Kiwi Kids Can Cook - Vegetables.co.nz
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ISSUE TWENTY SEVEN SUMMER 2019
FRESH VEGETABLE INFORMATION FOR CHEFS AND FOOD PROFESSIONALS
Textures of Heirloom Tomatoes: compressed green, slow roasted and marinated tomatoes, tomato water espuma,
Giusti Balsamic pearls, wood sorrel, tomato water and basil oil dressing by Alex Southwick.
(See page 3)
Kiwi Kids Can Cook IN THIS ISSUE
We celebrate great kiwi achievements,
awards, conferences and competitions
and some of the latest trends.
The Kiwi Kids Can Cook final showdown,
sponsored by Vegetables.co.nz was held on The 2019 ‘blue paper’ showcases this
Sunday 11 August at Westfield’s Manukau year’s activity on the food curriculum
Shopping Centre in South Auckland. work with Year 7 and 8 teachers.
The Grand Finale’s overall Junior winner, Resources have been produced to assist
was Mia North from Dunedin and the teachers to arm kids with the skills to
overall Senior winner, Erynn May from cook a healthy meal – A skill for life.
Palmerston North. Both completed their We held a successful Teacher
winning dishes within the allowed 30 Professional Development seminar
minutes. The competition is convened series and estimate teachers attending
by Hughie Blues from Northland and the taught over 30,000 students. The
judges were Robert MacDonald, Dilworth seminars were held at Tertiary Training
School; Calvin Soo, Air New Zealand; and Centres and we gratefully acknowledge
Senior winner, Erynn May from
Tobias Wilkinson, Chef Tutor Manukau the wonderful hospitality at UCol
Palmerston North
Institute of Technology. Palmerston North; WITT, Taranaki; EIT
The purpose behind this event is to bring Taradale and Gisborne; SIT, Invercargill;
greater public awareness of vegetables NMIT, Nelson; Toi Ohomai, Rotorua;
and affordable, healthy meal choices for and Weltec, Wellington. The dates and
NZ families – starting at grass roots level. venues for the 2020 series are on page 5.
Junior winner, Mia North from Dunedin The ‘Easy meals with vegetables’ videos
Pip Duncan, Education and Marketing
Manager for vegetables.co.nz, said evaluate both knife and cookery skills. and recipe cards continue to be sought
that “By including New Zealand grown Pip said ‘The dishes these young kids after by teachers and health promoters.
vegetables as a key component of presented are inspiring and creative and
These are also promoted by the project
this competition we are encouraging it's wonderful to see the support they are
partners: the Health Promotion Agency
kids to cook and enjoy vegetables. receiving from their whanau.
and The Heart Foundation. The videos
Congratulations to the competitors who The vegetables.co.nz team promotes fresh are available from the vegetables.co.nz
reached the grand final – they are our New Zealand grown vegetables and they YouTube channel, videos on the website
culinary stars of the future. are also working with Year 7 and 8 food or the recipe collection. Check out our
Parents and caregivers were allowed to teachers to assist Kiwi kids learn to cook a playlists for: Easy meals with vegetables,
help with set-up and pack-up, but once healthy meal by the end of Year 8. Fuelled4life, Foodskills and the popular
the clock started ticking, the kids did ‘Meet the Grower’. We are excited to be
Check diary on the back cover for datesof launching two more grower videos; peas
everything else on their own. Contestants Kiwi Kids Can Cook regional heats and
had a time limit of 30 minutes and their and sweet corn this summer.
national final.
plate was presented to the judges who Wishing you happy holidays
checked presentation and flavour. The Learning to cook a healthy meal is a skill Kiwi Kids Can Cook judges, Robert MacDonald, The Team at vegetables.co.nz
judges watched each contestant to for life. Calvin Soo, Tobias Wilkinson
WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...
Growing appetites Culinary Competitions:
2020 Bocuse d’Or
for bold ideas
PMA Foodservice Conference 2019, Monterey
A Culinary team from New Zealand will
be competing in the 2020 Bocuse d’Or
Asia Pacific competition. The top 5 Asia
Pacific teams will be part of the 24 teams
A common theme amongst participants still be at their prime after the hour. from around the world competing in the
[both delegates and exhibitors] was a Bocuse d’Or Grande title in 2021 in Lyon.
desire to bring more fresh, flavourful • Plant-based protein alternatives with
Chef Michael Briononalo. The focus #roadtolyon2021.
produce to plates, and to provide a hungry
public with quality produce products with was on less processed plant-based The New Zealand team consists of John
new and innovative flavours. proteins and adding plant-based Kelleher, [photo] president, Chef Andrew
proteins to replace some animal Ballard, owner of Simmer Culinary,
Pip Duncan, vegetables.co.nz Education proteins to improve the nutritional Melbourne and Commis Chef Quillian
and Marketing Manager, attended The profile of the end product. This can be Gutberlet, Prohibition Smokehouse,
Produce Marketers Association [PMA] as simple as adding more vegetables Dunedin. The Asia Pacific host city is to
2019 Food Service Conference. It was held and lentils to hamburger patties. be announced; previous host cities were
in Monterey, a pretty coastal town about Guangzhou 2018, Singapore 2016 and
three hours south of San Francisco. The • Diet and culture requirements
with Chef Ben Lee. While these Shanghai in 2014. Go New Zealand.
diversity of attendees shows how much
foodservice is woven into our everyday requirements have always featured in The Bocuse d'Or (the Concours mondial
lives. People dine out at restaurants and food service menus, the amount and de la cuisine, World Cooking Contest)
eat where they study, shop, travel and type of diet and cultural requirements is a biennial world chef championship.
play sport. They’re also dining-in with has increased. Plant-based products Named for the chef Paul Bocuse, the event
the help and convenience of meal kits are being substituted for animal takes place during two days near the end
and dial-a-meal dining. Add to this, the proteins, for example, tofu being used of January in Lyon, France at the SIRHA
growing number of aged care residences in place of dairy in desserts. It’s hard to International Hotel, Catering and Food
and facilities requiring daily meals. taste or see any significant difference. Trade Exhibition, and is one of the world's
Foodservice’s share of the pie is getting The Strolling Lunch most prestigious cooking competitions.
bigger and bigger! The event is frequently referred to as the John Kelleher, President, Bocuse d’Or
There were about 2,000 attendees at culinary equivalent of the Olympic Games. New Zealand
the conference, which included lecture
room presentations, workshops and
a trade exhibition with 200 exhibitors.
Attendees included chefs, culinarians,
2019 Tapas Competition
menu developers, procurement personnel
and significant numbers of foodservice When it comes to tapas, Auckland’s Ignite
distributors. Commodity boards who had Six organisations had their chef serve a Colleges General Manager, chef Jasbir
stands included the California Avocado delicious meal showcasing their produce. Kaur knows her stuff.
Commission, the National Mango Board, Diners strolled from station to station In November she travelled to Valladolid,
and the National Watermelon Promotion tasting delicious entrees and then voted Spain, to be the only international judge
Board. Influencers in health and culture, to decide the winner. Chef Todd Fisher’s on a panel with seven Spanish Michelin
like American Heart Association, Culinary dish of ‘Charred sweet corn and chicken starred chefs tasked with selecting Spain’s
Institute of America, and Produce tinga tostada with fermented celery slaw’ national tapas champion. The panel rated
for Better Health also attended. The was declared the winner. Chef Fisher contestants across a range of categories,
inspiration and creativity shown at the represented Duda Farm Fresh foods. including flavour, presentation and
stands was amazing. commercial viability. Competition was
Buyers from huge conglomerates stiff and showcased a calibre of culinary
including Top Golf, Studio Movie Grill and prowess not previously seen.
Disneyland; cruise lines Norwegian, Royal “The level of creativity and amazing
Caribbean and Carnival; Hilton Hotels and combination of flavours we saw in these
Marriott; and LSG Sky Chefs attended. Pip competition dishes was extraordinary and
was delighted to speak and learn from among the best I’ve ever experienced.
operators from Stanford University, UMass Trending in Foodservice Tapas has been elevated to more than just
Amherst, and Yale Hospitality. a dish – it is now an entire cuisine.
• Robots delivering meals to student’s
Some highlights: rooms on university campuses. “The new styles of presentation and
• Using vegetables in place of pasta; innovative cooking methods are out of this
Ted Allen – keynote speaker
Witty Ted Allen shared insights in an kūmara fettucine, kohlrabi linguine, world, and unlike a regular dish which
engaging presentation on what Americans squash rotini are becoming popular has several different elements on one
Jasbir Kaur, General Manager, Ignite
are eating. He was ideally suited for this like cauliflower rice. plate, a tapas chef has to create culinary
Colleges, Auckland
as he is host of the hit primetime Food • Gourmet salad kits with vegetables and magic in just one or two bites. It’s a huge
Network series, Chopped, which has whole grains. challenge,” Jasbir said. Her efforts were recently acknowledged
• Extra-large sweet cabbage leaves used by the Ambassador of Spain in New
received two James Beard Awards – one Jasbir was a competitor in the 2017 World
as wraps with seven vegetables and a Zealand, HE Fernando Curcio Ruigómez,
for the show itself, the other for Ted as Tapas Championships and is the driving
hot ‘n’ honey peanut sauce. who presented her with a special award in
host. He also writes for such publications force behind the Australasian Tapas appreciation of her ongoing support to the
as Bon Appétit, Epicurious and Food • Pre-baked frozen spaghetti squash Championships. The winner of this annual gastronomy of Spain.
Network Magazine. Previously Ted was a ‘noodles’ with a 6 month freezer life. competition represents Australasia at the
judge on the first four seasons of Bravo’s • Foodservice bags of fresh kohlrabi World Championships. Well done Jasbir!
Top Chef, and Food Network’s Iron Chef sticks, noodles and cubes and whole,
America, and he was the food and wine
specialist on the groundbreaking Bravo
series, Queer Eye, which was nominated
•
diced and sliced Brussels sprout.
Jumbo bags of salad greens extending
out to include a wide range of chopped
Chaîne des Rôtisseurs 2019
twice for an Emmy Award and took vegetables from destalked kale to Our delicious Heritage tomato dish on the
the prize in 2004. During his engaging many choy varieties. cover was created by up and coming star
interactive presentation, he boasted about • Delicious ideas with watermelon and Alex Southwick.
his 18 tomato plants flourishing in his
avocado ‘ice cream’ blocks. Demi Chef de Partie at Blanket Bay, Alex
Brooklyn rooftop garden, to which the chair
suggested he leave growing to the experts Southwick won the New Zealand Chapter
and concentrate on his day job. of the Chaîne des Rôtisseurs Competition.
He previously worked at Sky City before
Tastes and trends – a workshop with moving to Glenorchy to work in Multi Award
3 chefs from Creative Food Solutions winning Executive Chef Mark Sycamore’s
speaking and demonstrating trends: kitchen brigade. After winning the Chaîne
• Delivery systems for restaurant meals des Rôtisseurs New Zealand title Alex
with Chef Jessica Foust. The trend of travelled to Canada to compete in the
texting for a meal to be delivered is Health inspired most of the foods on World Champs and was ranked in the top
growing. Diners have an expectation display and well-being is of such interest ten. Well done Alex.
the meal will be of equal standard it’s becoming the norm for dietitians to The Chaîne des Rôtisseurs is an
to what the waiter would deliver in a work in supermarkets and universities. For International Association of Gastronomy now
restaurant. Many chefs factor in an example, the HyVee chain in the Midwest established in over 80 countries with over
hour from the time of the meal being has a dietitian working in each of its 245 25 thousand members. It brings together
plated/boxed/delivered to the time the stores. enthusiasts who share the same values
meal is sitting in front of the diner. The of quality, fine dining, the encouragement
delivery system is usually by a third- The PMA Foodservice Conference 2019 of the culinary arts and the pleasures of
party contractor, over which the chef provided an overview of Foodservice the table. The distinctive character of the
has no control. These two factors are throughout the States and Pip found association is to bring together professionals
influencing what types of meals are attending the conference ideal professional and amateurs, from all over the world,
being offered in these menus. There is development. The trade show provided an whether they are hoteliers, restaurateurs,
an opportunity for the produce industry insight into the latest in bulk packaging or executive chefs or sommeliers, in the Alex Southwick, Demi Chef de Partie,
to offer suitable vegetables which will packaging suitable for this sector. appreciation of fine cuisine. Blanket Bay
WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...
2
The National Secondary School Culinary Challenge 2019
Kamo High School
Teams with their medals Schmid, Chef/Owner, The Officers Mess, silver medals awarded and the highest
Fort Takapuna; Liam Fox, Chef/Owner, Fort gold medal was the winner – Te Awamutu
NSSCC is the most prestigious Secondary
Greene, Auckland; Nancy Pirini, Executive College.
School competition in New Zealand.
Chef, Auckland Airport Novotel and Chris
Regional finals are held throughout New The winning entrée was Dukkah crusted
Goodison, Chef Tutor at NZMA.
Zealand and the winners from these carrot falafel with vibrant carrot purée,
competitions compete in the national final. Each finalist received an invitation to the pickled carrot, smoked feta and tahini
This year, the national final and Awards Awards dinner, some with their parents as sauce. Their main dish was Pancetta
dinner were held at NZMA, Mt Wellington, guests, overnight accommodation and a wrapped chicken breast stuffed with
Auckland. place on the NZ Culinary Journey the day black garlic, blackened leek, kumara
after the competition. The winners received purée, trio of winter greens and a kimich
Te Awamutu College For the competition, teams prepared
a winner’s plaque and a winner’s prize wonton.
four individually plated entrées and main
pack valued at over $500. The winning
dishes within 90 minutes. The entrée had Chief Judge Mark Wylie said he was
school received a $1,000 Bidfood voucher,
to contain New Zealand grown carrots as “very impressed by the professionalism
a Blue Seal oven and stand valued at over
the principal ingredient. The main had to shown by all the competing teams. The
$7,000 and a $300 restaurant voucher.
include kūmara, yams or parsnip as the competition continues to evolve, and the
starch, at least two other New Zealand Four starter packs were offered to culinary standards reach new heights
grown vegetables and Waitoa chicken students to assist with equipment for every year. Folau and King’s winning
breast. their Hospitality studies in 2020. These dishes showcased contemporary, modern
were won by Matt Kennedy, Timaru Boys presentation and consistency across each
The Chief Judge was Chef Mark Wylie,
High School, Nikita Dyer, Wellington High plate served to the team of judges.”
National Account Sales Manager,
School, and Ilisa Folau and Alysee King
Southern Hospitality. Other members The event is sponsored by vegetables.
both from Te Awamutu College. These
of the judging panel were; Fiona Ruane, co.nz, Bidfood, 5+ A day, Moffat, NZ
were awarded for skills shown throughout
Executive Chef, SkyCity; Craig Lucas, Chefs, Service IQ, Southern Hospitality
the competition.
Napier Girls High School Senior Chef Lecturer, MIT; Gareth Stewart, and Waitoa chicken. Special thanks to
Executive Chef, Nourish Group; Jeremy There were four gold medals and three NZMA for their wonderful hospitality.
New Plymouth Boys High School
Awards Dinner
New Zealand Culinary Journey
The 2019 New Zealand Culinary Journey was supported by The
The winners Te Awamutu College Hospitality Training Trust and organised by NZ Culinary Arts
Development Trust. Students and their teachers enjoyed an action
The teams and teachers and the medal they won packed day. Highlights included:
Wellington High School Breakfast at Moffat NZ with Chef Steve Roberts
Otago/Southland – Kings
High School, Dunedin won Q & A on commercial equipment
a Silver medal
Bidfood Production sites
Nickolas Bryan and
Manaia Thomas-Coleman Tour of Meat Processing and Prepared Produce showing fresh fruit
Teacher – Duncan McLean Chocolate and fruit dessert demonstration Sam Heaven,
Auckland Region – Kamo Taranaki Region – New former winner NSSCC, now apprentice chef at SkyCity)
High School won a Silver Plymouth Boys High
medal School won a Gold medal Lunch at SkyCity
Raivyn-Skye Tangariki- Jamie Ung and Lachie ‘Walk and Fork’ themed stations with meals prepared
Pou and Daniel Hulse Smith by SkyCity apprentices, several of whom are NSSCC past competitors
Teacher – Janelle Teacher – Adrienne
Timaru Boys High School Mckenzie Roberts Behind the scenes tour of SkyCity kitchens
Canterbury Region – Waikato Region – Te Sam Heaven,
Timaru Boys High School Awamutu College won a Sky City
won a Gold medal Gold medal and Chris
Matt Kennedy and Callum Illsa folau and Alyssa King Burgess,
Bowar Teacher – Will Cawkwell Southern
Teacher – Megan Blake Hospitality
Wellington region – at the NZCJ
Hawkes Bay Region – Wellington High School lunch.
Napier Girls High School won a Silver medal
won a Gold medal
Nikita Dyer and Euliz
Phoebe Laugesen and Samson
Sophie Downing Teacher – Bob Naylor
Teacher – Rachel Pollet
Kings High School, Dunedin
WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...
3
Food Curriculum Project
Life skills for the future - Year 7 & 8 kids
Update 2019
Background
dŚĞEĞǁĞĂůĂŶĚƵƌƌŝĐƵůƵŵƐƚĂƚĞƐƚŚĂƚĂůůƐƚƵĚĞŶƚƐǁŝůůŚĂǀĞŚĂĚƚŚĞŽƉƉŽƌƚƵŶŝƚLJƚŽůĞĂƌŶ • Food Curriculum newsletters
ƉƌĂĐƚŝĐĂůĐŽŽŬŝŶŐƐŬŝůůƐďLJƚŚĞĞŶĚŽĨLJĞĂƌϴϭ͘DĂƐƐĞLJhŶŝǀĞƌƐŝƚLJ ƌĞƐĞĂƌĐŚ ďLJŝĞƚĞƚŝĐDĂƐƚĞƌƐ A quarterly Food Curriculum e-newsletter was delivered to teachers and key
ƐƚƵĚĞŶƚƐŝŶϮϬϭϲŝŶǀĞƐƚŝŐĂƚĞĚĨŽŽĚƉƌŽŐƌĂŵŵĞƐ ďĞŝŶŐƚĂƵŐŚƚŝŶzĞĂƌϳĂŶĚϴϮ͘dŚĞLJĨŽƵŶĚ stakeholders. The newsletters introduced the resources and asked for feedback, and
ŵŽƐƚŽĨƚŚĞƉƌĂĐƚŝĐĂůĐŽŽŬŝŶŐƐŬŝůůƐƚĂƵŐŚƚĂŶĚƌĞĐŝƉĞƐƵƐĞĚǁĞƌĞĂƐƐŽĐŝĂƚĞĚǁŝƚŚĐŽŽŬŝŶŐ included resource updates, articles on topical issues, Safe Food resources, and an
ĚŝƐĐƌĞƚŝŽŶĂƌLJĨŽŽĚŝƚĞŵƐ͘KŶůLJϭϯйŽĨƚĞĂĐŚĞƌƐŝĚĞŶƚŝĨŝĞĚƐƚƵĚĞŶƚƐďĞŝŶŐĂďůĞƚŽƉůĂŶĂŶĚ invitation to attend an upcoming PD seminar.
ƉƌĞƉĂƌĞĂĐŽŵƉůĞƚĞŵĞĂůĂƐĂŬĞLJůĞĂƌŶŝŶŐŽďũĞĐƚŝǀĞ͘
dŚĞƌĞƐĞĂƌĐŚŝĚĞŶƚŝĨŝĞĚĂŶĞĞĚĨŽƌůĞƐƐŽŶƉůĂŶƐĂŶĚƌĞƐŽƵƌĐĞƐƚŚĂƚƐƵƉƉŽƌƚƚĞĂĐŚĞƌƐĂŶĚĨŽůůŽǁ
Professional Development Seminars 2019
Professional Development The dates for the 2020 Professional Dunedin
Seminars have been held across the Development Seminar series are:
country. One teacher said: “I absolutely
Auckland: 8 May 2020 at the Heart
loved attending the course and have
Foundation, Ellerslie, Auckland.
implemented your programme as my
Register with
new food tech programme this year. It
Greerm@heartfoundation.org.nz
has been very successful.”
Wellington: 22 May 2020 at The Terrace
Teacher feedback has recommended
Conference Centre, Wellington.
continuing the approach of ‘by
Register with
teachers, for teachers’ with vegetables.
Annettes@heartfoundation.org.nz
co.nz and the Heart Foundation taking
facilitation and coordination roles. Christchurch: 5 June 2020 at The Airport
Commodore, Christchurch.
The Heart Foundation’s Andrea Bidois,
Register with
Ashe Regan and Pip from vegetables.
Sophiep@heartfoundation.org.nz
co.nz have presented seminars across
the country. We enjoyed meeting so Teachers - planning your 2020 lessons?
many teachers at them. Special thanks
to the regional nutrition managers and Our evaluation shows many teachers are
all the helpers and to you all for coming enjoying using the unit plans and associated
along. By the end of November we will lesson plans, resources and activities and are
have held seminars in 11 locations planning to use them in 2020. The resources
throughout New Zealand. were presented to teachers at the New
Zealand Association of Intermediate and
In 2020, the focus will be on promoting, Middle Schooling (NZAIMS), Home Economics
monitoring and repeating the Massey and Technology Teachers Association New
University research. Zealand (HETTANZ) and Technology Education
New Zealand [TENZ] Conferences in 2019.
We are offering teachers free
This provided more opportunities for teachers
registration to the seminars, however
to provide feedback and take the resources
we would appreciate it if you and
for trialling in their classrooms.
your colleagues register as early as
possible. The project is supported by funding from the
Ministry of Health.
Rotorua
Gisbourne
TENZ conference
Technology Education New Zealand had their conference earlier this month in
October. Teachers from all teaching levels attended the conference held at Albany
Senior High School [ASHS].
Vegetables.co.nz had a stand which drew teachers to the honey pot of teacher
resources. The resources for teaching kids [at Year 7 and 8] how to cook a meal
were the most popular.
Vegetables.co.nz organised a field trip to the Forestburg Eggplant operation in
Dairy Flat. Many thanks to Svend Peterson for giving his time and expertise to host
this extremely interesting tour of the operation.
After the tour, the teachers headed back to ASHS on the Egggplant Express for an
Eggplant masterclass. Asher Regan, the Heart Foundation’s Chef, demonstrated
eggplant recipes including the popular Mapo pork, click this link
https://www.vegetables.co.nz/recipes/mapo-eggplant-with-pork/
Nelson
Teachers' field trip to the Forestburg Eggplant
operation in Dairy Flat.
SIT students planned and cooked the meal at the Invercargill Professional Development International delegates at the vegetables.co.nz stand.
Seminar day.
WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...
5
The mighty Waikato – where magic runs deep
Foodwriters from throughout New crowded global table. The conversation From left:
Zealand attended the Foodwriters New was facilitated by Lauraine Jacobs. Lauraine
Zealand 2019 Conference held in the Jacob,
Pat Nourse was editor of Gourmet
Waikato. The first day was held at The Sarah
Traveller for 14 years and generously
Zealong Tea Estate which was a magical Meikle and
shared his wealth of knowledge at this
setting. Pat Nourse
session and throughout the conference. He
Jason Dawson, Chief Executive Hamilton has recently culled some of his cookbooks
and Waikato Tourism, welcomed delegates and now has just 25 cubic metres of books!
to the Waikato and outlined some of the Sarah Meikle, who started as a glassie in
region’s magic: from Waitomo to Hobbiton, her father’s eateries, including the Loaded
Field days to Sevens and even World Hog, is on a mission to have Wellington
Darts. This led into a fast-paced day with globally recognised as a food city. They
great speakers, fantastic food and friendly both encouraged foodwriters to be curious
producers enthusiastically telling their and constantly seek and write great stories
stories. on food and continue to develop a national
food identity. People are seeking a taste of
Keynote speakers were Pat Nourse, New Zealand such as our wonderful New
creative director, Melbourne Food and and vegetables and generally had a fun drop off area. Food waste is being turned
Zealand grown produce. Vegetables.co.nz
Wine Festival and Sarah Meikle, CEO and inspiring day. Strange as it may seem, into saleable bags of compost. RRRC
was proud to host Pat in the Waikato and
Wellington Culinary Events Trust and the highlight of the tour was the Raglan estimates that 78,833 kg waste is being
be a sponsor of this conference.
Festival director of ‘Wellington on a Plate’. Resource Recovery Centre [RRRC]. The diverted from landfills each month.
They shared views on New Zealand’s and ‘Tour and Taste Raglan’ was the theme for centre includes a reuse shop, retail wood More information at http://
Australia’s food and culinary industries day two, and we visited a Creamery, Honey yard, retail metal yard, public recycle bay, xtremezerowaste.org.nz/sample-page/
having an impact on the exciting yet Hives, explored Raglan, ate local beef, fish refuse transfer station and green waste
Dietitians NZ Award of Excellence The Award of Excellence was
established in 1990 and recognises
outstanding contributions by
Rhonda Akroyd received the Dietitians dietitians to the advancement of
NZ Award of Excellence for Outstanding the profession of dietetics. It is the
Achievement in Dietetics and Outstanding highest honour Dietitians NZ can
Contribution to Clinical Dietetics and bestow on a member. Recipients
Nutritional Care. of the Award of Excellence must
be eligible in one or more of the
Rhonda epitomises professional following categories:
excellence as a dietitian and has displayed
outstanding dedication, commitment and • Outstanding Achievement in
leadership throughout her career. Rhonda Dietetics
was the Dietitians NZ Paediatric SIG • Outstanding contribution to
Convenor in its inception from 1993-1994 Clinical Dietetics and Nutritional
and then from 2009 to present. This role Care
has involved organising and facilitating • Outstanding performance in
communications, and many submissions Foodservice Management
to PHARMAC, FSANZ and the Ministry • Excellence in Nutrition Education.
of Health. This included supporting
the application that gained dietitians in
New Zealand prescribing rights in 2010. Rhonda Akroyd Annette Nistor advanced the standing of dietitians and
Notably, Rhonda was one of the major she is recognised as a competent leader
authors for the first publication of the multiple published articles. and contributing to the tripartite dialogue of health professionals and community
Ministry of Health Food and Nutrition between Dietitians New Zealand, the groups. Professionally, she has
Despite working in a specialist clinical Dietitians Board and the University demonstrated leadership in her role as
Guidelines for Healthy Infants and area, Rhonda remains a mentor for many of Otago. Since 2010, she has made a coordinator of a three-year programme
Toddlers: A background paper in 1995. with her expert knowledge. Her breadth of significant contribution to the University aimed to improve nutrition and physical
Rhonda has been an integral member clinical knowledge. of Otago Dietetics Curriculum Advisory activity in older people in Nelson/
of the Human Genetics Society of Annette Nistor received the Dietitians Committee, being an experienced dietitian Marlborough.
Australasia (HGSA) and the Australasian New Zealand Award of Excellence for bringing expert practitioner knowledge
Annette has shown exemplary leadership
Society for Inborn Errors of Metabolism Outstanding Achievement in Dietetics and to this committee, which is charged with
skills and an unstinting commitment
(ASIEM). She has served as the dietetic Excellence in Nutrition Education. ensuring the Dietetic Training programme
both to the profession and to her local
representative playing a key role in reflects current and future competency
Annette has worked as a dietitian in community. She has demonstrated
representing New Zealand and Dietitians requirements.
Auckland, Gisborne, Whangarei and significant ongoing support for young
within the Australasian society and on the Annette has demonstrated excellence dietitians, especially in their early years
international stage. Nelson/Marlborough in a wide range of
practice and community settings. She in Nutrition Education across her in a regional setting. She has been able to
Rhonda’s outstanding contribution to has been involved in national Dietitians professional and community networks, use the experience she has gained in other
Clinical Dietetics and Nutritional Care has NZ affairs since 2001 as the Nelson/ and this is particularly evident in the settings for the advancement of dietitians
been in the areas of paediatrics and inborn Marlborough representative on the Nelson/Marlborough region. She has and the profession.
errors of metabolism. It was early in her Executive Committee (9 years), and as
career that she started in paediatrics. With President (3 years). She was a foundation
Starship Children’s Health opening in 1991, councillor in the recently restructured BOUNTY by
Rhonda managed the growing team of Council of Dietitians New Zealand and is Catherine
Paediatric Dietitians until 2004. now Chairperson. Bell – a
During Annette’s 12-year term on fabulous book
Rhonda has worked in all specialities to celebrate
within paediatrics including the Executive Committee, the debate
regarding the future of the overall Garden to
gastroenterology/liver, renal, cystic Table’s 10th
fibrosis, IVN and PICU. However, she is structure, management and public profile
of the national body led to the decision to Anniversary.
best known for her work in the area of Garden to
inborn errors of metabolism. In 2001 she move from a regionally-based Executive
Committee to a skills-based Council. When Table has a
started work at the newly formed National simple aim:
Metabolic Service and in 2005 she became she became President in 2009. She has
had the courage and tenacity to lead the to get Kiwi
New Zealand’s first full time Metabolic kids growing,
Dietitian. profession to this new level of governance.
Her wide-ranging involvement in both cooking and
As a dietitian for this Service Rhonda professional and community activities eating more
pioneered outreach clinics alongside gave her the real-time experience that fresh fruit and
her multidisciplinary team, providing ensured the success of the restructuring vegetables.
outstanding dietetic care to children in all of Dietitians New Zealand. During her They know
parts of New Zealand. Presidency, Annette was determined to this is more
improve/raise the profession’s public likely to
Rhonda is widely respected by her happen if
colleagues for her clinical and teaching profile, so that Dietitians New Zealand
would become well known as the Food and the kids are
skills and contribution to dietetics and having fun!
patient care within ADHB, New Zealand Nutrition Professionals.
Garden to
and internationally. She regularly Annette has been a long-standing Table sessions
presents at international conferences supporter of University-based education are positive,
and has contributed to patient for New Zealand trained Dietitians and energetic and
handbooks, international guidelines on has been very involved in their training. hands-on to
the management of inborn errors of As President of Dietitians New Zealand, Year 6.
metabolism and has been a co-author on she was actively involved in establishing
WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...
6
Latest recipes, cards and videos
New resources
We introduce you to our latest recipes; some are Food Skill
cards, some are from the Easy meals with vegetables section
and many have their own ‘hands and pans’ video. Thanks to
our partners the Health Promotion Agency and the Heart
Foundation. Barley and pea risotto Minestrone soup
Bulgur wheat and kūmara loaf Tabbouleh Chicken and kale soup Rice, bean and sweet corn salad
Mussel and kūmara stew Pea and tomato quiche Chilli mince and beans Carrot and parsnip salad
Easy meals with
vegetables recipe cards
and videos are for people
with limited skills, budget
and equipment.
Roast yam and red onion salad Bean dip Chicken and corn soup
To view the videos visit https://www.vegetables.co.nz/education-and-resources/videos-and-teaching-resources/easy-meals/
New 'Meet the Grower' videos
Growing and freezing
New Zealand peas
Growing and freezing
New Zealand sweet corn
Outstanding Mod Pods
Congratulations to the ‘Mod Pods’ team – any other on the New Zealand food market.
Chloe Wright (L in photo), Lorna Breen and The team produced three variants: Mexican
Mikaela Vivian (R in photo) – from Carmel – Corn, capsicum, onion and coriander with
College who gained ‘Outstanding’ in the roasted capsicum hummus; Moroccan –
2019 Crest Challenge. Carrot, cauliflower and onion with a roasted
carrot and honey hummus and Indian
The team developed pita pockets filled with – Kūmara, peas and onions in roasted
vegetable hummus and vegetables. These kūmara and butternut hummus.
snacks could be thawed and eaten or heated
in a frying pan or oven. The team aimed Wonderful thanks to their wonderful
to create an innovative and convenient teacher Sandy Soonan. Special thanks to
vegetable-based product targeted towards Kylie, Sutherland Produce; Viv, Passion
teenagers to help increase their daily Fresh; Stephen, Fresh Group and Dean, AS
vegetable intake [3+ per day]. Wilcox for hosting the girls on a Forum-
on-wheels. The girls’ theme was retro-
The product had to contain at least three inspired by Pukekohe’s Café Kaos. The
New Zealand grown vegetables, whilst still team was sponsored by vegetables.co.nz
having a unique selling point and be unlike and Pip Duncan was their mentor.
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7
Save the dates Leading Culinary Judge
2020 DIARY
Vegetables.co.nz is involved in many events during the year to raise awareness of our
activities, projects, resources and keep up-to date with key industry bodies.
Coming up in 2020
February
15 February: Kiwi Kids can cook. Ruapehu regional heats
23 February: Kiwi Kids can cook, Central Otago regional heats
March
7 March: Kiwi Kids can cook, Wellington regional heats
April
4 April: Kiwi Kids can cook, Northland regional heats
May
6 May: Foodwriters New Zealand, May Market Day, Auckland
8 May: Professional Development Seminar for Teachers – Auckland
TBC: Kiwi Kids can cook, Manawatu regional heats
TBC: Kiwi Kids can cook, Taranaki regional heats
15-17 May: HETTANZ Conference, Wellington
22 May: Professional Development Seminar for Teachers – Wellington
24 May: Kiwi Kids can cook, Canterbury regional heats
25 May: NZ Chefs Taranaki Salon, New Plymouth
June
5 June: Professional Development Seminar for Teachers – Christchurch
6-7 June: NZChefs Hawkes Bay Salon, Taradale
10-12 June: NZAIMS Leadership Conference, Auckland
13-14 June: Kiwi Kids can cook, Auckland regional heats [TBC]
21-23 June: Fine Food New Zealand – Auckland regional heats
August
9-11 August: NZ Hospitality Championships, Auckland Eggplant ‘cannelloni’, red peppers,
goat’s cheese, wild onion pesto,
10 August: NZChefs AGM tempura courgette
23 August: Kiwi Kids can cook, National Final at Westfield, Manukau
31 Aug-1 Sept: NZAIMS, Specialist Teachers Conference, Christchurch Named NZ Chefs Association, Chef of the
31 Aug-1 Sept: Dietitians NZ, Conference 2020, TBC Year for 2018, Chef MacLean Fraser is
New Zealand’s highest accredited World
September Association of Chefs Society Judge.
1 September: National Secondary School Culinary Challenge (NSSCC), Auckland MacLean, who is in the New Zealand
2 September: New Zealand Culinary Journey (NZCJ), Auckland Culinary Team, is the Executive Chef of
The Bolton Hotel in Wellington.
Confirmed dates and venues will be posted on vegetables.co.nz website click for updates;
https://www.vegetables.co.nz/about-us/diary/
Seen in 2019
Hughie Grant Asher Regan, Sharyn Kiran Hari
Blues, Kitchen, at Teachers Macpherson, , Pukekohe
manager/MC President, Professional President at grower at
at Kiwi Kids NZ Chefs Development HETTANZ May Market
can cook Central Seminars Day
Branch at
Horowhenua
Taste Trail
From the desk of Janine Quaid
Janine Quaid is the driving force what has traditionally been the norm. This terms as ‘Peer Fear’. One of their key
behind private training provider Artisan. is nothing new, previous generations have desires is to find what they love doing and
A seasoned hospitality professional and always confronted the status quo! make money from it, thereby not seeming
businesswomen of 14 years, Janine has to want to work hard or flipping jobs off
self-confessed fingers in lots of pies! In The so-called Baby Boomers and Gen easily because they ‘don’t like it’ in search
its early years, Artisan developed and X’s have raised their children in a much of a new field.
delivered programmes almost solely in the less restrictive and more independent
hospitality and retail sector, but in recent environment and this empowerment they This all summarises into a huge
years has grown to meet demand for soft have afforded their children is now playing contradiction.
skill programmes across the management itself out in the labour force, and they So, where does that leave business sectors
and corporate sectors. are different. Some are calling it entitled, like hospitality, that are viewed as low
narcissistic, unwilling to conform and lazy. paid, low skilled, long unsociable hours
We have always seen change in the
training domain, but nothing as The reality is, they may perhaps be the and demanding, dirty work? We often hear
substantial and challenging as what is most successful and entrepreneurial that companies are struggling to recruit
happening in recent years. The whole generation yet. They know what they want, and retain workers. Without a change in
concept of working, training, development they have a supposed sense of confidence business owners’ mindsets as to how they
and a career for life is being challenged that is often described as arrogant, they recruit and manage their staff, it will leave
by a new generation and employers are are fully in touch with technology, purpose them with a very restricted workforce.
struggling to understand and adapt to this. driven, and the fact is, many don’t need a It’s not all doom and gloom! There are
And some don’t think they need to! job as much as previous generations have. a few success stories in recruitment
Some still have parents that will support and management and they undeniably
The reality is they may have to or find them. They don’t like titles and have less
themselves without staff. point towards throwing out the old rule recruitment and management practices.
respect for traditional authority. They hit book and starting again with why, when
A new generation of employees – we can up Google for parenting advice and prefer and how. Understanding the view of this Dismissing this generation will be very
call them Millennials, but it is much wider to use their phone as a conversation new workforce and dangling the carrot, detrimental, instead, find a way to engage
reaching than one demographic group, are platform. Interestingly, they are also incentivised by what they want and need. and understand because it is inevitable
demanding a different playing field than plagued with self-doubt and what Artisan This may mean a total revamp of all you will need them!
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8
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