Lewis Road claims top award at New York specialty food show –
Lewis Road Creamery’s 10 Star Certified Salted Butter has gained international recognition and named the 2023 sofiTM Product of the Year, at the Summer Fancy Food Show in New York City.
The award is presented to a single product annually at The Specialty Food Association’s (SFA) sofiTM Awards. Bestowed since 1972 they are a top honor in the $194 billion specialty food industry.
“Judging was performed by a panel of 400 food experts, and for a product that originated on our farms in Waikato to win the major award at a show in NYC is a huge accomplishment. We’re extremely proud,” says Jason Clemens, Lewis Road Creamery’s General Manager.
The 2023 sofiTM Awards recognized a Gold Winner in each of 53 specialty food and beverage product categories. Products were judged on taste—including flavour, appearance, texture, and aroma—ingredient quality, and innovation at the prestigious Rutgers Food Innovation Center. Nearly 2,000 products from domestic and international makers were entered into the 2023 competition.
“It might seem like there’s not much you can do with just one ingredient and a sprinkle of salt – but when you put the time into nurturing the soil, grass and animals it really shines through in the end product, and we’re absolutely delighted that the difference in our butter has been recognized in a blind tasting at this level,” says Lynette Maan, from Lewis Road Creamery.
The grass-fed, traditionally churned butter is made from cream exclusively off Lewis Road’s parent Southern Pastures’ own farms, which meets stringent and independently-audited 10 Star Certified Values that cover grass-fed, free-range, animal welfare, environmental sustainability and climate change mitigation criteria.
The Lewis Road Butter was blind-tasted against other category winners for the 2023 sofiTM Product of the Year Award, which was selected by buyers via anonymous tastings, and announced at the Summer Fancy Food Show on June 27 in New York City. The Summer Fancy Food Show is the largest B2B-only specialty food industry event in North America.
“The SofiaTM The awards recognize the best, most innovative products in the Specialty Food Industry and the creative, passionate people who make them,” said SFA President Bill Lynch. “Winning a sofaTM The award can open doors to new markets and expand business opportunities for the winners, which is central to the SFA’s work on behalf of its member makers and manufacturers.”
Winning a sofiTM The award creates added exposure for products with food buyers from top names in supermarkets, specialty retailers, food services, distributors, and the media.
Farewell Gen Z let’s nourish Gen Alpha –
By Marisa Bidois,
Chief Executive Officer of the Restaurant Association of New Zealand.
Just as we are making careful considered decisions around how and where we spend our time and our money, so too are out customers.
Some of the lifestyle changes triggered by the pandemic were temporary while others may have more staying power.
In 2023 and beyond we find ourselves in a world where social interaction has dramatically changed and with accelerated adoption of technology.
We are now also dealing with rising costs of living which is having an impact not only on discretionary spending but also on crime levels. Interactions between customers and staff are sometimes more tense as people deal with the fallout of the challenges they are now facing.
There has been a shift in what people prioritize and want from their lives. The experience of living through a global health crisis and the resulting changes and challenges have prompted people to re-evaluate their values, goals, and perspectives.
Personal wellbeing, relationships, work life balance, purpose and meaning, adaptability and resilience, simplicity and sustainability. These are now core values by which current and future generations are measuring themselves against.
It was through this lens that our Hui panellists and speakers considered how we might reimagine our business for the future.
And the future has arrived in the form of Generation Alpha which is much more engaged in what it eats than previous generations.
In his presentation “forget about Gen Z, how do we prepare for Gen Alpha’, food futurist Tony Hunter highlighted the range of issues this generation will consider when it comes to what to have for dinner. From food shortages to 3D printed food, the consideration set for this generation of diners may be vast.
Born after 2010, Generation Alpha kicked off the same year that Apple launched its iPad. This generation have been surrounded by technology from the get-go and view digital tools as an integral part of the way they live their lives.
Hunter pointed out that Gen Alpha has an outsized influence on family purchasing.
Where once children were seen and not heard, Hunter informed us that a large percentage of parental purchases were influenced by their children.
The choices that digital technology has afforded them are now being extended into the food space with this generation expecting a level of personalization not seen in previous generations.
Keynote speaker Chip Klose invited us to develop a unique selling point that will enable us to sell our products at a higher price point through tapping into the luxury mindset – one in which people are prepared to wait for an hour on the street for a slice of authentic New York pizza from Di Farra’s in Brooklyn or pay more for a negroni that comes with an element of theater.
As a restaurant strategist, Klose has identified the all too common issue of a commodity mindset in restaurateurs. One in which we fight it out on price but fail to deliver a unique experience that would see the price become less relevant.
In a time when discretionary income is under pressure, we must not forget that dining out is a luxury experience and that if we fail to differentiate ourselves, we fall into the trap of being seen as a commodity.
As he closed his presentation, Klose dared us to consider what we would do differently in our businesses if we were forced to charge double for our product and then invited us to make those changes today.
Food Hui offers us an opportunity to reflect on the challenges we’ve faced but also to imagine the future. Participating in active learning allows us to seed the opportunities of today and stay at the forefront of change.
By working alongside our fellow hospitality community, we can shift the future of our industry to a place that serves us all better.
Thank you to everyone who came out to support our Hospo Hui, we hope you find it nourishing.
Sid brings fresh approach to winter fine dining –
The iconic Sid at the French Café in Symonds Street, Auckland is heading into winter with new menu offerings and options to bring more fun to fine dining.
As well as launching a new winter tasting menu, the celebrated restaurant is introducing a flexible à la carte menu and snack offerings, (pictured below), giving guests more relaxed options.
The restaurant is also taking walk-ins for those wanting to pop in spontaneously for an after-work cocktail or glass of wine with snacks.
Guests can enjoy these impromptu treats in the heated undercover area in the Mediterranean-inspired courtyard or around a brazier fire, also in the popular courtyard and garden area.
For those seeking dining options, the new winter menu is curated by the owner and executive chef Sid Sahrawat and head chef Tommy Hopeis now available.
Split between snacks, entrees ($35), mains ($45), and desserts ($25), it delivers Sahrawat’s signature innovative flavor combinations with glimpses of inspiration from many cuisines.
Sahrawat says he wanted a spontaneous, fun menu that wasn’t limited to one style of cuisine.
“For me, it’s always about pushing the boundaries with flavor combinations to keep it exciting on the palate,” he says.
Sahrawat also pleased to make the restaurant a destination for people to stop in on their way home or before heading out elsewhere for the evening.
“As the restaurant evolves, we want the dining experience to be fun and less stuffy,” he says.
“We are still a relaxed fine dining destination offering first class service, but the staff wants our guests to have fun with the experience, too – this is reflected both in the menu and the ambience of the restaurant.
“Opening up the restaurant for people to just pop in is something we’ve been talking about doing for a long time. The courtyard is our urban oasis and has never looked better with the herb garden, chimney fireplace, brazier fire pit, heaters and fairy lights.
“We can’t wait to make this a more relaxed, fun and accessible destination.”
Those planning to stick around a bit longer to enjoy the new à la carte menu can look forward to sampling the following:
- Snacks: Include a Truffle and gruyere beignet with truffle emulsion; Hot smoked Aoraki salmon croustade, XO, rouille, sesame; and a Parmesan churro with whipped feta, smoked maple and puffed pork crackling.
- Entrees: Include Ruakaka kingfish with mandarin, feijoa, fermented jalapeño and Scampi, Jerusalem artichoke, chicken skin, hazelnut, lavender.
- Mains: Include a deliciously tender Wagyu beef short rib, with Szechuan, kasundi, kimchi, carrot, wasabi; Market fish with green chili, charred cucumber, verbena, turnip; and Venison, romesco, black pudding, medjool date, smoked cashews.
- Desserts: Includes a local and international cheese board, as well as an array of sweet treats, such as coconut, lychee, licorice, pavlova, puffed rice; the Mandarin, black pepper hokey pokey, soured cream, manuka honey; and the nostalgic Dark chocolate, pretzel and malted barley soft serve.
Of course, Sid at the French Café has kept a few of the classics the restaurant is already known for, such as the five-course tasting menu (which includes snacks) for $190pp and a Saturday four-course set lunch, including a glass of champagne, for $120pp.
Do you have a new menu creation from your restaurant kitchen that you would love to publish? Let Kimberley Dixon know at: [email protected]
Mount Maunganui’s Freeport with Cleaver & Co Wins Best NZ Toastie –
The North Island is home to the country’s tastiest toasted sandwich once again, with Mount Maunganui’s Freeport with Cleaver & Co taking top honors in the Great NZ Toastie Takeover 2023.
Talented young chef Brooke Moore has won the hotly contested title – and snagged bragging rights for the North Island for the second time only in the competition’s history – with her impressive creation Surf, Turf & Smoke, Monsieur!
A standout for competition judges, Freeport’s winning toastie featured housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between locally-made BreadHead miso tahini sourdough and served with smoked aioli and pickle juice gel.
The win will come as no surprise to locals. A favorite with Mount Maunganui residents and Bay visitors alike, Freeport with Cleaver & Co and owners Aaron Hodson and Tim McLaren have been serving up mouthwatering creations from their Bayfair base for four years now.
Twenty years of age and born and bred in Taupo, Moore joined the Freeport team just seven months ago after taking part in Taupo’s The Landing and Baked with Love. As senior chef de party at Freeport, she runs the BBQ section.
While having no formal qualifications, Moore describes himself as being “obsessed with food” from a very young age, working in hospitality from the age of 14 and in cooking roles straight out of school from age 18. Moore’s twin sister Olivia also works in food styling and photography.
Thrilled to have taken out the top prize, Moore says she relished the challenge of coming up with Freeport’s first ever Toastie Takeover entry.
“I tried to make it as relevant as possible to the Bay area, with everything made by us in-house, except for the delicious sourdough which is a favorite from our friends at local bakers BreadHead.
“The concept of surf and turf is meant to signify the Tauranga region – the beautiful coast and the amazing seafood right here on our doorstep, juxtaposed with the sheep grazing on Mount Maunganui.”
A stand-out for the judges was the lamb pastrami, which Moore says was a labor of love. “For the pastrami, I pickle it in the left over pickle juice for ten days. The first batch was spot-on, but when I tried to scale it up using a slightly different method it didn’t turn out as well, so it was back to buckets of lamb picking in the chiller.”
Another favorite is the pickle juice gel. Says Moore: “I enjoy making gels and the pickle juice is a sweet and tangy dipper that works well with the creamy aioli.”
The competition’s toastmaster royale, Joe McClure, from Detroit-based McClure’s Pickles, applauded Moore and said her “exceptional toastie left me wanting more.”
“The brilliance of Moore’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both. Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other. It was a delightful culinary journey that showcased the creativity and skills of chef Moore.
“One unique aspect – besides the house-smoked lamb pastrami and smoked prawns – was the side of pickle juice gel, allowing the diner to personalize their experience by dosing it at their discretion. This added a delightful tangy twist to each bite, further enhancing the overall taste profile. Attention to detail, overall presentation, taste and innovation all came together to set this toastie apart.”
The win the North Island retain bragging sees rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eaters had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.
After traveling around the country to judge the finalists’ creations, McClure applauded the “immense talent and creativity on show within New Zealand’s culinary scene”.
Along with Freeport with Cleaver & Co’s winning entry, he said competition organizers would also like to acknowledge BEERS in Christchurch and Shining Peak Brewing in New Plymouth as deserving of special mention.
“BEERS crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and tangy brine creates a unique and unforgettable tasting experience.
“Shining Peak Brewery’s The Joestie also deserves commendation for its use of smoked eel and the very unique McClure’s pickle caviar. “The smoky richness of the eel and the bursts of pickle caviar add a delightful complexity to the toastie, making it a true gastronomic delight.”
Head judge Kerry Tyack said the judging team had noticed a significant leap forward in terms of toastie innovation in 2023.
“It is clear that around the motu, entrants are taking this comp very seriously and that plenty of thought has gone into the delivery of top flight toasties.
“Seasoning levels were much more consistent, the choice of cheese was considered more and the importance of monitoring fat content was noted.
“Where we feel there is still an opportunity for fine-tuning is in bread type and thickness. Some of the toasts were too heavy and so the bread lost points.
“Those entrants that mastered this all-important balance delighted the team with terrific toasts full of finesse, innovation and satisfaction.”
A firm feature on the culinary calendar, this year’s annual Toastie Takeover saw 185 eaters battle it out for the title of this year’s top toastie, with 150,000 toasted sandwiches consumed by the event’s conclusion.
Competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese (or a vegan substitute) and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
Open to all New Zealand eateries, participants came from as far north as Kororāreka, to as far south as Invercargill, and ranged from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar , Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
The 14 finalists selected for the second round of judging included Cazador (Mt Eden), Good Day (Orakei), Lord Kitchener (Sandringham), Okere Falls Store & Craft Beer Garden (Rotorua) (2022 Supreme Winner), Hayes Common (Hamilton), Freeport Cleaver & Co (Taurangas), Best Burgers (Havelock North), Shining Peak Brewing (New Plymouth), Café Polo (Wellingtons), Huxleys (Wellingtons), BEERS Craft Brewery (Christchurch), Sprig & Fern Tavern (Nelson), The Fine Lion (Ashburton) and Roasted and Toasted (Lumsden).
Each finalist was again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with Joe McClure from McClure’s Pickles and Nick Brown from Cook & Nelson traveling the country to sample the finalists’ creations.
Moore and Freeport with Cleaver & Co will now receive a bespoke Rikki Berger trophy and a year’s worth of McClure’s Pickles, with the winning toastie remaining on the menu from 11.30 am to close, seven days a week until early August.
For more information about the Great NZ Toastie Takeover, check out www.toastietakeover.com. For more about McClure’s Pickles, see mcclures.com. And for more about Freeport with Cleaver & Co, visit freeportandcleaver.co.nz. McClure’s Pickles are made in the USA.
voco Auckland City treads lightly with sustainability trifecta –
the voco brand made its New Zealand debut with the opening of voco Auckland City Centre, and this May the hotel is celebrating its first year of sky-high stays, accolades and sustainable milestones centered on its ‘tread light’ philosophy.
Last week, the dual-branded tower development voco Auckland City Center that also includes the Holiday Inn Express City Center was awarded a trifecta of Master Builders Commercial Project awards and were crowned winners of the Commercial Project Award Over $25m, Built Tourism and Leisure Project Category, and the Master Builders Supreme Award for 2023.
In just 12 months, voco Auckland City Center has cemented its reputation as one of the city’s most popular and glamorous rooftop destinations with Bar Albert, NZ’s highest hotel rooftop bar at level 38, serving over 8,500 cocktails.
On Friday night (26 May), voco Auckland City Center hosted a first birthday soiree at Bar Albert which was attended by over 80 special guests including hotel partners, suppliers, and media. Signature Bar Albert cocktails, Champagne and canapes flowed while music entertainment duo, Jasper and Jane Hawkins brought the vibes to the party.
Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie, said “voco’s first year in New Zealand has been a bright journey and we’re proud to have delivered signature voco moments to over 50,000 guests.
“We’re proud of the hotel’s contribution to the city’s tourism and hospitality economy, particularly with Bar Albert giving both in-house guests and Aucklanders an exciting social experience and a taste of the ‘voco life’ high above the city.”
“A stay at voco is all about refreshingly different accommodation and our sustainability hallmarks have been designed for us to tread lightly on the environment. We have worked hard to achieve Level 3/Level 4 Green Engage certification thanks to initiatives such as bedding made with 100% recyclable materials (equating to over 150 plastic bottles per room recycled), aerated shower heads that reduce water usage and energy consumption for heating water, and large, refillable Antipodes amenities in the bathroom that reduces plastic waste by up to 80% compared to miniatures, and a HVAC system to improve air quality and heat recovery.
“Our team’s fun, unstuffy service style has meant that we’ve charmed many new loyal guests to the voco brand, and it’s been fantastic to give IHG Hotels & Resorts’ One Rewards business and leisure guests a new, upscale hotel to work, stay and play in Auckland’s city centre. Conferencing, meetings, and events have been performed strongly across our five versatile meeting rooms, vibrant restaurant, and rooftop bar. With stylish decor, state-of-the-art technology, and stunning views of the city, our unique spaces continue to inspire and impress guests.”
“We are so grateful to our partners, the hospitality and travel industry who have welcomed the hotel so warmly, and we are delighted to be celebrating the Master Builders Award wins alongside our 1st anniversary with guests, clients, and industry partners this month,” concluded Fraser.
To celebrate, voco Auckland City Center has launched a special 1st anniversary accommodation package which includes a bottle of Laurent Perrier Brut Champagne on arrival to toast the occasion, complimentary breakfast for two, and complimentary valet parking – a combined added value of $259 per day.
Disappointment at APTR decision –
The accommodation industry has expressed its disappointment with the Supreme Court ruling that the Auckland Council’s Accommodation Provider Targeted Rate (APTR) funding for tourism is valid.
The contentious hotel bed tax was introduced in 2017 by the Auckland Council to boost tourism funding and has now been given the green light after being suspended in 2020 due to the impact of the COVID-19 pandemic on the hospitality economy.
Hospitality New Zealand’s Accommodation Association Lead & Sector Chair, Troy Clarry, says the decision to overturn the Court of Appeal ruling will have long-term implications for operators; not only for Auckland but probably throughout New Zealand.
“The APTR, as proposed by the council, is unfair, inappropriate and simply does not work – Covid-19 proved that beyond all doubt.
“It did not work as intended and now Auckland has no funding for marketing and events, inevitably affecting New Zealand’s ability to attract major events going forward. But this ruling is the end of the matter and we now need to move forward.
“We pleaded with other local councils around New Zealand to work with the industry on models similar to the fairer funding model for destination marketing that has worked on with Tataki Auckland Unlimited and the wider tourism sector since the Court of Appeal ruling 18 months back.
“This is well advanced and covers the wider industry on a much fairer basis, and we ask other councils to look at what is being done and work with local tourism operators on similar models.
“At the same time we also ask the Government to work with us to develop a centralized funding model.
“This is urgent – not just for the industry but also for the benefits tourism can provide to the whole economy – GtDP, tax take, GST, branding etc.
“We still have a concern around targeted rates in general, and our concern with this ruling is that councils around New Zealand will now be tempted to implement targeted rates, not just for tourism but for other sectors going forward.
“So, we urge councils to work with the sector to find alternative fair, reasonable, and nationally endorsed funding models for tourism.
“Ultimately, we want to solve the funding for tourism problems, and this needs central government involvement.
“The hospitality and accommodation sector has always been willing to work with councils and the government, and we think this is the perfect time to do that. But it needs to be done quickly because we’re already falling behind competitively in international tourism and our ability to attract travelers from abroad.”
The Supreme Court ruling, released on May 12 determined that the APTR was reasonable and complied with the legislation in the Local Government Act 2002.
Budget unbalanced overall says Hospitality New Zealand –
Budget 2023 does not do enough to further support small businesses and contains little acknowledgment of the current economic environment’s impact on business in general, says Hospitality New Zealand.
Chief Executive Julie White said there were some helpful moves on the budget, but overall, it was a disappointment.
“The additional $17.6 million, over five years, of funding for the Major Events Fund to support the ongoing attraction of major events to Aotearoa will be welcomed by the sector.
“This is essential for us to attract big events and add immense vibrancy to our main centers, driving tourism and economic spending.
“We also support the Tourism ITP funding announcement and the importance of placing it in great workplaces and training our staff. It’s important to ensure operators’ voices are heard in this process, and we look forward to contributing to the development of the ITP.”
“And the funding for ongoing recovery from the North Island weather events, to help the affected regions get back on their feet, will be welcomed by businesses in those areas.
“But, on balance, there is little for most New Zealand businesses in this Budget.
“Businesses are right now in the grip of a real cost crisis, and although some sectors may have received some support, small businesses in particular will continue to struggle without tangible support for workforce and costs.
“Despite big increases in wages across the economy, that has not translated to increased productivity.
“Funding for the Tourism Industry Transformation Plan is unlikely to influence productivity in the tourism sector.”
Jock Zonfrillo: 1976 – 2023 –
Love them or loathe them reality television programs and their social media lives have become part of this generation’s culinary experiences. Whether you believe they belittle or encourage the art of great cuisine, it is very hard to underestimate the impact of reality shows such as MasterChef, My Kitchen Rules and the plethora of other food related programs currently available to view.
The sudden loss therefore of the brilliant Chef Jock Zonfrillo at just 46, to the world and the MasterChef Australia international community, brought a whole new meaning to the word reality.
Reality means losing a talented individual whose culinary skills inspired thousands of creative cooks to follow their passionate desires to excel in the kitchen and bring their language of love to our living rooms.
Zonfrillo was born in Scotland and raised by his Italian father and Scottish mother, with a strong mix-culture ethos fueling his obsession with food.
He was in the food industry from the young age of 12 before eventually working with the famous chef Marco Pierre White at the famous chef’s restaurant.
After moving to Australia, he opened Bistro Blackwood and Restaurant Orana, with Orana being consistently awarded one of the world’s best culinary establishments.
Zonfrillo was hired in late 2019 as one of three new hosts for MasterChef Australia.
Zonfrillo died in Melbourne on April 30 and is survived by his wife Lauren and four children, and while decisions are being made as to the future screening of the current MasterChef Australia series in which he features, our hearts remain broken for a talent taken too soon .
RIP Jock Zonfrillo 1976-2023.