Operations Manager Facilities Manager Purchasing Officer Catering Manager Chef/Dietitian Housekeeping ___________________ ___________________

PASS IT ON

Volume 14 No.6 December 2011-January 2012

THE COMPREHENSIVE MAGAZINE FOR CONTRACT CATERERS, FOODSERVICE MANAGERS & INSTITUTIONAL BUYERS

Catering on location - the Flying Trestles story p10

Mr Chips Plain Wedge 3x5kg Rustic skin on wedges with consistent sizing for ease of portion control.

Mr Chips Seasoned Wedge 3x5kgBattered with a distinctive blend of seasonings & flavours & consistent sizing for ease of portion control. Par fried in canola oil.

Mr Chips Kumara Fries Skin On 13mm6x2kgUnique sweet potato flavour in a traditional chip shape and size. The skins are loaded withanti-oxidants and enhance appearance andplate presentation. Par fried in canola oil.

Mr Chips Kumara Fries Skin Off 13mm6x2kg Unique sweet potato flavour in a traditional chip shape and size. The fastest cooking of all fries. Par fried in canola oil.

Mr Chips Spicy Wedge 6 x 2kgLarge wedges coated with a light, slightly spicy batter. Great with sour cream, chives and bacon. Par fried in canola oil.

Mr Chips Sweet Potato Fries 6x2kgUnique sweet potato taste. Rich in antioxidants, good source of Potassium.Virtually cholesterol free.Par fried in canola oil.

Mr ChipsHEAD OFFICE100 Kerwyn Avenue, East Tamaki, AucklandPh 09 274 7598 | Fax: 09 274 0675

Sales Enquiries (NZ, Nth Island):nisales@mr-chips.co.nzOr phone: 09 274 7598

Sales Enquiries (NZ, Sth Island):sisales@mr-chips.co.nzOr phone: 03 342 9885

www.mrchips.co.nz

Please contact your local Mr Chips Representative for further information

www.mrchips.co.nz

Edgell Sliced BeetrootClassic style sliced beetroot. Perfect for sandwiches and burgers.9kg carton3 x 3kg inner90 serves at 60g each

Edgell Diced BeetrootClassic style sliced beetroot. Ideal for salads and wet dishes.9kg carton3 x 3kg inner90 serves at 60g each

EdgellChick PeasTender chick peas in brine.9kg carton3 x 3kg inner72 serves at 75g each

Edgell Red Kidney BeansTender red kidney beans in brine.9kg carton3 x 3kg inner72 serves at 75g each

Edgell Four Bean MixA blend of chick peas, baby lima beans, red kidney beans & butter beans in brine.9kg carton3 x 3kg inner72 serves at 75g each

Edgell Asparagus CutsCuts of asparagus in brine. Ideal for sandwich bars. 9kg carton3 x 3kg inner66 serves at 70g each

Edgell Spicy Battered Wedges 6x2kg Crunchy batter has mild spicy taste with consistent sizing for ease of portion control. Par fried in canola oil.

Edgell Supa Crunch Wedge6x2kg These wedges have a clear coating which assists with holding time & wedges are of consistent sizing for ease of portion control. Par fried in canola oil.

Edgell Potato Gems6x2kgExcellent taste and texture with a crisp coating and fluffy centre. Uniform in size forimproved portion control and quickpreparation time.

Edgell Hashbrown Ovals6x2kg Excellent taste and texture with a crisp coating and fluffy centre. Uniform in size for improved portion control and quickpreparation time.

Edgell Mini Hashbrown Triangles 6x2kgExcellent taste and texture with a crispcoating and fluffy centre. Unique shape and size for improved portion control and quick preparation time.

1Catering Plus December 2011 - January 2012www.cateringplus.co.nz

Publisher's statement of distributionCatering Plus distribution figures can be supplied by way of a publisher's statement which can be verified, if required by print and postal information, which is the same data reviewed under the ABC system. The guaranteed minimum distribution for Catering Plus is 2500.

Contents

editorDon Kavanagh Ph 021 262 3990E: donk@mediaweb.co.nz

managing editorGraham Hawkes

adVertising sales Wendy Steele Ph 09 529 3019E: wendy.steele@mediaweb.co.nz

Juleigh Buchan Ph 021 140 3456E: juleighb@fmcg.co.nz

Anthony Morgan Ph 021 611 575E: anthonym@mediaweb.co.nz

grouP sales managerLisa Morris

sales suPPortSharon Robson Ph 09 419 2259E: ads@mediaweb.co.nz

designerBex Mikaere

ProduCtion managerFran MarshallP: 0274 304 559E: franm@mediaweb.co.nz

subsCriPtionsSue McDiarmidP: +64 9 300 2671Rates: $45 for 6 issues incl GST and post. Overseas rates available on request.Address to: Subscriptions Dept, Mediaweb,PO Box 5544, Wellesley St, Auckland 1141E: subs@mediaweb.co.nzwww2.mediaweb.co.nz/shopping

ComPany aCCountantPam KingP: +64 9 300 2670E: pamk@mediaweb.co.nz

Credit ControlGladys HookerP: +64 9 300 2672E: gladysh@mediaweb.co.nz

PublisherToni Myers

mediaWeb308 Great South Road, Greenlane, AucklandPO Box 5544, Wellesley St, Auckland 1141P: +64 9 529 3000F: +64 9 529 3001E: enquiries@mediaweb.co.nzwww2.mediaweb.co.nz/shopping

PrePress & Print by PMP PRINT

issn 1174 6165

Original material published in this magazine is copyright, but may be reproduced providing permission is obtained from the editor and acknowledgment given to Catering Plus magazine. Opinions expressed are those of the authors and may not necessarily be those of Mediaweb. We welcomematerial from commercial sources forpublication but cannot guarantee that itwill be used as submitted.

2 Serving up summer–ideasforsummercateringmenustomakeyoureventsgowithabang.

5 Delivering livers–newguidelinesforservingchickenandlambliversfromtheNZFSA.

6 Thinking big for small business–arevolutionarynewcateringcartcouldoffergreatopportunitiesforamoremobileservice.

9 A marathon effort –CateringtothemultitudesattheAucklandMarathon.

10 On location, location, location–HowWanaka-basedcaterersFlyingTrestlesfollowthefilmindustry–andfeedthem.

12 Altering perspectives–TheVegeForumonWheelstakesatouraroundagrowingregiontoshowchefswherethefoodcomesfrom.

15 Food Bill looms–Thebiggestshake-upofourfoodhygienerulesinagenerationisjustaroundthecorner.

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www.cateringplus.co.nzCatering Plus December 2011 - January 20122

Christmas on your mind as decorations take hold around the city? The proliferation of Christmas music getting under your skin? Well. It’s just about over and the summer celebration season is upon us. Whether you are strictly bookings only or offering corporate catering and event options on site – there are some easy ways to enhance your menus and make the summer season a little more manageable.

The trouble with canapesAs the wedding invitations begin to flow

canapés become increasingly the proverbial thorn in the flesh. Not only are vol-au-vents time consuming and costly both in labour and ingredient costs, but they are also overdone and a little too retro to be cool. Individual finger food portions require visual finesse and are characterized on menus by their exotic and expensive ingredients. The key to beating the heat in the kitchen this summer is being able to maximise productivity and costs while providing tasty and customer pleasing nibbles and treats.

Fast-selling options are the popular disposable and eco-friendly bamboo and paper serveware and packaging. Bamboo boats, bowls, cones and utensils are ideal for slightly larger portions of prawn noodle salads, serving fried foods with dipping sauces and generally can do a lot of the presentation work for you. If you’re playing catchup or fitting in a last minute event, it makes creating individual portions of dishes that can be produced in bulk quantities a lot easier. You could go so far as to think upmarket BBQ and include cost-effective but classy renditions of potato salad, chopped salads and coleslaws.

Some particular favourites using the gorgeous cones include mini apple doughnuts

dusted with cinnamon sugar or popcorn tossed with chopped pistachios and caramel as sweet dessert options. They also make great grab’n’go plates for a self-serve option from a mini-buffet.

The mini-degustation or tasting platesLooking for a refreshing set-menu concept

for corporate bookings and special celebra-tory gatherings? You don’t have to reinvent the wheel – just resize four or five of your best dishes into a mini-degustation and wine match with 90ml pours. Not only is it a great way to showcase some of your best dishes but you can include a slightly higher price point margin whilst keeping regulated food costs. The ideal tasting portion is just three or four mouthfuls. The tasting plate is also another great variation on a tapas sitting or meze platter for two to four guests. It works well for appetisers or desserts in a pre- or post-dinner or event cocktail. Make them seasonal by working with some of the best produce available, including late asparagus and summer strawberries.

Self-serve diningOne of the benefits of our summer solstice

celebratory season is just that – it’s summer and so diners, event-goers and corporates are looking forward to letting their hair down and enjoying late evenings. If you’re still constructing menus and looking for last-minute ideas, some of the simplest and most traditional ideas are still popular and refreshing for clientele. Reinvent the buffet by focusing on creating one delicious spread that’s actually relatively low-intensity. A glazed ham or roasted pork can be the star of the show, served with a range of artisan breads, salads and condiments. While these

classics might seem overly simple, there are opportunities to demonstrate flair and style with a traditional menu that pleases everyone.

If you’re keeping the Christmas spirit alive, then glazing a ham on the bone with mustard seeds, clove, cumin and apricots is light and works well with crispy lettuce greens, couscous or rice salads. Kick it up a level by using tart cranberries or super-sweet raspberry jam as a glaze with orange peel and juice. The more robust the glaze, the more creative those side salads can be.

Keeping salads seasonal and colourfulIf you’re not having to create a specific menu,

use baby leaf spinach, feta or blue cheese and chargrilled peppers for a great offset to lamb and beef roasted or slow-cooked. Change up plain old balsamic vinegar for varieties like apple or fig flavours. If you can find early figs, snap them up.

Beetroot, broccoli, semi-dried cranberries and feta cheese is not only colourful as a diced salad but you can also serve it in a light pastry cup or slightly finer diced into a dip or spread for breads. Reinvent the waldorf salad with a fine julienne of Granny Smith as an substitute for apple sauce for pork. It’s light, crunchy, refreshing and palette cleansing.

For the daring, pairing strawberries and asparagus with balsamic vinegar and crunchy almonds is visually appealing and works well with the saltiness of a glazed ham.

It’s the ideal time of year to stock up on relishes, preserves, chutneys and jams. Onion jam, cranberry preserves, smoky chutneys that work with beef and pork. There are some amazing products available from wholesalers that maintain a artisan quality and can be used

Serving up summer

3Catering Plus December 2011 - January 2012www.cateringplus.co.nz

THE BETTER THE LOOKTHE BETTER THE TASTE

First impressions count. Creating the right atmosphere by dressing like a professional will help your venue succeed. Dress for success. Inspire your guests with confidence by how you and your staff appear.

Call 050 Uniform (0508 643 676) now for your FREE Arrow Uniforms catalogue. Or download a copy from our website www.arrowuniforms.co.nz

osphere enue with

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CP11

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in a range of exciting ways. If you have the time to make your own, then try a beetroot and goat’s cheese mousse as a stunning condiment, pickles and mustard fruits. Why not package them for sale too?

Sweet summerIt’s the ideal time to add something new

and easy to the menu by making gingerbread loaves for delicious warm desserts or crispy gingerbread for cheese platters. White chocolate, dark chocolate, nuts and berries are essential ingredients for dessert treats – whether in truf-fles, meringues or grownup ambrosia.

For easy desserts, pull out the pie and tart tins. Pumpkin pie is very American but a delicious pie to translate from Thanksgiving to Christmas and right through summer. Cinnamon and vanilla adds the right note, and roasting pumpkin flesh is remarkably easy. As mentioned previously, if you do have a little time on your hands, then truffles are always a sure-win on a dessert tasting platter

or at the end of the cocktail party.

Summer drinksWant to bring a little sparkle to your menu?

Pay serious attention to your selection of bubbles, wines and libations. Hopefully by now your liquor reps have brought you plenty of tasting samples but a hot favourite for something a little different would be the Ritzling. Stock up and roll it out as a opening drink with a lime wedge. Without the chill of falling snow to give an excuse for spiced (mulled) wine in steaming pots, Kiwis are really making sangria a national drink. Make sure to add jugs of fruity wine to your menu. Do a red and white variety, especially with stonefruit, oranges, pears and a strawberry or two. If sangria isn’t your thing, then flip that with a summer punch. Give it a kick with white rum or Bourbon (both have sweet characteris-tics and flavour profiles that lend themselves to spiced or summery concoctions). Leave the mojito behind this summer and instead match

a cocktail course of Tom Collins’ with salmon canapés.

It’s worth having a Champagne that you’re able to sell by the glass at this time of year, especially for menu dining. Make it a blackboard special and draw customers attention to it. In addition, you need to make sure you offer a match for your desserts – suggesting a late harvest sticky or even a port all means extra incentive for your clientele to indulge in the whole experience.

Be sure to keep morale high with your staff over this busy time of year. Ask for their ideas and contributions to keep food costs down while maxi-mizing the effectiveness of each of your orders. Keep menu ideas simple to save on stress in the kitchen and overwhelming floor staff that will likely be swamped. At the top of the priority list is making sure you communicate to customers exactly what’s on offer. As soon as you’ve settled your summer menu let people know with a point-of-sale notice, on your website and via an email newsletter.

TM

BuylocalthisChristmas- NZPork

The New Zealand Food Safety Authority has released new guidelines for dealing with liver after an outbreak of Campylobacter was traced to poorly prepared lamb’s liver.

Unlike whole pieces of red meat such as steak or chops, where microbial contamination is restricted to the external surfaces, livers can be contaminated with Campylobacter on both the inside tissues and the outer surfaces. For some time the organism Campylobacter has been associated with poultry meat but a recent outbreak has been traced to lamb's liver, often called lamb's fry. To ensure that cooked livers are safe for eating, appropriate controls are needed to reduce the risk of infection, without spoiling the quality of the product.

Outbreaks of campylobacteriosis have occurred as a result of restaurants serving undercooked livers. Products included sliced or whole lamb and chicken livers and chicken

liver mousse or pâté.Examples of control breakdowns have

included:• Undercooking of livers, allowing

bacteria to survive. (See Figure 1). Livers will become dry and unpalatable if cooked too long but need to be cooked for long enough to kill any bacteria present.

• Poor separation, allowing cross contamination from raw livers to cooked product.

• Poor sanitation, allowing re-contami-nation of cooked product by bacteria from hands, knives and unclean surfaces.

New Zealand studies have shown that livers are naturally contaminated frequently by Campylobacter on external surfaces and internal tissues. This contamination will not adversely affect the look or smell of livers.

What can you do to protect the consumer?• Sauté livers in small batches to allow for

effective cooking.

• Sauté livers for at least five minutes or until

an internal temperature of more than 70°C

has been reached and maintained for two

minutes.

• Use a food thermometer to check the internal

temperature of the largest liver in the batch.

• Colour is not a reliable indicator of effective

cooking. Studies have shown that liver tissue

can remain pink after it has reached a safe

temperature.

• Ensure juice from uncooked livers does not

leak onto other foods.

• Scrub cutting boards, knives and other

utensils that have come in contact with raw

livers using hot water and detergent and

allow them to dry.

• Preferably use a separate board and utensils

for preparing poultry.

Newguidelinesfor liver

5Catering Plus November − December 2011www.cateringplus.co.nz

Christmas ham shoppers received a stern reminder from NZPork today to be wary of poorly labelled imported ham.

With Christmas just around the corner, thou-sands of Kiwis will be shopping for the perfect ham, as will food suppliers and retailers. Due to the lack of country of origin labelling in New Zealand, confusion is still rife over where our ham is coming from, and it remains a hot topic among industry leaders and consumers alike.

“The majority of consumers prefer to buy New Zealand pork, bacon and ham – especially as their families come together from around the country to celebrate Christmas. Our main concern is that these shoppers are simply not aware of where their ham came from,” says Sam McIvor, CEO of NZPork.

"In the rush to get the Christmas shop-ping done, we're concerned that many New Zealanders may unintentionally end up with

ham from imported meat. “Over 700,000 kilograms of imported pork

products hit the shelves every week, and there is no way to know where it’s from. Your ham on Christmas day could be from North America, Europe, or Australia – without country of origin labelling it’s impossible to tell.

“With the majority of imported product having significantly lower animal health and welfare standards than local producers, consumers make a positive difference by choosing New Zealand ham over imports."

As New Zealand has no compulsory require-ment for country of origin labelling, ham labelled 'Made in New Zealand' may in fact be imported product. The advice to Christmas shoppers when buying a last minute ham is to ask retail staff for New Zealand-raised product and to look for the 100% New Zealand ham label.

New Zealand farmers last year committed to

ensuring local produce would be at the forefront of global animal welfare, as well as health, safety and environmental standards. This differenti-ates New Zealand bacon, ham and pork from global competitors who have made no such commitments.

“We’ve learnt that consumers are becoming increasingly interested in where their food comes from, and how it's produced and prepared. For this reason we support country of origin labelling, and we’re helping ensure that our local produce carries the 100% New Zealand pork, bacon or ham label," adds Mr McIvor.

“The only guarantee you are buying New Zealand product this Christmas is to look for the 100% New Zealand pork, bacon and ham labels or the words ‘NZ grown’ – it means you’re supporting our local producers as they strive to be the best little pork industry in the world," says Mr McIvor.

New Zealand entrepreneur Don Saunders has done some big thinking and is offering prospective small business owners a unique and affordable proposition – the opportunity to run their own business by becoming a sole operator – under a business model that he plans to take global.

Saunders has established CaterCart Limited, (CCL) a new manufacturing company operating out of a small base in the Waikato, designing and hand making state of the art Tuckerupper vending carts for sole operators and organisa-tions. The carts are cost-effective and offer the operator maximum flexibility and manoeuvra-bility, and year-round use.

CCL’s vending carts are manufactured in New Zealand under the trademark Tuckerupper and have been attractively designed with mobility and a multiplicity of hot and cold catering options in mind – from ice cream to hot dogs – utilising sophisticated heating and cooling technology. The freezer component of Tuckupper carts provides up to eight hours of freezing time when battery operated.

CCL aims to make Tuckerupper the world’s most successful vending cart manufacturer in qualitative terms and has worked with engineers and catering professionals to design visually appealing and enduring, food vending carts that accommodate a range of food service units and options. The units drop into a stylish Tuckerupper plastic shell, with options to suit almost any vending business or purpose, including bespoke branding and colours.

Saunders says “we may not crank out the highest volume of carts, but we will make the most sophisticated –

both in appearance and technology – and have the best build quality and technical backup service capability, coupled to committed customer support systems. These qualities will ensure CCL machines are the most coveted by operators where a premium is able to be charged that ensures good profitability for our joint venture partners’ and us.”

CCL’s philosophy is to pursue Joint Venture agreements as the best way to develop their export market and while their sights are firmly set on partnerships overseas, in the short-term CCL’s primary objective is to work with New Zealand business owners. ‘Hot housing’ CCL’s business model in New Zealand first also means that they can perfect it before exporting the model overseas.

Initial enquiries from the New Zealand market suggests that would-be cater cart operators will need a lot of business and financial support. Therefore, CCL are offering a turnkey franchise type operation, whereby they supply not only the cater cart(s), but other collateral like foodstuffs, uniforms, licensing and branding. CCL will also provide a business plan, audited costings and projections for genuine customers, to assist with their business planning.

The entry level cost for a Tuckerupper base cart and canopy is less than $6,000 (+ GST), with inserts costed on top. Tuckerupper is branded on every cater cart, accessories and packaging; operators wanting the franchise option will do so under the Tuckerupper brand. CCL’s financial backing means that they can assist would-be operators with financing arrangements and offer options for both outright purchase and leasing/rental of Tuckerupper cater carts.

Over the next few months a full range of specially designed Tuckerupper vending carts will be built along with a portable Kitchen Pack (with hot and cold running water, to satisfy mobile shop regulations); dedicated cart transporter trailers; and mobile kitchen trailers. Running in tandem with this develop-ment programme, CCL’s Tuckerupper vending carts will be manufactured and sold enabling vendors to commence operations around the country. Operators can choose to run their operations’ independently or to operate under the CCL umbrella.

Inspired by the culture of street vending overseas, Don Saunders’s vision is to give small businesses in New Zealand a rare opportunity; to get out there and get involved in selling food in a variety of urban and rural locations. He believes that street vending offers a city more vibrancy and enhances the visual experience, as evidenced in Auckland’s newest waterfront development, the Wynyard Quarter.

THE TUCKERUPPERDesigned and manufactured in Hamilton, New Zealand, the Tuckerupper is a high quality, long lasting, visually appealing food vending cart. Tuckerupper accommodates a range of food service possibilities.

With an eye for detail and a perfectionist streak, our engineers worked alongside expe-rienced catering professionals to design a suite of efficient, interchangeable food service units

(Inserts), each of which drops into the attractive Tuckerupper shell. All you need to do is select the option(s) to suit your vending business/purpose.

All prices are exclusive of GSTAvailable Now:• Base Cart $3450.00• Canopy $2350.00• General Display Insert

$950.00• Freezer Insert $9850.00

- to suit scooped or prepackaged ice-cream. (Mains or battery operated; battery option provides 8 hours freezer time.)

• Chiller Insert $4950.00– to suit cold drinks, deli foods, sushi, sand-wiches etc. Also suitable for pre-packaged ice creams when used in conjunction with dry ice.

• Pie Insert $3950.00• (and other hot food) warmerAvailable 2011:• Crepes• BBQ• Kitchen Insert with hot and cold running

water)Available 2012:• Soup• Pizza• Hot dogs• Hot chips• Candyfloss• Juice• Popcorn• Coffee

Contact us for a full specification sheet providing more information and detail regarding Tuckerupper’s construction and the technical detail for the Tuckerupper canopy and for each specialist insert.

FLEXIBILITYThe interchangeability of Tuckerupper’s

specialist inserts enables maximum flexibility. For instance you might create a summer icecream/winter warmer combo using the freezer insert and the soup insert, or a combo to cater to both adult and child targeted events eg coffee/candyfloss.

Your Tuckerupper will be manufactured in the colours of your choice; go to www.catercart.co.nz to ‘paint’ Tuckerupper in your colours and visualise your new venture coming to life.

Thinkingbigforsmall business

Catering Plus November − December 20116 www.cateringplus.co.nz

MARVELLOUSLY MOBILESteady and stable, Tuckerupper’s wheels

allow you to get right into the thick of the action, where your customers are.

Large enough to make a stunning impression, but small enough to fit on a domestic single-axle trailer, Tuckerupper is easily towed with a 2 litre car or Tuckerupper fits in the back of most standard vans.

CaterCart Limited is currently developing customised trailer options that will carry two and four Tuckerupper.

OPERATIONAL OPTIONSYou may have an existing ‘bricks and mortar’

food or beverage business and be looking for a way to take it mobile, or perhaps you are already mobile and looking for an eye-catching unit to freshen up your look.

You may have developed your own unique food or beverage idea and be looking for the ideal vending hardware.

You may have some ideas around food service and be looking to supplement your income with

a lifestyle, weekend or seasonal small business option that is flexible, portable and with realistic startup costs.

You may be looking for a ‘turnkey’ or franchise business opportunity that supplies branding, all food products, utensils, licences, uniforms, advertising and point of sale materials.

You may even be a corporate or agency looking for an attractive mobile option for dispensing new product samples, disseminating information or to create brand buzz. (And it might not even be a food product! Tuckerupper’s base unit func-tions beautifully as a mobile promotional tool for any purpose.)

The answer to each and every one of these scenarios, and the solution you’ve been searching for, is Tuckerupper.

Contact us right away, tell us about your plans or ideas and allow us to help you bring your ideas to life.

DOLLARS AND SENSESetting up a mobile food service unit can be

an expensive exercise. A kitchen trailer can set

you back $50,000 or more. A caravan kitchen costs anything up to $120,000 And both of these options also require vehicles with significant towing power. Entry into a mobile softserve ice-cream franchise is from $100,000 while a mobile coffee van franchise starts at approxi-mately $60,000

Tuckerupper provides an affordable option for both startup and expanding catering businesses.

A Tuckerupper base and canopy is yours for under NZ$6000 (+ gst).

A variety of specialist inserts is available at additional costs per unit.

CaterCart Limited offers options for both outright purchase and leasing/rental.

CaterCart can supply audited costings/projec-tions to genuine customers to assist with your business planning.

Additionally, CaterCart Limited can assist with financing arrangements.

Contact CaterCart Limited for more detail about specialist Tuckerupper insert unit costs, leasing, renting, purchase and financing options. www.catercart.co.nz

7Catering Plus November − December 2011www.cateringplus.co.nz

www.cateringplus.co.nzCatering Plus December 2011 - January 20128

SchnitzelSchnitzelSchnitzelSchnitzelSchnitzelSchnitzelSchnitzelSssssc h

seasoned forSummer

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

Honey Mustard breast schnitzel Lemon Pepper breast schnitzel

Two NewFLAVOURS

Ingham’s new breast schnitzel’s are perfectly seasoned and timed to make a hit this summer. Made with quality breast meat these large schnitzels (180 grams) are succulent, fl avoured and coated in crispy seasoned golden crumb.

Portion controlled and individually frozen in 5kg packs, that ensures exceptional value, presentation and no fuss preparation every time. Whether Honey Mustard orLemon Pepper fl avoured Ingham new breast schnitzels are guaranteed to please.

Sssssc hSssssc hSssssc hSssssc h

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

Honey Mustard breast schnitzelHoney Mustard breast schnitzel

IIngham’s new breast schnitzel’s are summer. Made with quality breast meat these large schnitzels (180 grams) are succulent, fl avoured and coated in crispy seasoned golden crumb.

Portion controlled and individually frozen in presentation and no fuss preparation every time. Whether Lemon Pepper

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ACU_ING_11203_Hosp_FP.indd 1 21/11/11 9:22 AM

9Catering Plus November − December 2011www.cateringplus.co.nz

Amarathoncatering effortMore than 15,000 people entered the 2011 adidas Auckland marathon, with thousands of New Zealande runners were by competitors from 40 countries.

On the day, several events are held simultaneously; the 42km Auckland Marathon, which meets international guidelines and is a standard for Olympic and commonwealth games qualifiers, the 21km Half Marathon, the 10.5km Quarter Marathon, the Heart Foundation 5km Run and Walk and the Kid’s Marathon. All the races finish at Victoria Park, where it’s a real carnival atmosphere.

The Heart Foundation is the official charity of the adidas Auckland Marathon and this year, 330 competitors choose to support the organisation by running/walking as Heart Racers.

Heart Racers fundraise for the Foundation online by encouraging friends, family and colleagues to sponsor them as they take part in as activity [www.heartracer.org.nz]

Competitors in the Heart Foundation 5km Run and Walk were joined by Auckland Mayor Len Brown, and his team of cardiac club walkers, Heart Foundation board members and the Heart Foundation mascot, Hearty.

All Heart Racers were welcomed to the Heart Foundation’s tent at the Victoria Park finish, where AUT Senior Lecturer in Professional Cookery, Chef John Kelleher and Xia Pan, Diploma of Culinary Arts student cooked for more than 300 people.

They barbecued marinated venison stir fry and vegetables and filled pita pockets. A great idea to feed many people quickly.

Serves 10800g New Zealand farmed venison stir-fry2 clove garlic, crushed2 cm ginger, peeled and chopped2 red chilli, deseeded and diced1 Tbsp sesame oil1 Tbsp rice bran oil4 spring onions, sliced3 sliced oyster mushrooms split in half½ cup bean or pea sprouts2 cups rocket2 cups baby spinach10 Pita breads, cut in half, lightly toasted or grilled¼ cup chopped fresh coriander leavesSqueeze of limeMarinate venison with garlic, ginger, chilli and sesame oil for 15 minutes.Bring barbecue plate to a high heat.Sear venison pieces quickly on both sides in a little oil. Remove and set aside.Clean frying pan, heat some oil and add spring onions. When half cooked, add bean sprouts and mushrooms.Return rested venison and cooking juices, toss together and add rocket and baby spinach, toss again.Fill halved pita bread pockets, sprinkle with freshly chopped coriander and a squeeze of lime.

Venisonandvegetablestirfryinpitapockets

www.cateringplus.co.nzCatering Plus December 2011 - January 201210

If they handed out Oscars for food on the movie set Flying Trestles founder Colin Sutherland would surely have cleaned up by now.

But then the humble Wanaka-based caterer is hardly the red carpet type - probably the reason he’s so successful.

On any given day Sutherland and his team, which has now expanded to Auckland, are on the job from about 4am, normally in some of the most remote and stunningly beautiful corners of New Zealand.

The company operates more than eight trucks, including a coffee truck, freezer/chiller truck and location’s truck. Each kitchen truck is effectively a huge on-the-move self contained kitchen, equipped with generator, water, gas and waste tanks, walk- in chiller, freezer, six-hob gas

ovens and dishwasher. Two trucks operate out of Auckland, while the industrial kitchen base is in Queenstown and the offices in Wanaka.

It’s a far cry from the early days when Suth-erland, a self-taught cook with a zoology degree first gave a mate a hand as stand-in caterer on location for a commercial.

He and wife Kristie Follis had owned Ripples Restaurant in Wanaka in the 1980s, but Sutherland now had a taste for cooking in the great outdoors.

In 1990, Flying Trestles was born, aptly named when a trestle strapped to the roof of Sutherland’s Land Rover flew on a steep bend of the windy, then dusty, Glenorchy Road. He was on route to a job catering for a Toyota ad based around Kiwi back-country icon the late

Barry Crump.Since then Flying Trestles has clocked an

impressively long resume of notable movie credits starting with The Piano in 1992, Heavenly Creatures, Hercules, Vertical Limit, The Last Samurai (in Japan and New Zealand), The Lord of the Rings, King Kong and the Narnia films.

This year the credits keep rolling catering for Mr Pip on location in Bougainville, Papua New Guinea, and The Hobbit second unit back home.

Trestles has fed numerous high-profile televi-sion commercial crews, including the famous Speights ads, Mercedes and BMW.

One of its most unusual jobs has been catering for Wanaka mountaineer Guy Cotter’s Mount Everest expeditions, where the first-class food was the envy of all other expeditions.

The views out of Sutherland’s mobile kitchen, any chef would die for.

“I’ve seen some amazing places. I couldn’t bear being in the same restaurant everyday now.’’

But working in the wilderness hasn’t always been a bed of roses; six weeks on Mr Pip in Bougainville is testament to that.

“It was up there as far as challenges go. We sent a lot of our dry store stuff over in a container

By Sue Fea

Onlocation,location,location

11Catering Plus December 2011 - January 2012www.cateringplus.co.nz

ship, which eventually arrived three and a half weeks late with all our other gear.’’

The meat was carted in by boat from Vanuatu and fresh fruit and vegetables from the local villages.

“Sometimes for days there was no water and the refrigeration didn’t work. The greatest chal-lenge was keeping people from getting sick.’

“I think the refrigeration was running at about 16 degrees and we couldn’t keep anything at that temperature...the air temperature was above 30 degrees.’’

They were cooking from a ship’s galley, and as if getting food and supplies wasn’t enough of a task, the oven door fell off.

“We had one pan and it had a hole in the bottom of it. It gets quite hard when you’ve got just three hours to cook lunch for 100 people.’’

Kiwi ingenuity to the rescue, they patched the pan with tin foil and somehow rigged the oven door back on.

Nothing for a man who with his small band of able-bodied kitchen troops has turned out full three-course hearty restaurant-style lunches 2500 metres above sea level in waist-deep snow on Mount Cook.

The trestles were literally flying, up onto

the mountainside by helicopter, complete with mobile oven and barbeque where Sutherland warmed the bellies of 100 cast and crew for The Vertical Limit movie in 1999.

“It was one of those jobs where you have limited hours to do the shooting and everyone had to fly up so they couldn’t afford to stop for lunch. We had to keep the food rolling all day.’’

These days, modular field kitchens – ovens, barbeques, stove tops, water boilers, thermal/hot boxes and a specially-designed alloy cage that’s flown by chopper into remote locations, also help churn out classy cuisine.

From then on business flourished. From 1999 to 2003 Flying Trestles fed on average 700 to 800 people per day six days a week in some of the most remote corners of New Zealand during filming of the Lord of the Rings trilogy.

“Our biggest day was 1100 people – that’s a lot of food. We probably had 30 people working for us then.’’

Film industry people work hard and they like to eat healthy. Sutherland always opts for fresh seasonal foods, with no fat or salt, usually two meat options, maybe fish and beef and a vegetarian option. His amazing salad spreads are renowned and judging by the huge wad of

references from around the world, including Paramount Pictures, there are no complaints about the food.

But who could complain about rocking up in the bush for venison salad with figs, fennel and walnuts with caramelised balsamic dressing, spinach and rocket, preceded by barbequed squid.

“We do get a few people with specific needs – there was a real fad on egg-white omelettes a while back. It’s usually not the famous actors who request special things - they’re always easy to please – it’s usually the wannabes.’’

Then there are the weddings, functions and large events like TRENZ, New Zealand’s largest tourism tradeshow, the Winter Games and catering at The Snow Farm cross country ski area near Wanaka.

When Sutherland’s not cooking the food, he’s growing it. His latest hobby is producing lamb and venison on the family’s Maungawera Valley property, Mount Gold, near Wanaka.

The days are long, the work is hard, but Colin Sutherland wouldn’t swap his mobile kitchen for the world. He never tires.

“There are new and exciting views every day and good coffee keeps me going.”

www.cateringplus.co.nzCatering Plus December 2011 - January 201212

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

Split between two buses and tours, 64 chefs, chef tutors and food writers from Cromwell to Kerikeri, were keen to understand the value of fresh, New Zealand-grown produce. The tours visited different growers and facilities and met up for lunch with the growers who hosted the forum. Pukekohe growers Howe Young and

Keith Vallabh provided a local perspective commentary during the day. While many at the start of the tour had a mindset that the consumer-driven trends of high protein menus was where they should be concentrating, lunch at The Pavilion, at the Simunovich estate, completely altered that perspective.

Bracu and Pavilion head chef Michael Newlands and his team proved effectively that vegetables can be sexy, stunning and incredibly tasty. The lunch menu offered such innovation as smoked potato and parsley soup, tapas-style mains such as spring leeks vinaigrette with cured salmon, broken egg and celery, and the desserts featured vegetables as well.

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

Operations manager, Stephen Dench explained that 95 per cent of its products are grown locally, harvested according to demand and processed within 24 hours. The plant has a regulated environment high in humidity to prevent the vegetables from drying out and aging. Its core business is washed salad greens, and prepped potatoes, carrots, kumara, beetroot and onions. These are sold to foodservice and retail through supermarkets. The company recently added a three-dimensional dicing machine to its process line that can cut cubes of vegetables in variety of sizes. Fresh Link is

Forum-on-wheels

alterschefs’perspective

By Pip Duncan

13Catering Plus December 2011 - January 2012www.cateringplus.co.nz

currently processing 4-5 tonnes of vegetables a day.

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

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

A good potato is all about its percentage of ‘dry matter’; the higher the dry matter (19-23 per cent), the better the texture, taste and nutritional value. Included in this category are: agria, red rascals and purple heart, a relatively new variety. Potatoes with low dry matter (15-16 per cent, like Nadine) have higher water content but higher cropping yields and as a result are often priced lower. Wilcox has been trialling Vivaldi – a potato with similar appearance to Nadine but with a higher percentage of dry matter. Wilcox grows a variety of carrots and looks for good storage ability, sweetness, and rich colour. The spring harvest (October to January) are grown in Franklin and February to September harvest comes from Ohakune. Wilcox processes around 60 tonnes of carrots a day but during its main export season (February to May) that increases to 120 tonnes.

We then head to S. Clark Nurseries Ltd - Stan and David Clark’s celery operation. Like other growers in this region the Clark family have been working the land for generations, however today, Auckland City Council is seeking more residential space which is impacting on their operation. Plant diseases, such as leaf fungus, are another main issue and require regular straying to protect the plants. Stan says that while consumers want organic produce, the reality is that no commercial growers in Pukekohe can sustain their crops organically – but rather monitor them through ‘scouting’ and spray only when thresholds are reached.

Clark’s celery is grown from seed bred by them. By nature celery is a winter-grown vegetable; however consumer demand is higher in summer. David has been selective breeding a new celery variety, Clark’s slow-bolting celery, for more than 20 years which is late to bolt, sweeter tasting and larger in size. By extending its growing season into spring it can be harvested at the premium start of salad season.

To increase its market viability the company recently invested in a cutting machine which regulates the length of the stalks. This process provides a convenient fresh-cut product and enables the sticks to be sealed in Clark’s trade mark “Slick Sticks” branded packaging ready for use. The process extends the product’s shelf life, however the difference in cost between the pre-packed and the raw product has seen some market resistance. Currently the Clark’s annually harvest 50,000 crates containing 12-16 bunches per crate.

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

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

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

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

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

While harvesting is labour intensive - workers

pick between 275 to 300 kilos of tomatoes an hour and $6m per annum is spent on labour - the actual feeding, watering and climate control is all computerised. Water is collected from the glasshouse roofs – around 350 litres of dew a day in summer alone - and held in a pond for irrigating. Gas is used for heating with the temperature maintained at 35˚C.

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

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

According to Anita Sarginson national president of the New Zealand Chefs Associa-tion the tour has given everyone an increased understanding and awareness of produce from paddock to plate. Traditionally we plated protein and not so many vegetables. This is changing and our lunch was a great example of how wonderful our produce is - today has been an inspiration.”

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

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

Ingham is launching two hot new breast

schnitzel products which will be a hit with

this summer’s casual dinning crowds.

Perfectly seasoned Ingham Honey Mustard

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“Inghams is strongly committed to the

foodservice market and is very excited to

add these two new, innovative products our

foodservice range!” says Ingham’s Food

Service Manager, Roger Pickering.

“We see a great opportunity in the New

Zealand foodservice market to deliver high

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Ingham Honey Mustard and Lemon

Pepper breast schnitzels provide large

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Extremely succulent and tasty whether

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For enquires contact you local distributor

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Advertorial

www.cateringplus.co.nzCatering Plus November − December 201114

NewIngham’schickenschnitzelsinseasonthissummer

15Catering Plus December 2011 - January 2012www.cateringplus.co.nz

The Food Bill will have its second reading in Parliament this year, meaning the biggest shake-up of food legislation in a generation is almost upon us.

Julie Collins, MAF’s director of biosecurity and food policy, said that the bill was likely to be heard sometime early this year.

If passed into law, the Food Bill would replace the Food Act 1981 and would introduce some fundamental changes to New Zealand's domestic food regulatory regime. The Food Bill is the result of only the second review of the domestic food sector in over 30 years. The Food Bill aims to provide an efficient, effective and risk-based food regulatory regime that manages food safety and suitability issues, improves business certainty and minimises compliance costs for business.

The Primary Production Select Committee has completed its report with recommendations for the House to consider.

Risk-based approach to food safetyThe Food Bill introduces a risk-based

approach to food safety. It proposes a shift from the current emphasis on 'walls, floors and ceilings' approach to food safety (currently required by the Food Hygiene Regulations 1974) to considering the processes and practices that need to be in place at a food business to keep food safe. This approach reflects international best practice and will provide consumers with greater confidence that their food is safe.

Food operators (persons manufacturing,

selling or trading in food) – and food importers – will have a duty to ensure their operations result in the provision of safe and suitable food. Persons involved in the manufacture, production and preparation of food for sale must be able to demonstrate that they carry out safe food handling practices every day of the year they operate.

Risk-based measuresThe Food Bill proposes that any person

involved in the trade of food must operate under one of three risk-based measures. These meas-ures reflect the diverse range of food preparation activities. The risk-based measures are food control plans, national programmes and food handler guidance. A fourth risk-based measure, 'monitoring programmes' may be imposed on a food sector as and when appropriate.

Clarifying the roles of regulatorsThe Food Bill clarifies the roles of food

industry regulators. NZFSA will take primary responsibility for all regulatory functions, including administering the new Food Act and related regulations, preparing guidance material and recognising persons who may undertake verification and enforcement functions. Along with territorial authorities, NZFSA will have the function of a registration authority, will have an approvals and verification role, and will have a range of enforcement powers.

Single set of rulesMore than half of local councils have devel-

oped bylaws to address gaps in the current law (the Food Act 1981). These cover compulsory training and/or qualifications for food handlers, specific premises types, and licensing and regis-tration requirements. The Food Bill will largely remove the need for local food related bylaws - the whole country will operate under a single set of rules.

Improved compliance and enforce-ment provisions

The Food Bill provides for an improved compliance and enforcement regime. It includes provisions that set out the require-ments for food businesses operating under risk-based measures to be verified, and includes a broader range of penalties and sanctions.

Regulation changesaheadasFoodBilllooms

www.cateringplus.co.nzCatering Plus December 2011 - January 201216

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