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Local Café, Whangaparaoa
Owned by Richard and Anita Ransfield
Winning dish: Gluten free corn fritters with beetroot crème fraiche
Other finalists: Charlie & George Café, Mount Wellington and Grand Espresso Café, Orewa
Upper North Island
Nourish Café, Tauranga
Family operation run by Carly Ward
Winning dish: Sweetcorn & pumpkin wrap served with spicy beetroot marmalade, lime sour cream & macadamias
Other finalists: Capers Epicurean, Rotorua and Columbus Coffee, Whangarei
Lower North Island
Springvale Café, Whanganui
Owned by Lynn Crawford
Winning dish: Creamy black doris quinoa porridge
Located inside the Springvale Garden Centre
Other finalists: Lush Café & Gelato, New Plymouth and Ten O’clock Cookie Bakery Café, Masterton
Elements, Lyall Bay
Owned by Scott and Nicola Barrett
Winning dish: Beetroot and chocolate cake with vanilla crème fraiche
Finalist in 2013 Café of the Year
Other finalists: Sweet Vanilla Kitchen, Lower Hutt and Karori Park Café, Karori
Terra Viva Café & Deli, Burnside
Owned by Juliet and Peter Worsp for 17 years
Winning dish: Hot smoked salmon and bacon jam textured salad served with tomato compote, toasted nuts, spinach, beetroot crisps curried crème fraiche & marinated couscous
Other finalists: Purple Weka Café & Bar, Riccarton and Savoire Café & Wine Bar, Merivale
The South Island’s other finalists were Rhubarb from Dunedin and Jester House Café, Tasman which was overall winner of the Café of the Year 2013.
A New Zealand favourite, the Kiwiburger, has returned for a limited time and is joined by another mate on the menu, the tasty Kiwi Angus.
The unique Kiwiburger is jam-packed with a delicious 100% New Zealand beef patty, a freshly cracked egg, sliced beetroot, tomato, crispy lettuce, cheese, onions, mustard and ketchup all on a sesame seed bun.
Continental Fresh Category
Mangawhai Meat Shop, Toulouse
New World Nelson City, Boerewors
Continental Ready-To-Eat Category
Euro Gourmet Meats, Chorizo Biersticks (Christchurch)
Westmere Butchery, Italian Bandiera (Auckland)
Agora - The Good Food Shop, Traditional Beef Flavoured (Dunedin)
Greytown Butchery, Beef Flavoured
Allenton Meat Centre, Beef & Blue Cheese (Ashburton)
Waikanae Butchery, White Wine & Fennel (Waikanae)
Farmer Jones, Big Red (Mount Maunganui)
Hellers, Super Savoury Pre-cooked
Peter Timbs Meats, Moroccan Chicken (Christchurch)
Westmere Butchery, Peri Peri Chicken (Auckland)
Blackball Salami, Black Pudding
Greytown Butchery, Black Pudding
Greytown Butchery, Saveloy
Hellers, Original Cocktail
Traditional Beef Category
Eastbourne Village Meats, Beef (Wellington)
Harris Meats, Old English Beef (Cheviot)
Traditional Flavoured Category
Aussie Butcher New Lynn, Beef & Onion (Auckland)
Foodstuffs South Island, Pams Fresh Express Pork, Apple & Sage
Traditional Pork Category
New World Rototuna, Pure Pork (Hamilton)
Raeward Fresh Nelson, Premium Pork
Continental Fresh Category
Magills Butchery, Pure Pork Toulouse Breakfast (Te Awamutu)
Peter Timbs Meats, Sicilian (Christchurch)
Continental Ready-To-Eat Category
Farmer Jones, Cheese Kransky (Mount Maunganui)
Hellers, Spicy Bierstick
Hellers, Pork Flavoured
New World Morrinsville, Beef Flavoured
Allenton Meat Centre, Roast Beef & Caramelised Onion (Ashburton)
Countdown, Mild Curry Beef
Greytown Butchery, Beef Flavoured Pre-cooked
Hellers, Cheese & Bacon Pre-cooked
Ellerslie Meats, Wild Apricot & Tarragon Chicken (Auckland)
New World South City, Snagalicious Thai Chicken (Christchurch)
Col's Butchery & Deli, Black Pudding (Mount Maunganui)
Peter Timbs Meats, Black Pudding (Christchurch)
Harris Meats, Smoked Saveloy (Cheviot)
Magills Butchery, Saveloy (Te Awamutu)
Traditional Beef Category
Murchison Meats, Beef
New World Waihi, Premium Beef
Traditional Flavoured Category
Hellers, Country Pork
New World Rototuna, Burgundy Beef (Hamilton)
Traditional Pork Category
Leonard's Superior Smallgoods, Prime Pork (Auckland)
New World Winton, Central Pride Traditional Pork
Continental Fresh Category
Angus Meats, Italian Casalinga & Fennel Seed (Christchurch)
Meat King Albany, Chaurice (Auckland)
Continental Ready-To-Eat Category
Park Ave Continental Meats, Polish Kielbasa (Lower Hutt)
Peter Timbs Meats, Kransky (Christchurch)
Magills Butchery, Pork Flavoured (Te Awamutu)
Peter Timbs Meats, Royal Yorkshire Pork (Christchurch)
New World Kumeu, Beef & Blue Cheese (Gluten free) (Auckland)
New World Windsor, Lamb, Roma Tomato & Caramelised Onion (Invercargill)
Magills Butchery, Magills Pre-cooked (Te Awamutu)
Peter Timbs Meats, Classic Beef Pre-Cooked (Christchurch)
Col's Butchery & Deli, Free Range Chicken (Mount Maunganui)
New World Gore, Chicken, Herb & Garlic
Eastbourne Village Meats, Black Pudding (Lower Hutt)
Peter Timbs Meats, White Pudding (Christchurch)
Hellers, Smoked Saveloy
The Village Butcher, Traditional Saveloy (Havelock North)
Traditional Beef Category
Moo's, Baa's & Oinks, Pure Beef (Putaruru)
Netherby Meats, Plain Beef (Ashburton)
Traditional Flavoured Category
Allenton Meat Centre, Pork, Sage, Apple & Rosemary (Ashburton)
Moo's, Baa's & Oinks, Cumberland (Putaruru)
Traditional Pork Category
Aussie Butcher New Lynn, True Pork (MSG, Dairy & Gluten free) (Auckland)
Murchison Meats, Pork.
Award-winning Vietnamese couverture is industry’s chocolate of choice
After successfully launching in the New Zealand consumer market, Marou is now reaching out to foodservice with its couverture chocolate range for professionals.
New Zealand’s longest running food challenge is back for its 17th year as the Monteith’s Wild Food Challenge (MWFC) brings wild dishes to the tables of restaurants and bars around the country for the month of July.
Serving a feast of flavours for all those who have a hunger to dine on the wild side, the nation’s most adventurous chefs have created dishes that showcase the best of local, wild ingredients and perfectly paired them with a Monteith’s beer or cider.
The Monteith’s Wild Food Challenge presents a golden opportunity for diners to enjoy new foods foraged from far beyond the shelves of the local supermarket from the 1st of July.
“Diners are in for a phenomenal food experience this year with 123 wonderfully wild dishes and unique matches on offer,” says Head Judge Kerry Tyack.
“The Monteith’s Wild Food Challenge is a great chance to get amongst New Zealand’s wild foods and expand your palate knowledge. Bringing complementary flavours of food and beer together in such a way that each brings out the best in the other is a measure of a chef’s talent and I’m looking forward to tasting these exceptional dishes that harness the varied tastes within the Monteith’s range,” says Kerry.
The 123 outlets competing for the MWFC national title and the main prize of $15,000 cover the country from Kerikeri to Invercargill.
Diners have as much sway in determining the 12 finalists of the challenge as do the judges. The six outlets that receive the most votes from their diners proceed to the final stage along with six others picked by the expert panel.
If you are a fan of Bambi then you are in luck as venison is this year’s most popular MWFC meat, with a beer to match the weather – Monteith’s Doppelbock – the most popular pairing. Other tempting treats this year include:
● I’ll Pack a Dinner – The Dinsdale Office, Hamilton: Pan-seared loin of alpaca atop urenika potato croquettes, paired with Monteith’s Doppelbock
● Deer, The Pig, Nuts on the Hare – Rutland Arms Inn, Wanganui: A game-meat loaf consisting of braised pork head, venison shank and black pudding accompanied by a hare ragout paired with Monteith’s Crushed Pear Cider
● The Fasting Buffalo – The Riverhead, Auckland: Roast water buffalo with Karengo sea salt and a black garlic and beer lacquer paired with Monteith’s Doppelbock.
Diners are also in with a chance to win too; after dining at a MWFC outlet, cast your vote either in-house or online to be in to win a $5,000 wild experience with Monteith’s.
So, now that you’re salivating at the thought of a wild meal and a cold Monteith’s, check out the list below to find a MWFC outlet near you. Or for more information on the challenge, participating outlets and their entries, head to www.monteiths.co.nz.
Get hungry. And go wild.
MWFC Participating outlets 2014
Basalt, Howick, Auckland
Black Salt Bar, New Lynn, Auckland
Chapel Bar & Bistro, Ponsonby, Auckland
Degree, Auckland CBD, Auckland
Jellicoe & Cradock Trading co, Whangaparaoa, Auckland
Malt Bar, Grey Lynn, Auckland
Ribier, Huapai, Auckland
Saloon Bar and Grill, Pukekohe, Auckland
The Bluestone Room Auckland, CBD, Auckland
The Dominion, Mt Eden, Auckland
The Elephant Wrestler, Takapuna, Auckland
The Flying Moa, Mt Wellington, Auckland
The Hangar, Henderson, Auckland
The Postman's Leg, Glenfield, Auckland
The Riverhead, Riverhead, Auckland
The Waypoint, Auckland, Auckland
The Zookeeper's Son, Royal Oak, Auckland
Urban Turban, Auckland CBD, Auckland
Villager, Remuera, Auckland
35 South, Paihia, Bay of Islands
The Wharf, Russell, Bay of Islands
Ambrosia Restaurant and Bar, Rotorua, Bay of Plenty
Barrio Brothers,Tauranga, Bay of Plenty
Bluebiyou Restaurant & Bar, Tauranga, Bay of Plenty
Café Versailles, Tauranga, Bay of Plenty
Flying Burrito Brothers Tauranga,Tauranga, Bay of Plenty
Greer's Gastro Bar, Tauranga, Bay of Plenty
Macau, Tauranga, Bay of Plenty
Mount Bistro, Mt Maunganui, Bay of Plenty
The Phoenix, Tauranga, Bay of Plenty
Urbano Bistro, Rotorua, Bay of Plenty
Braided Rivers, Ashburton,Canterbury
Canterbury Lounge, Christchurch, Canterbury
Chillingworth, Christchurch, Canterbury
Cocopelli, Christchurch, Canterbury
Elevate, Christchurch, Canterbury
Fiddlesticks Restaurant and Bar, Christchurch, Canterbury
Monteith's Rangiora, Rangiora, Canterbury
No.4 Bar and Restaurant, Christchurch, Canterbury
Robbies Bar and Bistro, Ashburton, Canterbury
Shawtys, Twizel, Canterbury
Sudima Hotel, Christchurch, Canterbury
Sugarhorse, Christchurch, Canterbury
Terra Viva Cafe and Deli, Christchurch, Canterbury
The Watershed, Christchurch, Canterbury
Valley Inn Tavern, Christchurch, Canterbury
Village Inn, Geraldine, Canterbury
No8, Whitianga, Coromandel
Pepper Tree restaurant & Bar, Coromandel, Coromandel
Peppers Beachfront, Gisborne, Gisborne
Loading Ramp, Havelock North, Hawke’s Bay
The Gintrap Restaurant and Bar, Napier, Hawke’s Bay
Westshore Beach Inn, Napier, Hawke’s Bay
The Brewers Apprentice, Palmerston North, Manawatu
Hangar58, Nelson, Nelson
Aratapu Hotel, Dargaville, Northland
Dickens Inn, Whangarei, Northland
Food at Wharepuke, Kerikeri, Northland
Alibi Bar and Restaurant, Dunedin, Otago
Bracken Restaurant, Dunedin, Otago
Brydone Hotel, Oamaru, Otago
Cableways Tavern, Dunedin, Otago
Craft Bar, Dunedin, Otago
Eichardt's Private Hotel, Queenstown, Otago
Monteith’s Brewery Bar Alexandra, Alexandra, Otago
Montys Bar, Queenstown, Otago
Northstar Restaurant & Bar, Oamaru, Otago
Omarama Hotel, Omarama, Otago
Ombrellos Kitchen and Bar, Dunedin, Otago
Sailz Lake Hawea Restaurant & Bar, Lake Hawera, Otago
Supply Room, Queenstown, Otago
The Boatshed, Queenstown, Otago
Trout Bar, Wanaka, Otago
Blazing Copper Restaurant, Gore, Southland
Emberz @ Ascot, Invercargill, Southland
Level One Restaurant, Invercargill, Southland
Nuff Sed. Winton Hotel, Winton, Southland
Paddington Arms, Invercargill, Southland
The Kiln, Invercargill, Southland
The Thomas Green, Gore, Southland
Waxy O'Sheas, Invercargill, Southland
Black and White Café, Hawera, Taranaki
Frederic's Bar, New Plymouth,Taranaki
Riwaka Hotel, Motueka, Tasman
Tongariro Lodge, Turangi, Turangi
Angus Rd Eatery, Ohaupo, Waikato
Domaine, Hamilton, Waikato
Iguana Street Bar & Restaurant, Hamilton, Waikato
Keystone, Hamilton, Waikato
Palate, Hamilton, Waikato
Plateau Bar and Eatery,Taupo, Waikato
Ploughmans Restaurant, Taupo, Waikato
Redoubt Bar and Eatery, Te Awamutu, Waikato
Redoubt Matamata, Matamata, Waikato
Smith and Mckenzie, Hamilton, Waikato
The Dinsdale Office, Hamilton, Waikato
Victoria Street Bistro, Hamilton, Waikato
Horseshoe Restaurant, Masterton, Wairarapa
The Grill at Solway Park, Masterton, Wairarapa
The White Swan Country Hotel, Greytown, Wairarapa
Arizona, Wellington CBD, Wellington
Boat Cafe, Wellington CBD, Wellington
Boomrock, Ohariu Valley, Wellington
Cambridge Hotel, Wellington CBD, Wellington
Fork and Brewer, Wellington CBD, Wellington
Logan Brown Restaurant, Te Aro, Wellington
Mishmosh, Wellington CBD, Wellington
One80 Restaurant, Wellington CBD, Wellington
Ortega, Wellington CBD, Wellington
Portlander Bar & Grill, Wellington CBD, Wellington
Southern Cross Garden Bar Restaurant, Wellington CBD, Wellington
St Johns Restaurant, Wellington CBD, Wellington
The Cornerstore Bar, Brooklyn, Wellington
The General Practitioner, Wellington CBD, Wellington
The Green Man Pub, Wellington CBD, Wellington
The Old Bailey, Wellington CBD, Wellington
The Realm Bar & Bistro, Hataitai, Wellington
The Tasting Room, Te Aro, Wellington
Stations Inn, Hokitika, West Coast
Theatre Royal Hotel, Kumara, West Coast
Mount Cook Backpackers, Mount Cook, Westland
Speights Landing Bar, Franz Josef, Westland
Rutland Arms Inn, Whanganui, Whanganui.
RESTAURANT OF THE YEAR 2014: Sidart, Auckland
Vittoria Coffee Chef of the Year: Benjamin Bayly, Baduzzi and The Grove, Auckland
Sanpellegrino Best Metropolitan Restaurant: Sidart, Auckland
KitchenAid Best Regional Restaurant: Chim Choo Ree, Hamilton
Runner-up: Riverstone Kitchen, North Otago
Electrolux Best New Restaurant: Masu, Auckland
Runner-up: Roots, Lyttelton
2014 Hat recipients
Scores out of 20 determine a restaurant’s hat rating. One hat is considered very good, two hats are great to excellent and three hats (18-20) mean a restaurant is consistently amazing and among the best of the best.
The French Café, Auckland
The Grove, Auckland
Logan Brown, Wellington
The Grill by Sean Connolly, Auckland
American Express Best Specialist Restaurant: Baduzzi, Auckland
Runner-up: Ortega Fish Shack & Bar, Wellington
House of Travel Best Winery Restaurant: Elephant Hill, Hawke’s Bay
Runner-up: Amisfield Bistro, Central Otago
European Foods Restaurant Personality of the Year: Mojo Horiuchi, Kazuya, Auckland
Negociants New Zealand Best Wine Experience: O'Connell Street Bistro, Auckland
Amisfield Bistro, Queenstown
Charley Noble, Wellington
Chim Choo Ree, Hamilton
Elephant Hill, Hawke’s Bay
O'Connell Street Bistro, Auckland
Orphans Kitchen, Auckland
Ortega Fish Shack & Bar, Wellington
Pegasus Bay, Waipara, North Canterbury
Ponsonby Road Bistro, Auckland
Riverstone Kitchen, Oamaru
Soul Bar & Bistro, Auckland
Taylors on Jackson, Petone
The Larder, Wellington
· The Brazil beef burger: The home of this year’s World Cup, Brazil, has its own burger, which comes with a unique beef patty infused with beans, corn and capsicum, salad, mayonnaise and a special Brazil-inspired sauce ($7.90).
· The France chicken burger: If French cuisine is more your thing and you’d rather opt for some tasty poulet, why not try The France chicken burger with a crispy or grilled chicken patty, lettuce and delicious seeded mustard sauce ($7.90).
· The Argentina beef burger: For a more South American flavour representing team Argentina, try The Argentina beef burger with two beef patties, double cheese, pickles, slivered onions and a salsa sauce ($8.90).
Other menu items include The Spain Chorizo Wrap with scrambled egg, chorizo sausage, chunky tomato sauce all wrapped in a warm tortilla ($5.90); The England Pie with apple and custard ($2.10); and The Rio Frozen Sprite ($2.90).
Available at participating restaurants from 10.30am, 21 May – 15 July 2014.
“We’ve spent a significant amount of time and money on modernising our campus over the last decade and the PwC Centre development, and now the Mavis & Co addition to Wintec House, is really adding to that. With thousands of Wintec students and staff on campus daily, the area has a real buzz to it and this development will build on that.
“Our city campus seamlessly connects with Hamilton’s CBD and this connection further enhances our presence in the city. Mavis & Co will bring a vibrant atmosphere to the area and we’re excited about the opportunities it brings for collaboration with our hospitality students,” says Mr Flowers.
Mavis & Co’s owner, Fin Irwin says he’s excited about being part of creating a new atmosphere in the area.
“We’re excited to branch out across the river and set up in this increasingly lively part of the city. It’s also special to be operating from Wintec’s 90 year old heritage building, Wintec House,” says Mr Irwin.
Mavis & Co will open Monday to Fridays from 6:45am until late. The company’s Grey Street premises will remain open with its usual hours of operation.
Non Solo Pizza
O’Connell St Bistro
Ponsonby Rd Bistro
Sake Bar 601
St Heliers Café & Bistro
Stafford Rd Wine Bar
The Blue Breeze Inn
The Engine Room
The French Café
The Grill by Sean Connolly
The Oyster Inn
The Refreshment Room
The Shed, Te Motu
The Sugar Club
The Tasting Shed
2014 BEEF & LAMB EXCELLENCE AWARD HOLDERS
• à Deco, Whangarei
• Duke of Marlborough, Russell
• Annabelles Restaurant, St Helliers
• Aria Restaurant, Crowne Plaza, CBD
• Auckland’s Waitakere Estate, Waitakere
• Botswana Butchery Auckland, CBD
• Bracu, Bombay
• Casita Miro, Waiheke Island
• Cibo Parnell
• The Clare Inn Irish Bar, Mt Eden
• DeBretts Kitchen, CBD
• Euro Restaurant, CBD
• The Falls, Henderson
• Fish, Hilton Hotel, CBD
• Grangers Taphouse and Kitchen, Half Moon Bay
• Hectors Restaurant, Heritage Hotel, CBD
• Jervois Steakhouse, Herne Bay
• The Monarch, Pukekohe
• Nuffield Street Café, Bar & Bistro, Newmarket
• Orbit 360 Dining, Skytower, CBD
• Ribier, Huapai
• Soljans Estate Winery & Café, Kumeu
• The Square, Novotel Auckland Airport
• The Sugar Club, Skytower, CBD
• Te Maroro, Jet Park Hotel, Auckland Airport
• Totara Restaurant, Albany
• The Viaduct Grill, CBD
• The Zookeepers Son, Royal Oak
• Bistro, Waihi
• Koru at Rapaura, Thames
• Pepper Tree Restaurant, Coromandel
• Agenda, Hamilton
• The Bank, Hamilton
• The Barrelhouse, Dannevirke
• Bluestone Steakhouse, Hamilton
• Chim choo ree, Hamilton
• Domaine, Hamilton
• Huhu, Waitomo Caves
• Palate, Hamilton • Pumice, Hamilton
• Rebo Restaurant & Bar, Hamilton
• Smith & McKenzie Chophouse, Hamilton
• Victoria St Bistro, Hamilton
BAY OF PLENTY
• The Atrium, Tauranga
• Bravo, Tauranga
• Elizabeth Café & Larder, Tauranga
• Latitude 37, Mount Maunganui
• Mount Bistro, Mount Maunganui
• The Redoubt Bar & Eatery, Matamata
• Aorangi Peak Restaurant
• Bistro 1284 • Mac’s Steaks
• Mokoia Restaurant
• Regent of Rotorua
• Skyline Rotorua
• Urbano Bistro
• Bistro Lago, Taupo
• Edgewater Restaurant, Taupo
• Tongariro Lodge, Turangi
• The Brantry, Taupo
• Black Barn Bistro, Havelock North
• Emporium Eatery & Bar, Napier
• Estuarys Restaurant, Napier
• Fox on the Quay, Napier
• The Gintrap Café & Bar, Napier
• Mint Restaurant, Napier
• Mission Estate Winery Restaurant, Napier
• St. Georges Restaurant, Havelock North
• Wallingford Homestead, Waipukurau
• Arborio Restaurant Café & Bar, New Plymouth
• Black & White Restaurant and Café, Hawera
• Danger @ Okurukuru, New Plymouth
• II Chefs, Hawera
• Juliana’s Restaurant & Bar, New Plymouth
• The Orangery, New Plymouth
• 379 The Avenue, Whanganui
• Aberdeen on Broadway, Palmerston North
• The African, Palmerston North
• The Brewer’s Apprentice, Palmerston North
• The Gallery Restaurant, Palmerston North
• Nero Restaurant, Palmerston North
• Petite Dejeuner, Palmerston North
• The Strong Room, Fielding
• Bloom Restaurant, Martinborough
• The Grill at Solway Park, Masterton
• Pavilion Restaurant, Martinborough
• Tirohana Estate, Martinborough
• Wharekauhau Country Estate, Featherston
• The White Swan Hotel, Greytown
• Artisan Restaurant, Wellington Central
• Boulcott Street Bistro, Wellington Central
• Charlie Bill - Fine Food Bistro, Thorndon
• Cobar Restaurant, Eastbourne
• Crazy Horse the Steakhouse, Te Aro
• Duck Creek, Porirua
• Elements, Lyall Bay
• Empire Bar & Restaurant, Petone
• The General Practitioner, Wellington Central
• Jackson Café Bistro, Lower Hutt
• Logan Brown, Te Aro
• Melt Café, Waikanae
• One 80º Restaurant, Copthorne Hotel, Oriental Bay
• Pravda Café & Restaurant, Wellington Central
• Shed 5 Restaurant & Bar, Queens Wharf
• The Tasting Room, Te Aro
• Wakefields Restaurant, Wellington Central
• The White House Restaurant, Oriental Parade
• FORD’S Restaurant & Bar, Nelson
• Foredeck Restaurant, Picton
• Hotel d’Urville, Blenheim
• Mint Dining Room, Nelson
• The Orangerie, Nelson
• Quench Restaurant, Blenheim
• Café 51, Oxford
• Chantellinis Restaurant, Hamner Springs
• No. 31 Restaurant & Bar, Hamner Springs
• 50 Bistro, Christchurch Central
• The Brickworks, Cashmere
• Café Valentino, Christchurch Central
• Chillingworth Road, Redwood
• The Coffee House, Christchurch Central
• Cook ’N’ With Gas, Christchurch Central
• Elevate Bar & Function Centre, Cashmere
• Fiddlesticks Restaurant & Bar, Christchurch Central
• Governors Bay Hotel, Lyttelton
• No. 4 Bar & Restaurant, St Albans
• Pescatore, Christchurch Central
• Rossendale Café & Restaurant, Kennedys Bush
• Terra Viva Café and Delicatessen, Russley
• The Trading Rooms, Akaroa
• Melton Estate, West Melton
• Patterson’s Restaurant, Copthorne Hotel Commodore, Burnside
• Braided Rivers, Ashburton
• Ginger and Garlic, Timaru
• Fusion Restaurant, Timaru
• Rakinui Restaurant, Lake Tekapo
• Reflections Restaurant, Lake Tekapo
• Shackleton’s Bar and Grill, Methven
• Stonechrubie, Mount Somers
• Taste, Geraldine
• The Panorama Room, Mount Cook
• Matheson Café, Fox Glacier
• Waterwheel Restaurant, Hokitika
• Bacchus Wine Bar & Restaurant, Dunedin
• Captains Restaurant, Queenstown
• Carrick Winery, Cromwell
• Ironic Café, Dunedin
• Jervois Steakhouse, Queenstown
• Lombardi Restaurant, Queenstown
• Millhouse Restaurant, Arrowtown
• The Moorings Restaurant & Bar, Cromwell
• No. 7 Balmac, Dunedin
• Northstar Restaurant, Oamaru
• Ombrellos Kitchen & Bar, Dunedin
• Pier 19, Queenstown
• Pier 24, Dunedin
• Redcliff Restaurant & Bar, Te Anau
• Roaring Megs, Queenstown
• The Landing, Wanaka
• True South Dining Room, Queenstown
• Rata, Queenstown
• Emberz, Invercargill
• Level One Restaurant, Invercargill
• Paddington Arms, Invercargill.
It is obvious food means a great deal to Asher, which he attributes to family who always gathered around various tables to eat delicious food and enjoy each other’s company. Asher left school early to pursue a career in cooking, gaining qualifications and cooking in restaurants around NZ and the world. Looking for a change in pace Asher re-trained as a nutritionist, gaining a master’s degree from the University of Otago. He now works for the Heart Foundation giving advice to the hospitality industry on producing high quality, healthy food. Check out the large amount of information for caterers here: www.heartfoundation.org.nz/hospitality
(11 October 2013)
Domino’s has just introduced a new Chef’s Best Pepperoni and Parmesan pizza.
The pizza experts at Domino’s have created the popular flavour to give pizza aficionados a slice with more punch than ever before!
The delicious Chef’s Best Pepperoni and Parmesan comes in a generous size, with a mouth-watering 20 slices per pizza, topped with sharp and tasty pepperoni.
While other cheeses can be bland, parmesan has a real bite, and the combination of these flavours is the perfect marriage for upbeat summer parties and get-togethers.
Chef’s Best Pepperoni and Parmesan is great value at only $7 pick-up – in line with Domino’s commitment to giving customers more value for less money.
(1 October 2013)
Anyone who has worked around deer will know just how tricky they can be to handle but thanks to some clever thinking, deer are now able to be milked to make cheese.
As part of Cheese Month Oamaru cheesemaker, Whitestone Cheese, will be auctioning off a round or two of deer cheese that they have been trialling, with the proceeds going to charity.
Simon Berry of Whitestone Cheese says the cheesery has been working with the University of Otago Food Science Department to formulate a way of making the cheese.
Mr Berry says the deer milk is a lot higher in solids than cow’s milk and is known for its proactive compounds that have health benefits.
The original idea came via the internet. Otago University senior lecturer in Food Science, Dr Alaa El-Din A Bekhit had come across an article on the internet about milking donkeys to make donkey cheese. Donkey’s milk has similar proactive compounds to deer’s milk but to a lesser degree.
Working with biochemist Dr Alan Carne and immunologist Dr Michelle McConnel,l the team has been studying bioactive compounds in deer and sheep’s milk. One of the health values of deer’s milk cheese is it is very high in Omega-3 which plays a major part in brain health.
To create the cheese Whitestone sourced deer milk from Lincoln University where Dr Sue Mason and Dr Nelum Vithana have been working with hand-reared Red Deer and have developed a safe system for milking them.
Using a Whitestone recipe the milk was turned in cheese then pressed to extend its shelf-life.
Mr Berry says it doesn’t have an overly distinct aroma but it definitely has a different flavour to what we expect from cheese. “It’s actually quite herbal.”
He says tests on the deer cheese to establish its health benefits are still in progress but the potential for this product is very high.
Pssst… heard about Yoghurt Story?
There’s only one story you need to hear this summer and that’s Yoghurt Story – self-serve frozen yoghurt that’s great for your taste buds – and even better for your body!
Created with yoghurt-loving Kiwis in mind, Yoghurt Story is 100% all-natural frozen yoghurt that uses only the best and freshest local ingredients including fruit that’s hand-cut daily –never canned, never frozen and never watered!
With calcium, protein and live active cultures, Yoghurt Story frozen yoghurt is packed with probiotics and contains no preservatives, no artificial flavour and no artificial colour. Choose from non-fat, low fat and gluten free options – healthy treats have never tasted better!
Get your yoghurt fix and create your own delicious Yoghurt Story from the mouth-watering myriad of scrumptious combinations using fresh fruit, dry or liquid toppings – it’s up to you to create your own masterpiece.
Chapter One of your Yoghurt Story – the yoghurt! Designed with Kiwi tastes in mind, pick your favourite flavour from the tried and true original, to mango, strawberry, watermelon, peach, banana or blood orange.
Then get fruity with Yoghurt Story seriously fresh fruit – cut daily to guarantee both quality and freshness. Watermelon, banana, mango, kiwifruit, pineapple, strawberry, and blueberry are just a few of the beautiful fruits available to adorn your yoghurt creation!
And finally it’s the really fun part – the toppings! Embrace nostalgia with fruity pebbles, keep up your health kick with all natural, honey almond granola, or indulge in a little rich Belgian shaved chocolate – yum! All Yoghurt Story toppings have been selected to provide a taste and texture combination that perfectly matches their original frozen yoghurt.
Yoghurt Story director, Shaun Son, says Yoghurt Story is the perfect treat for hungry Kiwis wanting a little indulgence without compromising their healthy eating.
“Yoghurt Story is the original tart frozen yoghurt, so when it comes to serving up the perfect swirl we know our stuff,” says Son.
“Our frozen yogurt is carefully crafted to contain high levels of beneficial live and active yogurt cultures and is never heat treated after culturing. All this attention to quality ensures that customers receive the healthy benefits of the living yogurt cultures in a creamy delicious frozen dessert.”
“We believe in only the best and freshest hand-cut fruit and source premium ingredients to create our one-of-a-kind taste. That’s why Yoghurt Story customers feel light and fresh – just like our yoghurt!” he says.
For more information, visit www.yoghurtstory.co.nz or www.facebook.com/yoghurtstoryNZ
Kiwis can trust meat retailers
(25 September 2013)
New Zealanders do not need to be concerned about the beef and lamb products they are buying following the Ministry for Primary Industries (MPI) sulphite testing.
MPI recently released information stating that random testing for sulphites on fresh meat came back with positive results and this has led to further testing which is underway now.
This practice is illegal and Beef + Lamb New Zealand Inc. supports MPI in their bid to bring those breaking the rules into line.
However, unfortunately the issue has been inflated by MPI and Beef + Lamb New Zealand Inc. is confident no reputable stores are involved in this issue.
Beef + Lamb New Zealand CEO, Rod Slater says New Zealand retailers take great pride in the quality of their product and their retailing standards.
“Our retailers work hard to ensure they are delivering the best possible beef and lamb products to their customers and they would not do anything to jeopardise that.
“However, every industry does have a few outliers and these are the ones who MPI are finding out. This is their job and it is important these operations are identified to eliminate the issue. But, Kiwis can rest assured if they are buying from reputable stores, they will be buying top quality product,” says Slater.
Customers are also encouraged to look for the New Zealand Beef & Lamb Quality Mark when purchasing product.
This red, yellow and black rosette is a guarantee not only of the high standard of the beef and lamb but also the standard of the butchery providing the meat, they must reach strict food safety standards, which includes the exclusion of preservative, to become a Quality Mark retailer.
Gala dinner and charity auction raises more than $14,000 for Cure Kids
Award-winning Gibbston Valley Winery raised $14,550 for national charity Cure Kids at a Gala Dinner and Charity Auction held at the winery last Saturday September 21.
The event, which took place in the winery’s Barrel Hall, was widely attended by locals and visitors who also celebrated the release of the winery’s 2012 Single Vineyard Pinot Noir, making them the first to try the new vintage.
Gibbston Valley Winery CEO Greg Hunt said it was a “magical night of incredible wine, food, entertainment and charity”.
“I’m very proud to host an event that both celebrates our wine and supports an amazing charity,” said Mr Hunt.
This is the second consecutive year that the winery has held a charity auction in combination with their gala dinner to support the charity. Over the two years a staggering $33,000 has been raised at the event with all proceeds benefiting Cure Kids.
Cure Kids CEO Vicki Lee said said Queenstown was a “very special place” for Cure Kids.
“Every single day we’re driven to find cures for life-threatening illnesses that affect so many of our kids and we couldn’t do it without the support of organisations like Gibbston Valley Winery,” said Mrs Lee.
“We’re very fortunate to work alongside so many generous businesses in this beautiful part of the country.”
Queenstown-based Cure Kids Fundraising and Events Manager, Tina Mathieson, attended the event with 17-year old Cure Kids ambassador, Izzy Kloogh from Dunedin.
Izzy, who lives with Acute Lymphoblastic Leukemia - ALL and is currently in remission, spoke about her experiences and explained to guests how Cure Kids’ research saved her life and its potential impact for others.
“I became a Cure Kids ambassador to raise awareness and to try and help kids who have been diagnosed today with life threatening illnesses by helping to raise money for research,” said Ms Kloogh.
Guests dug-deep on the evening wildly biding for the amazing auction items which included rare and large-format bottles of wine donated by Gibbston Valley Winery, a Winter Collection Dress donated by Claire Bloom and various accommodation and attraction packages donated by local businesses.
Donations were kindly received from KJet, Totally Tourism, Air New Zealand Holidays, Hilton Queenstown Resort & Spa, Accor Hotels and Peugeot, The Hills Golf Course, Greenstone Entertainment and Ports of Auckland.
In addition to the charity auction, the black-tie event featured a five-course degustation menu and wine pairing as well asentertainment from New Zealand entertainer Peter Urlich, who is also a Cure Kids supporter.
“We’re delighted with the outcome of the entire evening,” said Mr Hunt.
“It was an amazing opportunity for us to introduce our new 2012 single vineyard pinot noirs while also supporting an incredible charity.”
“To see our wine draw people from around the country and help benefit a good cause is an incredible success for the entire team here at Gibbston Valley,” said Mr Hunt.
Cat cafes catch on as US prepares for opening
Heard of cat cafes? There's one in Paris that is so popular dining is by reservations only. Now a Boston woman has plans to open the first cat cafe in the USA, that is if the health authories approve it.
Known as Miaou Boston, the cafe will become home to friendly felines willing to allow people to pat them and enjoy their company over a tasty meal.
The concept is ideal for lonely people or those unable to have a pet of their own. But even better still, it is believed being around cats can be therapeutic.
The owner of Café des Chats in Paris believes cats have healing powers. “Purring produces vibrations which heal, which relieve arthritis and rheumatism, which lower your blood pressure and your heartbeat.”
Café des Chats has proved so popular with people travelling great distances across France to share their meal with a smooching feline that the cafe is booked out months in advance.
Which begs the question, are the French not allowed to keep cats (has Gareth Morgan influenced them too)?
Purrrhaps it is just easier to let someone else clean up the fur balls and kitty litter.
Anyway, the idea is certainly cat-ching on and soon Londoners will be able to get their caffine and feline fix too when Dinah's Cat Emporium opens it's doors.
Exciting luxury getaway competition and a glass of champagne on offer at The Langham
(25 September 2013)
Indulging in Tiffin Afternoon Tea at The Langham Auckland has to be one of life’s most enchanting pleasures.
Savouring the most exquisite delicacies, teas and champagnes in the delightful surroundings of The Winery is a legendary tradition that continues to charm our guests from around the world.
So this month we’re taking a moment to celebrate this with a newer, more enchanting Tiffin Afternoon Tea menu, an exciting luxury getaway competition and a glass of champagne, naturally.
Come experience our exquisite new Tiffin menu with tempting treats like goats cheese and truffle tartlets with sundried tomatoes, eclairs with smoked salmon and honey mustard sauce and parmesan and lime sables.
But don’t expect the pleasure to end there.
From Monday to Thursday during the month of October, every adult who partakes in our Tiffin Afternoon Tea will also receive a complimentary glass of Louis Roederer Champagne and go in the draw to win a fantastic luxury stay at the grand Wharekauhau Lodge in Palliser Bay, New Zealand with domestic flights, rental car transfers, accommodation, dinner and breakfast for two all included.
So come raise a glass and celebrate with us – and make your October one to remember at The Langham, Auckland.
Tiffin Afternoon Tea (includes your choice of a selected tea or coffee).
Enjoy a complimentary glass of Louis Roederer Champagne.
Go in the draw to win a night for two at Wharekauhau Lodge in Palliser Bay, New Zealand (domestic flights, rental car transfers, breakfast and dinner included).
Mondays to Thursdays only, September 30 – October 31, 2013
Choose from two sittings: 11:30am to 2pm or 2.30pm to 4.30pm.
NZ $45 per adult (a Labour Day surcharge will apply).
For reservations please telephone (09) 300 2924 or email firstname.lastname@example.org. This promotion is exclusive and cannot be used in conjunction with any other offers, membership entitlement or Langham Supper Club discounts.
Oceanz Seafood in Silverdale, Auckland scoops New Zealand’s Best Chip Shop title
(25 September 2013)
Daniel and Richard Billington, owners of Oceanz Seafood in Silverdale, are officially king of the chippies, after it was named New Zealand’s Best Chip Shop.
The Hibiscus Coast Highway shop beat five other finalists to scoop the title of Best Chip Shop Competition Champion 2013.
Richard Billington said that the brothers, whose parents also owned a fish and chip shop, were absolutely delighted with the accolade.
“It’s taken a while for it to sink in but we’ve all got smiles from ear to ear that we have finally done it,” said Richard. “We’re looking forward to celebrating with all our crew and thanking them for the part they have played in this success.”
The competition, run by The Chip Group every second year, is a chance for chip shops to showcase the quality of their product.
Oceanz Seafood Silverdale won the national title in 2009 under previous management, took the regional title in 2011 and again this year under the Billingtons’ ownership and has now scooped the top honours once more.
A key criteria for the competition was to find shops serving the most delicious chips with lower fat content. All entrants’ chips were independently lab tested and finalists and highly- commended shops had all achieved chips with a fat content of below nine per cent.
Judges said that, while all finalists’ chips were superb, Oceanz Seafood had the edge, noting: “The chips just tasted fantastic! The operators obviously used light, clean oil and drained the chips well, so it didn’t dominate the flavour.”
Judges were also impressed that the chips were not salted, with a salt sachet provided instead to provide customers with a choice, and that the 330g portion size was stated on the menu board.
Entrants were also judged on chip taste, quality, shop cleanliness and customer service and many customers provided testimonials about the great quality and taste and the friendly efficient staff. Some said that they go the extra distance to buy their fish and chips at the shop.
Cooking great chips is in Daniel and Richard’s genes. They worked in their parents’ fish and chip shop through their teens and pursued other careers before returning to the industry - they took over the Silverdale shop three years ago.
Richard said that high quality product and exceptional care of oil were vital to their great product.
“Every chip is different and every batch of chips is different, and you have to be aware of that and adjust your cooking methods accordingly,” he said.
“Adhering to The Chip Group industry standards is really important. Giving a very good shake and bang gives much crisper, dryer chips. When they hear the banging our customers joke that we are panel beating our chips, but it makes all the difference to the end product.”
The shop also serves its chips up in cardboard trays, rather than wrapping them, which makes them easier to eat as well as reducing condensation and keeping the chips crisper.
Judith Morley-John, Food Industry Nutritionist for the Heart Foundation, welcomed the fact that all competition participants were required to have undergone and have a current certificate for The Chip Group’s free online industry training.
“The impact of training was reflected in the lower chip fat content for the 48 Highly Commended shops (7.8%) compared with 9.9% for the 18 regional finalists winners in the previous competition,” said Ms Morley-John.
Food educator and Chip Group Chair Glenda Gourley said that the competition was an excellent way to further raise awareness in the catering industry that, by following the industry standards you can achieve the most delicious chips with the lowest possible fat content.
“The reduction in fat content this time round is awesome,” said Glenda. “Kiwis love hot chips and this gives customers confidence that the operators displaying a current Chip Group certificate really know what they are doing. The skill of the operator has a huge impact on the chip.”
The other five regional finalists were:
Kiwi favourite at Fine Foods AUSTRALIA 2013
By Robyn Yousef
The Aussies just had a change of Government the weekend before, but politics were forgotten and their buoyant food industry was definitely in the limelight during Fine Foods Australia 2013, held in Sydney in mid-September.
In fact, many of the 1000 exhibitors there were saying they reckoned the food industry is “recession proof” and a change of the country’s leadership isn’t going to change that. You only need a short walk through Sydney’s CBD or Darling Harbour with their amazing line-up of all sorts of eateries to confirm that view.
More than 20,000 visitors took the opportunity of viewing the latest trends from Australia and overseas over those four days. And it was conveniently located all under one roof at Darling Harbour Convention Centre.
As a former Mainlander, it was a very tasty South Island offering on show there which caught my eye immediately. Lisa and Donald Templeton were there showcasing the famous Denheath Custard Squares, which were first introduced to Kiwis by Heather Knight and later taken over Lisa’s late mother Carol Rutland, in the small town of Pleasant Point in South Canterbury.
Lisa and Donald were working alongside the Borthwick Food Distribution Company at Fine Foods and visitors were lining up to sample little squares of the fluffy, coconut squares. Lisa was bubbling over with excitement and it wasn’t just because of the reaction to her custard squares. She had just confirmed a major export order for Denheath Custard Squares to the huge Australian company, Costco and they’d already had a half container in June.
“My mother started this business from the old Pleasant Point Post Office where she opened a tea-house (on the strength of the popularity of her home baking) called Denheath House in 1999. Within a year we had started the wholesale arm, of the business with our first order going to the café at Ballyntynes in Christchurch. She passed away that same year and we’d promised her to keep the business going and to expand into export overseas.”
So Lisa has kept her promise to her late mother and now runs the business from Timaru with her husband, Donald. They have supply outlets all over the country with the Custard Squares made from Heather’s recipe.
As well as Australia, they have plans to export the home-baked goodies to other overseas markets. Denheath Desserts (formerly known as Denheath House) is also looking at expanding its range and is now producing square profiteroles and cheesecakes.
“The Sydney food show was very exciting meeting buyers from all over the world. It will be interesting to see the results of the show long term. The highlight for us was a full container order,” Lisa says.
Auckland offers dozens of atmospheric dining rooms serving Vietnamese or Japanese food, yet our Chinese options have until recently been the stuff of Yum Cha eating halls and dives defined by flouro lights and vinyl backed chairs.
The latest addition to Fort Lane’s growing hospitality precinct, Mandarin Dumpling & Bar sets out to change all that.
Serving modern Chinese food in a sophisticated space to match, this subterranean eatery celebrates the vibrant, fresher side of Chinese cuisine, lightly treating quality local ingredients with diverse cooking techniques and flavours.
Ranging from the fiercely spicy to the elegantly subtle and seasoned with the unmistakable flavours of provincial Sichuan, Yunnan, Hunan and Xinjiang, the menu is an exploration of China's culinary heartland.
From the Yunnan province bordering Thailand and Vietnam is a wonderfully fragrant shredded chicken salad – juicy, slow-cooked chicken bursting with lemongrass, white sesame and chili, and served on a bed of baby cos lettuce.
From Sichuan there’s market fish, steamed in sour pickle broth and finished in the wok with the numbing heat of Szechuan pepper. Braised chicken wings come Shanghai style, sticky with sweet soy sauce and five spice.
Dumplings, steamed or fried, come in a wonderful rainbow of colours. A prawn, crab and squid ink dumpling takes on an inky colour, a beef, onion and beetroot dumpling is a pinky hue and a vegetarian dumpling of egg, vermicelli, cabbage and spinach is suitably green.
There’s that traditional Chinese favourite, steamed pork buns with cucumber and spring onion, and a pickled carrot, daikon and coriander salad finished with Chinkiang vinegar.
The fried homemade tofu with capsicum, baby daikon and fragrant fish sauce is an absolute standout, crispy yet delicate and made by Mandarin’s chefs using organic soy. So too are the wok fried Cloudy Bay diamond shell clams, mildly spicy with a sauce of chili and ginger.
A ‘happy ending’ to a meal at Mandarin has to be the moon cakes. A variation on a traditional Chinese dessert served during the Moon Festival, these frozen, all-natural treats come with a firmer green tea or more custard-like mango filling encased in moist opaque rice pastry.
Complementing this culinary exploration is a drinks list shaped predominantly around craft brews, including Moa on tap, and boutique New Zealand wines with more than 70 on offer.
Cocktails include the palate cleansing Ping Pong, a delicious mix of 42 Below vodka, lychee and lime, and the Chi-Wi with muddled kiwifruit, Midori, lychee liqueur and apple juice. China’s top selling beer Tsing Tao and a popular Taiwanese pineapple flavoured brew also make the cut.
With the space the work of Cheshire Architects, the Auckland design powerhouse has conjured an atmosphere of welcoming liveliness and subtle roughness befitting this little old cellar.
Descend the steps from cobbled Fort Lane and the restaurant is shaped by soft light grazing raw brick, straw filled cement framed with tiny beads of timber and hand painted traditional Chinese cabinets.
Beautiful grey-blue banquettes in buttoned felt are modeled on early 20th century Chinese military uniforms, while industrial shelving creates a pantry-like feel with row upon row of bottled Chinese rice wine and chili sauce.
Plenty of seating options are available for smaller groups, with extra seating at the bar overlooking the open plan kitchen and a large communal table at the back that can seat 12.
Bookings are being taken for lunch and for groups of eight or more for dinner, with groups of 12 being the maximum the space can accommodate for now. A private dining room that can seat 25 will change all that when it opens in a few months from now.
Look for the Mandarin’s entrance on Fort Lane, beside the Roxy.
Mandarin Dumpling & Bar, Imperial Building basement, 5 Fort Lane, Auckland CBD
Open seven days, Monday-Friday midday-late, Saturday-Sunday 5pm – late
Ph: 09 300 7551, email: email@example.com
(12 September 2013)
Almost 12 years to the day since it first opened its doors to diners, Wai Restaurant will close this week marking the end of an era and the start of a fresh, new addition to the Queenstown dining scene.
Widely acknowledged as one of New Zealand’s finest dining establishments, Wai will serve its last customers on Saturday September 14 before undertaking a new lease of life including new concept, menu and name.
The new restaurant will continue to be owned and operated by Alex Boyes, Jan Rae and Martin and Megan James offering “real, honest cooking” designed to be shared with family and friends.
Wai is one of the country’s most awarded fine dining restaurants and for the last 12 years has provided diners from across the globe with the ultimate waterfront dining experience, winning numerous awards during that time including finalist in the Cuisine Restaurant of the Year awards for the past three years.
In its picture perfect location on the shores of Lake Wakatipu, Wai will be transformed into a new eatery based on “humble, handcrafted comfort food” and with an emphasis on ‘social dining’.
Speaking on behalf of the owners, Alex Boyes said the decision to close Wai in its current format had been “a tough decision, but the right one”.
“After so many great years offering the best food, in the best location, we decided we wanted a change,” said Mr Boyes.
“We’ve had the new concept idea for a while now; we’ve just been waiting for the right time. The location is perfect for the new concept and so we decided to move ahead in time for summer.”
The yet-to-be-named new restaurant will open in early November and will and the new menu will be unveiled nearer the time.
“People’s attitude to food has changed over the years and we’re committed to Queenstown’s thriving restaurant scene, ensuring we provide our guests with the perfect dining experience,” said Mr Boyes.
“These days it’s more about sitting around a table and having a social, integrated dining experience, where the food speaks for itself.”
Diners will be pleased to know the restaurant’s current award-winning staff and chef team will remain. Renowned chef and co-owner Martin James will remain at the helm of the new restaurant as executive chef and will continue to work alongside head chef Stephen Clayton, who’s been with the Wai Dining Group for 11 years.
“This no-fuss style of cooking enables us to offer the best seasonal produce, caught on our doorstep, hunted in our hills or foraged from our farms, all served in a relaxed setting,” said Mr James. “Stephen and I are excited about returning to this ‘grass roots’ style of cooking which really epitomizes the personalities of myself and the other owners.”
Plans for the new restaurant include expanding the bar area to encourage locals and visitors to “pop-in for some shared bites, a glass of Central Otago wine or a boutique beer”. “With our enviable waterfront location, we’re the perfect spot for a drink and nibbles pre-dinner or after work, so we wanted to encourage that side of the dining experience,” said Mr Boyes. “Steamer Wharf is well-known as one of Queenstown’s best dining destinations and we’ll simply add something fresh and exciting to the already strong offering.”
The new concept has been compared to one of the owners’ other restaurants, Bella Cucina, a firm favourite with locals and visitors.
“At Bella we pride ourselves on offering superb, simple Italian home cuisine, cooked fresh daily, with great service. Our new restaurant will have that same relaxed ambience but with a local Kiwi vibe,” said Mr Boyes. “We’re just taking Queenstown’s best restaurant, best location, best chef and best staff and making it even better.”
Wai Dining Group also owns and operates Queenstown restaurant Finz Seafood & Grill and the Post Office Café.
Hawke’s Bay Regional Signature Dish 2013
(Hawke's Bay 11 September 2013)
For the seventh year, the Hawke’s Bay Regional Signature Dish event kicks off on September 12th with some of our finest restaurants and cafes involved. Organisers, Food Hawke’s Bay are very happy with the response from the industry, considering it is a very busy event market out there now, confirming that it is a valuable part of the restaurant and foodies calendar each year.
There is a welcome diversity of eateries participating including well-established restaurants and cafes, some ethnic restaurants and a number of first-time entrants, providing plenty of choice for the dining public.
Places like Valley d’Vine, out at Linden Estate, Café Ahuriri, Puketapu Hotel, Delmonico’s and Emporium are all involved for the first time this year, with The Farm at Cape Kidnappers welcoming locals out to enjoy a Signature Dish lunch. The SOURCE café, new to Taradale are also trying their luck in the event this year with a lovely looking beef salad.
Entrants this year, for the first time, are vying not only for the Signature Dish title in each category but a prize package including Vetro sponsored Radio Advertising and store vouchers.
The public will get the opportunity to taste the best ingredients the region has to offer in a dish matched with a Hawke’s Bay beverage and then vote for their favourite dish. The People’s Choice voting is an important component to the event, allowing the public to have their say and also enabling them to be in the draw to win prizes. Vicky Rope, Food Hawke’s Bay Manager says “this year the prize pool for the public is really exciting, with 5 prize options. Maison de Cuisine is offering a cooking class for 4 people valued at $360, The Village Press will provide a year’s supply of Olive Oil valued at $240, Total Food Equipment is supplying a Kitchenaid Hand Mixer to the value of $150, or there are two, one year subscriptions to Dish magazine to the value of $60 each.”
This event is essentially about showcasing Hawke’s Bay and what is grown and produced in the region. Rope says “there is an abundance of quality produce in Hawke’s Bay and most Hawke’s Bay chefs are great supporters of ‘local’, but this event encourages them into researching what else we have on offer”
As always, events such as this would not be possible without the support of a group of valued sponsors. Total Food Equipment, The Breeze, Dish magazine, Hawke’s Bay Today, The Profit and Brebner Print are all back again and there are four new sponsor companies Vetro Mediterranean Foods, The Te Mata Mushroom Company, The Goodtime Food Company and Morley Design Group.
The event launches on September 12 and runs for five weeks until October 16. Results will be announced at a cocktail function at the Hawke’s Bay Opera House on Tuesday October 29.
2013 participating restaurants/cafes:
Cafe Ahuriri, Ahuriri
Clifton Cafe, Te Awanga
Columbus Mega Cafe, Hastings
No.5 Cafe and Larder, Hastings
Pernel Fruitworld, Hastings
Black Barn Bistro, Havelock North
Emporium Eatery & Bar, Napier
JARKs Café and Bar, Waimarama
Milk and Honey, Ahuriri
Mister D, Napier
Namaskar India Restaurant, Havelock North
Puketapu Hotel, Puketapu
The Gintrap Restaurant and Bar, Ahuriri
Three Doors Up, Ahuriri Valley de Vine, Napier
Vidal Winery Restaurant, Hastings
Westshore Beach Inn Bistro, Westshore
Delmonico’s Bistro & Wine Bar, Napier
Elephant Hill Winery & Restaurant, Te Awanga
Mission Estate Winery Restaurant, Taradale
St Georges Restaurant, Havelock North
The County Hotel, Napier
The Farm at Cape Kidnappers, Te Awanga.
Grandma behind the food trends of today
US studies into food trends and current influences on the foodservice sector are confirming what many in the hospitality industry in New Zealand have known for a long time. That fresh, local and seasonal is here to stay.
As consumers become more aware of the origins of food many are reverting back to sourcing their ingredients from local suppliers. In their grandmother’s generation that meant growing much of what you ate and buying your meat from the local butcher. It also meant making your own preserves, condiments and even smoking your meats.
US chefs are moving towards being more involved in every component of their dishes in order to have full control over what goes into them. That has seen an increase in the numbers of chefs now making their own jams, relishes, pickles and smoking or curing their meat.
In New Zealand that trend has taken another step to where some restaurants now sell their preserves/relishes etc in mini stores set up in their restaurants. Darren Wright’s Chillingworth Road restaurant in Christchurch is one such establishment doing just that.
‘Grandmother’s trend’ is now one of the strongest influences in restaurant dining in the USA. Diners are frequenting restaurants that highlight that they source their ingredients locally and in increasing numbers restaurants are developing their own gardens for supply.
Diners are also making healthier choices for their children when dining with family. Restaurateurs have noted an increase in requests for foods to not be fried but baked or grilled and children’s menus are increasingly offering tasty but lower fat options.
And if you haven’t added quinoa to the menu yet then you might just be missing out on the ‘next big thing’. It seems using quinoa in breakfast, lunch and dinner menus, is huge in the US. This ancient grain offers a high protein food with plenty of versatility for any chef.
Got a great quinoa recipe to share? Why not email it along with an image of the completed dish to firstname.lastname@example.org and we’ll publish it.
A match made in heaven
It’s the stuff of Kiwi legends: a hearty, unpretentious dinner, washed down with a crisp, ice-cold lager. And that’s exactly what’s been happening at Lone Star for the last 25 years, as the famous Kiwi restaurant celebrates its birthday and 25 years of partnership with Steinlager.
Lone Star (which shares a birthday with artist JB Priestly and writer Roald Dahl) opened its doors in Christchurch in September 1988, with a philosophy of bringing delicious Kiwi classics to New Zealanders – which is why Steinlager was an ideal match from the very start.
Ever since, Lone Star has forged ahead as a true New Zealand success story – another reason it is the perfect fit with Steinlager, which has a strong history of backing winners. Steinlager is of course the official beer of the All Blacks, and in the year Lone Star was born, trimaran Steinlager 1 and Sir Peter Blake were taking line honours in the Bicentennial Two-Handed Around Australia race.
“We’re proud to have been associated with Lone Star from the very beginning, and are thrilled to wish them a happy 25th birthday,” says Michael Taylor of Steinlager.
“Lone Star is a fantastic establishment that has provided a great home for people to enjoy Steinlager in over the years. It shares many values in common with Steinlager, which has created a very successful long term relationship that we hope will continue for years to come.”
Shane Hausler of Lone Star says “we are thrilled to have reached this milestone of 25 years, Steinlager has been with us since day one and it really has been the perfect pairing for us. We will soon be reaching 20 restaurants New Zealand wide and we couldn’t be prouder of this achievement”. www.steinlager.co.nz www.lonestar.co.nz
West Auckland wild fare snares ultimate prize
Following a ferociously contested final at the cook off in Auckland the Monteith’s Wild Food Challenge winner for 2013 has been determined.
Ribier’s Eugene Sokolovski wowed the judges with his wild fare and was crowned the 16th annual Monteith’s Wild Food Challenge champion taking home the $15,000 bounty, outperforming all 143 restaurants who took part in the Challenge this year.
Black Dune Sea Bass crafted by chef Eugene Sokolovski features pan-roasted sea bass nestled on a bed of mosquito plant tajarin cooked in a game bird stock infused with squid ink. This dish is served with sea bean tempura dusted with harakeke and dried lemon and matched with Monteith’s Pacific Pale Ale.
Having entered the Monteith’s Wild Food Challenge for the last seven years, Ribier had experience behind them but even so the judges said their 2013 entry was miles ahead of those submitted in previous years.
“All of the dishes served today were exemplary examples of both cooking technique and beer matching. What put Ribier ahead of the rest was their celebration of the West Coast with elements reflective of the location and the confidence in which they put together these components which in any other context may have seemed disparate,” says Tyack.
“On top of that, the inspired use of penny royal, a seldom used weed-like plant, brought out a whole new dimension of the Monteith’s Pacific Pale Ale that we’d never noticed before. The dish was risky, it was wild, it was complex, but most of all, it was accomplished.”
For more on the Monteith’s Beer and Wild Food Challenge, visit www.monteiths.co.nz.
The finalists were:
Frederics, New Plymouth – chef Lukasz Zielinski with Flora and Fawn
Kaimata Retreat, Dunedin – chef Pedro Torres with Deep Southern Paella
Ribier, Huapai – chef Eugene Sokolovski with Black Dune Sea Bass
Riwaka Hotel, Nelson – chef Brian Turley with Oma Rāpeti
The Tasting Room, Wellington – chefs Len Baldwin and Janet Grey with Never Deer to Poach a Paua
Victoria St Bistro, Hamilton – chef Andrew Clarke with Garden of Meat Eating
The People’s Choice Finalist as selected by public vote was:
Lake Ohau Lodge, Otago – chefs Bradley Alty and Tom Dacombe with Hare in Ohau.
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