The promotional strategy for fresh New Zealand grown vegetables Supporting and enhancing fresh New Zealand grown vegetable promotion. Working together we can increase consumption. Consumer (benefit) Resource/knowledge conversations relationship Print resources, website, email recipes, social media Industry partners/key influencers • 5+ A Day Charitable Trust • Health professionals/promoters • Food service/hospitality professionals • Retailers/wholesalers • MoH, MPI, NGOs • Food writers • Teachers/Tutors CONSUMER Fresh New Zealand-grown vegetable promotion vegetables.co.nz has identified gaps and developed strategies to support and enhance the actions of other groups. Media • NZ Guild Food Writers Generic vegetable and category specific. Primary focus on taste and inspiration. TV/media Public Food Writers • Recipe ideas chefs • Storage tips • Nutrition NZ Chefs • Hospitality NZ • Service IQ • Preparation City & Guilds • Restaurant Assoc. NZ • Issues relevant to specific crops Caterers/food • Culinary competitions Chef tutors Chefs/cooks • Health Promotion professional Nutrition Nutrition District Health Consumer Foundation Society Boards Ministry Heart Agencies for of Health Foundation NZ Nutrition Action Policymakers/ advocates aims to be the key point of contact for high quality resource and information on all fresh New Zealand grown vegetables WHAT WE DO FOR YOU Grower Industry Industry Wholesalers Partners Influencers/motivators 5+ A Day Retailers Charitable Trust 5+ A Day TV/media Food Writers Teachers Charitable Trust chefs Produce managers Health Food Media • NZ Guild Food Writers Promoters Technologists School Public Health Dietitians/ Community Nurses Nurses Nutritionists Health Workers Physical Activity Dietitians NZ • NZ Nutrition Society Educators Where vegetables.co.nz Nutrition Foundation of NZ fits with other groups Home Economics promoting vegetables HETTANZ vegetables.co.nz is funded by a levy from Vegetables Nz Inc, Potatoes Nz Inc, Tomatoes Nz Inc and Onions Nz Inc Influencers/motivators Policymakers/advocates ISSUE SEVENTEEN SUMMER 2014 FRESH NZ GROWN VEGES FOR...Veg up your meals…. Veg up your meals…. everyone wins Veg Up everyone wins Veg Up chop chop slice chop chop slice FRESH VEGETABLE INFORMATION FOR CHEFS AND FOOD PROFESSIONALS BALANCED with 5+ A Day with 5+ A Day B+RAIN+ + + = + + + + = Great family meals with fresh Great family meals with fresh crush chop crush chop New Zealand grown vegetables New Zealand grown vegetables dice dice dice dice eat HELP HEALTHY SI+GHT + + = + + + = vegetablesmost crush chop crush chop & fruit a variety of colours chopSUSTAINED chop chop chop ENERGY eat some HIGH+ FIBRE + + = + + + = bread, cereals, grains, starchy vegetables wholegrain & high-fibre s chop serve chop serve t a f fish, meat, chicken, s n ra legumes, eggs lean & skinless t IMMUNITY & d For a healthier meal have plenty of vegetables For a healthier meal have plenty of vegetables te milk, yoghurt, ra on all the family plates. Aim for at least half the For more great recipes for fresh New Zealand tu on all the family plates. Aim for at least half the For more great recipes for fresh New Zealand sa cheese r reduced fat o plate to be vegetables. Eat together as a family grown vegetables visit www.vegetables.co.nz plate to be vegetables. Eat together as a family grown vegetables visit www.vegetables.co.nz t al , s as often as you can. Kids are more likely to eat as often as you can. Kids are more likely to eat ar use some oils, nuts ug n s vegetables if they sit down with the family. vegetables if they sit down with the family. h i hig GO GIRLS! (From left to right) Ashleigh Kerr, Emma Evans and Erin Fenemor ks HEAAim toL eatTH 5+Y servings of vegetables Aim to eat 5+ servings of vegetables drin IN THIS ISSUE ds or Cut & foo • Join us in celebrating the awesome INSIDEandS fruit every day. and fruit every day. baCk on junk foods, takeaways efforts of Chefs and students www.5aday.co.nz PO Box 10232, Wellington 6143 www.5aday.co.nz www.5aday.co.nz PO Box 10232, Wellington 6143 www.5aday.co.nz at vegetables.co.nz sponsored 2/13 2/13 simple steps Nestlé Toque d’Or 2014 competitions. These attract New to healthier Zealand’s finest hospitality and The Nestlé Toque d’Or 2014 title was won by the Otago Polytechnic, Central secondary school students from eating Otago Campus, Cromwell. throughout New Zealand. The National Menu Secondary School Culinary Challenge All the teams created a menu comprising an Entrée, featuring Akaroa final was held in Auckland after nine Salmon with fresh New Zealand-grown vegetables; a Main, including Beef Petite salad regional finals. The Training Team of sirloin and potato or kumara, plus at least two more fresh New Zealand Crispy endive lettuce with oven roasted grown vegetables; and a Dessert using Nestlé Professional products. the Year competition is primarily for baby beets served with feta and first year tertiary training students VITAL In 2014, the other competing teams were from Aoraki Polytechnic, roasted walnuts and the Nestlé Toque d’Or competition Timaru; AUT, Auckland; Bay of Plenty Polytechnic, Tauranga; Christchurch for second year students. The New HYDRATION Polytechnic Institute of Technology, Eastern Institute of Technology, Hawkes Entrée Zealand Chef of the Year is entered by Bay; New Zealand Defence Force; North Shore International Academy; Pan fried Akaroa Salmon crusted in crispy established chefs. UCOL, Palmerston North; Wellington, Institute of Technology and Western young green rice, served on a fennel and Institute of Technology in Taranaki. • Although there is only one winner for baby beet salad, dressed with Malibu each of the titles we congratulate all the The delicious way to The delicious way to The Judging panel included; Paul Jobin – Head Judge, Food by Paul Jobin, vinaigrette. This is accompanied with finalists. They have all had a remarkable Banks Peninsula; Anita Sarginson, Operations Manager, Flying Burrito ® ® journey and shown great skills, talent Brothers; Phillip Russell, Operations Manager, Compass Group NZ, beetroot cured salmon, wasabi crème eat your 5+ A Day eat your 5+ A Day Wellington; Jeremy Schmid, The Officers Mess Function Centre, Devonport; fraiche, coconut soil and wasabi popcorn and practised hard to be in the finals. We also thank our esteemed Judges fo HEALTHY Tobias Wilkinson, Chef Tutor, Culinary Institute of New Zealand, Keri Keri; Main Geoff Scott, Chef/Owner, Vinnies by Geoff Scott, Auckland; Mark Sycamore, giving their time and expertise for these New Zealand Lamb served three ways: great competition. BONES AND Veg Up Veg Up Executive Chef, Tequila Mockingbird Restaurant and Bar, Christchurch; slice slice chop chop slice slice chop chop Nancye Pirini, Executive Chef, Jet Park Auckland Airport Hotel; Mikey succulent oven roasted rack, coffee rubbed • Read about Chef Jeremy Schmid’s latest ® ® Newlands, Head Chef, Bracu Restaurant & The Pavilion, Bombay; Richard loin and moist, slow cooked lamb shoulder. book Smoked and what the Nutrition JOINTS Hingston, Kitchen Manager, Christchurch Casin; Sarah Harrap, Pastry Chef, All offset with a sweet vanilla parsnip experts have to say about potatoes – a with with Criollo Chocolates and Desserts, Auckland; Nicolas Bonnaud, Sous Chef 5+ A Day 5+ A Day favourite on all menus. purée, chilli infused Brussels sprouts, + + + + + + = + + + + + + = and Head Pastry Chef, Peter Gordon’s The Sugar Club, Auckland; Tik Wang • We share our latest resource a poster Tan, Culinary Arts Lecturer, Waiariki Institute of Technology; Janine Quaid, braised Jerusalem artichokes, crispy Anna showing the range of salad leaves, this Managing Director, Renard Group Ltd, Auckland; John Snowball, Food Great ideas with fresh New Zealand grown Great ideas with fresh New Zealand grown potatoes served with lamb jus like our other resources is available and Beverage Manager, Compass, Dunedin; Amanda Turner, Hospitality sliceHEALTHY chop crush slice chop crush Management Tutor, North Tec; Manu Rosier, Sales and Marketing Executive, Dessert to order through the resource section vegetables and Pacific flavours vegetables and Pacific flavours of www.vegetables.co.nz. We recently Macvine International Ltd, North Island; Kerry Tyack, Author, Commentator Smooth butter chicken mousse sitting on a SKIN and Consultant, Auckland. upgraded the library and have added chop serve chop serve crunchy salted nut bar, served with a berry some wonderful images of vegetables Nestlé Professional has been holding this competition for 24 years. and chilli ice, lime sauce and finished with growing and some of the growers. Associate sponsors are vegetables.co.nz, Beef + Lamb NZ, Akaroa Salmon Chantilly cream and the House of Knives. Teams must use fresh New Zealand grown The Team at vegetables.co.nz vegetables throughout the entire menu. Source New Zealand Institute for Plant and Food Research +2012 + + = + + + = FOR MORE INFORMATION VISIT WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS... crush bake crush bake slice dice chop crush slice dice chop crush + + + + + + = + + + + + + = dice dice crush dice dice crush your meals…. your meals…. Study Guide Veg up Veg up for Hospitality For a healthier meal have plenty of vegetables everyone wins For a healthier meal have plenty of vegetables everyone wins Students Creating on all the family plates. Aim for at least half the on all the family plates. Aim for at least half the plate to be vegetables. Eat together as a family For more great recipes for fresh New Zealand plate to be vegetables. Eat together as a family For more great recipes for fresh New Zealand grown vegetables visit www.vegetables.co.nz grown vegetables visit www.vegetables.co.nz as often as you can. Kids are more likely to eat as often as you can. Kids are more likely to eat impact vegetables if they sit down with a family. vegetables if they sit down with a family. 5aday.co.nz 5aday.co.nz New Zealand grows some of the best tasting, highest quality vegetables in the world – Horticulture New Zealand, PO Box 10232, Wellington 6143 Horticulture New Zealand, PO Box 10232, Wellington 6143 www.hortnz.co.nz 5aday.co.nz www.hortnz.co.nz 5aday.co.nz always add them to your menu.