BOOKINGS OPEN FOR FINE FOOD 2014
Tuesday 11 June 2013
Exhibitors AT LAST YEAR’S Fine Food 2012 have been given a preferential opportunity to book for next year’s Auckland Fine Food show. Bookings opened in early June and the preferential option was for one month before general bookings opened. Some of the 2012 stands have been altered and exhibitors need to check the floor plan when booking. More information at ella@finefoodnz.co.nz
CHARLIES NAME CHANGE FOR THE BETTER
Tuesday 11 June 2013
THE iconic local beverage company Charlie’s that was bought by Asahi two years ago, has now changed its name to The Better Drinks Company in a move designed to drive continuous improvement in every aspect of its business.
AND FEDERAL GEO CHANGES TOO
Tuesday 11 June 2013
LEADING independent liquor company Federal Geo has changed its name this month to Federal Merchants & Co in its 15th year of business. The company says it is moving to a more contemporary image designed to complement its extensive portfolio.
ALAN BROWN WINS C&G CULINARY MEDAL
Tuesday 11 June 2013
AUT School of Hospitality & Tourism senior lecturer Alan Brown has become the first New Zealander to win a medal for Excellence In Culinary Arts from City & Guilds London. The international medal is awarded to lecturers who demonstrate exceptional talent and dedication to teaching.
CUISINE TO RELEASE HATTED RESTAURANT LIST
Tuesday 11 June 2013
CUISINE magazine will later this month release its first list of hated restaurants around New Zealand. The first chefs’ hat ranking system was announced in April with the coveted award, similar to Australia’s, being awarded on a one, two or three hat basis. At the same time, the magazine has announced its annual Restaurant of the Year awards has been rebranded as the Cuisine Good Food Awards.
MANY WINNERS AT 2013 LEWISHAMS
Tuesday 11 June 2013
THE annual Auckland Lewisham Awards recognizing exceptional talent in the region’s hospitality industry, awarded the Moet Hennessy outstanding hospitality personality and the Pernod Ricard outstanding restaurateur awards to Damaris Coulter of Coco’s Cantina.
ASTLE CELEBRATES 40 YEARS OF ANTOINES
Tuesday 11 June 2013
TONY and Beth Astle are this month celebrating 40 years since the opening of their iconic Parnell, Auckland, restaurant – a certain record for quality and length of continuous service. Earlier in the year, Tony received the New Zealand Order of Merit for services as a chef.
IRELAND GOES FOR CIGARETTE PLAIN PACKS
Tuesday 11 June 2013
IRELAND is forcing tobacco producers to plain boxes emblazoned with graphic images under tough new laws. The country’s Health Minister said the initiative would stop cigarette companies from using marketing tactics like packet size, colour and styles to attract young smokers, particularly girls.
NZ PRODUCES WORLD FIRST DEER CHEESE
Tuesday 11 June 2013
WELL known cheese authority Neil Willman of the New Zealand Cheese School and Over The Moon Dairy has created what is thought to be the world’s first legitimate commercial deer milk cheese. While the cheese is not owned by the Putararu Over The Moon company, the cheese was produced there. Full production is expected to start by December this year.
WELLINGTON ON A PLATE LAUNCHES
Tuesday 11 June 2013
THE annual Visa Wellington on a Plate scheduled for August 9-25, has been launched for 2013 with a large number of new activities and heavy participation so far from the hospitality industry. To date, 73 regional restaurants have entered for the top award and many others are taking part in ancilliary events.
GAULT OPENS NEW QUEENSTOWN RESTAURANT
Tuesday 11 June 2013
SIMON Gault has opened his latest venture, the Jervois Steak House in the Sofitel Hotel in Queenstown.
RECOGNITION FOR ANNABEL; LANGBEIN
Tuesday 11 June 2013
Television COOK AND AUTHOR Annabel Langbein has been awarded the creative category title in the recent World Class New Zealand awards run by New Zealand Trade & Enterprise. Annabel has written 19 cookbooks that have sold over two million copies worldwide.
INAUGURAL CHEESE MONTH COMING UP
Tuesday 11 June 2013
THE country’s first cheese month will launch on October 1 with a strong promotional thrust. The event is being driven by the Specialist Cheese Association.
DILMAH TEA CHALLENGE THIS MONTH
Tuesday 11 June 2013
THE now annual event of the Dilmah Real High Tea Challenge will see finals run in Auckland this month. Entries from two-man teams flooded in from around the country in this WACS endorsed event.
AUCKLAND COFFEE ROASTER WINS TOP AWARD
Tuesday 11 June 2013
AUCKLAND’S Toasted Espresso has won the champion international roaster award at last month’s Australian International Coffee Awards after it scored six medals from the judging panel. Directors Chris Innes and Marika Cserepanyi said it was a huge surprise after only entering to benchmark their product against international industry standards.
SODA STREAM SELL OUT DENIED
Tuesday 11 June 2013
PEPSICO has denied it is talks to purchase the Israeli owned SodaStream International operation, reputed to be worth around $US2 billion. An Israeli newspaper had earlier reported negotiations were underway. The report also brought Coca-Cola into contention but there has been no comment from that direction.
ROPING OFF ALCOHOL SALES IN NEW RESTRICTION ?
Tuesday 11 June 2013
A PROPOSAL to bring supermarkets in line with other off-license premises, including roping off departments outside designated hours, is part of a draft scheme put to the Hamilton City Council. The draft recommended scaling back off license hours and forcing supermarkets to also toe the line. The draft policy will be put forward for consultation this month.
MAY POSITIVE CONSUMER SPENDING MONTH
Tuesday 11 June 2013
PAYMENTS provider Paymark has reported May being a positive month for consumer spending with electronic spending up by 5.1% with food the spending leader. A number of regions saw above average growth with both Marlborough (up 9.2%) and Hawkes Bay (up 6.4%) leading the way. Strongest sector growth was in food takeaways (up 11.8%) and cafes and restaurants (up 11.3%).
SURVEY SEES MORE KIDS IN THE KITCHEN
Tuesday 11 June 2013
A survey run in conjunction with Maggi’s Kitchen Showdown programme for intermediate students has shown that parents efforts to inspire the next generation of home cooks is having a good impact but there is still some way to go to get more kids into the kitchen. About a third of parents with children under 15 identoified their children were cooking a meal at least once a week.
US CONFECTIONERS WANT MORE AUSSIE SUGAR
Tuesday 11 June 2013
THE confectionery industry in the US has called on its Government to open up the sugar market so makers can get more Australian sugar. Currently the US Federal Government tightly controls the sugar market in the US which is bad for small players who can’t afford the existing high prices
KRAFT NZ PAYS FIRST DIVIDEND FROM CADBURY
Tuesday 11 June 2013
KRAFT Foods Investment (New Zealand), who took over Cadbury in 2010, has paid out a $40 million dividend to its parent company. The New Zealand Cadbury sales last year were $320.4m, up 1.2% on the previous year with profit in New Zealand more than tripling to $11.6m. The New Zealand sales though were a drop in the bucket for the multi-national (now called Mondelez) which internationally were around $NZ44 billion. The dividend equates to around 20% of the New Zealand purchase price paid by Kraft of $207.3m.
NEW PLAYER HERE IN ADVERTISING RESEARCH
Tuesday 11 June 2013
THE only measures available until now on ad spend in this country have been from Neilson and the Advertising Standards Authority or other industry organizations releasing irregular reports. This month sees the launch of another player called Standard Media Index (SMI). The company is an independent global publisher that is well known in Australia, the UK and the US. The company is chaired by former Fairafx boss and ex-All Black captain David Kirk.
SEALORD CANNED SALMON RECALL
Tuesday 11 June 2013
A SPECIFIC batch of Sealord No Added Salt canned salmon (210g) has been recalled. It is batch 2025P DN217 stamped on the lid. There has been only one single report of a fragment of brass in a can after a component broke during manufacture. There has been no reports of injury from the product that has been available in-store since February 5.
MAINLAND RECALLING TASTY CHEESE SLICES
Friday 24 May 2013
FONTERRA Brands is recalling its Mainland Tasty individually wrapped flavcoured processed cheese slices after discovering a packaging fault where the wrapping of individual slices may split into thin strips posing a potential hazard if consumed. The product involved is one with a Best Before date of 28 February 2014. This product is sold in supermarkets, foodservice outlets and dairies throughout the North Island. No other Mainland product is affected.
AUT TUTOR EXCHANGE TO THAILAND
20 May 2013
AUT’s Culinary Arts department and Suan Dusit University in Bangkok have developed a yearly teacher exchange programme that has been running now for four years. It encourages students and teachers to explore international cooking styles and pass these skills on to the wider school community. Department head John Kelly says the exchange is vital to a well rounded culinary course. “A different member of staff visits Bangkok every November and teaches European based culinary dishes. And a member of the Thai university returns around March to deliver the Thai influenced culinary specialities. The programme is excellent. It’s a great way to give our staff an opportunity to go overseas and professionally update their studies,” he said. For the past month, Jareuk Sriaroon from Suan Dusit University has been at AUT teaching advanced classes to students as well as hosting authentic Thai cooking classes for staff. Next year, AUT wants to hold cooking classes open to the public so they can learn authentic Thai cuisine. Also next year, the AUT team is looking to host a Thai member of staff with patisserie influence expertise, a move that will be a first for both the universities.
OUTSTANDING VINTAGE PREDICTION
20 May 2013
BRANCOTT Estate’s chief winemaker Patrick Materman is predicting an outstanding vintage for the company after it completed the new harvest ahead of the autumn rains. The season has been so dry that it delivered a sensational vintage for Malborough. Materman said Brancott’s hallmark sauvignon blanc continued to go from strength to strength and its sauvignon gris excelled in the conditions with pinot noir looking tremendous.
FISTONICH IN HALL OF FAME
20 May 2013
VILLA Maria owner Sir George Fistonich is shortly to be included into the NZ Business Hall of Fame, recognising his significant contribution to the economic and social development of New Zealand through enterprise. Sir George recently marked the 50th anniversary of the company’s first harvest.
MOA TAKES GOLD
Monday 20 May 2013
MARLBOROUGH brewer Moa won gold in the Methode Pilsner category at the Helsinki Beer Awards last month. It won from 65 other international brewers and helped boost the New Zealand company’s existing sales in Finland.
WILD FOOD CHALLENGE
Monday 20 May 2013
INDUSTRY chefs have only a few weeks left to enter the 16th Monteith’s Beer and Wild food Challenge with a first prize of $15,000. Head judge Kerry Tyack said he was delighted at the number of restaurants around the country that had already registered their interest in the country’s longest running restaurant competition. Monteith’s brand manager Sam Allen believes that this year, the event will be the biggest and best to date. He said there were a number of new beers and ciders that could be matched with dishes giving chefs 18 options to think about.
WORLD CLASS QUALIFICATION OF CORDON BLEU
Monday 20 May 2013
A NEW programme at Le Cordon Bleu gives aspiring local chefs and industry professionals the opportunity to obtain a world class qualification in Professional Culinary Management. Starting in July, the two year programme begins with students study for the Diplome de Cuisine or the Diplome de Patisserie. After gaining valuable training from the Institute’s chefs, students complete a placement at a local restaurant to gain practical experience while being mentored and assessed by top professionals. In the second year, students have the option to major in either culinary arts and business, or in hospitality management adding business training to their professional chef qualifications.
KAI TIME ON THE ROAD AGAIN
Monday 20 May 2013
THE Maori television cooking show, Kai Time On the Road with celebrity chef Peter Peeti is back on the air again. The first episode earlier last month took the show into its 11th season that covers 26 episodes. Over 200 episodes have now been produced since it first began in 2004.
ILLEGAL POULTRY OPERATIONS IN SOUTH AUCKLAND
Monday 20 May 2013
ILLEGAL poultry operations uncovered in raids earlier this month, are putting the spotlight on restaurants and fast food outlets who are suspected of being key purchasers. The properties raided were identified as being used by a ring involved in the illegal killing and processing of poultry and eggs on a commercial scale in breach of the Animal Products Act. The Ministry For Primary Industry (MPI) has been investigating the activities for several months and as a result, the MPI’s “Operation Ginger” will be investigating restaurants and outlets believed to be involved along with other suspected premises. Individuals found guilty of such offences face up to two years in prison and a fine of up to $100,000.
COOKING SHOWS HELP DISTRIBUTOR
Monday 20 May 2013
ACCORDING to Auckland-based Alexandra Fine Foods, a family owned New Zealand business, the continued popularity of television cooking shows has been a boost for its products. The company creates Moroccan ready meals, authentic stone-ground spice blends and dukkahs and believes the increase in people creating meals at home means consumers are becoming more confident with spices and different flavours. This has led to the company launching a new range of Moroccan couscous, 15 minute one pot gourmet meals and a new line of spiced rice puddings.
STARBUCKS MAY BE FOR SALE HERE
Monday 20 May 2013
SELLING of the New Zealand arm of Starbucks could be a possibility if the owners find someone with the right money. The chain has struggled in this country since it opened in the late 1990s. Owners Restaurant Brands have pulled back on possible expansion plans and its top count of 47 stores in 2007 is now down to 29, most of which now performing strongly. Restaurant Brands is doing well with Pizza Hut, KFC and now the exploding Carl’s Junior operation but overall, the company’s net profit fell 4.5% to $16.2 million on February 28th but expects better this year.
REVENUE IMPROVING AS RECOVERY REMAINS TOUGH
Monday 20 May 2013
THE retail and hospitality sector continues to struggle from a sluggish recovery but revenue expectations are increasing, according to a new study of small and medium sized businesses carried out in March. The Colmar Brunton research for business management solutions provider MYOB found that 38% of retail and hospitality businesses saw a decline in revenue last year while only 29% saw an increase. However, the expectations for the year ahead are much more positive. Increased competition and cautious customers have continued to be key pressures impacting on the road to recovery for small businesses. MYOB’s James Scollay said retail and hospitality had continued to bear the brunt of low consumer confidence and many were still facing a challenging environment although there was optimism for a turnaround this year.
M&S GOES FOR FIRST STANDALONE
Monday 20 May 2013
MARKS & Spencer has opened its first standalone café in the UK next to its London headquarters in Paddington. Although the company has 150 cafes nationally, this is the first outside its stores. Over the past four years, the M&S café offer has gone through a total transformation with in-store bakeries and deli counters using a grab and go style café in the middle of the food halls. The cafes are said to be achieving industry leading growth and fresh designs have been fundamental to that growth.
GANTLEYS GOES UP FOR SALE
Monday 20 May 2013
THE home of Queenstown’s first policeman, now known and Gantleys at Arthur’s Point, has gone on the market. The original decrepit building was refurbished in 1993 and it now has a magnificent fine dining restaurant. It is well known for winning an award of exellence from Wine Spectator magazine every year since 1996 for having one of the most outstanding restaurant wine lists in the world. Bayleys in Queenstown is handling the sale.
LIKE FATHER, LIKE SON
Monday 20 May 2013
JOEL Robuchon may well be the most famous French chef in the world and has already established a restaurant in Macau, but his gastronomic move from France is now being followed by father and son team Bernard and Mathieu Pacaud. Their Paris restaurant L’Ambroisie is renowned for its three Michael stars has now been duplicated in Macau. The Pacauds are cooking regularly at the new restaurant with all ingredients flown in from France.
MUSIC USE COPYRIGHT SIMPLIFIED
Monday 20 May 2013
WHILE not merging their organisation, the two major music copyright holders in New Zealand are working towards a single license arrangement that would make life easier for the hospitality industry. APRA and PPNZ have been in discussions for the past six months in a move to create a new license brand requiring the industry to only obtain one license for public performance of licensed products. It is hoped that a single fee could be in place later this year. At present, a license is usually required from each to get permission from copyright holders. For many years there have been two copyright holders covering different clients and performance aspects including writing, performing and even sound recording, a situation that has confused many hospitality outlets. Both organisations have promised to keep the industry in touch with developments.
SUBWAY OPENS 250TH OUTLET
Monday 20 May 2013
SUBWAY, the countrys largest quick service restaurant chain, has opened its 250th local restaurant in Auckland. The store is one of 20 new Subways expected to open around the country next year. This outlet in the impressive new Mount Roskill shopping complex, has indoor seating for 16 customers and unusually for a QSR, has bathrooms.
BURGER KING IN TAURANGA
Monday 20 May 2013
BURGER King has opened its seventh restaurant in the Bay of Plenty with a new drive-through in Tauranga’s Cameron road. It is the first new Burger King outlet in the region for almost 10 years but now the 83rd in the country.
UK LIFETIME AWARD
Monday 6 May 2013
JOHN Williams, executive chef at the Ritz London, has received this year’s Lifetime Achievement Award at the Tatler Restaurant Awards in the UK. A number of New Zealand chefs have trained and worked with Williams during their OE’s in Britain.
BEER MARKET DECLINING
Monday 6May 2013
THE total New Zealand beer market declined 3.1% in the first quarter of this year while Lion’s beer and spirit division says its sales were down 5%. The premium and craft beer segments continue to perform well. The fastest growing alcoholic beverage was cider while in the spirits category, whisky was the mainstay of segment growth.
BEN SHEWRY WINS WORLD ACCOLADE
Monday 6 May 2014
NEW Zealand chef Ben Shewry has had his Melbourne restaurant Attica named at number 21 in the world’s best 50 restaurants list and also won the highest new entry award. The S Pellegrino awards, a measure recognized world-wide, also named the Attica as Acqua Panna’s best restaurant in Australasia.
WAIHEKE CAFÉ ON THE MARKET
Monday 6 May 2013
ONE of Waiheke’s most popular eating and drinking spots, the Beach Front Café, has gone on the market after the owners decided to retire. The café turns over around $1m, seats 110 inside and outside and is a central meeting point on the Auckland harbour island.
PERNOD RICARD GOLF
Monday 6 May 2013
PERNOD Ricard raised $15,700 for Red Cross at its recent Auckland golf tournament and charity auction. A field of around 80 turned out for the trade customers and corporate clients fun day.
GUINNESS MAN VISITS NZ
Monday 6 May 2013
GUINNESS’s international brewmaster Fergal Murray has been in New Zealand during the last month sharing his expertise with a selection of local bartenders.
MIT STUDENTS RUN LOCAL TOWN CAFÉ
Monday 6 May 2013
THE Otara Town Centre now has its own café and Manukau Institute of Technology hospitality students are helping make it a success. The Auckland City owned property is using the neighbouring MIT to run the operation, supply all the food, coffee and service and use it for work placement training. A highlight is the School of Baking and Patisserie is supplying its creations fresh every day with the products depending on what the students are learning that day in class.
LEWISHAM VOTING NOW OPEN
Monday 6 May 2013
NOW that the finalists have been named in this year’s Auckland Lewisham Awards, voting is now open leading up to the major winning announcements on June 2. There are four finalists in each of the 16 award categories following over 5000 entry submissions received by the trustees.
SIR GEORGE HITS HALL OF FAME
Monday 6 May 2013
VILLA Maria founder and owner Sir George Fistonich is to be industed into the NZ Business Hall of Fame recognizing his significant contribution to the economic and social development of the country.
MOA BEER TAKES GOLD MEDAL
Monday 6 May 2013
MARLBOROUGH brew Moa has won gold in the Methode Pilsner category at the recent Helsinki Beer Awards. It won from 65 other international brewers and has helped boost its considerable exports in the Finnish market.
ENTRIES OPEN FOR MONTEITH’S AWARDS
Monday 6 May 2013
ENTRIES are open for the next few weeks in Monteith’s 16th Beer & Wild Food Challenge.The longest running restaurant competition is expected to draw strong interest, especially with a $15,000 first prize.
BEST RESTAURANT AND PEOPLE NAMED
Monday 6 May 2013
THE French Café has again won the Metro Magazine Auckland restaurant of the year award after a five year absence from the top spot. As well as being the supreme winner, it also took out the best fine fine dining title, the best service award and co-owner Simon Wright was name as the city’s best chef.
VICKY ROPE IN HAWKES BAY
Monday 6 May 2013
FORMER Restaurant Association events and sponsorship manager Vicky Rope is now the manager responsible for Food Hawkes Bay’s ongoing activities. She has been working part time on this regional programme for the past five years.
BURGER KING BOSS RESIGNS
Monday 6 May 2013
BURGER King CEO in New Zealand, John Elliot, has resigned and his place has been taken by director of operations John Hunter. Elliot was a founding member of the Antares Group that holds the local BK rights.
STARBUCKS COULD BE FOR SALE
Monday 6 May 2013
Restaurant Brands has indicated that its Starbucks 0f 29 outlets could be for sale at the right price. The chain has struggled since it first opened about 15 years ago and some outlets have closed down from its highest level of 47 back in 2007.
PACK & CO CLOSES ROXY
Monday 6 May 2013
HOSPITALITY group Pack & Co has closed its fine dining Roxy restaurant in Auckland’s Fort Lane and is turning it into an innovative new bar concept. The company said the market was being increasingly driven by more casual and accessible dining styles.
GORDON RAMSAY VISITS AUCKLAND
Monday 6 May 2013
UK celebrity chef Gordon Ramsay was in Auckland late last month and played host at a 1000 seat dinner to raise charity funds for the Rising Foundation, an organization that helps at-risk young people to realize their potential. He also made a morning appearance with hospitality students at Papakura High School.
VEGETARIAN CHALLENGE ON AGAIN
Thursday 18th April 2013
THE challenge is on for chefs from all backgrounds to provide nutritious and well balanced dishes for vegetarians. The Vegetarian Challenge launched last year and won by Heritage Auckland executive chef Jinu Abraham, is on again with the entries closing on April 30. The joint promotion by the promotional arm of Horticulture New Zealand (vegetables.co.nz) and Bidvest is expected to attract a larger number than last year’s 200 entries. Every entry gets a $50 Bidvest voucher and substantial prizes are up for grabs. Look to www.vegetables.co.nz for more information and entry forms.
CAUTION OVER RESTAURANT POSTERS
Thursday 18th April 2013
AUCKLAND’S Katsu & Udon Sushi restaurant recently featured a window poster of a Japanese man slicing meat with a knife. As a result, a complaint was laid with the Advertising Standards Authority by several complainants who said the signage depicted an extremely ferocious aggressive Asian man who could be taken to cutting a whale. They found it to be deeply offensive to New Zealand tastes having already been bombarded with enough violent images. The ASA said the cartoon didn’t seem overly aggressive and the image was a popular type used in many Japanese comics. And the ASA said there was nothing to indicate it was whale meat but simply an assumption by the complainants. The complaint was dismissed.
MATAMATA’S GREAT CHIP MAKEOVER
Thursday 18th April 2013
MATAMATA operators who attended recent industry training run by industry organization The Chip Group have since reduced average fat per gram of hot chips from 9.6% to a staggeringly low 7.8% - well below the national average of almost 11%. As a result of these fast food operators becoming involved, the Chip Group estimates around 1700kg of fat will be removed from the Matamata fast food supply per year.
MIT STUDENTS RUN TOWN CENTRE CAFÉ
Thursday 18th April 2013
THE Otara Town Centre now has its own café and students from the Manukau Institute of Technology (MIT) are helping make it a success. Fresh Café was opened recently within an Auckland Council gallery and in a unique arrangement, MIT has been charged with running it and supplying all food, coffee and service. A highlight is the MIT’s School of Baking and Patisserie creations supplied fresh daily.
GUINNESS BREWMASTER ON NZ VISIT
Thursday 18th April 2013
FERGAL Murray, the international Guinness brewmaster, is currently in New Zealand to share his expertise. Fergal has poured pints for everyone from President Obama to the Queen and it is his job to make sure every pint of Guinness that leaves the brewery is drawn to perfection.
FOODSTUFFS NEW MADE2ORDER CATERING SOLUTION
Thursday 18th April 2013
FOODSTUFFS Wellington has rolled out a new initiative through 20 New Worlds and two Pak’nSaves in the lower North Island that offers event catering for its customer. Customers can now go online and order platters, cakes and gifts through Wellington, Manawatu and the Hawkes Bay. Called Made2Order, the service cab be ordered online and the stores text when the order is ready to be picked up. There is a core range of deli, bakery and fruit platters, special occasion cakes, meat packs and floral arrangements available.
MOOD OF INDUSTRY IMPROVES
Monday 8 April 2013
THE Restaurant Association believes the mood of the industry this summer was much improved over 2011/12 probably as a result of the incredible summer the country has experienced. RANZ chief executive Marisa Bidois said national sales over the summer had grown by 6.7% over the same period the previous year and the industry was hopeful that this indicated a swing to more profitable times.
VOTING ON BEEF +LAMB CHOICE AWARDS
Monday 8 April 2013
VOTING began earlier this month in the annual Beef+Lamb People’s Choice Awards across the eleven regions of the contest. Voting is scheduled to finish on May 19 with the winners being announced in early June.
WRIGHT AGAIN CHIEF JUDGE AT TOQUE d’OR
Monday 8 April 2013
CHRISTCHURCH restaurateur Darren Wright has been appointed chief judge of this year’s student culinary competition, the annual Nestle-sponsored Toque d’Or. Wright is a member of the New Zealand Culinary Team and has recently launched his own restaurant, Chillingworth Road in the shaky city. The teams have already been nominated for this year’s event and again it includes a Cook Islands contingent.
CHEF’S HAT PROGRAMME LAUNCHED
Monday 8 April 2013
CUISINE magazine has introduced a national programme under the Chef’s Hat system of ranking with initial judging under way this month. The country’s best restaurants will be revealed by the magazine in June. The top restaurants are being reviewed anonymously under a one, two or three hat system.
ON THE GRILL WINS WORLD AWARD
Monday 8 April 2013
THE six episode series of a restaurant construction and launch featuring executive chef Sean Connolly, has been judged the best international production at the World Food & Wine tv festival in Paris. The show featuring The Grill in Auckland was aired on TV3 last November.
VILLA MARIA WINS NINE GOLD MEDALS
Monday 8 April 2013
VILLA Maria took out nine gold medals at the 2013 Auckland Easter Show including its 2010 vintage of merlot that topped its class for the second year running.
LEWISHAM AWARD ENTRIES POPULAR
Monday 8 April 2013
ENTRIES are pouring in for this year’s Lewisham Awards covering Auckland regional restaurants. The nominations close on April 14 and the finalists will be announced on May 1 with all the winners being outed at a major function on June 2.
DAVID GREEN’S NEW ROLE
Monday 8 April 2013
FRONT of house authority David Green has moved into the new role of Director of Hospitality Services at Auckland’s AUT. David has been a leading light in the launch and operations of the Service Professional Association.
WELLINGTON BARISTA TOPS COMPETITION
Monday 8 April 2013
NICK Clark from Flight Coffee in Wellington has won the annual Huhtamaki sponsored national barista championship from 25 other contestants. He will now travel to Melbourne to represent New Zealand in the World Final next month.
HIGH TEA CHALLENGE AGAIN IN JUNE
Tuesday 19 March 2013
FAMILY owned company Dilmah is again running its successful Real High Tea Challenge in New Zealand this year, a programme that encourages café and restaurant entrants to create a culinary masterpiece using Dilmah tea, Full details of entries abnd closing dates will be available shortly. The Challenge is a recognized WACS events that requires entrants to craft their own original tea based cocktail or mocktail, create a tea-infused dish and present a harmonious tea and food pairing.
KAPITI CHEESE WINNERS
Tuesday 19 March 2013
FONTERRA Brands Kapiti cheese makers tipped the scale this year with the highest number of awards at the 2013 Champion of Cheese awards. The company took four category trophies and 22 medals. Amongst the winners was its creamy blue Kapiti Kikorangi that won the New World champion favourite cheese award, a popular choice of over 27,000 New World customers chosen from over 250 products on a dedicated New World cheese website.
LOWER SUGAR SOFT DRINK TREND
Tuesday 19 March 2013
A NEW trend for mid-calorie products has appeared in the global carbonated drinks market according to new international research. The new products are positioned as a halfway house between full sugar lines and the health benefits of sugar-free options. Both Pepsi and Coca-Cola have trialed the concept with low calorie and reduced sugar products accounting for around 18% of global carbonate launches in 2012.
LEWISHAM AWARD NOMINATIONS OPEN
Tuesday 19 March 2013
THE Restaurant Association has opened nominations for this year’s annual Lewisham Awards with a closing date of April 14. The finalists will be announced on May 1 with the annual presentations yet to be scheduled. Details are on www.lewishamsawards.co.nz or contact Emily Harrison at the Association on (09) 632-1407
NEW OWNERS FOR NSIA
Tuesday 19 March 2013
HOSPITALITY training and education organization, North Shore International Academy (NSIA) has been sold and new owners have taken over the two campus facility. Full details shortly but in the meantime it’s business as usual.
VOLUNTARY SALT REDUCTION AGREEMENT
Tuesday 19 March 2013
FOOD manufacturers, retailers and the Australian Government have reached agreement on a new voluntary level of reduction of sodium. The agreement follows voluntary commitments by individual food producers to reduce levels of both salt and sugar.
TEGEL SELLING EIGHT PROPERTIES
Tuesday 19 March 2013
POULTRY producer Tegel has put eight of its industrial sites up for sale and leaseback. The sites in Auckland, Taranaki and Canterbury include feedmills, hatcheries and processing plants in a move to generate investment capital for the company.
PITANGO BOUGHT BY AUSTRALIANS
Tuesday 19 March 2013
AUCKLAND-based chilled meal suppliers Pitango, caught up in the recent receivership of its Australian parent Gourmet Food Holdings (owner of Rosella Foods), has been sold to another Australian company and is strongly back in business in New Zealand. The new owner is Beak & Johnston Holdings, a privately owned chilled foods, meat and smallgoods manufacturer. The purchase brings an enhanced capital structure and increased capability in its core business of chilled soups and prepared meals.
GREEN MEADOWS BEEF NOW IN AUCKLAND
Tuesday 19 March 2013
THE free range export quality Angus beef from South Taranaki under the brand name Green Meadows Beef is now available in Auckland through the same day delivery service from ProducePronto. The extensive range can be ordered through the ProducePronto website.
ROARING MEGS WINS LAMB DISH OF THE YEAR
Tuesday 19 March 2013
QUEENSTOWN restaurant Roaring Megs has taken out the regional Lamb Dish of the Year competition for the second year running with its confit of lamb shoulder and herb crusted Canterbury lamb cutlets. Runner up in this Central Otago and Lakes District contest was Queenstown’s Pier 19 with newcomer restaurant Rata Dining a close third. The competition attracted over 800 entries.
VEGETARIAN DISH CHALLENGE ON AGAIN
Tuesday 19 March 2013
VEGETABLES New Zealand has again teamed up with Bidvest to run the 2013 New Zealand Vegetarian Dish Challenge. The challenge runs from March through until April 30 with all entries receiving a Bidvest Fresh $50 voucher. There are three categories this year covering breakfast/brunch, lunch and dinner/fine dining. Entry forms are on www.vegetables.co.nz/comppetition/2013Vegetariandish
INGHAMS SOLD TO GLOBAL INVESTOR
Tuesday 19 March 2013
INGHAM Enterprises, the 95 year old chicken processor operating in Australia and New Zealand, has been sold. The family company is now owned by leading global investment firm TPG. The company has been up for sale for some time. Existing management has been retained.
COUNTDOWN TAKES TOP LAMB AWARD
Tuesday 12 March 2013
PROGRESSIVE Enterprises has taken the title of Grand Champion Retailer in the Golden Lamb Awards run by Beef + Lamb. The Countdown entry used its Southdown lamb to take the award. The Grand Champion award went to a lamb product from Mangapoike Ltd near Gisborne with a composite product processed by Silver Ferns Farm at Takapau (Hawkes Bay).
MURRAY JOIHNSTON TO LEAVE COUNTDOWN
Tuesday 12 March 2013
POPULAR merchandise and packaged goods GM at Progressive, Murray Johnston, is moving back to Australia in late April after a number of years driving the Countdown business in New Zealand. In his return to Woolworths Australia, Murray is thought to be moving into the company’s hardware operations. Johnston is credited with much of the major turnaround and improved supplier relations between the company and the industry.
GOOD NEWS IN THE WIND FOR PITANGO
Tuesday 12 March 2013
AUCKLAND gourmet food producer dragged into receivership by its Australian parent Gourmet Food Holdings, is expecting good news on a sale of the business later this week. Pitango was sold to the Rosella owner several years ago but had been an extremely successful small business until the receivership involvement.
INGHAMS FINDS A PURCHASER
Tuesday 12 March 2013
THE 95 year old Australian-based chicken processor Ingham Enterprises has found a purchaser in global private investment company TPG. The family-owned company has been looking for a buyer for some time and has finally found one who could ensure continuity and growth. The family has retained its substantial property portfolio and its extensive horse racing business. For the company in Australia and New Zealand, it is business as usual under the direction of CEO Kevin McBain.
BEEF + LAMB AMBASSADORS NAMED
Monday 11 March 2013
SCOTT Kennedy of Nero Restaurant in Palmerston North is the newest addition to the five strong team of Beef + Lamb ambassadors for 2013. Kate Fay of Cibo in Auckland’s Parnell and Darren Wright of his new Chillingworth Road in Christchurch continue in the team after several years and two of last year’s ambassadors are back again this year. They are Shaun Clouston of Logan Brown in Wellington and Grant Dicker of Mint Dining Room in Nelson.
NEW CULINARY ARTS DEGREE
Monday 11 March 2013
AUCKLAND’S AUT has announced it is offering a new Culinary Arts major in its Bachelor of Arts degree this year. It is the first of its kind in Australasia and one of only a handful of such degrees in the world. The programme leader is Dale Thompson.
NEWBERRY JOINS CONTINENTAL GROUP
Monday 11 March 2013
CHRISTCHURCH caterers Newberry Lodge Function Centre now comes under the umbrella of the Continental venue management team, a privately owned catering and hire equipment company based for the past 30 years in Rangiora.
JEREMY SCHMID IN BOOK AWARDS
Monday 11 March 2013
TWO Fifteen Restaurant owner and chef Jeremy Schmid in Auckland has come third in the best single subject category of the highly acclaimed Gourmand World Cookbook Awards with his recent publication Bangers To Bacon.
DUTCH STYLE CHEESES DOMINATE AWARDS
Monday 11 March 2013
TWO local Dutch cheese companies hve dominated this year’s NZ Champion of Cheese Awards. Meyer Gouda won the Crossroads Wine Champion of Champion award for large cheesemakers and Mahoe Farmhouse Cheese took the Cuisine magazine Champion A for smaller producers. Jake Rosevear of Mahoe also won the Cheesemaker of the Year title.award
RESTAURANT BRANDS SALES INCREASE
Monday 11 March 2013
WITH the inclusion of two new Carl’s Jr stores in its fourth quarter sales, Restaurant Brands has reported a 4.5% sales increase in the last three months. Sales rose to $72.96m in the 12 weeks ended February and gave annual sales to the quick service restaurant company of $311.9m. The company is currently winding down some of its less profitable Pizza Hut operations while adding more Carl’s Jr outlets.
THIRD PLACE IN YOUNG CHEF FINAL
Monday 11 March 2013
WINGO Lam of SkyCity took overall third place in the Fonterra driven Proud To Be A Chef finals in Melbourne. The first two places went to young Australian chefs. Another of the four strong New Zealand team, Stephanie Peirce, an Oatgo Polytech student, p[icked up the award for the most innovative dish and Nickolas Han from New Plymouth won over the judges with the best sweet dish award.
MAJORITY SHARE IN GROENZ TO THE US
Monday 11 March 2013
WELLINGTON based foodservice manufacturer of wet sauce products, Groenz, has sold a majority interest in its business to American global operator Golden State Foods. The company is expecting to expand its current offerings mainly under the brands of French Maid, Kiwi Style and In-House Systems.
SAILS WIN RESTAURANT GOLF
Monday 11 March 2013
AUCKLAND waterfront restaurant Sails has produced a winning team at last month’s annual Auckland Restaurant Association golf tournament. HospoWorld came second and third place went to the Sorrento team. Best dressed team on the day was Urbano Bistro.
FIJI RESTAURANT WINS AWARD
Monday 11 March 2013
POPULAR Antoinette’s Restaurant , one of three outlets at the Nadi Bay Resort Hotel, has won the Fiji Excellence in Tourism award for best quality and value. Head chef at that resort is Jonathon Petueli.
FLOATING RESTAURANT DIDN’T ..
Monday 11 March 2013
AT least eight were reported dead after a floating restaurant sank in the River Tigris in central Bagdad last month. About 80 diners were on board when the restaurant boat went down.
FAMOUS GROUSE LAUNCH GINGER BEER PLUS
Monday 11 March 2013
WELL known Scottish whisky producer Famous Grouse has launched a new product – a 4%abv ginger beer that is made with whisky, ginger and citrus. It is being sold in bottles and on draught in pubs.
LION ENTERS DEAL WITH CAMPARI GROUP
Monday 11 March 2013
LION Beer Wines & Spirits has entered into an agreement with the major international Campari Group and will now be distributing Riccadonna, Wild Turkey Bourbon and American Honey brands alongside their already contracted Campari brands of Appleton and Coruba.
PREMIUM ICECREAM COMPANY CLOSES
Friday 1 March 2013
SOUTH Island premium icecream producer Gourmet Ice Cream Company closed its doors yesterday (February 28) after 18 years in the business. The company was bought by industrial researchers and developers Bliss Technology several years ago from founder Mark Scorgie. Bliss announced earlier in February that the closedown was imminent and all staff were made redundant. Bliss are moving their operations onto the Gourmet site.
The icecream market at the premium end has become a tough business over recent years with pricing and deals the order of the day. The closure comes just as the company was working on a number of new and innovative market ideas. Scorgie finished with the company at the closure.
VICTORIAN YOUNGSTER WINS PROUD TO BE A CHEF CONTEST
Friday 1 March 2013
AUSTRALIANS took first and second place in this week’s Proud To Be A Chef finals in Melbournewith a New Zealander taking third place in a tied result. The young New Zealand chef Wingo Lam was the leading kiwi competitor in the Fonterra annual promotion.
This year’s winner was Jacob Hoskin of the Academy Sofitel in Melbourne, took the top award which gave him an international culinary sponsorship. Second placegetter was Josh Skipworth from West Australia and third in the tie with Lam was Daniel Garwood from Tasmania.
YOUNG NELSON BAKER TAKES BREAD TITLE
Friday 1 March 2013
Robert Reihana from Quality Bakers in Nelson has won the title of Young Bread Baker of the Year following judging in Auckland this week. The award is sponsored by the NZ Association of Bakers and is designed to promote excellence in people emerging from their training. Robert received a $10,000 research grant.
The judges also awarded a $2000 research grant to Sean Jackson of Centre City New World inDunedin who was runner-up.
GOOD FORK WEEK LAUNCHED IN AUCKLAND
Thursday 28 February 2013
IN a function led by celebrity chef Michael Van de Elzen and Unilever Food Solutions ANZ managing director Yesdi Daruwalla, the upcoming Good Fork Week promotion was launched. The promotion running March 4-10 aims to encourage chefs to commit to making small changes to a menu item to make it more nutritious and kick start an ongoing change in healthy eating.
Unilever FS and the Nutrtition Foundation believe the foodservice industry can make a difference in reducing the prevalence of obesity in New Zealand and a recent UFS study found that 72% of New Zealanders would prefer to have slightly healthier food options when dining out. This trade promotion offers substantial backing information, recipe ideas and support that can be obtained from Unilever Food Solutions by registering as a partner in the programme.
BIG PROFIT RISE FOR DELEGATS
Thursday 28 February 2013
DELEGATS Group has lifted its first half profit to $19.3m, up 31%, following hugely successful wine sales to North America and Europe. The company is on target to double that for the year. Sales in New Zealand, Australia and Asia dropped slightly but the company still recorded total sales for the six months to December of almost $130m.
DUTCH STYLE CHEESES DOMINATE AWARDS
Thursday 28 February 2013
TWO local Dutch cheese companies again scooped all three major titles at this year’s NZ Champions of Cheese Awards last night (Wednesday). Meyer Gouda Cheese won the Crossroads Wines Champion of Champions for large
cheesemakers with its Vintage Gouda. And a Very Old Edam produced by Mahoe Farmhouse Cheese won the Cuisine Champion Artisan Cheese for smaller producers. The Champion Cheesemaker award went to Jake Rosevear of Mahoe.
Fifty nine cheese companies entered over 400 cheeses in this year’s event. Amongst the successes, the Kapiti brnad produced by Fonterra Brands took out five awards including the New World Champion Favourite Cheese title for the second year running with its Kapiti Kikorangi.
ENTRIES OPEN SOON FOR PIE AWARDS
Thursday 28 February 2013
THE Bakels annual Pie Awards are scheduled to take place over the next few months.
Entries open in early May with a product deadline of June 27. Judging takes place in mid-July and the awards dinner will be held in Auckland on July 23.
COX DISTRIBUTORS JOIN FOODFIRST GROUP
Thursday 28 February 2013
MT Maunganui-based food service suppliers Cox Food Distributors, has joined the national distribution group Foodfirst as from this month. Cox have been well known for almost 20 years supplying the food industry in the central North Island.
WINEMAKERS TO PROMOTE IN GERMANY
Thursday 28 February 2013
NEW Zealand wines are to be showcased at the German Prowein international trade show next month (March). The “Family of Twelve” group will be leveraging on its existing distribution networks along with close on 4000 other exhibitors from 50 countries. The Family is made up of Kumeu River, Villa Maria, Craggy Range, Ata Rangi, Palliser Estate, Neudorf, Nautilus, Fromm, Lawson’s Dry Hills, Pegasus Bay and Felton Road under the chairmanship of clive Weston.
2013 BEEF AND LAMB AMBASSADORS NAMED
Wednesday 20 February 2013
The Beef + Lamb ambassador chefs for 2013 were named this week with four out of the five having previously achieved the title. The chefs are selected following a rigorous assessment for the Beef + Lamb Excellence Awards judged late last year. While more than 190 restaurants received the Award, only a selected few chefs achieved the exceptional standard required to reach ambassador level.
This year’s ambassadors are Kate Fay of Cibo in Auckland’s Parnell, Scott Kennedy of Nero Restaurant in Palmerston North, Shaun Clouston of Logan Brown in Wellington, Grant Dicker of Mint Dining Room in Nelson and Darren Wright of Chillingworth Road in Christchurch. This year’s newcomer is Scott Kennedy.
BILLIONAIRE BUFFETT BUYS HJ HEINZ
Monday 18 February 2013
AMERICAN billionaire investor Warren Buffett has bought HJ Heinz for $US23.3 billion, the richest deal ever in the food industry. The deal is intended to help Heinz worldwide accelerate its expansion. The New Zealand arm of Heinz is Watties.
WINEXPO A MAJOR ATTRACTION IN BORDEAUX
Monday 18 February 2013
A number of New Zealand winegrowers have already booked for the major international wine event, Vinexpo, in Bordeaux this June. Wine and spirit professional from over 150 countries are expected to converge. This is the 11th year of the show at which new national stands include Australia, Mexico and South Africa. The major producing
countries of France, Germany, the USA, Chile, Italy and Spain along with other large displays, have already booked their stands.
A Vinexpo study of the market shows that red wine still dominates world consumption, that in 2011 61.5% of the world’s spirits were drunk in the Asia Pacific region, that sparkling wines account for 7.7% of all wine consumption, and that the consumption of wine increased by 2.8% in the last four years with total sales now 32 billion bottles annually.
COCA-COLA SCHWEPPES RECALL
Monday 18 February 2013
Coca-Cola Amatil (NZ) has issued a recall for a range of Schweppes bottled products with best before dates of 10 January 2014 and 30 January 2014. This is a range of 330ml glass bottles sold in packs of four or individually. The products involved are Schweppes Lemonade, Schweppes Tonic Water, Schweppes Soda, Schweppes Dry Ginger Ale,
Schweppes Soda Lemon Twist. The recall is due to a fault in a small number of glass bottles within these batches which may have chipped finishes and glass fragment. The contact is the company’s customer services on 0800 505 123.
NEW DEGREE IN CULINARY ARTS
Monday 18 February 2013
AUT has announced a new Culinary Arts major in its Bachelor of Arts degree beginning this year. This is the first university degree of its kind in Australasia and one of only a handful of Culinary Arts degrees offered world-wide. The degree will integrate contemporary theory and practice of culinary arts into a coherent programme of study opening up opportunities for hospitality and allied careers as chefs, product developers, educators, consultants, artisan producers or operators of small food businesses. More information on the programme on 0800AUTUNI (student centre team).
NZ CULINARY TEAM WINS IN UK
13H26 Friday 15 February 2013
THE New Zealand Culinary Team is celebrating today (Friday) after it yesterday won the Welsh International Culinary Championship in Llandudno, North Wales.
The team also won the same event in 2009.
This took the medal tally for the week of competitions to four golds and one silver in individual events, one silver for the junior team event and the major GOLD for the Battle of The Dragons senior team event.
This was a great result for the team and has put New Zealand firmly on the global culinary stage.
TRADE INTEREST IN FOODSTUFFS MERGER
WHILE not directly affecting the foodservice industry, the proposed merger between Foodstuffs Auckland Foodstuffs Wellington is of interest. The grocery industry has long been at loghgerheads with Foodstuffs Wellington over buying, ranging, promotions and store compliance while the foodservice industry has been dealing extensively with Wellington’s subsidiary Toops and Auckland’s former subsidiaries Gilmours. The merger is still subject to member voting over the issue but looks certain to proceed within a few months.
SARA LEE FROZENS NOW WITH McCAINS
McCAIN Foods has completed the acquisition of the Kitchens of Sara Lee frozen bakery business. This paves the way for an extension of the frozen product range that has proved populr in foodservice in both Australia and New Zealand. The company recently split into two divisions (coffee and bakery) and other product lines were sold off.
RESTAURANT GOLF DAY AT MURIWAI
THE annual Retaurant Association golf day is being staged on Tuesday (February 11) at the usual venue of Muriwai Golf Club. Over 100 golfers are expected to participate with a wide range of prizes available to the trade.
GERMAN CULINARY EXCHANGE
AS part of a culinary exchange organized by Deer Industry New Zealand, the industry is hosting four pf Germany’s rising cooking stars for four weeks starting on February 21, The chefs will be working alongside Des Harris (Clooney), Michael Meredith (Merediths), Nick Haszard (Peter Gordon), Kyle Street (Depot) and Sean Connolly (The Grill) all in Auckland. In Wellington they will be looked after by Shaun Clouston ((Logan Brown) and Martin Bosley. And in Queenstown they will be with Helen Turnbull (Rata) and Cory Hume (Blanket Bay).
GOOD FORK WEEK LAUNCH THIS MONTH
THE annual Good Fork Week will launch on February 26 at the Restaurant Association’s Taste venue in Auckland. The programme is a joint venture between Unilever Food Solutions and the New Zealand Nutrition Foundation. The launch will be hosted by Good Ford Week ambassador Michael Van de Elzen.
AMERICAN RESTAURANT EVENT
IF any New Zealand foodservice people happen to be in America in May, they should head for the National Restaurant Association (NRA) annual show, one of the most comprehensive hospitality shows in the the industry. It is being staged at usual at the McCormick Place venue in Chicago from May 18-21. More information on www.restaurant.org/show
Marlborough Wine and Food Festival this weekend
The Marlborough Wine & Food Festival is New Zealand’s leading premier wine festival. This iconic event showcases the very best of Marlborough in one stunning vineyard location. With a wide array of events happening throughout the day, there is something for everyone.
Remember the new Festival Quarter where a number of wine and food sites will be located. This feature, will showcase a selection of Marlborough wines for tasting and include wineries that have not participated in the festival before as well as a number of small and boutique brands. The wineries in the Festival Quarter will be accompanied by food producer sites and complemented by live classical music.
The diversity of Marlborough’s produce and chefs will be also taking centre stage. A new Marlborough Local Heroes area will give those attending the opportunity to taste the varied gourmet products emanating from the region, while talking with the individual producers. All while sipping the latest release Marlborough wines.
The Marlborough Wine and Food Festival is New Zealand’s first ever and longest running festival and is held at the original home of Sauvignon Blanc, Brancott Vineyard, on February 9, 2013.
JUNIOR PASTRY CHEFS DID WELL
THE New Zealand Junior Pastry Chefs team took part in the world championships in Rimini, Italy, last month. And while the team didn’t win – it seems likely they will finish up fourth or fifth once the eventual results are announced – they acquitted themselves well. The team was managed and coached by Marcus Braun (CPIT) and Arno Sturny (AUT) who were proud of the efforts by team members Sarah Harrap and Viviene Clark, both of SkyCity.
WELLINGTON ON A PLATE APPLICATIONS
WHILE the main event of Wellington On A Plate is not until early August – the fifth foodie offering – applications are now open for restaurateurs to participate. Those interested in hosting a festival event or being part of the popular DINE Wellington programme, have until February 20 to get involved. Last year, 108 Wellington eateries were on the schedule as well as 63 other burger entries. More information on VisaWellingtonOnaPlate.com
QUIETER LIFE AT REMOTE LODGE
HOSPITALITY operators looking for a quieter life could look no further than a remote South Island lodge up for sale this month. Bayleys are offering the Rough & Tumble Bush Lodge just north of Westport where guests are offered environmentally themed recreational activities in complete isolation. The $200 a night has a commercial grade kitchen with an opportunity to develop a range of food and beverage offerings.
TRIPADVISOR’S TOP NEW ZEALAND HOTELS
THE latest Travellers Choice awards announced by TripAdvisor has a New Zealand section that was topped by Arrowtown’s Millbrook Resort. Queenstown’s Hilton and the Pounamu Apartments took second and third places.The international top hotel picked by TripAdvisor was the Four Seasons Resort Hualalai in Hawaii.
WEBINARS FOR RESTAURATEURS
THE Restaurant Association’s professional development calendar will this year introduce online webinars as part of its workshop programme. In this way, members around the country along with other hospitality businesses, can take advantage of the activity. A trial webinar late last year produced by lawyers Hesketh Henry covering employment law issues, was a huge success. For those unable to attend or access the webinars planned for this year, the Association is offering a recorded version of each event.
BARISTAS BATTLE FOR NATIONAL TITLE
THE Huhtamaki New Zealand Barista Championships will be held in Wellington from March 7-9. The championship is presented on stage using three competition stations with each competition run on a 45 minutes time scale. There are 36 competitors this year with the winner travelling to Melbourne to represent New Zealand in the World Final.
McDonalds Top Hospitality's Annual Training Awards
INVESTING in high quality training brought quick service restaurant operators McDonalds New Zealand, the Hospitality Standards Institute’s 2012 Supreme Award for Excellence in Training. The Excellence in Training awards were presented at an Auckland function late last month to recognise hospitality training achievements.
Other winners on the night included Manurewa High School, one of four finalists in the school training segment. And Wellington hospitality teacher Katherine Stokes of Heretaunga College proved her ability to grow and nurture young talent in taking out the tutor/teacher award.
Other category winners included Leesa Irving of Above & Beyond being named HSI’s Hospitality Ambassador of the Year, Academie Accor awarded the Excellence in Training (multi-site organisation – accommodation), and Excellence in Training (Clubs) going to Upper Hutt Cosmopolitan Club.
The HSI’s modern apprentice of the year back in 2010, Monique Rutene of Fiordland Lodge, won the Training Trust’s Rising Star Award to round off the top awards.
Highly commended awards went to Lisa Blockley of Academie Accor (Registered Workplace Assessor), Bupa Care Services (Multi-site Organisation – food services), and the Rees Hotel & Luxury Apartments (Individual Workplace – accommodation).
“Everyone who is involved in industry training contributes in a very real way towards greater productivity in our economy, enriching the lives of people from school students to employees through skills training, education and personal development,” said HSI chief executive Ken Harris speaking at this final HSI function. The organisation is shortly to merge with other ITO’s and become the Service Skills Institute.
He said hospitality businesses had certainly had a challenging time in recent years but there were signs of modest growth from next year onwards and it was important to see that there was still a focus on training.
Other speakers on the night were HSI chair Carol Stigley, Hospitality NZ president Adam Cunningham, and Grant Klinkum, gm of the Tertiary Education Commission which funds over 800 training groups each year.
Steven Joyce, the Minister for Tertiary Education, Skills and Employment also sent a message saying the country needed a highly skilled hospitality workforce and HSI had achieved some impressive performance results in recent years.
Over the last 23 years since its inception, over 150,000 people have received training skills from the HSI and currently secondary schools in New Zealand have over 20,000 students with a focus on hospitality.
WIN this Swiss Menu Software
OUR giveaway this month is the versatile recipe management and food costing software, EGS Calcmenu from Switzerland. It has been offered by local agent David Schofield of Star Anise Culinary Holdings.
The software product is a professional recipe management system with user friendly features to manage both merchandise and recipes and make intricate tasks easier and faster.
A number of leading New Zealand restaurants are already using the software in-house for recipe costing, nutrient calculation, labour costs, shopping lists, inventory and menu planning as well as a number of other important functions.
Details of the software can be seen on www.star-anise.co.nz or on www.eg-software.com
For a chance to win this generous package, send your name and address to peter@reviewmags.co.nz with EGS Calcmenu in the subject line.
Hospitality blooms in Christchurch
The spring flowers may be out in Hagley Park but it is the noticeable bloom of hospitality businesses that has everyone talking.
It seems confidence is coming back to the region with locals out enjoying hospitality again and increased visitor numbers, particularly around New Zealand Cup and Show Week. Another strong driver to hospitality growth is the increased numbers of workers involved in clearing and rebuilding Christchurch. Christchurch City Council might be feeling the pressure of demand for permits and inspections but appears to be coping. A map from its website shows more than 100 cafes now open and operating in Christchurch and more are lined up to open before Christmas along with more restaurants and fast food outlets.
Restaurant & Catering News spoke to several hospitality industry stakeholders in Christchurch who all said the amount of openings and re openings “are hard to keep tabs on, there are so many”. “The nature of hospitality has changed,” said a staff member from Christchurch City Council (who requested not to be named). Speaking from her personal experience she said cafes were opening in some unusual places and proving very popular. “Before the earthquakes if you went out for dinner it was hard to get in (to a restaurant). Now existing and new operations are changing the way they operate, there are more cafes in the suburbs and more doing day and night trade.”
HospitalityNZ regional manager Amy Mc Lellan-Minty said there would appear to be a positive feeling as more and more businesses open their doors again or relocate to new sites. “It is by far not doom and gloom. New businesses that are opening appear to be getting support from curious patrons.” She said a variety of different businesses are opening with noticeable cluster areas that are beginning to or have been gaining good business momentum. Among them Victoria Street and Lincoln Road have been experiencing a hive of activity, while parts of Manchester Street have new sites that are opening their doors -Town Ball is up and running.
The owners of Town Ball previously had bars in Manchester Street. While other hospitality businesses may have been pulled down, their resilient owners are back with new establishments. “The owners of the popular Suede Restaurant which has since been pulled down have reopened Pedal Pushers. Former Dux De Lux operators have successfully opened Dux Live and Dux Dine won’t be far away. The Irishman has opened in St Asaph Street after losing all in Manchester Street. The Irish Pub in Lyttelton opened their doors again on Friday, October 19 after being shut since the February quake, which has pleased many locals.
Mc Lellan-Minty said the good mix gave customers a variety of choice. “A key word for us Cantabrians is choice. We have been limited up until recently. In saying that, those that continued to trade have really stepped up to cater for perhaps the larger numbers that they have previously not been used to. All hospitality establishments need a pat on the back and congratulated for looking after their patrons so well and providing Christchurch with a good atmosphere and safe environments to be in.”
Brian Davies, national sales manager of Moffat, which manufactures hospitality equipment in Christchurch, agreed that there had been a gradual increase over the last six months in the number of hospitality businesses opening but in the last few weeks it had become more noticeable as businesses started to get back on track. “We are busy and supplying a number of new establishments in town but they have been spread out, not all at one time. I’ve attended quite a few openings recently and I have noticed an increase in openings.” Davies said in the last week he had been to three openings and had invites to several more.
Matterhorn is Transformed
SINCE brightening the winter of 1968 with the capital’s first fondue, the Matterhorn has been reminding Wellingtonians that you’re allowed to laugh at the dinner table, listen to darned good music and still be onto the latest dining and menu trends. Now the Cuba Street institution is moving ahead again having just had a food and drinks menu makeover and a rejuvenated interior design.
Relaunched last month, the restaurant and bar is once again wowing the locals. Chef Dave Verheul has spent the past two months developing a varied 28-dish range of sharing plates designed to food a more central part of a Matterhorn night out.
And bar manager Claire Harlick has given the drinks menu a similar makeover including an entirely new wine list and at least ten exclusive new cocktails.
Dave, whose background includes stints working under Josh Emett, Martin Bosley and Heston Blumenthal as well as four years at Brent Savage’s Sydney eatery The Bentley, says the new menu is quite adventurous.
Dishes range from fried pigs’ tails with house-made kimchi, kingfish cured in gin, clams steamed in a crayfish and lemon verbena bisque, roast wagyu beef for four and a Thai-style eight texture chocolate dessert. Claire said the cocktail list was staying true to the Matterhorn spirit putting its own creative twist onto classic elements.
So the list has some big surprises especially using new homemade infusions, among them being a clarified tomato mix that takes a week to make.
One of the classic elements staying on the drinks menu is the bar’s famous cigar liquor made by infusing the finest Pardages series D cigar with a secret recipe of sugar and alcohol creating a sweet taste in the front palate with a smoky flavour at the end.
The Matterhorn was set up 49 years ago by two Swiss brothers and in the early days of open liquor sales, was very continental. Right from the early days it was a special place featuring authentic Swiss maids in full outfits, a mel;ting pot of fondue, strong coffee and even Swiss pastries and rolled pancakes with lashings of cream.
The ownership passed from the brothers to George Stucki, another Swiss and in the early 80’s was sold again to the Polish Lepionka family and even assisted then by their young son Stefan, now of Charlie’s juice fame.
They in turn sold it to a Greek family in 1995 and it gradually slipped into disrepair. New owners took over in 1997 and re-opened it as a treasured local haunt. The owners, Leon Surynt, Sam Chapman, Christian McCabe and Ada Tijerina held the business for 14 years before passing onto a new group of dedicated owners - Sam Ansley, Simon Ansley, Mark Keddell, Matt Bould and Kate Prangnell who today have revitalised the business and turned it into a superb and award winning venue.
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DineAid Cafe Joins This Year’s Appeal
DineAid’s annual appeal, which kicks off on November 1, will from this year include DineAid Cafe enabling customers at cafes to support this worthy cause by placing their donation in a collection box on the cash desk. DineAid is a charity run through the generosity of hospitality providers.
Each year in the seven-week period leading up to Christmas (November 1 to December 31) DineAid fundraises for needy families throughout New Zealand by giving diners the opportunity to make a $2 per table donation. People can search for their local DineAid restaurant or cafe on www.dineaid.org.nz or menumania.co.nz DineAid organiser, Mark Gregory says DineAid has raised $317,000 in the four years since the appeal was launched and each year the response from the hospitality industry and their patrons continues to grow. “Our goal this year is to raise $70,000.” Gregory says:
“The good thing about DineAid is that it costs the restaurants nothing other than goodwill to be involved because it is a voluntary $2 a table donation. The add-on donation won’t affect staff tips, but it will give waiting staff a feel-good focus and something to share with customers. “We have also found that customers think positively about restaurant s showing support for DineAid.
“Gregory says the support of the hospitality industry, the Restaurant Association of New Zealand, HospitalityNZ and major sponsor, Goodman Fielder – who firmly believe that ‘doing good is good for business’ - enables 100% of every dollar raised to go to frontline organisations working to help those less fortunate. “DineAid money goes specifically to City Mission Food Banks - with the aim of helping feed just under 100,000 New Zealanders facing what the Government calls ‘low food security’ or ‘hungry Kiwis’. In 2011 a large portion of the donations went to Christchurch City Mission.” If you would like to join the DineAid appeal go to www.dineaid.org.nz
Bad News Travels Fast Online . . .
DINERS are going online to vent their frustration which means that bad news about restaurants now travels faster than ever before and to a much bigger audience – it’s definitely an emerging trend says Restaurant Association CEO Marisa Bidois commenting on the latest American Express dining survey.
“Traditionally, if consumers have an unpleasant dining experience, they’re inclined to tell more people,” she said.
The survey showed that more than a third (35%) of New Zealanders who use social media to rate their dining experience, will post a negative review within hours of the meal – and 27% will do so immediately.
It was also revealed that Wellingtonians are the most likely to use online media to rate a negative experience with over half of those surveyed saying they would post a bad review.
But there is an upside to this survey that showed that those using social media were more likely to rate a good experience (56%) that those who rated a bad experience (32%).
And those who ate out more frequently, were more likely to be influenced by online reviews when choosing their next dining destination.
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Scammers Arrested
A WOMAN and her male companion who have allegedly been scamming cafes in the Thames and Coromandel area, have been arrested in Whitianga after café staff recognised her. More than a dozen businesses in the area had laid complaints and the Police were expecting more.
The woman used the scam of requesting a refund after saying she was pregnant and had suffered food poisoning on various premises.
Compliance Checks On Hospitality
BETWEEN now and June next year, the Department of Labour has started visiting hospitality businesses around the country to check on employment compliance with particular emphasis on staff having written employment contracts.
The Restaurant Association says the main aim of the project is to help employers comply with providing agreements and to make it clear that it is a way to document the rules of the relationship between employer and employee. A similar project last year, mainly in the retail area, found that many were not performing their duties satisfactorily.
Pastry chef Joins WelTec
SKYCITY’S executive pastry chef and manager of the New Zealand Pastry Team, Robert Bok, has joined WelTec’s School of hospitality and moved to Wellington.
Robert has been with SkyCity since 1999 where he managed pastry and bakery production with a team of 20 pastry chefs. His new role is patisserie tutor at the new Cuba Street campus.
In addition to SkyCity, he has held positions at several large international hotels in Malaysia, Australia and Auckland’s Stamford Plaza, the Regent in Sydney and Auckland and the Hayman Island resort in Australia.
Robert has worked with many young chefs including WelTec students on industry placement at SkyCity and joins the Wellington school with a unique teaching philosophy which he hopes may connect realistically with young people learning today.
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Wild Food Challenge To Mt Cook Chef
CHEF Kane Bambery of the Chamois Bar & Grill at the Mt Cook Backpacker Lodge, has run off with this year’s Monteith’s Beer and Wild Food Challenge following a live cook off in Auckland.
He created his “What A Pig” dish of pork and Monteith’s Apple Cider to beat off seven other well known chefs and take the $15,000 prize. The chief judge was Kerry Tyack supported by Alan Brown, senior lecturer of professional cookery at AUT and food and beverage guru Yvonne Lorkin.
Chef Bambery’s dish was picked from an original 132 contenders as part of this annual nationwide competition. It was a mouthwatering combination of braised and slow roasted pork ribs and pork cheeks served with crumbed white pudding, Maori potato, watercress, vegetables and apple puree.
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