HOTEL Magazine | November/December 2020 by Review Publishing Ltd

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Nov/DEC 2020 • Vol. 6 No. 5

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HOSPITALITY INDUSTRY HIT HARD

Tania Walters, Publisher, tania@reviewmags.com

orldwide this year has hit the hospitality industry hard as it has been an environment dominated by health, the health of customers and the health of workers. While there is confidence in New Zealand around our border controls and contact tracing the sector remains decimated with no international travellers expected any time soon. Kiwis have been willing to take on board the concept of staycations, but the sector is far from recovering. Undoubtedly the pandemic has accelerated the uptake of new technologies and applications as operators adjust and evolve. Those tech features that were originally set out as a might get, have become a must-have as operators work towards reassuring a very nervous clientele. Efforts to reassure customers and keep turnover moving have included deeper cleaning protocols, mask-wearing, hand sanitisers, social distancing, digital in-room menus, scannable QR codes, touchless payments and contactless check-in/checkout. Technology has really been the winner this year as customer-facing tools have been

embraced to provide guests with front-desk or concierge contact without the need to be face to face with staff. Chatbots are evolving, and some are getting quite responsive and less likely to leave guests frustrated by the experience. As we work through the changes, it is important to remember that there will be no going back, these changes to service and customer experience will be permanent. They will, however, continue to get better, suppliers will find more innovative ways to supply operators and in turn guests with enhanced tools, developing new ways to entertain, inform, personalise and communicate, and of course while maintaining high levels of hygiene.

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www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com

EDITORIAL TEAM: Janet Guan SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Debby Wei, debby@reviewmags.com

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Hotel is published bi-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 2020.

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HIGH TEA AT THE CHANDELIER LOUNGE Formerly known as the Lobby Lounge, the newly renamed Chandelier Lounge takes its inspiration from the iconic golden chandelier. The Chandelier Lounge is located at the heart of Cordis Auckland offering one of the most luxurious high tea experiences in Auckland city. Debuting a new partnership with one of the finest luxury tea brands TWG, the Chandelier Lounge is set to become Auckland’s go-to for a beautiful high tea experience. The Chandelier Lounge continues the Langham Hospitality Group’s tradition of offering Auckland’s favourite high tea experience, reinvented to reflect Cordis’ contemporary style. The new ‘High Tea by Cordis with TWG’ will feature an exquisite plated array of handcrafted sweets, pastries and scones complemented with a personalised tea sommelier service offering TWG fine teas, coffees or a glass of Louis Roederer Champagne.

Tea Time With TWG

TWG Tea offers some of the finest luxury tea in the world; it was established in Singapore. TWG Tea

stands for The Wellbeing Group and was founded in 2008 as a luxury concept that incorporates unique and original retail outlets, exquisite tea rooms and an international distribution network to professionals. TWG Tea is passionate about sharing its expertise and has become a point of reference for tea lovers thirsty for knowledge. TWG Tea’s collection is the largest in the world, with fine harvests from every tea producing country and exclusive handcrafted tea blends. Internationally recognized as a true innovator with the creation of new varieties of tea every season. With a range of over 20 types of teas selected from the finest estates around the world.

High Tea Reimagined

In celebration of all our wonderful local artisan products, Cordis Auckland presents a High Tea that showcases the very best of freshly sourced and seasonal ingredients. A special experience to be savoured amid delightful décor, mood music and the company of friends and loved ones, High Tea by Cordis is a truly memorable occasion for all tea connoisseurs. With a tray of the most delightful and decadent treats, served on a beautiful three-tier stand, each delicious treat is handcrafted to delight your senses. Delicate sandwiches and fluffy scones with artisan jam and clotted cream complete your

SAFARI’S NEWEST DEVELOPMENT Safari Hotel’s newest development, LQ Queenstown, is set to open on the 11th of December 2020. With unparalleled views of the Remarkables mountain range, Kawarau River to the South and Coronet Peak to the North, LQ Queenstown offers a combination of hotel rooms and self-contained apartments in a range of sizes and configurations. The modern décor and colour palette

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throughout the hotel complement the stunning local surrounds and all 91 guest rooms feature king-size beds, air conditioning and 40” flat-screen tvs with SKY TV. Studio and one-bedroom apartments are fully self-contained, providing kitchenettes with stovetop, microwave, and full laundry facilities. Experienced Queenstown hoteliers Pauline and Greg Ewen are the General Managers of the LQ Queenstown and will oversee the day-to-day operations of the hotel, in addition to their current management of Ramada Queenstown Central. l

experience, along with your choice of teas or coffees as recommended by the expert Chandelier Lounge team. The classic-luxe surroundings of the Chandelier Lounge mesh perfectly with a timeless menu of finger sandwiches, warm scones and sweet pastries. The centrepiece of the experience is, of course, the tea itself. If guests are still parched after the extravagant service, champagne is also on offer. Served daily between from 11:30am to 6pm, this substantial high tea will not leave you hungry. Expect crème caramel tea cured salmon with freezedried blueberries and Granny Smith apple gel along with pickled asparagus with toasted walnuts and Meyer Gouda powder. Followed by show-stopping desserts including chocolate and caramel millefeuilles and a summery tea raspberry roll. Whether you are after traditional high tea with scrumptious scones and pastries, a vegan high tea or something for the little VIPs, Executive Chef Volker Marecek and the talented team have got you covered. l

HOTELS GO VEGETARIAN FOR A WHOLE YEAR

Being on a vegetarian diet can be hard when eating out with friends. The chances of going to a restaurant where there is only one option that is vegetarian-friendly, or at times, not at all, can be daunting for restaurant-goers. This remains the same for hotels, whether it be via their room-service menus or within their in-house dining offering, it is an issue that should not be looked over lightly. Ovolo Hotels will be going entirely vegetarian for a full year and this decision was made as part of the new “Year of the Veg” initiative that is being promoted across Australia and Hong Kong. The “Year of the Veg” challenges restaurants and chefs to provide a plant-based menu for the whole year. The Ovolo Hotel menus in both Australia and Hong Kong will bring the boldest and most forwardthinking vegetarian dishes to the table. The dishes celebrate fresh, locally-sourced taste sensations, that just happens to be good for you and the environment. It is a sensory adventure into ethical eating, conscious cuisine and cutting-edge veg. l

GUEST SELECT Now in over

Motels and counting... That’s right, over 891 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 experience and we know your guests will love it too. And now you will receive High Definition, SoHo and SoHo 2 at no additional cost. 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 skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.

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November/DECEMBER 2020

SLASHED PAYMENTS DRAW OUTCRY FROM INVESTORS

Citing plunging occupancy rates and severely reduced bookings amid the pandemic, two hotel chains have slashed payments to investors, drawing outcry from those who believed they had guaranteed returns.

rom March this year, nine of 11 Ramada properties cut payments, creating ire in investors who never expected their incomes to halve. Meanwhile, 70 percent of Quest landlords were not being paid in full. One investor had expected ‘guaranteed’ returns from their sale and purchase contracts, with rents forecast to rise by about two percent annually. Instead the monthly rental income of $2,600 dropped to just over $800. Sajad Bassam, a director of Marsden Group which pays licence fees to Ramada and Wyndham to use those brands in this country, said the business managed approximately 600 rooms. It had to cut returns at nine of 11 properties due to plummeting occupancy. These occupancy rates are being questioned by investors, however, who claim that some properties appeared to be relatively busy. “Since the onset of COVID- 19 we have been in constant contact with our 600 landlords and owners, both monthly and bi- monthly to update them on impacts to our business and to their investment,” commented Bassam, who added that occupancies had fallen below 5 percent and that he sought investors’ understanding. Mike Osborne of Marsden Group said that returns were cut at Christchurch, Remarkables Park outside Queenstown, Queenstown Central and Wyndham Gardens in Queenstown as well as Ramada Suites at Auckland’s Albany, Federal St, Victoria St, Manukau South, Chief Executive at Quest, Stephen Mansfield, said franchised businesses paid landlords with more than 850 leases. Quests are owned or operated

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SAJAD BASSAM, director of Marsden Group

by franchisees. He indicated the operators were ‘supported’ by the landlords who weren’t paid in full. An accountant specialising in property, Anthony Appleton-Tattersall, said he had cautioned his clients against guaranteed return investment claims. “I am quite uncomfortable with that word; a lot of reading has to be done to find out who or what is actually providing a guarantee and a guarantee of what. Any true investment has risk, and with risk, by definition, nothing is guaranteed,” AppletonTattersall said. Reduced returns are affecting some investors’ ability to make their repayments and pay body corporate fees as they live overseas and are understood to have borrowed to buy the units. Copies of statements have been sent by investors from Ramada Group naming Sajad Bassam Tabar and Kazem Bassam Tabar as guarantors. Since March, when payments were cut from nearly $5000 a month to $2400 a month, overdue rents to one investor were listed as $20,000. “We are a group of 26 angry, desperate owners,” said one investor with suites at Ramada Albany. “The deed of lease guarantees a fixed monthly rent, with a two percent increase every three years.” Safari Group developed many Ramada properties and the investor said she initially dealt with them. She explained that in March, Safari group sent a general email to all 600 Safari and Wyndham hotels and resorts unit landlords to let them know that because of COVID, they were requesting landlord support to change the rental payment terms of the

lease and units, asking to pay only 50 percent of the rent. The rest would be a deferred payment to a later unspecified date. Bassam had emailed owners with a proposed variation of the lease to be signed and returned in early September. This was backdated to April 1, the investor said, and offered reduced rents in contracts to be signed by landlords. “Under pressure, some desperate and distraught landlords signed the agreement,” the investor said. Lawyers have been involved with one landlord spending nearly $ 4000 trying to get payments guaranteed under the deed of lease. The landlord went on to say that some unit owners have been staying at the Albany Ramada and report that the hotel is quite full. Another investor who owns two Auckland Ramada suites and two in Queenstown also complained of his returns being cut. “He has applied for wages subsidies, extension and resurgence for the entities he runs,” he said of Bassam. Crown, a Marsden shareholder, received $35,000 for five employees, according to Work & Income’s COVID-19 wage subsidy scheme. It got an extension of $18,000 for four staff and then a resurgence wage subsidy of $4,600 for four staff. Instead of $1400 a month, one investor who bought a one-bedroom Ramada unit only received $463 a month. Bassam said business had been in good shape before the pandemic hit. “We are working to negotiate a mutually acceptable position with investors,” said Bassam. “While we are bitterly disappointed with the situation, it is simply out of our control, out of anyone’s control and no other entity or manager would be ablet to rectify this.” l

November/DECEMBER 2020

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For the accommodation industry, there are undoubtedly various cross overs between sectors. From hospitality through to health care, it is vital for those within the accommodation industry to collaborate with industry leaders to create a seamless and enjoyable experience for guests and visitors. Discover who the experts are for access solutions, smart locks, FF+E procurement, furniture design, office equipment, janitorial products, kitchen equipment, bedding and beds, packaging, and much more.

November/DECEMBER 2020

AOM AIR & ODOUR MANAGEMENT

AOM New Zealand is at the forefront of innovative equipment for the capture and treatment of commercial kitchen exhaust. The team believe in the benefits of clean air and quality ventilation systems, chef comfort, energy conservation, fire safety and health benefits from air quality. Providing commercial hoods and HVAC air pollution control systems focusing on the greenest technology in the hospitality industry. With indepth experience in the use of ozone generation, ionisation, ESP, UV, carbon filtration, misting, auto washing and automatically controlled exhaust fan systems. AOM gives engineers and restauranteurs

ASSA ABLOY OPENING SOLUTIONS NEW ZEALAND

ASSA ABLOY Group is the global leader in access solutions. Every Day, the company helps billions of people experience a more open world. They lead the development within door openings and products for access solutions in homes, businesses, and institutions. They offer doors, door and window hardware, mechanical and smart locks, access controls and service. ASSA ABLOY Opening Solutions specialises in customised door and window products, with a full manufacturing facility on site

confidence with their developments because of their strong local team, national certification as well as an international corporate network to back them up. Allowing the development of vibrant, world class shared eating and living spaces that suit Aotearoa’s pristine and compact urban areas. AOM products are tested and certified to comply with the latest building regulations in Australia and New Zealand. For compliance we need to assure ongoing performance, so we have a dedicated team of service agents, 23 nationwide, available to clean and service our equipment along with managing kitchen exhaust cleaning. This ensures equipment is maintained and we can issue 12A certification. Our service team are working on large multi kitchen resort service contracts to quick filter cleaning for the takeaway shop on the corner. Certified kitchen hoods and in-duct filtration products are often installed in new builds and can also be retrofitted. The team assesses the impact of a new build or the best way to solve existing odour issues. It is good to get AOM involved early as air

at their head office on Auckland’s North Shore and 250 employees nationwide. As part of a global business, ASSA ABLOY’s different divisions work together to provide comprehensive end-to-end hotel access solutions. From automated hotel entry doors, cloud-based key card room access, to robust yet elegant door hardware for lobbies, meeting rooms or bedrooms. Their architectural consultants work with architects and hotel owners to develop complete hardware solutions and specifications according to specific requirements and budgets. The company supplies a total solution for hotel and business owners. From customer touchpoints, electronics, to cloud software. Clients choose the system they need according to staff operational needs, guest experiences and price points.

and odour management can play a significant role in a successful operation, maximising efficiency and creating the right kind of impact. “We pride ourselves on providing a full life cycle service to our customers. We keep a close eye on our products and gain the experience and expertise that comes with that.” Specification and Manufacture Cleaning and Servicing Testing and Reporting “Building long-term relationships with our customers is important to us. We provide simple cost-effective solutions as well as some of our market leading technologies. We understand the demands of the industry from developing large hotels and residential city precincts to the friendly coffee shop on the corner.” For more information on how AOM can help your business email sales@aomnz.co.nz or phone 0800 266 469 or visit www.aomnz.co.nz today.

Hospitality hardware solutions can be grown on a modular basis, according to the growing user needs that a business may experience overtime. Mobileenabled electronic locks allow hotel owners to future-proof their investment by having access to a system that is constantly evolving and developing with multiple integrations, such as in-room safes, mobile access and IoT location solutions. A great example of ASSA ABLOY’s end-to-end capabilities can be seen at Novotel Christchurch Airport. ASSA ABLOY has 400 brands worldwide, and New Zealand specifiers can access all of them. Novotel Christchurch Airport uses products from three of ASSA ABLOY’s divisions; ASSA ABLOY Opening Solutions for Lockwood Bronze Hardware, ASSA ABLOY Entrance Systems for Besam double swing units, ASSA ABLOY Global Solutions for VingCard. For more information on ASSA ABLOY, email nzsales@assaabloy.com or call +64 09 448 9188.

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November/DECEMBER 2020

BURNS & FERRALL

From humble beginnings in 1948 to being an iconic leader in New Zealand’s commercial and domestic kitchen equipment supply industry, Burns & Ferrall has an established reputation for excellence in customer service and product support. Burns & Ferrall’s national coverage includes four locations and a team of territory managers who are dedicated to serving both metro and regional areas of New Zealand and the Pacific Islands. From front of house to back of house, the company specialises in commercial-quality crockery, glassware, kitchenware, washroom, chemicals and, packaging and equipment. The extensive range is all encompassing and boasts a selection of both major and exclusive brands. Joining forces with E.CF-Asia Pacific, incorporating Reward Hospitality and Tas Hotel and Catering Supplies in mid-July last year, Burns & Ferrall now offers an expanded inventory and extra capacity, as well as the largest hospitality

showroom in the country. Burns & Ferrall is also New Zealand’s only commercial kitchen equipment company with its own service division including dedicated teams in Auckland and Christchurch. As New Zealand’s innovative heart of hospitality, Burns & Ferrall have the capability to ensure their customers receive the best price and service in the hospitality and domestic sink and tapware industries.

For more information visit www.burnsferrall.co.nz, email sales@burnsferrall.co.nz or call 0508 152 264.

COMMERCIAL SUPPLIES LTD

Commercial Supplies is a truly 100 percent Kiwi family-owned and operated business. Established in 2003 by Russell and Nadine Barnes, the company commercially represents and distributes major branded linen and small appliances to the hospitality industry in New Zealand and the Pacific Islands. In addition to first-class knowledge and service, Commercial Supplies LTD have made their website easy to use while at the same time giving you all the information you need to make an informed decision. Russell is the managing director of Commercial

Supplies and has over 35 years experience in the industry. He has worked as a senior buyer for a major New Zealand department chain before opening Commercial Supplies, if you need deliveries to Waiheke or the Great Barrier Island, chances are, Russell will be the one personally delivering your product to you. Nadine is the marketing manager (and wife of Rusell).

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Nadine oversees the website, accounts and marketing. She loves chatting and helping a wide range of customers through her work at Commercial Supplies. For more information visit www.commercialsupplies.co.nz, email sales@commercialsupplies.co.nz or call 09 573 6144.

HAFELE NZ LTD

Häfele has been providing furniture fitting and architectural hardware solutions globally since 1923. Häfele has become synonymous with the greater convenience and pioneering ideas for living, working and leisure underpins the company’s hardware technology credentials in the fields of furniture construction, optimum office organisation and in innovative space management. They source products from around the world to offer the most current and innovative products and design ideas. At Häfele, knowledge is gained by being close to

their customers and has always been coupled with a wealth of ideas, courage and the drive to always stay one step ahead. Häfele is known for its quality and long term trouble-free functionality. Providing German quality hardware solutions for areas such as kitchen, bathroom, storage, lighting, sliding/ folding, back of house, access control and door hardware.

HEALTH PAK LIMITED

With over 60 years of manufacturing New Zealand made products for the hospitality industry, Health Pak has brought the very best of New Zealand made products to millions of hotel and motel guests. The company prides themselves on manufacturing products that delight both domestic and international customers and believe that the small part Health Pak plays in influencing the guests overall experience is a critical one. As a manufacturer, Health Pak has been at the forefront of almost every environmental innovation in guest amenities. Almost 20 years ago Health Pak changed all their personal care liquids and soaps to

With over 200,000 furniture fitting, architectural hardware and access control items, Häfele is a comprehensive solutions provider for your commercial hardware requirements. For more information visit www.hafele.co.nz, email info@hafele.co.nz or call 0800 442 335.

biodegradable formulations, and has been leading the way ever since. Health Pak has now reached the Enviro-Mark Gold accreditation and not only are their formulations biodegradable but they are also vegetable based, paraben free, sustainably sourced and GE Free. All cardboard used is oxygen bleached, recycled board, and all their bottles, unless specifically requested, are recyclable. SOME OTHER GROUNDBREAKING INNOVATIONS DONE BY HEALTH PAK ARE: • Soap Recycling. • Goodie Bags to encourage guests to take home the partially used amenities and finish using them at home.

• Transforming milk Bottles to shampoo bottles, Health Pak can create six shampoo bottles from a single two litre milk bottle. • Ecosticks; a world first paper based single serve packaging solution. • RockStock; a premium unbranded extras with compostable contents. Eliminating over 1 million single use plastics a year. • Retail style dispensers - save plastic and money without making your guests feel short changed. Every one of these environmental initiatives has been driven by the desire to not only reduce the company’s environmental impact, but also to continue to delight guests with New Zealand made products during their stay.

For more information visit www.healthpak.co.nz, email jimi@healthpak.co.nz or call 09 579 6268.

November/DECEMBER 2020

STATEMENT ID

Statement iD offers a transparent and reliable Furniture, Fixtures and Equipment (FF+E) procurement service for hotel, hospitality and commercial designers, architect and specifiers looking for expertise in sourcing and selecting original, authentic products that are fit for purpose. With over 40 years of experience in managing the planning, purchasing and handover of FF+E, you can put your trust in Statement iD’s procurement processes and quality control inspections. Statement iD has trusted manufacturers and suppliers around the globe, their strategic approach to project delivery alongside experience in project management and design, ensure that every job is always delivered on time and on budget. Statement iD not only sources furniture and fittings for clients from a wide array of global suppliers, they also represent world-class luxury furniture brands themselves. “Our agencies are handpicked

for their leading design, superior craftsmanship, environmental commitment and of course, commercial viability,” explained Tracy Cook-Kelland, Director of Statement iD. Statement iD’s brand portfolio has grown significantly over the last year which means their unique ranges are suitable for any project, indoor or out, hospitality, office, shopping malls, hotels, or residential. With their track record of delivering large-scale commercial projects, the demand for their services has skyrocketed and 2020 has been no exception despite the obvious challenges.

Some projects that Statement iD has completed include the Lava Hotel in Apia, Samoa designed by Ignite Architects, QT Auckland designed by the talented Nic Graham and Associates in Sydney, Travelodge located in Wynyard Quarter and designed by Peddlethorp, and the rejuvenation of Formosa Golf Resort in Auckland’s Beachlands. For more information visit www.statementid.co.nz, email tracy@statementid.co.nz, or call 09 309 7828

UNITED FISHERIES LTD

United Fisheries is a family-owned business with over 40 years of history in the seafood industry. United Fisheries not only supply a full range of core seafood products caught in New Zealand’s pristine waters, they also import globally sourced sustainable seafood. United Fisheries also leads the way in industry innovation, working with chefs and kitchen professionals to bring a range of global value-added on-trend products that range from street food, through to tapas and tasty finger foods. United Fisheries’ point of difference are their inshore fishing vessels and ice boats, daily fresh fish market, marine farms, and export processing plan. For more information visit www.unitedfisheries.co.nz, email orders@unitedfisheries.co.nz or call 03 343 0587.

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VENDELLA GUEST

Vendella Guest focuses on fulfilling the needs of the accommodation sector specialising in beds and bedding. Vendella Guest touches base with over 7,500 accounts across the South Pacific and beyond with strong relationships right across the spectrum, including everyone from resorts and hotels, motels and holiday parks, to student accommodation and government departments. For the team at Vendella Guest, sustainability is a way of business that ensures the company is here, caring for the needs and demands of

tomorrow and beyond. Committed to their own sustainable journey, Vendella Guest adheres to three main pillars being environmental, economic and social. Each pillar is of equal importance and value within our organisation. In the past 24 months, Vendella Guest has been able to recycle 4,315,126 plastic bottles. Vendella Guest is selective about who they partner with. They work closely with Keep New Zealand Beautiful; cleaning up our community and planting trees. So if you’re interested in

sustainability, Vendella Guest would be delighted to work with you too. Vendella Guest can help you achieve your corporate social responsibility goals and they can ensure that your customers get to see what a great effort you and your team are putting in.

being their biggest point of difference. Nero is their innovative and exciting range of user-friendly electrical appliances, Compass offers an array of products like bins, ashtrays, bathroom and laundry accessories, desk accessories, and lastly, Connoisseur is Weatherdon’s own unique range of glassware, crockery, cutlery and cookware to suit all food and beverage needs. With their head office located in St Leonards, Sydney, and their warehouse in Auckland, New

Zealand, Weatherdon offers an efficient delivery service throughout New Zealand. With an easy online purchasing system at the highest level of web security available, you can get all your hotel needs from the comfort of your own home/office.

For more information www.vendella.co.nz, email customercare@vendella.co.nz, or call 0800 836 335.

WEATHERDON

Weatherdon is a family-owned and operated business established in 1975. At Weatherdon, they endeavour to provide comprehensive and stylish high-quality products to the hotel, hospitality, aged-care and office markets. Specialising in guest room accessories for 4-5 star accommodation brands, office, kitchen and janitorial products as well as specialty and custom products for the general hospitality sector. Weatherdon is the one-stop-shop for clients with their brands (Nero, Compass, and Connoisseur)

For more information visit www.weatherdon.co.nz, email Bronson Chin, the General Manager, at bronsonc@weatherdon.co.nz or call 0800 380 880.

November/DECEMBER 2020

HARROWS

Harrows designs and manufactures for social spaces. Their furniture solutions are for spaces where people gather, relax or breakout. Focusing on hospitality, and also specialising in breakout areas in hotels and public spaces. “It’s about enhancing the spaces we choose to spend our time in,” stated Abbie Ross, Marketing Manager at Harrows. They design, manufacture, finish, and personalise products in-house. Their own range of New Zealand

made designs are complemented by carefully selected imported frames and components, ready to be customised. This unique approach makes it easy for you to get the flexibility you need and the opportunity to furnish with New Zealand made. For more information visit www.harrows.co.nz, email sales@harrows.co.nz or call 0800 142 233.

ELS NEW ZEALAND

ELS New Zealand are a leading supplier of professional laundry solutions and are proud to offer an innovative range of commercial laundry systems specific to the aged care industry. From washing to strict hygiene standards through to perfectly ironed clothes and linen, ELS supplied products wash, dry and iron over 19,000 tons of linen every day. With a large inventory of genuine spare parts, ELS service ensures that your equipment is in safe hands. The business inclusive approach to its customers includes design, staff training, and preventative maintenance to ensure long term reliability of your equipment.

For more information contact us on 09 274 9324, sales@elsnz.co.nz or www.elsnz.co.nz

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DALMAN ARCHITECTS

People are shaped by the spaces they inhabit and for more than 20 years Dalman Architects have been creating remarkable hotel, restaurant, bar, nightclub, and tourism spaces that enrich the experience of the guests who frequent them. As specialists in hospitality and tourism architecture design, Dalman’s work has varied from designing boutique, owner operated accommodation through to high rise, internationally branded hotels. From local restaurants to iconic casino bars, as well as tourism and leisure facilities. Renowned for finding design solutions that balance creative aesthetics, special requirements and commercial imperatives, along with the company’s strong understanding of hospitality, from both guest and operating perspectives, Dalman Architects is sought after by developers, owners and operators from across the Asia Pacific region. Dalman Architects offers a full range of professional architectural and interior design services that include feasibility studies, brief development, concept design, preliminary and developed design, building consent and construction documentation, contract administration, observation and quality controls, and building information modelling. During Dalman’s 22 year history, they have worked with most of the major hotel brands such as Accor, IHG, Marriott Starwood, Rydges,

Wyndham, Hilton, as well as some of New Zealand’s iconic hotels like The George, Eichaardt’s cottages, Wairakei Resort and Millbrook Resort. Dalman Architects view architecture and interior design as a responsibility to create enriching spaces. A considered space, inside or out, evokes positive human emotion and with more than two decades behind them their focus is firmly fixed on the client. Through innovative thinking, a responsive process, and exceptional standards Dalman Architects’ aim is to always enrich the way people live, work, and play.

Contact (Christchruch) +64 3 366 5445 (Auckland) +64 9 905 4828 or email design@dalman.co.nz

SAFE FOOD PRO

Safe Food Pro is a digital food safety compliance solution. Designed and developed in New Zealand to meet the Food Safety compliance regulations as set out by MPI. Safe Food Pro makes managing your food safety

seamless for both management and your staff. The key to Safe Food Pro’s success has been the way their solution makes food safety verifications a breeze, not just for the business but also for the verifier. Safe Food Pro is easy to use with the ability to manage multiple sites at once. No contracts or set-up fees are needed. The company’s New Zealand based support team is second to none. Offering you the best advice and support for whatever food safety needs you may require.

With a low monthly or annual subscription price and verifier login, there are over 1000 commercial kitchens across New Zealand that are now using Safe Food Pro to manage their food safety compliance.

For more information visit www.safefoodpro.co.nz, email Greg at greg.hart@complypro.co.nz, or call 021 953 030.

November/DECEMBER 2020

BAYLEYS ’

EXPERTS IN HOTELS, TOURISM & LEISURE Our dedicated Hotels, Tourism & Leisure team have the market covered across the country, understanding the dynamics of this vibrant and evolving sector and can demonstrate value to any transaction. They are specialist experts in selling accommodation and tourism related properties and businesses, with an efficient and cost effective process, ensuring the best results possible for their clients.

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Wayne Keene National Director 021 666 991 wayne.keene@bayleys.co.nz

Gordon McGregor Auckland Director 021 998 810 gordon.mcgregor@bayleys.co.nz

Brady McCabe Auckland Broker 021 203 4035 brady.mccabe@bayleys.co.nz

Ben Trotter Auckland Broker 022 040 0200 ben.trotter@bayleys.co.nz

Leanne Bate Auckland, Waikato Broker 021 035 0049 leanne.bate@bayleys.co.nz

John Greenwood National Associate Director, Special Projects, Lifestyle & Waterfront 021 970 077 john.greenwood@bayleys.co.nz

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Nicki Kempthorne Northland Broker 021 801 756 nicki.kempthorne@bayleys.co.nz

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Donna Li Rotorua Broker 022 016 6599 donna.li@bayleys.co.nz

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Brent Hannah Hawke’s Bay, Gisborne, Taupo, Palmerston North, Wellington Broker 021 359 678 brent.hannah@bayleys.co.nz NELSON

Wayne Frewen Ruapehu, Manawatu-Whanganui Broker 021 141 1723 wayne.frewen@bayleys.co.nz

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Gill Ireland Tasman, Nelson Broker 022 184 2483 gill.ireland@bayleys.co.nz

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Lindsay Petty Canterbury Broker 021 560 855 lindsay.petty@bayleys.co.nz

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Simon Haslett Queenstown Broker 021 442 083 simon.haslett@bayleys.co.nz

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LICENSED UNDER THE2020 REA ACT 2008 November/DECEMBER 19

HOW TECHNOLOGY IS RESHAPING SECTOR

Different levels of accommodation appeal to customers across several different contact points but not least is the availability of technology. Technology across the various accommodation options; holiday parks, motels or hotels, is being used more than ever in the era of COVID-19. Guest expectations have changed and continue to change as they alter their travel expectations to local staycations. Reassurance that the premises are clean, that the operators are providing a safe environment tops the list of guest requirements. It is not yet business as usual and personalised technology is growing as guests demand more options and security of both themselves and their families. During this year digital marketing has become the go to, with tech playing a significant evolving role in marketing for operators. Looking at some upcoming trends for 2021 its easy to see how technology is being integrated into everything from contactless check in, chatbots to answer customer queries quickly, self-service kiosks, online booking and registration, feedback options, and of course the swift evolvement of personalisation of amenities within a room. These are becoming the norm rather than the exception.

GOOGLE NEST MINI Noel Leeming Stream music from a range of sites, catch up on news, or manage a daily schedule using voice commands. A home assistant and smart speaker in one. For more information, visit www.noelleeming.co.nz.

AERTOS 120-UVC Digital Aerolus Digital Aerolus has developed a new indoor drone with UVC energy that disinfects pathogens and combats COVID-19. Digital Aerolus developed the Aertos 120-UVC to disinfect spaces that are at high risk for exposure. It is the world’s first indoor drone using C-band ultraviolet (UVC) energy for disinfection. When administered properly, UVC has over a 99% disinfection rate.

WIRELESS KEYBOARD AND MOUSE SET Yoyoso No strings attached. The wireless keyboard and mouse set is stylish in design and colour, perfect for on-the-go business trips. For more information, visit www.yoyoso.co.nz.

For more information, visit www.digitalaerolus.com.

SENSOR MOTION-ACTIVATED NIGHT LIGHT Yoyoso The Xiaomi Sensor Light Motion-Activated Night Light has a light sensor and infrared detection. With two brightness settings, it is energy efficient and convenient. Mounted or hung to suit any space. For more information, visit www.yoyoso.co.nz.

CONTACTLESS PAYMENT Contactless payments are gaining widespread adoption in New Zealand, with almost three-quarters of Kiwis using Tap & Go, according to Mastercard research. An annual Mastercard survey of more than 1,000 New Zealanders found that of the people paying by contactless methods, 63 percent are using contactless payments at least once a week, up 8 percent from last year, as the technology becomes more mainstream and widely accepted. Millennials continue to drive contactless payments, with almost 9 in 10 people aged 25 – 34 using contactless technology.

XIAOMI TV BOX MI BOX S MEDIA PLAYER Yoyoso The Xiaomi TV Box MI Box S Media Player has buit-in Chromecast, a side-loaded APK for Sky Sport, NEON TV, Spark Sport, powered by Android 8.1 with WiFi connections. For more information, visit www.yoyoso.co.nz.

XIAOMI WIRELESS CHARGING PAD Yoyoso The Xiaomi wireless charger conforms to the Qi wireless charging standard and supports quick charging for various smart models. It reaches a stable sensing distance of 4mm, even if the device has a protective cover. For more information, visit www.yoyoso.co.nz.

MULTI-NATIONAL UNIVERSAL CHARGING HEAD Yoyoso Charging made easy. The Multi-National Universal Charging Head is perfect for travelling. It caters to most appliances for New Zealand and vice versa. For more information, visit www.yoyoso.co.nz.

NESPRESSO CITIZ Noel Leeming Get your caffeine fix these holidays by gifting your host a Nespresso Citiz! An integrated milk frother means latte lovers and cappuccino cravers will be catered for, while the slimline design ensures the machine will fit into kitchens of any size.

XIAOMI MI SMART SCALE PB Tech

For more information, visit www.noelleeming.co.nz.

This smart scale has a new and improved body balance test with thirteen different data points and dynamic/static modes. You can also track your body progress right from your phone with the Mi Fit app. For more information, visit www.pbtech.co.nz.

NANOLEAF HEXAGON Noel Leeming The LED light panels can be combined any number of ways. The multisensory experience offers touch interactions, real time music sync and screen mirroring. For more information, visit www.noelleeming.co.nz.

XIAOMI LED DESK LAMP Yoyoso The Xiaomi LED Desk Lamp is flicker-free with intuitive brightness and colour temperature adjustment available. The minimalist desk lamp has four different lighting modes: Focus, Read, Computer and Child mode to fit all your needs. For more information, visit www. yoyoso.co.nz.

November/DECEMBER 2020

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November/DECEMBER 2020

Chef Corey Hume grew up in Christchurch where he started his culinary training at Christchurch Polytechnic.

I Corey Hume

True South Dining Room, The Rees Hotel

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was really lucky to have some great tutors,” noted Hume. “My first tutor, Neil MacInnes, ended up being our Coach for the first and subsequent New Zealand Culinary Teams, and I now see how amazing that was, to go from there to be a leading figure in the various teams I was a part of.” After his time as a student Hume travelled overseas representing young chefs in New Zealand and Australasia for the World Association of Chefs’ Societies (WACS). He also represented both Australia and New Zealand at the Culinary Olympics, the oldest, largest, and most diverse international culinary arts competition in the world. The team that manages The Rees Hotel in Queenstown brought Hume on board to change and reinvigorate the True South Dining Room into a true Kiwi expression of style and creativity. The award-winning True South Dining Room epitomises sophisticated elegant dining where guests are treated to experience a sense of surprise.

The genuine taste of the true South and pride in the region is expressed with a menu of dishes based strongly on local produce. Sourcing high quality suppliers south of Christchurch and buying local is important to the restaurant, it not only assures freshness and quality control, it reduces food miles and encourages sustainable practices. “They wanted change, and I was like, how far can I push it? I’m an open-ended kind of guy, I do better without restrictions,” Hume explained. “The food is ever evolving, and I have a big wish list for items to help me bring these ideas to a reality. My inspirations are from overseas, especially Japanese culture and history.” Hume is hands-on at the restaurant, a typical day sees him sorting the Mis en place for the day, chasing up ordering and checking on the team. “Then it’s go-time until service. Running the pass, checking on our guests, and then the big clean up, go home and sleep.” It was the self-discipline and creativity that attracted Hume to a career as a chef. Always interested in art, he was taken with the medium of food and how it can encompass all the senses. Seeing happy guests and his interactions with them is what keeps him passionate. “You meet some really interesting people in this job. I also like seeing team members developing, even

if that’s moving on for the right reasons.” Hume was excited to be part of the very first NZ Culinary Team in over 20 years to compete in The Culinary Olympics and described his time with WACS as fantastic. The biggest and most important highlight in his career, however, was the style of fundraising he started with a group of friends and colleagues for the Ronald McDonald House in 2001. “I was very young, but it’s been great to see how their team has grown it to what it is known as today, nationwide. It continues to be a privilege to be involved with them.” Being in Queenstown, the COVID-19 pandemic and subsequent government lockdowns and restrictions have been scary for

Hume and his team. The impact was immediate with thousands of redundancies and restructures in the region. Fortunately, The Rees Hotel’s HACCP protocols exceeded the public health crisis. “The challenges for the future will be how to operate with contingencies for future pandemics, as we’d be naive to think it couldn’t or won’t happen again.” Hume’s advice for someone just beginning their culinary career is to research, read books and work for the best places. Save money, eat out as much as possible and taste everything. Hume also noted that those starting their hospitality careers should accept the fact that what people call life balance doesn’t apply in this trade as personal lives

revolve around work. “Look after your health early on too. You’ll always be working hard, so keep a healthy body so your mind stay’s healthy. It’s stressful, and although it never gets easier, you eventually get better at doing it,” expressed Hume. “Never compare yourself to others, it’s your own culinary journey, but always respect others’ creativity, and celebrate their success as much as your own!” As for the home-chef, Hume suggested investing in good equipment, taking one’s time with a recipe and practising it more than once. He also noted that recipes can be used as a guide and home cooks should feel free to interpret them in their own way.

“Good food cooked with love is amazing, no matter what style it is!” Hume has some personal projects on the go, when he’s not in the kitchen he spends time with his partner and loves travelling to Japan and other picturesque places, he hopes to complete his Professional Photography Diploma soon. “Your journey in life is your own. It’s what you make of it, or don’t, and shouldn’t depend on anyone else,” concluded Hume. “When you want to help, reach out to likeminded people around you, it’s amazing what you can achieve as a chef when you want to help other people. The impact you can have through your cooking can be far reaching, beyond what you can imagine.” l November/DECEMBER 2020

Marc de Passorio

La Maree, The Sofitel Hotel, Auckland

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ichelin starred chef Marc de Passorio is a passionate man. He started cooking for his family when he was just six years old and began to cook professionally at the age of 13 with a career that has now spanned almost 39 years. “Food has been my passion and my whole life since I was a kid,” expressed de Passorio. “I love to bring people together and entertain through my food, it’s like my hobby and vacation.” Chef de Passorio moved to New Zealand in 2018 and has since found home. He was commissioned to open Harbour Society at SO/ Auckland, and recently collaborated with Sofitel Wellington on a showcase ‘Wellington on a Plate’ event. “Eight years ago, I visited Aotearoa and fell completely in love with the country – the people, freedom, beautiful fresh air and the scenery. I knew I would end up here one day. I really felt this place was somewhere special,” said de Passorio. “When Stephen Gould, the General Manager of SO/ Auckland proposed that I take on the role of head culinary designer for SO/, I immediately said yes and now I also manage La Maree Restaurant for Sofitel.” Opened within the new-look Sofitel Auckland Viaduct Harbour, restaurant La Marée sees de Passorio team up with Kiwi MasterChef winner

Tim Read, bringing to the foodie landscape the best of New Zealand seafood and produce with French culinary techniques. ‘La Marée’ translates to ‘the tides’, representing the restaurant’s viaduct locale and the constant flow of tidal waters mirrors the ever-changing seasonal dishes the chefs create. Signature dishes featured on the premier menu include Bouillabaisse a la Marseillaise; Crayfish Flambé with Thomson Whiskey & Barley Miso Risotto; Scallops grilled on lava stone and smoked with balsamic, beetroot, pomegranate, lemon caviar, horopito; and Lobster bisque with Espelette pepper, lobster ravioli, coriander and deer milk. “New Zealand’s fresh seafood and produce offering is très magnificent. We’ve had a great time collaborating and perfecting our first menu,” said de Passorio.

His typical day starts with checking the restaurant’s quality products, sourcing new, fresh, local produce, and catching up with his staff, checking on them and training. “The most important and interesting time though is when I chat and interact with guests at service time (lunch and dinner), I enjoy hearing their stories, and sharing their feedback and dining experience.” Specialising in French food, de Passorio uses French techniques with the best products of Aotearoa. His history of cooking from a young age is also reflected in his creations, one of the classic dishes on the La Maree menu, Bouillabaisse a la Marseillaise, is inspired by a recipe from his grandmother’s kitchen. To say that chef de Passorio’s experience is impressive is an understatement. He has opened multiple international restaurants throughout his career, but his most rewarding moment was when one of his restaurants received a Gault Millau award in 2014. “They only give one award every year to honour the most high-quality food focussed restaurant.” His other restaurants have received one Michelin stars in 2009 and 2015, he has cooked

for a Russian President and recently coached for the Bocuse d’Or New Zealand academy which develops and supports the culinary craft of New Zealand’s younger chefs. As far as future goals, de Passorio would like to continue to develop and work with great teams managing restaurants within the hotel group, giving guests a truly inspiring dining experience. “Personally, I have the greatest desire to coach young New Zealand chefs and take them to next level of their career and be proud of it.” When he’s not in the kitchen, de Passorio loves to travel New Zealand searching out the best products and best people. His advice to young chefs just starting their culinary career is to work, work, work and work; and believe in the products and the people you work with. “Put your heart into whatever you are doing, respect each other and be strong and hopefully success will follow.” As far as New Zealand being his adopted home, it doesn’t look like de Passorio will be going anywhere any time soon. “I have travelled a lot in my life, but New Zealand is the best place to enjoy food, products, and life.” l

November/DECEMBER 2020

From Drab to Decadent

SAM LOW decided to make the move back home to New Zealand from Melbourne earlier this month, knowing that a two-week stay in an isolation facility awaited him. To pass the long hours in quarantine at the Grand Mercure in Wellington, the latte art and barista champion decided to deconstruct his meals, putting them back together in the style of a fine dining restaurant and subsequently making them more appetising to eat. Mr Low decided to re-plate every single meal the hotel provided him, quickly attracting an audience on social media, in fact, it wasn’t long before Prime Minister Jacinda Ardern cottoned onto Mr Low’s skills and shared them on her own platform. The images have now gone viral and Low’s creativity has been shared by publications around the world. His skill and attention to detail prove that with the right amount of care and artistic flair, any chef can turn a drab dish into something decadent.

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November/DECEMBER 2020

PERFECT VEGAN PIZZAS - Keep Cross-Contamination to a Minimum An issue that many restaurants face when wanting to introduce vegan or vegetarian items to the menu is how to minimise cross-contamination with products that do contain meat and dairy. The Il Uno Artisan Pizza Kitchen Solution is the perfect way to make sure your vegan pizzas are cooked away from those that aren’t vegan-friendly.

When you join Il Uno’s Artisan Pizza Kitchen Solution you receive a free commercial-grade, stone base oven that cooks Il Uno Artisan Pizzas in just four minutes – a perfect option to cook exclusively vegan products. The Il Uno Express Oven can be operated by virtually anyone, it is a turn-key solution that requires no cooking skills whatsoever. This means, that businesses can save money by using lowercost unskilled staff to operate the solution, at times when a chef may be too expensive such as after-hours, in out-of-the-kitchen locations such as the hotel pool or

for corporate catering events. Pizza is well known for being the no. 1 option across New Zealand for takeaway food and is loved by foodservice operators nationwide as a takeaway/delivery option due to its ability to hold well in transport and over time. It also means that customers are able to maximise the occasions they can use the product, for example, instead of just being a restaurant menu item, it can be served in the café as a grab & go or lunch item, it can be served after-hours as a delivery or pick-up item, or in the pokies room or late night bar to help fulfil responsible

THE START OF SOMETHING GOOD LouAna cooking oil products have been trusted by chefs and bakers for excellent quality, high performance, and superior results for over 120 years. LouAna Liquid Butter Alternative provides the most cost-effective way to deliver the benefits of melted butter. An affordable butter alternative, it provides consistent savings over time to help you manage your margin.

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service of alcohol obligations. Adding pizza to your menu is an invaluable way to streamline your takeaway operations and provide a highly demanded, quality food option for your customers. For more information and to join Il Uno Artisan’s Pizza Kitchen visit www.iluno.co.nz today. Make it Cheesy! Looking for the perfect vegan cheese for that perfect vegan pizza? Look no further. Angel Food make dairy-free cheese alternatives

suitable for the vegan, vegetarian or flexitarian customers at your restaurant or café. Made without gluten, nuts and soy Angel Food cheese alternatives fit perfectly onto any plant-based menu while being totally allergy-friendly. Angel Food’s Aotearoa-made, dairy-free cheese alternatives are melty and delicious and make it easy to deliver great vegan pizzas time after time! To find out more visit www.angelfood.co.nz l

LouAna Liquid Butter Alternative uses five clean, simple ingredients; no artificial flavours, preservatives or synthetic additives, natural beta carotene for colour and is plantbased and allergen and gluten-free. Delivering on flavour and performance this is the shelf-stable answer to adding rich, buttery taste and texture to foods with no water or milk. Whether you’re whipping up a one-pan dinner or preparing a holiday feast with all the fixin’s, make LouAna cooking oils a part of your kitchen tradition. Available through Bidfood. l

NEW COATED CAULIFLOWER BITES Gluten-free and vegan friendly, BALLE FARMS Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafés, restaurants, fast-food and catering, BALLE FARMS Coated Cauliflower Bites are the perfect addition to any Summer menu. Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any take-out, delivery, or snack menu.

For more information visit www.mrchips.co.nz

12 Days of Xmas Spirits

Hotel bars are a storied tradition, but now they are charting new territory as well. Where once they were simply places to grab a quick drink after the day’s meetings, they now serve as hip workspaces and social hubs, play spaces and relaxation zones and sometimes even the main attraction of the hotel. The beverages they offer have morphed into expressions of place, season, and mood.

electing the right spirits for your hotel bar can be the perfect opportunity to showcase local producers, fostering a connection for guests between what they are drinking and where they are drinking. Creating a delicious signature drink will help solidify the guest experience and keep your hotel in the minds (and on the tastebuds) of visitors long after their stay has ended. A signature cocktail can set your bar apart, but concocting a noteworthy cocktail isn’t a haphazard process. The drink requires a fine balance between simple and intricate, familiar, and innovative and should reflect the vibe of your bar and hotel. A great starting point is to choose an ingredient that you can build your cocktail around. Using a local ingredient can tie in a regional story, perhaps the

location of your hotel is famous for growing a certain fruit or flower which can become the base of your signature drink. Your hotel bar can become memorable when patrons are sipping on something with a story behind it. Then there’s reinventing the classics. Classic cocktails like martinis and margaritas were built upon simple, easily repeatable principles that have withstood the taste test of time and they come with a built-in structure. Keeping the same measurements in mind, swap out any one of those building blocks for something similar and all of a sudden, your journey to inventing something brand-new has begun. Understanding the nuances of individual ingredients can help you develop a better idea of how they’ll mingle together in a glass. Familiarise yourself not only with the flavours

of each ingredient, but with their scents as well. The most important things to consider are complementary flavours and striking a balance. Like a colour wheel, in cocktails opposites attract. There is Bitter & Sweet, A Manhattan for example, Sweet & Sour like a Daiquiri and Sour & Salty like a Margarita with a salt rim. Balancing these simply means your recipe can’t be too sweet, sour, bitter or slaty which is where the supporting ingredients can really shine. Of course, one of the best places to find inspiration for your signature drink is from the spirits themselves, allowing their taste, aroma, and origin to point you in the right direction. Considering ‘tis the season, we have put together Twelve Days of Christmas Spirits to inspire your next signature drink, with cocktail recipes to get the creative and festive juices flowing.

BOOTLEGGERS TONIC The best spirits need the best mixers. The Gin Drinker’s Collection, by Bootleggers is the ultimate collection of tonic waters for the most discerning gin drinker. Each tonic water is carefully crafted to enhance the most sophisticated gins. Find your ‘perfect partner’ for any gin when you discover the collection. Bootleggers encourages all gin lovers to step outside the norm of traditional tonics and let your chosen gin be mixed with your chosen tonic water. The bars and restaurants Bootleggers work with value high quality ingredients perfectly crafted to accompany premium spirits. Bartenders want ingredients that enable them to get creative and mix and master world-class cocktails and drinks. So why restrict yourself to what everyone else is having? If you love your establishment, set it free.

Visit www.bootleggers.nz

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VERDIGRIS GIN – The National Distillery Company

On the first day of Christmas the bartender poured for me, • 45 ml Verdigris gin • 15 ml Amaro • 30 ml dry white vermouth • 15 ml Campari A dash of orange bitters and a large ice cube in a glass that is lovely!

The National Distillery Company blends modern distilling techniques with time-honoured traditions, celebrating an exciting play between expansive creativity and an unbending commitment to making spirits that will stand the test of time. Inspired by a classic, Juniper led London dry gin bouquet, a supporting

duo of lemon peel and native New Zealand flax seed, The National Distillery Company’s Verdigris is an approachable, easy-drinking dry gin and a great all-rounder. Traditional pine and citrus notes are embellished and guided to a deeper place by the unctuous, yet finely structured tones of New Zealand Orris root. This year, Verdigris won the Gold medal in the ‘Contemporary Gin (Over 42%)’ category of The Gin Guide Awards 2020 and was awarded 95/100 at the Ultimate Spirit Competition in the United States, making the Top 100 Spirits in the World list – a unique achievement for a Kiwi spirit.

Available at all good bottle stores and at www. nationaldistillery.nz For more information contact hello@nationaldistillery.nz

RIFTERS QUARTZ GIN – Arrowtown Distillery

Rifters is a small batch boutique gin. Handcrafted in New Zealand using flavourful botanicals and pure New Zealand artesian water. Made to be enjoyed in good company. The mountains, lakes and rivers that surround the distillery have captured the distillers’ imaginations for years and provide the purest ingredients. Quartz Gin is a limited release botanical gin, small batch distilled. Infused with

elderberries and mint tips, along with locally foraged wild thyme, manuka and Douglas fir. Best serving suggestion is Quartz Gin & Soda, on ice with a slice of citrus. This simple serve is a healthy option and lets the local botanicals of Wild Thyme, Manuka and Douglas Fir shine.

Visit www.riftersgin.com or contact hamish@arrowtowndistillery.com November/DECEMBER 2020

CHAMPIONZ GIN Kiwi Spirits Distillery, a family owned and operated distillery redefining what quality means, believe good taste is good for the soul. Specialising in unique spirits handcrafted from the purest homegrown ingredients, Kiwi Spirits Distillery have a history of decades of distilling and is staunchly dedicated to quality over quantity. Championz Gin is proudly small batch and distilled in Golden Bay, New Zealand to deliver a superior dry gin. Designed to be a London Style Gin, this new rendition sits among Britain’s greats. The aromatic blend of spices makes this gin subtly sweet and floral resulting in a soft smooth finish of Angelica and Liquorice creating a magnificent taste experience.

Christmas Cocktail Inspiration: The Breakfast Martini A Kiwi Spirit Distillery staff favourite, this recipe is enough to fill three lemon or one martini glass. • 30ml of Championz Gin • 30ml of Tangelo Liqueur • 30ml of Lemon Juice

THE BOND STORE KAWAKAWA GIN (& KOAKOA LIMONCELLO) -

KOAKOA

• 1 tsp of Orange Marmalade (smooth with as little peel as possible) Add all ingredients into a shaker and stir with a bar spoon until the marmalade has dissolved. Half fill with ice and shake, shake, shake then strain into your glass or half lemons. Garnish with a piece of toast if you’re feeling artistic.

Visit www.kiwispiritdistillery.co.nz

On the fourth day of Christmas the bartender poured for me, • two nips of Kawakawa gin • one nip of Koakoa limoncello • topped up with tonic and garnished with a fresh mint leaf! Bec Kay and Chris Barber handcraft The Bond Store Gin and Koakoa Limoncello on the Kāpiti Coast. Their values are very simple: Use premium New Zealand ingredients, respect the environment, aim to win, and be proud of the way you do business. Awarded a Bronze Medal at both the 2019 New Zealand Spirits Awards in Wellington and the International Wine and Spirit Competition in Hong Kong, The Bond Store Kawakawa Gin is handcrafted on the Kāpiti Coast using sustainable New Zealand ingredients. In keeping with their values, this beautiful and aromatic Kiwi gin is flavoured with Kawakawa grown on the family farm in Wairarapa.

Visit www.koakoa.nz or contact kapiti@thebondstore.co.nz

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BLUSH SUMMER CITRUS GIN Blush came to life after trying lots of spirit infusions. Together, the team decided that Rhubarb gave a unique flavour that beautifully enhanced the Gin. The very first batch was made in a 500ml jam jar. Thankfully, the batches are slightly bigger now. Blush is serious about making a quality Gin, it’s triple distilled, hand crafted and batch infused. From the flavour to the bottling and labelling every detail has had attention paid to it. Just sweet enough to be beautiful, smooth enough to be enjoyed on the rocks, and a colour that is true to the Rhubarb itself. For the new Blush Summer Citrus Gin the team

at Blush hunted down some of New Zealand’s best citrus from Kerikeri. Freshly picked, we even infused a little rhubarb too. The gin is very refreshing and bright, cloudy from the citrus oils, we used a mix of pre and post distillation infusion. The colour is like a beautiful sunset. The best serving suggestion is simple, Summer Blush: Blush Citrus Gin, East Imperial Yuzu Tonic, a slice of orange in a tall glass with lots of ice.

Elliot McClymont Elliot@blushgin.co.nz 021 119 5613 www.blushgin.co.nz

THOMSON WHISKY instead of gin, the Boulevardier originates from the 1927 book Barflies and Cocktails by Harry McElhone. A rather ‘grown up’ cocktail it will make a fun and sophisticated addition to any festive celebration, especially for your whisky loving guests. Founded in 2009 Thomson Whisky is an award-winning local distillery, handcrafting single malt whiskies and blends. Making craft whisky began as a passion for head distiller Mat Thomson, which grew into a thriving business for the Thomson family. The team’s craft credentials are strong with their single malts being made from just 3 ingredients; water, malted barley and yeast, and distilled through traditional copper pot stills. It’s all about a passion for the spirit, creativity and respect for the process.

As one of only a few commercial distilleries in New Zealand, they are proud to be contributing to the craft distilling movement here. International critics agree, Thomson Whisky is a distillery to watch.

The Thomson Boulevardier: • This cocktail heroes bold, luscious flavours and works beautifully with Thomson Two Tone whisky. Similar to a Negroni, but using whisky

• 30ml Campari • 30ml Red Vermouth • 30ml Thomson Whisky ‘Two Tone’ • Stir all ingredients with ice and strain into an ice-filled ‘old fashioned’ tumbler glass. Garnish with an orange zest twist.

Visit www.thomsonwhisky.com November/DECEMBER 2020

PURE HEART VODKA – Copperhead Road Distillery On the seventh day of Christmas I ordered from the bar,

A Pure Heart CopperColada: • Pure Heat Vodka • Pineapple juice • Coconut water and soda served in a glass with plenty of ice and a wedge of pineapple. • Copperhead Road Distillery’s Pure Heart Vodka is a unique drinking pleasure. Coming from a country of clear waters, fresh air and unspoiled landscapes, Copperhead Road Distillery had to live up to Aotearoa’s 100% pure philosophy. Copperhead Road batch brews its special mash of ingredients to create a wash with the maximum potential for distillation. The micro-brewing technique, which is slow, precise and perfected over years of refining, the fractional distillation process is unique due to the Kiwi

ingenuity of its custom designed still. This means that it is able to precisely separate the ethyl alcohol (the Pure Heart of the product) from the other fractions (heads and tails). With nothing extra added Copperhead then reduces it down to a 42% concentration with pure New Zealand water. Having recently won another gold medal for Vodka in the recent NZ Spirits awards, Pure Heart Vodka is the only vodka to be awarded gold in both 2019 and 2020. When guests relax with a Pure Heart, they will want to share the experience.

Visit www.copperheadroad.co.nz

THUNDER TOFFEE VODKA Infamously popular amongst the skiing fraternity, toffee flavoured vodka mixes have been rife in their experimentation in the bars of the French Alps for decades, but it is not until now that a recipe has been developed that satisfies the taste in both vodka strength and toffee syrup delicacy. Thunder Toffee Vodka is blended to produce a smooth toffee taste with a kick. It’s like angels dancing on your tongue – once your customers have tasted it, they’ll be back for more. Christmas cocktail inspiration: Unequalled and unique, awardwinning Thunder Toffee Vodka is free from any additives or preservatives, it is made from triple distilled grain vodka and completely natural toffee syrup, with an ABV of 29.9%. Originating from the slopes of French ski resort Val D’isere. Thunder is the culmination of many years of mixing and meticulous preparation to find the perfect consistent toffee vodka.

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With Love From the Sun: • 10ml Dark Rum • 25ml Thunder Vodka • 10ml Lime Juice • 5ml Passion Fruit Puree • 8/10 Mint Leaves • 12ml Gomme/Sugar Syrup • Shake very well, double strain in a highball over crushed ice and garnish with mint leaves and a lemon slice.

For more information and recipe ideas visit www.thundervodka.nz

WAITUI WHISKEY On the eighth day of Christmas the bartender poured for me, a very special Kiwi whiskey. Also from Kiwi Spirit Distillery this small batch single malt is one of only a few true honey malt whiskeys produced in the world today. Made using New Zealand malted barley and aged in Manuka Honey Mead oak barrels for no less than six years the result speaks for itself in a very gentle, easy to drink whiskey. Waitui Whiskey goes back to the first aged whiskeys made by monks who only had Honey Mead barrels available to age their malted barley spirit before whiskey became what it is today. In 2002 Kiwi Spirit Distillery began creating its Waitui Whiskey using these revived age-old techniques. There is no honey added to our whiskey, instead the Manuka Honey character is imbued from barrels that have previously held Kiwi Spirit’s Manuka Honey Mead. No malt blends or additives, just time in a barrel to mellow and mature. Best served neat or with a single large ice cube.

Visit www.kiwispiritdistillery.co.nz

RUSSELL RUM - BLUSH The team at Blush spent the good part of 18 months searching for the perfect oak aged Caribbean rum. Many taste tests were conducted with friends and family before finally settling on the first cask. It was an exciting day when the rum landed. Blush then started tinkering with spicing the rum right here in New Zealand, blending the rich history of the Caribbean with the adventurous spirit of Aotearoa. Subtle caramel sweetness with a vanilla back bone allowed the beautiful spices to come through, highlighting local citrus, nutmeg, and clove. The infusion became a refined rum, spiced by rascals, and inspired by Russell.

Serve neat with a couple of ice cubes or for a spicy take on a ‘Dark & Stormy’ match Blush Russell Rum with East Imperial Thai ginger ale. For the Rum & Coke connoisseurs mix with Kima Cola from East Imperial.

Elliot McClymont Elliot@blushgin.co.nz 021 119 5613 www.blushgin.co.nz

November/DECEMBER 2020

From the foot of Mt Taranaki comes New Zealand’s own goddess of gin. Juno’s signature gin, Extra Fine, has won multiple national and international awards. This gin is appealingly aromatic with wellbalanced initial tastes of refreshing juniper coupled with lingering citrus and peppery notes. Juno source many of its botanicals locally and have partnered with Massey University to pioneer a world-first juniper plantation in New Zealand. Juno’s Extra Fine Gin is the perfect base for building delicious cocktails as well as the classic G&T or martini, it pairs well with flavours such as elderflower, cucumber, lime and mint. On the sixth day of Christmas the bartender made for me,

A cocktail called The Bees Knees: • 50ml Juno extra fine • 10ml Runny Honey (If honey is too thick add 5ml hot water and stir until dissolved) • 20ml Lemon Juice Add the above ingredients to a cocktail shaker and

Acquire a taste for our groundbreaking new Botanical Rum. LUNATIC AND LOVER.COM

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shake hard. Strain over a glass with fresh ice and garnish with a fresh lemon round.

Distributed through Eurovintage, contact 0800 338 766, info@eurovintage.co.nz or visit www.junogin.com

New Zealand Producer of the Year - AWC Vienna 2018, 2016, 2015 WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE

If you met my family you would understand

At the Saint Clair Family Estate we are a little different. We are serious about making the best wines but we don’t take ourselves too seriously in the wine industry that is certainly different! Taste the difference.

100% Family Owned Neal Ibbotson, Founder and Owner

November/DECEMBER 2020

Shoreline shimmer and oysterinspired design feature across the extraordinary spaces of QT Auckland, Esther Restaurant and Rooftop at QT. QT Auckland has officially opened its doors, welcoming guests to experience the extraordinary through 150 rooms and suites, signature restaurant Esther in collaboration with Chef Sean Connolly, and its stunning rooftop bar, Rooftop at QT. Nestled in Viaduct Harbour, QT Auckland is a luxuriously quirky escape with gorgeous harbourside views. Bursting with design-led details, the

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guest rooms and public spaces all tell a story of inner beauty and self-discovery, celebrating individuality in a world less conventional. “From fashion to art and music, no detail was spared in bringing QT’s signature service to life here in Auckland. Throughout the hotel, including Esther and Rooftop at QT, there are so many carefully considered components to discover, all pointing to a central narrative of unearthing hidden treasure,” explained Doron White, QT Auckland General Manager.

PUBLIC SPACES BURSTING WITH LOCAL FLAIR An iconic presence at the doors of QT Auckland, guests are greeted with theatrical flair by a ‘Director of Chaos’ – armed with insider knowledge for guests to navigate through Auckland, and dressed in an empowering ensemble by local

fashion label Maggie Marilyn and makeup look by Aleph. Guests will begin their QT Auckland experience with Directors of Chaos and the front-of-house team. Inside QT Auckland, a visual feast unfolds with an ode to the oyster. An emphasis on first impressions, eyes are drawn to a statement art piece in the lobby created by Australian artist, Minka Gilian. The hanging sculpture creates a joyful and intriguing world through found materials, while on the opposite wall, a beautiful composition by NYC-based digital artist, Jennifer Steinkamp, plays slowly on a large-scale LED screen. No space is left untouched at QT Auckland. Visual stories of the mythical sea come to life in lifts, bathrooms, and through the bold bespoke wallpaper created by graphics collaborator, Toben. Works by local artists such as Ilya Volykhine, Louise McRae and Max Patte are featured throughout the hotel’s public spaces, as well as a collection of quirky and unexpected pieces by Auckland creative agency, Misterwolf. In the guest rooms, interior designer Nic Graham and QT Hotel’s design team created a cocoon-like experience, with

bold colour blocking, concrete wallpaper and oak floors complemented by bespoke New Zealand made oyster print carpets. “Two standout local elements are stunning blown-glass lamps and bathroom accessories made for us by Lava Glass, which I found on a holiday in Taupo, and resin soap dishes by Aucklandbased Chan Andreassend,” explained Graham.

CHASE THE FOOD OF THE SUN AT ESTHER Flow from the lobby into Esther’s light and airy marina-side bar and restaurant. Reminiscent of the Mediterranean, Esther recalls a Sumer spent skipping from Southern France to Sicily to Morocco. Chef Sean Connolly’s influence shines through not only the menu but through its ambience. The stage is set with energetic background beats and welcoming team dressed in Matt Nash linen for a homely, come-as-you-are vibe. A custom-made statement art installation is suspended from the restaurant’s ceiling, a nod to Auckland’s fishing industry with references to underwater orbs and kelp on hand woven metal.

Esther displays a host of vintage found objects as mindful decoration to evoke memory and conversation. A casual collection of metal work benches, vases, urns, and ceramic kitchenware are inspired by Chef Sean Connolly’s grandmother and how she used to bring joy to the family dining table. The country-style kitchen allows for the theatrical preparation of produce and seafood, with an open hearth, gold Marana Forni discoball wood-fired oven, and a Molteni oven in a custom hue of green. With a mix of traditional techniques and New Zealand ingredients, standouts include the custom lamb tomahawk, the vibrant Te Anau saffron linguine, barrel-aged feta at the centre of a Greek salad, an ever-changing selection of freshly caught daily seafood, and to finish the feast, six farmhouse puddings. Guests will walk away with a seed packet by Clevedonbased tomato growers, Curious Croppers, to remember their dining experience.

ELEVATE THE MOOD AT ROOFTOP AT QT Perched on the sixth floor, Rooftop at QT offers a peak drink and dine experience, flowing from laid back afternoons, to lavish late nights. Open Wednesday through Sunday, the stylish scene is set with dark and moody finishes to allow the eye to focus on the harbour and city views. Skylights, greenery, wire mesh, and a Bloody Mary-red ceiling, are all an extension of the oyster narrative – with custom wallpaper adding octopus, pearls, and golden barnacles to the mix. Taking cues from Esther’s Mediterranean-inspired menu, mezze snacks in Middle Eastern and Spanish Flavours, from flatbread pizzas packed with local vegetables to rosemarymarinated lamb souvlaki, plus croquetas, falafel, and borek. Thursday, Friday and Saturday nights feature rotating DJ sets by Auckland’s top talent, with

early evening hours mixing in instrumentals like Matt Bizzle’s saxophone and Pixie Lane’s percussion, and transitioning to the sounds from Thommy, Andy JV, Paris is Bruning for a more electric vibe. QT Auckland was developed in partnership with Russell Property Group and Lockwood Property Group. Located at 4 Viaduct Harbour Avenue, QT

Auckland is the tenth QT Hotel and the third in New Zealand, joining QT Wellington and QT Queenstown. Now open, including accommodation, signature restaurant Esther, and sixthfloor bar Rooftop at QT. For more information visit www.qtauckland.com. l

November/DECEMBER 2020

COROMANDEL LOUNGER – DESIGN CONCEPTS

The Coromandel Lounger by Design Concepts is supported by a matte white frame with a sleek stripe design on the chair itself. With a lumbar or neck pillow and hidden wheels for easy transport, this is the perfect chair to relax and soak in the sun on. Featuring quick-dry foam, it’s also the ideal accessory to an outdoor pool. For more information visit www.designconcepts.co.nz.

Lounge Chairs Lounge chairs were invented by Charles and Ray Eames. The Eames Lounge Chair and Ottoman are made from plywood and leather, first released in the 1950s for the Herman Miller furniture company after years of research and development. Now, the design of the lounge chair has evolved and broadened; however, the concept has not changed. A lounge chair continues to be a piece of furniture that invites relaxation. Adding a lounge chair in a reading nook, hotel lobby, or shared space invites comfort and cosiness. Making guests comfortable and at home should always be on the top of the list of musts, and this unique selection of lounge chairs will do just that.

EAMES LOUNGE CHAIR & OTTOMAN – DERLOOK

ELYSE VELVET ARMCHAIR IN FOREST – TARGET FURNITURE The Elyse armchair by Target Furniture is the definition of affordable luxury. In a gorgeously luxe dark green, this chair features deep tufting with classic button finishing. The quality velvet fabric and silver finish stud detailing are bound to make a statement in any room. Pair it with the matching ottoman, and it is the perfect spot to wind down in with your favourite cup of tea. For more information visit www.targetfurniture.co.nz.

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The world’s most famous armchair, the Eames Lounge Chair was said to have been designed as a birthday present for film director, Billy Wilder. Fifty years later, Derlook has created a new replica version that is made to the very highest of standards – Santos Palisander veneer, cushions covered in high quality leather and powder coated die cast aluminium five-star swivel base. For more information visit www.derlook.co.nz.

SILVERTON CHAIR – OTAGO FURNITURE

For over 150 years, Otago Furniture has been manufacturing quality furniture pieces in Dunedin. The Silverton Chair is a no-brainer funky addition to any space. With its quirky and bold lime yellow accent colour throughout the repeated triangle pattern, it is sure to brighten up any room. For more information visit www.otagofurniture.co.nz.

WOVEN RATTAN AND CANE CHAIR – GREEN WITH ENVY

Ideal for bedrooms or living spaces, this natural lounge chair has a woven cane seat and back with rattan side and back panels. Handmade with non-treated materials. For more informative visit www.greenwithenvy.co.nz.

JETSON ARMCHAIR – LOUNGE AND LIVING

The Jetson Armchair is retro and futuristic at the same time; it is inspired by the 1950s “Lady Chair” designed by Marco Zanuso. The deep seat will make you feel like you are sitting in the chair, rather than on. Finished with sleek matte metal legs with brass feet and clear stoppers. For more information visit www.loungeandliving.co.nz.

THE DON LOUNGE CHAIR – HUNTER FURNITURE

Relax and unwind in the Don Lounge Chair by Hunter Furniture. Quality comfort is what describes this piece, propped on a convenient swivel base with a variety of fabric or leather covering options available, choose a colour and texture that best suits your style. For more information visit www.furniture.co.nz.

November/DECEMBER 2020

L obby A rt Supporting local artists continue to be an important mission that New Zealanders are a part of. Currently, with the easing of COVID-19 restrictions and being in Alert Level 1, exhibitions, events and displays have been able to get back on track to their normal scheduling. However, many New Zealanders are still opting for staycations for a sense of escapism during this uncertain time. Showcasing local artists in hotel lobbys, shared spaces, outdoor gardens, or relaxation rooms are a great way to enhance the staycation experience for local travellers. Discover some detailed, intricate, and stunning pieces by talented local artists that can effortlessly elevate your staycation offering.

CARVED STAMP SCULPTURES BY LIZ MCAULIFFE

A unique piece of artwork that is sure to turn some heads. Made with powdered chalk paint on carved cardboard, the Carved Stamp Sculpture pays homage to the humble postage stamp. Created in a playful exaggeration of scale, referencing stamps from the past, it acknowledges the implicit nostalgia we feel for all things historical. For more information, visit www.lizmcauliffe.com or email Liz at liz@lizmcauliffe.com.

ART CANDY BY SIMON LEWIS-WARDS

‘HARDIN’ BY MADELINE MALIGRO

Madeline Maligro is an emerging New Zealand freelance illustrator who specialises in both traditional and digital mediums. These two black and white floral illustrations titled ‘Hardin’ are created using Copic multi-liners. ‘Hardin’ captures the beauty of nature and symbolises the idea of growth and patience. Hardin is the Filipino word for ‘garden’, a small nod to Maligro’s background and upbringing. The patience needed to create such beautiful pieces of art is evident in the fine details of Maligro’s work and is bound wow guests when placed in shared spaces, lounge areas, hotel lobby’s or even in guest rooms. Being a black and white print, it is perfect for both modern and traditional-style spaces. For more information, visit www.madelinemaligro.com or email madeline.maligro64@gmail.com.

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New Zealand artist Simon LewisWards is well-known for his glass artworks that include a subtle Kiwiana flair. The Art Candy piece is inspired by the classic jet-plane gummies Kiwi kids are accustomed to during their childhood. Bring back sweet childhood memories of trips down to the local dairy with this conversation-starter piece - perfect for shared and lounge spaces. For more information visit www.blackdoorgallery.co.nz.

METAL ART BY PLAZMART NZ

The artist behind Plazmart New Zealand is Emily Anderson. Based in Rotorua, she started creating metal art pieces when she was pregnant with her first child. Through her works, she likes to develop and drive discussions surrounding the topic of mental health as she is a proud advocate for mental health awareness. A portion of each sale goes towards a couple of foundations that support fellow Kiwis who are on their mental health journey. For more information, visit www.plazmart. co.nz or call +64 21 0594210.

BANANA PALM TROPICAL BATHROOM WALL ART BY LUCY G CREATIVE

FREE STANDING HUIA FEATHER BY BRETT RANGITAAWA

Brett Rangitaawa is a true craftsman. He has been practising his metalwork skills since the age of fifteen. The Huia Feather, and many of his works, is inspired by his culture. The free-standing Huia Feather has been cast in bronze by Rangitaawa and then coated in black with a white tip to create a powerful contrast and statement. Turn heads with this elegant metal sculpture and showcase New Zealand’s diverse culture to its visitors. For more information, visit www.thepoiroom.co.nz.

YOBITSUGI BOTTLE BY AARON SCYTHE

Since 1995, Aaron Scythe has spent sixteen years living in Japan. Traditional Japanese tea ceremony wares profoundly influence his work today. His work is unique and distinct and seamlessly showcases his Maori and New Zealand heritage. The Yobitsugi Bottles have a striking red, black, blue and brown pattern throughout bringing visual interest to spaces that may need a bit of brightening up. For more information visit www.form.co.nz.

This simple yet dramatic Banana Palm tropical artwork is perfect for a bathroom. Created with an oil paint filter, it gives it a surreal effect. Suitable for both indoors and outdoors (in a place with less direct sunlight). The piece can be created on a circular aluminium frame or frameless circular glass, as pictured here. Bring a joyful mood to the bathroom or even the lounge with this piece by Lucy G Creative. For more information, visit www.lucygdesign.com or email lucygdesign@xtra.co.nz.

NEW FTO PASTRY FTO = FREEZER TO OVEN WITHOUT DELAY

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Champion Flour and Allied Pinnacle offer the New Zealand market a range of products, from flour to premixes, finished baked goods and everything in between. Contact your representative for more information about our extensive range.

For orders phone 0800 809 804 or email us on csorders@championflour.co.nz