Central Today Magazine Issue #67

Issue 67 | January/February 2012

Janet Luke’s mission to put a little country in our towns and change the way we live

The seven deadly sins Workplace temptations best given a wide berth

Happy horizons

Exporting trends for 2012

Sales

Driving customer conversion rates

HR

The seven habits of difficult employees

Online

Is your Google ranking really important?

Tech

Avoiding scams, spam and viruses

News | Initiatives | Interviews | Personalities | Information | Success | Profiles | Finance | Property | Sustainability | Export | Transport | Retail | Solutions | ISSN 1174-9520

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www.centraltoday.co.nz January/February 2012 | 3

CONTENTS Viewpoints

Features

Business

6 Economics

12 Compulsory ETS reporting begins

19 Agribusiness

Balancing credit and debt

6 Business coach Central Today

Issue 66

17,429

Essential steps to turnaround your business

www.centraltoday.co.nz HEAD OFFICE

Driving customer conversion rates

Central District Field Days 2012 - farming’s best day away from the farm

7 Sales

Academy House 47B Birmingham Drive Middleton PO Box 1879 Christchurch

22 Focus

Positive mindsets are vital to sales success

Janet Luke’s Green Urban Living represents one woman’s mission to bring a little country to our towns and with it, change the way we live

Napier’s HT Engineering receives international recognition, Anglesea Motel & Conference Centre is a destination that delivers, Hunting & Fishing sets its sights high, Bermuda Lifestyle can bring some island life to your back yard and the The Crown Hotel finds its niche in Napier

Navigating the media minefield

14 The seven deadly sins

31 Hospitality

9 Online

Workplace temptations sure to upturn any office

MANAGING DIRECTOR

8 HR

Gary Collins

The seven habits of difficult employees

GENERAL MANAGER Rebecca Harris

8 PR

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

SALES & ADVERTISING SALES EXECUTIVES

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

13 Cover story

7 Retail sales

ABC circulation as at 30/06/10

Robert Cochrane Graeme Tall John Somerville Annabel Judd Jane Watson Kerry Wilson George Ziegler Peter Allan Mogens Petersen Janet Campbell

Talk has turned into action for agriculture’s love-hate relationship with the Emissions Trading Scheme

Is Google ranking really important?

9 Digital life Measuring social media

10 Tech Avoiding scams, spam and viruses

10 Events diary Courses, seminars and events near you

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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 1174-9520 (Print) | ISSN 2230-4991 (Online)

www.magazinestoday.co.nz

16 Destinations

Meandering in Manhattan

17

Lifestyles A place in the sun, top drop for when you’re there, superb sounds, a personal brewwer, any wine lover’s best friend and the ultimate accessory

18 Happy horizons

How Rotorua’s Pig & Whistle made a local landmark fit for any occasion, tasty treats at Mt Maunganui’s Bake Shack, Viands Bakery finds pie perfection, Italy on the east coast at The Fettuccine Brothers and what’s brewing at Hamilton’s Speights Ale House

39 Goods and Services Be it fillet steak that melts in the mouth, or a lamb shank falling from the bone, Farmer Jones is the home of quality cuts

40 Property & Construction How Proarch Architects creates better business spaces and Bayonne Construction lays the foundations for growth

Exporting trends for 2012

44 Initiatives Oxford Pie’s award winning ways

44 Email etiquette

46 Transport & Motoring

Simple steps to ensure your emails make perfect senses

How Marco Boats can introduce to you to all things marine

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 e-mail/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.

4 | January/February 2012 www.centraltoday.co.nz

News | Business Directions

Balancing credit and debt

Essential steps to turn around your business

Dr David Tripe is Director of Banking Studies at Massey University’s College of Business.

One of the topics of recent financial news from around the world and New Zealand has been credit ratings.

Both the United States and countries in Europe have suffered downgrades, which have sometimes been the subject of complaint by politicians, alleging unfair treatment.

New Zealand has also had a credit rating downgrade from two out of the three major agencies (Fitch and Standard & Poors) to AA, although the third (Moodys) has so far left New Zealand’s rating unchanged at AAA. What are ratings, why do they matter and what are the politics associated with them?

Credit ratings are opinions by ratings agencies as to creditworthiness. In respect of countries, how sound is the economy?

Will the country be able to repay its debts?

Because it is an opinion, the judgement will sometimes be wrong, but in rating corporations’ debt issues and countries, their judgements are usually vindicated.

Particularly if you’re in a different country to the one where you’re lending, you will find the credit rating to be a useful signal.

In general terms, the worse the credit rating, the higher then probability of default, and the higher the interest rate will be.

Lenders identify a higher risk of not getting repaid, and want a higher interest rate to compensate themselves for this.

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The major risk in New Zealand is private debt. Last June, net foreign investment (debt plus equity) in New Zealand exceeded foreign investment by New Zealanders by $140 billion, equivalent to 70 percent of GDP. This is large by international standards, and much of it is debt requiring regular interest payments, putting a burden on the balance of payments current account.

The main reason for New Zealand’s debt having grown to this extent has been our continuing balance of payments deficits on current account.

We have absorbed foreign funds as both debt and equity to pay for our spending being greater than our income, and this has resulted in the gradual buy-up of our banks, farms and other assets by foreigners.

The only way we can stop the buy-up of New Zealand is by increasing our savings, so that we spend less internationally, and that we can then afford to finance the ownership of New Zealand ourselves. This is one of the reasons why the major parties are both looking at extending Kiwisaver contributions.

Because credit ratings look at credit worthiness, or more specifically, at the probability of default (defined as failure to repay the full amount due when it’s due), they will also relate to interest rates.

So how risky is New Zealand and is its credit rating appropriate? Could we be subject to further downgrades?

Government debt is not a major problem, despite the attention given to it by politicians. However, if future governments do not reduce the current budget deficit (which could be $15 billion or more in 2012), government debt could become more important.

A change to New Zealand’s pattern of current account deficits is not going to happen quickly, and when it does occur, it will be likely to involve a downward shift in the value of the New Zealand dollar relative to all currencies, increasing the costs of imports (leading to petrol at $3 per litre?).

In the short run, the New Zealand economy is likely to face worse conditions, and we might easily face another credit rating downgrade.

These are some real challenges for the New Zealand economy.

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John Treace has 30 years experience as a sales executive in the medical products industry and has spent a decade restructuring the sales departments of struggling companies. For more information visit www.treaceconsulting.com

I have taken part in many business turnarounds in my career, and time and again noticed the same problems, regardless of whether the reason for the turnaround was a relatively minor situation or a reorganisation after bankruptcy.

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6 | January/February 2012 www.centraltoday.co.nz

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People are the most important component of any organisation. Powerful investment groups don’t invest in companies; they invest in people. Most failing ventures have poor methods of measuring individual’s sales results, so care must be taken in the selection process as making this determination is critical.

4. Creating a new vision of the future 1. Assessing the situation Before a successful business turnaround can be implemented, it is crucial to understand what got the company where it is now.

Throwing money at a problem does not work.

When companies fail, employee morale and confidence is degraded, and many high performers will look for employment elsewhere. Most employees in these situations want their company to prosper, but they don’t know how to accomplish it.

Providing that the company’s products or services are competitive, the issues affecting the performance of a sales team can range from an ineffective sales process to low morale, which is caused by any number of factors. In these situations, I have never seen a “bad” sales team, but I have seen plenty of lousy processes and plenty of low morale—both deal-killers that will destroy any company’s sales effort.

It is imperative that a vision for the company be formulated and effectively communicated to all employees. Powerful companies have sales organisations that embrace a vivid vision of the future and employ sales representatives who are confident in their management and in their employment with the company.

5. Developing a strategic plan

2. Defining a winning culture Companies in need of a turnaround usually have ill-defined culture. In failing businesses, employees will not be forthcoming, and answers will vary from person to person; you’ll find that no two sales reps share the same description. It is imperative that the sales team embrace a unified culture, one that will define success. At the heart of culture are the core values a company embraces. Core values are simple action

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Once a management team has defined the core values, culture and vision of the future, effective strategic planning can begin. It makes little sense to begin strategic planning before these first steps have been accomplished. The strategic planning process should include the top management members who will be charged with implementing the plan. Powerful companies have solid strategic plans, and they effectively gain employee buy-in to them.

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Viewpoints | Sales

Positive mindsets are vital Driving customer to sales success conversion rates Karen Degen is the owner of Set Free with EFT, a company that changes mindsets to create emotional freedom and business success. Email karen@setfree.co.nz or visit www.setfree.co.nz

Without a positive mindset, anyone charged with selling goods and services is doomed from the beginning. This not only includes small business owners, but also professional salespeople.

a positive and motivated person, but the subconscious mind is far more powerful than the conscious mind and can stop us in our tracks. The change in her business practice after being cleared of this belief was immediate and profound, as she then expected prospects to find her worthy.

Most people working in sales have had training of some sort to teach them how to sell. They learn things like how to approach customers, what questions to ask them and how to close a sale. This is valuable and essential training, but it misses a vital aspect of success — the mindset of the seller.

Many companies are now hiring experts who work with the mind of their sales team to effectively increase business performance.

One of the first things salespeople are taught is how to set sales targets. What they are not taught is how to change their thoughts, beliefs and expectations to be in line with what they want to achieve. Without the correct mindset, reaching our highest potential for success is unachievable.

Many business owners and sales professional have a reluctance to make cold calls.

The reason for this differs from person to person, but it’s commonly a fear of rejection.

Most of us have been rejected in the past and when the person on the end of the phone turns us down it triggers all those old events, compounding the rejected feeling. That compounded effect of past rejections is so strong that we then expect the next person to reject us also.

One business owner I worked with hardly ever called her prospects. As a sole trader this was seriously affecting her business. In her case it wasn’t a fear of rejection, but a subconscious belief that she wasn’t good enough. When she was a child a family situation created this belief, which was buried in her subconscious mind.

The mere thought of making a call would trigger this, making her believe the prospect would find her lacking. She was generally

One exercise I often give to salespeople is to sit for a moment before making that call and imagine in their mind the way they want it to go.

They visualise the prospect happily agreeing to a face-to-face meeting or buying the product directly. I then get them to imagine the feeling of pleasure and excitement when they get off the phone. Often our expectations create our reality, so we need to maximise our expectations.

It’s important to know what you want to achieve and to expect success. Unfortunately most people don’t have big enough expectations of themselves or what they can achieve. Working with a mind expert can remove those comfort zones and increase those expectations. As we change our minds, we change our lives.

Mark Ryski is the founder and CEO of HeadCount, a leading analytics firm specialising in store traffic and conversion serving retailers across North America. For more information, visit www.headcount.com

Store sales are looking a little flat and you need to find ways to deliver better results. There’s still a scent of the financial melt-down lingering, but you survived and it’s time to start getting the sales needle moving in a positive direction.

One of the best ways to do this is increase your conversion rate; that is, sell to more people already visiting your stores. These are the folks who visit your store but don’t buy.

Driving conversion rate is a source of sales opportunity most retailers today overlook.

Before you can drive conversion, you need to actually track prospect traffic. This is not the same as transaction counts. Transaction counts represent the number of people who made a purchase; traffic counts represent the total number of people who came to the store including buyers and non-buyers.

If you don’t track traffic in your stores, you can’t calculate conversion rate. If you can’t calculate conversion rate, well, you can’t improve it. So for the roughly 35 percent of businesses who actually track traffic and conversion rates, here are five ways you can improve conversion rates in your stores.

Understand why people don’t buy: One of the most important things a retailer can do to improve conversion rates is to understand why people don’t buy. Long till line ups, can’t find sales help, out-of-stocks, poor merchandising, the list goes on. Every store manager should spend some time observing visitors in his/her store. Resist the temptation to help; just observe the behaviours. Watch customers as they move through your store and it won’t take long for you to identify some actions you can take to turn more visitors into buyers.

Staff scheduling is tricky at the best of times, but aligning your staff resources to when prospects are in your store will help you maximise your chances of converting more of them into buyers.

Look for conversion leaks and plug the holes: Traffic volume and conversion rates tend to be inversely related. That is, when traffic is high, conversion tends to sag. When traffic levels are low, conversion rates tend to go up. It’s not hard to understand why this happens. When the store is busy, till lines are longer and it’s harder to get help from an associate. The opposite is true when the store isn’t as busy. So, if you want to improve conversion rates, look at the traffic in your store to identify when conversion rates are sagging — these sags represent the times when sales are being lost.

Set conversion targets by store: Having goals and targets are important if you want to improve results. If you don’t have a conversion target for your store, you need to set one. It’s important to remember that every store is unique and conversion targets should be set uniquely by store. The trick is to move your own conversion rate up relative to your store’s performance.

Make conversion a team sport: It takes the collective effort of all staff to help turn prospects into buyers. From the cashiers and sales associates to the merchandisers — everyone in the store plays a role. Don’t think of conversion as merely some business metric, but rather a simple measure of how well the whole store is doing at helping people buy.

Align your staff to traffic, not transactions: Sounds simple enough, but it is something many retailers overlook.

www.centraltoday.co.nz January/February 2012 | 7

Viewpoints | PR / HR

Loss of context

The seven habits of difficult employees

Pete Burdon is managing director of Media Training NZ, a company specialising in training business people and niche groups how to communicate with the media. He can be contacted at info@mediatrainingnz.co.nz or via www. mediatrainingnz.co.nz

Many business leaders get into trouble in media interviews because they assume they are like any other conversation. Often these people are great communicators and competent speakers, but they are unaware that media interviews require an entirely new set of skills.

How many times have you heard someone complain of being taken out of context? Most of the time, this happens because they don’t understand the important distinction between media interviews and other conversations.

Apart from live television and radio interviews, every time you speak to a journalist, you risk being taken out of context. This is just the nature of journalism.

It’s because a journalist will only use snippets of the interview in their subsequent story.

They don’t have the space for more. You may speak for 30 minutes and only 30 seconds of your conversation may be used.

This is totally different to giving a speech.

Here you can build one idea on another, referencing something you said earlier to highlight a point. People in the audience get to hear the whole speech, so you can do this.

communicate the great things they are doing through the media”.

The problem with this response in a media context is that the journalist may take the first part of that answer alone, so the story could focus entirely on, “Media trainer denies teaching people how to lie,” and not use the rest of my answer. This makes for a negative denial story and implies some shadiness on my part.

Not every journalist will do this, but some will and it’s best not to give them the chance. Without the control of context, I would be better to answer with a positive statement like, “I’m proud that I train people to communicate the great things they are doing through the media.” You can see how I answered the question, but gave it a positive twist so it could not be taken out of context.

The most famous example of this was Richard Nixon when giving his speech during Watergate. He explained how he had never profited from the Presidency and he had earned every cent. This was followed by the words, “I’m not a crook”. I don’t need to tell you which part of that speech was used by the media.

In a nutshell, if you don’t want it used, not say it in any context.

You don’t have that luxury when you are talking to the media. You never know what parts of your interview will be used. That means everything you say must make sense on its own and not be reliant on things you say before or after each point you make.

For example, in a real life conversation, if someone said to me, “How does it feel to teach people how to lie to the media,” it would be fine for me to say, “I don’t teach people how to lie to. I train them to

Dr Mary Casey (Doctorate of Psychology), a conflict resolution specialist, is the founder and CEO of the Casey Centre, a leading integrated health and education service. Visit www.caseycentre.com.au

Every manager knows the frustration of a difficult employee in the workplace – from the late starter to the incessant whinger. While diversity in a workplace can bring the best set of skills to the business, managers need to be alert to any behaviour which can harm the business and its culture.

When dealing with a difficult employee, what works for one may not work for another and, as no employee is the same. You need specific strategies to most effectively deal with their personalities.

So here are some strategies for dealing with seven difficult employee types

The seducer: Strategic friendships and allegiances is the goal for these types – they pick and choose their networks to benefit their careers. They praise you, compliment you and may even buy you small gifts in order to manipulate and seduce. We all love praise and compliments, so it is easy to get caught out by this kind of manipulation. Set strong boundaries for acceptable behaviour with other employees.

The back-stabber: These employees discredit their co-workers and take credit for more work than they have done. This kind of behaviour highlights a deep insecurity in these employees. An employer’s best strategy is to be open to feedback from other employees and confront the employee with what they have said or done – let them know their behaviour is unacceptable. It is a good idea to speak to them in private because, being insecure, they don’t cope with confrontation or assertiveness.

The social networker: An addiction to Facebook, Twitter or mobile phones will have significant effects on the productivity of any

employee. Set a strong policy for internet usage, specifically outlining boundaries on social networking as it is a new phenomenon.

Ensure it outlines consequences for abusing the policy.

The martyr: These people blame everything and everyone rather than take responsibility.

They have a “poor me” attitude and try to make those around them feel sorry for them.

They use this behaviour to manipulate. Keep these people responsible by putting the onus back onto them.

The iceberg: Cold and non-communicative, these employees rarely keep you or their team up to date on their work, don’t contribute in meetings and keep to themselves along with any information they may have. Ask open-ended questions so that they are forced to give you information. If they often answer ‘I don’t know’, a good tactic is to ask ‘What if you had to guess?’ or ‘What if you did know?’”

The tardy employee: These employees keep to their own clock; they arrive late, take long lunchbreaks, leave right on time or make regular personal appointments during work hours. Tardiness should be addressed in a professional manner. If they have a good reason for coming in late, find a compromise between their schedule and their work that won’t affect the business or their productivity that is seen to be fair by everyone.

The offloader: They ensure they have very little work on their plate while making themselves look very busy and important.

Often these employees are not confident in themselves to do the job, although they can be very confident communicators. It’s important that a clear and detailed job description and specific KPIs form the basis of their performance appraisals.

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To order your SafeBottle today... 0800 777 444 | www.safebottles.co.nz | service@safebottles.co.nz 8 | January/February 2012 www.centraltoday.co.nz

Viewpoints | Online / Digital Life

Is Google ranking really important?

Measuring social media

Suzanne Carter is the business development manager for website design and development company Limelight Online Ltd, and has 15 years website industry experience. For more information visit www.limelightonline.co.nz

If your website serves more as an online brochure to which you refer clients and potential clients, then doing well in the search engines such as Google may not be a priority for your business. However, for the vast majority of businesses it is critical to their success to be able to attract targeted traffic to their website. This in turn drives enquiries and new business.

which is why it is very important to start work on Search Engine Optimisation (SEO) as soon as you can on your website, preferably even before commencing the design process. Unfortunately doing nothing is not an option — not if you are looking for new online business.

Websites that are well positioned in Google are the ones that are likely to get more visitor traffic because they are visible to searchers.

Once your website is optimised it is necessary to continue promoting your website in the search engines using Search Engine Marketing (SEM); the goal being to increase your website presence in the search engines. SEM assists with the promotion of your website in various ways including link building, pay per click campaigns and article marketing.

For example, if you own a business that sells camera accessories and you are not appearing on the first page of Google results when users search for your product, then you are not very likely to get visitors to come to your website. This is because enquiry drops dramatically if your website is not on the first page or two of search results.

When users have so many websites to choose from in the search engine results, it is extremely important to optimise your site so that your website can be found easily and is the one that users click through to. If your competitors are positioned higher than your site in the search engines, then it may well be their site your potential client visits, instead of yours.

Search Engine Optimisation is a complex process which involves a number of techniques to improve the visibility of your website in search engines. And it doesn’t end there.

Graeme Russell runs Adage Business, a boutique marketing/communications agency that assists businesses and nonprofits with the planning and implementation of communication and social media strategies. Visit www.adagebusiness.co.nz

Almost everyone is talking about social media, how great it is (or isn’t), best practice and of course what the return is from its use.

and engagement that is important.

For business, it gives the ability to listen to what people are saying about them, this then gives an opportunity for ‘issues’ to be dealt with almost immediately, helping brand reputation.

Everyone looks to social media to engage and build awareness of themselves, their business and more. Businesses use it to build customer knowledge, to act as a customer service tool and of course to gain business.

Unlike traditional promotional activities which focus on pushing your message, social media works on the ‘attracting pull’ premise.

But where many seem to have a problem is working out what the ROI is.

ROI is traditionally seen as ‘return on investment’, money in the bank, but there is another way to look at ROI, and that is ‘return on involvement’.

What is return on involvement? It’s what you gain from being present on any of the social media platforms like Facebook, Twitter, LinkedIn, etc.

Social media marketing, can also assist with building your websites online popularity.

Social media involves building your networks on Facebook, Twitter and LinkedIn by regularly engaging with your fans, followers and connections.

If you’re using any social media and wondering why you’re not gaining from it, it’s likely that it’s the content you are sharing that is letting you down.

Is ranking on Google really that important?

Absolutely, if want to grow your business through your online presence.

If you want to gain from social media you need to take yourself less seriously. Don’t always ‘talk shop’ as gone are the days of B2B and B2C marketing; it’s all P2P now — person to person, and that’s where the win is with social media.

Regardless of industry, the online market is certainly very competitive and continues to become more so, which makes it harder for websites to rank highly. Just having a website does not guarantee success.

Sharing information about the business is important, but social media should be avoided if it’s only going to be used to push your bandwagon. If people are themselves online, sharing stories, offering tips and tricks outside of their normal business messages, they will gain more.

It doesn’t matter how fantastic your product or service is if no-one actually knows about it. Websites need all the help they can get,

It’s the involvement with others in social media that will yield results; it’s the content

A quick look at social media sites will show that people are asking questions — they want to know the best restaurant, café, shopping area, where to stay and much more.

Anyone can answer these questions — but where some business let themselves down and miss out on ROI, is that they are not monitoring to see what people are talking about. If people are talking about your business sector, and quite likely your business, you need to be listening.

Think of social media as a pond, you drop a pebble in a pond and ripples emanate out, that’s what happens when you post a message on your social media profile. How far it goes depends on your network, your connections and also how far they in turn share it with their connections.

The wider the spread the more impact your update has, the more impact the greater the eventual possible return on investment.

So before you start looking at the bottom line and wondering where the money is to be made using social media, think more about the relationships you can build — this will be worth a lot more than mere money in the bank.

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0800 777 444 | www.safebottles.co.nz | service@safebottles.co.nz www.centraltoday.co.nz January/February 2012 | 9

Viewpoints | Tech

News | Events Diary

Avoiding scams, spam and viruses

EVENTS DIARY SATURDAY, JANUARY 7-23 Gisborne – Managing Stress and Addictions. Amiya Transcension

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.

Often people mishandle stress in a maladaptive manner and, sometimes, develop negative addictions as a result.

This workshop delivers an understanding of how each person assimilates and deals with stress, provides positive coping mechanisms, an understanding of addiction triggers and patterns, and ways to overcome them. For more information visit www.amiya.co.nz

WEDNESDAY, FEBRUARY 8 All regions – Westpac Economic Update - NZ Institute of Chartered Accountants

Stay informed of the latest economic trends and key insights with Westpac’s chief economist, Dominick Stephens. This compact, one hour update, will focus on the key developments impacting New Zealand businesses. To register, visit http://events.nzica.com

TUESDAY, FEBRUARY 21

It’s that time of year again, that time when the credit cards are taking a hammering and the whole world is looking for a bargain. They don’t call it the “Silly Season” for nothing, and it’s a time when many normally sensible folk will let their guard down on the off chance of making that dollar go a lot further.

For that very reason, cyberscammers are out in force and have armed themselves with an arsenal of tools to catch the more vulnerable and unaware consumer in their search for that elusive bargain.

Antivirus company McAfee has released its ’12 Scams of Christmas’ list and it gives us a glimpse at the many electronic pitfalls that are around every corner.

1. Mobile Malware: Malware targeted at mobile devices is on the rise, and Android smartphones are most at risk. McAfee cites a 76 percent increase in Android malware in the second quarter of 2011 over the first. New malware has recently been found that targets QR codes, a digital barcode that consumers can scan with their smartphone to find good deals.

2. Malicious Mobile Applications: These are mobile apps designed to steal information from smartphones or send out expensive text messages without a user’s consent. Dangerous apps are usually offered for free and masquerade as fun applications, such as games.

3. Phony Facebook Promotions and Contests: Who doesn’t want to win free prizes or get a great deal around the holidays? Unfortunately, cyberscammers know that these are attractive lures and target Facebook with phony promotions and contests aimed at gathering personal information.

4. Scareware: Scareware is the fake antivirus software that tricks someone into believing that their computer is at risk — or already infected — so they agree to download and pay for phony software. An estimated one million victims fall for this scam each day.

5. Holiday Screensavers: Bringing holiday cheer to your home or work PC sounds like a fun idea to get into the holiday spirit, but be careful. Holiday-themed screensavers, ringtones and e-cards have been known to be malicious. Perform a security scan on the file before installing or sending the file.

6. Mac Malware: Until recently, Mac users felt pretty insulated from online security threats.

But with the growing popularity of Apple products, cybercriminals have designed a new wave of malware directed at Mac users.

There are well over 5000 pieces of malware targeting Macs, and this number is increasing by 10 percent month on month.

7. Holiday Phishing Scams: Phishing is the act of using phony email or social media posts to trick consumers into revealing information or performing actions they wouldn’t normally do online.

Cyberscammers know that most people are busy around the holidays so they tailor their messages with holiday themes in the hopes of tricking recipients into revealing personal information.

8. Online Coupon Scams: An estimated 63 percent of shoppers search for online coupons or deals when they purchase something on the Internet. But watch out, because the scammers know that by offering an irresistible online coupon, they can get people to hand over some of their personal information.

9. Mystery Shopper Scams: Mystery shoppers are people who are hired to shop in a store and report back on the customer service. There have been reports of scammers sending text messages to victims, offering to pay them $50 an hour to be a mystery shopper and instructing them to call if they are interested. Once the victim calls, they are asked for their personal information.

10. Hotel “Wrong Transaction” Malware Emails: Many people travel over the holidays, so it is no surprise that scammers have designed travel-related scams in the hopes of getting us to click on dangerous emails.

11. “It” Gift Scams: Every year there are hot holiday gifts that sell out early. When a gift is popular scammers will also start advertising these gifts on rogue websites and social networks. Consumers could wind up paying for an item and giving away credit card details only to receive nothing in return.

12. “I’m away from home” Scammers: Posting information about a holiday on social networking sites could potentially be dangerous. Someone connected with that poster on Facebook or other social networking sites could see their post and decide that it may be a good time to rob them. Furthermore, a quick online search can easily find their home address.

It makes for worrying reading, but if you recite the mantra “if it’s too good to be true then it probably isn’t” and follow sensible email and internet protocol, then you’re likely to get through the holiday season relatively unscathed.

10 | January/February 2012 www.centraltoday.co.nz

WEDNESDAY, JANUARY 11-15 Palmerston North - NZ Chinese Leadership Development Conference

This seminar is for people between 18 and 30. It aims to provide a relevant and effective training experience that will enable young leaders to understand their unique identity as Chinese New Zealanders.

The five day conference will involve a range of activities and guest speakers. For more information visit www.nzchinese.org.nz

Waikato - Stop Reacting, Start Responding –NZ Institute of Chartered Accountants

One of the most destructive elements of human behavior is the lack of impulse control. It is essential to have the skills to stay cool under pressure and to respond rather than react. Learn how to manage your own anger, emotions of others and how to stay cool under pressure. To register, visit http://events.nzica.com

THURSDAY, FEBRUARY 23 THURSDAY, JANUARY 12 Tauranga – The Outdoor Comedy Store

The Outdoor Comedy Store is New Zealand’s most unique comedy event that is everything Kiwi’s love about summer - relax back with friends and family on a summer’s evening, with a refreshing drink in hand and the let the laughs roll in. The show is at the Wharepai Domain and will also be in Hawkes Bay and Whangamata. For more information visit http://eventsinnovated. co.nz

TUESDAY, JANUARY 17 Napier - The Grand Age of Steam – Palmerston North Railway Station

Take a journey aboard the majestic WAB 794 from Palmerston North to Napier return with a ‘Traveller’ ticket, or ride the train to Woodville with a ‘Train Spotter’ ticket.

There, a luxury coach will take you ahead of the train to all the best train spotting stops en-route to Hastings, before re-boarding to continue your journey to Napier. For more information visit www.steamrail.org.nz/

TUESDAY, JANUARY 24 Hamilton - Introduction to Business Seminar – IRD

If you’re starting, or new to business, then these free seminars are vital tools. Learn about working smarter with the IRDs online services, business structures and income tax. For more information visit www.ird.govt.nz

TUESDAY, JANUARY 31 Waikato - Xero Certification – NZ Institute of Chartered Accountants

Xero is an award winning online accounting system designed specifically for small businesses and their advisors. This CPD verified training course is for accountants, bookkeepers and consultants and provides a complete overview of Xero functionality.

To register, visit http://events.nzica.com

Hamilton - GST Workshops – IRD

This workshop is a hands-on interactive session where you learn to complete a mock cashbook and GST return. It is ideal for sole traders, partnerships and other small businesses. For more information visit www.ird.govt.nz

SATURDAY, FEBUARY 25 Rotorua – Relay for Life 2012 – Rotorua International Stadium

The Cancer Society’s Relay for Life is a celebration and awareness-raising event for cancer survivors. The concept involves team members walking or running around a track for 22 hours. While Relay for Life is running, a festival atmosphere is created by team members camping out and enjoying entertainment. For more information visit www.relayforlife.org.nz

WEDNESDAY, MARCH 7 Bay of Plenty – Foreign Investment Funds - NZ Institute of Chartered Accountants

This seminar focuses on your current questions about foreign investment funds issues. Topics include different types of overseas income, the impact of double taxation treaties and foreign superannuation schemes. To register, visit http://events.nzica.com/

THURSDAY, MARCH 8 New Plymouth – Tax for Accounting Staff – NZ Institute of chartered Accountants

An overview of tax issues including recent changes for non-tax specialists. Gain an overview of income tax, GST, PAYE, FBT, and Kiwisaver. The course will cover the issues relevant to accountants whether working in practice or business. To register, visit http://events.nzica.com/

If you would like to feature a business related event in this diary, email newsroom@academy.net.nz at least two months before the date of the event.

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See more of what you read in Central Today. More Features, more Issues, more Interviews and more Been Seen pictures.

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Compulsory ETS reporting begins Talk has turned into action for the agricultural sector’s love/hate relationship with the Emissions Trading Scheme (ETS).

While agriculture will enter fully into the scheme from 2015, compulsory reporting of emissions begins this year, hot on the heels of voluntary reporting beginning last year.

With some exemptions, participants for agriculture are meat processors, milk or colostrum processors, exporters of live animals, fertiliser importers and manufacturers and egg producers.

Agricultural participants now have to report emissions though to the end of 2014, but they are not required to pay for emissions in these years.

The term ‘agriculture emissions’ refers to the non-CO2 greenhouse gas emissions from agricultural production. These consist of methane from livestock (approximately two-thirds), and nitrous oxide from animal excrement and the use of nitrogen fertiliser (the remaining one-third).

The ETS will cover all the major agricultural sources of methane and nitrous oxide, such as methane from ruminant animals and nitrous oxide from urine, dung and nitrogen fertiliser applied to pasture.

Participants in the ETS for agriculture will have to report activities and surrender New Zealand Units (NZUs) to account for agricultural emissions. Like all New Zealanders, farmers and growers are likely to notice an increase in energy prices due to the ETS.

Federated Farmers climate change spokesperson Dr William Rolleston, says the key challenge to enrolling biological emissions into the ETS is to address the economic and practical ramifications.

recognising that farmers, despite the research investment, lack the practical means to reduce emissions.

“The Government is to be congratulated for this. It is also to be congratulated for

www.climatechange.govt.nz or www.maf.govt.nz

“Any tools available are too variable or immature to meet the needs of farmers. Long “Right now, the entire primary sector term solutions, such as vaccines and genetics, contributes some 70 percent of all the physical are several decades away from commercial exports we sell in order to pay our way in deployment. the world.

“This is not thumbing our nose at an “Farmers will be extremely pleased that international commitment. It is a realistic Minister Smith has reaffirmed a pledge and pragmatic assessment of the real world, Government has given to Federated Farmers, where food security is emerging as a pressing that biological emissions will not be included global concern.” in the ETS, if our trading partners do not For more information on the ETS visit follow suit.

Simplifying legal services A Taranaki business is helping to make low cost legal services a reality for locals by taking its services online.

Law firm Dennis King is calling the online service Legal Beagle and Claudia King, a practising lawyer at Dennis King, says her team created it to help Kiwis get the legal protection they need.

online process is simple and the costs are upfront.

Clients complete an online questionnaire and can use the information boxes and online help to answer their queries. Once happy, they leave it to the team at Legal Beagle to carry out the required legal services.

Legal Beagle is a convenient option allowing clients to look after their legal matters from Thought to be the first of its kind in New Zealand, Legal Beagle was designed with busy their home or work at a time that suits them.

Kiwis in mind and those who have previously The legal services offered are carried out by shied away from seeking legal advice due to qualified lawyers and legal executives and the perceived complication and expense of include making a will, setting up a company, hiring lawyers. registering a trademark, buying or selling a house and setting up a family trust.

King feels Kiwis often put off going to see a lawyer because they’re worried about the escalating hourly rates. But she says the

To find out more about Legal Beagle’s services, visit www.legalbeagle.co.nz

Helping business step out of the sludge It might not be a lot, but at least some help is at hand for businesses affected by the Rena oil spill in the Bay of Plenty region.

A government subsidy of $360,000 has been earmarked for the ‘front end’ of the tourism industry and is intended to keep people in employment.

Tauranga Chamber of Commerce CEO Max Mason says the Chamber is working with the Ministry of Social Development (MSD) to develop the recovery package. Mason says the Rena Support Subsidy will help take some of the immediate financial pressure off some of the worst affected operators.

12 | January/February 2012 www.centraltoday.co.nz

support, will be able to access other forms of support mechanisms including free mentors, training courses in crisis recovery and business advice.

“It’s positive that the Government has recognised that businesses are hurting, and that these particular businesses owners and employees are an important part of our tourism, and fishing economy. If the situation changes then the size of the fund will be reviewed, so that’s also encouraging,” Mason says.

“It gives them a bit of breathing room which will enable them to regroup, pay some bills, get some advice and training on how to deal with their particular situation, and restructure financially or operationally,” he explains.

Support is available through the Chamber including a website for the business community to keep up to date with information and resources www.bizactionBOP.org.nz and a helpline for business recovery advice 0800 BAYBIZ (229 249).

Operators that have been affected to some extent, but who fall outside the criteria for

For more information on the Business Recovery Package visit www.tauranga.org.nz

News | Cover Story

The

constant gardener Nurturing organic vegetables, raising chickens and growing fruit.

It might not be standard operating procedure for your average, urban, 21st century family, but that hasn’t stopped Havelock North woman Janet Luke from trying to make it so.

You could say Luke, a green-fingered stay at home mum who was just trying to save money and spend some quality time with her kids, really is trying to change the world.

She turned this passion into a business and is now the force behind Green Urban Living, an ever-growing company which teaches people how to live eco-friendly lives in cities and towns. She talks to Bridget Gourlay about her work.

Have you always been passionate about green living?

“I’ve always had a garden. Even when I was a small girl at home I had a little patch where I used to grow radishes and all those sorts of things. But it was really while being at home with young children I got the passion for it wanting to be outside with the kids teaching them about where food comes from, also obviously to grow healthy food and to save a bit of money.

“I started Green Urban Living about four years ago, I was at home with kids and I developed our garden into a permaculture garden, and friends would come round saying ‘we’d love to learn about this, would you run a course?’

“So I started running little courses about how to garden in a sustainable low maintenance way. The website sprang up from there and then more courses, and products selling on the website, and then the book came along. It sort of morphed like a mushroom.”

What kind of people attend your courses?

“There’s quite a diverse range, it’s 50/50 men and women. Some are very new to gardening, so they want to start gardening to grow food so they know it’s healthy. Or they’ve got young children and they want to be outside with them. It’s also gardeners that are quite experienced, but have gone down a conventional track and want to look at ways of making a garden perhaps more low maintenance, more productive and obviously organic.

“Most people out there are aware of the crisis in food production worldwide, they know about the conventional food production - the amount of chemicals that go into the food and the soil. And [they know] how beneficial insects are so important, and food miles and all that sort of thing.”

What are the issues we should know more about then?

“For New Zealanders it is water use; collecting your own rain water can make a lot of difference. And also the general household sprays and chemicals we use around the home. There are other alternatives that are far more natural and less damaging to the environment; not being too liberal with the fly spray and chemical cleaners, that sort of thing.”

What can offices do to be more green?

“Even in an office situation you can have a worm farm. You can put all the kitchen scraps, like tea bags, coffee grounds, when people bring their lunch to work – all those scraps can go into a worm farm.

“Simple things like having pot plants in an office, or if an office area has a rooftop garden there’s no reason why you couldn’t plant edible plants, or even keep a beehive up there.

“I’m off to New York in a couple of days and I’m meeting lots of people who are doing

wonderful things. Like there’s a restaurant in the middle of Manhattan, they grow all their lettuce and produce hydroponically on their rooftop, which goes into the food they sell in their restaurant just downstairs. So there’s no reason why we couldn’t start doing that in our cities.

“Also I’m meeting urban farmers, so on large flat top roofs in the middle of Manhattan and Brooklyn, they’re actually urban farming it, they’ve put soil up there and they are growing rows of lettuces and herbs and all your vegetables and selling it at the local farmers market. I’m also meeting urban beekeepers - people who are keeping rooftop beehives right in the middle of Manhattan!”

Why all this talk about bees?

“I’ve set up a charitable trust called Save Our Bees and it’s all about educating New Zealanders on how important bees are, because they pollinate about a third of all the food we eat and how they are declining worldwide.

“It’s a real issue worldwide. In America they lost half of their hives from colony collapse disorder, so the Save the Bees trust is all about educating people on how important bees can be and what people as an individual can do, such as planting more bee friendly plants in their garden letting their lawn grow a little taller so the dandelions and buttercups and clover can flower.

started running in March. The furthest I’ve run is 35k. I’ve just followed a training programme. The aim is to cross the finish line in one piece – even if I have to crawl.”

In your opinion, what are the greatest environmental challenges we are facing?

“I think it is soil fertility. The over cultivation of our soil is a real issue - the soil has been so full of chemicals that it’s really just dead.

To grow healthy food you need healthy soil.

When we’re growing food crops, when you imagine a field of corn - it’s ploughed first then there’s herbicides put on it to stop the weeds and then there’s pesticides put on the crops. And it all goes into the soil and it kills the hardy micro-organisms in the soil which are so important for growing healthy food.

“Also water. Water worldwide is a huge problem, clean drinking water that is. I think the next world war is going to be fought over water and we’re probably going to be invaded cos we’ve got so much of it!”

“Also backyard beekeeping is becoming really popular in New Zealand again. I run free workshops and offer advice and support for people who want to become a beekeeper in their backyard.

“In New York I’ll be running my first marathon, to raise money for Save the Bees. I made the mistake of reading Kerre Woodham’s book ‘Short Fat Chick to Marathon Runner’ last Christmas while drinking my wine and eating far too much and I thought if Kerre can do it I might give it a go. I only

Green Urban Living, published by New Holland Publishers, is available from bookshops nationwide.

www.centraltoday.co.nz January/February 2012 | 13

Editorial Special | Office Temptations

THE

7

DEADLY WORKPLACE

SINS Sloth

THE SIN: Probably the most self explanatory sin when it comes to not just professional life, but anything and everything. Sloth — the avoidance of physical work or a sluggishness of soul — is just plain old fashioned laziness.

The trouble is, our entire way of life now pays homage to slothfulness. What the industrial revolution started, the technological era is finishing off by inventing ways for us to do less and oh boy, has the concept ever taken off. Just compare obesity rates in the western world today to a century ago.

And look no further than your sofa for further evidence — it’s sitting right there — the remote control. OK, so it might not be sinful, but it sure is slothful.

Whether it’s the temptation to surf the net instead of finishing your report, do some “creative” accounting, or a desire of a more tangible nature — the melting brown eyes of the new receptionist, for example — workplaces can be awash with sin.

The biblical seven deadly sins of Lust, Gluttony, Greed, Sloth, Wrath, Envy and Pride can rear their heads in any office. Here’s the Central Today guide to the Seven Deadly Sins of the Workplace, and how to avoid sampling forbidden fruit.

Wrath

THE SIN: Losing your temper and lashing out in anger at a colleague/ junior/boss/the wall.

With self help books called The Lazy Way To Success or the ultimate machine for the super sloth — the Segway, designed specifically to eliminate the need to walk short distances, this entire era has dedicated itself to finding ways to make life less energetic.

We all make mistakes and how management deals with them is crucial to running a good business. It may be tempting to go Old Testament and scream hellfire and damnation at a newbie when they lose you a sale or mess up an order, but choosing the path of peace and love often brings better results.

Even exercise has fallen prey to the curious notion that less is more with odd looking machines advocating easier exercise.

The bad news is, there are no shortcuts to success.

That’s something high-flying six-figure-earning advertising executive Michael Gates Gill learned the hard way. In his memoir How Starbucks Changed My Life, he writes about how he found himself fired, divorced, diagnosed with a brain tumour and virtually broke in his late 50s.

Greed

THE SIN: Taking what you shouldn’t.

Enron. This single, short word conjures up the image of a bubble of corporate greed bursting spectacularly. The giant Texan company used a combination of accounting loopholes and dangerously corrupt financial reporting to hide billions in debt from failed deals and projects. It resulted in the whole company going bankrupt, several of the top dogs serving time in prison and thousands of people losing their jobs.

Even in little New Zealand we see headlines of businesses failing and employees winding up in court because someone has helped themselves to company safe.

It’s said the lazy person falls prey to poverty and it’s literally true — if you can’t read a balance sheet for yourself then you’ve surrendered financial control of you company to your accountant. If you’re unprepared to do your own job through lack of planning or research, you’ll impact everyone around you — especially if you have a leadership role.

Gill reflects on his business career as he serves coffee and cleans the toilets at Starbucks, remembering the times he yelled at and fired his juniors instead of supporting them.

Once he fired an inexperienced young woman for making a rookie mistake, and he often delighted in telling employees they would have to work the weekend. Gates realised none of these approaches worked at all. They drove away talent and ruined people’s self-esteem, instead of creating quality loyal employees.

Not all greed results in media maulings and court trials of course. There’s the more surreptitious kind. In a tight economy, employees aren’t going to jump ship as easily, so bosses can get away with giving themselves huge salaries and not financially acknowledging the hard work of their best staff.

But the staff will quietly note the flash new Mercedes, or that thousand dollar fountain pen. When a better offer comes along, even if the company decides to match or beat it, don’t be surprised if your best people resign. Then your penance will be finding another superstar and spending the time (and money) on training them.

The salvation: Getting lazy can be caused by a lack of motivation. So start setting goals. Make lists of what you want to achieve in the long term, and the write down what you need to achieve on a monthly and weekly basis and get going at work, home and play — it will pay off.

The salvation: Reigning in the anger doesn’t mean you have to grow dreadlocks, hold hands and sing Kumbaya. But taking a constructive approach to errors means your employees will think you walk on water — earning you their trust, respect and loyalty.

The salvation: Investing the money earned back into the business, and not on your new yacht, will pay out in the long term with highly skilled staff and systems making the company a long term success. And for goodness sake, reward your staff.

Do you think that babe’s perfectly toned butt on the ‘buns of steel’ infomercial found its perfect form flopping around on the sofa with a couple of cursory reps done twice a week?

Not even — that devastating derriere was developed during rigorous sessions of sweat, pain and persistence.

14 | January/February 2012 www.centraltoday.co.nz

Editorial Special | Office Temptations

Pride

THE SIN: Labelled as the sin from which all others arise, pride, or vanity, is the excessive belief in one’s own abilities and it interferes with, well pretty much everything. Now we’re not talking about taking pride in what you do; in this instance read ‘pride’ as being vain and/or arrogant.

Envy

Gluttony

THE SIN: The green eyed monster.

Allowing yourself to be overly envious of others in the workplace. This can sabotage your self-esteem, which is one vital characteristic every successful business person shares.

THE SIN: Many individuals move up the corporate ladder so fast that they actually end up failing as a consequence. More isn’t always better — especially if you’re not ready for the challenge at hand.

As much as we hate to admit it, we’ve all been jealous of someone else at one time or another. We hate to admit it This sin manifests in business in many forms. It’s arguably best because the emotion we feel is a deep, dark and unsettling demonstrated by the arrogant executive unwilling to listen to feeling. Jealousy is the surface lesion that hints at the real feedback from staff or customers. wound — a sense of personal loss, a lowering of self-esteem and, at times, a feeling of self-criticism. These deeper Also know as hubris, pride lives and thrives in the superiority emotions can seep out in the form of anger and they can of the leadership, and hence a company’s culture. Take the be tough to deal with in the workplace, where there is succession of failed finance companies who ignored the rules competition for rewards and opportunities. for quick profits and paid the ultimate price; failed companies and court dates. They’re a great example of pride in business Getting jealous when co-workers are recognised for gone rampant. The leaders were so filled with hubris they achievements or spending an inordinate amount of time thought themselves untouchable, above the laws of any land. fixated on what you don’t have rather than what you do All of this behaviour can be tracked back to vanity, arrogance will foster a bad attitude and negative overall demeanour. and pride — German philosopher Immanuel Kant once said that envy it’s the original sin. “disciplines us to see our own good overshadowed by the good of others”.

Pride in business is not the same as doing a great job and being well satisfied. When we do a really great job and we Everyone can get jealous. A little jealousy can push you to have a measure of wisdom, there is an absence of arrogance. work harder, but too much jealousy can cause a person to There simply is gratitude. Great sportspeople we admire sabotage demonstrate this characteristic. the overall success of their company. Remember your coworkers are part of your team. An achievement by one should The salvation: There is an infinitesimally thin line between be a win confidence and arrogance, so remember the age old saying for everyone. ‘pride comes before a fall’ and instead err on the side of humility.

Lust

The salvation: Rather than being envious, let the accomplishments of others become motivational fuel for your fire in working toward your own successes.

Every workplace has at least one gluttonous team member — someone who takes on way more than they can chew!

Gluttony is the over-indulgence in things. While it is commonly used with regard to food, it can be over-indulgence in anything. Gluttony is closely related to greed and may be inseparable. Not knowing how to delegate or when to ask for help can be an easy trait in the work place, no one wants to seem like their failing.

It may seem like a good idea to play the hero. After all the more important tasks you undertake the more valuable you will seem to your superiors, right? Not always. If those tasks are not done correctly, or on time, this kind of behaviour can be very damaging. Learn how to share work with others and admit when you have taken on too much.

It’s important to ensure that you are not only professionally ready to take on a new and bigger challenge, for which expectations are equally bigger, but also that your personal life is ready for the new demands and strains to be placed upon it.

The salvation: Achieving career success also includes maintaining a life balance, and a misplaced professional desire can create a backlash both at home and among peers. Learn how to delegate at work, and ask for help when needed.

Don’t see this as admitting defeat; see it as a way of working and communicating successfully with co-workers.

THE SIN: Desperately lusting after a co-worker. An inordinate craving for a colleague, boss or employee.

Work can be a dangerous place. I’m not talking about breathing in the fumes from the photocopier or the scalding hot coffee from the coffee machine. I’m talking about the sexual current that can flow through the office. According to all the latest statistics, the workplace has become the number one place for people to form a relationship, engaging in infidelity or to simply have a brief hook-up.

Assuming you work in a relatively modern environment, it brings us into close regular contact with members of the opposite sex. If you find yourself working alongside some stunning creature, even if you’re happily attached, you can find yourself thinking unhealthy thoughts. So get your mind out of the gutter — a little attraction is healthy but obsessing over a specific co-worker can seriously damage your career.

Office romances are not illegal, however, they can lead to situations that are illegal and can expose the parties involved, their supervisors and the corporation to a great deal of liability.

Lust between people in the workplace can easily escalate into sexual harassment when there is any power differential between the parties. Even the perception that sexual favours are being traded for job security, compensation, promotions can trigger complaints and lawsuits, not just from the parties involved, but from others who might feel they are impacted by the unfair treatment.

Many CEOs, politicians, corporations, professionals, clerics have learned the hard way that lust in the workplace can bring down empires and destroy lives.

The salvation: No matter how strong your desire is for someone in the work place; it’s wise to think of your intentions instead of acting on them. Think of the long-term effect this could have on your job — is that one night stand, confession of undying love, sneaky affair really worth it? If so be prepared for the consequences. www.centraltoday.co.nz Januaru/February 2012 | 15

News | Destinations

Only in

New York Business travel New Zealand and the United States have a close trading relationship.

In 2010, New Zealand exported more than $3.7 billion worth of merchandise to the US — largely beef, dairy, sheep meat and wine.

During the same period New Zealand imported more than NZ$4.3 billion worth of merchandise. Aircrafts were top of the list, followed by aircraft parts, turbo jets, medical or veterinary instruments and motor vehicles.

By Bridget Gourlay

New York City. Those three words conjure up images of a breathtaking skyline, the Empire State Building and the Sex and the City girls strutting along Fifth Avenue in $500 high heels. But, as I found out, it’s the neighbourhoods that really give this immigrant city its charm.

Take Chinatown and Little Italy, which stand side by side. Both have been home to immigrants for decades, and both were relatively untouched by the police, left to the ruling clans to organise everything from business to law and order.

in an English-speaking country, until you hear the thick Manhattan accents of the Chinese faces clearly born and bred in America.

Throughout the block, it’s possible to hear French and see people wearing warm duffel coats over brightly coloured African dresses.

But the Chinatown/Little Italy area is also home to pockets of other ethnicities.

Within a twenty minute walk, my friend and I gawked at a perfectly preserved 19th century synagogue, a Ukrainian Church, a Filipino Church, a couple of Buddhist temples and finally an ugly 1960s building, containing the bizarrely named Beth Israel Chinese Church of God. If there is such a thing as a Chinese Jewish Christian, they could only exist in New York.

Bohemian delights

The infamous immigrant slums of the 18th and 19th centuries, where large families festered in small apartments, were pulled down years ago, but stark images of their lives can be seen at the Museum of New York.

You’ve got to wonder how desperate the starvation was in Ireland or how cruel the pogroms of Russia for so many to sail miles and miles to live in dire poverty half a world away. But they did. And many continue to.

Illegal Mexican immigrants are everywhere in the city, I am told by a fiery Catholic I was there on Christmas Day. Little Italy was peaceworker. Although not as prevalent as the most ridiculously over-decorated place I’ve the southern border states, they are often the ever seen. Enormous wreaths covered every kitchen hands in restaurants, the sign-holders door and restaurants were resplendent in red, on the streets, or the rubbish-collectors and gold and holly. All restaurants and apartments street cleaners during the night. They don’t were firmly shut up, as everyone was at Mass, earn minimum wage, he tells me. They but peeking in the windows you could see often have to pay their employer from their six foot tall angel statues and nativity scenes measly salary to live in whatever flea-infested crammed in every corner inside. accommodation he provides.

But cross the road into Chinatown and it’s like Today’s immigrants and refugees have gone entering another world. Despite the below about creating ethnic enclaves just as vibrant freezing temperatures, an inner city park is as the waves of immigrants before them. filled with elderly men playing mah-jong and Like Le Petit Senegal, in Harlem. It’s home to practising Tai-Chi. All the shops have Chinese the recent and increasing waves of people letters in large print, with the occasional escaping the war torn region, opening West sloppy translation into English below it. It’s African shops, restaurants and cafés. hard to believe you’re in the West, let alone 16 | January/February 2012 www.centraltoday.co.nz

But the neighbourhoods aren’t just shaped by ethnicity. Soho and Tribeca offer Bohemian delights. The wrought iron former factories and workshops were abandoned until the 1970s when they were turned into lofts by artists. Today it keeps its alternative feel, with little boutiques, art galleries and restaurants, but is really now a shopping mecca.

The US is New Zealand’s second largest source and destination of foreign direct investment (FDI) after Australia. In terms of tourism, it’s also New Zealand’s third largest market in visitor arrivals and expenditure, coming in after Australia and the United Kingdom.

Expensive labels such as Prada and Marc Jacobs as well as chain stores like H&M occupy multi-storey shops in Soho. Tribeca is no longer a haven for poor artists, these rescued lofts with their wide windows and natural light attract only the commercially successful — as the rents are some of the priciest in Manhattan.

Another neighbourhood well worth exploring is the Upper East Side. Home to some of the richest people on earth, these beautiful historic apartment buildings bordering Central Park are carefully guarded by doormen in crisp jackets.

They escort women in fur coats and men in Armani suits in and out of waiting limos.

It’s wealth on a scale we don’t see in New Zealand — this really is a world of immense privilege, where people are waited on by drivers, nannies, butlers and maids. One of the more hilarious aspects is finding the entrance for the apartment staff, usually down a side street a good hundred metres away.

If theatre doesn’t spin your wheels, the several story tall Pop Tart World, Hershy’s World and M’n’M World, selling elephantine packets of chocolate will. Lit up with flashing neon signs, the entrances employ mascots dressed as their chocolate bars to wave you in. This can only be described as capitalism on crack.

But while the neighbourhoods offer charm and diversity, don’t discount the tourist trail.

The Empire State building really does offer insane views, Central Park is an oasis of calm, and Times Square is as gaudy and noisy and overwhelming as it looks in photos.

And my own Sex and the City moment happened. I met Mr Big. Well, actually the actor that plays him walked past me while I was stuffing my face with a Dunkin’ Donut.

Not my best look. But it doesn’t matter.

I’ll be back.

News | Features

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Fantastic, fabulous, unforgettable Santorini deserves all the superlatives it gets. Every traveller succumbs to the beauty of this surreal, postcard landscape. Santorini is a relic of what was probably the biggest volcanic eruption in recorded history.

Built with premium components and natural wood, it unleashes full fidelity from your iPhone/iPod, offering an authentic sound experience true to the original. With a curved back for better sound, the clean lines and sensuality of the curved back cover not only looks fabulous – it also creates a more effective structure for acoustics. Carefully designed, the curve increases the stiffness of the speaker cabinet, dramatically reducing internal resonance and resulting in more precise and natural sound reproduction. You get to enjoy both lovely looking speakers and a sensational sound.

Santorini is famous for its spectacular sunsets. The village of Oia on the northern tip of the island is a hugely popular sunset viewing site because there is an uninterrupted view of the sun as it finally sinks below the horizon. Further south the last of the setting sun can be obscured by the islands of Nea Kameni and Thirasia.

Santorini has a wide variety of accommodation to choose from. Many are nestled and built in high among the cliff tops.

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If you want to experience the full dramatic impact of Santorini it’s worth arriving by a slower ferry with open decks, rather than by enclosed catamaran or hydrofoil.

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< top drop Mt Difficulty Target Riesling 2011 With its founding vineyard established in 1992, Mt Difficulty is one of the most respected wineries in the Central Otago region of New Zealand’s rugged South Island.

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< Your personal brewery The WilliamsWarn The WilliamsWarn is an all-in-one brewing machine capable of creating commercial-quality beer in as little as seven days. The machine’s innovative design and patented process ensures minimal oxidation, making beer produced in the WilliamsWarn the freshest beer around. The WilliamsWarn is suitable for use in the home, bars, cafes, or anywhere you want. The company’s co-founder and Brew Master, Ian Williams is one of New Zealand’s leading beer thinkers and has more than 22 years’ experience working with the world’s biggest breweries.

RRP: $5660+ GST Available from: Orders can be placed via www.williamswarn.com

www.centraltoday.co.nz January/February 2012 | 17

News | Export Trends

Happy horizons 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 (AustraliaNew 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 continent should be discounted. New Zealand 18 | January/February 2012 www.centraltoday.co.nz

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.”

USA

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.

Another country that dominates the ‘economic gloom’ part of the news is the United States. Despite the fact our overall imports and exports with the US have fallen marginally during the past decade, it is still New Zealand’s third largest destination for exported goods (behind Australia and China).

Take Saudi Arabia. In 2010 it was New Zealand’s 16th most significant export destination, and largest export destination in the Middle East. Despite their oil, New Zealand held a considerable trade surplus with Saudi Arabia in 2010, with exports approximately twice the value of imports from the Kingdom.

The Land of Opportunity is still just that for Kiwi businesses. For example, NZTE’s recent report on the country shows the United States aviation industry is forecast to remain strong and continue to grow. Opportunities for New Zealand aviation companies continue to remain in the specialised equipment, niche aviation products and pilot training sectors.

On the ground in the airports, companies offering security technologies and streamlined systems such as baggage handling operations stand to be successful.

New Zealand exports to Saudi Arabia have grown by just under 50 percent over the past few years, from NZ$411 million in 2006 to NZ$615 million in 2010.

Again, food and beverages are key. Research shows New Zealand has a positive image and reputation in the food and beverage space in

“More New Zealand businesses are also starting to consider the three big emerging powers in the EMEA (Europe/Middle East/ Africa) region - Russia, Turkey and South Africa where high growth rates have been sustained,” NZTE’s Ann Chappaz says. “As with the Middle East, these young, educated populations provide a built in demographic dividend making them attractive investment locations as well as offering a rapidly growing middle-class consumer base.”

Argibusiness | Central Districts Field Days

Farming’s best day, away from the farm Sharing information, discovering new tactics, seeing the latest and greatest products, tools and inventions, or just swapping stories is what the Central District Field Days is all about. And there will be plenty of all these occurring at this year’s event, being held in Feilding in March, as it offers an exciting range of events and activities and more than 500 high-quality exhibitions.

Large regional field days The Central District Field Days (CDF), which has been running for 20 years, will be held at Manfield Park from March 15-17.

Event manager Cheryl Riddell says CDF is the largest regional field days in New Zealand, averaging more than 500 displays and covering an area equal to 400 homes.

Known as the “best day off the farm all year” for farmers, their families and Manawatu

“It draws from a good area. It’s a regional field excavator competitions, the Case IH Central Districts tractor pull competition, a fencing days and people come from mainly within a competition, machinery demonstrations, food 200-300km radius,” Chapman says. and beverages and an entertainment stage.

“But it’s not a huge event and you can get Chapman says the Case IH tractor pull around it comfortably in one day. There’s CDF is hosted by the New Zealand Rural Press. competition will be held for the third time everyone from the serious farmer looking for General manager Craig Chapman says last in March. It is organised by Tractor Pull New the latest innovation or technology through year the field days attracted more than 30,000 to lifestyle block owners and people new to Zealand Inc and is an extremely popular event at the field days. people. If the weather cooperates again this farming, as well as those wanting to have a bit of a look around at what’s out there. year, he’s hoping up to 35,000 people may “This year we’re looking at expanding the attend. tractor pull to include a business house event “We get a good strong local crowd turn up, particularly on the Saturday, from Feilding and for exhibitors,” Chapman says.

Palmerston North. A feature of the field days “They can come and put a small team is the Best of Beef stud cattle show. Situated together of three or four people and do a at the main entrance, the animals competing tractor pull. The tractor pull attracts fantastic in Best of Beef are some of the best lead crowds. We’re working with the tractor pull cattle in the country and are great examples people to expand that as it’s very popular. of their breeds.”

“We also have the National Excavator Competitions, which involves very skilful Not all about farming people driving big machinery.”

The Central District Field Days offers plenty of entertainment and information for the whole The National Excavator Competition runs regional finals throughout New Zealand, with family. While CDF remains focused as a place finalists from each region competing at CDF. to buy and sell on-farm equipment, there Some of their tasks include pouring a cup of are numerous agricultural-related events tea, painting numbers and precision digging. and competitions which keep the crowds entertained.

Central Districts Field Days benefits from the great support it receives from Feilding It also caters to the fact that rural families businesses. own homes, have gardens, computers and cars, take holidays, educate their children and “Fielding really gets behind this event and we enjoy leisure activities such as boating and enjoy hosting it in a smaller regional town, fishing. rather than a larger centre. We know it brings residents, the field days offer markets to the lower North Island rural sectors, from Wellington to Taupo and from Taranaki across to Hawke’s Bay.

a lot of business into the town during the Special attractions at the field days include week leading up to the event and for a few the rural lifestyle expo, which focuses on days after it - it’s really good for the district.” the rural home and family, the straight furrow agricultural pavilion, the rural lifestyle Continued over page > pavilion, the Stihl TimberAces, national www.centraltoday.co.nz January/February 2012 | 19

Argibusiness | Central Districts Field Days

New specialty marquee The Central Districts Field Days will host several new attractions this year, including the Tastes of Central Districts food and drink marquee. The new specialist marquee is aimed at allowing exhibitors to promote their specialty goods to the public. Visitors will be able to sample a wide variety of regional treats in a relaxed environment.

New Zealand Rural Press general manager Craig Chapman says Tastes of Central Districts will allow people involved in some level of food production or manufacturing to promote their goods, including wines, juices, cheeses and other specialty foods.

“We’re quite excited about it. We had some of those people already who were coming and exhibiting, but they were scattered about.

We thought if we hosted them in their own marquee it would give them good exposure,” Chapman says.

Wood sports event

“Wood chopping has always been popular but we’re looking for something a bit newer and fresher.”

While safety is always a priority in any type of wood event, the serious injury that occurred when an axe head flew into the crowd at the recent Canterbury A&P Show in Christchurch means safety issues will be reviewed closely.

Last year for the first time the Stihl TimberAces wood sports event was held at the Central Districts Field Days.

“Last year was the first time we’ve hosted this type of event, and given what happened in Christchurch we will need to double check all aspects of safety,” Chapman says.

While wood chopping has traditionally always been a part of CDF, Chapman says the new format is more comprehensive.

“We work very closely Stihl, which is very experienced at hosting this type of event.

They sponsor it, organise it and run it.”

“It involves not just wood sawing and axing, but also throwing and other activities. It covers quite a vast area of discipline and it’s very competitive,” he says.

Gates at the Central Districts Field Days open from 8.30am each day until 4.30pm on Thursday at Friday. Gates close at 4pm on Saturday.

20 | November/December 2011 www.centraltoday.co.nz

Central District Field Days PO Box 71 Palmerston North T (06) 354 0000 F (06) 354 2412 E cherylcd@xtra.co.nz www.farmonline.co.nz — Advertising Feature

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Focus | HT Engineering

International recognition for

Napier company HT Engineering in Napier has recently been recognised as a world leader in the design and construction in high-strength steel. The company was one of four international finalists in the prestigious Swedish Steel Prize, coming second only to John Deere in the United States, selected out of 65 entrants from 25 countries.

The Swedish Steel Prize is aimed at companies which have developed a product that includes advanced high-strength steel, as well as construction and wear-resistant steels, or a method that expands the field of application for these steels. It was created by Swedish Steel AB (SSAB).

HT Engineering manager Beau Davidson says being recognised in the same field as the huge John Deere corporation was incredible.

HT Engineering was established in late 2008 to purchase Ellingham Engineering, a Napier transport engineering company. In three years it has grown the company from a staff of eight to a staff of 17.

“In the 13 year history of the Swedish Steel Prize, we’re the first New Zealand company to make the finals, and we’re one of only three Australasian companies that have ever made the finals,” Davidson says.

“Coming second to John Deere is a win. They are a company that employs 45,000 people, with over 200 design engineers. The Swedish Steel Prize is a truly high-end global award, or you wouldn’t get big corporates like John Deere entering it. It’s a lot of kudos to the team here and shows what we can do in the way of solutions.”

Winning steel design

HT Engineering is working hard to grow its business within the international transport industry.

“This Swedish Steel application involved designing and building a safety frame for an operator protection system on an excavator.

It’s used in the log sorting yard at the Panpac mill outside of Napier.”

The cab is on a large extending boom that can be lifted to a height of 6m.

“They’re picking up and sorting full-length logs in the yard. Weight is extremely important because of the forkrum issue and the magnification of weight,” says Davidson.

“We had to come up with a cage that was as light as possible, but still met the ISO safety standards.”

HT Engineering is a specialist in high-strength steel design for the transport industry, designing and constructing B-trains, A-trains, truck-and-trailer units, curtain siders, crane trucks and bottom dumpers.

HT Engineering utilised advanced highstrength steel, which improved both the driver’s field of vision and protection. The design is light and can withstand shock, which is achieved by using thin flat bars in the cage, which are arranged for maximum visibility.

“We use a lot of very specialist high-strength steel for what we do. Our weight advantage is particularly important,” Davidson says.

“The Swedish Steel people said it was the first time their steel was used in that application,” Davidson says.

22 | January/February 2012 www.centraltoday.co.nz

“From their perspective it was true innovation.

They said it was really special on the global stage.”

New knowledge of steel products Davidson recently returned from Sweden, where he attended the award ceremony and spent a week with SSAB touring their steel mills.

“We’ve come back with new ideas and products that we didn’t know existed, and new ways of using materials that we weren’t aware of. It’s been an eye opener in a very big way,” he says.

“It’s all about how we can convert that into our local market for the advantage of our customers. We’ve got some fantastic new contacts in Europe now and being second place in the awards has given us credibility in the eyes of those other major corporates they’re more than happy to share ideas with us. We like to think there are some significant opportunities coming for our existing, and hopefully new, customers.”

Focus | HT Engineering Opportunities for HT HT Engineering’s recent success in the Swedish Steel Prize is already presenting big opportunities to the Napier company in the global market.

This innovative excavator safety frame built in highstrength steel was recognised as a world leader in the prestigious Swedish Steel Prize in November.

Manager Beau Davidson says the prestigious award, in which the Napier company came second to John Deere in the United States, has already generated new work.

HT Engineering can build B-trains, A-trains, truck-and-trailer units, curtain siders, crane trucks and bottom dumpers.

“It has the opportunity to open up some offshore opportunities, which we’re exploring at the moment with an Indian company and a French company that have approached us. It’s pretty exciting,” he says.

“We’re working through the issues as to how we handle it and take best advantage of it. It’s about growing the company and keeping the job security and the work security flowing.”

However, Davidson says HT Engineering is not changing its focus away from the transport industry. The company has already manufactured several of its award-winning cages for new customers around the New Zealand.

“As a result of the Swedish Steel Prize we’ve also been offered a newly developed product from the mill on an exclusive basis that will allow us to produce a light weight steel bulk bin that is very light,” he says.

“Most other bulk bins are made from aluminium sheeting, which is soft and fatigues quickly and has a limited life. This new product is a true wear plate but it’s extremely strong and very thin, so we’re getting all those true wear plate benefits but with weight savings. We’re working very closely with the Swedish Steel mill, SSAB.” HT Engineering hopes to have the new bulk bin available early in the New Year.

HT Engineering is an award-winning Napier company that designs and builds in high-strength steel for the transport industry.

Three years of growth HT Engineering’s success in the awards follows the company’s 23 years’ experience in the construction and repair of heavy transport vehicles and components through the acquisition of Ellingham Engineering.

In the three years since it was purchased by HT Engineering, there has been significant investment in new plant at the Napier site, including press brakes, a high-definition plasma bed, lathe, guillotine, a metalworking machine, bandsaws and additional high-end welding plant.

“When we purchased the business it was focusing on light commercial vehicles,” Davidson says.

transport operators. We have developed with that, our own exclusive systems for extrusions and aluminium componentry through to our own in-house design. We have a fully qualified design engineer on site and all our work is designed in 3D.”

“We have skilled people and a lot of knowledge. It’s about the collective, not the individual.”

The company’s vision statement is “innovate and create sustainable solutions”.

While HT Engineering is still struggling through the difficult economy, it has worked hard to expand its business and do things better than they were done in the past.

HT Engineering Limited 23 Cadbury Road Onekawa Napier 4142 Its clients are primarily large corporate T (06) 843 3307 transport operators located throughout F (06) 843 7713 New Zealand.

E beau@htengineering.co.nz “It’s the overall business knowledge that gives www.htengineering.co.nz HT Engineering its competitive advantage,” Davidson says.

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HT Engineering Ltd by supplying the 1st Intraax 19.5” disc brake suspension with Tiremaax CP (Constant Pressure), a new configuration of its automatic tire inflation system for trailers. www.centraltoday.co.nz January/February 2012 | 23

Focus | Anglesea Motel & Conference Centre The Anglesea townhouses can accommodate groups for weddings, conferences or just fun weekends away.

A destination that

Delivers Nothing quite compares to a luxury getaway, or finding the perfect destination that seems as if it were designed with exactly your needs in mind. This is where the Anglesea Motel and Conference Centre in Hamilton might be the exact spot you’ve been looking for.

It offers a wide range of accommodation options, including its spacious townhouses, which are perfect for small conferences, weddings, getaways or family holidays.

Accommodation options for all The Anglesea Motel and Conference Centre caters for any and all, but one of its prime attractions is its location on a quiet, tree-lined street just minutes from central Hamilton.

The large complex was built 15 years ago and for the past 10 years has been owned by Mark

Morris, who has made huge improvements.

With 42 units available, Anglesea can suit any requirements. There are spacious and functional studio rooms, ideally suited for business travellers, with some studios set up specifically to cater for people with physical disabilities and some studios feature a spa bath.

For those in need of a bit more space, the Anglesea Motel and Conference Centre has a number of one-bedroom units, which offer styled functionality and comfortable relaxation.

For up-market accommodation, the executive suites feature luxury fabrics, chic designs and comfort, along with a double deluxe spa bath, gift pack and free mini bar.

All bedrooms have a king-size bed that can easily be transformed into two king singles, in order to accommodate all sleeping configurations.

“During the 10 years we’ve been here we have refurbished everything from carpets to new heat pumps, televisions and exterior painting,” Morris says.

The large and relaxing lounge is perfect for entertaining, small meetings or family use, while the kitchens are modern and well equipped, with state-of-the-art appliances.

Each townhouse is tastefully decorated and serviced daily, with plenty of cupboards for storage. One townhouse has its own garage.

“We’ll be hooking up to the latest broadband soon as well.”

Townhouse accommodation

Morris says the townhouses are popular with the Anglesea’s wedding packages for families or members of the wedding party.

A feature of the Anglesea Motel and Conference Centre are the complex’s six luxury “They’re perfect for weddings because they’re townhouses, with two located across the road not part of the motel, but are a little out of and rest adjacent. the way,” he says.

Morris purchased the townhouses four years ago and turned them into spacious twobedroom and three-bedroom townhouse accommodation. “We find a lot of people want a furnished apartment for when they’re relocating,” he says.

“We saw a market for that and from there the townhouses have become very popular.”

The townhouses are the ideal accommodation for a family of three or four, who need a little extra space to move. They’re also ideal for long-term stays and special events.

The townhouses can comfortably sleep either four or six people and can take an extra single bed in the lounge.

There is plenty of room for parking, boats and trailers at the Anglesea Motel and Conference Centre in Hamilton.

“We also get a lot of golf groups using them.

Our golf package is $85 per person on a twin share. If you get 12 guys it’s perfect in two townhouses.”

Sports teams also regularly stay in the townhouses, which offer affordable accommodation at a four-star plus standard.

Morris says the Anglesea’s townhouses are unique and can also be used for small work conferences or corporate getaways. “Two of the townhouses can double as a small conference room and one has a boardroom set up. The other can be set up for groups of 12. People use them to conduct job interviews and for off-site conferences.”

Amenities available include free internet service, guest laundry, Sky tv, an outdoor swimming pool and free membership at the Hamilton Squash and Tennis Club.

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Anglesea Motel Golf Package 07 834 0010 | 07 834 3310 www.angleseamotel.com 24 | January/February 2012 www.centraltoday.co.nz

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Focus | Anglesea Motel & Conference Centre Morris says the Anglesea Motel’s golf package is always popular, with a wide range of premium golf courses available within the region.

The Anglesea Motel and Conference Centre has a range of accommodation options to suit any requirements.

There are also weekend escape packages for girls and guys. The girls’ weekend escape includes champagne, dinner and breakfast, a pamper treatment, and vouchers for local activities, while the guys’ escape includes activities at Hinterland Adventures, which offers paintball, archery and clay bird shooting.

The Anglesea Motel and Conference Centre has recently been fully refurbished.

In addition, women can book a pamper package and be spoilt by the Anglesea’s in-house beautician, while families can receive discounts for various exciting and fun activities through the family package.

Accommodation packages The Anglesea Motel offers a range of exciting accommodation packages designed to make its guests’ stays as memorable and fun-filled as possible.

Personalised conferences The Anglesea Motel and Conference Centre can cater for any small conference or function and employs dedicated conference staff to ensure your event runs smoothly.

Owner Mark Morris says conference packages are tailor-made to suit each individual conference and the number of people attending.

Catering is arranged to meet all of the conference needs, with after-5pm functions available. The Anglesea Motel and Conference Centre offers discounted accommodation and conference packages, as well as a personal host.

“Our conference room rate includes complimentary tea and coffee on arrival and they will be assigned a conference organiser, who is at their beck and call for the day,” Morris says.

The Anglesea Motel’s main conference room caters for up to 50 people theatre-style, or 30 people pod-style. It comes with an electronic whiteboard and marker, flipchart

with projector, pens and paper and a data projector.

The Anglesea’s conference townhouse is ideal for small, more personal conferences of up to 18 people, while an additional townhouse seats up to eight people. There are a number of convenient options for morning and afternoon teas, lunch and other refreshments, with a range of delicious food available.

“There are lots of events and activities people can do,” Morris says. “The Waikato River offers quite a few activities and we can organise and book everything and arrange for a transfer.”

Special offer

The wedding package is particularly popular The Anglesea Motel and Conference with bridal parties. Anglesea staff work hard Centre is currently offering a 10 percent to take the pressure off on your big day discount for all Central Today readers. and include an in-house makeup artist and beautician. They can organise a limousine service and can even recommend a great local Anglesea Motel and Conference Centre photographer.

36 Liverpool Street Hamilton The honeymoon package includes a bottle of T (07) 834 0010 bubbly, delicious handmade chocolates, fresh F (07) 834 3310 flowers and a special gift pack. The Anglesea’s Freephone (0800) 426 453 honeymoon suite features a soft scented E reservations@angleseamotel.com candle setting and a luxurious spa bath for www.angleseamotel.com two, while a romantic dinner by candlelight — Advertising Feature can also be arranged.

Morris says one of the big advantages of holding your conference at the Anglesea Motel and Conference Centre is its handy location. “Our location is very central to Hamilton’s CBD and we’re in between the Waikato Stadium and the Claudelands Event Centre, which is new,” Morris says.

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“We’re affiliated with the Hamilton Squash and Tennis Club next door and our guests can have free access to the squash and tennis courts and the sauna. Countdown Supermarket is also right across the road.”

The Anglesea does a lot of repeat business with companies holding conferences for groups of between 12 and 25 people.

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Focus | Hunting & Fishing

Setting

high sights Nestled in our small South Pacific corner of the globe, armed with more territorial miles than people, New Zealand has always maintained a strong attachment to the land. Little wonder then that two of our most popular pastimes involve living off the proverbial land.

While no longer subsistence related, hunting and fishing have maintained a strong core of followers nationwide who participate for passion, pleasure and purpose. But behind every industry is the tools of the trade and hunting and fishing is no different.

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Celebrating 25 years in business, the Hunting & Fishing New Zealand group is recognised as one of New Zealand’s biggest and strongest collections of the tools of the outdoor trade.

But far from just a retail store, Hunting & Fishing New Zealand maintains a position as one of the country’s leading authorities for hunting and fishing information and advice.

Behind the brand Established in 1986 by Andy Tannock as a standalone store in Main Street, Palmerston North, the company has developed a strong brand identity and a stronghold of 33 stores from Kaitaia to Invercargill.

Tannock’s life and career, even at that time, had revolved around his passion to hunt and fish, but he was frustrated that hunters and anglers were starved of selection, service

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and value when it came to gearing up for the amazing New Zealand outdoors.

Andy’s vision was to not only create the sort of store he would want to shop in, but one that would organise and sponsor events outside the shop, be staffed by enthusiasts who could pass on their experience in the outdoors to customers, and where possible, to match or beat the best prices being advertised anywhere in the country.

His experience as a customer in the industry enabled him to know what it was he wanted to emulate. Skilled and experienced staff really know what they are talking about, and can help you to make the best purchasing decisions - while strong buying power ensures the great value-for-money reputation, for which the company is renowned.

“Within the organisation there are a lot of people with expertise in a range of areas.

Customers can call on that expertise to assist them selecting the right brand, product or get some advice.

“Within our ranks there are some of the best brains in the industry. Having that expertise to call on is a real point of difference within our staff. They are more than retailers, they’re people who love to be ‘Out there doing it’ in the outdoors and share the same interests as our customers. This is what will help us find the best product to meet their needs.”

The Hunting & Fishing New Zealand team is as passionate about the outdoors as you are -

its stores have been described as interesting destinations in themselves for hunters, fishers or any outdoor enthusiast.

The concept proved so successful that Tannock was approached by other high profile specialist outdoor stores. He was able to pick the cream of the best independent retailers out there to join forces in what has since grown to become the powerful and successful Hunting & Fishing New Zealand group.

“We had learned that to be successful we had to have buying power and to share the cost of marketing.

“We set out to join up some like-minded store owners; we set up a franchise and invited some of the best operators around New Zealand to join.

“The basic principles were shared marketing and volume buying, which enabled us to import and have exclusive agencies around the country, which is a distinctive point of difference against our competitors,” Tannock explains.

Fin‐Nor Fishing Tackle proudly supply Hunting and Fishing New Zealand and we congratulate them on 25years of business.

“25 years association between Andy, H & F and the team here at C.D. Well done and thanks.”

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Beretta New Zealand Limited PO Box 12009 Penrose Auckland 1006 New Zealand www.berettanewzealand.com 26 | January/February 2012 www.centraltoday.co.nz

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Focus | Hunting & Fishing

Andy Tannock hunting sika deer in the North Island.

Phil Scurr, the owner of the most recent store to join our group – North Canterbury Hunting & Fishing New Zealand at Rangiora.

The company’s operation has played a part in the success. Every Hunting & Fishing New Zealand store is owner-operated so they have always had the major say in how we conduct business. They’re at the coal face, they know the market trends, the products which are selling, the prices people are willing to pay.

“That magazine is a point of difference unique to us. It has been running for almost all those 25 years and has reached almost iconic status in our industry. It allows us to introduce new products to our customers and inform them of new trends in hunting and fishing equipment.”

a success. But where the company is today can still be the beginning. Each year a new opportunity presents itself, there are more stores joining the group. Because our stores are run by owner operators and we operate as a co-op, the owners have control of their own destiny – the world is their oyster.”

“Being independently owned and operated, they are very motivated; they are willing to do the hard yards to make sure customers are satisfied and they employ staff who are as passionate about the outdoors as they are, so all our staff can relate to customers. It is the classic Kiwi owned and operated business,” Tannock says.

But the real point of difference is more simple than that – value for money – because let’s face it, a bargain is a bargain. “We offer value for money. We have grown from six stores 25 years ago, to 33. That equates to substantial buying power in most product categories within the hunting and fishing industries.

With so much going on within the company, this is one space to watch. “We’re restructuring at the moment to really take advantage of modern technology, we’ve just appointed a general manager who has fantastic skills to bring to the organisation in terms of leadership and management.

“It’s a competitive industry, but we’re very well located – with 33 stores plus our online shopping, no matter where someone is in the country, they are within an hour of a Hunting and Fishing shop and with our online presence, we are making it easier for people to access our range of hunting & fishing supplies and information.”

“Our stores continue to be run by passionate retailers with skills that keep us right at the forefront of modern business, we’re still flexible enough to adapt to industry changes, but our industry structure will be even more professional as we move forward.”

He continues to play an active role within the business as marketing manager and a director on the board. “We’re very strong marketers; we put out the Hunting & Fishing New Zealand catalogue three times a year, which is now read by more than 450,000 people per issue. That’s fantastic representation in the market in terms of that publication, and we produce and distribute that magazine free of charge.

So did he ever expect it to be as successful as it is today? “We expected the concept to be successful, because our own store had been

Hunting & Fishing New Zealand PO Box 4472, Palmerston North, 4442 T (06) 355 1308 www.huntingandfishing.co.nz www.facebook.com/ huntingandfishingnewzealand — Advertising Feature

More than 20 years on and the passion for the outdoors and the excitement of what Hunting & Fishing New Zealand’s future plans can provide for its customers is burning as strongly as ever.

FAST FACTS • Hunting & Fishing New Zealand was established in Palmerston North in 1986 • Has grown to include 33 stores from Kaitaia to Invercargill • Is restructuring to get even bigger and better • Is not just a retail store, and offers advice and information on hunting and fishing • Is a group made up of professional owner operators with a love of the outdoors • Produces the free Hunting & Fishing New Zealand catalogue three times a year • Is a strong iconic business in New Zealand • Offers value for money thanks to strong buying power and shared marketing • Is one space to watch for ingenuity and innovation.

Under Armour apparel is exclusively available at Hunting and Fishing New Zealand. www.centraltoday.co.nz January/February 2012 | 27

Focus | Bermuda Lifestyle

Bring Bermuda into your backyard We have been swimming almost since we could stand, with evidence of the aquatic activity dating back to prehistoric times. It has lost none of its appeal throughout the years, remaining one of the most popular sports in our little South Pacific corner of the ocean.

While the backyard pool once stood as symbolic of prestige, while most fought over the school pool key during the holiday period, today the swimming pool is an affordable luxury, according to Bermuda Lifestyle sales professional Elyse Howell. “We have a wide range of swimming solutions to fit any budget,” she explains.

the full retail store, surrounds and fencing, chemicals, cleaning equipment and full pool installation.”

But Bermuda Lifestyle is far more than a swimming pool retailer. Bermuda Lifestyle offers a wide variety of services including completing your pool area, changing that little nook or cranny whether it is an established property or new section - be it residential or commercial. Paving, planting, constructing pergolas, water features, retaining walls, concreting, decking amongst others - there is no job too big or too small.

One of those friendly sales staff herself, she certainly knows what she’s talking about; swimming quite literally runs in the family.

Her granddad Bill Winton started Bermuda Lifestyle some 30 years ago before her parents Denise and Jeff purchased it from him in 1996. Together the pair offer a combined 40 years of experience, expertise and knowledge in building dream pools.

“We offer a valet service, full cleaning, repairs and maintenance on both pools and spas,

It’s simply a matter of making your way in to Bermuda Lifestyle (2006) and speaking to one of the friendly and knowledgeable sales staff, as “only one’s imagination can limit the countless possibilities.”

Nine pool professionals complete the Bermuda family, themselves offering significant experience and advice in the industry. In fact, even when your pool or spa is complete, the friendly sales staff and helpful technicians can advise or maintain your pool/spa area.

Pools are for enjoyment, but keeping the pool in tip top shape is essential to that enjoyment.

The water must be effectively sanitized to prevent the onset of bacteria, viruses and algae. The pool water also needs to be correctly balanced using “balance” chemicals for optimum bathing comfort, and also to preserve the surface of the pool and the pump, filter and heater.

The Bermuda name has been trusted by pool professionals for more than 30 years.

A dedicated family of staff strive to bring excellent service and support to customers through superior product knowledge and expertise.

“We only stock the highest quality products to help New Zealanders keep their pools clean and healthy throughout all seasons and we offer free in store water testing to ensure your pool or spa is meeting acceptable standards.”

You can rest assured Bermuda Lifestyle maintains very strict criteria for selecting its range. “We take a great deal of pride from knowing that we supply only the highest quality products. True value is not simply a low price tag; the worth of a product is

remembered long after the price is forgotten.

Then again if the price tag is sky high, even the best products will sit in the showroom gathering dust.

“We work hard to keep our prices down and I am confident that by carefully selecting our range on merit Bermuda Lifestyle is able to offer you products that will provide the best combination of performance, reliability and value.”

Bermuda Lifestyle (1996) 710 Karamu Road North Hastings T (06)8789671 E splash@bermuda.co.nz www.bermuda.co.nz — Advertising Feature

The pool also needs to be kept clean through adequate filtration, regular brushing and vacuuming, and regular water replacement.

Backwash the filter regularly, and empty the skimmer baskets to achieve good water flow and skimming of the pool surface.

Not only will Bermuda Lifestyle advise you on products and processes, the team can develop an on-going maintenance regime – it’s easier to stay on top of a clean pool than to fix a green pool. “We really do believe we sell the best products for the best price and our service is unsurpassed.”

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Focus | The Crown Hotel

Services and amenities • Sky TV • House bar • In-house restaurant • Gymnasium • DVD/CD player • ipod docking stations • LCD TVs • Minibar • Air conditioning • Underfloor bathroom heating • Daily housekeeping service • Week day laundry and dry-cleaning service • Guest laundry (complimentary) • Daily newspaper delivery • Tea/coffee making facilities • Wake-up calls • Disabled facilities • All major credit cards accepted.

Napier’s

crown jewel Art deco and Napier are inextricably linked.

Young, stylish and funky architecture is what the small city prides itself on – and its feel is pretty similar. One of the jewels in the city’s art deco crown is the historic five star Crown Hotel Napier, located in the seaside suburb of Ahrunui.

Restoring history The original Crown Hotel opened for business in 1859 - but, like much of Napier, was destroyed by fire in the 1931 earthquake and was rebuilt in 1932. In 2006 the building underwent an expensive transformation, retaining its Art Deco exterior and interior detail such as the unique mosaic foyer, leadlight windows and stairway.

Globe Theatrette – a classic movie experience You’d have thought after the exhausting renovations the hotel would be taking a step back, but the Crown Hotel doesn’t rest on its laurels. In September last year it opened a new Globe Theatrette cinema, which seats 45.

“The opening of the theatre is another great addition to Ahuriri. It’s very opulent with an Art Deco twist,” describes Michele Cole, the hotel’s general manager.

“We have weekly scheduled screenings and it’s also available for private hireage; whether it be a conference, presentation or social celebration. It also has an intimate lounge area which has a licensed bar - the perfect place to have a glass of wine and cheese platter prior to your movie. The theatre is also an added bonus for our guests as it is right next door to the hotel.”

Down to business

The Crown Hotel is a popular place to do business. “Conferences and functions are an integral part of our business mix. Our success is driven through our diverse product offering The mural in the Vautier Room was discovered particularly now with the Globe Theatre under the wallpaper during renovations opening,” Cole says. and was restored. Today, the hotel offers 45 guestrooms and suites consisting of “In our heritage building there is the Northumberland and Vautier Room. Both the elegant heritage suites in the original rooms have natural light and the additional 1932 Crown Hotel, modern contemporary rooms overlooking the ocean or 2-3 bedroom benefit of the larger Vautier Room opening to the outdoor courtyard. Clients love to luxury apartments.

For All Your Business Requirements

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hire this room as the courtyard is perfect for breakout space, outdoor lunches or cocktails and canapés.

the way to their next destination or where a great coffee stop is, printing out directions or maps.”

“The two and three bedroom luxury apartments are also popular for client entertainment, boardroom style meetings or even private dinner parties with your own personal chef. They all have large outdoor balconies and one even with a pool!”

Service Success A lot of hotels say they go above and beyond, but few to the extent of the Crown Hotel. “I believe it is all about the personal touch and genuine service,” Cole says of her business ethos.

“Consistent genuine and personable service, innovation and attention to detail is key.

Starting from the point of reservation through to when the guests depart from the hotel. For our guests that return on their second stay we place a ‘welcome back’ card in their room with local Hawkes Bay chocolates.

VIP amenities are selected to suit the guest so it is important to understand what are their special interests or hobbies. When guests are shown to their room the Porter will explain the features within and how they work rather than the guest having to read instructions.

“Quality is also important and we have now changed our bathroom products to L’Occitane en Provence. We also like to support local Hawkes Bay products through our minibar selection - Hohepa artisan cheese, Telegraph Hill olives and tapenade, Gernot’s Gold Plum Mousse and Hawkes Bay wines and Hawkes Bay Brewery pilsner.

Ahuriri The Crown Hotel is located in Ahuriri, a seaside suburb of Napier. Cole says the beauty of the setting appeals to the guests. They love being able to rent an Art Deco bike from the hotel and utilise the many cycle trails on the hotel’s doorstep.

“There are over 180kms onroad and offroad cycletrails in Hawkes Bay that meanders through vineyards, farmland, wetlands and ocean coastline. The scenery changes dramatically, it’s truly beautiful.”

Ahuriri continues with its trendy transformation. “It’s the place to stay and visit in Napier! Ahuriri continues to evolve with new restaurants and cafes, Globe theatre, gourmet food stores and an authentic Italian pizza takeaway. You can walk to restaurants or just get local fish’n’chips and sit on the beach.”

While part of the hotel’s appeal is its history, the management team has its eye on the future. Cole says the Crown Hotel will continue to put an emphasis on quality and innovation to ensure it continues its valued reputation.

Crown Hotel Napier Cnr Bridge Street & Hardinge Rd PO Box 12100 Ahuriri Napier “Finally when guests check out we make sure T (06) 833 8300 F (06) 833 8330 we’re not just saying goodbye but going that E reservations@thecrownnapier.co.nz extra mile to ensure their journey remains memorable. Where are they travelling to next, www.thecrownnapier.co.nz www.chiccollection.co.nz do they need accommodation booked? We’ll always be recommending places to see along www.globenapier.co.nz — Advertising Feature

Crombie Lockwood is proud to support The Crown Hotel Our Aspiration “Through a commitment to understand your business, we will earn your trust and through proactive advice and solutions, position you to financially survive any insurable event.”

For all your insurance requirements and a free no obligation quotation call us on: www.crombielockwood.co.nz p: (06) 834 4820 f: 06) 835 0144 Napier@crombielockwood.co.nz www.centraltoday.co.nz January/February 2012 | 29

Agribusiness | National Cycle Trail

A destination with

distinction

increasing popularity is mountain biking.

It doesn’t matter what your skill level is, there are options in Tongariro for everyone, Chateau the marketing manager Gareth Pearce says.

“The most common, frequently-used track is Old Coach Road – a two to three hour experience which caters to all levels. The next grade up is the Fisher’s Track, beyond that, there’s the 42 Traverse. That is only for the serious cyclist – there’s a bit of uphill in that track”.

So popular is cycling at the Chateau Tongariro, the company has created packages for those coming to the region to bike. “These packages based around mountain biking cater for groups of up to 40 or so. We can arrange with key operators to pick people up and drop them off, our guests can hire bikes and get any maintenance needed. If you bring your own bike, the Chateau also has storage facilities available.”

Old-world splendor.

Breathtaking scenery. A slice of paradise. There’s all sorts of words and phrases that describe the Bayview Chateau Tongariro Hotel and its setting, the Tongariro National Park, but nothing quite captures it.

It’s the stunning combination that floors the thousands of tourists from around the world that have visited throughout the Chateau’s 80 years. The building itself is a Category One heritage listed building, oozing charm from its dramatic columns, four poster beds and chandeliers.

If you feel you have stepped back a century in the Chateau, the surroundings will make you feel you are in a land before time – the lakes, lush rainforest and craters of the protected national park feel completely untouched. Film buffs will recognise the landscape from the Lord of the Rings movies.

While the accommodation is top-notch and the service exemplary, there’s no doubt it’s the outdoor pursuits most visitors to the Chateau are after. One that is always

general are very popular and with the National Cycle Trail we have the ability to throw Ruapehu into mix to make it even more of a hotspot.

“Biking is growing as a hobby - you do notice more bikers coming and in winter skiers are not just bringing skis, but bikes too. So on off-days up the mountain they have got another activity to do, meaning no time in this beautiful region is wasted.”

Fast facts about the Bayview Chateau Tongariro Hotel • The Chateau Tongariro was built in 1929 • It is classified as a Category One historic building • It sits at the foot of the majestic and sacred Mount Ruapehu • Is just over an hour’s driving time south of Taupo & 40 minutes north of Ohakune

Mixing business with pleasure

• Has a strict sustainability policy

The hotel has also developed a strategy and packages for corporate travel – if a business needs to have an annual or regional meeting in a central location, the Chateau has it all.

Not only does it offer more than a hundred rooms, but there’s room for meetings and presentations - and the outdoor pursuits can be a fun way for the participants to team build.

• Offers outdoor pursuits such as fishing, hiking, biking and skiing

When the National Cycleway is completed, it will link past the Chateau. This will be a huge opportunity for the business and the region – something Pearce says they intend to make the most of.

“The National Cycleway is a great Government initiative. Mountain biking and cycling in

• Will be a stop on the National Cycle Trail.

The Bayview Chateau Tongariro Hotel Private Bag 71901 State Highway 48 Mount Ruapehu 3951 T (07) 892 3809 F (07) 892 3704 E stay@chateau.co.nz www.chateau.co.nz Facebook.com/chateautongariro — Advertising Feature

Discover a different side to Ruapehu this summer Ruapehu, a natural playground famed for its snow sports and alpine crossing, has a new attraction that promises fun, fitness and adventure for the summer months.

The Mountains to Sea Cycle Trail forms part of the New Zealand Cycle Trail and covers 317km of spectacular New Zealand landscape, from the slopes of Mount Ruapehu to the majestic Whanganui River.

The Mountains to Sea Cycle Trail sets the benchmark for cycle trails in New Zealand by combining trails for a range of abilities from beginners and families to competitive riders with stunning scenery and rich cultural heritage.

Visit Ruapehu general manager Mike Smith says the cycleway is an exciting addition to an area already packed with action and adventure. “The Mountains to Sea Cycle Trail offers New Zealanders a chance to escape over the summer and experience the beauty

of our country, all whilst having fun and getting fit with friends and family.”

The full trail can be completed in four to six days or riders can opt for day rides. The trail crosses the 294 metre Hapuawhenua viaduct from Ruapehu, passing through Tongariro and Whanganui National Parks and then crossing the Bridge to Nowhere. Riders then take a jet boat ride down the Whanganui River to Pipiriki and cycle to Whanganui along the Whanganui River Road.

The trails are made up of the Ohakune Old Coach Road, Fishers Track at National Park Village, Kaiwhakauka Track, Mangapurua Track and finally the Bridge to Nowhere and Mangapurua Landing.

Ohakune Old Coach Road The Ohakune Old Coach Road trail forms the beginning of the Mountains to Sea Cycle Trail and covers a 15km route of varied terrain along the lower slopes of Mt Ruapehu.

The trail passes historical sites used by railway workers in the 1900s and the Taonui and Hapuawhenua Viaducts. One of the highlights is a pitch-black venture through the Hapuwhenua Tunnel. The trail takes two to three hours and has a difficulty grade of two.

mountain biking enthusiasts with 60 percent of the 21km trail downhill! Starting at National Park Village the two to three hour ride is a great adrenalin blast and offers stunning views of Mt Ruapehu, Mt Tongariro and Mt Ngauruhoe. The trail winds through beautiful native bush and has a difficulty grade of two.

five to six hours of cycling and a one hour jet boat transfer at the end of the ride. It is a great way of immersing yourself in nature and history with a difficulty grade of three.

Kaiwhakauka Trail

This track leads from Whakahoro up the Kaiwhakauka Valley past the Mangapurua Trig and then descends through the Mangapurua Bridge to Nowhere Valley to meet the Whanganui River at the The Bridge to Nowhere trail offers a Mangapurua Landing, 30 km upstream from fascinating glimpse into post-war life in the Pipiriki. The track follows former roadlines and central North Island along its 35km trail. It gives riders a wide variety of terrain, including makes for easy walking. This grade three trail is expected to be open in early 2012. stunning forests, rolling hills, sheer bluff face and the majestic Whanganui River. The trail Fishers Track For further information visit The Fishers Track is a great option for beginner is great for riders of all levels and includes www.visitruapehu.com

30 | January/February 2012 www.centraltoday.co.nz

Hospitality | Pig & Whistle Historic Pub

A local landmark fit for any occasion According to the New Zealand Police Journal of December 1940, the site on the north east corner of the intersection of Rotorua’s Haupapa and Tutanekai Streets has been mistaken by visitors as “a library, the Post Office, a bank, the tourist office and even one Sunday, as a place of worship”.

“No one has yet mistaken it for a pub,” the journal continued.

More than 70 years later the Rotorua building still has no books, mail boxes, brochures or bibles, but for the first time in the historical structure’s long standing history, visitors do enter looking for a great meal and beverage or two.

The Pig and Whistle Historical Pub offers a great atmosphere, historical charm and style in a venue popular with locals and tourists alike. Offering great food, a wide range of drinks, live bands every weekend and hi definition Sky digital, the bar, affectionately known as the ‘Pig’ is the best place for your next meal, a catch up with friends or a private function.

“The building makes the business authentic,” owner Gregg Brown explains. “We do our very best to retain that authenticity, hence the description – Historic Pub. We are definitely not an off the shelf kitset built bar. What we have works well, mostly... the kitchen is incredibly tight,” he laughs.

Despite the tight kitchen, magic is made within its walls. The menu includes a full selection of entrees, burgers and mains, as well as an extensive snack menu. Dishes

include classic Kiwi favourites like seafood chowder, fresh New Zealand fish and chips, chicken satay burgers, lamb burgers, fresh salads, pork spare ribs, scotch fillet steak, wedges and curly fries. Children are catered for and the menu includes a great selection of desserts.

But a bar is not a bar without a great selection of beverage options. It offers a great range of beer, including Guiness, Stella Artois and Becks on tap, Kopiko Bay Wines and great surroundings with native timber features throughout, including a solid rimu bar built by one of Rotorua’s top craftsmen.

Refreshing drinks, hearty food and live entertainment, combined with friendly staff, will make your visit one you’ll want to repeat. Enjoy your meals in the comfortable atmosphere inside, or venture into the garden bar to enjoy the great covered outdoor settings. Either way the Pig and Whistle is ideal for lunch or dinner. Entertainment is a priority at the Pig and Whistle with live bands every Thursday, Friday and Saturday nights.

A place in local history Centrally located in a classic piece of historic architecture, the Pig and Whistle is a local landmark. The original site was originally earmarked for a new police station, but while local residents agreed a new station was necessary, the general consensus was that the land was too commercially valuable for such a purpose.

The garden bar is surrounded by New Zealand ponga ferns to provide a taste of the Kiwi outdoors. All of this, along with friendly and professional staff, make the Pig and Whistle Historic Bar a great place for a quiet drink, to lunch, dinner or a night out with friends. The bar is open from 11.30am until late seven days a week.

The Pig and Whistle Rotorua is also the ideal place for your party or function. With full bar facilities and catering services available you can tailor make your function to meet your budget and the Pig and Whistle will do the rest.

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Hospitality | Pig & Whistle Historic Pub

However the need for a new police station outweighed public opinion and in August 1939, the tender of Hargreaves, Stapleton and Rolfe of Hamilton was accepted and construction began later that month. The foundation stone was laid in February 1940 and the station was finally opened on 26 August, 1940 by Superintendent James Cummins.

Under the specifications laid down by the Government architect, JT Mair, the building was to be constructed with exterior walls 18 inches thick. More than 1000 cubic yards of concrete and 37 tonnes of reinforcing steel were used in the building, which was then covered with a veneer consisting of many thousands of brick.

The entrance was flanked by two pillars supporting large electric lanterns and above the doorway was the Royal Coat of Arms, carved in stone by the well known sculptor RO Gross of Auckland. An unusual feature for architecture of the time was the plaster cast of Maori design, made in Rotorua, which ran around the outside of the station near the roofline.

BE VISIBLE IN TODAYS COMPETITIVE MARKET A great deal of thought went into choosing designs appropriate to the function of the buildings. They were not merely for adornment, but to interpret the role played by the police in the wider community.

While the historical building no longer remains home to the police, the Pig and Whistle Historic Pub has lovingly restored and Immediately inside the front door was a small maintained the beauty of yesteryear. Mixed lobby, with the public office to the left and the with the warmth and charm of a local Rotorua bar and restaurant, the Pig and Whistle Sergeants office to the right. A corridor gave Historic Pub really is the place to be. access to three more offices, two large filing cabinets and the toilets. The rear entrance Historical information sourced from ‘Policing opened to a porch and allowed access to Two Peoples: A History of Police in the Bay wood and coal storage for the building’s of Plenty 1867-1992,’ Jinty Roueke, Tauranga eight open fireplaces. The upper floor housed Police, Wellington 1993. three more offices, a bedroom, dining room and a locker room. The interior was finished in coloured and white plaster, with moulded Pig and Whistle Historic Pub ceilings.

Corner of Haupapa and Tutanekai Streets The station remained in use until 1969 when the police moved to Fenton Street and the Probation Services moved into the Tutanekai Street building. The inclusion of Maori motifs on the building gave it an individuality and significance seldom found in other buildings.

Rotorua T (07) 347 3025 E Gregg.brown@pigandwhistle.co.nz www.facebook.com/ PigandWhistleRotoruaNZ www.pigandwhistle.co.nz — Advertising Feature

PROUD TO BE ASSOCIATED WITH THE PIG & WHISTLE HISTORIC PUB 1203 Amohia Street, Rotorua Phone: 07 348 9911 www.embroiderycompany.co.nz

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www.centraltoday.co.nz January/February 2012 | 33

Hospitality | BakeShack

Baking up a storm The smell of freshly baked bread is hard to ignore, it’s the familiar smell that makes you walk in just to get a whiff, whether you’re buying or not. Fresh bread and bakery treats lift the mood and instantly deliver a sense of comfort.

Offering these comforts is BakeShack, a bakery and café on Hewletts Road, Mt Maunganui. The delicious range includes freshly made bread, pies, sausage rolls, savouries, muffins, scones and cakes.

BakeShack opened its doors in 2000 under the guidance of Iain Bent, who has been baking since he was 15 years old. With two bakeries under his belt, it is not surprising he rose to the challenge when the BakeShack opportunity arose.

Not just a bakery The business has grown in size since Bent and his four staff opened it 11 years ago. It’s now a hub of activity with more than 27 staff members and hundreds of customers every week.

“Our services now include wholesale, retail, corporate catering and cake decorating departments employing a range of skilled people, creating an ever increasing range of pies, cakes, slices and breads. Together with a distribution network we deliver these products to businesses from Taupo up through

the wider Bay of Plenty, Coromandel and to South Auckland,” Bent says.

BakeShack has a great selection of cakes and party snacks whether you’re planning your child’s birthday party to your own celebration.

You can check out the BakeShack’s comprehensive website at www.bakeshack. co.nz to view the range at your leisure. During the last 11 years BakeShack has gained enormous experience catering for every occasion imaginable. This includes weddings, anniversaries, Christmas and birthday parties to fishing trips and funerals.

Let the experienced catering team plan your party – you tell them the party details and they will provide you with delicious food, delivered to your venue, ready to be enjoyed by your guests.

The all time favourties are the tasty basics like sausage rolls, savouries and club sandwiches.

For the more sophisticated occasion the catering team will create mouth-watering, bite-sized nibbles, antipasto platters and cheese boards. Then to finish off sweet treats such as chocolate dipped strawberries, rum balls and fruit platters are available. The menu is massive and options are available to suit all dietary requirements.

“The latest challenge and extremely satisfying experience has been feeding the amazing cleanup team involved after the grounding of the Rena. This is ongoing with lunch packs delivered on a daily basis - helping those with this enormous task,” Bent says.

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34 | January/February 2012 www.centraltoday.co.nz

BakeShack stands by its core purpose of making food it believes in. “We are constantly sourcing locally grown, fresh produce to use in our daily production. Continual growth has been achieved by the BakeShack team’s ability to be competitive, innovative and forward thinking,” Bent says.

The bakery starts production at 3am everyday with the making of the pastry and bread goods. Tasty sandwiches, filled rolls and wraps

are then created with a range of fresh produce and then together with scones, muffins, slices and cakes, wrapped and dispatched to the wholesale customers. The cabinets in the café are then filled, ready to cater to BakeShack’s customers.

“Choose a drink from our fridge or get a hot coffee to go with your snack, sit down and enjoy the ambience of the café or if you’re in a rush take it all away with you,” Bent

Let the experienced catering team plan your party – you tell them the party details and they will provide you with delicious food, delivered to your venue, ready to be enjoyed by your guests.

Hospitality | Bake Shack What BakeShack offers Pies and savouries Family size pies Cakes and slices Creamed products Bread rolls and loaves Sandwich and filled rolls Specialty cakes Healthy options and gluten free products Catering Takeaways or eat in at the BakeShack café.

says. “BakeShack’s staff members are always willing to help you and enlighten you on the flavours and contents of the pies.”

Back in the bakery, the highly trained bakers are pedantic about every detail of production, ensuring a consistent quality of product every time. Bent and his team are always looking to improve recipes and come up with new combinations that are healthier and tastier.

“We have even created low fat, low salt sausage rolls, perfect for those who want to indulge, but are slightly more conscious about their eating habits” Bent explains. “The cake decorating department at Bake Shack is steadily growing; the team can produce a cake for any occasion such as birthdays, anniversaries, weddings and much more.”

BakeShack’s cake decorating team love the challenge of creating your ‘special’ cake. The team can create anything from a traditional filled sponge to a three tiered wedding cake – they will work with you to fulfil your dream for almost any type of cake. Edible images can also be made to adorn your cakes.

Bent has a favourite pie – the pepper steak pie which he insists you need to try. The customers’ favourite choice is still the iconic mince and cheese pie, however, the range is vast. There are 26 different flavours to be exact, all a gastronomic experience. Some flavours include: Beef, bacon, mushroom and cheese Butter chicken Chicken and mushroom Lamb curry Mince, tomato, onion and cheese Steak and cheese Smoked fish Chilli beef and cheese Chicken and camembert The breakfast pie – bacon, egg, sausage and sauce all in a pie!

Plus delicious fruit pies – apple and apricot.

BakeShack awards Sustainable Business Network - Stage one winner 2006 Sustainable Business Network – Trail Blazer Runner-up 2007 Bakels National Pie Competition – Bronze 2002 and 2004 Bakels National Pie Competition – Recognition in 2005 and 2010 Westpac Business Awards 2011 – Finalist in the food category

We wish Iain and his team at Bake Shack continued success.

Southern Hospitality are proud to be chosen to supply bakery and café equipment and supplies.

SOUTHERN HOSPITALITY LTD 12 Aerodrome Rd • Mt Maunganui • Tauranga Ph: 0800 503 335 • www.southernhospitality.co.nz

The pies come in the standard size plus there is a range of family pies. Large slabs of bacon and egg pies with quiche are available on order. Savouries and mini pies are also on the list-the BakeShack caters for every size ‘pie lover’. There is also a range of sausage rolls and the legendary ‘potato top happy’ is a huge seller for BakeShack.

This year BakeShack competed at the Bakel National Pie Awards in Auckland. Its new vegalicious pie came fifth, the chicken and vegetable came sixth, and the popular mince and cheese pie came eighth in its category.

Be sure to visit Bake Shack and try the award winning pies and all the other flavours soon.

BakeShack Bakery and Café 59 Hewletts Rd Mount Maunganui 3116 T (07) 575 6505 F (07) 575 2640 E info@bakeshack.co.nz www.bakeshack.co.nz — Advertising Feature

GOODMAN FIELDER DAIRY & MEATS DIVISION

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Proud to support Ian with his Bake Shack business 138 Totara Street, Mount Maunganui

Our products are made in-house using ingredients sourced locally so we’re all about making our community a profitable one.

Packed with goodness, delivered with joy!

07 575 6505 | E:info@bakeshack.co.nz | www.bakeshack.co.nz www.centraltoday.co.nz January/February 2012 | 35

Hospitality | Viands Bakery

Pie perfection Baking is in the blood for the award-winning Kearns-Atwill family.

Shane and Kathy Kearns recently took out the prestigious title of Bakery of the Year — just one of the awards the pair’s Viands Bakery has won since they took it over only a year ago.

Before buying the Viands Bakery in Te Awamutu, the Kearns worked in Osler’s Bakery in Wairoa with Kathy’s family. Mum Lynda, dad John and two brothers, Grayson and Shannon Atwill, are passionate bakers and their bakery is world-famous in Wairoa, although soon the Atwill family will join their daughter and son-in-law in Te Awamutu.

Winning the 2011 Bakery of the Year award was an amazing moment for Viands, Shane says.

“It came around the time of our first anniversary of taking over the bakery. That’s a dream-like start to the business - it really couldn’t be any better. The top end of the competition is always high, we may have won but I’m sure not by any great landslide!

It was close; there was a broad range of entries.”

The closeness of the race was talked about at the event by chief judge Paul Hansen, who said the standard of judging and entries was high. But flavour was the main sticking point when it came to awarding high scores.

The Bakery of the Year win came right on the back of winning the Supreme Pie Awards a few weeks earlier, for the bakery’s delicious spiced port plum and apple pie.

“We weren’t expecting that – there were 4000 pies entered over 10 different categories. Again, competition was tough,” Shane says.

The judges at the Supreme Pie Awards described the Viands pie as perfect. “It was a perfect looking pie in the way it was hand crafted. The flavours of plum and port wine did not overpower each other,” they stated.

Bakery business Viands Bakery sells a range of products. From pastries and cakes to donoughts and slices, those with a sweet tooth will find making a decision a tough choice. There’s also a delicious range of bread and savoury pies.

“Our breads are typical New Zealand breads such as with cheese and bacon on the top.

But every Thursday we go to the Farmers’ Market and sell a range of artisan breads like Turkish bread, ciabatta, vienna, fruit and grain breads.”

The bread is sold from its retail shop in Te Awamutu and the bakery sells to local cafes and restaurants.

Shane describes Viands’ style as traditional, to a high standard with its own personal stamp of quality.

“We like to make our food at a high standard, even if it is your basic loaf of bread.”

Looking to the future, Shane says it would be hard to top Viands’ first year of business.

“We will try to win the pie award and Bakery of the Year award again, it would be great to repeat this year of success. In 2012 we will sell the Wairoa bakery and get all family to Te Awamutu.”

Viands Bakery 80 Lyon Street Kihikihi Te Awamutu 3800 T (07) 871 7488 F (07) 871 7488

— Advertising Feature

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We offer a complete range of Business and Taxation Services Proud to support Viands Bakery 12 Locke Street PO Box 100, Wairoa 4160 HB NZ Ph: (06) 838 8388 Fax: (06) 838 6133 Email: mail@tarrantcotter.co.nz

s d n a Vi Bakery 36 | January/February 2012 www.centraltoday.co.nz

2011 Bakels NZ Supreme Pie Award 2011 Bakery of the Year

Kihikihi or Te Awamutu | Ph 871-7488

Italyon the

Hospitality | The Fettuccine Brothers Restaurant

east coast Whether it be quality dining in the restaurant, antipasti in the wine lounge, take-away gourmet pasta or even hotel room deliveries with charge-backs – The Fettuccine Brothers Italian Restaurant has something to offer everyone.

b Sample Menu a Piatto Del Rustico: Rustic Bread Plate (Serves 2) $20.50 Warm Ciabatta & Puglaese Bread, Reggiano Cheese, Chutneys & Rosemary Olives with; ‘Farnese’ Organic Extra Virgin Olive Oil & ‘Casa Rinaldi’ Gold Label 10yr Old Balsamic Vinegar

Pollo Polpetti $24.50 Spaghetti with Chicken Meatballs Rolled with Lime & Coriander in a Semi-Sweet Tomato Sauce

Lasagna Al Forno $24.50 A Traditional Style Oven Baked Beef Mince Lasagna, Layered with Bacon, Mushrooms & Cheese Sauce

Il Pesce del Giorno (Fish of the Day) $32.50 Panfried Fish Fillets Wrapped with Herbs & Parma ham with Black Olive Spiked Mash, Slow Roasted Tomato, Spinach & Lemon Butter Sauce

Risotto Anitra $31.50 Twice Cooked Roasted Duck Ragout with Parma ham, Port & Mushrooms Tossed with Arborio Rice, Grilled Zucchini & Crispy Duck Skin

You can find The Fettuccine Brothers Restaurant and wine lounge at 12-14 Peel Street, in the centre of Gisborne, catering for formal, smart-casual and outdoor dining experiences.

In 2007 a 6.8 earthquake struck, leaving Fettuccines closed for six weeks while repairs took place. However, this gave Bailey the opportunity to re-paint and re-design the restaurant.

For the last four years owner and head chef Grant Bailey has run the The Fettuccine Brothers Restaurant (known as Fettuccines), which is now one of the most popular restaurants in Gisborne. Bailey previously cooked and lived in Australia for 12 years, but managed to fit in a two and a half year stint in Gisborne during his Aussie adventure.

“The landlord graciously allowed my partner and I to choose the paint. We also purchased new light fittings, shades, curtains and 15 couches for the new feel wine lounge that we wanted to create instead of your typical bar,” he says.

“I grew up in Gisborne and had worked for the previous owners who owned Fettuccines.

I came back home to visit family members when the landlord heard I was back in town.

He asked me to manage the restaurant, but I explained to him that I was ready for my own business,” Bailey says.

After negotiating a price Bailey bought the restaurant lease. “Previous owners ran Fettuccines with a style leaning towards families and casual dinners with limited options and scope, which back in the day, would have been logical in Gisborne.”

Bailey returned to Gisborne and started laying the foundations for his goal for the restaurant; to reach a wider target market with more choice involved.

“I purchased a lot of kitchen equipment, particularly for pastries and desserts, and moved into modern crockery and glassware; a lot of shopping in Melbourne was done,” Bailey explains.

Bailey also purchased an impressive 220 bottle, custom-built wine rack which runs along the restaurant’s back wall.

The capability is now impressive as the restaurant seats 70 people with extra outdoor seating during the summer months holding another 30. The wine list is predominantly New Zealand and Italian based with some fantastic Australian shiraz on offer.

“Just like food, everyone has a different style and taste for wine, so for that reason only, you will never find a written suggested wine match on the menu to go with a dish,” Bailey explains. The restaurant also provides an Italian beer selection from one of Bailey’s favourite suppliers, A Touch of Italy.

Fettuccines offers a mix of classic and contemporary Italian style dishes. Many of the products used throughout the menu are sourced from Italy and the majority of fresh produce is from our own east coast.

This promotes an authentic angle with a strong local feel to a menu encompassing entrees, mains, gourmet pastas and desserts.

While the menu is predominately Italian inspired, you can find some complex and innovative twists on the Italian classics.

The spaghetti, fettuccine, gnocchi and lasagne are all freshly made by Bailey and his kitchen team and there is a wide range of fresh meats and fish to choose from.

“We try and cover everyone by providing not only chicken, steak and fish, but also dishes focusing on veal, pork, duck, scallops, prawns, rabbit and venison,” he says.

Recently incorporating one of his hobbies, ‘molecular gastronomy’ into some of the dishes, Bailey feels it is a first for Gisborne.

“I was unsure of how the customers would react, but so far it has been very promising.

It’s something different and extra special – something that isn’t reserved just for the top end big city diners.”

Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components.

Open for dinner from Monday through to Saturday, 4.30pm till late.

The Fettuccine Brothers Italian Restaurant 12 Peel St Gisborne T (06) 868-5700 F (06) 868-5927 E fettuccines@xtra.co.nz www.fettuccinebrothers.co.nz — Advertising Feature

Lemon & Lime Panna Cotta $16.00 Lemon & Lime Mousse, Pistachio Biscotti, Macadamia Nuts, Berry Compote & Stabilised Lime “Air”

Chocolate Fudge (National Winner of the 2010 Frangelico Original Recipe Competition) $16.50 Frangelico & Hazelnut Chocolate Fudge with Banana Caramello Gelato & Frangelico Affogato

An easy reference website of Italian Businesses throughout NZ that include: • Restaurants • Food & Wine • Goods & Services • Automobiles • Events & News • Competitions

Wine tasting & sales available from the vineyard contact Mairéad or David Hart - 027 300 7834 Open 1-5pm Friday-Sunday & Public Holidays Extended hours Christmas - New Year

Proud to be associated with The Fettuccine Brothers Restaurant pr@touchofitaly.co.nz | Ph. 09 273 3701

70 Newstead Lane – Ph 867 7140 www.stonebridgewine.com www.centraltoday.co.nz January/February 2012 | 37

Hospitality | Speights Ale House

Hamilton’s house of

flavour and ale

Since 1876 James Speight has evolved into a household name for Kiwis. Speight, along with Charles Greenslade and William Dawson, set up Speight’s Brewery in Dunedin - this iconic brand today is labeled ‘The Pride of the South’.

The award winning beers can be purchased all around New Zealand along with Speight’s Ale Houses that offer great southern fare served with legendary southern hospitality.

This fine fare and helpful hospitality can be found in Hamilton, which plays home to the 16th Speight’s Ale House to open in New Zealand.

The Ale House, on the corner of Willoughby and Liverpool Street, is just minutes from Waikato Stadium, Founders Theatre and Seddon Park, making it an attractive venue before or after an event.

Opened in 2009 by Arran Pene and Philip Dunn, you could say Speight’s has been a big influence as both were ex Otago University Physical Education and Maori graduates. Dunn was previously part of the bar staff at the infamous ‘Gardens Tavern’ in Dunedin for 10 years and Pene, a former All Black, continues the tradition of famous sportspeople running some great pubs across the country.

“We are passionate about the Speight’s brand and its southern hospitality values,” Pene says. “These were well learnt and practiced, sometimes excessively, at Otago University.

We run a great business because we are great mates and employ great people.

From our studio rooms, one bedroom units to our three bedroom townhouses, the choices are endless.

Pleased to be associated with Speights Ale House Hamilton 07 834 0010 | 07 834 3310 reservations@angleseamotel.com

“We encourage and prepare our staff to strive for higher personal and professional standards. We take great delight in seeing our staff go on to bigger and better things when they leave us.”

Having an ex All Black at the Ale House gives customers a chance to enjoy a pint with Pene.

However, he says the majority don’t even know who the ex-rugby player leaning on the bar is.

“We support local suppliers; our famous beef butchers sausages come from Raglan and the menu also has Waitoa eggs. Our popular Kawhia seafood chowder ingredients are sourced from the rich West Coast harbours of Aotea, Raglan and Kawhia.”

Pene and his team pride themselves on their pre-game service. “Our restaurant is available to book for dining, families, full meals and pre-match dining. There is ample space in the bar and courtyards for our casuals, regulars and Waikato sports fans,” he says.

The Ale House has three extensive, all weather, multi-purpose, outside areas that can be covered or heated as required. Here you can come to the Ale House with friends and enjoy lunch in front of an open fire in the winter, outside in the warm summer or join family in one of the dinning areas. The newly upgraded function room can also cater for 20 to 120 guests.

The food is freshly made on the premises, all meals are designed to cater to your palate and can be accompanied by the great tasting Speight’s beers. “Its upmarket food, but unpretentious - there is something for everyone, all tastes and budgets,” Pene says.

Speight’s craft beers can be enjoyed along with traditional beers and wines that range from the Malborough Sound, Central Otago, Waiheke Island and Hawkes Bay. As well as having live bands perform on weekends the Ale House also invested heavily in a digital IT system, to provide extensive audio and visual coverage inside and outside the restaurant/bar areas.

This came in handy with the Rugby World Cup games last year. The bar was packed with spectators before they went to the stadium or customers who chose to stay at the Ale House and celebrate. “Due to our large size and different entertaining zones we can cater for large boisterous groups without interfering with more intimate occasions,” Pene says.

“We like to think that we make our customers feel like this is ‘their place’, catering to everything they need. Our customers leave with great memories of their time with us here at the Ale House.”

Opening hours: Mon – Sun from 11:00am to late.

The Speight’s Ale House Cnr Willoughby and Liverpool’s Streets Hamilton Waikato T (07) 834 3442 W www.speights-hamilton.co.nz

The Ale House is the closest watering hole to the stadium; it opens at 11am and closes late, seven days a week. On game nights the Ale House is the place to be with a huge outdoor courtyard, an overly generous full bar inside and a restaurant providing lashings of great southern fare.

— Advertising Feature

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7 Mainstreet Place, Te Rapa, Hamilton PH: 07 850 1150 Fax: 07 850 1160 24 Kaimiro St, Pukete, Hamilton PH: 07 847 5324 FAX: 07 846 7440 38 | January/February 2012 www.centraltoday.co.nz

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Speights Ale House Hamilton

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22 Friesian Place, Western Heights, Hamilton

hurrican@xtra.co.nz | 021 685 195

Good & Services | Farmer Jones

Quality cuts Fillet steak that melts in the mouth. A lamb shank when the meat falls off the bone. Tender venison, seared and then slowly oven baked. Eating meat has always been part of Kiwi culture, but it isn’t truly delicious unless it’s quality. And that is exactly where Farmer Jones steps in. part of the Farmer Jones name was dropped.

We wanted a slogan that focused on being a traditional New Zealand butcher and we got it with our new name ‘Farmer Jones The Great New Zealand Butchery’. Now our branding is much more aligned with our image,” Smith explains.

The Tauranga business, which as been going since 1975, sells a variety of quality meat cuts through its retail store, as well as supplying cafes and restaurants across the country. Its products are delivered using refrigerated couriers to ensure freshness. While Farmer Jones produces all its own small goods such as sausages, bacon, ham and salami, it also offers a variety of free range and organic products.

“The old branding made us looked dated and cheap, so we teamed up with Woods Creative because we were concerned that Farmer Jones didn’t look as good as the quality of the product we sell.

We’re not all natural chefs in the kitchen, and Farmer Jones staff wants customers to get the most from their purchases. That’s why the team gives out recipes, tips on how to cook meat and advice on how to make the meat go further.

“We told Woods that in five years’ time when people thought of meat they should think of Farmer Jones. We needed help to develop a brand that gets embedded into our “The business awards in the bay are community. extremely tough, so we were delighted to be runner up in the service award, and then take “Woods Creative designed new uniforms for out the branding award. It was a very special our staff, a new shop layout and marketing material. The ‘meat market’ tagline that was night.”

Owner Tony Smith took over in 2006 and last year began revamping the butchery. His philosophy is to offer a superior product, at a modest price, along with good service, and to source meat solely from New Zealand.

“We didn’t want to look ‘top-end boutique’, because that was not our target market, but we were also not a bulk meat outlet. We wanted a brand that represented the quality of product and service that we provide.

Smith also believes in uncompromising quality standards, both in his product and from his team. To show this passion to Farmer Jones customers, the business rebranded itself at the start of 2010.

Award winning ways The company’s dedication to excellence was honoured at the 2010 Westpac Tauranga Business Awards. Smith says the team was delighted with the win.

Success for the business is important to Smith, but he believes in giving back. The company’s ‘trailer barbecues’ are a common fixture, supporting everything local - from schools and sports clubs to Christmas in the Park.

“We focus on big picture stuff, not just short term profit.”

Farmer Jones 2 Owens Place Bayfair Tauranga 3116 T (07) 575 7582 E accounts@farmerjones.co.nz www.farmerjones.co.nz

Farmer Jones’ success at the Tauranga Business Awards 2010

— Advertising Feature

Won the Excellence in Brand, Marketing and Design award Runner-up in the Customer Service award

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11 Owens Place, Bayfair, Mt Maunganui

Refrigerated distribution New Zealand wide

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2 Owens place, Bayfair, Tauranga | Open 7 days, from 7am to 6pm P. 575 7582 | F. 07 575 7782 | E. shop@farmerjones.co.nz

530 Gladstone Road, RD2 Carterton 5792 Ph: 0800 222 376 Fax: 06 372 7889

At Farmer Jones you’ll get a superior product, at a modest price, along with good service.

You’ll also experience meat that is solely sourced from around New Zealand. www.centraltoday.co.nz January/February 2012 | 39

Property and Construction | Bayonne Construction

Laying the

groundwork

for growth

Since the early construction of organised societies, civil construction has played an important role. As our dwellings have grown and diversified, so too have the offerings of the civil construction industry. But its importance to civilisation has remained constant.

That importance requires civil construction companies to be professional, reliable and have a good track record; which may explain the popularity of Bayonne Construction.

Established in 1996 by Steve and Delwyn Baldwin, Bayonne Construction has developed a reputation as strong as its workmanship.

A civil construction contractor specialising in reticulation work for underground gas, telecommunications, fibre optics, power and water networks, Bayonne Construction works on some of our most important services, including the 10mm gas services to homes and the main gas lines to industry.

With a Hamilton based head office and a supplementary branch office in Tauranga, Bayonne Construction has been servicing the greater Waikato and Bay of Plenty regions for the past 15 years. With a current staff pool

12000m Power/fibre cable installation. 2 x 33kv circuits and fibre optic cable

nearing the 90 mark and a significant range of plant and equipment, Bayonne can undertake While we are big enough to complete some the construction of some of the largest of the largest contracts, we are also flexible underground projects and services. enough to complete the smallest. At the same “We’re a one stop shop when it comes to time we treat every job with the same level building underground networks and services,” of professionalism and expertise.”

HR manager Tim Wihone explains.

“Gas, power, telecommunications, fibre optic cabling networks, water services – essentially anything that goes underground. Through out the years we have had to diversify, our main client base for the last few years is the power industry. Last year the Ultra Fast Broadband to the door project started, although the margins for profit are slim to none, we have designated a small team in both the Waikato and Bay of Plenty regions.”

Residential, commercial and industrial, no job is too big or too small. “We are a big player.

PROUD TO SUPPORT BAYONNE CONSTRUCTION

Suppliers of Quality Construction Equipment for over 30 years

Corporate compassion Treating every job the same is in-line with the company’s philosophy. Looking after people is what the company prides itself on. “The company cares about people; both clients and staff. It is unique to come across an employer who genuinely cares about you and your family and because Steve and Delwyn are invested in their staff, that carries through to our clients.

“We know full well that when we’re doing a job, we’re representing them and because of how much they look after us, we want to do the best job we possibly can on behalf of them.”

It explains why the company has been around for so long. “As directors, Steve and Delwyn are human beings; they’re real people and they have a reputation for going the extra mile. It’s a no fuss company; when we get

a contract, no matter what challenges or changes, it’s never too much drama.

“Everything is achievable, no matter what the obstacles.”

Particularly with highly trained and experienced staff. The fact that the company still has the founding staff members on its employ speaks volumes about the workplace culture.

“When Steve and Delwyn took on the initial gas contract and established themselves as Bayonne Construction (1996), they hired three staff members and took on a few old machines. While the company has grown to a substantial fleet with some 90 staff members, and still growing, those three original staff members still remain an integral part of the Bayonne family. Over the years there has been substantial changes, although we may have started out doing gas but the power industry is our main focus now.

“Because of the family atmosphere we promote, we have a work force that truly cares for those around them.”

It is this company culture which saw Bayonne Construction supporting the Canterbury region

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40 | January/February 2012 www.centraltoday.co.nz

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Property and Construction | Bayonne Construction

Waikato river crossing, Installation of HV Cabling

high focus on training and health and safety has allowed our staff to achieve above the industry standards that we work within.

“Being a one stop shop has allowed us to weather the economic storm.”

Power installation Bay of Plenty multi Hv Cables and Fibre optics

region following the earthquake. “We had the opportunity to send a crew to Christchurch in the wake of the earthquake and with our range of services we could have made significant profit. But it didn’t sit well with anyone to be making money on the back of someone else’s pain. So the decision was made to do what we could from here.”

Bayonne Construction decided to recruit several staff who had lost jobs and livelihoods in the earthquake. Staff members raised funds and with Steve and Delwyn matching the fundraising efforts dollar for dollar, the company was able to provide a welldeserving family with a holiday in Hamilton, putting them up in a beach batch for a week.

“It was just one family, but it was one family we were able to help.”

He is hesitant to discuss the earthquake assistance, not wanting to take any credit. But then that’s not surprising given the humble nature of the business.

Structural strategy Steve and Delwyn Baldwin continue to play an active role in the day to day operations and long term management of the company.

Steve has a strong hand in the day to day running of the business and is an integral cog in the machine that is Bayonne Construction.

Customer service continues to play a key role in its operation and investment in staff

What about plans for the future? “Growth – it’s that simple. We want to be the biggest player, but not at the expense of our clients. We will always ensure our clients are looked after.

training allows the company to achieve high “Our staff are highly trained and experienced quality work, enabling practices and processes with all aspects of the industry and we have a great reputation for, not only getting the to be well established.

“We want to continue to expand by continuing job done, but getting it done on time, within “We don’t have a large corporate structure, to achieve above the industry standards in all budget to the highest standards. We have so we are flexible and can respond rapidly facets of the business.” never missed a deadline.” to queries, concerns and challenges. Our This level of experience is only attainable after customers have easy access to Steve, which years in the industry, and years in the industry Bayonne Construction increases relationships and trust. We have a PO Box 10-243 reputation as a ‘peace of mind’ contractor and are only attainable through hard work and dedication. “Our experience, developed Te Rapa that means a lot to us. Building relationships through years of operation, coupled with the Hamilton and trust in our client base is paramount.” highly trained staff we have, allows us to T (07) 849 0560 With regular safety inspections and auditing be incredibly flexible with our workloads. A E tim@bayonne.co.nz — Advertising Feature coupled with risk assessments and full in depth incident investigations where needed, Bayonne Construction has been able to hone Proud to be associated with its procedures and practices to minimise the risks that its teams encounter BAYONNE A strong sense of pride within the Bayonne teams is fostered and encouraged; pride in their workmanship and pride in the company goes hand in hand. It’s a philosophy which has allowed the company to diversify and expand throughout the years with a loyal, caring, flexible and skilled work force

CONSTRUCTION (1996) LTD

With the staffing numbers, the skill and flexibility of its teams, coupled with the company’s experience and knowledge of the Waikato and Bay of Plenty areas, Bayonne Construction has established a reputation for completing projects within budget and on time and maintains a position at the top of its field.

Commercial & Industrial

Insurance Specialists Mike Lowe, David Schollum, Jason Robottom www.lsj.co.n.co.nz | p. 07 849 6881

| f. 07 849 7121

Going that extra mile for 10 years.

CONGRATULATIONS TO BAYONNE CONSTRUCTION FOR CONTINUING TO LEAD YOUR FIELD. WE’RE PROUD TO HAVE HELPED DRIVE YOUR SUCCESS. CAL>ISUZU. Supplying and servicing the Bayonne Construction fleet for over 10 years, helping keep their trucks on the road and their custom promise intact.

STATE HIGHWAY 1, TE RAPA, HAMILTON | FREEPHONE 0800 266 628 | CALISUZU.CO.NZ www.centraltoday.co.nz January/February 2012 | 41

Property and Construction | ProArch Architects - EZI BUY

Creatingbetter business spaces

Proarch Architects Limited based in Palmerston North is a leader in the project management and design of high-quality commercial buildings and schools throughout New Zealand The Proarch team has completed projects for a wide variety of clients located throughout New Zealand from its home base in Palmerston North.

“We have a number of commercial clients and developers who we work for throughout the country,” says Proarch director Mike Swann.

Currently Proarch is designing a number of new retail stores throughout the North Island for the Farmlands rural trader brand, as well as completing extensions and refurbishments to existing stores. “Farmlands are going through an extensive expansion programme, which has been ongoing for several years,” Swann says.

“We’ve been working with Farmlands for more than 13 years and oversee everything from the initial site procurement right through to the buildings final handover, and could typically have several Farmlands projects on the go at one time.”

The Proarch team has also designed the new McKenzie’s Carpet Court and Lamberts Cycle Shop in Masterton.

Proarch contends that while there has been a decline in new commercial developments, alterations and re-tenanting of existing built spaces has never been busier.

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42 | January/February 2012 www.centraltoday.co.nz

Proarch Architects is an expert in commercial building design

Impressive design portfolio Proarch has accumulated a vast range of knowledge and expertise between its four directors, Roy Price, Mike Swann, Shane Lewer, and Amanda Coats. Collectively they have more than 100 years’ expertise between them and have completed more than 3000 projects since the firm’s inception.

With sustainable architecture now a growing focus for the company, registered architects Mike Swann and Matthew Argyle, along with architectural graduate Mat Wilson, have all undertaken Green Star building training in recent years.

Proarch undertook a joint venture with Architects Ian Pritchard to complete the New Zealand Institute of Architects’ award-winning Green Star 5-star Port of Taranaki building.

They also currently have several other Green Star projects on the books throughout the country.

The company has been recognised for many projects over the years and has recently won two design awards from the western branch of the New Zealand Institute of Architects (NZIA).

Proarch received a NZIA Architectural Award and was also the recipient of the Resene Colour Award for the Palmerston North City Council-initiated Youth Centre located in Coleman Mall, which serves as a youthorientated community facility.

The Proarch team, fronted by Matthew Argyle and Mat Wilson, worked closely with both council staff and a large community stakeholder group to establish an outstanding built result.

Additionally, Proarch is proud of its longstanding association with Palmerston North Boys’ High School and also received an architectural award for its new dining hall which was designed to cater for 170 boarders.

Palmerston North Boys’ High School new dining hall/kitchen

Property and Construction | ProArch Architects - EZI BUY Palmerston North’s Ezibuy

Ezibuy Complex

Successful working relationships

Proarch Architects Limited is currently involved Proarch Architects was required to work in the internal refurbishment and extension of closely with several different parties, including the landlord and its retail tenant the Ezibuy Complex in Palmerston North.

Ezibuy, Isles Construction Limited and several Proarch director Amanda Coats was the other separate contractors in the delivery of project architect and worked closely with the project.

Ezibuy’s Vicki Neil as project manager and IT “It takes an extensive team to create special expert Hamish Grant of AnnexIT, along with working environments and all parts of a many others in the Ezibuy team. design and construction team contribute to Ezibuy was established in Palmerston North in the quality of the building delivered.”

1978 and is a leading New Zealand company, Coats says Ezibuy is an amazing company with with a large distribution centre located on fantastic work outputs in relation to this build. the fringes of the city. This project involved merging Ezibuy’s retail and administration “Their order of business is to be honest in sites into the one building. their dealings and highly customer focused,” Proarch’s role was to take Ezibuy’s existing she says. retail building, which was only partially tenanted by the company, and rejuvenate “The team has been very focused on an the building to meet both its retail and outcome to move their business forward, part administration needs. of which has been to incorporate extensive levels of internet technology, which are core “We’ve reorganised the interior so that they to their deliverables. We have been glad to can have their retail in one half and their have the opportunity to assist them in this office administration in the other. This also process.” includes their call centre and management team.”

Coats says one of the key features of the redesign is that it gives the retail side greater prominence to John F Kennedy Drive.

The external building’s fabric is the same, but the internal flow is about physically supporting both the retail and administration sides of the business. This gives increased security and allows them to share internal components.

Proarch Architects 306 Church Street West Palmerston North T (06) 356 9549 www.proarch.co.nz

— Advertising Feature

The new Youth Centre located in Coleman Mall, Palmerston North, was designed

by Proarch Architects.

Proarch Architects designs a lot of work for schools, such as this project at Kuranui college

Professional management for supply and installation of commercial and residential flooring

Proarch Architects has designed a new seven-classroom building for Kuranui College in Greytown.

The retail side of the building was completed

by Isles Construction Limited and opened in late November, with the administration side programmed to be completed by January 31.

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www.centraltoday.co.nz January/February 2012 | 43

News| Communication

Initiatives | Oxford Pies

AWARD WINNING

Clear

communication

TASTE

Ten tips on business email etiquette

By Bridget Gourlay

1

• Err on the side of formality. For example, begin an email with ‘Good morning’ instead of ‘Hi’ and titles and last names instead of first names unless you know the person fairly well. Better to be known as polite, than forward.

2

• Put an introductory sentence at the start of an email, reminding the recipient of who you are and why you are emailing. Even if you just spoke with them a few hours ago, they may receive a hundred emails a day and will appreciate the quick reminder. Or they might need clarification when re-reading it a week or so later.

3

• If you want to be taken seriously, ensure the email has no grammatical and spelling errors. This simply means you run the spell check and read over it before it is sent.

It’s really easy to accidently forget a punctuation mark or for the autocorrect to change an error into a different word.

4

• Your email must make sense. Write clearly, to the point, and re-read it before you send it. This saves a lot of guesswork at the recipient’s end and nips any miscommunication in the bud.

5

• Make sure there is nothing that could be read inappropriately, ie a comment that could be seen as sexist or racist. Save the jokes for your friends and keep it polite.

6

• Make sure your full contact numbers are beneath your email address so you can be reached.

7

• Use paragraphs for a longer email. A massive single block of text can be overwhelming and vital information or key points can get lost in the crowd.

8

• Always check the recipient. Sending the wrong email to the wrong person has sunk plenty of careers. Always check who’s receiving it - be it one person or many.

9

• Make sure you have attached the document. It’s easy to forget, but for the person urgently waiting for it at the other end it can be very frustrating if you forget to send it.

10

• Don’t send enormous files that clog up an inbox unless the recipient really needs it.

The humble pie has long played its part in the Kiwi diet. From the early days of the school tuck shop, a pie for lunch or the family pie for dinner, Kiwis love pies - they’re an iconic national food.

We are eating 43 million pies every 12 months - that’s 117,000 every day. Figures show the New Zealand pie market is worth more than $120 million a year, exceeding the fast-food burger market. This volume means there’s a huge array of pies on offer and the reality is, some of the best places to find a great pie are in smaller country shops and bakeries.

Manufacturer of Foil Containers and Dualpak Ovenable Board Suppliers of foil containers to hospitality, bakeries and catering industries for the last 30 years.

Proud to be associated with Oxford Pies

44 | January/February 2012 www.centraltoday.co.nz

Ph: 0800 107 620 | Fax: (09)410 4510 | PO Box 474, Auckland

Initiatives | Oxford Pies

Oxford Pies is well known for its generous hand-made pies, flaky pastry, real meat, tasty gravy and satisfying portions in each pie.

The 25 employees range from bakery, admin and management, it is a wholly New Zealand owned and operated bakery, specialising in the manufacture of top quality meat pies, sausage rolls, savouries and fruit puds.

General manager Amy Newell says that the Oxford Pies motto is ‘it’s called a meat pie for a reason’.

Who made all the pies?

One of New Zealand’s greatest little secrets lies within the heart of the Waikato - Oxford Pies. Owners John and Robyn Newell, originally dairy farmers from Taranaki, took on the challenge of pie baking in 1997. They both strive to make sure their pies are the best tasting pies you’ll ever sink your teeth into.

Oxford Pies make award winning products, each year it enters the New Zealand Bakels Supreme Pie Awards and has had great results during the last few years. during the last few years, winning a gold and silver award for the Mince & Cheese.

The company has been baking up a storm for more than 30 years; it was established in 1977 by Graham and Susan Toms and originally situated in Oxford Street. It has now moved to a purpose built bakery in Maui Street, Hamilton.

“Our meat pies have real meat in them, there are no bits that shouldn’t be there - we wouldn’t eat them, so we don’t expect you too. Our Fruit Pies are made from real fruit too,” Newell says.

The product range includes a standard pie range of 15 different fillings, a premium range that includes Thai chicken to lamb and mint. Mini pies and savouries along with sweet products that include fruit pies and lamingtons. However, the traditional pies remain the favourite.

The six top sellers at Oxford Pies * Mince and cheese pie * Steak and cheese pie * Sausage rolls * Mince pie * Steak pie * Bacon and egg.

Oxford Pies are sold in various locations throughout the Waikato, Bay of Plenty,

will identify and control, manage, eliminate, or minimise hazards and other risk factors in relation to processing.

Auckland and Taranaki regions. It has many categories of customers with dairies, lunch bars and service stations taking up a good percentage of its wholesale business.

What goes in an Oxford pie?

Quality ingredients and superior flavour are the key components to Oxford Pies’ success; the high level of repeat business proves this. The family business offers an extensive product range that meets the demands of today’s consumer.

Oxford Pies use locally grown prime beef from a well established local butcher.

The naturally hearty, full flavour can be attributed to only the best ingredients. Fruit fillings are supplied from Barkers, famous throughout New Zealand for its high quality preserves and spreads. The pastry is made onsite using Bakels products and JC Sherratt flour and the cheese is sourced from Mainland, a long and respected dairy supplier.

“Our reputation for excellent health, food and hygiene means everything. We work hard to create products that are second-to none. We do not add MSG, TVP or GE to our products, as this would compromise our quality,” Newell says. Oxford Pies operates an appropriate and comprehensive Risk Management and Food Safety Programme (RMP), which is audited by the New Zealand Food Safety Association (NZSFA). The RMP sets out how Oxford Pies

“Price is not a major point of difference for Oxford Pies, but quality and flavour is. We pride ourselves on the quality of our products and stand by the price, so long as it means our customers are receiving the best quality product they desire,” Newell explains.

Happy to help Oxford Pies is well known for its fundraising items, selling both the meat and fruit family pie range. It manufactures more than 120,000 family pies per year, these are mainly for schools, kindergartens and sports fundraising ventures. However, Oxford Pies can fundraise for anything or anyone.

“Fundraising is a big part of our business, it gives us great pleasure in knowing that we are helping out the community the best way we know how - baking the best pies you’ll ever eat.”

Oxford Pies 142 Maui Street Pukete 3241 Hamilton T (07) 849 7516 F (07) 849 7548 E sales@oxfordpies.co.nz www.oxfordpies.co.nz — Advertising Feature

The Chef Ready Meat Company Ltd. PROUD TO BE ASSOCIATED WITH OXFORD PIES Quality In, Quality Out

Award winning ways

2008 Silver for Mince and Cheese, Wholesale/Commercial Division 2009 GOLD for Mince and Cheese, Wholesale/commercial Division 2010 Highly Commended for Mince and Cheese Wholesale/Commercial Division

The Chef Ready Meat Company Ltd. P. (07) 854 0161 E. chefreadymeats@xtra.co.nz

Purveyors of Quality Meats to the Food Service Industry

(07) 849-7516 | 142 Maui Street, Hamilton | www.oxfordpies.co.nz www.centraltoday.co.nz January/February 2012 | 45

Transport & Motoring | Marco Boats A Marco Boats 530 jet is put through its paces.

Cool craft Batches, BBQs and boats are all part of the New Zealand way of life. Many Kiwis seem to own a boat, whether it’s for fishing, sailing or plain old simple fun - it’s the perfect lifestyle. So if you’re adding to your current boat, ordering a new boat, or simply seeking some good advice then Marco Boats can help.

Marco Boats is a designer and manufacturer of high quality aluminium boats. You can order a boat from the range that suits your boating experience, or you can order a custom boat fitted out according to you specialised needs.

Dayne Horne and his parents Helen and Bryan purchased Marco Boats from aluminium boat-building pioneer Graham Ransom in 2003. The company went from having eight models and three hull designs to 22 models and more than eight different hull designs today. In 2007 Marco Boats began exporting which accounts for two thirds of its current production.

Marco Boats has always produced a wide range of high quality aluminum boats, from 4.4m to 7.6m. During the last 20 years of manufacture, Marco Boat’s hulls have proved themselves to be easy-riding, predictable, safe and well constructed. It is constantly developing new ideas to ensure that they stay at the cutting edge of alloy boat manufacturing.

The Horne family has an engineering background and a history of boat building.

The company is based in the Waikato town of Morrinsville, employs seven full time staff, five of which has been with Marco Boats for more than four years. “We are currently looking at opening a small showroom to display our boats,” Dayne says.

a customer through the middle man, the process just gets too difficult and the information too diluted,” Dayne says.

“We like to spend time with our customers, listen to the type of boating they do and then offer options to make it more enjoyable. I have spent days working with customers, getting them to come in at stages throughout the build, to make sure the end result is exactly what they wanted.”

Dayne and his team enjoy a challenge and one recent job presented just that, as it entailed a wish list.

“We built a seven metre boat for a couple, she wanted ‘her side’ of the boat and he wanted ‘his side’, as well as a number of other requirements that made the project technically challenging. However, the customers worked directly with our building team so there was no miscommunication,” Dayne says.

“As well as refining the features of the boats, we are also improving the quality and safety, which shows in being a member of the Compliance Plate Certification (CPC) programme.”

Marco Boats has set itself high standards in the interests of its customers – the boating

After some customer comments at boat shows regarding problems with after sale care, Dayne and his team decided to deal with sales themselves, ensuring a better quality service to its customers both during and after a sale.

public – and the company has subscribed to the New Zealand audited Boat Building Standard Compliance Plate Certification programme (CPC). Administered by the New Zealand Marine Industry Association (NZMIA) and endorsed by the New Zealand Coastguard, the CPC was developed in consultation with leading boat builders and is based on standards used around the world. This was then adapted for New Zealand’s unique manufacturing and boating environment.

Marco Boats not only designs and makes boats, but also repairs and does alterations in its workshop. It also retrofits auto winches and hard-tops to older cabin boats, as well as repairing hulls from all brands of boats where corrosion issues have become a problem.

46 | January/February 2012 www.centraltoday.co.nz

Marine | Automotive | Product Care

When asking Dayne’s advice on purchasing a boat he says that all boats have their advantages and limitations.

“Which boat should you purchase? This old question is similar to, how long is a piece of string? The answer of course, is that it all depends- try to know what you want as its easy to get talked into something a dealer wants to move, especially if you don’t know what you’re after.

37 to 39 Noel Burnside Rd, Papatoetoe, Auckland

09-278-9816 | 09-277-6771

“Have a clear idea of what you’re going to use the boat for most of the time and gear towards that. Too many people compromise away from the main purpose towards something they think they might use it for, which rarely ends up happening.”

Marco Boats 2 Anderson Street Morrinsville New Zealand T (07) 889 7083 F (07) 889 7085 www.marcoboats.co.nz

rs e int

— Advertising Feature

The 760 Souwester is Marco Boats’ largest production model.

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Ph: 07 889 7083 Fax: 07 889 7085 Mob: 021 967 087 marco.boats@xtra.co.nz www.marcoboats.co.nz

Manufacturers of curved, flat glass and acrylic boat windscreens for runabouts, large launches and yachts, supplying both OEM and aftermarket.

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Do you have a fussy dog?

All theNatural Goodness your pet deserves

in the palm of your hand Add to Dry Food for a Wholesome Meal Experience!

Imagine having dry, meat-flavoured cookies for dinner every day. While our pets may never have complained, it is only logical to think that having too much of the same thing ruins the joy a meal should bring.

FAQs 1.

Won’t feeding a Topper with normal food cause my pet to put on weight since he is eating more than his usual?

Canino Toppers help provide a more satisfying meal for your dog, and encourages your dog to finish up the kibble. Canino Toppers is an all-natural topper made only with fresh, wholesome ingredients. It provides nutrients in the best form available, with high digestibility. If you have been feeding your pet a dry diet exclusively, we encourage you to transition your pet by decreasing the amount of kibble slowly. Canino Toppers should make up an approximate 10% of the entire meal.

2.

If I’m feeding lamb and rice kibble, can I still mix it with Beef and Potato topper?

Canino Toppers is all about providing a healthy variety to nutrition.

Containing only fresh, whole ingredients of the best quality, our products strive to turn each mealtime into an event worth looking forward to. With bite-sized morsels of human grade real meat and vegetables, Canino Toppers can be mixed into your dog’s kibbles for a different texture and taste whenever you think your furry best friend deserves a better meal.

Believing that the best way to ensure our dogs gets the best nutrients is from consuming an assortment of proteins, Canino Toppers can be fed by rotating between the meat, poultry and fish varieties. This means your dogs receive everything they need for a pleasurable and healthy meal experience.

I cook my dog’s meals myself at home, why should I still feed Canino Toppers?

We think it’s really wonderful that you are able to be your dog’s veryown chef, but unfortunately, not every one can afford the time. What’s great about Canino Toppers is that we use the same natural and fresh ingredients, cooked perfectly, and served straight from the can. It is hassle-free, and can provide an extra source of protein on top of the original diet. It is convenient, economical, and adds variety to life!

There can never be too much of a good thing; treat your best friend to a hearty serving of prized Mackerel and Lobster. Turn that boring meal into a fancy occasion with DEEP SEA TREASURES, because every day should be a special day.

The connoisseurs love Canino’s freshly caught Tuna from the ocean, which is why they prefer eating it on its own. Simmered in simple gravy, BIG COAST TUNA is a wonderful addition to an everyday meal.

It’s difficult not to love a healthy and tasty meal of Tuna and Chicken, especially when they are freshly farmed and quaranteed of good quality. FISH AND FOWL is low-fat and nutritious perfect as a daily topper for your dog’s dry diet.

Give your dog something to howl about - a deeply satisfying TUNA AND BEEF JUMBO. The firmness of the choice cuts add extra bite to a simple dish. Mixed with kibble, this topper is a hot favorite.

should I switch to using a 4. Why topper instead of feeding an occasional canned food?

Unless your dog is allergic to a certain type of protein, Canino Toppers complement all dry diets. Providing your dog with different types of proteins in a single meal ensures that your dog receives nutrients in different forms, which is a good thing. Apart from being extremely convenient, Canino Toppers are created to give you and your dog more variety in life so each mealtime is worth looking forward to.

3.

For the delicate palate, this all-vegetable topper is light and chock-full of vitamins. With the colourful salad steamed and then simmered in gravy, GARDEN FIESTA can be used on its own or served with your dog’s usual dry or wet diet.

Most canned foods are designed to be complete meals, with added vitamins and minerals. In our efforts to keep nutrition simple and natural, you’ll find that “what you see is what you get” with Canino Toppers, which means there are no by-products or unnecessary vitamins. Our raw ingredients come in fresh every day, with no preliminary processing.

That’s because we believe in feeding our pets the best, naturally.

5.

Puppies have different nutrient needs from the adults; can I feed them Canino?

Unlike complete meals, Canino Toppers act as a topping to make your dog’s meals more satisfying.

Imagine the usual dry diet as a plain pizza and Canino Toppers as your ‘pepperoni’. A good quality kibble will properly nourish your puppy for its life stage, while Canino Toppers provides the fresh proteins that will make your dog a happy healthy one.

Perfect for staving off that meat craving, HOMESTYLE GOULASH is deliciously flavourful. Quality cuts of Beef combined with bite-sized Sweet Potatoes ensure your dog has a growlingly good time at dinner.

Ditch the “Chicken or Beef” dilemma and have them both! Pair the versatile Chicken chunks with the robust taste of gently cooked Beef for a delightful combo.

ROOS AND MOOS always hits the spot.

Sometimes, a Shrimp cocktail just isn’t enough. Pile the succulent OCEAN ENSEMBLE on top of his usual dry food and watch your doggie smacks his lips with appreciation. Bon Appetite!

Nothing beats the wholesome taste of tender Chicken, accompanied with soft-stewed Carrots and a thick, delicious gravy. CHICKEN STEW POT PIE is like a doggie cuddle on a cold day - heartwarming and comforting.

$39.95 + free delivery incl gst | Box of 24 Servings For more detailed information call on 0800 101 729 47b Birmingham Drive, Middleton, PO Box 1879, Christchurch. Fax 03 961 5112 - Email: info@canidae.co.nz - Web: www.canidae.co.nz