Kiwi Kids Can Cook Awards, Conferences and Competitions and Some of the Latest Trends

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)

IN THIS ISSUE We celebrate great kiwi achievements, Kiwi Kids Can Cook 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 Senior winner, Erynn May from Centres and we gratefully acknowledge Tobias Wilkinson, Chef Tutor Manukau Palmerston North the wonderful hospitality at UCol 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 Pip Duncan, Education and Marketing The ‘Easy meals with vegetables’ videos 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. presented are inspiring and creative and vegetables as a key component of These are also promoted by the project it's wonderful to see the support they are this competition we are encouraging partners: the Health Promotion Agency receiving from their whanau. kids to cook and enjoy vegetables. 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 ‘Meet the Grower’. We are excited to be the clock started ticking, the kids did Check diary on the back cover for datesof everything else on their own. Contestants launching two more grower videos; peas Kiwi Kids Can Cook regional heats and and sweet corn this summer. had a time limit of 30 minutes and their 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 A Culinary team from New Zealand will for bold ideas be competing in the 2020 Bocuse d’Or PMA Foodservice Conference 2019, Monterey 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 • Plant-based protein alternatives with Bocuse d’Or Grande title in 2021 in Lyon. desire to bring more fresh, flavourful #roadtolyon2021. produce to plates, and to provide a hungry Chef Michael Briononalo. The focus 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 • Diet and culture requirements Guangzhou 2018, Singapore 2016 and three hours south of San Francisco. The Shanghai in 2014. Go New Zealand. diversity of attendees shows how much with Chef Ben Lee. While these 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. • Robots delivering meals to student’s a dish – it is now an entire cuisine. Some highlights: rooms on university campuses. “The new styles of presentation and • Using vegetables in place of pasta; Ted Allen – keynote speaker innovative cooking methods are out of this Witty Ted Allen shared insights in an kūmara fettucine, kohlrabi linguine, world, and unlike a regular dish which squash rotini are becoming popular has several different elements on one engaging presentation on what Americans Jasbir Kaur, General Manager, Ignite plate, a tapas chef has to create culinary are eating. He was ideally suited for this like cauliflower rice. 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 Her efforts were recently acknowledged Network series, Chopped, which has whole grains. challenge,” Jasbir said. by the Ambassador of Spain in New received two James Beard Awards – one • Extra-large sweet cabbage leaves used Jasbir was a competitor in the 2017 World Zealand, HE Fernando Curcio Ruigómez, for the show itself, the other for Ted as as wraps with seven vegetables and a Tapas Championships and is the driving who presented her with a special award in host. He also writes for such publications hot ‘n’ honey peanut sauce. 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 diced and sliced Brussels sprout. specialist on the groundbreaking Bravo • Jumbo bags of salad greens extending Chaîne des Rôtisseurs 2019 series, Queer Eye, which was nominated out to include a wide range of chopped 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. Brooklyn rooftop garden, to which the chair Demi Chef de Partie at Blanket Bay, Alex 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

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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 Goodison, Chef Tutor at NZMA. The winning entrée was Dukkah crusted 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 For the competition, teams prepared Te Awamutu College 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 school received a $1,000 Bidfood voucher, Chief Judge Mark Wylie said he was to contain New Zealand grown carrots as a Blue Seal oven and stand valued at over “very impressed by the professionalism the principal ingredient. The main had to $7,000 and a $300 restaurant voucher. shown by all the competing teams. The 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 both from Te Awamutu College. These The event is sponsored by vegetables. of the judging panel were; Fiona Ruane, were awarded for skills shown throughout co.nz, Bidfood, 5+ A day, Moffat, NZ Executive Chef, SkyCity; Craig Lucas, the competition. Chefs, Service IQ, Southern Hospitality 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 Otago/Southland – Kings Breakfast at Moffat NZ with Chef Steve Roberts 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

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3 Food Curriculum Project Life skills for the future - Year 7 & 8 kids Update 2019

Background

dŚĞEĞǁĞĂůĂŶĚƵƌƌŝĐƵůƵŵƐƚĂƚĞƐƚŚĂƚĂůůƐƚƵĚĞŶƚƐǁŝůůŚĂǀĞŚĂĚƚŚĞŽƉƉŽƌƚƵŶŝƚǇƚŽůĞĂƌŶ • Food Curriculum newsletters ϭ ƉƌĂĐƚŝĐĂůĐŽŽŬŝŶŐƐŬŝůůƐďǇƚŚĞĞŶĚŽĨǇĞĂƌϴ ͘DĂƐƐĞǇhŶŝǀĞƌƐŝƚǇ ƌĞƐĞĂƌĐŚ ďǇŝĞƚĞƚŝĐDĂƐƚĞƌƐ A quarterly Food Curriculum e-newsletter was delivered to teachers and key Ϯ ƐƚƵĚĞŶƚƐŝŶϮϬϭϲŝŶǀĞƐƚŝŐĂƚĞĚĨŽŽĚƉƌŽŐƌĂŵŵĞƐ ďĞŝŶŐƚĂƵŐŚƚŝŶzĞĂƌϳĂŶĚϴ ͘dŚĞǇĨŽƵŶĚ 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 <ĞǇĨŝŶĚŝŶŐƐ ĂĨŽŽĚƚĞĐŚŶŽůŽŐǇƉƌŽĐĞƐƐ͘/ƚĂůƐŽƌĞĐŽŵŵĞŶĚĞĚƚŚĂƚƚŚĞƐĞƌĞƐŽƵƌĐĞƐďĞĐƌŽƐƐĐƵƌƌŝĐƵůĂ͕ƵƐĞ • Throughout the project teachers have appreciated the ‘by teachers, for teachers’ ĚŝŐŝƚĂůƚĞĐŚŶŽůŽŐŝĞƐ͕ƉƌŽŵŽƚĞǁĞůůͲďĞŝŶŐŽĨƐƚƵĚĞŶƚƐ͕ƚĞĂĐŚĐŽŽŬŝŶŐƐŬŝůůƐĂŶĚďĞƐƵƉƉŽƌƚĞĚďǇ approach. ŽŶŐŽŝŶŐƉƌŽĨĞƐƐŝŽŶĂůĚĞǀĞůŽƉŵĞŶƚ;WͿ͘ĂƐĞĚŽŶƚŚĞƐĞĨŝŶĚŝŶŐƐ͕ŝŶϮϬϭϴ͕ĂƵŶŝƚƉůĂŶ͕ůĞƐƐŽŶ plans and supporting resources were developed for year 8. A ‘by teachers, for teachers’ • Teachers attending the PD seminars and conferences have reported using the year 8 ĂƉƉƌŽĂĐŚǁĂƐƵƐĞĚƚŽĞŶƐƵƌĞƚŚĞƌĞƐŽƵƌĐĞƐŵĞƚƚŚĞŶĞĞĚƐŽĨƚĞĂĐŚĞƌƐĂŶĚƚŚĞŝƌƐƚƵĚĞŶƚƐϯ͘ resources. • Teachers are using the resources in year 6 and year 10 food technology classes and year /ŶƉƵƚĨƌŽŵƚĞĂĐŚĞƌƐǁĂƐŐĂƚŚĞƌĞĚĨƌŽŵǁŽƌŬƐŚŽƉƐĂƚWƐĞŵŝŶĂƌƐŝŶŚƌŝƐƚĐŚƵƌĐŚ͕ƵĐŬůĂŶĚ͕ 11 and 12 home economics classes. tŚĂŶŐĂƌĞŝĂŶĚ,ĂŵŝůƚŽŶ͕ĂƐǁĞůůĂƐƐĐŚŽŽůǀŝƐŝƚƐ͕ƚĞůĞƉŚŽŶĞĚŝƐĐƵƐƐŝŽŶƐĂŶĚĞŵĂŝů ƋƵĞƐƚŝŽŶŶĂŝƌĞƐ͘ • The unit plans could include curriculum levels as well as the suggested year. • The current process of engaging with teachers through a range of channels is receiving dŚĞǇĞĂƌϴƌĞƐŽƵƌĐĞƐǁĞƌĞůĂƵŶĐŚĞĚŝŶϮϬϭϴǁŝƚŚƉƌŽŵŽƚŝŽŶĂůǀŝĚĞŽƐ͕ĂŵĞĚŝĂƌĞůĞĂƐĞĂŶĚ positive feedback. ƚĞĂĐŚĞƌŶĞǁƐůĞƚƚĞƌƐ͘ KƵƚĐŽŵĞƐ /ŶϮϬϭϵ͕ƚŚĞŶĞǆƚƐƚĞƉƐǁĞƌĞƚŽĐŽŶƚŝŶƵĞƚŽŽĨĨĞƌWƐĞŵŝŶĂƌƐƚŚƌŽƵŐŚŽƵƚƚŚĞƌĞŐŝŽŶƐ͕ĐŽůůĞĐƚ ĨĞĞĚďĂĐŬĂŶĚĚĞǀĞůŽƉƌĞƐŽƵƌĐĞƐĨŽƌǇĞĂƌϳƐƚƵĚĞŶƚƐ͘ Year 7 unit plan, activities and resources The year 7 unit plan consists of 8-10 lessons (1.5 hours each) with a suite of supporting activities/resources (see Figure 2 for examples). Each lesson includes a recipe with a video, Purpose food preparation and cooking skills to master and an activity. The resources are in digital format and can be downloaded, free of charge, from the Heart Foundation website. A series of The purpose of the 2019 programme was to develop tools and resources that support teachers food skill cards, Easy Meals with Vegetables cards, food safety resources and a student to provide year 7 children with the fundamental life skills to be able to cook a healthy meal assignment are also included in the plan. within their own budget, cultural and time constraints.

Methods

In 2019, year 7 lesson plans and supporting resources were developed based on previous recommendations2, teacher examples and on-going consultations with over 150 teachers. The schools involved were from a range of school deciles throughout New Zealand. Feedback on draft resources was provided using a variety of methods – personal contact, newsletters, conferences and discussion sessions within the PD seminars. Figure 2. (left to right) year 7 unit plan, assignment, activity, te reo Māori activities/dictionary, food skill card (boiling eggs), Easy Meals with Vegetables card (onions), and Veg-up noodles recipe and video. Te reo Māori resources were reviewed by specialist teachers and te reo Māori speaking Heart Foundation Nutrition Advisors. Te reo Māori resources and activities A series of te reo Māori activities were developed to encourage the use of Māori language during food lessons. These include an interactive te reo Māori bingo game and word activities, • Conferences and events which provide opportunities to learn about kupu tunu kai (words used in cooking). These are The resources were presented at two teacher conferences in 2019. The New Zealand supported by the Toi Te Kupu (Māori and English Dictionary) and Huawhenua posters Association of Intermediate and Middle Schools and the Home Economics and on vegetables.co.nz. Feedback from teachers on these resources has been positive. Technology Teachers Association New Zealand. Teachers provided feedback at the “It [Māori bingo] worked a treat. I would say full steam ahead. Great game! I told the winner conferences and took away draft resources to trial in their classrooms. The project was he was the first in NZ to win at this game, that was enough of a prize!!!” showcased at the 8th Activity and Nutrition Aotearoa conference and the Dietitians New Zealand annual conference. Feedback from the professional development seminars 2019 • Professional development seminars “I have gained a good insight into the Pacific view of food and look A total of nine PD seminars were delivered in 2019, including Wellington, Hawkes Bay, forward to drawing on this for my programme.” New Plymouth, Palmerston North, Nelson, Dunedin, Invercargill, Gisborne, Rotorua “I absolutely loved attending the course and have implemented your (Figure 1). Each seminar involved nutrition updates, a food demonstration and a programme as my new food tech programme this year. It has been specialist presentation on either food and nutrition from a pacific perspective or very successful. The students have been very engaged and interested and intolerances. The session also provided a valuable opportunity for teachers to in the programme and the healthy recipes that (thanks to you guys) network and provide insight into resource drafts, food skill cards and recipes. are provided for them every week. I follow the year 8 unit plan and Figure 3. Gisborne use a range of recipes with my year 7 students also.” PD seminar

Whangarei Conclusion Teacher feedback from PDs, conferences and newsletters endorse the continuation of the ‘by ƵĐŬůĂŶĚ teachers, for teachers’ approach with the Heart Foundation and Vegetables.co.nz taking a Rotorua Hamilton facilitator/coordinator role. The year 8 unit plan and supporting resources are being used to New Plymouth Gisborne support teachers in delivering their Year 8 food lessons. The year 7 unit plan and supporting

Hawkes Bay resources have been launched and are being promoted. Palmerston North Nelson The next steps are to: • maintain collaboration with teachers using the ‘by teachers, for teachers’ approach Wellington • monitor and evaluate project progress

Christchurch <ĞǇ • continue to promote the resources • showcase teacher case studies • ϮϬϭϴWƐĞŵŝŶĂƌƐ • roll out professional development seminars regionally, or 2-3 one day conferences in strategically placed venues Dunedin • ϮϬϭϵWƐĞŵŝŶĂƌƐ • repeat the 2016/7 research. Invercargill

References: Figure 1. Locations of professional development (PD) seminars for 2018 and 2019. 1. Ministry of Education. (2007). The New Zealand Curriculum. Wellington, New Zealand: Learning Media Limits. 2. Henderson, L. (2016). Life skills for the future – year 7 and 8 cooking curriculum (final report and poster). Retrieved from http://www.vegetables.co.nz/assets/Research/Life-Skills-Year-7-8-Survey-Results-Summary-A4.pdf 3. Heart Foundation. (2016). Life skills for the future – year 7 and 8 cooking curriculum – Update 2018 (poster).

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4 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 [email protected] 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. [email protected] 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. [email protected] 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 and vegetables and generally had a fun drop off area. Food waste is being turned creative director, Melbourne Food and Zealand grown produce. Vegetables.co.nz and inspiring day. Strange as it may seem, into saleable bags of compost. RRRC Wine Festival and Sarah Meikle, CEO was proud to host Pat in the Waikato and the highlight of the tour was the Raglan estimates that 78,833 kg waste is being Wellington Culinary Events Trust and 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

The Award of Excellence was Dietitians NZ Award of Excellence 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 between Dietitians New Zealand, the groups. Professionally, she has Ministry of Health Food and Nutrition Despite working in a specialist clinical Guidelines for Healthy Infants and Dietitians Board and the University demonstrated leadership in her role as area, Rhonda remains a mentor for many coordinator of a three-year programme Toddlers: A background paper in 1995. of Otago. Since 2010, she has made a 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 bringing expert practitioner knowledge New Zealand Award of Excellence for Annette has shown exemplary leadership Society for Inborn Errors of Metabolism to this committee, which is charged with Outstanding Achievement in Dietetics and skills and an unstinting commitment (ASIEM). She has served as the dietetic ensuring the Dietetic Training programme Excellence in Nutrition Education. both to the profession and to her local representative playing a key role in reflects current and future competency community. She has demonstrated representing New Zealand and Dietitians Annette has worked as a dietitian in 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 likely to Rhonda is widely respected by her improve/raise the profession’s public profile, so that Dietitians New Zealand happen if colleagues for her clinical and teaching the kids are skills and contribution to dietetics and would become well known as the Food and Nutrition Professionals. having fun! patient care within ADHB, New Zealand 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.

WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS...

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. We have always seen change in the paid, low skilled, long unsociable hours 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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