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Heritage Auckland Harnesses the ‘Rise in Raw’

July 24, 2014 Hotel News No Comments Email Email

Heritage Auckland Hotel is harnessing the rise in the raw food movement with the rollout of its Raw Breakfast Bar, the introduction of vegan and vegetarian meals on every menu and an award-winning executive chef at the helm.

No longer just a Hollywood celebrity craze, the raw food movement is finding fans amongst everyday consumers as more and more people begin to question where our food is coming from and what we put into our bodies.350464_num908825_600x600

Raw foodism or rawism is defined as eating food that is not cooked, processed, microwaved, irradiated, genetically engineered, refined or exposed to pesticides or herbicides. Everything is also wheat, gluten and refined sugar free and nothing is heated above 44C.

The Heritage Auckland hotel is spearheading New Zealand hotel group Heritage Hotels’ positioning on dining with a pledge to provide guests with a range of healthy eating options.

Heritage Auckland’s Executive Chef Jinu Abraham is leading this initiative, harnessing the rise in the raw food movement with the Raw Breakfast Bar in the hotel’s Hector’s Restaurant, New Zealand’s first accredited vegetarian hotel restaurant.

“This is an opportunity to change the perceptions of hotel food,” said Abraham. “We are preparing vegetables, fruit, herbs, beans and nuts in ways that retain their natural flavours and nutritional value. Our raw dishes utilise a number of techniques such as preserving, pickling, compression, dehydration and sprouting to enhance the taste. With every meal, we’re celebrating New Zealand’s vibrant and varied cuisine.”

Abraham has also recently won the New Zealand Vegetarian Dish Challenge 2014, winning the lunch category with his dish of organic tofu and pea stuffed potato, smoked tomato and onions. This is a second win for Abraham, having been the recipient of the inaugural Vegetarian Dish Challenge in 2012.

“Vegetarian dishes are becoming more and more popular and as a chef I am constantly challenging myself to get really creative and develop new ways 350464_num908827_600x600of delivering vegetarian meals,” said Jinu.

Cereals on the Raw Breakfast Bar at the Hector’s Restaurant at the Heritage Auckland include cranberry, coconut yoghurt muesli with pipettes of raw berry coulis, raw granola and protein bars. Some of the preserves to go with the sliced raw cabbage linseed bread include raw fig preserve and raw chia seed and feijoa coulis. The Raw Breakfast Bar is priced at NZ$19 per person.

Heritage Auckland, a hospitality industry leader in healthy and conscious dining, was the first hotel in New Zealand to offer its guest the choice of a Raw Bar alongside its extensive breakfast buffet.  This builds on the healthy dining, plant-based menu which was introduced in 2011.

As an Enviro Gold hotel Heritage Auckland embraced the sustainability benefits of plant-based meals whilst at the same time assisting guests with their healthy goals through providing low fat and nutritious meals.

Abraham wanted to increase the breakfast options and provide dishes which are unprocessed, unheated foods, with more energy and that are full of ‘life force’.

“We source raw virgin oils, such as olive and coconut and we use raw agave nectar, lucuma (Amazonian sweet fruit), coconut nectar and occasionally stevia for sweeteners,” added Abraham.

“Salt when used is Marlborough sea salt and raw coconut aminos are used instead of soy.  We sprout and grow our own grains and seeds which are used in a number of dishes. Even the oats we use for our bircher muesli are unsteamed and raw.”350464_num908826_600x600

On Abraham’s guidance, the executive chefs at each Heritage Hotel across New Zealand are also creating their own unique recipes, featuring the finest produce from their particular region. Signature dishes from around the country include Grilled Fiordland Wild Venison Denver Leg from Heritage Queenstown and Cedar Planked Tofu with Wasabi Salsa from Heritage Auckland.

Heritage Hotel Management

Heritage Hotel Management manages a pre-eminent range of four-star plus properties in New Zealand with convenient CBD CityLife Hotels in Auckland and Wellington, and luxury Heritage Hotels in Auckland, Nelson, Hanmer Springs, Christchurch and Queenstown. New to the group is the rapidly growing Heritage Boutique Collection.

Heritage Hotel Management has a reputation for custodianship of unique properties offering ‘somewhere special’ for guests. The hotel group was applauded last year for the loving restoration and reopening of the Heritage Christchurch’s Old Government Building in its 100th year and is celebrating Heritage Auckland’s centenary this year. The hotel group nurtures several other treasured historic buildings in its collection for the enjoyment of locals and visitors alike.

Website: www.heritagehotels.co.nz

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