{"id":4058,"date":"2019-11-27T18:22:01","date_gmt":"2019-11-27T08:22:01","guid":{"rendered":"https:\/\/www.moffat.com.au\/blog\/?p=4058"},"modified":"2019-12-12T16:18:19","modified_gmt":"2019-12-12T06:18:19","slug":"taking-aotearoa-cuisine-to-new-heights-convotherm-and-waldorf","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/working-kitchen\/taking-aotearoa-cuisine-to-new-heights-convotherm-and-waldorf\/","title":{"rendered":"Taking Aotearoa Cuisine To New Heights – Convotherm And Waldorf"},"content":{"rendered":"[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”Intro” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Taking<\/strong> Aotearoa<\/strong> cuisine <\/strong>to <\/strong>new<\/strong> heights<\/strong><\/h1>\n

A delicious menu uniquely and undeniably of our land, served in a stunning new facility, overlooking an active geyser \u2013 it\u2019s no wonder the redeveloped Te Puia is drawing big crowds of both international visitors and appreciative locals.<\/h2>\n

 <\/p>\n[\/spb_text_block] [spb_text_block element_name=”Pohutu Geyser” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

The star attraction P\u014dhutu Geyser<\/h3>\n

Rotorua\u2019s much-loved Te Puia is without a doubt a significant player in New Zealand\u2019s tourism industry. Now, following major development works, the property is set to further cement this position as a market leader.<\/p>\n

The refresh of its W\u0101nanga Precinct and food and beverage offering is part of an $8 million development. The new whare kai caf\u00e9 and restaurant offers diners a truly staggering outlook overlooking Te Puia\u2019s star attraction, the P\u014dhutu Geyser. This steaming geyser is the most active geyser in the southern hemisphere, reliably erupting twice every hour and promising to distract many a diner from their plate.<\/p>\n[\/spb_text_block] [spb_image element_name=”Pohutu Geyser” image=”4060″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_text_block element_name=”Standing out from the crowd” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Standing out from the crowd<\/h3>\n

Set against such a unique backdrop, the Te Puia team knew they had to create something remarkable when it came to the design and fit-out of the new restaurant. The new offering at whare kai is not just bigger and better. It\u2019s also a testament to the incredible journey that Te Puia has taken. From the early days offering tea and scones the property has now become a fully immersive, world-class experience.<\/p>\n

Taking on the challenge<\/h3>\n

A man who has been there for much of this journey is Ron Thomas, owner of Rotorua-based Food Equipment NZ. When the project came up for tender, Ron drew on his considerable experience as well as his clear understanding of the Te Puia brand. He was passionate about delivering equipment and a fit-out that would match this innovative restaurant. He also knew he would have to sharpen his pencil to ensure it would be a win-win for all. This resolute focus on the best result for this important project won through in the end.<\/p>\n

Ron\u2019s involvement with the whare kai project began in 2016 during the scoping stage, when he saw first-hand the need for big, bold change. \u201cTourism is a highly competitive industry in New Zealand \u2013 we need to stay ahead of the pack,\u201d says Ron.<\/p>\n[\/spb_text_block] [spb_text_block element_name=”The making of the ultimate dinning experience” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

The making of the ultimate dinning experience<\/h3>\n

As Te Puia planned for the future, it became clear that a large dining experience was critical. What came from that initial scoping would go on to become something that Ron can only describe as a \u201cvery unusual set-up\u201d. Dining at whare kai is like nothing else. It begins as tourists watch their meal cooked underground in the outdoor hangi pit. The food is then taken back to the kitchen for preparation and served conventionally to guests in the restaurant as they overlook the steaming, bubbling P\u014dhutu.<\/p>\n

\u201cThere\u2019s nothing like it in New Zealand,\u201d says Ron. \u201cIt\u2019s a unique experience \u2013 one those eating here will remember for years to come.\u201d<\/p>\n

Overseeing this dining experience is Executive Chef, Shane Beattie. Like Ron, Shane has experienced the growth of Te Puia during his 20-year tenure, witnessing the kitchen go from an \u201cabsolutely tiny space\u201d to its current form.<\/p>\n[\/spb_text_block] [spb_text_block element_name=”Serving Up” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

 <\/p>\n

\u201cWhile we were still putting through 500 to 600 covers a day each season with the old kitchen it was always a struggle,\u201d says Shane. \u201cThe new space is really helpful making sure we\u2019ve got the speed to get things out quickly and confidently.\u201d<\/p>\n

It\u2019s this type of functionality that ensures Shane and his team can deliver an exceptional meal every time, even when crowds pour off the coaches with appetites primed.<\/p>\n

\u201cOver the last month, we\u2019ve had three big events here, the 300-plus plated meals, and the small team in the kitchen could step up and get dishes out in under 20 minutes.\u201d<\/p>\n[\/spb_text_block] [spb_image element_name=”Restaurant CM” image=”4061″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_text_block element_name=”More than just a room with a view” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

More than just a room with a view<\/h3>\n

For Te Puia, the development of whare kai is much more than a bigger kitchen and a dining room with a view. It heralds a new era; one where its dining experience becomes a stand- alone offering. Ron believes this will change the perception that locals have.<\/p>\n

\u201cThe restaurant has gone from a predominantly tourist-based spot, to one where locals are arriving in far greater numbers for the food and the experience,\u201d he says.<\/p>\n

As he ponders the new kitchen set up and the incredible amount of meals it will turn out each day, Ron appreciates what Shane and his team had achieved for so many years in the small space. More than anything, he appreciates what they now have to work with.<\/p>\n

\u201cVisit the old kitchen and you\u2019d have been amazed at what it was capable of. The numbers put through by the team there were incredible,\u201d says Ron. \u201cNow, though, with the state of the art kitchen, the facilities match the exceptional nature of the story here \u2013 we\u2019re world class in every sense of the word”<\/p>\n

In the kitchen
\n<\/strong><\/h3>\n

Executive Chef, Shane Beattie was keen to learn from the past when it came to the selection of equipment that could handle the immense workload of his kitchen.<\/p>\n[\/spb_text_block] [spb_text_block element_name=”Convotherm quote” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

\u201cWe had experience with one Convotherm combi oven and three from other companies. Within a month small issues had arisen with the other three. But the Convotherm combi continued to deliver year after year,\u201d he says. \u201cSo obviously that had a big influence on the decision this time.\u201d<\/p><\/blockquote>\n[\/spb_text_block] [spb_image element_name=”Executive Chef Shane Beattie” image=”4062″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_text_block element_name=”Conclusion” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Based on this past performance, there was little doubt in Shane\u2019s mind that they would stick with Moffat, choosing to go with two Convotherm<\/span><\/a> ovens and additional banquet systems. The Waldorf brand<\/span><\/a> provides further tried-and-true capability, this equipment including a salamander, oven ranges, griddle, chargrill and fryers. And when things heat up in the busy Rotorua kitchen, the Friginox <\/span><\/a> Roll-in Blast Chiller\/Freezer keeps everything at the right temperature, while in the caf\u00e9 kitchen a Merrychef e4s Rapid Speed Cook Oven<\/span><\/a> provides quality food in \u201cfast food\u201d time.<\/p>\n[\/spb_text_block] [\/spb_column]\n","protected":false},"excerpt":{"rendered":"

[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”Intro” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Taking Aotearoa cuisine to new heights A delicious menu uniquely and undeniably of our land, served in a stunning new facility, overlooking an active geyser \u2013 it\u2019s no wonder the redeveloped Te Puia is drawing big crowds […]<\/p>\n","protected":false},"author":2,"featured_media":4063,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,171],"tags":[192,48,64,194,75,51,23,77,297,33,49,113],"class_list":["post-4058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nt","category-working-kitchen","tag-blast-chiller","tag-catering-equipment","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-commercial-ovens","tag-commerical-kitchen-equipment","tag-convotherm","tag-friginox","tag-merrychef","tag-restaurant","tag-restaurant-equipment","tag-waldorf"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/4058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=4058"}],"version-history":[{"count":18,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/4058\/revisions"}],"predecessor-version":[{"id":4112,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/4058\/revisions\/4112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/4063"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=4058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=4058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=4058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}