BOOK REVIEW Downtime DELICIOUSNESS AT HOME www.foodtechnology.co.nz 37 to a pallet conveyor, upon which the pallets are stretch-wrapped before being taken to waiting forklift trucks which take them away for dispatch to the company’s warehouses. On its return journey, the shuttle-car system also supplies empty pallets to the palletisers. Together with optimised efficiency and higher OEE (overall equipment effectiveness), this solution allows for a much better management of the labour force. The team at the Cikedokan plant now have a more organised and efficient production line, which can run continuously and uses space in a smarter way. “Within a few weeks of the installation, we conducted a test where the machinery exceeded the standards for acceptance that we had set at the start of the project by a large margin,” McClean says. “In the operation that we have had since then, we’ve seen absolutely no decline in the efficiency of the equipment from the day of that test.” All in all, since the implementation of the solution, the plant has seen a 50% increase in efficiency and higher OEE. “One of our ambitions at Coca Cola Bottling, in all of our plants in Indonesia, is to pursue a strategy of lean manufacturing. Our Cikedokan plant is like a pilot plant; it’s where we test our ideas for lean manufacturing and perfect them - before implementing them in other plants. And so, the end-of-line solution had to fit in with our lean-manufacturing strategy. Gebo Cermex provided us with a good solution, good layout design and good quality of equipment.” Shortland St aired for the first time, New Zealand had just voted in MMP, the Dance Exponents had New Zealand’s no.1 single of the year and Barbara Kendall had just clinched gold at the Barcelona Olympics…what those who remember 1992 vividly may not have known at the time is that it was also the year that Ross and Barbara Lawson started selling their wine under their own label – quietly but with vigour. Fast-track to today, and Lawson’s Dry Hills is celebrating 25 years at the top of the Marlborough wine industry, complete with numerous trophies and medals from all over the world. Chief winemaker Marcus Wright, who has worked with Lawson’s for 16 years, says the international wine challenge trophies are the most satisfying. “It’s a real endorsement of what we are doing. The IWC in London is probably the most comprehensive wine stage in the world, so we were pretty chuffed with those.” General Manager Sion Barnsley says that from vineyard through to winemaking and management, “the longevity of the core team over almost two decades is a critical part of the 25-year celebration. The business exports to more than 20 overseas locations as well as enjoying a thriving domestic market. Masters of our own destiny, our small, hands-on team is 100% responsible for every part of the business.” The wine range includes Sauvignon Blanc, Riesling, Chardonnay, Pinot Gris, Pinot Noir and the label’s famous Gewurztraminer, all made from grapes grown on company-owned or managed vineyards in the Marlborough sub-regions of the Wairau, Waihopai, Omaka and Awatere Valleys. A special wine from the 2017 vintage, named after the Maori verb meaning ‘to mix’, has been developed to celebrate the birthday. RANU is a careful co-fermentation of Pinot Gris, Riesling and Gewurztraminer, and fulfils the team’s desire to be innovative while embracing the aromatic grape varieties that they are famous for. Deliciousness at Home by Nadine Levy Redzepi (Penguin Random House New Zealand, $60, available now) With positive shout-outs from Nigella Lawson and Jamie Oliver, Redzepi must be deliriously happy with the reception for her first cookbook. MasterChef Australia judge Matt Preston says this is his type of food – simple, elegant, intelligent and banging with flavour. You can’t get a much better review than that, so I’m not going to try. What I like most about the book, however, is in one paragraph near the back of the introduction that reminds me of my grandmother. Redzepi, who owns two Michelin star restaurant Noma with her husband Rene in Copenhagen, says preparing a meal doesn’t end in the kitchen. “I believe food tastes better on beautiful plates, and I collect ceramics and unique serving pieces obsessively. I have very few matching sets of china, it’s all very mix-and-match and much of it picked up on our travels. When I see a beautiful plate, I immediately start to imagine what I could make to serve on it.” Jamie Oliver – who should know – says Downtime is a “wonderful collection of everyday home-cooked meals.” I’d have to agree. Billy Mulcare from Kare Honey will receive a copy of this book. 25TH BIRTHDAY CELEBRATIONS
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