffee segment this month with the launch of Café Style Instant Coffee. The premium offering uses Robert Harris’ Fusio as the coffee base and is expected to deliver over $2 million in sales in the first 12 months. Available in five variants – Hazelnut Latte, Toffee Rum Latte, Flat White, Cappuccino and Mochaccino – Café Style is being backed by a $500k consumer campaign which includes tv and in-store activity. The Robert Harris brand is also extending its popular Fusio offering, with Dark Roast being released next month. The new variant is likely to appeal to consumers who prefer a stronger flavour and is available in 100g tins and 90g refill packs. Launched last year, Fusio continues to drive innovation for the brand, with its unique combination of

TS UC OD PR

SILVER Fern Farms has launched a new retail range of premium aged beef cuts, supported by the science-backed Eating Quality System. Guaranteeing consistently high quality beef, Silver Fern’s new grass-fed beef offering carries the company’s Master Grader’s promise of taste, tenderness and juiciness. The grading process has been scientifically developed to determine taste preferences and then matched with animal data to guarantee premium quality red meat. Aged for 21 days and naturally lean, the range includes Tenderloin Eye Fillet, Porterhouse Steaks, Prime-Cut Roast, Medallions and Stir-fry in 300 and 350g packs. Vacuum-packed for freshness and convenience, each cut is

sealed in juices and flavour to allow the beef to age and tenderise in the fridge for up to 30 days. Silver Fern Farms’ general manager marketing, Sharon Angus, says the range is bringing authenticity back to the red meat cabinet. “We knew we had to deliver something special to meet premium beef buyers’ expectations - a new guarantee of quality and level of consistency not seen before. Beef is such a frequent, mainstream purchase, often producing some pretty average meal experiences that we needed to remind beef lovers of just how extraordinary a great cut of beef can be. Then we had to make sure we could deliver that same high standard time and time again,” says Angus. Angus says in creating the range the company embarked on extensive consumer research in New Zealand and America on over 97,000 samples of beef by 13,900 consumers.

W NE

PREMIUM AGED BEEF

2014 VINTAGE BOTTLED WITH this year’s grape

harvest coming in weeks before expected, New Zealand’s first 2014 sauvignon blanc has already been bottled and is ready for drinking. Moana Park winery’s Crush Pad label is believed to be the first on the shelf from the much-anticipated 2014 harvest. Winery owner Dan Barker says low rainfall and ideal weather conditions have contributed to the quality of this year’s grape harvest. “The 2014 harvest has come on several weeks early for us here in Hawke’s Bay on the back of a moderate, steadfast summer,” says Barker. The winery, which made nationwide news last year when it lost $165,000 of merlot to vandals, appears to have left the trials of 2013 behind with this early sauvignon release. This year’s Crush Pad Sauvignon Blanc has been dry-farmed, which means no irrigation, equating to a reduced impact on the environment in the area. 85% freeze dried coffee and 15% fresh coffee a market first which has led to over $1 million of sales in the first year. The brand has also experienced success with its coffee capsules. Introduced to the segment late last year, Robert Harris currently has over 50% of sales versus the other seven compatible capsules available. “Sales have quickly ramped up as consumers reach for a trusted brand in the new format. A well priced product that is conveniently available in supermarkets has proved a winning formula,” says Cerebos Gregg’s group brand manager for coffee, Sean Wiggans. Wiggans says the brand will continue to innovate its current coffee offerings as well as introduce new products to market.

May 2014

SO CI AL Candy Capco & Sarah Barker

Carlo Buenaventura

MENU LAUNCH AT FOXGLOVE

WELLINGTONIANS enjoyed at night out at Foxglove recently to celebrate the innovative new ‘‘everywhere dining’ menu from new executive chef James Pask, also current head chef at Matterhorn. Pask says the approach is a response to the increasingly casual attitude toward eating out and suitable for a bigger venue like Foxglove. “If a group wants to share some oysters and spicy fried chicken with miso butter, and then dig into a slow roasted lamb shoulder while sitting on the deck, they can. If customers fancy sitting on a sofa and tucking into a wagyu short rib burger with the plate resting on their knees, that’s cool too.”

Kaleb & Caitlin McCartan

restaurantandcateringnews.co.nz

Frances Speer, Simon Garrett and Kate Woods

Annabel Reid, Gina Grbic, Katrina Jones & Caitlin Marett

NSIA HOSTS AUCKLAND CHEFS THE Auckland branch of the Chefs Association had its latest meeting at the central city location of NSIA. A large crowd turned out for the event catered

Del Daniels, Kirsty Bunny and Tvati Mafi

extensively by NSIA students in its recently developed restaurant and kitchen complex.

STRONG KIWI PROMOTION IN SINGAPORE EXPO

THERE were plenty of New Zealanders amongst the 65,000 trade visitors at last month’s Food & Hotel Asia expo in Singapore. The four day biennial event covered over 1.2 million square feet and its 3200 exhibitors from 63 countries included a Trade & Enterprise New Zealand stand of around 20 suppliers well known to the foodservice industry.

WORLD CLASS AUCKLAND HOTEL

IN another addition to the Auckland hotel and hospitality scene, Waterfront Auckland and a Beijing developer have announced a new $200m premium international hotel. The 200 room five star signature hotel is expected to be open in 2017.

MEXICALI FRESH GROWTH NATHAN Bonney has stepped into the newly created role of General Manager of Mexicali Fresh. The position was necessitated by the rapid expansion of the family owned company since it began franchising eight months ago. Bonney has extensive experience in franchise operations; he was previously with Columbus Coffee for 12 years, most recently as General Manager Business Development, where he was instrumental in expanding the brand from 4 to over 60 franchises nationwide. “Mexicali Fresh is a fantastic brand in a category which is really heating up in New Zealand,” says Bonney. “For me it’s a case of back to the future as Mexicali Fresh is at a similar stage that Columbus Coffee was when I started there. I’m looking forward to the challenge and utilising my knowledge and experience to ensure Mexicali Fresh continues to grow rapidly.” Mexicali has added three new franchises to the existing three company stores in the last 8 months.

Nathan brings a strong understanding of leading multi-unit franchise operations to Mexicali Nathan Bonney (centre) with Tyler Kerlin (left) and Conor Kerlin

“With such strong growth it’s invaluable to have someone of Nathan’s calibre and expertise join the Mexicali Fresh team,”says Mexicali Fresh Co-owner Conor Kerlin. May 2014

SO CI AL

The Lewisham Award nominees were announced at a function at the Cloud on Auckland’s Queens Wharf.

LASTword

Peter Mitchell

AMONGST things I hate in restaurants and cafes is being hassled for my empty plate while others are still eating. It should be one of the first rules of service to allow a table of customers to finish their meals before being swooped on. I know it looks like being efficient, but it certainly spoils a meal and a relaxing atmosphere. AN interesting twist in the restaurant/café/bar world in New Zealand has been the growth of ownership groups where exceptional outlets are having money poured in for development. There are now a number of companies owning up to a dozen or so outlets each and rightly not taking the single name chain approach. Being different is clearly the key to success for these outlets capitalising on customers moving on to another brand that also happens to be in the same ownership – unbeknown to them. A PRIEST was at a house party and naturally wearing his priest’s collar. All evening a little boy kept staring at him and finally the priest

1. Sarah Mitchell and Apoena Saporetti from 1885. 2.Israel Evers (Electrolux), Marisa Bidois from the Restaurant Association with Connie Clarkson from Waterfront Auckland 3.Fukuko’s Barney Toy (left), Nigel Kelly from Angostura / Federal Merchants, and Rich Clarke. 4. Simon Buxton, Greer Davis, Willis Hsu and Natasha Babich, all from One Music, sponsor of the Outstanding Existing Establishment award. 5.Outstanding Caterer nominee Mint Kitchen’s Giselle Trezevant-Miller and her sons James (left) and Maurice. 6.RANZ ceo Marisa Bidois with O’Connell St Bistro’s Chris Upton (up for top Wine List) and Outstanding Hospo Personality Judith Tabron. 7. Outstanding bartender nominee The Whiskey’s Phil Mead proves he’s no politician by faceblocking the award’s sponsor, Nigel Kelly from Angostura. The other nominees, l-r, Oliver Crosbie from Mo’s, Dan Sullivan, Montage and Barney Toy, Fukuko. 8. Laurie Moreton, Michael Dearth, Ruth Westwick and Oliver Crosbie.

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asked him what he was staring at. The little boy pointed to the priest’s neck. When the priest realised what was interesting the boy, he asked if he knew why he was wearing the collar. The boy nodded his head and replied: “Yes, it kills fleas and ticks for up to three months...” THE blurring of industry boundaries continues apace with retailers, and especially garden centres, offering café service to hold their customers even longer in-store. But in a quick overview of the industry, the growth of casual eateries and the lessening turnover in the more formal restaurant side is a turnaround that is causing concern to some. The move has been particularly good for equipment suppliers who have been quick to latch onto this movement for smaller products but it has also introduced a number of non-expert owners into a business that is now exceptionally competitive – and financially dangerous. Watch this space as we become over-supplied. THE Easter break reminded me of the two Irish guys discussing holidays. Paddy said to Mick that Christmas Day fell on a Friday this year. Mick says: “Let’s hope it’s not the 13th..”

THE grocery industry here is under fire over product labelling and country of origin data. And the grumbles are starting to emerge that while the suppliers are under the cosh, the hospitality industry blithely ploughs on giving no detail on its offerings – and the consumers in restaurants and cafes simply accept it as normal. Generally, menus or display cabinets give absolutely no indication of product origin. NOT everybody wants to eat at the top end of the market but most people want to drink at the best bar. As a result, there’s some quite incredible refurbs taking place around the country with more money going in over the past year or two than at any time in the past. In the food arena though, the downtrading has become a landslide and the approach has made eating out the currently most successful retail business in the country with some of the other categories really in the doldrums. AND a quote for the month from someone: “We are here on earth to do good unto others. What the others are here for I have no idea …”

Classifieds FIRST IMPRESSIONS COUNT WOW YOUR CUSTOMERS!

By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz

When customers walk through your door, the first thing they notice - it’s what your establishment looks like. Fit out is everything. Annan Interiors has many years experience in fitting out hospitality establishments, from bars to cafés, restaurants to takeaway shops. We know the industry - and we know how to make the most of the space you have. Give Annan Interiors a call today.

TOP THREE DINING TRENDS HIGHLIGHTED CASUAL dining, healthy eating and shared plates are the top three dining trends highlighted by our fourth annual Hospitality Report, the definitive guide to the performance of New Zealand’s hospitality industry. The way New Zealanders are dining is evolving and with it, the food choices diners are making.

Wander in and sit down

Dining always has been an important part of how New Zealanders socialise and celebrate. During the recession diners were ingenious about managing their eating out budget, and we saw a lot of diners opting for more casual establishments. This kick-started a trend towards more casual dining, fitting perfectly with the relaxed kiwi lifestyle, this habit is now the normal dining experience for many and although, of course, fine dining still plays a vital role at the top end of the sector. In line with the casual dining trend, many restaurants and cafes have moved away from reservations, instead opting for a walk-in crowd, or only accepting bookings for large parties. Many of our members are saying relaxed dining has taken off with a boom. “It’s fantastic, as it makes the industry as a whole more accessible to more people,” says Jason van Dorstyn, part-owner of Café Hanoi.

Eat like a caveman

New style food and health businesses are popping up around the country, with many focusing on the paleo diet - a modern nutritional plan based on the

presumed diet of Paleolithic humans which emphasises the basic raw eating habits of the original hunter gatherers. Menu items influenced by the paleo or raw food diet are also cropping up more frequently on restaurant and café menus. We are developing a more health orientated food culture than ever before, and many members don’t see this trend slowing down. Member Javier Carmona from Mexico Group agrees; “Customers are more interested in eating healthily. This transcends the obvious visits to the health food store and has been more about day-to-day choices and exchanging the usual for unusual and more pertinent combinations.”

Share and share alike

Adding further weight to the casual dining phenomenon is the shared platter/small plates trend. Restaurants have embraced the small plate concept, either specialising in small plate dining, or devoting a section of the menu to it. Member Nic Watt, owner of Masu, says that the sharing concept is a growing global food trend. Dining is shifting to allow consumers to engage in a community manner across the table. We’re seeing diners become more involved and more inquisitive about what they’re eating. Shared plates makes it easy to experiment and try new flavours and new cuisines in a low risk way. The Restaurant Association 2014 Hospitality Report is available free for members and $160 for non members.

SOFT DRINKS SHUNNED SALES FALLING DINER demand for fizzy is dropping, according to a comprehensive survey carried out by US publisher Networld Media Group. Soft drink sales in the States have fallen for the last nine years consecutively, are currently at their lowest level in the past two decades and are predicted to drop from their current 50% of market share to just over a third by mid 2016.

17E Greenmount Drive, east Tamaki, Auckland 2013 New Zealand Ph: 64 9 265 2928 Email: alan@annaninteriors.co.nz www.annaninteriors.co.nz

Additionally, the almost 2000 members of the restaurant and bar industry surveyed claimed to be less than optimistic that demand for fizzy drinks will bounce back. Experts say the answer is simple combination of two factors – awareness of how unhealthy soft drinks are claimed and increasing demand for the huge range of new beverages on the market.

Leading Importer of quality hospitality products New Release wooden boards now in stock! Showroom: 13-15 Mackelvie Street Ponsonby Auckland.

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If you would like your ad in this space? CALL JANE ON 09 304 0142 ext 715 or email jane@reviewmags.com May 2014

Product Watch

The only music licence you need to play music in your business. Get yours at onemusicnz.com or call us on 0800 800 663.

Call John Kinley on 021 326 196

INDEPENDENT FISHERIES LTD www.indfish.co.nz

For a wonderful selection of savoury or sweet filo pastry recipes go to www.timos.co.nz or call Timos Filo on (09) 624 1555

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CUSTOMER RADAR

THE AGE OF CONSUMER CONTROL

In the past, consumers would often base who they chose to shop with based on the information that businesses put into the public sphere. Now however, word of mouth has become an extremely powerful, and sometimes damaging tool. WELCOME to the new world of consumer control. Your customers have a voice and social media gives them a platform to talk about anything they want, to virtually whoever they want. And that includes talking about you. Even though this has been

happening for a few years, business are becoming more aware of the fact and starting to take measures to adjust to this new world. Although social media has been impacting our lives for some time, and many businesses are monitoring

DESTINATION DUBAI

NEW Zealand suppliers wishing to break into the Middle East should start in Dubai, says Steve Jones, NZ Trade and Enterprise Commissioner based in the emirate. “Most international companies start in Dubai because it is the shop window for the Middle East. It’s the regional hub and it also has a set of unique characteristics, the most obvious being that 75% of the people are expats with Western tastes. There are a large number of luxury and familiar Western brands and the foodservice industry is huge – it’s quite normal for people to dine out four, five, or six nights a week.” The NZTE late last month hosted Taste NZ, a challenge for Dubai’s

top chefs to put together a menu featuring paua and kumara. Jones encourages suppliers to carry out thorough market research, ensure the halal properties of not only their product but the other products produced at the factories they use and to visit the destination and find a distributor. “A good local distributor is Organic Food and Café, who distribute Phoenix drinks and Manuka honey. It’s very important to come here to meet people and learn the idiosyncrasies of the industry. At the time of the Gulfood F&B show we run a function where Kiwi suppliers and distributors can meet informally.”

MOFFAT PROMOTES IN SINGAPORE NEW Zealand equipment producers Moffat had a strong presence at last month’s Food & Hotel Asia expo in Singapore. A team of five from the company were there supporting

their distributors. Pictured on part of the substantial stand are (from left) national sales manager Brian Davies, chef consultants Phil Neverman and Murray Eden.

social media to keep an eye on what customers are saying about them, we’re now seeing more companies proactively join the conversation. Just watching and responding to social media comments places retailers in reputation recovery mode. It’s encouraging to see some now taking it a step further, with real-time customer feedback dashboards that deliver valuable insights. By giving customers a direct channel for feedback and actively getting into the conversation, retailers are able to act on things in the first instance - not letting it get to the point of damage control. Traditionally, your marketing team had the voice and your brand and reputation was about whatever you put out there… You were on the megaphone. Now though, each and every customer is holding the megaphone, which is scary for many retailers. Addressing those fears can be the best way to overcome any difficulties that may arise from social media. There’s another finding coming from this trend also. Not surprisingly, retailers and other businesses that are opening themselves up to feedback are the ones that are most successfully growing, as they are able to adapt to what their customers need and want. It’s like a fence at the top of the social media cliff.

Look to the future: What is likely to happen with customer experience in 2014… Thanks to the increased value being placed on customer voice, and the insights that this can deliver to businesses, I predict that we’ll see more retailers actively looking to provide a direct line of contact for customers. This line will need to be a short one, with customers only choosing to offer feedback in a convenient way. Surveys are getting shorter, respecting people’s limited time and attention, and text-based feedback and QR codes are gaining in popularity, as technologies that provide an easy way for customers to give feedback. However, if it’s not easy, you’ll end up with a skew to your insights. If providing feedback requires any real effort, you’re likely to only get responses from highly motivated consumers - those who are either raving fans, or the irate ones who strongly feel they have something to gripe about.

Online and on site

Over the past few years, most businesses have been pushed to enter the online arena in some way or another. While many bricks and mortar stores have gone digital, there are some that just don’t work in an online format. For businesses that can’t operate in clicks, the e-commerce landscape can pose a threat. In order to survive, those retailers are realising that they need to offer more… The ‘more’ tends to focus around the experiential things that consumers can’t get from a website. Providing a fantastic customer experience, an experience that consumers don’t receive online, is certainly one way of ensuring the survival of a retailer. The way to achieve provision of great service is to listen to your customers and discover their needs and desires.

Consider complaints

Predictions are customers will continue to speak out more and more, but at the same time, we’re unlikely to see them constantly attempting to take down innocent companies. Most people aren’t out to hurt the businesses that they patronise. In fact, 99.9% of the feedback seen represents caring comments, from people who genuinely want to help the retailers they frequent. In most cases, dealing with complaints and having their thoughts listened to and addressed will keep customers happier than having a mediocre experience and not giving feedback. Consumers are people too, and they just want to be heard. The easier it is for customers to give their opinions and have straightforward communication with businesses, the more likely businesses are to find those customers being selective about what they share on social media. Now really is the time for customer experience and the businesses that will thrive are the ones that actively seek ways to listen to their customers and address their concerns and suggestions. With that in mind, businesses can only go from strength to strength.

Mat Wylie CEO of Customer Radar mat@dynamite.co.nz

food. IT’S OUR BUSINESS.

Register now for the most important trade-only event for your business, Fine Food New Zealand. It’s the only comprehensive, international exhibition for the bakery, retail, foodservice and hospitality industries in the country, showcasing the latest in food, drink and equipment from leading producers. Check out exciting competitions and demonstrations, take advantage of special trade deals at the show and save money for your business!

For FREE entry, register online before 13 June 2014 at www.finefoodnz.co.nz and enter priority code RCN4 $25 admission applies at the door for visitors that don’t pre-register online.

22 - 24 June 2014 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz