Home' Hospitality Business : HB APL 2016 Contents Hospitality BUSINESS | April 2016 | 19
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c Daylight savings came to a close at the start of April and with
the darker evenings come the cravings for hearty soups and
warming foods. Winter lines including parsnips, buttercup, kumara,
passionfruit, Fejoas and nashi pears will be in abundance this
month with good prices and plenty of menu inspiration. Starters
may include butternut and parsnip soup, paprika parsnip or
kumara fries, or kumara, kale and cannellini bean salad. For mains
try; passionfruit hot sauce added to chicken breast, beef and nashi
pear burgers, lamb shank on cauliflower and parsnip mash, Korean
BBQ lab with nashi pear slaw or sweet potato gnocchi.
Patrons are far more likely to indulge in treats when it is cold
out; for your dessert menu try Chocolate cake with feijoa mousse,
Passionfruit crème brûlée, Feijoa ice-cream, and add a different
spin to Apple crumble by incorporating feijoas or serve individual
Passionfruit cheese cake jars.
If you have access to large quantities of feijoas, homemade
Feijoa wine is a sure hit, as are Mango passionfruit margaritas
and Passionfruit and Meyer lemonade.
d There are few things that get Kiwis from Kaitaia to Stewart
Island excited the way Bluff oysters do. From March to
August, when this prized delicacy is harvested in the waters
of the Fouveaux Strait around Bluff, the oysters make
their way around New Zealand, from fish and chip shops
to upscale fine dining establishments. A prized delicacy
that are amazingly versatile to cook with, the meat of Bluff
Oysters is delicate and succulent with medium oil content.
The oysters can be smoked, baked on the half-shell, fried,
steamed or added to a chowder.
But they are (arguably) best eaten fresh and raw, slurped
straight from the shell, with a splash of lemon juice being
the only recommended addition. If you purchase live Bluff
oysters, their shells should be tightly closed or close slowly
when tapped and stored in an open container with a damp
cloth over them, in the fridge, and served within 48 hours of
purchase. www.seafood.co .nz
d This budget-friendly, versatile cut provides a great meal
any day of the week being slow cooked in an aromatic broth
served with seasonal vegetables or carved the next day for
a hearty sandwich. With a little bit of time and the correct
cooking method, beef brisket can be made meltingly tender
and flavoursome and is the perfect secondary cut to add
interest, texture and flavour to any main course dish on the
c Always in season, 100% New Zealand Pork Mince is great in
all your favourite recipes. Spaghetti Bolognaise, or Ragu alla
Bolognese as it is called in Italy, has traditionally made been
with pork mince for a richer, tastier dish but no need to stop
there. Balls, burgers, koftas, wraps, patties even Japanese gyoza
(dumplings) are all fabulous made with 100% New Zealand Pork
Mince. With the weather starting to turn cooler, try a tasty pork
meatloaf and grated in-season apples, served with potato &
kumara mash and gravy. If you feel like getting creative, mix it up
with fennel, sage, rosemary and thyme. For those who feel a like
a bit of spice try Moroccan Mince, Pork Mince Tacos or Pork Mince
Chilli Con Carne. There are just so many options when it comes to
this versatile protein. For more ideas and inspirations check out
With a little bit of time and the correct cooking method,
beef brisket can be made meltingly tender and
Bluff oysters are arguably best eaten fresh
and raw, slurped straight from the shell.
26 – 28 June 2016
GREENLANE, AUCKLAND NZ
Strictly trade only. Retail, foodservice or hospitality business identification may be required. Other persons, including children and prams will not be admitted.
Connect with your industry and see the latest food
and beverage ranges from here and around the world.
Meet with suppliers and wholesalers, learn about the latest trends and technology in the retail food
industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your
food business. This major event only happens every two years – can you afford to miss out?
VISIT FREE if you register now at www.finefoodnz.co.nz using code: PLATE
9212 FFNZ16 Hospitality Business HP Ad HOSP1 FA.indd 1
21/03/16 5:14 pm
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