Analysis of Gastronomy and New Zealand Cuisine at Alpha Street Kitchen and Bar

DAM793- NEW ZEALAND HOSPITALITY MANAGEMENT
NEWZEALAND HOSPITALITY MANAGEMENT
Name of the Student
Name of the University
Author Note

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EXECUTIVE SUMMARY
The report is based on the analysis of an organization named Alpha Street Kitchen and Bar.
The different aspects that are a part of the gastronomy-based concept of different restaurants
have been analysed in the report in detail. The four major components of gastronomy are
analysed and discussed in the report. The development of New Zealand cuisine is also a
major part of the analysis and discussion. The wine industry of the country has been
discussed in the report in a detailed manner. The impact of various aspects of New Zealand
wine industry of Alpha Street Kitchen and Bar have been discussed along with the
development of menu based on the local cuisine of the country. The recommendations have
been provided based on proper improvement of the revenues of Alpha Street Kitchen and Bar
in the industry.
Keywords: New Zealand Cuisine, gastronomy, Alpha Street Kitchen and Bar,

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Table of Contents
1.0 Overview of the Organization..................................................................................3
2.0 Literature review......................................................................................................3
2.1 Background concept of gastronomy.........................................................................3
2.2 Aspects of New Zealand cuisine..............................................................................4
2.3 Aspects of New Zealand Wine Industry..................................................................6
2.4 The Meal Experience...............................................................................................8
2.5 Menu development...................................................................................................9
3.0 Discussion on aspects of gastronomy in regional cuisine of New Zealand...........10
3.1 Concept of gastronomy of Alpha Street Kitchen & Bar....................................15
3.2 Aspects of food and beverage of Alpha Street Kitchen & Bar..........................16
3.3 Menu development of Alpha Street Kitchen & Bar...........................................17
5.0 Recommendations..................................................................................................20
References....................................................................................................................21
Appendices...................................................................................................................24
Appendix 1...............................................................................................................24
Appendix 2...............................................................................................................25
Appendix 3...............................................................................................................27
Appendix 4...............................................................................................................28
Appendix 5...............................................................................................................28
Appendix 6...............................................................................................................29

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1.0 Overview of the Organization
Alpha Street Kitchen & Bar is modern eatery based organization that has its
operations in the heart of Cambridge. The organization is mainly known for offering high
quality experiences to the guests. The restaurant mainly has its focus on providing the
delicious and innovative food that is not easy to prepare. The food that is provided by the
restaurant is further complemented by the different coffee based items that are offered to the
consumers (Alphast.co.nz 2019). The restaurant is thereby able to fulfil the demands and
needs of the consumers with the help of the innovative food items that are a part of its menu.
The restaurant is a part of the heritage National Hotel that has been able to gain a pivotal
position in the lives of customers all over the area (Alphast.co.nz 2019).
2.0 Literature review
2.1 Background concept of gastronomy
As discussed by Bech-Larsen, Mørk and Bundgaard (2018), gastronomy is considered
to be a study based on the relationship that has been established between food and culture.
The art that is related to the ways by which appetizing and delicate food is prepared and the
cooking based styles that are implemented in different countries and regions. The science
based on good eating is considered to be an important part of the analysis based on
gastronomy. A person who is considered to be well versed with the activities related to
gastronomy is called a gastronome (Carlsen and Boksberger 2015). The practical gastronomy
is mainly associated with the practice or the study that is related to the preparation and
production of different beverages and foods. The concepts that are a part of theoretical
gastronomy are able to support the practical gastronomy based factors and activities that are
performed by different organizations. The concepts that are a part of technical gastronomy

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have a major impact on the development of operations of different organizations (de
Albuquerque Meneguel, Mundet and Aulet 2018).
As discussed by Fikselova et al. (2018), the aspects related to culture of a particular
country have an impact on the cuisine that is developed and offered to the consumers. The
techniques that are used for cooking, food science, palatability and nutritional facts have an
impact on the cuisines and can be considered to be important factors related to gastronomy
(Fountain and Ryan 2016).
The four major components of gastronomy are practical, theoretical, technical and
food.
Practical – The practical component of gastronomy is based on the implementation of
different concepts in order to develop the menu that can be offered to the consumers.
Theoretical – The theoretical component on the other hand is based on the support
that is provided by theory in order to maintain the operations of the restaurants.
Technical – The technical knowledge that has been gained by the staff of the
restaurants is an important part of the gastronomy concept.
Food – Food quality and quantity is the most important factor that is able to support
the gastronomy based aspects and activities (Fountain 2018).
2.2 Aspects of New Zealand cuisine
Maori/Polynesian, European, Asian
According to Fusté Forné (2015), the different aspects of New Zealand cuisine are
driven in a huge manner by the different seasonal variations and the local ingredients. New
Zealand has been able to develop its position as an island nation that is based on the growth

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of agriculture in the country. New Zealand is able to yield different types of produce from sea
and from land. Although the cuisine of New Zealand can be considered quite similar with that
of Australia, the diversity of food products of the country is mainly based on the British,
Pacific Rim and Mediterranean influences (Fusté-Forné and Berno 2016).
As discussed by Fusté-Forné (2018), the historical influences on the cuisine on the
other hand is mainly based on the Maori culture. The popularity levels of Southeast Asian
cuisine, New American cuisine and East Asian Cuisine had increased after the 1970s. Dinner
is considered to be the most important meal of the day in the New Zealand culture. The diet
proportions are thereby increased due to increase in number of restaurants and takeaways that
are provided to the customers as well (Gössling and Hall 2016). The arrival of indigenous
Maori people in the country from Polynesia had a major impact on the cuisine that is offered
to the consumers in New Zealand. The Maori religion is associated in a huge manner with the
cuisine and food products that are offered to the consumers in the country (Kennedy 2017).
As discussed by Kontis and Skoultsos (2018), the European influences have been able
to affect the ways by which different cuisines are developed and offered by the restaurants in
New Zealand. The major aspects that are a part of the European influences include, potatoes
and pork that were also adopted in a huge manner by the Maori people. The different
influences have been able to affect the ways by which the organizations restaurants have been
develop the menus. The present Maori cuisine is considered to be an effective mixture of the
Maori tradition that is old-fashioned in nature (Morrison 2018). The large Maori gatherings
are able to feature the hangi which mainly contains foods that are brought to New Zealand.
New Zealand food and cuisine is an important part of the collaboration that has been
developed between the culture and different food items of the country as well (Mulcahy
2015).

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According to Özdemir and Seyitoğlu (2017), the cuisine in New Zealand is thereby
described in an effective manner by the proper mixture between Europe, Polynesia and Asia.
The range of flavours that are offered by different restaurants in the country can have an
impact on the restaurants and cafes in different parts of the world (Pechlaner and Innerhofer
2016). Different dishes that can be considered as a major part of the New Zealand cuisine
include, lamb, crayfish, salmon, bluff oysters, whitebait, paua, pipis, scallops, mussels,
kumara, tuatua, kiwi fruit. Barbeques are considered to be a major part of the food culture
and cuisine that has been developed in New Zealand (Park, Kim and Yeoman 2019).
2.3 Aspects of New Zealand Wine Industry
As discussed by Rachão et al. (2019), the wine industry in New Zealand has been able
to develop a turnover of more than 2 Billion Dollars in the year 2014. According to Richards
(2016), the plant equipments that are required for the purpose of operating them have
required high levels of investments based on the development of products. The major
competitors of New Zealand wine industry mainly include, the countries like, Germany,
Chile and France. The exports of wines have been able to play a major role in the
development of revenues of the organizations that are a part of the wine industry (Sigala and
Robinson 2018). The future of the wine industry is quite robust in nature and the
improvement is mainly expected in the revenues that are earned in the industry
(Tourism.net.nz 2019).
White rapes Region Characteristics Food pairing
Sauvignon
Blue
 Chardonnay
o Pinot Gris
 Riesling
Loire
Valley
Le Midi
Italy
Spain
 North
Island
Flavours
ranging from
melon,
passionfruit,
limes.
Wines high
in acidity and
less amounts
Salads and
seafood.
White meats
and seafood.
White meats
and seafood.

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 Spain
 Burgundy
 Australia
o Alsace
o Lombardy
o Trentino
o Friuli
 South
Island
 Germany
 Luxemburg
 Alsace
 Rhine
of fruits.
Distinctive
quality.
Flavours
range from
citric lemon,
tropical fruits
(Santich
2015).
The four different varieties of wine that have been discussed in the table above have
been able to fulfil various types of needs of the consumers. The regions in which they have
been able to gain popularity are able to support the ways by which needs of consumers are
fulfilled (Thomas, Quintal and Phau 2018).
Red grapes Region Characteristics Food pairing
Pinot Noir
 Cabernet
Sauvignon
and
Merlot
 Syrah
Central
Otago in
South
Island
Alsace
Burgundy
Switzerland
 North
Island
 South
America
Excellent
wines.
Different
varieties
including,
cabernet
franc,
malbac, petit
verdot.
Elegant and
high quality
(Gössling
and Hall
2016).
Lamb and
white meats.
Red meats
and cheese.
Red meats
and cheese.