BARKER'S nEwSlEttER - Barkersfruit.biz

BARKER’S newsletter 

SPRING 2012 

Issue 8 

Sign up now to receive Barker’s e-newsletters at: 

www.barkersfruit.biz/newsletter/newsletter_sign_up 

BARKER'S TEAM AT FINE FOOD NZ: (from left to right) Bronny Perkins, Nicky Sheed, Clinton Gates, Rachel John, Anna White, Gaye Grout 

FINE FOOD NZ 

It’s the country’s biggest 

hospitality, foodservice and 

retail sector trade event 

where many top producers, 

manufacturers and importers 

choose to launch their latest 

products and services. 

Specialist ingredients, catering 

supplies, kitchen equipment, 

front of house, furniture, 

tableware, uniforms – the list 

of new products and services 

available at Fine Food NZ is 

practically endless. If you’re in 

the business of food (and we 

are) this is the one trade event 

you want to attend. 

With nearly 300 exhibitors, 

plus BIANZ baking events, the 

NZ Chefs Association Culinary 

Competitions and the Best 

New Product Awards, the 2012 

event was one to remember. 

Marcus Braun, Patisserie 

Lecturer at CPIT (Christchurch 

Polytechnic Institute of 

Technology) has a standing 

relationship with Barker’s. 

Patisserie consultant to the 

company he demonstrates 

and utilises Barker’s products 

at food shows and corporate 

events, develops recipes and is 

an active agent for promotion 

of the company’s products and 

brand into Asia. 

We managed to speak with 

Marcus about his work and 

thoughts on Fine Food NZ 

2012. 

What did you think of the 

Fine Food show this year? 

"Having been involved in the 

inaugural show and now in 

2012 I noticed a difference 

in the size of the event - this 

year included more products, 

new exhibitors and great 

demonstrations. Overall it 

went well and I was pleased 

to be involved again as it is a 

great opportunity to showcase 

New Zealand’s food industry 

talent, products and services". 

What is the appeal? Why 

should the food industry 

and general public get to 

the show if they can? 

Auckland, June 2012 

"Prior to the Fine Foods 

Trade Show New Zealand 

had predominately held food 

competitions. Now combining 

competitions and trade 

exhibitions it has a gala like 

appeal. The competitions are 

exciting and there are interactive 

exhibits and demonstrations. 

It’s the place to promote new 

product and network - and it’s 

also a lot of fun". 

What were you involved 

with at this year’s show? 

“I was pretty busy this year 

judging at the BIANZ Bakery of 

the Year Competition, a nine 

hour marathon of tasting and 

judging, resulting in Viand’s 

Bakery as overall winner. I 

also had students from CPIT 

competing in the Western 

Milling Trainee of the Year 

competition, and it was a 

proud moment to see three 

CPIT students finish in the top 

four. I am currently working 

with the New Zealand Pastry 

Team in a coaching role 

(continued next page) 

IN this issue 

FINE FOOD NZ 2012 

Interview with Marcus Braun 1-2 

NZ PASTRY TEAM DEMO: 

Verrines 

Macaron Mini Tower 

IPAD WINNER 2 

PIZZA Recipes: 

Chicken, Cashew & Apricot 

Chicken & Cranbrie 

Meatlovers 

Seafood 

Hawaiian 

Italian 

Pesto & Cream Cheese 

Vegetarian 

NZ PASTRY TEAM DEMO: 

Chocolate & Cherry Cremeux Gateau 

Cranberry Jelly - new packaging 

RECIPE: Smoked Chicken, Avocado & Orange 

Salad with Cranberry 

Message from Nicky Sheed 

Barker's New Business Development 

Manager - Foodservice 

Pg 

2 

3 

3 

4 

4 

5 

5 

6 

6 

7 

8 

8 

8 

8

NZ pastry Team Demo at Fine foods nz 

Verrines - demonstrated by Vivian Clarke 

and this year’s team 

displayed their 

patisserie skill and 

flair in an interactive 

demonstration.” 

How did the NZPT 

demonstration go? 

‘It went really well. 

We had an interactive 

demonstration where we 

allowed people to taste 

the product and fillings as 

we were creating them. 

We made a gateaux and 

desserts that were later 

available at the Barker’s 

stand, showcasing the 

fillings and Barker’s 

products. This type of 

demonstration also 

provides a way for us to 

show how to use food 

products. Techniques to 

incorporate product like 

the Barker’s Patisserie 

Fillings into a dish and 

FINE FOOD NZ 

(interview with Marcus Braun - continued 

from front page) 

‘apply it with a twist’. It 

was well received and 

we were approached by 

several people concerning 

sponsorship, which was 

part of why the team 

were demonstrating. 

The World Junior Pastry 

Championships are to 

be held in Rimini Italy 

in January 2013. NZPT 

will be competing in 

this 'invite only' event. 

We actually auctioned 

off the Macaron Tower 

and made $500 towards 

expenses for the team.” 

“As pictured the Macaron 

Mini Tower using Barker's 

Lemon Curd, Lime 

Curd and Blackcurrant 

Patisserie Filling was a 

kaleidoscope of colour 

and great taste. (Here’s 

a tip - using Barker’s 

piping bags can make 

creating these easier). 

The Verrines were a test 

of food artistry coupled 

with an explosion of 

delicate flavours that 

complimented each 

other. It demonstrated 

exceptionally well that 

using Barker’s products 

can be a winning 

formula and both recipes 

would work well in your 

business.” 

"This event provides an 

opportunity to showcase 

patisserie, promote 

interest and sponsorship 

as well as let students 

perform on a grand 

stage." 

What is a highlight 

for you at this type of 

event? 

“Apart from the work I 

was doing here, it has 

to be the opportunity to 

network with industry 

people, meet suppliers, 

making new contacts 

and creating working 

relationships. It is great 

to meet and greet the 

suppliers whose products 

I use.” 

Macaroon Mini Tower 

- demonstrated by Sarah Harrap 

INGREDIENTS: 

250g sugar 

250 g ground almonds 

190g egg white 

212g icing sugar 

Colour to desired shade 

METHOD: 

1. Blitz the icing sugar and ground almonds together. 

2. Make a French meringue. 

3. Add colour into the meringue, mixing it through evenly. 

4. Fold in the dried mix until it is glossy and losing some of it's volume. 

5. Using a plain nozzle pipe the mixture onto a silpat. 

7. Bake at 150°C for 10 to 15 minutes.. 

8. Allow the macaroon to cool completely before removing from the silpat. 

9. Pipe a thin ring of flavoured ganache around the outside of the 

macaroon shell. Pipe with desired Barker's filling in the centre of the 

shell, then sandwich together. 

• Yellow - BARKER'S Lemon Curd 

• Green - BARKER'S Lime Curd 

• Purple - BARKER'S Blackcurrant Patisserie Filling 

Ipad winner!! 

CONGRATULATIONS to Scottie 

Hansen from Eden Park Catering 

- winner of the IPAD 2 from the 

Winning Wheel competition 

at Fine Food NZ - receiving his 

prize from Clinton Gates. 

To select the right product for your application we welcome your enquiry 

FOR PRODUCT ENQUIRIES PHONE: 0800 227 537

BARKER'S PIZZA CONCEPTS 

Chicken, Cashew & Apricot Pizza 

Chicken & Cranbrie Pizza 

INGREDIENTS: 

1 pre-made pizza base 

1 tbsp (heaped) cream cheese 

¼ cup 

BARKER’S Apricot Sauce 

150g 

smoked chicken breast (sliced) 

1 cup mozzarella cheese 

¼ cup 

cashew nuts 

swirl 

BARKER’S Apricot Sauce 

METHOD: 

1. Spread out the cream cheese over the pre-made pizza base. 

2. Spread over the Barker’s Apricot Sauce. 

3. Place the sliced, smoked chicken breast over this. 

4. Top with the mozzarella cheese and scattered cashew nuts. 

5. Pipe a swirl of Barker’s Apricot Sauce on top of the cheese. 

6. Bake at 200°C for 10 to 12 minutes. 

INGREDIENTS: 



¼ cup 

BARKER’S Cranberry Sauce 

150g 

smoked chicken breast (sliced) 

90g 

brie (sliced) 

½ cup 

mozzarella cheese 

swirl 

BARKER’S Cranberry Sauce 

METHOD: 

1. Spread out the cream cheese over the pre-made pizza base. 

2. Spread over the Barker’s Cranberry Sauce. 

3. Place the sliced, smoked chicken breast over this. 

4. Top with sliced brie then sprinkle with the mozzarella cheese. 

5. Finish with a swirl of Barker’s Cranberry Sauce. 


unbaked 

unbaked 

baked 

baked 

Barker Fruit Processors Ltd Ltd 

PO Box 100, Geraldine 7956, 7956, South South Canterbury, Canterbury, New Zealand. New Zealand. 

72 Shaw Road, Geraldine 7991, 7991, South South Canterbury, Canterbury, New Zealand New Zealand 

Email: fruit@barkers.co.nz 

www.barkersfruit.biz www.anathoth.co.nz www.tandooripalace.co.nz


Meat Lovers Pizza 

Seafood Pizza 

INGREDIENTS: 


¼ cup 

BARKER’S Piquant Tomato & Red 

Pepper Sauce 

¾ cup 


¼ cup 

chorizo (sliced) 

¼ cup 

salami (sliced) 

¾ cup 

bacon pieces 

1 tsp dried oregano 

swirl 

BARKER’S Barbecue Sauce 

METHOD: 

1. Spread the pre-made pizza base with BARKER’S Piquant 

Tomato & Red Pepper Sauce. 

2. Sprinkle over ¼ cup of the mozzarella cheese. 

3. Scatter over the chorizo, salami and bacon pieces. 

4. Top with ½ cup of mozzarella cheese. 

5. Sprinkle over the oregano and finish with a swirl of BARKER’S 

Barbecue Sauce. 


INGREDIENTS: 



¼ cup 

BARKER’S Piquant Tomato & Red 

Pepper Sauce 

30g 

salmon 

50g 

shrimps 

100g 

surimi 

6 mussels (chopped in half) 

¾ cup 


1 tbsp capers 

METHOD: 

1. Spread the cream cheese over the pre-made pizza base. 

2. Spread over the Barker’s Piquant Tomato & Red Pepper 

Sauce. 

3. Place the salmon, shrimps, surimi and mussels on top. 

4. Sprinkle over the mozzarella cheese and top with the capers. 


6. (If cooking off instore, pipe a swirl of Thousand Island Dressing to 

finish off). 

unbaked 

unbaked 

baked 

baked 

baked 

Barker Fruit Processors Ltd 

PO Box 100, Geraldine 7956, South Canterbury, New Zealand. 

72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand 



FOR www.barkersfruit.biz PRODUCT ENQUIRIES www.anathoth.co.nz PHONE: www.tandooripalace.co.nz 

0800 227 537


Hawaiian Pizza 

Italian Pizza 

INGREDIENTS: 


1tbsp (heaped) cream cheese 

1 /3 cup BARKER’S Hawaiian Savoury Filling 

1 cup mozzarella cheese 

½ cup 

diced pineapple 

½ cup 

diced ham 

METHOD: 

1. Spread the pre-made pizza base with the cream cheese. 

2. Spread over the BARKER’S Hawaiian Savoury Filling. 

3. Sprinkle over the mozzarella cheese. 

4. Scatter over the diced pineapple. 

5. Scatter over the diced ham. 


INGREDIENTS: 


1 /3 cup BARKER’S Sundried Tomato & Olive 

Savoury Filling 

¾ cup 


½ cup 

salami (sliced) 

½ 

red onion (thinly sliced rings) 

½ cup 

black olives 

70g 

blue cheese, crumbled 

1 tsp dried oregano 

METHOD: 

1. Spread the pre-made pizza base with BARKER’S Sundried 

Tomato & Olive Savoury Filling. 

2. Sprinkle over the mozzarella cheese. 

3. Top with the sliced salami, followed by the red onion rings and 

black olives. 

4. Sprinkle over the blue cheese and oregano. 


unbaked 

unbaked 

baked 

baked 


Ltd 

PO Box 100, Geraldine 7956, 7956, South South Canterbury, Canterbury, New Zealand. 

New Zealand. 

72 Shaw Road, Geraldine 7991, 7991, South South Canterbury, Canterbury, New Zealand 

New Zealand 




Pesto & Cream Cheese Pizza 

Vegetarian Pizza 

INGREDIENTS: 


1 /3 cup bARKER’S Basil & Garlic Savoury Filling 

9 tsp cream cheese 

METHOD: 

1. Spread the pre-made pizza base with BARKER’S Basil & Garlic 

Savoury Filling. 

2. Dot with the cream cheese. 


INGREDIENTS: 


1 /3 cup BARKER’S Caramelised Onion Savoury 

Filling 

½ 

red onion (sliced) 

60g 

mushrooms (sliced) 

½ 

red pepper (sliced) 

50g 

feta (crumbled) 

1 /3 cup mozzarella cheese 

METHOD: 

1. Spread the pre-made pizza base with BARKER’S Caramelised 

Onion Savoury Filling. 

2. Scatter over the red onions, mushrooms and red pepper. 

3. Sprinkle over the crumbled feta. 

4. Top with the mozzarella cheese. 


unbaked 

unbaked 

baked 

baked 

Barker Fruit Processors Ltd Ltd 

PO Box 100, Geraldine 7956, 7956, South South Canterbury, Canterbury, New Zealand. New Zealand. 

72 Shaw Road, Geraldine 7991, 7991, South South Canterbury, Canterbury, New Zealand New Zealand 



NZ pastry team demo at fine foods nz 

Chocolate & Cherry Cremeux Gateau - demonstrated by Bryan Bae 

Linzer Crunch 

INGREDIENTS: 

100g salted butter 

90g caster sugar 

½ finely grated orange zest 

½ finely grated lemon zest 

2g vanilla paste 

1 egg yolk 

100g ground toasted hazelnuts 

2g ground cinnamon 

1g five spice 

90g flour 

4g baking powder 

METHOD: 

1. Cream the butter, sugar, vanilla and zests 

together. Then add the egg yolk. 

2. Fold in the sieved dry ingredients until combined. 

3. Pipe 15 x 15mm small Linzer biscuits onto a 

silpat mat. 

4. Pipe the remainder of the Linzer mixture into a 

prepared 215mm cake ring. 

5. Bake the Linzer at 180°C. Approximately 6-8 

minutes for the small biscuits and 15–20 

minutes for the cake ring. 

6. Allow to cool completely before removing from 

the tray and ring. 

Chocolate Mousse 

INGREDIENTS: 

580g cream 

240g dark coverture chocolate 

10g powdered gelatine 

35g cold water 

3 eggs 

60g caster sugar 

METHOD: 

1. Hydrate the gelatine with the cold water. 

2. Whisk the cream to soft peaks. 

3. Melt the chocolate over a bain-marie and keep 

warm. 

4. Dissolve the hydrated gelatine over the bainmarie. 

5. Warm the eggs and sugar over the bain-marie 

to 25°C. Then place into the mixer and whisk 

to a stable sabayon. Add the dissolved gelatine 

into the sabayon gradually while whisking. 

6. Warm the sabayon over the bain-marie again 

and then fold in the warm melted chocolate. 

7. Fold in the chocolate mixture into the semiwhipped 

cream and pipe immediately into the 

prepared mould. 

Chocolate Glacage 

INGREDIENTS: 

150g 

112g 

225g 

112g 

75g 

10g 

50g 

METHOD: 

cream 

water 

caster sugar 

corn syrup 

cocoa powder 

powdered gelatine 

water 

1. Hydrate the gelatine with the 50g water. 

2. Bring the cream, half of the sugar and corn syrup 

to the boil. 

3. Mix other half of the sugar with the cocoa 

powder and the 112g of water. 

4. Mix cocoa mixture into the cream mixture and 

boil to 104°C. 

5. Remove from the heat and dissolve the gelatine 

into the mixture. Sieve the mixture through a 

fine sieve. 

6. Allow the glaze to cool. Use the glaze at 25°C. 

Chocolate Sponge (180mm ring) 

INGREDIENTS: 

150g 

75g 

18g 

60g 

15g 

METHOD: 

egg 

caster sugar 

cocoa powder 

flour 

melted butter 

1. Warm the eggs and sugar over the bain-marie 

to 25°C. Then place into the mixer and whisk 

to a stable sabayon. 

2. Fold in the sieved dry ingredients, followed by 

the melted butter. 

3. Bake at 190°C for approximately 15-20 minutes. 

4. Remove the top and the base, and cut the 

sponge into two even layers. Then punch 

one of the layers with the kirsch syrup before 

assembling the gateau. 

Kirsch Punching Syrup 

INGREDIENTS: 

120g 

20g 

METHOD: 

sugar syrup 

Kirsch 

1. Stir the syrup and the kirsch together. Leave at 

room temperature. 

2. Brush onto the sliced layer of chocolate sponge to 

moisten. 

Assembly 

1. Place the Linzer ring into a 240mm x 60mm cake 

ring. Pipe some of the mousse around the side 

of the Linzer base, and a small quantity onto the 

base itself and half way up the sides of the ring. 

2. Pipe a layer of BARKER’S Cherry Patisserie 

Filling onto the middle of the base. 

3. Place the kirsch punched sponge onto the 

BARKER’S Cherry Patisserie Filling 

followed by another layer of BARKER’S Cherry 

Patisserie Filling on the top of the sponge. 

4. Break the Linzer biscuits in half and place on the 

filling followed by the remainder of the mousse 

– smooth off the top of the mousse ring and 

place into the freezer. 

5. Once frozen remove the ring and glaze with the 

Chocolate Glacage. Decorate as required. 


FOR PRODUCT ENQUIRIES PHONE: 0800 227 537

Serves 10 

Smoked Chicken, Avocado & 

Orange Salad with Cranberry 

INGREDIENTS: 

½ smoked chicken 

2 avocados 

1 orange 

2 tomatoes 

½ cup Barker’s Cranberry Jelly 

METHOD: 

1. Remove skin and de-bone chicken. Cut into chunks. 

2. De-stone avocados and cut into chunks (leave aside 

soaked with orange juice from squeezed pith). 

3. Peel and segment the orange. 

4. Remove seeds from tomatoes and slice. 

5. Gently fold ingredients together in a bowl so that 

the avocado pieces don’t break up. 

6. Turn into a serving bowl. Drop or pipe small blobs 

of Barker’s Cranberry Jelly around the salad. 

7. Decorate with crispy noodles and leafy greens. 

Serve with bread twists. 

A Message from Nicky Sheed 

- Sales & Marketing Director 

Cranberry Jelly 

How often have you ordered a product 

and been told, “Sorry it’s out of stock”? 

I know and appreciate that this situation 

is immensely frustrating. 

Well, recently we were able to respond 

quickly to such a situation, helping out 

many potential customers who used large 

amounts of cranberry and the brand they 

used was out of stock and was going to 

be for a period of time. 

Our technical and purchasing teams 

worked tirelessly behind the scenes so 

we could bring a cranberry jelly in a 

larger pack size to the market quickly 

so popular dishes didn’t need to be 

removed from customers’ menus. This 

situation reinforced to me the nimbleness 

of our business in that it could quickly 

respond to the needs of the market. Well 

done and thanks to everyone who made 

this happen – firstly to the potential 

customers who thought that Barker’s 

could help and to our team on site that 

made it all happen. 

This process also saw me taste a number 

of samples as we progressed to the 

‘chosen one'! Once we had arrived at 

that point I chose to take a sample home 

to make up a pizza and boy - what a 

memorable dish for all my visitors and it 

was just so simple to make! 

I made my own thin crispy base from 

scratch and after leaving it to rise I then 

rolled out the finished dough ball, lightly 

spread it with our lovely chunky cranberry 

jelly, topped it with large chunks of 

smoked chicken and sprinkled on top 

grated mozzarella cheese. Yum! I then 

baked it at 230°C for 15 to 20 minutes and 

hey presto - steaming hot and delicious 

pizza ready to be sliced up and eaten. 

What could be better with the odd beer 

watching a rugby match… heaven! 

So why not give it a go? Our visitors 

loved it and came back for more. It’s the 

simple, tasty food that more and more 

people want and we here at Barker’s try 

to do our best 

to bring to the 

market products 

that add the 

excitement and 

flair to food. 

Happy baking! 

Nicky 

Barker's New Business Development 

Manager - Foodservice 

The slight sharpness 

of cranberries makes 

this a superb jelly 

for serving with rich 

meats such as lamb 

and game and the 

more traditional like 

chicken and turkey. 

Delicious with cream 

cheese and chicken 

as a pizza topping or 

with turkey and brie 

in Turkish bread. 

CRANBERRY JELLY 

Now in 2.2kg pails 

rachel John 

Email: rachel.john@barkers.co.nz 

Mobile: 027 430 6636 

Fax: +64 3 693 8610 

Rachel brings 9 years of foodservice sales and business development experience, 

accumulated from work with companies such as The Pastryhouse, Arano Juice and most 

recently Verkerks. A qualified and successful chef, Rachel possesses a passion for good 

food. Her flair and commitment will be a perfect complement to our NZ food service team. 

Rachel is studying a B.B.S. at Massey University, adding to her already impressive list 

of achievements. On a personal note she is a keen horse rider who enjoys trekking and 

spending time outside. 


PO Box 100, Geraldine 7956, South Canterbury, New Zealand. 

72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand

BARKER'S nEwSlEttER - Barkersfruit.biz

Create successful ePaper yourself

Delete template?

Save as template?