Food & Beverage to go_December 2011

December 2011Volume 3, Issue12

The latest in outdoor furniture

Take it outside

Page 14

Re:STARTingCafé rises from

Christchurch's ashesPage 6

Happy Christmas to all our readers

TM

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FBT I December 2011 1

EDITOR:Don Kavanagh

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ContentsIssue 12

www.foodandbeveragetoday.co.nz

a Mediaweb magazine

3 Fonterra’s fantastic fourFonterra’s Proud to be a Chef competition has once again uncovered the best of the new crop of chefs coming through into the industry.

6 Re:STARTing a cityLinda Bennett catches up with the owners of Hummingbird Café after their marathon effort to get a new café up and running in a shipping container in Christchurch’s new Re: START retail centre.

8 Raw materialsPip Duncan reports back from the Vegetable Forum’s tour of vegetable growers to the south of Auckland and meets some of the people who produce the raw materials in our food.

13 Oppies on top of the worldHayley Barnett catches up with the owners of Oppies Takeaways, the winner of the Chip Group’s competition to find the best – and healthiest – chippie in the country.

14 Take it outsideWe check out the latest in outdoor furniture for the summer season, with a colourful range of plastic, wooden and metal seats and tables.

19 Glass actWe check out what’s new in the drinks world, with a selection of new drinks and new vintages.

TM

IT’S BACK!My favourite summer beer returns with the release of the seasonal – and very stylish – Boysenbeery from Invercargill Brewery. Infused with fresh boysenberry, this is a wheat beer that simply shouldn’t work but really, really does. Dark red in the glass with a bright pink head, it’s a perfect example of how to mix fruit with beer. Go to www.invercargillbrewery.co.nz for more details.

ISAAC’S GETS FRUITYBuilding on the popularity of the Isaac’s range of cider, Mac’s has added a third variation to the range. Isaac’s Cider with berry is now available and likely to be huge over the summer months and beyond. Sweet like the standard apple version, but with a nice blast of boysenberry to balance it, it’s going to be bigger than Texas.

MUSQUES AT DAWNMatawhero – traditionally something of an innovative winery under previous owner Denis Irwin – is continuing that tradition with the launch of a new style of chardonnay. Chardonnay musque is made from a clone that has “musque”, or perfumed or Muscat-like, characters. This gives an added depth to the wine and gives another dimension to the traditional style of fat Gisborne chardonnay. Available through Hancocks.

MARQUES DE CACERES RIOJA ROSADO 2010Hancocks have a lovely new rose in stock, which is ideal for those people who claim not to like rose. Marques De Caceres Rioja Rosado 2010 is a blend of 85 percent tempranillo and 15 per cent grenache from a good Rioja bodega. It's almost bone dry with a lively and lovely strawberry aroma and tart strawberry on the palate, with a touch of orange sharpness on the finish. Great with food or as a summer sipper and at a decent price.

Hancocks Wine, Spirit & Beer MerchantsPhone 0800 699 463Fax 0800 329 [email protected]

STOKENelson brew Stoke has released a slew of new beers, with three additions to the standard range and a new range in old-fashioned 650ml “pint” bottles. Among the newcomers are a German-style lager called – who’d have thought it? – Stoke lager; a smooth, cask-conditioned IPA; and 2-Stoke, a lower-alcohol (2%) lager. The big bottles are where it gets really interesting, with the Stoke Bomber range, which consists of a Kiwi Pale Ale (or KPA); an intriguing Smoky Ale, which is flavoured with beechwood smoke, and the luscious Oatmeal Stout. The Bomber range is excellent, a genuine craft range of beers. They are available through Hancocks or check out www.mccashins.co.nz for more information.







http://www.foodandbeveragetoday.co.nz

HappeningsJanuary 14 Blues Brews and BBQs Festival, Hawke’s Bay A&P Showgrounds, Hastings.

January 28 Auckland Seafood Festival, Wynyard Quarter, Auckland.

February 10 Nudie Foodies Sounds Adventure weekend, Wai-Natur Naturist Park, Blenheim.February 25 Great Kiwi Beer Festival, Hagley Park North, Christchurch.

March 31 Magical Mangawhai Wine & Food Festival, Olive Grove, Mangawhai.

Got something happening? Let us know and we’ll tell everyone else. Email the date and event details to [email protected] and we’ll let the industry know.

Well, the year is almost over and overall I think it’s been a pretty good one.

Certainly, it’s still a struggle out there on the streets and it could be a while before we can look forward with any optimism, especially given the shaky state of several major world economies.

It’s been a hell of a year for Christchurch, too; a city centre decimated, confusion and limbo wherever you look and some under-standable frustration with the pace of the recovery. But the city and region are recovering. While the city centre is knocked out, life continues in the suburbs, with previously quiet areas now doing quite a brisk business.

We also had the Rugby World Cup, which finished well after a frantic last 15 minutes. The financial benefits of the tournament are arguable, but it did bring people into the country and put smiles on the faces of those of us who live here. How good was it to see cars and houses adorned with flags for six weeks? It’s not the average kind of Kiwi’s normal mode of expression, that’s for sure.

And now Christmas looms, which is good news. Frantic days of dealing with parties and merrymakers will then lead us into summer when most of us can sit back, take a deep breath

and take stock. It also allows us to look forward to the coming 12 months, which might not be a pleasant prospect for some.

The only sure thing about 2012 is that there will be a lot of uncer-tainty. Jobs are scarce, the economy is treading water and it’s like we’re waiting for something to happen. Let’s hope it’s something good, because we need it as an industry.

We deserve it too. I get around the country a fair bit in my job and it’s always a pleasure to see how well this industry treats its guests. Sure, there are times when service isn’t up to scratch, but those incidents tend to be exceptions these days rather than the norm.

We have a lot to be proud of in this industry. In the face of recession, red tape and rising compliance costs, you have all reached for excellence and most have found it.

So here’s to you and to 2012. May next year bring profit, peace and prosperity to you all and to the country at large. From all of us here at FBT and the wider Mediaweb family, we’d like to wish you and yours a very happy Christmas and a great New Year.

Don KavanaghEditor

Out with the old

Editorial

2 FBT I December 2011



Four of the best young chefs in the country were found at the Fonterra Proud to be a Chef cook-off this month, with young chefs from across the country winning a chance to take on their Aussie counterparts next year.

William Mordido and Lyle Robertson from Auckland, Zac Saunders from lower Hutt and Zane Neutroski from Christchurch held off the challenges of their rivals to take out the competition with an array of mouth-watering dishes.

A record number of entries were received from trainee chefs across New Zealand, which were judged

by chefs Tony Astle from Antoines and Brenda Tweddell from Fonterra Foodservices.

Entrants were required to send an application outlining what inspired them to pursue a career as a chef, what they would do if they won the grand prize, and an original recipe which incorporated a Fonterra Brands product or prod-ucts in some way.The other finalists were• Jon-Dylan Burville from

Whangarei (Northland Polytechnic)

• Harmony Martin from Whangarei (Northland

Polytechnic)• Gabriella Amesbury from

Auckland (AUT)• Kylie Percival from Mt

Maunganui (Bay of Plenty Polytechnic)

• Peter Dann from Palmerston North (HSI Modern Apprenticeship)

• Michael Goodman from Dunedin (Otago Polytechnic)

The ten were put through their paces with a series of culinary tests and cooking skills at AUT’s Piko Restaurant. In addition, they had to recreate the original recipe they entered into the competition, which

was sampled and judged by the judging panel on the day.

This event decided the four New Zealand trainee chefs who won a place in the line up to compete at the Australasian Fonterra Foodservices Proud to be a Chef final in Melbourne in 2012. Successful Kiwi applicants will receive return flights to Melbourne, three nights hotel accommodation, hands-on mentoring, masterclasses with world leading chefs and three nights dining at award-winning restaurants.

The overall Australasian winner will receive an international culinary sponsorship valued at $7,500,

finds four of the bestFonterra

■ Winner Zane Neutroski (Christchurch Polytechnic and The George Hotel)

■ Winner Zac Saunders (WelTec and Gustro Bistro)

■ Winner William Mordido (SkyCity Auckland)

■ Winner Lyle Robertson (AUT and Euro Restaurant)


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FBT1

103

tailored to the winner’s aspirations for their professional career as a chef.

Stephanie Hague, marketing manager for Fonterra Foodservices, says the company is proud to champion this event which is now recognised as one of the most pres-tigious chef mentoring programmes in this part of the world.

“Proud to be a Chef provides our up-and-coming culinary stars with the necessary skills, resources and mentoring they need to realise their potential and take their career to the next level,” says Hague.

The judges were looking for a mix

of passion and ambition along with an interesting recipe and they were impressed with the calibre on offer this year.

“Those young chefs who want to succeed in this industry will have enthusiasm, a can-do attitude and a real desire to learn,” said judge Brenda Tweddell.

“Ten entries really stood out for us, and that’s why we sent each of them through to the final Cook Off challenge.”

Tony Astle (Antoines) and Brenda Tweddell (Fonterra Foodservices) were joined by Michael Meredith

(Merediths, Supreme Winner – 2011 Cuisine Restaurant of the Year) and Geoff Scott (Vinnies) to judge the final cook off and find the four New Zealand winners.

Last year’s winners, Elliott Pinn from Christchurch and Teresa Joe from Auckland, have had an interesting year. Elliott is off to cook in several UK Michelin-star restaurants at the end of the year and is a big advocate for the compe-tition which he says gave him a real leg up in the industry in terms of networking, building contacts and learning from amazing chefs.

While Proud to be a Chef has an eight-year history in Australia, the event was reinvented by Fonterra Foodservices in 2008 as a way to publicly recognise and reward the vital contribution that chefs make to the industry.

Fonterra Foodservices Proud to be a Chef competition is open to all trainee chefs, 18 years or older, who will in March 2011 be enrolled in a cooking training course at a government recognised training provider. Entrants must be New Zealanders, or hold a valid New Zealand work permit.

http://www.arrowuniforms.co.nz

SummerSummerSummerSummerSummerSummerSummerSummerSummerSummerSummerSummerSummerSummerSensational

Snacks

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Premium Chicken NuggetsChicken Chipees Cajun Wing Dings Sweet Chilli Tenders

Spicy Chicken Nibbles

Ingham spicy chicken nibbles are the perfect summer snack or fi nger food for any casual dining occasion. These tasty spicy wing portions coated in crispy tempura batter are a popular choice that ensures exceptional presentation every time. Easy to prepare and cook, just heat and serve, the options are endless.

Ingham range of versatile fi nger food options are sure to be a sensational success on any summer menu, order them from your local distributor today.

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Chicken Chipees

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ACU_ING_11205_FoodB_FP.indd 1 22/11/11 9:57 AM

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Getting the gas connected 20 minutes before opening the doors of a brand new café isn't your usual turn of events. But Hummingbird Coffee in Christchurch’s Re:START retail precinct is no ordinary business. It’s part of an innovative new area of 27 shops built out of shipping containers – the city’s crea-tive answer to bringing people back into the central city after the devastating February 22 earthquake. Linda Bennett talked to Hummingbird Coffee Owner Sue Cowper about being part of this inspiring rebuild initiative.

Re:START organisers wanted businesses that had a connection to Christchurch, and Sue and husband

George from Hummingbird Coffee certainly qualify. They’ve been roasting and selling coffee in the city since 1990. But nothing could have prepared them for the “unbelievable craziness of setting up a café in a shipping container in a ridiculously short timeframe, then the influx of customers as Cantabrians come in their droves to reclaim their city.

Sue says she took some convincing to be part of the initiative.

“We didn’t instantly jump at the chance. It’s hard work, and you want to do it properly. Two things got us into it. Firstly, we thought it would be a great thing to do for the city. We liked the philosophy of it, this big event had happened, and something had to start somewhere. I’m a big believer in the CBD. I like to shop in the central city, so for me

that was a big thing, we needed to get back in here, and it’s no good moaning if you don’t do something.

“Secondly, we thought it would be good for Hummingbird. But we saw it as high risk. A lot of people said people will come in and have a look, and they won’t keep coming back. In some ways though, cafes are easier in the sense that people have to eat and drink. Ultimately, our General Manager Nick Cowper was the driving force behind us getting involved. It wouldn’t have happened without him.”

With the mall set to open for Canterbury Cup and Show Week, deadlines for fit-out were ridicu-lously tight. Each tenant got given a container with walls and services, and everything after that was up to them. Working with architects

from The Buchan Group, Sue and the team came up with a stylish, contemporary look for their three containers, spread over two levels.

Throughout the precinct, painting, planting and stock deliveries were all being furiously completed right up to opening time, and The Hummingbird team got there with their site…with 20 minutes to spare.

“We only got gas connected 20 minutes before customers arrived. We were the worst off, because we had the most complicated setup, with a full kitchen and everything that goes along with that. It was much more complicated than we expected it to be, but we got there.”

“Now it’s open and we’re here, it feels like we’ve been shot out of a cannon slightly, because you just

Coffee,container style


have to get straight in there and make it work when it’s not really ready to open. So we’re coming down to earth from there and just trying to establish some systems now and get it running better, and getting the food where we want it. It’s about finding food we can do well in a container café, because it's so narrow, there are limitations.”

The double-storey layout has also posed challenges – soon to be addressed with an additional till and coffee machine upstairs.

“We knew the up and down thing would be a problem, but we just had to get open, and see how it went.”

And in a frantically busy environ-ment, keeping the high quality of coffee Hummingbird is renowned for is a constant challenge.

“It’s very fast paced, and that’s

always a concern, because coffee doesn’t like to be too fast paced. We’re really hoping having the other machine will take that pres-sure off, so we can do less, better. Being really, really busy might sound good, but it creates a lot of problems as well. You get quality issues, and burnout then. When you’re the roaster too, it’s your name on the line.”

Speaking of burnout, Sue admits she herself could do with some more sleep.

“I haven’t had a day off and I’ve been doing 13 hour days since we opened, just to get a good idea about what’s happening. If you don’t come in and you don’t know what’s happening, you can’t fix it. So it’s a matter of finding out what works, and what doesn’t. There’s no denying it, cafes

are very hard work, especially when they’re seven days a week.

“I am pleased we’ve done it. But instead of an exciting plan, now it's a reality, and trying to get things going well is always a worry. When you're running a café, and making coffee, it's not like you produce a product like a pair of socks, and it's quality checked and it goes out and you know it's right. Here, it's alive and going and it's only as good as that last piece of service."

To mark the opening of the café, Hummingbird has also been busy creating a special coffee blend, being sold in supermarkets throughout the country. And they’re doing another bit for their home city – giving 30 cents from each 200g pack of Re:START blend to the rebuild of the Christchurch

Court Theatre.Unlike so many local businesses,

Hummingbird Coffee has been able to keep operating through the last year since the series of earthquakes that have rocked the region.

“We’ve seen so many of the cafes we supply closed, they’ve taken a huge hit. There are some really sad stories, some are going again, some will get going, and some won’t. So we feel very fortunate.”

She says it’s been wonderful seeing people back in the city.

“What we liked the first day it opened was people coming in happy. They weren’t being pushed back by something. It was fantastic to see people come in - and we didn’t know if they would or not - and being happy about it, that’s been the highlight really.”

container style

By Pip DuncanHectare upon hectare of produce stretched out before those attending the Vegetables.co.nz Forum-on-Wheels around the Franklin district, south of Auckland in November.

Split between two buses and tours, 64 chefs, chef tutors and food writers from Cromwell to Kerikeri, were keen to under-stand the value of fresh, New Zealand-grown produce. The tours visited different growers and facilities and met up for lunch with the growers who hosted the forum. Pukekohe growers Howe Young and Keith Vallabh provided a local perspective commentary during the day. While many at the start of the tour had a mindset that the consumer-driven trends of high protein menus was where they should be concentrating, lunch at The Pavilion, at the Simunovich estate, completely altered that perspective.

Bracu and Pavilion head chef Michael Newlands and his team proved effectively that vegetables can be sexy, stunning and incredibly tasty. The lunch menu offered such innovation as smoked potato and parsley soup, tapas-style mains such as


spring leeks vinaigrette with cured salmon, broken egg and celery, and the desserts featured vegetables as well.

First stop was Fresh Link, a processing plant on the outskirts of Pukekohe which allows ‘paddock to plate’ control.

Operations manager, Stephen Dench explained that 95 per cent of its products are grown locally, harvested according to demand and processed within 24 hours. The plant has a regulated environment high in humidity to prevent the vegetables from drying out and aging. Its core business is washed salad greens, and prepped potatoes, carrots, kumara, beetroot and onions. These are sold to foodservice and

retail through supermarkets. The company recently added a three-dimensional dicing machine to its process line that can cut cubes of vegetables in variety of sizes. Fresh Link is currently processing 4-5 tonnes of vegetables a day.

At A.S. Wilcox, the tour visited the carrot-processing line and saw the new season Perlas being sorted and packed.

“How well do you know your potatoes?” Monty Spencer, Wilcox research and innovation manager put this question to our chefs while asking them to judge two varieties of potatoes

A good potato is all about its percentage of ‘dry matter’; the higher the dry matter (19-23 per cent), the better the texture, taste

and nutritional value. Included in this category are: agria, red rascals and purple heart, a relatively new variety. Potatoes with low dry matter (15-16 per cent, like Nadine) have higher water content but higher cropping yields and as a result are often priced lower. Wilcox has been trialling Vivaldi – a potato with similar appear-ance to Nadine but with a higher percentage of dry matter. Wilcox

Forum-on-wheels

alters chefs’perspective


grows a variety of carrots and looks for good storage ability, sweetness, and rich colour. The spring harvest (October to January) are grown in Franklin and February to September harvest comes from Ohakune. Wilcox processes around 60 tonnes of carrots a day but during its main export season (February to May) that increases to 120 tonnes.

We then head to S. Clark Nurseries Ltd - Stan and David Clark’s celery operation. Like other growers in this region the Clark family have been working the land for generations,

however today, Auckland City Council is seeking more residen-tial space which is impacting on their operation. Plant diseases, such as leaf fungus, are another main issue and require regular straying to protect the plants. Stan says that while consumers want organic produce, the reality is that no commercial growers in Pukekohe can sustain their crops organically – but rather monitor them through ‘scouting’

and spray only when thresholds are reached.

Clark’s celery is grown from seed bred by them. By nature celery is a winter-grown vegetable; however consumer demand is higher in summer. David has been selective breeding a new celery variety, Clark’s slow-bolting celery, for more than 20 years which is

late to bolt, sweeter tasting and larger in size. By extending its growing season into spring it can be harvested at the premium start of salad season.

To increase its market viability the company recently invested in a cutting machine which regulates the length of the stalks. This process provides a convenient fresh-cut product and


enables the sticks to be sealed in Clark’s trade mark “Slick Sticks” branded packaging ready for use. The process extends the product’s shelf life, however the difference in cost between the pre-packed and the raw product has seen some market resistance. Currently the Clark’s annually harvest 50,000 crates containing 12-16 bunches per crate.

Next stop is EA and JP Nicholls Ltd, a hydroponics operation. Bruce Nicholls’ parents started the business 32 years ago, and were among the first to use hydroponics for commercial lettuce growing.

They grow Butterhead, Lollo Biondo, Green Oak, Red Oak and Lolla Rossa throughout the year. The seedlings can take anywhere from 4-14 weeks to reach maturity depending on sunlight hours. The lettuces are fed 24/7 a combi-nation of potassium-sulphate, magnesium-sulphate, and

monopotassium sulphate with trace elements.

The company also grows watercress mainly for the ‘boil up’ market which is sold through butcher shops.

While watercress has tradi-tionally been pit-grown, Bruce’s operation is field-grown using mats and continuous irrigation

Our final stop is Status, New Zealand’s largest indoor tomato growing operation at Harrisville. The company has 20 hectares of glasshouses and produces 9,800,000 kgs of tomatoes a year – 60 per cent for New Zealand consumers, 20-30 per cent foodservice and the balance is exported.

While harvesting is labour intensive - workers pick between 275 to 300 kilos of tomatoes an hour and $6m per annum is spent on labour - the actual feeding, watering and climate control is all computerised. Water is

collected from the glasshouse roofs – around 350 litres of dew a day in summer alone - and held in a pond for irrigating. Gas is used for heating with the temperature maintained at 35˚C.

Each of the glasshouses contains approximately 70,000 plants which can each grow up to 40m in length during their harvest life. Status harvests its fruit as loose and truss.

So how does all this knowledge impact on our tour party?

According to Anita Sarginson national president of the New Zealand Chefs Association the tour has given everyone an

increased understanding and awareness of produce from paddock to plate. Traditionally we plated protein and not so many vegetables. This is changing and our lunch was a great example of how wonderful our produce is - today has been an inspiration.”

Paul Hodge of Cater Plus which operates 42 commercial kitchens says: “It was interesting and amazing to see the scale of the operations and the science and technology behind them. It makes our role very important in supporting them and featuring fresh New Zealand grown vegeta-bles on our menus.

Tour two visited; Status, Hira Bhanas, R.C.Hari, Maxwell’s Parsley and Snap Fresh Foods. Vegetables.co.nz thanks the Pukekohe Vegetable Growers Association, the growers and operations visited for their support and enthusiasm for the 2011 Forum-on-wheels.

Forum-on-wheels

alters chefs’perspective


Elite Food Group is a family-owned and -operated business based in Blenheim, New Zealand offering a delicious range of sumptuous desserts to the local and national market.

The origins of our company can be traced back to the early 1900s and the continued success of Elite Food Group over the years can be attributed to our three guiding principles; respect, trust and honesty.

These allow us to maintain excellent relationships with our many retailers around

New Zealand as well as providing ongoing support. Our dedicated and experienced team are always pursuing new ideas and innovations, which will continue to cement our company’s place at the leading edge of the market in New Zealand. We are always pushing to maintain this position; and our use of the best available production practices and technology as well as state of the art HACCP approved facilities ensures this will continue.

At Elite Food Group, our excellent nationwide reputation guarantees timely

delivery and consistently supreme products. One hundred per cent New Zealand-owned and manufactured – our pavlova, meringue and sponge products never fail to delight the senses.

Enjoy!

Daniel FisherSales Manager, Elite Food Group Ltd.

With consumers increasingly expecting high-quality food and consistency, leading miso manu-facturing company in Japan, Marukome, is bringing its popular miso soup server called ‘ONE SHOT’, to restaurants and eateries in both Australia and New Zealand.

Using ‘Ryotei no aji’, the best-selling miso brand in Japan, ‘ONE SHOT’ is a unique product which provides a perfectly portioned amount of miso in a compact bottle, which is set in a specially designed

dispensing unit. Once installed, a simple push of a button produces a perfect amount of miso to which users simply need to add hot water.

Not only does Marukome’s new technology make producing miso soup a fast and convenient task, it also ensures no wastage, providing purchasers a value-for-money product.

Kazuhiko Fushimi, general manager of international sales division said, “ONE SHOT is a fast and convenient dispensing unit

that will enable restaurants serving Japanese food to ‘get it right’ every time. You literally only need ‘one shot’ to get it right. ONE SHOT has been very popular in Japan with many thousands of units sold, and we believe that this unique product will also attract interest in Australia and New Zealand.”

In addition, the ONE SHOT dispensing unit is compact, needs no electric power supply and makes producing miso soup a no-fuss, clean and easy job.

ONE SHOT comes with two varieties of all-purpose liquid miso – Shinshu-style red miso with seaweed and bonito Extract, and Shinshu-style white miso, with no artificial ingredients used.

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Steel straws the way forward

Green Attitude has released a range of eco-chic and eco-friendly stainless steel drinking straws that are reusable, non-toxic and guaranteed to last a lifetime.

Made from polished stainless steel, they are a stylish addition to cold summer beverages, backyard BBQ drinks and dinner party cock-tails. Plus, being dishwasher safe and highly durable, they don’t need to be replaced.

According to Pei-Shan Wu of leading eco-friendly e-store Ash N Juls, plastic straws are single-use items that are filling up our landfills by the billions.

“McDonalds alone sells an estimated 64 million meals DAILY. Just think about how many of those sales might include a drink with a plastic straw. Each and every one of

those unrecyclable straws is destined for landfill,” says Ms Wu.

“Making the switch to stainless steel is a practical way to reduce consumption of this common throwaway item.”

Equally important, Green Attitude’s stain-less steel straws are free of the unhealthy toxins present in plastic straws, such as BPA, that can lead to serious adverse health issues.

Both environmentally and budget-friendly, Green Attitude’s Stainless Steel Straws are made from polished 304 grade (18/8) stainless steel. They are dishwasher-safe as well as being BPA, PVC and phthalate free. Retailers interested in stocking Green Attitude Straws can visit www.greenattitude.com.au for more information.

http://www.greenattitude

cook ‘em, serve ‘em... your customers will Love ‘em.For more information on Ingham’s convenient range of foodservice products contact your local distributor or Ingham at www.inghams.co.nz/foodservicenz or call 0508 800 785.

Summer is the perfect time that brings out those customers seeking relaxed al fresco dining occasions or hosted events. Ingham’s range of snacks and fi nger food products offer versatility and choice. Boasting genuine Ingham quality; Spicy Chicken Nibbles, Premium Chicken Nuggets, Cajun Wing Dings, Sweet Chilli Tenders and the ever popular kids favourite, Chicken Chipees, are ideal. Whether in a wrap, open sandwich or plated as a main or fi nger food, the choices are endless. For an attractively presented, quick to prepare and versatile chicken snack, you can’t go past Ingham Spicy Chicken Nibbles. Made from quality wing portions infused with spicy marinade and coated in a crisp tempura batter, lovers of this traditional tasty snack will adore Ingham Spicy Chicken Nibbles.

Here are some menu options.

Summer SnacksSensational

Premium Chicken Nuggets

Versatile enough for outdoor or indoor, formal or casual dining. Ingham premium Chicken Nuggets are made from tasty breast meat, with authentic tempurabatter coating.

Ingredients – serves 51 kg Ingham Chicken Nuggets225g can pineapple pieces in natural juice, drained2 tbsp fresh mint leaves, chopped6 cherry tomatoes, quartered½ cup Lebanese cucumber, fi nely chopped½ cup celery, sliced4 large lettuce leaves

Method1. Cook Ingham Chicken Nuggets as per pack instructions and coarsely chop.2. Combine pineapple pieces, mint, tomatoes, cucumber and celery in a bowl.3. Divide mixture into four and pile into lettuce leaves. Top with Nuggets.

Chicken Chipees

Tender chicken chopped and shaped into chipees, then coated in a crunchy potato crumb. This delicious tasting, easy to prepare snack item is great for all occasions and will be a hit with everyone, no matter what the occasion.

Ingredients – serves 11 wholemeal bread roll2 tsp reduced-fat mayonnaise1 leaf iceberg lettuce2 slices tomato2 tbsp 50% reduced-fat cheddar cheese, grated9 Ingham Chicken Chipees pieces

Method1. Cook Chicken Chipees as per pack instructions.2. Place on a wholemeal bread roll with mayonnaise, lettuce, cheese and tomato.

Cajun Wing Dings

Ingham Cajun Wing Dings are made from quality wing portions. Marinated in a light, tasty Cajun coating, these juicy nibble portions are quick and easy to cook from frozen and ready to serve.

Ingredients – serves 420 Ingham Cajun Wing Dings100ml mayonnaise1 tomato1 red onion2 garlic cloves, crushed1 lime zest and juicepepper to taste

Method1. Cook the Cajun Wings Dings as per pack instructions.2. Mix mayonnaise with garlic, lime zest and juice, season with freshly ground pepper.3. Chop onion and tomato to use as garnish.

Sweet Chilli Tenders

Ingham Sweet Chilli Tenders are made from premium quality chicken, coated with a delicious crunchy crumb of herbs, coconut and sesame seeds. Simple to cook and serve, ideal for any food service business.

Ingredients – serves 5400g of Ingham Sweet Chilli Tenders2 french loaves2 avocados1 loose leave lettuce2 tomatoes1 wheel of brie

Method1. Prepare Ingham Sweet Chilli Tenders. 2. Slice ingredients and combine in roll.

Food & Beverage_Advertorial_FPV3.indd 1 25/11/11 3:08 PM

http://www.inghams.co.nz/foodservicenz


By Hayley BarnettOppies Takeaway in Rotorua aims to prove that you can have your chips and eat them too.

The shop recently won the title of New Zealand’s Best Chip Shop, awarded to them by The Chip Group for their commitment to cooking healthier, tastier chips.

As one of the first shops in New Zealand to start using rice bran oil to fry their famous chips, Michael and Winnie Huang describe their business as “a modern shop with modern cooking.”

“We’ve found that New Zealand people are generally very concerned about their health but they love fish and chips so we want to provide them with a healthier option,” said Huang, who hails from China.

An experienced chef, Michael Huang opened the store in 1997 after having worked in Chinese restaurants in Auckland, Wellington, Hamilton and Rotorua for five years. Neither himself nor Winnie had any experience cooking fish and chips, but with a bit of help from The Chip Group’s online training they were soon on their way to becoming a hit with the locals.

Oppies has been on Rotorua local radars for some time but, after placing as the regional winner for the past two years, their customer base has grown exponentially.

“Today, Oppies is a very popular shop,” said Huang.

“Our number of customers has grown every year for the last four years. Since we first won the regional award a lot of our customers started coming from out of town.”

To celebrate the win, Oppies closed up shop and threw a party attended by Rotorua’s mayor, members of the district council and

the Chinese Association.“The Rotorua people are very

proud,” said Huang. “For over two weeks they

dropped in flowers, rang me to say congratulations and asked to take photos inside the shop.”

Huang said The Chip Group’s website was a valuable resource that helped them to cook healthier chips by listing the best ingredi-ents, providing healthy cooking techniques and offered training for all of their staff.

“Shortly after we opened the shop we found out about the chip shop competition and that’s how we discovered the online training,” said Huang.

“They always update their information and even have a Chinese version so we can use our own language for training and it’s much easier to understand. When we found out rice bran oil was the healthiest oil to use we changed over to it straight away.”

Other chip shops around New

Zealand are slowly following suit by changing their ways and opting for healthier cooking options.

Regional winners were: Oceanz Seafood Silverdale for North to North Shore; Oceanz Botany Downs for Auckland; Victory Square Fish and Chips for Nelson to Christchurch; Mac’s Fresh Fish and Chips for Manawatu to Wellington; Ric’s Galley/Portobello for Timaru to Southland.

With the Heart Foundation on board, The Chip Group aims to improve the nutritional status of deep-fried chips served by the New Zealand foodservice by reducing fat (total and saturated) and salt content.

“What we do is offer information on better oils to lower the fat,” said The Chip Group’s business develop-ment manager Aaron Mok.

“We have done well in promoting that and getting a few of our members to change but the sad reality is that there’s an extra 25 per cent ongoing cost for a lot of them. We try to make a big deal out of it once they change over because the world is ever-changing and people want to get healthier but they still want to do all the bad stuff.”

Mok said that when a potato comes out of the ground it has 0.01 per cent fat. When it goes to the manufacturers they need to pre-cook them which brings the chips up to around three per cent fat. When it comes to being cooked at a takeaway outlet, a good operator see the potato come out at around seven to eight per cent fat.

“That’s really good. I don’t think you could get it any lower than seven,” said Mok. “At the other end of the spectrum, it will come out at a whopping 60-70 per cent from a bad operator. The chip group exists to close that gap.”

■ The Chip Group’s Aaron Mok

A good chip is a healthy chip

■ The Oppies team with their award

■ Michael and Winnie Huang with their award


Take itoutside

There are no guidelines for choosing your alfresco design so why not branch out and do something a bit different with your outdoor area? Hayley Barnett talks to a few Auckland café and restaurant owners who have recently discovered colour and now say they won’t look back.

It seems everywhere you look right now, from the runway to the highway, bright colours leap out to greet you.

Now, New Zealand’s hospitality industry is finally realising that colour commands attention with many cafés opting for colour over the usual black or white alfresco décor, and nowhere is this more evident than in their choice of chair.

Commercial furniture supplier Cintesi has seen a drastic change in colour choices over the past year.

“It used to be that cafés would go for all one colour – either black or white,” said Cintesi account manager Sam Stacey.

“Nowadays we’re either seeing a nice bright colour like red or a mixture of chairs, so for example if someone is buying 40 chairs they might buy 10 red, 10 green, 10 white and 10 orange and really brighten up their outdoor area. Clients really want to catch people’s eye as they drive down the road rather than blend in.”

Mexicali Fresh on Princes Wharf in Auckland’s CBD recently intro-duced the mixed colour look with painted metal outdoor chairs in a variety of bright colours.

Restaurant director Conor Kerlin said he wanted to inject some life into their outdoor space and create a point of difference over other cafes in the area.

“I’m from the States and I’ve noticed a lot of places here look exactly the same,” said Kerlin.

“So many cafés have white chairs and white tables so we wanted

really bright, contrasting colours to have that point of difference. The furniture adds to the atmosphere now rather than just being a place to sit.”

Kerlin said the overwhelming feedback has been positive and they want to now introduce it at their Newmarket store.

“I call our design urban industrial and people absolutely love it. We have a lot of wood and metal so it gives it that warehouse feel and it’s very dark so the colourful chairs allow us to brighten things up. The Nuffield Street store is next in line to have the new chairs. At the moment they’re dark red which is fine but these coloured ones really make it pop.”

When Landreth and Co on Ponsonby Road decided to recreate their courtyard, Mariann Karlsson thought it was time for something completely different and went with large ‘pineapple’ coloured metal chairs. But, rather than the shock factor, it was comfort and durability that Karlsson was going for which she believes are the two most important factors in choosing outdoor furniture. It was also part of the reason they had to get rid of the old chairs.

“We were looking at getting black chairs but I think that’s a bit boring,” said Karlsson.

“I like the metal chairs – they last longer and look better. The last chairs we had were made of wood and they weren’t really suitable for outside and so we just wanted a very typical outdoor chair.


outside

Mexicali Fresh on Princes Wharf


Wildfire


“I think people were a bit unsure at first because it’s such a strong colour but they really like it now. We want people to be able to relax in the outdoor area. You can lean back and they have nice handles for the arms like a little arm chair. They’re perfect for relaxing and having a glass of wine.”

Jones the Grocer Viaduct Basin manager Joe Zhang slipped some vibrant colour past the chain’s head office with a few bright stools at the coffee bar.

“They really attract attention but head office want to stick to one colour and will not allow me to change the actual chairs so I went with some colour in the corner,” said Zhang.

“Customers always comment on them. These were imported from China and I asked for them to be painted in a UV protectant so they haven’t faded in the sun.”

It’s not just the sun that Kiwi coastal cafes have to worry about. Although design plays an important part in drawing the punters, many businesses have to factor in how their outdoor choices will hold up against the elements.

With Mexicali Fresh so close to the water Kerlin said the weather was considered a major deal breaker in choosing glass panel-ling, wooden decking, as well as his heat and lighting choices for the outdoor area.

“Kiwis don’t mind sitting outside they actually love it – they just need a bit of heat and light,” said Kerlin.

“The weather is so hard on everything down there [in the Viaduct Basin]. The salt water, the wind and the rain really tears everything up so we purchased new lights, glass panels, built the new deck and added some heaters and since then we’ve seen a 200 per cent improvement.”

Instead of opting for canvas or plastic drop curtain wind breakers like many of the other restaurants in the precinct, Kerlin chose glass.

“I personally don’t like sitting in a plastic bubble, I’d rather be in an open area where the view isn’t spoiled by plastic sheeting,” said Kerlin.

“We really needed a wind barrier where people can see the water from the balcony.”Wildfire, also on Princes Wharf, went for the plastic drop curtains as a three-in-one solution.

“The sheeting suits seasonal dining,” said Wildfire restaurant manager Rajan Brucelee.

“You can leave it down for private functions, control crowds in summer and give people the option of sitting outside on a rainy day.”

Karlsson said she wouldn’t consider using any other form of wind breaker at Landreth and Co, since the temporary drop down curtain suits all of the café’s needs.

“We chose the roll up canvas to get more of an indoor/outdoor flow. I like that you can change the courtyard according to the weather since Auckland is so changeable. It works for everyone.”

Take itoutside

Jones the Grocer on

Customs Street West

Wildfire

Charlie’slaunches juice for kids


Premium beverage company Charlie’s is shaking up the kids drink market with the launch of a new juice drink especially designed for – and with – kids.

Charlie’s Juice Drink for kids, is made from 50 per cent real (not from concentrate) fruit juice and 50 per cent water, and is the first of its kind in the New Zealand children’s drink market.

Charlie’s CEO, Stefan Lepionka, says the new initiative was driven from a genuine desire to provide parents with a healthy and conven-ient juice product they could give to their kids.

“As a parent I know the importance of keeping sugar to a minimum in children’s diets, particular with the rising levels of tooth decay and obesity issues amongst so many kids. Charlie’s is first to market with a kid’s juice that is made from a mix of not-from-concentrate fruit juice and pure water. We don’t add any concentrated juice, sugar, colours

or preservatives,” said Lepionka.In the process of bringing the

product to market Charlie’s worked with a group of children who have given the product and packaging the thumbs up.

“We’re all about honest juice and you can’t get more honest than kids. The kids have given us some great insights into what flavours they would like to see in the market after Apple and Orange. They really liked that the drinks came in a pouch, which are lunchbox friendly, can be put in the freezer and turned into ice blocks, and they go bang when you stomp on them,” said Lepionka.

In August, Charlie’s was sold to Japanese brewer Asahi and the company is now benefiting from Asahi’s global distribution channels with the new kid's drink attracting interest in 15 countries.

In New Zealand, the Charlie’s Juice Drink for Kids is available in all good supermarkets and cafes throughout the country.




















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Waste not, want not

Selecting where to dine is increasingly driven by an envi-ronmental conscience rather than tastebuds alone, according to a global report commissioned by Unilever Food Solutions.

Of the 500 New Zealanders surveyed in Unilever’s Global Menu Report, more than 60 per cent believed restaurants, cafes and bars needed to be more trans-parent about their sustainability practices, with food disposal and waste highlighted as the main areas of concern.

The survey showed 84 per cent believed in the importance of taking daily steps to reduce food waste; 82 per cent of Kiwis rated disposing of food in an environ-mentally friendly way as important, and more than 40 pe rcent were prepared to pay more for eateries that implement food waste and disposal schemes.

Reece Mclaughlan, Unilever Food Solutions New Zealand’s business development manager, believes

the emerging “ethical eating” trend reflects a growing global environmental conscience in every aspect of daily life.

“Food tends to have a high carbon ‘footprint’ as it requires considerable energy to grow, harvest, transport, process, package, retail and prepare. Consequently, it’s becoming increasingly important for the industry to take responsibility and reduce the implications for the environment where possible,” he said.

“The Unilever Food Solutions Global Menu Report has shown that Kiwis are concerned about waste levels in commercial kitchens. In such a high pressure industry, waste can be a diffi-cult to manage but even small, incremental changes can have a significant impact over time.”

To assist restaurants in devel-oping their own environmentally responsible practices, Unilever

Food Solutions has launched a comprehensive global toolkit featuring practical steps on how to reduce waste and save costs.

“The Unilever Food Solutions Wise up on Waste global toolkit aims to help commercial kitchens put a straightforward structure and methods in place to reduce food waste,” Mclaughlan said.

The toolkit features topics such as:

• The hidden costs of food waste

• How to conduct a waste audit to identify the areas where waste occurs

• Information signs to remind staff of waste reducing tips

• How to conduct a menu assessment and forecast

more accurately• Menu ideas designed to

use frequently wasted ingredients

• How to train staff to be waste conscious

• Tips for purchasing and storing different foods to ensure longevity

• Effective methods for disposal and recycling.

For more information visit www.unileverfoodsolutions.co.nz

The survey was conducted by Brainjuicer on behalf of Unilever Food Solutions New Zealand. The survey was conducted in the United States, the United Kingdom, China, Germany, Russia, Brazil, Turkey, Australia and New Zealand.


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