Home' Hospitality Business : HB APL 2016 Contents Hospitality BUSINESS | April 2016 | 11
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TIPS ON PUBLISHING
Writing a book is time-consuming, and combine that with running
a restaurant and a family, and it could be a recipe for disaster.
Alexandra Tylee, owner of Pipi Café in Havelock North has just
released her second cookbook Pipi at home and believes if you’re
already busy, it seems easier somehow to fit in something else.
“It’s certainly busy though,” she concedes.
So how long does it take to put a cook book together?
Alexandra’s publishers, Penguin Random House rang her about a
year and a half ago asking if she’d consider another book.
“Working really solidly on it, it probably took me just under a
year. Every meal I cooked for the family was a recipe trial and I
trialled each recipe three to four times. I was living it, breathing
it, it was constant, but it was fun too. A chef from Pipi Café would
come and cook the final dishes for the photography, and that was
a good way to make sure the recipes were correct as well.”
With two titles to her name now, Alexandra advises anyone
considering producing their own book that they really have to
believe in it, “It has to come from the heart because it takes a lot
of time. You also need a really clear idea of how it’s going to come
together and how it’s going to look.
“Initially I wasn’t too sure about doing the second one. I didn’t
have a clear concept in mind, but talking it through with the
publisher, we decided on the concept of basing it at home – then
it took on structure, I could see the book, I could feel it.”
Time consuming it definitely is, but there’s enough joy involved
for Alexandra that she’s now considering a third book, so Pipi’s
culinary adventures will certainly continue in print.
One of five New Zealand chefs selected as a 2016 Beef + Lamb
Ambassador, Executive Chef Andi Bozhiqi from The Millhouse
Restaurant at Millbrook in Arrowtown, says his team’s main
goal is to change perceptions of hotel restaurants – “that they
can have a soul.”
Millbrook is the location of the first of five Beef + Lamb
Ambassador Dinners, and gets under way at The Millhouse in
just a few days’ time, where Andi and his team will showcase
their beef and lamb skills by cooking a special degustation
dinner at the ticketed event. Through the Ambassador Series,
the dining public has the chance to discover why the 2016
Ambassadors were selected, with dinners held in each chef’s
restaurant throughout the year.
Andi’s winning dishes were lamb rack and braised shoulder,
pinenut emulsion, goat cheese fritters, green beans, potato
foam and fig; and the beef dish consisted of Ox tongue, marrow
crumbs, herbed mash, spring onion and pine gel.
“We’ve worked hard to serve unique, creative dishes to our
customers and this ambassadorship is a great indicator that
we’re doing so. We collaborate and experiment each season to
come up with interesting, inspiring combinations that we hope
our guests find exciting and delicious,” says Andi, whose cooking
style is described as European modern and always evolving.
While he says some of his dishes can look complicated, in
reality, their foundation is quite simple: “We like to prepare
one ingredient in a number of ways to create interest and
synergy. For example, in our current Cardrona Merino Lamb
dish, the two lamb cuts form the basis of the dish that the other
elements simply work around and enhance.”
Beef + Lamb Ambassador
Chef shares top tips
Andi Bozhiqi, Executive Chef at The Millhouse Restaurant:
“We consistently strive to serve beautiful cuisine that
customers will remember for years to come.”
So you want to
write a cook book?
Alexandra Tylee’s new cookbook, Pipi at home. Her publisher
Debra Miller from Penguin Random Books says, “Chefs really need
to have established something of a profile in the market, as people
are most comfortable cooking recipes from people they trust.”
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