CTRL Space: Defining spaces for the modern traveller
A Lasting Impression
Japan is a country that never fails to captivate with its rich culture, stunning landscapes, and impeccable hospitality. One of the many aspects that stand out when visiting Japan is the exceptional hospitality offered by Japanese hotels, particularly when it comes to their extensive bathroom amenities. From the moment you step into your hotel room, you're greeted with an array of complimentary items that make your stay more comfortable and enjoyable. Hair ties, razors, toothbrushes, mouthwash, combs, face cleansers – the list goes on. It's a simple joy and a refreshing experience that enhances the overall stay. Who doesn't love free things?
Even when staying in budgetfriendly, smaller hotels around Tokyo, the level of attention to detail and the provision of amenities remain consistent and impressive. One of the three hotels I stayed in was in Ginza, a micro-hotel next door to the theatre, which had very small (even for Tokyo) rooms. I like to stay in various hotels, from budget to luxury, and despite its small size, the location was incredible, and I didn't miss out on my favourite Japanese amenities. The front desk had an extensive collection of amenities, snacks, and beverages for guests to help themselves anytime. Another delightful aspect of staying in Japanese hotels is the provision of pyjamas. While it's quite common to find dressing gowns in hotels across Australia and New Zealand, there is something uniquely luxurious about slipping into a pair of freshly ironed
Japanese pyjamas. This small touch adds a layer of comfort and a sense of being pampered, making the stay feel more special. The three hotels offered a unique take on this tradition during my time in Tokyo. Some provided Western-style pyjamas, akin to the comfortable sleepwear we're familiar with, while others offered traditional and modern Japanesestyle pyjamas, adding an authentic cultural experience to the stay.
The attention to detail in Japanese hotels is remarkable. Every aspect of the guest's stay is carefully considered to ensure maximum comfort and satisfaction. The amenities provided are not just functional but also thoughtfully chosen to cater to the needs of travellers. Whether it's a quick overnight stay or a longer visit, the availability of these amenities means you can pack lighter and enjoy the
convenience of having everything you need at your fingertips.
Moreover, the cleanliness and presentation of these amenities are impeccable. Each item is neatly packaged and presented, reflecting the high standards of hospitality that Japan is known for. The quality of these products is also noteworthy. Even in more affordable accommodations, the amenities are of a high standard, ensuring that guests feel valued and well taken care of.
A hotel experience, not just in Japan but anywhere, should have a unique and special point of difference, even if it's small. A thoughtful detail can go a long way to solidifying a repeat customer. Whether you are a budget or a luxury hotel, consistency in quality and service will set your hotel apart and leave a lasting impression.
PUBLISHER: Tania Walters
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The Hotel Britomart x Velkskov Nourish Nature
The Hotel Britomart has launched a new offering for guests looking to travel lightly and give back to the community with a new regenerative travel experience by taking guests into New Zealand’s beautiful native bush for an immersive sensory adventure.
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Range Rover Partners with Park Hyatt Auckland
As an extension of its modern luxury positioning, Range Rover has announced a partnership with sophisticated, five-star Auckland waterfront Hotel Park Hyatt Auckland.
Effective from April, the partnership sees Jaguar Land Rover (JLR) New Zealand, distributors of Range Rover, contributing to the travel requirements of VIP hotel guests and management staff through premium transportation.
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New-Era Airport Hotels Tap Into Growing Travel Sector
Australia’s largest hotel operator, Accor, is taking off with a new breed of hotels that are helping transform airport precincts into dynamic mini-cities.
Accor’s newest airport hotels are set to open at Melbourne Airport on 1 July. The Novotel and ibis Styles Melbourne Airport hotels will be its third and fourth in the precinct and the first new internationally branded hotels at the airport for almost 20 years.
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Red Sea Debut
Nujuma, a Ritz-Carlton Reserve, the first Ritz-Carlton Reserve in the Middle East has been unveiled on Ummahat Island in the tranquil waters of The Red Sea.
The private island retreat is nestled within the captivating Blue Hole cluster of islands, where pristine coral reefs thrive beneath the surface and the celestial canopy above paints an endless tapestry of stars. Nujuma – inspired by the meaning of 'stars' in Arabic –invites travellers to embark on an unchartered journey to one of the world's most secluded and protected archipelagos. Here, amidst the azure expanse, guests are beckoned to explore and immerse themselves in the region's culture and traditions.
"As more and more travellers look to discover new corners of the earth, we are thrilled to reveal our newest Ritz-Carlton Reserve, located amongst the natural beauty and stunning setting of The Red Sea," said Jenni Benzaquen, Senior Vice President of The Ritz-Carlton, St. Regis and Bulgari Hotels & Resorts.
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Bluey Shakes Up Queensland
Hundreds of Bluey fans have set a world record for the biggest game of Keepy Uppy in Queensland, Australia, the home state of Bluey. Spanning an almost 2,000km playing field, 702 Keepy Uppy ‘experts’ joined in the epic game made famous in the much-loved television series, Bluey, determined to keep a sea of red balls from touching the ground.
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A By Adina To Debut in Europe
Three years after TFE’s homegrown A by Adina made its debut in Australia, TFE Hotels has announced the premium brand will head offshore with the opening of A by Adina Vienna Danube in Austria in 2025.
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Chris Stevens
For Chris Stevens, the past 15 years have been incredible, but not without its challenges.
Stevens founded the awardwinning interior design company, CTRL Space, back in 2009 amid the global financial crisis. After being made redundant, he decided that it was the right time to start his own practice.
“I had built up amazing contacts and relationships in the hospitality industry – which as we know is an industry all about connections. Many of these clients remain with us to this day. After a few successful projects, we began to make a name for ourselves in the industry and continued to build on that,” said Stevens.
“I have always believed in supporting our clients and pride ourselves on maintaining a very high client retention rate.”
Since then, the company has worked for some of the most recognisable hospitality establishments, hotels, and work
spaces across New Zealand and Australia, and has opened two studios in Auckland and Brisbane.
Stevens’ design focus has been to create genuine engagement for clients and customers through original designs. He is also a believer that a strong design narrative is vital to articulate concepts and ideas. Under his leadership, the CTRL Space brand has aimed to push boundaries, challenge expectations and make great design commonplace.
He added that challenges come and go and are always in flux. Whether it's compliance challenges, supply issues, or budget and economic challenges, there has always been something.
“I have found that addressing these challenges at the start of each project is key. Creating spaces is a team effort, and as long as everyone is working towards the same goal, it helps mitigate issues. Of course, not everything goes according to plan, but open and transparent communication throughout the project's lifespan is crucial to
Image credit: Sudima Sunset - Sarah Grace
addressing these challenges.”
As CTRL Space celebrates its 15th anniversary, Stevens has already looked ahead to the next 15 years. His strategic vision has included strengthening the Australian division and exploring new design avenues, with a specific focus on the dynamic hotel and accommodation sector. This forward-thinking approach is a testament to CTRL Space's commitment to innovation and growth.
He said that there were a number of exciting projects in the pipeline, including a second “Drifter” hotel in Wellington, a rooftop bar in Takapuna, and several large-scale venues in Brisbane. CTRL Space also has a project based at a resort in Vanuatu, as well as developments at
Auckland International Airport.
One of Steven’s most recent endeavours was a partnership with Australian-based lifestyle accommodation company LA Co. (Leisure Accommodation Collective). He collaborated on all five “Drifter” hybrid hotels across New Zealand, the first of which opened recently in Christchurch. Stevens said the concept was unique and experimental in its offering, and that Drifter made its entrance at the perfect moment for the industry. The Drifter brand has embraced social interaction through its design, and has showcased the true impact that design can have on the customer experience.
“With tourism making its way back to strength in New Zealand and
Image credits
Top: Metita - Simon Devitt
Bottom: Drifter - Ain Raddick
across the ditch, we see so much opportunity for CTRL Space to lead the way forward into a new era of design-thinking for the industry.”
Stevens added that the world has changed, and so too have customer expectations. As the pandemic shook up the local tourism industry, and now with challenges such as the cost of living crisis, the CTRL Space team have shifted their priorities on how to save time and money. He said that this decision should be reflected at all levels.
“Venue-owners will need to evolve their offerings if they want to survive. And we can help with that. The potential for, and power of, design to impact experience and influence behaviour is huge, and we’re here for it.”
CTRL Space has just launched its new brand and website with the intent of building on its foundation and the aim of growing its larger project portfolio.
“We will also focus our efforts in Australia, developing a strong portfolio up and down the east coast. With the Olympics looming in just eight years in Brisbane, there is significant development happening on that side of the Tasman.”
Throughout its 15 years in business, CTRL Space has won numerous awards for its work across all sectors it has worked in, including an Architecture Now Interior Design Award for Picnicka Bar & Grill in Tauranga, an award category for which its recent project Metita, for acclaimed chef Michael Meredith, is also a finalist for in 2024. l
Drifters Arrives in Christchurch
Drifter Christchurch has welcomed its first guests, marking the first Drifter location opened by new Australian lifestyle accommodation venture Leisure Accommodation Collective (LA Co).
Drifter Christchurch is the first of five Drifters LA Co has in development, with other locations including Wellington, Auckland and Byron Bay.
Drifter is unlike any other hybrid hotel experience seen before. The concept was born out of a genuine desire to bring guests together and foster social connections through a fusion of thoughtfully designed communal spaces, varied accommodation options, and a dynamic calendar of free events across music, culture, art and wellbeing.
LA Co CEO Luke Moran has worked on many hotel openings in his 25 years of experience, but never one that’s redefined a category like Drifter.
“We may not be the first brand to combine a hotel and hostel experience globally, but we are set to be the most remarkable. Drifter Christchurch has been uniquely designed to redefine the hybrid hotel sector and deliver a one-of-akind experience for travellers who
seek more than just a place to stay.”
LA Co CIO and Drifter Founder Hugh Stephenson adds: “The entire Drifter concept is built on the idea that travellers want something more when they travel, no matter what their travel intention is. I spent years staying in hotels for both leisure and work and always wanted so much more than just a room. I wanted to meet people, share experiences with them and just have a great time wherever I stayed, but it turns out this isn’t something that’s easy to find.
“Drifter Christchurch is the blueprint for a venue that does make this possible, and we’re so proud of what we’ve created. Seeing guests engaging with the venue, the program of events and each other over the weekend has shown us that what we set out to do is very much something that travellers, including myself, are seeking.”
Located at 96 Litchfield St in a growth precinct on the southern side of the city’s CBD Drifter Christchurch is right on the door of Christchurch’s
central shopping area, the Riverside Market, Christchurch bus exchange, and the new 30,000 capacity Te Kaha Stadium which is on-track for completion in 2026.
It offers 95-rooms and a capacity for 372 guests in a mix of private and shared suites, as well as various communal areas including The Revel Room social lounge and communal kitchen, The Drifter Leisure Club which is a wellness studio and mindfulness lounge, a cinema and library, as well as multiple co-working spaces, meeting rooms, and outdoor courtyards with fire pits. In August, The Rambler bar and restaurant will open on the ground floor.
The building is heritage and was built in 1919 as a manufacturing facility for the Wellington Woollen Manufacturing Company. The designers of Drifter Christchurch, Trans-Tasman interior design studio CTRL Space, leaned into this history and referenced it through factory nuanced finishes, industrial light
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fixtures and vintage furniture. The design itself is highly considered, with each floor having its own distinct tone and energy which creates different moments for guests as they move through the building. Custom art and photography features throughout, including paintings by Mexico City based Australian artist Beni Single.
DRIFTER CHRISTCHURCH FLOOR BY FLOOR
The Revel Room on level one is where guests can lounge, cook in the communal kitchen, grab snacks from the two vending machines full of New Zealand products and work at one of the co-work desk spaces. The Revel Room has been designed as a day to night social space for guests to engage, work and rave, with a regular roster of DJs and live music events adding the rave dimension.
Level two is Drifter Leisure Club, where you’ll find a wellbeing studio for yoga, pilates, mindfulness lounge which will host sound healing and guided meditations and is also just
a quite space for guests to chill out, and a huge open-air courtyard with an impressive fire pit for guests to congregate.
There’s also The Cinema on level three, where guests can kick back on Togo lounges and enjoy screenings of classic films, indie films and everything in between throughout the day, plus there’s The Library on level four with its shelves full of art, culture and travel books and indie magazines.
The accommodation at Drifter Christchurch is spread across levels 1-4. There are 63 shared bunk suites configured with either in 4- and 8-beds, the majority with ensuite, with select 8-beds offering a double ensuite, and some female-only. The
bunks were created bespoke for Drifter, with each bed having its own privacy curtain, inbuilt power, lighting and lockable storage.
Private suites total 32 rooms, there are 15 Queen Suites, 8 Queen Suites with Balcony, 3 King Suites, 1 Family Suite, 3 Loft Suites with queen bed and bunk, and 2 Loft Suites with two queen beds.
Bathroom amenities are by RAAD, a New Zealand brand with plantbased formulations and a genderneutral fragrance developed in Grasse. RAAD also and a strong commitment to sustainability and uses glass bottles instead of plastic, biodegradable and refillable packaging, and future-friendly ingredients. l
Lylo Debuts in Brisbane
AUSTRALIA | Officially open in Fortitude Valley, Brisbane, LyLo is a game-changing social travel experience for those on a budget or seeking a more connected experience.
After successfully launching in New Zealand in 2022 by EVT (Auckland, Christchurch and Queenstown), LyLo continues to break the mould in the budget travel market thanks to its style-led, social and value mind-set.
With a focus on helping savvy, costconscious travellers experience the joy of travel in affordable style, LyLo Brisbane offers multi-purpose spaces to play, eat, work and sleep within a light-hearted and relaxed vibe. The property features a mix of private sleeping pods from $69 per night (in six and four pod rooms, including female-only rooms), private ensuite
rooms, and family/group rooms (queen bed, two beds and ensuite), catering to every travel style.
"LyLo Brisbane has arrived in Australia and we couldn’t be more excited. This opening marks a significant milestone for LyLo as we begin our expansion throughout Australia," said Tim Alpe, Managing Director, LyLo.
"We do things differently at LyLo. From our innovative communal spaces to our commitment to guest comfort in unique sleeping formats, LyLo Brisbane sets a new standard for travellers seeking affordability without compromising on quality. Opening our doors in Brissie is just the beginning
of our journey, and we've already got our next LyLo properties in the pipeline to continue expanding our presence across Australia."
Located at 142 Constance Street in the heart of Fortitude Valley, LyLo Brisbane is a 10-minute walk from the Brisbane River and Chinatown. Taking over what was once Brisbane’s Limes Hotel, the property has been completely transformed inside and out.
Known for celebrating local artists within each property, with IndigeDesignLabs, local Meanjin (Brisbane) artist Jordache Gage, crafting a tribute to the local environment that is featured across the property's exterior.
Symbolising the Brisbane River and its surrounding flora and fauna, LyLo Brisbane stands loud and proud in
one of Brisbane’s busiest precincts.
"We are stoked to be welcoming adventurers, digital nomads, families and more as they embark on a new way to stay, enjoying our innovative pod rooms and immersing themselves in the vibrant atmosphere of LyLo."
LyLo is part of EVT’s growing travel portfolio, which covers luxury to budget accommodation experiences. The brand’s success in New Zealand reflects EVT’s expertise across its Entertainment and Travel businesses, setting a new benchmark for lifestyle budget accommodation experiences. To build on this strategic expansion, LyLo has plans to open additional sites, including a flagship development on the Gold Coast and a location in Fremantle, with opening dates to be announced. l
Expanding Range Premium Ice Cream
From a nostalgic Kiwi favourite to a New Zealand champion, this month marks the transition of Killinchy Gold to the prestigious New Zealand Natural premium ice cream range.
This strategic move by the New Zealand Natural Ice Cream Company will allow for a more extensive and luxurious selection of flavours, expanding from the current 6 Killinchy Gold options to an impressive array of 23 premium choices including sorbet and frozen yoghurt. The range of ice cream and sorbets are equally at home served in a cone to go, as they are on a plate accompanying a fine dessert and their frozen yoghurt makes the perfect foundation for a luxurious smoothie, or fresh fruit frozen yoghurt sensation when blended through a Flavorama machine or similar.
From its humble beginnings in Christchurch over 40 years ago, New Zealand Natural ice cream remains proudly made in New Zealand and is carefully crafted from pure natural ingredients of the highest calibre with no
artificial colourings or preservatives, and the finest local milk and cream. It genuinely is one of New Zealand’s true success stories with over 40 gold medals and numerous ‘best in category’ awards under its belt, it’s clear that New Zealand Natural ice cream is not just a brand, but a symbol of quality recognised on both national and international levels and sits comfortably alongside the world’s best. The product has been available Internationally in ice cream parlours as well as Foodservice and Hospitality operations for over two decades and has a broad
presence throughout Australia, the Pacific, and Southeast Asia. With an emphasis on delivering exceptional taste and quality at a sharper price point, the shift from Killinchy Gold to New Zealand Natural signifies a move towards offering consumers a superior ice cream at an affordable price point while broadening the flavour profile exponentially. The range is conveniently packaged in resealable 5-litre tubs and is available through most Bidfood branches. The New Zealand Natural Sales Team are highly experienced and even assist with menu design and recipe development as well as store fit out and operational support. They also have a suite of pointof-sale articles available to aid operational efficiency and maximise retail sales. l
FROM A KIWI FAVOURITE TO A NZ CHAMPION!
KILLINCHY GOLD is transitioning to the NEW ZEALAND NATURAL PREMIUM RANGE.
Award winning, made right here at home, & rated proudly on the world ice cream stage. Premium ice cream, at a sharp price point.
Luxury Italian Spa Experience
Passalacqua, one of Lake Como's most spectacular private homes, has opened its doors to its new luxury spa after a three-year restoration project.
Standing above the village of Moltrasio, with seven acres of terraced gardens sweeping down to the lake's shore, the 18th-century Villa is steeped in history.
Passalacqua is the passion project of one of Italy's leading hoteliers, the De Santis family, owners of the iconic Grand Hotel Tremezzo. Less than two years after opening, the hotel has unveiled its latest hidden secret: a brand-new spa located in the villa's tunnels and ancient greenhouse, overlooking the magnificent gardens and with panoramic views of the lake.
This restoration also included adding an 18-metre indoor pool connected through the atmospheric tunnels.
The Passalacqua Spa is a space where each detail has been meticulously designed and imagined by the De Santis family and executed
by Venelli Kramer studio.
Marking a new interior design chapter for Passalacqua, the spa has aimed to preserve the property's history while breathing new life into an underground space.
Accessed directly from the Palazz, it is located in the ancient stables of the villa and has been expertly restored to give it a new lease of life. Nature plays a predominant role in the design, starting from the entrance, where guests will be greeted by precious tapestries replicas of the frescoes from the famous architect Portaluppi's house in Milan, depicting a lush and refined herbarium of exotic plants and more.
Entering the hall of columns, guests will encounter a space dedicated to relaxation and wellness. Amid granite columns and ribbed vaults, the relaxation room includes glistening chandeliers by internationally renowned light artist Yahya.
The spa's treatment area consists of two elegant cabins, where visitors are surrounded by warm wood panelling and soft lighting. Light filters through panels made of Viennese straw, elegantly intertwining with Yahya's intricate chandeliers.
The true sanctum of the spa is discovered in the mysterious and fascinating world of the villa's underground tunnels, built by Count Lucini Passalacqua in the late 1700s. What was once an 18th-century delivery road is now an enchanting path along the entire length of the Scala Santa of Moltrasio. Starting from the basement of the Palazz and reaching the shore of the lake, the tunnels connect to each of the hotel's terraced gardens.
Guests can also experience a massage in the new elegant outdoor pavilion in the orchard designed by Guido Toschi. l
Eager for Espresso by Glasshouse Fragrances
Glasshouse Fragrances has announced the newest addition to their mouth-watering gourmand ‘Sugar Coated’ collection of fragrances.
“Our customers have gone wild for the ‘Sugar Coated’ collection ever since it launched in 2021, and the newest addition to the range will keep everyone happy,” said Nicole Eckels, Glasshouse Fragrances CEO and Founder.
Immerse yourself in the sensory delight of Eager for Espresso, inspired by a decadent slice of tiramisu infused with an extra shot of espresso. This fragrance is a smooth, silky, and sweet journey that instantly transports you to an Italian trattoria. Its main fragrance notes include brown sugar, followed by hot coffee and coffee beans with a base combining vanilla smokey woods and roasted coffee.
The effect is so life-like that you’ll imagine yourself ordering an afterdessert espresso to go.
“This candle masterfully blends hot coffee, coffee beans, and roasted coffee expertly tempered with brown sugar and vanilla notes, creating a harmonious balance. A smoked wood accord evokes the robust scent of fresh beans roasting.”
In line with Kiwis’ favourite Sugar Coated collection, Eager for Espresso comes in a pearlised vessel, and the box is wrapped in its signature Sugar Coated stripes.
Enjoy the classic taste of tiramisu with Glasshouse Fragrances' new Eager for Espresso Soy Candle. #GlasshouseFragrances #EagerForEspresso. l
Glasshouse Introduces New Hand Care Duos
Introducing Glasshouse Fragrances’ Hand Care Duo Sets, the latest addition to their esteemed core collection, and completed with an elegant gold tray to present them on.
Previously exclusive to limited editions and consistently selling out, by popular demand the Hand Care Duo sets will now be available all year round and are so much more than just another addition to your daily routine.
Featuring two of Glasshouse Fragrances’ most beloved scents, the incomparable Kyoto in Bloom and the nostalgic Marseille Memoir, these sets are a moreish treat for your hands and your senses.
These Hand Care Duo Sets do more than just clean, they imbue your skin with nourishment. Experience the magic blend of Aloe Vera, Kakadu Plum, lush Apricot Kernel Oil, and Shea Butter. Your hands will not only be clean, but supple, moisturised, and enveloped in fragrance.
Hand hygiene is no longer a chore, but a delightful diversion. Every wash is an opportunity to escape, to be whisked away on a sensory journey to tranquil Sakura gardens or sun-kissed Mediterranean beaches. l
Wine Tasting Pop-Up
SO/ Auckland will host a one-off wine tasting like no other at 6.30 pm on Thursday, 30th of May: The Art and Wine Pairing Evening.
Held at downtown Auckland’s SO/ Gallery, this unique event is a collaboration with Alpha Domus wines and artist Rachel Rush, supported by Flagstaff Gallery.
During the evening, guests will taste five exquisite Alpha Domus wines, many of which are reserve, unique, and lesser-known wines.
With each degustation of the five wines, guests will simultaneously discover a grandiose piece of art by Rachel Rush that uniquely pairs with the glass before them. Just like the wine, many of these evocative pieces will be lesser-known, special creations unveiled for the occasion. The new pieces will be from Rachel Rush’s Fluidity collection, and this soirée is the first time they will be seen by the public.
Alpha Domus winemaker Barry Riwai will join from Hawke’s Bay. He will guide the group through each wine and art pairing, while sharing snippets and secrets of the Alpha Domus boutique winemaking process.
Mesmerising pools of glittering lacquer, blending with effervescent bubbles? Acrylic layers with lingering mouthfeels? Piquant tannins with colours that pack a punch? All senses will be artfully engaged in this unique tasting.
Guests will have the chance to meet artist Rachel Rush and, in between sips of wine, explore the art with her as she unveils her new ‘Fluidity’ Collection for the occasion.
Art has long been tied with wine. From ceremonial offerings to convivial occasions, they're both crystalised as items that are better enjoyed together, and SO/ hope to continue the celebration.
Prepare to step into SO/ Gallery and prepare for the senses to be indulged in this unique, immersive experience.
The Art and Wine Pairing Evening joins SO/ Auckland’s line-up of SO/ Wine Society events, which program unique ways of discovering and indulging in wine. This is the second in the series and the first wine tasting to be held at SO/ Gallery. l
Dean & Nancy at 2024 Spirited Awards Finals
Tales of the Cocktail has announced the Top 10 Finalists in their 2024 Spirited Awards, with Sydney-based Dean & Nancy on 22 at A by Adina Sydney, making the coveted list for the third consecutive time.
Dean & Nancy has earned a place among the Top 10 Best International Hotel Bar nominees, being the only Australian hotel bar to feature.
Sister venue Maybe Sammy was also named in the World’s Best Cocktail Menu category. At the same time, El Primo Sanchez has earned the Maybe Group a third Top 10 nomination in the Best New International Cocktail Bar category.
The 18th annual Spirited Awards celebrates global excellence in the drinks industry and recognises professionals, organisations, and establishments shaping the cocktail community.
Spirited Awards judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling.
Drawing on their years of experience and knowledge of the current work being done locally,
nationally, and internationally, the judges evaluate nominees from far and wide to ensure that the Spirited Awards represent the breadth and diversity of the global drinks industry.
“Once again, we are in awe of the impeccable global talent coming out of our industry, and this year’s Spirited Awards shortlist is no exception,” said Charlotte Voisey, Spirited Awards Overall and International Chair.
“We are so impressed by these nominees, their hard work and dedication to creating innovative and exceptional cocktails, and to improving the industry on a global level to provide extraordinary experiences and unmatched hospitality.”
The Top 10 Nominees have broken into International, U.S., Media & Writing, and Global categories, the winners of which will be celebrated this July at the Fillmore New Orleans. Spirited Awards Ceremony tickets. l
Help Consumers Improve Their Hauora This Winter
Encouraging New Zealanders to Add One More Vegetable to their daily diet is a key focus of the fresh vegetable industry this winter.
Add One More Vegetable is a new promotional initiative that the 5+ A Day Charitable Trust is supporting.
5+ A Day Project Manager, Carmel Ireland, says recent research highlights the opportunities that exist within the retail sector to help people access the nutritional benefits that New Zealandgrown vegetables have to offer.
The research commissioned by 5+ A Day showed Kiwi shoppers are conscious of buying grocery products that contribute to good health. Nearly 80 percent of those surveyed noted they are motivated to eat more vegetables to improve their diet, while 84 percent said growers make a positive contribution to the nation by supplying healthy food.
“While we should always try to meet the official health guidelines of eating five or more servings of colourful, fresh vegetables and two servings of fruit every day, even adding one more serving is hugely beneficial,” says Ireland.
Just one in every four Kiwis currently eat the recommended five or more servings of vegetables each day.
“The retail sector can support the
Add One More Vegetable campaign by continuing to promote attractive displays of carrots, parsnips, kūmara, broccoli, cauliflower, silverbeet, potatoes and fresh herbs – all of which are now in plentiful supply,” she says.
5+ A Day Trustee and Principal Scientist and Team Leader at Plant and Food Research, Dr Carolyn Lister, says people are often tempted to reach for comfort foods in winter which is why this an important time of year to encourage shoppers to add fresh New Zealand-grown vegetables to their trolleys.
“Seasonal winter vegetables are perfectly designed to deliver the nutrients we all need for optimal physical and mental health during the cold winter months.”
Dr Lister says diversity is the key to reducing the risk of health problems such as diabetes, osteoporosis, asthma and heart disease. By eating a wide range of fruit and vegetables, our body gets all the vital nutrients and phytochemicals it needs to keep working properly.
“Displaying these products prominently in store will keep them front-of-mind for consumers, and will
tie in with the marketing efforts now underway to promote recipe ideas such as roast vegetable medleys, vegetable-based soups and adding spinach as an extra layer in lasagna.
“A stuffed baked potato is a great winter warmer and you can add all sorts of different vegetables and fresh herbs to the filling, making it easy to add more vegetables to your meal. Cooking in the skin helps retain nutrients so if you’re speaking to shoppers, encourage them to eat the skin as it is higher in dietary fibre and some other nutrients.”
Dr Lister’s other nutritional tips include selecting a range of different coloured vegetables as these contribute different nutrients and phytochemicals that are good for your health.
Displaying broccoli and cauliflower side by side can also be useful as they’re easy to cook and consume together. “They are similar in nutritional composition, being packed with vitamin C and a source of folate, potassium and dietary fibre but provide different phytochemicals due to their different colours.”
Silverbeet is a nutritional powerhouse at this time of year, delivering a good amount of folate, vitamin A, vitamin K and potassium which are all essential for good health. Kūmara’s red, orange and gold varieties all vary in their nutritional benefits but provide a good source of niacin, vitamin B6, vitamin A and vitamin C depending on what variety you choose, as well as dietary fibre to keep your digestive system healthy. While other root vegetables like parsnips and carrots contain potassium which is good for your heart health and blood pressure.
“Winter vegetables can provide the warmth and comfort people crave at this time of year without excess calories or fats that a lot of highly processed foods contain. So we would love to see the retail sector support the Add One More Vegetable campaign and help New Zealanders reap the health benefits that Mother Nature helpfully provides.” l
Authentic Italian Delicacies
Meet the Chef Ritz Carlton, Chef Arslan St Louis
Being promoted to executive chef at The Ritz Carlton, St. Louis, has been a tremendous honour and a significant milestone in Chef Arslan's culinary career, who plans on bringing creativity and innovation to the table, underscored by a deep respect for culinary tradition.
According to Arslan, one of his primary goals is to elevate the dining experience for guests by offering exceptional dishes that showcase the finest ingredients available while also telling a story.
“I believe in creating memorable culinary experiences that satisfy hunger but also engage the senses and evoke emotion,” said Arslan. “Further, I am passionate about
sustainability and responsible sourcing. I plan to work closely with local farmers, artisans, and suppliers to ensure we utilise the freshest seasonal ingredients while supporting the community and reducing our environmental footprint.”
Having worked at various Michelinrated establishments has provided Arslan with invaluable exposure to the highest standards of culinary excellence and instilled in him a deep
appreciation for quality ingredients, precision in cooking techniques, and attention to detail.
These experiences have influenced his culinary style, emphasising flavour balance, presentation, and innovation while staying true to culinary traditions.
His time within the Marriott International brand has also enriched his leadership approach in several ways. Marriott is known
As a leader at The Ritz-Carlton, St. Louis, I lead by example and always set clear expectations and goals for my team. I strive to develop a positive work environment where ladies and gentlemen feel empowered to do anything it takes to make our guests feel comfortable when visiting the property.
for its emphasis on hospitality, guest experience, and operational excellence, and these principles have taught him the importance of customer satisfaction, teamwork, and effective communication.
“As a leader at The Ritz-Carlton, St. Louis, I lead by example and always set clear expectations and goals for my team. I strive to develop a positive work environment where ladies and gentlemen feel empowered to do anything it takes to make our guests feel comfortable when visiting the property.”
For Arslan, elevating the dining experience at The Ritz-Carlton, St. Louis, has required a holistic approach encompassing various aspects of culinary excellence, service, ambience, and guest satisfaction.
Some specific changes and enhancements that Arslan has envisioned include menu innovation, quality ingredients, enhanced presentation and interactive dining experiences.
Introducing new, inventive dishes that reflect seasonal ingredients, global culinary trends, and guest preferences will include creating tasting menus, chef specials, and themed dining experiences.
Elevating the visual presentation of these dishes through artistic plating techniques, creative use of garnishes, and attention to detail in every aspect is an integral part of the final presentation.
Using premium, locally sourced,
and sustainable ingredients will enhance the flavour and freshness and align with the Ritz's commitment to responsible dining practices.
Integrating sustainability and locally sourced ingredients into the culinary operations at The RitzCarlton, St. Louis, is not just a trend but a fundamental commitment to responsible dining practices and supporting the local community.
Arslan has always prioritised farmto-table partnerships when creating his seasonal menus and developed dishes incorporating sustainable ingredients, like plant-based and seafood options.
The entire culinary leadership team at the Ritz-Carlton, St. Louis, has ensured that chefs are well-trained on food waste and recycling programs, like using every part of the protein and earning back to the operation.
The engagement of guests with chef's tables, live cooking stations, and culinary workshops where guests can also allow them to learn about different cuisines and even participate in the cooking process.
“I have exciting plans for Casa Don Alfonso, which include incorporating seasonally-inspired, traditional food from the Sorrento Coast on the menu, hosting interactive culinary experiences for St. Louis locals and hotel guests to enjoy, and enhancing overall service and hospitality by actively seeking feedback and ensuring guest satisfaction.”
Casa Don Alfonso is a renowned
Italian dining destination known for its authentic flavours, exceptional service, and elegant ambience. It was inspired by the world-renowned Michelinstar Don Alfonso 1890 restaurant in Italy, celebrated for its Mediterranean cuisine and familial tradition.
Arslan has credited the #1 rank in Food Quality for Luxury North American properties to the team’s shared passion for culinary excellence, commitment to quality ingredients and innovation, collaborative approach, continuous improvement based on guest feedback, and effective leadership.
They are dedicated to maintaining this level of excellence and continuing to exceed guest expectations in the future.
“I used to work with very talented chefs who taught me a lot during the beginning of my career. Working alongside them was challenging, considering the degree of knowledge and discipline they expected. Nonetheless, they led me to learn various essential skills, such as observing areas that needed attention and the importance of timeliness.”
As a chef and leader, Arslan has the responsibility to foster a positive work environment, focusing on guests' satisfaction and transcending the property's success to another level. He believed the background and skills he acquired throughout his professional career have led him to where he is today. l
Cairn Coghill, Askerne Winery
Winemaker Cairn Coghill began studying vet science at Massey University but moved to bioprocess engineering, where he learned much about fermentation. On an engineering field trip, he visited Hawke’s Bay and its wineries, which developed his interest in wine.
“Iloved the interplay between art and science, but importantly, its hands-on, tactile nature,” said Coghill.
“After completing my engineering degree, I studied oenology and viticulture at Lincoln University. I then moved to Hawke’s Bay, where I worked through several wineries, big and small, plus multiple winemaking stints overseas in Bordeaux, France, and Oregon, USA.”
He settled down and spent more than a decade working at a large winery before moving to a smaller winery for a more handson experience. This led him to the Askerne Estate at the beginning of the 2021 vintage.
Askerne is a single vineyard estate just a few minutes from Havelock North, past the Village Vineyards, Black Barn and Te Mata Estate, which Coghill described as a ‘pretty cool sub-region’ to be a part of.
Owing to its success in its location alongside the Tuki Tuki River, Askerne has benefitted from the hot, sunny Hawke’s Bay weather and the calm winds that come up the valley from the south.
These considerable diurnal shifts in temperature lengthen the ripening
season, allowing more time for flavour development in the grapes while maintaining acidity and balance in the resulting wines.
“It is such a wonderful site for growing grapes, so the wines have a wonderful synergy. They are incredibly aromatic, vibrant, and perfectly harmonious.”
The estate has crafted many wines, all top examples of their variety and style. The most notable has been the Chardonnay, a personal favourite of Coghill. This Chardonnay has won many accolades, including being selected in all the Hawke’s Bay Chardonnay Collections since its inception.
Other beautiful examples that Coghill mentioned were the Viognier, Gewurztraminer, Pinot Gris, and single-varietal reds such as Cabernet Franc and Syrah. Some of Askerne's more unusual red blends garnered attention are the Carmenere, Syrah, and Mourvedre. The estate is also famous for its sweet wines.
Coghill’s winemaking philosophy has always been simple: ' making delicious wines,’ which he said mostly came down to balance. He also highlighted that good fruit is key, and respecting that fruit and
carefully crafting it is essential to making something truly beautiful.
“Just like cooking, wine involves constantly balancing flavours. This process starts when you first decide to pick the fruit and continues until the final blending and finishing.”
History, tradition, innovation, and experimentation have also significantly influenced Coghill’s winemaking approach. Bottling is mainly decided by the season and the wine's style.
“We often emphasise how long we hold the wine in the bottle before releasing it rather than when we bottle it.”
Despite some fantastic innovations in larger-scale winemaking, Coghill said many of these have been out of reach for small producers.
“The big wins for smaller wineries like ours are where big tech has been scaled down to be usable, and most importantly affordable for small wineries.”
According to Coghill, winemaking has always been a fantastic industry where information, inspiration, and ideas flow freely. The community aspect makes it special, which is why wines in New Zealand have been so good. l
