Environmental sustainability is a major issue currently facing our world.  The Hospitality Industry has historically had a major impact on our environment due to the use of harmful cleaning chemicals, generation of masses amounts of waste, and high users of power and water. Within our business we have had to look hard at ourselves to see what we can do within our organisation to:

  • reduce the use of single use packaging
  • reduce food waste
  • be more environmentally considerate with our use of chemicals
  • align ourselves with local and sustainable suppliers
  • recycle

 Ultimately, our responsibility extends throughout our various kitchens and venues to look after our country and local water ways for the future generations.

The beautiful foreshore along Marine Parade, Napier – a slice of paradise we are so grateful to enjoy on a daily basis.

Our sustainable Venues

Church Road Winery and The Napier Conference Centre are both committed to operating as Environmentally and Socially sustainable businesses. We are proud to be associated with each of these venues and together we can be conscious of our decisions to protect the future of our planet for future generations.

Together with the Napier Conference Centre, we have implemented many Environmentally friendly initiatives to allow us to minimise the impact of our operation on the environment.  These include:

  • Recycling stations throughout the venue for glass, plastic, paper cardboard and aluminium
  • Biodegradable cups are provided at tea and coffee stations, as well as porcelain cups and saucers
  • Organic waste from the kitchen at both the Napier Conference Centre and Church Road is collected by a local pig farmer.
  • Excess food that is suitable, is donated to organisations including Nourished for Nil and the Women’s Refuge
Recycling station at the Napier Conference Centre
  • Across our venues, fresh produce such as fruit and vegetables are delivered in crates, which are then collected by the suppliers and re-used to reduce waste
  • Kitchen cooking oil is refreshed and waste oil is managed by Cook Right who take away used oil, refine and recycle it.
  • Filter and barista-made coffee and sugar bowls are used to reduce individually wrapped condiments.
  • Butter is purchased in blocks and cubed for service rather than offering disposable butter sachets
  • Any chemical products used for cleaning are carefully measured and highly diluted.
  • A cold water high pressure rinse tap operates in the kitchen to reduce hot water use.

Chemical Waste

Low impact chemicals are used particularly at Church Road where we operate within strict criteria to meet their sustainable and light environmental footprint requirements as outlined in the Pernod Ricard Winemakers Environmental Policy.  There is a non chlorine policy throughout the entire site.  Church Road Winery have a had a particular emphasis on incorporating environmentally friendly and sustainable practices in the working culture of the business.  As an active partner we also align ourselves strongly with the sustainability policies for both of our main contract partners and are happy to operate in keeping with their policies.

The decline in single use packaging

There has been a recent shift within the Conference and Events industry in New Zealand where Conference organisers and Event Managers have looked to communicate a sustainable story to their guests.  Corporate clients are now offering reusable coffee cups at barista stations, and no long accept single use plastic plates, and cutlery.  We have been fortunate to be able to have a significant number of suppliers in the market that offer biodegradable and compostable alternatives for those events where a disposable vessel is unavoidable.

We say no to plastic straws! Plastic straws have a short life span, as they were designed as a single use product that can take up to 200 years to decompose.

The majority of our meat, poultry and seafood is delivered by our suppliers in cardboard.  This is unavoidable in most instances, as the cardboard helps insulate the goods by keeping them cold.  It also prevents cross contamination during transportation.

In our line of work, we go through a lot of beer and wine in glass bottles, and all of our milk comes in recyclable milk bottles. All of which is recycled on a weekly basis.

A focus on the origin of our food

While we can’t control how our staff and customers think, we can keep the sustainable message a current part of the conversation with staff and customers at Dish.  On our menus, we are proud to serve ethically grown meat sourced from New Zealand.

A lot of the time our customers want to communicate a sustainable story to their guests.  This is a great opportunity for us to research and learn more about sustainable foods and practices.  We have worked closely with Firstlight Wagyu and Venison for the last 2 years to help communicate their message at their annual” AGM and spring muster”. 

Preparation of grass fed beef in our Napier Conference Centre kitchen

NZ Grass fed beef is considered one of the most sustainable and healthy proteins in the world.   Handling and preparing this special product is a fantastic opportunity for all of our staff to use this sustainable product.                                                                                                                                 

All of our produce is fresh and grown right here in the Hawkes Bay.  We are proud to support local producers when and wherever possible which cuts down on our carbon footprint significantly. 

Sustainability in practice

We were delighted to share our belief in Sustainable produce and waste reduction through our last FAWC event at Church Road Winery where we teamed up with Church Road and Karl Warr (a local sustainable fishing advocate) to highlight a sustainable product.   The theme of the dinner was the “Whole Fish Tail”. We were able to create a 4-course menu by using the entire fish – head, gills, skin, fins and tail!

“Nose to tail… how about fin to tail? Come and experience the whole fish and hear how it gets to your plate. Karl Warr will lead you into the world of ‘Better Fishing’ with tales of sourcing the best locally caught Hawke’s Bay fish from his boat ‘Chips’. Enjoy five courses created by Dish Contemporary Cuisine. Discover the whole tale with Dish’s Jenny Parton, from fin to gill and all that’s in between.  Each course will be wine-matched with Church Road varietals by our very own Chief Winemaker, Chris Scott.”

 

The Menu

The Whole Fish Tale – 10th November 2018

Gurnard skin crackers with smoked gurnard, dill and caper cream, pickled cucumber

Crispy fish tails and bones with tomato jam and kimchi mayo

Gurnard head stock “tom yum” with Asian herbs, sprouts, crispy shallots, garlic and furikake

Pan fried gurnard fillets, chickpea cumin and herb salad, green herb dressing, saffron crème fraiche & creoja salsa

Part of the sustainable brief for this dinner was to create a menu using the entire fish – head, gills, skin/scales, tail

In brief…..

We are delighted that the Napier Conference Centre and Church Road share our belief in sustainable product, and waste reduction; it makes for a very easy relationship when we are all working towards a shared vision.

The Napier Conference Centre has been awarded the Qualmark Enviro-Silver rating as a business that is actively participating in energy efficiency, conservation initiatives, waste management, community activities and water conservation, and we are proud to be aligned with this initiative.

a brief history

Banh Mi is the Vietnamese word for “Bread”.  In Vietnamese cuisine, Banh mi also refers to a baguette style roll that is split length ways and filled with a variety of tasty ingredients such as Vietnamese pork sausage, pickled vegetables, cilantro (coriander), cucumber, and condiments from French cuisine such as pate, mayonnaise and chilli.

A traditional Banh Mi street vendor in Ho Chi Minh City, Vietnam

The baguette was introduced to Vietnam by the French in the mid-19th century when Vietnam was part of French Indochina, and had become a staple food by early 20th century.

During the 1950s, a distinctly Vietnamese style Banh mi was developed in Saigon and became a popular street food.  Following the Vietnam war, the Vietnamese colonized countries such as Australia, Canada and the United States, and subsequently set up food trucks and fast food shops, and these sandwiches became a Vietnamese Icon Internationally.

banh mi saigon, napier

Banh Mi has come to Napier! Banh Mi Saigon was opened by Cong Dinh and his lovely wife in Green-meadows shopping centre earlier this year, and it has been an instant success!

The Lovely couple behind Banh Mi Saigon, Greenmeadows

When I arrived to meet with Cong, there were three customers ahead of me, and more streamed through the doors.  This is pretty standard over meal times at Banh Mi Saigon, so be prepared to wait, but it is well worth it to enjoy a fresh hot Banh mi! In fact, it was so busy, they could barely spare a moment to talk to me!

I ordered the newest addition to the menu: Banh Mi Pork – BBQ Style Pork, peanut, pickled carrot and daikon, cucumber, red onion, coriander & chili  –  a steal at only $7.50 and it did not disappoint. What can I say, the combination of flavours, freshly baked bread – warmed slightly, fresh crisp produce, tasty marinated tender cuts of meat and the range of accompaniments, I truly believe that there is something on the menu for everyone.

For the more adventurous, I would recommend ordering the Banh Mi Saigon for a true authentic Vietnamese experience.  Cong tells me that they make their own Chicken pate on site, it is very light and but adds beautiful texture and flavor. The other stars of the dish are the Vietnamese sausage, Braised Pork, Garlic sausage, Pork Floss, Pickled carrot and daikon, cucumber, red onion, coriander and soy sauce.  To give it an extra bang, be sure to ask for some chilli!

Banh Mi Saigon – chicken pate, Vietnamese Sausage, Braised Pork, Garlic sausage, pork floss, pickled daikon, carrot, cucumber, chilli and coriander.
Gluten free option served on rice

Cong even has a gluten free option for his customers with allergies or intolerance’s; hot steamed rice instead of bread.  Just ask at the counter.

When things quieten down in the shop, Cong quietly tells me that his main inspiration for opening Banh Mi Saigon was his lovely wife.  Banh Mi is her favourite dish from their home land of Vietnam. They now work side by side in the shop, and are able to enjoy more time together and with their young son, Tiger. Cong tells me that he is also very proud to share something of their homeland with the people of Hawkes bay.

worldly experience

I was curious to understand where Cong had come from, and how he had gained such a passion for food. His love of food, his skill and talent for creating fabulous dishes was obvious when he worked for us at Dish.

Cong has been a Chef for 18 years and has worked all over the world including Vietnam, Italy, Hong Kong, Macau and New Zealand. He has gained a wealth of experience in International cuisine having worked in Chinese, Japanese, Korean and American restaurants all over the world.

Following a dream of travelling and seeing the world, Cong left Vietnam and worked for one year on the biggest Cruise Ship in Asia, the Star Cruise.  This was followed by a two-year stint in Italy working for Costa, the Biggest Italian Cruise liner. A return to Asia took Cong to Macau to work in the kitchens of the Luxurious a Multi- award winning 5-star Galaxy hotel.

Six years ago, New Zealand gained a very talented Chef when Cong moved from Vietnam to New Zealand. Cong worked as a chef for the Hilton in Auckland for more than 2 years.  Dinh and his family moved to Napier in 2017, where Cong was employed as the Sous Chef for Dish Catering at the Napier Conference Centre before opening Banh Mi Saigon.

So experience a true taste of Vietnam here in Hawkes Bay by visiting Banh Mi Saigon, and don’t forget to take a Crème Caramel home for dessert…. they are simply Amazing!

the menu

Menu as at October 2019 – seasonal variations may apply.
Menu changes occasionally.