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Find out how payday filing will impact your business

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Since 1 April 2018, employers have been able to file payroll information every payday rather than monthly. Payday filing is voluntary for employers until 1 April 2019, when it becomes compulsory.

If you’re an employer, it’s important that you start thinking about how to adapt your business processes to incorporate this new requirement.

Inland Revenue has two webinars on payday filing available to give you more information on how this will work. The first webinar, ‘Payday filing for employers – more detail’, provides an in-depth overview whilst the second, ‘Payday filing for employers – update’, focuses more on change implications.

You can register for these webinars here https://www.cchlearning.co.nz/events/cat-58-inland-revenue/ and find out more about payday filing at www.ird.govt.nz/payday.

Tough rules see migrants give up and go home

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Some frustrated migrants are giving up and going home because they say new rules make it harder to work and stay in New Zealand.

In the year to April, more than 30,000 non-New Zealand citizens who had been here on a permanent or long-term basis left this country – up 23 per cent on the year before, according to Statistics NZ.

As a result, annual net migration is down 4800 from a high point a year ago. Most were temporary migrants who arrived on student and work visas, experts believe.

Immigration policy changes introduced last year have made it harder for temporary migrants to gain residency.

“There is less enthusiasm for post-study options for international students, who are defined as permanent and long-term if they have been in New Zealand for more than 12 months,” said Massey University sociologist and immigration expert Professor Paul Spoonley.

“But the Government has signalled that the labour market test is under review. This signals an intention to require employers to seek New Zealand workers before recruiting immigrants… particularly true for some areas such as hospitality and retail.”

Spoonley said it was definitely the departures of non-New Zealand citizens that had contributed to the declining immigration numbers.


new zealand migrant

Skilled migrant Donny Lai, a former Hong Kong university lecturer and IT specialist, will be leaving New Zealand for good after struggling to find work that matched his skills. Photo / supplied


Donny Lai, 50, a former university lecturer from Hong Kong, will next week be returning home with his wife and young son after three years of struggling to secure a decent job.

Lai describes himself as a “highly qualified IT professional” ande moved here in April 2015 because he believed the education system here was better for his 9-year-old son Justin.

But after sending out hundreds of job applications, the only work he could find was as a low-paid teacher in a private training establishment.

“We still love New Zealand, but it is just simply not possible to settle here when you cannot find a proper job,” Lai said.

“The job market here is also too small for highly skilled people like myself, which is quite ironic because that is what immigration gives points for under the skilled migrant category.”

Lai said most employers also would not give migrant workers who did not have local work experience a chance.

Kary Chung, 23, who last year told the Herald new rules made it impossible for her to meet visa requirements under the skilled migrant category, returned to Hong Kong for good last week.


new zealand migrant

Kary Chung, 22, has returned to Hong Kong for good after failing to gain residency under the revised skilled migrant policy. Photo / Doug Sherring


Chung first came to New Zealand as a student at Takapuna Grammar School and last year graduated with a Bachelor of International Hospitality from AUT. She had been in the country for almost seven years.

Policy changes, which came into effect on January 15, meant migrants must be paid at least $24.29 per hour to be considered in skilled employment. Pathways to residence for temporary migrants have also been cut back.

Chung’s partner Ivan Shum, 24, a Massey University business graduate who also arrived as a high school student at Takapuna Grammar, also left the country permanently yesterday.

Spoonley said there were many “frustrated immigrant job seekers” who were giving up on New Zealand.

He said there remained a reluctance among small to medium enterprise owners to consider any applicant who did not have local experience.

Immigration Minister Iain Lees-Galloway said this was a “flow-on effect” of the high migration that occurred under the previous Government.

“What we’re seeing here is a significant cohort of temporary migrants and those on student visas with post-study work rights leaving the country as their visas expire,” Lees-Galloway said.

“I don’t accept that immigration should necessarily fill shortages in industries like hospitality and retail when the underemployment rate remains high at around 12 per cent, meaning there are plenty of New Zealand workers looking for more work.”

Lees-Galloway said the Government remained committed to making sure the immigration system works for New Zealand.

The Government’s plans on how the system would be better targeted for the growth of regions and industries would be announced soon, he said.

“It is clear that there are industries that are key to this country’s growth, like construction and dairying for example, that need migrant workers especially in our regions,” said Lees-Galloway.

“We remain committed to ensuring that when businesses have a genuine need for skilled migrant workers that they’ll get the workers they need.”


new zealand migrants


Eric Chuah, founder of Cultural Connections, said sometimes migrants faced difficulties because they were not fully aware of the services and organisations out there to help them settle and find employment.

In 2014, Chuah started the ANZ Migrant Expo when he was head of migrant banking at the bank. The next expo will be held on June 16 at The Cloud, which will focus on employment and start-up business.

“The expo serves as a single platform to help migrants access the info they need, and connect with the right organisation for opportunities, upskilling and networking,” Chuah said.

Restaurant Association chief executive Marisa Bidois said it would be a worry for the industry if New Zealand became less attrative to migrant workers.

“As long as we are still able to access the required workers through temporary visas, the trend is not alarming yet,” Bidois said.

“However if the decline continues and New Zealand becomes a country that is for whatever reason less attractive to overseas workers, this could up significant pressure on an already challenging recruiting environment.”

The net migration gain of 67,000 migrants for the April 2018 year returns migrant flows to a level last seen two years ago.

The gain for the year was made up of 130,500 arrivals and 63,400 departures.

“Interestingly, the number of arrivals increased in the April 2018 year, so it is the larger increase in departures that drove the lower net migration level,” population insights senior manager Brooke Theyers said.

More than 98,000 non-New Zealand citizens arrived but more than 30,000 non-New Zealand citizens left over the same period.


Source: NZ Herald

Kate Fay first woman to go platinum

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Kate Fay, Head Chef at Cibo Parnell, was last night recognised as a Beef and Lamb New Zealand Platinum Ambassador Chef, a prestigious lifetime award only extended to eight other chefs in the nation.

Kate is the first woman to gain this status, which recognises her outstanding achievements in the Beef and Lamb Excellence Awards, having been named an Ambassador four times during her years of receiving the Award.

Kate joined Cibo Parnell in 1999, which coincided with the first time she was named Beef and Lamb Ambassador. Over time, her cooking style has evolved through travel and she has managed to capture a blend of Asian and European flavours bringing amazing tastes, colours and textures to the plate.

Last night, she hosted her Ambassador Series dinner where she served guests a degustation showcasing five of her iconic beef and lamb dishes. It was during the event that she was presented with her Platinum plate.

“Being the first women to receive this accolade is phenomenal. It is a huge privilege to represent Beef + Lamb New Zealand, an organisation that is pivotal to the food service industry. As a chef I am so lucky to work with top quality, local produce.”

“I am always looking to raise the bar in terms of the innovation behind my dishes. I credit my kitchen team for this, we have been together for quite some time now and I enjoy opening up the task of writing the menu so that we are all involved. I think this is key to driving.”

Highlighting one of the reasons Kate is so influential with New Zealand beef and lamb was her choice of dishes such as her iconic lamb neck sausage roll, made with lamb ribs, pea and mint gel.

 

The French Café owners bid au revoir

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New Zealand’s most highly awarded and esteemed restaurateurs, Creghan Molloy-Wright and Simon Wright of The French Cafe, are stepping aside from the restaurant after twenty years.

Seeking a new challenge, and more time together as a family, the successful husband and wife team are temporarily moving out of Auckland for a lifestyle change.

From September, the restaurant will be renamed Sid at The French Café, with highly respected Sid and Chand Sahrawat taking over from Simon and Creghan.

“Creghan and I are immensely proud of all we have accomplished in our twenty years at The French Café,” says Simon.

“None of our success would be possible without our French Café family – our incredible team, first-class suppliers and of course, our customers, who have helped make The French Café what it is today.

“We have poured so much into the restaurant and worn our hearts on our sleeves. To be moving on is with such mixed emotion.”

Creghan says her and Simon would only pass the ownership over to the right people. In the Sahrawat’s they see the passion and dedication required to evolve the legacy that they have worked so hard to create.

“This decision has been amongst the most challenging of our lives,” says Creghan. “But we know it’s the right one – Sid and Chand are absolute professionals, and will continue to have our incredible team working with them to ensure customers are delivered the holistic experience they come to enjoy.”

“Simon and I have so many dreams about our future and what is next. It’s time we take action, and make them our reality, and spend more time together as a family.”

In the meantime, Simon and Creghan look forward to the next few months running The French Café with the same passion, rigor and perfection they are famous for. The menu will also include some special additions, with Simon bringing back some customer favourite dishes from past menus.

“Until the day I finish I will be putting my heart and soul into delivering the best culinary experience possible,” says Simon.

“We still have so much love and energy for this industry, but after nearly 20 years it’s time for a change.”

Nominations for the 2018 Rotorua Hospitality Awards are open

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2018 Rotorua Hospitality Awards Nominations now open

Rotorua’s hospitality industry is to be celebrated for the 7th year at the 2018 Rotorua Hospitality Awards, an industry event aimed at highlighting the very best of the region.

Presented by the Restaurant Association of New Zealand, the Rotorua Hospitality Awards have been recreated with a fresh new identity. The new regional hospitality awards design has come from the need to create a more streamlined and consistent awards platform throughout New Zealand, with the Rotorua Hospitality Awards representing the highly coveted biannual celebration for its region.

 

CEO Marisa Bidois says

Our goal is to bring the hospitality community together and connect them with the larger community.

 

Winners will receive a coveted ‘Chevron’ trophy, symbolising a stripe indicating rank or length of service. The ‘Chevron’ represents the industry’s mark for distinction and provides a recognised symbol for excellence for consumers and visitors alike.

The Restaurant Association has partnered with Eat New Zealand, a collective of New Zealand’s chefs, producers, media, tourism and event operators, who are all dedicated to promoting New Zealand’s best food, beverage, and culinary destinations to the world.

 

Bidois says

Winners will be listed on the Eat New Zealand website, a beneficial development for the region as Rotorua continues to be recognised globally for its distinction in tourism and hospitality.

 

Nominations are now open to the industry until Sunday, 27 May.

Final voting will begin on Tuesday, 29 May and winners will be revealed at the awards evening on Sunday, 1 July at the Energy Events Centre.

The Rotorua general public are also able to vote for their favourite establishment in the Rotorua Lakes Council People’s Choice Award category from 29 May.

Tickets to the event are on sale now. To nominate, purchase tickets or for more information regarding the awards please visit www.hospitalityawards.co.nz\rotorua.

Stay connected with key updates and announcements on our Facebook page @rotoruahospitalityawards and Instagram @rotoruaawards.


2018 Rotorua Hospitality Awards Categories

  • More FM Rotorua Outstanding Barista
  • Bidfood Rotorua Café
  • Restaurant Association of NZ Outstanding Bartender
  • Lion Breweries Bar
  • Hospitality Management Systems Outstanding Front of House Team
  • Tobasco Emerging Talent – Chef
  • Toi Ohomai Institute of Technology Outstanding Chef
  • Indian Star Emerging Talent – Business
  • OneMusic Outstanding Ambience & Design
  • Restaurant Association of NZ Outstanding Ethnic Restaurant
  • Eftpos NZ Outstanding Restaurant
  • GrabOne Outstanding Takeout
  • Skyline Rotorua Outstanding Sales Rep
  • Restaurant Association of NZ Outstanding Supplier
  • Events & Venues Excellence in Event Hospitality
  • Tohu Wines Hospo Hero
  • Rotorua Lakes Council Peoples Choice

 

36th America’s Cup resource consent application information drop in sessions

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Things are moving at pace along Auckland’s downtown waterfront area. The new resource consent for the America’s Cup has been lodged and is open for public submissions until 28 May.

 

america's cup

We’d like to invite you to attend a drop in session to find out more about the America’s Cup proposals.

Drop in sessions

Tuesday 8 May, any time between 11am-1pm or 3-6pm, ANZ Viaduct Events Centre
Wednesday 16 May, any time between 11am-1pm or 3-6pm, ANZ Viaduct Events Centre

This is an opportunity to discuss the resource consent. Panuku staff will be there to answer questions and let you know how you can have your say on the application.

You may have attended the breakfast briefing in December and contributed valuable feedback on your interests and concerns. At this meeting the focus will be on:

  • The location and configuration of America’s Cup bases and infrastructure
  • Resource consent process and opportunities for public input
  • What’s happening in the Auckland downtown and waterfront area – including major infrastructure projects to be completed by 2021
  • Timing and how the Council will be working with you

2018 Lewisham Awards Finalists Announced

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2018 Lewisham Awards Finalists Announced In The Search For The Pinnacle Of Auckland’s Hospitality Scene

There is strong competition in the race for accolades in this year’s Lewisham Awards. Winners receive recognition as one of the top in Auckland hospitality.

The Lewisham Awards recognise each part of the industry that contributes to Auckland’s vibrant and diverse dining and entertainment scene. From restaurant owners to chefs, waiters, baristas, suppliers and establishments.

This year marks the 16th year that the Lewisham Awards will celebrate excellence in Auckland hospitality.

The number of nominations this year has set records, creating an exciting contest to find the winners. This year’s finalists include long established venues and personnel, joined in the top four with amazing new establishments and hospitality stars. This identifies the outstanding standard set by those at the top in the industry.

Finalist voting runs from Tuesday 8th May until Tuesday 22nd May. The votes are then counted to find those selected as the top. This will ensure that Auckland’s hospitality stars will be ready to hit the red carpet on 3rd June. The industry gathers to support finalists and celebrate winners in true hospitality style at the Pacific Nights themed Awards night.

Tickets are on sale now for the awards evening at Eden Park on Sunday 3rd June 2018. For more information or to purchase tickets go to www.lewishamawards.co.nz

Please keep an eye on the Lewisham Awards website, Facebook, Instagram and Twitter page for event updates.

w: www.lewishamawards.co.nz  •  f: @LewishamFoundation  •   i: @lewishamawards


The 2018 Lewisham Awards finalists are:

Outstanding Waiter
sponsored by Crombie Lockwood

Davide Lovison – Harbourside Ocean Bar & Grill
Loz Colwill – Apero
Melodee Pearce – Prego Restaurant
Nathan (NaeNae) Andrews – SPQR

Outstanding Maitre’d
sponsored by antipodes water

Mandie Greer – Harbourside Ocean
Bar & Grill
Oliver Watkinson – Fish Restaurant
Sonya Chan – White + Wong’s
Matthew Aitchinson – Cassia

Outstanding Bartender sponsored
by Federal Merchant & Co

Bill Scott – Longroom
Asa Campbell – My Bar
James Millar – Bedford & Soda
Prateek Arora – Cassia

Outstanding Sales Representative
sponsored by Restaurant Association
of New Zealand

Angie Atkinson – Prophets Rock
Chris Mansfield – Hancocks Wine,
Spirit & Beer Merchants
Craig MacKenzie – Sunshine Brewery
Michael Thomasen – Southern Hospitality

Outstanding Wine List
sponsored by EuroVintage

Apero
The Grove
Harbourside Ocean Bar & Grill
O’Connell St Bistro

Outstanding Supplier sponsored
by Hospitality New Zealand

Hancocks Wine, Spirit & Beer Merchants
Mineral
Tickety Boo
Red & White

Outstanding Wine Service
Professional sponsored by Negociants

Ismo Koski – Apero
Meg Abbott-Walker – Lovebucket
Piers Haszard – Harbourside Ocean Bar & Grill
Benji Smith – O’Connell St Bistro

Outstanding Local sponsored by
Southern Hospitality

My Bar
The Bramble
Mo’s
Stafford Rd

Outstanding Caterer sponsored by Hellers

collective
Urban Gourmet
Mint Kitchen
The Lucky Taco

Outstanding Street Food sponsored
by Clyth Macleod

Dixie Barbeque
Judge Bao
The Lucky Taco
Double Dutch

Outstanding Bar sponsored by Hancocks
Wine, Spirit & Beer Merchants

Sardine
The Jefferson
Caretaker
Parasol & Swing

Outstanding Barista sponsored
by Meadow Fresh

Abel Mok – Espresso Works
Jasmine McDermott – Burger Boy
Juno Jung – Atomic
Sai Okesene – Shakedown

Outstanding Cafe sponsored
by Bidfood

Honey Bones
Chuffed
Kokako Cafe
Longshot

Outstanding New Venue sponsored
by Independent Liquor

GoGo Daddy
The Grounds
Lillius
Parasol & Swing

Outstanding Establishment
sponsored by OneMusic

Amano
White + Wong’s
cibo
Coco’s Cantina

Emerging Talent sponsored
by Moana New Zealand

Mackenzie Bennett – Monsoon Poon
Matthew Paton – The Northern Club
Geordie Holibar – Mea Culpa
Jami Kerrigan – Cafe Hanoi

Outstanding Chef sponsored
by Winterhalter NZ

Che Barrington –
GoGo Daddy/ Chop Chop/
Woodpecker Hill, The Bluebreeze Inn
Fraser McCarthy – Lillius
Mark Gillespie – Botswana Butchery
Mark Southon – O’Connell St Bistro

Outstanding Restaurateur
sponsored by Pernod Ricard

Mark Wallbank –
GoGo Daddy/ Chop Chop/
Woodpecker Hill/ The Bluebreeze Inn
Sid Sahrawat – Cassia/ Sidart
Christopher Upton – O’Connell St Bistro
Judith Tabron – Soul Bar & Bistro

Outstanding Hospitality Personality
sponsored by Moët Hennessy

Nicola Richards – Monsoon Poon
Brandon Lela’ulu – Prego Restaurant
Sonya Chan – White + Wong’s
Jeremy Turner – cibo

 

Lack of staff mounts pressure on depressed chefs

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A shortage of hospitality staff could be worsening depression among chefs, causing some to hang up their aprons for good.

NZChefs president Graham Hawkes said he knew a number of chefs who had left the high-pressure profession due to mental health issues.

Depression among chefs in New Zealand was “of huge concern,” he said.

Top chef turned My Food Bag head of recipe development Anton Leyland said he struggled with depression in his 20s as a young chef. Some senior chefs bullied him.

They were trained to lead with an iron fist, he said. 

Leyland’s My Food Bag colleague, a former chef, Matthew Bing, confided in him about his mental health struggles, he said.

Family believe he took his own life when he died in November. Losing an employee on his watch was a tough time for Leyland. However, it made him realise change needed to occur in the hospitality industry.

He called for head chefs to “cut the macho bulls…” and discuss mental health with colleagues to normalise it.

Being a chef was a gruelling job. They often worked 15 hour days, 7 days a week, in a fast-paced environment and under immense time pressure, he said.

Hawkes said there was a lack of committed and passionate chefs here, mounting pressure on those who took up the job.

Chefs in small cafes and top restaurants felt the same strain mentally, he said.

chef Anton LNZChefs president Graham Hawkes

NZChefs president Graham Hawkes says depression among chefs is a huge concern.

“They all suffer. For far too long it has been brushed under the carpet.”

Restaurant Association chief executive Marisa Bidois said staff shortages absolutely contributed to mental health issues in the industry, particularly for chefs.

Head chefs and restaurant owners were often forced to work long hours to fill gaps in the roster, making them more stressed, she said.

“There is a whole back story behind this. It’s a real challenge, we’ve talked about skills shortages a lot.”

Chefs were listed on Immigration New Zealand’s long term skill shortage list. Cooks were not.

The association was preparing a mental health training programme for the hospitality industry with the help of the Mental Health Foundation. The programme aimed to teach workers how to be more resilient and speak up about mental health issues.

“We want it to be something that’s not taboo,” Bidois said “It’s a national issue but we’re doing what we can for our industry.”

Restaurant Association chief executive Marisa Bidois

Restaurant Association chief executive Marisa Bidois says staff shortages worsen workers’ mental health.

The association needed at least $25,000 to tour the programme across New Zealand.  Bidois said it was figuring out which ministry to apply to for the funds.

New Zealand chefs Ben Bayly, Michael Meredith, Michael Van de Elzen and Nic Watt were helping with the project.

Leyland was due to speak about mental health issues at The Food Show with Bayly and Meredith this week.


Where to get help?

1737, Need to talk?
Free call or text 1737 any time for support from a trained counsellor

Lifeline
0800 543 354 or (09) 5222 999 within Auckland

Youthline
0800 376 633, free text 234 or email talk@youthline.co.nz or online chat

Samaritans
0800 726 666

Suicide Crisis Helpline
0508 828 865 (0508 TAUTOKO)

What’s Up
0800 942 8787 (for 5–18 year olds). Phone counselling is available Monday to Friday, midday–11pm and weekends, 3pm–11pm. Online chat is available 7pm–10pm daily.

Kidsline
0800 54 37 54 (0800 kidsline) for young people up to 18 years of age. Open 24/7.

thelowdown.co.nz
Or email team@thelowdown.co.nz or free text 5626

Anxiety New Zealand
0800 ANXIETY (0800 269 4389)

If it is an emergency or you, or someone you know, is at risk call 111.


Article by: Madison Reidy, Stuff

Who has made the cut? Silver Fern Farms Restaurant Awards 2018

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After assessing almost 70 entries from leading chefs around the country, our expert panel have chosen the 12 finalists for the Silver Fern Farms Restaurant Awards 2018.

Mat McLean of Palate Paul Limacher of Chameleon

The judges were looking for dishes that deliver on the expectation of authentic, inspirational and delicious food experiences, using Silver Fern Farms naturally raised, grass-fed red meat. The perfect balance of taste and texture of the red meat and the accompanying ingredients, as well as creativity and presentation of the dishes, separated the best chefs from the rest by the smallest of margins.

Head judges Geoff Scott and Catherine Bell say it was difficult to trim the entrants down to only 12 finalists.

“We are very excited by the positive feedback from the judging team. These highly qualified assessors reported delicious dishes and amazing feats of creativity. ”

“What’s more they noted an ever-increasing awareness from chefs of the value of cooking with premium quality red meat, something Silver Fern Farms consistently delivers. Without doubt, this year the competition has been more intense than ever. Choosing category winners and the supreme award-winner from such a talented line-up is going to be even more challenging.”

The judges were especially impressed by the number of outstanding entries in the new Emerging Chef category. The field has been narrowed down to two finalists, Patrick Pope-Moody, Apprentice Chef at Chameleon at the InterContinental and Alexis Vienot, Sous Chef at 180 degrees at the Copthorne, both in Wellington.

Marketing Manager Food Service, Bernie de Bono says she is delighted with the standard of entries this year.

“We are always excited to work with such talented culinary professionals, the Awards bring out the absolute best of their skills. The diversity in the dishes this year is outstanding yet again and chefs have risen to the challenge, creating extraordinary dishes and providing truly memorable experiences for diners.”

Diners can experience the 12 finalist dishes uniquely prepared for the Silver Fern Farms Restaurant Awards until the end of July 2018 from Waiheke Island to Dunedin.

Co-head judges Catherine Bell and Geoff Scott will visit all finalist restaurants during May. Both experts bring a wealth of experience in judging national food competitions and they look forward to applying their experienced palates to judging the finalist dishes.

Winners will be announced at an event in Auckland on 7 June 2018, where six category winners will be revealed and the Chef of the Year and Emerging Chef of the Year named.

Above photos from left: Mat McLean of Palate and his dish, Paul Limacher of Chameleon and his dish


Silver Fern Farms Restaurant Awards 2018

The Archive Bar & Bistro
at Mudbrick, Waiheke Island
Logan Coath, Head Chef

Slow cooked Silver Fern Farms lamb shoulder, carrot, sunflower tahini, pomegranate, burnt red cabbage and dukkah

White + Wong’s,
Auckland
Ashish Bhatnagar, Head Chef

Silver Fern Farms BBQ beef short ribs, cauliflower puree, xo wild mushrooms, charred spring onion, garlic shoots, white radish kimchi, whipped garlic, tendon crisps

Palate Restaurant,
Hamilton
Mat McLean, Head Chef

Silver Fern Farms lamb cutlets, lamb shank moussaka ravioli, eggplant puree, black garlic, minted hollandaise

Victoria Street Bistro,
Hamilton
Andrew Clarke, Chef de Cuisine

Pecan Smoked Silver Fern beef cheek, crispy sweetbreads, tendon, sweetcorn, cress and pickles

Mills Reef Winery,
Tauranga
Anthony Lawler, Head Chef

Silver Fern Farms venison strip-loin, textures of beets, horseradish yoghurt, herbed goats curd

Amayjen – The Restaurant,
Feilding
Andrew May, Head Chef

Silver Fern Farms tenderloin of venison, burnt onion ash, venison shank & potato pie, roasted beetroots, shallot petals, cranberry gel, venison jus

Chameleon at the
InterContinental, Wellington
Paul Limacher, Chef de Cuisine

Silver Fern Farms beef tenderloin, green pea crust, black garlic mash, carrot pickle, shiitake, edamame salad, umami butter

Pravda Café and Grill,
Wellington
William Hobby, Head Chef

Silver Fern Farms lamb, carrot puree, black garlic, citrus and jus

Noble Rot Wine Bar,
Wellington
Punit D’Souza, Head Chef

Silver Fern Farms venison Denver leg, osso bucco, parsnip, pear, vanilla onions, preserved stone fruit, confit carrot

Hopgood’s,
Nelson
Aaron Ballantyne, Head Chef

Silver Fern Farms venison, chestnut polenta, caramelised celeriac, fig & wild mushroom tapenade

Olivers Victoria Store,
Clyde
James Waite, Head Chef

Silver Fern Farms roast lamb rump, lamb shoulder spring roll, bok choy, radish, ginger, miso caramel, shitake jus

Vault 21, Dunedin
Greg Piner, Executive Chef

Lime leaf infused sticky Silver Fern Farms Reserve short ribs: textures of mandarin, wasabi potato cake, crispy sea kelp, cashew and ginger slaw

 The Emerging Chefs finalists

180 degrees at the
Copthorne
, Wellington
Alexis Vienot, Sous Chef

Silver Fern Farms braised lamb shoulder cigar, lamb sweetbread and leek bonbon, organic milk dried lactose, cauliflower and almond, spiced jam

Chameleon at the
InterContinental, Wellington
Patrick Pope-Moody, Apprentice Chef

Silver Fern Farms venison short loin, fig, cauliflower & goat curd puree, beetroot, beet kraut, beetroot tile, sorrel

 

Consumers warned to prepare to pay more for food and coffee

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Consumers are warned to be prepared to pay more for food and coffee as many hospitality businesses struggle to afford increasing costs, the Restaurant Association of New Zealand warns.

Lack of skilled employees was ranked as the number one challenge, and managing wage costs came second for respondents to an association survey.

The association, which represents more then 2200 hospitality businesses across the country, asked members what they thought would be the biggest challenge facing the industry this year.

“With changes to employment law including the reversal of rules around 90-day trial periods and more prescriptive rest and meal breaks, hospitality owners are having to be increasingly creative to keep their businesses afloat,” said Marisa Bidois, the association’s chief executive.

 

“Skilled employees play a crucial role in supporting the shortfall of workers in the industry, so it is important that the industry can continue to employ migrant workers where no suitable New Zealand candidates can be found.”

 

About 40 percent also said legislation was a key challenge. Marisa Bidois

“The Government plans to lift the minimum wage by around 6 percent per annum over the next three years, which will leave New Zealand with the highest minimum wage relative to average income in the OECD,” said Bidois.

She said automation was not a viable option for the industry, which relied heavily on people.

Bidois said the survey indicated that many would simply not be able to afford the increased cost.

“The obvious losers are the customers, who will ultimately pay the price for increased prices on menus,” Bidois added. 

Despite the challenges, about three quarters of respondents remained optimistic or unchanged about the next 12 months.

Immigration Minister Iain Lees-Galloway said he encouraged the association to work with members to ensure the jobs they offered were “attractive enough”.

“The immigration system is there to fill genuine skill shortages,” Lees-Galloway said.

“Businesses that can demonstrate that they are offering competitive rates of pay and employment conditions, but are still unable to attract the people they need, can expect to have the opportunities to employ migrant workers.”


Original Article by: Lincoln Tan, NZ Herald

Claims exploitation in hospo industry going unchecked

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There are claims that worker exploitation in the hospitality industry is being swept under the rug because operators are left unchecked. 

A survey by the Restaurant Association unearthed reports of people having to pay their employer to stay in work, working without pay and having their families overseas threatened if they didn’t comply.

It also found 20 percent of operators believe exploitation is rife in the industry.

Restaurant Association President Mike Egan told Mike Hosking there isn’t enough protection for people who are brought into the country to work.

“There’s not enough labour inspectors out there, they are under funded, there’s five for the whole country that go out and have a look at these employers.”

 

Listen to the full interview here.


Interview by: Newstalk ZB – Mike Hosking Breakfast

2018 Queenstown Hospitality Awards finalists announced

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The finalists for the inaugural 2018 Queenstown Hospitality Awards have been announced, with familiar faces and consistently good establishments vying for top spots.

Presented by the Restaurant Association of New Zealand and lead partner Trents Wholesale, the Queenstown Hospitality Awards recognise the outstanding hospitality professionals all making a positive impact on the local hospitality scene. A large number of nominations were received from the industry across 16 categories, recognising those who work hard to achieve excellence in hospitality.

Marisa Bidois, Chief Executive of Restaurant Association says:

The number of nominations received was an endorsement that the industry welcomes the awards as a means to support and recognise each other and is a real tribute to the calibre of talent in Southern Lakes hospitality. To be selected by your peers as a leader in your category is a great honour in itself.

 

Winners will receive a coveted “Chevron” trophy, representing a stripe indicating rank or length of service. Winners will also be listed on the Eat New Zealand website, a movement dedicated to promoting New Zealand’s best food, drink and culinary destinations to the world.

Final Voting via the website is now open to the industry, closing at midnight on Sunday, 20 May.

The public can also have their say and vote for their favourite establishment via the First Table People’s Choice Award. This will be awarded to an establishment that excels in customer service, consistency in food preparation and delivery, welcoming ambience and style, attention to detail and is always willing to go that extra mile. Online voting is also via the website for both industry and the public.

The winners will be announced at the awards evening, held at Skyline Queenstown on Monday, 28 May. Guests will be treated to a delectable selection of local produce, a vast array of the best tipple and sweet sounds from international DJ duo Sweet Mix Kids.

Tickets to the event are on sale now, to purchase or for more information regarding the awards please visit www.hospitalityawards.co.nz\queenstown. Stay connected with key updates and announcements on our Facebook page @qthospitalityawards and Instagram @queenstownawards.


2018 Queenstown Hospitality Awards Finalists

Meadow Fresh
Outstanding Barista
of the Year

Angela Grant, The Hayes
Nat Payne, Joe’s Garage
Rex Cook, Yonder

Negociants
Emerging Talent –
Wine Service Professional

Jeremy Olsen, Botswana Butchery
Josh Black, Jervois Steak House
Kate Tothill, Slow Cuts

Hellers
Café of the Year

Joe’s Garage
The Chop Shop Food Merchants
Vudu Cafe & Larder
Yonder

GrabOne
Winery Restaurant of the Year

Akarua Wines & Kitchen by Artisan
Amisfield
Gibbston Valley 

Jameson
Outstanding Bartender
of the Year

Chris Litten, Reds Bar
Jack Wharton, Bardeaux
Sam Maxwell, La Rumbla

OneMusic
Outstanding Design &
Ambience of the Year

Bazaar
Blue Kanu
Sherwood
Yonder

Glenfiddich
Bar of the Year

Barmuda
Smiths Craft Beer House
The Sundeck
The World Bar

Crombie Lockwood
Outstanding Central City
Establishment of the Year

Bardeaux
The Bunker
Little Blackwood
Madam Woo

Antipodes
Outstanding Waiter of the Year

Cassandra Maita, Botswana Butchery
Hayden Davison, Jervois Steak House
Jessica Patterson, La Rumbla

Harrows
Restaurant of the Year

Blue Kanu
Botswana Butchery
La Rumbla
Rata

Menumate
Outstanding Front of House
Team of the Year

Blue Kanu
Botswana Butchery
Madam Woo
Slow Cuts

Loaded Reports
Sales Rep of the Year

Graeme Smith, CoLab Wine Merchants
Karen Bisacre, Pernod Ricard
Jill Newton, Lion Co

Burns & Ferrall
Emerging Talent – Chef

Callum Symonds, Akarua Wines & Kitchen by Artisan
Freda Zhang, Jervois Steak House
Karan Dhillon, Slow Cuts

McCarthy Specialty
Supplier of the Year

Cardrona Distillery
Cocktail Merchant
Neat Meat
Raeward Fresh

Southern Hospitality
Outstanding Chef of the Year

Jay Sherwood, La Rumbla
John Pickens, Akarua Wines & Kitchen by Artisan
Vicky Wong, Botswana Butchery

NZI Goods & Services
Wholesaler of the Year

Bidfood Queenstown
Centrepoint Liquor Supplies
Kaan’s Catering Supplies