Johnnie Forsyth, senior drinks analyst for global market research group Mintel told delegates at the fair, “Health has become more of a priority in the past few years with calories now at the forefront of the consumer decision making process, and wine is no longer exempt.

“The drinking in moderation message is really getting through to consumers, and wine is becoming increasingly dragged into the health debate,” he says.

Eric Hemer MW MS, of Lake Worth, Florida, becomes the fourth person in the world to be awarded both the Master of Wine (MW) and Master Sommelier (MS) qualification.

Alison Eisermann Ctercteko MW, of Sydney, Australia, is a wine educator and winemaker.

Adam Lapierre MW, of San Francisco, is National Sales Manager (Fine Wine Division) at Frederick Wildman and Sons.

Penny Richards, Executive Director of the Institute, said: “We are delighted to welcome Adam, Alison, and Eric as the first new Masters of Wine of this, our 60th Anniversary Year. We are intensely proud of the commitment and application they have shown in achieving their success and we hope to able to celebrate with them at our Annual Reception and Awards ceremony in London later this year. Well done to all of them.

Worldwide there are now 304 Masters of Wine in 28 countries.

Zespri claims it did not discover the investigation was underway until its Chinese importer was arrested in mid-2011.

Currently China is holding meat shipments, apparently pending explanations from MPI over confusing documentation. On Monday this week (May 20) MPI deputy director general, Andrew Coleman denied the China problem had happened in any other export markets, but the Ministry has now admitted media claims of the Russian problem are correct.

MPI acting deputy director-general has now admitted that there have been a “small number” of similar incidents related to the name change.

But in the past 40 years there has been a massive change, and although our present leaders are drifting back to the policy settings of a century ago, it is not through military alliance that our present boom has been achieved, but by our relative independence.

New Zealand is currently enjoying the most sustained international trade boom in its history, more sustained than that of the 1950s following World War II, and that which came in the wake of World War I. But unlike those previous periods, this time our trade is being driven by a major market to which we have not been allied in war. Indeed, our relationship with China is a direct result of the independent foreign policies of the Kirk and Lange Labour Governments which alienated our major military allies, notably the United States, Australia and the United Kingdom.

If history is evidence, free trade is a feature of independence from the geopolitical policies of our trading partners. Without China, with which we signed a free trade agreement with under the same Clarke Labour Government that refused to follow George W Bush’s US into Iraq, New Zealand would have been stricken by the financial sector collapse that devastated the northern hemisphere.

Based on the balance of evidence, comparing the post war booms with that of our military self-determination, peace is as economically successful as war. With the advantage of no body bags.

Which should make it hard to argue in favour of war as a trade advantage, yet we appear to be again snuggling up to the US and its allies in every sphere from the Middle East to Korea. The last time round the Korean war did help our wool price, but our trade reward for support in the Malaysian insurrection was Britain joining the European Union. Our Vietnam adventure then delivered nothing but pain and no trade concessions at all from the United States, while our overt friendliness with them brought us the first oil crisis from a grumpy Middle East being bullied over Israel and the worst terms of trade since 1931, sustained over a far longer period.

History tells us we should keep our own counsel, make peace, not war, and be free in our trading relationships. But we seem not to be learning from our history as again we are moving to become a US vassal state, aligning ourselves with their sabre rattling in the Pacific against the ‘threat’ of China, tugging our forelocks enthusiastically over a Trans-Pacific Trade deal that is full of US, not New Zealand, benefits.

From an exporter’s point of view, the only threat from China is that they might stop buying our stuff, and that the US will again tell us that Wisconsin dairy farmers are far more important than Taranaki dairy farmers. Unless, of course Kraft buys Fonterra under TPP rules.

Keith Stewart
keith@keithstewart.co.nz

However, this remains below the peak of $8.87 achieved in 2006. In 2006 dollar values, that is a lag of 19%, but the industry is confident that exports are on the road to recovery.

However, as the United Kingdom economy remains flat, and competition high, alternatives to our biggest market are attracting exporters’ attention for their potential to increase profitability. Both the United States and China have potential for significant growth at higher per litre returns.

Sluggishness in the UK market is also causing consternation amongst Australian wines exporters. Although new statistics reveal Australia has increased its lead as the UK’s largest wine supplier, with retail sales of Australian wine up 17%, breaking through the £1 billion mark for the first time, returns to wineries are marginal. Recently low profitability caused the withdrawal of leading Victorian company, Brown Brothers from the UK market.

Independent’s chief executive, Julian Davidson said the move has been made to reduce the influence of producer-owned liquor outlets on the company’s brands.

“We’ve made this move because currently, quite often, a customer’s product choice is already made for them before they enter a liquor store,” he says. “This is because of producer dominance in the retail channel, which can result in the destocking or blocking of some brands and product portfolios. We’ve experienced this first hand – it’s anti-competitive and should be challenged.”

Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a food-borne pathogen that has been responsible for several recent outbreaks of potentially fatal disease. Severe manifestations of this disease include both hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS), a form of acute renal disease that can result in death or permanent disability.

“EHEC is of primary concern because HUS, the most severe outcome, preferentially targets young children,” says Kathryn Eaton, a researcher on the study. “Tragically, HUS occurs late in the course of disease, often after the child has recovered from the enteric form. Thus, children who appear to have recovered may relapse and even die.”

HUS is cause by absorption of Shiga toxins (Stx) that are produced by the bacteria in the intestine. Stx production occurs within a few days of bacterial colonisation and once it is present in the intestines it can be absorbed into the bloodstream where it may cause systemic disease and even death. There is no specific treatment or preventative measure that prevents progression from HC to HUS.

The overall goal of research in Eaton’s laboratory is to identify potential therapies to prevent production or absorption of Stx before it can cause disease.

“In brief, the results of our study show that in a mouse model, non-pathogenic bacteria that are normal inhabitants of the human intestine can eliminate Stx from the intestinal contents and completely prevent HUS,” says Eaton.

In the study, the researchers gave EHEC to two groups of mice: one that had been pre-colonised with a mix of bacterial species derived from normal human intestines and one that had not. In the pre-colonised mice, Stx levels remained undetectable and all mice remained completely healthy. In contrast, the control group had high levels of Stx and all developed kidney disease within one week of infection.

“The discovery that normal intestinal bacteria can prevent intestinal Stx accumulation and disease in an animal model may have important implications for prevention of HUS in people infected with EHEC,” says Eaton.

First, it could help explain why not everyone infected with EHEC develops HUS. Second, and most importantly says Eaton, it identifies specific, non-pathogenic, probiotic bacteria that could be used to prevent or treat Stx-mediated diseases.

In a statement AUSVEG’s Hugh Gurney says, “The present food-labelling laws are a farce and Australian vegetable and potato growers would welcome any improvements aimed at making it easier for Australian consumers to confidently choose locally grown food, something which is currently very difficult to do.”

The Green proposal is for a simple three level label regulation governing Country of Origin (CO) applied to food. These are: Product of or Grown in Australia; Manufactured in Australia, and Packaged in Australia.

AUSVEG adds that Australian consumers “…want to support Australian farmers. Recent research conducted has shown that 80% of consumers want to purchase Australian produce to support farmers and for our nation to have a viable food industry.”

While the case is again before the Chinese courts following an appeal by a Zespri trader against his previous conviction of fraud involving Zespri invoicing, the company claims the invoicing system is designed to compensate for product losses during shipment. Indeed, Zespri claims that the actual declaration of shipment value at its time of release into the market is not related to that of the shipment on departure from New Zealand.

Horticulture New Zealand agrees that the process is not unusual, but has launched an investigation to help clarify the situation for other New Zealand exporters to China, and hopefully to repair the reputation of New Zealand produce in China.

“We recognise how important China is to us. As a country we cannot afford not to export to China, despite the difficulties we might face in that country,” comments Neil Treblico, President of Horticulture New Zealand.  He added that the investigation would help safeguard the Chinese market.

The investigation is expected to take a couple of months.

Interviewing Vinnies chef, Geoff Scott for an article in the next issue of Hospitality magazine I was taken by the degree to which his learning was dominated by persistent attention to high skill levels and detail. After training in New Zealand to the level where he was considered one of the best young talents around, he landed a job at a European restaurant rated three stars by Guide Michelin. It was, he said, like military service.

As we talked of his five year journey from aspiring New Zealand star with a Culinary Olympics silver medal around his neck, to a chef who felt he had acquired the necessary skills and culture to be a top performer, what stood out was the degree to which mental toughness was as essential as attention to basic skills and detail. And then there was the influence of the culture of cuisine and of eating.

None of these things are apparent in MasterChef. And to be fair, that project is about entertainment, not about food or professional culinary skill. But while it purports to consider culinary skills at a professional level, and is judged by three high profile professionals who in effect represent haute cuisine in this country, it should at least endeavour to get the fundamentals correct.

So in a recent round, when the judges appeared to resort to a ‘cook-off’ between two competitors to decide who went through to the next round, it was a contradiction of the most basic rule of professional cooking. That is that standards are maintained consistently, that quality is reliably high, not occasionally brilliant between periods of mediocrity.

To make consistency a feature of the programme would in no way detract from MasterChef’s entertainment value, especially if ties such as this were determined by a count back over all results. I am sure the show’s producers would manage to conjure excitement from such a process, and at the same time reinforce the value of consistency for chefs who claim to be ‘masters’ of their craft.

I am certain that none of the chefs acting as judges in this programme would ever employ somebody in one of their kitchens on the basis that they can pop out a great dessert once every couple of months.

Flash in the pan is a well-used, cuisine-based metaphor that could serve well as the title for this competition, rather than MasterChef.

Keith Stewart
keith@keithstewart.co.nz

The launch of Lewis Road Creamery Artisan Butter sees the award-winning dairy producer once again carving out new territory in the New Zealand butter category.

Characterised by a dense, rich and creamy taste and texture profile, the butter is unique because it is made from 100 % Jersey cream. Jersey cows are renowned for producing milk that is rich in butter fat – the very essence of great-tasting butter.

Lewis Road Creamery founder Peter Cullinane says it is the ingredients that set the new Artisan Butter apart.

“Butter making is an art and science in equal measure. Like all great food, the starting point is the ingredients and because butter has very few, using the very best is more important than ever” says Peter.

“Our jersey cows are 100 % free range with access to the some of the best pastures in the world year-round. This is in marked contrast to European herds that are kept indoors for much of the year and fed grain supplements due to the lack of fresh grass.

“The contrast is startling. Our butter is denser, richer, creamier and a pleasing yellow as opposed to European butters that are pale and insipid in comparison.”

Until recently, the Artisan Butter was being produced at a small facility in the Bay of Plenty and supplied to a few fine-dining restaurants only.  However, demand for the product meant bigger premises were required so production moved north to a new home.

Lewis Road Creamery Artisan Butter is now produced at the Kaimai Cheese Factory in Matamata – a facility with a proud history of cheese and butter-making dating back more than 100 years.  The move allows for greater quantities to be produced in ideal conditions giving New Zealand consumers unprecedented access to an artisan product of this nature.

“Usually the artisanal nature of products like this limits availability to the likes of farmers’ markets,” says Peter. “However, we have been able to create a production facility that allows us to produce more of the product while still maintaining its true artisan characteristics.”

The Artisan Butter is hand-made in a series of nine key stages overseen by a butter maker and using a traditional barrel churn and top-of-the-line separator.

“The butter maker’s role is essential, ensuring just the right consistency of pure cream results from the separation process, the exact level of culture required, the very specific period of time the cream is left to set to create the exact taste and density, the time taken in the churn and finally, a complex set of chill temperatures which vary at each stage of the process.

“For such a seemingly simple product with so few ingredients, it’s a remarkably complex process and one that has been all but lost in New Zealand as technology replaced artisanship,” says Peter.

Lewis Road Creamery was established in 2012 by Peter Cullinane – a self-confessed butter lover and co-founder of Antipodes Water Company – after he became frustrated by the fact that despite New Zealand’s world-leading dairy industry and top quality pastures and cows, the best butter available to consumers was imported from Europe.

“It was crazy to me that despite our global reputation as producers of the best quality dairy products, the butter available here was bland and unexciting,” he says.

“So I made it my mission to produce butters that would redefine how New Zealanders feel about butter and also – quite simply – to make the world’s best.”

The first step in his mission was the launch of Lewis Road Creamery Premium Butter in July last year.  These butters, in Lightly Salted and Unsalted varieties, are produced at Canary Foods in Hamilton and blend export butters to a unique, and tightly held, recipe to create a rich cultured taste and velvety texture.

Since its launch, Lewis Road Creamery Premium Butter has been lauded by top chefs and food critics alike and recently won a coveted 2013 Cuisine Artisan Award.

Now, with the launch of Lewis Road Creamery Artisan Butter, Cullinane believes he has created a butter that rivals the very best on the market anywhere in the world. As he says, why shouldn’t New Zealanders make the world’s best butter?

The first Lewis Road Creamery Artisan Butter to launch is Sea Salt Crystals. The salt crystals provide a slight crunch and burst of saltiness for a unique and flavourful taste experience.  Other varieties will follow.

The butter is expected to be found in top restaurants where every ingredient should be of the very best quality. It will also be available from a range of premium delis and specialty food stores.

The Artisan Butter comes in three sizes – a 125g round for the home user, a 250g log for restaurants and a 1kg round for delicatessens.

The evening promises to be one of exquisite fine dining and high glamour with the sumptuous menu matched with spectacular award-winning wines from Cloudy Bay, Valli Wines and Mount Edward.

The menu, created by Gault especially for the occasion, uses locally inspired ingredients. Diners will sample delights such as grade 9+ wagyu beef carpaccio, king crab salad, and venison loin with black garlic pâté and an Indian pumpkin, brandy and Worcestershire sauce.

The event, held at Gault’s new Queenstown restaurant, is scheduled to coincide with this year’s Michael Hill International Violin Competition (MHIVC) and there will be some very special performances from this year’s competitors.

The star-studded charity event will be attended by competition patrons Sir Michael and Christine Lady Hill, and offers locals the chance to sample Gault’s sublime culinary delights for the first time.

It also offers a rare opportunity to experience some of the world’s finest young musicians, here to compete in the competition held every other year in Queenstown and Auckland.

Jervois Steak House Manager Jason Medina says guests will be treated to a fabulous night of great food, wine and entertainment.

“This will be many people’s first chance to sample Simon’s amazing masterpieces and see one of New Zealand’s best chefs in action,” says Medina.

“Simon will also talk guests through the menu and the wine matches, imparting his extensive food knowledge and expertise.

“It’s going to be a great night and people will be ‘wowed’ by the fabulous food, wine and entertainment. Glitz and glamour will be the theme of the evening.”

Gault says he was “incredibly excited” to be able to lend his hand to the cause and relished the chance to create some “mouth-watering” dishes for the guests.

“Cure Kids is a very worthwhile cause and one I support wholeheartedly,” said Gault.

Tickets for the event are limited and priced at $175. Bookings are essential and can be made by emailing roxi@queenstownjsh.co.nz or calling 03 442 6263.

This workshop will go through the various developments in the oak industry, looking at past, present and future methods of oak selection to give winemakers a better understanding of the best methods for selecting oak to ensure varietal, wine-making and budgetary requirements goals are all achieved.

A highlight will be the recent development of selecting oak by aromatic and tannin potentials through analysis of the wood by seasoning commences. A tasting of trial wines and finished will highlight the oak selection process.

The second workshop, Workshop W35 “New Developments in Alternative Oak Use”, will be conducted by Benoit Verdier on Tuesday,  July 16th, 1.30-5.30pm.

This workshop will include both a presentation and tasting of trial wines to highlight the latest developments in the use of alternative oak products, staves, sticks and blocks. Topics covered will include: sources of alternative oak; types of alternative oak and their use; best methods for calculating dose rates; dissolved oxygen in oak; and micro-oxygen effects on sulphur dioxide levels when using oak.

To secure a place at these workshops, please go to http://awitc.com.au/ to register.

Food exporters have had to face numerous problems with the Chinese market in recent months, with both dairy and meat imports suspended for various reasons and kiwifruit marketer, Zespri back in court on charges of defrauding the Chinese government.

This latest problem is of significance to the meat industry as in the past 12 months it has become the largest market for New Zealand meat exports.

A statement by the Italian producer representative body, Coldiretti declared the new regulations to be “…a barrier against fraud and tricks that so often hit the condiment most loved by Italians.”

The UK representative abstained from the EU vote on the proposal that was supported by Italy, Spain, Greece, Portugal, France, Ireland, Cyprus, Slovenia, Slovakia, Poland, Romania and Malta, all but four having strong olive oil component in the culinary culture. Germany, Denmark, the Netherlands, Bulgaria, Estonia, Luxembourg, Austria, Finland and Sweden all voted against.

While many have accused the EU of gratuitous bureaucracy, the move was no more than that governing winemakers that protects against ex-producer tampering with the finished product.

Italy’s new agriculture minister, Nunzia de Gerolamo says the rules set new standards in “…labelling transparency…it will finally be possible to more easily verify the oil’s characteristics and origins.”

They have uncovered evidence for the first time that people living in Xincun 5000 years ago may have practised agriculture – before the arrival of domesticated rice in the region.

Current archaeological thinking is that it was the advent of rice cultivation along the Lower Yangtze River that marked the beginning of agriculture in southern China. Poor organic preservation in the study region, as in many others, means that traditional archaeobotany techniques are not possible.

Now, thanks to a new method of analysis on ancient grinding stones, the archaeologists have uncovered evidence that agriculture could pre-date the advent of rice in the region.

The research was the result of a two-year collaboration between Dr Huw Barton, from the School of Archaeology and Ancient History at the University of Leicester, and Dr Xiaoyan Yang, Institute of Geographical Sciences and Natural Resources Research, Chinese Academy of Sciences, in Beijing.

Funded by a Royal Society UK-China NSFC International Joint Project and other grants held by Yang in China, the research is published in PLOS ONE.

Dr Barton, Senior Lecturer in Bioarchaeology at the University of Leicester, described the find as ‘hitting the jackpot’: “Our discovery is totally unexpected and very exciting.

“We have used a relatively new method known as ancient starch analysis to analyse ancient human diet. This technique can tell us things about human diet in the past that no other method can.

“From a sample of grinding stones we extracted very small quantities of adhering sediment trapped in pits and cracks on the tool surface. From this material, preserved starch granules were extracted with our Chinese colleagues in the starch laboratory in Beijing. These samples were analysed in China and also here at Leicester in the Starch and Residue Laboratory, School of Archaeology and Ancient History.

“Our research shows us that there was something much more interesting going on in the subtropical south of China 5000 years ago than we had first thought. The survival of organic material is really dependent on the particular chemical properties of the soil, so you never know what you will get until you sample. At Xincun we really hit the jackpot. Starch was well-preserved and there was plenty of it. While some of the starch granules we found were species we might expect to find on grinding and pounding stones, i.e. some seeds and tuberous plants such as freshwater chestnuts, lotus root and the fern root, the addition of starch from palms was totally unexpected and very exciting.”

Several types of tropical palms store prodigious quantities of starch. This starch can be literally bashed and washed out of the trunk pith, dried as flour, and eaten. It is non-toxic, not particularly tasty, but it is reliable and can be processed all year round. Many communities in the tropics today, particularly in Borneo and Indonesia, but also in eastern India, still rely on flour derived from palms.

Dr Barton says: “The presence of at least two, possibly three species of starch producing palms, bananas, and various roots, raises the intriguing possibility that these plants may have been planted nearby the settlement.

“Today groups that rely on palms growing in the wild are highly mobile, moving from one palm stand to another as they exhaust the clump. Sedentary groups that utilise palms for their starch today, plant suckers nearby the village, thus maintaining continuous supply. If they were planted at Xincun, this implies that ‘agriculture’ did not arrive here with the arrival of domesticated rice, as archaeologists currently think, but that an indigenous system of plant cultivation may have been in place by the mid Holocene.

“The adoption of domesticated rice was slow and gradual in this region; it was not a rapid transformation as in other places. Our findings may indicate why this was the case. People may have been busy with other types of cultivation, ignoring rice, which may have been in the landscape, but as a minor plant for a long time before it too became a food staple.

“Future work will focus on grinding stones from nearby sites to see if this pattern is repeated along the coast.”

However the lifting of warnings in Marlborough Sounds means the whole of the South Island is open to shellfish gathering.

As well as the hammering production levels have taken from Psa-V, small fruit size as a result of the summer drought has also had an impact.

Under a three-year Memorandum of Agreement the two organizations will join forces to promote more inclusive food and agriculture systems at local, national and international levels.

Actions will focus mainly on joint advocacy campaigns, strengthening local, regional and global networks and raising awareness of global initiatives such as the International Year of Family Farming in 2014. Actions will highlight the value of local foods and neglected food crops while also targeting market access for small-scale producers, enhancing conservation and use of biodiversity, reducing food losses and food waste, and improving animal welfare.

On behalf of FAO, Director-General José Graziano da Silva said: “Slow Food and FAO share the same vision of a sustainable and hunger-free world, safeguarding biodiversity for future generations. Today’s agreement, providing for a number of important joint initiatives, brings us a step closer to that objective.”

“Collaboration between FAO and Slow Food stems from our common purpose in promoting the wealth of local gastronomic traditions, in the defence of food biodiversity and in support of smallholder farmers and producers,” added Slow Food President Carlo Petrini.

Activities under the agreement include the protection of traditional food products and the promotion of culinary traditions as well as the cultural heritage of rural communities.

Specifically, Slow Food can help produce inventories of local, indigenous and underutilized species that are potentially important to food security, thus supporting FAO’s role in revaluing and promoting neglected crops.

FAO and Slow Food will work together to facilitate market access for smallholders through strengthened producers’ organizations and cooperatives. Slow Food can support producers to better organise and shorten the food supply chain, including marketing, labelling and packaging, thus guaranteeing fair prices for both producers and consumers.

The two organizations will promote animal welfare as a primary element to add value to animal products and boost incomes for farmers and others in the food chain. Slow Food’s role here would be to develop and promote specific guidelines and tools for the implementation of best practices.

FAO will identify synergies and areas of collaboration within ongoing initiatives, possibly including the Hunger-Free Africa initiative grouping the African Union, FAO and Brazil’s Instituto Lula. This initiative aims to eradicate hunger from the continent starting with four countries – Angola, Ethiopia, Malawi and Niger.

Another possible area for collaboration is support to rural women, through the on-going Dimitra project run by FAO, the European Commission and Belgium. This participatory information and communication project highlights women’s key role in food production so that their interests are better taken into consideration.

An additional possibility is the development of toolkits for the international Education of Rural People (ERP) Partnership, which aims to remove existing constraints and ensure education and skills training for all rural people.

Slow Food is an international, non-profit grassroots organization that aims to promote quality food produced and distributed in an environmentally and socially sustainable manner. It has over 100,000 members worldwide and is active in 150 countries. Thanks to its projects and initiatives Slow Food involves millions of people worldwide.

The average price fell to US$4549 a tonne from US$4597, with the largest volume traded, whole milk powder, down 1.7%

Fair Trade is one step in the right direction and with an annual growth of more than 50% on average over the past five years it’s reaching the kind of scale that can challenge corporate thinking. It could also eventually change the structure of global trade for good.

Fair Trade is celebrating its biggest annual awareness campaign at the moment – Fair Trade Fortnight (May 4-19), calling on more shoppers to make a simple choice to give farmers in developing countries a fair deal. When purchasing products like coffee, cocoa and chocolate, some consumers are choosing Fair Trade-certified options to ensure the world’s poorest farmers get a decent price for their products. Fair Trade is the only genuine ethical certification that ensures farmers receive a fair price, as well as additional investments towards community improvements such as schools and hospitals.

Queen Fine Foods for example, New Zealand’s largest distributor of vanilla products, has just entered into a partnership with the people of Tonga to reinvigorate their vanilla industry. Queen Fine Foods’ initiative works with growers to develop sustainable and organic farming practices. It teaches farmers not only how to grow high quality beans, but to cure their crop and add value. Growers who join the partnership receive a long term supply agreement with Queen, which guarantees certainty of income for years to come. The partnership has been backed by the Tongan Government and not-for-profit organisation Fairtrade Australia & New Zealand. This is one of many global initiatives Queen has developed to enhance the vanilla industry and to support the families and villages that rely on the sales of this valuable crop.

Dr Sam Himstedt is one of the Queen Fine Foods family members who pioneered the initiative. He says: “Being a family-owned company, it is important for us to give back to the industry. Vanilla is grown by families and villages in some of the remotest parts of the Pacific. Over the years we have enjoyed seeing how our participation has helped to improve the lives of the people that we work with.”

World Fair Trade Day was marked on May 11 in more than 70 countries. Leading the celebration were members of the World Fair Trade organisations who have pioneered Fair Trade for more than five decades.

Fair Trade is a tangible contribution to the fight against poverty and the economic crisis that has the greatest impact on the world’s most vulnerable populations. Fair Trade organisations are change makers who deserve our support. They can make a difference with wide reaching benefits for many communities and help to ameliorate processes that contribute to climate change.

This week, spare a thought for the worldwide appeal to consumers to include Fair Trade in their shopping bags, businesses to incorporate Fair Trade in their supply and offices, and local authorities and national governments to include Fair Trade in public procurement.

Tamara Rubanowski
editor@fmcg.co.nz

What

The inaugural New Zealand Cheese Month will launch on October 1, giving cheese-loving Kiwi’s a month-long excuse to purchase, eat and enjoy New Zealand speciality cheese.

New Zealand Cheese Month is about celebrating our country’s delicious and diverse range of cheeses, trying new cheese, using cheese in a vast range of recipes and discovering new cheese and beverage pairings.

Driven by the New Zealand Specialist Cheese Association (NZSCA), New Zealand Cheese Month will be marked throughout the country via various regional and national events, in-store promotions, tastings, demos and much more.

To find out what’s happening in your region, and how you can get involved in and support New Zealand Cheese Month, keep an eye on the New Zealand Cheese Month website.

Further details of significant national and regional events and promotions will be revealed at a later date.

Visit www.cheeselovers.co.nz

At risk of declaring the obvious, food is a biggie. But not for reasons of human survival, simply because food happens to be fuel. While school meals do address issues of need in societies where significant numbers of children go hungry for whatever reason, this is not the principal reason why we should be providing school meals. It is just a fortunate side effect.

Food is essential in schools because it is our culture, as much as any of the arts that get significant education funding. Food is also as a key part of more pragmatic studies such as maths, the sciences and language, because it drives the bulk of our commerce. From exports to tourism to grocery, food skills, food intelligence, are essential and the only way this intelligence can be successfully delivered is by in depth food education in schools. Which begins with teaching children how to eat well.

Merely providing fuel for disadvantaged children is not food education, as is obvious from the British and US examples of school food. Food culture, such as is apparent in French schools, is what we should be aiming at. This system would provide an underpinning of our cultural identity and national pride as well as advancing communication and organisational skills that any history or language programme could achieve.

We already have the bones of this on every marae around the country, food and hospitality delivered with pride, with an understanding of the demands of people and skills to deliver. Transfer that pride to food education in schools and we could see a flourishing of food-aware generations in the future; New Zealanders who eat well-balanced, nourishing food and are as informed about culinary craft as our rugby crowds are about the game they love. People who can perform with food as much as they enjoy eating.

We will then see the results in the terminally dysfunctional performance of those companies that market our food. A food-smart population will deliver a flow of ideas and creativity that will produce added value to a degree that our food company directors currently only dream about. Never mind producing more dairy, instead we sell it for more money.

Suddenly we have more fortunate side effects.

Our environment is no longer stretched to the limit to produce more volume for export.

Those who work in food could get paid more, just as Champagne grape growers are paid much more for their grapes than are New Zealand sauvignon blanc growers. Dairy factory workers in this country could get paid the same as those who work for Fonterra in Australia.

The health crisis prompted by our shabby eating habits will be modified by a move to better understanding of balanced eating. Meeting the diabetes challenge with sensible eating culture would have a financial spin off for the whole country that will more than compensate for the cost of a sound, well funded complete food education programme in our schools.

We could be a nation of farmers who are proud of their produce, waiters who are professional, restaurants that are considered to be the best in the world, and traders who sell the sizzle of New Zealand cuisine to the world.

We could be a prouder, healthier, wealthier New Zealand.

Keith Stewart
keith@keithstewart.co.nz

May 17, 2013 marks the fourth annual International Sauvignon Blanc Day – an online initiative that started in California with St Supery Winery as a global social media wine tasting. The event gets bigger every year and New Zealand Winegrowers is now involved to ensure New Zealand wine is well represented.

Restaurants, retailers and consumers around the world – along with global wine brands – will be celebrating Sauvignon Blanc for the day and participating in the Twitter conversation by using the “hashtag” #SauvBlanc.

New Zealand Winegrowers are working in collaboration with St Supery Winery in Napa Valley to facilitate a live panel discussion and tasting of the different styles of Sauvignon Blanc from 1-2pm Pacific Standard Time. Panellists include US wine journalists, wine retailers and winemakers. Flying the flag for New Zealand will be Bob Campbell MW, who will be tweeting at the online tasting. The panel discussion will be broadcast online live at http://toutsuite.com.

“A huge number of wine consumers are active on social media and events such as Sauvignon Blanc Day provide great opportunities to raise awareness of New Zealand wine globally,” says New Zealand Winegrowers Communications Manager Sarah Thornton. “Anyone can join the celebration by enjoying a glass of New Zealand Sauvignon Blanc on May 17 and telling the world how good it is.”

Sauvignon Blanc is the most popular white variety in the UK off-trade and New Zealand holds a 49% share of the UK’s Sauvignon Blanc market. Two out of three bottles of Sauvignon Blanc purchased in Australia is from New Zealand and the kiwis have a 22% share of the US Sauvignon Blanc market. New Zealand Sauvignon Blanc exports are worth $950 million annually.

Chris and Karren Biddles from Northland have been named Grand Champions once again in the 2013 Beef + Lamb New Zealand Steak of Origin competition.

After winning in 2007 and taking the Producer of the Decade title in 2012, the Te Kopuru couple have taken out the grand prize with their Angus/Jersey beef sirloin entry.

The competition to find the country’s most tender and tasty steak, sponsored by Zoetis, culminated in the Grand Final at the Beef Expo in Feilding.

The 20 finalists were tasted by a panel of judges, comprising three leading chefs. Head judge and chef Graham Hawkes says the quality of the steak on show was exceptional.

“The standard never ceases to amaze me, the finalist steaks were all tender and succulent, choosing a winner was certainly no easy task,” says Hawkes.

The Grand Champion takes home the trophy as well as $7500 in prize money.

The Supreme Brand Champion was also announced with ANZCO – Riverlands taking home the title and the winning processor was Auckland Meat Processors/Wilson Hellaby.

The new liners were introduced in the US earlier this year at the Unified Wine & Grape Symposium, which was held in Sacramento, California.

The latest problem for the site is its own advertisement on Craigslist which appears to offer payment for manipulative reviews.

The ad is as follows;

We are looking for established Yelp accounts with over 50 reviews (please link Yelp account) to write well-written reviews for a restaurant. Many of these restaurants have a bi-polar review history (mostly positive 4s and 5s but a couple of unfiltered 1s dragging them down, either from competitors or disgruntled ex-staff) and need a few 5s to rebuild their rating back. If this is something you’d be interested in, let us know.

The price is a Paypal transfer of $25 for the review, and another $25 to cut and paste that same review onto a couple other social media websites.

The most contentious aspect of Yelp restaurant reviews is its filtering process, which promotes certain reviews ahead of others. All reviews are from the general public and the site can be manipulated by restaurant owners, supporters and enemies to moderate the overall scores.

However, there have also been accusations in Europe and the USA of Yelp sales reps offering deals where advertisers get more favourable reviews promoted up the list. This latest advertisement seems to give credibility to that claim, as it raises the question of why would Yelp pay to improve a restaurant’s ratings.

Yelp’s revenue is provided by on-site advertising.

The winning wines, with judges’ comments, are as follows;

, 2012 Single Estate Pinot Gris, Marlborough, New Zealand

Versatility compounded by an attractive minerality running through the wine wins Ara its Gold. ‘Honeyed pears and spice on the nose, lead to a palate with richer, still honeyed flavours, alongside a good balance between fruit and acidity,’ said York & Albany’s Nigel Lister. Think asparagus, mushroom risotto or even pork belly on the food-matching front.

Ata Rangi, 2012 Lismore Pinot Gris, Martinborough, New Zealand

Complexity and depth gave New Zealand its second Pinot Gris Gold. Pear, pineapple, green apples and apricots – the nose evokes a stylish fruit salad tinged with spice. The palate shows ripe candied fruits, honey and nutty flavours, with good structure, minerality, fresh acidity, and just the right amount of residual sugar for a rounded finish.

Spy Valley 2011 Pinot Noir, Marlborough, New Zealand

Intense of flavour, elegant in structure, and moreish in appeal, Spy Valley captured the judges’ hearts. “Black fruit compote mixes with smoky, glowing embers on the nose, while the palate is nicely layered with bright fruit and a nicely extended finish,” said team leader Angela Reddin. “Quite firm oak, lots of dark cherry, grip and juicy fruit. A polished wine,” said team leader Simon Woods.

Rockburn 2010 Pinot Noir, Central Otago, New Zealand

An enticingly moreish allure won Rockburn Gold for this complex, balanced wine. “Deep cherry red in colour, this sports a rich, deep, concentrated nose, with liquorice, spices, black pepper, vanilla and coffee alongside floral aromas and dried red fruit notes,” said Tobias Brauweiler of The Ritz, adding that the palate is “rich and dense, with ripe firm tannins and a fresh finish”. “A great wine for introducing people to Otago Pinot and saying ‘this is what it’s all about’,” said Frédéric Jean-Yves Billet of Luton Hoo Hotel, Golf & Spa.

Invivo 2011 Pinot Noir, Central Otago, New Zealand

“Young and bold but tasty,” said Woods, summing up how Invivo picked up a red Gold to match its well-deserved Sauvignon Blanc one. Intense yet poised, this well-priced wine with a silky texture showed raspberries and nutmeg on the nose alongside incense, toasty notes, cherries, tomato and cranberry. “A delicate, appealing nose leads to an elegant, balanced palate with soft tannins and mouthwatering acidity,” said Brauweiler. “This would really win customers over to New Zealand Pinot Noir,” said consultant Robert Giorgione, suggesting duck and venison stew to match.

Woollaston 2012 Riesling, Nelson, New Zealand

Delicate and intricate, Woollaston scored not only Gold but a Critics’ Choice award. The nose sports a complex bouquet of jasmine, elderflower and honeysuckle mixed with peardrops, green apple and lemon zest. The palate is well-balanced, “with flavours of sweet crushed apple splashed with lemon juice – a very pretty wine,” said Reddin, who suggested scallops and Thai green curry as possible food matches. Also won a Critic’s Choice award.

Esk Valley 2011 Riesling, Marlborough, New Zealand

Value for money and a zesty zing led Esk Valley to the top. Honey blossom, lemon and ginger mix with lime peel and kaffir leaves on the nose, while the palate is well balanced and round, combining white peach and fresh green fruit flavours with just the right amount of acidity. “Juicy, fresh and lively, with a bright youthful finish and good minerality, this would be excellent by the glass,” said consultant Jade Koch.

Babich Family Estates, 2011 Cowslip Valley Riesling, Marlborough, New Zealand

Sheer depth of zesty flavours won this the Thai Prawn Curry Food Match gong as well as Gold. Exotic floral notes of jasmine and elderflower mix with ripe stone fruits, Bramley apple, grated lime and petrolly, rubberband aromas on the nose. The medium-bodied palate shows a slightly waxiness, with honeyed flesh and limey notes. “Very poised and confident, this has lovely length and balance,” said Reddin, while Stefano D’Andrea of Maze felt this had “good ageing potential”. Also winner of a food matching award.

Saint Clair, 2012 Pioneer Block 18 Snap Block Sauvignon Blanc, Marlborough, New Zealand

Saint Clair scores Gold again with this vibrant wine. A lovely nose of gentle fruits – think grapefruit and lychee – alongside capsicum, grass and flowers leads to a well balanced palate with a long fruit finish. “Mouthwatering acidity and a hint of spice make this wine beautifully textured and ultra-quaffable, “said Athila Roos of The Arts Club. Match with everything from asparagus and cod to crab cakes or barbecued prawns with lime and chilli.

Auntsfield, 2012 Single Vineyard Sauvignon Blanc, Marlborough, New Zealand

“Well-balanced, vibrant and refreshing,” said Irina Atanasova of Jamie Oliver’s Fifteen regarding one of 2013s most garlanded wines. The complex nose shows floral notes alongside quince, apple, citrus peel, gooseberry, capsicum and grass, flavours which follow through to a beautifully textured palate. Whether served by the glass, or with food – think shellfish, crab, lightly spiced Asian dishes – this is “delicious and classy”, said Roos. Also won a Food Match award and a by the glass award.

Vidal, 2010 Reserve Series Syrah, Hawke’s Bay, New Zealand

With real intensity, dark blackberries mix with wild strawberries and plums throughout. “This is ripe and opulent with fleshy fruit, and sweet spices, such as sweet Asian cinnamon and liquorice,” said Olivier Marie of Coq d’Argent, adding “the palate is well-balanced, supported by finely grained tannins.” Match with roast chicken, was Vinopolis’ Tom Forrest’s view.

Fromm, 2009 La Strada Syrah, Marlborough, New Zealand

A complex showstopper that spells drama. “Terrific style, this has violet and violence aromas!” said Reddin of the bloody, meaty savoury notes running alongside the spices. “Polished and balanced, the peppered spice notes are in perfect balance,” said James Hocking of The Vineyard Group. Perfect with lamb shank.

Spy Valley, 2011 Pinot Noir Rosé, Marlborough, New Zealand

Stylish and expressive, complex and textured, this has a lovely smoky, flinty minerality. “Pale pink with mineral notes on the nose. With its strawberry and peach flavours, this is very fresh and well made,” said Sara Bachiorri of The Glasshouse Restaurant. “This has enough substance and character to enjoy throughout the year, and to carry you through to a first course,” said Charles Young of Vinoteca.

Quartz Reef, Méthode Traditionnelle, NV, Central Otago, New Zealand

Lemon custard and mineral flavours to the fore, on a complex, well-integrated and refreshing palate with hints of vanilla alongside pear, apple and citrus. “Good length,”said Etrusca Restaurants’ Luigi Buonanno, suggesting oysters as the perfect match.

Invivo, 2012 Marlborough Sauvignon Blanc, Marlborough, New Zealand

Classic Marlborough nose with gooseberry and cut grass, leads to a fresh palate with bursts of lime and a medium length. “A fresh expression of an exotic Sauvignon Blanc, where the characteristic leafiness is well accompanied by a lovely, delicate peach,” said Seven Park Place’s Marco Feraldi.

Chairman George Wahby said: “I would like to take this opportunity on behalf of the Wine Australia Board and the sector generally to thank Andrew for his exemplary leadership over the past four years.

“Andrew is a passionate advocate for the Australian wine sector and has been a key driver of change in the industry’s national organisation. During his tenure he has transformed Wine Australia, ensuring the delivery of key services for the sector, especially during the difficult trading environment over the past few years. I wish him well for the future”.

Cheeseman will remain in his role until September 30, 2013 and oversee the transition with his yet-to-be-appointed successor.