< PreviousTOP SUPPLIERS OF 2020TOP SUPPLIERS OF 2020 GM sales and group export manager Stuart Murray tells us why you should be working with the Moff at Group in 2020 THE MOFFAT GROUP Tell us about your company? The Moffat Group designs, manufactures and distributes quality commercial cooking equipment including renowned Waldorf, Blue Seal, Cobra, and Turbofan Brands among others in its portfolio. Part of the Ali Group collection of companies since 2000, Moffat manages its Middle East/GCC distribu- tion and sales at the highest levels of its manage- ment team, establishing a long term commitment to relationship and customer service. Producing more than 40,000 units per year from its ISO Facility, the company offers competitively positioned product variants to suit most foodservice applications. Based from its New Zealand manufacturing headquarters — exporting all over the world — with the Middle East region an important and rapidly de- veloping specification market for the brands which have been in use extensively over the past 10 years in prestigious five and four star properties. Sell it to me! What’s new? The Waldorf modular product series is an impor- tant product platform due to its deliberate posi- tioning in the marketplace. Waldorf is positioned in its own space – with the best design attributes of Western European styling and design aesthet- ics, but with construction strength performance and durability more associated with North Ameri- can or German brands — at a more competitive price position. Styling and aesthetics are important for front of house and open kitchen installations — where Chefs table and dining interact demands less institutional look — but cleanability and performance aren’t negotiable. Waldorf Bold has options for integration into design vision with rich durable vitreous porce- lain enamel coatings on the front faces providing a punch of colour. Building cooking lines or suites which will per- form and last has never been easier with Waldorf. The Waldorf line consists of modular ranges (gas / electric) fan or static, cook tops, chargrills, fry tops, fryers (single and twin tank) French tops, induction, woks in 1/2/3 hole, salamanders, infill benches, braising pans and more. Units are available in 300/600/750/900 /1200 widths with leg stands, cabinet bases, refrigerated bases or cooking base. Contact: Moff at Group: www.moff at.com Stuart Murray: smurray@moff at.co.nz Caterer Middle East | December 2019 50/ www.caterermiddleeast.comMake a Bold Move. For the best results from your kitchen now is the time to think quick smart. The Turbofan range of convection ovens, proofer and holding cabinets and combi steamer ovens will deliver all the options for a truly huge range of cooking applications. From roasting and cooking, baking, proofing, cook ‘n’ hold and reheating, your protein and bakery products will be delivered with perfect results each and every time. With manual control, digital display and the one touch options, moisture injection and core temperature probe models, kitchens now have even greater choice. All the speed. All the smarts. Shown here in Gloss Black, Waldorf Bold is also available in these finishes - Stainless Steel, Chilli Red and Rich Burgundy MOFFAT 1592 moffffat.co.nz smurray@moffffat.co.nz In style the Waldorf Bold range makes an immediate impact. In substance it delivers equally impressive power, adaptability and everyday functionality. Carefully designed and constructed, that means thick gauge 304 grade stainless steel, fully welded seams, fully framed doors incorporating a robust hinging system and steel chassis construction. Big performance, beautiful design and bold results - get ready to make your definitive kitchen statement.If you have a taste for Italian, Casinetto is who you need to connect with in 2020 CASINETTO Contact: PO Box 125905, Dubai T: +97143419230 W: www.casinetto.com TOP SUPPLIERS OF 2020 Tell us about your company? Since 2010, Casinetto has grown from a small team of fi ve to more than 80 employees from 12 countries who all share the same passion for food, excellence and customer satisfaction. Company’s main policy is: to buy the best, from the best, to serve the best. With more than a thousand products on off er, a large fully temperature controlled warehouse with integrated pre-preparation kitchen and a fl eet of 20+ trucks we have been supplying food to over 500 clients in the UAE, and continue to daily grow our customer base. Sell it to me! What’s new? We are a Dubai homegrown brand and the leading Italian food supplier in the UAE with over 1,500 authentic prod- ucts on off er. What makes us diff erent is that we work directly with local Italian farmers to supply a wide range of high quality food to over 500 hotels and restaurants including leading fi ne dining hotspots such as LPM, Cipri- ani, Roberto’s, Gaia, Scalini and, more recently, directly to UAE consumers through our e-commerce website. We select each product carefully, shunning intensive farming methods and mass production in favour of regional, natural, and largely artisanal, “real food”. We supply hormone, pesticide, and palm oil free food and we don’t work with industrial agriculture companies. Our most popular products, also top sellers on menus of Scalini and Robertos, include burrata, black and white truffl es, Casinetto extra virgin olive oil produced by us, high quality parmigiano reggiano, selected fi sh items and more. You love our food, you just don’t know it is ours! Caterer Middle East | December 2019 52/ www.caterermiddleeast.comIs it time for you to work Koppert Cress in 2020? Find out why you should KOPPERT CRESS Contact: Koppert Cress B.V. De Poel 1, 2681MB Monster The Netherlands T: +31(0)174 24 28 19 W: www.koppertcress.com TOP SUPPLIERS OF 2020 Tell us about your company? Koppert Cress is always on the lookout for natural, innovative ingredients which chefs can use to intensify the fl avour, aroma, or presentation of their dishes; products that meet the increasingly stringent requirements of restaurants worldwide. Cresses are freshly-sprouted seedlings from 100% natural aromatic plants. They off er a freshness and intensity of taste and aroma that is only found in young seedlings. The success of Koppert Cress is entirely dependent on its rec- ognition and acceptance by the professional user. Flavour is the top priority in this regard, but there’s more to it than just taste. Rob Baan realized at an early stage that healthy eating will play an increasingly important role and that we will be involved in this more and more. The company has opted for the vision ‘Good nutrition is crucial for a healthy life’. Sell it to me! What’s new? We have recently introduced sweet peeper! Sweet peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato. In addition to the leaf, you can also use the pickled shoots as a fi ne addition to salads and sandwiches. Another new product is cuzco leaves! Cuzco leaves is a leaf with cucumber taste. When used raw it is a visually attractive ingredient. It makes rich dishes taste fresher and lighter. Use (part of) the leaves, as the stem may be too strong in taste. Use the leaves in cocktails, with fat fi sh, tuna tartare, steak tartare and vegetable dishes. Combine with avocado, citrus, fermented veg- etables, smoked and dried dishes, cheese. In combination with fatty ingredients the fl avour is nuttier. On the 20th of November we officially launched the com- pletely new Koppert Cress website and the company’s new visual identity. The newly developed online platform fits in cur- rent website expectations and provides a complete new experi- ence with ease of use, extensive travel stories and a configurator that, based on hundreds of criteria, helps to make the correct ingredient choices. /53 December 2019 | Caterer Middle East www.caterermiddleeast.comGood For You, Good For The Planet The Barilla Group has adopted a way of doing business that grants and maintains: Product quality The wellbeing of people The protection of the planet’s resources The development of communities Good for you Guaranteeing safe, high quality and nutritionally balanced off erings. Good for the planet Sustainability from fi eld to fork. Good for communities Promotion of responsible choices through educational program. Barilla Caterer Middle East | December 2019 www.caterermiddleeast.com 54/New Pr oducts Every month, Caterer brings you a selection of the must-buys on the Middle East market Santos Coloured Blender Containers Santos keeps innovating and now offers coloured jugs for its Brushless Blender #62 in order to respond to the market’s demand. Available in yellow and red, those new BPA-free containers are for users worrying about potential allergen cross-contact. Associating identified recipes containing allergens, such as nuts, soy or dairy, to some specific colored containers will help prevent cross-contami- nation and protect the consumers’ health. Santos W: www.santos.fr Revolution by Steelite The brand-new Revolution range is a celebration of the art of artisan glaz- ing. Using reactive glazes that change in colour and intensity depending on their application, the Revolution glazes are specially formulated to enhance all the nuances experienced in their execution. Applied by hand using a revolving motion, the path that the brush travels across each piece is evident in the fired result. The glazed surface of each piece in the range is as different and unique as the artisan that created it. All items within the Revolution range are manufactured in Stoke-on-Trent and covered by a lifetime edge-chip warranty. Steelite W: www.steelite.com www.caterermiddleeast.com /55 December 2019 | Caterer Middle East New Products Supplier News The festive season is one of indulgence, and for many people that means chocolate. Whether it’s in bar form, cake form, or liquid form, consumers have never had as much variety to choose from when it comes to their comfort food of choice, with suppli- ers constantly inventing new creations and coming up with gimmicks to entice custom- ers to their brand. So what are these new products, what eff ect do they have, and what are both chefs and consumers looking for? We went out to the market to fi nd out. Pooja Bhatt, pastry & bakery category manager at Chef Middle East spoke highly about Valrhona’s new inspiration range, saying it “is enabling new recipe develop- ment and pushing creativity at its outmost. This range is a revolution in the chocolate world, with few ingredients such as cocoa butter, lyophilized fruits (almond, passion, strawberry, raspberry and yuzu), sugar and a pinch of soja lecithin. This concept of a vegan chocolate without any milk protein enables chefs to come up with new solutions and creative recipes aligned with guests’ growing food intolerances or preferences.” Veganism is certainly on trend, with Swiss chocolate producer Felchlin also producing new milk and white chocolates for those who Caterer Middle East reached out to chocolate suppliers and pastry chefs to learn about the impact the festive season has on their trade are avoiding animal products. It’s also sugar-free, and Pierre Feghali, general manager of EMF Emirates, says that’s something it is also trying to promote with Callebaut’s new milk chocolate Ecl1pse which has only 1% added sugar. “It is darker, smoother, creamier and more intense than any other milk chocolate. It will enable you to reduce the sugar content in all your popular chocolate desserts and pastries by 20% to 50%,” said Feghali. Fabien Fayolle, executive pastry chef at Armani Hotel Dubai, was also on board with the trend and said he “always includes a chocolate dessert using sugar-free choco- late.” Adding that “using sugar-free chocolate doesn’t take anything from our creativity – it’s like using a regular chocolate but it adds an option for the fi nal consumer.” While the holiday season is synonymous with chocolate, with the industry suff ering a lot of challenges at the moment, not ev- eryone we spoke to was optimistic that they would profi t as they have in the past. EMF Emirates’ Feghali said: “Always, Christmas and Festive season, are the highest peaks of the industry. But in view of the cur- rent situation of the region, we do not expect a growth in sales compared to last season but defi nitely a bump in sales compared to the summer season of this year.” However, Bhatt at Chef Middle East was more optimistic and said: “The festive season is historically our most important period of the year. There are many products that we supply specifi cally at that time of the year such as panettone, candied fruits, chocolate bonbons, Christmas themed garnishes, molds and all sorts of seasonal puddings and candies. “This is also the time of the year where occupancy is high in hotels and restau- rants hence the volume of sales undoubt- edly grows.” Whatever the outcome, students in Ghana will be winners thanks to Valrhona’s commit- ment to donate €1 of each 3kg bag of pure single origin chocolate sold to charity. Some- thing the whole industry can get behind. © DO THEY KNOW IT ’S CHOCOLATE TIME? Chocolate www.caterermiddleeast.com 56/ Caterer Middle East | October 2019 Ingredient Focus100% of our cocoas are traced back to 10, 262 farmers. We build close relationships with them so that we can improve their living and working conditions while guaranteeing the finest quality beans. Together, good becomes better. CHRISTINE CHARLES VALRHONA PARTNER SINCE 1992 - MADAGASCAR Cr eation : Photo cr édit : Pierr e Ollier WE TREAT YOU BY TREATING OTHERS WELLHis Dubai restaurant Ronda Locatelli has thrived in a turbulent decade, proving that Michelin star winning Giorgio Locatelli can do it anywhere. Claudia de Brito spoke with him to fi nd out how Earliest food memory? I remember being about four or fi ve and my brother was bigger and taller than me and he was allowed to help my grandmother do the gnocchi. So she would make the gnocchi and he would cut them because was tall enough. I remember the hands of my grandmother doing the gnocchi and I wasn’t allowed to and it was so frustrating. What inspired you to become a chef? I was born into it. My grandad built a hotel in ’61 and the whole family worked in it. We as kids were allowed to help, but again as I was the smallest one, my brothers and my cousins all helped to be waiters or in the front of the bar but I was too tiny. I wanted to be with them, I didn’t want to stay at home with my grandma, so they put me in the kitchen. I remember saying to my grandma I want to be a chef and she started crying and said ‘no, chefs are all mad, they are all drunk, they are all crazy people. Be a waiter, you are nice, you are well dressed, you talk to important people.’ I said no, I want more to be a chef. It felt natural. How would you describe your culinary style? Defi nitely traditional. We are part of this generation of Italians who went out of Italy and really established serious Italian cuisine. We were the fi rst that went out and held up to our roots. Because when you’re taking a cuisine to another country it’s very easy to change ingredients based on availability, but holding to our roots was very important. Proudest moment as a chef? Obviously the Michelin star in 1999. That was the fi rst Michelin star for an independent Italian restaurant run by Italians in the UK. It was a turning point for my career and I thought maybe I’m actually quite good at it. Maybe I can trust myself. I’m not doing too bad. Ronda World Do you like coming to Dubai? I love to spend time with the people here in the restaurant and to tell you the truth I don’t get to go out too much. Sometimes I take a day off and I love to go to the desert. If you weren’t a chef what would you be? I would have liked to me a motorbike racer. I’m not allowed to touch a bike anymore, maybe that’s I want so badly to be! There was a moment my wife said ‘you have two kids, you have responsibilities, we don’t want to come and pick you up with a spoon from some circuit’. How has Ronda Locatelli survived 10 years in Dubai? It’s got to with the combination not only of how we take care of our clients but how we take care of our staff and how we have slowly but steadily developed with the help of importers and producers. And I think the market seems to be ready to accept what we were doing, because at the end of the day we’re not artists as such because we have to make sure that what we do is consumed and eaten that day. Giorgio Locatelli. Last Bite Giorgio Locatelli www.caterermiddleeast.com 58/ Caterer Middle East | December 2019Next >