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| NEWS ABOUT KIWIS
WORKING WITH FOOD: |
 Helen
Jackson launches Foodlovers TV
(21 Jul 10) Foodlovers.co.nz, a leading recipe and cooking tips website in New
Zealand, introduces Foodlovers
TV, a web format cooking show showcasing recipes and cooking tips from
host Helen Jackson and local experts Chef Mark Gregory and Lance
the Butcher. The videos are less than 10 minutes in duration with Helen
focusing on how to cook single dish recipes including Asian Beef Salad, Perfect
Roast Potatoes, Sticky Oxtail Casserole and Raspberry and Nougat Semifreddo to
name a few. Being a mum of a young family, Helen prides herself on helping New
Zealanders
to deliver quick, easy and flavoursome meals. “Many people prefer to watch someone
cook something before attempting to cook it themselves. Being able to see something
happen makes it that much easier to
do than to do it all by yourself.”Foodlovers TV can be accessed directly from Foodlovers.co.nz and
on a variety of video sharing websites like YouTube. With the advent of cooking
shows like MasterChef in New Zealand, New Zealand cooks have an insatiable
appetite for food related media.
Helen Jackson, owner of Foodlovers says, “Many people prefer to watch someone
cook something before attempting to cook it themselves. Being able to see something
happen makes it that much easier to do than to do it all by yourself.” “The plan
is to grow Foodlovers TV to a great resource of cooking videos and include learning
new techniques, cooking with kids and demonstrations of some of our all time
favourite recipes. ” In 2010, Foodlovers TV is being expanded with new videos
published regularly. Brand advertisers are welcome to suggest new video ideas
and have the opportunity to be involved with sponsorship of videos. Helen Jackson
has spent over 15 years immersed in food and is the food editor of New Zealand
Womans Weekly, runs her award winning website foodlovers.co.nz,
has regular spots
on Good Morning TV One as well as co-hosting the RadioLIVE Kitchen
and Garden
Show.
 www.foodlovers.co.nz/foodlovers-tv
 Nobilo toasts wine success in China
(17 Jul 10) Winemaker Nick Nobilo has scored a big order from a new multi-storey
restaurant development in China.
Nobilo left school in 1960, at 17, to join the family wine business - a business
which became one of the best known brands in New Zealand. Nobilo Wines Group
was floated in 1998 before being bought by Australian producer BRL Hardy in 2000
- the same year Nobilo set up Vinoptima Estate.
"I said, 'Right I've got this unfinished business to do and I'm going to create the best gewurzt in the world'," Nobilo said.
Vinoptima only makes gewurztraminer from 10ha of vines near Gisborne.
It is aged in the bottle for a minimum of three years. Nobilo, 67, said he loved the physiology of the gewurztraminer vine, the flavour of the grape and the aromatic characteristics of the wine.
Vinoptima's agent in China connected the winemaker with a 70 million yuan ($14 million) seafood restaurant development due to open in Hainan island in December.
"It'll be several storeys high," Nobilo said. "It's huge, it'll accommodate thousands of people."
The restaurant had ordered 15,000 bottles of wine from Vinoptima worth about
$500,000, with delivery by the end of September.
The wine would be a flagship for the restaurant and sell on the menu for in excess
of $200.
The taste of the gewurztraminer variety appealed to the Asian market.
"Gewurzt is an ideal variety to match those spicy dishes so it really, really goes down well."
More at NZ
Herald.
 Brewing
coffee for London, and then the world
(15 Jul 10) London is calling for premium coffee brand Allpress.
In two months the Auckland company will open a flagship roastery and espresso
bar in the East London district of Shoreditch. Sited in Redchurch St among design
studios, art galleries and advertising agencies, the premises will operate as
a "working billboard" for the brand, says founder Mike
Allpress. Ten years ago, walking the streets of Shoreditch would have
put you in danger of being mugged. Now it is the heart of East London's renaissance.
The London expansion, part-funded by the University of Auckland Business School
Entrepreneurs' Challenge, aims to tap into a market wanting better-quality coffee. "They
drink a lot of coffee and for years it hasn't been exceptional but .. there is
a shift to the consumer wanting something better," said Allpress. "So there lies
the opportunity." After 25 years Allpress is heading for a period of significant
expansion. The Australian arm, which has been in operation for more than 10 years,
is adding a second roastery in Melbourne to support the Sydney business. Another
New Zealand roastery, in Dunedin, is in the pipeline. In 18 months Allpress anticipates
the company will be fielding inquiries from Europe and Ireland. It is also looking
at proposals from customers to expand into Japan and Korea, a move which may
see it move from the business model of fully owned subsidiaries into a joint
venture.
More at NZ
Herald.
High tea in honour of Daish
(30 Jun 10) New Zealand food writers gathered for a high tea celebration
at the Museum Hotel in Wellington on Friday (25 June) in honour of
Wellington food author, journalist and restaurateur Lois
Daish who has
just been elected
a
Life Member
of the
New
Zealand Guild
of
Food Writers.
She is the third life member to be elected after former Women’s Weekly Food Editor
and author Tui Flower and a past Guild President and retired food writer Sue
Wakelin.
 |
 |
| NZ Guild of Food Writers President Lauraine Jacobs, honorary Life Member
Lois Daish, and Wellington Mayor Kerry Prendergast |
Guild members Laura Faire, Ruth Pretty, Cushla Kirkland, Margaret Brooker |
 |
 |
| Wellington Mayor Kerry Prendergast, and foodies Simon Holst and Ruth
Pretty |
Award-winning chef, author and restaurateur Al Brown with Erica and Brett
Newell from Eurowine |
Ms Daish is a founding member of the Guild which was established in 1987. Life
membership includes recognition of length of membership, services to food communication
and service to the Guild.
A former food columnist for 23 years at the NZ Listener, Lois Daish is also the
author of four cook books, has worked in radio, and owned several cafes as well
as a couple of restaurants in Wellington.
NZ Guild of Food Writers President Lauraine Jacobs, who presented
the special award, regards Ms Daish as her New Zealand food hero.
“Lois is an inspiration to many other food writers. She has always cooked and
written with sincerity and simplicity, and empowers people to cook well every
day.
“I remember an outstanding meal she prepared at her restaurant for Guild members
during a Wellington conference. It was the essence of spring with lovely fresh
seasonal produce. I can still remember the tastes,” Ms Jacobs says.
“Her contribution to the New Zealand food scene has been outstanding and she
is a most fitting candidate for life membership of the Guild.”
Ms Daish says her elevation to life membership was completely unexpected.
“I agree that it’s important for organisations such as the Guild to retain experienced
advocates and I am delighted to have been honoured. Now that I’m winding down
a bit it will certainly help keep me connected with the world of food and of
writing.”
Ms Daish is an advocate of fresh, simple food and loves the clarity of flavour
and the brightness of colour in the raw materials New Zealand cooks have available
to work with.
Currently she has been writing endorsements for a number of new cook books and
helping amateur cooks as well as working with several restaurant owners, including
some she used to employ.
She has had an interest in cooking since she was a child and came to writing
when she worked as a journalist in the 1970s.
Ms Daish’s first restaurant was Number 9 in Bowen Street and she also owned the
Mount Cook Café and the Brooklyn Café – with which she is most closely associated.
 New
Zealand food writers honour Lois Daish
(23 Jun 10)
Wellington food author, journalist and restaurateur Lois
Daish has been elected a Life Member of the New Zealand Guild
of Food Writers.
She is the third life member to be elected after former Women’s Weekly Food Editor
and author Tui Flower and a past Guild President and retired food writer Sue
Wakelin.
Ms Daish is a founding member of the Guild which was established in 1987. Life
membership includes recognition of length of membership, services to food communication
and service to the Guild.
A former food columnist for 23 years at the NZ Listener, Lois Daish is also the
author of four cook books, has worked in radio, and owned several cafes as well
as a couple of restaurants in Wellington.
NZ Guild of Food Writers President Lauraine Jacobs, who will present the special
award at a high tea celebration at the Museum Hotel in Wellington this Friday
(25 June), regards Ms Daish as her New Zealand food hero.
“Lois is an inspiration to many other food writers. She has always cooked and
written with sincerity and simplicity, and empowers people to cook well every
day.
“I remember an outstanding meal she prepared at her restaurant for Guild members
during a Wellington conference. It was the essence of spring with lovely fresh
seasonal produce. I can still remember the tastes,” Ms Jacobs says.
“Her contribution to the New Zealand food scene has been outstanding and she
is a most fitting candidate for life membership of the Guild.”
Ms Daish says her elevation to life membership was completely unexpected.
“I agree that it’s important for organisations such as the Guild to retain experienced
advocates and I am delighted to have been honoured. Now that I’m winding down
a bit it will certainly help keep me connected with the world of food and of
writing.”
Ms Daish is an advocate of fresh, simple food and loves the clarity of flavour
and the brightness of colour in the raw materials New Zealand cooks have available
to work with.
Currently she has been writing endorsements for a number of new cook books and
helping amateur cooks as well as working with several restaurant owners, including
some she used to employ.
She has had an interest in cooking since she was a child and came to writing
when she worked as a journalist in the 1970s.
Ms Daish’s first restaurant was Number 9 in Bowen Street and she also owned the
Mount Cook Café and the Brooklyn Café – with which she is most closely associated.
 Rick
Stein and Mark Sainsbury to cook up a stir
(23 Jun 10) Rick Stein, one of the world’s top chefs, who visits New Zealand this August with his first ever theatre show Rick
Stein’s Food Odyssey, has
announced Mark Sainsbury as his co-host – the presenter of TV One’s popular current affairs programme Close-Up, and a self-confessed ‘foodie’.
“I’ve got a few passions in life, one of which is food, and if you get the opportunity to hang out with one of the world’s greatest chefs you want it
to be Rick Stein,” enthused Mr Sainsbury. “I met Rick last year, interviewed him, saw him in action in the kitchen and now I get to join him on the
theatre stage… it doesn’t get any better.”
Mark is to co-host Rick Stein’s Food Odyssey in Auckland on 4 and 5 August at the ASB Theatre, The Aotea Centre, The Edge, and on
7 and 8 August at the St James Theatre, Wellington.
Rick Stein’s Food Odyssey will give audiences the unique opportunity to see a master chef in action as he and guest chefs prepare an array of
dishes, from fishy favourites in Cornwall, to vibrant and colourful Mediterranean cuisine, onwards to the light spicy flavours of South-East Asia
and culminating in a unique New Zealand dish.
Throughout this two-hour culinary experience Mark Sainsbury will chat to Rick about his recipes
and travels, interspersed with stories and footage from Rick’s TV series.
Rick Stein is known for his passion for quality fresh food, sustainable fishing and farming practices and travel, with his many TV series illustrating
his love of local produce, the growers, and the countries and communities he has visited. His knowledgeable, accessible and endearing style
not only reflects his love of fresh produce – and unashamed fondness for all things ‘fish’ – but his ability to weave in social, cultural and historical
information takes his programming out of the realm of a simple ‘cooking show’, and as such Rick’s programmes regularly feature in the networks’
top-rating series making him one of the most popular international chefs in their line-up.
Rick Stein’s Food Odyssey is sure to be a lively conversational piece of theatre, given that both Stein and Sainsbury are enthusiastic, forthright
and larger-than-life personalities. In announcing his co-host Rick Stein said “Mark and I met on my previous visit to New Zealand and instantly hit
it off. He is great fun and shares many of my passions in life. I’m greatly looking forward to sharing the stage with him - a new arena for both of
us – and to inviting the audience to join us as we take them on a culinary journey.”
Rick Stein started out 35 years ago, opening a seafood restaurant on the north coast of Cornwall in the south-west of England, and soon his
passion for food saw his Cornish business expand to now encompass five restaurants and a pub; a delicatessen, patisserie and gift shop; a
cookery school; and 40 hotel rooms across a portfolio of boutique properties. He also co-owns with his fiancee Sarah Burns, the award-winning
restaurant Rick Stein At Bannisters at Mollymook on the south coast of New South Wales in Australia and is a shareholder in Tower Estate winery
in the famous Hunter Valley.
His latest TV series, Rick Stein’s Food Odyssey will be screening on Prime TV later this year, and the cookery book accompanying the series is
described by its publisher Random House as extremely popular among cooking enthusiasts. His earlier series Rick Stein’s Seafood Lovers’ Guide
currently screens on SKY’s Food TV.
Wellingtonian Mark Sainsbury has been a familiar TV personality for years, in a career which has seen him work through the night as TV ONE’s
European Correspondent, do seven days a week on the political beat, and in 2006 combine working as support host of Close-Up with his late
night talk show About Now.
With Rick Stein’s popularity spreading, local New Zealand companies are also getting in on the action and many regional producers are ensuring
Rick uses their produce on stage. Among those on board are Smeg, official large appliance partner for the show, 100% Kiwi Matapiro olive oil,
and Matakana Coast representing a variety of wine growers and food suppliers all offering their fresh, local produce.
For those eager to meet the celebrity chef, VIP tickets are available which include pre-show cocktails with Rick Stein, and a Rick Stein branded
shopping bag containing a signed programme, a Rick Stein cookery book, a shopping voucher and other items of Rick Stein and sponsor gifts.
AUCKLAND ASB Theatre, AOTEA CENTRE, THE EDGE,
2 shows only – Wednesday 4 August 8pm, Thursday 5 August 2pm. Call 0800 BUY TICKETS
or 09 357 3355 or buytickets.co.nz GROUPS
12+ SAVE! Call 09 357 3354 or buytickets.co.nz
WELLINGTON St James Theatre,
2 shows only – Saturday 7 August 7.30pm, Sunday 8 August 1pm. Call 0800 TICKETEK
(0800 842 538) or 04 384 3840 (from a mobile) or ticketek.co.nz GROUPS
12+ SAVE! Call 04 384 3842 or ticketek.co.nz
lunchbox-productions.com |
rickstein.com
 Peter
Gordon & celebrated friends lead Matariki celebration
(2 Jun 10) He may be one of New Zealand’s most successful culinary exports but
chef Peter Gordon makes a point of always returning to his roots
to celebrate
the Mâori new year.
Gordon - who has restaurants in London and Auckland’s Sky City - is again coming
home to serve up some fancy kai for a celebration of Matariki in June.
A descendant of Ngati Kahungunu ki Wairarapa, Gordon joins some of the country’s
leading performers in a four hour music and food spectacular at Ngaruawahia’s
Turangawaewae Marae.
What: Matariki Gourmet Hangi
Place: Turangawaewae Marae, Ngaruawahia
Date Sunday 27th June 2010.
Time: 3pm Powhiri, followed by feast and concert
Tickets: $100.00
In its second year, the Matariki Gourmet Hangi is compered by
The Topp Twins and includes performances by Hollie Smith, Anika Moa, Don McGlashan
and Hinewehi Mohi, featuring Joel Haines and Ben Tawhiti.
Celebrity chef Gordon leads a team preparing a gourmet hangi to be served to
the public and VIP guests who include King Tuheitia and local body dignitaries
at the four hour music and food event.
More than 600 guests are being catered for and Peter Gordon’s gourmet hangi menu[1]
includes some indigenous favourites. Taste buds are being tantalised by dishes
including spicy marinated chicken, stuffed pork belly cooked in banana leaves,
pork loin topped with a red curry coconut paste and stuffed boned rolled legs
of lamb.
Gordon says all the dishes have been devised to add interesting flavours to the
usual hangi fare.
“We like to take a fusion approach using local ingredients where we can supported
by a range of taste enhancements common in Mâori cooking. I am sure guests will
be very satisfied with what is both a tasty and a traditional indigenous menu.”
Matariki is the Mâori name for the group of stars also known as the Pleiades
star cluster or The Seven Sisters and what is referred to as the traditional
Mâori New Year.
Singer/songwriter Hinewehi Mohi says the event provides a unique opportunity
to showcase Mâori culture in a contemporary style while still respecting Mâori
traditions.
“Peter brings a global perspective to the traditional hangi and the music has
a strong Mâori influence too. Introducing modern interpretations demonstrates
that Mâori culture is continuously evolving.”
Included is a special performance of Karetao (traditional puppets) by Dr Te Ahukaramu
Charles Royal and players of Taonga Puoro (traditional instruments) with a contemporary
mix of textures and sound effects by Paddy Free (Pitch Black).
NZ sculptor Brett Graham of Ngati Koroki Kahukura is designing the set and stage
backdrop for the event. Graham has represented NZ at the major contemporary art
exhibition in Italy ‘Venice Biennale’.
A gifting and planting ceremony of 50 native trees supplied by the ‘Naturally
Native Nursery’ and donated by Nga Whenua Rahui will take place at the Marae
prior to the event.
The Matariki Gourmet Hangi is hosted by the Topp Twins and sponsored by Air New
Zealand, Foodstuffs, NZ Internet Services, Tainui Group Holdings, Te Puni Kokiri,
Te Wananga o Aotearoa, Tourism NZ and Waikato District Council.
Tickets: Adults: $100 available through www.rmtc.org.nz/shop/event/event/hangi-2010.htm or
phone 0-9-360-0889. Includes admission, powhiri, gourmet hangi by Peter Gordon & concert.
A percentage of the proceeds will be donated to the Auckland-based Raukatauri
Music Therapy Centre (RMTC) to go towards providing music therapy for
special
needs children of school age and younger.
[1]Menu
New Zealand celebrity chef Peter Gordon has prepared a special delicious gourmet hangi to be served to guests. Items include:
Pork loin topped with red curry coconut, horopito and tomato paste
Pork belly stuffed with apples and walnuts, dipped in soy, and cooked in banana leaves
Chickens marinated in turmeric, Manuka honey, ginger, cumin and kawakawa
Boned rolled legs of lamb - stuffed with garlic, rosemary, fennel seeds, smoked paprika
Ika mata - raw fish marinated with coconut, chilli, ginger, lime, coriander
Cold steamed mussels, pipis and clams in their shells marinated with vinegar, parsley, tomato and diced onion
About the Raukatauri Music Therapy Centre
The Raukatauri Music Therapy Centre (RMTC) in Auckland opened on 18 March 2004 and is New Zealand’s only music therapy centre. The centre provides music therapy for special needs children of school age and younger. Music therapy is about building bridges of communication through music and actively engaging individuals in potential growth, development and change through the power of music. For many people, music helps reduce a sense of isolation and creates new possibilities for participation in the world and a more creative life.
Funding is always a struggle. To contribute to the cause:
· visit the centre website - www.rmtc.org.nz/donations
·
contact the centre direct on 0-9-360-0889 to find out about instrument purchase donations, fundraising events and more.
 Queen
Anne chocolates, a taste of history
(14 May 10) North Islanders are in for a real treat from this weekend: The latest
flavour from Queen
Anne Chocolates will be unveiled at the Wellington Food Show (14-16
May).
The unique twist on a long-cherished kiwi favourite was created by Sarah
Adams, grand-daughter of Ernest Adams, who re-launched Queen Anne Chocolates
in 1998 to honour the quality brand that started her grandfather’s career so
many years ago.
Valuing a philosophy of “cherishing the past while embracing the future”, the
Queen Anne Chocolate range features all natural fillings and flavours, including
a dark chocolate assortment of soft centres. The new packaging which captures
the elegant nostalgia of the crest and regal palette also features on treat sized
boxes with favourites like mint nougat; ginger; butterscotch caramels and the
ever popular fudge trio. Sarah was inspired to recreate the delicious sweets
after being invited to research Ernest Adams’ history for the Dictionary of New
Zealand Biography. This project, and one question in particular “whatever happened
to Queen Anne Chocolates?,” stimulated her quest. While tracking down the original
recipes proved an intricate task, Sarah was fortunate to meet many former ‘shop
ladies’ and factory staff, all with their own ideas of what had made Queen Anne
chocolates so popular in their heyday. Loyalty was strong in their reveries and
one character, head confectioner and factory manager Vic Kent, had spent his
entire working life at Queen Anne. He trained as a lad with the Canadians Ernest
had enticed out to New Zealand to make the chewy nougat and fondants made famous
by the Smiles ‘n’ Chuckles Confectionary Company.
Fans’ letters and emails recall fond memories of the premium chocolates more
than 40 years later and express gratitude for the restoration of their beloved
brand.
She calls it “a delightful journey of discovery from my first year selling just
a few hundred boxes.” Today, the original Queen's portrait graces the sophisticated
white box seen on the shelves in leading speciality and department stores and
select supermarkets. Sarah’s dream is to one day see Queen Anne Chocolates on
display in Harrods.
Sarah Adams: In the late 1970’s, a factory baking room floor
was not considered an appropriate place for a young lady, let alone the petite
granddaughter of the founding partner - Ernest Adams. Despite family concerns,
Sarah knew she wanted a career in the food business and completed her apprenticeship,
later moving to a Melbourne bakery, home to an exclusive chocalatier. There she
learned the art of hand dipping chocolates, little knowing it was later to become
her life’s work. Returning to New Zealand at a time when there was only one other
female baking apprentice in the country, Sarah dedicated herself to the family
business, Ernest Adams Ltd. For almost 20 years, worked various roles including
Bakery Supervisor, New Product Development and Export Manager.
During the mid-80’s-90’s her portrait featured on marketing materials, packaging
and print advertising and Sarah was also called upon to front television commercials.
Initially it was not a role Sarah was comfortable with, but after a couple of
years she became used to people recognising her and being stopped in the supermarket
to talk about baking and pastry. Sarah studied part-time and completed a Bachelor
of Commerce majoring in marketing, personnel and production management, and became
Ernest Adams National Marketing
Manager. When New Zealand’s largest food manufacturer bought majority shares
in 1996, Sarah knew it was time to step away from the business, take a well earned
break and consider where next to invest her experience and energy. The result
was Queen Anne Indulgence Ltd.
Rick Stein's Food Odyssey coming to NZ
(13 May 10) One of the world’s most highly respected chefs, Rick Stein is to visit New Zealand this winter with his first ever theatre show on these
shores – Rick Stein’s Food Odyssey – at Auckland’s ASB Theatre, Aotea
Centre, on 4
and 5 August, and the St
James Theatre in
Wellington on 7 and 8 August 2010.
Rick Stein has attained huge popularity and acclaim for his numerous TV cookery series and documentaries, as well as his best-selling
cookery books.
Rick’s zeal for quality fresh food and sustainable fishing and farming practices, has taken him from continent to continent, across
magnificent shorelines in search of the very best produce the world has to offer. Now his love of food and travel brings him to New
Zealand with a special, limited season tour: Rick Stein’s Food Odyssey.
Rick’s philosophy on food is to find joy in cooking and eating. Rick Stein’s Food Odyssey reflects that enthusiasm, giving audiences
the unique opportunity to see a master in action as he and guest chefs prepare an array of dishes, from fishy favourites in Cornwall,
to vibrant and colourful Mediterranean cuisine, onwards to the light spicy flavours of South-East Asia and culminating in a unique New
Zealand dish. Throughout this two-hour culinary journey Rick will bring his travels to life, captivating the audience with stories and
footage from his TV series.
James Cundall, Producer, Lunchbox Theatrical Productions says: “The show is sure to be a lively conversational piece of theatre. Not
only is Rick passionate about quality local produce but also about creating simple recipes with his own unique touch, inspired from his
travels to culinary heartlands.”
Rick Stein started out 35 years ago, opening a seafood restaurant on the north coast of Cornwall in the south-west of England, and
soon his passion for food saw his Cornish business expand to now encompass five restaurants and a pub; a delicatessen, patisserie
and gift shop; a cookery school; and 40 hotel rooms across a portfolio of boutique properties. He also co-owns with his fiancee Sarah
Burns, the award-winning restaurant Rick Stein At Bannisters at Mollymook on the south coast of New South Wales in Australia and
is a shareholder with Tower Estate winery in the famous Hunter Valley.
His latest TV series, Rick Stein’s Far Eastern Odyssey will be screening on Prime TV later this year, and the cookery book accompanying
the series is described by its publisher Random House as extremely popular among cooking enthusiasts. His earlier series Rick
Stein’s
Seafood Lovers’ Guide currently screens on SKY’s Food TV.
His knowledgeable, accessible and endearing style not only reflects his love of fresh produce – and unashamed fondness for all things
‘fish’ – but his ability to weave in social, cultural and historical information takes his programming out of the realm of a simple ‘cooking
show’, and as such Rick’s programmes regularly feature in the networks’ top-rating series making him one of the most popular
international chefs in their line-up.
For those eager to meet the celebrity chef, VIP tickets are available which include pre-show cocktails with Rick Stein, and a Rick Stein
branded shopping bag containing a signed programme, a Rick Stein cookery book, a shopping voucher and other items of Rick Stein
and sponsor gifts.
In his long career Rick Stein has cooked for The Queen, Presidents and Prime Ministers – Rick Stein’s Food Odyssey offers New
Zealanders a rare opportunity to see one of the world’s top chefs live on stage as he and special guests cook up exciting recipes from
around the globe.
TICKETS ON SALE NEXT MONDAY, MAY 17.
AUCKLAND ASB Theatre, AOTEA CENTRE, THE EDGE,
2 shows only – Wednesday 4 August 8pm, Thursday 5 August 2pm.
Call 0800 BUY TICKETS or 09 357 3355 or buytickets.co.nz GROUPS
12+ SAVE! Call 09 357 3354 or buytickets.co.nz
WELLINGTON St James Theatre,
2 shows only – Saturday 7 August 7.30pm, Sunday 8 August 1pm.
Call 0800 TICKETEK (0800 842 538) or 04 384 3840 (from a mobile) or ticketek.co.nz GROUPS
12+ SAVE! Call 04 384 3842 or ticketek.co.nz
lunchbox-productions.com |
rickstein.com
 Mum
and daughters whip up a tasty little world winner
(6 May 10) A cookbook that started as a way for Wellington food writer Margaret
Brooker to spend more time with her daughters has scooped an international
award. It's
My Turn to Cook landed a "golden ladle" for best children's
cookbook at the Le
Cordon Bleu World Food Media Awards announced this week in Adelaide.
But it's not all cupcakes and sprinkles, she says – the book includes fare for
sophisticated palates, with everything from kedgeree to spanakopita. The book
got off the ground when Ms Brooker, a Food Safety Authority manager, was working
on another project. "I was feeling a bit guilty that I'd spent so much time closeted
away doing that," she
said. "I said, `How about when I've done this one, then we do something together?"'
Her daughters, Alexandra and Charlotte Stephen, who were 10 and 8 when the book
was written in 2007, became her collaborators. They cooked all the recipes and
read Ms Brooker's instructions to make sure they were child-friendly. The recipes
run the gamut from chocolate mousse and guacamole to full meals such as roast
chicken and Moroccan lamb. There are also guides to the basics of cooking, such
as chopping an onion, as
well as food safety tips – an obvious addition, given her background. Ms Brooker
is a graduate from Leiths School of Food and Wine in London and the author of
five cookbooks, including
the Food
Lover’s Guide to New Zealand and the Cook’s Bible of Ingredients,
she also contributes a weekly “Food File” column to the Dominion
Post, and has a full-time job as lawyer for the NZ Food Safety Authority.
About 700 publications entered the awards and 24 received "golden ladles", including
New Zealand's Cuisine Wine Country guide for
best drink magazine and Aaron
McLean for best food photographer.
More at The
Dominion Post.
 Top
chef named New Zealander of the Year in Britain (30 Mar
10)
Former Nelson woman Anna Hansen has been named the 2010
New Zealander of the Year in Britain.
Ms Hansen, 40, who founded her Modern Pantry restaurant in London in
2008, said in a statement she was "thrilled and honoured" to win the award, given
each year to an individual who promotes a positive image of New Zealand in Britain.
Other finalists were cheese champion Juliet Harbutt, and opera
singer Geoff Sewell. Ms Hansen started in the restaurant trade as a dishwasher.
After working under another noted NZ chef, Peter Gordon (himself a past recipient
of the NZ'er of
the Year in Britain award)
at
the Sugar
Club, the pair opened The Providores in 2001, and Hansen moved
on in 2005 to explore her own philosophy with a "fusion" food style.
Her Modern Pantry restaurant in the London suburb of Clerkenwell has
since become a well-known destination on the London restaurant scene. Her cuisine
includes a signature dish of sugar-cured shrimp omelette with chili, scallions
and cilantro, which won her a place in a book, Coco, published by London-based
Phaidon Press, listing "the 100 best chefs of tomorrow". More at www.stuff.co.nz.
 Mondillo,
Bauer feature in Royal Easter Show Wine Awards (25 Mar
10)
Last Saturday night, at the Royal Easter Show Wine Awards 2010 gala dinner, after
picking up the Trophy for Champion Pinot Noir, the tiny Bendigo,
Central Otago vineyard Mondillo swept aside 1517 wines from
around the
country
as its 2008
Mondillo Central Otago Pinot Noir was named Champion Wine of
Show. The Royal Easter Show awards are regarded as New Zealand's oldest,
most respected wine competition.
Mondillo Vineyards owners Domenic and Ally Mondillo were at
the glittering black
tie event hosted by Vic Williams at Auckland’s ASB showgrounds to collect their
trophies. “Things just got better and more exciting as the evening progressed,” said
Domenic. “Firstly the gold medal, then receiving the trophy for Champion Pinot
Noir was pretty awesome. But to receive the ultimate accolade as Champion Wine
of Show was extraordinarily
flattering. “It is amazing for us to be recognised by the industry. Mondillo
wine is a true reflection of the hard work of our passionate vineyard crew and
the team at Quartz Reef.
2008
Mondillo Central Otago Pinot Noir was made at Quartz Reef winery
in
Cromwell.
Quartz Reef is headed
by Rudi Bauer who was awarded the coveted title of Winemaker
of the Year for the second time, in the Royal Easter Show Wine Awards
2010. He won the same award in 1999. Mr Bauer, who is Austrian-born but has been
working in New Zealand since 1985, had also been one of six people worldwide
nominated for this year's Winemaker of the Year award at the Der Feinschmecker
Wine
Awards in Germany,
often known as the "wine Oscars". Mr Bauer moved to Central Otago to make
the region's first gold-medal-winning pinot noir at Rippon Vineyard in 1991.
He then worked in Canterbury for several years before returning to Central Otago
to form Quartz Reef at Bendigo, near Cromwell, in 1996, specialising in pinot
noir, pinot
gris, and methode traditionelle.
 Byproduct
research his passion (17 Feb 10)
An American professor who has made an important contribution to the New Zealand
dairy industry is back here for his annual summer "battery charge",
Grant Miller writes.
Professor W. James (Jim) Harper, Ohio
State University, was
originally asked by
NZ scientist Kevin Marshall back in 1980 if he wanted to come to New Zealand
for a year, Prof Harper wasted no time in taking up the opportunity.
One year turned into five.
"That phone call changed my life," Prof Harper says. Then Prof Harper developed
a habit of living in the United States for nine months of the year and staying
in New Zealand for three months – in our summer.
The 86-year-old – back in Palmerston North to carry out food research at Massey
University – last experienced a northern hemisphere winter in 1980.
His first job in New Zealand was in 1981 at the Dairy Research Institute in Palmerston
North.
One of the great challenges at the time was figuring out a way to make whey – a
dairy byproduct – useful.
Disposal of whey was a major problem because of its effects on waterways.
"The dairy industry was getting bigger and factories were larger," Prof Harper
says.
He was employed to help develop a whey products industry.
That development took a long time, he says, but whey protein and milk protein
concentrate are now a billion-dollar industry.
"The protein in whey is very valuable, but very dilute. What was required was
a method of concentration."
Prof Harper says the project brought together all the disciplines that make up
food science. It became a model for integration of research.
More at the Manawatu
Standard.
Departure
leaves a sour taste (3 Jan 10)
Much-loved food writer Lauraine Jacobs has been dumped from the glossy Cuisine magazine, in a final coup de grace by the outgoing editor that has outraged some foodies.
Editor Eric Matthews announced last month that he would be resigning - but not before ending the Jacobs' contract with what is said to be a three-month payout and a gagging clause.
This week, Jacobs, 60, would say only that she was "very, very sad not to be with Cuisine".
The world-recognised culinary expert has contributed to the food and wine magazine for 22 years, beginning six issues after its launch; Matthews was brought over from Australia less than a year ago and is said to have clashed with Jacobs.
He told the Herald on Sunday that Jacobs' departure was part of "revitalising" the
publication.
Matthews said Jacobs hadn't contributed for the past two months, but the door
was open to work with her in future.
Fairfax Magazines general manager Lynley Belton said Jacobs had been "a fantastic contributor for over 20 years".
She would not comment on the reasons for her departure.
Jacobs worked with five editors under three owners at Cuisine, now owned
by the Fairfax Media group, and won many awards for her food and recipe writing.
She was the first non-American to lead the International Association of Culinary
Professionals and was made a Member of the New Zealand Order of Merit for services
to the food industry in the Queen's Birthday Honours last year.
More at NZ
Herald.
 New
president for Food Writers Guild (17 Dec 09)
Cookbook author, culinary magazine editor and food broadcaster Lauraine
Jacobs has been elected president of the New Zealand Guild of Food Writers
(NZGFW).
The NZGFW is the professional body for food journalists and others involved in
writing about, presenting and teaching about the specialist area of food and
beverages. Ms Jacobs was elected at the guild’s recent successful conference
in Hawkes Bay.
Lauraine Jacobs brings experience and leadership to her new role with the guild
which since her appointment has already attracted new interest from food professionals.
New members include renowned New Zealand chefs Al Brown and Martin Bosley and
food editors Suzanne Dale and Victoria Wells among others.
She has firm ideas on the guild’s direction with a new focus on professional
development for members, greater networking opportunities and a desire to make
the profession more accessible to the media and everyday food lovers. Included
in the guild’s plans is a new Food Media Centre as first port of call for all
food related enquiries.
In addition to being a well known New Zealand foodie for more than 20 years,
Lauraine Jacobs has been president of the US-based International Association
of Culinary Professionals (2002) and was on its board for eight years.
More recently she was a member of the 2005 / 2006 New Zealand Government-appointed
Food and Beverage Taskforce. She is also a food and wine ambassador for New Zealand's
Trade and Enterprise initiative in North America and has written numerous cook
books and been involved in internet food sites.
Ms Jacobs teaches cooking classes, broadcasts on food and cooking and is a tireless
champion of artisan food producers, regional specialty foods and farmers’ markets
throughout the country.
A passionate cook and lover of simply presented fresh food, she has won many
awards for food and recipe writing and two Gold Ladles at the World Food Media
Awards for previous books, The
New Zealand Baker and Taste; Baking with Flavour, both co-written
with Dean Brettschneider.
Ms Jacobs lives in Auckland during the working week and spends weekends at her
family’s beach house in the Matakana region north of Auckland.
www.laurainejacobs.co.nz
 Langbein: "global domination by spatula" (6 Nov 09)
New Zealand is getting its own Julia Child. Cooking and food writer Annabel
Langbein has signed an international licensing deal with international
television distributor Fremantle Media Enterprises.
The deal starts with a 13-part TV series based around Central Otago.
But Langbein - who stresses she is a home cook and not a chef - said Fremantle
had indicated it was focused on developing her brand.
"I call it global domination by spatula," she said.
Called Free Range Cooking With Annabel Langbein, the series
was filming this week. The show is being made by TVNZ, which will have New Zealand
broadcast rights.
But it will be Langbein who owns the show rights and who will benefit if and
when sales kick off around the world. Langbein has developed a strong brand for
her cookery books and also online.
Langbein said Fremantle - which distributes some of the most successful TV shows
in the world - saw the New Zealand locale with its reputation for freshness
as a selling point.
She pointed to other cooking brands Fremantle had developed, such as Jamie
Oliver and Martha Stewart.
More at NZ
Herald.
Kiwi
chef named one of world's top culinary talents (3 Nov 09)
London-based New Zealand chef Anna Hansen's "fusion" style has
led to her being rated among "the most significant and exciting culinary talent" working
today.
Hansen, 39, has been included in a new book, Coco, which publisher Phaidon
Press says features 100 of the world's best chefs.
She owns The Modern Pantry, which opened in the London
suburb of Clerkenwell 14 months ago and is noted for adopting the Asian approach
of using combinations of sweet, sour, salt and spice in most dishes.
Born in Canada and raised in New Zealand, Anna studied business management before
venturing out into the world of food.
Hansen worked
as a kitchen porter in Fergus Henderson's French House Dining Room when
she first
moved to London
at 22.
"She washed pots when she came to work for me and she worked her way up to be
the head chef running the kitchen in the French House Dining Room, which is remarkable," he
said.
"It says a lot about what a wonderful spirit Anna has."
She then worked with Peter Gordon in
1994 at Green Street and again in 1998 at The Sugar Club, Soho. She also spent
a year in Melbourne, Australia working for Stephanie Alexander as well as stints
in New Zealand.
In 2001, Anna, Peter Gordon and partners opened their award-winning Marylebone
restaurant, The Providores. Awards included the prestigious Catey’s ‘New Comer
of the Year Award’ 2003, two AA Rosettes for culinary excellence in 2002 through
2005, and Square Meal ‘Best New Restaurant Award’, autumn 2001. Anna also acted
as consultant chef to the award-winning Michelin starred New York restaurant
PUBLIC. In 2005 Anna left The Providores to focus on developing The Modern Pantry
which opened its doors to critical acclaim in August 2008. Since opening The
Modern Pantry has gained two AA rosettes and been listed as a ‘Bib Gourmand’ in
the Michelin Guide 2009. More at NZ
Herald.
 Foreman
wins Entrepreneur of the Year (23 Oct 09)
Auckland businesswoman Diane Foreman has been named Ernst & Young
Entrepreneur of the Year for 2009. Foreman is CEO of the Emerald Group, an investment
company which includes Emerald Foods, winner of an NZTE International Business
Award last month for companies with turnover between $10 million and $50 million.
Foreman purchased Emerald Foods as a failing business, implemented a new management
team and a changed strategy that has seen it become New Zealand's largest franchise
business. Under a number of high profile brands-most notably 'New Zealand Natural'-a
range of tasty treats are shipped from Auckland to almost 700 own franchised
stores in 21 countries.
Foreman will represent New Zealand at the Ernst & Young World Entrepreneur of
the Year Awards in Monte Carlo in May 2010. More at www.stuff.co.nz.
 New
social networking site brings together women and wine (14 Oct 09)
In the age of consumer generated media, www.lovewine.co.nz is New Zealand’s first social network dedicated to celebrating New Zealand wine, travel and lifestyle. www.lovewine.co.nz is the online destination for women who want to discover and explore wine on their own terms.
It is the first of a series of regional specific social networking sites planned under the lovewine brand. www.lovewine.co.nz focuses on New Zealand Wine, with satellite Australian website www.lovewine.com.au set to launch 2010. The global proposition www.lovewine.com will launch 2011.
The brand was conceived by co- owners and founders, Lisa Byrnes Whiting, Colin
Proebstel & John Madden, “over a few bottles of wine” added Lisa. “We recognised that there was an opportunity to provide an emotionally engaging experience for the wine consumer, specifically women.” comments Lisa.
There are limited online resources dedicated to meeting the needs of the rapidly growing, influential female wine consumer market and studies have found that there is a higher concentration of super-tasters among women: 35% of women as opposed to 15% of men, and some argue that women have a more natural ability to evaluate wine than men do.
“When you consider that approximately 80% of global wine communication is driven by men and in terms of wine purchasing the split is more like 50/50, and women as the general household shopper, are increasingly becoming the more influential wine purchaser, there is an imbalance that needs adjusting” commented Byrnes Whiting. “Women engage with brands in a very different way to men, furthermore they are the driving force behind the growth of social networking globally. You also cannot overlook the impact women globally are having from within the wine industry,” she added. “Part of lovewine’s mission is to celebrate and support these inspirational women,” commented
Lisa. Lovewine is a registered trademark in New Zealand and Australia.
The lovewine community website features forums and blogs. It also includes lifestyle
related articles presented in a way that is fresh, inviting, non-traditional
and emotionally inspiring. In the near future, the community will be able to
engage in wine tastings on and offline and purchase wine online. The website
also provides a comprehensive listing of New Zealand wine and food related events
and New Zealand wineries. There is no fee to become a member of lovewine.
Lovewine Ltd is giving away a case of wine EVERY DAY for the month of October
in a special promotion called 31 days of lovewine. Open to all New Zealand residents
aged 18 or over, you must be a lovewine member and be posting comments on the
lovewine forum to be in with a chance to win the case of wine for that day! To
date lovewine has given away twelve cases of wine ranging in value from $200
to $450 and there are still some to come valued in excess of $700. Full details
at www.lovewine.co.nz
 A
Treasury of New Zealand Baking
Edited by Lauraine Jacobs
Photography by Aaron McLean
RRP: $55.00
All royalties go the Breast Cancer Foundation of New Zealand.
Released: 2 October 2009
Imprint: Random House NZ
For generations, family and friends have gathered around the kitchen table to
share the joys and heartache that life serves up. Many comforting cups of tea
and muffins are sure to have been consumed as women around the country have shared
all their anxieties and fears as they struggle to come to terms with the heartbreaking
and devastating news of a breast cancer diagnosis which will affect 1 in 9 New
Zealand women in their lifetime. What better way to kick-off Breast Cancer
Action Month, than the publication of this treasure trove of cakes,
slices, loaves, scones, tarts and muffins from our best-loved foodwriters and
chefs. Infused with love and a generosity of spirit, A Treasury of
New Zealand Baking is destined to become a comforting kitchen companion
to be treasured and passed down through the generations.
This
is a cookbook truly to be treasured. Beautifully packaged, it includes
over 100 classic recipes for cakes, slices, loaves, scones, tarts,
muffins and friandes
from a star-studded list of food writers: Peta Mathias, Ray
McVinnie, Tui Flower, Jo Seagar, Alison
Holst, Julie le Clerc, Helen Jackson, Julie
Buiso, Allyson Gofton, Catherine Bell, Kate Fraser, Kathy Paterson, Alexa Johnston,
Annabelle White, Judith Cullen, Helen Browne, David Burton, Martin Bosley, Simon
Wright, Natalia Schamroth and many, many more.
The recipes include everything from glamour special-occasion cakes to every day
fill-the-tins reliables. Every recipe was tested and baked especially for this
project by well-known international baker and author Dean Brettschneider,
with stunning photography by Aaron Maclean. Best of all, all
royalties go the Breast Cancer Foundation of New Zealand. The book is edited
by author, food judge, Cuisine food editor and New Zealand food ambassador
extraordinaire, Lauraine Jacobs.
www.randomhouse.co.nz
www.globalbaker.com/news.htm
 Local
content key to sales strategy (28 Sep 09)
Barker's of Geraldine has strong roots in the South Island town where six generations of the Barker family have lived. It is a name Michael
Barker hopes will help sell more jams and preserves as he puts a bit of the family's tradition into every jar.
With 120 full-time staff, the company is the largest employer in Geraldine, a picturesque town southwest of Christchurch.
"My father was the typical No. 8 wire inventor and engineer. That's where we come from - and that's where we are going. That's why we have decided to tell our story on our packaging," Barker
says of a move to update the company's brand.
This story of settlers, the land, and the food they make is a heritage hard to
beat. That's the story Barker hopes will lend a bit of magic to his company's
products in their competition against colossal brands.
That move to emphasise its local connections has seen Barker's add "of Geraldine" to its name, and launch new-style labels for its products.
Never mind that the company is a David from Geraldine battling the Goliaths - Heinz-Wattie's, Cerebos and others - in the jams, preserves, chutneys and syrups segment on supermarket shelves.
"We are competing against international brands. Our point of difference is we
are a family-owned business. Some consumers like to buy a story and we have a
wonderful heritage.
Barker's of Geraldine expects to bring in close to $40 million in sales this
year. About 1000 tonnes of fruit gets processed at its factory - fresh apricots
from central Otago, fresh plums and blackcurrants.
The factory makes nearly 50 products, ranging from jams, sauces, chutneys and
pickles for the consumer market, to fruit fillings for bakeries and speciality
stores, and other products for food manufacturers.
More at NZ
Herald.
 Global
Baker Dean Brettschneider joins forces with Zarbo (6 Jul 09)
Opening late July 2009
Internationally recognised Global Baker and author Dean Brettschneider has joined
forces with Zarbo Newmarket to
create an in-store micro artisan bakery.
The concept is based on Dean’s bakeries in Shanghai, China. Dean is recognised
as one of the most knowledgeable bakers in the world, and spends a lot of his
time travelling Asia and Europe, where he works to create a demand for
exceptional baking and to explore new bakery trends, techniques and ideas.
German baker Olaf Blanke will be overseeing the daily baking
of Dean’s unique handcrafted breads and pastries. Olaf
is a professional baker with international exposure and experience and we are
pleased to have a person of his skills and calibre working alongside Dean and
the team at Zarbo.
"When Dean asked me to open up a bakery with him at Zarbo, the decision was made
immediately, some things are just
meant to be" said Olaf. “To deliver outstanding products to our customers and
see the smile on their faces because of the taste, texture, crust, crumb, aroma
or even just because we talk about bread, is worth every effort”.
 All of the breads and pastries are made using time honoured traditional techniques
and where possible natural ingredients. The varieties of breads will feature
the very best of Dean’s global view of international baking, many
featured within his award winning baking books.
Varieties are as follows:
* Dean’s Pain au Levain Sourdough - “Signature Loaf”
* Baguette Traditional
* Wholemeal Vegetable Sesame Seed Loaf
* 100% Rye Vollkorn Brot
* Multi Grain Healthy Loaf
* Turkish Pide
* Orange Sultana Breakfast Buns
* Dean’s Boston Bun
* Deluxe Fruit & Nut Loaf
* Fig & Aniseed Sourdough Loaf
* Whole Wheat Soda Loaf – yeast free!
* Gluten Free Bread
* Hot X Buns
* Stollen
* All Butter Croissant
* Almond Croissant
* Pain au Chocolat
* Pistachio Crème Danish
* Fruits of the Forest Danish
* Macaroons – Vanilla, Chinese 5 Spice & Chocolate, Coffee,
Lemon, Pistachio (packaged)
* All Butter Shortbread (packaged)
* Wholegrain Ginger Crunch Slice (packaged)
* Fruity ANZAC Biscuits (packaged)
* Truffles Noir (packaged).
The open artisan bakery in Zarbo will enable you to see the bread and pastries
being made, smell them when they come out of the oven and take them home hot.
These are the very best artisan breads available in New Zealand and are
exclusive to Zarbo.
Dean Brettschneider & Mark McDonough.
 Ice
cream industry innovator made Lifetime Member of NZICMA (25 Jun 09)
At the recent NZ Ice Cream Manufacturers' Association (NZICMA) Annual Conference
Murray Taylor was made a Lifetime Member of the NZICMA, in recognition
of his outstanding contribution to research and development, and pivotal role,
in
the
New Zealand ice cream industry. Murray's company took over the New American Ice
Cream brand in the mid-seventies, and for twenty years he oversaw the growth
and innovation of the business that became United Dairy Foods. For the past decade
Murray has held the position of Technical Manager at Fonterra Brands (Tip Top),
training and mentoring many young technologists, and leading a team responsible
for developments such as the world-first Memphis Meltdown stick novelty, and
the technically challenging Goody Goody Gum Drops on a stick. Murray is a past
President of the NZICMA, and chairman of its Technical Committee, which was responsible
for developing the Ice Cream Industry’s own Code of Practice. He was a key negotiator
in the harmonization and development of joint regulations with the Australian
ice cream industry, and has represented the Ice Cream industry at DPSAC (Dairy
Product Safety Advisory Council) for many years.
www.nzicecream.org.nz/awardsgallery.htm
 British
cook upsets fans with call to use NZ lamb (15 Jun 09)
Cooking doyenne Delia Smith - a champion of British food and British cooking
for more than 40 years - is under fire for telling fans to use New Zealand
lamb.
The celebrity cook, 67, has been urging British housewives and chefs on her official
website to "Make it New Zealand lamb every time".
The advice has angered her fans, as well as struggling farmers, who are begging consumers to ignore it and buy domestically reared lamb, the Daily Mail newspaper reported.
"Lately Delia Smith's loyalties seem to have become a little scrambled," it said.
The row blew up as Miss Smith was awarded a CBE in Britain's Queen's Birthday Honours list for teaching Britons how to cook and for services to the nation's food industry.
Her website said: "When treating friends and family to luscious barbecue lamb recipes or feeding the family during the week, you need to know that the meat you're buying and cooking is of the highest quality, reared to exacting standards.
"Which is why New Zealand lamb is a great choice, whatever the occasion."
It goes on to describe the "lush pasturelands" where the lambs graze in the sunshine, giving the meat its "great flavour and eating quality".
With well over 100 years of lamb production and export to the UK, there's nothing
New Zealanders don't know about the best possible meat production."
More at NZ
Herald.
 Kitchen
bench beginnings prove fruitful (11 May 09)
When Marlborough farmer Graeme Giles gave his wife Annie a dehydrator for Christmas
in 1985, it was a gift that kept on giving. What started as a kitchen benchtop
operation supplying the farm's roadside stall is now the successful export
business Annies of Marlborough.
The company sells its 100 per cent fruit and vegetable bars to a leading United
States health food supermarket chain and to major New Zealand and Australian
supermarkets. In the past five years staff numbers have shot up from 10 to
50 and a $2 million purpose-built factory has replaced the farmhouse operation.
Turnover, less than $1 million in 2003, has increased tenfold since then, says
managing director Annie Giles, and the company has its sights set on the Asia-Pacific
market.
 When the business started, the Giles were growing apples for export and vegetables
for frozen food producer Talleys on their 40ha farm. Annie Giles, then a nurse,
turned overripe fruit into the fruit "leather" she'd come across while living
in the US. Demand grew, and after a year the couple applied for the then-Labour
Government's regional development grant, matching their own investment. They
bought more dehydrators, moved the business to the basement and hired a couple
of staff. The bigger operation provided a constant monthly income that the
farm could not.
By 1997 the fruit and vegetable bars were in most New Zealand supermarkets and
by 2003, when Annies started supplying supermarkets across the Tasman, the
couple realised some major expansion plans were in order.
In 2003 the US health food company - which Giles says would rather not be named
- approached her to negotiate a deal for its 360 supermarkets.
More at NZ
Herald.
 New
baking book to support Breast Cancer Foundation
A Treasury of New Zealand Baking
Various. Photography by Aaron McLean.
Publication: October 2009
Every great baker has his or her favourite recipes, and so when New Zealand’s
leading food writers and chefs were asked for theirs they came up with a veritable
treasure trove. Designed as a book to treasure and to hand down through the generations, A
Treasury of New Zealand Baking includes over 100 recipes for cakes, loaves,
muffins, slices, biscuits, tarts and more, from the recipes books of a star-studded
list of cooks and writers. Every recipe was baked by leading baker Dean Brettschneider,
who came out to New Zealand for a four-day stint of baking and photography. The
baking was done at the catering school of AUT University, where a group of lucky
students had the privilege of working with Dean. All proceeds from the sales
of the book go The Breast Cancer Foundation of New Zealand, making it very special
project indeed. The book is to be published in October 2009. For a sneak preview
go to:
www.nzbaker.co.nz/news.htm
 Peanut
butter revolution (29 Apr 09)
In an old factory
in a Stoke industrial estate a peanut butter revolution is under
way.
Pic Picot always gets a kick out of people reading the ingredient list on the
label of his peanut butter.
It is so simple - Aussie peanuts and salt, or just peanuts in the salt-free version
- that people often do a double take.
"There's no other muck added," Picot says of his Pic's Really Good Peanut
Butter.
Picot is a "huge" peanut butter fan - he says he was driven to making his own
peanut butter after discovering, in line with trends in the US, peanut butter
sold in New Zealand contained a lot of sugar.
He was also uneasy that many brands were made in China and not only did they
contain sugar, "but they were chucking emulsifiers, antioxidants and litres of
unspecified oil in there as well".
About three years ago he was about to phone an 0800 number to complain about
store-brand peanut butter yet again when he decided to take matters into his
own hands, he says.
"I bought a 10kg bag of peanuts and started roasting and grinding."
The result, he says, was yummo and before long he was selling it to friends and
family and then at the Nelson market.
Since then he has branched out to sell it through Nelson's Collingwood St Fresh
Choice, 20 South Island supermarkets and a handful of specialty stores in the
North Island.
Picot shifted production from the family home to part of an old factory in the
Wakatu industrial estate last year, where he and his "hugely enthusiastic" factory
manager Craig Dawkins work side by side gently roasting and grinding peanuts
sourced from a Queensland estate.
More at The
Nelson Mail.
 Waikato
cheeses a slice above the rest (27 Apr 09)
Like Marlborough is to wine, so the Waikato is to cheese - and the reputation
of its artisan producers is growing. Putaruru's Over the Moon was crowned best
artisan cheesemaker in New Zealand, with their Galactic Gold soft-rind cheese
named Cuisine Champion Artisan Cheese
at the Cuisine NZ Champions of Cheese 2009.
Over the Moon is just one of a growing number of artisan Waikato cheesemakers
who have won kudos at the awards.
The region has the largest number of cheesemakers
in the country, and is at the forefront of producing beautiful, handcrafted
cheese.
 Nine
local cheese companies entered the awards competition; Mercer Cheese Company
(Mercer), Over the Moon Dairy Company (Putaruru), Kaimai Cheese Company (Waharoa),
Aroha Organic Goat Cheese, Cloudy Mountain Cheese (Pirongia), Fonterra Hautapu
(near Cambridge), Ridge Brand (Hamilton), Meyer Gouda Cheese (Hamilton) and
Matatoki Farm Cheese (Thames).
Waikato companies swept almost half the categories (10 of 21; including best
cheese and cheesemaker awards).
Like most small-scale cheesemakers, Over the Moon's Sue Arthur has a real passion
for her product. "This doesn't feel like work," she says, grinning.
The win is a coup for Arthur, who made her first cheeses last January.
The business has grown into a bustling cheese factory producing 9000kg of cheese
annually, in 18 different styles, plus a cheese shop and a successful, onsite
cheese school.
Cows' milk for the cheese comes from the farm of a friend's brother just "10
minutes up the road", and the goats' milk comes from Gordonton.
The factory produces "a cheese for every occasion," Arthur says. There are too
many to list, but the cheeses include triple cream Brie, feta, haloumi, blue,
Cheshire and red Leicester (Arthur's favourite). And Venus cheese - soft, fresh
curd marinated in oil, garlic and peppercorns - which is not being done anywhere
else in the country.
More at Waikato
Times.
 Seagar
bags Edmonds buns recipe (5 Apr 09)
The Edmonds baking team is
rushing to test its hot cross buns recipe after home-baking guru
Jo Seagar
declared
it "crappo".
Seagar says the iconic Edmonds cookbooks have got the recipe
so badly wrong that even when mixed, kneaded and baked correctly, the buns come
out
of the oven flat and virtually inedible.
"This Edmonds recipe is a rubbish recipe," Seagar told the Sunday Star- Times. "It's
just dry, old crappo. There's something very wrong with the recipe - a cup-and-a-
half too much extra flour."
An Edmonds spokesperson says the technical team would test the recipe, which
has been in print since at least 1992, this weekend. "We are very concerned.
We are taking this seriously."
The spokesperson said no complaints had been received - he checked as far back
as five years. "I'm mystified," he said.
The company would hold off sending any more books to retailers until the recipe
was tested. If a mistake was found it would put erratum slips in each book, correcting
the recipe.
Seagar is a hugely successful celebrity cook and author; she runs a cafe, foodie
shop and cooking school in Canterbury and has published six recipe books in line
with her "easy- peasy" mantra.
The Edmonds Cookery Book first edition was printed in 1908, and since then New
Zealanders have bought
more than three million copies.
More at Sunday
Star-Times.
 Small
wine producers need 'helping hand' (10 Mar 09)
Wine industry heavyweights need to step up and help smaller players through the
global downturn, says industry identity Erica
Crawford.
In 1996, Crawford co-founded Auckland company Kim Crawford Wines, which was sold
to Canadian firm Vincor International in 2003 and then to Constellation Brands
International in 2006. It has grown from 4000 cases in its first year to more
than 500,000 cases a year.
Crawford has been working on global sales and marketing for Constellation New
Zealand but is leaving at the end of this month, although she will still do contract
work for the company.
Total wine industry exports grew 19 per cent last year to $904 million, with
a target of $1 billion of exports brought forward to this year. Wine for home
consumption was doing well but licensed premises had been hit
hard.
Wine companies needed to use shop-floor sales data rather than export numbers
to see what was happening in markets. Bigger companies needed to show leadership
by helping the wider industry interpret this expensive data.
"Just giving a little helping hand by painting the true picture of what's going
on out there for people to organise themselves. I think it's absolutely important
that we do because the little guys provide the interest and the little guys are
out there and creating new, little, interest varietals."
Smaller companies also needed help in financial management.
"I know it's not the Government or anybody's responsibility but it's just massive
what people are taking on.
If you're not well organised and you're not well financed, then I think the next
two years is going to be difficult."
More at NZ
Herald.
 World
Champion Chef to present at Gourmet Experience (6 Mar 08)
Celebrity Chef Francky Godinho, Executive Chef at the Old Church
Restaurant, will present live on stage at Gourmet
Experience, at the Pettigrew Green Arena in Taradale, Hawke's Bay, on Saturday
18 and Sunday 19 April. Francky has won world acclaim. Emirates Chef
of the Year 2005, New Zealand Chef
of the Year 2007, Hawke’s Bay Chef of the Year 2008, and now one of the New Zealand
team of chefs that won the Global Chef Challenge, 2009, in Wales, last month
Spokesman Warren Cooper is bubbling with excitement at having Francky as one
of a team of international chefs that will be presenting live on stage.
He said; “The Food & Wine Show - Gourmet Experience – welcomes guest Celebrity
Chef Francky to the 2009 event. Francky will present live his unique specialty
dishes on both Saturday 18 April and Sunday 19 April”. “Francky Godinho grew
up in Goa, India, where he credits his family for his passion for food. In 1997
he took his first international job with Emirate Airlines. He then worked in
Dubai for eight years, spending four of these at the Burj al
arab the world’s only 7 star hotel”.
Warren added; “His reputation and skills are just awesome. In 2005 he became
the first back- to- back winner of the Emirates Culinary Guilds competition and
took 3 awards in Dubai. Best Hygienic Chef, runner-up for Salon Culinary Chef,
and Chef of the Year for the Emirate Culinary Guild before bringing his skills
to New Zealand.” Recipes based n the fine, fresh ingredients available here in
the Bay with added levels of aromas and flavours from Arabia, Goa and
the Pacific.
 Omelette
Guy looking for the "Fastest Omelette" (23 Feb 09)
Ian Thomas aka “The Omelette Guy” is on the hunt for the best
omelette, the fastest omelette, something a little different. Showman extraordinaire
Ian will be conducting heats throughout both days at Gourmet Experience,
held in the Pettigrew Green Arena, Taradale, Napier, on Saturday 18 and
Sunday 19 April. Ian says “Come along and enter or just to be entertained.” “It
will be great fun and entirely new.” he added.
Over the two days Hawke’s Bay regional winners will be chosen for The Fastest
Omelette in New Zealand Challenge. Each day the best of the Bay will appear live
on stage. The Fastest Omelette in New Zealand Challenge Here it is folks, your
chance to beat The Omelette Guy and set New Zealand's record for making the fastest
folded omelette. The rules:
Omelette must be made using The Omelette Guy's method:
Ingredients: 2 size 7 eggs 2 tablespoons of water Salt and pepper 1
tablespoon of Alpha One Rice Bran Oil (recommended)
No Fillings
Method: 1. Beat eggs, water and seasoning together in a small bowl until
blended. 2. In a 26cm non-stick pan (or similar, but not larger) heat Alpha One
Rice Bran Oil until very hot - but before it starts to smoke. Pour in the egg
mix. 3. With an inverted egg slice quickly draw the edges of the mixture into
the middle and tilt the pan allowing the runny mixture to fill the hole. Tilt
the pan as necessary to fill the holes created by the egg slice with liquid egg
mixture. Repeatedly 'dig holes and fill them' until the egg mixture no longer
flows. Your omelette should fill the entire pan and still be moist on top. This
should take about 20 seconds. Be careful not to over cook the omelette so that
it becomes dry. The moist egg will cook when the omelette is folded 4. Fold the
omelette in half. 5. Setting aside the spatula and holding the pan in your right
hand and a plate in your left hand, tip the pan so the omelette falls gently
upside down onto the plate (left handed people use opposite hands). THE OMLETTE
MUST BE COOKED AND SET TO A REASONABLE STANDARD AS DETERMINED BY THE OMELETTE
GUY.
The Omelette Guy's decision on any matter involved with the challenge is final.
And the prize?.... The Trophy, the title, a years supply of eggs, plus pan & egg
slice Spokesman for Gourmet Experience, Warren Cooper, encourages entrants to
practice
at home using the above rules. “We are just so lucky to have Ian with us” Warren
added. “He travels widely and
is making this a special weekend for Hawke’s Bay”.
At the Food & Wine Show, Gourmet Experience, all ingredients and equipment will
be provided. www.gourmetexperience.co.nz
 Savour
New Zealand cancelled for '09 (11 Jan 09)
Tough economic conditions have led organisers of New Zealand's premier food and wine show to decide there is not enough appetite for the event to go ahead.
Savour New Zealand has been cancelled for this year but organisers say the event will be back in 2010.
"Many of our sponsors are having their promotional budgets cutback, resulting in greatly reduced leveraging and marketing of the event," said Savour New Zealand organiser Astrid
Andersen.
"After careful deliberation and to ensure the long-term success of the event, Savour New Zealand 2009 has been postponed until the end of April 2010."
Andersen said the next six months were going to be challenging for all in the food and wine industry.
"This has been a difficult decision but one that will ensure a high calibre, not-to-be-missed event in 2010."
Andersen said her husband's failing health was another factor influencing her
decision.
Savour New Zealand, which was due to be held in Auckland, is the second high
profile event to be cancelled in the past few days.
Pure Luxury New Zealand, a trade show designed to attract top-dollar tourists,
was put on hold late last week.
The event was first held two years ago and was designed to match providers of
luxury travel, accommodation and activities with international buyers. More at Sunday Star Times.
 Winemaker
a 'role model for women' (31 Dec 08)
Marlborough winemaker Jane Hunter is still breaking new ground with exports reaching Spain, Slovakia and the Ukraine, and she has her eye on new territory such as Norway despite the global economic slowdown.
Her wines are even being sipped 135 metres above the streets of London.
One of the stars of the Kiwi wine business, Mrs Hunter was made a Companion of the New Zealand Order of Merit for services to viticulture, as managing director of Hunter's
Wines for more than 20 years.
Mrs Hunter thinks she got her New Year Honour because she is a role model for women in the business, rather than the run of award-winning wines. She regularly talks to women around the country about the opportunities in the wine industry from grape-growing and winemaking to marketing and business aspects.
Her wines, including sauvignon blanc and bubbly, are exported around the world including to Britain, Ireland, Switzerland, Denmark, Australia and the United States.
New Zealand's international reputation was still great, especially for Marlborough sauvignon blanc, she said.
"The fear is we don't want to ruin that reputation by downing the price and the quality," she
said yesterday.
In something of a coup, Hunter's wine will also soon be tasted on the London
Eye, the giant ferris wheel for tourists in the central city, which rises to
135 metres above the city. "It is a fantastic opportunity," she said.
Hunter's wines have won more than 100 awards at national and international competitions,
including best sauvignon blanc in the world in 1992 at an international competition.
More at www.stuff.co.nz.
 Baker
Dean's books collect more awards (19 Dec 08)
Shanghai-based Kiwi baker Dean Brettschneider has picked up regional nominations
for two of his books in the 2008
Gourmand World Cookbook Awards.
The two awards were, Best Desserts Book, New Zealand, with Global
Baker, Inspirational breads, cakes, pastries, desserts by Dean
Brettschneider, Photography by Aaron Mclean (Random House New Zealand), and Best
Chef Book - Best Entertaining Cookbook, Singapore, with The
Menu
- 15
Five Course Menus for all occasions by Dean Brettschneider and
David Laris, Photography
by Aaron Mclean (Marshall Cavendish).
The winners in each country will compete against winners in the same category
in other countries for the "Best in the World". The results will be announced
in May 2009 at the annual Gourmand World Cookbook Awards Gala Dinner event.
Details of the May
event will be available in January 2009, when the lists of qualified books representing
their countries in the "Best in the World" competition will be posted at www.cookbookfair.com.
Dean was the joint recipient of a prestigious "gold ladle" (known as a Jacob’s
Creek World Food Media Award) in 2001 for his first book ‘The
New Zealand Baker - secrets and recipes from the professionals’ , which
also
won
'best photography award' at the World Cook Book Awards in Perigueux, France.
Baker —the best of international baking from Australia & New Zealand won
the Best Bread Book award in English at the Gourmand World Cookbook Awards 2001.
In 2005, Dean's work was recognised with another Golden Ladle for the Best Soft
Cover
Recipe Book (RRP under US$25) 2005
for his third book ‘Taste – baking with flavour’.
 New Food
in a Minute host found (19 Dec 08)
After a nationwide competition, Lana Garland has been chosen
to present
Food in a Minute, the Wattie's advertorial which screens daily before
the 6pm
news
on
TV One. The show's producers say Garland completely outshone other applicants
in
terms
of
performance
and
food skills. For the past 12 years Allyson Gofton has been
the host of Food in a Minute but
she
is retiring from the role at the end of January to spend more time with her
children.
Garland is a 32-year-old mum of two, and an actress who has also worked as a
waitress, barista and cook. If she looks familiar, it's because she's had
various acting
roles,
including acting on Shortland Street. Garland started shooting her first Food
in a Minute commercials this week.
 Lick
or spoon? Ice cream controversy solved (22 Oct 08)
It is the question on some people's lips - does ice cream taste better licked
or eaten with a spoon? You do not need to be a sensory scientist to have an opinion,
but one who is, Massey University's Kay
McMath, has put her scientific weight on the side of the lickers. McMath,
who is also chief judge for the New Zealand Ice Cream Awards, said the flavour
in food was released when warmed inside the mouth. Licking an ice cream meant
the tongue was coated with a thin layer so it was more quickly warmed and the
flavour detected by the tastebuds. Eating icecream with a spoon tended to keep
the ice cream colder for longer and delivered the sweet blob to the roof of the
mouth before swallowing. A smaller surface area was therefore involved in warming
the ice cream to release the flavours, she said. McMath said that because ice
cream was eaten in smaller amounts when licked, the full melt and flavour was
released with every lick. The theory has surfaced as Tip Top prepares to launch
its $1 Scoop Day on Monday, when 600 dairies across the country
will offer cone ice creams at $1 per scoop. More at The
Press.
 Baker
helps Kiwis bridge business divide (14 Oct 08)
Dean Brettschneider is used to being the token white man.
The Kiwi expat who has lived in Shanghai for six years is frequently invited
to social occasions where his conversation is not required.
Just being there is enough for those who invite him to gain kudos with potential
business partners.
For Brettschneider it is just part of doing business in China.
A baker by trade, Brettschneider was head-hunted by global bakery giant BakeMark
International seven years ago while working for Goodman Fielder.
His role at BakeMark has involved introducing the Chinese to bread and other
baked goods well-known in the Western world while adapting those
products to suit the tastes of the locals who prefer much sweeter,
softer and whiter goods.
But it has also given him a major insight into the world of doing business in
China.
He says it's not that different to NZ but in China the commitment to building
relationships goes much further.
But he has gained a level of understanding which he is using to help other Kiwi
business people get a foot in the door.
Recently he was approached by New Zealand company Angus Pure Beef and he has
also helped broadcaster Paul Holmes get in touch with the right people to help
launch his olive oil business in China.
Helping New Zealand businesses is not a money earner for Brettschneider - he
provides the introduction to the right people usually in exchange for a meal
or a few drinks. He says it's his way of giving back to New Zealand. More at
NZ
Herald.
 The
Menu
By David Laris and Dean Brettschneider
Photography by Aaron McLean
ISBN 978-981-261-623-4
Publisher: Marshall Cavendish Cuisine, Singapore.
(Sold in New Zealand by Random House New Zealand)
216 pages
Launched this month, The Menu is a collection of 15 five-course menus,
from the
breads
at
the
start of a meal, to the starters, mains, desserts and petit fours, that promise
to
inspire and invigorate the home cook and host.
The Menu is co-authored by expat Kiwi master baker and pâtissier Dean
Brettschneider and celebrated Shanghai-based chef David Laris,
creator of Laris, an award-winning contemporary fine dining restaurant
located
at Shanghai's
prestigious Three on the Bund, and previously
head of Mezzo, Terence Conran’s flagship restaurant in Soho.
It is Dean's fifth book. The menus, categorised by themes
such as
Celebrate, New Comfort Food and Contemporary Global Inspirations, provide guidance
and direction for putting together a sit-down function with family, friends or
even work associates. If preferred, the recipes can be prepared separately, or
mixed and matched according to taste. Additional notes from David Laris on tableware,
flowers, lighting, music and even conversation, make this book an invaluable
resource for the aspiring home cook and host. www.deanbrettschneider.com.
 Gofton
calls it a day in kitchen (20 Sep 08)
Food giant Watties will start hunting for a new Food in a Minute host
next week, after announcing long-time presenter Allyson Gofton was leaving to
spend more time with her children.
The one-minute show has made a household name of Gofton, who has spent the past
12 years giving us speedy meal demonstrations before One News.
Now the busy mum-of-two says it's time for someone younger to take over, so she
can spend more time with Olive-Rose, 18 months, and Jean-Luc, 5.
Gofton, 47, has been around since the inception of the show, when a canny advertiser
realised how many people reached the end of the day with no idea what to cook
for dinner.
The former chef says her replacement doesn't need cooking or television training,
but must be happy to cook with a can of tomato soup.
"They've got to love cooking for middle New Zealand _ no pre-conceived ideas
about cooking with pesto and sun-dried tomatoes," she said. "It's not always
what you want to do or what you might like to eat personally."
Gofton will also give up writing her food column for Next magazine.
But with a busy husband and "plenty of ideas" to work on at her Meadowbank home,
she's just looking forward to having more time.
She will continue to host Food in a Minute until January 26.
More at NZ
Herald.
 Turkish
burgers delight judges (16 Sep 08)
The fresh, zingy flavours of Turkish cuisine won over the judges at yesterday’s final of the 2008
National Secondary School Burger Competition in Auckland.
Healthy Turkish ingredients featured in the winning lamb burgers in both the junior and senior sections of the hotly contested competition, held at the Manukau Institute of Technology.
Yoghurt, mint, chilli, garlic and cumin flavoured the burger created by16-year old Ruby
Scott-Smith from Kaipara College in Helensville, winning her the senior prize of $750 plus $1000 for her school and a chef’s kit, sponsored by the Hospitality
Standards Institute. Winner in the junior section was Rebecca
Peace, aged 14, from Bayfield High School in Dunedin. Rebecca’s burger was appropriately named ‘Turkish
Temptation’ and featured minced lamb, tzatziki and beetroot jam. Rebecca won $500 plus $1000 for her school and a chef’s kit.
Yesterday’s competition required the six junior and six senior students to turn a base product of beef and lamb into an appetising burger, taking into account nutritional value, degree of cooking, flavour harmony and presentation.
“The competition demonstrates that burgers can be a healthy meal,” says Nikki
Bezzant, editor of the Healthy Food Guide and a judge at yesterday’s event. “It’s great to see young people enjoy creating such interesting flavour combinations using such imaginative ideas.”
Also judging was Mark Dronjak from the Hospitality Standards Institute and Hans
Persterer, a tutor at the Manukau Institude of Technology.
This year’s competition has attracted more than 80 students from 60 schools nationwide.
The event is supported by a comprehensive resource kit, developed by two food
technology teachers. The kit encourages teachers to incorporate the burger development
project into the school curriculum and provides activities and projects for students
to undertake in the course of developing their burger.
Full results of the competition are as follows:
Seniors: 1st: Ruby Scott-Smith, Kaipara College, Helensville; 2nd: Rebecca
Robertson, Wanganui Girls College, Wanganui; 3rd: Catherine Stringer, Bayfield
High School, Dunedin.
Juniors: 1st: Rebecca Peace, Bayfield High School, Dunedin; 2nd: Andrea Swart,
Botany Downs School, Howick; 3rd: Holly Hook, Awatapu College, Palmerston North.
www.beeflambnz.co.nz/competitions/competitions-burger.html
 Blanket
Bay chefs win right to represent New Zealand (10 Sep 08)
Two of Blanket Bay's chefs have again won the right to represent New Zealand at the next stage of a prestigious international chef competition.
Chef Mark Sycamore and junior chef Joseph Clark cooked up a storm in the World
Association of Chefs Societies Challenge national final held in Auckland last week.
Having received a set list of ingredients, they created a four-course menu for eight people, scored the highest points and won the gold medal.
The next stage is the Pacific region final in Australia next year.
If successful, they will head to Chile in 2010 for the biennial final.
Head chef Jason Dell said it was an outstanding result for his team, particularly as it follows several other competition successes this year.
"The WACS competition is particularly tough, with several stages starting at the regional level," Mr Dell said.
"The Auckland cook-off was a proper, seven-hour cooking competition with serious time pressures."
Blanket Bay general manager Philip Jenkins said the kitchen staff's performance was "crucial" to the lodge's reputation for luxury.
"By encouraging our chefs to take part in competitions, we gain exceptional food quality and high guest satisfaction, while helping the chefs further their individual careers and develop reputations," Mr
Jenkins said.
More at Otago
Daily Times.
 Army
wins battle of the kitchen (3 Sep 08)
Three New Zealand army officers fought and won their own battle in the kitchen
on Monday as they went head-to-head with culinary students from around the
country
in the annual Nestlé Toque d’Or competition.
Culinary students Stephen Hogan and Makere Lee whipped up six covers of a spectacular
three-course meal in just two-and-a-half hours which was served by restaurant
service student, Kirsty Lister, to a panel of 17 top industry judges.
It is the first time in the 18 year history of the New Zealand competition that
the New Zealand Defence Force Joint Services Catering School has taken out top
honours in the event.
The team battled against students from 11 other training establishments around
the country in their quest for the award.
Students were judged on taste, professionalism, working methods, knife skills,
hygiene, minimisation of waste and front-of-house beverage delivery and service.
Menus also had to be prepared and were judged on the use of correct terminology
and recipe development. This year’s judging line-up included World Association
of Chefs Societies’ approved judge John Sloane from Singapore, television personality
chef Paul Jobin and respected restaurateur Travis Clive-Griffin from Saluté in
Greytown.
Hogan who was also selected during the event to become a junior member of the
New Zealand Culinary Team (NZCT) said he was ‘honoured’ to have been part of
the team that won.
“It’s an amazing feeling to win such a prestigious competition.”
He said the achievement came after a considerable amount of time and effort was
spent preparing for the event.
The team’s meal comprised a starter of Akaroa salmon with pickled ginger, lime
and coriander, and a creamy coconut soup followed by a main of roasted Sumac
New Zealand beef sirloin with a port jus lie, butternut pie and, baked moi moi
potatoes served with lentils and fried courgettes. The menu concluded with a
poached Deisar pear with vanilla mousse on a custard tart with a hazelnut wafer
served with a mini opera cake.
The team praised their tutors who they said were “fully committed” to winning
the award.
Team manager Senior Sergeant Manu Ferguson said he was proud of his teams “amazing”achievement.
“Right from the start, I told them to simply go out there have fun and enjoy
what they were doing – which is exactly what they did. They’re a tight unit and
have demonstrated hard work, passion and commitment.”
Ferguson said the win was solid endorsement of the high standards set by the
Defence Force in the area of trades training.
As well as receiving the coveted Toque d’Or (Golden Hat) trophy each team member
also received a travel grant.
Event organiser Pip Duncan said as well as demonstrating their skills in front
of some of the nation’s most highly-regarded culinary professionals, student
chefs were also able to earn their way onto the New Zealand Culinary Team (NZCT)
which competes at an international level.
“Hogan has some exciting challenges ahead of him with training starting in a
few weeks and the first international event set to take place in Singapore in
April 2010,” Pip said.
“The NZCT comprises a number of the nation’s top chefs, and is coached and guided
by some of our most experienced industry professionals.
“In the past, the team has competed at the prestigious American Culinary Classic
in Chicago, winning three bronze medals. They currently have their sights set
on other international cooking events including the Battle of the Dragon at The
Welsh International Salon Culinaire in 2009.
“To become part of the team is a fantastic opportunity for any young chef looking
to make their mark in the industry.”
Nestlé Toque d’Or is the country’s longest running and most prestigious student
cookery and food service competition. It is held in 17 countries around the world
and has launched the careers of world-famous chefs, including Jamie Oliver and
Anton Mosimann. The competition is designed to simulate the pressure of a real
working team environment, overseen by industry-wide experienced judges who are
hard to impress.
 Southern
Cross student tops class in College Challenge (2 Sep 08)
At a time when most Kiwis were enjoying their Sunday breakfast, Joseph
Galuvao was earning his chef stripes at the NZ Culinary Fare in Auckland.
A $5,575 educational scholarship from Auckland Hotel & Chefs’ Training School
was awarded to Joseph from Auckland’s Southern Cross Campus on Sunday 31 August.
His dish of poached Regal Salmon, mushroom risotto and Salsa Verde, beat the
other 24 competitors taking part in the College Challenge.
This victory earned him not only an excellent score of 94 points, but also the
only gold to be awarded this year.
This was no mean feat considering it was up to individual competitors to research
the three components of the dish and to find methods and techniques to produce
the dish.
“Joseph deserved his gold. The preparation, presentation and taste was superb
and really stood out from the other competitors,” says Stephen Gibson, marketing
manager from Regal Salmon.
Joseph was honoured to participate and explained he had put in long hours to
prepare for the Challenge. He also said the support he received from his tutor
Katherine Wong played an important part in his success.
Among the many contenders was Nadia Eden, winner of the Regal Salmon Junior Hospitality
Challenge, who earned a silver award and a very respectable 5th place with 85
points.
As part of the competition, these aspiring chefs had 60 minutes to produce two
plated portions of Regal Salmon.
“The dishes were well thought out and did justice to the salmon. We have been
very impressed with the professionalism and determination of these young chefs.
It is important to acknowledge, nurture and support these up and coming students
particularly in an industry which demands long and often anti-social hours of
work,” said judge Stephen Pope from the WelTec School of Hospitality.
Regal Salmon has been supporting the College Challenge for six years at the NZ
Culinary Fare.
Stephen Gibson says Regal Salmon feels it’s important to encourage young chefs
to test their skills amongst their peers.
“These students are about to take a big step into a very competitive industry
and it is their skills and flair that will help them forge a career as a chef.”
The College Challenge is the most heavily patronised junior competition at the
three-day hospitality show. As well as the educational scholarship to the Auckland
Hotel & Chefs’ Training School, the runner-up received a set of knives and Southern
Cross Campus received a trophy to adorn its award cabinet for the next 12 months.
(Photo: Joseph Galuvao with his tutor Katherine Wong from the Southern Cross
Campus in Mangere, Auckland)
MORE NEWS: All News this month :: Industry :: Issues :: Food
Safety :: Nutrition :: Research & Education :: Foodies :: Food
Service :: Grocery :: Awards & Competitions :: Archived News (12 months)
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