Auckland Today Magazine Issue #93

Issue 93 | March/April 2012

Creative space The inspiration of Antonio Navas, the man heading Saatchi & Saatchi’s creative charge

The state of our nation Why Alan Bollard is talking in optimistic tones

The big picture Sorting out what foreign markets want

An economic necessity The Government needs to drive export growth

Digital life Managing the connected consumer

Hot spots Auckland eateries to make the mouth water

Wheels Lifting the lid on Jaguar’s quickest convertible ever

News | Initiatives | Interviews | Personalities | Information | Success | Profiles | Finance | Property | Sustainability | Export | Transport | Retail | Solutions | ISSN 1173-1508 www.aucklandtoday.net.nz March/April 2012 | 1

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Issue 93 March/April 2012

Issue 93 | February 2012/March 2012

Contents

Creative space The inspiration of Antonio Navas, the man heading Saatchi & Saatchi’s creative charge

The state of our nation

In this issue…

Viewpoints

Features

Business

Digital life

6 Society

10 The state of our nation

20 Focus

Hot spots

Ten trends we’re sick of

Despite shaky times, Reserve Bank governor Dr Alan Bollard talks in optimistic tones

Get your game in order at the Gulf Harbour Country Club, Auckland’s Commerce Club is an establishment for all occasions, discover all day entertainment at Parakai Springs and how Modtec Industries can help your company maximise workplace productivity

Why Alan Bollard is talking in optimistic tones

The big picture Sorting out what foreign markets want

An economic necessity The Government needs to drive export growth Managing the connected consumer Auckland eateries to make the mouth water

Wheels

6 Governance

Lifting the lid on Jaguar’s quickest convertible ever

News | Initiatives | Interviews | Personalities | Information | Success | Profiles | Finance | Property | Sustainability | Export | Transport | Retail | Solutions | ISSN 1173-1508 www.aucklandtoday.net.nz December 2011/January 2012 |

AT Pages 93.indd 1

22/02/12 11:41 AM

Auckland Today

Issue 93

22,487

The Government needs a credible strategy to drive export growth

7 Finance Revenue recognition changes are being ignored

13 Hot spots Auckland eateries to make the mouth water

14 The big picture

27 Initiatives

15 Cover Story

How Ideal Electrical Suppliers helps companies create brighter futures, money management made easy with Advances Transaction Systems and if you need a lift, then look no further than Centra Forklifts

Your reputation is online

The inspiration of Antonio Navas, the man heading Saatchi & Saatchi’s creative charge

35 Hospitality

8 Digital Life

16 Motoring

MANAGING DIRECTOR

Managing the connected consumer

Gary Collins

9 Behaviour

Lifting the lid on the quickest convertible Jaguar’s ever built

An intelligent brew at the Coffee Lab, mouth watering moments on Waiheke at The Bay Restaurant, celebrating fine fare at the New Zealand Food Awards

17 Lifestyles

44 Goods and Services ISS Boracure’s comprehensive hygiene services

ABC circulation as at 30/06/11

www.aucklandtoday.net.nz

Exporting in 2012; sorting out who wants what

7 Management Ways to grow in 2012

HEAD OFFICE

8 Social Media

Academy House 47B Birmingham Drive Middleton PO Box 1879 Christchurch

GENERAL MANAGER

Emotional-health goals must be your priority

Rebecca Harris Di Barclay

9 Productivity

ADMINISTRATION

An everyday habit that ruins careers

A top spot, a couple of top drops, something for life outside, the no-hands approach to telling the time and one close shave

10 Technology

19 Destinations

Samsung's super tablet

Time out in New Caledonia

OPERATIONS MANAGER

Kylie Moore ADMIN MANAGER Kelly Clarke Kimberley Wells Judy Slater Tayla Brown

SALES & ADVERTISING Grant Williams Melissa Sinclair Rob Cochrane Steve Dando Mogens Petersen George Ziegler Miranda Telfer Janet Campbell Gavin McQueen Kent Caddick

SALES EXECUTIVES

46 Property & Construction How Ebert Construction delivers diversity

10 Events diary What’s happening on the business and entertainment front

16

NEWSROOM Jonathon Taylor EDITOR Bridget Gourlay CHIEF REPORTER Marie Sherry Kayte John Phone: Fax: Email:

03 940 4737 0800 555 054 editor@academy.net.nz

35

PRODUCTION Ian Knott PRODUCTION MANAGER Carolynne Brown PRODUCTION CO-ORDINATOR Kirsty Opie DESIGNERS Jarred Shakespeare Sarah Betman Janelle Pike Phone: Fax: Email:

03 940 4732 0800 555 054 production@academy.net.nz

Disclaimer: This publication is provided on the basis that A-Mark Publishing is not responsible for the results of any actions taken on the basis of information in these articles, nor for any error or omission from these articles and that the firm is not hereby engaged in rendering advice or services.

A-Mark Publishing expressly disclaim all and any liability and responsibility to any person in respect of anything and of the consequences of anything done, or omitted to be done, by any such a person in reliance, whether wholly or partially upon the whole or any part of the contents of this publication. Advertising feature articles are classified as advertising content and as such, information contained in them is subject to the Advertising Standards Authority Codes of Practice. Contents Copyright 2011 by A-Mark Publishing (NZ) Ltd. All rights reserved. No article or advertisement may be reproduced without written permission.

ISSN 1173-1508 (Print) | ISSN 2230-6188 (Online)

www.magazinestoday.co.nz 4 | March/April 2012 www.aucklandtoday.net.nz

13 Competition guidelines Conditions of entry: One entry only per person and must be sent on the official entry form or as otherwise stated. Entry is free and open to all residents of New Zealand. All entrants must be over the age of 18, proof of identity and date of birth may be requested.

Employees and their immediate families of Academy Publishing, the promoter and agencies associated with any promotion in this publication are ineligible to enter. Winner(s) will be notified by email/phone. The judges’ decision is final, no correspondence will be entered into. No responsibility is accepted for late, lost or misdirected mail. Prizes are not transferable or redeemable for cash. Academy Publishing, the promoter and agencies associated with any promotion in this publication shall not be liable for any loss or damage whatsoever suffered (including but not limited to direct or consequential loss) or personal injury suffered or sustained, during the course of prize winning travel or in connection with any other prizes won. Academy Publishing, the promoter and agencies associated with any promotion in this publication accept no responsibility for health, luggage, insurances, travel, personal expenses and transfers other than specified. Entries remain the property of Academy Publishing, the promoter and agencies associated with any promotion in this publication and cannot be returned. Academy Publishing, the promoter and agencies associated with any promotion in this publication reserves the right to photograph and publish winners. Entries may be used for further marketing purposes by Academy Publishing, the promoter and agencies associated with any promotion in this publication but are not made available to any third party.

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Viewpoint | Culture/Governance

Ten trends we’re over

By Jonathon Taylor

Export growth is an economic necessity

By Jonathon Taylor, editor for Magazines Today

Cloud computing Excuse me for being a bit backward, but what exactly is the ‘cloud’? It sounds like off-site IT with a fancy name. And what happens if someone, in that magical information land, trips over the cord? The cloud makes an already murky realm even more anomalous.

The occupy movement OK, you made your point; unchecked corporate greed destroyed lives and nearly ruined our rather imperfect world. But dressing like hippies and camping in public spaces for weeks on end isn’t really helping change anything; it’s actually obstructing progress and is now just annoying.

Greek bailouts Well knock me over with a feather – a nation with a lax attitude to taxation that used the Euro zone’s triple A credit rating to borrow more than it could afford is in financial strife. Fact is, Greece has defaulted on its external sovereign debt obligations at least five previous times in the modern era (1826, 1843, 1860, 1894 and 1932). Whether it’s horrendous fiscal miss-management, or simply cooking the books, we’re sick of hearing about it.

Insipid Facebook status updates All hail the electronic altar of the self important. If you update your status more than daily you’re attention whoring.

The exodus to Aus It’s estimated that during the past three years, around 100,000 Kiwis have jumped the ditch, unable to resist the appeal of higher wages and a supposedly more prosperous future. And yes, the wage gap between New Zealand and Australia is now said to be around 40 percent, and growing.

But buyer beware; the cost of living is higher, property prices in Sydney are obscene and you could be mistaken for thinking the stereotypical Aussie’s attitude to immigrants is ‘naff off – we’re full’.

If making more money is the sole criteria by which you value your quality of life – then away you go, waltzing Matilida all the way.

Republican Party lunacy

Extending constitutional rights to zygotes, eliminating restrictions on big oil and returning Wall Street to its pre-crash unrestricted ways were some the best and brightest ideas from GOP presidential contenders. Michelle Bachman’s genius Climate change denial plan to reduce federal spending was Climate change denial seems to be spreading simple, stunning and beyond scary; closing like an infectious disease. Now there’s nothing down the US Environmental Protection wrong with healthy scepticism and reasoned Agency. individuals should embrace vigorous debate Even Sarah Palin and the Tea Party look about the causes, consequences and role viable by comparison, as politically human endeavour might, or might not, play irrational and nonsensical policies have in climate change. But simply denying any change is occurring flies in the face of what is lurched it from a party to a sect. One that interprets Abraham Lincoln’s famous being observed. utterance of a government “… of the people, by the people, for the people…,” as “of the elite, for the elite, by the duped”.

Reality TV

Like anything, reality TV has its good and bad. But because ‘good’ shows are now endangered species, being eaten alive by increasingly common trash fests, the entire genre needs putting out to pasture.

Passing off scripted scenarios as being ‘real’ fools only fools and insults everyone else’s intelligence, meaning the loudest laughs are from network executives, whose advertising revenue to production cost ratios are off the chart.

Bad reality TV is the bastard cousin of the low-brow chat show, which basically exploits individuals whose attention desperation disorder means they’ll do anything to get on ‘telly’ because of its association with status and importance. Jerry Springer set the tone these shows still dance to.

6 | March/April 2012 www.aucklandtoday.net.nz

Vampires Unless you were 12 with a crush on a 24 year old passing themselves off as a teenager, vampires were never ‘in’ to begin with. So enough already – the concept isn’t original or scary.

Celebrity comments I’m sorry, but when I want information about the ongoing financial crisis, or sectarian unrest in any particular global hot spot, I’ll listen to what an economist, historian or political scientist has to offer - not a Hollywood A-lister. Their professional expertise extends to looking good while remembering anywhere up to three scripted sentences at any one time. Yes, even as impressive as this is, perhaps specialist subjects are best left to studied experts.

By Michael Barnett, chief executive of the Auckland Chamber of Commerce

The new Government came to office promising to focus on six areas to get New Zealand back into surplus by 2014 and deliver a more prosperous New Zealand – debt and the economy, welfare, law and order, education, health, and rebuilding Canterbury.

strong export performance. Low export growth is the main factor explaining low growth in the New Zealand economy as a whole.

It needs to add a seventh – building up a tier of new exporting enterprises able to grow the size of the economy.

In the past 10 years, the government has opened new market opportunities by concluding free trade agreements (FTAs) in some 15 countries. There is a huge opportunity awaiting action to back-fill these agreements with targeted export initiatives, including in core market access areas of goods, services, investment and government procurement.

With a domestic market of just 4.4 million, building a bigger economic pie by making exporting the priority game in town is critical if we are to grow the wealth and jobs needed for our long term economic survival and success; find a niche, be great at it and sell it to the world.

That’s exactly what Fonterra has done with dairy; a single company which accounts for 25 percent of our total exports and is the world’s biggest dairy exporter. But until we break through and establish new and innovative global market relationships of matching scale in other sectors, we’ll be stuck with another 50 years of export stagnation.

Including Fonterra, just 450 companies, most resource-based, account for 80 percent of all exports. The balance is shared between about 12,000 companies, most of which export less than $70,000 a year. Less than two percent of businesses are regular exporters. By any yard stick, for a nation claiming to live by the motto of “export or die,” our export performance is pitiful.

Or putting our performance into a positive context, the opportunity for improvement is huge.

Three points stand out.

First, our export competitiveness has been gradually slipping since the 1960s, and despite numerous efforts and talk by successive governments of adding value to exports, moving up the value chain, knowledge wave conferences and ‘export year’ campaigns (e.g. 2007), it turns out that the composition of our exports today are largely unchanged from the past. We are still heavily reliant on the land for our well-being.

Second, the export challenges facing New Zealand are in many ways the challenges facing the economy as a whole – around 95 percent of businesses are small-medium, many face demand issues around skills and finance, have problematic relationships with government agencies perceived as less than business-friendly, and lack the ability and/ or attitudes to realise economies of scale and scope needed to grow their business.

Third, as testified in many research reports dating back to the 1980s, our economy is too small to generate rapid growth without

Against this background, where is the opportunity for some game changers? The trick, I suggest, is not to re-fight policy wars that are already over. Instead, we need to look to the future and ask ourselves what is the outcome we want to achieve from creating a truly export-led economy?

A strong, demanding leadership from the Beehive to set a policy agenda and targets and urge officials and business partners to work proactively together would also help.

Business organisations could be recruited to partner with government to deliberately target companies with perceived high potential.

We have 14 regional economies in New Zealand, each of which could be a platform for developing a Regional Project Export Action Plan. This could involve recruiting business organisations to talent scout for potential exporters and link them to New Zealand export agents in target markets, as Australia does well.

My point: To reclaim our destiny as a nation with a rising standard of living and offering exciting, rewarding employment in areas in demand by the world, we need a game changing strategy and a paradigm shift in our attitudes. We need to grow our economy, and exporting is the only viable strategy available to become more productive and generate the jobs needed to raise the living standards of all New Zealanders to the scale required.

The starting point is the opportunity to systematically strategise and convert the benefits of the many FTAs we have won.

We have been successful at being first to negotiate an FTA with a number of countries.

We owe it to ourselves as a forward-looking, progressive nation to organise ourselves to be just as successful at converting the opportunities FTAs have created. And do so with passion and urgency. We are in a global race.

We have a long way to go and not much time to do it in, but I would not be urging the new government to show leadership and collaborate with business to focus on lifting exports unless I believed there was a good chance of success.

Viewpoints | Finance/Management

Revenue recognition changes are being ignored Mark Hucklesby is the national technical director at Grant Thornton New Zealand

New Zealand businesses currently lead the world in their lack of awareness of proposed changes to the way that revenue is recognised in financial statements.

Recent research from a Grant Thornton International business report which surveyed 2,800 businesses globally, found that 86 percent of New Zealand business owners were not aware of revenue recognition changes being proposed by the International Accounting Standards Board (IASB).

Of the 40 countries surveyed only Poland (96 percent), France (92 percent) and Finland (90 percent), showed greater ignorance of the proposed changes. The global average was 58 percent. The United States had the best knowledge of what was happening with only 40 percent of businesses being unaware of the proposed changes.

Given the significance of the proposed changes, particularly for smaller businesses that provide turn key product and service solutions, it is disappointing to see this complacency.

How revenue is accounted for is extremely important. It is almost always the largest dollar amount reported in any set of financial statements and for many listed companies it is the first number that gets reported by the media. Auditors, as one might expect, spend a lot of time checking the revenue figures.

What has been overlooked by many, is that later this year a global accounting standard for accounting revenue will be introduced.

For businesses in New Zealand, now is the time to ask “do these changes work for us?” This is why this standard has been reexposed for comment a second time by the IASB. For example, is separating out goods and services as separate revenue streams feasible, and is the guidance on separately accounting for warranty provisions reasonable?

The aim of the changes proposed by the IASB and the Financial Accounting Standards Board (FASB) is to improve and converge the financial reporting requirements of International Financial Reporting Standards (IFRSs) and US General Accepted Accounting

Ways to grow in 2012

Kevin Vincent is a director at Vincent Nugent Limited, a improvement consulting company. He is a specialist in leadership and organisational management, sales and marketing, and business and strategic planning.

• removing inconsistencies from existing requirements;

The US economy still drags on seemingly directionless, the Eurozone (especially Portugal, Ireland, Greece and Spain) countries appear destined for deeper recession, and Australia is experiencing higher unemployment.

• improving comparability across

companies, industries and capital markets;

So what chance do we have to grow?

Principles (US GAAP) for revenue (and some related costs) from contracts with customers.

The proposed changes improve current IFRSs and US GAAP by: • providing a more robust framework for addressing revenue recognition issues;

• providing more useful information to users of financial statements through improved disclosure requirements; and • simplifying the preparation of financial statements by streamlining the volume of accounting guidance.

The core principle of this proposed standard is that an entity recognises revenue from contracts with customers when it transfers promised goods or services to the customer. The amount of revenue recognised would be the amount of consideration promised by the customer in exchange for the transferred goods or services.

I am staggered at the figures for New Zealand, as business owners in this country are usually pretty savvy about these matters, but our global survey clearly indicates these proposed changes have not received the attention they deserve.

While the closing date for submissions to the IASB and the FASB on revenue recognition is March 13, 2012, New Zealand companies have been asked by the newly created External Reporting Board (XRB) to have submissions ready by 20 February 2012.

Given the importance of revenue to almost every business in New Zealand, this is an opportunity to have your views heard. Failure to comment may result in companies having to paying tax on earnings earlier than they previously have, given the Inland Revenue’s policy decision to use IFRS as the platform for revenue recognition for almost every large company in New Zealand.

Well, there is some good news. We still have a good margin of currency advantage to export to our trans-Tasman neighbours and the US (and I suspect this may actually widen), and we can feel somewhat comforted by the fact that the Christchurch rebuild affords significant opportunity with outcomes likely to be less unemployment and an improved GDP. With so many and varied economic interpretations to choose from it is hard to know exactly how things will pan out, but one thing remains clear - growing a business in 2012 will never be as easy as it has been in the past.

I often read with dismay how organisations focus on staff reductions, redundancies and cutting costs. I recall reading Tom Peters who wrote “You Can’t Shrink Your Way to Greatness” and I believe this to be so true.

I think this is typically short term gain and long term pain. It is not a growth strategy!

If you want to increase sales revenue, improve profit margins and drive new business growth in 2012, you should consider the following business growth suggestions.

1. Spend marketing resources on creating value Showing customers what value your product or service provides will generate top line sales revenue. Spend more on marketing campaigns where the customer can experience your product’s value.

problems. Problem solving for clients adds real and tangible value.

3. Be future focused Forget about how your business performed last year. The past is the past. This year it’s a new game. The rules have changed and the players are different. What worked last year will not return the same results. Re-evaluate your industry, competition, marketing strategy, sales strategy and financial management. Implement proven best practice business growth strategies.

4. Measure What you measure is what you will get. So measure and monitor your key business growth indicators weekly. How do you know where to improve if you don’t know how you’re performing? For example, what is your customer conversion ratio, tradeshow ROI, closing ratio, marketing ROI, advertising ROI, sales cycle times, new prospect calls per week number, deal size by industry, profit by product line, etc.

5. Work on your business - not in it Focus more on strategic priorities. Delegate and empower your staff and or external expertise to handle day to day issues. Many CEOs and senior executives spend too much time micro managing. That time would be far better invested in making sure your strategy is sound. Work on what can improve business performance in our changing business environment.

Become a 2012 – 2020 company; identify where you are and what developments you need to do to ensure you don’t miss the 2012 bus!

Remember, you can only produce so much new product, produce only so many units, set up so many new systems, but at the end of the day – you need sales! It is sales that will define your success or failure. So think big and take action.

2. Encourage new prospects Differentiate your company by focusing on how you solve your customers’ business

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www.aucklandtoday.net.nz March/April 2012 | 7

Viewpoints | Social Media/Digital Life

Your reputation is online

Managing the connected consumer

Graeme Russell runs Adage Business a marketing and communications agency that assists with the planning and implementation of communication and social media strategies.

Visit www.adagebusiness.co.nz

Everyone is eager to see what social media can do for them; they dive in – set up a Facebook page, a Twitter profile and others. But where it can all come unstuck is when there is no plan on how they will use social media and how they will monitor and manage their reputation.

Tapping into what people are saying about you on the internet gives you direct access to what your customers are thinking.

This means that managing your online reputation is now a vital factor in managing your business both online and offline.

Business must respond to any comments, positive feedback, complaints, issues or other negatives they come across; just letting these sit online unanswered will not the business any good. They need to be acted on in the interest of your company, brand and stakeholders.

It is important for any company with an online presence to have a set of guidelines covering things such as:

There have been numerous discussions across the web as to how companies can protect their brand online. Some of these discussion have come about as a result of staff using social media and other online tools, who have little or no knowledge of the What is said – promotions, customer impact their ‘words’ can have on a company.. services etc Who says it – who is the voice of the business Business should be aware that along with all the advantages that come with an online Monitoring what is said – using tools to search and respond to social mentions presence come risks; due to one of the key things of being online being openness, and an almost instant global reach.

Any business entering the world of social media needs to plan, plan what they’re going to use, why they will use it and of course how they will use it, this has to also include how they will deal with not only the positive side of social media, but also the negative – how they will handle potential reputation issues.

With the way the internet works anyone, anywhere can talk about a company, its products and services. Interactions people have with a company are some of the most talked about things in the online community.

People want to connect with brands and brands need to understand that although there will be praise, there will also occasion when people will vent their frustration in dealing with them. Brands/business using social media need to understand that they have to acknowledge the negative and positive feedback – honesty is important.

You need to know if people like your product or service? Or are they saying bad things about your company damaging your reputation without you even knowing it?

8 | March/April 2012 www.aucklandtoday.net.nz

Staff must also know what the company policy is when it comes to online activity, especially when it comes to social media platforms.

Something that any business should think about is; what can staff say, can staff talk about activity within the business?

Not forgetting too that staff should be seen as ambassadors, and that they should feel comfortable in the knowledge that should they see something about the business online that they can pass it onto to the social media team and that it will be acted on promptly.

With a well thought out, well structured social media strategy business will be better prepared for what social media can do for it.

John Walsh is Professor of Marketing at IMD. This article is based on a presentation that he gave during the Orchestrating Winning Performance programme, on which he teaches.

Companies have often grappled with the ‘ownership’ of their brands. Ultimately, the brand is simply what it represents in the minds of consumers. Strong brands generate strong emotions and consumers can have a real sense of ownership – and an equal willingness to criticise decisions that affect that brand in ways that they do not like.

It used to be said that consumers having a negative experience with a brand might tell as many as 10 people, whereas those with positive experiences might tell only as few as three. In other words, negative word of mouth spread faster than the positive. The advent of the internet and various social media facilitates opinionated consumers to exchange ideas and influence others. Word of mouth has been turbo charged. Opinions reach billions. Consumers have formed a collective. They have unionised.

The free-flowing exchange of information, the inter-connectedness of consumers, has changed the marketplace. Now, the market bears many of the characteristics of an organisation, albeit a loosely formed one.

Thinking of how we manage employees might help us as we grapple with the new phenomenon of the connected consumer.

Managing customers 1. Communication The connected consumer places high demands on the brands they buy and are not afraid to ridicule communications that are inconsistent or poorly thought through. A brief scan of YouTube illustrates the point – countless user-generated parodies of advertisements are available, with many viewed much more than the original.

2. Motivation What motivates consumers to buy or to be loyal to a brand is even more important nowadays. As the number of touch-points between the brand and the consumer

proliferate, it is important that the messaging from the brand is consistent with the motivations of the consumer.

3. Delegation Many companies are already involving the connected consumer in a variety of interesting ways. Companies are now co-creating products and solutions with consumers.

The key issue, as with the case of managing employees, is what to delegate to consumers and what to keep for determination by management. Involving consumers in even the most simple of decisions can have unintended consequences; such as customers selecting a model or direction that doesn’t reflect a company’s ‘image’.

4. Accessibility Brands should have an open invitation to consumers, whether it is to complain or compliment. Many companies now go beyond passively waiting for consumers to contact them to complain and operate a sort of outreach programme, where blogs, chat rooms etc are scanned to address issues being discussed among consumers and deal with product or service concerns proactively.

5. Learn from mistakes, openly Good managers learn from their mistakes and the same is true when dealing with connected consumers. Marketing-savvy companies have grappled with the impact of Facebook, Twitter etc, where opinion, whether ill-informed or ill-intentioned, can flow freely.

6. Fairness Nobody likes to be treated unfairly and the connected consumer can be quite vocal if he perceives an injustice. However, fair need not necessarily mean equal. Consumers can be valuable to companies because they buy large volumes and perhaps those who buy more should receive a lower per unit price. However, even consumers who do not purchase much might be of great value because they can, for example, refer other customers to a brand, give positive reviews, provide suggestions for improvements etc. and this value should be rewarded.

Viewpoints | Behaviour/Productivity

An everyday habit that ruins careers

Emotional-health goals must be your priority Dr Mary Casey is a conflict resolution specialist and founder and CEO of the Casey Centre, a leading integrated health and education service. Visit www. caseycentre.com.au

A healthier diet and regular exercise are arguably the most common New Year’s resolutions, but improving your emotional and mental health shouldn’t be ignored, because exercise, diet and other tangible goals are then easier to meet.

The reason we make resolutions in the first place is to be happier, more creative, more aware of our direction in life, and improve our sense of wellbeing. Arguably the largest obstacles to these are negative emotional states.

altogether from particularly toxic people.

Your health will thank you for it.

4. Reassess your happiness at work. This is must for those in negative work culture that’s leaving them feeling overworked, uncertain of their future, anxious or stressed. It’s important to know that as an employee you can address the issue with your manager. If you know you can’t, it may be time to look for a healthier work environment.

5. Review your daily routine. It takes courage to admit there are decisions we ourselves make that deflate us emotionally – from accepting a job with a long work commute, to running around too much, Negative emotions are hugely toxic to our to not giving ourselves enough ‘down’ health. It’s now commonly accepted that time every day, to spending too much and holding onto stress, resentment, anger and putting ourselves in financial stress. By fear for years at a time can lead to myriad resolving to develop a strategy to solve health problems, including high blood pressure, thyroid diseases, hair loss and heart them, you can be in an entirely different place by the end of 2012. And you’ll be disease. In fact, it has become accepted by health professionals that most diseases in glad for it. some way have a stress-related component.

6. Don’t let any negative emotions It’s surprising, then, that more of us don’t control you. Negative emotions – however focus on improving our state of mind. small – can overwhelm anything positive.

Resolve to develop awareness of when My top Seven resolutions for 2012: you’re feeling upset or frustrated before 1. Prioritise your happiness and health. it spoils your day. Examine your part in It’s important to decide your health and this. What can you do personally to make happiness number one. As simple as it yourself feel better? Each time you begin to sounds, if you don’t have these, you are feel down, take a walk in the park or go out not in a position to contribute to others or yourself. Everything stems from here. in the sun to help centre you. Nature and 2. Spend more time with the right people. movement nurture positive emotions.

Rather than resolving to spend more time with everyone – which can be exhausting – spend time with people who are naturally positive and uplifting, and who are going in the direction you want to go in. You’ll find these people have an energising effect on you.

3. Deal with toxic relationships. You can identify relationships by the way they make you feel. Stand your ground, set your boundaries and make it clear to them what behaviour you won’t accept – even with family. You may need to disengage

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7. Strengthen your relationships. Deep and meaningful relationships, not just with your life partner but with all those close to you, are important for a fulfilling life.

Make a list of all the factors you need for a meaningful relationship, identify what you do not want, and stick to your guns. You can also find deep fulfilment and connection in philanthropic or charitable work, so try getting involved in a community group, nursing home or the like, and volunteer some of your time.

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Karen Degen is the owner of Set Free with EFT, a company that changes mindsets to create business success. Email: karen@setfree.co.nz or visit www.setfree.co.nz

Procrastination isn’t just a bad habit, it’s an affliction ruining the lives of nearly one million New Zealanders. Research has found that one person in five suffers so badly from the problem that their careers are threatened. At its best procrastination is time wasting and at its worst it’s a form of self sabotage.

Feeling overwhelmed by the size or complexity of the task is the most common stumbling block, often caused by looking at the job as a whole rather than the steps needed to achieve it.

The economic implications are huge. It’s been estimated that procrastination costs the USA one trillion dollars per annum, or $9,724 per employee. Not only are these conservative figures, but they are at least 10 years old. Economist Gary Becker, who won the Nobel Prize for economics, commented that “In a modern economy, human capital (the work people do) is by far the most important form of capital in creating wealth and growth. With a quarter of each person’s work day spent dithering, procrastination is going to be costly.”

Look at the downside of completing this list, because if you don’t you may be subconsciously unwilling to complete the task and you will continue to self sabotage.

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List, in order, the actions involved in completing that task. You may need to work backwards (i.e. before I can do that I need to…).

Repeat step three for all of the actions on your list.

Finally, begin working on the first action on your list. Keep only that action in your mind and don’t think ahead until you’ve completed it.

Most people have no conscious idea why they procrastinate. A trained therapist will find the hidden blocks in the subconscious mind that are causing it, and will know how to clear them. Some common blocks are: Fear of failure or fear of not doing a ‘perfect’ job can stop us even starting. Not meeting our own high standards is hard to live with. If we don’t start the task we can’t possibly fail. Not trying is much easier for our egos to stomach than trying hard and still falling short.

Even the best of us however cannot get everything done and we cannot be perfect.

The famous physicist Professor Stephen Hawking said “One of the basic rules of the universe is that nothing is perfect. Perfection simply doesn’t exist.”

Fear of success. There may be implications to completing a particular job or activity.

Completing it could lead to something you are not yet ready for.

What a liberating thought! It’s scientifically impossible for you to be perfect. You can deal with your procrastination, or alternatively you can forgive yourself and be at peace with what remains undone.

Fear of being judged, criticised or rejected.

What will other people think, say or do if you complete this task?

The task is too big or too hard. Tasks seem overwhelming which makes us feel it’s futile to even try.

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Write down the task you are procrastinating on.

Dr Wayne Dyer said “Procrastination is one of the most common and deadliest of diseases and its toll on success and happiness is heavy.” Seek professional help if you need it.

It’s not an easy affliction to overcome on your own.

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OR PHONE 0800 4 TODAY (0800 486 329) www.aucklandtoday.net.nz March/April 2012 | 9

Viewpoints | Gadgets

News | Events Diary

Take one tablet and see me in the morning

Events diary MONDAY & TUESDAY, MARCH 5-6 Shaping the Future – Incredible Edge

Ian Knott has been commentating on various forms of technology for the last 16 years. He’s had columns on gadgets, gaming, computing and digital entertainment in many newspapers, magazines and websites in New Zealand and overseas.

Laptops have been around longer than most computer users have been alive.

It was 1975 when IBM introduced the world’s first ‘portable computer’ and like most electronic devices, the race to make them smaller and cheaper has been a competitive one until it hit a brick wall with the recent relative failure of ‘Netbooks’.

The weight difference is surprisingly noticable with the SGT 10.1 feeling perfectly natural to hold and handle for extended periods of time. The screen has a small but sufficient non-touch sensitive area surrounding it for when you need to pass the tablet around between people.

Their failure wasn’t due to any fault on their behalf but more due to the emergence of iOS and Android touchscreen tablets and in fact any internet capable mobile phone.

The Samsung one-ups the iPad 2 in almost every way. The cameras are better (to be fair, you can’t get much worse than the iPad’s camera quality), it has a 4-way accelerometer and gyro (compared to the iPad’s 3 way), has better speakers and browser Flash support.

There would be few in the know who would debate Apple’s domination of the tablet market with its iPad range, but quality tablets running Google’s Android operating system are rapidly taking chunks out of Apple’s market share.

Easily the best of the Android tablets, and also the one with the most publicity and controversy surrounding it is Samsung’s Galaxy Tab 10.1. Apple certainly saw the threat very early on and pulled out all the stops with lawsuit after lawsuit. All in vain of course as the Galaxy Tab 10.1 is now available in all its glory.

Running the Android Honeycomb 3.1 operating system, the SGT 10.1 is open to features that are currently unavailable on most other Android tablets.

However, I only experienced six hours battery life as opposed to ten hours on the iPad2 (Samsung boasts nine hours, but this review unit could have been well abused).

The proprietary charging cable is also an annoyance with a standard mini USB being far more desirable. The simple Bluetooth file transfer made adding photos, music and apps a breeze though.

The Galaxy Tab 10.1 slotted into my lifestyle so seamlessly that Samsung had to almost A hair’s breadth thinner than the iPad2, the SGT pry it out of my hands to take it back. I’m a 10.1 weighs a considerable 36g lighter at 565g definite Android tablet convert and there’s despite the almost half inch larger screen. no better available than this.

This Incredible Edge summit provides a catalyst for interdisciplinary idea exchange, collaboration, co-creation and experimentation. Join leading entrepreneurs, creatives, artists, designers, filmmakers, scientists, innovators and change-makers at the cutting edge of their fields. With international and New Zealand speakers – it’s the first of its kind in the Southern Hemisphere. To register, visit www.incredibledge.com

WEDNESDAY, MARCH 7 Overcoming Stress – Auckland Chamber of Commerce Take a refreshing look at the everyday pressures everyone faces and discover practical strategies for moving ahead with ease and effectiveness. Topics include defining and understanding stress and stress indicators, and understanding current attitudes and actions that are obstacles. To register, visit www.chamber.co.nz

MONDAY, MARCH 12 Effective Negotiation Skills – Manukau Institute of Technology Negotiating and becoming an effective negotiator will take your communication skills to a new level. Learn how to negotiate, influence and persuade, including what techniques to use, and when. To register, visit www.manukau.ac.nz

World Class Customer Service – Auckland Chamber of Commerce Sensational customer service is a crucial competitive advantage across a wide spectrum of industries. Developing and embedding the ideal culture of customer service within your business requires a strong mindset and clear strategy. In this course you will gain tools to attract and retain customers through proving first class customer service. To register, visit www.chamber.co.nz

FRIDAY, APRIL 27 Tax for Smaller Businesses – Manukau Institute of Technology Tax rates, tax refunds, tax returns - smallbusiness compliance can seem complex.

Gain a working knowledge of tax compliance processes; know how to avoid penalties, how to keep records, and what to do for GST and PAYE in tax for smaller businesses. To register, visit www.manukau.ac.nz

THURSDAY, MAY 3 Building a Business Case - NZ Institute of Chartered Accountants In the current economy, more than ever, investments are only made if business owners are satisfied that the potential returns will meet their strategic and financial goals. This one-day course will demonstrate the key components of a business case as well as discussing which tools to use for the different types of business case you may prepare. To register, visit http://events.nzica.com

FRIDAY, MARCH 29

SATURDAY, MAY 5

Business Essentials Update – NZ Institute of Chartered Accountants

Henston Blumenthal – ASB theatre, Aotea Centre

The NZICA Auckland Business essentials bi-monthly update, keeps you updated and informed on the latest topical business, economical and technical accounting issues. Each session throughout the year will provide presentations by experts from Westpac, Deloitte and PwC, and include guest appearances by business speakers chosen from the corporate arena. To register, visit www.nzica.com/events

Heston Blumenthal comes to New Zealand for the first time to present an exclusive, ‘one night only’ event, live on stage in Auckland. This enthralling evening will focus on Heston’s unique philosophy and approach to cooking, exploring taste and flavour, and his passion for the multisensory experience of eating and drinking.

For more information visit www.the-edge. co.nz

TUESDAY, APRIL 3 New and Aspiring directors - Institute of Directors This workshop is designed for members who aspire to directorships but are unsure on how to promote and equip themselves for these positions. Discussions will cover: types of directorships, making a career as a professional director and director relationships. To register, visit www.iod.org.nz

TUESDAY, APRIL 24 The Power to Influence - NZ Institute of Chartered Accountants In a world of information overload, you need your message to hit home and get a positive response. Influencing skills can benefit how, you interact with your team, colleagues or other stakeholders. To register, visit http://events.nzica.com 10 | March/April 2012 www.aucklandtoday.net.nz

THURSDAY, APRIL 26

FRIDAY, MAY 11 Breakfast with guest speaker Sir Henry van der Heyden – Institute of Directors Sir Henry van der Heyden was one of the champions of the mergers which created Fonterra, New Zealand’s largest company.

A global leader in dairy nutrition accounting for more than 25 percent of New Zealand’s export earnings and operating in 140 countries around the world. Join Heyden and discuss the New Zealand dairy industry and its importance to world food supply. To register, visit www.iod.org.nz

www.aucklandtoday.net.nz March/April 2012 | 11

News | Alan Bollard/Volatile Markets

The state of the nation

By Bridget Gourlay

Euro in crisis Trouble in Europe has been hitting the headlines as the continent struggles with serious debt.

Dr Alan Bollard

“The European sovereign debt crisis owed much of it origin to the GFC but also to the imbalances that had built up in many economics, through large unsustainable fiscal deficits, persistent current account deficits and demographic and other public liabilities,” Bollard explains.

The European crisis is complicated, Bollard says, and 2012 could be a difficult year.

At the start of 2011, life was very different in New Zealand.

Christchurch had been hit by the September 4 and Boxing Day earthquakes, but was well on the way to recovering. While things were looking tricky in Europe, we didn’t think we’d lose track of how many times Greece could get bailed out by the year’s end.

The economic effects of the European sovereign debt crisis and the February 22 earthquakes were the topic of Dr Alan Bollard’s address to the Canterbury Employers’ Chamber of Commerce in Christchurch in late January.

While he acknowledged the jolts they gave to the economy, his speech was tinged with optimism.

“A disorderly Greek default with funding markets seizing up for other governments and banks would have a major negative effect on the euro zone and the rest of the world economy. In a worst-case scenario this could lead to the break-up of the European union,” Bollard says, although he doesn’t think this is very likely.

“We believe the euro-zone will stay in tact… looking ahead, the current economic recovery is very slow and fragile and there will be more problems ahead; it may take some years for Europe to get back on to the previous growth track.”

So what does this mean for us? Sadly, our geographical isolation is no protection from economic events abroad. If major world economies have a significant economic problem then that is going to affect us too, as New Zealand has seen in our export commodity prices, currency and funding our foreign debt.

“New Zealand’s increasing reliance on Asia as a trading partner reflects export market flexibility and has helped growth, but could not shield us from the slowdown in world

demand or the drying up of financing even if it has meant a smaller drop in demand for our exports.

“Economies in the Asia-Pacific (including Australia) account for around 60 percent of New Zealand’s merchandise exports by value, a significantly larger share than exports to the euro area (at just seven percent).”

Put simply, a recession in Europe could spark a slowdown in Asia, pushing down commodity prices, and having a marked impact on Australia and New Zealand.

This is a positive statistic that means serious reconstruction money will be flooding in.

Christchurch’s rebuild is expected to add one percent to New Zealand’s GDP growth this year.

Bollard says the uncertainty of last year is somewhat over.

“In terms made famous by Donald Rumsfeld, we are moving from ‘unknown unknowns’ to Seismic shocks ‘known unknowns’. We cannot expect to have The earthquake changed life forever in complete clarity for 2012. Unexpected things Christchurch and a year on from that crisis its will continue to happen and there will be effects are still being felt. After what has been more aftershocks, both financial and seismic; for many Canterbury people the most difficult the effects of both shocks could continue to year of their lives, things are beginning to rumble on for some time.” look up for the region economically as the rebuild starts.

“Reconstruction is projected to eventually provide a boost to demand similar to the mid-2000s housing boom. Residential and non-residential investment will lift growth sharply,” Bollard says.

Bollard also said Christchurch was in a unique position when it comes to re-insurance. With 80 percent of Christchurch reinsured, capital is less of an issue than in other countries.

Canterbury Employers’ Chamber of Commerce CEO Peter Townsend says when disaster hit in Haiti only one percent of buildings were insured and in Turkey that figure was four percent. In developed but earthquake-prone Japan the figure was 17 percent and in Chile 27 percent. In Christchurch, the figure was 80 percent.

Don’t let fear rule decisions in volatile markets Market volatility is likely to continue in 2012 and traders can best equip themselves by understanding how the market responds to events and not acting in a knee-jerk fashion.

CMC Markets head of analysis and education, David Land, has analysed volume and trading data over the past year to form three top themes to help traders in the year ahead: Theme one: price versus volume. The past year has shown us volume and price are not always linked and in fact while volumes have increased, the dollar value per transaction has slowed. Therefore it is important for traders to realise the value of turnover, not turnover levels, is the most accurate gauge of how much actual money is moving in the market.

Theme two: Trading conditions have changed over the decade. It’s easy to think there is 12 | March/April 2012 www.aucklandtoday.net.nz

All this means reconstruction money will be soon flowing in – and the economy will be boosted by the large reconstruction workforce that will require accommodation and services as the city rebuilds.

After 10 years as Governor of the Reserve Bank, Alan Bollard steps down in September 2012. Appointed in September 2002, Dr Bollard is in his second five-year term. Dr Bollard says he will be fully focused in his remaining months on the serious economic and financial challenges facing New Zealand.

The chair of the Reserve Bank Board, Dr Arthur Grimes, says the Board will search in New Zealand and abroad to identify a successor to Dr Bollard. The Governor is appointed by the Minister of Finance on the recommendation of the Board.

above average volatility at the moment, but while there has without doubt been some significant spikes in the past few months, overall average market moves over the long term have not been that variable.

Theme three: Misery loves company. An analysis of price versus volume in 2011 shows downwards spikes in the share market correspond with upward spikes in volume.

What this means is traders are getting out of the market due to fear, when what they are actually doing is exiting when the market is at a low - at the worst time.

“The trading world is likely to remain turbulent and difficult to navigate in the year ahead and predicting periods of volatility will be virtually impossible,” he says.” The best thing a trader can do is arm themselves with solid knowledge of how the market responds to events and understand they are part and parcel of the share market. They should avoid making trading decisions based on fear.”

News | Hotspots Cable Bay - Waiheke Island

Hot spots

By Kayte John

Wherever you are in Auckland, you’re never far from breathtaking scenery, beautiful beaches, idyllic islands, boutique shopping and invigorating nightlife.

One of Auckland’s true appeals is the world-class food that’s on offer - the city is overflowing with restaurants, café and bars, all waiting to be discovered.

So the next time you’re looking for a bite to eat check out these hot spots.

Breakfast in Devonport Devonport is the historical maritime village nestled on Auckland’s North Shore. You can take in Devonport’s unique heritage and spectacular views simply by strolling around the many beaches and admiring the colonial architecture. Devonport village boasts a wonderful range of cafes and restaurants that are easily accessible - the ferry trip from downtown Auckland takes a mere 10 minutes.

For a brilliant breakfast try the Stone Oven Bakery and Café - famous for its organic sourdoughs and other speciality products from its bakery. The cafe is a popular eatery - it offers a great big breakfast for hungry eaters and is a great place to sit down and have a coffee.

It’s open seven days a week from 6.30am4.30am. Menu options include: Breakfast Bruschetta – freshly sliced tomato, basil and olive oil, served on Turkish flatbread with poached eggs and shaved parmesan, drizzled with balsamic reduction and a warm toasted bagel with Salmon, cream cheese, tomato and capers.

Visit www.stoneoven.co.nz

Vineyard lunch on Waiheke Island Just a 35 minute ferry trip from downtown Auckland, picture perfect Waiheke Island makes for a great escape from the hustle of the city.

Boasting beautiful beaches, vineyards, restaurants, olive groves, farmland, forest and a regional park, something always seems to be happening on Waiheke. The island plays host to various weekend events such as the International Jazz Festival, the Wine and Food Festival and the Winter Blues Festival.

Set in beautiful surroundings, Cable Bay has an award winning restaurant and wine bar with an enviable reputation for great food and wine. Dine a la carte in the restaurant or enjoy a more relaxed experience in The Wine Bar, which serves small plates matched with Cable Bay and other fine wines.

Open from 12pm for lunch and 6pm for dinner. The lunch menu includes Seared Scallops with French style peas and Serrano ham and Roast Rump of Lamb with a warm aubergine salad, buffalo yoghurt and bulghur wheat.

Visit www.cablebay.co.nz

Dinner in Ponsonby Located just two km west of the Auckland’s CBD, Ponsonby is now a quirky suburb renowned for its dining and shopping establishments. It’s home to many restaurants, cafes, art galleries, up-market shops and nightclubs.

One of Ponsonby’s best kept secret is Cocoro.

This Japanese restaurant is located on a quiet side street off the busy Ponsonby Road, in an old brick building. It recently won the Best Specialist Restaurant in the Cuisine magazine NZ Restaurant of the Year 2011 awards.

The food is a mix of traditional Japanese dishes combined with a more contemporary approach. All dishes use the best Japanese ingredients and are presented with a high class attention to detail.

Dessert and drinks in Parnell

Best of the rest

New Zealand’s oldest suburb is famed for its galleries, cafés, restaurants and charming boutique-style stores. Enjoy the special unhurried village character of Parnell’s shopping centre and become enthralled in the suburb lifestyle. Wander a little further to explore Parnell’s beautiful parks and remarkable historic buildings.

Cru Restaurant at Sale Street – Cru provides some of Auckland’s most innovative and contemporary NZFrench cuisine. www.sale-st.co.nz

But be sure to visit Cibo, where most guests end their meal with a cocktail or a tempting delight – the famous Cibo Chocolate Brownie.

Open for lunch Monday through Friday and dinner Monday through Saturday, this establishment has consistently proven itself to be one of Auckland’s top restaurants.

Other mouth-watering desserts include Banoffee Pie, with glazed banana cream, toffee banana, condensed milk ice-cream, almond praline, chocolate crumble and Gold Rush, with warm fry-pan brownie, hokey pokey, vanilla bean ice-cream.

Clooney – is Auckland’s fine dining experience - beautiful food with exceptional service: www.clooney.co.nz Soul bar and Bistro – a perfect place to enjoy a delicious lunch overlooking the Viaduct Harbour: www.soulbar.co.nz Besos Latinos - offering a selection of dishes from across Latin America this restaurant has become one of Auckland’s favourties: www.besoslatinos.com

Visit www.cibo.co.nz

Open Tuesday–Saturday 12-2pm for lunch and 5.30pm-10pm for dinner. Menu options include the slow cooked ‘Kakuni’ free range pork belly, crispy prawn tempura and fresh sashimi.

Visit www.cocoro.co.nz

Whether you’re staying for the weekend or on a single day mission, it’s hard to pass up Cable Bay Vineyards if a vineyard lunch is what you’re after. www.aucklandtoday.net.nz March/April 2012 | 13

News | Export Trends 2012

The big picture Exporting in 2012; what’s hot and what’s not

Exporting has been a crucial part of New Zealand’s economy since colonisation. It was our whale oil that lit the lamps of 18th century Paris and our lamb served at the dinner table of posh Victorian households.

But since then our exports, and our markets, have changed dramatically. These days it’s dairy to Asia, meat to the Middle East and education, manufactured goods and wine to the world.

Bridget Gourlay scans a critical eye over foreign markets to look at what’s hot and what’s not in 2012 and beyond.

Asia Asia is our exporting buzzword – it’s a heady mix of emerging middle classes starting to demand products we specialise in on an ever-growing scale. It’s possible to eat a New Zealand Natural ice cream in Singapore, or a slice of Hell’s Pizza in Seoul.

Make no mistake, China and India are the big two. Our FTA with China was originally projected to lift New Zealand’s export revenue from trade with the country by between NZ$225-$350 million per year. Far exceeding expectations, in the first year of implementation New Zealand exports to China increased by NZ$1 billion to $3.5 billion. This success has also meant China has eclipsed the USA and become our second largest export market. New Zealand exports in 2010 totalled $4.83 billion, up a staggering 33 percent on 2009.

Talks are underway for a free trade agreement with the other booming Asian economy, India.

Currently the world’s 10th largest economy, its growing middle class and a youthful and increasingly well educated population offers a plethora of opportunities. Two-way trade is worth more than $1.2 billion per year and India has become our third-largest source of international students and 10th largest source of visitors. However, other markets offer an array of opportunity. With the recently-signed ASEAN (Australia-New Zealand Free Trade Area) agreement, we have better access to a number of growing and vibrant economies, such as Malaysia, Singapore and Indonesia.

In all of these Asian countries, it’s food and beverages, high tech manufacturing and education that are doing well.

Europe It’s hard to turn on the TV or pick up a newspaper without reading about the serious economic situation in Europe. Headlines seem to always discuss the 125th bailout Greece has received. However, that doesn’t mean the 14 | March/April 2012 www.aucklandtoday.net.nz

continent should be discounted. New Zealand Trade and Enterprise (NZTE) regional director of Europe, Ann Chappaz says it’s important to remember how wealthy Europe still is.

It’s a place “with high levels of GDP/capita, relatively low levels of household debt, and a very welcoming and low risk environment for doing business”.

She says European companies selling into global supply chains are posting comfortable profits and the tourism sector in Spain and France remains strong. “Furthermore, the need for cost savings means that New Zealand businesses offering productivity gains will be taken seriously, especially in the public sector.

“Businesses should listen to advice from their financial experts about how to manage the currency risk in Europe, but relative to many other markets, Europe still offers a large, wealthy market for New Zealand’s premium products and is a point of access into multi-national partners that can help take distribution global.”

reputation in the food and beverage space in terms of quality, safety and innovation. For example, the United States wine market is forecast to grow to 407 million cases of table wine by 2030 from the 282 million cases sold in 2009, presenting significant opportunity for New Zealand wine.

Research conducted in 2009 and 2010 by NZTE showed that United States consumers no longer consider living more sustainably as an alternative lifestyle. Although ‘quality’ is the most important United States purchase driver, attributes that relate to sustainability often strongly suggest quality to United States consumers, with some willing to pay up to 10 percent more for more ‘sustainable’ products.

Other markets

There are other growing markets Kiwi companies would do well to keep an eye on. Most of these are outside of our traditional exporting base, which have young populations of growing wealth.

USA Take Saudi Arabia. In 2010 it was New Zealand’s 16th most significant export Another country that dominates the ‘economic gloom’ part of the news is the destination, and largest export destination in United States. Despite the fact our overall the Middle East. Despite their oil, New Zealand imports and exports with the US have fallen held a considerable trade surplus with Saudi marginally during the past decade, it is still Arabia in 2010, with exports approximately New Zealand’s third largest destination for twice the value of imports from the Kingdom. exported goods (behind Australia and China). New Zealand exports to Saudi Arabia have The Land of Opportunity is still just that for grown by just under 50 percent over the past Kiwi businesses. For example, NZTE’s recent few years, from NZ$411 million in 2006 to report on the country shows the United States NZ$615 million in 2010. aviation industry is forecast to remain strong “More New Zealand businesses are also and continue to grow. Opportunities for New starting to consider the three big emerging Zealand aviation companies continue to powers in the EMEA (Europe/Middle East/ remain in the specialised equipment, niche Africa) region - Russia, Turkey and South aviation products and pilot training sectors.

Africa where high growth rates have been On the ground in the airports, companies sustained,” NZTE’s Ann Chappaz says. “As offering security technologies and streamlined with the Middle East, these young, educated systems such as baggage handling operations populations provide a built in demographic stand to be successful. dividend making them attractive investment locations as well as offering a rapidly growing Again, food and beverages are key. Research shows New Zealand has a positive image and middle-class consumer base.”

Cover Story

Creative

space

are readily inspired. One of his first projects Saatchi & Saatchi. One of was creating a gallery where contemporary the world’s biggest creative art, literature and film are accessed.

“Our new creative process involves a deeper agencies; it’s a name that’s study of where art, humanity and sensibility synonymous with making collide within the context of the world we’re living in. This requires a collective spirit and an big ads for big brands that open learning environment to produce great ideas and opportunities.” win big awards. At Saatchi’s Auckland office, the man Bringing art to life charged with nurturing some ‘Make Something’, the gallery’s first exhibition, was what Antonio describes as of the most promising young a “collaborative collection”. Antonio offered all Saatchi & Saatchi staff an opportunity to minds is executive creative contribute work which was unrestricted by commercial briefs and expectations. director Antonio Navas.

Venezuelan-born Antonio took on the job nearly a year ago after visiting New Zealand and seeing potential. He liked the people, and saw their talent. He liked the clients, and their desire to buy great work. But more than that, he wanted a work/life balance and somewhere inspiring to live.

“I wake up every morning and smell the air.

It tastes good. Everything looks 3-D. There’s a clarity to the sky, the sea, and the mountains and light that makes me feel alive.”

Before New Zealand, Antonio was in New York working as executive creative director at Ogilvy and Mather where for the last four years he has worked with clients including Coca Cola, Kodak, Motorola, Dove and Puerto Rico Tourism.

Prior to Ogilvy and Mather, he worked at Goodby Silverstein and Partners, Amster Yard, FCB in San Francisco and BBDO New York during the peak of their creative powers. His clients have included major global brands: HP, Haagen Daaz, Levis, Mazda, Pepsi Cola, Polaroid, Stella Artois, Bacardi and Sol Beer.

But probably his most famous work is the record-setting Waka Waka video, made to promote the Soccer World Cup. A fun-filled colour explosion, the video’s record-setting 80 million plus views makes it one of the most watched clips ever on Youtube.

Mixing it up Antonio is impressed with his Auckland staff, a team he says is just as talented as any of the other people he has worked with internationally.

“We have a very high calibre of talent, comparable to some of the best I’ve worked with in the world. There are creative gaps to fill, but we have hidden gems in our midst. My immediate focus is to unleash the creativity throughout the entire agency, and channel it with love and leadership.

“As for the work, I’ve seen some amazing things like the live video game we did for Air Force recruitment. That could only happen in New Zealand. The latest Toyota Hilux execution combines a well-written story with just the right amount of humour and technology, and great attention to detail, with explosive results.”

To get the best out of his staff, Antonio has set out to make Auckland’s Saatchi & Saatchi office a “creative orphanage” where people

The second exhibition, ‘Art Will Tear Us Apart’ was based on precious possessions staff would take with them from a burning building. Prominent artists including Billy Apple and John Reynolds partnered with Antonio on the project.

One of the world’s top graffiti artists, Neils Shoe Meulman kicks off Antonio’s 2012 season which is open to the public – Antonio thought it would be selfish not to share this space with other Aucklanders.

“

There’s a clarity to the sky, the sea, and the mountains and light that makes me feel alive.”

Realising potential

”

It’s no secret Saatchi & Saatchi’s influence waned in the 1990s but Antonio doesn’t see that as a problem, rather an opportunity.

“I have complete faith in Saatchi & Saatchi New Zealand’s ability to be a global creative powerhouse. But, this is not a return to anything. We can’t go back to the glory days.

That’s too romantic, like forever chasing youth. We live in a different time.

“I’m focussed on looking forward. Thinking about what’s next. It is all about stimulating conversations and meaningful participation.

“Knowledge comes from experience and maturity of course. But, the challenge for someone in my role is to embrace youth, open my eyes and ears to others, and to creating a culture of ideas where everyone has the courage to share them, whatever they are. When we can unlock those ideas there’s the possibility of doing something amazing here.” www.aucklandtoday.net.nz March/April 2012 | 15

News | Motoring

An open top for the open road Jaguar has lifted the lid on the quickest opentopped GT it’s ever built – the XKR-S Convertible.

And if what lies under the hood is as muscular as the XKRs dimpled, curved and purposely crumpled haunches, then it shouldn’t disappoint.

Well, first impressions are promising. Powered by a supercharged, five litre V8, the XKR-S hits 100km/h in 4.4 seconds on its way to an electronically limited top speed of 300km/h, which isn’t too shabby for a convertible.

This open top rocket will sit alongside its sibling, the XKR-S Coupe, at the top of the big cat’s performance sport range.

With the XK model designed as a convertible from the outset, Jaguar’s engineers were able to apply changes that created the XKR-S Coupe into the open-topped GT without compromising performance, agility or refinement.

Lightweight aluminium architecture provides high torsional rigidity, making the XKR-S Convertible the stiffest car in its class. And revised front and rear suspension means increased agility, precision and control without sacrificing comfort.

Styling changes have been made to improve aerodynamic stability. There’s a new front bumper design with wider, lower air intake, a carbon fibre splitter and twin side nacelles.

New sills smooth the horizontal airflow and emphasise the 10mm reduction in ride height. And a unique rear wing with carbon fibre insert and apron ensure balanced aerodynamics front and rear.

Aerodynamic design changes give the front of the car a dramatic and bold appearance.

Vertical feature lines run down from the edges of the oval air intake into a new bumper design which incorporates a wider, lower air intake, a carbon fibre splitter and twin side nacelles.

To put this power on the ground, there’s a comprehensive package of suspension upgrades, such as a redesigned aluminium front steering knuckle and revised rear geometry, stiffer springs and dampers.

trimmed in carbon leather. It rides on Pirelli P-Zero tyres (255/35 ZR20 at the front and 295/30 ZR20 at the rear).

At the edges of the bumper, vertical panels channel air down the side of the car along new sills, which serve to both smooth The muscle comes via an uprated version of the horizontal airflow and emphasise the the 5.0-litre supercharged AJ-V8 engine, which reduction in ride height. produces 405kWs and 680Nm of torque, The convertible roof opens and stows in 18 delivered to the rear wheels via a six-speed seconds and the flagship interior features automatic gearbox with active differential.

16-way adjustable performance seats

The XKR-S Convertible will be arriving in New Zealand showrooms around Easter 2012.

Ford Focus is NZ Car of the Year The country’s leading motoring writers and commentators have chosen Ford’s new generation Focus as New Zealand Car of the Year.

Launched here mid last year, the new model is the third generation of the Focus, and the first to scoop New Zealand’s highest new car automotive honour.

In reaching their decision, members of the New Zealand Motoring Writers’ Guild assessed a number of variants in the range, including 1.6 and 2.0-litre petrol variants, as well as the 2.0-litre turbo-diesel version.

“The level of chassis sophistication engineered into the new Focus is remarkable. A particular appeal of the latest Focus is its excellence in a range of motoring environments; whether it is urban or highway motoring, or covering ground over the country’s secondary roads, the latest Focus is always impressive.”

The Focus was one of 12 finalists for this New Zealand Car of the Year award, which is open to new passenger car models launched in New Zealand during the 12 months prior to November 1, 2011.

In addition to performance and handling, the facets under consideration included suitability for the task for which the Focus is designed, safety accoutrements, economy, visual appeal, value for money, ease of operation and its The others, in alphabetical order, were the level of home comforts and quality of finish.

Alfa Romeo Giulietta, Audi A7, BMW X3, Guild president David Linklater says, “Previous Hyundai Elantra, Kia Optima, Kia Rio, Peugeot 508, Suzuki Swift, Toyota Yaris, Volvo S60 and iterations of the Focus have also been highly regarded, particularly in the area of driver Volkswagen Passat. appeal, but in its latest guise the Focus pushes Recent past winners of the title, which is now its segment forward in crucial areas such as in its 24th year, have been the BMW 5-series powertrain efficiency, packaging, quality and equipment, all without compromising that fun (2010), Ford Fiesta (2009), Ford Falcon (2008), Mazda 2 (2007) and Porsche Cayman (2006). factor for which it has become known.

16 | March/April 2012 www.aucklandtoday.net.nz

News | Lifestyles

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This package includes one night in a luxury tree house, a bottle of wine on arrival, dinner and breakfast at $795 per couple (excluding GST). Whether you are looking for relaxation, nature, excitement, art, history and culture, or fine wines and cuisine, Kaikoura offers it all.

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Gary Collins Managing Director

News | Destinations

French Pacific

paradise

By Bridget Gourlay

An array of fresh crusty bread stands before me, the smell of baking scents the muggy air. There are very few places in this world I’d rather be then in a French bakery.

As I stand in line, desperately trying to make a choice, I watch the bakers weave in and out of the shop with trays of delights – pastries, brioche, croissants. When it’s my turn, I bring out my rusty French to order and am handed a pain au raisin; the smell intoxicating, the bread warm.

Despite this very French scene, I’m not in Europe at all but much closer to home – Noumea, the capital of New Caledonia.

Outside the bakery, palm trees wave in the wind, the sun beats down on the sparkling sea.

There’s no doubt about it, the essential Pacific ingredients of sun, surf and sand exist here giving it a double appeal – it’s both a slice of France a few hours from Auckland, but also does the Pacific Island paradise thing very, very well.

Although it is one of our Pacific neighbours, I and many other New Zealanders probably don’t know as much about New Caledonia as we do countries like Fiji and Tonga. But it has a rich and fascinating history that greatly impacts on its politics today.

Until 1755, New Caledonia was home to the Kanaks, a Melanesian people who hunted and fished on the exquisite islands. When it was colonised by the French, it was turned into a penal colony and many of the indigenous people were rounded up and enslaved in sugar plantations in Queensland, Fiji and Samoa. This practice, called “blackbirding”, is one of the ugliest moments in the history of the Pacific.

A century and a half on, New Caledonia today is home to a mélange of cultures. Firstly, there’s the French fresh from Europe that work on the island, usually in the top jobs like running hotels, in the military and in the lucrative nickel industry.

Then there’s the New Caledonians descended from the 18th century prisoners and other French settlers – a mix of white, African and Arab people, and then the Chinese and Indonesians who arrived over a century ago.

With the indigenous Kanaks, all these cultures live together in Noumea; the country’s humming capital. As you explore you’ll see Buddhist temples and Catholic churches, typically French treelined boulevards by the sparkling Pacific Ocean, menus that have Asian, French and Kanak food.

“

There’s no doubt about it, the essential Pacific ingredients of sun, surf and sand exist here giving it a double appeal – it’s both a slice of France a few hours from Auckland, but also does the Pacific Island paradise thing very, very well.

”

To really soak in Noumea’s charm, chill at the Place de Cocotiers. That’s the grassy square right in the city’s heart; lined with trees and humming with cicadas. There’ll be children playing, heat-exhausted tourists seeking shade and locals napping beneath the trees.

In the middle of it stands an historic rotunda where bands frequently play, there’s a giant chess set in one corner, and – of course - a petanque pitch.

They say never judge a book by its cover, and I believe you should never judge a city by its capital. France is filled with friendly people and a slower-paced lifestyle, which you’d never believe on a trip to Paris.

The same can be said about London and England or Madrid and Spain. Walking in Noumea you could think you were in a small French city, but you’d never make that mistake in the rest of New Caledonia. In the countryside, there’s lush rainforest, crystal lagoons and some of the best beaches in the world.

That’s why I visited Amedee Island, only an hour’s boat ride from Noumea but truly a world away. The tiny island’s centre has

an historic lighthouse, which the more energetic climb for an amazing view, while other visitors laze on the beach. It’s a tourist hub, and locals enthusiastically put on a number of demonstrations; there’s dancing, and an enormous buffet. But the thing that will forever be burned into my mind was an encounter with one of the island’s reptilian residents.

Business advice

I was standing under the shade of a large tree watching a Kanak man climb a coconut tree to the top in the lazy, effortless way we might walk a couple of metres. He was helping a tourist try to do the same thing while we cheered them on.

Suddenly, a foot long snake dropped out of the branch in front of me, hung in mid air for a second, looked me right in the eye, then fell to the floor. They say travel is about finding yourself; and I really never knew I could yell so loud or run so fast.

Worst of all was catching the look from the group of Australians next to me, who hadn’t moved an inch throughout the entire hullabaloo. There was a smirk on their faces that seemed to say ‘Kiwis. A foot long slightlyvenomous snake is nothing.’

It wasn’t until I was on the boat riding back to Noumea, reflecting on the day at the barely inhabited island, that I realised the incident with the snake had actually been a highlight of the whole trip. Because, just for a moment, I’d looked a wild creature right in the eye.

New Caledonia is not one of New Zealand’s main trading partners. Nickel (a key ingredient for stainless steel production) accounts for over 90 percent of New Caledonia’s export earnings - it is the world’s third largest producer with an estimated one quarter of the world’s nickel reserves.

New Zealand tourist numbers to New Caledonia have grown steadily as a result of the opening of a New Caledonia Tourism Promotion Office in Auckland in 2004, although numbers slowed in 2008’s recession

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Sure, I’d made a fool of myself and my country by screaming my head off, but that didn’t really matter. I sat on the roof of the boat, watching the imposing island lighthouse shrink to a pinprick in the distance. A local pointed out a giant turtle to his son, and later dolphins swam alongside us.

It’s not everyday a city girl gets that close to nature. Just for an instant, I forgot the hustle and bustle of Noumea, the traffic that awaited me, and was simply overwhelmed by the wild animals, the noise of the waves, the blue and endless sea.

theredboats@xtra.co.nz www.theredboats.co.nz 0800 Red Boats | 09 834 7337

www.aucklandtoday.net.nz March/April 2012 | 19

Focus | Gulf Harbour Country Club 160 metre par three fifteenth that plays towards the ocean, with its stunning Pacific backdrop.”

Corporate golf days Secretary manager Kim Bond says the GHCC is close to Auckland, but with a coastal atmosphere, so guests can enjoy a day out without the distractions of the city. “If you’re looking to host a corporate golf day, your guest’s day will be supported by a superior standard of service,” she says.

Standard inclusions in its group golf package are: • Professional and friendly ‘meet and greet station’ ensuring your clients are warmly welcomed and informed of the events on the day • Preparation of player tee times, personalised scorecards and golf cart set up • Competition organisation including nearest the pin and long drive setup scoring

World class golf

and more

Spectacular golf, ocean views and rolling terrain make the Gulf Harbour Country Club (GHCC) one of the most exciting golfing experiences in New Zealand. It has been described as a wonderful jewel in the Hauraki Gulf.

Located on the Whangaparaoa Peninsula, the GHCC is a privately owned world-class golf course with club facilities, where the pleasure of relaxing in the country club is only matched by the challenge of the tees and greens. Its facilities are open to the public including the Sandtrap Café serving Allpress Espresso coffee along with a delicious breakfast and lunch menu.

If you are looking for a superb golfing experience, a special location to hold a wedding reception, corporate golf day, business conference/meeting or to simply enjoy a relaxing lunch then the GHCC is the perfect place.

World class golf Constructed in 1997 the golf course was designed by world renowned Robert Trent

Jnr who still visits the course when in New Zealand. The clubs proud history includes the hosting of The World Cup and New Zealand Open Championships. The course meanders through native grasses and vegetation and has a natural look and feel from start to finish.

The pro shop is staffed with seasoned teaching professionals to provide lessons to members of the public and club members.

The practice facilities (available to members and green fee players) are rated as one of the top in the country with three greens (putting, chipping and pitching), two bunkers and a lengthy grass driving range. It is also fully equipped with the latest golf fashions from Ashworth, Calvin Klein, Sunice and more, as well as a wide range of clubs, shoes and accessories.

One of the most interesting holes on the course is the 300 metre par four seventh.

Course designer Robert Trent Jones Jr says “This short dogleg is flanked by a lake on the right and tempts long hitters to go for the green. Those who get too greedy will pay the price on this intriguing little hole, sure to become one of the most talked about on the course.

“The four finishing holes will increase the heartbeat of every golfer, particularly the

• Signage (erected the morning of your event) • Use of locker rooms and amenities • On course food and beverage service • Marshalls to help with the speed of play and answer any questions your clients may have on the golf course • Coordination of food, beverage and presentation function requirements.

A day to remember GHCC offers a world of quiet elegance and refined sophistication for your special day. The unique ambience combined with the attentive friendly service that will let you create the wedding of your dreams.

“The event team will work with you to ensure every detail of your wedding is perfectly planned and assist you in making your day an expression of you and your family,” Bond says.

“Whether it is a wedding, conference or a meeting the GHCC is the perfect venue to entertain and impress your guests/clients.

With picturesque views over the lush fairways of the internationally renowned Gulf Harbour course, its private facilities provide a tranquil setting for your event.”

For more information contact Terry

021 938 938

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Focus | Gulf Harbour Country Club

The GHCC has two main function areas. The Kowhai Boardroom is ideal for small groups and opens out onto a terrace overlooking the golf course. The Pohutukawa Room is a large multi functional room that may be used for conferences, presentations, seminars, weddings or other functions. This room offers opportunities for a multitude of configurations and can comfortably accommodate large groups.

Bond feels ‘non golfers’ don’t think of choosing a golf club for a Sunday drive, but they should take it into consideration.

“The Sandtrap café is a great destination for breakfast or lunch. Having the opportunity to sit in the sun overlooking the green is a relaxing alternative to a busy roadside café.”

For membership or function enquiries email kim@ghcc.co.nz or call (09) 424 0971.

The GHCC is having an open day on Sunday 26th February (10am – 3pm) -everyone is welcome.

Membership fees Category 1: Full playing membership, 7 days a week $1,999.00

• A world class golf course • Pro shop - fully equipped with the latest golf fashions, wide range of clubs, shoes and accessories • Sandtrap café – serving breakfast and lunch • Members lounge • Gymnasium

Gulf Harbour Country Club 180 Gulf Harbour Drive Gulf Harbour Whangaparaoa T (09) 424 0971 F (09) 424 4739 E golf@ghcc.co.nz www.gulfharbourcountryclub.co.nz — Advertising Feature

• Indoor 20m swimming pool • Sauna and spa • Squash courts • Tennis courts • Kowhai and Pohutukawa rooms available for hire.

Category 2: Country club and sports membership (includes pool, gym, sauna, spa, squash and tennis courts.) $999.00 Category 3: Juniors 10-17 (with an adult member) $100.00 Category 4: Intermediate 18-23 $498.00 Category 5: Corporate conditionals apply $3,999.00 Category 6: Nine hole golfers Monday-Friday $999.00 Category 7: Overseas – 25 rounds pa $1,250.00 Category 8: 18 hole golfers Monday-Friday $1,499.00

Calvin Klein | A U R | AN EXCITING PRODUCT RANGE ACROSS A NUMBER OF LEADING GOLF APPAREL Po Box 162, Bulimba, Queensland, Australia | E: alan@affinitygolf.com.au | www.affinitygolf.com.au

www.aucklandtoday.net.nz March/April 2012 | 21

Focus | Commerce Club of Auckland

A club

for all occasions

For more than a century, The Commerce Club of Auckland has been a place members visit to hold meetings, or to simply enjoy a game of darts and a pub meal. Today the Commerce Club remains a much-loved centre of business social life, catering to big functions and small get-togethers.

A rich history When the club was founded in 1901 it was known as the CT Club, initials that stood for ‘Commercial Travellers’ as it provided a space for commercial travellers to meet for discussions and social entertainment.

According to The Commerce Club’s official history document, the club was formed because of “the need for a closer ‘Esprit de Corps’ among the commercial men, the desirability of having a meeting place for social entertainment and discussions of mutual interests led to a meeting of 38 Commercial Travellers in the boardroom of the Auckland Harbour Board.”

The CT Club was so popular that 198 members joined within the year. Fast forward 110 years and today there’s still many a meeting in the boardroom or trade fair held in the hall. It’s also common to see members playing a game of pool or relaxing over a drink – just as they would have done in 1901.

However, there have been some changes.

Firstly, women have been members since 1979 and the club moved from Auckland’s CBD to its spacious attractive building in Remuera in the 1960s.

Although the club has been going for more than a century, it’s still a popular part of the community today, as the manager Anton Coetzee explains.

“There’s all sorts of things going on here.

We’ve got different sports sections, for example the golfers play at courses round New Zealand, the members of the snooker section play in national tournaments but there’s also a much more casual weekly tournament.

“We have a wine club that meets on the first Tuesday of each month and tastes wines from a guest winery and our Cricket Section play in the Auckland Domain every weekend in the cricket season. Then there’s the restaurant and lounge that seats up to 200 members, which people come to for a meal or a drink.”

Functions The Commerce Club is an excellent place to hold functions, from corporate events such as trade fairs to personal celebrations such as birthdays or weddings. It seats 200 and is conveniently situated two minutes from the Greenlane East motorway exit, with more than 200 parking spaces.

“

Although the club has been going for more than a century, it’s still a popular part of the community today.

The Commerce Club’s full bar facilities cater for a wide range of beers, wines, spirits and non-alcoholic drinks. Adjacent to The Commerce Club is the CT Motor Inn. This clean and quiet motel is only two minutes walk from The Commerce Club and is often used by those holding a function, to accommodate guests from out of town or those who know they won’t be able to drive after having a few drinks!

The Commerce Club staff are old hands at running functions, and enjoy working with clients to create a night to remember.

”

“We do virtually everything,” Anton Coetzee says. “Most common are birthday parties and weddings, or corporate events like trade evenings. We’ve got a corporate membership deal, where a business pays $300 a year and gets five membership cards.

“It’s such a great place for an event, the staff are wonderful, we’ve got a lovely garden area, a big dance floor and all the equipment you’d ever need. An event we held recently was a wedding – I remember it clearly because the room was decorated so beautifully the guests’ jaws literally dropped when they walked in. It’s such a great venue.”

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22 | March/April 2012 www.aucklandtoday.net.nz

Focus | Commerce Club of Auckland

The Commerce Club of Auckland facilities include: • Sports bar with two plasma screens, one of 50” and the other 42” to watch different sport events in as festive and lively atmosphere • TAB • 18 gaming machines

Sports bar

• Four full size snooker tables • Three pool tables

Boardroom

• Garden area • Two petanque courts • Comfortable smoking area • Restaurant and lounge • A dance floor • Quality accommodation adjacent.

Outdoor garden area

Benefits of being a Commerce Club Member

Petanque court

• Fees are $96 a year, $48 for a spouse per year • Club nights held twice a week, with a big one at the end of each month • Numerous sporting options, such as golf, pool, snooker and cricket • Part of the CT Association, so members can use other clubs across the country

Lounge Bar

• Camaraderie and friendliness between the members.

The Commerce Club of Auckland 27-33 Ohinerau Street PO Box 28241 Remuera

Restaurant and lounge

Auckland

Club Hours

T (09) 524 4094

Day

Open Close

Monday

3.00pm

8.00pm

Restaurant Closed

E anton.commerceclub@xtra.co.nz

Tuesday

3.00pm

9.00pm

Restaurant 5.30pm – 8pm

www.commerceclub.co.nz

Wednesday 12noon

10.00pm

Restaurant 1pm – 2pm and 5.30pm to 8pm

Thursday

12noon

9.00pm

Restaurant 1pm – 2pm and 5.30pm to 8pm

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12noon

10.00pm

Restaurant 1pm – 2pm and 5.30pm to 8pm

Saturday

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Restaurant 1pm – 2pm and 5.30pm to 8pm

Sunday

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Kitchen Closed

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email: admin@skipperlay.co.nz www.skipperlay.co.nz Phone: 09 298-8024, Fax: 09 298-8306 16 Elliott Street, Papakura PO Box 72 097, Papakura 2244 www.aucklandtoday.net.nz March/April 2012 | 23

Focus | Parakai Springs

in 1907, they were an instant hit with the public as visitors flocked to the town to bath in these natural, thermal pools.

Ongoing changes Parakai Springs has come a long way since first opening its doors to the public. It now offers a wide range of activities and venue options. The Parakai Springs hot pools complex is to get a face lift says operations manager, Dion Tilson. “The new projects follow on from other recent upgrade work, including new lockers for the indoor pool, and $45,000 spent on quality new toilets and showers in the changing rooms.

All day entertainment Just over 40 minutes from Auckland’s CBD lies one of New Zealand’s natural geothermal hot pools - Parakai Springs. It has been northwest’s best kept secret for the ultimate day trip.

Proudly supplying top quality water treatment chemicals to Parakai Springs Natural Thermal Pools.

Proud supporters of kiwi kids swimming for over 25 years

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Phone: 09 446 0455 Fax: 09 446 0459 sales@aqualineswim.co.nz

www.aqualineswim.co.nz Ph : 0800 429 628 | E: jasolnzordes@gwf.com.au ISO - 9001 | ISO - 14001

24 | March/April 2012 www.aucklandtoday.net.nz

Now extensively redeveloped into an active water recreation centre, Parakai Springs offers a range of amenities to make this a full-day’s entertainment destination and an affordable option for both adults and children.

“A new toilet block will be built nearby; meaning users of the private pool area will be completely self-contained. Work is expected to start in February after the summer rush, taking about eight weeks to complete.

“The entry will be replaced with a tall, glassed in entryway with double automatic sliding doors beneath a protruding canopy, and cashiers desks on either side. Designed by architectural designer Keith Youngman, the project will also see a revamp and extension If you do not want to prepare your own food, simply take advantage of the Springs Café and of the pools’ office area,” Tilson explains. dining area located next to the indoor pool.

The facelift already includes the addition And situated a stone’s throw away from the of two infrared, Canadian hemlock timber pools is the Parakai Springs Camp Ground. saunas. These two person saunas are situated Camp ground prices include discounted entry in a private bamboo and clivias themed to the hot pools, so campers can take a dip in setting adjacent to the private spa area. the hot pools before heading off to the camp site for the evening.

A private setting It boasts large indoor and outdoor pools, two thrilling hydro-slides, a movie pool, water walking zorb balls, aquatic activities and BBQ/ picnic areas situated throughout the park.

Parakai is located near the historic town of Helensville in an area that has an array of activities on offer. These include harbour cruising, fishing, golf, horse riding, four wheel driving, skydiving, restaurants and cafés, nearby vineyards, beaches, a macadamia farm and Bees Online - an artisan honey producer.

In 1881 the ‘springs’ in Parakai were merely a mud hole set among trees and scrub. But that year, the Hot Springs Reserve was gazetted under the Public Domains Act and handed to the Helensville Town Board for administration.

Parakai Springs can offer the ideal setting to host any private function and event. There are indoor and outdoor covered areas featuring a stunning large white formal marquee, extensive beautifully landscaped gardens, thermal rock pool and private changing facilities. Users have their own private entrance, along with complimentary access to the main Parakai Springs pools and hydro-slides.

The complex can also provide a conference room for up to 30 people and full catering service, from simple barbeque fare to more By 1892 many improvements had been formal requirements. Or you can organise your carried out at the springs, with proper baths set up for bathers. In the early part of the 20th own catering in the on-site, modern kitchen.

Multimedia and production equipment can century the national government provided also be arranged and the venue is a BYO or it funds for the further development of the springs with new buildings and baths. Opened can provide a cash bar on request.

Focus | Parakai Springs

Its large marquee is suitable for up to 120 guests, making it perfect for any wedding.

“It can be romantically candlelit and is surrounded by natural palms and ferns. At Parakai Springs we make wedding options as accommodating as possible. We are very aware of how stressful weddings can become and we do our best to offer the best solutions and options to the happy couple,” Tilson says.

Parakai Springs Facilities include: • Huge outdoor thermal pool heated to 32°C • Gentle slope beach area for small children

“We offer the opportunity to hold the wedding service in our private venue or weather permitting the Parakai Domain.

A landscaped garden and elegant formal marquee provides the perfect backdrop to the all important wedding portraits.

• Large indoor thermal pool heated to 40°C

“Your guests can sip champagne in the reception or choice of drinks from our licensed bar, dance the night away or relax in the soothing thermal waters of the rock pool.

The large elegant marquee is available all year round.”

• Water walking Zorb balls

Parakai Springs also provides a large events arena, an ideal venue for a large-scale outdoor event.

• BBQ and Picnic areas

• Two thrilling water slides • Private thermal spa pools • Saunas

• Movie pool • NPLA Qualified Lifeguards • On-site Springs Café

• Gas BBQs for hire • Marquee and reserved areas for groups

“With space for around 3000 people and just 40 minutes from downtown Auckland, it is perfect for concerts, company picnics, cultural events, school and community gatherings and other large-scale occasions. The on-site camp ground can be used in conjunction with an evening concert or two-day event,” Tilson explains.

• Stage and arena hire for events • Ample free car parking • Private Venue for special events.

Open from 10am—9pm Sunday— Thursday 10am—10pm Friday—Saturday

Events facilities include:

(Late night and after-hours by arrangement)

• Large covered stage • Extensive night lighting • Three phase power supply • Grassed arena for up to 3000 people • Independent entry • Plenty of car and bus parking • Access to pools and slides.

“Parakai Springs will also be holding further ‘Comedy on the Rocks’ events featuring some of New Zealand’s leading comedians as seen on shows such as TV3’s ‘7 days’. Held in the private venue area, these nights have been growing in popularity since first showcasing Brendon Lovegrove in June,” Tilson says.

Parakai Springs 150 Parkhurst Road Parakai Auckland T (09) 420 8998 0800 HOT POOLS (468 766) F (09) 420 8909 E info@parakaisprings.co.nz www.parakaisprings.co.nz

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www.aucklandtoday.net.nz March/April 2012 | 25

Focus| Modtec Industries

Maximising your monitors

According to the Department of Labour, workplace productivity is the key to lifting New Zealand’s living standards and wealth. Good throughputs mean booming business for companies; but grappling with the ‘how’ and ‘why’ of workplace productivity is not easy.

In our increasingly digitised world, the office computer is where most of this work gets done, so making it as functional as possible is key to unlocking your staff’s potential. One seemingly small but important solution to this problem is adjustable monitor arms for computer screens.

Why use a monitor arm?

1. Productivity Gains Even with a single monitor arm, a user’s ability to multi task is enhanced with increased useable workspace and greater multi-monitor capacity.

With the addition of a second screen or using your laptop as a second screen you can further increase productivity by a reported 44 percent according to a recent New York Times article.

4. Reduced workspace footprint means maximise office space With an efficient workspace, you can enhance user productivity and well-being while decreasing the traditional workspace footprint. Go a step further and adopt sit to stand workspaces.

5. Reduced costs & greater return The result of increased productivity, space saving, better user well-being with a modular product configuration means a greater return on your investment.

Modular monitor arms are available from Auckland-based Modtec Industries. This innovative privately owned engineering and manufacturing company provides design and quality solutions for its clients.

2. Superior user ergonomics and well-being With a well designed monitor arm you can dramatically increase work surface area enhancing user flexibility and comfort. Just have a look at the superior “ergonomic reach zone” with a monitor arm.

key to unlocking your staff’s potential.

Founded in 1969, Modtec has nearly 40 years of engineering and manufacturing experience and is a trusted partner to some of Australasia’s most innovative manufacturing companies. Modtec won Exporter of the Year (Auckland) in 2004, the NZ Recycling Award 1999 and more recently was a finalist in the Auckland Business Awards in 2011.

3. Modular configuration A product that is modular in design can adapt to users changing needs, both behavioural and technology, allowing users to deal with sit to stand configurations, multi-user requirements, dual screen and laptop users and bifocal requirements. All achieved while re-using key components.

“

...making it as functional as possible is

Modtec Industries 20 Curley Avenue Silverdale Auckland T (09) 426 6380 F (09) 426 9449 E enquiries@modtec.co.nz www.modtec.co.nz http://integinternational.com/ — Advertising Feature

Pleased to be associated with Modtec Industries Expeditors International partners with select service providers, leverages system enchancements and utilises best practices to offer services in:

• • • • • •

Supply Chain Solutions Transportation Customs & Compliance Order Management Distribution Management Risk Management

“You’d be suprised how far we’ll go for you” Ph: 09 915 6200 | Fax: 09 915 6209

www.expeditors.com

26 | March/April 2012 www.aucklandtoday.net.nz

POWDER & INDUSTRIAL COATINGS

Dulux Powder & Industrial Coatings, proud suppliers of quality Kiwi made powder coating to Modtec Industries Ltd.

Dulux Powder & Industrial Coatings 31B Hillside Road Glenfield, Auckland Ph: 09 441 8244 or visit our web site www.duluxpowdercoatings.co.nz

”

Initiatives | Ideal Electrical

Creating a bright future Ideal Electrical Suppliers and Rexel Electrical Supplies joined forces in 2011, opening up some great new opportunities for their customers in the electrical industry.

Leading the way is Ideal Electrical’s quality product range, customer offers, promotions and chances to win big prizes, which have also been stepped up and delivered to customers in a new format mailer, Livewire, which is published every two months.

products, you can also find pertinent regulatory and other information useful for electricians.

Look out for Livewire next time you are in an Ideal Electrical branch, or ask to be put on the mailing list.

Ideal Electrical branches are also getting made A company with vision and over with redesigned interiors and improved global reach signage, making it easier for customers, whether residential, commercial or industrial. Ideal Electrical Suppliers is a market leader with annual sales of more than $150 million.

Ideal Electrical chief executive Colin Daly says the changes have been greeted enthusiastically by Ideal and Rexel customers and staff.

“We are proud to be New Zealand’s leading electrical supplies company and our customers deserve product and service excellence. We can now offer the best of Ideal and Rexel, with access to all products, brands and agencies, including the Rexel Lighting range, under one roof.”

Ideal way to keep connected Keeping up to speed with new product releases, specials and in-store promotions is now as easy as checking your mailbox, with Ideal Electrical Suppliers’ new bi-monthly product mailer Livewire.

Mailed directly to your home or office and available in Ideal’s branches, Livewire is your best connection for tapping into product specials, new product releases, value-add promotions and great prize giveaways.

Installation tips, product advice, and prize draws are all included, with chances to win big. Recent prizes included a $14,000 ‘man cave’ and a trip for 10 to Phuket, Thailand.

Easy to navigate, with dedicated sections for residential, commercial and industrial

A nationwide branch network supported by industry-specific hubs services the needs of the electrical trade for residential, commercial and industrial sectors.

The company was founded in 1991 by an experienced team of industry professionals with a vision to set an industry benchmark for outstanding customer service in the electrical wholesale sector.

Fast forward more than 20 years and customer service remains Ideal’s focus.

Effective business relationships and proactive account management give customers complete confidence that their needs are being professionally managed by leaders in their field.

Advanced eCommerce technologies, quality products and innovative supply solutions

POWER SYSTEMS LIMITED THE ANSWER IN POWER PROTECTION

PSL

UPS

Power Systems Limited is proud to be the preferred supplier for UPS and other Power Protection Equipment to Ideal Electrical Suppliers (A Rexel Group Company) Contact: Power Systems Ltd Free Phone: 0800-UPS 359 (877359) www.powersystems.co.nz Unit 9, 135 Cryers Road, East Tamaki, Auckland 2013 www.aucklandtoday.net.nz March/April 2012 | 27

Initiatives | Ideal Electrical

all serve to strengthen the company’s customers’ competitive edge in local and national markets.

As part of the Rexel International Group of companies - the world’s largest distributor of electrical equipment and engineered solutions - Ideal Electrical Suppliers offers unmatched global purchasing power and supply and distribution alliances that bring the world to your door.

The industry’s expert Ideal Electrical Suppliers carries the most comprehensive and diverse range of electrical equipment and solutions across every industry sector and sub-sector of residential, light commercial, large multi-site industrial and manufacturing plants and facilities.

With access to the vast technical resource and supply channels of its global partners,

Ideal Electrical is industry’s first port of call for sourcing non-standard, discontinued or hard-to-find items and custom-engineered installation solutions.

Specialist service divisions provide industry support to utilities, power networks and the data and communications sectors and Ideal’s qualified specialists are on hand to assist with project design, product specification and installation, from simple home automation to complete fibre optic network solutions.

South Island businesses have access to Ideal’s highly skilled teams of estimators, contract analysts and project managers, whose sole function is to interpret project requirements and ensure customers get the right products for the job - first time, every time.

Ideal’s service commitment extends to project and site visits to assist with the preparation of supply assessments and project evaluations.

Right fan for the job because Air Matters

Turnkey solutions For large projects, or where site access is difficult or restricted, Ideal offers alternative supply solutions, including containerised stock delivery to the site and maintained agreed stock levels for the duration of the project.

This can include maintenance spares at industrial plants and manufacturing facilities, where 24-hour on-site access to electrical equipment is critical to maintain productivity and minimise loss through unscheduled downtime.

Ideal has supply arrangements with more than 1700 suppliers representing some 130,000 line items. Size and purchasing strength results in client savings, improved inventory control and reduced nonrecoverable administration costs through supplier consolidation.

Thanks to advanced eCommerce technologies, customers enjoy electronic and paperless communication which means rapid turnaround, lower costs and smarter trading relationships.

Focus on sustainability

Pleased to be associated with Ideal Electrical Suppliers Rebranding & 20th Anniversay 0800 106 266 or www.fantechplus.com

28 | March/April 2012 www.aucklandtoday.net.nz

“

For large projects, or where site access is difficult or restricted, Ideal offers alternative supply solutions, including containerised stock delivery to the site and maintained

More than a buzz word, Ideal staff encourage sustainability through product stewardship and the promotion of effective, energysaving, lamp alternatives.

agreed stock levels

Ideal follows the Rexel Group’s Charter for Sustainable Development, a document held in high regard by environmental agencies around the world.

the project.

for the duration of

”

Initiatives | Ideal Electrical

Commitment to this charter flows onto clients through measures such providing outlets for the recycling of mercury-containing lamps and other hazardous waste items.

A qualified and skilled team Ideal Electrical Suppliers employs people with advanced technical trade skills and product knowledge to ensure customers receive the best possible service.

Superior industry expertise

Product fact file: Ideal Electrical Suppliers services the electrical supply needs of the residential, commercial and industrial sectors. Its product areas include:

No fewer than 30 per cent of Ideal staff have formal electrical qualifications and enjoy the dedicated support of an industry-backed Supplier Technical Support Group drawn from a group of leading electrical manufacturers and suppliers.

Cable and Installation • A wide variety of cable products

At branch level, Ideal ‘product champions’ have superior product and application knowledge across many key lines to ensure customers can make informed decisions and get the best product or solution for the job.

• Extensive installation products • Domestic circuit breakers and switchboards • Cable accessories

Power networks

• Hardware and batteries.

More than half of Ideal Electrical Suppleirs’ 46 branches have the capability to transact power network products.

Data and Communications (networking products)

Key power network branches are located in Nelson, New Plymouth, Masterton, Mt Wellington, Gisborne, Pukekohe, Lower Hutt and Napier.

• Active equipment such as hubs and switches

The Ideal power network primarily supplies HV and LV products and services to support the provisioning, construction and maintenance of power utility infrastructure in New Zealand.

This includes project management and logistics management on behalf of clients.

• Copper system components • Fire optic components • Over voltage protection • Cabinets and enclosures.

www.aucklandtoday.net.nz March/April 2012 | 29

Initiatives | Ideal Electrical

Data and communication

Page Data’s product range includes:

Page Data @ Ideal are the data and communication experts within the Ideal Electrical Suppliers network.

• Structured cabling for Cat5e, Cat6, Cat6A • Fibre optics, blown fibre • RF communication

As a specialist distributor of local and wide area network communication products for voice • MATV (TV aerial) and data office networks, Page Data offers an • Security, cable, alarms, sensors, access extensive range of products from the leading brands in information transport systems.

• Network products: switches, UPS. From project inception through to construction These products range from simple passive and commissioning, Page Data has the products to convert and connect, cabinets to expertise and the experience to provide house and manage services and workstations, complete logistics support for installers, cabling systems to patch and connect; testing consultants, and IT professionals. Staff assist equipment to verify and test; through to customers with quotes and tenders, working active products. together to minimise any logistics challenges.

Product fact file continued: Data and Communications (cable)

• Distribution switchgear

• LAN

• Industrial plugs and sockets

• Fibre optic

• Safety and hazardous equipment.

• Telephone • Instrumentation

Lighting

• Coaxial

• Commercial

• Security.

• Domestic • Industrial

TV and Antenna Systems

• Outdoor lighting

Test Equipment and Tools

• Flood lighting

Ideal Electrical Suppliers Support Office

Industrial Products -

4 Henderson Place

• Automation

Penrose

Air movement (HVAC)

• Motor control

Auckland

• Domestic

• Motors and actuators

• Office

• Sensing and measurement

• Commercial

• Enclosures and accessories

• Heating domestic

• Specialised Cables

• Commercial.

www.ideal.co.nz — Advertising Feature

30 | March/April 2012 www.aucklandtoday.net.nz

• Roadways.

News | Love your company

Put a

Signs your job might be worth into your work sticking with...

By Kayte John

Finding a job now can be harder than ever, so sticking to the one you have got may be worth while. Here are signs that your current job might be worth staying at.

Your boss/company wants You have a good working to use you to your fullest relationship with your potential and listens to co-workers your suggestions

Valentine’s Day has come and gone – you either love it or hate it! However, it’s a great excuse to express a little emotion and spread the love. We happily express love for our partners, family, friends, pets, even our neighbours…well some of them. Some people love 3. Be yourself being outdoors, some people love Many people say they act very different rugby and some people love cake at home compared to how they behave at - our capacity to love is extremely work. When we are playing different roles like this, we are not being fully authentic vast. So why is love often missing and can come across as fake. Relax and be from the workplace? yourself – its less hard work than trying to If you find yourself looking at your career and wishing you were on a path you felt more passionate and energised about, then here are six ways to love the job you may be starting to loathe.

1. Love the team We all find some people easier to work with than others. Consider the people you don’t get on with as easily - try and find out what motivates them, what they value in life and in work, understand their goals and objectives as they probably differ from yours. When we understand people it becomes easier to connect and collaborate because we treat each other with respect.

Very few people come to work to do a bad job, so find out what is driving them.

be someone else!

4. Turn up your strengths Consider where you excel - how can you do this even more? For example, if one of your traits is to be enthusiastic, try being enthusiastic in a situation that normally drags you down. Look at the positives and stop looking at the negatives for a change.

If it matters to your boss when you are under-utilised, that indicates that he/she values you as a person and not just as an employee. A boss who truly listens is a boss you can communicate honestly with.

Having a real ‘say’ in what happens at work will give you a lift - it might not be what you truly care about, but at least your opinion matters.

Bad co-workers make for a miserable work environment, and good co-workers can be hard to find. If you’re at a job where you like working with the people around you, then you’re in a good place. From that good place, you can take your time making decisions about your next move.

You have decided to quit...

You have real responsibility for things that matter in your workplace

If you think quitting your job is the right decision, go through this checklist before making any hasty decisions.

Giving you independent responsibility says that your boss trusts you and that you are trustworthy. Clearly you are a valued employee. An employer who trusts you is one to consider staying with if you’re unsure what else is out there, or until you are sure.

• Think about all your options - can your current job situation be improved by talking to your employer?

• Discuss your thoughts about quitting with your spouse, family and friends

• Can you afford to quit financially? If not, try to line up a new job, even a temporary one before you quit • If necessary, reduce your living expenses to save money before (and after) you quit • Whatever decision you make, try not to make it too quickly! Whatever the outcome, try to stay positive about it. This will make it easier to find a new job or improve the one you’re already in.

5. Focus on the things you can do Where can you improve your job? What can you delegate? Do the things you don’t like doing first each day so that you reduce the amount of time spent analysing over them.

Review your workload on a weekly and monthly basis. Where are you focusing your energy? Where would you like to focus your energy? Consider what needs to be dropped in order to do the things you really want to.

2. State your needs

6. Stop focusing on the money

What is important to you? Which of your personal values are not being met? How well do the team and your employer understand you? Tell them what is important to you, be open and honest - be willing to accept your mistakes and ask for help when you need it.

Money will never be enough so stop using it as an excuse. Whatever salary you are bringing home - there is always going to be things you could do or would do if you had more. Getting paid is only one small part of what you do; your work has to be more than just a paycheck to be fulfilling. www.aucklandtoday.net.nz March/April 2012 | 31

Initiative | Advanced Transaction System

Money management

made easy

Long serving staff, loyal customers and a reputation for quality is what sets competent companies apart - and Advanced Transaction Systems is no exception. The company supplies and services coin and note counting equipment from its main office in Auckland, building a solid customer base during the past two decades.

Advanced Transaction Systems (ATS) employs more than 20 full time staff, many of whom are long serving team members with 15 years’ experience or more. The ATS team is supplemented with 15 nationwide contractors located from Kaitia to Invercargill and 20 agents throughout the Pacific Islands and Australia.

One of New Zealand’s major cash in transit companies, ADT/Armourguard, recently undertook a programme to improve the efficiency, reliability and to reduce the cost of its cash processing systems. It chose ATS as its partner.

Besides providing new high volume coin counters and sorters and specialised coin wrapping machines, ATS also needed to modify the new equipment to connect to the existing conveyor and coin transport systems, as well as provide the software interface to connect the equipment to the ATD/ Armourguard IT network.

ATS completed this complex task within budget, on time and with no disruption to the ADT/Armourguard business.

Far from resting on its laurels, ATS has ambitious future plans. CEO Barry Dow says the company will be expanding further offshore.

“In the future, ATS is focused on leveraging our installed base of 14,000 devices throughout New Zealand, Australia and Oceania. This will expand our international footprint to better service our New Zealand based clients’ international needs.”

This year marks 20 years in business for the company, originally named Sprintquip, which has experienced significant growth over the years.

For example, in 2000 ATS become a major supplier to the cash in transit industry with a range of high volume coin sorters and coin wrapping solutions. In 2009 ATS entered the banking self service industry, supplying and servicing cash and cheque deposit equipment and change dispensers to the major banks.

More recently ATS merged with Ecom Corporation Banking Solutions. A company servicing both the New Zealand and Australian markets, this merger meant ATS could add ATMs, digital signage, kiosk technologies and software integration to its product line up.

To better reflect its expanded business and product range the company changed its name to Advanced Transaction Systems Limited from Sprintquip.

Today ATS is New Zealand’s leading provider of cash processing and self service equipment with more than 14,000 installed units. It is the partner of choice to major banks, retail and entertainment industries for the supply and support of a multitude of cash processing systems, financial self service solutions.

This includes transaction and information terminals, including customised software development and integration.

Advanced Transaction Systems company values ATS CEO Barry Dow believes the company’s key values underscore its success and sets the business apart from its competitors.

These key values are: 1. Products - ATS only chooses the “best of breed” products 2. People - Its people are the best in the industry 3. Passion – It is passionate about its customers, their business and their needs 4. Value – ATS is committed to adding “unexpected” value to its customers, products and services.

Advanced Transaction Systems Building 5, Simpl House 666 Great South Rd Penrose Auckland 1544 T (09) 358 0859 F (09) 358 3856 E sales@atsltd.co.nz www.sprintquip.co.nz — Advertising Feature

Proudly N.Z. Owned and Operated –Providing Customised – Seamless Supply Chain Solutions

T: (09) 275 5880

Congratulates ATS Ltd on their 20th Anniversary

F: (09) 275 5560

• Importing-Air and Seafreight • Customs Brokerage and Transport Services 32 | March/April 2012 www.aucklandtoday.net.nz

Exporting-Air and Seafreight Customised Supply Chain Management

W: www.msinternational.co.nz E: peter@msinternational.co.nz

www.aucklandtoday.net.nz March/April 2012 | 33

34 | March/April 2012 www.aucklandtoday.net.nz

Hospitality | Coffee Lab

Creating intelligent coffee Winning the Supreme Award at last year’s New Zealand Coffee awards was a career highlight for Anna and Rob McGregor and their North Shore based roasting company Coffee Lab. shipment of direct trade organic coffee from Sumatra, where Rob visited last year to meet with the growers.

The competition, headed by one of the world’s leading coffee authorities along with 14 judges, was held over two days where nearly 300 coffees, entered from 64 New Zealand roasting companies, were tasted and judged.

The world renowned La Minita specialty coffee farm in Costa Rica has chosen Coffee Lab to supply their coffee to in New Zealand.

Coffee Lab’s Organic Ethiopian Coffee (which is an ethically sourced coffee), gained the highest score, giving them the Supreme Award for 2011/2012.

“This is a huge honour for us to have the opportunity to roast and sell some of the world’s best coffee from a farm, where they have over two million coffee trees planted, that is so well known for their quality product, care of the environment and outstanding ethical practices,” Anna says.

Kristiane McGregor, Anna and Rob’s Brazilian born daughter, also won the 2010 NZ Coffee Cup Tasting Championships, giving Coffee Lab two Kiwi awards from the coffee industry.

“We hope to visit the farm next year and meet the many people who grow and process this amazing coffee. We are very excited about great coffees coming from Brazil, Ethiopia, Bolivia and Rwanda in the next months and look forward to supplying this coffee to people who want what I call ‘Intelligent Coffee’.

A taste of history Anna and Rob created the Coffee Lab in 2004 to compliment their retail stores and supply the hospitality market. The pair own Auckland’s Planet Espresso chain.

Anna has enjoyed learning the craft of roasting over the years and has found the art of roasting great coffee to be a complex and fascinating process. Her background with industrial chemistry and quality control, coupled with many years building and operating cafes, has been a driving force to achieve excellence.

“That’s coffee with a story behind it, names, faces and communities who work together to better the lives of others through their craft.

As much as possible we buy coffee that is not only excellent quality but also ethically sourced, which we see as a sustainable win/ win business model for everyone concerned.”

Earlier years spent living in Brazil as missionaries gave them first hand experience in the world’s largest coffee producing nation.

“Living in Brazil where coffee is a huge part of the culture, it is almost impossible not to learn something about coffee,” Anna says.

The Coffee Lab team celebrate their win

“We also returned from Brazil changed forever by the needs of people we met and saw going into business as a purposeful way to create finance that could in some small way make a difference.

“We have been able to sponsor children, an orphanage, build toilets, houses and help people into business and do the types of things that give people in need a hand up and help out of situations that are really out of their control. This is one of the main driving forces behind why we do business and is also incredibly rewarding.”

Fair’s fair Coffee Lab has a strong focus on sourcing quality and ethically sourced coffees from around the world. It has just received a

Coffee Lab was the winner of the Supreme Award at the 2011 New Zealand Coffee Awards, as well as winning a gold in the ‘Organic’ category and two silvers, one in ‘Roasted Espresso’ and the other in ‘Decaf’.

Coffee Lab 15 Silverfield Wairau Valley Auckland 0627 T (09) 444 3131 E coffeelab@coffeelab.co.nz www.coffeelab.co.nz — Advertising Feature

BSC Foodpak Ltd

Congratulates

COFFEE LAB

For winning the Supreme Award, and a Gold and two Silver Medals at the recent New Zealand Coffee Awards.

BCS Foodpak Ltd are proud of their long association in the supply of Coffee Lab’s Custom Printed Paper Hot Cups, to Rob and Anna McGregor.

Contact BCS Foodpak Ltd. www.bcsfoodpak.co.nz Email: sales@bcsfoodpak.co.nz Phone: 09 277-0104 | Fax: 277-0115 57C McLaughlins Road, Manukau City.

BCS Foodpak Ltd are innovative specialists in providing Custom Printed Paper Hot Cups and Cold Cups to the Hospitality Industry of New Zealand.

www.aucklandtoday.net.nz March/April 2012 | 35

Hospitality | The Bay Restaurant

Mouth watering moments on

Waiheke

In the heart of Auckland’s sparkling Hauraki Gulf, Waiheke Island is a picturesque blend of farmland, forest, beaches, vineyards, olive groves and reputable restaurants.

At 20 kilometres long, Waiheke is the second largest island in the Hauraki Gulf, but being the most easily accessible means it’s the most populated and plays home to historic reserves and bustling villages.

It’s a great destination to leave the city behind - once here you feel as if your million miles away from it all - even thought it’s only a 35 minute ferry ride from downtown Auckland.

A short stroll from Waiheke’s ferry terminal is The Bay, one of the island’s favoured restaurants.

“Unfortunately the restaurant opened and closed a few times and was in need of some TLC. When I came to Waiheke I saw the potential and after a renovation we re-opened as The Bay, giving the restaurant as new lease of life.”

Originally from Bryon Bay in Australia, Byrne was head hunted to manage the restaurant for 12 months. With 15 years of experience in the industry he has managed a wide range of bars and restaurants including the iconic Byron Bay eatery, The Balcony.

“We re-opened the restaurant last year on Good Friday, the same time as the International Jazz Festival hit the island.

We were flat-out with 600 people per ferry load but this showcased our abilities and we stayed afloat,” Byrne says.

Nearly a year on and after successfully blazing through the World Cup, The Bay is producing delicious food and providing top quality Island life service. “We have a varied and affordable menu. We also serve gourmet pizzas and an Located in Matiatia Bay overlooking the water’s edge, The Bay is also the perfect place ‘island lights menu’ - this means small bitesized dishes such as the tender calamari and for conferences, weddings and functions. crispy springs rolls - created by our head chef, General manager Peter Byrne says the Peter Becker,” Byrne says. building used to be a farm house that was eventually converted into a restaurant called “Becker has worked in the industry for over Harbour Masters.

18 years; he is a classically French trained

chef and an all rounder of a great guy. He has been an asset to The Bay and gives that high-end touch of class that allows us to produce beautiful food. Our bar manager, Steven Fortune is also a true asset. He has spent many years working in Hawaii creating exotic drinks and cocktails; he has a great desire to please our customers and his service is spot-on.”

The perfect setting The restaurant has a large deck perfect for casual and formal dinning. “You can relax in the sun or enjoy a meal in the moonlight – there’s no rush to get back as ferries depart every half hour till midnight,” Byrne explains.

Waiheke Island is an ideal place to tie the knot and The Bay, with its beach-front venue, proves the perfect spot for your special day. Many couples find the island an ideal wedding venue starting with a short cruise, or helicopter flight from downtown Auckland.

“Our location is very special. Overlooking the water you can view Rangitoto Island, which provides a breath-taking backdrop to any event hosted here.

“We can cater for around 240 people outside and with our new stage. Waiheke can finally host live bands and international artists here – something we are very much looking forward too.”

Waiheke Island will be hosting the International Jazz Festival on April 6–8, an event not to be missed.

Come and enjoy our beautiful Island and all it has to offer with a range of world class Vineyards, Restaurants and Beaches, with the team at Island Taxis.

Pleased to be associated with The Bay Restaurant - Waiheke Island

Oneroa, Waiheke Island | Ph: 09 372 5889

WE USE TRADITIONAL WINEMAKING AND VITICULTURAL TECHNIQUES IN ORDER TO ENSURE OUR WINES BEST EXPRESS THE UNIQUE ATTRIBUTES OF THEIR INDIVIDUAL VINEYARD SITES.

Vines & Wines • Weddings • Functions • Restaurant

Restaurant bookings are advised, but not always essential. For bookings and event inquires contact The Bay’s team and they will happily accommodate you.

The Bay Restaurant Matiatia Bay Waiheke Island Auckland T (09) 372 8543 www.thebaywaiheke.co.nz

Ph: (09) 372-4111.

36 | March/April 2012 www.aucklandtoday.net.nz

— Advertising Feature

Hospitality | NZ Food Awards

A celebration of FINE FARE “Cooking is like love. It should be entered into with abandon or not at all,” American writer Harriet van Horne once said. It’s true that food does far more than nourishes us; it’s a way of being creative, showing love and celebrating.

New Zealand has come along way since the days of meat and three veg for dinner, with amazing companies creating mouthwatering products.

The New Zealand Food Awards, in association with Massey University, celebrate food innovation in New Zealand and reward excellence in a range of categories – from gourmet, to snacks and confectionary, to celebrating the innovate ways companies package, design, research and develop. The awards were presented at a gala dinner at the Viaduct Events Centre in Auckland on October 19, 2011.

The Supreme Award winner for the night was Mt Cook Salmon, but many other companies – big and small - won other awards at the celebration of food.

A little fish making a big splash You think you know salmon. You’ve tasted it and you’ve cooked with it. You’re sure you’ve experienced the best the world has to offer. But what if someone were to turn your ideas about this increasingly indemand fish upside down?

A small New Zealand company has done just that, revolutionising the industry and along the way producing salmon exquisite enough to find its way on to menus at some of the world’s best restaurants.

Yet it’s not wild ocean salmon we’re talking about, but freshwater, farmed right here in the pure translucent alpine waters of New Zealand, and its excellence was demonstrated by their recent win of the Supreme Award at the New Zealand Food Awards for 2011.

So what makes the Mt Cook Alpine Salmon so different from other salmon? We spoke to Geoff Matthews, CEO of Mt Cook Alpine Salmon. “First up, the farm is the highest altitude salmon farm in the world, and the water is so pure it can be bottled above and below the farm.

“We have the fastest running water of any farm worldwide and the fish swim against these currents all day long, so they’re like athletes. It means the end product is a beautiful, clean healthy fish with little saturated fat with an incredible clean and delicate flavour, quite unlike any other salmon available on the market today.”

SUPREME WINNER

New Zealand Food Awards chief judge and Masterchef judge, Ray McVinnie, agrees. “The quality has changed the world of salmon. Mt Cook Alpine Salmon is a prime example of New Zealand home grown produce at its best; packaged to perfection, finest grain, destined for the best sushi restaurants in the world.”

2011

Andre’s Kitchen

One of the awards won on the night by Mt Cook Alpine Salmon was the AsureQuality Food Safety Award, which recognises outstanding achievement and innovation in food operations.

AsureQuality interim CEO Kelvan Smith says the award demonstrated Mt Cook Alpine Salmon’s commitment to food safety and hygiene standards.

“We are pleased to be part of the NZ Food Awards and to have the opportunity to support a company such as Mt Cook Alpine Salmon, whose commitment to food safety and quality is very much in line with our own. It is companies such as this that are set to reinforce New Zealand’s reputation for producing some of the world’s best food.”

So how did one little New Zealand company manage to introduce its slightly left-of-centre

· Crostini · Cupcakes · Cookies Proud Winner of the NZ Food Awards Bakery Section 2011

Ph: 09 360 1456

andre@andreskitchen.co.nz www.andreskitchen.co.nz

17/386 Richmond Rd, Grey Lynn, Auckland

www.aucklandtoday.net.nz March/April 2012 | 37

Hospitality | NZ Food Awards product into the world’s best restaurants, becoming on the way, highly desirable to famous chefs around the globe?

Mt Cook Salmon CEO Geoff Matthews (left) shakes hands with Massey Vice Chancellor Steve Maharey.

Geoff Matthews says it started with a vision.

“Other players in the industry harvest their fish, then select the best for sushi-grade. We asked what seemed like an obvious question.

If sushi-grade fish obtains the best prices, why not just produce sushi-grade fish?”

And as he says, they had an advantage; they knew right from the start they had the best

“

“From the beginning it was always a five star product. But we were delivering a two star product to market. The challenge for us was to take a five star product and deliver to the consumer in five star condition.”

“All we had to do was put the fish into people’s mouths,” Matthews says. “And Scott helped us do that. The people at the top end of the business know the difference and recognise the quality when they taste it.”

on a daily basis affects the quality of the end product we deliver to market.”

This unique approach means fish are grown and harvested in pure and stress free environment- free from chemicals, heavy metals, vaccines, GMO’s, added hormones Mt Cook Alpine Salmon has not only changed and antibiotics. In the 20 year history of the way the world tastes salmon, but the farm, it’s never had a disease-related revolutionised the way salmon is farmed mortality. Nothing goes into these fish but salmon in the world. “From the beginning it and handled, and the company now has the best sustainable feed available. The fish was always a five star product. But we were the awards to prove it. Alongside four New are grown to produce the best taste and delivering a two star product to market.

Zealand Food awards, and a New Zealand texture, not for maximum weight gain. In The challenge for us was to take a five star TVNZ Marketing award, the business was a fact, the entire process, from smolt to table, product and deliver to the consumer in five finalist in the New Zealand Innovation Awards, is centred around ensuring the absolute star condition.” the only primary producer that made the quality of the final product. finalist list.

As true as that is, the challenge went far Even the harvest is handled differently. Other deeper than just delivery. Mt Cook Alpine Given the competition, it’s surprising they farms anaesthetise their fish with clove Salmon had to transform the way consumers made the list at all. After all, innovation and extract to calm the salmon during harvest. thought about salmon. Traditionally, chefs fish farming don’t exactly go hand in hand.

This produces a slight taint or flavor in the fish. resist freshwater salmon; general perception Mt Cook Alpine Salmon use a slower, more “Most people add value by further processing being that freshwater fish are smaller, with labour intensive approach to keep the salmon their product,” Matthews says. “We added less flavour. stress free. value to a raw natural product by just Farming salmon has its share of issues, handling it better.” To do that, the company For this farm, it has always been about the with critics pointing out the higher rates of has implemented a strategy they call ‘the quality of the end product, not the quantity. disease among farmed fish, the lack of colour unbroken chain of care and attention’, and With this in mind, the fish are delivered in a in the flesh and the higher levels of fat. So delivering it required re-engineering the new and unique system of packaging, which how did Geoff Matthews prove the salmon entire business backwards form the consumer. means the fish arrives in perfect condition. were as good as he claimed? He started by enlisting the help of legendary New Zealand But Matthews is quick to point out that it Being primarily an export company, Mt Cook has taken a team effort to revolutionise sushi chef Scott Murray, who fell in love Alpine Salmon has overseas distributors the business. “Every person in the chain who are committed to buying everything with the product and ended up becoming a they can produce. understands that what they do with the fish shareholder in the business.

”

38 | March/April 2012 www.aucklandtoday.net.nz

Hospitality | NZ Food Awards Andre’s Kitchen It’s a great thing for those famous California restaurants like the French Laundry, (twice named best restaurant in the world), to serve our fish on their menu, perhaps not so great for us New Zealanders desperate to try some of the salmon.

As a child, Andre Wike baked cakes with his Mum to sell in the neighborhood to pay for an intermediate school trip. This combination of passion for food and an entrepreneurial streak led him to start his own food company, Andre’s Kitchen.

Demand means it’s virtually impossible to obtain in New Zealand. You can’t go down to your local supermarket and purchase it and aside from a few select top-end restaurants clever enough to get in early, it’s difficult to find.

He has been a chef for 12 years, mostly in Auckland, working for catering companies and cafes. He first started selling Jaffa topped cookies called ‘Jafabites’ to cafes around Auckland in 2006. Most recently Andre was recommended to enter the New Zealand Food Awards.

There’s relief in sight though; the company runs an excellent online store delivering to most places in New Zealand within a day, and has reserved a quantity of fish to be held back for the domestic market this year, which will be available either through their online store for domestic buyers, or for trade customers through Solander Seafoods.

So what next for this little New Zealand company with big plans?

At this point, it’s all about keeping up with demand. Currently producing 400 metric tonnes of fish, the aim is to expand towards 2000 tons during the next four years.

It’s an ambitious growth plan. But even at 2000 metric tonnes of fish, it’ll still be a small player in the massive worldwide salmon market. And if you ask Geoff Matthews, that’s the way they want it.

“We’ll always be boutique, because we’re filling a niche market. We don’t have to be the biggest, just the best at what we do.”

He had heard about the awards but never thought that he would have a chance of winning. Up against the best of the best of New Zealand bakeries Andre’s Kitchen was told a few weeks beforehand that he had made the top three finalists, which blew him away.

Turning up to the awards night only minutes after being at Taste New Zealand, where he manned the Andre’s Kitchen stand, the finalists were read out and Andre’s Kitchen came out on top, winning the 2011 NZ Food Awards ‘Bakery’ award in the Food Products Innovation category with Andre Ginger Cookies.

Nearly speechless, Andre thanked Massey University and the judges, not to mention his Mum who provided his kitchen and inspiration to manufacture the best bakery product in New Zealand.

Only quality ingredients are used in all of Andres Kitchens products; we’re talking 100 percent butter, farm eggs and the best of all other ingredients.

Above: Andre’s award winning Ginger Cookies

Andre’s Kitchen T 3601456 M 0275170494 www.andreskitchen.co.nz

Hellers Meats Driven by Todd Heller’s passion for producing the finest quality and best tasting smallgoods, Hellers has risen rapidly to be New Zealanders favourite smallgoods brand name and number one seller of sausages, bacon and ham.

Every week Hellers produces over three million sausages and over half a million slices of award-winning bacon!

The company has a range of foods from pre-packed meats to simply open up and pop on the barbie to fare of a higher class. Its gourmet range of sausages features products such as Angus pure and garlic, honeylamb and rosemary, and Spanish chorizo.

The Heller’s Continental Meats and Loaves range is perfect for those who like European tastes, flavours and textures from their smallgoods. From pastrami to roast beef, the continental range is a popular choice and can be found at the deli counter of all good supermarkets.

Hellers is a firm believer in supporting community initiatives through donating its award-winning sausages, rather than writing a cheque. It has been donating up to 100,000 sausages per annum to schools for years.

Hellers’ free-farmed middle and ribeye bacon, which were launched in 2011, has won the Convenience and Meal Solutions Award at the New Zealand Food Awards, in the category of Food Product Innovation.

Founder and director Todd Heller says he is thrilled with the award as it recognises Hellers’ commitment to developing its own new products, flavours, technology and packaging.

Hellers Meats 67 Main North Road Kaiapoi Christchurch T (03) 375 5017 F (03) 327 6228 E info@heller.co.nz www.hellers.co.nz

www.aucklandtoday.net.nz March/April 2012 | 39

Hospitality | Fiordland Lodge

Luxury

Finding

in paradise

“A cherished corner of the world where mountains and valleys compete with each other for room, where scale is almost beyond comprehension, rainfall is measured in metres and scenery encompasses the broadest width of emotions.”

- Mountains of Water - The Story of Fiordland National Park.

Fiordland conjures up images of natural beauty and breath-taking scenery. It is one of the most photographed areas in New Zealand with Milford Sound taking first place on many postcards people send to their friends and family.

However, no matter how many pictures you see of Fiordland, nothing can compare to visiting the area and immersing yourself into its exceptional beauty. Next time you’re looking to escape the city, look a little further afield – perhaps to Fiordland Lodge a remote and exclusive retreat set in a World Heritage area.

Given the title of ‘Best Accommodation in NZ’ by the New Zealand Hospitality Awards in 2011, Fiordland Lodge offers the discerning traveller total comfort and privacy.

It provides the perfect base to explore Milford Sound, Doubtful Sound, and the surrounding Fiordland National Park. The luxurious accommodations and fine cuisine helps soothe the sore muscles and lighten the spirit after a day wading in a nearby river or hiking on an alpine trail.

Set in the beautiful surroundings of Te Anau you can discover one of the world’s most beautiful areas. It is an area where snowcapped mountains, rivers of ice, deep lakes, unbroken forests and tussock grasslands produce an array of unforgettable scenery.

Exceptional service Kiwi owned and operated, Fiordland Lodge is managed by Andy Cunningham who is on hand to provide a high quality and attentive service. He has worked within the hospitality industry for the last 22 years and has managed properties throughout the UK as well as in the South Island of New Zealand.

A primary focus of his management style is exceptional customer care – his staff are never obtrusive, but on hand to grant all its guests needs and expectations. “We offer a unique taste of true Kiwi culture, cuisine and hospitality. It’s a very authentic and honest experience for our guests. We understand that our guests are looking for a positive experience with the terms of great service. We focus on personal service within an environment that is motivated, warm and friendly.

Fiordland Lodge is also the only accommodation in New Zealand and Australia that has earned the prestigious ‘Orvis Endorsed Lodge’ designation. Orvis is the leading North American fly fishing company who select the best destination resorts for it’s travelling customers.

The luxury lodge At Fiordland Lodge a maximum of 29 guests are accommodated in 10 luxurious rooms and two separate self-contained loft-style log cabins. Accommodation features kingsize beds, well-appointed private bathrooms, and the decor reflects the beautiful Fiordland landscape, focusing on muted natural colours and textures.

“We aim to set the service standards from within the industry so that we avoid the ‘cookie cutter’ service so boringly recognisable in a number of national and international properties,” Cunningham says.

The rich textures of the décor along with top quality bedding, towels and toiletries, add a sense of pampering and the ensuite bathrooms merge porcelain and swamp kauri with the latest bathroom conveniences.

Fiordland Lodge is a member of the New Zealand Lodge Association (a select group of the finest five star accommodations), and Exclusive Luxury Lodges in New Zealand.

The lodge has an impressive 11 metre floor to ceiling river stone fireplace creating a centre feature in the lounge. The open fire is two metres across making it one of the largest

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40 | March/April 2012 www.aucklandtoday.net.nz

fire places in New Zealand. The reception bar and top counters are huge fitches of Rimu recovered from the ocean – everything here is on a massive scale, including the views and handmade furniture.

The log cabins provide secluded accommodation for a maximum of five guests separate to the main lodge; these are ideal for couples or families. All 10 accommodation options have commanding views over Lake Te Anau, and external access out onto either the balcony upstairs, or the lawn downstairs.

The elegance and splendour of the lodge is mirrored in the breathtaking views of Lake Te Anau and Fiordland. The open architecture of the lodge reflects the vastness of the Fiordland National Park.

Opened in 2002, Fiordland Lodge is owned and built by long time locals Ron and Robynne Peacock. Ron was a national park ranger with the Department of Conservation (DOC) and has been a nature and fishing guide for many years. Ron’s reputation has become international and under his guidance clients and lodge guests can fish at upstream sites for

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Hospitality | Fiordland Lodge

Fiordland Lodge • Awarded ‘Best Accommodation’ at the 2011 hospitality New Zealand Awards • Fiordland Lodge is a member of the New Zealand Lodge and Exclusive Luxury Lodges in New Zealand • Qualmark five star ‘Guest’ and ‘Hosted’ and also Qualmark ‘Enviro Gold’ • Orvis Endosred Lodge – the only lodge in New Zealand and Australia that has earned the prestigious designation. Orvis is the leading North American fly dishing company that has selected Fiordland Lodge to its travelling customers. Here they can pursue world class fishing with expert guides.

rainbow and brown trout. All fishing is catch and release; a policy strictly adhered to in order to conserve the fishery.

Robynne was brought up in a family that has always valued Fiordland. Her parents Les and Olive Hutchins founded Real Journeys (a locally owned and successful company that has guided excursions around the region for over 50 years.)

Today Robynne and her brother sit on the board of trustee’s for Real Journeys and the family and company is involved in a number of award-winning initiatives to safeguard the environment.

Private guiding Also operating from Fiordland Lodge and founded by Ron and Robynne is ‘Fiordland Guides’ (www.fiordlandguides.co.nz). They can offer clients informative, personal and professional experiences based on local knowledge having both had a long association with the area. The guides are catered specifically to each client– this means individual attention from your personal guide.

Fiordland’s National Park is one of the world’s most beautiful areas and is more than 1.2 million hectares in size. The road to Milford Sound is one of the world’s finest drives. After leaving Te Anau you follow 119km of sealed road to the majestic Sound.

Fiordland’s steep mountain ranges, high rise waterfalls and rain forest environments offer an experience one will never forget. Rudyard Kipling, the famous author best known for ‘The Jungle Book’ described Milford Sound as the “Eighth Wonder of the World”.

Fiordland Lodge has many special and distinctive attributes that contributes to the property. Since opening the lodge has enjoyed an impressive loyalty amongst its guests, many of whom have returned annually.

“Our setting is a massive draw card for our guests as Fiordland Lodge is located in a World Heritage area. It offers guests the gateway to Milford Sound, Doubtful Sound and endless trekking and walking track options,” Cunningham says.

Visitors have a great range of activities to do including scenic boat cruises, scenic flights, kayaking, diving, fishing, coach tours, golf, four wheel driving and hunting.

Fiordland experiences long twilights over the summer months allowing time for evening activities such as lakeside strolls, a visit to the Te Anau Glowworm Caves or simply sitting back and enjoying a meal and a glass of wine in the late evening sun.

Fine dining

the lodge growing strawberries, lettuces, potatoes, raspberries, beans, peaches and much more,” explains Cunningham.

acting as a glorious backdrop – it would be the event of a lifetime.”

Fiordland Lodge’s restaurant offers a unique and memorable element to your stay. The comfortable dining area serves excellent food matched with superb wine from the cellar.

Fiordland Lodge also caters for events such as weddings. “The main lodge is remarkable, offering the finest accommodation and dining in a truly idyllic setting on the edge of Lake Te Anau.

Rising head chef, James Musk and his small team of chefs develop and change the menu each day. Musk makes everything from scratch and uses the resources from the onsite garden and the hills and rivers nearby.

“The romantic nature of the lodge truly shines at a wedding – the rooms spill over with music, firelight, dancing and flowers. The lodge and bridal lawn has spectacular views

Fiordland Lodge 472 Te Anau Milford Highway Te Anau T (03) 249 7832 F (03) 249 7449 E info@fiordlandlodge.co.nz www.fiordlandlodge.co.nz — Advertising Feature

“Every item on the menu hails from the surrounding land, so to make things interesting we create a four-course menu daily. We have a huge vegetable garden at

www.southernlakeshelicopters.co.nz OWNED AND OPERATED BY RICHARD AND CAROL HAYES | 03 249 7167 | info@southernlakeshelicopters.co.nz

Based in Southland, we offer an array of exciting helicopter experiences to areas often inaccessible to most. Options include sightseeing, heli-hiking, photography, hunting, fishing, boat charters, and personal tours catering for families and small groups. Our dedicated team is committed to providing all our clients with a truly memorable helicopter experience to see all the World Heritage Fiordland National Park has to offer.

SURVEYOR THOMSON WINES “Surveyor Thomson Wines and the Hall-Jones family are extremely proud of our long standing relationship with Fiordland Lodge and congratulate them on their well deserved award. We are honoured and delighted to have our Pinot Noir being served at the Lodge.” — David Hall-Jones

www.surveyorthomson.co.nz (Mt Aspiring image courtesy of Department of Conservation)

www.aucklandtoday.net.nz March/April 2012 | 41

Hospitality | Dad’s Pies

Ensuring markets are found and customers have the ‘head’s up’ is Dad’s Pies marketing director Michael Welch, who hails from a food background; his family started a pie company that was quite similar to Dad’s Pies, in South Africa in 1982.

“We eventually sold the (South African) company in 2006 and I stayed on with the new owners until 2009,” he explains.

Welch’s expertise lies in customer marketing having worked at every level and department for his family company. “Dad’s Pies currently supply its products into the GCC market through Dubai. The company secured a contract with the prestigious Emirates Airlines to Supply pies for the business and first class cabins. Dad’s Pies also supply regular products into Korea and Hong Kong,” he says.

Dad’s Pies has become a leading baker of delicious ready baked chilled and frozen pies, pastry and food service products in New Zealand. It already supplies its classic and gourmet and sausage rolls ranges to 80 Wild Bean Cafés across the country.

A Kiwi pie in Dubai From a small beach front shop in 1981 to a fully automated production plant in Silverdale, Dad’s Pies celebrated 30 years of success in 2011.

Eddie Grooten opened Dad’s Pies in Red Beach, starting primarily as a dairy that made the odd pie. Within two years the business went from $60,000 PA to $360,000 PA. Thirty years later, Grooten is one of the Hibiscus Coast’s most successful businessmen.

After six years at Red Beach, Eddie moved the business to Foundry Road when he purchased John Wilson’s wholesale bakery. He eventually bought the Red Beach property, turning it into his family home.

There he raised his family with his wife Erika.

Originally from the Netherlands, Grooten worked as a mechanic, but in the late 1970s he read an article on New Zealand and was immediately captured by the scenic beauty, open spaces and small population. Aged 27, he applied for an emigration visa during January and landed in Auckland in May, ready for a new adventure.

Pies for Dubai Today, Dad’s Pies employs 65 staff (many of whom can be found at Red Beach on Christmas mornings celebrating with Grooten), makes 7.5 million pies annually and distributes nationwide.

However, Dad’s Pies now exports to Dubai, Hong Kong, Korea, Singapore and Japan, and is currently working on prospects in Canada, South America and Vietnam - it now has the capacity to triple its production.

PROFILE PRODUCTS

Gluten Free, Dry Products, Liquid Products, Research & Development, Packaging P. (09) 915 1888 F. (09) 274 1133 E. sales@profileproducts.co.nz W. www.profileproducts.co.nz

"Imagination + Innovation = True Added Value" 42 | March/April 2012 www.aucklandtoday.net.nz

Plant & Food Research are pleased to be the preferred training provider for Dad’s Pies.

We are a NZQA accredited training provider who has been in the training industry for 80 plus years. We provide training which we customise to meet individual company needs.

Training options include: Baking | Food Production | Health and Safety Food Hygiene | First Line Management, Distribution | Horticulture and Viticulture.

Our customised training is aimed at assisting companies to retain staff, increase motivation, improve quality, minimise wastage, improve productivity and reduce workplace accidents.

If you would like any further information please contact Alison Dundass, Manager Education and Training: Ph. 027 439 1787

Other outlets stocking its range include BP2Go, Brumby’s, New World supermarkets (Auckland and Northland) and Esquires Coffee House. “Last year Dad’s Pies teamed up with Angus Pure to create a high quality, lower fat version of Kiwi classic steak and cheese pie.

It’s available from BP’s Wild Bean cafes across the country,” Welch says.

Dad’s Pies produces a wide range of flavours from the good old mince and cheese pie to more exotic varieties such as the butter chicken pie - its number one seller.

High standards Dad’s Pies work from a specialised high-tech plant, operating at unrivalled quality and safety standards of the highest level. It utilises state of the art equipment sourced globally to meet its requirements to make delicious, top quality pies consistently to the highest standards.

Full automated lines make the repetitive task of making and baking pies a routine operation, achieving consistent results with the minimal of intervention. “This helps reduce quality issues and maintain the highest standards.

‘

Hospitality | Dad’s Pies

“Customisable to meet customer’s requirements, the main line and oven can produce in excess of 9000 pies per hour. We have the capacity to produce 120,000 pies per day, with future room for additional expansion in the premises next door,” Welch says.

Dad’s Pies has pioneered food safety standards to meet its requirements in both domestic and international markets. Food safety at Dad’s Pies is a priority as part of the commitment to producing the most delicious pies in New Zealand.

Initially a Hazard Analysis and Critical Control Points (HACCP) food safety programme was implemented with external audits to ensure compliance. In 2004, a fully comprehensive Risk Management Plan (RMP) was implemented and continues with a quarterly external audit and regular audits by the New Zealand Food Safety Authority (NZFSA).

Enjoy a pie Dad’s Pies Lunch Bar and Café has a range of delicious sandwiches and tasty hot food, including its famous pies for eating in or to takeaway. Whether you crave a Builders Butty (Bacon & Egg Bap), a delicious meat pie, Subbies Sandwich or a Panini, it has something to satisfy your hunger. The café is open from 6am Monday to Fridays and 7am Saturdays.

Trained baristas will make your favourite coffee using fresh roasted beans from Toasted Espresso. “Take a seat in the sun with the newspaper or spread out for a meeting and let our friendly staff make you feel welcome.

“Dad’s Pies has won a number of New Zealand Bakels Pie awards over the years.

Although a great achievement, we believe the best award is the consistent return of business from our customers,” Welch says.

Vision and values Dad’s Pies has kept its vision & values simple so that everyone understands them…

Vision: Dad’s Pies… loved as the tastiest pies on the planet Taste: Taste is everything. It is committed to every mouthful being mouth-wateringly delicious Quality: It only uses premium ingredients in its pies. Quality ingredients make for great pies quality people make for great pies Tradition: Thirty years worth of love, experience, refinement and total dedication to pie perfection.

Care at every level: The people come first. It believes that care for its people reflects in your food - after all, food made with love always tastes better Customer relationships: The end consumer or the large corporate buyer, it listens to and cherishes every relationship.

The menu Pies Mince Pie • Mince and cheese • Steak • Steak and cheese Steak and Mushroom • Chicken and vegetable Chicken and mushroom • Creamy vegetable

Gourmet pies Angus pure steak and cheese Butter chicken • Thai chicken Peppered steak • Gourmet beef, bacon and double cheese

Sausage rolls Hearty beef roll • Beef sausage roll • Garlic beef sausage roll

Dad’s Pies Ltd 57 Forge Road Hibiscus Coast Silverdale T (09) 421 9027 F (09) 426 9294 E info@dadspies.co.nz W www.dadspies.co.nz — Advertising Feature www.aucklandtoday.net.nz March/April 2012 | 43

Goods & Services | ISS Boracure

Keeping it clean ISS Boracure has continued to thrive and develop its offering to customers, with the launch of a new carpet cleaning service due to take place in January. The business was founded in 1911 and is proudly celebrating 100 years of operation.

ISS is one of the largest facility service companies in New Zealand and an organisation that enjoys the advantages of being able to draw on its parent company’s substantial international resources, expertise and experience.

ISS purchased Boracure in 2006 and began operating as ISS Boracure. The company is owned by ISS Facility Services, which employs more than 3500 people within New Zealand. ISS Boracure employs 100 staff throughout the country, with its head office located in Mt Wellington.

Pest control ISS Boracure specialises in a number of areas, including pest management, hygiene services and business consumables.

General manager route-based services, Grant Dunningham, says pest management is carried out within both commercial/industrial

and residential properties for a range of pests, including ants, flies, moths, bees, wasps, spiders, bed bugs, cockroaches, mosquitoes, borer, rats, mice and rodents.

“We customise our services to meet these requirements. Some of our pest programmes involve baits, traps or fumigation, although with some customers fumigation isn’t appropriate,” Dunningham says.

“With pest control the annual changes in weather patterns require us to be proactive with pest breeding. Last summer was a very dry summer and we saw an extra breeding cycle of rodents.”

ISS Boracure also fumigates goods being imported and exported via shipping containers, including fruit and vegetables.

This work is carried out at large transitional facilities throughout the country.

As a special promotion, ISS Boracure is offering a 20 percent discount on its pest control services to all Auckland Today customers until the end of December.

Washroom and hygiene services

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A rapidly growing area of business for ISS Boracure is its hygiene and washroom services, with customers including corporate/ industrial businesses, sports and leisure organisations, public amenities and schools.

ISS Boracure’s tailored washroom management services are customised for each business, school, government department or healthcare centre. Hand hygiene is a focus these days as well as specialised deep clean services for each and every application.

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ISS Boracure provides a wide range of business consumables, such as toilet paper, paper towels, tissues, napkins, soap, gloves, plastic bags and chemicals.

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“There’s an increasing demand for all service providers to provide value-added services and products. In washrooms our customers require a modern functional dispenser,” Dunningham says.

ISS Boracure is offering Auckland Today readers a special deal on pest control services until the end of December.

“There’s been an amazing change around in the last six or seven years and there’s a requirement on us to be proactive in our offering. Our customers are looking for an integrated service and it’s important that service providers offer a comprehensive range of services.”

ISS Boracure also carries out office equipment sanitising on telephones, computers, faxes and photocopiers, printers, laptops and calculators.

All services are discreetly carried out by fully trained hygienists so customers can enjoy clean, hygienic facilities at a minimum cost.

Special sanitising sprays and gels are then applied to the equipment with the use of anti-static cloths and brushes to remove dirt and bacteria.

Regular services to sanitise office equipment reduces the risk of cross infection, and is carried out with minimal disruption to customers’ normal office procedures.

“

ISS Boracure also provides office consumables, including paper, stationery requirements, tea, coffee and cafe supplies.

We provide

“We provide everything for your office. Our facilities management group is a provider for all the building facilities required right across the spectrum,” says Dunningham.

everything for your office. Our facilities

New carpet cleaning service

management group

ISS Boracure has enjoyed steady growth in the past few years, despite the economic recession, with an increasing number of customers inquiring about the need for a carpet cleaning service.

is a provider for all the building facilities required right across the spectrum.

When cleaned, the office equipment is first brushed down to remove dust and other debris from vent areas and grooves.

”

“We’re starting a new carpet cleaning service for our commercial and residential customers on January 1 next year. We believe pest control and carpet cleaning complement each other.”

Dunningham says the carpet cleaning will fit neatly into the company’s range of services. “The carpet cleaning will be for pest management, as well as general cleaning purposes. It will originally be offered in

Hygiene Services to Washrooms and Offices

• Sanitary Units, Airfresh, Sanitisers, Soap,Toilet Paper, Paper Towels, Plastic Bags, Gloves, • Clean & Sanitising P.C’s/Telephones • Carpet, Floor and Upholstery Cleaning (Free sanitising and deodorising)-fast dry cleaning options • Residential and Commercial Pest Control by licensed technicians and applicators • Fumigation Specialists to the freight industry Telephone 09 579 9372 | Email: info@boracure.co.nz | www.boracure.co.nz 44 | March/April 2012 www.aucklandtoday.net.nz

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ISS Boracure is offering Auckland Today readers a special deal on pest control services until the end of December.

Auckland and Waikato but we’ll look to develop that into our regions as it grows.”

ISS Boracure recognises its staff is its lifeblood; all are fully trained and qualified and pest technicians hold certificates in pest management.

The company is a founding member of the Pest Management Association of New Zealand and applies the association’s code of ethics throughout all business transactions. It is also a Telarc Q-Base registered company.

“We’ve had a very successful couple of years and the commitment of our parent company to help grow the New Zealand company is encouraging,” Dunningham says.

“We’re adding new services and taking on new staff and we’re very encouraged by the market at the moment. It’s important to understand that both the washroom and pest market has changed over the last five years and all service providers have had to up their game and meet their customer needs.”

A rapidly growing area of business for ISS Boracure is its hygiene and washroom services.

ISS Boracure Limited Private Bag 92239 Auckland T (09) 579 9372 F (09) 579 2556 E boracure-info@nz.issworld.com www.boracure.co.nz — Advertising Feature

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Delivering diversity From carparks to warehouses, from offices to large dairy plants, from retail developments to childcare centres; Ebert Construction has turned its hand to many different types of projects.

The construction company has an impressive track record of providing specialist design and building solutions to a range of industries throughout New Zealand.

Ebert provides management expertise at all levels of the construction process from its site-based managers and supervisors to the project director who assumes overall responsibility for a customer’s contract.

Ebert Construction believes that understanding its clients’ needs is top priority. Each project is started by identifying the client’s desired outcome and performance criteria. Then, the team’s collective expertise finds a solution that best answers those requirements. Ebert doesn’t design and develop every project it may start at the programming, building management and building works stage.

Either way, Ebert Construction commits to delivering all projects to specification, on time and within budget.

Ebert Construction provides management expertise at all levels of the construction process, including: • Design development • Design management

Backing up the top-notch team is a fleet of plant and equipment that gives the company the capacity to successfully undertake

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The company operates nationwide from regional offices in Wellington and Auckland – but just because that’s where the office are doesn’t mean that impacts on the business’ ability to work anywhere in the country. Ebert has carried out projects from the deep south to the far north of New Zealand.

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