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July 2014 Vol 7 Issue 7
Picture perfect presentation and seamless service made dining at Sidart an experience to be savoured . . . Judges of Cuisine top restaurant award. (see page 6).
CLIMBING SALES AND STAFF LEVELS BOLSTER INDUSTRY FOODSERVICE sales in New Zealand continue to climb with sales across the board likely to come close to the $8billion level in 2015, nearly half a billion up on this year. The latest Hospitality Report delivered by the Restaurant Association supported by AUT University, has shown the importance of the industry to the economy with sales growth over the previous 12 months of over six percent and more than 1800 staff being added to the workforce – now hitting close to 59,000. The Auckland region naturally was the sales leader for the industry coming close to three billion dollars. The overall number of outlets was close on 15,000 including all restaurants and cafes, pubs and bars, takeaways, clubs and catering services.
In a cost of goods comparison (February against February), overall food prices were up only 0.2%, fruit & vegetable prices down by 5.6%, milk and cheese prices up 6.9%, butter up 26% with meat, fish and poultry down 0.2%. The price of restaurant meals had increased on average 1.3%. While sales have grown nationally by almost 10%, labour costs continue to be the biggest test for business. More than half of respondents to a recent survey said labour was the biggest test with lack of skilled employees running a close second. Other top challenges included building and maintaining sales volumes, competition from other businesses, food and operating costs and compliance issues.
TOTAL SALES INDUSTRY: By Sector 2015 PERCENTAGE MARKET SHARE
LAST month’s Gourmet Pacific Challenge at Fine Food was another triumph for the senior New Zealand Culinary Team over Australian chefs but the youth team wasn’t quite so fortunate. This was the third consecutive year the seniors had taken the title. The senior chefs, all from the South Island, included Steve Le Corre, Darren Wright, Richard Hingston and Mark Sycamore up against an Australian team of Kurt Von Buren, Michael Lopez, Roshan Thammita and Jenny Key. “The New Zealand team was nothing short of exceptional and their experience in the kitchen
KIWI CULINARY TEAM WINS GOURMET CHALLENGE
really shone through,” said head judge Graham Hawkes. In the Young Professional Culinary Championship, the local team of brother and sister duo Troy and Heidi Waters from New Plymouth, wasn’t quite as successful. The event was staged by the NZ Chefs Association with sponsorship from a number of industry suppliers. National president Anita Sargison said the competition was highly regarded in the culinary world and the local chefs demonstrated their commitment and skills once again.
contents
05 It really is our pavlova . . . 10 Printemps in Paris 14 Book Reviews 18 Techno Tips 22 On Trend 24 QSR 26 Liquor
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SKELLONS IN RECEIVERSHIP
EDITORIALcomment UNSUBSTANTIATED CLAIMS
THE new additions to the Fair Trading Act introduced last month means the foodservice industry must take extra care over product and service claims. The prohibition on unsubstantiated claims is one of the most significant changes to the Act and it means everyone must hold evidence to substantiate the claim at the time it was made. An easily understood claim is one such as gluten-free where a high level of proof is required. The fines for false claims are now substantial with fines for individuals up to $200,000 and $600,000 for companies.
THINK GEN-Y
Attracting and retaining Generation Y as staff and customers is requiring a fundamental shift in the way hospitality businesses think and operate. They’re often considered egotistical and brash, yet they’re eager to learn and contribute. Gen Y’s are keen to make a lot of money, but, in a meaningful career. Their boomer parents taught them that their opinions are important and they have an expectation to have a stake in outcomes. They have a wide-scope and are global trotters. And with this comes new rules to success and failure in many industries – particularly hospitality. Those fitting into the Generation Y category, also
It does mean our industry needs to keep track of all evidence to rely on claims and while it is not an offence to use puffery or blatantly exaggerated claims (such as Red Bull gives you wiings), it must be done carefully and obviously. Claims such as “the best restaurant in …” would need to be proved. And of course a claim may be correct, but the Act can still be breached if it can’t be proved. PETER MITCHELL, peter@reviewmags.com
known as millennial generation, are born post 1989 – the year the internet was invented.Bringing huge changes to the way we communicate. They’re familiar growing up in digital age – iPads, mobile phones, digital television. The hospitality industry needs to adapt to better suit these workers and customers coming through the door. It’s an industry that relies on young people and a new mindset is needed to keep business ticking. SARAH ROBERTS sarah.roberts@reviewmags.com
LONG time foodservice industry suppliers Skellon Foods Ltd, went into liquidation early last month. The company has been a substantial importer and distributor for over 20 years but increased competition in the market across a number of its product ranges forced the closure. A number of the agency lines and product ranges are available for sale by the west Auckland receivers Rogers Reidy.
SARAH JOINS THE R&C WRITING TEAM RESTAURANT & Catering News has expanded its team this month with the addition of Sarah Roberts as our newest staff writer. Sarah has moved into the magazine world after a number of years writing on suburban and regional newspapers both in New Zealand and overseas.
BEST EQUIPMENT WINNER AT FINE FOOD
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
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MIKE Grassick, general manager of JL Lennard NZ and Biozone US representative Jeremy Kronk from Australia proudly display the Icezone technology that took the top prize in last month’s Fine Food best new equipment award. The low maintenance product uses new scientific technology for keeping ice machines or beverage dispensers clean. Grassick said ice machines were difficult to keep clean in the hospitality environment and this new product prevented slime, mould, bacteria, viruses and yeast growing inside the surfaces. The unit ensures a cleaner and safer ice by providing continuous cleaning by an electrified air flow called plasma and could be retrofitted to any ice machine. Selling here for under $600,
it requires no real maintenance. Grassick says that UK and US research has shown that over 60% of ice machines in restaurants are dirtier than toilet bacteria. The $5000 winning award was sponsored by Restaurant & Catering News.
FOOD SHOW CHEFS
THE Food Show Auckland has a released its line-up of celebrity chefs set to wow audiences. Peter Gordon, Annabelle White, Masterchef winners Kasey and Karena, Julie Le Clerc, Sachie Nomura, Ray McVinnie, Simon Gault, Chelsea Winter and Nadia Lim will be demonstrating in the show’s Whirlpool Cooking Theatre. The popular show will be showing from July 31 to August 3 at ASB Showgrounds.
Publisher: Peter Mitchell, peter@reviewmags.com Staff writer: Sarah Roberts Marketing: Tania Walters, tania@reviewmags.com Advertising: Jane McEwan, jane@reviewmags.com Senior Designer: 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.
CHELSEA WINTER
July 2014
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CHEFS FUND TRIP TO NORWAY
AUCKLAND pastry chef Jiemin Aw was earlier this month competing in the Global Pastry Chefs Challenge in Norway – part of the WACS biennial congress. Funding for the trip was raised by donations from Chefs Association members and covered her airfares and culinary equipment excess charges. Jiemin competed successfully in the Pacific Rim semi-finals late last year. She was accompanied by her commis chef Sarah Harrap.
ORA KING SALMON AWARDS AGAIN
THE Ora King Awards promoted by NZ King Salmon for professional chefs, is running again this year with entries closing on September 30 and the awards being presented in late October. The awards were an outstanding success last year and the company is expecting a high calibre of chefs to take part again this year in the local and international sections. Last year the international ambassador section was won by New Zealand chef Matt Lambert from New York’s The Musket Room and the local title went to Mark Southon of Auckland’s The Foodstore.
GERMAN KNIFE MAN AT FINE FOOD
MARCUS Kohler, world-wide export manager of German international knife maker F. Dick was amongst overseas visitors at last month’s Fine Food show. Working with his New Zealand distributors, The House of Knives, he spoke with a number of chefs and restaurateurs and showed a wide range of designs and qualities. Mr Kohler is a regular visitor to New Zealand every three or four years and in addition to this year’s Fine Food, he was also working with his Australian distributors at the following FoodPro event. F. Dick is now selling in 84 countries and has had a presence in New Zealand for the past 20 years. The company started in 1778 and has a focus on professional knives and sharpening tools. Amongst its latest offerings on show here were a series of gap-free knives that are this year’s feature product.
KAI TIME BACK ON TELEVISION
CHEFS GEAR UP FOR NATIONAL TITLE
THE registrations are flowing in for this year’s Culinary Fare and again there is strong interest in the national Chef Of The Year contest based around New Zealand grown vegetables. The chefs will compete in three individual competitions – a hot entrée and main presented cold, a main and dessert live and a theory test. Amongst those already registered is Auckland chef David Schofield of Star Anise who took the title in 2011 and 2012.
ROAST DAY RETURNS
CONSTELLATION Brands subsidiary Selaks continues this year with its Roast Day promoting the winter meal tied with some of its top wine labels. Celebrity chef leading this year’s event is Nici Wickes as the cornerstone Selak’s ambassador. She has developed a new range of roast recipes that are available to foodservice to back up the promotion. This year’s Roast Day is on Sunday August 3.
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John Fryor of The House of Knives with his German visitor Marcus Kohler.
TEACHING TEENS TO COOK THE Monty Betham anti-obesity charity Steps For Life, has added a regular cooking component to its programme. It will teach teach teens how to cook popular classics using healthy ingredients. The programme utilises the expertise of Caterplus and the Manukau Institute of Technology and Caterplus general manager Mark Wylie has developed and is to teach the cooking module. The first event in the programme had the Minister for Pacific Island Affairs Peseta Sam Lotu-liga as guest of honour last month and a feature of the day was parents and teens being asked to prepare a meal. They were tutored on the day by Mark Wylie and MIT chef lecturers Brian Wallace and Henry Spence. The Steps For Life programme has a background of three years
working with overweight and obese teens and their families who go through an intensive three month programme on healthy eating and lifestyle choices.
THE Maori Television food show, Kai On The Road, came back on the air this month with a new host in chef Rewi Spraggon. The 23 series covers a culinary journey around New Zealand. Spraggon had previously presented a food show on Maori TV and during his culinary career has cooked his way around the world and picked up awards such as the World Indigenous BBQ champion in 2005. Amongst the early episodes are three filmed in the Cook Islands.
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SALON CULINAIRE
It is that time of year when the teachers become the judges, the pupils become the artists and the best operators take time out from their busy operations to check out the talent and cheer on one of their own. Yes people, its Salon time. For those chefs who read this and did not take part because they were ‘to busy’ then please stop reading. Those that have taken the time to teach – train and mentor their young chefs to be able to compete in a Salon, I wish to thank you, as should all of the Hospitality Industry. As without you there would be no competitions, no chefs of tomorrow, no rising stars and very little chance for the young guns to actually compete or show their skills off. The Hospo Dr was involved in a ‘constructed conversation’ recently with a F & B Operator who said they did not see any point in ‘paying’ any of his kitchen team to waste his time and his money in practicing for such an event, just so his employee can bolster his CV and earn more money at his next job. The short-sighted approach that this operator is not just his own, there is a plethora of Hospitality business owners out there who have the same mentality towards such events. Yet they are the same ones who continually complain about ‘a lack of talent’, the lack of commitment chef’s show towards an employer when they leave after 10 months to ‘further their careers’ when he feels he has invested in them already. The National Culinary Fare is on in Auckland in August and I urge all who read this to get yourselves along, be it your 1st time, a regular or one who has not attended for a few years because you have ‘been too busy’ as well. What you will see is a group of people dedicated to strengthening the foundations of this wonderful industry. You will see the fear in faces of some of those that compete, the acknowledgement from the side lines as a Head Chefs watches his young charge plate up on time, through to the encouragement and admiration from family members as one of their own strolls to their bench to at the start of their comp. I will sign off with another big thank you and a huge round of applause to all those who organise, judge and promote the Salons all around the country, for without you our talent pool would be very shallow indeed. Salon Culinaire – Done. www.martarni.com
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IT REALLY IS OUR PAVLOVA . . .
WE sent those Aussies scrambling back home and finally proved that the pavlova really is ours. The Farmer Brown’s Great Pavlova Bake Off between local and Australian chefs at last month’s Fine Food finally settled the issue with the Kiwi team of Steve Le Corre and Richard Hingston (pictured) coming out on top. The Aussies felt the result was a bit doubtful with the judge being NZ Chefs Association president Anita Sargison being the head judge but it was all done in great spirit.
NESTLE CHANGE PETER Murray-Brown who had been leading the marketing side of Nestle Professional, has moved to cereals side of the company’s retail operation. The professional marketing is now handled by Andrew Holland under country business manager Carly Prisk.
MEREDITH’S VISION
MEREDITH’S restaurant is donating its meals to the Fred Hollows Foundation. Every Tuesday in July the Dominion Rd restaurant will hold a four course dinner, with customers paying in donation to its worth. All proceeds of the food purchased are gifted to the foundation to restore sight to those living in poverty overseas. “We launched the 365 eyes campaign with the idea that for $25 you can restore a person’s sight. “We need $9,125 to restore sight to 365 eyes,” said chef Michael Meredith. So far the restaurant has raised $3165.
SIDART IS CUISINE’S FINEST AUCKLAND fine-diner Sidart has been named Cuisine’s restaurant of the year. It also took out the title of Sanpellegrino Best Metropolitan Restaurant. Head judge Kerry Tyack described Sidart’s degustationonly menu as “art on a plate”. Winners of the prestigious awards were announced at St Matthew-in-the-city last month. “The picture-perfect presentation of superbly flavoured dishes, a complementary drinks list and seamless service made dining at Sidart an experience to be savoured in every way,” said Tyack. Cuisine editor Sarah Nicholson said it was tougher than ever before to create a dining experience that stood out from the exceptional group of restaurants in New Zealand. Sixteen new eateries made the cut in the nationwide awards.
VISUAL PARADISE ON A PLATE AT SIDART.
SID SAHRAWT
The Grove, plus its new Italian offspring Baduzzi, earned executive chef Benjamin Bayly the title of Vittoria Coffee chef of the year. Baduzzi was crowned American Express best specialist restaurant. Nic Watts’ chic Japanese eatery Masu at Auckland’s Sky City was named Electolux best new restaurant. The KitchenAid best regional restaurant title went to Chim Choo Ree in Hamilton. House of Travel best winery restaurant was Hawke’s Bay’s elegant Elephant Hill. Auckland’s O’Connell St Bistro won the Negociants New Zealand best wine experience award. European Foods restaurant personality of the year went to the captivating Mojo Horiuchi, manager-sommelier at Auckland’s Kazuya. Find full profiles of the winners and other successful restaurants in the Cuisine NZ Good Food Awards 2014 on cuisinegoodfoodguide.co.nz.
NESTLÉ TOQUE D’OR 2014 Nestlé Professional is proud to support New Zealand’s hospitality stars of the future, as they compete against the best of the best for the coveted supreme title at the 2014 Nestlé Toque d’Or.
Monday 18th August at The NZ Culinary Fare, Vodafone Events Centre, Manukau, Auckland from 11.00am.
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BEEF & LAMB GOLD PLATE A CULINARY classic has the power to adapt to one’s everchanging palate. The New Zealand Beef and Lamb Excellence Awards have also endured an evolution of their time. The nation’s longest running culinary awards were founded on acknowledging the skill, expertise, and exceptional talent of chefs who deliver the finest exhibition of the country’s beef and lamb. Those who have been recipients of the award since its inception 18 years ago are a testimony to the longevity of a classic beef and lamb dish. Graham Hawkes, owner and head chef of Paddington Arms in Invercargill, has been acclaimed for embodying the essence behind the competition since its introduction. “The awards have achieved such longevity as not only do they point locals in the right direction, but for tourists who want a genuine taste of New Zealand.” Hawkes has held a gold plate since 1997. It has encouraged his creativity in the kitchen, the confidence in his team and strengthened his reputation as a business owner. Even with the regular menu changes at the Paddington Arms Hawkes has had a dish achieve the gold plate each time.
KIWI PRODUCTS CAPTURE DUBAI
Kiwi food and drink products were centre of attention at a cook-off competition in Dubai. Ten chefs, using mystery New Zealand ingredients, took part in the 2014 Taste New Zealand competition. It aimed to raise awareness of the diversity and quality of New Zealand food and drink products available in the United Arab Emirates. The winner, Prabakaran Manickam was the area head chef for Food Fund International, which has nine outlets in Middle East. He received his award from Trade Minister Tim Groser, who was in GRAHAM HAWKES
“Beef and lamb cuisine has changed dramatically over the years. As we progress people’s expectations have improved and there is an intrigue to try combinations of primal and secondary cuts.” Hawkes has a clear message for those who are uncertain about entering the Beef and Lamb Excellence Awards. “Nothing beats being assessed by your peers and achieving such high praise for what you do.”
TV CHEF’S NEW ROLE
TELEVISION’S Derek the chef has taken on a new role as Profile Products key account manager. Derek Robertson best portrayed his love of food and outdoors to the
Winner Prabakaran Manickam with Trade Minister Tim Groser.
Dubai as part of a visit to build relations with the region. Manickam’s winning dish was Firstlight venison French rack encrusted with pistachio. He won a trip to New Zealand to visit a range of producers. nation when he featured on Carters Gone Fishin, along with host Graeme Sinclair. The award-winning chef started cooking 46 years ago. He’s owned and operated several restaurants and has tutored at Auckland’s leading chef training establishments. Robertson is the author of numerous cookbooks and writes for magazines and newspapers. Profile Products is a dry powder blending company, based in East Tamaki. Robertson has used his cooking experience to develop new and traditional flavours within hospitality industries. “I enjoy the challenge of assisting in developing or reproducing gluten free and new products, with Profile Products the never-ending supply of healthy nutritional products new to the market are a great challenge,” Robertson said.
RAMSAY HEADS EAST
New Zealand’s longest running culinary awards, the BEEF AND LAMB EXCELLENCE AWARDS acknowledge the skill, expertise and talent of the exceptional chefs nationwide who deliver great New Zealand beef and lamb dishes to their customers. Visit nzexcellenceawards.co.nz to register for the 2015 Awards or call 0800 733 466.
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GORDON Ramsay has announced an ambitious expansion drive. The Kitchen Nightmares star will open his first restaurant in the tourist hub of London and has unveiled plans for a new Hong Kong restaurant. He is in talks about two other Asian openings in Singapore and Macau. Both restaurants are modelled on his popular Bread Kitchen in the City. London’s West End is expected to open in England’s autumn. It will serve modern European food, designed by Russell Sage, who has previously worked on Gordon Ramsay restaurants. News of the openings came soon after it was revealed that Ramsay’s restaurant empire dropped £6.4 million last year. It was reported to be due largely to one-off costs related to the lease on Ramsay’s
York and Albany pub and hotel in Camden. Ramsay has pursued legal action over the contract, disputing the validity of the lease. The holdings company for Ramsay’s restaurant empire moved from a £2m profit last year to a £6.4m loss in the most recent 12 months. This is as a result of £9m of one-off costs. Sales across his business rose four percent to £44.8 million and trading is said to be “buoyant” this year. Company earnings before interest, tax and other charges climbed three percent to £5m.
HERITAGE’S GOOD FOOD PROJECT HERITAGE Hotels has launched a bold new project to re-image hotel food. The company says it is focusing on locally sourced and sustainable ingredients and is working towards satisfying the raw food movement. As well as the traditional menu favourites, the group is expanding its menus to include a selection of plant-based dishes and raw breakfast options. The Good Food Project is being rolled out across Heritage Hotels
throughout the country. One of the first phases is the raw breakfast bar at Heritage Auckland’s Hectors, the first accredited vegetarian hotel restaurant in the country headed by executive chef Jinu Abraham who said this was an opportunity to change the perception of hotel food. “We are preparing vegetables, fruit, herbs, beans and nuts in ways that retain their natural flavours and nutritional value. Our raw dishes use a number of techniques such as preserving, pickling, compression, dehydrating and sprouting to enhance the taste,” said Abraham.
EXPERT ADVICE FOR FOOD TRUCKERS
SINGAPORE SHOW MAJOR SUCCESS
THERE was a strong contingent of New Zealanders at last month’s FHA expo in Singapore including the NZ Culinary Team and Chefs Association members along with buyers and distributors. The biennial event is the biggest in this part of the world with over 3000 exhibitor stands from 65 countries. In fact 34 countries including New Zealand and Australia had co-ordinated country stands – on the NZ stand there were over 20 companies represented, most of them in the foodservice supply area. The four day event included a number of cooking and coffee competitions and around 65,000 trade visitors packed into well over a million square feet of exhibition space.Over 850 chefs took part in the various contests. The event hosted some 60 visitor group delegations from many hospitality quarters including many chefs associations This a show that has been constantly updated in line with new trends and developments.
WELLY THRIVING
WELLINGTON has a thriving food and beverage sector, says Gerard Quinn, chief executive of Grow Wellington. The region’s range and quality of food and beverage
AUSTRALIAN culinary experts keen to take their ideas to the streets as part of the growing food truck movement, had their own seminar in the city last month – a small conference where would-be operators got practical help to start serving quality street food. The seminar was said to be
vital for would-be truck operators looking to make the first step into an exciting small business venture. The council recently endorsed making the food truck programme permanent and was working to expand locations they could trade in.
NEW HAWKE’S HAYDEN MOVES BAY MANAGER AMONGST the latest moves of PATRICIA Small is Food Hawke’s Bay’s new manager. She brings a wealth of expertise and has worked eleven years in the not-for-profit sector, both in New Zealand and the United Kingdom. Small spent twenty years abroad and bought a small food manufacturing company in Christchurch when she returned home. Later, Small held national sales and marketing positions with Rush Munro’s and Country Culinaire.
celebrity chefs is Hayden McMillan, former executive chef at Auckland’s popular Tribecca restaurant, to a new Kumeu base with the emerging Hip Group.
producers was highlighted at Visa Wellington on a Plate festival. Suppliers played a vital part in the festival, which last year brought in $4.1 million in GDP to Wellington region’s economy.
ALCOHOL POLICY
AUCKLAND’S draft Local Alcohol policy has become a hot topic. More than 60 people discussed the draft policy at a workshop hosted by Alcohol Healthwatch. The policy was presented to participants and then discussed with an expert panel. Key elements were also covered in the workshop. Feedback will be used to develop a guide to help stakeholders prepare their submissions. A number of resources are already available to support community engagement in the consultation process, running from June 16 to July 16. Read more at aucklandcouncil.govt.nz.
AUSSIE CHEF OF THE YEAR
MATTHEW McCool of Sydney’s Altitude restaurant has been named Australia’s Rare Medium Chef of the Year at the Sydney Foodservice show. The other finalists were Jesse Hughes from Vue Grand in Victoria, Rosie Griffiths from Morrie’s Anytime in Margaret River and Travis Goodlet from The courthouse Hotel in Melbourne.
VALUE ADDED SOLUTIONS
Here at Profile Products we believe in creating products that enliven palates and spark the imagination! With our consummate dedication to excellence, we use natural GMO free ingredients to produce our range of ingredient blends. These blends are specific to applications which include coatings, seasonings and functional food products. Whatever the product, you can be sure that it is extra-ordinary! Nu-Tek, Our Salt Replacement uses revolutionary, patented technology to deliver a solution for today’s #1 health concern (SALT). In addition to significantly minimising the bitter taste associated with traditional potassium chloride, it also provides dietary potassium, which may contribute to lowering blood pressure and decreasing the risk of cardiovascular disease. We Care Foods We are committed to breaking new ground in The Gluten Free food manufacturing industry. Our aim is to challenge ourselves and exceed expectations of an ever evolving market we service. As part of this commitment, we use innovative ingredients to the benefit of all who use our products. These include natural sodium and sugar alternatives that perform as well, if not better than the ingredients they replace.
Phone: 09 915 1889 | Fax: 09 915 1891 | Email: sales@profileproducts.co.nz July 2014
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PRINTEMPS IN PARIS PARIS in the springtime (printemps) is supposed to be one of the most romantic spots in Europe. Restaurant & Catering News marketing director Tania Walters was there last month as one of the
team of international new product judges for this year’s SIAL food expo.. And out on the streets, she had her smartphone at the ready to record some of the popular street food happenings.
The street markets in Paris – the freshest ingredients used by hundreds of chefs, cafes and street vendors.
Everyone in Paris was supping the drink of the moment – Kir Royale made from Crème de Cassis and Champagne.
Fresh was everywhere from fruit and vege, baked goods and an abundance of flower shops.
You call us for help
You call us for help
Macarons were still a firm favourite although the cronut was starting to take space among the baked offerings.
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NEW ZEST FOR SALAMI A NEW attitude towards the salami has taken hold among New Zealanders with a bit of help from LASCO - Lean Artisan Smokehouse Company. Managing director Jeff Ryan has created salami that is healthier than traditionally cured products, being cooked and smoked. It’s low in sodium, saturated fat and cholesterol and to suit Kiwi palates. Salami was introduced to New Zealand as a dried protein-source during the war, Ryan said. LASCO has launched a new range of venison salami products alongside the beef salami. Both are available to the food service sector, five of 200g packs. The new venison range is available in Marlborough garlic and spicy pepperoni. The next venture includes the launch of a game salami range, with swan and duck on the menu.
POPULAR WINE BACK JEFF RYAN
PROTEIN TREND GROWS OVERSEAS THERE’S strong interest in protein content And high protein products across the food and drinks markets in Europe and the US despite the fact that most consumers already get enough protein in their diets. Research has shown that three per cent of all European and six per cent of American food and beverage launches in the past 12 months
were marketed as high protein and the movement had restaurants following suit. The protein trend has been driven by increasing health concerns, primarily in the weight management area. Another trend on the rise is the Paleo Diet that focuses on lean protein while avoiding processed foods and processed sugars.
MASI wines are back in New Zealand. The hugely popular wines from the Italian winery arrived after a five year absence on the market. Sapori D’Italia Import Ltd is the new distributor and has imported four of Masi red wines. These wines are made with the trademark “appassimento” method – the fruit is dried for weeks before starting the fermentation to increase the concentration and flavours. Winery owner Masi Agricola owns and runs many hundreds of acres of vineyards around Verona and a few in Argentina.
The wine was hugely popular when previous distributor Del Maine had the New Zealand contract.
ITALIAN GNOCCHI ITALIAN favourite gnocchi is available ready-made. Eurodell imports the Divella range, made of potatoes and good for any kind of sauce. The pasta brand has been enjoyed in Italy for more than 120 years.
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italian style
AUTHENTIC LOCAL CHEESES MADE IN ITALIAN STYLE AUTHENTIC fresh Italian cheeses made on our shores have proved a hit with the Kiwi palate. Italian-imported cheese makers agree New Zealand milk quality is superb. But challenges are faced when it comes to producing the same quality as in Italy with food safety polices around the use of unpasteurised milk. Third generation cheese maker Massimiliano De Caro, owner of Wairu Valley’s Il Casaro, grew up in the southern Italian region of Puglia – the capital of cow mozzarella producers. “It is something in the DNA, we crave for cheese. So when we eat it, our head and soul are like in a paradise.”
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De Caro’s cheeses are produced with pasteurised organic milk to adhere with the food and safety policy. “New Zealand is such a young country with a huge potential and my concept is to import the tradition, but not the ingredients, because the local resources are satisfying. “The fine cheese production needs to be understood, appreciated and, in some cases developed,” De Caro said. Il Casaro won a gold medal for its burrata and a bronze for its Vino Victory and its mozzarella at the New Zealand Champions of Cheese Awards 2014. Massimo Lubisco, owner of Massimo’s Italian Cheeses, came to New Zealand four years ago. He couldn’t believe the lack of Italian cheeses in a country with such amazing dairy. “Restaurants are getting great feedback from their customers and we will soon be introducing New Zealand’s first locally made gorgonzola and a yoghurt stylecheese. “People seem to love the varieties they are familiar with, such as mozzarella and ricotta, but
ART OF COFFEE
Italian-style cheese Stracciatella, a mixture of milk mousse with shredded cheese, adapted to Kiwi dining style.
also really enjoy trying varieties they’ve never heard of before,” Lubisco said. The New Zealand market has especially taken to the burrata, a silky mozzarella style cheese with decadent cream inside.
THE Italian style of drinking coffee has taken to some, but others are not fond of the concept. Italians traditionally drink espresso shots. They walk into a bar take a shot and leave, Jack’s Coffee owner David Burton said. “Italians were born to drink espresso and enjoy the drink for its obvious benefits. Their whole coffee culture and coffee hospitality approach is about that short, sharp shot of caffeine standing at the bar and moving quickly,” Burton said. New Zealanders love of coffee happened about the same time that the café scene took off, Burton said. Inca-Fe business development manager Nigel Windelburn thinks Kiwis could take to how Italians drink. “The frothy cappuccino has always been a favourite. Over the years the short black has become more popular. “People appreciate the coffee more now. It could also be some of us need that coffee perk or energy burst as the pace of life becomes more fast,” Windelburn said.
PURE IS BEST GELATO NEW comer to the gelato market came away with the top award at the New Zealand Ice Cream awards. New Zealand Best and Pure, an Auckland based company, only started making ice cream last year for its Kiwi Kiss Restaurant in Penrose. It’s sold to customers under the Kiwi Kiss brand. Best and Pure won the best overall award in the open creative category for both the ice cream and sorbet/ gelato section. Wellington-based company Carrello del Gelato’s feijoa sorbet took best in the sorbet category.
Here is a caption for the “Pure is Best Gelato” story caption. ABOVE: New Zealand Best and Pure gelato. BELOW: Carrello del Gelato’s sorbet range.
Proud to support chefs reaching their culinary goals. Sponsors of the 2014 Training Excellence Award and the Mystery Box – Open Award
www.gilmours.co.nz
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italian style
NEW TRADE SECTION ITALY IS AN EASY SOLUTION IMPORTED THE taste of authentic Italian has arrived in Kingsland, Auckland. Genuine pastry and yeasted treats from all over Italy, as well as a range of Tuscan bread are served at La Bottega Bakery. All products are created using imported Italian ingredients – flours, nut pastes, Italian cheeses and pancetta. The chef, Andrea Catassi, who only speaks Italian, was brought to New Zealand by La Bottega owner Davide Lovison. Coffee and drinks are served at the bakery. Festive foods are also produced.
MEDITERRANEAN Food Warehouse has found an easy solution to market its European-imported goods. The Wellington-based company has a new trade-section catalogue on its website. Clients can create monthly accounts online and shop for items with a price tag. Mediterranean Food’s Gino Cuccurullo said the website technology has always been there, but the catalogue now means selections can be made online.
TREATS OF ITALY
• Valdostana – An easy to eat take on a ham and cheese sandwich. Made with buttery flaky pastry, pancetta and mozzarella. It’s dry cured and can be eaten raw. • Tuscan bread – A saltless and strong bread. It includes grainy bread, genuine ciabattas and focaccias. • Bomboloni – Sweet, yeasted, light donuts, shaped like a ball. They’re often baked and filled with cream and apricot. • Bigne – An Italian take on profiteroles. Irresistible round pastries filled with custard flavoured by natural nut pastes imported from Italy.
Italian food is a now a staple to the Kiwi diet and the demand of imported products is always growing, said Cuccurullo. Along with other goods, the warehouse imports three types of prosciutto for foodservice - parma, SanDaniele and Emiliano – San Danielle is made in a traditional style, using raw material farmed in Italy with strict quality control. It has a government guarantee of quality and origin.
DAVIDE LOVISON
At Easter, it sold out of Colomba Pasquale, a popular Italian Easter cake shaped as a Dove.
ITALIAN TOMATOES IMPORTED tinned tomatoes are now available for food service. European fine food importers Euro Dell have distributed the Mutti products. A 400g tin of Italian Baby Roma tomatoes and a 2500g tin of cherry tomatoes is available. Email info@eurodell.co.nz for purchasing details.
BRAIDA ON-SALE
AN ITALIAN wine producer who turned the barbera grape from a simple table grape to a modern style has launched into the New Zealand market. Braida estate wines, from Italy’s Piemonte region, were launched at Ponsonby’s Gusto restaurant’s Italian winemaker event earlier this month. Representative Luca Ardiri visited New Zealand to introduce Braida Montebruna Barbera, a full body wine with a silky and also launched the Marco Felluga pinot grigo, from the Alsace of Italy.
July 2014
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book reviews
DOLCI di CASA
SWEET: TREATS TO SHARE
ASIA EXPRESS BAKERY is a popular segment of hospitality and while cafes have been doing their own thing for years, restaurants are also looking at bringing fresh ideas to the table. A new treasure trove of more than 80 recipes from some of our best bakers is now captured in this book, Sweet: Treats To Share now in the market from Penguin for around $45. It covers cakes, biscuits, slices, loaves, muffins, pies and a collection of after-dinner ideas. Food writer Penny Oliver has captured some great baking ideas in this package.
POPULAR Australian food identity Marion Grasby knows Asian food really well and her latest book, Asia Express, has some great ideas for chefs to create fresh, Asian inspired dishes in quick smart time. Her no fuss versions of the classics from Nasi Goreng and Thai Beef Salad through to Lemongrass Chicken and Indian Lamb Kofta all feature in this Plum paperback from MacMillan Publishers retailing for around $50. Grasby has spent a lifetime travelling and living in Asia and this collection of ideas that can be expanded by chefs covers many from Thailand, Vietnam, Japan, China, India, Burma and Malaysia. www.jrwholesale.co.nz
AUTHOR Pino Locantro started his pastry apprenticeship in a busy Sydney patisserie at the age of 16, trained and worked in other city establishments before taking over his parent’s deli. So 16 years later that shop has turned into one of the city’s most popular delis, cum café and patisserie. At the same time, Locantro has won numerous Fine Food awards for his pastries and cheesecakes. His first book called Dolci di Casa shares a range of his signature baking recipes and offers comprehensive instructions for basic pastries, doughs, glazes and other finishings. This is a useful book from New Holland retailing around $40.
REAL FRESH & GLUTEN FREE
IN answer to the growing demand for gluten-free food and recipes, this popular cookbook has been revised to make it more relevant for consumers with special dietary needs. Authors Anna and Roger Wilde’s Real Fresh Gluten Free Food provides quick references and expert advice along with the key guidelines for customers wanting to ensure a healthy diet. The New Holland book selling for around $45 is a must for cafes wanting to attract this type
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of customer. It has recipes for breakfast, lunch, main meals, desserts and drinks and there is plenty in it to satisfy both meat and vegetarian dish eaters. There is strong emphasis on a varied diet composed mostly of fresh and unprocessed foods.
CULINARY FARE SHOW SPACE IN addition to the widespread cooking aspect of this year’s Culinary Fare, the Restaurant Association is providing display space for around 20 companies. The event runs over August 1719 this time at the South Auckland Vodafone Events Centre and already space is going quickly. The three metre by three metre display spaces are part of what has now been called the Culinary Fare Business Hub and are available over the three days for $1500 plus GST. There will be a captive audience of hundreds of young chefs as well as a large number of senior industry members working with the younger ones. The contact for the space is Emily Harrison at the Restaurant Association on (09) 632 1407.
ENTERTAINMENT BOOK #15 OUT
FOR 15 years, the Entertainment Book has been operating nationally making all sorts of outings, including hospitality, more accessible. This year it has come out in two formats – a hard copy book and a new digital; version that can be downloaded to mobile phones. The product comes out in five regions – Auckland, Wellington, Christchurch/Nelson, Dunedin/ Queenstown and Waikato/Bay of Plenty.
PATISSERIE CHEFS IN HONG KONG A DOZEN of the world’s top patisserie chefs will line up in Hong Kong from September 2-4 as this section of the industry is highlighted at the Restaurant & Bar Show. This is the first time bakery and patisserie has featured at the annual show and pastry masters from the best luxury hotels, restaurants and cooking schools are taking part. New Zealanders in the region at the time are welcome to attend.
TOP CREDENTIALS TO LEAD LUXURY WANAKA LODGE
Mint Kitchen Catering’s Maurice, James and Giselle Trezevant-Miller.
MINT TOP CATERER LIME Tree Lodge hosts Pauline and John Trotter relax in front of their roaring winter fire.
WANAKA’S luxury boutique operation, Lime Tree Lodge, has relaunched itself under new owners with an emphasis on fresh and tasty local produce, Southern hospitality along with style and comfort. New owners John and Pauline Trotter had previously owned a high country station in South Canterbury but are expert in crafting tasty fare from a well stocked pantry provisioned with a select range of quality made home-grown, home-made artisan products. For something quite memorable, the evening brings a lavish three course dinner prepared by Brona Parsons of Raspberry Creek’s Professional Chef Services. Brona has a wealth of experience in hospitality and her Central
Otago background has given her extensive local produce inspiration. She is passionate about creating simple yet delectable food. Her dinners are based around a set menu featuring the pick of Otago produce – high country salmon, local lamb and beef, salads and herbs from the Lodge’s gardens, organically grown berries and stone fruits that are all matched with Otago wines. The menus include wide ranging product such as whitebait fritters, local river salmon and Bluff oysters. The Lodge is also now providing an ideal venue for intimate weddings and private functions and handles larger events with extensive marquees.
IRISH CHOCOLATE NOW IN MARKET
FAMILY run business, Mint Kitchen Catering, has proved it’s the best caterer business in the country. The Parnell based company took out the Lewisham Award outstanding caterer award. Owner Jamie Miller started out as a caterer apprentice in the 80s. His children have followed his passion. Mint Kitchen caters for small private dining requiring canapés to sit-down events with 150,000 guests. They recently catered for Queen’s Birthday Best of British at Queen’s Wharf and for the eleventh year
the Mint Kitchen is New Zealand Fashion Week’s caterer. “Each event has different requirements – keeping versatile is important. Dealing with something going wrong and adapting it quickly,” Miller said. The family have found solutions to transporting food to a venue two hours north and how to work with a smaller private oven. “People expect catering food to be to restaurant quality standards and that’s what our company provides. People come back to us,” Miller said.
100% NEW ZEALAND OWNED AND OPERATED
BUTLER’S Chocolates, one of Ireland’s favourite luxury chocolatiers, is now operating in New Zealand. The company dates back to 1932 in Dublin and over the past 80 years has expanded through the UK, Pakistan, UAE and now has five retail locations in New Zealand. Its handmade products have proved particularly popular in food service.
Foodfirst is a leading national distribution company, supplying food outlets with quality products, service and value. Delivering a range of over 7,500 of the best frozen, chilled and ambient products daily throughout the country.
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Pictured showing off some of the Butler product is Auckland-based Peter Kelly.
www.foodfirst.co.nz or (09) 365 2000 July 2014
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café treats
BARISTA TITLE AT SMACKDOWN
MASAKO Yamamoto from the Atomic Café in Auckland’s Kingsland has taken out the 2014 title in last month’s Barista Smackdown. The Restaurant Association event staged at Fine Food proved a real attraction by showcasing talent and encouraging others in the industry to take part. Andrew Felton from Hawthorne Café in the Hawkes Bay along with Wayner Moreno from Atomic were the other two finalists with head judge Janine Quaid praising the effort of all finalists. The event was compered by
MAMA’S BANANA BREAD
AN old family recipe has had Sydneysiders travelling from afar just for a taste of Mama Ka’z banana bread for just over a decade. Now Karen and Jeff Hurvitz want to introduce the temptation into New Zealand cafes, schools, universities and convenience stores. The couple owned a coffee shop at Sydney’s Potts Point. Customers often requested low-fat goodies. Karen took her grandmother’s banana bread recipe and took out all the fats. “We struggled to make ends meet at times. I used to go home every night and bake for the following. “I experimented and developed products that not only tasted delicious, but were the healthiest option. Some nights I’d bake 12 loaves of banana bread,” Karen said. Today, Mama Ka’z operates around Australia, offering moist and
low in fat treats that are 100% natural with no preservatives. There are eight mouth-watering flavours to choose from, including banana blueberry bread, banana and chocolate chip and banana walnut bread. The loaves come with a slicer and can be ordered in batches. The bread lasts four to five days. Go to mamakaz.com.au for more details on shipping and ordering.
NZ PIES ARE WINNERS
coffee guru David Burton and $1000 of cash and $1000 of equipment from Tiger Coffee was the prize.
Kiwi pies were on the menu at the 2014 Taipei International Bakery Show. Taiwan has a growing bakery industry with an increasing number of chains and manufacturers expanding into mainland China. Chefs developed 50 new recipes using New Zealand ingredients to suit local palates. The pies went down a treat with the 5000 visitors to the festival’s New Zealand pavilion. Dean Prebble, director of New Zealand Trade Development Centre says Taiwan is an affluent market of 23 million people and imports 70 percent of its food.
‘LCHF’ DINING OPTION
SIP OUT IN STYLE
THE benefits of tea have been touted around the world – it’s the hot drink fix for the health conscious. Tea enthusiasts can now enjoy 10 new blends of specialty Ceylon teas, from the master tea-makers at t-sips. T-sips are a unique blend created using whole leaf teas, rough-cut
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herbs, real-fruit pieces and flowers. These ingredients unfurl within the silky pyramid tea bag, releasing essential oils, colours and an exquisite aroma. Tea bags include ginger peach black tea, mango green tea, green jasmine pear and hibiscus rosehip strawberry.
POPULAR Kingsland bistro LOOP is one of the first in the country to offer low carbohydrate, high fat options on its menu. Owners Hailey and Craig Rodger found when they dined there were not many options for the LCHF lifestyle. So they created LOOP, it’s now been open for 10 weeks. “We wanted to have options available for those committed to eating this way. While in the process we don’t want to alienate others from choosing to dine with us simply because they are not LCHF,” Hailey said. Diners are often surprised the LCHF doesn’t just mean salad leaves and meat, she said. “I guess we are happy to disprove the notion. There are dishes on the A La Carte that aren’t strictly LCHF – we try to have
gluten and diary free option. “We are also firm believers in being able to treat yourself once in a while – thus our dessert range,” Hailey said. Husband and chef Craig has been in the trade for a decade and worked under Michelinstarred chefs in the UK. He is motivated with the idea of “synergy restaurants” – where everything is re-used and recycled or is biodegradable. The restaurant was named LOOP in representation of cycles – growing, producing, cooking and eating. Eco-friendly produce is purchased as often as possible. The family owned and operated restaurant has had positive feedback from locals who have taken to the ever-changing A La Carte menu.
café treats
QUIET PLEASE! BARISTAS
David Burton
ONE of my pet hates when visiting a cafe is the amount of unnecessary noise that can be generated from the barista station. It all started back in the late 90s when the trend of hitting the porta-filter with the tamper began; the reason behind this procedure was to dislodge any coffee from around the lip of the filter basket. Unfortunately, the consequence of this swift action is an annoying, loud, metallic clang heard throughout the café. On top of this, the porta-filter and tamper are damaged, the seal between the coffee grounds and the side of the filter basket is broken, and the biscuit is fractured. This allows the water an easy path around and through the coffee biscuit resulting in a poor quality extraction.
Thankfully this procedure is no longer recognised as a training technique! More unnecessary sounds can be heard from the grinding station due to the hurried use of the single dosing technique (This is where the barista doses coffee for one beverage in a fast noisey way rather than a methodical manner) and the bang of metal on metal when the plastic hose on the dump bar has given up. The resulting racket is akin to a construction site. There are ways to reduce the amount of noise in this area, so please, if you care for your work colleagues or customers hearing… fix these bad habits or maintenance issues. Well I’m glad I got that out of my system. By David Burton, Jack’s Coffee www.jackscoffee.co.nz
COFFEE CLUB TOPS 50 STORES
“We are outpacing most brands as far as growth goes and we also have some of the best franchisee retention rates in New Zealand,” said director Andy Lucas. Along with his co-director Brad Jacobs, the young entrepreneurs have extensive backgrounds in hospitality. Their operation is a two-time recipient of franchise awards and three times winner of the franchise system of the year.
AFTER less than a decade in business, the Coffee Club is celebrating 51 café openings in New Zealand. This makes it one of the most successful and fastest growing café groups in the country.
A roasting dish of seasonal vegetables that is so easy to prepare. Preheat the oven to 190°C 6 Servings • 3 x Zucchini peeled into thick strips • 3 x Yellow bell peppers, seeded and sliced into 8 strips • 2 x Kumara, peeled and cubed. • 2 x Medium red onions quartered and then separated into pieces. • Truss Tomatoes • Fresh Thyme • Fresh Coriander to sprinkle on the top • ¼ cup of Olive Oil. • 2 x tablespoons of Balsamic Vinegar or lemon juice. • Salt and Freshly ground black pepper. Directions 1. Preheat oven to 245 degrees C 2. In a large bowl combine yellow bell peppers, kumara, red onions and truss tomatoes. 3. In a small bowl, stir together thyme, olive oil, vinegar, salt, and pepper. Add to vegetables and toss until coated. Spread evenly on a large roasting pan. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
FILO FLAN CASES While the vegetables are roasting prepare the pastry ready to place the vegetables in to serve. • 1 pkt of Timos Filo Pastry • 1 can of spray Olive Oil • 6 Round Flan baking dishes 10cm wide by at least 2cm high 1. Very lightly spray baking dishes with olive oil. 2. Count out 15 sheets of pastry. Lay them flat and cut into 18cm squares through all pieces giving you 30 squares. Place balance including off cuts back into plastic, seal and refrigerate. (Off cuts can be used to make spinach and feta rolls). 3. Lay 5 sheets in each dish and press into shape. Lay so that each pastry corner does not match giving an edged effect. Lightly spray top sheet only and place in the oven to bake for 10 - 15 minutes until lightly brown. 4. Once baked remove from dishes so that the filo cases are free standing. 5. When vegetables are roasted, serve into baked filo cases placing the truss tomatoes on top. Sprinkle liberally with fresh coriander and serve.
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 July 2014
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techno tips
DIGITAL POINT OF SALE
BOOMING TRADE MONTH KIWIS swiped their card just under 90 million times during May – the surge was especially notable during the first week of the month. Trades were up 9.1 percent
GONE are the days of the oldfashioned till. Nowadays it’s Digital Menu Boards, bluetooth and handheld ordering point of sales solutions. Roger Buxton, director of ACR POS Systems, has worked in this ever changing industry for the past 45 years. “Our systems can double the turnover of bars, cafes and restaurants by increasing sales at a minimal monthly cost using our new technology ,” he said. Swift POS Loyalty Systems and Voucher/Gift Card issuing at the POS are revolutionising the industry and driving profits. ACR’s latest POS system, SwiftPOS, is a fully-integrated technological system designed for New Zealand businesses. ACR struck a deal in partnership with Panasonic around six years ago to provide their extended warranty Hospitality and Retail POS terminal hardware. More than 2500 businesses nationwide use ACR’s SwiftPOS and Task Manager Systems, including Barworks Hospitality Group, Muffin Break, Esquires Coffee and Hollywood Bakery. ACR provides and supports more than 230 POS Systems at Eden Park. This is the largest single POS installation venue in NZ. All machines are synced together to handle thousands of transactions, often over short periods of trading.
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“If there is a problem an ACR tech can even attend to it from a mobile device using our Bomgar Remote Support Tools,” Buxton said. A popular option to the system is digital menu display. Price updates and menu changes are instantly made from a SwiftPOS POS Terminal. “Many smaller businesses are also quickly taking to the new web ordering system. Customers can pre-order from the SwiftPOS Web Store. “The order is ready for them when they arrive at their chosen store location – this also minimises loss of business caused by long queues. “Diners can also reserve a table online through their SwiftPOS Web Store and it is then lodged in the POSterminal’s Table Mapping System,” Buxton said. Some New Zealand businesses are now working with the latest POS system, using handheld tablets to take and pay for orders. There is also an increased use of digital signage for instant menu change with customer-order Kiosks to help with queue busting at peak periods of trading. SwiftPOS Reporting now includes web reports from any browser providing simple sales reports or complex graphs and dashboards showing productivity all accessed from a mobile device.
across the country, compared to the same week in 2013. Figures released by Paymark point to annual growth in the volume of transactions processed through its switch the fastest since 2008. Stronger trading can be explained with Paymark having 3.5 percent increase in the number of merchants using the network and there was an increase in spending on most sectors.
NEW BUSINESS PARTNERSHIP LEADING business solutions provider MYOB has purchased a minority stake in Kounta, a high growth start-up that provides cloudbased Point of Sales solutions. The partnership will see an integrated online solution for MYOB clients that combines accounting and POS.
Kounta powers stores around the world and offers the flexibility of both online and offline access platforms, like iPads, Andriod tablets and existing POS equipment. MYOB has already implemented mobile payments solution MYOB PayDirect and an easy to use website builder MYOB Atlas.
MOBILE APP
PAY TO RESERVING A SPOT A TREND of paying for reserva-
A US-BASED casual dining restaurant has launched a mobile app getting guests to order ahead and dine-in. Before customers arrive at the restaurant they can place a food order through their mobile with BJ’s Restaurant. Once guests arrive and are seated chefs’ fire up their food – saving customers’ time. At the end of the meal, they can pay through the app, cutting out the time it takes to get the check and hand over cash or a credit card.
tions in restaurants has taken off in the United States. With a tight market for snatching up a spot at top restaurants diners are willing to pay to reserve a table. This attitude has fuelled a wave of internet sites focused on making money from restaurant reservations. Companies are selling bookings and will often share the revenue with the establishment.
RIVAL COMPANIES NOW BECOME ONE THE eight year old restaurant review business of MenuMania has been bought by new rival Zomato. The India based Zomato set up here last year and the new joint
programme puts it into a leading position in this market space with the integrated platform being rolled out in July/August.
techno tips
TRACKING CHEF UNIFORMS
THE future of rented chef uniforms and electronic tracking is upon us. Hospitality Textile, based in Auckland’s St John, supplies anything from chef uniforms through to bedding linen to the hospitality and tourism industry. Manager Malcolm Edgar believes renting uniforms is proving a better option and has taken hold in the overseas market. “A uniform provides an image
of health and safety and renting allows chefs to always look clean and crisp,” said Edgar. Client SKYCITY Auckland has gone a step further in using an electronic tracking system to keep tabs on the uniforms. “Employees turn up to work and change into their uniform. Their clothes go on a hanger. When the uniform is returned it is electronically logged,” said Edgar.
A PROCESSED FOOD FUTURE MASSEY University’s Professor Richard Archer, well known in the New Zealand food industry, is predicting a future where 3D printers will be common place in kitchens and more ready-to-eat factory prepared processed meals are shipped around the world. Speaking at a trends symposium at Massey last month, he said there would be billions more people on the planet in a generation or two and they would be largely living in cities so their food would need to be processed, preserved and transported to them. “People are getting fat and realising many processed foods were built up from very refined sugars and starches. Learning to convert raw food materials into the products people wanted without refining and heavy processing was very difficult. But that is exactly the mission of the next generation of food technologists currently in our universities,” he said. “Only by large scale industrial activity can we feed the burgeoning city populations with food they can afford. We now want to do it without additives,
preservatives and carrying the full variability of the raw crop with minimal heat and loss of nutrients,” said Prof. Archer.
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July 2014
19
AT THE LEWISHAM AWARDS
A HUGE hospitality crowd turned out at Shed 10 on Auckland’s waterfront for this year’s celebration of the city’s best. Lewisham Foundation chairman Chris Upton said there were a lot of restaurants and bars doing great things and it was good to see both old and new recognised on their merits this year. Pictured below are some of the winners and guests at the event.
SCHOOLS TITLE HEADS TO FINAL WITH only one regional competition to be completed, the National Secondary Schools Culinary challenge is heading to its final in Auckland shortly. The final will again be held at the Manukau Institute of Technology, this time on September 14. This City & Guilds competition challenges teams from around the country to create exciting menus using local ingredients.
DIARYdates August 17-19 NZ Culinary Fare & Toque d’Or Manukau August 19 Bidvest Show, Timaru August 20 Bidvest Show, Christchurch August 21 Brewers’ Guild Beer Awards Wellington August 26 Bidvest Show, Greymouth August 27 Bidvest Show, Nelson September 2-5 Restaurant & Bar Hong Kong
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events to peter@reviewmags.com
September 2 Bidvest Show, Whangarei September 10 Food & Hotel Thailand, Bangkok September 14 Secondary Schools Culinary Challenge National Final MIT, Auckland September 16 Future Hospitality Leaders Day Rotorua September 17-18 Hospitality Showcase HNZ Annual Conference Rotorua
September 18 Hospitality NZ Lion Awards for Excellence Rotorua September 24-26 Global Coffee,Tea Cocoa Expo Hamburg, Germany October 1-4 Café & Bakery Fair Kintex, South Korea October 19-23 SIAL Food Show, Paris November 20-23 International Café Show Seoul, South Korea November 21-24 Guangzhou Coffee Expo China
PROMOTING SOUS VIDE SOUS vide cooking has been called revolutionary and has been named the next best thing for cooking since the microwave. But Tim Morton from Vacpack says he is still being asked what it is by many in the industry. Simply put, sous vide cooking is the process of vacuum sealing raw food in plastic pouches and cooking it slowly in a temperature controlled water bath. The water is held at the final temperature the food is required at and is left submerged until it reaches that temperature. “What you gain with sous vide cooking is perfectly cooked food every time. Since all the food is vacuum packed, this seals in all the natural juices, flavours and seasonings,” said Morton. The precise temperature control means the food will never overcook and the results of this method are incomparable. “Time management is the difference between good and great service and sous vide simplifies this and takes a lot of stress out of the kitchen,” he said.
FINE FOOD CLAIMS A BIG SUCCESS
FINE Food New Zealand was a raging success– with 6404 visitors recorded over the three days. This was a five percent increase to previous years. Fine Food played host to 250 exhibitors from New Zealand and abroad, and in excess of 6,500 buyers from around the world during its three day stint this week. The show was packed with new and innovative products from leading food, drink and equipment companies. There were an impressive number of outstanding entries in the Best New Products Awards. The awards were split into three categories – best new foodservice product, best new retail product and best new equipment product. Judges agreed the awards are a benchmark for excellence in the food, beverage, foodservice and hospitality industries. Sealord New Zealand claimed the Best New Foodservice product with its Chilli Battered Prawns product. The whole prawns are marinated in spices, coated in
crispy batter, pre-fried then snap frozen. Sealord had experienced amazing response and interest in the product at Fine Food since its win. J.L Lennard NZ’s Icezone, an industry leading sanitation system that keeps ice machines or beverage dispensers clean, took out the Best New Equipment product. The show’s Best New Retail product was awarded to Bennetto Drinking Chocolate. A 70% cocoa dark chocolate bar that dissolves into hot milk. Winners received $5000 worth of advertising, plus editorial in the official sponsor’s magazines, Restaurant & Catering News and Supermarket News. Dona White, CEO of North Port Events that runs Fine Food NZ, is excited to see a wide range of innovative new products for the food and foodservice industries. “Food, beverage and hospitality are all growth areas in New Zealand, and it’s fantastic to see an investment in exciting
new products that will fuel the industry.” The Restaurant Association’s Barista Smackdown’s winner was Masako Yamamoto from Atomic Café in Kingsland, Auckland. She took away $1000 cash and
$100 worth of equipment for the café from Tiger Coffee. The runner-ups were Andrew Feldon from Hawthorne Café in Hawke’s Bay and Wayner Moreno also from Atomic Cafe.
BRAZILIAN DELIGHTS
THE taste of traditional Brazilian foods has made a comeback on the menu. Since Durello’s started seven months ago the Brazilian cheese bread and Brazilian chicken delights has taken off in the foodservice sector. The cheese bread has a crispy outside and chewy inside. The chicken delights have soft shredded creamy chicken surrounded by
buttery dough. Neide Durello invented the recipes more than 50 years-ago. Today her second and third generations have brought these delicacies to New Zealand. The family believes Kiwis have taken to the concept because it’s a culture that enjoys nibbling. Go to durello.co.nz for ordering information.
July 2014
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on trend
NEW WILD APPETITE SAUCES
Winston Industries manager of global accounts Donald Schaper.
WATERVAPOUR OVEN
WILD Appetite’s condiments, conserve, dressings and sauces are now available in a new 1.1kg foodservice range. The hospitality range of sixteen includes their celebrated HokeyPokey chocolate sauce, a sweet chilli and honey sauce and a unique berry balsamic glaze. It comes in a pouch with screw dispensing pourer, making it easier and more affordable to chefs. The new pack size is in Gilmours stores nationwide. Other distributors will be available over the next six months.
NO-NUT SATAY DEVELOPED
A WATER-vapour oven has created a new way of cooking and keeping food moist. Winston Industries are distributors of CVap cook and hold ovens. The simple principle works the same as placing a heated pan of water at the bottom of an oven enclosure to cause it to evaporate. This raises the humidity of the air and keeps the moisture in the cooking food. When the water in the evaporator is heated to a desired temperature it will drive the water in the food until the food becomes the same temperature. CVap also has an air heater that controls the amount of moisture evaporated from the food. This controls the food surface texture.
NOW consumers who suffer from nut allergies can enjoy that satay taste without the drastic effects caused by eating nuts. Springbrook Foods have developed a satay sauce without the
nuts but all the flavour, texture, taste and aroma. The No-Nut satay comes in a 3kg bag n box style of packaging and is dispensed with a tap for easy flow and portion control.
YODER’S SMOKIN’ FLAVOUR
PERFECT PORK FOOD SERVICE Pork cooked to perfection has come into the food service sector. Perfect Pork started in Wellington a year and half ago, offering pork belly, sirloin roast and mini fillet roasts to retail customers.
Springbrook Foods product development technologist Jono Au-Young.
The grain-fed Canterbury pork is available to the food service sector as a sirloin roast in a larger 1.8kg vacuum-packed bag. It’s a fast-cook solution, taking 55 minutes at 190 degrees.
BARBECUES have long been engrained in our genes. With its smoky flavours it’s not a surprise more menus from casual through to restaurant dining. Importers Grill Pro have introduced Yoder Smokers to New Zealand, with a full range of smokers and wood fired grills, hand-crafted in Kansas. The smoker is a leader in the well-established US wood fired BBQ market. It is fuelled by natural hardwood pellets, which is electronically controlled to achieve the desired temperature, ranging from 70 degrees to 300 degrees. The Yoder range will initially be available from Auckland’s Outdoor Concepts.
MISS BAKERS PERFECT DOUGH
A 10L bench mixer that kneads dough has made it to the New Zealand market. Miss Baker delivers a finished product that is better than what is produced by hand or with a spiral machine, said distributor Hospitality Rentals’ director Mark Hardy. A baker who used the mixer for dough saw its temperature only went up one degree, with spiral machines the dough’s temperature can increase by five degrees, he said. The Italian-made product has been on the market for 10 years overseas. IT was launched at Fine Food NZ with positive response.
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on trend
PURO FRESH COCONUT
BEST CHILLI PRAWNS
SUGAR
NOW it’s possible to have premium micro-filtered water on tap to order – offering ambient, still or sparkling water. Puro first launched nine weeksago into the New Zealand market. Managing director Aaron Dobby, a builder by trade, noticed there were many requests by suppliers and architects to include a filtration system in new premises. He had seen similar solutions overseas and took up the opportunity. Puro’s filtering process smoothes the taste and standardises the water quality. It removes sediments, like sand particles and reduces the chlorine taste, lead and odours from tap water. Dooby believes Puro offers a cost effective and environmentally alternative to bottled water.
BARKER’S BREADSHOTS
COCONUT sugar has supplied an alternative low glycemic index sugar alternative. Natural Sugars has launched the product to the New Zealand market. The sugar is derived from the sap of the coconut plant. It contains fibre and a few nutrients, while also having lower GI than regular sugar. This has made the product popular among those with diabetes. The coconut sugar is sourced from the Philippines, where it has been used as a sweetening agent for many years. It is available in 12.5kg or 5kg bags. Go to naturalsugars.co.nz for more information. SEALORD’S Chilli Battered Prawns was a top favourite at Fine Food NZ New Zealand show. The newly launched product claimed Best New Foodservice product. The whole prawns are marinated in spices, coated in crispy batter, pre-fried and then snap frozen. Hayley Billman, Sealord’s foodservice sales manager, said the uptake on the product has been
NEW-AGE COFFEE
AN espresso machine has taken things to the next level using a new brass innovation. The BFC Monza K, distributed by Karajoz Coffee Company, is constructed from brass, with a mere 0.2 percent of lead. Managing director Derek Townsend says the shipment of the product to New Zealand is exclusive to the company. It has become popular “simply because you don’t want lead near water.”
OZONE =CLEANZONE A CONCENTRATED filling range is an easy alternative to add flavour into dough. It adds soft textural “bits” and flavour to breads, buns, scones, muffins and pizza dough. The savoury or sweet flavour is added to the dough in the mixing stage, with minimal impact on the raising characteristics. It is available in four savoury and two sweet variants. It is the only concentrated ‘wet’ flavour product available on the New Zealand market. Flavours are available in 1.25kg piping bags.
amazing and it’s the easiest launch she has ever done. “People are more willing to try new products and their taste buds are changing,” she said. The prawn was launched into foodservice two months ago. It took a lot of trialling of methods and infusions of flavours to create the perfect taste. Fine Food judges agreed the Chilli Battered Prawns was an innovative taste explosion.
AN innovative tap that combines ozone and water is controlling hygiene in hospitality. The Fine Food NZ finalist in Best New Equipment product has been launched by Paterson Trading in conjunction with aqualogic NT are the distributors of the new tap. Ozone is the most powerful broad spectrum microbiological control agent and kills bacteria and viruses on contact. It is a triatomic form of oxygen, H203 formulated by three oxygen atoms. It is naturally produced with low density gas and colourless under normal temperature.
GINELLI’S DESSERT
CHEESECAKE partnered with ice cream is the perfect combination according to Ginelli & Sons. The gelato company has combined the pair to make a cheesecake-flavoured ice cream dessert for its food service range. It is paired with homemade berry topping and nestled on a chocolate sponge base. The dessert can be heated to soften the topping.
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Stand side by side with Kiwis in need
QUICK SERVICE STORE CHECK STORECHECK is an unbiased single visit review from a mystery shopper, highlighting key elements in fast food outlets. Our aim is to report a store as it is in a single visit. In upcoming issues we are turning the spotlight on outlets outside of Auckland. To keep up with the latest news sign up for our e-newsletter http://eepurl.com/WahZ5 Or if you have news, a new product or a store openings please email sarah.roberts@reviewmags.com and advise if translation is required. “探店”是以神秘消费者的身份对某快餐店进行未告知的，一次性 的的探访，从而得出公证的评价，同时归纳并报道其最具特色的部 分。我们的目标是对某店家进行一次性的探访并加以报道。 在接 下来的几期刊里，我们将会把探访的重点转向奥克兰以外的店家。 为了保证您接收到最新的实时信息，请登陆网站注册为我们的“电 子新闻”会员 http://eepurl.com/WahZ5 提供新闻线索，新产品信息或宣传新店开业信息，请发送电子邮件 至(sarah.roberts@reviewmags.com)。同时您也可以告知我们您是 否需要翻译服务。
Burger Fuel – Parnell
McDonald’s – Auckland Central
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. 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.
IT was a busy Friday service for Burger Fuel Parnell. With customers lined up out the door. Front of house staff were friendly with a positive attitude. The menu was clear, easy to understand, presenting each burger available. Orders were taken fast and with no problems. Unfortunately the only table left in the store hadn’t been cleared. After being told ten minutes wait our food arrived in under five. Burger buns and salad ingredients were fresh, the meat was tender and the whole burger constructed well.
Carl’s Jr – Auckland Central
ONE of the largest McDonald’s stores in Auckland, the Auckland Central store is perfectly situated in the centre of town. On a Wednesday afternoon the store was moderately busy with three workers on the till which helped the line move fast. The service was moderate and the order was understood clearly. The kitchen was in full swing and meals were delivered within minutes. Unfortunately, burger bun had been flattened and was almost cold; the salad was limp and fell out of the burger when picked up. The beef patty was fresh but, dripped with oil. The dining area was untidy with uncleared tables.
Burger King – Aotea Square
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RED SHIELD APPEAL
CARL’S JR Queen Street was quiet on Saturday night, with no queue. The staff were friendly and helpful, explaining the menu and the new burgers they had on offer. The store was clean and tidy, with tables being cleared promptly. Food was delivered in less than 10 minutes, with burgers wrapped tight and handled with care. Buns were warm and held their shape, salad ingredients were crisp and fresh, but the beef was dripping with oil, however the chicken was tender, hot and crunchy.
BURGER KING Aotea Square is the smallest of the three situated along Queen Street. The small outlet worked efficiently in processing the queue and orders were taken without a problem. The store was moderately clean, with tables being cleared regularly and meals were prepared quickly. The burger bun was fresh, along with the salad ingredients, however the beef patty tasted old and lacked flavour. The sauces were acidic and overwhelmed the burger.
HEART FOUNDATION HITS FAST FOOD FAST food establishments have started to embrace the growing consumer interest in the healthy food market, but the Heart Foundation says there is still plenty of room to improve. Often they are in the firing line because foods consumed outside the home are generally more energy dense and higher in total and saturated fats. In response to the criticism, many fast food operators have started introducing healthier options and processes. The Foundation says that this is a good start but still over 70% left room for improvement. It said that reformulating food products didn’t need to be overt
and extreme to make a difference. Simply reducing the salt content of a recipe over time would even result in a healthier product and consumers would barely notice the difference. The same could also be done with fat, saturated fat and sugar. In these cases the producer would probably do best to not inform the customers and go about business as usual in the knowledge they were doing something positive for the health of their customers the Foundation said. The Heart Foundation has produced a series of attractive and profitable ideas for quick service restaurants on its Hospitality Hub website.
WEDGES, NOT CHIPS
A CHRISTCHURCH would-be burglar got more than he expected last month after becoming wedged in an air-conditioning vent in a Papanui fish and chip shop. His calls for help were answered and the fire brigade came to his rescue – as did the boys in blue.
BURGER KING MISSION BAY
FOLLOWING a series of complaints lodged with Auckland council, Burger King Mission Bay has closed. Burger King stated the closure is due to an expansion plan that focuses on larger, more updated stores that include drive thru. In the wake of Burger King, Mexicali Fresh has taken the opportunity to occupy the space with plans on opening a store soon.
GLUTEN-FREE PITA PIT PITA Pit now has a gluten-free bread option to cater for those who could previously not enjoy the range. The company identified an increase in the demand of glutenfree products, along with a lack of gluten-free options for quick serve customers. It took five years of working with specialist bakeries to formulate the
gluten-free pita bread recipe. The bread needed to be strong enough to hold fillings, yet flexible enough to be rolled. With the help of Vernerdi Foods Pita Pit launched its gluten-free pita bread nationwide at the beginning of June. As well as being gluten-free, the bread is dairy and soy-free.
MAYOR OPENS NEW SUBWAY
OPERATOR NEEDED
AN operator will soon be appointed for the new Cornwall Park café. Cornwall Park Trust Board spent just under $1 million on the building. The café would have about 12 tables and seat between 40 and 50 people. There is a paved area where tables could be set up. The park has about four million visitors annually, with many wanting to buy food and drink.
RECYCLING !
THE Ford Motor Co and ketchup maker HJ Heinz have teamed up on research to turn tomato skins into auto parts. Heinz has been looking at how to recycle the leftover parts of two million tons of tomatoes. Ford has also been working with Coca-Cola Company, Nike and Procter & Gamble to create a 100% plant based plastic for use in everything from fabric to packaging.
WELLY FOOD CARTS
AUCKLAND Mayor Len Brown was in familiar territory last month when he opened a new Subway restaurant in South Auckland’s Otara.The opening was welcomed by a number of health and nutrition organisations because Ministry of Health research had shown South Auckland had the largest number of obese residents in New Zealand and the area had a lack of healthy retail eating options available. The new restaurant is owned by franchisee Sohan Mittasl.
WELLINGTON Waterfront will have carts dishing up street food for public from December to March. Carts will be on the streets Wednesdays, Thursdays and Fridays. The move was an expansion of the successful evening market that ran Thursdays last summer, said waterfront chief executive Ian Pike. It is hoped carts will be at Odlins Plaza area at Taranaki St and Frank Kitts Park.
A full market will still run on a Thursday evening, with crafts and entertainment.
CANOLA OIL PROVES POTENT
CANADIAN research presented to a medical forum in the US last month has shown the culinary use of canola oil can help control blood sugar in people with type 2 diabetes. The study showed that adding canola oil to the diet was a simple way of helping diabetes control and lowering the risk of cardiovascular disease. This backs up other studies that have earlier shown the benefit of canola.
PROBLEMATIC ROLLOUT
ALTHOUGH Restaurant Brands has reported sales growth across all four of its brands, CEO Russel Creedy has conceded that the rollout of Carl’s Jr has been problematic. He stated that Carl’s Jr is not where it should be at the moment, but given another year the chain should be reporting more promising numbers. The problems stem from delays in getting local suppliers up to speed with the stringent quality control standards imposed by the US-based franchisor. Regardless of hiccups, Creedy believes the brand will become a cash flow powerhouse as the company moves from strength to strength. Restaurant Brand shares are up 21 per cent from their price this time last year.
CANADA IS ESQUIRE TARGET
NEW Zealand-owned Cooks Global Foods that holds the Esquires franchise rights for all markets outside Australasia, has purchased the Canadian rights for the retail coffee brand. The company also has an opportunity to take Esquires into the United States. Cooks now has the licensing rights to more than 80 Esquires stores in the Middle East, China, Britain, Canada and Ireland. The Esquires success in the Middle East has also prompted two other Australian-based franchise operations to move there. Both Pie Face and The Coffee Club, already operating in New Zealand, are each preparing to open around 100 new stores in the region. July 2014
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liquor
BARTENDER TITLE IS A 2013 REPEAT
JASON Clark of Auckland’s Bedford Soda & Liquor Bar has again won the national New Zealand final of the Diageo world class bartender of the year title. He won the title last year as well and came fourth in the world final in the Mediterranean. The four other finalists this year were Aucklanders Cam Timmins of Ostro and James Millar of Fukoku, Shannon Sanderson of Lalaland in Wanaka and Ray Letoa of Roxy Cinema Miramar in Wellington. Later this month, Clark will go to the UK for the international final.
HOTEL AWARD
ROB McIntyre, general manager of the Pullman Auckland, has picked up the major accolade as the hotel industry’s senior hotel executive of the year. This award last month comes hot on the heels of his win as New Zealand general manager of the year at an earlier conference. The Pullman has grown to become one of the top five star hotels in the country.
O’CONNELL ON TOP
IT’S official O’Connell St Bistro is the best place to go for a top wine experience. In six weeks it received three prestigious mentions for its diverse wine list. Bistro was voted best wine experience at Cuisine Good Food Awards. This follows being named a finalist for best drinks list in the Metro Restaurant of the Year awards and taking out the Lewisham Award for outstanding wine list. The wine list features offerings from all major regions and producers from around the world as well as iconic wines from New Zealand.
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CONSISTENCY KEY TO CLEARVIEW’S SUCCESS
CONSISTENCY in top quality and service, as well as the wine it is producing, has made Clearview Estate Winery & Restaurant a winner over many years. The Hawkes Bay operation that set out as a winery and Red Shed restaurant in 1991, has again taken out three major titles in the regional hospitality industry awards – the best wine experience, the best winery restaurant in the Bay and providing the outstanding supplier sales rep in Lisa Clarke. These titles have been taken out by Clearview in seven of the last eight years.
“That we have been around for 23 years says that we have stayed relevant and have got the formula right, “ said Helma van den Berg who along with Tim Turvey founded and still owns and operates the business today. “Our aim has always been to provide a unique dining experience that matches our wines and location.” The company was one of the pioneers of food and wine among the vines and there are only a few others with such longevity. It continues as a family owned and operated business with
CIDER ORIGINS UNDER FIRE NEW Zealand cider makers are monitoring the Australian situation where there is a strong push for better country of origin labelling where the present system is confusing customers. The Australian industry estimates that between 50 and 60% of all cider is made using foreign concentrate, most of which was coming from China.It was felt the playing field should be levelled to ensure consumers were aware what they were drinking.
MONTEITH’S WILD FOOD
THE country’s longest running food challenge is running through the industry this month – for the 17th year. It offers adventurous chefs the chance to create the best of local wild ingredients with a Monteith’s beer or cider. This year, 123 cafes and restaurant chefs have entered the competition all vying for the $15,000 prize. Heading up the team of judges is again Aucklander Kerry Tyack.
In New Zealand, Redwood Cider’s Justin Hall said country of origin labelling was becoming a hot topic but unlike Australia, around 90% of cider was made from local fruit.
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handcrafted wines that are grown, produced and bottled on site. It is renowned for its award winning chardonnays and full bodied red wines as well as its rustic restaurant with seaside dining that also combines a cellar door in a leafy courtyard setting. Clearview is situated on the Hawke’s Bay coastline at Te Awanga and enjoys a unique micro-climate, virtually frost free with a warm and extended growing season producing wines of great fruit intensity.
WINTER BEER
HUNDREDS of beer lovers celebrated the fifth anniversary of the Society of Beer Advocates Winter Ale Festival. The festival was held at The Hunter Lounge at Victoria University. Festival president David Wood says while the festival’s focus was on dark and wintry beers, there was still a balance of lighter and hoppy beers. It provided an opportunity to chat with New Zealand brewers and a range of beer enthusiasts.
CASK ALE IDEA AT THE BAR
AN English pub has installed a news “cellar” bar using a two tier rack of cask ales.
This bar idea allows it to serve a much wider range of craft ales. A cooling system ensures the right temperature through a gravity fed dispenser straight from the barrel. The new cask ale bar looks incredible and has a real wow factor.
liquor
QUALITY HARVEST
LIQUOR POLICY
AUCKLANDERS have the next month to have their say on proposals regarding the sale and supply of alcohol with a shake-up of the city’s liquor bylaws. New rules include restrictions on when and where liquor can be sold. This includes a two year ban on new liquor stores in Auckland’s CBD. Submissions on the draft Auckland Council local alcohol policy will be accepted till July 16. Go to shapeauckland.co.nz to read the statement of proposal. THE 2014 New Zealand grape harvest had high quality grapes picked across the country. “All grape growing regions experienced very favourable growing conditions through the summer and into the early autumn,” said New Zealand Winegrowers chief executive officer Philip Gregan. The Vintage Survey noted
445,000 tonnes of grapes were harvested. This season’s crop was up 29% on the harvest last year. Every region achieved production growth and for the first time Nelson, Waipara and Central Otago exceeded 10,000 tonnes. New Zealand wine is exported to more than 90 countries and wine exports are valued at $1.32 billion per annum.
HERE’S CHEERS
GASTRO BARS BOOST SALES THE Hospitality report has noted its biggest increase came from the pubs, bars and taverns sector between 2012 to 2013. There was a 7.9 percent increase in sales in this sector. It is believed it is influenced by the
popularity of the “gastro bar”. The traditional pub and bar is in decline, these businesses have found a new lease of life as food overtakes their beverage sales.
THE ART OF SAKE
THE world’s largest toast has been made to the drink that’s best either way – shaken or stirred. Belvedere Vodka initiated the toast to the iconic martini on World Martini Day, June 19. Celebrations started with a “Casino Royale” themed cocktail party held at Auckland’s Harbourside Ocean Bar Grill. Guests enjoyed a selection of Belvedere martinis while enjoying a game of roulette, black jack or poker.
TOUCH OF SPICE EXPANDS SERVICES
MASU Japanese Robata Restaurant has introduced the etiquettes of sake to its diners. Diners can order a sake appreciation upgrade when booked into multiple award-winning restaurant’s semi-private dining room. Before food is served, diners learn
the intricacies of nihonshu – the traditional beverage commonly known as sake. A $35 per person charge includes the tasting flight of three sakes as well as discussions points. Guests must be 18 or older to buy in the package.
TOUCH of Spice, one of the market leaders in the luxury villa market, has developed a new property development company under the part ownership of Jacqui Spice and partners Aaron and Bridget Murphy. The new company will assist with the continued growth of the Touch of Spice Private Villa Collection. The Murphy’s are well known for managing the five star Yasawa Island Resort in Fiji as well as the Orpheus Island Resort in Australia and more recently several Queenstown properties.
CIDER POPULAR
CIDER consumption in Australia and New Zealand looks set to overtake sales of pre-mixed drinks in the near future. Only five years ago, cider hardly registered as a popular drink and there was strong opposition to alcopops being offered to younger people. Most cider drinkers are aged under 35.
FOODSERVICE REAL ESTATE
ON the real estate market, there’s a number of interesting foodservice properties up for sale. Amongst them is the remote Japanese themed tourism venture, the Maruia Springs Thermal Resort midway between Christchurch and Westport. This 23 year old property is in the heart of tourist territory and sits at the thermal springs that have been popular for over 110 years. In addition to being a major accommodation provider, it has a strong food and beverage offering on licensed premises from café style through to a 45 seat Asian fusion cuisine restaurant. Another for sale is the luxury Lochmara Lodge in Queen Charlotte Sound that accommodates up to 40 guests and contains a licensed restaurant and café as well as an art centre, health and beauty facility and a wildlife recovery centre. It caters for diners on short visits and day tours, cruises, conferences and events. The Lodge is accessible from the internationally renowned Queen Charlotte Trade that attracts thousands of visitors. Also for sale is the Huka Falls Resort on the outskirts of Taupo that has conference facilities, a restaurant capable of hosting up to 140 guests, grapevines and its own winery and tasting room – and even a consecrated church. And in Nelson, two popular cafes are on the market. There is the Verdict Bar and Café in the city and Stoneridge Café on the rural outskirts.
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
July 2014
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artisan
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 grocery 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 grocery, they are another opportunity.
Some Like It Hot
PETER Davy spent 18 years perfecting his hot chilli sauces before retailing the Some Like It Hot range in 2012. The company produces handmade chilli sauce in medium and hot variants along with a chilli pepper jelly. Batch manufactured on Auckland’s North Shore, each batch produces 25-30 bottles of Some Like It Hot sauce. Containing 33% chillies, chunks of sweet cherry tomatoes, garlic, ginger and a hint of onion and herbs, every bottle within the batch is numbered and features a description on the company’s website. Davy says his products differ to alternatives on the market as they have a good balance between heat and flavour. “There aren’t many good sweet chilli sauces - in fact the overwhelming feedback from punters is that the market is full of imported rubbish. The Some Like It Hot sauces focus on the flavour of the fresh ingredients. We obviously love the heat, but the flavours come first.” Using predominately local ingredients, the range is often compared with salsas and chutneys due to its thick consistency. Despite being launched recently the brand’s chilli pepper jelly has been well received by consumers. “The pepper jelly is a little different and we haven’t come across one like it. It’s fantastic with cheese and crackers, cold meats and smoked salmon.” Some Like It Hot sauces are currently stocked in Farro Fresh
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and Moore Wilson, however Davy says grocery is a growth area for the brand. “The stores that are more gourmet type owner operated are already in our sights. We have no interest in becoming a massproduced el-cheapo number, but we definitely want to extend our reach. We’ve had interest from punters as far away as England so it would be good if a few more of them had easy access to our products.” The company is currently working on some new products which are due out later in the year. For more information please visit www.somelikeithot.co.nz
Hipi Yoghurt ESTABLISHED last year, Hipi Yoghurt is a joint venture between James and Kate Clairmont from the Waiheke Island Cheese Company and the Waituhi Kuratau Trust. The company produces two sheep milk yoghurts in natural and honey flavoured variants and has recently collected a Cuisine Artisan award. Available in 350g and 500g pottles, the 100% natural yoghurts are made without the use of additives and are also offered in two litre pails for the catering industry. James and Kate have been making award winning ewe milk cheese with milk from the Waituhi Kuratau Trust for the last five years, with milk sourced directly from the trust owned farms. Kuratau Sheep Milk is the North Island’s major supplier of sheep milk with state of the art dairy and processing facilities.
Kate says being a sheep milk in a dominate cow milk yoghurt market helps the Hipi brand stand out in the retail space. “Sheep milk is naturally thick and creamy so we have the advantage of not having to add thickeners, gums or milk powders to achieve a lovely creamy thick product. It is also nonhomogenised and has almost twice the amount of calcium than cow milk so it is an excellent product to consume and to get kids eating,” says Kate. Sheep milk is also generally suitable for those suffering from lactose issues, making it a popular choice for a growing number of consumers who can’t tolerate cow milk products. While it’s early days the recent Artisan award has given the brand exposure with both the trade and consumers “It has helped enormously in promotion of this new product as it provides real credibility in the market and certainly helps us to be noticed in the restaurant sector,” says Kate. The Hipi range is currently stocked in Farro Fresh, Huckleberry Farms, Moore Wilson, as well as a number of New World stores in the greater Auckland area. James says grocery is a growth area for the company. “We believe consumers are really seeking out new and healthy products as well as products that are alternatives to cow milk. Certainly for consumers who for many reasons choose not to consume cow milk, Hipi is an excellent and often welcome addition to the yoghurt section of their store,” says Kate. New variants and other pack sizes are in the pipeline. For more information please visit www.hipi.co.nz
Martinborough Manner
WITH the aim of becoming self-sufficient in food production, Penelope and Bill de Boer bought a bare six acre property on the outskirts of Martinborough. Since its purchase in 2006 the property has been extensively developed to include a large orchard, citrus grove, planted berries and currants, and is now home to the
Martinborough Manner brand. The company manufactures up to 90 products encompassing jams, chutneys, relishes, fruit dessert sauces and fruit vinegars at its on-site commercial kitchen. Manufactured in small batches using old fashioned recipes, the majority of the Martinborough Manner’s ingredients are grown on the property. “Our products differ to alternatives on the market as we add nothing that is ‘named’ by a number to our products.
All our ingredients would be recognized by our grandparents and the fact that we grow our own ingredients for much of our product line means that we guarantee to use finest quality fruit,” says Penelope. Its diverse product offering reflects the brand’s aim for selfsufficiency with produce frozen at the peak of its quality, allowing ingredients to be available all year round. Penelope believes consumers are behind the increasing interest in artisan products with a growing focus on food origins and ingredients. “A higher standard of product can be maintained where a small number of really dedicated people are involved – because it is our business we have 100% buy-in to producing a brilliant product. People appreciate this and more and more are looking to buy products produced in such a manner,” she says. Some Martinborough Manner products are available in specialty stores with the couple looking for further supermarket stockists. For more information please visit www.martinboroughmanner.co.nz
Classifieds Restaurant Association Opinion
Are you ready for the Food Act 2014? THE current Food Act 1981 is more than 30 years old and is an outdated piece of legislation. Food and the way it’s sold, eaten, produced and its availability has changed considerably since 1981 and the new Food Act has been developed to improve on the current legislation. The new Food Bill has recently been passed by Parliament and will become the Food Act 2014. The new Act provides for a flexible, risk-based food safety system that intends to meet the needs of consumers as well as the diversity of businesses that deal with food. The new Act will improve food safety in three ways; knowledge and food handling practices, monitoring and data collection and enforcement. The current Food Hygiene regulations do not cover food safety practices, where environmental health officers only inspect business premises. The new Act will be rolled out over the next 21 months and the Ministry of Primary Industries will develop regulations, resources and guidance during this time. People will be given the opportunity to have their say regarding the new food safety system, which will most likely take place at the end of the year or early 2015. The new Act will be fully enforceable by 1 March 2016 at the latest and it will replace the Food Act 1981. At this stage, food businesses
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MEMBER BENEFITS & SERVICES INCLUDE:
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For more information visit our website:
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will transition into the new rules over a three year period and at the end of the three year period, the Food Hygiene Regulations 1974 will be revoked. There are some exceptions to this where some specific sections relating to food recall and the ability to manage a food safety incident will come into force immediately. Food businesses that are higher risk from a food safety point of view will operate under more stringent food safety requirements and checks than lower risk food businesses. The new law recognises that each business is different and it gives food businesses the tools they need to manage food safety in a way that’s most effective for them. Higher-risk food businesses are businesses that prepare and sell meals or sell raw meat and will operate under a written Food Control Plan (FCP). A FCP identifies food safety risks for example, food allergies and ways to manage those risks. Businesses that produce or sell medium risk foods, for example non-alcoholic beverages, will come under one of the three tiered National Programmes. The National Programmes are based on the level of food safety risk and includes keeping minimal records, periodic checks and registering business details. They won’t require a written plan, but the business will have to make sure they have systems in place that a food business needs to produce safe food and are in line with the regulations. Business operators will be able to influence their own compliance costs for example; businesses that are performing well will be rewarded with less frequent checks, while businesses not managing food safety well will receive extra attention from enforcement officers. Kiwi traditions like fundraising sausage sizzles or home baking at school fairs are not regulated under the new Act, unlike the old act, other than the requirement to ensure food is safe and suitable. The Restaurant Association has a reputable relationship with the Ministry of Primary Industries and will keep its members up to date in relation to how the Act is progressing and what our members need to do to keep in line with the requirements. In addition to this and to make the process easier for businesses to know where they fit the Ministry of Primary Industries is also developing a web-based tool where business owners can get tailored information about how the new Act will affect them. Kristin Lethbridge Employment Relations Advisor at Restaurant Assn kristin@restaurantnz.co.nz
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Hospitality NZ
SLEEPOVERS AND ON-CALL EMPLOYEES MANY of you may remember the case of Dickson v Idea Services Limited. Philip Dickson was a community support worker who performed ‘sleepovers’ caring for people with disabilities in community homes. Dickson argued that all of the time on this sleepover work should be paid at the appropriate minimum wage rate and not a lesser sleepover rate. The case went all the way to the Court of Appeal, which held that Dickson’s ‘sleepovers’ did constitute work and that he was entitled to receive the minimum wage for every hour he was on site. The Courts also held that the employer could not average out the sleepover time over his total pay period. The reach of the Dickson case was recently considered by the Employment Relations Authority. Keith Hill was employed by Peter Shand to manage the Murchison Camping Ground in December 2010. While there was no written employment agreement, Hill and Shand had verbally agreed that he would be paid a flat annual salary of $30,000. He was also given free accommodation in a house on the camp site. In his role as Camp Manager, Hill was required to keep the camp open and be on site 365 days a year. During peak times (December – April), Hill performed his core duties between 7 am and 11 pm but could be called upon during the night if campers
LASTword
checked in and unexpected emergencies arose. Hill therefore had to remain vigilant, even while asleep, and be ready to respond at any time. In January 2013, Hill was given notice that he was dismissed. No reason for the dismissal was given at the time, though Shand later claimed that Hill had taken money. Hill took his case to the Employment Relations Authority and brought two claims, first that he was unjustifiably dismissed and that he was paid below the minimum wage. The unjustified dismissal claim was straightforward. Shand had failed to follow any semblance of an investigation in dismissing Hill. There was also no evidence that Hill had taken any money. Whether Hill had been underpaid was more complicated and the Authority had to determine exactly when Hill worked so it could decide whether he was underpaid. It was accepted by all parties that during the off-peak period Hill worked eight hours a day, seven days a week. The dispute was over hours worked during peak periods. Hill relied on the Dickson case and tried to argue that he worked 24 hours a day, seven days a week, due to being on call every evening. The Authority accepted that Hill was required to remain alert and respond to arrivals or emergencies during the evenings. The Authority also noted that Hill
THERE’S been a lot of food and beverage industry attention recently from licensing issues through to supermarkets. With the retail and foodservice industries worth over $20 billion in turnover making it by far the biggest retail sector in the country, perhaps it is time the Government sat up and took notice – and even appointed a Minister to take this giant spread under his/her wings. If you add the $50 billion or so exports
restaurantandcateringnews.co.nz
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
Peter Mitchell
GETTING a bit older, I’m less inclined to try the newer establishments and tend to stick with familiar places and menus. But we did break out the other night and took family and a couple of overseas relatives to a celebrity chef joint in downtown Auckland. The price, high as it was, was immaterial but bar stool style seating at the table while eating a $38 steak, was a bit over the top. And the noise …! With eight of us, it was shouting very loudly to have a conversation – and of course everyone else in the room was doing the same, making it even worse. Back to the suburbs again.
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had his own private lodgings, was able to entertain friends, could watch TV and was ultimately not responsible for the physical and emotional welfare of campers. Hill’s presence at the campsite during the evenings, while a bonus, was also not an absolute necessity. These are important differences from the Dickson case. Indeed, in the Dickson case the Court said that the more onerous the constraints on an employee and the greater the benefit to the employer the more likely the employee will be considered to be working. In the present case, the Authority determined that while Hill worked 15 hours each day during peak season, he did not work between the hours of 11pm and 7am. This might not have been what Hill wanted, however it still meant that his $30,000 salary was below the minimum wage for the time concerned. The Authority ordered that Shand pay Hill the shortfall of $69,561.25, as well as other more modest remedies for the dismissal. What employers should take away from the Hill case is that the Dickson decision has limits and just because an employee is on-site and on-call during the evening or overnight does not necessarily mean they are working. However,
employers do need to take steps to ensure that employees are adequately remunerated for the time they work. Employment agreements should also, wherever possible, clearly specify any parameters between work and non work. Related to this, while it is not permissible to contract out of the Minimum Wage, the Government recently changed the Minimum Wage Order to include a fortnightly minimum wage rate, something not previously available since minimum wage calculations had to be per hour or week. The new Minimum Wage Order takes effect from 26 June 2014 and affects primarily minimum wage earners who are paid salaries. If employees are paid by the hour or a weekly rate, then nothing changes. Full time employees paid an annual salary will be entitled to at least $1,140 per fortnight if they work 80 hours in that fortnight. If those employees work more than 80 hours in a fortnight, they should receive total remuneration for that fortnight of at least $1,140 plus the minimum hourly rate of $14.25 for each extra hour. Employers may want to review pay packages in affected circumstances. Except for increases in minimum rates, any change to pay arrangements for current employees would of course require the employee’s agreement.
from the food industry, it’s quite a big deal that needs a champion. THESE French glasses were a great talking point according to our marketing director Tania Walters who was in Paris last month judging the bi ennial international SIAL food awards. But they proved a bit of an eyesight dilemma after a couple of wines. IT might only be every four years but the FIFA World Cup is a real bonanza for those establishments with replay facilities. Early reports from the soccer have shown much bigger numbers in bars all around the country. And for those with some nationality ties, it has been incredible. Nothing like the passion of the followers of the “beautiful game”. OUR food outlets need to be thinking ahead about how they will handle country of origin descriptions if and when regulations come to pass. While the clampdown will come to the grocery industry, there is no reason to assume our industry will be exempt. Certainly there is a growing demand from consumers to find out
These water glasses were not great if you had too many wines.
more detail of their food – imagine how it will look on menu’s and in display cabinets. Clearly we may be forced to declare the principal ingredient only and that’s better than total component detail. LIKE others in the industry, we’re proud to be wholly New Zealand-owned unlike our Australianowned competitor that has recently come back on the market. This month, Review Publishing celebrated its 91st year having started out in 1923 as a grocery magazine publisher. As the current management who became the second only owner of the company in 1971, we’re particularly proud that we have survived and flourished over the past 44 years.
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