Hotel Magazine // April/May 2017 by Review Publishing Ltd

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THE BUSINESS OF ACCOMMODATION MANAGEMENT FROM BUDGET TO BOUTIQUE

REDUCE, REUSE, RECYCLE pg. 18 News pg. 4 Check-In pg. 14 Housekeeping pg. 22 Meet the Chef pg. 30

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THE AMENITY CHALLENGE Last year, trends in the hotel industry saw inhouse dining get a serious and much-needed improvement, millennial guest strategies, and a focus on wellness and exclusivity. However, meeting these trends was a different story and the delivery of guest expectations and demands, in particular for the eco-warriors had an impact on hotel amenity sourcing. This year, considerations and discoveries are being made worldwide towards sourcing local products. The locavore perspective is a growing trend, and can often help create a memorable stay for guests as well as supporting local business. When looking locally, quality is often top of the list but it is closely followed by costs, shipping and logistical considerations. Aesthetics of the product also come in to play, as you want it to look good on the vanity, and move away from the more traditional wall-mounted soap dispenser and shampoo-conditioner combo. The look of any product in-room is part of what hoteliers are selling to guests and it forms a perception of the property. Although there is virtually no limit to what operators spend on amenities, it really comes down to the quality of offering and portion size. It isn’t all about the look but also the functionality and experience of the product – does it actually deliver? Operators need to ensure that amenities and other offerings are tailored to the hotel’s position and the goal of the guest satisfaction rate while being reasonably profitable. In general, guests who stay in mid-scale properties are satisfied with the basic amenity offering as well as bringing their own products to supplement that. While in upscale hotels and

boutique accommodation properties there is an increase in demand for a wider array of products. Hotel groups tend to stick to the larger brands that are widely available or offer their own custom amenity lines, whereas boutique hotels have an advantage to create all aspects of a guest experience to a particular location and price point. There is a sense of comfort when guests see brands that they know and love, but the other side to the coin is that guests are wanting an experience they cannot get elsewhere. It has been suggested by consultants that a property’s amenity tray should be changed or updated every few years to stay current with market demand. Supplying local products also meets eco-friendly considerations by lowering the carbon footprint and incorporating biodegradable packaging. Wastage of the product is an unavoidable factor that affects both environmental standards and amenity costs. In this issue of Hotel, we focus in on how different brands and services are tailoring their offerings for hotels that are moving towards a more environmentally friendly approach and wish to reduce, reuse and recycle. For more, flip to page 18. Enjoy the issue.

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Sarah Mitchell, Editorial Director, sarah@reviewmags.com

the numbers

There are more than 62,000 hotel rooms on the Las Vegas strip alone.

@hip_hotels

The Royal Penthouse Suite at the President Wilson Hotel in Geneva will set you back NZD $10,000 per night.

The Radisson Blu Polar Hotel in Norway is the northernmost hotel in the world.

The foiled break-in at the Watergate Hotel resulted in the imprisonment of 48 people and the resignation of one president.

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BUYERS EAGER FOR TRENZ

New Zealand’s continuing popularity as a visitor destination is fuelling demand for international travel and tourism buyers eager to attend TRENZ 2017. At $35 billion it’s the tourism industry’s most important international business event. TRENZ 2017 is on in Auckland

from 9-12 May and will be attended by 377 trade and tourism buyers from 29 countries across the globe, including Australia, the Pacific, Asia, Europe, Scandinavia, and North and South America. “These are the most influential buyers in terms of sending international visitors to New Zealand,” said Chris Roberts, chief executive of Tourism Industry Aotearoa, which manages TRENZ. “The buyers are travelling here to negotiate contracts for the coming year and meet with 300 of the country’s leading tourism operators who will be showcasing their products and services at TRENZ.” Roberts said demand to attend this year’s event has been extremely high and it is currently at capacity. “The deals they make and relationships they build at this year’s event will generate tens of millions of dollars’ worth of new tourism business for the New Zealand economy, benefitting communities across the country.” l

INSIGHTS PROVIDE ANALYSIS OF HOTEL REVIEWS Expedia group has announced Guest Review Insights, a new sentiment analysis tool to help hotels manage and improve their online reputation, and as a result, attract more travellers while maximising guest experiences on property. Guest reviews are valuable to both hotels and potential guests, but extracting actionable insights from them can be time consuming and costly, leaving many hotels without a complete and detailed understanding

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of what guests love about their property today and what are possibly detractors to keep an eye on. With Guest Review Insights, hundreds or sometimes even thousands of reviews are organised and analysed automatically to provide hotel partners with actionable insights, hotels can quickly understand what amenities and services guests are raving about as well as guest experience opportunities moving forward. l

LIGHTBULB PROJECT BOOST

Crowne Plaza Auckland has stepped up to help a young New Zealander raise funds to help find a cure for Parkinson’s disease. Sakira Knights, 13, has embarked on a journey to help two of Australasia’s research centres find a cure for the disease by setting up a Lightbulb Trade Relay as part of a Year 9 project at Wellington’s Samuel Marsden Collegiate School. Crowne Plaza Auckland has traded a three nights’ stay in one of its incredible Executive Suites plus breakfast daily for a previously donated Peregrine Wine voucher. The hotel has helped mentor her throughout the school project and IHG’s marketing manager Rachel Peacock said the property was delighted to help. For further information on how you can take part visit www. facebook.com/lightbulgtraderelay. l Operation lightbulb (L to R) Sakira Knights and Megan Pritchard.

GUEST SELECT NOW IN OVER

MOTELS AND COUNTING... That’s right, over 660 motels and hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a SKY decoder in every room with access to over 50 channels, it brings Kiwis the most amazing TV experience and we know your guests will love it too. How Guest Select could benefit your business · · · ·

Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels

We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit guestselect.co.nz and let your guests enjoy the fantastic mix of Sports, Movies, News and Entertainment channels.

WYNDHAM EXPANDS TO NORTH SHORE

Wyndham Hotel Group has further expanded its presence in New Zealand by opening its second Auckland property – Ramada Suites Albany, Auckland North Shore. Albany’s first major accommodation development in more than six years, the 66room Ramada Suites Albany offers stylish

accommodation in Auckland’s North Shore region and reflects the tourism potential of New Zealand’s largest city outside its CBD. The development is the fourth joint venture between Wyndham Hotel Group and local developer Safari Group, after the 42-room Ramada Suites Auckland, Federal Street and the 44-apartment Ramada Suites Christchurch City, both opened in 2015, and the 54-room Ramada Hotel and Suites Queenstown Remarkables Park, opened in 2016. “There is a thriving business and leisure market in Auckland’s North Shore region that needs to be serviced and Ramada Suites Albany is a great example of the potential major hospitality players are beginning to see in the city’s suburbs,” said franchisee, Sajad Bassam, managing director of Crown Group Ltd. Globally, Ramada offers more than 860 properties across 63 countries. l

MILLAR APPOINTED AS SVP AccorHotels has announced that Gillian Millar has been appointed as the new senior vice president, New Zealand, Fiji and French Polynesia effective the beginning of April. The new appointment signifies the first time a female leader has filled this strategic role for AccorHotels. Upon relocating to Auckland, Millar will replace Chris Sedgwick who departs the role in pursuit of other interests outside of AccorHotels. l

RULING OUT TOURIST TAX According to Tourism Industry Aotearoa chief executive Chris Roberts, the government is right to rule out another ‘tourist tax’ charged at the border, recognising the billions of dollars’ international visitors already inject into the New Zealand economy. “Supporters of additional tourist taxes are ignoring the fact that the economic benefits overseas visitors deliver to New Zealand far outweigh the costs we incur in hosting them,” said Roberts. “It is very easy to focus on the pressures that come with growth, but tourism is now New Zealand’s biggest export earner by some considerable distance, and international visitors are more than paying their way.” Roberts went on to say the government accepts that one of the many benefits of the tourism boom is the significantly increased tax take it is enjoying as a result. While taxing visitors isn’t the answer, Mr Roberts said the government does need to assist in providing better infrastructure around the country, and TIA is hopeful of a significant announcement in the May Budget. l

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April/MAY 2017

STREET ARTIST OPENS HOTEL

GUESTS CAN FLOAT AWAY Known for launching the world’s first robot hotel, Japan’s Huis Ten Bosch, is now offering space-age floating pods where visitors can drift off to sleep at sea. Panoramic views are on offer from each twostorey-capsule with bedrooms that are covered by a convex glass roof. Set in the middle section of the sphere, the second level of the hotel pod is a lounge area surrounded by several windows. The hotel is yet to reveal exactly how the floating capsules will be monitored and how they move across the water, however, the expected cost for each capsule that holds up to four people, is around NZ$500. It is expected to be launched by the end of 2017. l

British street artist, Banksy has opened a hotel in the hopes of bringing Israeli tourists, and dialogue to West Bank city. The Walled Off hotel has the worst view of any hotel in the world with each of the ten rooms getting just 25 minutes of direct sunlight a day. It is nestled against the controversial barrier wall that separates Israel from Palestinian territories, and offers guests something more abstract than a luxury destination. Packed with artworks from Banksy himself, the Bethlehem hotel

is accommodation, protest and gallery all in one. The hotel is strongly political while playful at the same time. “Walls are hot right now, but I was into them long before Trump made it cool,” said Banksy. l

SUITE DREAMS ARE MADE OF BEER Built on the site of a sour brewery, the world’s first craft beer hotel is set to open. The Scottish craft brewery BrewDog has announced plans for its ‘craft beer nirvana’ called the DogHouse that will be built in Ohio, USA. A crowdfunding campaign has been launched

REFUND FOR DIVORCE

A hotel chain in Sweden has announced a new refund policy with a commitment to marriage. In a statement the Countryside Hotels Group said it is an opportunity for more people to understand the degree to which it is important to invest in one’s relationship before it’s too late. To qualify for the refund, married guests must mention the relationship guarantee upon booking, stay in the same room, divorce within a year and provide court papers showing proof of divorce. l

by owners Martin Dickie and James Watt that looks to raise around NZD8 million. Aside from a Jacuzzi filled with beer, the four-storey hotel will offer beer spa treatments with bespoke hop oils and craft beer-themed menu offerings. Guests can enjoy BrewDog’s famous Punk IPA on tap and craft beer minibars. The hotel aims for guests to never be more than an arm’s reach from a chilled Punk IPA to the extent of featuring beer fridges in the shower. It is set to open in 2018. l

Discuss your requirements with us whether it be a café, restaurant, hotel, apartment or simply a commercial fit out for your client. Rembrandt have quality vintage & contemporary leather furniture, industrial, lighting, mirrors & home décor to suit any environment. Whether Commercial or Retail, Rembrandt are a one-stop shop for Home Décor & Furniture. 06 83101 50 sales@rfa.co.nz www.rfa.co.nz 8

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April/MAY 2017

HOLLYWOOD ICON WELCOMES ALICE

ALEXA BETTER THAN CONCIERGE? Amazon’s voice-activated assistant, Alexa, is rapidly becoming the go-to device for at home assistance and now hotel chains are now tossing up between it and Apple’s version, Siri, for in-room assistance. But is a voiceactivated assistant really better than the hotel concierge? Suites in Las Vegas’ Wynn resort are equipped with Alexa and now Marriott International is making the decision between the two. Since October last year, JW Marriott in Texas has been trialling Amazon Alexa devices for room service and housekeeping while also controlling the lighting in a number of rooms. The functions controlled by the device would include lighting, drapes, room temperature and TV. Adding these voice-activated and highly compatible devices in hotel rooms is key for the brands to expand into more consumers’ homes following an easy and carefree experience in a hotel. l

As part of an ongoing commitment to being at the cutting edge of hotel communications and operations technology, Hollywood’s iconic Roosevelt Hotel has implemented ALICE to help optimise staff communication and increase guest satisfaction. All communication and task management is now centralised and has changed the hotel’s operations efficiency and approach to guest service management. Following a guest request via ALICE, the staff member in closest proximity to the guest can address the issue and let others know it has been completed, keeping track of employee activity while also providing hotel’s management with actionable data. Managers are able to see what times are the busiest for employees and staff accordingly. “We are incredibly pleased with the easy-to-use interface of ALICE and implementing the new system has directly contributed to our team being able to handle guest requests in a timely and efficient manner,” said Akshay Bahl, general manager of The Hollywood Roosevelt Hotel. l

DIGITAL KEY TO FUTURE Hilton Worldwide has marked the official introduction of the Digital Key technology at their 1000th hotel in New York City. This comes two years after launching an app functionality that gives guests the ability to choose their room before arriving at a hotel and enter their room using the Hilton Honors app as a key. Since then, guests have opened more than 6.4 million doors using the technology. The company plans to reach 2,500 hotels with this technology by the end of this year including

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debuts in New Zealand, United Kingdom, China and Malaysia. “At the beginning of the rollout, we could bring Digital Key to 100 properties in six months,” said Joshua Sloser, senior vice president of Digital at Hilton. “Today, we are able to bring 100 properties live in an average of 24 days. Our team members appreciate how this technology can personalise the guest experience and they love being part of something that is progressive and game changing.” l

BEACHFRONT OPPORTUNITY

AUCKLAND AIRPORT 5-STAR AccorHotels’ Pullman brand has been selected by Auckland Airport and Tainui Group Holdings for a new 5-star hotel to be developed adjacent to Auckland Airport’s international terminal. The new 250-room Pullman Auckland Airport will be located next to AccorHotels’ Novotel hotel, and nearby to AccoHotels’ ibis Budget hotel, providing travellers to Auckland with a complete range of high-quality accommodation choices from premium to economy. Construction fo the hotel is expected to start by the end of this year, with the hotel scheduled to open by late 2019. The launch of 5-star accommodation will

complement a major upgrading program at the airport, which will see the international terminal expanded to add a domestic wing to provide a totally streamlined service for travellers. The development of the Pullman hotel comes at a time of unprecedented demand for hotel accommodation in Auckland, with the city being the major gateway for international arrivals. The Pullman will build on AccorHotels’ position as New Zealand’s leading hotel group, with the current network of 33 hotels set to grow substantially over the next three years, including the openings of a new So Sofitel in Auckland and a Novotel at Christchurch Airport. l

An attractive landmark building that fronts the corner of Marine Parade and Clyde Street in Mt Maunganui has been placed on the market. Reef Luxury Apartments is a three-level apartment complex that opened in 2001 and commands extensive views over the water, giving it pride of position and demand for premium accommodation. The property enjoys a good level of repeat business due to its beachfront location and hotel-like feel. Guests have access to two in-ground heated swimming pools as well as a gymnasium and secure onsite parking. Reef

Luxury Apartments has a total of 30 apartments, all of which enjoy two secure parks located underground. The management letting pool consists of 21 apartments made up of a mixture of two and three bedroom apartments, each with two bathrooms. All apartments can be keyed off to create one bedroom apartments to accommodate the corporate market. This provides the guests and operator with more configuration options and reduces cleaning costs. For more information contact Wayne Keene from Resort Brokers at wayne@ resortbrokers.co.nz. l

ICONIC TWIN TOWERS COMPLEX

The Oceanside Resort and Twin Towers is an iconic, eye catching resort that is situated on prime real estate at the foot of the mountain between the harbour and ocean beaches. This outstanding ‘larger than life’ Twin Tower complex has come on the market and is synonymous with Mount Maunganui, sun, beach, quality and luxury holidays. Centrally located within the secure complex are purpose built common areas/gardens for guest enjoyment including an approximately 18 metre swimming/lap pool and spa pool. It could not be better situated, right

RESORT BROKERS Resort Brokers was founded in 2002 by Gordon McGregor and Wayne Keene, based in Auckland with nationwide coverage. They describe themselves as a true specialist company – their only focus is accommodation properties, unlike other companies which deal across a range of businesses. Both men have extensive financial backgrounds. Prior to forming Resort Brokers, both McGregor and Keene were employed by an international real estate firm. McGregor was dealing in high-level hotel sales, while Keene was dealing in motels and management rights. This experience put them in good stead

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when they decided to start their own company. “We have found that both vendors and purchasers have always enjoyed the benefit of personal attention and market knowledge that Resort Brokers can offer,” said Keene. Resort Brokers deal in motels, hotels, backpackers, lodges and holiday parks. “If you sleep in it, we sell it,” quips Keene. “Most of our sales are business only but a good number of real estate transactions make up our total sales.” Business sales, both domestic and offshore, can range from as low as $50,000 up to international hotels, which means that Resort Brokers deal with clients with a wide range

across the road from the beach and next to all the hype and activity that this tourism mecca provides. These apartments are in big demand with premium tariffs. The Towers offer a selection of superior two bedroom apartments as well as a three-bedroom penthouse suite. Many of the apartments have been refurbished to a high standard and the business operates a letting service for those apartment owners who have opted for investment outcome rather than occupying. For more information contact Gordon McGregor at gordon@resortbrokers.co.nz. l

of financial capability. They aim to provide clients with a sense of comfort and security. “We are able to give the buyers a sense that we are there from ‘cradle to the grave,’” explains Keene. “We have set up manuals to assist people buying, selling and operating.” Starting as they did in 2002, Resort Brokers were pioneering in their use of the internet and online databases. They contribute to a detailed database accessible by all brokers around the country, meaning that all providers are given the same information. This is important so that vendors can be satisfied that all suitable buyers are given the correct information. Furthermore, Resort Brokers also has access to an Australian broking database, a unique and exclusive benefit. Resort Brokers

are always looking for ways to improve their systems, explains Keene. “More recently we have set up systems to automatically assess the current market value of businesses, management rights and freehold property, extending our reporting systems so our client clients have accurate reports on all activity.” In the future, this statistical analysis will only serve to enhance the services that Resort Brokers can provide. Resort Brokers was recognised by the Real Estate Institute of New Zealand as ‘Small Business Broking Office of the Year’ in 2016. For Keene, McGregor and their team of nine, this was an acknowledgement of their knowledge and dedication to providing the customer with the best possible service. l

Award Winning were pleased to take out the top honours for ‘Small Business Brokering Office of the Year 2016’ [nationwide]. This is an award presented by the Real Estate Institute of New Zealand

recognising outstanding achievement. Directors Wayne Keene and Gordon McGregor thank all the salespeople and staff for their contribution. It was a complete team effort.

NORTH ISLAND

GORDON MCGREGOR Director P:+64 21 998 810 E: gordon@resortbrokers.co.nz

WAYNE KEENE Director P:+64 21 666 991 E: wayne@resortbrokers.co.nz

BRENT HANNAH P:+64 21 359 678 E: brent@resortbrokers.co.nz

PAUL SANSON P:+64 27 903 4267 E: paul@resortbrokers.co.nz

KAMAL SHARMA P:+64 22 051 5782 E: kamal@resortbrokers.co.nz

SOUTH ISLAND

SIMON HASLETT P:+64 21 442 083 E: simon@resortbrokers.co.nz

YVONNE NICHOLLS Office Administrator P:+64 9 369 9708 E: yvonne@resortbrokers.co.nz

JOACHIM HOGEFJORD Consultant P:+64 21 330 143 E: joachim@resortbrokers.co.nz

View the latest TOURISM INFORMER on our website, http://www.resortbrokers. co.nz/tourism-informer/ latest-tourism-informer/

Ph: +64 9 369 9708 Fax: +64 9 369 1100 PO Box 1191, Shortland Street, Auckland 1140

MURRAY STOTT Entertainment & Media P:+64 21 023 12796 E: murray@resortbrokers.co.nz

GABY HOWARD Founder and CEO FLAUNTER

Gaby Howard grew up in Surry Hills, Sydney with her two younger twin sisters. Her father is an architect, and her mother is a Mothercraft nurse. Married to a civil engineer, Howard’s husband thinks in numbers while she thinks in words, and together they have a three-yearold son. Her biggest influence growing up was her mother, father, and paternal grandmother. Juggling three children and a full-time job, Howard said she has no idea how her mother had time to fulfil her creative passions. “I honestly don’t know how she made it all work,” she said. Her father has an incredible work ethic and shares Howard’s passion for learning. “I was an incredibly headstrong and independent person growing up, and they were always supportive, trusting and generous. I had an unbelievable amount of freedom to explore the world.” Howard’s grandmother on her father’s side passed away over ten years ago but was another driving force behind her childhood. “She was amazing and also sometimes hard, with very high expectations. She wanted nothing but the very best for me. I still think of her often and know she’d be proud,” she said. Howard always loved learning, from every year at school and university to now with her current role. “I was and am always the person asking ‘WHY?’ I used to get to school at least an hour early every day. I love reading, movies, theatre; basically, burying myself in other people’s stories. I also always loved fashion,” she explained. Howard got her first job at 14 so she could buy clothes. When she was 21-years-old, she

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lived in France for a year with her best friend and spent herself broke on a pair of Chanel ballet flats. “Lucky my friend was a saver and not a spender,” she added. Communications was her first degree which she completed at the University of Technology in Sydney and then went back to university seven years later to do a Masters of Teaching at Sydney University. Although she never became a teacher, Howard said she needed a change and wanted to learn more, and that was the deciding factor on why she went back to university. “That experience actually confirmed for me that PR had been the right choice after all.” Now 34-years-old and with 15 years of PR experience under her belt, Howard is the founder and CEO of Flaunter. Flaunter first opened in October 2015 and was the culmination of a long journey. She had become increasingly frustrated by the difficulty of sharing brand imagery and content with media, retailer, blogger, and influencer networks. Visual content had become a powerful way for brands to express value, build trust, establish quality and most importantly, tell their stories. “Traditionally all these incredible and useful assets lived in the dark corners of the emails and hard drives of publicists [me], marketers, photographers and brand owners. There was absolutely no way for media to access images, and associated credit details, on-demand in order to satisfy their ever-shrinking lead times. “On the flip side, when brands and PR distributed their images they had no visibility and analytics on who downloaded their content and how it was used. Our mission is to make it easier for brands to reach new audiences by connecting their content with the best storytellers around the world.” Flaunter was created to give media instant access to brands and their content for easy distribution and publishing. Brands like Freedom Furniture, Adairs, SunnyLife, and Linen House use Flaunter to organise their high-resolution content into an easy-to-access system for media to find and utilise. Hundreds of emerging brands use Flaunter to help them look and act like big businesses. Flaunter also manages brands’ physical assets, such as samples. Brands benefit from using Flaunter because

it helps their PR and sales teams communicate and sell better as well as creating stronger connections with media. Brands have access to their data as well so they can learn and grow. For media, Flaunter simplifies the way all publishers and storytellers access brand imagery and content. It also allows media to create stronger connections directly with brands. Flaunter empowers journalists to have full editorial control and doesn’t restrict editorials because of how easy it is to access the free content on demand to meet deadlines and budgets. Many brands also use Flaunter to make their imagery available to not only traditional media and publishers, but also to wholesale and retail clients. They use this imagery to make purchasing decisions and promote the brands they stock in-store. Media registration is free, and they can download an unlimited amount of content for editorial use. However, for brands, there is a monthly subscription fee which ranges from $99 to $899. Currently, there are over 250 brands and over 2,500 media (print, online, retailers, influencers) using the platform. The brands seen on Flaunter aren’t just in the interior industry; there’s also fashion and beauty. “We launched in Australia, so our market is biggest here, but we’ve seen an amazing amount of growth in NZ. We have media users from all over the world, and many of our brands use Flaunter to distribute their content globally,” Howard explained. Brands need to apply to be added to the network. This is not because of the size of the business, but the quality of content. “Some of our smallest brands produce some of the most exceptional imagery and on very tight budgets. It’s really cool to see. “We also work with international PR agencies and big brands, who have thousands of pictures to manage. These clients are experts at what they do, and look to Flaunter to help them deliver results more effectively, seamlessly and transparently.” Howard said there are many ways the industry has evolved dramatically over the past 20 years. The main one being the exponential growth of content produced by brands, in particular, visual content. “Other than in face-to-face communication, we used to talk primarily in words. Now, more and more, from GIFs to emoji, selfies to memes and live video, we talk in pictures,” she said. In Flaunter’s infancy, the key messages were ‘image is everything’ and ‘the future of communications is visual and digital’. Howard said the long-term trend this feeds into is the rise and eventual global dominance of visual culture. Beyond the production and storage of this visual content is the growing importance of helping industries classify, uncover and distribute visual information. That’s where Flaunter steps in. The next move for Flaunter is to launch into the US and UK markets. “With a large global problem to solve, we’re only just getting started.” l

SCANDINAVIAN

Simplicity

he Scandinavian-inspired decor has been on trend for a while, and for good reason. The style is relatively simple, with decor and furniture to complete the look easy to find across a variety of retailers and wholesalers. Additionally, its wide popularity seems to be sticking around; a Scandinavian-inspired look can lend itself to a variety of interiors, from personal homes to studios and has gained a lot of popularity for the hospitality sector. In a way, Scandinavian-inspired decor is becoming the new classic; a safe way to decorate which exudes comfortable, effortless style and will not become dated. The base of a Scandinavian colour palette is a crisp white. A fresh coat of a cool white hue similar to Resene Double Alabaster sets the scene for layering any variety of decor and is trans-seasonal so that you can update decor with minimal effort and expense. From your base of white choose subtle, muted colours which soften the white base, such as Resene Half Spindle or Resene Alaska. The next layer of Scandinavian decor is furniture; light, wooden furniture is a quintessential part of the aesthetic. A statement chair such as the Fox Chair, in a white cane close to Resene Anglaise, is a lovely guest room accent. Pile with soft beach towels in summer, or drape with a plush sheepskin in winter for a seasonally appropriate feel. Wicker and woven styles similar to this will bring more of a bohemian inspired Scandinavian look. Conversely, a simple wooden chair such as the Radial Dining Chair from Citta, in a similar tone to Resene Alamo, has a mid-century modern feel, and the beautiful wood and clean lines add a classic feel to the room. Lighting is of utmost importance in guest rooms, and the correct choice of lighting

Resene Sandbar

Resene Alamo

Citta Radial Dining Chair

Douglas & Bec Compact 08 Hanging Light

Resene Chicago

Resene Comfort Zone

Douglas & Bec Hand Turned Lamp

Citta Fable Chair in Graphite

Resene Anglaise Resene Cashmere

Maytime Fox Chair - Dove White

Douglas & Bec RD Bar Stool

Resene Alamo

levels will ensure guests are comfortable at any hours. Pair a standout lighting piece, such as the Compact 08 from Douglas & Bec (in brass similar to Resene Sandbar), with subtle downlights, and a few strategically placed lamps - in soft colours to ensure guests have ample lighting. Lighting choices which will achieve the Scandinavian-inspired aesthetic vary from natural looking woven basket shades to a rice paper shade or even a more glamourous, architectural piece like the one from Douglas & Bec. Match the lighting to the type of Scandinavian look you are trying to achieve, and ensure a statement light is paired with more simple room accessories and furniture, so the room is not too overwhelming. Room accessories complete the Scandinavian look and give guest rooms a more homely feel. Vases and planters are popular decor items within the Scandinavian aesthetic and are a good way to bring in subtle hints of colour. A collection of vases in complementary colours and varying sizes look perfect clustered on the sideboard or bedside table. Hues similar to Resene Awash and Resene Blue Bayoux look lovely grouped together. A simple planter with a leafy indoor plant, such a rubber tree, is a low-maintenance way to bring a touch of nature to your guest rooms. Choose a planter with a nature-inspired finish, or an interesting textural element, this fits more within the bohemian style of the Scandinavian look, while a planter with a gloss finish will make the look more polished and classic. A Scandinavian-inspired look is simple and low-maintenance. Whether you choose to embrace a more rustic-inspired, bohemian version of the look or a polished, mid-century modern Scandinavian look, your guests will be relaxing in beautifully simple surroundings. l

Maytime Plat Round Hanging Lamp Resene Blue Bayoux

Resene Double Blanc

Maytime Ruby Vase Large - Grey

Citta Hem 3 Seater Sofa in Oyster

Resene Awash

Maytime Crackle Vase Large - Flint Stone

Colours available from Resene ColorShops www.resene.co.nz 0800 737 363 April/MAY 2017

FANCY A TEA? Take you pick with colours with these new bright and cheerful Tea Chairs from NZ Furniture Wholesalers. Stackable to five high, these chairs are available in nine colours and are able to be used inside and out. A perfect all-rounder! This strong polypropylene chair is also lightweight and its’ one piece Italian design makes this a tempting choice for designers and operators alike. For more information visit www.nzfw.co.nz or call 06 927 3472.

Want your product featured? Contact sarah@reviewmags.com

ALL NATURAL BESPOKE PERFUMES Puhoi Organic Distillery has released synthetic-free, all-natural highly concentrated fragrances. For these unique fragrances, the master distiller hand-distils precious aromatic alcohol Esprit de Cognac using high-quality New Zealand wines. These healthy perfumes are functional, and contain special formulations created in collaboration with Dr Iryna Kirichuk (MD), the leading specialist in natural adaptogens. The salubrious fragrances are based on the philosophy of what wouldn’t be safe to consume, should not be put on the skin, and that is why it is branded under the Salubrity Scents. These exotic treasures are handcrafted in small batches by the company’s in-house perfumer Victoria Kirichuk. The packaging is also unique and stunning. It is hand-carved Swamp Kauri refillable bottles and artistdesigned hand-blown glass vial necklaces. For more information visit www.spirits.net.nz.

BODY ZONE BLACK LABEL With its striking design and luxury ingredients, Body Zone Black Label Collection is bound to treat your guests with some unexpected moments of self-indulgence. The key ingredient Moroccan Argon Oil is high in Vitamin E, Omega 3 and antioxidants, working tirelessly to keep skin, hair and body nourished and youthful. Body Zone black label provides an enhanced guest experience and a stand-out design element to your guest bathrooms. This coupled with degradable packaging makes it an obvious choice for those wanting to enhance their guests’ experience on a budget. Check out the pricing and details on www.astro.net.nz or phone today for free samples on 0800 466 966.

NUT COATING SPECIALIST Patons’ distinctive Royals are a whole macadamia nut dipped in toffee, before being double coated in chocolate. Available in 100x11g single or 400x22g twin flow wrap they are ideal for Turn Down service or Hotel Mini Bars. With the brand The Gourmet Nut Co, Patons has added to their confectionary business and became the nut coating specialist. Ideal for retail, petrol & convenience, foodservice and industrial ingredient buyers, they offer a range of flavours which are baked onto the nut. All ranges are Gluten and Trans Fat free and available in 12x50g, 12x150g, 8x1kg and 10kg. For further information contact Craig Archer on craiga@patons.com.au.

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SALON QUALITY IN-ROOM Following the success of Silk Ceramic, Remington introduces the next generation, Silk Ceramic Ultra, now with advanced silk ceramic technology that has two times more silk for smooth salon results. Featuring a salon professional AC motor, the Silk Ceramic Ultra Dryer offers powerful and long-lasting performance. With three heat and two speed settings, guests will have complete control no matter what look they are after. Also, included in the dryer pack is a round styling brush which helps distribute heat evenly for precise styling. Plus, it has a turbo boost and cool shot function for those finishing touches. For stockists and more information call 0800 736 776.

SAY IT IN CHOCOLATE Chocolate has the ability to stimulate all our senses, which then triggers emotion. The mere ‘thought’ of chocolate will bring up positive, powerful emotions and memories. Chocolate graphics is a New Zealand chocolate business that loves helping companies create memorable brand experiences with the world’s most customisable chocolates. Handcrafted and specially tailored to the client’s choice of taste and design, printing messages and images – including logos and photos – in the finest Belgian chocolate, using precise, patented laser technology to achieve exquisite detail.Create a memorable, multisensory, luxury experience for your guests. With periodic changes (size, shape, colour, flavour, packaging etc.), you can keep the ideas fresh and your guests engaged. Create a unique range for different room types. The ability to delight your guests with that extra special touch keeps them coming back for more – it’s the cherry on top, it’s that little bit more that makes their stay, and you, unforgettable.Your guests will recognise and appreciate the care you have taken to create a special chocolate gift for them – a noteworthy example of the care you take in all areas of the business (many of which are not so visible). Contact the chocolate creatives at Chocolate Graphics – they’re waiting to help you complete the experience! 09 636 6960 or www.chocolategraphics.co.nz.

NATURALLY ORGANIC BOUTIQUE SPIRITS Puhoi Organic Distillery is the only New Zealand bespoke distillery that also takes orders for private labels. The company also stocks handcrafted artisan limited edition boutique spirits that are all naturally organic. Its current product range includes (but not limited to) Dry Gin, Spiced Rum, Oak-matured Vodka and Grappa, Sauvignon Blanc Vodka, DoubleBarrel Whiskey, White Brandy, genuine Absinthe, New Zealand spray-free Fruit Schnapps, sugar-free Vermouth, Medicinal Bitters, Liqueurs and even Honeymoon mead. Unlike mainstream alcohol, all of Puhoi Organic Distillery’s beverages are vegan-friendly, and do not contain any sulphur, caramel, glycerine, artificial colourants and other harmful chemicals. The master distiller welcomes customers to bring their own ideas to the table and are open to discussing private labels and orders. Join the list of customers, whose custom-made products received multiple international awards. For more information visit www.spirits.net.nz.

HERO INGREDIENTS FOR HIM AND HER Based in Matakana, north of Auckland, Matakana Botanicals (formerly Les Floralies) is one of New Zealand’s leading bath and body product manufacturers. Its ranges can be found further afield than just little ol’ New Zealand, reaching as far as UAE, Singapore, Malaysia, Hong Kong, Japan, and Australia. The various ranges are 100 percent New Zealand made utilising local ingredients such as Manuka honey and oil sourced from Great Barrier Island, olive oil from Matakana and lavender, harvested and distilled at a farm in Taupo. A passionate entrepreneur and businessman, Danvers Devereux is inspired by all that is natural, local and unique. His work (and home) is based at his Matakana five-acre property which he has transformed from an overgrown farm littered with derelict vehicles to a horticulturists’ dream. Two new ranges include Southern Man and Rose and Peony, a perfect combination of products for ‘him and her’. So, when it comes to beauty products, any soap will do need not apply. Matakana Botanicals’ Southern Man range was inspired by the natural elements of the South Island of New Zealand. It will appeal to those who enjoy the great outdoors and have a sense of adventure. Emphasis has been on creating products to heal and protect men’s skin from the natural elements. Products in this range utilise locally grown wild crafted ingredients, combined with a refreshing fragrance for today’s active man. Southern Man has top notes of green apple, grapefruit and basil with a heart of sage and jasmine and a base of cedarwood and patchouli. The Rose and Peony range features unique aromas that have been inspired by the beautiful region of Matakana itself, with its rolling hills, sun-drenched countryside bordered by the clear blue ocean. Hero ingredients in this body care are pure Extra Virgin Olive Oil and Macadamia Oil that are sourced from a number of local growers combined with natural Manuka Honey to soothe and nourish. For more information, email: info@matakanabotanicals.co.nz

MEANINGFUL CHANGE Essence of Humanity is inspired by the African practice of Ubuntu. Ubuntu is a Kiswhili word meaning ‘human kindness’, this parallels perfectly with the brand’s ethics and core values. Essence of Humanity is committed to giving 100 percent of surplus generated from sales to support the poorest children around the world. Their first collection features; Extraordinary Facial Oil, Softening Cream Cleanser, Nourishing Moisture Cream, and Oneness Cream Balm. Each product contains unique ingredients such as mongono oil, baobab oil, and Kalahari melon seed oil – all of which are sourced from the communities that profits are then invested in. Co-founders Cassandra Treadwell and Stacey Fraser, launched Essence of Humanity in early April this year. Fraser is an awardwinning natural skincare creator and previously worked with Trilogy Natural Products for many years. “Having witnessed first-hand the devastating effects poverty has on children and their families, I was compelled to give these people a voice do something meaningful which will result in tangible change for these communities. We keep absolutely no profits, with every dollar of our surplus going to amazing projects that help alleviate poverty around the world and close to home,” Treadwell explained. “With international government aid declining rapidly it is up to us as companies and individuals to step up and fight poverty.” All products are tested on happy human volunteers who give good, honest feedback and all packaging is 100 percent recyclable. For more information, visit www.theessenceofhumanity.com.

SLIP INTO SILK CONNECTED SOLUTIONS Kolibree, a tech company focused on connected solutions in oral health, has launched Ara, a CES 2017 Innovation Award Honouree and the first toothbrush with embedded artificial intelligence. “Patented deep learning algorithms are embedded directly inside the toothbrush on a lowpower processor,” said Kolibree founder and CEO Thomas Serval. “Raw data from the sensors runs through the processor, enabling the system to learn your habits and refine accuracy the more it is used. Ara is Kolibree’s newest innovation for personalised healthcare, with an eye on disease prevention and wellness.” Ara knows precisely where the person is brushing, even when not connected to the app on a mobile device. Whether brushing on or offline, brushing data is captured in the toothbrush and automatically synced via Bluetooth Low Energy when the app is open. This surpasses the capabilities of any other smart toothbrush. For more information, visit www.kolibree.com

After losing her silk pillowcase on the first day of her five-week trip in America, Olivia Carr spent the next few weeks getting used to standard cotton pillowcases. She soon discovered all the reasons why she was obsessed with her silk one. “What a significant difference it made to my skin, hair and ability to sleep peacefully each night. On reflection, losing my pillowcase was the greatest gift I could have received,” Carr explained. Founded in October 2015, Shhh Silk are the first silk pillowcase in the world to have a silk marble print pillowcase, compared to traditional silk pillowcases which are mostly plain neutral colours. Shhh Silk’s pillowcases also feature a hidden zip into their pillowcases which ensure they sit nicely on beds as silk or satin pillowcases commonly slip off the pillow. The brand’s rapid expansion has introduced silk travel accessories, silk filled pillows, and even luxury silk sleepwear. Shhh Silk’s aesthetic is best described as minimalistic yet modern with a low maintenance luxury. For more information, visit www.shhhsilk.com

April/MAY 2017

DILMAH TEA PERFECT CUPPA FOR CARBON CONSCIOUS

As some New Zealand cities, major companies and Net Zero New Zealand keep working towards “carbon neutrality”, environmentally conscious kiwis can rest easy with their favourite cup of tea. Dilmah has just received carbon neutral certification.

The leader in New Zealand’s black tea market commissioned its first sustainability report by the International Union for the Conservation of Nature (IUCN) in 2011. It’s taken six years, but Dilmah founder Merrill J Fernando kept up the momentum and has now helped celebrate carbon neutrality in Sri Lanka this month. Dilmah Conservation, together with the University of Colombo in Sri Lanka, developed a plan that calculated the Dilmah carbon footprint at its tea processing and packaging facility. That plan outlined ways to offset the company’s CO2

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emissions by focussing on better management of energy, transportation, water and waste. Visitors to Dilmah HQ in Colombo today can’t see the roofs for solar panels. Two solar power plants (100KW and 150KW) have made Dilmah one of the largest private solar power generators in the country. The company now plans to install solar panels at the homes of its Colombo staff, build up a fleet of electric cars and take 20% of the waste from its Colombo activities to produce low cost building material. Where it can Dilmah is also looking to use hydropower and wind turbines to generate renewable energy. Other initiatives have included planting 500,000 cashew plants in Batticaloa, the eastern province of Sri Lanka, and developing biochar technology for the company’s tea plantations. Batticaloa has seen a dramatic reduction in its forest cover over the past century. The devastating aftermath of the cyclone in 1978 and the Asian Tsunami in 2004, together with unsustainable deforestation practices, has resulted in considerable damage to the district’s socio-economic fabric, ecosystems and greenery. The result has been extreme weather which has further damaged the forest and floods have devastated agriculture and fishing. Planting thousands of cashew trees, which can grow to 14 metres in height, has provided jobs, increased green cover and will stimulate the economy when crops are harvested. Biochar technology uses waste as an environmentally friendly soil enhancer in

tea cultivation. A stable form of carbon, it is produced from the pyrolysis of biomass including plant matter, household waste or manure. Biochar absorbs toxic substances and greatly improves the retention of nutrients and water in soil. It has been shown to decrease soil acidity and increase its microbial diversity. Biochar also helps reduce the emissions from biomasses that would otherwise degrade into greenhouse gases such as methane (CH4) and Nitrous Oxide (N2O). Dilmah Conservation was established in 2007 as part of Dilmah Tea’s commitment to environmental sustainability by ensuring that all its operations are bound by a respectful and sustainable interaction with the environment. Dilmah Conservation has worked on numerous initiatives, successfully combining environmental conservation with livelihood development. Categorised into four focal areas sustainability, biodiversity, heritage and communications - these initiatives include the creation of reconciliation programmes by using nature as a catalyst, introduction to sustainable agricultural initiatives and implementing educational programmes on the protection of species habitat and biodiversity. l

RECYCLING SOLUTIONS FROM HIDEAWAY With the drive towards recycling and the management of waste in the commercial sector never been stronger, it is important to establish easy-to-use and workable practices that all employees or guests can follow. The installation of Hideaway Bins side-by-side is an innovative solution for separating waste and recycling. The bins, once used to dispose of waste or recycling, are slid away out of sight, keeping the area free from clutter. Hideaway Bins are New Zealand made and are designed and made from high quality materials to ensure the units will withstand the challenges posed in a commercial hospitality environment. For strength, the framework is made from zinc treated steel which is then powder-coated for durability. High quality German soft close runners are designed to hold upwards of 47kgs and they over-extend to ensure the buckets will come clear of the bench top easily. Unique to Hideaway Bins is the friction fitted lid that creates

a seal across the bucket’s when the unit is closed, assisting with odour control. This lid has a Clinikill anti-bacterial powder coat to fight harmful bacteria, yeast and fungi keeping the bin solution hygienic, great for ‘high-use’ situations. All buckets are made from a food-grade polypropylene and come complete with a liner holder designed to keep the bin liner in place. Large 50 litre buckets provide ample capacity, and are the most commonly used bucket size for commercial recycling stations. If space is limited, double bin solutions are also available with 15, 20 and 40 litre buckets to choose from. With many distinctive features to select from, there is a Hideaway Bin for every commercial requirement. Now that’s neat thinking! Hideaway Bins are distributed throughout New Zealand. For more information visit www.hideawaybins.co.nz or email info@hideawaybins.co.nz. l

Attractive loose leaf caddies with 10 delicious flavours Ceylon Breakfast, Elderflower & Apple, Blood Orange & Eucalyptus, Natural Blueberry, Springtime Chocolate Mint, Earl Grey, Peppermint, Chamomile, Pure Green, Jasmine Green.

0800 DILMAH

Refill boxes your guests will also want to buy!

April/MAY 2017

EFFICIENT, HYGIENIC AND STRONG SOLUTIONS Longopac is a unique waste and recycling bagging solution with products designed specifically for the Hotel industry. Based on an extremely thin but strong three-layer polyethylene material folded into compact cassettes. The advantages of Longopac include time saving, reductions in handling waste and the bag is always tied and 100 percent full. The purposely designed ‘Longopac Flex’ is an ideal system for cleaning trolleys, it is flexible and adaptable, fitting most existing cleaning carts. The Longopac technology means the bag adapts to the quantity of waste not vice versa and improves the health and safety of the user by eliminating unnecessary contact with third party waste. The stylish ‘Longobin’ is practical and user friendly for public spaces. The barrel is easy to remove and the bag quick to change, making it the perfect solution for public environments such as receptions, lobbies and restaurants. In addition, the mini, midi and maxi stand options are available in six colours, allowing the simple replacement of current bagging systems for kitchens and stock rooms. The ‘Longostands’ can be organised into recycling and waste stations, colour coding waste streams for every department. With specific bag options for food waste, green colour as RONZ colour guidelines,

Hideaway Soft Close 1 x 50L - SC150D-W

TOP TIPS FOR HOTELS TO REDUCE, REUSE AND RECYCLE

odour control and compostable. The Longopac bagging solution is efficient, hygienic and strong. The stands are loaded with a bag cassette up to 110m in length, the new bag is always in place and securely sealed, the bags are tied off to suit the user and are always 100 percent full. Bags are replaced and sealed from the outside, the user has no contact with the waste. Spillages around the opening are collected by the next bag, minimising cleaning. Longopac bags are manufactured from threeply polyethylene and are twice as strong as a standard bag of the same thickness. For a demonstration visit www.longopac.co.nz. l

• Keep employees up to date about the best recycling procedures and periodically reviewing systems. • Track the volume and types of recyclables that are being produced by the establishment. • Create a ‘Waste Reduction Programme’ that notes down what type of waste is discarded in each area. For example, in the administrative, foodservice and public areas. • Have user-friendly systems like using clearly labelled containers and visually unique bins for recyclables. • Make sorting recyclables part of every hotel employee’s job description. • Encourage employee feedback for suggestions or observations to continue to improve waste management and recycling programmes.

COMMERCIAL RECYCLING Make your recycling solution easy to use, durable and hygienic with a high quality, New Zealand made, innovative hidden storage solution from Hideaway ® Bins.

www.hideawaybins.co.nz

Hideaway_HotelMagHalfPgAd_210x155_March2017.indd 1

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23/03/17 12:54 pm

YOU CAN’T IMPROVE WHAT YOU DON’T MEASURE

Mil-tek is part of a global network in 31 different countries and the pre-eminent supplier of waste compactors and balers in New Zealand. The company’s extensive range of baling and compactor solutions work within any industry and environment to contain waste, reduce handling

and disposal costs, save space and help decrease a customer’s overall carbon footprint. More than this, it works with companies to evaluate waste material impacts on operational turnaround, identifying the composition of recyclable materials that can help manage waste into a revenue yield. Miltek’s turnkey waste containment solutions makes recycling easy. “The Mil-tek solution has saved our business 15 plus hours per week in handling and management of waste,” said Anton Haagh, co-owner of The Duke of Marlborough. “We have reduced pick-ups, have better housekeeping and they don’t require too much space.” Some establishments are setting KPI’s to demonstrably reduce their waste, especially to landfill, and sustainability goals for key recyclable materials. However, unless you are familiar with waste best practice, it is difficult to know where to start. The Mil-tek value proposition, that you can’t improve what you don’t measure, supports

customers in a journey towards sustainability. By implementing relatively simple improvements, segregating waste in the workplace, managing key materials into high density, clean sorted, low contaminated bales, it is possible to achieve major operational efficiencies. Mil-tek’s job is to help customers identify and manage waste streams to the point of disposal. “We’re a supplier to some of New Zealand’s most respected

and foremost thinking companies and would appreciate a time to listen and learn about your sustainability program. In return, we’d like the opportunity to explain how Mil-tek can help you develop a circular economy, turning waste from a cost centre into a revenue return,” said Rod Enoka, managing director of Mil-tek. For more information visit www.miltek.co.nz or call 09 446 0709. l

April/MAY 2017

HEAVY DUTY FOR ADDED PROTECTION SETTING THE BENCHMARK FOR ACCURACY

Smart Dose is an innovative super concentrate dosing system for everyday cleaning, setting the benchmark for accuracy, simplicity and safety, without the need to connect to a water supply. The Smart Pump Technology accurately doses spray bottles and buckets and provides the maximum level of safety and cost control. Smart Dose dramatically reduces your environmental footprint by minimising packaging, eliminated chemical wastage and ease of transport. Jasco Distributing will create a cleaning program for you to achieve better productivity, lower costs, achieve better results and reduce your environmental footprint, helping you achieve regulatory compliance and improve health and safety practices. Be smart and call Jasco Distributing on 0800 527 260 for more information. l

EVERY HOUSEKEEPERS FAVOURITE IRON Housekeepers across New Zealand are enjoying the benefits of using JVD Irons. The JVD Irons have been designed specifically for use in hotels and have many features including replaceable water caps and a solid ceramic base that can be cleaned with a scourer pad. JVD Irons also have an auto off function that cuts off after 30 seconds in the horizontal position and eight minutes when in the vertical position. A three metre long cord makes the iron easy to use anywhere and the product has consistent design meaning there is no colour changes of the iron, allowing you to have consistent products in your rooms. All JVD irons come with a 12 month warranty. To order yours today for only $49.90 +GST call JVD on 0800 466 966. l

Premier Hygiene Ltd now stock a full range of Pureclean Latex and Nitrile Gloves. Its latex gloves are heavy duty for added protection and barrier protection and the gloves are micro textured for better grip. Its Nitrile Gloves are latex and protein free, non-sterile and ambidextrous. All gloves feature extended cuff for extra protection. Excellent pricing and services. For more information contact Premier Hygiene to find out your nearest supplier on 09 250 0084, contact@phpnz.com or www.premierhygiene.co.nz. l

MAKE YOUR FLOORS COMPLIANT 3M floor coatings employ advanced chemical engineering to protect floors and maintain an ‘as-new’ look. Scotch-Gard Floor Protector products increase floor density, increase hardness and ultimately extend the lifetime of the floor. Scotch-Gard Floor Protector is water-based, which eliminates the exposure of hazardous and environmentally damaging chemicals. “Scotch-Gard Floor Protector revolutionises the cleaning world with an option for a never-strip product which is safer for applicators and the environment,” said 3M product engineer Ranmalee De Silver. “These products also improve the dry slip resistance of application substrates improving the safety compliance of your floors.” Scotch-Gard Floor Protector is available in options for stone surfaces such as marble and terrazzo and other surfaces such as vinyl and solid vinyl title. l

GET THE JOB DONE FASTER

BLACK LABEL GUEST AMENITIES With its striking design and luxury ingredients, Body Zone Black Label

Collection is bound to treat your guests with some unexpected moments of self-indulgence. The key ingredient Moroccan Argan Oil is high in Vitamin E, Omega 3 and Antioxidants, working tirelessly to keep skin, hair and body nourished and youthful. Body Zone Black label provides an enhanced guest experience and a stand-out design element to your guest bathrooms. This, coupled with degradable packaging, makes it an obvious choice for those wanting to enhance their guest’s experience on a budget. For more information on pricing and the product visit www.astro.net.nz under Body Zone tab or call now for free samples 0800 466 966. l

Length : 1570 mm Width : 540 mm Height : 1290 mm Deluxe $685 + gst and freight

Length : 1470 mm Width : 540 mm Height : 1195 mm Standard $495 + gst and freight

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The Deluxe model housekeeping trolley is the latest addition to the Specialist Cleaning Supplies range, which also includes their popular Standard model. The Deluxe model features locking front security doors, larger wheels for better traction over gravel etc revolving bumper wheels on each corner to protect walls, zippered bags for easy disposal of soiled laundry or rubbish and a convenient extra storage compartment under the main body. Both trolleys have been designed specifically for the hospitality industry to carry supplies on top, clean linen inside and dirty linen or rubbish in the outside bags. Easy to use, both the Deluxe and Standard models are durable and can easily fit into most elevators, hallways and cleaners cupboards. These spacious carts can carry most, if not all of the cleaning equipment and supplies needed to get the job done fast without having to travel back and forth to the cleaning cupboard. For more information please contact Specialist Cleaning Supplies on 0800 477 624 or email David at david@scspn.co.nz l

April/MAY 2017

TASTING ROOM FOR MISHA’S

The heart of Central Otago’s wine region has welcomed a new Tasting Room in Cromwell thanks to Misha’s Vineyard. The ideal location overlooking Lake Dunstan on the main approach to Cromwell, is already proving a busy destination for wine lovers. Vineyard owners Andy and Misha Wilkinson have a spectacular 57-hectare estate on the edge of Lake Dunstan at Bendigo,

just ten minutes from Cromwell, but felt a more centrally located tasting room would be easier for guests to access. With 20 export markets established and ten vintages completed, the Wilkinsons decided it was the right time to open a space to showcase their wines. “We receive calls every day from people visiting from overseas who are familiar with our brand and want to visit,” said Andy. “We are also seeing increased tourism, with Central Otago growing its reputation as a world-class wine and food destination. Cromwell was also recently named the fastest-growing small town in the country, so it’s really exciting to be part of that growth.” The opening of the new tasting room signifies a new phase of growth for Misha’s. “From the outset, the strategy for Misha’s Vineyard has been to build a premium brand working primarily with top restaurants, five-star hotels and premium wine retailers around the world as well as in New Zealand,” said Misha. l

Nikolai St George, chief winemaker.

EASTER TROPHY FOR GIESEN This year’s Royal Easter Wine Show Wine Awards has seen a wine that celebrates the Giesen brothers’ German heritage and love of aromatics win the Trophy Champion Gewürztraminer. Giesen claimed the prestigious honours with The Brothers Gewürztraminer 2014, the first vintage the company has made with this style. It was also awarded gold medals for its The Fuder Clayvin Chardonnay 2014, Giesen The Fuder Matthews Lane Sauvignon Blanc 2014, Giesen Estate Riesling 2015, and Giesen Single Vineyard Selection Waihopai Pinot Noir 2015. Chief winemaker Nikolai St George said Kiwis have a growing taste for aromatics, for which the New Zealand climate is well suited. “Aromatics are something that New Zealand does really well,” said St George. “We have a high amount of UV light and wonderfully clear skies; these help to produce incredibly aromatic fruit forward styles such as Gewürztraminer.” The trophy winning Brothers Gewürztraminer 2014 is a blend of grapes from the lower Wairau and Rapaura’s Stump Creek vineyard. l

TOP SHELF CELLAR DOOR

Wineries around the country will be welcoming a new training assessment designed to recognise and reward high standards of customer service at New Zealand’s vineyard cellar doors. ServiceIQ has introduced a new unit standard dedicated to cellar door sales expertise, as part of its NZ Certificate in Tourism (Visitor Experience) Level 3. The qualification can be completed on the job by staff taking care of customers at any vineyard cellar door in the country. The unit standard complements the world famous New Zealand industry that relies on certified international levels of expertise at each stage of the wine making process, from grape growing to marketing. l

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USA WANT NZ EEL

According to new figures, there is growing demand for New Zealand eel by U.S consumers that has helped increase exports of the fish. Statistics NZ export figures for the industry show sales of eel to North America grew by 115 percent last year. Award winning US restaurateur and executive chef for Hawaiian Airlines Chai Chaowasaree said while the freshwater fish is not yet a common menu item throughout the country, increasingly eel is found in a more diverse range of restaurants. “Historically, eel has long been a staple in Asian, and particularly, Japanese sushi restaurants across North America, however we are now seeing it incorporated into other styles of cuisine,” said Chaowasaree. More than $584,000 worth of eel was shipped to US wholesalers last year. l

THE NEW BIG CHEESE

Two new cheeses from two New Zealand cheesemakers of Dutch origin have claimed the top prizes at the 2017 NZ Champions of Cheese Awards. The Smoke Goat Gouda by Meyer Gouda Cheese was judged as the Countdown Champion of Champions (Commercial), and Fifty Fifty by Mercer Cheese was awarded as the Puhoi Valley Champion of Champions (Artisan). Both Meyer Gouda Cheese and Mercer Cheese are from the Waikato and both have won top honours in the past with traditional Dutch style cheeses. This year it was their innovation with new cheeses that set them apart from the hundreds of entries submitted for judging. Both the Champion of Champions cheeses were gold medallists in the Ministry for Primary Industries New Cheese category. The best New Zealand cheeses were judged by an unprecedented contingent of 34 international and local cheese experts, from more than 370 entries. “Dutch Kiwis have a growing reputation for making inspirational cheeses with New Zealand milks,” Master Judge and Australian cheese guru Russell Smith said. “The Smoked Goat Gouda by Meyer Gouda Cheese is an absolutely gorgeous goat cheese, and a pleasure to eat.” Smith was also clearly impressed with Fifty Fifty by Mercer Cheese describing it as a beautifully aged gouda, with complex sweet and savoury flavours coming from the combination of cow and goat milk. l

NEW VENTURE FOR QUEENSTOWN An exciting new café, restaurant and bar concept is being developed for one of Queenstown’s iconic historic buildings. The creative minds behind The World Bar will take over the historic McNeill’s Cottage on Church Street, renowned for its timeless character and original thick stone walls. Collaborators Steve Ward and Gary Livesey will take over the cottage in April to begin renovations for their newest creation. The historic cottage was built in 1882 by Scottish stonemason James McNeill and has been a hospitality destination since the early 1990s when it housed Queenstown’s first microbrewery. “This project’s been in the pipeline for a while,”

said Gary Livesey. “The venue will be an interesting addition to the distinctive business in the Church Street area.” l

April/MAY 2017

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

SWEETCORN Sweetcorn, corn or maize has been grown for at least 7000 years and originally came from the American continent; it is now grown throughout the world and is becoming more and more popular worldwide, representing a staple food for many of the world’s population. It’s good for you, comes in different varieties and is a very versatile, and economical, recipe ingredient. This ancient crop, the key ingredient for many Native Americans in Mexico, Peru and much of the Americas, is a good source of carbohydrate and contains a range of nutrients, especially B-group vitamins. It is a source of vitamin C, niacin, thiamine, folate and contains dietary fibre plus a significant amount of potassium. Phytonutrients include carotenoids (known for their antioxidant

properties) as well as lutein and zeaxanthin, which are of particular interest due to their association with eye health. Phenolic compounds, namely phenolic acids, a rich source of antioxidants, are also present. Other health benefits claimed include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of congenital disabilities and even cancer. Older varieties, which often come with a deeper colour (even coming in purple and orange or red varieties) contain significantly more antioxidants than more modern, yellow types. The ‘sweetcorn’ variety is just a sweet version that became popular in the 1960s. Alternative varieties include the already mentioned many heirloom versions as well as white, yellow and super sweet types and

Adrian BrettChinnery Dish

they are all worth searching out. When sourcing, look for corn with fresh green husks and soft yellow to light brown tassels, the darker the tassels, the riper the corn. The kernels should be plump, pale and tightly arranged and will darken as the corn matures; the darker the colour, the greater the number of carotenoids but not necessarily the sweeter the corn. Whatever type you have, try it in main meals, salads, soups or chutneys and many other dishes. Scrambled eggs served over sweet corn fritters with chives, and crème fraîche makes a delicious breakfast or brunch alternative and scallop, and corn chowder is comfort food heaven. Adrian Brett-Chinnery, Executive Chef at Jet Park Hotels, serves a delicious pan roasted linecaught fish with roast corn on top of a butternut farro risotto and a prawn, clam and radish bisque.

“We rub the corn with high-quality olive oil and season well and sear it in a hot pan,” said Brett-Chinnery. “We then add rosemary to a pan with a little chicken stock and roast until the kernels start to turn soft. Then we cut the kernels from the core and serve on top of the butternut farro risotto. We use line-caught fish such as Snapper, John Dory or Kingfish. “The bisque is made traditionally and then reduced, to concentrate the flavour, then we add butter and cream to it and put it in an espuma. It creates a nice texture, and the aerated sauce makes it even tastier. We finish the dish with clams and prawns and some lovely herbs from the Secret Garden such as ice plant and blood vein sorrel, along with some tiny baby radish.” l 100C 0M 69Y 30K

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April/MAY 2017

MUD HOUSE CLAIM 431 Pinot Noir 2015 Hand harvested from its Bendigo vineyard in the heart of Central Otago, the Claim 431 Pinot Noir boasts notes of freshly crushed wild berries, dark plums and a brooding spice. This generous and layered palate is woven with elegant and textured dark fruit tannins, with integrated woodspice notes. This Pinot Noir is true to its home Central Otago style, where the vines sit upon free draining loam soils over schist gravel. The extreme climate of hot and sub-zero temperatures throughout the year add to the structure and flavour concentration of this fruit. [Accolade]

MT BEAUTIFUL Sauvignon Blanc 2015

Voted Champion Pinot Gris at the New Zealand International Wine Show, this Pinot Gris bursts with aromas of red apple, lime and juicy mandarin. These qualities continue to the palate to promise a rich and bold style of Riesling which delivers a lingering and dry finish. A lovely complement to barbequed pork marinated in lime juice, this wine in time will blossom and develop. [Accolade]

This Sauvignon Blanc pushes the boundaries of the typical New Zealand flavour profile. By highlighting floral aromatics and tropical flavours such as guava and melon-like fruit, Mt Beautiful tone down the grassiness and bring a creamy mid-palate all the way through to a fresh and bright crispness on the finish. Pair Mt Beautiful Sauvignon Blanc with shellfish or chicken dishes. [Negociants]

AMISFIELD Chenin Blanc 2016 Amisfield’s Chenin Blanc 2016 features vibrant aromas of citrus, sultana grape and green apple. A hint of lanolin leads to a deliciously zingy palate with bracing acidity. Prior to harvest, 2016 was looking to be one of the driest vintages on record, but unstable weather during harvest brought challenging frosts and intermittent rain events, followed by damp warm conditions. This Chenin Blanc was planted on the locahar soils on the sunny top terrace, and a few bays are surreptitiously inter-planted amongst the pinot noir vines within the estate. [Amisfield]

DRY RIVER Pinot Noir 2014 Dry River’s 2014 Pinot Noir is deep red in colour with a ruby hue. The nose has full dark fruit notes of blackcurrant and blackberry. At this stage the wine shows some aromatic floral notes and sinew, just enough to balance the opulence of the fruit and there are some subtle oak notes in the form of a gentle walnut-like nuance. [Negociants]

WAIPARA HILLS Pinot Gris 2016

THE MCRAE WOOD Shiraz 2013 This Shiraz honours the vision of pioneer Clare Valley winemaker Jim Barry. It has a dark, inky red hue showing lifted notes of black berry and blueberry briary fruits, liquorice, perfumed-violets, and a lick of toasty vanillin oak. Made using the ‘Jim Barry’ method and as such can be enjoyed upon release, but would equally benefit from cellaring to allow the wine to show some mature characteristics that come with age. [Negociants]

MUD HOUSE CENTRAL OTAGO Pinot Noir 2015

BRAMITO Chardonnay 2015

With aromas of red cherry and dried herbs, and scents of oak paired with vibrant spice, the palate is smooth and delivers a long finish with fine tannins and well balanced acidity. From its Claim 431 vineyard in Bendigo, Central Otago, the free draining loam soils over schist gravel make it a natural home for outstanding Pinot Noir. The huge temperature variation that this region provides adds to the structure and fruit concentration of this wine. [Accolade]

A brilliant yellow in colour with greenish highlights, the wine shows a fresh and complex bouquet with delicate aromas which recall tropical fruit, pineapple, citrus fruit, light hazelnut butter, and vanilla. It is a wine of good structure, elegant and savoury in flavour, which expresses as well a fresh and well integrated acidity, in fine balance with the delicately fruity notes. [Negociants]

WAIPARA HILLS Gewürztraminer 2016

MAC’S Love Buzz

Lifted and perfumed notes of rose water, spring flowers and orange peel in this Gewürztraminer are complemented beautifully by rich mouth-filling flavours of rose water, Turkish delight and melon, all complemented by a clean lingering finish. Produced in the Waipara Valley, amongst vintage conditions of stable and warm weather, this wine is a perfect match for spicy Asian dishes and is best served chilled. [Accolade]

Kamahi, Clover and Manuka honey sing together in pure nirvana to create a subtly sweet, sparkling, golden-coloured mead. Mead is the oldest alcoholic drink known to man and is made by fermenting honey with water. The Kamahi honey has a very intense, complex, floral-like aroma and flavour. By combining that with the more mild, sweet flavoured Clover, gives Love Buzz just the right levels of each to allow their individual characters to shine through. After fermentation, a touch of Manuka honey is added to enhance the sweetness and flavour.

10 28

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TASTE THE FUTURE

Winemaker Kevin Judd registered the name Greywacke in 1993 with the intention of one day using it on a wine label of his own.

In 2009, Kevin Judd’s desire to do his own thing won out and he decided to start Greywacke. He was met with immediate success. The name ‘Greywacke’ was a nod to the prevalence of rounded greywacke stones found in the soils of Judd and wife Kimberley’s first Marlborough vineyard in Raupara. Judd didn’t particularly start out as a fan of wine itself. “As a young man interested in chemistry and art I was fascinated with the combination of diverse elements in the wine making process,” he said. While Judd was not a wine drinker himself, he chose to pursue a degree in winemaking at Roseworthy Agricultural College in Australia. He still retained his love for art and has developed his career as a photographer alongside his winemaking pursuits. Greywacke generally aims for riper fruit from lower-yielding vineyards, something which Judd believes sets them apart from other winemakers in the region. “We also use a large amount of wild fermentation,” he explained. The Greywacke label is based primarily on Sauvignon blanc and Pinot noir, with the Sauvignon blanc being produced in two distinct styles, with a business focus is on the restaurant trade and fine wine retail industry. “In both the on-trade and in fine wine retail you have a greater concentration of passionate, knowledgeable individuals who recognise what we’re trying to achieve and can more easily convey this to the end consumer,” said Judd. Greywacke now exports to over 30 different counties, and has experienced steady growth. “For a small team this keeps us incredibly busy,” said Judd. “We’re just about at the point where we’ll have to ease back on finding new markets.” Although winemaking can be the most difficult of professions, Judd enjoys the diversity it offers, and the fact that you follow the wine through the whole cycle. “You create a product from something that you farm, package it and send it to the market,” he added. “Then you sit down with the people who are buying your wines, to drink and talk with them about the wine that you have created. It’s a truly unique and satisfying process.” l

YOUR NEXT DATE: COLOGNE, 07.–11.10.2017 For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

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April/MAY 2017 29 20.10.16

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MEET THE CHEF

DARIUSH LOLAIY

Co-Owner, Head Chef CAZADOR

With two chef parents, Dariush Lolaiy had little choice to become a chef, but he’s certainly shown the same love of food and quality as his forebears. Influenced by them, as well as José Pizarro, he runs Cazador with his partner in life as well as business, Rebecca Smidt.

family owned and operated restaurant, their game meats and fresh ingredients are sourced from New Zealand hunters and producers, and their short, seasonal menu changes often to reflect supply. Specialising in wild food, they follow a distinctly old school approach. “I love cooking outside, using fire. It reminds me of hunting trips with my dad, and it also yields a beautiful flavour. He used to make a delicious lamb stew, he’d leave the bones in, and I and my sister loved sucking the marrow out. I think that’s when I first learned that I could seek out flavours. For me cooking is all about the context, a new environment means new dishes,” Lalaiy said. “At Cazador the core offering has always been the same - sustainable meat served bistro style with fresh produce. However, different influences from our travels and dining experiences have peppered our menus over the years. It’s pretty retro in here, we use classic techniques, there’s no fancy gear, and we focus on contact cooking. That means we have to use our senses rather than flash technology to gauge our cookery. We focus on butchery, charcuterie (preserving meat) and preparing fresh, seasonal dishes from sustainably sourced meat,” Lolaiy continued. It’s this old school, hands-on approach that Lolaiy cites as the reason Cazador has endured as a restaurant. “We avoid anything too trendy. Nature is the best trend. For example, figs are almost here, grapes are perfect right now, and we just had a huge batch of damson plums, I love their brilliant colour preserved in savoury chutneys as well as in sweet pastes. I’m braising the grapes with plum wine to serve with chargrilled venison,” Lolaiy explained. Starting his culinary life under his dad as an apprentice at Cazador, he then worked at the Marriott Hotel in Milan, a seaside bistro in Greece, The Anglesea Arms (a Game focussed gastropub in London), Pizarro in London and then back to Cazador. A full circle. “Keeping the legacy of Cazador front and centre, while remaining a competitive, innovative Auckland restaurant, and honouring this legacy with my wife in our cookbook is my biggest accomplishment. I’m hands on in the kitchen. Rebecca, myself, and our sous chef Brendan Kyle have a rigorous menu development programme, and we’re always tasting, testing and reassessing what we serve,” Lolaiy added. “Last November Rebecca and I went to Texas and New York. It was for research, of course, we ate some delicious Texan BBQ delicacies, but we were more interested in visiting small, local joints, little restaurants that seat few guests at a time and have short menus of excellent caliber. The Four Horsemen in Brooklyn was a favourite,” Lolaiy said. As far as ingredients go, Lalaiy explained that choosing a favourite ingredient is hard but at the moment he loves to add a ham hock or trotter when he’s slow-cooking casserole style, as it imparts layers of richness and flavour to the dish. “As for dishes, my mum’s Khoresh Karafs (Iranian fresh herb & celery stew) is hard to beat. I love eating out to see how my colleagues and friends approach different dishes. I also love to see how New Zealand cookery is finally being embraced as a genre in its own right.

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“Nature is the best trend. For

example, figs are almost here, grapes are perfect right now, and we just had a huge batch of damson plums, I love their brilliant colour preserved in savoury chutneys as well as in sweet pastes. I’m braising the grapes with plum wine to serve with chargrilled venison.

”

There’s so much variety, and our best chefs are using local ingredients in imaginative, exciting ways.” Lolaiy added that their Chef de Partie, Jorgia Van Kan moved on from Cazador to Ponsonby Road Bistro, and recently flew out to London where her first stop will be Moro; one of Lolaiy’s favourite restaurants. “We can’t wait to hear of her success,” he said. As for the future, Lolaiy would love to work with Chef Makoto Takoyama at Cocoro “or put me in a small trattoria in the Tuscan hills, or at a Greek taverna on the coast of the Aegean sea! At Cazador, we are about to host a long lunch, it’s a collaborative event featuring a bunch of local craftspeople who make things by hand, with authenticity, and who share an appreciation for Pilsner Urquell beer! I’m serving a spit roast pig with Wild Wheat bread, Salash Deli charcuterie, Zeli pickles, Sabato cheese, Bohemian Chocolate’s caramel on Peter Collis pottery.” Next month, Lolaiy is heading off to Japan. l

LINO TAGLIAPIETRA: Glasswork

RICK OWENS: Furniture

Lino Tagliapietra

Rick Owens

This is a large illustrated volume on the work of the legendary master glassmaker Lino Tagliapietra. On the occasion of the seventieth anniversary of his career, this book traces the artist’s life, encounters, and works, focusing in particular on his most recent production. Lino Tagliapietra was already an apprentice in the studio of the renowned glassmaker Archimede Seguso at the age of eleven, and he himself became a master at twenty-one. During his career, he has shown his works in museums such as the Victoria & Albert in London, the Corning Museum in New York, and the Musee des Arts Decoratifs in Paris.

The first volume on the interiors and designs of one of the most influential designers today, Rick Owens: Furniture offers an intimate look into the creative process of Owens and his wife and collaborator, Michele Lamy. Known for his selfdescribed ‘grunge meets glamour’ style, Owens showed his first furniture collection in Paris in 2007. It was quickly received as a direct extension of his subversive aesthetic, with its bold mix of material, texture, and functionality, proving that his own artistic universe stretches far beyond the reaches of fashion. This elegant, oversized tome captures the place where Owens began designing furniture as a hobby, his iconic home and headquarters at place du Palais Bourbon in Paris, a space populated with the furniture that Ownes has been designing since 2006.

THE NEW CHIC: French Style from Today’s Leading Designers

WE HAVE COOKIES: Taste the World of DoubleTree by Hilton

Marie Kalt and the Editors of Architectural Digest France

DoubleTree Hilton

Renowned for publishing the very best of interior design, the editors of French Architectural Digest have thoughtfully curated a collection of interiors by twelve of the new guard’s top names. From Vincent Darré and Joseph Dirand to Jean-Louis Deniot, a new wave of design talent has emerged in Paris, by combining nonchalant elegance with the French capital’s perennial chic flair, their interiors reflect a refreshingly innovative take on home décor while inspiring myriad designers across the globe. The New Chic: French Style from Today’s Leading Designers showcases diverse residential inteirors projects spanning the past five years. Inviting, charming, and irresistibly cool, this beautifully illustrated book celebrates the voices of modern Parisian interiors and is a must for every library of design.

For those who believe a balanced diet is a cookie in each hand, DoubleTree by Hilton, one of Hilton’s 14 market-leading brands, has perfected the recipe. To celebrate reaching a milestone of 500 hotels worldwide, the upscale brand known for its signature welcome and warm DoubleTree Cookie, has unveiled its first-ever cookbook, aptly title “We Have Cookies: Taste the World of DoubleTree by Hilton”. As a new way to welcome guests around the world, the digital cookbook is comprised of a collection of recipes reflecting the distinct flavours of the brand’s 500 hotels with 33 recipes spanning 16 countries and five continents. Curated by DoubleTree by Hilton hotel teams, each recipe contains the warm DoubleTree Cookie and reflects the distinct flavours of the brand’s 500 hotels.

April/MAY 2017

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