Hotel Magazine | February/March 2018

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February/MARCH 2018 • Vol. 4 No. 2

INFLUENCER MARKETING

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

If you’ve been anywhere online recently, you would’ve noticed the flooded social channels of ‘influencers’. Now a common and popular form of marketing, influencer marketing is when a brand partners with a person of social ‘influence’ and now may be the best time to dive in. Despite its popularity, beware that while some brands have flourished, others were burned. Many substantial risks come with influencer marketing that you should take into account before engaging.

While it is the best way to reach newer generations (as they don’t pay any attention to traditional TV or radio), you must always be careful to check they have an authentic following that was not bought. Their online audience can be verified through many websites, as well as going through their followers and seeing if they are legit. Check the ratio of their followers to likes per post.

Some followers blindly follow their influencer of choice, like Kim Kardashian, and buy or copy anything they do or say. This copycat behaviour is more common than you think. A huge plus to influencer marketing that beats online adverting is there are no ad blockers on social channels.

If you have gone ahead and teamed up with an influencer, make sure there are no missing disclosures. Followers feel betrayed when this happens. Don’t ever underestimate the internet; it is a mighty beast. You can gift all the presents in the world to an influencer, but as soon as money has changed hands, it’s time to fess up.

On the bright side, the ‘second-order’ effect is a wave of organic PR that comes from the news of your influencer publicly aligning themselves with your brand. This is often overlooked and is another element you can benefit from.

Much like Tiger Woods, Nigella, and Logan Paul; Scandals happen and when they do, know when to distance yourself quietly.

In a world where Instagram saturation is making aesthetic experts out of everyone with a WiFi connection, the consumer is becoming increasingly discerning of design. Gone are the days when a pink bedspread and generic flying-duck, although I’m sure this would still appeal to a particular band of kitsch-loving millennials. One of the greatest mistakes an accommodation provider can make is thinking they can do it themselves. Getting the best advice is crucial. For this issue, we’ve tracked down the best of the best in architecture, design and fit-out across New Zealand. Starting from page 10.

No two guests are the same, so why should minibars be similar? Personalised programmes allow guests to request specific minibar packages according to their preferences and plans for the day or evening. Our minibar selection this issue shows off some great new options. Flip to page 29 for more.

Enjoy the issue.

@regalsamonnz

The Baldpate Inn in Colorado has a display of over 20,000 keys, said to include keys to the Pentagon, Hitler’s bunker and Mozart’s wine cellar.

At Costa Rica’s Hotel Costa Verde, guests can eat dinner in a C-123 Fairchild cargo plane which was involved in the Iran-Contra Affair of the 1980s.

A supposedly levitating bed is the centrepiece of the concept suite at One

by The Five in France, alongside a space-themed ceiling and fibreoptic shower capsule.

www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Mark Fullerton, mark@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com

@cuixmala

ON THE COVER: Polyflor specialises in vinyl flooring available in sheet, planks and tiles. We offer a wide variety of solutions to suit any need – hospitality, aged care, retail, residential, healthcare and more.

Whether you’re looking for superior quality or unique solutions like sustainable slip resistance or acoustic noise reduction, we have you covered! www.polyflor.co.nz

the numbers

A historical border dispute between France and Switzerland means that some guests of the Hotel Arbez in the town of La Cure sleep in two different countries at the same time.

@cntraveller

ADVERTISING: Ankita Singh, ankita@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

The Treehouse Lodge Resort in Iquitos, Peru consists of a series of treehouses up to 20 metres above ground. @villaswaiheke

100% OWNED ISSN 2423-1193 Review Publishing Co Ltd

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

@wsingapore

February/MARCH 2018

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CORDIS EXPANSION ANNOUNCED

As the wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group encompasses a family of distinctive hotels under the Langham Hotels and Resorts, and Cordis Hotels brands. Following the multi-million dollar refurbishment of Cordis, Auckland, Hong Kong-based Langham Hospitality Group has announced new expansion plans that will make the upscale hotel the largest in New Zealand regarding room count.

Set to be completed by late 2020 with a total of 650 rooms and suites, the recently rebranded hotel will reinforce its position as the city’s leading meetings and conference property with its new and extended event space, complemented with exciting food and beverage enhancements.

The new connected tower will sit adjacent to the existing hotel and will house an additional 250 premium rooms and Cordis signature suites. The size of the new rooms will start

THE BEST IN THE BAY When the owners of Tui Ridge Park first purchased the property in Mamaku near Rotorua, they planted the site in preparation for the future.

Three decades later, the site has been transformed into 400 acres of native bush, forestry land and an adventure camp destination used by a variety of school groups, car clubs, Girl Guide and Scout groups. Now, Tui Ridge Park is looking to become a worldclass venue for large conferences or smaller team-building groups.

“We’re a one stop shop,” said national sales manager Brian Smith. “We have something for everyone.”

The accommodation facilities at Tui Ridge Park can cater to groups of all sizes. Three dorms can sleep up to 161 guests, alongside 21 cabin units, with its own heating and ensuite

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bathrooms. In the past this has seen it play host to school groups, church groups, car clubs, Girl Guides and Scouts. These groups have taken advantage of the multiple mountain bike tracks, rock climbing, abseiling, high ropes course, with fully qualified instructors leading the way.

The Tui Ridge Park events centre has four indoor basketball courts and an expansive mezzanine area. Large service rooms can be used for meetings or catering, supported by Tui Ridge Park’s industrial kitchen and qualified staff – this combination of facilities means that Tui Ridge Park is one of the best venues of its kind in the area.

“The uniqueness of Tui Ridge Park comes from its location and its versatility,” explained Smith. “In terms of facilities, adventure and flexibility, there’s nothing like it.”

For more information call 0800 TUI RIDGE. l

from 32 square metres, and the brand new Club Lounge will feature panoramic views of the harbour and Auckland Tower.

The hotel currently has event space in excess of 2,000 square metres, including the elegant Great Room which is one of New Zealand’s largest pillar-less ballrooms. There are plans to add a new event space of approximately 400 square metres that will offer natural light and multiple configurations, allowing for more flexibility in hosting special occasions and events.

Poised to be the social centre of the community, the city’s award-winning Eight restaurant will feature an additional 60 seats and improved interactive food display areas.

“The successful repositioning of Cordis, Auckland combined with the economic growth and positive tourism outlook in New Zealand makes us confident that this is the right time for the owner of the hotel to commit its financial resources for the expansion of the hotel,” said Simon Manning, chief sales and marketing officer of Langham Hospitality Group.

“We believe that the core essences of this new hotel brand, which are individual in style and design, reflective of its location and culture, and a provider of heartfelt service to our guests, will resonate well with corporate and leisure travellers to Auckland.”

The hotel’s new tower is scheduled to open in the fourth quarter of 2020, in time for The America’s Cup and Asia Pacific Economic Forum (APEC), two significant events slated to be held in Auckland the following year. l

QT QUEENSTOWN GIVES BACK QT Hotels and Resorts has thrown a housewarming for Queenstown locals from across the tourism, hospitality and business sectors. Changing up the typical housewarming custom, QT Queenstown gave rather than received, gifting ten free room nights to ten local charities nominated by housewarming guests.

The ten charities were announced as the winners of the free room nights during the event. With Happiness House receiving two nights due to overwhelming support on the night.

“We love the fact that so many people nominated and supported our centre,” said Keren Stuart, manager of Happiness House. “We are always so appreciative to have Happiness Houses’ work recognised by members of the community. We use this opportunity to raise funds, and it is another chance to raise awareness of our centre and what we can provide to wonderful Wakatipu.”

“We wanted to go one step further in backing up our intent to be a community partner by showing QT’s support for local charities and not-for-profits and the incredible work they do in the community,” added Simon White, general manager of Event Hotels and Resorts.

“QT doesn’t mind if the ten free room nights given to the chosen charities are used at a charity auction to raise money, or as a thank you gift to a hard-working volunteer member of their team. We are thrilled with the ten charities chosen and hope our contribution helps.” l

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EXCEEDING GYM HYGIENE For the hotel industry, customer satisfaction and brand image have never been more important.

With high customer expectations, countless accommodation options and the availability of online feedback, you don’t want to fall short in any facilities. One of the key facilities is the gym. Guests pay a premium rate for their rooms and expect the best, so why not offer the best in your gym? Gyms are a well-known breeding ground for germs and bacteria and therefore attract a high level of scrutiny from guests.

Current cleaning practices are adequate, but for

customers, adequate often isn’t good enough.

Offshoot, a New Zealand-owned and operated company, is a premium supplier of gym, hand and surface wipes who have been providing consumables for the last five years. “We started looking at the wet wipe industry just over a year ago and found there was nothing on the market that made it easy for the gym users to wipe down equipment, while still providing the antibacterial protection that they have come to expect,” said Offshoot owner Wesley Binedell. “People are becoming more and more aware of where they

pick up germs, so we are delighted to be able to offer a wet wipe solution that ticks all the boxes.”

Offshoot’s wipes are 100 percent plastics recyclable, alcohol-free, have a refreshing lemon scent and are accredited for both C31 (surface cleaner) and C44 (sanitiser wipes).

They kill 99.9 percent of germs and bacteria with their sanitising power maintaining effectiveness for up to 30 days after application. They are safe to use on equipment and non-porous surfaces.

Wipes are far more effective and tidier than a spray bottle and paper towel combination, as quite often gym users simply cannot be bothered.

The wipes, when used in conjunction with the innovative wall mounted Wipepod Dispenser, put cleaning and sanitising front of mind for users, ensuring the equipment is cleaned in the correct way. These dispensers can hold 1,250 wipes, are easy to install, highly visible, keyless and can be personalised with a hotel’s branding. Customers expect a consistent quality of service across all facilities and this is essential for maintaining brand image. The WipePod brings a premium level of hygiene to the gym and delivers it in a simple and effective system. All this leads to increased customer satisfaction.

The Wipepod system is already installed in leading hotels and gyms locally and internationally. From a hotel’s point of view, it’s about providing the best experience possible from the moment your guests walk through your doors to the moment they leave. “For a hotel it’s a relatively small touch which is often overlooked but for the customer, it shows an extra level of care which they will love.” said Offshoot business development manager Jordan Hills. For more information call 0800 123 PLY l

KIWI RECEPTIONIST ONE OF THE BEST

A COMPREHENSIVE COLLECTION A stunning feature wall depicting the Southern Alps or a quintessential image of the Kiwiana lifestyle can be the difference between the banal and the inspired.

A brochure with an eye-catching landscape or intriguing animal shot could be the thing that draws in potential customers, but finding the right image can sometimes be difficult and time consuming, and then there are usage rights to deal with David Kerr has been shooting New Zealand landscapes and have collaborated with tourism operators throughout the country for the last 35 years.

During that time he has five books published on his work, won a tourism design award from Tourism New Zealand and was the official licensee for the 1990 Commonwealth Games in Auckland.

In 2016, Kerr self-published his first book,

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New Zealand Greatscapes. Today Kerr sells large prints to corporates and the public and all his images are available for web, print and tourism marketing on his Digital Image Library, www.nzstockphotography.co.nz.

The vast range of images can be used in brochures and other promotional material for any tourism or hospitality business.

NZ Stock Photography is a comprehensive collection of New Zealand stock imagery of both royalty free and licensed images celebrating the truly unique Kiwiana lifestyle.

The company is 100 percent New Zealand owned and operated company servicing clients both here in New Zealand and countries globally. NZ Stock Photography offers a professional and friendly service with all pricing in New Zealand dollars. l For more information visit www.nzstockphotography.co.nz

An Auckland receptionist has placed highly at the Global AICR Receptionist of the Year awards held in Zurich. The international association of Luxury Hotel Front Office Managers holds the competition each year in partnership with Gold Key Media.

This year Heritage Auckland’s Tim Gordon, a receptionist at the luxury hotel, took world runner-up at the competition. Tim won the title of AICR New Zealand Receptionist of the Year 2017 qualifying him to attend this prestigious competition in Zurich.

“It’s a great honour to have represented New Zealand and to have got this far. I am grateful to AICR awards organisers and Heritage Hotels for supporting me on this journey,” said Gordon.

The competition was judged through a detailed written examination with questions covering finance, staffing and marketing. A gruelling simulated challenging guest management scenario was also included in the test which took place in front of an international panel of hospitality judges.

Tim competed against entrants from 16 countries, with first place going to a receptionist from Italy. Tim Gordon joined Heritage Hotels in 2015, first at Heritage Hanmer Springs, before moving to Heritage Auckland in 2016. l

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SHARENE TEMPLE – NEW ZEALAND SOTHEBY’S INTERNATIONAL REALTY

Sharene Temple has extensive knowledge and experience in awardwinning prestigious sales and marketing of real estate over her successful 15 year career, and continues to be one of New Zealand Sotheby’s International Realty’s high achievers.

Brought up in familyowned hotels, Sharene quickly learnt people skills and client service at an early age. She has been the seller and marketer of a vast array of award-winning

hotels, lodges, residences and apartment projects throughout New Zealand.

Sharene was also recipient of “Home of the Year Award” and a “Special Design Award” when she built her own home of recent years.

As an experienced business professional owning her first successful business at the age of 25, Sharene listens to her client’s needs by responding with options that offer clients highly desirable solutions.

Sharene also values the importance of community support - every sale she completes she donates lunches to hungry Kiwi children by gifting to Eat My Lunch.

Let Sharene’s energy and passion showcase your luxury property with integrity and style. Wrapped with the exceptional Sotheby’s International Realty brand and international links, they will ensure great success together.

Mobile: 027 224 6045 email: sharene.temple@ sothebysrealty.com l

SUCCESS IN A BUOYANT MARKET

The Waterfront Hotel, New Plymouth

The team at LINK is continuing to find the accommodation market particularly buoyant. LINK accommodation specialists have achieved multiple sales over the December/January period and report a strong flow of enquiries from serious buyers around the country. With both freehold and leasehold options on the table, the company has found that interest in both is matched. Banks have said that they will look favourably at lending on well-presented accommodation businesses; this is good news for buyers and vendors alike. As accommodation deals chase multimillion-dollar price tags, they need robust sale and purchase processes supporting

them. Sales of this calibre will not afford anyone a lapse in concentration. LINK’s team of accommodation brokers are considered the best in the country. Their level of brilliance is evident in their most recent success stories.

The Waterfront Hotel in New Plymouth, affectionately known as one of New Zealand’s trophy hotels, was recently sold by LINK broker Lindsay Sandes.

This business was listed at $11.5 million. Lindsay also achieved a significant motel sale in the greater Auckland region. Tourist meccas Rotorua and Taupo boast an accommodation industry that can be described as none other than thriving. Ray Hart expertly handles this area, and

he has celebrated four sales over the December/January period, including the iconic Lakeland Resort in Taupo.

Broker Gordon Fridge operates in the ever-growing Tauranga and Whatakane region. He has recently achieved five motel lease sales, ranging in price from $1 - $1.5 million. An area known for its beaches, outdoor activities and relaxed lifestyle, it’s not hard to understand why motel ownership opportunities, like the Bay Palm Motel in Mount Maunganui, are being snapped up.

Jenny Blain from LINK’s Northland office sold the Pukenui Motel, her colleague Dave Beaumont sold the iconic Wade hotel in Silverdale and Jono Jarvis, the LINK South Island specialist, has two conditional motel deals pending, asking $1.3m and $3.6m respectively. The current climate is geared for great results in the accommodation sector. And with that, LINK and their team of industry specialists are well-positioned to lead the charge and repeat the successes of the last two months. l

Learn the 9 steps to a successful Motel business sale.

Managing the Sale of Your Business Booklet, ask for your FREE copy!

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Call LINK 0800 546 528 or visit linkbusiness.co.nz The auth

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For a free appraisal of your business call 0800 546 528 and speak with a LINK Accommodation & Tourism Specialist Broker today!

LINK NZ Offices are Licensed REAA08

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‘HIGHEST HOTEL IN NEW ZEALAND’ FOR SALE

One of New Zealand’s most iconic alpine resorts is being offered for sale through Colliers International.

The Skotel Alpine Resort, located in the Whakapapa Alpine Village at the base of Mount Ruapehu, is being marketed for sale by Colliers International Broker Mathew Gibbard and Hotels National Director Dean Humphries. Offers by way of expressions of interest close on 1st March 2018.

Gibbard says the property is aptly known as the “highest hotel in New Zealand” due to its elevation of 1,134m above sea level.

“The Skotel has remained in the ownership of former Auckland City councillor John Strevens for the last 30 years,” he said. “It

has been extended and upgraded a number of times since the first stage was built in the mid-1960s.

It currently comprises a 3 star plus hotel with 31 rooms, five standalone chalets, and a 12 room, 36-bed budget accommodation.”

The resort also offers a large restaurant and bar, gymnasium, spas and saunas, games rooms, onsite ski hire and equipment facility and 70 car parks. “The property also comes with a three-bedroom managers’ accommodation and staff accommodation.”

Humphries said the Skotel offers owner-occupiers and investors the opportunity to be involved in an established, successful alpine business in one New Zealand’s

ICONIC TOURISM OPPORTUNITY SKOTEL ALPINE RESORT, MT RUAPEHU

fastest growing tourism regions.

“Tongariro National Park attracts some 200,000 visitors each year, making it one of New Zealand’s most popular national parks both in summer and winter” he explained. “Many of these visitors come to complete the Tongariro Alpine Crossing that is described as one of the best oneday hikes in New Zealand.

“In addition, the Whakapapa ski field is now undergoing a major redevelopment programme including new chairlift facilities and plans for a gondola in 2020. The ski field has recently introduced advanced snowmaking facilities that will open the ski season several weeks earlier, with the 2018 season scheduled to open in early June.”

Humphries stressed the unique nature of the offering, which is located on a large 10,800sq m parcel of land owned by the Department of Conservation, with the most recent 21-year lease in place expiring in 2027.

“The Skotel is therefore being sold as an established and profitable business together with the existing improvements,” he says. “This high yielding investment has many potential opportunities, as the region continues to expand in the wake of the current tourism boom sweeping the country.”

Contact details for Skotel article:For more information contact Dean Humphries on (09) 358 9896 or dean.humphries@ colliers.com. l

Licensed under the REAA Act 2008 mreinz

Hotel Business and Restaurant, Taupo

Unique location in Tongariro National Park

Capitalise on the NZ tourism boom

Established, profitable business

10,800m2 Leasehold Land

EXPRESSIONS OF INTEREST CLOSING THU 1 MARCH AT 4PM (UNLESS SOLD PRIOR) MATTHEW GIBBARD

DEAN HUMPHRIES

027 223 3069

021 408 156

colliers.co.nz

Colliers International Limited, Licensed under the REAA 2008

Long remaining lease on visible corner site Wellesley Hotel on the Lake is a unique hotel complex located on Lake Terrace in Taupo. The business opportunity consists of 40 hotel rooms, conference facilities, restaurant & bar, under a long-term lease agreement. The hotel caters for all types of guests from corporates, tourists and families, to corporate meetings and special functions.

Joachim Hogefjord 021 330 143 joachim@resortbrokers.co.nz Asking $775,000 plus GST if any Web ID: 1674

www.resortbrokers.co.nz February/MARCH 2018

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Based near Manchester, England, Polyflor is a major manufacturer of commercial floorcoverings, operating throughout the world. The company was founded by James Halstead in 1915. Since launching in Australia and New Zealand in 1963, Polyflor has been proud to offer its customers a wide variety of flooring solutions to suit any need – hospitality, retail, hotel and residential. The Polyflor range of products caters to those looking for superior quality but also to those after unique solutions like sustainable slip resistance, acoustic noise reduction, rubber and sports flooring.

P

olyflor’s strength lies not only in the quality of the products that it manufactures but in the fullrounded service it offers customers.

With sales offices and warehouses all throughout Australia and two in New Zealand, Polyflor is never more than a phone call away. The company is committed to providing a comprehensive service and achieve this by supplying the latest in contemporary flooring design and technology.

Polyflor helps guide its customers through the entire process – from choosing the most suitable product for their project to application and maintenance. Polyflor is the only vinyl manufacturer in New Zealand to offer a complete installation system with their Kiesel range of adhesives, primers, moisture barriers and screeds.

What sets Polyflor apart from other flooring companies is its commitment to the environment

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– and not just the ones it designs. The Ecospecifier Global GreenTagCertTM scheme is a thirdparty ecolabel program that rates sustainable products in areas such as gas emissions, habitat degradation and toxicity to land, air and water.

Polyflor’s many products are certified under the scheme in Australia and New Zealand. Due to the strong performance in minimising the environmental impact in these categories, Polyflor products are listed on the Ecospecifier database of environmentally preferable building materials, providing architects, designers and specifiers with an easier and effective way to select an environmentally sustainable floorcovering.

Polyflor is a co-founding and funding member of Recofloor, the industry’s leading vinyl takeback scheme for recycling end of life postconsumer vinyl flooring. Through Recofloor, Polyflor can recycle smooth and safety installation

off-cuts, smooth uplifted flooring and old stock roll-end and samples which would normally end up in landfill. This material is recovered and recycled into new flooring or other useful products such as traffic cones.

Most of Polyflor’s product ranges are 100 percent recyclable with many of the floor coverings containing up to 40 percent recycled content. The ranges are recycled through the Recofloor Vinyl Take-Back Scheme in which the vinyl can be recycled many times over without losing its performance and functionality.

Polyflor’s new product development continues to focus on reducing the environmental impact of its operations by providing a high level of durability, reliability, ease of maintenance and safe disposal. When choosing Environmentally Preferable Flooring from Polyflor, it’s important to be assured that this means zero compromises in choice and functionality of the product. Polyflor really is ‘flooring design for a better environment’.

As a manufacturer, Polyflor takes its contribution seriously and is constantly establishing processes of recycling, reducing waste and being as carbon neutral as possible.

Although production and conservation might seem like a juxtaposition, when you are dedicated to sustainability, superior quality, customer service and value for money, anything is possible. l For more information, visit w ​ ww.polyflor.co.nz or email sales@polyflor.co.nz

HIGH TECH, LOW MAINTENANCE

Accommodation providers need many things from their blankets. They need to be versatile, durable, comfortable and look the part as well. Vellux blankets are a global product invented in the USA over 50 years ago, specifically catering towards the accommodation industry, which demanded a product that is machine washable and tumble dryable.

Vellux will not only keep clients warm on colder nights but are also lightweight enough to keep them sleeping comfortably on warmer nights. The velvety texture on both sides means that the blankets work well as a bedspread or a throw blanket for a couch.

The high-quality, soft, 100 percent nylon flock on foam base retains heat while keeping bulk to a minimum. The uniquely constructed product is not woven or knitted but was granted a patent due to the new type of welded fibre construction.

The high-tech, ultra-light, ultra-warm, low maintenance blanket is quick and easy to wash, wears well, and won’t pill or mat; plus, it dries in next to no time, which is of the utmost importance in the fast-paced accommodation industry.

Now made under licence to Westpoint Home Inc New York, the product is being launched in New Zealand by the Australian licensees Westpoint Australia.

Over one million blankets a year have been sold to trade clients over the last twenty years.

Vellux blankets are available in a selection of colours and sizes to suit any accommodation provider. For more information visit www.vellux-blankets.com.au. l

LEADING LIGHTING TECHNOLOGIES Energy consumption in the accommodation industry is inevitably a costly business. However, when discussing how to cut energy bills, much of the discussion seems to focus on heating. In reality, lighting accounts for around 20 percent of the average home energy bill. In a traditional office building, that rises to around 44 percent of the annual electricity use, so it follows that using energy efficient lighting systems in the accommodation industry is going to have a positive impact on your energy bills. LP LED can advise on some of the best ways to ensure a good balance between beautiful lighting schemes and economical running costs.

The LP LED range has options for accommodation providers country-wide. A vast range of strip lighting, downlights, in ground and path lights from renowned brands like Kopa Global, Martec and Tradetec means that all possible configurations can be taken care of, in a practical yet stylish way. Of note is the range from Collingwood, which is designed to withstand seaside conditions without

degrading – particularly useful for the abundance of seaside accommodation providers up and down the country. The Energy Efficiency and Conservation Authority (EECA) have recently introduced a standard so that luminaires can now be Energy Star rated. This standard is based on the International recognized standards.

This means that they are high quality, strong performing, and energy-efficient products.

LP LED is committed to delivering leading lighting technologies; high quality LED lighting and associated products which meet the highest possible technical standards that ensure safety, reliability and value for money. To achieve this, the company relies on the personal commitment, experience and skills of everyone in the organisation working within a management system which satisfies all of the relevant requirements. LP LED has multiple suppliers across many locations throughout New Zealand, and supply exclusively to the electrical wholesale network.

For more information visit www.lpled.co.nz, call 0800 70 72 72 or email sales@lpled.co.nz. l

QUALITY HOTEL LIGHTING SPECIALIST L I G H T I N G PAC I F I C L I M I T E D

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RICHARD DALMAN - DALMAN ARCHITECTS Richard Dalman is the managing director and principal architect of Dalman Architects - a private architecture and interior design studio with 27 staff based in Christchurch and Auckland. Richard specialises in designing hotels, hospitality and tourism projects throughout New Zealand and Asia Pacific including luxury to economy new builds and refurbishments. He believes people are shaped by the spaces they inhabit, and views architecture and interior design as a responsibility: to create enriching spaces.

Through innovative thinking, a responsive process and exceptional standards he aims to enrich the way people live, work and play. In 2016, Dalman Architects was awarded Best Hotel Architecture in the Asia Pacific region at the International Property Awards for Te Waonui Forest Retreat, an eco-lux 5-star hotel in Franz Josef. The studio has also received many architecture and interior design awards for their hospitality projects. Richard is currently working on hotel projects in Auckland, Wellington, Christchurch, Tekapo and Queenstown.

Email: rd@dalman.co.nz Phone: +64 3 366 5445

EMILY BONNAUD - SENIOR INTERIOR DESIGNER, FURNZ GROUP LTD Email: emilyb@furnz.com Phone: +64 9 377 8616

Emily’s experience over the past six years has been in both high end residential and hospitality projects in the United Kingdom, New Zealand and Pacific Islands. She has shown an innate sense of style in the hospitality work she has completed to date including the refurbishment of Warwick Le Lagon Vanuatu, Radisson Blu, Jean-Michel Cousteau Resort and a new development on Waya Island, all in Fiji. Her involvement in these projects has encompassed design, procurement and delivery for both rooms and public spaces.

In working through the complete process, Emily has developed an affinity with client operational requirements and the challenges presented by offshore projects.

SOPHIE BEEVER - INTERIOR DESIGNER, FURNZ GROUP LTD Sophie has seven years’ experience in residential, hospitality and commercial projects in NZ and Pacific Islands that have ranged from budget-driven to highend developments. Recent hospitality projects include Warwick and Naviti Fiji, Citylife Auckland and Wellington, Ramada Pacific and a new Queenstown project. Sophie has significant experience in bathroom and kitchen design and delivery in both rooms and public spaces.

Her passion for design and attention to detail during presentation, documentation and delivery results in spaces that are enjoyed by both the guest and the client operational team.

LAURA LOCHHEAD – POCKETSPACE INTERIORS Email: laura@pocketspaceinteriors.comz Phone: +64 9 212 6820

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Pocketspace Interiors is the only small space interior design studio in New Zealand. We maximise your hotel or hospitality layouts with effective space planning and design solutions. From 3D design, lighting, to full furniture and finish specification; we achieve spaces that your clients want to come experience again. You might just need a design update in a specific area for which we can create a concept and feasibility proposal for. Our portfolio ranges from inner-city lobbies and apartments to bathrooms for a 105-room hotel in Auckland. Contact Laura Lochhead, Director of Pocketspace Interiors for your free design consultation.

Email: sophieb@furnz.com Phone: +64 9 377 8616

TRACY COOK-KELLAND – STATEMENT ID Tracy is an established industry player with experience in complex, largescale projects. In 2016, she established Statement Inspired Design Ltd with business partner Kate Russell. Statement iD is a procurement company that specialises in sourcing original and authentic, fit-forpurpose FF&E and OS&E (HOE) for the Hotel and Hospitality industries, offering a full turn-key service.

With trusted manufacturers and suppliers from around the globe, Tracy’s strategic approach to project delivery, along with her experience in project management and design, ensures she brings proven processes to every job, guaranteeing delivery on time and on budget. Projects have included the Four Points by Sheraton in Auckland (opening soon), the Pullman Hotel Auckland, the Hilton Hotel Kawarau Village in Queenstown as well as international projects like Matavai Resort in Niue and Seabreeze Resort in Samoa. At the moment Tracy is working on the rollout of retirement villages and medical practices, a resort in the Pacific as well as various restaurants, bars and offices.

Email: tracy@statementid.co.nz Phone: +64 9 309 7828 Mobile: +64 21 337 004

JAMIE GLAISTER - TURN KEY FURNITURE SOLUTIONS Email: jamie@turnkeyfurniture.com.au Phone: +61 439 08 66 99 www.turnkeyfurniture.com.au

Turn Key’s DNA is a unique blend of hotel management, furniture manufacturing and project management. Jamie has evolved this established hotel furniture manufacturer from only supplying hotel fit-out companies to becoming a direct supply solution for hotel owners, operators and designers throughout New Zealand and Australia. With a hospitality career of over 20 years, Jamie understands and is passionate about furniture that works in hotels.

Turn Key’s blend of hotel and manufacturing knowledge provides customers with furniture solutions that are directly-sourced, fit-for-purpose and custom/ready designed. They also supply conference and banquet furniture for hospitality venues. By working directly with the manufacturer, cost savings are guaranteed.

CHRIS STAFFORD-BUSH – GAZE COMMERCIAL LTD Gaze Commercial, trusted in New Zealand for over 35 years. As leading experts in their field, they take care of the whole design and build process, end-to-end.

When you work with Gaze Commercial, your business is their business.

Hotel and accommodation, interior design and fit-out, new or refurbishment. We have a team of highly skilled and experienced architects, designers and project managers, who work side–by–side with our clients to deliver the best solutions for you.

Email: chris.staffordbush@gaze.co.nz Phone: 0800 56 57 56

ARINDAM SEN – FOUNDATION ARCHITECTURE + INTERIORS STUDIO Email: arindam.sen@foundationarchitects.co.nz Phone: +64 4 384 8249 Mobile: +64 27 579 6327

Arindam Sen, principal at Foundation Architects Ltd, has knowledge and expertise in design for the hospitality sector.

Foundation Architects is a collaborative award-winning design studio where they focus is on client and site-specific design solutions to craft physical environments that complement and enhance clients’ goals.

With an attention to detail as well as experience with construction, they love creating places that have their own unique vibe. They enjoy working across a wide range of scales, so no matter how big or small consider discussing your vision with them, and they will work together to bring them to fruition.

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MARK GASCOIGNE – STUDIO GASCOIGNE Studio Gascoigne is a highly creative interior design, retail, hospitality and registered architectural practice, renowned for some of the most memorable interiors in New Zealand and well beyond. The team’s commitment to perfection has seen the studio win more than 170 design awards. They believe that the over-riding aim of any business environment is to increase brand awareness and revenue, in a practical and costeffective way. They achieve this, by working closely with their clients with style, passion, and fearlessness to create an experience that will truly engage customers.

Recent projects include Amora Hotel Wellington, Hotel De Bretts, Cocoro, Movenpick, NZ Natural, Kapiti, Hayama and Trelise Cooper.

Phone: +64 9 378 8088 Email: info@studiogascoigne.com www.studiogascoigne.com

BEN AND HAMISH LEWIS – TRENZSEATER Phone: +64 9 303 4151 Email: info@trenzseater.com

TRENZSEATER was founded by Ben Lewis and his brother Hamish Lewis in 2004, through a vision Ben had to fulfil a niche in the market for custom-made luxury furniture and interior design. TRENZSEATER quickly established itself as a design destination.

TRENZSEATER specialises in furniture designed and manufactured in New Zealand. TRENZSEATER also imports and distributes an impressive portfolio of international brands throughout New Zealand, which are showcased in stores located in Auckland, Christchurch and Queenstown.

TRENZSEATER offers a full interior design service which has gained significant international recognition in recent years through achievements at the International Design & Architecture Awards, the International Design Awards (IDA) and the Andrew Martin Design Review.

PAUL IZZARD – IZZARD DESIGN Paul created Izzard Design 16 years ago, and they’ve grown to become one of the best in the business creating award-winning interiors. Their work can be seen in the some of the region’s most stylish, most frequented, and best-loved restaurants, bars and cafes.

Paul believes spaces should be as easy and comfortable to be in as they are to look at.

As a testament to the level of Paul’s expertise, he’s served as judge for “The Best Design Awards” for the Design Institute of New Zealand, where Izzard have also enjoyed being a 10x finalist, and winning Gold.

KERRY AVERY – AVERY TEAM ARCHITECTS Email: kerry@averyarchitects.co.nz Phone: +64 9 638 4449

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In a notable career to date Kerry has produced numerous highly successful hotel, lodge, hospitality and tourist facilities. These include both new build and major conversion projects. The breath and range of examples include The Kauri Cliffs Golf Clubhouse & Lodge, a number of midmarket including Quest All Suite Hotels across New Zealand to The Rees Luxury Apartment Hotel in Queenstown. These projects often have tight budgets as well as complex technical considerations such as seismic and fire requiring sound professional, experienced architectural design leadership. Kerry frequently works on projects across New Zealand in collaboration with his Team Architects national practice and sometimes overseas.

Mobile: +64 21 507 430 Email: Paul@izzard.co.nz

ALAN BERTENSHAW – MATISSE INTERNATIONAL Alan Bertenshaw, co-owner of Matisse International, has forged a reputation unique in New Zealand with over 40 years of experience in manufacturing and importing the world’s leading furniture designs and fittings for the housing, office and hospitality market sectors. Alan is passionate about the design, quality, long-term value, recyclability, and sustainability of the global brands he represents. Matisse’s Hospitality division specialises in furniture, kitchens, bathrooms, bedrooms, auditorium and conference furniture and lighting to hotels, restaurants, cafés, conference centres and public spaces for hotel owners, developers and specifiers utilising our extensive global resourcing and reliable supply chains, on time and within budget.

Email: info@designerscandy.co.nz Phone: +64 9 972 9204

VEE KESSNER – SPACE STUDIO Phone: +64 9 377 2022 www.spacestudio.co.nz

With 30 years of experience in hotel interior design in the United States and the Pacific, Vee brings a wealth of experience in hospitality design. This experience means that she has a unique understanding of the quality and attention to detail these complex projects demand.

Working collaboratively with owners and operators, Vee leads the team to design concepts that support and encourage unique guest experiences while ensuring a return on investment for owners. Vee’s focus is to lead a client responsive design studio balancing innovative design and operational imperatives.

MARCELLE CANDY – DESIGNERS CANDY It’s often the little things when travelling that make lasting impressions. What finishing touches you select will have a huge influence on how your guests remember their voyage. Transforming rooms from a basic fitout to a luxurious surrounding that gives a sense of comfort and well-being will leave an imprint worthy of repeat visits and rave reviews to your peers. Designers Candy aids interior designers and management companies in their search for products that add the final touches to yachts, private homes, luxury lodges and resorts.

Designers Candy works with leading luxury suppliers that truly understand their consumer.

Email: info@designerscandy.co.nz Phone: +64 9 972 9204

JOANNE RICHARDS - JOANNE RICHARDS DESIGN Email: joanne@jmrinteriordesign.co.nz Phone: +64 3 547 5115 Mobile: +64 27 243 1264

Joanne Richards Design is an interior design practice dedicated and skilled at finding the best local and international design solutions for residential, hospitality and commercial interiors. Based in Nelson, New Zealand, Joanne Richards Design develops seamless and stimulating design solutions; the end result reflecting beautiful and functional spaces fit for the purpose. The design studio also offers floral design which is a natural extension of the interior design practice. Understanding interior space works in complete harmony when designing bespoke floral installations for large and small spaces. These dual design skills of combining floral and interior design is a winning combination.

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SPACEWORKS

Spaceworks are a full-service commercial interior design studio with a difference. Spaceworks are not your conventional interior designers, they understand the importance of brand, strategy, research and return on investment.

Hotel design at Spaceworks incorporates all facets of commercial design, including hospitality, retail and office.

As with all hospitality design, interiors play an integral part in developing the ambience of an accommodation space.

Spaceworks has almost 20 professionals who specialise in interior commercial design, project management, brand development, 3D modelling, furniture design and selection.

Spaceworks understands that hotels have an opportunity to sell multiple services to guests and the more enticing and compelling these offerings, the more revenue that can be generated.

At all times, their hotel designs reflect that. They revolve around the key objective of the business: to give customers a memorable experience and to get the best financial result from it.

When designing any hotel or motel, Spaceworks pulls on experience and expertise from other hospitality industries to ensure they achieve the goals and objectives of a client’s specific business. Spaceworks provide a personalised design and fit-out solution, tailoring its offering to meet all needs.

Creative design can sometimes come at a price. That price is functionality and the Spaceworks design team will never compromise on this.

The team value engineers every step of the way and push the boat out where they can when it comes to creativity.

Spaceworks creates solutions which are never executed without understanding budget, time frames and other possible restrictions.

The scope of delivery from Spaceworks is vast.

Going beyond simple design, Spaceworks has the capacity and talent to do everything from seeking out the best property for a business, negotiating with property owners/agents, site feasibility, qualitative research, workplace strategy (for design), customer research and international retail trends,

SWITCH ON TO LIGHTING

Kevin Cawley Lighting Designer kevin@lightingdesign.co.nz

“Think of a space where you want your guests to feel welcome, warm comfortable and spend time. If you have cold LED in this space, then your guests will feel this cold. You can spend a considerable amount of your fit-out budget in lighting. Do you use warm or cold LED light? Do you need warm or cold light ??

Both have their place however when you spend the same amount of money on fittings and the LED colour temperature is not what is required, then it can be an expensive disaster.

The other week I was in a hotel foyer that had gone to a large expense to making the space look and feel wonderful. Great warm colours during the day. I am sure people were feeling comfortable there. Also the fittings looked great and in keeping with what I am sure the designers would have wanted.

The foyer cafe and bar

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looked inviting by day. What a disappointment to me when I went back at night. The great looking fittings by day and the warm colours by day were destroyed by having cold LED in them so why would you want to go there in the evening?

This is just one example but there are plenty of other spaces that are the same.

For me there is no excuse. The feeling you get in some spaces that things “just don’t seem right” can be the lighting. For example, wrong colour temperature for the space.

The fitting selection is normally left up to the designer or the

architect and that’s fine, but for me it’s not what the fitting looks like it’s what light comes out of the fitting . How much light will it give out and is it the right colour temperature (warm or cold) for this project. In the case of the hotel you are not selling the light fittings you are selling the experience.

In a hotel or restaurant it’s the experience, the look and feel.

It’s about balancing the light, the colour temperature, the light intensity and if you are using coloured light as well, then it can change yet again. Getting the lighting right ranges from 5-star hotels both very modern to

building brands, signage, project management, relocation and build. They can also offer post project research to ensure clients are getting full value from their business.

For more information call 0800 234 8688 or email hello@ spaceworks.co.nz. l

beautiful old architecture hotels, (Paris for example), to hostels.

Fine dining restaurants to quick Take-away meals. Each space needs experience, knowledge and passion from the lighting designer to ensure the “light level is right” for guests/customers.

Being an independent lighting designer I can choose from any lighting manufacturer and that gives me the flexibility to choose the right light and the correct colour temperature for the project.

Remember you can choose what you want and what budget to considered, as you need the best lighting you can get for the money you want to spend. But it is true, that old saying, “you do get what you pay for”, so be cautious. For example some more cost effective fittings can come with an extended guarantee. It’s best to get the right product the first time round.

Warm and cold LED tight, medium and wide angled beams are the reason why great lighting works. It gives many options to what is required in lighting. These are the tools I work with. Light can lead and attract us like moths to a flame. It’s a very exciting tool that adds value to our experience.

The attached photograph shows the same space with three different colour temperatures used and you will see that using these colour temperatures can have a dramatic effect on the outcome.” l

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February/MARCH 2018

15

Want your product featured? Contact sarah@reviewmags.com

LIGHT BUT THICK BLANKETS

The high-quality, soft, 100 percent nylon flock on foam base retains heat while keeping bulk to a minimum. The uniquely constructed product is not woven or knitted but was granted a patent due to the new type of welded fibre construction. Vellux blankets are composed of two layers of polyurethane foam between fabric made from millions of high-tech nylon fibres.

The construction and materials mean that Vellux blankets keep guests warm while also being lightweight and providing yearround comfort. The blankets are also allergen-free, meaning that guests can be safe in the knowledge that they will get a good nights’ sleep. Vellux blankets come in a range of colours and sizes, suiting any décor theme. For more information visit www.vellux-blankets.com.au.

CLASSY OUTDOOR DINING

The past few months have brought heat unlike anything else, and diners are jumping at the opportunity to eat outside.

The Julian Indoor/Outdoor contemporary dining chair uses a traditional weave technique, offering a sleek and classy aesthetic to any outdoor dining area. This dining chair has a solid and simple frame wrapped in an outdoor grade weave producing a contemporary dining chair with style and durability. A light aesthetic that has a contemporary versatility for both indoor and outdoor settings. For more information visit www.cocorepublic.com.au.

LIGHT BUT THICK BLANKETS

The high-quality, soft, 100 percent nylon flock on foam base retains heat while keeping bulk to a minimum. The uniquely constructed product is not woven or knitted but was granted a patent due to the new type of welded fibre construction. Vellux blankets are composed of two layers of polyurethane foam between fabric made from millions of high-tech nylon fibres. The construction and materials mean that Vellux blankets keep guests warm while also being lightweight and providing year-round comfort. The blankets are also allergen-free, meaning that guests can be safe in the knowledge that they will get a good nights’ sleep. Vellux blankets come in a range of colours and sizes, suiting any décor theme.

For more information visit www.vellux-blankets.com.au.

RUSTIC POTTERY

PREMIUM FREEZE-DRIED FRUIT

Fresh As, global leaders in foodservice freezedried products, has now introduced a fruit snack range to complement our gourmet food service and retail range. Each snack pack has a twoyear shelf life and comes in a foil bag, perfect for the hotel mini bar selection for a healthy snack for both adults and children alike. Available in apple, mandarin, strawberry, lychee and grape.

For more information visit www.fresh-as.com.

ABSOLUTE HIGHEST STANDARDS

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The full three-piece Fiordland 316 Marine Stainless and Teak Dining Setting includes benches and a table made from highly polished marine grade stainless (not chrome) and extra-chunky slats made from A Grade ethically sourced African teak to the absolute highest standards. Designed and made here in New Zealand, the heavy set won’t move in even the windiest areas. Adjustable feet on the benches and table legs means that rocking will no longer be an issue for slightly uneven outdoor surfaces. The stainless frame can also be powder coated Matte Black or Matte White at no extra charge. This set needs to be seen to be appreciated, so visit the Design Concepts showroom at 18 Barrys Point Rd, Takapuna or call 0800 4 OUTDOOR. 100% OWNED

Raglan potter Tony Sly began working with clay in Hamilton in 1980. He had studios in Hamilton before moving to Raglan 12 years ago and developing his signature rustic domestic pottery.

The clay for the rustic terracotta ware comes from Dunedin and has rich colour and a smooth, soft texture. The rustic-look utensil jar adds a splash of colour to any dining setting. Each item is handcrafted and can vary slightly in shape and shade of colour.

For more information contact info@tonyslypottery.com or phone at 0800 825 037.

QUALITY WORKMANSHIP

Lighting Pacific has a large range of ceiling fans, from traditional styles to more modern elegant fans, including the MARTEC range. Quality workmanship, excellent materials and high-performance components exemplify MARTEC’s commitment and dependability. Browse the range and find out where to buy on www.lpled.co.nz.

THE PERFECT COMPLEMENT

Artwood outdoor furniture range has a classic rattan look, made suitable for our conditions in all-weather wicker. The frame is made from polyethylene, with an aluminium frame and cushions in a quick dry foam with solution dyed acrylic covers. Various designs are available. To finish off the look, Artwood has a range of accessories, made from timber, rattan and glass, the perfect complement to your outdoor space. See the range at www. trenzseater.com – for more information call (09) 303 4151 in Auckland or (03) 343 0876 in Christchurch

SEAMLESS DESIGN

MatisseContract offers the most extensive range of hospitality seating in New Zealand. The Aula Stackable Chair by Wilkhahn is exclusive to MatisseContract. Aula is a seamless design with precise lines, available in six colours, an upholstery option and able to be stacked to 16 chairs high. The form, elasticity and ergonomic design provide excellent support and comfort for all shapes and sizes. Speak to the contract team about getting the best out of your space – call (09) 302 2284 in Auckland or (03) 366 0623 in Christchurch.

IDEALLY SUITED FLOORING

Polysafe Hydro Evolve from Polyflor is carborundum-free safety flooring featuring coloured quartz, aluminium oxide and natural recycled aggregates incorporated in the vinyl to improve traction and safety underfoot. Ideally suited for continually wet and barefoot areas where there is continually running water and a requirement for enhanced slip resistance. Ideal for commercial and residential areas where barefoot and soft-soled footwear is worn, including walk-in showers, changing rooms and indoor swimming pool surrounds. For more information visit www.polyflor.co.nz or email sales@polyflor.co.nz.

PERFECT BATHROOM SOLUTION

The new Aliseo Interface LED battery operated magnifying mirror is the perfect solution for the guest bathroom. The LED frame lights automatically as your face approaches and turns off as you step away. Easy to use and install anywhere in the bathroom, the Aliseo Interface operates by AA batteries, is non-touch and has a unique SMD-LED light system giving each bulb a 30,000-hour life span. Not only will your guests love the clarity of the magnification the Interface offers, but they will enjoy the soft amber glow that illuminates their face.

Visit www.splwashrooms.co.nz/interface to see the complete range of Aliseo Magnifying Mirrors. Email SPL at admin@splwashrooms.co.nz to receive a free quote, mention HOTEL SHOWCASE to receive an automatic discount.

REVOLUTIONARY BANANA CONE

The glossy yellow Banana Cone is already revolutionising the way warning messages are displayed overseas and is now available in New Zealand.

With the warning message inherent in the shape of the cone, these are a must for all situations where easy and quick recognition of warning signs is essential. Easy stacking and durable shapes mean that the cone is easy to store and will have a long life. A wide, sturdy base will ensure that the cone will not blow over if used outdoors.

For more information contact sales@panproducts.co.nz.

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SPLASH OF BRILLIANCE

Marriott Hotels is testing a one-of-a-kind technology that allows guests to scribe or sketch their ideas and send it to themselves before they get washed down the drain. The unique experience will be available to guests for two months at the newly redesigned Marriott Hotels Irvine, California.

Guests start their shower as usual, and as steam builds up it creates a canvas on the door. Guests then simply use their finger to write or draw whatever comes to mind using the steam. Touchsensitive technology built into the shower door then sends the fresh idea to the guest’s email, where they can share it via email or social to enable further brainstorming.

“Marriott Hotels promises to embrace the pace of change,” said Matthew Carroll, vice president and global brand manager, Marriott

AIRBNB CLASHES WITH COUNCIL

Airbnb and the Queenstown Lakes District Council have taken their ongoing stoush to social media, with each party releasing a video outlining their position.

The Airbnb video features a retiree by the name of Elizabeth explaining the personal benefits of the service, including helping to fund her retirement and also the experience of meeting people from all over the world.

The 31-second long video ends with a call for residents to support ‘common-sense homesharing rules’.

On the other hand, the Queenstown Lakes District Council has sought to allay

Hotels. “We are constantly looking for new ways to use technology to enhance our guest experience. Our M Beta hotel in Charlotte started our journey of testing and trying and this shower door technology pushes the limit of our

concerns that Airbnb was to be banned outright by clearing up misconceptions and rumours. The video, aptly called “Visitor Accommodation Mythbusters,” acknowledges that the “rumour mill has gone into overdrive” since the announcement late last year of incoming regulations in the rental accommodation market.

The video spends almost three minutes running through these rumours, before ending by reminding viewers that it would be almost two years before any changes were made. l

thinking in an imaginative and fun way.”

The Marriott Irvine is an inventive hotel designed with the tech-savvy traveller in mind.

Marriott will determine any further rollout based on feedback. l

ELP TO CHOO H D SE NEE

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Use Wipepod to safely clean surfaces and equipment to improve your guests’ experience. No more spraying, paper towels and mess.

Offshoot’s Wipes kill 99.9% of germs & bacteria, are recyclable and alcohol free.

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?

Year of the Dog

The early months sees the arrival of the Chinese New Year, and endless searches as to what each animal means to each person. However, what is less commonly known is that the Chinese zodiac works in conjunction with the ancient Chinese art of feng shui, with each year not only being assigned an animal, but also an element.

Guilia Scott Monet Dog

Narrow Neck Blue-White Vase

Resene Fizz

Resene Havelock Blue

C

hinese culture views these five elements – metal, earth, fire, water, and wood – as essential not only in their material benefits but also through the forces they exude. 2018 is the year of the Earth Dog. The goal of feng shui is to harness the natural life force of qi (pronounced ‘chee’), a positive or negative force similar to the French concept of élan vital. A key way of doing this is through furniture. While feng shui has some requirements that would be difficult to accommodate (not everyone has a business on the side of a mountain facing the sea), the sleek and simplistic furniture promoted by feng shui is in keeping with the sparse and minimalistic contemporary trends.

Earthy tones that reflect the colours of nature will keep your guests at ease. Green is an obvious starting point and can be achieved through something as simple as the addition of accessories like the Arts and Crafts cushion, in Resene Sushi, from Marthas. Practicality is a key tenet of feng shui and the Fornasetti Malachite Cabinet, akin to Resene Home Run, is a sensible addition to a space.

Montreaux Chairs Allure

Resene Broom

Arts and Crafts Cushion

Fornasetti Malachite Cabinet

Resene Sushi

Resene Half Resolution Blue

Resene Home Run

Also important to feng shui is the idea of yin and yang – complementary forces, one giving, one receiving. By using furniture sets such as the Lebello Chair 7 and Plank Table from Statement ID, you can harness the flow of the room through sharp, defined angles and natural tones. The wood of the table acts a counterpoint to the Resene Japanese Laurel of the chair and the Resene Ashanti which frames both items in a gentle earthy green. The addition of a light leather and wood chair, like the Reid Leather Armchair from Hawthorne Antiques in Resene Geebung, is a good way to create an uninvasive contrast and bring wood tones to green-themed environs. On the darker side of the palette, the Ceno Chair from Matisse evokes Resene Bullseye in reflecting a rich, volcanic soil.

Blue and yellows are two of the most positive colours in nature, reminiscent of clear days and bright skies. Consider upholstery in colours like Resene Float – Linen L99 from Frost Textiles is a good example, and the natural feel of the linen will only serve to enhance the aesthetic experience. The Yves Klein coffee table from Design 55 is a striking piece in Resene Half

Resolution Blue which combines sharp angles, clear glass and blue pigment. Chinese-style art maintains its popularity into the 21st century with the collection from Shibui Interiors – try a piece such as the Narrow Neck Blue-White Vase in a colour like Resene Havelock Blue.

Yellows like Resene Broom can tie in an earthy theme, working well with rich greens. Try the Montreaux Chairs Allure.

Combine yellow and green with a nod to the animal itself with the Monet Dog by Guilia Scott – a mix of greens with a splash of Resene Fizz. l Frost Textiles Linen L99

Matisse Ceno Chair

Resene Float

Resene Bullseye

Statement ID Plank Table

Statement ID Lebello Chair 7

Hawthorne Reid Leather Armchair

Resene Ashanti

Resene Japanese Laurel

Resene Geebung

Colours available from Resene ColorShops

Design 55 Yves Klein Coffee Table

www.resene.co.nz 0800 737 363 February/MARCH 2018

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MEET THE CHEF

JEFF TAN

Executive Chef, Huami SKYCITY Auckland

From a young age, Jeff Tan found himself in the kitchen with his mum. “I am a naturally shy person,” he told Hotel Magazine. “When I first started I discovered cooking was a great communication tool that I could use to express myself to others through food.”

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Tan worked in Dubai at the Madinat Jumeirah Hotel as the Executive Chinese Chef. Here he cooked for the Sheik and the royal family, a highlight of his career.

He also spent some time at Shangri-La in Abu Dhabi as the Executive Chef, as well as working under the legendary Chef Bong, now the Executive Chef at City of Dreams Manila in the Philippines. “He has had a huge influence on my career, teaching me many things including how to be a strong leader in the kitchen.”

Upon moving to Auckland to take up his role as executive chef at SKYCITY’s Huami, Tan felt an immediate affinity with the restaurant and the staff. “Straight away it just felt like home – I step into the kitchen full of passion and energy.”

Every member of the Huami team is well trained in this aim, from kitchen staff to the waiters, to ensure high-quality food is delivered every time. “The entire Huami team not only respect each other but they also respect the food and the preparation and care that has gone into each dish, so I am confident that high-quality food is delivered to every single customer that walks through our doors.”

The result of a collaboration between Tan, SKYCITY and renowned chef Nic Watt, Huami opened last year with a focus on fresh, seasonal produce and bold flavours, as well as a unique dining experience. Huami has a unique kitchen, so not only can customers enjoy the theatre of the kitchen, but also have a closer connection with the people preparing their food.

“It’s great to see customers enjoying the food and great Huami experience,” said Tan.

“What sets Huami apart, is the focus on traditional cooking techniques.” “Everything from dim sums to the wood fire roasted selection uses these traditional techniques to create deliciously authentic Chinese cuisine.”

As a young chef, Tan always aspired to master wood fired roasted Peking Duck. “It is such a renowned dish in Chinese culture and to learn how to do it well was always a goal of mine.”

It was a goal that Tan achieved, with the Wood Fired Roasted Beijing Duck cooked on plum wood now one of the signature dishes at Huami. Favourite cooking techniques include authentic Cantonese, Sichuan and Huai Yang Cuisine.

“As a chef, I really have to know all cooking techniques and ingredients. I think what makes a great chef is being able to use a variety of techniques and ingredients to make a dish truly special.”

Tan makes use of the local markets, which he said is always the best destination to find fresh ingredients. “I love looking at what people have in their shopping baskets to help my inspiration,” he said, although he is finding inspiration in Chinese herbs which, while full of nutritional value, aren’t as popular in New Zealand.

At this stage Tan’s focus is on Huami, and keeping the positive momentum going from a successful launch halfway through last year.

“It’s a different living experience but I’m really enjoying it,” he said.

“I have the same goals wherever I live – I’m an adventurer and culinary creator, and SKYCITY is a well-known company and brand so I’m pleased to be here.” l

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www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

MENTORING PROGRAMME RETURNS

Applications are now open for aspiring chefs interested in working with some of the best in the industry, as part of ra King Salmon’s 2018 mentoring programme, NextGen. Now in its third year, the ra King Next Generation (NextGen) mentoring programme gives future stars of the culinary world the opportunity to work alongside three top Kiwi chefs. ra King Salmon has confirmed chefs Shaun Tyagi (Harbourside Ocean Bar Grill, Auckland), Shaun Clouston (Logan Brown, Wellington) and Ben Batterbury (True South Dining Room, Queenstown) will form this year’s mentor panel. “The Ō ra King Next Generation mentoring programme is a fantastic opportunity for chefs starting out in the industry,” said Shaun Clouston.

“It’s a tough but rewarding

career, and this unique programme is a chance for ambitious chefs to fully immerse themselves in the kitchen, diversify their skill set, and learn from some of New Zealand’s most talented chefs. It’s an incredibly rewarding experience for the mentors too, especially as we watch the young chefs grow, develop and succeed in the industry.” The ra King NextGen mentoring programme is open to all chefs who have a passion to learn and develop. Ideally applicants will have a couple of years’ commercial kitchen experience and are either Commis or Chef de Partie level.

Applications will be considered on a case by case basis however, so promising individuals with less experience but who are highly ambitious will be considered. That is bold but beautiful and honest”. l

NZ JOINS WTO COMPLAINT New Zealand has joined with Australia as part of a World Trade Organisation complaint against Canada over “arbitrary and disadvantageous” treatment of imported wines.

In a statement, Australian

Trade Minister Steve Ciobo said that he launched proceedings after bilateral talks between the countries broke down – especially after the Canadians walked out of the revised TPPA talks at Apec in 2017.

CHEFS BEGIN CULINARY JOURNEY A new group of promising young chefs have this week embarked on a culinary journey, starting SKYCITY Auckland’s 2018 Chef Apprenticeship Program to gain an internationally recognised City & Guilds Food Preparation and Culinary Arts qualification.

The three-year program will

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provide the 15 apprentices a oncein-a-lifetime opportunity to work within more than 20 different kitchen environments, including SKYCITY’s award winning restaurants and with celebrity chefs Sean Connolly, Nic Watt, Al Brown and Peter Gordon.

SKYCITY Auckland

NZ BUCKING GLOBAL TREND In a world where global wine sales are receding, New Zealand wines are not only bucking the trend, but doing so at record prices.

Due in part to the increasing popularity of sauvignon blanc, sales of New Zealand wine in the UK last year rose by as much as 17 percent.

“Ten years ago I was adamant that the bubble would burst at some point with New Zealand sav,” said Edward Robinson, a wine buyer based in London.

“Certainly, it makes up the vast majority of what we drink over here from New Zealand.

But the opposite is true – it keeps going on and on and on.”

The rise can be partly attributed to Brexit and

changing exchange rates pushing wine prices up.

However, the increasing success of New Zealand wine could mean that New Zealand is in a position to negotiate for a trade deal with the UK, which has some of the highest wine duties in the world.

“New Zealand and the UK are both talking about negotiating a free trade agreement which we’d look to do when the UK is in a position to do so,” said David Evans, New Zealand Deputy High Commissioner to London.

“Through that process it might be possible to find some opportunities for the wine sector here through, for example, a reduction in tariffs.” l

Australia is claiming that a range of distribution and sales measures are being applied in Canada at both a provincial and federal level appearing to discriminate against imported wine. This is in violation of the WTO’s General Agreement on Tariffs and Trade (1994).

“In this case we’ve got a number of provinces in Canada that are putting in place proprotectionist policies,” Ciobo told ABC. “I’m not going to stand by and see Aussie exporters jeopardised.”

Such measures are obvious in the province of British Columbia, where only wine from the province itself can be sold in supermarket stores. Imported wines can only be sold “through a so-called ‘store within a store’”.

Canada is New Zealand’s

fourth-largest international wine market behind the US, UK and Australia. It received NZD$107 million of exports in 2017.

ExportNZ executive director Catherine Beard said that New Zealand exporters would encounter the same problems as Australian exporters, so it was worth supporting the move.

“Our industry’s doing incredibly well, especially into the United States, and Canada’s obviously a close neighbour so it would be fantastic to have more of an equal opportunity into that market,” she said.

The latest WTO complaint comes months after the US filed a second complaint with the body, also regarding measures in British Columbia governing the sale of wine in grocery stores. l

Apprentice Chef Trainer and Coordinator Stephen Thompson enjoys seeing youth thrive with a passion for cooking and is proud to foster new talent.

“It’s an intense but exciting program we’ve got at SKYCITY where the apprentice chefs will experience a range of different kitchen environments and culinary styles over the three years,” he said.

“The first year of training begins with working in the main kitchen complex, moving between hot productions, cold larder and pastry kitchens, and they’ll also spend one day with me per week studying both theory and practical subjects towards the City and Guilds Level 1 certificate in food preparation and cooking.” l

PEAS

Historically peas were dried and used during the winter, popular among Roman soldiers to supplement their rations. Peas truly came into their own during the European famines of the Middle Ages, singled out for praise by Charles the Good, Count of Flanders in 1124.

In England during the Early Modern period, new varieties of peas with better flavour were developed, and it became fashionable for people to eat them fresh. Peas are a particularly useful all-round food and are a good source of dietary fibre, folate, riboflavin plus vitamins B6 and C. They are also a source of niacin and thiamine.

In addition, they are one of the best vegetable sources of protein. The major phytonutrients in peas are the carotenoids, phenolic compounds, including some flavonoids as well as phenolic acids. Snow peas are a good source of vitamin C and a source of dietary fibre, folate, iron, vitamin A and thiamine.

Snow peas are also known as mange tout, which translates into English as ‘eat all’. Both the seed (the pea itself) and the pod are eaten.

They are almost completely flat with little bumps where the peas are inside the pod. Differing varieties exist, some of which may be referred to as sugar peas or sugar snap peas. With some

of these varieties, the peas are more developed before harvesting. Snow peas are used in Asian cooking and salads.

When purchasing, look for firm, bright green pods that are not too full. Snow peas should have very small peas in the pod. Peas are available all year round but are predominantly grown between November and February. However, even in season, the supply may be limited. Snow peas are available between October and April, with limited supply in May, June and September. Due to their relatively short season, most peas grown in New Zealand are eaten processed.

Fresh peas and snow peas should be refrigerated in plastic bags and used as soon as possible. The fresher the peas, the better and sweeter they taste – a common mistake is

overcooking. Remove peas from pods just before cooking. Snow peas can be topped and tailed, but depending on the end use, this is not always necessary.

Fresh peas are often steamed or boiled, with some fresh mint leaves. They can be used in soup, puréed, or served with meat. Snow peas can be lightly cooked until tender but still crisp. Use snow peas in stir-fries and use peas and snow peas in salads, either raw or cooked.

Mikey Newlands, chef and owner of Ampersand Eatery in Orakei, Auckland uses them in his asparagus and pea risotto. l 100C 0M 69Y 30K

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BLACK

It’s deliciously easy to get behind a great cause.

Come together for good with Breast Cancer Foundation NZ and enhance your customer experience with Pink Ribbon Breakfast.

It’s so easy to get involved.

You could: • Donate a % of every coffee or beverage sold throughout the month of May • Create a special pink item, or • Go all out with a one-off event

For more information visit www.pinkribbonbreakfast.co.nz or call 0800 902 732

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GET TO KNOW THE 2018 EXHIBITORS AT FOOD & HOTEL ASIA KALUGA QUEEN

FIELD FRESH FOODS

Caviar has been served as a delicacy since the time of Ancient Rome, however sturgeons became an endangered species when resources all over the world were depleted.

For a while caviar was hard to be found even on the highest-level French banquet.

Answering the quest of food lovers and from growing demand in Asia, Kaluga Queen, one of the biggest sturgeon farming and caviar producing brands in the world was born.

Originally harvesting at the Caspian Sea, Kaluga Queen’s caviar production has been shifted to a 200,000 nett sqn net cage in the centre of Qiandao Lake in Hangzhou, China.

It produced its first tin of farmed caviar in 2006 and made its first export in 2007. Today Kaluga Queen’s network extends across the globe, from Europe to USA, to UAE and Asia.

Visit Kaluga Queen at Booth 8H3-04, Hall 8.

With a vision of ‘creating delightful food experiences’, FieldFresh Foods delivers high quality products to their consumers and customers through superior food knowledge, passion and innovation capabilities.

The company is a joint venture between Bharti Enterprises and Del Monte Pacific Limited. They offer a range of food and beverage products under the DelMonte brand in India and select SAARC countries, while exporting fresh and processed vegetables like Baby Corn, Sweet Corn, Chillies and more to the UK and Western Europe.

The company also exports core sauces and condiments to international QSR’s across 12 markets in Asia Pacific.

Learn more about their integrated food solutions by visiting them at Booth 7P3-01.

OCTOPUS RMS Octopus RMS - Retail/Restaurant Management System powers the omni-channel sales and customer engagement for thousands of retail stores and restaurants.

Octopus will demo their complete suite of retail management solutions – from the Point of Sale (POS) to back-of-house inventory to CRM and eCommerce – at FHA 2018.

Visit them at Booth 4J4-01 in Hall 4 to see how their solutions help make retail businesses smart and personal.

SHERMAY’S SINGAPORE FINE FOOD

Peranakan focused Shermay’s Singapore Fine Food is based on the owner’s family heirloom recipes.

The range of sauce products include convenient ready-to-eat condiments, such as chilli sauce (Cilicuka and Sambal Hijau),

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Ginger Garlic Sauce, and ready-to-cook marinade. For crackers (keropok), they include flavours in prawn and bitternut crackers (emping) which are perfect for dipping into the chilli sauces.

The latest addition is her granny’s recipe for Nonya Curry Powder for meat curry.

All products are MSG-free and non-GMO, contain no artificial colouring or flavouring, and most are gluten free and vegan. Its sauces and curry powder are halal certified as well.

Shermay’s sauces were previously supplied Singapore Airlines/SATS, Fullerton Bay Hotel, Shangri-La Hotel, Sheraton Towers Hotel, American Club, Tanglin Club and many other established businesses.

Dip into Shermay’s sauces at Booth 6E5-06 in Hall 6.

NEW ZEALAND HEADING TO FHA

New Zealand will have a number of representatives at FHA 2018, led by New Zealand Trade and Enterprise. Astrolabe Wines, Florentines Patisserie and Moffat are some of almost 20 New Zealand companies who will be exhibiting at the trade show.

New Zealand’s Trade Commissioner to Singapore, Hayley Horan, said that FHA provides a unique opportunity for local companies to display on the world stage.

“Food Hotel Asia 2018 is a huge opportunity for New Zealand companies to access buyers and senior decision-makers across the food and beverage sector. It’s expected to attract more than 80,000 trade visitors from more than 100 countries.

New Zealand Trade and Enterprise is again supporting New Zealand companies to showcase their products at Food Hotel Asia under a fresh, dynamic New Zealand pavilion.”

In Singapore, Horan explained, packaged foods marked ‘naturally healthy’ have increased in sales by nearly 50 percent over the past decade; the Singapore Government has several campaigns to increase healthy food consumption and exercise among citizens and there is increasing demand for childrens’ and elderly organic foods. New Zealand products are able to fill this gap.

“Fast population growth, rising wealth and increasing demand for quality products makes Asia a huge market for New Zealand food and beverage businesses,” she said.

“New Zealand produces some of the besttasting food in the world and is one of the world’s most trusted suppliers. This is great fit for Asian consumers, who are increasingly brand and health-conscious.”

The New Zealand companies exhibiting at FHA 2018 are: • Astrolabe & Durvillea Wines • Astrolabe Wines • Averest Foods • Baxter Brenton Commercial • Canary Enterprises • Commerical Food Ingredients • Cossiga • Dunninghams • Florentines Patisserie • Highford Marketing Group • Independent Liquor • Kono • Life Health Foods • LKK Food Equipment • Lowe Corporation • Moffat • Omega Seafood • Shott Beverages • Spring Sheep Milk Co • Taylor Pass Honey • Tatua Co-Operative Dairy Company • Wellington – NZ’s Culinary Capital

Hayley Horan, New Zealand’s Trade Commissioner to Singapore

FHA CELEBRATES 40 YEARS WITH BIGGEST SHOW TO DATE

Food & Hotel Asia will return to Singapore from 24 to 27 April 2018. The 40th year of the trade show will see its biggest-ever industry congregation with 4,000 international exhibitors from more than 70 countries and regions, an increase of over 800 exhibitors, or 25 percent, compared to its last edition. There are also 68 international groups confirmed and spread across the two venues – Singapore Expo and Suntec Singapore.

“FHA’s growth reflects the changing landscapes of the F&B and hospitality industries in Singapore and the region over the decades,” said Rodolphe Lameyse, project director, food and hospitality, UBM SES. “Having FHA2018 span two of the largest exhibition venues in Singapore proves just how much the event has grown since 1978.

“In today’s disrupted economy, innovation and internationalisation will serve as the main drivers reshaping Asia’s food and hospitality industries. Against this backdrop, we will continue to strengthen our partnerships with all our stakeholders, together explore new ways to create value to support the industries, and strive towards many more years of performance excellence!” FHA first began as Food Asia and Hotel Asia in a hotel car park in April 1978.

Held alongside the exhibition was the Food Asia Salon Culinaire, forerunner of the FHA Culinary Challenge.

From its humble beginnings, FHA grew in size and internationality. Recognising the industry’s need to be agile and adjust to a changing economic landscape, specialised sectors were gradually introduced to enable international companies to extend their businesses to serve new vertical markets.

Today, FHA is an international showcase of food and hospitality products, equipment and solutions for six specialised sectors – from F&B products, ingredients and equipment to foodservice and hospitality equipment and

solutions, speciality coffee and tea products, ingredients and equipment to hospitality technology services and solutions.

Beyond the traditional sourcing ground, FHA also offers many experiential networking and learning opportunities through new and improved speciality zones and industryrenowned competitions. Through these activities, visitors will gain insights into the rapid changes impacting the F&B and hospitality industries, and with easy access to the necessary tools, contacts, skills and knowledge, they will be able to stay relevant and maintain their competitive edge. Almost 80,000 trade attendees from 100 countries and regions are expected at the 2018 edition. In 2016, the event attracted 71,800 trade attendees, including exhibiting staff, trade visitors, conference speakers and delegates, judges and competitors, and members of the media.

Adding to the experience at FHA is a series of activities including intense competitions targeting professionals from specific sectors of the food and hospitality industries. These include the popular FHA Culinary Challenge, the Barista Super Duo Challenge and Latte Art Showdown, as well as the 2018 Asian Pastry Cup. Several new competitions have been introduced for FHA’s 40th year, including the inaugural Asian Gelato Cup, the Chocolate Chef Competition and the Global Star Chefs Pastry Show.

The three-day FHA2018 International Conference will feature industry experts and

business thought-leaders sharing perspectives, tips and strategies across ten key topics, from hotel revenue management and bakery at the Singapore Expo, to central kitchen and F&B technology at Suntec Singapore.

Held alongside FHA for the first time in 2016, ProWine Asia is modelled after the world’s largest and most important trade fair for the wines and spirits industry, ProWein, and will return in 2018 with an increased exhibition area.

With over 300 exhibitors, ProWine Asia will bring the world of wines and spirits to Southeast Asia through its extensive representation of international wine and spirit labels, a broad scope of solutions and concepts for the region’s diverse consumer markets, as well as specialised masterclasses and seminars by industry speakers. l

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en the vines e w t e b Andy Anderson is fond of wine – very fond.

“I am a complete pig when it comes to wine,” he said. “I love them all.” This interest has stemmed from his first wine experiences at the age of 13, when his father used to let him try German Rieslings from the cellar.

It was also his father who sent Anderson the application to study at Lincoln University back in 1998, when the university first started offering the Bachelor of Viticulture and Oenology.

Anderson was one if the programme’s first graduates, alongside future Invivo cofounder Rob Cameron.

After completing his studies, Anderson started at Grant Burge Winery in the Barossa back in 2000, and went on to be the contract winemaker at Murray Street Vineyards and Hentley Farm.

It was upon his return to New Zealand in 2009, after stints in Spain and London, that he reconnected with old university classmate Cameron. By this time Cameron and Tim Lightbourne had launched Invivo as New Zealand’s first equity crowdfunded winery, and the trio started making wine together.

In 2011 Anderson joined up with estate owner Mitchell Plaw to make a Central Otago

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Pinot Noir, which would ultimately lead to Anderson’s greatest success – two trophies at London’s prestigious International Wine and Spirit Competition (IWSC).

“The win meant everything to me personally and it takes the Takapoto brand from nowhere to the world stage,” said Anderson.

“The IWSC is hard to win, you are first judged against your countrymen, then against the rest of the world. If it makes it to the trophy tasting, your wine will have been reviewed three times by different tasting panels.”

Anderson was first awarded the world’s best Pinot Noir trophy for his 2012 Takapoto Bannockburn Single Vineyard Pinot Noir and then secured the 2017 New Zealand Producer of the Year trophy.

The win at IWSC, dubbed ‘the Oscars of winemaking’, was made particularly significant due to the fact that it was the first competition Anderson had entered,

and he won with the first vintage of that particular wine.

Anderson takes great interest in every element of the winemaking process. “I spend a fair amount of time in the vineyards close to harvest, walking the rows and tasting for physiological and phenolic ripeness in the grapes, to determine when to pick,” he explained.

Seeing the grape arrive from Central Otago at Invivo’s Te Kauwhata winery is his favourite part of the process, followed closely by the blending twelve months later.

Once he is in the winery, he tries to do as little as possible to influence the character of the vineyard, doing only what he must to support and enhance the natural terrior, using yeast from the vineyard itself.

“I like to keep it as simple as possible, no additives, natural yeast and bottle unfined and unfiltered,” he said. “A wine that is a true reflection of its site has poise and balance and makes you crave another bottle when the one you are drinking has gone.”

While he wouldn’t say for sure whether there are any parts of

his winemaking process that are unique to him, he does “do things slightly differently from most with regards to stems used, the amount of air introduced to the ferment and time on skins.” The result is “cheeky little numbers, and not at all presumptuous.”

Anderson rates the 2008 season in the Barossa Valley as the toughest he has worked through.

A prolonged heatwave in March meant that temperatures were pushed above 35°C every day for about two weeks – management of soil moisture and irrigation became of utmost importance, although a lack of rainfall meant that disease pressure was low.

Overall, the season is regarded as having produced a highquality wine, but not without its challenges.

In this vein, Anderson has simple advice for those looking to start out in the winemaking industry. “You get one chance a year. Don’t screw it up.” l

THINK GLASSWARE – THINK THE STUDIO OF TABLEWARE

The Studio of Tableware has been New Zealand’s leading tableware and kitchenware specialist since 1981, with a reputation for based on integrity and reliability.

The Studio offers an extensive collection of glassware in plain, cut, etched and decorated. From the smallest vodka tumbler through to large pieces of giftware, every shape and size of stemware and barware is on display, with an emphasis on modern design in European crystal.

therefore economies of scale ensure competitive pricing.

High performance glassware, perfect in function and quality, there’s an ideal glass for all drink styles. Glassware can be a harmonious coexistence of durability, dishwasher suitability and elegance.

Glassware selection covers wine glasses, champagne, cocktails, speciality, whisky, gin & tonic, cognac, tumblers, beer, decanters, jugs, vases and more. Leading European brands including Christofle, Eisch, Lenox, RCR, Riedel, Rosenthal and Spiegelau plus many others - the selection is huge.

For the best selection of glassware, dinnerware, kitchen and cookware, gifts and NZ’s largest range of quality stainless and silver cutlery Dedication to service, combined with fantastic parking right

The advent of European (lead free) crystal has been a revelation to the market. European crystal has strength, clarity, weight, balance and the magic sparkle previously only seen in lead crystal.

Its composition teams well with mechanical techniques and

outside the door, makes the selection offers a wide variety of styles and budgets.

The Studio of Tableware offers world famous brands from Europe, Scandinavia and the UK and many of these are exclusive to The Studio of Tableware in New Zealand.

The Studio of Tableware showroom can be found at 5 Harold Street, Mt Eden. For more information visit www.thestudio. co.nz. l

2 Venues. 1 Mega Show.

24 - 27 April 2018 Singapore Expo

Since 1978

Suntec Singapore

Asia’s most comprehensive international food and hospitality trade event 119,500 sqm of exhibition area

6 specialised exhibitions

4,000 exhibitors from over 70 countries / regions

68 international group pavilions

78,000

Tens of thousands of products and solutions from across the globe

trade attendees from 100 countries / regions

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Over related competitions, activities and workshops that provide an all-encompassing show experience

foodnhotelasia.com hotel-asia.com

Co-located with

Organiser

Pre-register your visit online now! foodnhotelasia.com/preregister

Endorsed by UBM SES Tel: +65 6233 6638 Email: enquiry@foodnhotelasia.com

1 power-packed FHA2018 International Conference

Supported by

Held in

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Food&HotelAsia

February/MARCH 2018

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DISCOVER SACRED HILL’S NEW ROSÉ

2017 Gold Medal winner in The New Zealand International Wine Show

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To order contact your Quench Collective representative or call 0800 946 326 hotelmagazine.co.nz

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WHAT’S HOT IN THE MINI BAR

1 1. SPARKLING SOPHISTICATION The search is over for the perfect sparkling alcohol-free indulgence. Born in a Bay of Islands kitchen in 2008, Soul Beverages’ three signature flavours based on world famous cocktails – Cosmopolitan, Mojito, and Margarita – are popping up all over. Deliciously refreshing, each Soul is blended to deliver an indulgent soft drink experience with the perfect blend of pure cane sugar, natural flavours and exotic fruit concentrate. Mix them with spirits or they can be enjoyed as a delicious mocktail.

Available in 330ml bottles.

For more information, visit www.soulsodas.com.

2. MOVE OVER COCONUT Move over coconut water, there’s a new plant-based drink in town! Maple water is the clear, nutrient-rich sap which is sustainably harvested from the maple tree each spring.

This delicious, subtly sweet water is quickly becoming the on-trend drink due to its low sugar content (only two percent) and crisp, clean taste. Matakana SuperFoods’ introduces NECTA

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maple water containing over 46 bioactive nutrients, including antioxidants, electrolytes and minerals. Available in three flavours: Pure Maple, Cranberry & Blueberry and Lemon Tea. For more information email info@matakanasuperfoods.com, call 09 422 9618 or visit www.matakanasuperfoods.com.

3. BLUE IS THE NEW ROSÉ Wuthrich Wines proudly introduce Blumond, the world acclaimed and most loved trend in the wine and beverage industry. The world’s first blue wine, Blumond is perfect for life’s special moments, with elegance, extraversion and glamour. It’s made in Italy by Fratelli Saraceni, a family winery which is revolutionising the Italian and global wine scene. Are your guests tired of conventional red, white and rosé? Get Blumond.

For more information visit www.wuthrichwines.co.nz, email wuthrichwines@gmail.com or call 021 1282 168.

4. FLAVOUR THAT POPS Lakeman Brewing Co. is a small, dedicated family run brewery located on a farm in the Lake

4 Taupo district. Lakeman uses water from the environmentally protected Lake Taupo catchment to brew award winning beers.

Primate Pilsner is a new worldstyle Pilsner which is straw in colour and of light malt character.

It pops with citrus notes and ends with a soft bitter finish. A great sessionable beer which is available in 330ml bottles.

For further information on the Lakeman Brewing range visit www.lakemanbrewing.co.nz, email info@lakemanbrewing. co.nz or call 021 206 9590.

5. GOLD EDITION What makes it really distinctive is that it contains fine pieces of 22-carat gold leaf, designed to highlight its natural effervescence. High quality sparkler, light and elegant in style, with a full, rounded flavour. This wine is in the beautiful little bottle which is great for minibar. Blue Nun Gold Edition is something very special and made to golden up our lives!

For more info, visit www.qll.co.nz, e-mail ask@qll.co.nz, or call us on 0800 111 828

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6 6. FIZZY FLAVOURS Thirsty travellers who desire a local experience will find Foxton Fizz an unexpected and intriguing treat. Since 1918 this little soda brand has been quenching thirsts with its fizzy flavours and starting conversations about journeys from days gone by. The five flavours of Creaming Soda, Lemonade, Raspberry, Lime and Kola are sold in 250ml glass bottles with a twist off crown cap.

Foxton Fizz, the perfect way to surprise and delight your guests.

For more information contact Matt Watson on 029 4747 333 or (04) 974 6568, or email matt@ foxtonfizz.com.

7. CROWD PLEASER Brewed with unique NZ hops this is a pale ale with distinctly NZ flavours. Weighing in at 5.5 percent ABV it is approachable and balanced. There is an as-yet undefined hoppy impression which extends up over the top of the palate, with passionfruit and grapefruit notes. This beer is a crowd pleaser pure and simple, it can be enjoyed in all weather, year-round. Enjoy cold but not too cold to taste and

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try pairing with Confit Duck or Crispy Pork Roast. Try this playful and light pale ale and you won’t be disappointed. For more info download the “mikesbeer” app or visit mikesbeer.co.nz. For sales enquiries or orders please email sales@mikesbeer.co.nz

8. GET FUNKY! Get the year-round beers from the boys at Funk Estate into your fridges! Parleyer Pilsner – an NZ style pilsner coming in at a gentle 4.5 percent, but packing a nice citrus, and pine-y hop aroma courtesy of Waimea hops.

Oh Lordy Pale Ale – a fruity pale ale with a nice rounded malt character and some classic NZ passionfruit-y and citrusy aroma and flavour. 5.5 percent.

Sophisticuffs IPA – a balanced, bold and beautiful IPA. Hopped with a combo of US and NZ hops over a smooth malty base and packing slightly more of a punch at 6 percent. Available through Quench Collective – sales@quenchcollective. co.nz 0800 946 326

February/MARCH 2018

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EXPERIENCE THE FINEST INTERNATIONAL WINES ProWine Asia (Singapore) 2018 will showcase over 300 trade exhibitors from across 30 countries in April this year. Not only is it a great opportunity to meet industry experts and peers, but also to establish meaningful partnerships with trade professionals and see some wonderful product innovation.

The largest trade fair of its kind in Southeast Asia, ProWine Asia (Singapore) 2018 – modelled after the global formula unique to the ProWein World series and located at the hub of a thriving region, offers companies an international platform to tap on thriving market prospects and reach out to key buyers.

“ProWine Asia continues to follow the highly successful global formula that is unique to the ProWein World series with its internationality of wine and spirit brands and producers,” said Mr Marius Berlemann, ProWein Director and Global Head of Wine & Spirits, Messe Düsseldorf GmbH. “We are confident that the trade fair will

continue to receive strong support and provide valuable connections for all exhibitors and visitors as we work to grow it into a definitive, must-attend trade event for this region.”

ProWine Asia (Singapore) 2018, jointly organised by UBM SES and Messe Düsseldorf Asia, will feature a wide representation of international wine and spirit labels, an extensive scope of solutions and concepts for the region’s diverse consumer markets, as well as specialised masterclasses and seminars by industry speakers.

Held alongside the 21st edition of Food&HotelAsia2018, ProWine Asia (Singapore) 2018 provides an opportune setting to forge new industry networks across

the synergistic wines and spirits, food and hospitality sectors.

Industry professionals can also look forward to more opportunities to form promising business partnerships, establish meaningful connections with key players and learn about the latest trends in wines and spirits.

The successful launch of the inaugural ProWine Asia (Singapore) in 2016 saw 7,339 trade visitors from 43 countries, with over 80 percent of visitors reporting that they were very satisfied with the exhibition product range in accordance to their area of interest. The upcoming edition is set to raise the bar and offer a greater experience for all. l

TV STAR JOINS PROWINE LINE-UP Award-winning winemaker, wine critic, columnist and television personality behind The Flying Winemaker, Eddie McDougall has joined the line-up of speakers at ProWine Asia 2018. McDougall will explore the variety and quality of wines produced in Southeast Asia, and how producers are crafting wines to attract international recognition.

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McDougall is one more in a series of worldclass speakers who will be presenting at ProWine Asia 2018, which already boasts such names as Tan Ying Hsien, Sean Au and Annette Scarf. Over three days in Hall 10, these speakers will share their knowledge of wine bout internationally and in the emerging Asian market.

Hsien, Singapore’s only Master of Wine, won the Institute of Masters of Wine Champagne Trinity Scholarship 2010 and was nominated to attend the Master Napa Programme in September 2013.

He also won a French Wine Society scholarship for the Sud de France Master Level Programme in 2013 and the 2013 AXA Millésime Scholarship for MW students. He will be running a blind taste test session at ProWine Asia 2018.

Sean Au is a WSQ certified trainer and experienced sommelier who served the

highly acclaimed Singapore Airlines as an Air Sommelier. He will be taking a masterclass covering the various tiers of saké, how they are made and what to expect when evaluating them. l

GLOBAL PRODUCT HIGHLIGHTS

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1. SABER ELYZIA Alexandrion Group, CYPRUS SABER Elyzia is crafted using an old and still secret recipe that elevates the best, from the fruity sensations to the sweetness of the liqueur itself. It’s an exceptional infusion of fruitiness and sweetness, crafted and refined with the most advanced methods in liqueur production while using only high-quality, handselected whole fresh fruits.

2. CEYLON ARRACK Rockland Distilleries, SRI LANKA 100 percent natural, distilled from the sap of the coconut flower and aged in Halmilla Wood, Ceylon Arrack is one of Sri Lanka’s finest

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Arracks. Ceylon Arrack has a subtle taste and aroma of gentle floral notes with a hint of coconut and honey.

3. RACHELLE’S DOUBLE KICK Rachelle The Rabbit Meadery, SINGAPORE On the nose is a complex blend of spice, honey, citrus and dried floral notes. On the palate, there are layers of flavours supported by fresh acidity, light texture and robust alcohol. Off-dry to the medium-sweet sweetness.

Ingredients include Wildflower honey, water, orange, and cinnamon cloves.

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4. DOWN SHE GOES PINOT NOIR ‘16 Anderson Hill Wines, AUSTRALIA This wine is powerful and elegant with hints of cherry and cinnamon.

The handpicked 20016 Pinot Noir was open-fermented and extracted juice to increase the intensity of the flavour and colour.

It was then kept in barrels for 12 months before bottling.

5. PREMIUM QUALITY CIDER Oranjeboom A medium dry drink with sweet tasting notes of crisp apples.

It finishes with a pleasant and medium long aftertaste that hints to both citrus and sweet tones.

Oranjeboom is known for the

6 independent and adventurous spirit that has taken it to some 90 countries around the world.

6. VINOS DOS HEMISFERIOS Vinos Dos Hemisferios has succeeded in making great, elegant wines, with a unique and new array of flavours and aromas from grapevines without leaf fall or winter dormancy - in a place with only two (dry and rainy) seasons, harvesting two times a year. The brand, Dos Hemisferios, names the place where the wine is born, Ecuador, where the two hemispheres meet.

TAP INTO THE BOOM 24 – 27 April 2018 • Singapore Expo, Hall 10 (Tuesday – Friday) 10am – 6pm daily

International Trade Fair for Wines and Spirits The 2nd edition of ProWine Asia (Singapore) is an industry platform with a showcase from 300 exhibitors. Featuring a wide selection of wines, spirits, wine accessories and services, trade professionals can look forward to establish connections, form partnerships and see the latest in wines & spirits.

Join Mailing List to receive event updates • www.prowineasia.com/sg Held alongside:

Supported by:

VISIT

Find us on:

Held in:

Jointly organised by:

ProWine Asia

February/MARCH 2018

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BOLLINGER ROSÉ Bronze tones combine with the intense depth of a great red wine in the Bollinger Rosé, featuring the nobility of red berries and hints of red currant, cherry and wild strawberry. A spicy touch, not unlike Special Cuvée. A subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of red wine. With its intimate and unusual flavours, Bollinger Rosé can be served for afternoon tea, as a predinner drink or served with a fruity and tart dessert.

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This Pinot Noir is richly aromatic, showing ripe red berry and cherry characters, complemented by sweet, spicy oak notes. The palate is opulent with soft ripe tannins and great concentration that together produce a powerful, elegant wine.

NAUTILUS ALBARIÑO 2017 This is a limited edition, single vineyard wine. Albariño, one of the most distinctive varieties from Spain, is a recent introduction to the pristine winegrowing region of Marlborough. On the nose, the 2017 vintage shows fragrant fresh apricots, honeysuckle perfume, hints of melon and mandarin peel notes. The palate is flavoursome and fresh with a refreshing zingy finish.

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This pale lemon has a lifted aromatic nose of snow pea, nettles and guava. The front palate fills with fresh melon, citrus and grapefruit flavours. The crisp grapefruit-like acidity extends the palate to a long mouth-watering finish. Match with Vietnamese seafood spring rolls, with fresh coriander, lime and crunchy vegetables.

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BLUSH RHUBARB GIN 2017

FALCON RIDGE ESTATE 2016 SYRAH

Triple distilled and handcrafted in New Zealand, Blush Gin has 12 handselected botanicals which combine harmoniously with fresh sweet tangy rhubarb.

An ideal drink for summer, over ice with a sprig of mint.

Hints of strawberry, rosehip and citrus.

Texture, spice and concentrated flavours are the stamped qualities of winegrowing in the Waipara Valley. The Waipara Hills Waipara Valley Pinot Gris is a firm prodigy of this, with its aromas of crisp red apple, quince, and a hint of nougat. This Pinot Gris is best served lightly chilled, a great drink for summer matched with Asian dishes such as mildly spiced Szechuan chicken. It may be enjoyed young and fresh, but will continue to build weight and complexity with age.

100% OWNED

St Laurent is an ancient grape variety related to Pinot Noir. Dark purple with purple hues. Complex aromas of dark fruit with white pepper and hints of smokey, char on the nose. Sweet, bright red fruit on the palate, with some char and savoury characters. This wine has a linear mouth feel with fresh acidity and some minerality on the finish.

MUD HOUSE 2017 MARLBOROUGH SAUVIGNON BLANC

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WAIPARA HILLS 2017 PINOT GRIS

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JUDGE ROCK ST LAURENT 2012

This perfumed Cabernet Sauvignon from the Gimblett Gravels winegrowing district shows intense aromatics of blackcurrant, dried herbs, graphite and cedar notes. The rich and concentrated palate of dark fruit combines with integrated cedar, spice and mocha notes. Elegantly balanced, and textured with finegrained tannins this wine finishes with excellent mineral length. Distinct and ageworthy with the ability to age gracefully for up to 20 years from vintage in good cellar conditions.

LAWSON’S DRY HILLS RESERVE PINOT NOIR 2015

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VIDAL LEGACY GIMBLETT GRAVELS CABERNET SAUVIGNON 2014

A generous, balanced Syrah with plum, blackcurrant and white pepper characters delivers a full-bodied rich palate with concentrated plum and blackcurrant flavours from estate vines on elevated, welldrained, north facing Moutere Gravel terrane renown for producing fine wines.

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WAIPARA HILLS 2017 MARLBOROUGH SAUVIGNON BLANC With grapes predominantly from the Awatere Valley, this wine boasts bright, lifted aromatics and a mineral acidity that are classic features of the higher elevation and longer ripening season. A pale straw nose, leading to vibrant melon and snow pea with just a touch of citrus, is the delightful result of selecting grapes from these two sub-regions.

auckland expo ASB SHOWGROUNDS

Monday 12 March 2018

GET YOUR FREE TICKET

NOW!

AND BE IN TO WIN FLIGHTS TO AUSTRALIA

s s i m o t Too big https://foodfirstexpo.wufoo.eu/forms/foodfirst-trade-show-registration-form TERMS AND CONDITIONS APPLY.

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