Yan portfolio

[email protected]

YAN ZENG

PORTFOLIO

GRAPHIC DESIGNER

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YAN ZENGI’m a Graphic Designer with 5 Years Experience

Specializing in Graphic Design and Printing, includes Brand Identity, Product Development, Flyers, Brochures, Layouts, Editorial Design, Photo Touch Ups, Typography, Advertising.Using software programs as Adobe InDesign, Photoshop, Illustrator, CoreDraw, Microsoft Office.

This portfolio shows samples of educational developed projects and satisfied clients.

BRAND IDENTITYLogo Design

AbramKitchen & Bath Cabinet

AbramKitchen & Bath Cabinet

D E S S E R T S & B I S T R O

D e s s e r t s & B i s t r o

D e s s e r � s & B i s t � o

Desser ts & B is tro

D e s s e r t s & B i s t r o

Desserts & Bistro

Cheng Zhang 張誠Senior Financial Advisor

Mississauga Branch Manager

350-1550 South Gateway Rd.Mississauga, ON L4W 5G6

Cell: 416-800-8399Tel: 416-850-4528Fax: 905-479-2943

Email: [email protected] • Insurance • RRSP • RESP • Tax Service

Metro DirectionFinancial Inc.

SweetSweetSweet KissesKissesKissesD E S S E R T

Sweet Kissies Desssert Final Logo

SweetSweetSweet KissesKissesKissesD E S S E R T

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Excella Brand Book

BRAND IDENTITYBrand Book

Branding Project forExcella Supermarket

We are Different

Our Brand Attributes

Our logo

Our style

Our colours

Applications

A final thought

Contents

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We are not a supermarket selling the cheapest food and products, we are selling healthy, fresh and good quality life style with the cheapest price and the happiest shopping experience.

We are different

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FastThere are more express check out line and more employers to server customers in Ex-cella. Our employers are very enthusiastic to help customers in finding their needs. We always keep a consistency in restocking, to make sure every customers get what they want in time.

HappyIn Excella, we provide the greatest quality of products, and the excellent customer services by giving everybody a warm greeting when they walk into the door. It is the brightness and freshness in Excella make your life happy!

HealthyExcella provides organic food from its local farms, make sure it arrives in fresh at the first time. The weekly healthy pick advise you the best way to achieve your healthy life.

Our Brand Attributes

Excella

Excella

Our Logo

Excella

Excella

Excella

Excella

Excella

Excella

Logo Type: ITC Avant Garde Gothic LtdDemi

Composition of landscape and protrait, in order to fit into different scale.

The same colour scheme in 3 combinations, in order to contrast with different back-ground from light to dark. e.g all green logo on white back-ground; the white icon and dark green type on medium green color background; the medium green and white type on dark green back-ground.

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Our styleExcellent Quality Excellent ChoiceExcellent Shopping Experience

Excella

Excella

Excella

ExcellaSupermarket

excella

We are not

Our color

These colour pallettes showcase the healthy, organic and breezy feeling of our brand. Customers are usually affected not only by the quality of our products, they will also be influenced by the brand colours that we choose. We believe the these colours will effectively deliver a positive and enjoyful atmopshere to our customers who come to our store.

C39 M0 Y100 K53

C2 M43 Y74 K0

C17 M0 Y47 K0

White

Applications

ExcellaExcella

Excella has a new notifacation for you! Check it now!

ExcellaWeekly Flyer Subscribe for Deals Store Listing

About Us Recipes SearchFind A Store

Fruits

Vegetables

Kitchen Deli

Bakery

Mobile icon & website

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PROMOTIONS LOYALTY CLUB ABOUT US

TERMS & CONDITIONS CONTACT US SITE MAP

REGISTER NOWTO GET ALL THE LATESTEXCELLA OFFERS

Excellent Quality Excellent Choice Excellent Shopping Experience

FRESH VALUE

Fresh value everyday, that’s the Excella way of life, a way of life that started today.

LOYALTY SCHEME

We o�er all our clients the chance of becoming Excella Loyalty Card Holders.

Website

Applications

ExcellaExcellent Quality • Excellent Choice • Excellent Shopping Experience

Truck

A Final Thought

Everything we do at Excella is aimed at making our products and service sthe best in the world. We know that you expect that from us, and we will keep working non-stop until Excella lives up to the same incredibly high standard.

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GRAPHIC STANDARD MANUAL

BRAND IDENTITYBrand Book

Branding Project forClarica Finance

CONTENT

CLARICA IDENTITY INTRODUCTIONLOGOLOGO FREE SPACELOGO COLOUR SPECIFICATIONLOGO FULL COLOR APPLICATIONS

SUPLLEMENTARY ELEMENTARY

LETTER STYLEPTINT TYPEFACESWEB TYPEFACESIMAGERY STYLE

VISUAL SYSTEM

STATIONERYWEBSITE HOME PAGE

DESIGN APPLICATIONS

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VISUAL SYSTEM

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CLARICA IDENTITYINTRODUCTION

Clarica Design Foundation Our brand is more than our logo. It is a design scheme made up of a number of core elements and strandards that conbine to create a distinctive look and feel that is immediately recognisable as Clarica.

This graphic standard will help to familiarize you with core brand elements to assist you in designing and producing dynamic and powerful communications with a degree of flexibility.

CLARICA IDENTITYINTRODUCTION

Follow these standards as you create marketing materials, internal and external communications.

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CLARICA IDENTITYLOGO

The Clarica Logo

The Clarica logo is the most fundamental part of our brand, and it represents our entire company, extrenally and internally. From product and ads to datasheets and presentations, it functions as a presonal sign-off on the ideas we are presenting and sharing.

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Wordmark Size Requirement

The Clarica logo is designed for supplementary applications when appropriate. In print uses, the logo should be at least 0.30’ high. In on-screen uses (Web & video), the logo should be at least 25 pixels high.

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The Clarica design at right is the wordmark logo. It is the primary element of the Clarica identity system.

The lofo wordmark should be used only when contextually appropriate. Example: when the office sought has already been established Or when the size to be used dictates the logo.

Please note: The wordmark is a unique design and can only be accurately reproduced with a specific typeface. It must not be hand drawn, scanned or modified in any way. It should be reproduced only from electronic files.

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Do not use below 0.30’ in print.

Do not use below 25 pixels in web use.

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The logo must have a free space around them to maintain legibility and visual impact. No other graphic elements, such as typography, rules, pictures, etc., should infringe upon this space.

The minimum free space needed is given relative to the height of the logo, where logo height is (x).

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CLARICA IDENTITYLOGO FREE SPACES

CLARICA IDENTITYLOGO COLOUR SPECIFICATIONS

The Clarica colours are sky blue, orange, navy blue and white. Blue symbolizes fresh water, sky, and white symbolizes clear clouds. The blue achieves maximum contrast on clean, white backgrounds, and the white achieves maximum contrast on blue backgrounds. The color combinations express the feeling of clear, comfort, and bright.

Always use the colours specified on this page in every use of the logo and for collateral. As with the typeface of the logo, steadfast use of colour guidelines promotes the identiry of the Clarica campaign.

PANTON 637 CC61 M2 Y8HEX 63FAEB

PANTON 1645CM72 Y82HEX FF472E

PANTON 285CC91 M53HEX 1778FF

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These full colour guidelines apply to process colour printing and to on-screen use for the web, presentations and video.

Reversed to white, the logo can be used against blue backgrounds. The white logo can use on specified blue sky pictures.

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Correct

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CLARICAClarica

Clarica

CLARICA

CLARICA

Clarica

C L A R I C A Clarica CLARICA

CLARICA

CLARICA

larica

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CLARICA IDENTITYLOGO FULL COLOUR APPLICATION

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SUPPLEMENTARY ELEMENTSLETTER STYLES

The logo typeface

Typography is one of the most recognizable elements of an identity and helps portriay the personality of a company. The Clarica typeface were selected for their comtemporary yet approachable design. Consistent use of typography will help build brand recognition and provide cosistency in Clarica communication.

The Clarica style extends to the use of the typeface options shown here. This typeface is attractive and very functional, possessing a range of weights for foreseeable typographic needs. Use Italic and bold fonts judiciously.

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Letter Style For HeadingsFutura

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z a b c d e f g h i j k l m n

o p q r s t u v w x y z 1 2 3 4 5 6 7 8 9 0

Letter Style For Body TextsFrutiger Lt Std 55 RomanFrutiger Lt Std 56 ItalicFrutiger Lt Std 65 Bold

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z a b c d e f g h i j k l m n

o p q r s t u v w x y z 1 2 3 4 5 6 7 8 9 0

SUPPLEMENTARY ELEMENTSPRINT TYPEFACES

SUPPLEMENTARY ELEMENTSIMAGERY STYLE

Photography is an essential tool in communicating an appropriate brand image and personality in our communication materials.

Use images that 1. capture the happiness and enjoyful moment of the peopel’s life2. supportment and security3. kind customer services and big smile on agents4. faculty leadership 5. professional and business-related scenarios6. travel related scenarios

10 VISUAL SYSTEMSTATIONERY

100 Finance Steet • Toronto • ON • L5M 3W5 • Tel: 905-010-1111 • Fax: 905-010-1222 • www.clarica.ca

Gary Ludwig1697 Willow WayMississauga, ONL5M 3W5 Canada

Dear Gary,

Let me take this opportunity to personally thank you for choosing our Clarica to handle your account. I know a great amount of care goes into choosing a finance service, and your decision reaffirms my belief in the old fashioned ways of financing. We believe our customers enjoy the personal contact they receive at each one of our Offices.Be assured that the personal finance service concept enjoys our greatest commitment. We employ the latest technology in computers, however, we will never abandon our personal commitment to you, the customer, our greatest asset.I hope you will investigate our trust services, and feel free to use any of the many services we have designed to make your banking experience as enjoyable and comprehensive as possible.I have enclosed our latest financial statement for your review, along with a descriptive brochure of the many services available to you.If I may be of any help in the future, please feel free to call upon this office at 1-905-010-1111.Thank you. Kindest regards,

Yan ZengInsurance Provider





Dear Gary,

Let me take this opportunity to personally thank you for choosing our Clarica to handle your account. I know a great amount of care goes into choosing a finance service, and your decision reaffirms my belief in the old fashioned ways of financing. We believe our customers enjoy the personal contact they receive at each one of our Offices.Be assured that the personal finance service concept enjoys our greatest commitment. We employ the latest technology in computers, however, we will never abandon our personal commitment to you, the customer, our greatest asset.I hope you will investigate our trust services, and feel free to use any of the many services we have designed to make your banking experience as enjoyable and comprehensive as possible.I have enclosed our latest financial statement for your review, along with a descriptive brochure of the many services available to you.If I may be of any help in the future, please feel free to call upon this office at 1-905-010-1111.Thank you. Kindest regards,

Yan ZengInsurance Provider



100 Finance SteetToronto, ON L5M 3W5Tel: 905-010-1111Fax: 905-010-1222www.clarica.ca

Yan ZengAccount Manager

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We are an independant brokerage o�ering of �nance solutions for almost any purpose.

Home About Us Services ContactInvestments Protection

Welcome to Clarica

We provide clear and practical �nancial advice to personal and commercial clients in Canada.We have existing professional relationships with local solicitors, accountants, estate agnts and other professionals.We work closely with these other professionals to ensure that we are tailoring your �nancial advice to your speci�c circumstances.

Searh Site

Make an Enquire If you have any questionsabout what you can �nance or how any of our services workdont hesitate to get in touch.

VISUAL SYSTEMWEBSITE HOMEPAGE

15DESIGN APPLICATIONS

A Mortgate you will love.

Insurance you can trust.

Bus Shelter Ads

Use imagery that express the Clarica Identity of clear and straight forward personality, trust and secure is the main content.

Use white Clarica logo on complicated or dark colour background imagery to maximize contrast.

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Acting today for a brighter tomorrow.

Billboard Ads

Use imagery of essential lifestyle relate scenatios to deliver the Clarica Identity of clear, reliable. Express the idea of Clarica can give you a brighter future life.

Use blue Clarica logo on white or light colour background imagery to maximize contrast.

DESIGN APPLICATIONS

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TYPOGRAPHYPosters and Brochures

Branding Project forRoyal Ontario MuseumBiodiversity Exhibition

ROM scientists conduct research in biodiversity and conservation biology around the world.Their work broadens our understanding of theworld’s rapidly changing ecosystems.

Royal Ontario Museum100 Queen’s Park, Toronto, ON, M5S 2C6

www.rom.on.ca

NOVEMBER 29, 2012

E X H I B I T I O N

100 Queen’s Park • Toronto • ON • M5S 2C6 www.rom.on.ca

T h e B i o d i v e r s i t y E x h i b i t i o n

i s o u r s p a c e t o e x p l o r e a n d

d i s p l a y l i f e o n p l a n e t e a r t h :

l i f e i n t h e r e c e n t p a s t , n o w

a n d i n t h e f u t u r e . O u r

e x t e n s i v e n a t u r a l h i s t o r y

c o l l e c t i o n s – f r o m “ B u l l ” t h e

S o u t h e r n W h i t e R h i n o t o o u r

l i v e c o r a l r e e f – m a k e t h i s a

v i b r a n t a n d a w e i n s p i r i n g

p l a c e . H u m a n s a r e p a r t o f

e v e r y s t o r y ; w e a r e p a r t o f

n a t u r e , a n d h a v e h a d a

p r o f o u n d i m p a c t o n a l l o t h e r

l i f e . W e c h a l l e n g e y o u t o

l i v e s u s t a i n a b l y w i t h n a t u r e .

100 Queen’s Park • Toronto • ON • M5S 2C6 www.rom.on.ca

A q u a t i cT e r r e s t r i a l B i r d s

When?

All ages, but with emphasis on the recent past, present day, and the future.

What?

Interactive multimedia and thousands of spectacular specimens create a special experience for visitors of all ages. The gallery explores our world’s biodiversity through three core themes: Life is Diverse, Life is Interconnected, and Life is at Risk.

Where?

The ecosystems of our living planet are presented, from Africa and the Amazon to our own Great Lakes and the Arctic, and places in between.


NOVEMBER 29, 2012Royal Ontario Museum100 Queen’s Park, Toronto, ON, M5S 2C6

www.rom.on.ca


NOVEMBER 29, 2012Royal Ontario Museum100 Queen’s Park, Toronto, ON, M5S 2C6

www.rom.on.ca

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PROMOTIONAL ITEMBrochures

Brochure design forLongan Energy Inc.

ENJOY

Address: #208-2989 Pembina Hwy.

Winnipeg. MB R3T 2H5

Phone:(204)-295-2084E-mail:[email protected]

Designed for 25 years of operation.

Solar Energy Water Heating System Solar Energy Street Light System

the Sunthe Free Energy

Our products are CSA Certified.

Where Solar Makes SenseNew Site Where:• The electrical grid is difficult or impossible to access.• Trenching costs are high.• Underground checks are time consuming and /or costly.• Location of utilities is unknow.• Copper theft is an ongoing concern.• There is a desire to show a move towards renewable technology.• Government funding is a factor.

LONGAN ENERGY

Dealership of Globe Solar Energy Inc.

LONGAN ENERGY

Globe Solar Energy Inc. (GSE) is dedi-cated to provide affordable and sustainable solar products to people who are discovering alternative energy resources and looking for savings. GSE focuses mainly on he leading edge evacuated tube solar thermal products for the North American market. GSE IP-195 Solar Water Heating System is the first CSA certified evacuated tube solar hot water sys-tem in Canada. In the past five years, GSE has been the one of fastest growing solar companies in North America with currently 1000 units installed in Canada.

Features of GSE IP-195 Solar Water Heating System

• High Performance With the cutting-edge vacuum-tube col-lecting technology, over 92% of sunshine energy is converted to thermal energy for heating. There is no circulation loss.

• High ReliabilityThe system is simply working with the city water, with no pumps. The possible failures are eliminated to the least.

• Low CostThe lowest price of a solar water heating system in Canada, and payback as short as 5 years with governmental rebates. • No Glycol, No Chemicals!Food grade water provided with the sys-tem, and no fire issues. • No MaintenanceNo daily operations, no annual and periodi-cal check-ups or maintenance is neces-sary. We set it, you forget it! • CSA CertifiedThe first CSA certified evacuated tube soalr water heating system in Canada.

Solar LED Lighting system

Model: GSE SL-3109• 9 W OSRAM LED Lamp, 50000 hours lift time• Innovation battery with 5 years of lifetime• All night lighting, last 5 cloudy days when battery is fully charged• No trenching, cabling or wiring, ideally for parking lots, driveway, yards, parks, farms, cottages and islands.

Specification Description: Solar LED LightRated Current: 300mALED Quantity: 9 pcs.Luminous Efficiency: 93 lm/WLuminous Flux: 837 lmColour Temperature: 6000-6500 KBeam Angle: 110Light Reccession Rate: 5000 Hours ≤5%Radiation Angle: RoundPower Factor: >0.93Colour Rendering Index: Ra>64P Rating: IP 65Illumination Area: 6m*6mPole Material: Steel with Galvanizing Treat-mentPole Height: 10 Feet (3.3 Meters Approx.)Product Size/Net Weight: 350*230*85 mm/1.9KGPackage Size/Gross Weight: 360*270*90 mm/2.5KG

Specifications of GSE IP-195

Model: GSE IP-195Number of Tubes: 24Length of Tubes:1500 mmOuter Tube Diameter: Ø47 mmTube Thickness: 1.6 mmTube Thermal Expansion: 3.3 x 10¯ ˚CAbsorptive Coating: Graded AI-N / AIAbsorbency: > 92 % (AM 1.5)Volumetric Capacity: 150LEmittance: 7 % (100 ˚C)Insulation: Polyurethane, 55 mmSolar Collecting Area: 3.514 mVacuum: P < 0.005 PaStagnation Temperature: <220 ˚CHeat Loss: <0.8 W/mTest Pressure: 300 PSIMaximum Working Pressure: 150 PSIWorking Pressure: 79 PSITilt Angle: 45°Weight Empty: 75 kgInlet and Outlet: 1/2 inchesT&P Valve Port: 3/4 inchesReflector: Flat plate diffuse, aluminumFrame: Aluminum AlloyDimensions: 78 ¾”x56 ¾”x60 ½”

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Brochure design forAllan Parss Spa

AromatherapyMassage &Reflexology

Effective body and mind therapy for every day.

The Importance of Touch

Touch is essential to our health-physically, emotionally and psy-chologically. Through massage our lives are restored to a balanced state.

Call today to book your appointment.

“The way to health is to have an aromatic bath and scented massage everyday.” …….Hippocrates

Allan Parss42 Wellington St. East

Toronto, Ontario, M5R 1C7T: (416) 622-9070

www.allanparsssalon.com

(416) 622-9070

Gift Certificates available

Aromatherapy Massage

Aromatherapy is the use of essential oils in therapeutic and cosmetological treat-ments. Essential oils have been used in the healing arts since ancient times. They are natural substances extracted usually by dis-tillation from flowers, fruits, leaves, herbs, woods, resins and spices.

In an aroma massage, a blend of essential oils is mixed according to the needs of the person and applied through differ-ent therapeutic massage techniques. The fundamental purpose of an aromatherapy massage is to balance energy, improve blood/lymph circulation, relieve aches and pains and to create an inner state of peace and tranquility.

Reflexology

Reflexology is a natural healing therapy based on the principle that there are reflex points tn the feet and hands that correspond to every part, gland and organ of the human body.

Reflexology can be used effectively to as-sist healing and maintain well-being. Doc-tors agree that over 75% of our health problems are linked to nervous stress. Re-flexology is wonderfully relaxing, helping to improve nerve and blood supply while assisting health.

The Benefits of Reflexology

• Reduces Stress• Induces Deep Relaxation• Improves Circulation• Cleanses the Body of Toxins• Balances the Whole Body System• Revitalizes and Energizes

Hot Stone Massage

Hot stone massage combines the use of hot basalt stones with Swedish and Lomi Lomi massage strokes. Chakra awareness is increased through stone placement, and the use of essential oils. This treatment is grounding and provides an unforgettable mind, body spirit connection.

Allan Parss42 Wellington St. East

Toronto, Ontario, M5R 1C7T: (416) 622-9070

www.allanparsssalon.com

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Brochure design forByOwnerSale.ca

www.byownersale.ca905-608-9993

Your only as good as your tools

The problem with most private homes sales is that they are missing the right tools; the time and marketing to effectively to sell their home. Some of the areas where sellers felt they needed help were: Marketing, market knowledge, and legal knowledge. We help in all three of these areas.

How is Byownersale.ca different from other private sale companies?

Your for sale sign . . . is your 24 hour salesperson. Our unique instant text technology gives your buyers immediate access to the details of your home with-out you having to be home to answer the phone. Additionally you can monitor calls that are coming in, because our technol-ogy will track all these numbers for you.We also provide you with the tools to attract buyers from around the neighbourhood with open house and directional signs.

1136 Matheson Blvd East, Mississauga On L4W 2V4

www.byownersale.ca1-866-970-8508

HARMONYWELLNESS CENTER

FAX: (905) 828-4752 Email:[email protected]

The Art of Wellness

(905) 698-0315

RMT Massage TherapyAcupunctureCupping TherapyChinese Herb MedicineChinese TuinaMoxibustion TherapyOsteopathyChinese Medical Cosmetology

PROMOTIONAL ITEMPoster and Flyer

Windor size Poster and Postcard size Flyer design forHarmony Wellness Center

FAX: (905) 828-4752 Email:[email protected](905) 698-0315Unit 53, 3065 Ridgeway Dr.Mississauga ON L5L 5M6

We accept most insurance!

Pain Relief SpecialistsCancer Support Treatment

Acupuncture

Massage

Chinese Medicine Fumigation

Chinese Herb

Medicine

• stress• arthritis• back pain• muscle cramping• paralyses• neck pain• fatigue• low energy• tendonitis

• sciatic neuralgia• headaches • migraines• muscle pain and weakness• infertility• diabetes• frozen shoulder• carpal tunnel syndrome• Golfers or Tennis elbow

What is Acupuncture? Acupuncture is a therapeutic method which inserts the �ne needles into a patient’s body at various speci�c points along the energy pathways called meridians to prevent and treat a wide range of health problems. Acupuncture is proved to be an e�ective, safe and complementary to medications or even surgery for a variety of conditions and illnesses.Our clinic uses only high quality sterile one time use needles.

What is Traditional Chinese Herbal Medicine(TCM)?Traditional Chinese Herbal Medicine, one of the oldest continually practiced medicine, uses the natural properties(cold, cool, hot, warm and neutral) and �avors(pungent, sour, sweet, salty, bitter and bland) of natural medicinal substances to restore and balance the entire body. It is prescribed as a standard remedy or modi�ed remedy to suit the individual patient’s condition.

What can Acupuncture and Traditional Chinese Herbal Medicine do for you?* Relieve pain* Improve the function of immune system* Balance, harmonize and strengthen the activity of the internal organ* Relax and strengthen the muscular and skeletal system* Calm the mind, relieve anxiety and nervousness* Harmonize energy

Chinese medicine fumigation called steam thermotherapy, is the use of herbal medicines produced by boiling steam

Do You Know...

treatment or fumigation to the human body for an external treatment.

Chinese steam treatment - Drug absorbed through the skin surface penetrate and transport into the blood circulation. Skin penetration and absorption of moisture related medication just to enhance the absorption of steam and humidity penetration e�ect.Warm medicated steam stimulation skin temperature, promote blood and lymph circulation & metabolism, so that the surrounding tissue improve nutrition, medicine steam thermal stimulation also makes the pores open and the body sweat, so that the body de-toxin with the sweat excreted, eliminates fatigue & gives a comfortable feeling, to achieve the purpose to solve the problem.Using appropriate equipment, the treatment process can become a “sauna" in general to enjoy the process & help to eliminate the patient's sense of tension & discomfort & improve drug treatment acceptance.

Chinese steam treatment indications: Rheumatism, arthritis, spondylitis, osteoarthritis pain, pain caused by bone spurs, sciatica, lumbar disc disease, acute and chronic soft tissue injury, bone late functional recovery, psoriasis, dermatitis, eczema, acne, scleroderma, postherpetic neuralgia, pruritus, �u, stomach pain, insomnia caused by neurasthenia, chronic enteritis, kidney uremia & constipation.

27

PROMOTIONAL ITEMPoster

Poster design forI01Corp. (Left)Zeeden Travel (Right)

Registration Deadline: Sept 12th, 2013First Battle: Reveal on September

Thanks to Sponsors:

Mystery Prize

Waiting For You!

Statement: League of Legends and Riot games Inc. are trademarks or registered trademarks of Riot Games, Inc. iDevice reserves the right to explain the terms of the event. i01.ca is the only authurized media for updates of this event.

Disclaimer: By joining this Championship Event as a player, you agree to iDevice and i01 Corp. will not be responsible to any lose of any player.Visit http://www.i01.ca/lol for more details, English & Chinese multi language supported.

iDevice Member Homepage: http://www.facebook.com/groups/iDeviceManitobai01 Corp. is the Chinese Media Service Provider in Manitoba. Home Page: http://i01.ca

SUS IJET

Royal Fork Buffet Auto Haus Volkswagen

ZEEDEN TRAVEL

时间: READING WEEK

647.889.4749Enjoy A GroupDISCOUNTwith 6 People

Flyer design forSushi Jet Restaurant

夏季新口味特别推出温哥华吞拿自助！

Sushi Jet源风(Pembina 店)

周一周日晚餐 $25.99 包饮料周二特价 $20.99 包饮料每日11:30AM ~ 4:00PM 可享受$5.99~$7.99 超值午餐特别推出日本拉面、冬荫汤面、和食，新增30余款选择！

SushiJet, Pembina Store

2425 Pembina Hwy. Winnipeg, R3T 2H4Mon - Sat 11am - 10pmSunday 12pm - 10pmReservation +1.204.339.7888

SUS I JET

6月26日新款Lexus IS发布！

颠覆性的设计倾注赛车基因纺锤形格栅独立的LED日间行车灯

现已接受订购欢迎询价

精工卓越·尊贵传奇

“我不但可以帮您选购或订购雷克萨斯，还可以帮您选购Birchwood汽车城里任何新车或二手车”

雷克萨斯专卖店温尼泊环城西路汽车城

Woodhaven Lexus70-3965 Portage Ave.

中文销售·于婷(204)[email protected]

安全卓越

优雅动感

人体工学完美操控

顶级配备

Magazine Ads design forI01corp.

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EDITORIAL Booklet design project forDesign Kitchen & Bath

DESIGNKITCHEN & BATH

M O D E R N

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Inspired by natural marble, the additions to Caesarstone’s Classico, the collection of quartz composite surfaces, employs nuanced color combinations and painterly veining.

F U N C T I O N A L

B R I G H T E N I N G

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The assembly process for IKEA kitchen cabinets may be appealingly simple, but the same can’t be said about their appearance; their style—or lack thereof—could charitably be described as generic.

Today, modern double bathroom sinks and walk-in showers are popular, while oversized bathtubs and bathroom storage are also frequently sought after. Determine what you have space for, what materials are worth using, and then find a way to add much-needed storage for beauty supplies and extra towels.

D E L I G H T

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Guesthouse furniture is a mixture of custom and vintage. For example, in the dining room, the tables set end to end were specially designed, with tops in reclaimed European oak, to accommodate two dozen Italian rustic chairs.

C O O L & W A R M T O N E

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All of our water features are handmade, each granite slab has a unique carving that will texturing the flowing water.

S I M P L I C I T Y

U N C O N V E N T I O N A L

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C O L O U R F U L

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This beautiful and durable non-porous material is easy to clean and never needs sealing or polishing – a distinctive advantage over granite, marble, limestone or soapstone, which all require routine maintenance. Available in an array of colors.

S PA C E

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An extra dose of the organic modernism that distinguished Philippe Starck’s originals. The revamped 232360 wash basin gently fans out toward the wall, lending a fluid touch.The generous 700331 tub now integrates a headrest for added comfort.

Lessons Learned from Corporate Decision Makers

Environmental Leader has released the inaugural edition of its Insider Knowledge Report, which provides lessons learned from corporate environmental, sustainability and energy de-cision-makers. 150 professionals contributed to the free report including executives from Ford, Bank of America, Nike, Alcoa, Yahoo, eBay, Staples, Hormel Foods, Blue Shield of California, Dell, Anheuser-Busch, L’Oréal, Hasbro and Xerox.

“The report reveals that executives charged with managing environmental and energy programs are implementing a wide range of actions both large and small in order to save their com-panies money and become more sustainable,” says Paul Nastu, Environmental Leader’s Publisher. “From Yahoo designing a data center that takes advantage of the natural cooling effect of prevailing winds blowing in from Lake Erie to Computershare removing trash cans from employee work stations.”

Can public transit influence test scores?

“Innovative solutions from the business community and reasonable policies from government are both critical to a safe climate and a cleaner, more enduring energy future,” says Eileen Claussen, President, Pew Center on Global Climate Change. “This report shares lessons learned and strategies used as the business community takes the lead in making that future a reality.”

About Environmental Leader: Since 2006, Environmental Leader (www.environmen-talleader.com) has been the definitive and objective b2b voice reporting on business-related energy, environ-mental and sustainability issues. Environmental Lead-er -- and its 10,000-plus news stories, columns, videos, reports, white papers, and webinars -- has become the go-to source for corporate environmental, sustainability and energy executives.

About the Pew Center on Global Climate Change:The Pew Center on Global Climate Change was estab-lished in May 1998 as a non-profit, non-partisan, and independent organization dedicated to providing cred-ible information, straight answers, and innovative solu-tions in the effort to address global climate change. The Pew Center is led by Eileen Claussen, the former U.S. Assistant Secretary of State for Oceans and International Environmental and Scientific Affairs.

This morning, the City of Portland (Ore.) announced that it is working with IBM to develop an interactive model of the city’s core systems — among them housing, education, public safety, transportation and energy — to better understand how they work together and find places to improve.

Their goal: to develop metrics that feed into the Portland Plan, the city’s 25-year roadmap to improve the sustainability — environ-mental, financial, cultural — of the city.

I spoke with Joe Zehnder, chief planner of Portland’s Bureau of Planning and Sustainability, to understand what problems Port-land hopes to improve upon with the new approach.

What’s On Your Sustainability Shopping list?

In the Portland Plan, we want to be data-driven — to as clearly as we could look into conditions and challenge our assumptions. People love the city and think highly of it, and we wanted to shake up people’s operating assumptions about what we’re doing. This is in the spirit of that.

We also wanted to be multi-objective. In a city, you can often have what you’re doing and what you’re focusing on broken into silos, such as transportation and environmental protection and education. We wanted to force ourselves to look at a limited set of priorities and look at how all those silos can accomplish a [single] priority.

This “systems dynamic” thinking is at the heart of it. It’s trying to tease out those impacts.

This is a way to help you gain focus, rather than get lost in the connections. The Portland Plan itself has three priorities, all built on a foundation on a concern about increasing equity and reducing disparities.

Those are:

• Economic prosperity and affordability• Education• Healthy connected cities, or community growth

Exploring the policies and investments and choices you can make in a city…it made us think through the biggest drivers of change and our public process in steering toward these priorities.

And yes it is a bit late in the New Year to be posting yet another take on the top 10. But it was a busy Christmas season so here we go .....

I thought about putting together my own take on the Top 10 theme, you know, the 10 most important sus-tainability events for 2010, the 10 most important trends to watch for 2011 or maybe the 10 least sustainable poli-ticians. But the more I looked around at my favorite news and blog sites the harder it seemed to add any-thing that hadn’t already been said. Before I knew it I was putting together a list of all the top 10 (or five or 20, whatever) lists relating to sustainability, environment or clean tech investing. What follows is a compilation of 23 lists that looked to be at least a bit relevant to this blog.

To start, there are those basic lists that make sure we know what were the most important events from the year that has past. In this category, the big stories of the year were undeniably BP’s disasterous oil spill in the Gulf of Mexico and the U.S. Senate’s failure to do anything useful about climate change. The runner up story was probably the general failure to advance cli-mate policy and regulation almost anywhere.

And then there were a few lists that defy my categories so far. Popular Mechanics got the jump on this whole end of year lists thing by publishing their Debunking the Top 10 Energy Myths back in July of last year.

Triple Pundit put together And The Top Ten Most “Sustainable” CEO’s Are... - and no surprise here Yvon Chouinard takes first prize.

And last but certainly not least is what was perhaps the most interesting list, put together by Mother Jones staffers baring their souls and presenting their 10 Green New Year’s Resolutions. How can you not root for Emma L. when she tells us she’s committing to:

Actually composting the veggies that melt into mush in the bottom of the veggie drawer instead of holding the bag by one corner and putting it in the trash. There is something about the grossness factor that just makes it hard to scrape them out of the bag...I compost every-thing else I should!

Enjoy!

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EDITORIAL Magazine layout project forCradle

We Are Growing in Dark Green

You Are Producing Toxic

I Want to Live in Back Days...

Brands can no longer rely on “dark green”, hyper-ethical consumers to drive the growth of sustainability, but must engage a broad swathe of consumers making up 30 percent of the market, according to new research.

Brand consulting firm BBMG said a group of 70 million shoppers branded “New Consumers”, making up 30 per-cent of the U.S. population, will help sustainable brands to enter the mainstream while forcing large brands to acceler-ate their adoption of environmental initiatives.

Maaike Kroon has developed a sustainable production method for the chemical industry that combines reaction and separation processes. She used this new method in trial experiments to reproduce a (already exist-ing) medicine for Parkinson’s disease. In doing so, no chemical waste was produced nor harmful solvents used, and the process required 75 percent less energy than is normally used. Moreover, not only is the end product extremely pure, but Kroon’s method is also faster and less expensive. If used for this specific medicine, her production method would result in possible savings of 11 million euro per year.The method combines so-called ionic liquids and separation with super-critical carbon dioxide. Using this combination was Kroon’s idea, which Delft University of Technology has since patented.

If you don’t want to harm yourself or your environment, here’s a list of brands that are toxin-free and non-polluting:

• Seventh Generation focuses on sustainability and the conservation of natural resources. The company got its name from the Great Law of Iroquois where it says we should consider the impact of our decisions for the next seven generations. Seventh Genera-tion uses recycled and post-consumer materials in its packaging and biode-gradable, phosphate, and chlorine free ingredients in its products.

• Method focuses on producing non-toxic, sustainable products with a focus on minimalist packaging. The company does not test on animals and is taking steps to measure and reduce its carbon footprint.

• Begley’s Best is named after envi-ronmentalist and actor Ed Begley, Jr. It is an all-purpose cleaner that’s made from extracts of pine, de-acified citrus, maize, fermented sugar cane roots, and olive seeds. The ingredients are all natural, non-toxic, and totally bio-degradable.

If you want an all natural home solu-tion, try vinegar and baking soda. With a little bit of elbow grease, you can make your own natural cleaning prod-uct.

Top countries shop oil

1 United States

2 China

3 Japan

4 India

5 Russia

6 Brazil

7 Germany

8 Saudi Arabia

9 South Korea

10 Canada

18,690,000 bbl/day

8,200,000 bbl/day

4,363,000 bbl/day

2,980,000 bbl/day

2,740,000 bbl/day

2,460,000 bbl/day

2,437,000 bbl/day

2,430,000 bbl/day

2,185,000 bbl/day

2,151,000 bbl/day

These shoppers are “values aspira-tional” because they are as interest-ed in sustainability as the hard-core “dark green” consumers. But they are also “practical purchasers” be-cause they are forced to make prag-matic trade-offs every day, according to the BBMG report, Unleashed: How New Consumers Will Revolutionize Brands and Scale Sustainability.

Previously BBMG’s research focused on Conscious Consumers, whose purchasing is driven by deep-rooted environmental and social values. But major economic and societal changes have forced all consumers to make compromises, BBMG says. And at the same time, mainstream shoppers have become more concerned with and educated about the environment.

New Consumers are defined less by demographics than by shared values, BBMG said (although it did provide a demographic breakdown of New Consumers, above left). They are twice as likely to try new things, share their opinions online and reward or punish brands based on corporate practices. Even during the recession, 25 percent are willing to pay more for sustainable alternatives, BBMG said.

“For brands to take sustainability to scale, they can no longer rely on the dark green consumer. Instead, they need to engage New Consumers, who are just as concerned about the environment but also realistic about

factors like price, performance, con-venience, health and safety,” said Raphael Bemporad, BBMG’s Chief Strategy Officer.

New Consumers are taking steps to re-evaluate their purchasing, how-ever, by opting for do-it-yourself so-lutions or choosing to enjoy experi-ences instead of buying new goods, the report said. Many are moving from “gateway purchases” such as organic, local foods to major purchas-es such as energy-saving appliances, fair-trade apparel and environmen-tally responsible travel.

BBMG found that New Consumers

are skeptical, with less than four per-cent turning to company advertising to verify product claims. But once they find a product that they trust, they become fiercely loyal, and that loyalty will be instrumental in bring-ing green brands to the mainstream, BBMG said.

In the U.K., just seven percent of con-sumers take companies at their word on their actions to reduce climate im-pacts, according to a new report from the U.K.’s Carbon Trust.

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EDITORIAL Magazine layout project forTasty

TASTYFood Drink Culinary Trends Lifestyle

A M AT T E R O F TA S T E

Fall Issue of 2013

EDITOR’S INDEX

NEWSCutting Edge

Latest Dishes

Hot Chocolate

Holiday Magic

COLUMNSMaking Noise Up NorthA Gruff Neapolitan Stars on a Placid Lake In Piedmont

Traditional FoodBy Natalie Rose

Food for ThoughtQ & A WITH Embrace Eastern European-Inspired Menus

From Ordinary To ExtraordinarySide Dishes Step Away From The Sidelines & Into The Spolight

Holiday AnnouncementsA Roundup Of Restaurant Openings

25 Holiday Recipe FileA Sheaf Of Recipes Drawn From This Issue

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FEATURESNew Flour Power

Turkish Baklava

Good Food Guide

A Euro Zone, Burnmese StyleA Franco-Italian Food Store Stamped Made In Burma

The New Guard Of European

CuisineChefs Embrace Eastern European-Inspired Menus

The Italian JobsDavid Burton meets producers throughout the country who are bringing a taste of their homeland to Toronto

Golden MoonsVirgil Evetts demystifies mooncakes, the snack of choice for Chinese at this time of year.

Sea GreensDavid Burton takes to the shore line to investi-gae New Zealand’s edible seaweeds

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N O V E M B E R 2 0 1 3

On The CoverSoft Jelly Candies With SugarPhoto By Camille Mclean

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When this magazine began its restaurant awards way back in 1990, Driving Miss Daisy had just swept the Oscars and Sinéad O’Connor’s “Nothing Compares 2 U” ruled the radio. Locally, wrote Vanmag’s then-food editor Scott Mowbray in that first awards issue, the dining scene wasn’t much to crow about-nothing like the vibrant cut-and-thrust of Toronto. There was a certain complacency, a less-than-vigorous consideration of standards. “It is easy, and maybe even acceptable, to be just a little lazy on the coast.” To hold sloth accountable, to educate palates, to celebrate the lesser-known, Mowbray dined around, consulted widely, then drew up a long list of restaurants that he revisited anonymously in order to announce the winners of 11 categories, from Best Overall to Best Décor.

Twenty-three years later, those modest awards have been upsized. One judge has become 19: writers, reviewers, farmers, sommeliers, and former chefs who spend their time sampling new rooms, checking in with old ones, and following trends

and personnel shifts with obsessive interest. The number of categories has also grown, to 41, with a welcome shift to an ever-widening range of Asian cuisines. It’s cumbersome, sending out so many judges to sample so many rooms. Throughout the year, senior editor Rebecca Philps convenes the judges to consider whether a certain restaurant has opened in time for attention, whether the departure of a cook nulls a kitchen’s previous accomplishments. They debate the criteria for upscale versus casual, for the relative importance of décor, wine list, and service. Then it’s up to the judges to make their rulings without fear or favour. They send their votes to a chartered accountant who tallies the scores, then maybe take off a well-deserved night or two before gearing up for the start of yet another year of dining and debating.

EDITOR’S INDEX

2 TASTY TASTY 3

OUR EDITOR-IN-CHIEF REFLECTS ON 23 YEARS OF RESTAURANT AWARDS

TA S T YE D I TOR

Camille WinestockAdem Tepedelen Morgan K Sterns

Treve Ring

E D I TOR I A L

Lara WatsonCharlie MoorbyHelena Tracey

Sarah Montrones

D IG I TA L

Merlin Lewter Jerrell Maness

Albert Segraves Monroe Kovar Norbert Leeper

ADV ER T I S I N E

Alline Ranger Garland Coronel Aron Grainger

MARK E T ING

Aimee Baylor

PRODUC T ION

Delmer Rempel Cristal Rakow

ALYSSA BELTERAlyssa graduated from the University of Victoria with a B.A. in English and

Environmental Studies. Now, as an avid home cook, she pores through

cookbooks like novels and writes with aplomb at Dispatches from the

Dinner Table. She enjoys tearing the end off baguettes, pie for breakfast

and eating apples, core and all.

MICHELLE DOUNGStart a diverse professional culinary career with notable positions at the

Sooke Harbour House, Four Seasons Hotel Vancouver and C Restaurant. As

a sommelier, Van joined the Opus Hotel Vancouver in 2007 and Salt Tasting

Room in 2010 before turning her attention to the world of winemaking. She is currently living in Osoyoos and

enrolled in the Court of the Master Sommeliers certification program.

JEREMY FERGUSONJeremy Ferguson is a veteran food and travel writer with the food and drink of 100 countries literally beneath his belt. Unforgettables range from an armadillo eaten in Guatemala—“like chewing into a Brinks truck”—to fried queen bee larvae in the Chinese province of Guanxi.

JAY WHITELEYJay Grew up in Whitby Ontario and has been working in restaurants since stone wash was cool. From grill guy, to baker, to waiter, he has a passion for service that keeps him coming back to the table. The wine bug bite Jay early in 2000 and he gained his Sommelier Diploma from ISG in 2003. He completed the WSET diploma in 2012. Currently he can be found pouring wine at Hawksworth restaurant.

CONTRIBUTORS

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8 TASTY TASTY 9

Makes 3 loaves with butter, keep for 1 week. If you don’t have three loaf tins, this can be made as one large cake then cut into three loaves and wrapped in baking paper.

150g butter, chopped100g brown sugar250ml treacle2 eggs, lightly beaten425g flour1 teaspoon baking soda1 tablespoon ground ginger2 teaspoons cinnamon1⁄2 teaspoon salt

Preheat the oven to 180°C. Grease 3 loaf tins or a 23cm x 23cm square tin with butter and line with baking paper. Put the butter, brown sugar and treacle in a large bowl then pour over 250ml boiling water,

stirring to dissolve. Beat in the eggs. Sift together the dry ingredients then mix into the wet mixture. Divide between the tins or tin and bake for 35-40 minutes for 3 loaves and 45 minutes for 1 tin.

For the maple-brandy butter:

150g butter, softened125g icing sugar1 tablespoon brandy1 tablespoon maple syrup

Beat the butter until light and fluffy. Beat in the icing sugar then add the brandy and the maple syrup, a little at a time, beating well after each addition. Divide into 3 and wrap in baking paper. Chill until needed then serve alongside the ginger bread.

GINGER BREAD WITH MAPLE-BRANDY BUTTER

3 beetroot, stalks and skins intact1 1⁄2 cups farro, well rinsed6 tablespoons extra virgin olive oil3 handfuls watercress sprigs1 radicchio, leaves detached from the central stem 2 crisp red apples, halved, cored,diced 2cm1 stick celery, very thinly sliced on the diagonal3⁄4 cup pecans, roasted1⁄2 cup dried cranberries1 small red onion, finely chopped100g creamy goat’s cheesejuice of 1 orangejuice of 1 lemon

Preheat the oven to 200°C. Put the beetroot in a roasting dish and dry- roast for 1-11⁄2 hours

or until they feel very tender when a skewer is inserted into the middle. Remove from the oven and set aside until cool enough to handle. Peel and slice into thin wedges.

Meanwhile, boil the farro in plenty of water until al dente then drain and put in a bowl. Add 2 tablespoons of the oil and mix well then taste and season with salt and freshly ground black pepper.

Combine the watercress and radicchio in a wide bowl and sprinkle with the farro. Sprinkle over the apples, celery, pecans, cranberries and onion.

WARM FARRO & BEETROOT SALAD WITH GOAT’S CHEESE DRESSING

Balance Serving Per Day

Fats & Added SugarMinimize

2013 Dietary Guidelines for Canadians for rec-ommended total caloric intake, based on your gender, age, and activity level. Eat only what your body needs.

Source: Center for Nutrition Policy and Promotion

L AT E S T D I S H E S

Grains6 to 11

Vegetables3 to 5

Fruits2 to 4

Diary2 to 3

Meat & Beans 2 to 3

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30 TASTY TASTY 31

It’s not mere patriotism to claim that the plump, meaty “Bluffie” ranks among the great oysters of the world. Found only in New Zealand and Chile, the Bluff oyster is closely related to the now-rare flat European oysters, including Brittany’s legendary Bélon.

But while New Zealanders justifiably make a great deal of fuss over the minerally, almost metallic flavour of the Bluff oyster, how curious it is that until recently, we have been indifferent to the way it is sold to us – in pottles, ready shucked and therefore dead.

“Oh my God! I’ve never eaten oysters like that!” customers tell Melissa Morrow at Auckland’s Ponsonby Road Bistro as she clears the plates of empty shells – all her oysters having been freshly shucked to order. Seafood broker Rachel Taulelei, of Yellow Brick Road, refuses to sell dead oysters, likening the difference to cask wine and wine in a bottle. She also points out that live oysters make economic sense, since they can be kept longer in prime condition.Even Graeme Wright, manager of Barnes Oysters in Invercargill, concedes that selling them in the pottle is “barbaric”. He says that for the most part though, this is what the market demands.

“We are opening for at least the first three months of the season to meet demand around the country. The request for live oysters from the restaurant trade has only been a recent trend – however, there has been a notable increase in demand in the last two or three seasons.”

In addition to the issue of demand, convenience also plays a part – oysters in pottles represent a huge saving in freight charges, especially from somewhere as remote as Bluff.

There’s also the argument that Bluff oysters don’t keep well in the shell. Unlike Pacific oysters, which live in the intertidal zone and are used to having to clam their shells shut for the entire time they spend out of the water, Bluffies live down 30m to 45m, at the bottom of the sea. Once taken from the water, the shells of Bluff oysters have a tendency to gape open, thus losing the seawater trapped in the shell. When that happens, they dry out; the optimum shelf life of an unopened Bluff oyster, says Wright, is only four or five days.

Kept in the right conditions (out of the sun, in wet sacks at around 8ºC) oysters have been known to stay alive for three weeks. Indeed, the oyster saloons that flourished from the 1880s to the 1930s were supplied by ships carrying sacks of oysters kept cool and wet as waves washed the decks. But perhaps most compelling of all reasons to sell Bluffies in pottles, at least from Southland’s point of view, is that oyster-opening is an industry in itself, providing jobs for many.

Up until the 1980s, around a third of Bluff’s catch was sold in the shell (though Wright says a lot of these oysters were sold to fish and chip shops or large wholesalers, rather than restaurants). But after the spread of the bonamia parasite closed down the Bluff industry from 1993 to 1995, only five to 10 per cent of the catch was sold in the shell. When bonamia returned in 2001 and wiped out around 95 per cent of adult oysters, trawlers were taking 12 hours to catch what they would in a third of a normal day’s work.

“We couldn’t even give our oyster openers a half-day’s work, let alone a full day, so we chose not to sell any in the shell,” recalls Wright. Since then, the fishery has recovered, and Barnes Oysters (who, having merged with Johnson’s Oysters, now controls 58 per cent of Bluff’s output) are again selling a proportion of their oysters

DESSERT SEEKERSHistoric desserts are still within reach of today’s cooksBy Bill Daley

These days “buffalo” has become a byword for mozzarella. Yet as Massimiliano de Caro of Auckland’s Il Casaro cheese company points out, while buffalo mozzarella may be the Rolls Royce, 90 per cent of Italy’s mozzarella is still made with cow’s milk – and it can be done to a very high standard indeed.

At this year’s NZ Champions of Cheese Awards, Il Casaro won a gold medal for its nodini – cow’s milk mozzarella tied into individual knots. Last year, it picked up a gold for its treccia (plaited cow’s milk mozzarella) – not bad for a company that had been set up only two months prior.

De Caro hails from Gioia del Colle in Puglia, the capital of cow’s milk mozzarella in Italy. He has been making mozzarella for almost 24 years, having entered the industry at the age of 14 – he helped out at a family-run mozzarella factory after school, mixing milk and packing. He says it takes five years to acquire the basic skills, then another five to 10 to reach professional level.

He concedes that while mozzarella balls can be made by a machine, the various plaits and knots can only be formed by hand. Another handmade variation on mozzarella is Il Casaro’s burrata, a delicious hollow ball filled with cream and shredded mozzarella.

De Caro compares fresh cheese like mozzarella to fish: after five days, it has lost its richness. The colour changes, the flavour fades and beads of milk no longer drip from the curd. It is still enjoyable after a week, but is noticeably drier in texture.

For this reason, Il Casaro makes mozzarella to order for the 30-odd Auckland restaurants that form its main client base (the company also sells its cheeses at local farmers’ markets – see its website for details). Mozzarella can be made just 24 hours before it is to served in a restaurant.

At the other end of the spectrum is aged provolone, hung for three to six months in a cheese room with the temperature and humidity set to replicate the cellars in which these cheeses are traditionally cured in Italy. Because the humidity causes the formation of mould, the provolone is also cleaned and moved weekly.

De Caro says he finds New Zealand milk great for expression of flavour, having more fat than Italian milk. Containing more carotene, it’s also more yellow. He says it’s similar to the way milk was produced in Southern Italy until the 1980s, when the diet of cows was changed from pasture to a mixture of pasture, hay and wheat.

THE ITALIAN JOBSDavid Burton meets producers throughout the country who are bringing a taste of their homeland to New Zealand.By David Burton

H O L I D AY R E C I P E F I L E

H I G H L I G H T S

Local Italians say our mozzarella is indistinguishable to that from Italy – or even better! It’s mozzarella made with love, by hand, from cows living happily just a few kilometres from Auckland.

25 TASTY TASTY 26

Ostro opens in Britomart’s Seafarers BuildingIt’s been a big few months for restaurant openings in Auckland, but it wasn’t hard feeling excited about Josh Emett’s Ostro

Occupying one of the very best spots in Auckland and with a menu designed by Josh Emett, it’s no surprise that new Auckland eatery Ostro has thoroughly impressed us.

The entrance is through the Coffee Supreme cafe on the ground floor, after which you take the nautical-flag-emblazoned lift. Just before you enter the restaurant itself you pass a large portrait of the impressively bearded Able Seaman Tommy Doyle - a former resident of the Seafarers Building and still a regular visitor. Yes, it was once a sailors’ home, over the years providing refuge to a motley bunch of mariners from around the globe. This rich history is preserved in the impressive fit-out by architects Fearon Hay, with touches like the aforementioned lift, as well as house-blended rums and a seafood-heavy menu

While you can’t exactly complain about buttery mashed potatoes and a simply prepared green vegetable, restaurants across the West Coast are saying goodbye to traditional side dishes and embracing accompaniments that can be just as alluring and creative (if not more!) than the entrée itself. From quinoa and polenta, to good ol’ mac and cheese, chefs aren’t hesitating to let delicious, seasonally-inspired and outstandingly prepared side dishes take center stage to both complement and possibly even compete with the main dish.

What makes a good side dish great?

At Oenotri in Napa, California, Chef Tyler Rodde feels that “the most important aspect of a good side dish is first and foremost:

flavor.” Side dishes present a unique opportunity to showcase something the chef is excited about preparing that may not have a specific place on the menu. As Rodde notes, “Oftentimes, we find a new product from the farmers’ market that may not have a great place on the menu paired with a specific protein, but is fantastic in the context of a large communal-style dinner.” These are times when side dishes really shine – at Oenotri, Chef Rodde’s favorite side is currently “the fried padron peppers from the garden, served with Tokyo turnips, iceberg lettuce and brace of Bullfeather Farms quail with flageolet beans.”

Chef Ben Pote, at Rotisserie & Wine in Napa, features upwards of five side dishes on their current dinner menu, including warm

Side dishes aren’t just co-stars anymoreBy Caitlin M. O’Shaughnessy

FROM ORDINARY TO EXRAORDINARY

braised radish with candied pecans and chives. He says, “The beauty of being a chef on the West Coast is the amazing produce that’s available to us. As a result, I think chefs have really begun to explore the idea of creative side dishes more – the idea that guests can be won over not only by a solid entrée, but accompaniments as well. To me, a good side dish is simple and approachable, and has the ability to stand on its own or accompany an entrée.”

Chubby Noodle, the pop-up noodle bar (located inside Amante in North Beach, San Francisco) by the team at Don Pisto’s, features an internationally inspired sides menu, with polenta, sesame noodles and kimchi coleslaw. Chef Pete Mrabe understands the value of a great side dish: “Great sides are every diner’s favorite. More often than not, I hear about how a place has the best onion rings, mac and cheese, creamed spinach, guacamole, and the list

goes on. Sides become staples on menus more so than anything else. That is my inspiration. I believe a great side is a dish that complements other dishes on your menu, but also can stand on its own. Let the diners eat what they want; they are guests in our house.”

So many sides, so little time

Another reason side dishes are such a treat for both diners and the chefs who create them is that they allow for so much originality; side dishes can be mainstays on the menu or they can change daily, weekly or seasonally. Chef Pote takes advantage of this when designing his menu at Rotisserie & Wine, saying: “The hard truth of being a chef today is that there is very rarely innovation, but more often inspiration. I see something on an old menu of mine, or see something at the farmers’ market that I haven’t used before, and gather inspiration

A new face for EsplanadeKatrina Toovey gives Esplanade new life

St Clair’s Esplanade has been given a facelift by its new owner, who promises that it has not lost any of its beachside charm.

Katrina Toovey, owner of Cuisine Good Food Guide-featured No. 7 Balmac, undertook the several thousand dollar upgrade earlier this year. Esplanade will retain its place in the historical Hydro, which is nearly 100 years old. The revamp meant some necessary earthquake strengthening and, excitingly, a brand new pizza oven.

YAN ZENGGRAPHIC DESIGNER

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