Issue 21 • July 2010
Issue 23 • October 2010
Newsletter of The New Zealand Chefs Association Inc.
“Sharing a passion for all things culinary”
Aspiring Masterchef Wins International Scholarship
Wintec hospitality student Phillip Maultsaid has won one of recent job. Phillip says he’s always had a passion for food, and
20 international scholarships from London-based educational finds inspiration in his cookbook collection – currently sitting at
provider, City & Guilds. an impressive 200 books!
Phillip, who is studying Wintec’s Certificate in Catering, When Phillip completes his course at the end of 2011, his
says he’s excited and honoured to be chosen as one of the ultimate goal is to run his own restaurant like past Wintec
scholarship recipients. “The financial support, which will pay student Mat McLean of Hamilton’s Palate restaurant, which is
my fees next year, has taken a huge amount of pressure off my coincidentally Phillip’s favourite local eating spot.
family.” The City & Guilds International Scholarships enable
individuals from financially underprivileged backgrounds
to obtain a City & Guilds qualification. There were 20
scholarships given this year, with two of these awarded to New
Zealand students – Phillip being one of them.
Marvin Ang, City & Guilds Business Development Manager
for Australasia, says: “This is the first year we have made
international bursaries available and we are delighted to
award the first scholarship to Wintec student Phillip Maultsaid.
As well as meeting all the criteria for the scholarship,
the selection panel was impressed with Phillip’s cooking
achievements and extreme focus and dedication to his studies.”
As a mature student with family commitments – Phillip is married
and father to seven-year-old twins – Phillip faces more difficulties
than many students, yet still embraces every opportunity
presented to him. He made it to the final 24 in New Zealand’s
first Masterchef television show, was the 2010 Waikato Times
Food, Wine and Jazz Festival home cook challenge winner, and Wintec hospitality student Phillip Maultsaid receives his
was named Top Hospitality Student at the Waikato Culinary award from Marvin Ang, City & Guilds Business Development
Fare at Wintec’s Avalon campus earlier this year. “You need to Manager for Australasia with staff from Wintec’s
push yourself in pressure situations as that’s what life as a chef
is like,” he says. Returning to study as a 42-year-old isn’t an DONATE NOW
easy decision and in Phillip’s case, was prompted by a family
member’s illness, which lead him to reevaluate his career as International Day of the Chefs AT I
a sales representative. He chose to study at Wintec because
A SSO C I
WO R L D
C H E F S SO C
Canterbury Earthquake Appeal
he’d heard good things about the course and knew it was a What we are selling...
respected qualification. “If you find something you love doing, The Best Ever Smoked Salmon Bagel
you have to follow it. I’ve always had a passion for cookery $4.00
and now seems like the right time,” he says. No stranger in the
kitchen, Phillip started cooking as a young boy – helping his
mother who cooked for a shearing gang. Food seems to have Auckland Branch works
permeated most of his life – from growing up on an orchard 'International Day of the Chef'
in the Hawke’s Bay to selling Mediterranean foods in his most in downtown Auckland
Fresh Thinking In Dairy Solutions
Roux Aspiring Masterchef Wins International Scholarship
President’s Bench Page 2
The Big Breky is it a Fare Go? From the Stove of the V.P. Page 5
Is the Big Breky (Big Breakfast) a fair go for the consumer Inn Communicado Page 5
and your business? I have recently started to observe the Regional Round Up Page 7
size of some meals that are being served in restaurants and NZCA New Members Page 7
cafés. Now I know that we all look for value but I can’t help Unregulated Meat Poses Risk to International Trade Reputation
wondering if giving huge servings of food and charging an Page 8
equally huge price is really not just another way of trying to National Finals - Lamb and Beef Burger Page 8
create turnover with little regard for the consumer or wastage Le Cordon Bleu Culinary School for Wellington Page 8
factor. I think in fact it may be down dumbing the potential Know Your Onions! Page 10
turnover from your customers. I see on menus half portions History of the Chef's Uniform Page 11
of the Big Breky, what is that all about? Self-confession that Toque d’Or Profile Page 12
the portions size is really too big for a single diner. I recently 1st WACS Global Master Chef training in Asia. Page 13
observed in not one café but two separate cafés a Big Breky Good—4—A—Laff Page 13
served to a male, fine I thought he has had a hard night and Meadow Mushrooms Undergoing Major Expansion Page 13
is really hungry. But then the partner (or missus) asks for a Helping a Young Chef Explore Page 15
couple of plates from the waiting staff. What they then did was 'Lamb Central' Serves Rare Festival for RWC 2011 Page 15
feed not one person but three off the single serve of the Big On the Trail of Great Kiwi Eats Page 16
Breky. They usually have a small kid in tow as well to share off Spotlight Sponsor Page 17
the spoils of the single plate. Now who is winning? Probably Ed—u—Cake Page 18
works out at really good value for the consumer but now I am Sponsors and Corporate Members Page 19
not so sure about the café. One serve of a Big Breky shared Lodge Cast Iron Give away Back Cover
with three along with three lots of service equipment as well.
Think that the café has just shot itself in the foot with its over
generous serve for what they believe to be a profitable price This issue is sponsored by
point for a single dish.
It is also interesting to read what Gary Miller has written about
portion size and the food wastage which is often also seen
when a massive amount of food is served on a single plate. It
brings to light the old question about doggy bags (yeah right
for the Dog!). I for one think it’s an awful habit but is being
driven by restaurants and cafés serving portions that are way
too big usually counter balanced by the sell price. Again you
are doing a disservice to your business as I am sure that the
dessert count and coffee sales would be almost zero when
doggy bags are going out the door. Fair sized meals for a fair
sized price would be a better way to go. Try up selling instead
The views expressed in this newsletter are
and increase the turn over with the extras. If a Big Breky is
not necessarily those of the Editor or the New
called for then let them build it up and be charged for each
Zealand Chefs Association Inc.
Our next issue of PLATE is the last for the year so we are going
all out with a bumper issue for Christmas, something you can “PLATE” is the Newsletter of the New Zealand Chefs
read for months over the summer. We are having a bit of a Association. It is published eight times a year.
competition with prizes, thanks to Lodge Locis and some cast
iron cook wear. Read all about this and lots more of interesting
Hospitality news and view in this issue of your PLATE!
Phillip Townsend Issue Material Deadline Issue Posted
Editor PLATE 24 25th Nov 2010 3rd Dec 2010
25 3rd Feb 2011 11th Feb 2011
An interesting fact
about October 2010 26 27th Mar 2011 25th Mar 2011
This October has 5x Fridays, 27 28th Apr 2011 6th May 2011
5x Saturdays and 5x 28 9th June 2011 17th June 2011
Sundays, all in 1 month. 29 21st July 2011 29th July 2011
It happens once in 823 30 1st Sept 2011 9th Sept 2011
years. These are considered
31 13th Oct 2011 21st Oct 2011
money bags months. Based
on Chinese fengshui. 32 24th Nov 2011 2nd Dec 2011
Chef Sarginson because I sit on the Cookery Sector Review Committee of HSI,
some really good work goes into this meeting and the planning
National President for the training of the industry as a whole is vital. Stephen
Thompson who has been on the committee for the past 8 years
We loving and longingly remember when... has stepped down and I would like to recognise the wonderful
There was time to perfect your technical aspect of your craft work that he has been involved in as the chair of this committee
as a commi, demi, then chef d’ partie, after your training. A and as a board member of HSI, thanks Stephen. HSI ran a
time when we all lived within our means; we received a brown series of seminars stemming from research undertaken in the
envelope of cash as your pay at the end of each week. No hospitality sector after our meeting and there was some really
student loans, no interest free terms and a desire to save for the interesting profiles and information shared with the audience.
big picture, a house or car. Oh yeah and one qualification, City What will I be up to in the next couple of weeks? Well I am
and Guilds 706/1 or 706/2, everybody knew what it meant off to Fiji with Renny, Francky and Alan for the Fiji National
and most could identify with it and what the standard was. Salon, so look out for the bikini shots and news from the WACS
Today, City and Guilds is a certificate that can be sat alongside Pacific Forum. I am driving the stove at work again due to staff
another qualification and bears little resemblance to the shortages and moving forward with our presidium plans and
qualification I sat, however the branding is such that Chefs, often trying to attend my needlework classes for sanity amid the
now the employers, loving and longingly remember their time in chaos. Ciao for now.
training and have expectations of this when employing people
for their brigades. So how do we sort out the qualification Anita Sarginson
nightmare that is currently in our domain? Education is a big “Sharing a passion for all things culinary”
earner and we are being told by Government that we should be
aiming for a higher qualification percentages for our industry
practitioners. More schools are offering hospitality education,
more tertiary providers both private and public sector are
offering programmes and we also have the international sector
knocking on our door. To my mind it would be great to get back
to Level 3 quals and Level 4 quals being branded as National
Certificates in Cookery and Professional Cookery, instead of the From the Stove of
plethora of names and material that leave employers, trainees
and Immigration Specialist confused about what they achieved the V.P. — Chef Miller
and what did it contain as a learning outcome. Business and Media
Now what else have I been up to on behalf of the Association? Development NZCA
In September I convened the Presidium to Wellington to discuss
Food Wastage – a Global Epidemic
how we were going to work with Phillip on board as our newly
elected Administration Director. We covered an enormous How Chefs Can Lead the Way
amount of ground and the projects that we have set ourselves
are ambitious and I can assure you that Phil has been on the In 1974, US Secretary of State Henry Kissinger told the first
job already! World Food Conference in Rome that, “no child would go to
bed hungry within ten years”. Now it has been 36 years, and
I have been actively involved with Regnar’s fundraising during the United Nations Food Summit in Rome TWO years
dinner and was even seen on the night gracing the floor as a ago, 1 billion people went to bed hungry!!
waiter. Well done Regnar we wish you every success for your
placements in the UK. The United Fisheries Fish work shop The Food and Agriculture Organization of the United
didn’t go quite to plan due to the very scarce supply of fish but Nations issued a report, “THE STATE OF FOOD INSECURITY
none the less was a great success, thanks to WELTEC, United THROUGHOUT THE WORLD” (FAO 1999). It assured us
and Nikki Chung. I have been working on the conference that we had the tools to achieve the World Food Summit
programme with Glenn and the Wellington crew and the NZCA target of halving the number of undernourished globally by
involvement with Capital Awards again in Wellington. I have 2015 compared to 1995 totals. Since 1996, the aim has
had a meeting with IRD regarding support for our members been to reduce the number of undernourished people from
in Christchurch and how the IRD can support members in approximately 820 million in 1995 to 420 million in 2015. To
hospitality with their tax compliance and looking at ways to achieve that goal, the report maintained that the goal had to
assist with “the hidden economy”. I have undertaken some initial be translated into concrete objectives at the local, national and
work with NZFSA regarding becoming a stakeholder of NZFSA regional levels where people and their leaders can take action.
as I think that it is vitally important for our Association to have
As the FAO 2009 world food security report maintains,
a say in Food safety. This may provide us with opportunities in
this represents more hungry people than at anytime since
the future to provide educational packages in this area. We are
1970 and a worsening of the unsatisfactory trends that were
still working with Immigration in the Chefs situation on the LSSL,
present even before the economic crisis.
this is not easy or a quick fix and we are working closely with
the other associations to get the right message to Immigration The FAO 2009 report mentions that the resulting increase in
before Rugby World Cup demands are upon us all. food insecurity is not a result of poor crop harvests. It is due
to high domestic food prices, lower incomes and increasing
Lastly I was in Auckland on Sunday last week and caught up
unemployment. These have reduced access to food for people
with Keith, Carmel, Phillip and Yvonne, thanks for the great
living in poverty.
dinner and your continued support for the NZCA. My visit was
According to a paper prepared for the International good indication that your portions are too big. And it is the
Conference on Financing for Development there is enough operator that should be ‘charged’.
food to feed all people in the world. According to this paper,
*world agriculture produces 17 percent more calories per Food wastage continuing unchecked will become a bigger
person today than it did 30 years ago, despite a 70 percent issue than supposed Global Warming. If governments and
population increase. other world agencies and scientists put as much time, effort
and money into world hunger as is currently being placed
So what has this got to do with us? It would be easy to say into Global Warming, then maybe the target of 420 million
this is a government problem. Perhaps by raising investment undernourished people on this planet by 2015 could be
in agriculture in developing countries, this could then create achieved or bettered.
economic development and alleviation of poverty, especially
in least developed countries. This would also increase the Global Warming is beginning to crack and the absurdity
availability of food. and false predictions of this very loose, agenda orientated
science is now starting to be shown for the travesty of truth
What it has to do with us, chefs and hospitality, is the and sound research that it purports to represent. On the
role that we can and must play in the alleviation of food other hand, over 1 billion people are going to bed hungry
wastage. From a business sense we can ensure that staff each day. Some of these are in your own country - hunger
are adequately trained to prepare food with a minimum does not discriminate. This is a deeply immoral crime against
of waste. As managers we are capable of recording exact humanity we as an industry can be part of the solution.
costing’s. We can also minimise the food wastage created
by over production of portion sizes. Over the past 16 years As an industry we need to look around at areas where we
portion sizes in restaurants, cafe’s and other eateries have create unacceptable food wastage. Competitions would be
become larger and larger. Traditionally a main course had a a starting point. Are we asking for too many portions to be
maximum of up to 200g of protein with a suitable serving of produced? Cold Presentation Dishes, though integral and
starch and vegetables. Now it would not be uncommon to see important to certain competition formats, but an absolute
a main course that comes closer to 500g of total food weight. waste of food. I would challenge competition organisers to
So why do many restaurants/cafe’s serve these unnecessarily place a levy on HPC and Static Presentation classes. This levy
large portions? Is it a mistaken belief that the customer can then be donated to a local City Mission for them to then
will see this as value for money? This not only creates food put to good use in helping their efforts to feed people within
wastage, through the diner not being able to eat all in front the local community.
of them, but also works to the detriment of a nation’s health It is time to stop the over the top portion sizes and bring food
and wellbeing. In fact in 2009 it was acknowledged by the composition and presentation back to an acceptable level.
World Health Organisation that there are now 300 million This is not only going to be good for your business bottom
obese people worldwide, and over 1 billion people classified line, but more importantly the health and wellness of the
as overweight. population. These actions can assist in the fair distribution of
Dining out is an experience to be enjoyed. A reason why food resources and help toward that goal of 420 million.
people enjoy dining out is because they get to have some of Let’s us play our part!
those naughty but nice treats that they may not necessarily
get at home. They are looking for a dining pleasure; not Sources of information – How has the world allowed hunger
bloated regret. to grow? Chaitanya Motupalli www.worldhunger.org
I would prescribe the following as a guideline for an Additional information – Maria Middlestead, Clinical
adequately portioned three course restaurant meal. Nutritionist. www.mariamiddlestead.co.nz
Entree - The total weight of the portion size should be no *FOOTNOTE - (Food and Agriculture Organization,
more than 120g per plate. Particular attention should be International Fund for Agricultural Development, World Food
paid to the balance of protein, starch and vegetables. Program 2002, 9).
Main Course - no more than 260g per plated main course. Gary Miller
(Protein between 160-180g) Again particular attention “Sharing a passion for all things culinary”
should be paid to the balance of protein, starch and
vegetables. Joselito Coleccion Premium, the ham that scored 9.75 out of
10 (a rating that means 'the best food product of any kind')
Dessert - no more than 140g per portion size.
by the world's most renowned food authority and critic, Rafael
This give a total meal portion weight of between 400 – 440g. Garcia Santos, in Spain's gastronomic bible, Lo Mejor de la
Gastronomie, is now in Australia.
Size matters - Dinner plates are 30% larger than 50 years
ago. A Cornell University study suggests that if you switch Most jamones ibericos mature for two years. This is a world
from a 12” (30cm) plate to a 10” (25 cm) plate you could first release for the 55 Joselito Coleccion Premium hams that
lose 18 pounds (8 kg) in 1 year. About 200 food decisions have been maturing since 2004. Sydney will have to share
each day – many subconscious – encourage overeating. the prize with food capitals London, Paris, Hong Kong and
Madrid. Several have already been pre-sold for $5,000 each.
A recent affront to the sensibilities of the customer has been The ham has a unique flavor because it is a jamon iberico de
the number of restaurants that have gained media coverage bellota, from the feted pure-bred black-hoofed iberico pig. It
for charging a ‘Wastage Charge’ to customers whom have is made from iberico pigs that fatten themselves during winter
left food on the plate. This is not a determined effort to entirely in accordance with natural tendencies, on a diet of
reduce food wastage. This is a money grab by the operator. holm oak acorns for which they forage in the heavily wooded
If people are leaving food on their plates this would be a pasturelands called the dehesa in Spanish.
5 C PER LITRE
Chef Russell DISCOUNT
Administration Director PRICE
My role as an executive member will be to keep the membership
updated on events and any issued raised from the NZCA
National phone links that happen monthly. PLUS
6 MONTHS FREE with everyday
International Day of the Chef is celebrated on 20 October SUNDAY STAR TIMES discounts
each year. It is to salute chefs who have heightened culinary
standards and to those that have invested every spare minute
of dedication passion and commitment to their occupation by exclusive bene ts exclusive bene ts
choice or not. Each branch will do its own thing and I hope
you enjoyed whatever it was they did.
It is vital that branches remain strong and vibrant, so get
along to your branch meetings have your say as your
contribution at regional meetings is just as important to get at
the Phone link meetings.
Well just when you thought the Salon season was ended it's
time to start looking at 2011 as next year it’s a tight few months
to fit them all. May and June are very tight for weekend space DON’T DELAY,
and the beginning of July will see the Nationals being run. And APPLY TODAY
I’ll save all the confirmed dates for the next issue. FOR YOUR CARDPLUS SHELL
FUELCARD AT WWW.CARDPLUS.CO.NZ
Social networking is becoming an issue not only for children
but businesses alike and I’ll leave you with some information
Easy to apply. Go to www.cardplus.co.nz
about Facebook which was given to me this week.
Facebook and social networking is something we all need to
be aware of. Not only must we be vigilant on what information
we post into any site within the NZCA domains, but these
applications could pose risks to the NZCA, businesses and at
times families by the unwanted. New Zealand Chefs Association member benefit
with ‘Cardplus Shell Fuel Card’
Facebook have recently launched a new application called
“PLACES I CHECKED INTO”, via a Global Positioning See the Cardplus Shell Fuel card special offer in this issue.
Application which is automatically active on all facebook Apply today and start making significant fuel savings!
accounts until disabled. Places is a Facebook feature that allows • All members receive 5 cents a litre discount off pump
you to see where your friends are and share your location in the prices on Shell fuels ,diesel and LPG
real world. When you use Places, you’ll be able to see if any of • Up to 35 credit free days
your friends are currently checked in nearby and connect with • No transaction fees
them easily. You can check into nearby Places to tell your friends • Multiple cards linked to one account
where you are, tag your friends in the places you visit, and view • Secure PIN access
comments your friends have made about the Places you visit. • Monthly transaction statement and simple GST invoice
• Only cost is $2 a month card fee (inc-GST)
Social network sites already provide an extensive open source • PLUS 6 months FREE delivery of Sunday Star Times
intelligence gathering tool. This application could potentially valued @ $57
be used to target business family and friends by the unwanted.
You can also receive Fly Buys points on your Fuel purchases
The application utilises the IP address, to identify where the user Cardplus Shell Fuelcard is available to both individuals and
logs onto their Facebook profile from. The application then posts businesses – so your work colleagues and family can take
the status on the wall of the user’s profile. This includes a more advantage of this great offer!
detailed description, including a map of the location. Any users
of Facebook therefore should be aware of the increased risk of Don't delay, apply today contact the National Communications
using social networking sites and the potential risks associated Office for your application form.
with leaving the “PLACES I CHECKED INTO” application active.
Diners Trust Peers over Critics
It is advised that you disable the application. To do so follow
A UK study has found that more that more than half of diners
the instructions below;
will avoid a restaurant after reading a bad review, with a
Go to account, Private Settings, scroll down to Applications
third trusting the views of their peers over professional critics.
& Website, click Edit your settings, Information accessible
The research by real-time online reservations service “Live
through friends, Click Edit Settings, Uncheck ‘places I Check
bookings” also found that 48 per cent of diners always check
into’, Save Changes.
a restaurant’s reputation before making a booking. Only 20
Phillip Russell per cent of diners said they would ignore the reviews and
“Sharing a passion for all things culinary” judge a restaurant based on its website.
make a good
As a chef, you give people great food every day.
As a teacher, you can help them eat well for life.
Capable Teachers is a collaboration between the FOR MORE INFORMATION:
University of Otago and Otago Polytechnic to address Find out more about taking your skills out of the kitchen
a nationwide shortage of food and technology teachers. and into the classroom at: www.capablenz.co.nz
Qualify as an intermediate or secondary school teacher Freephone: 0800 762 786 Email: email@example.com
in food technology, home economics and hospitality.
Achieve your Bachelor of Culinary Arts* at Otago
Polytechnic, gaining credit for the skills you already have.
Complete the Graduate Diploma in Teaching at the
CAPABLE NZ 00552_19.10.10
University of Otago College of Education.
Part-time and distance options may be possible.
* Subject to nal approval.
Auckland Branch Super Sunday Family Roast Event
Regional Round Up
All dressed up and ready to go on Sunday 17th October at the
News from all the Ellerslie Convention Centre. What a great feast this turned out to
regions and members be, the only thing missing was a few serving wenches dressed in
oldie England costumes. It started with a complimentary Pimms
Otago Polytechnic cookery on arrival. Then came a traditional shrimp cocktail, followed
student theme nights “a by all the traditional favourite roasted meats; chicken, beef
sell-out” and ham off the bone, accompanied by locally grown roasted
vegetables; kumera, carrots, potatoes, etc. and topped with just
Cookery students at Otago a few greens. All available from the Chefs Carvery and served
Polytechnic are hanging up their with lashings of real gravy, mustards, sauces and Yorkshire
chef-hats in celebration after puddings. But wait there is more, hand crafted steamed pudding
serving up the final of their sell- to finish the Gourmet Lunch of Super Sunday Family Roast. The
out themed dinner nights. The steam puds were served with real custard, sauce Anglaise and
hugely successful dinner evenings, freshly whipped cream. Not a bad deal for what turned out to
hosted exclusively by students on be yet another wet day in Auckland and all for the grand price
the Certificate in Cookery Level of $27.50 per person. The 100 plus people sure enjoyed a
3 course at the Polytechnic’s GREAT Super Sunday Family Roast.
Student Carlo Buenaventura Cromwell campus, have been
cooks up the Filipino repeatedly fully booked out by Highlights would have to be all the guys who helped prepare
entrée, Brazo de Mercedes diners who have lapped up the the meal, way too many chefs in one kitchen. The fab sponsors
Napoleon delicious, world-inspired cuisine for their support coupled with some relaxing music, what a find
at the campus’s Molyneux Restaurant. that young lad is. Well done Auckland Branch, next time a few
Students designed, cooked and served the dishes to customers
each week as part of their course curriculum. Individual nights
took the theme of Wild Foods, Moroccan, Italian, Curry, with the
finale late last week being a hugely successful Filipino Night. NZCA New Members Sept/Oct 2010
Welcome, we look forward to seeing you at branch
Otago Polytechnic Programme Director Jo Brun said the
meetings and events in the near future.
students consistently produced a diverse range of flavorsome
dishes and ‘ran the show’ with great success. “We have a very Patrice Lucas Auckland Full
cosmopolitan mix of students on our cookery courses that help Ryan Hewett Napier Student
bring a huge variation of palates to the table, so these themed Michael Pullar Wellington Full
nights give them the chance to showcase their own cultures Jie Min Aw Auckland Full
and culinary creations while delivering valuable experience of Craig Holley Manukau corporate
working in a real-life restaurant environment,” she said. Marcus Gildon Rotorua Full
Lucy Miller Wellington Full
Each night students were supervised by professional chef Arvine Gamlin Christchurch Full
and trained lecturer Roydon Cullimore and a front of house Pascal Chivot Wellington Associate
supervisor. Students were graded on their performance
throughout the evenings, which contributes to their overall
achievement on the course. “We’ve been extremely impressed
with the high standard of creations and delivery of the themed
nights this year, and we’re thrilled that each and every one sold
out,” said Mrs Brun.
Dishes from the Wild Foods menu used locally sourced
ingredients to serve hearty dishes such as the South Island Mussel
Fritters entree, Oven Roasted Venison main course and a Honey
and Wild Thyme Bruleé dessert. The Filipino menu was exclusively
designed by Filipino student Carlo Buenaventura. It featured
dishes such as a Bean curd and Pork ‘Tokwa’t Baboy’ entrée,
Veal Shanks in beef jus ‘Bulalo Steak’ main course and Brazo de
Mercedes Napoleon dessert. “Every night offered something truly
different. Next year there will be some new surprises and also
some old favourites returning,”
said Mrs Brun.
Cookery students will soon
be able to take a further step
towards their chef career
by enrolling for Otago
Polytechnic’s new Diploma in
Professional Cookery Level
5, which is set to launch in A Wild Foods entree, the
February 2011. Pan-seared Goat Loin
Unregulated Meat Poses Risk to International
Le Cordon Bleu Culinary School for Wellington
Wellington’s culinary star is about to burn even brighter - with
The unregulated meat trade is definitely on the increase, posing
one of the world’s most prestigious cooking schools opening a
a food safety risk to the New Zealand public and potentially
branch in the city centre late next year.
damaging our international trade reputation. The Abattoirs
Association of New Zealand agrees with the Federated Farmers Le Cordon Bleu, the world’s biggest hospitality institution,
Rural Butchers that there is a lack of enforcement placed on already has 29 schools scattered around five continents,
backyard butchers and the home kill industry. President of the producing thousands of fine-dining graduates every year. The
Abattoir Association of New Zealand, Lyndon Everton, firmly school predicts that it will attract at least 500 international
believes that the black market meat trade is alive and thriving. students annually to Wellington.
Since amendments to the Animal Product Act came into effect
in 1999, the registration of home kill operators has increased Le Cordon Bleu vice president Rodger Griffiths said that the
from 79 to 384. “It staggers me the governing authorities allow institute’s reputation will be the draw card for culinary students
any meat to be slaughtered outside a purpose built processing from around the globe. "For the student, the brand is so well
facility when the New Zealand meat industry is worth $6.4 recognised that normally it’s a passport to employment."
billion in export revenue and 4% of the national GDP.”
“Home kill operators, licensed or not, do not pay levies, Positively Wellington Tourism chief executive David Perks says
including those for tuberculosis eradication. We estimate that Le Cordon Bleu is a welcome and much-anticipated addition to
the home kill and backyard butchers process over half a million the Wellington food scene. "Le Cordon Bleu is one of the finest
sheep, cattle and pigs every year. In levies alone, this amounts culinary institutions in the world and will really draw the eye
to over $2 million a year being lost,” Everton says. The real of the world towards Wellington. Wellington has one of the
issue isn’t whether or not there have been more complaints to best food and hospitality scenes in New Zealand and is tucked
NZFSA in regard to home killed meat but that no one actually between two of the country’s finest wine regions.
knows definitively the numbers involved as there is no regulation
"New Zealanders have been discovering this through the Visa
and no data collected from the home kill industry. Everton
Wellington on a Plate culinary festival, and Sydney siders
shares the concern raised by Federated Farmers that the Animal
are currently getting a taste at the WLG pop-up restaurant in
Products Act is not being enforced. Under this Act, home kill is
allowed but only for the consumption of the animal’s owner who
must have owned the animal for the past 28 days. “We are well Premier Culinary Arts Institute
aware that this law is being breached on a daily basis. A lot of Le Cordon Bleu describes itself as the ‘world’s premier Culinary
people are breaking the law as they are either ignorant of it, or Arts Institute’, having churned out some of the best chefs in the
choose to ignore it, knowing there is no one out there enforcing world - including legendary US celebrity chef Julia Child, who
it.” “The Abattoirs Association of New Zealand members all attended the Paris school in the late 1940s.
have licensed premises where animals are humanely handled
and only produce meat suitable for human consumption, which The Wellington school is set to open in late 2011 or early
is stamped and certified by an independent inspector. This is all 2012, and will be located at the Regent Centre in central
done by strict regulatory authorities who ensure the operators Wellington. The school will have a restaurant staffed by
are compliant within national and international codes.” The students that is open to the public, a 100-seat lecture theatre, a
Abattoirs Association of New Zealand would like to see the training bar and seven kitchens.
Government take action by measuring home kill activity and
Fees are expected to come in at just under NZ$10,000.
ensuring all operators are audited for compliance in food safety,
The school’s kitchens will be led by a French head chef,
humane slaughter practices and traceability. This is not only for
with regular international guests visiting to teach courses. Le
the protection of the New Zealand consumer, but also for the
Cordon Bleu is expected to contribute up to NZ$30 million a
reputation of our international trade.
year to the Wellington economy.
Background: Le Cordon Bleu
Le Cordon Bleu is one of the world’s oldest and most-respected
schools of gastronomy, hospitality and management.
The name Le Cordon Bleu was coined in the 16th century by
King Henry III - when he created 'L’ordre du Saint-Esprit' which
National Finals - Lamb and Beef Burger was symbolised by a cross hung on a blue ribbon.
The place getters for the Finals of the Lamb and Beef The culinary arts school Le Cordon Bleu was founded in Paris
National Burger Competition held today at MIT in Auckland in 1895, and now has 29 international schools with 20,000
are as follows: students on five continents. School tutors are master chefs from
Junior 1st Napier Girls High School Michelin-star restaurants trained in both classic French cuisine
2nd Kerikeri High School – WELL DONE Talei Atwell and modern culinary innovation.
3rd Wellington High School
Senior 1st Geraldine High School
This issue is sponsored by
2nd Palmerston North Girls High School
3rd Tauranga Boys High School
Very pleasing to see the level of presentation, flair and mix of
flavours at both levels...... a very well run national event giving
the students a great entry in to live kitchen competitions.
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Know Your Onions! will spoil. Ed's answer will surprise you. Ed said that all
commercially-made Mayo is completely safe. "It doesn't even
A little bulb of info I picked up from the web. (author unknown) have to be refrigerated. No harm in refrigerating it, but it's not
In 1919 when the flu killed 40 million people, there was a really necessary." He explained that the pH in mayonnaise is set
Doctor who visited many farmers to see if he could help them at a point that bacteria could not survive in that environment.
combat the flu. Many of the farmers and their family had He then talked about the quintessential picnic, with the bowl of
contracted it, and many died. The doctor came upon one potato salad sitting on the table and how everyone blames the
farmer, and to his surprise, everyone in the household was very mayonnaise when someone gets sick.
healthy. When the doctor asked what the farmer was doing that Ed says that when food poisoning is reported, the first thing
was different, the wife replied that she had placed an unpeeled the officials look for is when the 'victim' last ate ONIONS and
onion in a dish in the rooms of the home (probably only two where those onions came from (in the potato salad?). Ed says
rooms back then). The doctor couldn't believe it and asked if he it's not the mayonnaise (as long as it's not homemade Mayo)
could have one of the onions and place it under the microscope. that spoils in the outdoors. It's probably the onions, and if not
She gave him one, and when he did this, he did find the flu the onions, it's the POTATOES. He explained, onions are a huge
virus in the onion. It obviously absorbed the bacteria, therefore, magnet for bacteria, especially uncooked onions. You should
keeping the family healthy. never plan to keep a portion of a sliced onion. He says it's
Now, I heard this story from my hairdresser in AZ. She said that not even safe if you put it in a zip-lock bag and put it in your
several years ago many of her employees were coming down refrigerator. It's already contaminated enough just by being
with the flu and so were many of her customers. The next year cut open and out for a bit, that it can be a danger to you (and
she placed several bowls with onions around in her shop. To her doubly watch out for those onions you put on your hotdogs at
surprise, none of her staff got sick. It must work... (And no, she the baseball park!)
is not in the onion business.) Ed says if you take the leftover onion and cook it like crazy
The moral of the story is, buy some onions and place them you'll probably be okay, but if you slice that leftover onion and
in bowls around your home. If you work at a desk, place put it on your sandwich, you're asking for trouble. Both the
one or two in your office or under your desk or even on top onions and the moist potato in a potato salad will attract and
somewhere. Try it and see what happens. We did it last year, grow bacteria faster than any commercial mayonnaise will even
and we never got the flu. begin to break down.
If this helps you and your loved ones from getting sick, all So, how's that for news? Take it for what you will. I (the author)
the better. If you do get the flu, it just might be a mild case. am going to be very careful about my onions from now on. For
Whatever, what have you to lose? Just a few bucks on onions!!! some reason, I see a lot of credibility coming from a chemist
and a company that produces millions of pounds of mayonnaise
Now there is a P.S. to this, for I sent it to a friend in Oregon every year.
who regularly contributes material to me on health issues. She
replied with this most interesting experience about onions: Also, dogs should never eat onions. Their stomachs cannot
Thanks for the reminder. I don't know about the farmer's story, metabolize onions. Please remember it is dangerous to cut
but I do know that I contracted pneumonia, and needless to say onions and try to use it to cook the next day. It becomes highly
I was very ill. I came across an article that said to cut both ends poisonous for even a single night and creates toxic bacteria
off an onion. Put one end on a fork, and then place the forked which may cause adverse stomach infections because of excess
end into an empty jar placing the jar next to the sick patient at bile secretions and even food poisoning.
night. It said the onion would be black in the morning from the Gary Miller
germs. Sure enough, it happened just like that...the onion was a
mess, and I began to feel better.
Another thing I read in the article was that onions and garlic
placed around the room saved many from the black plague
years ago. They have powerful antibacterial, antiseptic
This is the other note: LEFTOVER ONIONS ARE POISONOUS! I
have used an onion which has been left in the fridge. Sometimes
I don't use a whole one at one time, so I save the other half for
later. Now with this info, I have changed my mind. I will buy
smaller onions in the future.
I had the wonderful privilege of touring Mullins Food Products,
makers of mayonnaise. Mullins is huge, and is owned by 11
brothers and sisters in the Mullins family. My friend, Jeanne,
is the CEO. Questions about food poisoning came up, and I
wanted to share what I learned from a chemist. The guy who
gave us our tour is named Ed. He's one of the brothers. Ed is a Please check out the new
chemistry expert and is involved in developing most of the sauce and improved
formula. He's even developed sauce formula for McDonald's. NZCA website
Keep in mind that Ed is a food chemistry whiz.
During the tour, someone asked if we really needed to worry
about mayonnaise. People are always worried that mayonnaise
History of the Chef's Uniform The traditional chef's uniform may be the standard for
our profession, but it's definitely not the law. Since the
Reproduced with the kind permission of Stephen Billingham, mid 1980's a legion of chefs and cooks have begun to
President South African Chefs Association. wear non-traditional "fun" chef's attire. These nouveau
Chefs, for the most part, wear their uniforms almost every uniforms run the gamut from pinstriped baggy pants and
day of their working lives, replete with toque, checked pants denim jackets fully blown widely patterned outfits with
and double-breasted jacket. Though these uniforms are chilli peppers, flowers, and even the CIA logo. While some
ubiquitous in the foodservice industry worldwide, they are chefs may nay–say these new style uniforms as non –
often taken for granted and worn without much thought. professional, others retaliate that they are more comfortable
However, many may find that the origin and reasons behind and give chefs an opportunity to express their individuality
traditional chef's attire are as interesting as it looks. through their clothes as well as their food.
Much of the chef's uniform has developed out of necessity. Actually, the non-traditional uniforms of today may remind
The jacket, for example, is double breasted so it can some of the late chef- philanthropist Alexis Soyer, author,
be easily reversed to hide stains that may accumulate inventor and one time chef of the Reform Club in London.
throughout the day; the double layer of cotton is also Chef Soyer was known to have his entire wardrobe- including
designed to insulate our bodies against the intense heat of his work attire –tailor made. Some of his headgear was as
the stove or an accidental splattering of hot liquid. Even the eccentric as a red velvet beret; his jackets were often cut on the
knotted cloth buttons were fashioned for a reason – cloth bias with large lapels and cuffs. He called his individualistic
will withstand the frequent washings and abuse buttons style “a la zoug-zoug,” and the more his contemporaries
often take from contact with pots, pans and other heavy ridiculed him the more outlandish his outfits became. Like the
equipment. Though executive chefs often wear black pants, old adage says, “What’s old is new again.”
working chefs and cooks usually don pants with black As a professional chef myself, I prefer to adhere to
and white checks, the dizzying pattern of hound's tooth traditional chef’s attire- the uniform and its history are
camouflages minor spills and soiling. Today neckerchiefs something to be proud of. On the other hand, I can also
are primarily worn for aesthetic purposes, to give our understand a chef’s desire to want to be expressive.
uniforms a more finished look, but originally cotton cloths These nouveau style uniforms have their place in certain
were draped around ones neck to soak body sweat while establishments; restaurants today, after all, are considered
working in the inferno like kitchens of yesteryear. a form of theatre. As with anything, the chef’s uniform
The traditional chef's hat, or toque blanche, is what is most continues to evolve, with who knows what the future has to
distinguishing and recognisable of the uniform, and also the hold? One thing is certain through, the image of a chef, in
component which is often causes the most debate. Chefs as a pristine white jacket and toque, is recognized the world
far back as the 16th century are said to have worn toques. over as a professional, and we have our predecessors to
During that period artisans of all type (including chefs) were thank for this.
often imprisoned, or even executed, because of their free
thinking. To alleviate persecution, some chefs sought refuse
in the Orthodox Church and hid amongst the priests of the
monasteries. There they wore the same clothes as the priests
including their tall hats and long robes, with the exception
of one deviating trait; the chef's clothes were gray and the
priests were black.
It wasn't until the middle 1800's that chef Marie Antoine
Carême redesigned the uniforms. Carême thought the
colour white more appropriate, that it denoted cleanliness
in the kitchen it was also at this time that he and his staff
began to wear double breasted jackets. Carême also
thought that the hats should be different sizes, to distinguish
the cook from the chefs. The chefs wore the tall hats and the
younger cooks wore shorter hats, more like a cap. Carême
himself supposedly wore a hat that was 18 inches tall! The
folded pleats of a toque, which later became an established
characteristic of the chef's hat, were first said to have been
added to indicate the more than 100 ways in which a chef
can cook an egg.
Escoffier too, thought the cleanliness of the cook's uniform
was very important, and that it promoted professionalism.
His staff was required to maintain clean and complete
uniforms while on the job, and were also encouraged to .
. CD calendars
wear coasts and ties while not at work. To this day cooks
and chefs around the world wear the same attire that has .
traceable origins back more than 400 years. Along with the
other conveniences the 1950's brought, paper toques were
. Saddlestitch calendars
For information please contact Brent
invented to look like cloth but could be disposed of once www.articulatedesigns.co.nz / firstname.lastname@example.org
they were soiled.
Toque d’Or Profile Ice-cream, cider syrup and crumble
Nestlé Toque d’Or 2010 Dessert Recipes Ice-Cream:
30g castor sugar
UCOL Palmerston North — Winners of The Innovation Prize 20g NESTLÉ Mousse Dessert Mix French Vanilla flavour
Apple Strudel, poached rhubarb, vanilla and 3 egg yolks
ginger crumble ice-cream with cider syrup 150 ml milk
5g fresh ginger, grated
Serves 6 1 vanilla bean, split
Apple strudel dough: 150 ml cream
250g strong flour 30g NESTLÉ HIGHLANDER Sweetened Condensed Milk
140 ml water
27g egg Cider syrup:
23 ml olive oil 300 ml cider
2g salt 60g sugar
200g melted butter Ginger nut crumble:
Filling: 15g butter
3 apples, peeled, cored, thinly sliced 1 tsp golden syrup
50g sultanas 30g sugar
30g brown sugar 50g flour
30g ground almonds 1 tsp ground ginger
1 tsp ground cinnamon ¼ tsp baking soda
30g sliced almonds Method :
Poached Rhubarb: 1 For the ice-cream, whisk the sugar, mousse mix and yolks
120g rhubarb stems 2 Bring the milk, ginger, condensed milk and vanilla pod to
200 ml water the boil then whisk slowly into the egg mix.
250g sugar 3 Return to a medium heat and stir till the mixture coats the
½ vanilla pod back of a spoon, pass and cool slightly. Add cream and
4 Reduce the cider with the sugar until it is a sauce
1 Make a dough from the flour, water, egg, olive oil and salt. consistency.
2 Knead for 10 minutes then put into a greased bowl, cover 5 For the crumble, melt the butter with the golden syrup and
and chill for 30 minutes. sugar.
3 Roll out dough as thinly as possible on a floured cloth. 6 Add the dry ingredients, put onto a tray and bake at
4 Flour the back of your hand and pull out the dough 180ºC in preheated oven until golden.
working the two corners first, then the sides and finally the
length. Chocolate garnish
5 Gently brush with butter.
6 Spread the filling evenly over dough three quarters of the 80g NESTLÉ Royal Dark Couverture
way down. 80 ml cream, lightly whipped
7 Roll up tightly and seal, brush with butter and bake at 30g icing sugar (for strudel dusting)
200°C for approx 30 min or until golden. Method :
8 Allow to rest then cut to appropriate size, dust with icing 1 Temper chocolate, pipe onto cellophane sheet into a trellis
sugar and serve. shape then roll up to set.
9 Poach rhubarb stems in the syrup until just cooked, but still 2 Cut to desired shape and serve on cream.
hold their shape.
Nestlé Toque d’Or is regarded as the country’s premier student culinary competition. Teams competing in Nestlé Toque d’Or
comprise two cookery students and one restaurant service student. The teams are required to prepare six covers of a
three-course meal within two-and-a-half hours under the watchful gaze of a panel of industry judges.
Dear Friends and Colleagues
I am happy to announce the intake
to our 1st WACS Global Master
Chef training and certification in
Asia. After a 2 year planning stage
and WACS curriculum approval we
here in Malaysia humbled to invite
you joining the highest attainable certification for a chef, the
WACS Global Master Chef Training and Examine course.
Our Program will stretch over six months starting January
2011 finish June 2011 with Certification and your personal
enrolment in the WACS Global Master Chef Roll, now
containing 542 Chefs worldwide inclusive only 2 from Asia.
Price inclusive Accommodation, weekend possibility of work,
possibility holding your own national food promotion and
get paid for it, student visa, platinum membership to Chefs
Association Malaysia, 560 hours of practical & theoretic
training, Monday to Friday full day (9 Hour) school, English
language, 4 Malaysian culinary field outings, boutique school
environment Berjaya University College of Hospitality with a
strength of 16 teachers direct in buzzing centre of our capital
Kuala Lumpur. All this together priced Total US$ 20.900.00
Please book soonest to avoid disappointment.
WACS Educational Committee
WACS Global Master Chef
Additional information available via our NZCA National Office.
Canterbury-based Meadow Meadow Mushrooms:
Mushrooms is undergoing • Meadow Mushrooms head office is situated at Prebbleton,
an extensive $45million Christchurch
expansion at its production facilities at Norwood and • Meadow Mushrooms employs more than 500 people
Wilmers Road on the outskirts of Christchurch. Meadow • The company produces around 145-tonnes of
Mushrooms Chief Executive Roger Young says the development mushrooms per week, with a potential to substantially
demonstrates the company’s confidence in the future market increase that capacity
and its commitment to the community. “The expansion • Meadow Mushrooms hand-picks mushrooms 364-days
will create substantial additional employment, making the a year
company one of the largest employers in the region and firmly • Meadow Mushrooms is a totally integrated operation with
securing its place as a major Canterbury business,” he says. its own spawn production laboratories, canning factory and
The business was established in Cyprus in 1968 by well-known growing facilities, outsourcing only its frozen products division
businessman and former senior politician, Philip Burdon, and • The company is one of the country’s largest recyclers,
his business partner Roger Giles. Both men invested $17,000 using 23,000 large bales of wheat straw, 7,800 tonnes
in 1970, in the New Zealand company, which has since self- of chicken litter each year and generating 70,200
funded its own growth. Staff numbers have grown from 11 in cubic metres of spent mushroom compost for use in the
1970 to a labour force of more than 500 today, making the horticulture and agriculture sectors as potting mixes and
company the largest producer of mushrooms in New Zealand soil enhancers.
and the second largest in Australasia. However Meadow
Mushrooms Board Chairman Philip Burdon says it hasn’t all
• Mushrooms were deemed to be the food of the gods
been plain sailing. “At its inception Meadow Mushrooms
• Commercial propagation has been in New Zealand
was mocked as a ridiculous pipe dream and it’s certainly
not been a one-way success story,” he says. “Now, however,
• Mushrooms are high in nutritional value - they are
the company can legitimately claim to have established one
good source of B vitamins, potassium, selenium, copper,
of the largest and most sophisticated agri-business in the
phosphorous and the antioxidant ergothioneine, while still
country for which we can be very proud.” Roger Young says
being low in calories, fat and sodium
growing mushrooms isn’t easy and doing it successfully on a
• Mushrooms are extremely versatile and fit perfectly with
commercial scale is difficult, so this development project will
today’s modern lifestyle and eating habits
help set the company up for the future. “The art of mushroom
• Last year each New Zealander ate approximately 2.7kg of
growing has become very technical and science-based, so
the expansion will utilise world-leading innovative techniques.
• In the 1990s, about 25% of the product was exported
The new technology involved will see composting moved
• Today, the company is principally focused on the domestic
into specialist buildings designed to capture and treat any
contaminants,” he says. “All key processes will be computer
• Fresh mushrooms are the 4th highest selling vegetable in
controlled and monitored. The level of recycling will be
New Zealand and the 6th highest amongst all fruit and
enhanced with ammonia gas converted to a nutrient input
and all waste water returned to the process. “Rainwater will
• Mushrooms have a five to seven day shelf life when stored
also be collected from roofs and ‘hard-stand’ areas for use
in the composting process to ensure we become the most
• Meadow Mushrooms produces a variety of fresh
environmentally-sensitive farming industry in the country.” He
mushrooms: White Buttons, Swiss Brown Buttons, Breakfast
says the expansion will see the overhaul of composting, where
Portabellos, Barbeque Portabellos and Fresh Sliced
large tunnels and bunkers will be built to increase production
• A large range of canned mushrooms is also produced at
capacity and enable composting in a bulk format. Another
the Christchurch cannery and sold under the Emma label.
major part of the expansion involves the establishment of a
modern, high-tech growing farm based on the Dutch shelf
system and the construction of a new purpose-built pack shed.
“This expansion will ensure Meadow Mushrooms will be
able to meet growing demand and will dramatically improve
efficiency and productivity,” says Roger Young. He says the
expansion is planned to be completed by early 2011, just in
time to celebrate the 40th anniversary of Meadow Mushrooms.
Helping a Young Chef Explore 'Lamb Central' Serves Rare Festival for RWC 2011
When Regnar Christensen won the NZ HSI Modern A dedicated lamb festival, which includes a 'running with the
Apprenticeship UK Link Scholarship he was naturally extremely lambs' event through the streets of a small Central Hawke’s
happy, proud and excited at the prospect of heading to the UK Bay town, promises rugby fans a rare treat and some true
to work in some of the finest kitchens in the world. Then a little grassroots action during Rugby World Cup 2011.
trepidation followed at the thought of walking into these kitchens
and representing not just himself but NZ at such a level. The country town of Waipukurau will become ‘Lamb Central’
for the festival which is being organised to woo rugby
Although the NZ-UK Link Foundation scholarship provides fans and visitors to Central Hawkes Bay during the world
the opportunity, travel and some dollars there are of course tournament next year.
always other expenses which can be difficult to plan for on an
apprentice’s wages. This is the reason Regnar with the support As well as the family-friendly ‘running with the lambs’ when
of the Wellington Branch of the NZCA decided to hold a sheep will race in team colours down the main street of
dinner to raise some funds. Waipukurau, the festival will also include a 'mutton dressed
as lamb' ball and 'paddock to plate' events showcasing the
It was timed to coincide with our United Fisheries Training Forum region’s wine and food.
on the 25th September. We could use the seafood prepared
during this training as missen place for the dinner the following Lotteries funding
evening on the 26th. Weltec were very supportive providing use Central Hawke’s Bay District Council is entering a bid for
of their kitchens and restaurant as well as a tutor or two! Lotteries Funding of NZ$250,000 for the Lamb Festival, to get
visitors to ‘take the long way round’ and tantalise their senses
Regnar created a five course menu based around dishes from in the region during their time in New Zealand for RWC 2011.
several of the restaurants he hoped to work in while in the UK.
It was an intimate evening with around 25 people and Regnar Local Mayor Trish Giddens says the Central Hawke’s Bay
called up several colleagues to help him in the kitchen. Another community and local businesses decided to field the lamb
friend and the National President of the NZ Chefs Association festival idea because it focused on what the region does best.
ably assisted his partner in front of house! All under the expert "Central Hawke’s Bay means lots of things to many different
guidance of Greg Walker Maitre d extraordinaire. people, but almost everyone here can relate to traditional
sheep farming, our local meat processing plants, shearing,
We started with a salmon tartar and bubbles followed by a and the wonderful lamb. We are Central Hawke’s Bay Lamb
crayfish and prawn ravioli with bisque and a fennel salad Country," says Mayor Giddens.
matched with a cheeky Sauvignon Blanc.
The main course was a personal highlight with a crab crusted The Lamb Festival will enhance the existing Central Hawke’s
fish fillet (I won’t go into detail about Anita running around Bay Festival held at Pukeora Estate - a family run vineyard
Welly looking for fresh fish the day before!) matched perfectly and home of boutique winery San Hill. Now a major function
with a Pinot Gris. venue, Pukeora - which means ‘hill of health’ in Maori -
sits in a commanding position on a high hill just south of
Dessert consisted of a vanilla pannacotta with kaffir lime leaf Waipukurau and has a long history. It was once a sanatorium
and a tamarillo granita, which was a flavour hit drawing for WW1 soldiers with respiratory illnesses, a site chosen for
numerous favorable comments. its altitude and abundant fresh air.
Truffles and madeleine’s to finish off a great evening. A lot of Lamb Festival events
fun and laughs were had particularly in the kitchen afterwards Five signature events will make up the Lamb Festival:
where naturally enough we gravitated towards! • ‘Running with the Lambs’ - where sheep are dressed
Particular thanks to the evening’s sponsors; in each team’s favourite colours and are let loose in
Wellington Institute of Technology Waipukurau’s main street. The town will become ‘Lamb
United Fisheries, Pandoro, Cuba Fruit Market, Regional Wines Central’ where visitors can indulge in gourmet lamb
and Spirits, The General Practioner and Flying Burrito Brothers delicacies and fun family entertainment.
• ‘Tamatea - Rugby, Haka and Hangi’ - a chance to
Hopefully the funds raised will go some way to ensure Regnar experience local culture with an authentic Maori function at
has a successful and enjoyable trip and the NZCA Wellington Hawke’s Bay’s historic Te Aute College and Pukehou Marae.
Branch wishes him all the best! • ‘The Paddock to the Plate’ - country comes to town, all
under one roof. Visitors can have a go at docking, shearing
Glenn Curphey — NZCA Wellington President and wool spinning throughout the day, culminating in the
evening ‘Paddock to Plate’ dining experience.
• The annual Central Hawke’s Bay Festival art extravaganza
- a four-day event showcasing world class local artists. A
celebrity chef will create a new signature dish with local
award winning lamb, while visitors enjoy art, music, food,
wine and a "sizzling" atmosphere.
• Central Hawke’s Bay lamb country goes "glam" with a
‘Mutton Dressed as Lamb Ball’ - billed as "all about glitz,
glamour, romance and exquisite local food and wine".
The Central Hawke’s Bay Lamb Festival is one of many events
to be staged throughout New Zealand during RWC 2011.
On the Trail of Great Kiwi Eats Patrick Lam won the Supreme Pie Award at the 2010 Bakels
New Zealand Pie Awards for his bacon and egg pie. Lam
From a once hearty menu of sausage rolls, meat pies, fish says the secret is in the pastry -"nice and puffy and make sure
and chips, Pavlova, and Anzac biscuits, great Kiwi eats have [there’s] not too much crumb."
evolved to reflect the changing face of New Zealand society -
with new Pacific, Asian and European flavours. Hawke’s Bay
Start the day with a big, hearty farmers’ breakfast from the
While fine dining restaurants have established a unique Pacific rustic Clifton Bay Café - designed to look like the old Clifton
Rim cuisine, there are also many lesser-known eateries where sheep station wool shed which burned down in the 1920s.
visitors can grab a quick bite on the way to the beach, or Most ingredients are locally-sourced, such as ‘Holly’ bacon
savour a cheap yet flavourful meal. from Hastings, fresh eggs and mushrooms.
Northland Hawke’s Bay is one of New Zealand’s top wine regions, and
Kumara / sweet potato is a staple root vegetable in Kiwi visitors can also sample eight varieties of luscious red, black
kitchens, and is grown mostly in sunny Northland. and green grapes at Elmwood Table Grapes.
For a taste of this delicious tuber, Marky Willy’s Blah Blah Blah Rush Munro’s Ice Cream Gardens serve ice-cream in an
Café & Bar is right at the source - in New Zealand’s ‘kumara old-fashioned ‘peaked’ cone, and made with all-natural
capital’ Dargarville, which produces 90% of the national ingredients - try the distinctly New Zealand flavour of feijoa
crop. At Blah Blah Blah, visitors can try kumara in sweet and fruit. The Rush Munro family developed the gardens during the
savoury dishes - from roast kumara salad, or kumara, cashew 1920s, and rebuilt them after the massive 1931 Hawke’s Bay
nut and blue cheese cannelloni, to kumara and coconut tart. earthquake.
The star dish is kumara and mussel chowder with coconut
cream curry and bacon. Taranaki
New Plymouth’s Tea House is set on a lake in Pukekura Park,
Paihia’s Café Over the Bay offers a classic dish that combines and featured in the Hollywood blockbuster The Last Samurai.
two great New Zealand flavours - the kumara and lamb pie is Originally built in 1931, the tea house won a best heritage
made from slow-simmered lamb shanks and encased in top- restoration award in 2007. Try the ‘Kiwi’ bagel topped with
secret homemade short pastry. bacon, egg and cheese.
Auckland With The Wind in the Willows set for production at
Café Alba in Waiuku, near Auckland, is famous for resident Wellington’s Weta Workshop, Mr Badger’s Café in Hawera
baker Milly’s cheese scones - light, fluffy scones best eaten merits closer inspection. Part-museum part-café, Mr Badger
fresh and slightly warm, with a dollop of NZ butter. serves a ‘figgy nut slice’ inspired by the mice who sang "bring
us a figgy pudding and a cup of good cheer".
For a true ‘Westie’ experience, suburban New Lynn's Great
Western Steak House is a no-nonsense joint offering good cuts Another famous Kiwi ‘morning tea’ treat is the cheese scone -
of locally sourced steak, served with potatoes and choice of baked to perfection at the Four Square supermarket in Eltham.
simple salads. The Great Western featured in local comedy- This town holds the Guinness World Record for the world’s
drama Outrageous Fortune. biggest cheese scone.
Manuka honey fans flock to Warkworth’s Honey Centre - a Wellington / Wairarapa
specialist store set up in 1992 by a local beekeeping family Chilli Tomatoes, a tiny restaurant tucked away in coastal
that manages over 1000 hives. Try sweet manuka honey Seatoun, offers fresh Kiwi tucker. The menu features classic
smoothies, blended with ice-cream and NZ milk. comfort food staples like ‘cuddly lamb shanks’ and ‘cosy
baked potatoes’. The lime and chilli-jam encrusted New
The Coromandel Zealand scallops are a favourite with regulars.
The family-owned Coromandel Smoking Company smokes the
popular NZ green-lipped mussel. Seafood is sourced locally Island Bay Butchery has what it takes for a real Kiwi barbecue
and from Marlborough, and cold-smoked using manuka wood including 30 types of gourmet sausages from French Toulouse
shavings. The smokehouse menu also offers lime and pepper and traditional Italian, to old English, German bratwurst, black
trevally, salmon paté, and smoked kawahai. pudding and even gluten-free versions.
No New Zealand holiday would be complete without a feast Chocoholics flock to Schoc Chocolates in Greytown, an artisan
of fish and chips by the beach, and Kaiaua Fisheries - on the chocolate studio that specialises in ‘chocolate therapy’. Schoc
shores of the Firth of the Thames - offer fish and chips with produces over 60 flavours of handmade chocolate in unusual
stunning mountain and sea views at a popular local spot. Fish combinations such as sea salt and smoked paprika, chilli lime
varieties include hoki, tarakihi, snapper, flounder, gurnard and and passionfruit, boysenberry and whiskey.
lemon fish, coated in a special batter.
Rotorua The clean, clear waters of the Marlborough Sounds grow New
Health fanatics can be carried away by the power of Zealand’s best green-lipped mussels. Visit the Slip Inn Café,
blueberries at Mamaku Blue, which serves only blueberry- Restaurant & Wine Bar in Havelock, the ‘mussel capital’ of
based food - ice-cream, jam, chutney, sauce, sweets, vinegar New Zealand, which sources its mussels from nearby Pelorus
and savouries. The venison and blueberry pie, made from Sound. Mussels are served lightly grilled with a variety of
local blueberries and venison is recommended. simple sauces, or as chowder, pizza or pie.
Meat pies are an authentic Kiwi taste, and Taupo’s Paetiki
Bakery is one of the best places to try. Owner and baker
Kaikoura Great Kiwi Eats
Kaikoura is the crayfish / lobster capital of New Zealand. To New Zealander Peter Janssen is a seasoned writer who
taste the freshest ‘catch of the day’, try the Kaikoura Seafood specialises in composing practical yet colourful travel guides.
BBQ - a beachside shack that feeds hordes of hungry visitors
to the nearby seal colony. Locally-sourced crayfish are sold in For his 10th book Great Kiwi Eats, Janssen travelled New
whole or half portions, grilled to order, and served on rice with Zealand's regions - into country districts, towns and cities, to
salad or bread. The little restaurant also serves homemade put together a guide for the intrepid foodie.
seafood chowder, and other shellfish and fish. Janssens's criteria for the places named in the book are that
Banks Peninsula, Christchurch they had to be good value and offer an authentic Kiwi food
No seafood lover can visit Christchurch without trying world- experience.
famous Akaroa salmon, which is sustainably farmed in the
sheltered waters of the Akaroa Harbour. The fresh hot-smoked
salmon at Rare Fare is harvested daily, then smoked with
Little River Café offers up Kiwi desserts, such as chocolate cake
decorated with Crunchie bars. From the cabinet, the bacon
and egg buttie - made from wholemeal bread topped with a
fried egg and served with bacon - is a crowd favourite.
Spot Light Sponsor
West Coast whitebait is a seasonal delicacy that’s caught at the NESTLÉ PROFESSIONAL - CLASSIC HOLLANDAISE
river mouth using hand-held nets. The Cray Pot at Jackson Bay,
Creating a restaurant quality
which is right on the beach, serves giant whitebait sandwiches,
Hollandaise sauce has just got
made from fritters served on bread, with a side salad and
a whole lot easier, with the
launch of MAGGI Premium
Possum pie is another ‘wild’ West Coast speciality. The possum Hollandaise Sauce Paste Mix.
pies made at Bushman’s Centre & Pukekura Pub taste like
Made with real butter and
rabbit or chicken, and often sell out by lunchtime.
eggs, simply add hot water
Central Otago to the mix, whisk and it’s
Jimmy’s Pies is a gourmet pie shop in Roxburgh, but the pies ready in minutes. It’s an ideal
can also be found in petrol stations, dairies and supermarkets accompaniment for a wide
throughout the Otago region. The pie shop was founded range of dishes including the
by Jimmy Kirkpatrick in Invercargill just after WWII, and classic Eggs Benedict, as well
moved to Central Otago in the 1960s. Pies come in delicious as vegetables, chicken, red
combinations such as venison and redcurrant, chicken and meat and seafood.
curry, and lamb shanks, the most popular item on the menu.
Shelf stable and able to be prepared in small batches, each
Mrs Jones’ Orchard in Cromwell is famous for its apricots and 1.4kg tub of MAGGI Premium Hollandaise Sauce Paste Mix
cherries, which flourish in the Central Otago climate. The 100- makes 5.4 litres. Prepared sauce is Bain-marie stable for up to
hectare orchard sells fresh fruit from a roadside stall that also four hours when covered.
stocks honey, feijoa and kiwifruit jam and real fruit ice-cream.
New MAGGI Premium Hollandaise Sauce Paste Mix is
Oamaru available from leading foodservice distributors nationwide.
The fame of Oamaru’s Whitestone Cheese extends to For more information, please contact Nestlé Professional on
Hollywood, where the crew of American sitcom Scrubs has 0800 830 840.
been known to call for couriered supplies. Whitestone’s
Windsor Blue cheese has won 10 gold medals, and visitors
can sample all 18 varieties of Whitestone cheeses at this This issue is sponsored by
award-winning fromagerie. The small café also bakes
cheesecake with mascarpone cream.
Hangi or food cooked in an earth oven is a real taste of Maori
culture. Although food is traditionally wrapped in leaves
before being lowered into the hangi pits, modern hangi is
more likely to substitute with aluminium foil and wire baskets.
In New Zealand’s deep south, at Char Kai Diner Invercargill,
adventurous foodies can find all kinds of traditional Maori
food including smoked salmon fins, muttonbird / sooty
shearwater, paraoa parai / fried bread, and a real ‘boil
up’ - featuring pork bones, brisket or muttonbird boiled with
vegetables like puha / wild turnip, cabbage, kumara or
Ed—u—Cake University of Otago,
PO Box 56, Dunedin 9054, New Zealand
View from a Info Line: 0800 80 80 98 www.otago.ac.nz
Food and technology subjects are offered at every year level
Experienced Chefs: Is It Time For A Teaching from Years 7 to 13 and have strong pathways into tertiary
Career? qualifications and professional careers, Lawson says.
Chefs with dreams of inspiring the next generation with their Industry Leader Gives Top Marks to Teaching Pathway
skills may now find it easier to qualify for a teaching career.
Like many industry observers, Anita Sarginson is concerned
A nationwide shortage of fully qualified food and technology about New Zealand’s shortage of qualified food and
teachers has led to a collaboration between Otago Polytechnic technology teachers. She believes that professional chefs have
and the University of Otago, resulting in ‘Capable Teachers’ – a huge amount to offer in a classroom setting, and having
a new pathway for those with industry experience to become worked for many years as both a chef and a tertiary educator,
fully qualified teachers. it is an issue into which she has a unique insight.
This involves the launch of Otago Polytechnic’s new Bachelor Sarginson, the National President of the New Zealand Chefs’
of Culinary Arts, the first degree of its kind in New Zealand Association, is personally endorsing the Capable Teachers
(subject to final approval). pathway – a collaboration between Otago Polytechnic and the
University of Otago that makes it easier for professional chefs
Capable Teachers centres on “assessment of prior learning” to move into teaching by recognising and accrediting their
(APL) offered by Capable NZ at Otago Polytechnic. This existing skills and experience.
internationally recognised process allows candidates to have
their existing skills and knowledge assessed against formal “This is a great thing for industry professionals and for
qualifications. Students will then undertake any extra learning teachers,” she says. “A major problem for chefs wanting to
they need to achieve their food and technology-based degrees move into teaching has been the fact that our qualifications
at Otago Polytechnic, followed by a Graduate Diploma in weren’t really recognised. Hospitality has a major transferable
Teaching at the University of Otago. skills base, and the Assessment of Prior Learning process
means that these skills get the recognition they deserve.”
The pathway qualifies candidates to become food, home
economics or hospitality teachers at intermediate and Sarginson points out that teaching is something that most chefs
secondary school levels. already know a lot about, as it is something they are already
doing on the job. “Any good kitchen is offering a certain
People with strong industry experience have a lot to bring to a amount of on the job training, in some shape or form,” she
classroom situation, says Capable Teacher project leader Don says.
Lawson. “And many people working in food and hospitality
are more qualified to move into this kind of career than even Having lived and worked in Dunedin, she is particularly
they realise.” excited to see the Capable Teachers pathway positioning
Otago as a national leader in education training.
“To enter a career as a secondary teacher, you not only need
teaching qualifications, but you must also hold the equivalent “It is a great thing for Dunedin and a great thing for the
of a degree,” Lawson explains. “But many people working in South,” she says. “There is often a fixation with what is
the hospitality industry trained before such qualifications were happening in Auckland, so it’s really good to turn around and
available or thought necessary.” see such foresight and innovation coming out of the education
sector in Otago. I think Otago Polytechnic is really leading the
“Through properly recognising the knowledge they’ve gained way, which is marvellous to see.”
over the course of their careers, however, people may be
surprised to find they are already well on their way to
achieving their degrees – and ultimately the qualifications they
need to become teachers.”
There are also degree options for those wishing to become
teachers in the other technology areas of “hard materials”,
including working with wood, metals and plastics, and “soft
materials”, including fashion and textiles.
Existing food and technology teachers who do not hold a
degree are also invited to upgrade their qualifications through
“Technology teaching has come a long way since ‘manual’
classes at intermediate school,” adds Lawson. “It’s a dynamic
curriculum area that involves creativity, problem-solving and
lateral thinking – and challenges young people to apply these
principles to real-life situations. Food and technology teachers
often see a different side of students. For some students, it is Don Lawson An Otago Polytechnic student
quite literally where their passions, and careers, are born.” putting a finishing touch on a
New Zealand Chefs Association
I AT I
D A SS O C
WO R L
C H E F S SO
Sponsors and Corporate Members
Platinum Corporate Members
Gold Corporate Members Silver Corporate Members
P I TA L I T Y
For all you
Bronze Corporate Members
24 Carrot Ltd G S Hall & Company Ltd Pasta d'Oro Ltd
Advanced Personnel Services Ltd Genoese Foods Ltd Penguin Wholesalers
Akaroa Salmon Goodman Fielder Food Services Pierre's Breadshop
Amalgamated Food Distributors Groenz Ltd Practical Education Institute
Aoraki Smokehouse Salmon Ltd Hayley Media Ltd Profile Products
Asado Food Solutions Ltd Heinz Watties Quality Foods Southland Ltd
Auckland School of Technology Hettanz Royal NZ Navy Chefs
AUT University School of Hospitality & Hospitality Standards Institute Shore Mariner Ltd
Tourism Hospo Trade Skellon Foods
Avocado Oil NZ Ltd Humitech Holdings (NZ) Ltd Skyline Skyrides
Barkers Fruit Processors James Gilmour & Co Southern Hospitality
Bidvest New Zealand Kaimai Cheese Company Ltd Tatua Foods
Blazey Uniforms 2008 Ltd Kingsland Institute of NZ Ltd Teutonia
Bowmont Wholesale Meats Ltd Kato Pacific Marketing The Professional Bar & Restaurant School
Brandlines Ltd Lincoln Hospitality The NZ King Salmon Company
Burns & Ferrall Manukau Institute of Technology Thomsons Foodservice Limited
Canter Valley Meadow Mushrooms Unilever Foodsolutions
Cerebos Gregg's Ltd Moffat Ltd United Fisheries Ltd
Compass Group NZ Ltd Nestlé Professional Van Dyck Fine Foods
Cornell Institute of Business & Technology New Zealand Pork Vegetables.co.nz
Davis Trading North Port Events Ltd Verkerk Ltd
Dawsons Catering Ltd North Shore International Academy Washtech Ltd (Starline)
Delmaine Fine Foods Ltd Northland Polytechnic Wellington Institute of Technology
Eggs Inc NZ Tamarillo Growers Associaton Wilson Hellaby Ltd
Eurotec Ltd Old Fashioned Foods Group Yarrows (The Baker) Ltd
Fonterra Brands (NZ) Ltd Otago Polytechnic
Food Productions Ltd Pacific International Hotel Management School
The New Zealand Chefs Association thanks it’s many corporate members & asks all members to support these corporates where ever possible.
PLATE wEighTy ChrisTmAs givE AwAys!!! Citrus maxima or Citrus grandis
It is a citrus fruit
native to Southeast
Asia. It is usually
pale green to yellow
when ripe, with
sweet white or pink
Enter now and be into win some really heavy prizes! or red flesh and
ACTION - Just tell us what your favourite thing to do at Christmas is. very thick pudgy
It could be a favourite recipe, place to go, thing to do or drink just for Christmas. rind. It is the largest
citrus fruit, 15–25 cm in diameter,
What would you like to do but haven’t yet done?
and usually weighing 1–2 kg.
Share it will our members and you will be in the draw for some Lodge Cast Iron
cookware. Simply jot it down, it doesn’t have to be long just a few words will do. Other spellings for Pomelo include
All entries enter the draw and will be shared with our readers in the pummelo, and pommelo, and other
December issue of PLATE. names include Chinese grapefruit,
jabong, lusho fruit, pompelmous,
Tell us your name, add your words and email it; email@example.com papanas, and shaddock.
Closes 25th November 2010.
The Pomelo tastes like a sweet, mild
PRIZES - include a Lodge Cast Iron Skillet 30cm valued at $125 retail, the Lodge grapefruit, though the typical Pomelo
Pro Logic Wok 35cm $275 retail and four Lodge Mini Servers $50 each retail. is much larger in size than the
Our prizes have been supplied by Peter Gower NZ Limited
Chinese use the skins and leaves
who is also offering wholesale prices for all reader of PLATE, read on.
for preparing ceremonial baths
Lodge has been making cast iron cookware for the past 114 years. All Lodge cast iron by boiling them. The purpose is to
is made and pre- seasoned in the Lodge foundry located on the banks of the Tennessee cleanse the person and repel evil.
River in a small town called South Pittsburg in the state of Tennessee, USA. Selecting: Choose bright, smooth
evenly coloured skin with no obvious
While Lodge cast iron has been a family favourite for generations, chefs have always
blemishes or soft spots.
known the properties and benefits of cooking on cast iron. Lodge cast iron skillets,
mini servers and serving griddles are used every day in restaurants around the Storing: Store Pomelo at room
world for cooking and serving a variet y of dishes. temperature out of direct sunlight for
up to 1 week or alternatively, store in
Paul Jobin has this to say about Lodge Cast Iron Woks; “How good is this wok? the fridge for up to 10 days.
I fell in love with this wok on Food TV. It retains heat, its durable, it will outlast
Nutritional Facts: High in vitamin C,
other woks and the f lavour from the quick sealing of ingredients make this by far
low in calories A good source of
the best wok I have cooked with.” potassium.
Lodge Cast Iron is distributed in New Zealand by Peter Gower NZ Limited and is Taste: Bigger and sweeter than
stocked by leading kitchenware retailers throughout the country. grapefruit with no acidity..
But wait there is more NZCA Members Can Buy Lodge Direct!!!
To view the full range of Lodge Cast Iron skillets, Dutch Ovens, and individual
Mini Servers go to www.petergower.co.nz
To purchase any Lodge Cast Iron ring Chris Townend on 09 272 8620
and mention PLATE newsletter for wholesale pricing.