on trend what’s - aitkens · on trend what’s buster greens real food room discover dunedin’s...

on trendwha

t’s

BUSTER GREENS REAL FOOD ROOM

DISCOVER DUNEDIN’S HOTTEST NEW CAFE & READ ABOUT THE OWNER’S

TRANSITION FROM SEASIDE TO CITYSCAPE

THE HERMITAGE, MT COOK

TAKE A PEEK AT THE NEW BUFFET SERVICE TRENDS AS WE TALK TO

GENERAL MANAGER, JASON WINTER

THE JELLYFISH RESTAURANT & BAR

WE TALK TO OWNER DEBBIE LAVERY, & HEAD CHEF STEVE HOWES

WRAP UPA QUICK LOOK AT SOME FLOURISHING

BUSINESSES IN AUCKLAND

with

SPRING 2019

W I L L O W B Y M O D A

Willow by Moda Porcelain is pale green, grey and white crockery with both matte and

gloss finishes. Its subtle colour tones make it easy to combine with current Moda Por-

celain ranges or to add to other existing pieces. No piece is the same and each one

has an ethereal feel that makes the Willow range both organic and eclectic.

ON THE COVERNick Dodds from Buster Greens Real Food Room; churning out L’affare Gusto coffee from a Rocket RE A Timer coffee machine.

B A U S C H E R

S A N T O S

Purity by BauscherThe Purity range is made from a revolutionary bone white porcelain which is poised to become a modern classic through its design.

The extensive shapes within the range, along with its extraordinary hard glaze, will ensure its lasting appeal among leading international establishments.

Cold Press Juicer by SantosRead more about the NUTRI-SANTOS #65 cold press juicer on page 30.

GREEN LEMONADE

Ingredients:1 Lemon2 Kale leaves1 Celery branch2 Apples1 Small piece of ginger4 Ice cubes

Method:1. Squeeze the lemon with your citrus juicer.2. Juice the apples, kale, celery and ginger in your juice extractor.3. Mix everything in your blender with 4 ice cubes.

D A T E S O F I M P O R T A N C E

23 SEPTEMBER Canterbury (South) Anniversary Day

28 SEPTEMBERSchool holidays start

25 OCTOBER Hawke’s Bay Anniversary Day

28 OCTOBERLabour Day

4 NOVEMBERMarlborough Anniversary Day

15 NOVEMBERCanterbury Anniversary Day

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contentsLET’S TALKWe get to sit down with Dunedin’s new talk of the town: Buster Greens Real Food Room.Owners, Nick and Kushla, take us through the growth of their design concept and how the change from seaside to cityscape has effected their demographic.Read the full feature, starting on page 10.

We take inspiration from the events around us.Take a look at how your tableware can be updated to match fun spring racing fashions.

HOT PRODUCTS

Ahh, Spring. A moment of fresh air and peaceful bliss before the silly season sets in.

The team took the opportunity this issue to place timely reminders for the holiday season (think, flutes and coupes,) amongst a beautiful range of seasonal products and informa-tive quips.

We were extremely privileged to have the opportunity to inter-view some of the best hoteliers and resturanters in the country for this edition. It’s been a pleasure to work alongside them in the field and help them grow. What’s even better, is that we get to share some of their industry secrets with you!

We’re also thrilled to share the names of some of our loyal readers who were lucky enough to take home some fantastic prizes over the last few months.

Congratulations to:Candi Northover, Hamilton Winner of a 12pce steam pan prize packMegan Hayes from Happy Steps, Dargaville Winner of a brand new Turbo Air Salad Prep Table(To be drawn September 1 2019) Winner of a 3pce Pujadas saucepan set

...and let us tell you, we’ve got plenty more to give away! Follow us on social media, and keep reading ON TREND for more chances to win.

Enjoy! From the team at Aitkens.

FROM THE EDITOR

PAGE 8How to choose the right chef’s knife.Eight key indicators to look out for when shopping for your next knife.

PAGE 21Major glass man-ufacturer, Libbey Glassware, disclose the hottest new drink trend - NoLo.

PAGE 29Are you making dough from dough-nuts? We look at this international phenom-onon that just keeps growing.

PAGE 30Have you heard of Santos?The best in the busi-ness when it comes to juicing.INSIDE: THE HERMITAGE, MT COOK

We get up close and personal with general manager, Jason Winter. Learn some invaluable tips when it comes to large-scale management, and discover some of the hottest new buffet trends.

Fruit Cutter$84.46+GST

B013

Cold Press Juicerby Santos

POAST 65K

Hand Juicer$11.87+GST

K70360

Paneled Juice Glass251ml

$3.12+GSTGLC 15640

Paper Smoothie StrawsPkt 250

$23.35+GSTM18528P

Bustling Auckland hot spots share with us their favorite pieces of crockery and serveware.

@aitkensnz /aitkensnz

Page | 4 Page | 5

Nestled on the coastline about 30 minutes drive from Nelson is The Jellyfish Resturant & Bar.They tell us about their growth and experiences over the past 12 months.

PAGE 16 PAGE 24 PAGE 27

T H E G R A M E R C Y C O A T B Y C H E F W O R K S

O B L O N G P L A T T E R S

Mens Coat, XS - 3XL, $130.83+GST, CW EXDZ001Womens Coat, XS - 2XL, $130.83+GST, CW EXWDZ002

Steering clear of sharp lines and lending itself to rustic, hand-made trends, the oblong plate has taken its place at the table.

Just as we like it, this shape is incredibly versitile. Consider it for small tapas or appetisers, a story board for one ingredient

done three ways, or in its more traditional form as a share platter at the centre of your table.

Modern tailored fit and two-way zippers for women

Dual sleeve pockets and hidden earbud access

Collar snap tabs to hold your apron

Side slits that offer increased flexibility and mobility

1 2 3

54 6

7 8 9

1. Moda Oval Coupe Plate, in Willow, 405x240mm, $54.80+GST, K926746

2. Moda Rectangular Dish, in Lush, 345x240mm, $57.25+GST, K927503

3. Raku Oblong Plate, in Garnet Orange, 298x153mm, $80.96+GST, 9976570-O

4. Stonecast Oblong Plate, in Mustard Seed Yellow, 350x185mm, $94.82+GST, 9975535-M

5. Raku Oblong Plate, in Topaz Blue, 355x189mm, $84.00+GST, 9976575-TB

6. Stonecast Oblong Plate, in Peppercorn Grey, 295x150, $61.53+GST, 9975529-P

7. Linen Oblong Plate, in Navy, 175x110mm, $29.51+GST, K94521-B

8. Moda Rectangle Dish, in Icon, 530x265mm, $251.50+GST, K927522

9. Moda Oval Coupe Plate, in Snow, 305x180mm, $21.45+GST, K926542

Page | 6 Page | 7

HOWTO CHOOSE THE RIGHT CHEF’SKNIFE

Handle

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The knife is known as an extension of the chef’s arm. It is, without doubt, the most important tool in the kitchen.

But when you look at the huge variety of knives now available, they can all start to look the same. So, how do you pick the right knife?

In this article, we will reference stainless steel knives with a few different handle options. However the popularity of ceramic knives has grown considerably, and the following tips can transition across a broad range of knife styles and materials.

To start, consider what the purpose of this knife will be. Do you need a good universal knife - in which case, what style of cooking do you prefer? Are you working with a lot of meat? Does your food preperation require a certain finesse?

Once you have defined the purpose of the knife, think carefully about these features:

SIZEMost popular for its versatility is the 20cm chef’s knife. A longer blade will enable you to cut more volume (like fresh herbs,) but decreases precision and control.

Alternatively a shorter blade, such as the 16cm chef’s knife can offer an element of agility similar to that of a paring knife. It will fall short however, when slicing through something large, like pumpkin.

WEIGHTYou’ll need to try several knives to find your ideal knife weight. One school of thought believes a hefty chef’s knife cuts through foods easier because it “falls” with more force. Another thinks a lighter chef’s knife flows more freely and lets you maneuver the knife more skillfully.

Bottom line: Choose the style that feels right to you.

BALANCEThere are two types of balance you should pay attention to. First, front-to-back. Judge the balance by gripping the knife firmly by its handle. If the handle is too heavy, or it feels uncomfortably weighted toward the tip of the blade, it probably isn’t for you.

Side-to-side balance is just as important. When you come down on the blade, it should feel stable; not as if it wants to teeter toward one side or the other.

THE HANDLEA good handle is one that feels comfortable

and secure to you. You shouldn’t have to strain to hold onto it, and it shouldn’t feel slippery when wet. There should be enough clearance on its underside that you don’t bang your knuckles as you chop (the height of the blade affects this).

THE BOLSTERAlso called the collar, shoulder or shank, the bolster is the thick portion of metal where the blade and handle meet. The bolster can add strength and stability to a knife, as well as acting as a finger guard for your gripping hand.

An advantage to partial- or no- bolster knives is that you can sharpen the full length of the blade, right through the heel.

THE HEELThe heel is the broadest and thickest part of the edge. It is meant for tasks that require force, such as chopping through poultry tendons or the hard rind of a winter squash.

Watch out for knives that “thunk” at the heel when rocked. The heel shouldn’t abruptly stop the rocking motion.

THE SPINEThe spine typically has squared edges. Note whether the edges feel polished or sharp and rough, which can potentially irritate your gripping hand. The spine should also taper at the tip; a thick tip will be harder to work with.

THE EDGEA good chef’s knife should be sharp right out of the box. To evaluate sharpness, try slicing through a sheet of paper. A really sharp knife will make a clean, swift cut.

Also note the line of the edge. A gentle curve from the tip to the heel can help the knife smoothly rock back and forth during chopping and mincing.

Bolster

Spine

Edge

Heel

LET YOUR STAFF TAKE CARE OF CUSTOMERSLET US TAKE CARE OF YOUR GLASSWARE

Talk to your local Aitkens rep for more information on Starline’sPolish-Free Glasswashing Solutions.

Nestled in the bustling north end of Dunedin town lies Buster Greens Real Food Room, a haven for Instagram foodies and health nuts alike.

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Q U I C K F I R E Q U E S T I O N S

N I C KK H U S L AHow long have you been in the industry? 14 years.

How do you take your coffee? Black.

Strangest request you’ve had? “A dirty chai, with almond milk – decaf. Oh and a piece of cake, with cream on top.” And then after a sip… “Wait, is this trim?”

Favourite green vege? Green leaf mix from Mike at Sea Breeze Veges.

Favourite cheat meal? Egg sandwich with Best Foods mayo and sea salt.

At a restaurant, I never order… Offal

Who/what inspires you? Khusla of course. Not letting anyone down/Fear of failure.

Finish the sentence: No employer should ever… …take anything for granted. Remember you can be hot one day, and not the next.

Favourite Instagram/Social Media account to follow? I’m not on social media a lot. But I follow a few motor bike accounts.

Best advice for anyone considering the leap into hospitality management? Be aware that you will need to be able to fill any gap in your team at any time. You must be able to multitask.

How long have you been in the industry? 25 years.

How do you take your coffee? Long black with a dash of coconut milk and half a sugar.

Strangest request you’ve had? Medium-rare eggs?Eggs can be funny like that.

Favourite green vege? Spinach.

Favourite cheat meal? A homemade cheese toastie – make it spicy!

At a restaurant, I never order… Pudding. I’m more of a savoury person.

Who/what inspires you? Nick, and our Head Chef and best friend, Joe. He is a rockstar! I get most of my inspiration from people I can be face-to-face with.

Finish the sentence: No employer should ever… …be complacent. Instead, be real.

Favourite Instagram/Social Media account to follow? @sisterfields @pelotonsupershop

Best advice for anyone considering the leap into hospitality management? This isn’t a glamorous lifestyle choice. A lot of people think they’ll enjoy the romance of owning a café. But there is no romance.

It’s like constantly juggling a new born baby – don’t you dare drop it!

clean eating. Khusla answers:

“Modern technology is great, and I can’t sing high enough praises for the Santos cold press juicer. The colours that come out are almost unreal – funnily enough. Cold press juice, made to order, puts all other juices to shame. There is no comparison in health benefits.

But in all honesty, we’ve taken advantage of a lot of old school methods of cooking and preserving to keep our food clean. We make as much food from scratch, in-house, as we possibly can. For example, we make our own kimchi, crumpets, hollandaise and all of our own raw treats - just to name a few. Don’t get me wrong, it takes A LOT of time, but it’s the only way for us to ensure we know what is in our food and maintain its quality.”

Scanning over the menu, it’s clear to see that the classics have a certain twist to them:

Nick’s pick:House-made crumpet bene, with pork belly,

chilli, watercress and pickled cucumber

“Pork belly for breakfast – yes please!”

Khusla’s pick:Bacon, salsa verde, anchovies, slow egg on

house-made potato hash

“We do a sous vide 63° egg which is pretty special. And the crispy anchovies on top

really balance out the dish.”

Nick points out: “It’s also worth mentioning that coffee plays a huge part in our business. When the kitchen is quiet, the coffee machine runs hot and keeps the business churning. No café can be successful without good coffee.”

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Long-time hospitality business owners Nick & Khusla Dodds couldn’t quite get the hang of living the quiet life after the sale of their successful business, Starfish Café.

Soon after its handover, the two found themselves standing on the curb of 466 George St, bouncing ideas off each other in an excited flurry.

“Ultimately, this project was built on the concept of our own lifestyle. Taking simple, quality, local ingredients and creating dishes from scratch that surprise people” says Khusla.

Nick adds, “Some are taken aback by the style of our menu - it’s not your standard breakfast-lunch-dinner with a token vegan meal at the end. We’re really passionate about raw food & plant-based food that excites everyone, not just the health-conscious.”

We were lucky enough to sit down with the Dodds and pick their brains about the birth of Buster Greens.

BUILDING THE CONCEPT“Bali has been our go-to family holiday for a number of years now. I’m constantly inspired by the Balinese style of food. It’s pretty, it’s raw, it’s REAL.

We knew that if we were going to serve green, balanced food, we couldn’t compromise on quality or time. Great things take time. Originality takes time and thoughtfulness,” says Khusla convincingly.

The location they’ve scored is perfect – now catering to a crowd of students and city slickers, the demographic suits their passion for fast, Instagram-worthy, healthy food. Nick mentions, “…producing this style of food isn’t cheap, and we have to allow for that. But the crowds just keep coming!”

The building itself wasn’t very flexible in terms of its floor plan, but small adjustments and an overhaul of the décor have transformed its ambience and flow.

“The lunch rush is tense,” explains Nick, “so everything in the kitchen needs to work seamlessly. As the menu constantly

changes, so do our functions. After opening we found we didn’t use the deep fryer nearly as much as when we were closer to the beach. It’s slowly made its way to the back of the line, whereas the our Blue Seal bakers oven and gas range sits front and centre. “

With two full-time bakers and another three staff in the small kitchen at any one time, they found that everything needed to have more than one purpose to be considered useful…including staff.

Looking back now, Khusla and Nick reminisce on how incredible it is that no problems cropped up to stall their strict timeline of only 10 weeks from conception to opening day. “Choosing a site that didn’t require building consents no doubt helped; but our loyal team of suppliers and trades are the true heros here,” says Nick.

THE REAL FOOD ROOMConsidering the constant battle to keep up with technology, we asked what products they use to help them achieve the concept of

Page | 12

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*Taxation and accounting considerations are general and may be subject to change. You should seek independent, professional tax and accounting advice before making any

decision based on this information.

BUSTLING OPERATIONSNick and Khusla have always been big on the re-use, reduce & recycle movement, and it plays a huge part in their day-to-day operations, now more than ever.

“We know our customers are conscious of how their choices impact the environment – and in turn they’re our daily reminder to make good choices too!

We subsidise coffee for those using re-usable cups or returning our glass salad jars. Tins, jars & tubs from the kitchen that can be sanitised are all re-used in-house. Composting as much as we do can be a struggle sometimes, but knowing we are doing the right thing is the perfect motivation. We also make voluntary donations to charities that align with our core values, for example a local ocean clean-up organisation.”

Khusla takes charge of the social media accounts for Buster Greens, and says it can be a love/hate relationship:

“Consistency is key, and feedback is real. We can’t use social media just to tell people about ourselves but not use it to learn about others. All reviews, good or bad, are taken seriously, and never ignored.

All of our staff have healthy, motivational Instagram accounts. The most important question we ask when interviewing is: Why do you want to work at Buster Greens? We want to share the same passions and have a team all working for the same cause.”

It’s been fantastic to see this new food movement take its place in the Dunedin cafe market. It is always great to see another hospitality business stamped with success in such an unforgiving industry.

We here at Aitkens are very proud to work alongside not only successful business owners like Nick and Khusla, but also their

“Some are taken aback by the style of our menu - It’s not your standard breakfast-lunch-dinner with

a token vegan meal at the end.”

team of chefs, bakers, wait staff - and even the dishy. It is a great pleasure to be a part of such a motivating and positive team, and we can only hope that their success continues into the future.

Aitkens are proud supporters of: Buster Greens Real Food Room

F L U T E S & C O U P E S

1. Champagne Saucer, 350ml, $9.65+GST, GAN N82142. Tempo Flute, 180ml, $7.53+GST, K0550 107

3. Brio Flute, 95ml, $4.92+GST, GAN H84664. 1924 Vintage Coupe, 245ml, $8.34+GST, GLE 501407

5. Reveal ‘Up, 210ml, $12.87+GST, GAN J89076. Speakeasy Coupe, 245ml, $8.28+GST, GLU 601602

7. Brio Coupe, 210ml, $5.02+GST, GAN L89418. Macaron Flute, 300ml, $10.65+GST, GAN L9348

1 2 3

4 5

6 7 8

The Brio trio, pictured centre stage, are all nucleated to keep the bubbles bubbling long into the night.

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Pure elegance.

purityBauscher products use only the world’s second hardest material after diamonds. Its ability to withstand the rigours of catering makes it perfect for professional applications.

The result is premium grade porcelain: Made in Germany.

Numerous patents and industrial property rights attest to Bauscher’s quality, creativity and design skills, for example, lid fixtures on pots, non-dripping spouts and form-fitting stackable elements.

As a visionary in this field, Bauscher is leaving an impressive mark on the global hotel and restaurant sector, in hospitals and aged-care homes, as well as the professional catering world.

Bauscher’s special qualities:

Chip-resistant Stackability Scratch-resistant Grime-resistant edges

Optimal storage of heatDishwasher safeShatter proofHigh firing temperature

Fashionson the Field

L I T T L E B L A C K D R E S S

L O U D A N D P R O U D

F L I R T W I T H T H E F I F T I E S

B E T T I N G O N B L U E

Zen Black Swirl Coupe Plate 235mm$18.60+GSTK94909-BK

Sequence Flute170ml

$6.10+GSTGAN L9947

Black Table Stand300mm

$13.59+GSTK70272-BK

Karri Cutlery by Studio Williams

POAKAM 880001

3 Tier Tea Stand“Mandarin”

$257.63+GSTK74679

Pineapple Glass503ml

$4.05+GSTGLU 56880

Salt & Pepper MillClassic in Dark Brown

200mm$52.10+GST

K408068

Austin Gold Cutleryby Amefa

POAK19172

Star Buffet Riser265x230x150mm

$32.97+GSTK91941

Churchill Triangle Platein Mustard Seed

229x229mm$33.44+GST9975323-M

Paneled Glass355ml

$3.44+GSTGLC 15641

Oval Bread Basketin Red

240x150x50mm$3.49+GSTK41800-R

Fiddle Cutleryby Charingworth

POAFDVS 880001

Paris Syrup Dispenser150ml

$28.56+GSTK70432

Checker Marble Melamine Platter

325x172mm$34.13+GST

K91760

Speakeasy G&T GlassSmoky finish

580ml$11.22+GSTGLE 602210

Bevande Teapotin Mist500ml

$25.36+GSTK978643

Mogano Cutleryby Charingworth

POAMOS 880001

Stackable Linq Glass355ml

$7.40+GSTGLE 821413

TinTin Bowlin Blue & Black220mm, 580ml$25.36+GSTK94128-PB

The Spring Racing runway is packed with influencers, all keen to show off the latest trends. We take inspiration straight from the field to the table, and look

at how you can transition your favourite fashions into your everyday decor.

Page | 16 Page | 17

In the fall of 2017, Terry from Aitkens helped Jason Winter, General Manager, and the team at the Hermitage Hotel

complete a full kitchen renovation. Aitkens supplied and installed the new equipment and customized stainless steel work. Aitkens also contributed to the renovation of the Alpine Buffet Restaurant and Snowline Bar, which reopened November the 5th 2018.

How long have you been in the industry? I started my apprenticeship as a chef in 1988, and have worked all over the world. I’ve been lucky to be in the right place at the right time and worked for some brilliant chefs who cared about the food, if you weren’t

good enough you got told (sometimes told to leave!) but they wanted perfection. I don’t know how many times I cried to my mum, and believed I wasn’t good enough. Then eventually you get past that point and be-come a valuable member of the brigade and realise that there’s love in the kitchen, love for food, for creating the perfect dish, and you want to be part of it and keep getting better. I miss being a Chef, I loved every-thing about it, the white hat, the jacket and black pants, and especially the brigade.

Having accepted the role as General Man-ager in early 2018, I have relished my day to day duties and very much see my position

as being the custodian of a national icon, a role which I take very seriously. It is quite unique to be able to go anywhere in New Zealand and always find someone who has either travelled or worked here at the Hermit-age. For these reasons I am incredibly proud to be General Manager.

What sets you apart from the rest? I always wanted to be the best chef I could be. I have this philosophy that if you wake up every morning with a desire to be better, if you accept your faults, own your mistakes and surround yourself with the right people, then success will come. I rely daily on the frontline people who work for me. To call

yourself a chef is to be part of a club that is a privilege to be in, I take that very seriously. I have now taken what I learnt in the kitchen into hotel management, it’s all about the people, the standards and the expectation that you try every day to be better.

Tell us a little about the last 12 months at the Hermitage? The crux of the renovations centred around the redesign of the kitchen, starting from the back and beginning with the engine room. We knew what we wanted and set about changing the flow of the a la carte and buffet lines, this enabled us to make the kitchen more efficient and suitable for the new buffet.

Who is your target audience? During the summer months well over 40 per-cent of our guests are from Asian countries, with around 20 percent being Japanese and our menu planning needs to take this into consideration. It also makes sense to stick to what the region’s good at, so the focus is on salmon, lamb and as much local produce as we can get. Having said this, our market mix is changing all the time, these days we see a lot more FITs (free and independent tourists) and New Zealanders around the hotel and the village, all appreciative of carefully thought-out offerings.

What inspired you to redevelop the Alpine Restaurant and Snowline Bar? The Hermitage has a proud and long his-tory, but like all grand old places it needed updating and renovating. This project was all about the future styling of our food and beverage service whilst keeping all the history intact. We recognised that what we were offering was not meeting international industry expectations and lacked inspiration. The end product speaks for itself.

How many staff are on site? In the high season we have 210 on site and 15 in Queenstown. In the low season we go down to 150.

Can you pinpoint a difficulty in your busi-ness that you are working to overcome? Without a doubt, the hardest thing (and par-adoxically the best thing) is our staff. We are our own community living and working in a national park. We have staff from all over the world and of course about 50 New Zealand-ers who make up the team. The Hermitage is lucky to have a team of people who love the job and love the village, this is one of our best and biggest assets.

What trends have you noticed in NZ? Hospitality in New Zealand is getting better every day. Kiwis are travelling overseas, learning from the big international hotel chains and bringing those standards and knowledge back home. I am the same, I love travelling for work and am very proud to come home and pass that knowledge onto

the team. It can be difficult, as it’s a fine line between meeting overseas guests’ expec-tations, without losing that core of being a Kiwi-owned business.

Finish this sentence: No employee should ever… believe that they’re not valued. Sometimes, as operators who are away from the coalface, we lose touch with the frontline staff. It’s a matter of trying to remember the details; their birthdays, what they did on the weekend, what their plans are for the future. Today’s hoteliers need to be conscious of the well-being of their staff, and we need to adapt to the younger generation.

When asked why he chose Aitkens to as-sist with the redesign of The Hermitage, Jason is upfront: There are three sides to this relationship, the business side, the actual result and the after-sales service. The clear difference between other companies and you guys is Terry. Occasionally someone will come in with a cheaper price and I’ll ask Terry if he can match it, and if he says he can’t do it, he can’t do it. You can get all the fancy design-ers in the world, but at the end of the day Terry is someone who I can be frank with, and who will give it to me straight up

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Opposite page: The Hermitage restuarant dining area. Top right: A well dressed chef un-viels some of the hot breakfast buffet options, including hashbrowns, grilled tomatoes and country fried potatoes with fried onions. Above: The Alpine Buffet Restuarant.

The Hermitage Hotel, Mt Cook@thehermitagehotel

Open since 1884

Page | 18 Page | 19

if I query a design decision. I also appreci-ate the fact that Aitkens don’t expect me to get everything from them, which would be unreasonable.

In saying this, Aitkens’ contribution to the fit out was fairly substantial, including the hot and cold food display cabinets, refrigeration, sushi station and soft serve machine, and in the buffet section, rotisserie cooking, dumpling steamers and induction cooking equipment. Aitkens also had a hand in the new bar area, assisting with a new keg room with pass thru bottle chillers, an ice machine and a new beer system. And of course both kitchens, with their stainless steel shelving, benching and wall linings, came under Aitkens scope of works, along with table top items, including cutlery, crockery and glassware.

What goals are you working towards? We are concentrating our efforts on main-taining and creating a sustainable future for the iconic legacy that is the Hermitage. We must continue to grow and develop all areas of the business, whilst minimising our footprint. I want to leave a legacy I can be proud of.

Top left: Well-dressed chefs ready the breakfast buffet for an influx of guests. Top right: Guests help themselves to the soup of the day, served in a deluxe round induction chafer. Bottom right: Fresh sushi rolls and condiments sit atop a custom chilled service bench.

7lt Cereal Dispenser$470.93+GST, K83081

Induction Chafer with Glass Lid$1470.00+GST, 8331203

500ml Glass Jar with Metal Lid$6.78+GST, CC780384

Black Marble Melamine Platter$50.03+GST, K91751

Page | 20 Page | 21

SPECTOR & TONIC

INGREDIENTS

40ml Spector vermouth150ml premium tonic water2 dashes of grapefruit bittersIce cubes

METHOD

Build in a 470ml Can glass over ice.

GARNISH

Slice of yellow and red Chioggia beet.

It is a fact that around the globe, consumers

of all ages are becoming more health

conscious. Moderation, fitness and wellness

are everything, and in the drinks industry, the

low/no-alcohol movement has become one

of the biggest trends in years.

Sustainability is a topic of conversation in

the drinks industry. Bartenders are making

more of an effort to connect with nature, both

through the use of sustainable ingredients

and in the type of glasses they use. It is

important that locally-sourced beverages are

served in appropriate glassware, and Libbey

is leading the way.

Page | 21

P A T O N E C O L O U R O F T H E Y E A R

L I V I N G C O R A L

A D D I T T O Y O U R M E N U

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1. Rectangular Service Basket in Copper, 280x150x30mm, $60.31+GST, K73730-CP. 2. Muddling Spoon with Fork in Cop-per, $24.68+GST, 3679. 3. Cocktail Shaker in Copper, 600ml, $51.98+GST, 3328. 4. Churchill Plant Pot in Paprika, 483ml,

$24.46+GST, 9950004. 5. Round Service Basket in Copper, 90x90mm, $44.56+GST, K73717-CP. 6. Churchill Raku Oval Plate in Garnet Orange, 270x229mm, $80.96+GST, 9976227-O. 7. Bevande Tulip Cup in Apricot, 200ml, $7.98+GST, K978252.

8. Frank Green 8oz Plastic Smart Cup, 230ml, $32.61+GST, FG-SC08.

New

Yor

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lass

45m

l, $2

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$3.7

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$4.2

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$8.15 $4.50K70202

$5.62 $4.50K57500

$6.72 $5.50K57700-1

$3.86 $2.50K70220-BK

$7.18 $3.50K70221

$9.06 $8.50K70294

SERV

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D

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ES

$62.50 $49.95K466545-BK

$17.33 $12.95K91079-W

$183.40 $149.95K468040

$19.02 $9.95K91512-W

$71.75 $49.95K465833

$52.77 $35.95K91074-W

UTE

NSI

LS

$25.99 $19.95K30095

$28.93 $19.95K15002

$13.22 $7.00K30065

$27.56 $19.95K15003

$42.79 $29.95K15013

$24.57 $19.95K30096

RIS

ERS

$22.00 $17.00K91940

$32.97 $27.00K91941

$20.63 $17.00K91930

$32.97 $27.00K91931

$48.04 $37.00K91932

$38.48 $30.00K74780

DIS

PEN

SER

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$966.00 $680.008381001

$996.00 $700.00K8382002

$1153.85 $690.008381003

$541.14 $430.00K83061

$505.10 $400.00K83071

$133.49 $100.00K84031

BR

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$145.27 $115.00K76780

$451.50 $360.00K73795

$1044.75 $940.00K73798

$32.03 $25.00K76740

$45.62 $35.00K76764

$111.25 $80.00K73792

GLA

SS

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$6.26 $4.95CC780383

$5.92 $4.95K74293

$23.05 $17.95GC9440

$20.21 $17.95ZY2054

$28.44 $19.95GLU 55230

$38.06 $35.95ZY2056

U P T O 5 0 % O F F

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These changes are important to recog-nise, but while we need to be innovative in catering for a more diverse mix of people, we must also remember our locals and show that we are grateful for their support by offering them loyalty programs. At the end of the day this is their community and we have not lost sight of that.

What goals are you working towards over the next 12 months? I have mentioned how important staff are in the success of the business. We want to retain our highly valuable and incredibly tal-ented team to continue as the market leader we are today. It is our primary objective to retain our great workplace culture.

What L’affare blend do you use? We use the Gusto blend as it caters to a broad demographic. Feedback to date has been amazing!

The added bonus is that it is Fair Trade and Organic.

Page | 24 Page | 25

The Jellyfish Restaurant & Bar

@jellyfishmapua Owned since 2016

We talk to owner Debbie Lavery and Head Chef Steve Howes about their sea-side restaurant and coffee service.

Tell us a little bit about your busi-ness… The Jellyfish Restaurant and Bar is lo-cated seaside, on the wharf, in the small picturesque town of Mapua.

We are lucky to have one of the most stunning views the region has to offer, and we do our utmost to compliment it with a premium dining and coffee expe-rience.

Our venue is open for breakfast, lunch and dinner, and also operates as a ver-satile function space for all sorts of cele-brations, including weddings and birthday parties for over two hundred people.

What sets you apart from the rest? There are four things I believe set us up for success: 1. The location. Whilst it’s definitely pret-ty to look out from, we also take pride in making environmentally-friendly choices throughout the business. Being con-scious of our wastage and disposables is at the forefront of our minds when sur-rounded by such a precious landscape.

2. The ambience. It’s not hard to cap-ture what a great environment looks like when you first enter the Jellyfish. I think it ultimately comes from a combination of happy people, comfortable furnishings, stunning views, delicious food and a positive ‘can do’ attitude.

3. The service. Steve and I spend a con-siderable amount of time leading the team to deliver exceptional service. We invest heavily in our people and by doing so find our Jellyfish family grows stronger.

We see significant benefits for both staff and customers alike. Customers notice our close teamwork and often comment about how great our service is.

4. The food… and the wine. Steve Howes does an outstanding job at providing a fresh and up to date menu, while myself & Steve love pairing great local and international wines with quality seasonal produce.

What changes/trends have you noticed within the industry over the past 12 months? Since taking over in May 2016, I have seen our business develop from a steady flow of loyal locals to a growing tourist demograph-ic. Both domestic and international visitors are popping in for a variety of experiences, whether that be a sit down meal or a coffee, while taking in the ambience, service and views.

What were the reasons for choosing L’affare as your coffee supplier? We found that L’affare were very in tune with their product delivery and customer service.

Choosing to work with suppliers that keep things simple and stress free makes a difference to our everyday operations.

The quality is very consistent.

“Being conscious of our wastage and disposables

is at the forefront of our minds when

surrounded by such a precious landscape.”

How has L’affare met your expectations? It was a weight off our backs to have a seamless transition to L’affare. Our Rocket coffee machine is a dream to work with, and the ordering system is faultless.

What is the most popular dish on your menu…and/or does Jellyfish have a sig-nature dish you recommend? Our most popular dishes at the moment are:

The Te Mana Lamb Shoulder Lamb shoulder for two, served with roast vegetables and chargrilled lemon. This has great local support and is offered as a take home option.

Market Fish Fresh and local. This option is ever changing and features on both our lunch and dinner menu. We are seaside after all.

Learn more about theJellyfish Restuarant& Bar at:youtu.be /mQRi7DquiVk

For more info about L’affare,get in touch:

[email protected] 424 853

G E T T H E L O O K

1. TinTin Round Plate, Shown in Green on Green, 270mm, $27.98+GST, K94111-GG2. Chinese Spoon, Porcelain, 130mm in length, $2.11+GST, K981903

3. Round Casserole Dish by Lava Cast Iron, Shown in Red, 2.6Lt, $223.13+GST, K799020-R4. Divided Dish, 2 Compartments, 85mmx85mm, $5.13+GST, C4008

S N Ö

D E A R J E R V O I S

O T T O ’ S M E D I T E R R A N E A N K I T C H E N

SnÖ by Dear Jervois12 St Marks Road Remuera, AKL@sno_by_dearjervoisOpen since March 2019

Dear Jervois234 Jervois RoadHerne Bay, AKL@dearjervoisOpen since June 2014

Otto’s Mediterranean Kitchen4/40 Hurstmere RoadTakapuna & Tauranga Crossing@ottoseateryOpen since September 2018

Sister café to Dear Jervois, chic and modern with a scandi twist to both food and décor.

The latest go-to for the Remuera café scene. In the safe hands of FOH Sam Boniface, Chef Brian Choi and owner Therese Hawkins.

It will not be a secret destination for long!

Well-established, nestled in Herne Bay, Dear Jervois is very much the favorite place for locals to sip, eat and socialise.

They are proud of their Fair Trade coffee and fresh, locally-sourced produce, catering for all tastes.

Fresh and flavoursome authentic tastes from Turkey and Cyprus with a modern twist.

Looks good – tastes good.

Above all else, it’s healthy. The best fast food by far. Great work from Ish and Anya!

Page | 26 Page | 27

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P I C K Y O U R F A V O U R I T E

T E X T U R E D M E L A M I N E

B U I L D T H E C O N C E P T

1. Endure Rectangular Platter in Weathered Pewter, 210x145mm, $25.15+GST, K461021-WP.2. Endure Oval Platter in Pebble, 260x156mm, $25.67+GST, K463026-PB.

3. Rectangular Paddle Board in Wood, (610 with handle) 480x200mm, $58.72+GST, K91810.4. Lapis Rectangular Platter in Grey Granite, 511x228mm, $57.75+GST, K460021.

5. Emerge Oval Bowl in Stone Natural, 450x345mm, 8.25ltr, $63.85+GST, K466545-WH.6. Lapis Rectangular Platter in Cherry with Turquoise, 511x228mm, $57.75+GST, K460022. (Pictured)

7. Lapis Round Paddle Board in Parrot Wing, 248mmDIA, 395mmL, $47.62+GST, K460034.8. Display Serve Rectangular Platter in Whitewash, 530x325mm, $121.33+GST, K918739. Transform Rectangular Platter in Wood Grain, 620x420mm, $135.85+GST, K465062.

Spira

l Ris

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00x1

50m

m$3

2.97

+GST

, K91

931

BUFFET RISER PLAIN & PRETTY HIGH TEA

Endu

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atte

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, K46

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9.95

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, K74

688

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GLAZETH

E

CRAZEIt’s no surprise that New Zealand patrons are familar with the offerings at the local dairy. But a global food trend has seen one sweet treat in particular take centre stage. The dougnut.

Gone are the days of a simple sugar coated or jam-filled doughnut. Consumers are more willing than ever to experiment with different flavours.

The options are typically endless. Tom Hortons recently released a limited-edition Honey Dip Doughnut Breakfast Sandwich consisting of an egg, sausage patty and cheese between a honey-dipped doughnut.

Other flavour combinations that seem to be a hit include maple-bacon, cereal

inspired toppings, chocolate bar fillings, and even doughnuts serving as a receptacle for your coffee!

Consumers are willing to pay more for these trendy treats, and so sourcing top quality ingredients has become easier.

Some have taken to opening businesses selling just doughnuts, but this food craze is adaptable to a number of settings. Consider including this trend in your restaurant dessert menu, cafe cabinet, tapas bar or food truck. Get staff on board, and create something inventive that helps you stand out.

So it begs the question, are you making dough from doughnuts?

Wooden Rolling Pin 70mmDIA, 450mm L

$36.07+GSTK51738

Plastic Squeeze Bottle1000ml, Clear$6.58+GST

K45290

Cutter Set11pc, Round$27.42+GST

T01957

Piping/Pastry Bag450mmL, 18”$22.94+GST

75518

Piping Nozzle Set7pc, Plain

$20.41+GSTT00740-7P

Doughnut Pan6 Cup, Non-stick

$16.80+GST2986-2

Page | 28 Page | 29

COLD PRESS JUICERNUTRISANTOS #65

The solution to all your juicing needs

Ultra slow extraction

XL Chute

Extreme reliability

Internationally patented models

Santos are proud to launch the first counter-top commercial cold press juicer that can be used in front of the customer.

Thanks to its patented cold press system, the cold press juicer 65 slowly presses any fruits, veggies, or herbs, preserving all the nutrients, minerals and vitamins, and offering maximum juice extraction.

This will be a must-have appliance for cafes wishing to make healthy and nutritional cold pressed juices, on-demand, in front of the customer.

FIG, BERRY & CINNAMON SMOOTHIE BOWL

INGREDIENTS

1/2 cup MILKLAB Coconut1/2 cup MILKLAB Macadamia2 ripe figs, peeled1 handful of frozen mixed berries1 small frozen bananaDrizzle of honey (optional)1 tsp cinnamon

DIRECTIONS

1. Blend all ingredients together until you achieve an even consistency.

2. Pour into a bowl and garnish with extra fig and coconut flakes.

Page | 30 Page | 31

Hospitality ExpertisePH: 0800 424 853E: [email protected]: @aitkensnz

Aitkens Auckland19 Newton RoadAKL 101009 222 3141

Aitkens Christchurch1 McTeigue RoadCHCH 802503 3892 123

Aitkens Dunedin547 Andersons Bay RoadDUN 901203 477 3610

WHILE STOCKS LAST. TERMS & CONDITIONS APPLY. ALL PRICES EXCLUDE GST & FREIGHT CHARGES.

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