Festival-type events such as the Zagreb Burger Festival or Advent are, in addition to a place of great atmosphere and entertainment, fine food and drinks ideal events for testing new business ideas and models. Caterers can get first-hand feedback on whether their product is on the market, spy on employees, check prices or polish the logistics that are very demanding in such places due to lack of space, limited access and variable quantities…One of the most inventive and beautiful Advent events in Zagreb – Fuliranje – according to the choice of the visitors of the Zagreb Tourist Board website, an ideal test site for new ideas, so we walked through Strossmayer Square and asked a few questions to young entrepreneurs who discovered what they plan to do in the near future.Bread ClubBread ClubThe scourge of bakers on every corner has unfortunately not brought about an increase in the quality of bakery products, especially bread, although the market should react and reward the better ones. The products currently on the market are mostly of mediocre quality, unimaginative, and even, according to nutritionists, unhealthy!Therefore, the young team led by s Karl Vulin, the founder of the now well – known bakery Kroštula from Pakoštane and Ana Marija i Zrinka Zajec, which founded the brand K3 – Bread on the third decided to open artisan bakery open type, which will also include a bistro – so they will have first-hand feedback from customers and guests!The concept of the Bread Club is based on the production of hand-made bread without additives from natural yeasts that grow on their own, prolonged fermentation (sourdough) and whose preparation can be watched in full in the open space bakery that opens in early January in Trakošćanska Street in Zagreb. In addition to bread, the offer will include puff pastry in a modern French style, as well as local variants of classics such as strudel or Sicilian square pizza.The bistro with about thirty seats plans to offer daily soups and cakes that are currently being tested at Fuliranje (soups are for every recommendation!), Gourmet sandwiches and other simple dishes, and they are also announcing guest appearances by other bakers and chefs who will prepare the author’s bread. based on the traditional recipes of the countries they come from. What it will look like can already be seen at the house on Fuliranje, where pastry chef Ivana Čuljak (she baked a craft in Split’s Bokerija and is known for the brand Let them eat cakes), chef Ivana Bekavac with a CIA degree (Culinary Institute of America) and the famous chef Dino Galvagno who is remembered by many for the extraordinary dishes from the popular Prasac. In the space one whole wall will be covered with a hydroponic plant growing system in which to grow leafy greens and spices to be used to prepare meals.Already now, through Kroštulin’s plant, successfully cooperating with an increasing number of hotels to which they deliver premium frozen products (breads, pastries and puff pastry) with natural yeast, without additives and long fermentation, and will soon launch a new line for brunch and desserts.In addition to the bakery in Trešnjevka, they plan to open another restaurant in the center of Zagreb at the end of the year, and judging by the enthusiasm and experience gained so far – success should not be missed.MunchyMunchyAnother interesting gastro concept is Munchy, (mobile) trailer decorated in the style of the fifties as circulating the American Route 66 in the fifties of the last century. Filip Eterović’s entrepreneurial idea of a traveling kitchen is not new, but the offer of food and drinks and visual identity is more than interesting.It all started with the launch of the brand Smootch – from the mediterranean sun & nature – but the sale of smoothies is limited due to the expiration date, so Filip is 9 months old, with the help of a design duo called Mireldy developed the idea of a mobile kitchen with a roof over your head and so another brand was created: Munchy. At the end of August The silver beast – how the trailers are beating – she had her premiere performance at summer festivals along the coast and on the islands, and this month she temporarily settled on Fuliranje.Street food the offer is inspired by trips to Asia and Europe: a Hong Kong hit Bubble Waffle i Hurry Curry you may have tried somewhere else, but Frap (fried wrap) you can try only in the Silver Arrow where under the watchful eye Marte Badurine a ten-member team makes sure that the varied offer is tasty and pleasing to the eye. Frap is currently being prepared in three versions: veggie, with prosciutto and (premiere) with a specially spiced chicken combination of spices that is their (little) secret. Everything that is done, they produce themselves!with my workshop KitchenAtelier KokkenAtelier Kokken… And now something completely different!! Owner and future chef of a restaurant with Danish specialties Marta Ušljebrka which she plans to open next year in Tkalčićeva, she did an internship in Copenhagen at the Amass restaurant with former head chef Nome and decided to bring the Scandinavian culinary scene closer to the people of Zagreb and guests of the capital.The restaurant concept will be based on brunch, with an emphasis on a healthy breakfast prepared from seasonal, organic ingredients, and fine coffee that arrives no less than from Sweden. In addition to Danish delicacies, the house also offers home-made forgotten dishes such as imperial crumbs (Kaiserschmarrn Recipe) and notches, and one of the recognizable specialties is Red Polse, a Danish bright red sausage whose photos have flooded social networks, and Hot SnowWhite, which is made hot by the sauce of the local brand I love hot.After brunch, in the evening Marta will offer guests the famous Danish open sandwiches smørrebrød, mostly with seafood ingredients, and a sommelier Daniela Golac she chose biodynamic wines to pair with the food served. Regarding the choice and quality of food and drinks – the novelty is Golden Milk – and judging by the crowd in front of the house there is no doubt that Atelier Køkken is a complete hit, and given the growing number of guests who brunch concept known all the prerequisites for a successful gastro story are met.Mime’s Gourmet BarMime’sUnlike the first three examples, the team gathered around Mime(ta) has been running a bistro in Petrinjska Street near Tomislavac for some time. Mime is the nickname of the father of one of the owners and his best recipe is to hang out with friends with good food and some drinks – because he didn’t even know how to bake an egg!Ante Ždero is Katica for all, twenty-six-year-olds Marita Ždero i Alen Begić they are in charge of preparing cakes and cocktails, and the youngest Dalibor Pavić (he’s only 20) stacks top-notch sandwiches. The bistro usually offers simple Dalmatian and continental food with selected wines, and at Fuliranje they try traditional dishes in a new guise, such as zlevanke of corn flour and classic sarma.They try to bring Dalmatian cuisine closer to the people of Zagreb and, along with agramer soups and steaks, put them on cod pate, bean pasta or white cod and guests condemn to regular visits to Mime’s, and if the testing of new dishes goes as planned – the Fuliranje project will be implemented soon in the bistro.
NewsRoom 28 June 2017Family First Comment: Good point“If a venue can’t be sustainable without exploiting the poor then we don’t need it in New Zealand.”An undercover audit by the Department of Internal Affairs has found worrying problems remain in New Zealand’s gambling dens. What is being done to reduce the harm?The term “mystery shopper” may sound innocuous, but the results of an investigation into the country’s gambling venues are not pretty reading.More than half of “Class 4” pokie bars failed to meet problem gambling expectations in an undercover operation by the Department of Internal Affairs (DIA).Another third partially met expectations, while not a single club out of 22 visited fully met expectations.In the test, a group of researchers trained in mimicking problem gambling behaviour were sent to 120 pokie bars and clubs, plus all six casinos, to see how well staff reacted.Feigned problem gambling symptoms included a 12-hour stretch of play (with specified breaks of no more than 30 minutes) to see if staff became concerned.Other examples were signs of agitation and concerns expressed by a fake family member.Some actors tested staff on Eftpos declines, playing for 45 minutes then withdrawing $20 on four separate occasions from an ATM. Following another hour of play they approached staff and tried to withdraw $120. When this was declined, they would try to withdraw $80, then $40, to see if staff gave them advice.Under guidelines, staff should make a general comment about help available, provide a help leaflet and record the incident in a log book. Almost all class 4 venues failed this test.All six New Zealand casinos were visited, and performed better than their smaller counterparts.Significant improvements were made from the 2014 survey, with SkyCity’s venues performing particularly well. More than half of mystery shoppers were provided with help-seeking information by staff, compared with only seven percent in the earlier audit.Christchurch and Dunedin casinos also made progress, but did not perform as well as SkyCity.Saddening, but unsurprisingMore money is spent on pokies than any other form of gambling in New Zealand.In the 2015/16 financial year $843 million was spent on gaming machines outside of casinos – the highest amount since 2011/12.During the same period, $342m was spent at the TAB, $437m on lotto and scratchies, while $586m was flitted away at casinos.The total amount spent on gambling in 2015/16 rose 5.6 percent compared to the previous year.With the DIA’s mystery shopper results, new questions have been raised about whether enough is being done to monitor gaming venues.READ MORE: https://www.newsroom.co.nz/2017/06/28/36507/secret-test-reveals-pokie-painKeep up with family issues in NZ. Receive our weekly emails direct to your Inbox.