It was with great pleasure that HospoTV was able to cover this magical three-day event, and report back to our viewers from the ASB showgrounds in Auckland.

Packed with passionate people; confident competitors, eager spectators, and industry professionals, this event reflected the outstanding standards that the hospitality industry continues to meet and exceed.

I spoke to many people over the three days and there were some definite highlights, interviewing Anita Sarginson the National President of the NZCA, Steve Mackenzie the CEO of RANZ, Oscar Parmentil Costillo, a representative of the Chief Culinary Institute of Mexico, and Joseph Clarke, the overall winner for Chef of the year 2010 from Blanket Bay.

So sign up and get watching HospoTV at the 2010 Culinary Fare, and keep your eyes posted for HospoTV at the Remarkable Awards in Queenstown this September.






Cheers, and check out the pics in the Gallery (just being loaded now - Monday 30/8/2010, 10am)

It was a fantastic day at the recent Katrina Gordon Trade Show in Nelson!

The Hospotrade 2010 Regional Barista Comp was won by George Ritchie from Lambretta's cafe/bar.  More pictures here in the gallery.

The Celebrity Cookoff was taken out by Johnathon Poff and Afelki Pelenise from the Tasman Makos with their chef Matt Fahie from NMIT.  Other celebs cooking their hearts out included More FM's Katrina Smith, Mayor Kerry Marshall and Jeannette Swift from Hanz in Nelson.  They were cooking with Chris Williams from Victoria Bar & Cafe, Steve Howes from Hibiscus Bar & Cafe and James Parry from NMIT respectively.

The 2010 Hospotrade Regional Barista Competitions are well under way.  Keep checking back to this blog as we update the winners table.  The winners receive the Golden Bean Eccellenza Award to display in their cafe.  Regions not listed here will appear in the 2011 Awards.

Our biggest apologies to those who took part in the Otago competition - the camera was stolen with the photos, other pics will be posted soon.
 

Last night Campbell Live aired a story about Restauranteurs being unfairly reviewed by critics.

The story was focused around the restaurant Sahaa Cuisine - formerly known as Mozetta who was burnt by a half star review by NZ Herald writer Peter Calder.

Calder claims he writes from the diners point of view, for the benefit of the diner, yet his review of Mozetta was nothing representative of what a diner would really place that amount of focus on.  The first 256 words of the review criticise the name of the restaurant.  The next 129 words were about the decor.  The next 78 words were about the service and finally right at the bottom 120 words about the food.  Even the complimentary desserts and "moistly excellent" cake were given a mighty "but".

As far as I'm aware, us 'normal diners' don't tend to hyperfocus over a name...if we did, we wouldn't go to that restaurant, would we? Imagine it "I was going to dine at [insert name] but I analysed the name and it didn't meet my strict restaurant naming standards.  Please.

Mr Calder is also unable to distinguish a scotch fillet from a sirloin, making this error in his last review for The Engine Room.

The Engine Room was reviewed again on the 12th of July, but refused a photograph and wished to have the review approved before publication.  NZ Herald commented back stating it was a "highly unusual demand", and that the reviews are "not a promotional device for restaurants".

It may not be a promotional device to enhance reputation, but should reviewers have the power to damage reputation.  If reviewers are focusing on names and getting information incorrect and damaging businesses in the process is this really such a unreasonable demand?

Lauraine Jacobs has been reviewing restaurants for over 25 years, so needless to say she knows a thing or two about food.  In her blog reviewing the reviewers, Jacobs comments:

"Currently the restaurant reviews around the country in many newspapers and magazines are often substandard, egotistical and incompetent. It would seem in almost all publications that it is a job that is handed out to the staff as a perk. The main requirement of the reviewer would appear to be an ability to write entertainingly, eat copiously and file copy by deadline." Lauraine Jacobs

Jacobs makes a good point when describing the traits of a reviewer, that things like allergies and appetite will ultimately produce a more subjective review than from an expert that can leave their preferences at the door and provide an objective and fair review.  She mentions that culinary and restaurant knowledge is vital is important.

So who should be reviewing our restaurants?  Us 'normal diners', all-rounder type journalists or specially trained food critics.  Should restaurants have the ability to veto any review has the potential to damage their livelihood?

For the story as it appeared on Campbell Live, click this link

You love to cook, but have you whipped up some disasters? Even the best recipes can sometimes go terribly wrong. A nationally recognized scientist and chef says knowing a little chemistry could help.

WHAT ARE ACIDS AND BASES? An acid is defined as a solution with more positive hydrogen ions than negative hydroxyl ions, which are made of one atom of oxygen and one of hydrogen. Acidity and basicity are measured on a scale called the pH scale. The value of freshly distilled water is seven, which indicates a neutral solution. A value of less than seven indicates an acid, and a value of more than seven indicates a base. Common acids include lemon juice and coffee, while common bases include ammonia and bleach.

WHY DOES FOOD SPOIL? Processing and improper storage practices can expose food items to heat or oxygen, which causes deterioration. In ancient times, salt was used to cure meats and fish to preserve them longer, while sugar was added to fruits to prevent spoilage. Certain herbs, spices and vinegar can also be used as preservatives, along with anti-oxidants, most notably Vitamins C and E. In processed foods, certain FDA-approved chemical additives also help extend shelf life.

I just received my newsletter from Espresso Workshop and thought I would share the love and the information.

New crops have arrived at Espresso Workshop from Central and South America, which were picked late 2009 to early 2010, so you, the discerning coffee drinker are promised a fresh highly pronounced flavour.  I'm salivating already!

It's best said by Andrew from Espresso Workshop, here's a snippet of what he says about the new crops:

"For the last couple of weeks we have been receiving the new crops from Central and South America (picked late 2009 to early 2010). After cupping these coffees it is amazing how the freshness of the crops shows through in the flavour. We have now moved onto new crop El Salvador San Emilio, and because we are now into the new crop we will stay with the Single Origin San Emilio (served as espresso) for another couple of weeks in the cafe. The new crop San Emilio follows on with the same stunning toffee, citrus and cherry flavours from the previous crop, but now those flavours become much more pronouned. This is great espresso but I also strongly recommend it if you use plunger, stovetop or filter."

Espresso Workshop is at 2 Owens Road, Epsom Auckland, or check them out online
 

You simply cannot beat a professionally roasted bean, but with the new Tostmatic Roaster you can roast your own beans, on site without even leaving the front of house.

The Tostmatic Roaster can roast up to 1.4kg of beans within 15-18 minutes, so while your customer is enjoying their flat white they can also enjoy the aroma of the original ingredients...and of course, you now have the option to sell them a bag of beans once they've enjoyed their brew.

The machine is easy to use with four automatic roasting programs and is also able to be adjusted for a more personalised roast.  It also has an overheating safety device to avoid burnt or wasted beans.

The unit is 67kg and is 613mm (w) x 755mm (d) x 727mm (h), so is compact enough to sit on a benchtop.

The Tostmatic is available in NZ through Premier Providores