Kiwi consumers love to play fair. In a recent Colmar Brunton survey 69 per cent of respondents stated they are more likely to buy a product if it is Fairtrade. The good news for the industry is that we’re now very well placed to cater for these ethically minded customers beyond their daily coffee fix.

By Kerry Tyack

(Industry commentator and New Zealand Supreme Sausage Awards judge)

For some reason we seem to have developed a mindset that change is always and invariably good.

This concept of constant conversion pervades everything from school examination systems, to fashion, to telecommunications and light fittings.

When a customer asks for food that is free of certain food allergens, they are putting their faith in you to get it right. While food allergies only affect a relatively small percentage of the population, the consequences of being exposed to a food they are allergic to can be serious – even life-threatening – and the repercussions for your business can be severe.

By Kerry Tyack (Industry commentator and New Zealand Supreme Sausage Awards judge)

I’m not certain why but kid’s menus have been in the press more than usual lately. Reading the comments of chefs and commentators got me to thinking about my own situation. I have two sons, now 12 and 15, who have had something of a charmed life when it comes to dining out.

By Kerry Tyack

(Industry commentator and New Zealand Supreme Sausage Awards judge)

A visit to Melbourne over Auckland Anniversary Weekend (courtesy of Jacobs Creek) afforded me the perfect opportunity to visit a range of restaurants and bars to find out what the “other half” is doing to drive punters through the doors.

By Kai-Hong Tan, New Zealand registered nutritionist

Chinese dishes differ to reflect the region’s climate and availability of foods. Chinese cuisine is classified into four main types - the North, South, East, and West, each with its own characteristics.

The last thing you want is for your customers to remember your business because you gave them the trots. One of the best ways of preventing harmful foodborne bugs from getting onto your customers’ plates is ensuring everyone practices good hand hygiene.

By Kerry Tyack

(Industry commentator and New Zealand Supreme Sausage Awards judge)

“Costly thy habit as thy purse can buy,
But not express'd in fancy; rich, not gaudy;
For the apparel oft proclaims the man,”

Polonius to Laertes in Hamlet, Act 1 Scene 3

Shakespeare saw fit to include in Hamlet a scene where a father gives advice to his son who is off to make his mark in the world. In his fatherly talk Polonius covers everything from borrowing and lending money, to what his son should wear.

By KELLY YOUNG

In preparation for this article, I conducted a small survey to gauge the level of knowledge regarding flour. I was amazed at the results – yes, it is the ingredient that we find in cakes, cookies, bread and pasta but many were unaware that it is also in sauces, soups and many more food products that we eat daily.

In fact, I realised that I only knew enough about flour to get me through the basic culinary cooking skills. I had to touch up on the nutritional values and gluten-free options so researching this has been interesting for me.

Domain Name Commissioner Debbie Monahan talks about protecting your online identity.

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When someone asks for your address, what do you tell them?

A few years ago it would have been your physical location, your home or your place of work. In 2011 it’s just as likely to be your online address.