Hotel Magazine | Issue Two 2023

POSTURE PERFECT

WHAT IS SLUMBERZONE ORTHOCOOL®?

Slumberzone’s Ortho-cool® gel memory infused technology helps in releasing tension in pressure points of your body. The gel memory foam is also designed to let the extra heat coming from your body to escape because of the open cell structure. This gives your body a cooler and comfortable temperature at night.

The world is once welcoming the revitalizing holiday. and provide them One that will comfortable night’s the good word. aspect through beds.

We’re NZ Made

once again returning to normal, and you’re the influx of tourists desperate for a holiday. You want to leave a good impression them with an experience they’ll remember. leave them feeling refreshed after a night’s sleep and wanting to return or spread

Give them a taste of New Zealand in every through our Slumberzone New Zealand-made

We pride ourselves on being the fastest-growing bed manufacturing company in New Zealand. Our beds are made from the finest materials and the best technologies the industry has to offer. We can provide your accommodation with the highest quality products ranging from luxury mattresses and folding beds, to lavish headboards and pillows, all at an excellent value for your money at competitive pricing. Slumberzone is 100% Kiwi-owned and operated so support a local business and we’ll support you right back by giving your guests a rejuvenating, luxurious sleep.

Don't Sleep On This Easy Guest EXPERIENCE

The benefits of a Midnight Snack Menu are twofold. First, it provides a valuable service to guests, who may not have any other options for food late at night.

Second, it can be a profitable venture for hotel operators. By offering a simple menu with easy-to-prepare items, hotels can keep costs low and still charge a premium for the convenience of having food available late at night.

The Five Sorrowful Mysteries of Andy Africa

Stephen Buoro

A

Fifteen-year-old Andrew Aziza lives in Kontagora, Nigeria, where his days are spent about town with his droogs, Slim and Morocca, grappling with his fantasies about white girls – especially blondes – and wondering who his father is.

Hotel 21

Senta Rich

Hotels can create a memorable experience that sets them apart from the competition by offering a unique service that caters to guests' needs. Leading to positive word-of-mouth marketing and increased customer loyalty, with higher occupancy rates and revenue. Hotels should consider introducing a Midnight Snack Menu as a convenience for guests and a way to differentiate themselves from other hotels in the area.

If you're a hotel owner or operator, consider introducing a Midnight Snack Menu at your property. Your guests will appreciate the convenience, and you may be surprised by its positive impact on your bottom line.

Noelle is an efficient and friendly hotel cleaner, a model employee. Or so she'd have you think. The trouble is that she can't help taking a little 'souvenir' as she cleans. Nothing of value, just tokens of happy, normal lives: a lipstick, a hair clip, some tweezers. And by the time the guest has noticed, she's long gone.

The Consultant

Im Seong-Sun

The Consultant is very good at his job. He creates simple, elegant, effective solutions for… restructuring. Nothing obvious or messy. Certainly, nothing anyone would ever suspect as murder.

Last House Before the Mountain

Monika Helfer

Based on the internationally bestselling and awardwinning Austrian novelist Monika Helfer's own family history, 'Last House Before the Mountain' is a propulsive, haunting, multi-layered saga about love, family, and the hidden wages of war.

editor | caitlan@reviewmags.com

PUBLISHER: Tania Walters

ADMINISTRATION MANAGER: Kieran Mitchell

EDITORIAL DIRECTOR: Sarah Mitchell

ISSN 2423-1193 (PRINT)

Supports:

100% OWNED

CONTENT MANAGER: Caroline Boe

EDITORIAL: Sam Francks

ISSN 2744-5984 (ONLINE)

Review

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 2022. thelibrary no reservations

G A M I N G T E C H N O L O G Y

H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

1 5 - 1 7 A U G U S T 2 0 2 3

I C C S Y D N E Y

w w w . a u s t g a m i n g e x p o . c o m

FREE ENTRY | TRADE ONLY

The Source Co. provides a comprehensive service for Furniture Fittings & Equipment (FF&E) and Operating Supplies & Equipment (OS&E) purchasing, manufacturing, logistics & project management to the hospitality, aged care, apartment and intuitional accommodation sectors throughout New Zealand and the South Pacific.

The Source Co. provides a comprehensive service for Furniture Fittings & Equipment (FF&E) and Operating Supplies & Equipment (OS&E) purchasing, manufacturing, logistics & project management to the hospitality, aged care, apartment and intuitional accommodation sectors throughout New Zealand and the South Pacific.

The Source Co. provides a comprehensive service for Furniture Fittings & Equipment (FF&E) and Operating Supplies & Equipment (OS&E) purchasing, manufacturing, logistics & project management to the hospitality, aged care, apartment and intuitional accommodation sectors throughout New Zealand and the South Pacific.

Our experience in hospitality and construction management, combined with our global network of trusted supply partners ensure we can collaborate with designers, operators and owners to deliver superior quality FF&E and OS&E. From concept to reality. On time, to budget, with exceptional service.

Our experience in hospitality and construction management, combined with our global network of trusted supply partners ensure we can collaborate with designers, operators and owners to deliver superior quality FF&E and OS&E. From concept to reality. On time, to budget, with exceptional service.

Our experience in hospitality and construction management, combined with our global network of trusted supply partners ensure we can collaborate with designers, operators and owners to deliver superior quality FF&E and OS&E. From concept to reality. On time, to budget, with exceptional service.

FURNITURE FITTINGS & EQUIPMENT

FURNITURE FITTINGS & EQUIPMENT

FURNITURE FITTINGS & EQUIPMENT

From room case goods to bathroom vanities to public furniture and everything in between, The Source Co. supply the complete range of FF&E.

From room case goods to bathroom vanities to public furniture and everything in between, The Source Co. supply the complete range of FF&E.

From room case goods to bathroom vanities to public furniture and everything in between, The Source Co. supply the complete range of FF&E.

We supply Case Goods including wardrobes, mini bars, luggage racks, TV units with a range of timber veneer, high pressure laminates, quartz stone and upholstered materials to meet your brief.

We supply Case Goods including wardrobes, mini bars, luggage racks, TV units with a range of timber veneer, high pressure laminates, quartz stone and upholstered materials to meet your brief.

We supply Case Goods including wardrobes, mini bars, luggage racks, TV units with a range of timber veneer, high pressure laminates, quartz stone and upholstered materials to meet your brief.

OPERATING SUPPLIES & EQUIPMENT

OPERATING SUPPLIES & EQUIPMENT

OPERATING SUPPLIES & EQUIPMENT

From customised room amenities, to electronic safes, to glassware and crockery, through our global supply partners, The Source Co. can provide owners and operators with bespoke OS&E that enhances their guest experience.

From customised room amenities, to electronic safes, to glassware and crockery, through our global supply partners, The Source Co. can provide owners and operators with bespoke OS&E that enhances their guest experience.

From customised room amenities, to electronic safes, to glassware and crockery, through our global supply partners, The Source Co. can provide owners and operators with bespoke OS&E that enhances their guest experience.

CONCEPT TO REALITY

CONCEPT TO REALITY

CONCEPT TO REALITY

Whether your goal is to have your FF&E delivered on time, on budget, create a new look or improve an existing product, with our wide array of trusted suppliers, The Source Co. can assist with all your FF&E needs from concept to reality.

Whether your goal is to have your FF&E delivered on time, on budget, create a new look or improve an existing product, with our wide array of trusted suppliers, The Source Co. can assist with all your FF&E needs from concept to reality.

Whether your goal is to have your FF&E delivered on time, on budget, create a new look or improve an existing product, with our wide array of trusted suppliers, The Source Co. can assist with all your FF&E needs from concept to reality.

WHAT WE SUPPLY

WHAT WE SUPPLY

South Island

South Island Grant Harris | Director m:

• Room Joinery

• Room Joinery

• Vanities & Stone

• Vanities & Stone

• Mirrors

• Mirrors

• Blinds & Curtains

• Blinds & Curtains

• Public Furniture

• Public Furniture

•Outdoor Furniture

•Outdoor Furniture

•Headboards

•Headboards

•Bed Side Tables

•Bed Side Tables

•Room Furniture

•Room Furniture

•Artwork

•Artwork

• Glass Shower

FF&E Screens and Doors

FF&E Screens and Doors

• Glass Shower

•LED Mirrors

•LED Mirrors

Grant Harris | Director m: +64 27 558 6503 | e: grant@thesourceco.co.nz

• Room Amenities

• Room Amenities

• Glassware

• Glassware

• Crockery

• Crockery

• Room Appliances

• Room Appliances

• Bedding

• Bedding

• Cleaning Equipment

• Cleaning Equipment

• Recycle and

OS&E Rubbish Bins

OS&E Rubbish Bins

• Recycle and

KEEPING IT STYLISH

Astro Hospitality has been in the industry for 23 years, and understands the challenges that housekeepers face on a daily basis.

This led to creating a line of equipment, helping to make housekeeping not only practical, but efficient too. Since starting out as a local cleaning supplier in the Marlborough region, Astro Hospitality is now a hotel supply specialist distribution centres in both the north and Astro Hospitality housekeeping trolleys should be lightweight workplace injury, manoeuvrable, and must have sufficient

space to carry what it needs for servicing several rooms.

Introducing a range of trolleys that are aesthetically pleasing is another requirement Astro strives for. This means avoiding heavy plastic or metal trolleys that serve as an eye sore in hotel hallways, blemishing guest experience. The idea that housekeeping trolleys are ‘rolling furniture’ is very much at the forefront of

the company’s focus.

Labour shortage is one issue facing the hotel industry at present, and so using the right trolley to ensure that time is maximised is paramount.

Customising trolleys specific to a hotel's requirements is a way in which Astro Hospitality are able to provide maximum efficiency for housekeeping, with an eye for detail and style as well. l

Accommodation Association NZ pushing for even playing field with online booking platforms

When the Government first announced proposals to change the law to require food delivery, ride-sharing, and accommodation digital platforms to charge GST on behalf of suppliers, the response was predictable.

The change effectively would impose GST on supplies of listed services made by small suppliers below the $60,000 GST registration threshold.

Airbnb said it would “stifle Aotearoa’s economic recovery at a time where tourism operators across the sector are suffering and borders have only just reopened” and would result in guests and hosts bearing the brunt of these costs at a time where the cost of living and inflation were skyrocketing.

Hospitality New Zealand fully supported the “focused approach” change from the view of fairness and because it would introduce true competition into the accommodation sector.

The Taxation (Annual Rates for 2022–23, Platform Economy, and Remedial Matters) Bill (No 2) was reported back to Parliament early in March with only minor tweaks to the GST proposal, leaving the substance of the rules as originally proposed.

It was a victory for common sense.

There has long been consistent frustration among Hospitality NZ’s accommodation members at the lack of a level playing field when it comes to hosts who sell their services through these digital platforms and apps.

We took the view that if our commercial accommodation members are required to undertake a

range of compliance to run their businesses, including charging GST on services, then why shouldn’t homeshare and whole-of-house rental businesses that are in direct competition with them do the same.

They don’t face the same costs but in many cases are, to all intents and purposes, running a business like our members are.

They are businesses and so should be paying their fair share of GST, and Airbnb, the company, should also be paying on their share of the profits they are making in New Zealand.

It’s all very well for Airbnb to talk about this change stifling New Zealand’s economic recovery, but the economic recovery is hitting all of us, so we should all be part of the solution. There cannot be any free rides through this.

This is also not just an issue of a fair playing field, but also the fact that New Zealand is missing out on a GST take it is entitled to.

Once the bill is made into law (due on March 30) at least one part of the playing field will be level, but there are other parts the Government should also be looking at altering.

For example, we also need a regulated framework where operators register as short-term rental accommodation and meet a minimum duty of care for guests. That would provide a safer environment while adding supply to the long-term rental market. That would make things even fairer.

SENSIBO RELEASES SMARTER AIR CONDITIONING

Sensibo has launched Sensibo Airbend, a new software allowing hotels to manage air conditioning and air quality monitoring devices in bulk, reducing heating and cooling costs, while ensuring healthy air quality for their guests. Sensibo Airbend can lead to savings of over 40 percent on energy bills by optimized monitoring and management of all air conditioning (AC) in the hotel. Click to read more

THE PRESSURE OF SKILLED WORK SHORTAGES

According to the EMA (Employers and Manufacturers Association), unemployment rates are expected to rise, increasing employers' pressure.

Today’s 3.4 percent unemployment and the ongoing wage rise have highlighted the pressure on employers.

"When you link those numbers back to our recent Skills Shortage Survey, it shows we are still very short of people and skills in New Zealand," stated the EMA’s Head of Advocacy and Strategy, Alan McDonald.

McDonald explained that the skills and people shortages have significantly affected economic recovery, growth, and productivity. The EMA will assess the budget in the next few weeks to determine whether or not there are measures to support production growth.

Click to read more

FLIGHTS RESUME FROM AUCKLAND TO SHANGHAI

The bustling cities of China are getting a whole lot closer to New Zealand as capacity between the countries expands this week.

On the 2nd of May, Air New Zealand’s alliance partner Air China will touch down in Auckland for the first time in three years, giving Air New Zealand customers a direct route to Beijing, the world’s most populous capital city. The next day, Air New Zealand’s Auckland to Shanghai flights will return to a daily schedule.

Air New Zealand Chief Customer and Sales Office, Leanne Geraghty said the resumption of the Beijing to Auckland route and daily flights to Shanghai were major milestones for the airline, and for New Zealand’s tourism industry as capacity to and from China ramps back up.

Click to read more

BED AND BREAKFAST OPERATORS ARE READY FOR BUSINESS

Reconnecting New Zealand’s valuable Bed and Breakfast sector with the international travel trade will be a key focus at its first annual conference in three years.

d and Breakfast operators are thrilled to be getting together for the first time since 2020, at the Bed & Breakfast Association New Zealand conference, taking place at the Copthorne Oriental Bay, Wellington, from the 19th until the 21st of June 2023.

Bed and Breakfast Aotearoa New Zealand president, Donna Brooke said that the conference this year will revolve around being prepared for the return of international visitors.

Click to read more

ACCOR PLUS APPOINT NEW CEO

Accor Plus, Accor’s leading loyalty subscription programme in Asia Pacific, has announced it has appointed a new CEO, Renae Trimble, who brings over 25 years of experience in the hospitality industry, 15 years of those years at Accor.

In her new role, Trimble will be responsible for overseeing the growth and development of Accor Plus, ensuring the programme continues to provide valuable benefits and experiences for its 360,000 members. Click to read more

LA VIE HOTELS & RESORTS LAUNCHES NEW LIFESTYLE BRAND

La Vie Hotels & Resorts have announced the launch of their new lifestyle brand NOOE, in conjunction with the opening of the first NOOE Resort in the Maldives. Located either a 25 minute seaplane or one hour speedboat ride from Male City NOOE Maldives

Kunaavashi boasts 72 villas or bungalows spanning across a three hectare site. The property features six food and beverage outlets, a dive and watersports centre, boutique shops, a kids club and the Th·āri by Mandara Spa. Click to read more

FIRST LOOK AT ROTORUA’S NEWEST WELLNESS OFFERING

You can now take a first virtual look inside Wai Ariki Hot Springs and Spa’s unique healing and relaxation journey via the Spa & Hot Springs’ new website. Six years in the making, Wai Ariki is the newest addition to Rotorua’s thermal holistic healing and rejuvenation legacy. Wai Ariki Hot Springs and Spa general manager Rania Sears acknowledges the region’s rich history, “Since the 1800s, people have visited Rotorua to experience the region’s healing geothermal waters. Wai Ariki Hot Springs and Spa will continue that legacy and maintain Rotorua’s position as an international spa and wellness destination.”

Click to read more

Truly Beautiful Hair Treatments

The refillable, 300ml bottle of shampoo from Piwari is an excellent way to add a touch of elegance to a hotel bathroom, and is made entirely in New Zealand. The bottle can be used either freestanding on a vanity top or shower caddy, or mounted in a fixed wall bracket.

Piwari bathroom dispenser bottles are made by using indigenous ingredients that are rich in natural beneficial properties, such as Manuka Honey. Piwari is both recyclable and biodegradable and has not been tested on animals either. The word ‘Piwari’ means to be beautiful, and this will no doubt add a beautiful touch for sure.

Glamour At Its Finest

In these winter months approaching, the perfect way to add some themed luxury into guest bedrooms is with bathrobes. The Unisex Hotel Velour Robe by Baksana screams splendour, made from 100 percent cotton, and incredibly soft. The velour robe is complete with terry loops on the side, and is a classic white colour to fit all hotel rooms. To add that extra element of class, consider having them embroidered with the hotel logo, creating an extra layer of grandeur.

Bin Liners Made With Recycled Ocean-Bound Plastic

You can help to turn the tide of marine plastic by using bin liners made with recycled plastic waste that has been recovered from coastal communities. We now know that 80 percent of marine plastic comes from land so capturing and re-purposing this trash, before it has the chance to wash out to sea, is key in protecting the ocean and marine life from plastic pollution.

Ecopack Ocean-Bound Plastic Bin Liners are available in a range of sizes from 13L up to 240L. They’re strong, eco-friendly and cost-effective. Show your commitment to being part of the solution, not the pollution.

Available now from your usual cleaning supplier. For more information email contact@ecobags.co.nz or visit ecopack.co.nz.

Keeping It Eco-Friendly

Made with environmental awareness in mind, this shower cap from Natural Evolution will cater to all guests, especially those mindful of being eco-friendly. The ideal solution for environmentally responsible hotels, the Natural Evolution shower cap is also packaged in a card box. This is the perfect product for guest bathrooms, and a great step forward to benefit the environment.

Walking on a Cloud

Be it coming straight from the spa, or even for in-room use, these padded towelling slippers from Weavers are another great way to give your guests a luxurious experience. The waffle texture is a very modern look, as well as having a 4mm thick inner sole padding, and rubber sole underneath. To add the ever-so-elegant approach, consider having the slippers embroidered as well, meaning they will both look the part, and play the part as well. Weavers Cotton Slippers are made as a standard one size fits all product.

Fine Dining in Your Room

Now you can have fine dining in all your rooms without the need for a chef or a kitchen. Ezymeal provides twoyear shelf-stable microwave meals and all the marketing material to promote them in the room. These tasty meals come from as little as $12.36 per meal. From Butter Chicken to Lamb Casserole and Chickpea Curry. These meals are great as a backup for bars/restaurants or a new room service for your accommodation guests. Mix and match your order, and we deliver 20 meals with in-room marketing material. Order online at Ezymeal.co.nz and use coupon code “starterpack10” to get 10 percent off your first order and free freight. For more information, contact jason@ezymeal.co.nz or order online at www.Ezymeal.co.nz

Sweet Scented Instant Spa

Consider allowing your guests to experience true relaxation with a botanical collection of shower bombs by Essentially Tamara. The box of ten will provide a vast assortment of different fragrance options, and come presented in a gift box as well. The shower bombs are lotus-shaped tablets which focus on aromatherapy scents that are released with steam. This will create a spa-like atmosphere for guests to enjoy, and will fizz away gradually during the shower. The selected scents are rose, lavender, raspberry, french pear, and coconut and lime.

Fresh and Safe

Especially over the past couple of years, and particularly entering the cold seasons, one of the best products to offer guests and staff is hand sanitiser. This 70 percent alcohol gel sanitiser from Oliver & Sage is specifically designed to be used in common areas, and bathrooms, and will give guests an added feeling of security and peace of mind. Killing 99.9 percent of germs found on skin, Oliver & Sage Antibacterial Hand Sanitiser is perfect for everyday protection.

Y–6 is a specialist Interior, architecture and design studio based in Auckland, New Zealand. Its designs are completely unique, with a focus heavily on creating enduser experiences based on a tailor-made narrative. The belief of Y6 is that quality design evokes emotion and cognitive responses that are memorable and timeless. Its service is highly collaborative and unique, ensuring that the design outcome is exact and fulfils all the client’s wishes. Over the last decade, Y6 has evolved this ethos into a highly successful and award-winning studio and has worked in almost all areas of the interiors field. Its speciality, however, is hotel and hospitality design, taking great joy in creating memorable stays for its clients and hotel guests all over the world. For the Y6 studio, nothing is better than being rewarded by a stunning and successful project that exceeds all expectations.

SUZANNE Lear loves to travel. The wonder of a new experience and the anticipation of exploring something new or reliving a past journey are things that inspire her designs. She has been able to combine her passion for design and travel together as one of the co-founders of Y–6, specialists in Hotel design.

Lear believes this love for the experience makes her a better designer, giving her clients access not only to her creativity, but to her far-reaching industry knowledge. Within this surprise and delight creativity, she has a passion for the finer details and specialises in procurement and project implementation. Working with her clients throughout the journey, she said that nothing is more satisfying than delivering that feeling of excitement, of luxurious moments and making so many memories for so many people.

Suzanne Lear

FOUNDER Y–6

y6.co.nz

Rezharco Doria

FOUNDER Y–6

REZHARCO Doria has been an interior Architect for nearly 20 years and has enjoyed every element of this creative journey. His love for hotels and hospitality was coincidental. Needing flexible working hours while studying architecture, he was lucky enough to work in some of the best hotels in Sydney. This insight into the magical world of hospitality seeded a love for experiential travel. To see the world through the hotel lens, the guest delight and the gift of good service has stayed with him throughout his creative years. Doria feels lucky enough to now be a part of creating those experiences through the studio design ethos. As the co-founder of Y–6, Doria overlays his global design and travel experience, and ensures that his designs are thoughtful, functional, immerseful, but most importantly delightful spaces for his clients, guests and staff.

Hotel design has been a natural extension for CTRL Space, whose background has been in hospitality design. The Interior Design studio places emphasis on designing spaces that foster social connection and offer an inspiring environment. Balancing creativity and innovation with practical considerations are key for the company, who harness the

FURNZ GROUP

Furnz Group is a New Zealandowned and operated hotel, hospitality, interior design and procurement specialist covering New Zealand and the Pacific Islands and led by Euan Armstrong as Managing Director alongside his experienced Team.

The company covers all aspects of the industry from costeffective accommodation through to large hotel developments and high-end boutique lodges, including large motor yachts, apartments, built-to-rent, retirement and aged care. Having completed some of New Zealand’s largest hotel projects and resorts in the Pacific, Furnz Group continually has a large scope of rooms and public spaces under design, fit out or

refurbishment. It has currently completed or been involved in several New Zealand and Pacific projects such as Club, Sky Grand, Sky City Horizon, Sudima Five Mile Queenstown, Vomo Island Fiji, Plantation Island Fiji, and Hilton at Star Mountain Plaza Papua New Guinea to name a few.

Furnz Group has completed over 38 various Quest properties throughout the country and has been involved with the operator selection process for a range of developments. Its services range from interior design to furniture, fixtures and equipment procurement, including specifying specialist finishes, flooring, furniture, bathroom, kitchens, fixtures, and equipment.

Furnz Group’s 20+ history has allowed them to grow a vast network of manufacturers and suppliers which provides our clients with the most competitive pricing for both locally and internationally sourced items. Furnz Group has a passion for design, procurement, and project delivery. For more information visit www.furnz.com or email info@furnz.com l

philosophy – form follows function. Director Chris Stevens explains “Each project can present its own set of unique challenges and opportunities throughout the creative process. We have adopted a transparent and collaborative design process to ensure that every project has all the unlocked potential it requires”

In recent years, the way that people can connect with spaces has changed, from the

way people work, to how and where people want to stay. Spaces have needed to adapt to ensure environments can offer all the expectations and needs people have. This has allowed CTRL Space the opportunity to showcase its vision for hotel complexes; from brand and identity, through to the spaces and their function. Holistic projects such as these have really helped demonstrate the design capabilities at CTRL Space. l

Euan Armstrong MANAGING DIRECTOR FURNZ GROUP

Chris Stevens

Richard Dalman MANAGING DIRECTOR

DALMAN ARCHITECTS

Dalman Architects is a New Zealand-based firm of architects and interior designers with studios in Auckland and Christchurch, and has a reputation for designing innovative, sustainable, and timeless buildings.

With 26 years of experience in the industry, the firm has earned a reputation for creating unique and inspiring designs that blend seamlessly with their surroundings, whilst meeting commercial imperatives.

Auckland (under construction).

Auckland: +64 9 905 4828

Christchurch: +64 3 366 5445

design@dalman.co.nz

dalman.co.nz

Specializing in hotel and tourism projects, Dalman Architects has an impressive portfolio that includes the design and refurbishment of some of the most iconic hotels and resorts throughout New Zealand. Their team of experienced architects and designers work closely with clients to ensure that every project meets the specific needs of the business while creating an unforgettable experience for guests.

Projects include Four Points by Sheraton Auckland, Te Waonui Forest Retreat Franz Josef, Breakfree on Cashel Hotel Christchurch, The George Hotel Christchurch, Hotel 4 Auckland International Airport, and the Glacier Hot Pools Franz Josef. Dalman Architects is also currently the NZ architects working with Scott Carver on the new 41 level Hotel Indigo and Apartments in

The firm is led by managing director and specialist hotel designer Richard Dalman. Richard is well known in Australasia for his hotel design knowledge and has presented at conferences in NZ, Australia, China and South Africa, and is a frequent contributor to architecture, lifestyle and hotel publications.

At Dalman Architects, sustainability is at the core of their design philosophy. The firm is committed to creating buildings that not only look great but are also environmentally responsible. They incorporate green building practices and materials into their designs to reduce the carbon footprint of their projects, as well as to ensure that their buildings are energy-efficient and sustainable for the long-term.

Dalman Architects is also known for their attention to detail and their ability to create spaces that are both functional and beautiful. Whether it's a hotel lobby, a guest room, restaurant or tourist facility, their designs are always focused on creating an experience that is unique and memorable for guests. l

CUTSHOP

Cutshop is a contract cutting service located in the Auckland suburb of Mount Wellington. Cutshop turns any sketch or plan into reality, building custom designs tailor-made to the client's request.

One of the company slogans is “think it, make it”, meaning that clients are only limited by their imagination. Cutshop creates what the client wants without the hassle of having to use all the tools yourself. Cutshop believes in good planning and communication, and takes the pressure off in any job.

Outsourcing your cutting to Cutshop means you get the best cutting and edging result without the time and capital investment for equipment. Now you can get on with the fulfilling part of the job, assembly and installation. l

The iconic building has stood since 1862, and 161 years later, is still a popular choice of accommodation for tourists. Fable Dunedin has just recently undergone a renovation of $13 million, restoring and replenishing the impressive interiors and exteriors of the building.

Having been in the industry for a number of years, Lee has worked as the general manager of Fable Dunedin for a year and a half. After graduating with a qualification in Hotel Management, Lee worked in various hotels around New Zealand and Australia, including the Hilton Hotel line for 18 years.

“I started with Hilton Auckland, then moved to Lake Taupo for three years, and then moved to the Hilton Brisbane for four and a half years, but came back to Auckland afterwards to be director of operations, which was a big promotion,” said Lee.

Fable Dunedin has re-connected itself with the heritage and history found in Dunedin. Often referred to as the Edinburgh of the South, Dunedin’s past has close ties with Scottish culture. Fable Dunedin has embraced this tradition with many elements showcasing the connection throughout the hotel. Lee said that this is one thing guests want to experience when they visit the city.

“Our guests want to put on a scarf and have that Dunedin feeling. In our rooms there are tartan blankets, and tartan carpet too.”

As well as the historic elements, Fable Dunedin’s refurbishment has seen the hotel collect an impressive array of furniture and modern technology.

“We want to provide high-end dinner furniture, marble stone desks and coffee tables. We tried to combine this with our modern technology, and modern furniture, whilst still being classic and having a touch of the historic period too,” said Lee.

Lee acknowledged that the Covid-19 pandemic was a particularly tough time in his career, with constant changes in staff and uncertainty for all.

However, Lee said that the future for Fable Dunedin is bright, with many new additions to the hotel in progress.

The Fable Dunedin has four versatile conference spaces, including the Chancellor Lounge, which can hold big events, and spaces such as the library, the perfect place for a quiet drink.

“We are working in conjunction with Dunedin venues and the Dunedin city council, helping each other out. The last quarter we met together, and we tried to help with each other’s events throughout the city.”

Lee prides himself on his concierge service. Lee said that the foreseeable future will definitely have some highlights in it, noting the All Blacks and Pink concert, as well as being the perfect place for friends and family to stay when visiting close ones who are studying in the area. l

Jeffrey Lee is the general manager of Fable Dunedin, a five-star hotel in the heart of the city.

Jeffrey Lee GENERAL MANAGER FABLE DUNEDIN

Digital Boost helped Caroline perfect her website for free.

MAKE THE INTERNET WORK FOR YOU

UNIQUE WINDOW CLEANING ROBOT

ECOVACS ROBOTICS has announced the expansion of its home cleaning range with the WINBOT W1 PRO window cleaning robot. Coinciding with ECOVACS' 25th anniversary, the launch of the WINBOT W1 PRO expands the ECOVAC New Zealand range beyond robotic vacuum cleaners.

Designed to enable people to have more time to “sit back, relax, and enjoy the view”, the WINBOT W1 PRO epitomises ECOVACS' commitment to delivering innovative home robotics that offers convenience and noticeable time-saving benefits. Its compatibility with ECOVACS user-friendly app and ability to voice real-time updates create an entirely hands-free experience.

The WINBOT W1 PRO features dual direction cross auto-spray technology, a powerful steady-climbing system, upgraded WIN-SLAM 3.0 path planning, anti-flare edge detection technology and a strong suction power of 2800Pa to deliver a spotless and simple clean.

The unique dual-direction cross auto-spray reduces the frequency of cloth changes needed while keeping the cleaning area wet and dissolving stains, ensuring a high-quality window clean is achieved. Combined with the steady climbing system and 2800Pa suction power, the WINBOT W1 PRO offers a

smooth and stable cleaning experience. Featuring a large microfiber cleaning pad and cleaning in a back-andforth motion, the WINBOT W1 PRO has three adaptive cleaning modes, including fast clean, deep clean and spot clean making it suitable for all types of window cleaning. l

INNOVATIVE TECH DELIVERS EFFICIENT & UNIQUE EXPERIENCE

Introducing G Robotics was part of an ongoing strategy for innovation in hospitality at SkyCity, which addressed the industry-wide skills shortage.

SkyCity is a business based around serving people, and are passionate about delivering great experiences for guests. The inclusion of G Robotics robots allows the hotel to utilise resources more efficiently to deliver those experiences.

After fully integrating G Robotics in Andy’s Bar and Restaurant in October 2022 following a short trial, not a single

day’s operation has been lost since. The decision was made to not stretch current employees too thin, which saw temporary closures at some outlets whilst a solution could be solved.

A customer survey conducted showed that 89 percent of guests were really happy with the robots, especially young children. Customers are always wanting to engage with the robots, taking selfies and videos with them, and they can even sing happy birthday if asked.

QR codes placed on the tables give customers access to the menu. Kitchen staff put pre-prepared orders and the table number onto the robots, which can then deliver to multiple tables. The G Robotics robots are charged every night, which allows them to operate for a full day’s work.

The search for innovative automation ideas has been a priority for SkyCity, which can ensure that the best possible experience is in place for its guests. SkyCity believes that robots will play a more significant role in the industry in the future. l

Darwin Opens After Redevelopment Hilton Gardens Inn

The refreshed Hilton Garden Inn has opened since undergoing a complete renovation, formerly under the name of DoubleTree by Hilton.

In partnership with the Berger Group, this is the third brand of Hilton, and the first Garden Inn, to open in Australia’s Northern Territory. The extensive revamp has included a complete refresh of the bar and restaurant area, lobby, and guest rooms. The bedrooms have been given a contemporary and elevated design to reflect the bright and airy spaces of the hotel.

Todd Grierson, cluster general manager, Northern Territory, said it is thrilling to introduce the awardwinning upscale-focused brand.

“The Hilton Garden Inn now gives travellers visiting Darwin for business or pleasure even more accommodation options. The transformation has created an inviting hotel that we believe showcases the best of what Hilton Garden Inn has to offer,” said Grierson.

Greison also noted that the new Garden Inn provides subtly elevated accommodation and thoughtful amenities that allow travellers to unwind, relax, and rejuvenate at great value.

The hotel is located only 15 minutes from Darwin airport, and has been based on the famous Darwin Esplanade with panoramic ocean views. The location is perfect for guests wanting to discover the best of Darwin and beyond, which is evident in the modern facilities available.

In all of the 184 rooms and suites, a warm oak tone runs throughout the

room, from custom-designed furniture, as well as ocean views.

The rooms are packed with amenities and features, including the Plaza Collection of Hilton Dream Sleeper beds with signature bedding, as well as an in-room hot-beverage brewing station. Entertainment has been looked after as well, with complimentary Wi-Fi, a 55-inch high-definition smart television, a Nero V3 pro-Bluetooth speaker, and a wireless charger too.

Overlooking the pool resides Together & Co, a showcase of a locally sourced menu, with a casual and cosy ambience.

The bar is located in the heart of the lobby, and features handcrafted cocktails, local craft beers, and acclaimed Australian wines, as well as succulent bites too.

The Shop is a great way for guests to get a grab-and-go meal option, including fresh and healthy items, beverages, a self-serve coffee bar, and is open 24 hours a day.

The Hilton Garden Inn is part of Hilton’s Illustrious collection of hotels across Australia, and will also be a participating hotel in the Hilton Honours rewards programme. l

JAPANDI

Japandi is a blend of the elegant and functional Japanese aesthetic mixed in with the smooth, sleek modern lines of Scandinavian design. Whilst the style may be minimalist, Japandi is very much a welcoming style, with a focus on using neutral tones, various textures, and using natural materials. Japandi is a modern take on both Scandinavian and Japanese interior design styles, and incorporates the ideas of a simple, minimalistic way of living. The clean edge designs have gained international attention, and have become popular all over the world.

The Kangaroo Replica Lounge

Chair by Cintesi is a perfect ideal of modern Japandi design style, with its laid-back, natural look and use of two parallel Z-shaped frames. The Kangaroo Replica Lounge Chair features a solid oak timber frame, which encases a rattan back, and would be a great way to offer something fresh to your lobby, lounge, or bedrooms.

The Spice Cushion by Frankton enhabits the characteristics of the Japandi style, as well as offering a country charm through the material. The raw fringing offers a warm texture, but the design sticks with the Japandi theme through the use of terracotta and cream colours, and use of

The Yuki Low Bench by Kayu Studio is another model of how to incorporate the Japandi style into your hotel. The curved seat and angled legs provide a modern take on a stool. The Yuki Low Bench was constructed using recycled Indonesian teak, which is an extremely hard-wearing wood. This functional piece would be the perfect instalment to a cafe, or kitchen bar leaner. The Japandi aesthetic was the inspiration for the Kyoto Sideboard by Furniture By Design, a graceful and efficient piece of furniture. The sideboard has a roll-away door system, which is complete with a shelving design on the inside. The Kyoto Sideboard would work well as a stand for a television, a mini bar, a coffee table in the lobby, or even for storage in guest bedrooms.

The Grenada lampshade from Valaisin Grönlund is a fresh look, offering a contrast of white and

wooden texture. The light also comes in black, which would work better with a darker interior. The Valaisin Grönlund lampshade would work in either a lobby, restaurant, or in a hotel room over the dining table. Light from the shade spreads well, and therefore is an excellent choice for any area.

The Aymara Lap Robe from Form & Refine follows the Nordic influence of Japandi, and is made using the finest and purest alpaca wool. This throw is that missing something from a living room, or even draped on a couch in the lobby. The design is very much on par with the Japandi style, as well as offering a small splash of colour where needed. l

Kangaroo Replica Lounge Chair

Kyoto Sideboard

Frankton Cushion - Spice

Valaisin Grönlund Grenada

Yuki Low BenchNatural

Scott O'Connor MANAGER THE CHURCHILL

The Churchill is located on the top floor of the Four Seasons hotel in Auckland’s CBD. Known for its extensive collection of gin, as well as being the highest bar in all of Auckland City. General manager, Scott O’Connor said it is a privilege to be able to provide exceptional service and create memorable experiences for guests.

“Working with my team to create and deliver amazing experiences for our guests is incredibly rewarding. Knowing that we have the ability to leave a lasting impression on our guests, and that they leave our establishment with a sense of awe and amazement, is truly worth all of the hard work and effort that goes into it,” said O’Connor.

“It's something that we all take great pride in.”

When mixing cocktails, glassware has become a major player in developing the right flavour. O'Connor compared it to being like finding the perfect canvas to showcase the craft.

“The style of glass used to serve a drink can convey a lot about its flavour profile before you even take a sip. For instance, shorter and smaller glasses like Nicks, Coupes, and Old Fashion glasses are typically reserved for spirit-forward and bold drinks, while highballs, slings,

and wine glasses may suggest a more refreshing and thirst-quenching beverage.”

O’Connor suggests that the right glassware can elevate the drinking experience by enhancing the visual presentation of the drink, which will affect the aroma and taste. He added that it is an aspect of the craft that should be taken seriously, and that it is an essential step.

“The size and shape of the glass can impact how the liquid hits the tongue, which can affect the perception of sweetness, acidity, and bitterness. Overall, the right glassware can enhance the aroma, temperature, and taste of a drink, making the drinking experience more enjoyable and memorable,” noted O’Connor.

The Churchill is currently looking at introducing bold flavours for autumn and winter, which can highlight the characteristics of the seasons.

“We'll be incorporating flavours such as stone fruits, spices, nuts, and more to create a unique and unforgettable sensory experience for our guests this winter,” said O’Connor.

One of the latest drinks on the menu at The Churchill is called “Death by Chocolate,” a homage to an infamous World War II ploy against Sir Winston Churchill, who was Prime Minister at the time.

The recipe is a mix of Butter Washed Plantation Original Dark Rum, Dark Cacao Shiraz, Habanero Bitters & Chili Dark Chocolate. l

What are the current trends in the distillery industry?

Julien Delavoie

No. 8 Distillery

Craft gin from New Zealand continues to dominate the spirits market, driven by high demand from customers and the hospitality industry. However, wholesalers that support the industry are starting to become overwhelmed due to limited shelf space. The high number of new products introduced each year, in comparison to the market size, makes sales volume harder to predict. New Zealand whiskey and rum are also beginning to experience growth and innovation, but they still remain in the shadows. It's expected that there will be a surge in rum popularity over the next few years. But, creating high-quality aged dark spirits takes time, and it may be a while before they hit the market. It ’s very exciting to see the results over the next three to five years.

Luke Jones

Honest

The popularity of craft spirits has been an exciting development in the distillery industry, with many New Zealand producers embracing this trend. Consumers are increasingly looking for quality drinks that are not only crafted with care and attention but also have a unique taste and story behind them. It is also becoming increasingly important for distilleries to consider their environmental impact when producing spirits. Many producers are taking steps to reduce their carbon footprint and conserve energy by using renewable sources and implementing energy-saving measures.

Justine Schroder

Mt. Fyfe Distillery

Matt Bridge

Lunatic and Lover

Over the last couple of years, the industry has grown exponentially and gin in New Zealand is now at a saturation level. Although this makes for a challenging business to be in for the distiller, it actually brings with it the most amazing flavours, choices and selections for the consumer. Distilleries have to be clever, have to find that point of difference and have to keep ahead of the game.

We are still seeing a lot of that flavour experimentation and variation that was championed by the gin distillers and is now crossing over to other spirits. There’s a huge amount of choice on the shelves right now and distillers are looking to capture the consumer ’s attention with ever more intriguing and creative ingredients. The other thing that I think we’ ll start to see a lot more of is smaller distilleries with a sustainability focus becoming much more of a baked-in part of their business rather than a nice-to-have, added extra. I think we’re fast reaching a point where many consumers will almost expect this as a given.

There has been a lot of growth in the number of New Zealand distilleries and locally made products on the New Zealand market. This is great to see, and it feels like we have reached peak gin and are now seeing some new whisky and vodkas coming through. Sustainable practice is now the norm.

Paul Schneider Coromandel Distilling Co.

The current market trends in the distillery industry are a continuing strong growth of small independent producers taking up a growing market share. This appears to translate into the consumer being interested in ‘boutique’ spirits.

I can confidently say the following about the current market trends there are both “bad news” and “good news” in this regard. The bad news is that the majority of the brands continue to pay attention exclusively to marketing tricks for growing sales, rather than the quality of the spirits. The good news is that in New Zealand there is a niche trend and a market demand for locally produced artisan spirits handcrafted in small batches.

What is the future for the distillery industry?

Julien Delavoie, No. 8 Distillery

“I hope for quality and consistency first. We have proven over the past three years that we can lead the international spirits competition. But New Zealand is still a new and young player in the international market. The community and the New Zealand Distillers Association (DSA) remains a small community that helps each other, and it's amazing. But building a solid foundation, and having a good lobby to represent us here and overseas, would be the key to playing for the long term. In addition, technology invested in a distillery itself will shape the future. Everyone is striving to be carbon-free, sustainable, and have the lowest CO2 footprint possible. Sourcing ingredients and packaging locally is now a goal for many of us, and it is also used as a selling point.”

Luke Jones, Honest

“Distilleries are committed to reducing their environmental impact by utilising more renewable energy and creating less waste. At the same time, they are experimenting with new ingredients to create interesting flavour combinations. Distilleries have even been able to increase control over the taste and texture of their products through advancements in distillation equipment.”

Chris Barber The Bond Store

Alex Kirkchuk

Puhoi Organic Distillery

Justine Schroder, Mt. Fyfe Distillery

“We are a small country with a lot of distilleries in it per capita. We need to be mindful and clever in what direction this takes us. What is exciting is that every distillery is bringing something exciting to the industry, be it in the botanics they use, how they distil and how they make their cuts. The choice of botanics and native botanics available for us to create blends with is incredible and this makes the future of our gin industry very strong. Belonging to the Distilled Spirits Aotearoa organisation gives this fast-evolving industry a strong collective voice. Regulation and sustainability not just in New Zealand but on the world stage of spirit making is vital and one that is key to the DSA.”

Matt Bridge, Lunatic and Lover

“Looking at the craft scale side of things here in New Zealand it's a tremendously exciting time, there's a huge amount of new players and exciting products coming online. I do think that this explosive growth will plateau fairly soon and we'll start to see some rationalisation as start-ups find it harder to get a foothold in a saturated market. Ultimately though, I think this will benefit the consumer as those with a focus on high-quality products and a solid brand will be the cream that rises to the top and ultimately offers a more consistently excellent experience.”

Chris Barber, The Bond Store

“For the local industry, it will be tough for the next few months. The combination of increases in excise tax (which is a real killer given how high it already is,) inflation increasing the cost of just about everything and a slowdown in consumer spending means it's going to be a real challenge. Innovation will come from packaging design and business processes (I reckon) rather than the products themselves.”

Paul Schneider, Coromandel Distilling Co.

“I have the impression that small brands will continue to do well as long as being coupled with high quality both in and outside the bottle and are supported by marketing. Technological innovations may lead to new and exciting products but these are probably only going to be successful if they are truly superior. In terms of flavours, I must admit that I am a fan of classic high-quality spirits. Peanut butter-flavoured whiskeys and watermelonflavoured gins and vodkas don't do it for me. The greatest need for technological innovations is with regard to our impact on the environment. I think that there is both a need and an appetite for becoming more environmentally responsible.”

Alex Kirkchuk, Puhoi Organic Distillery

“Puhoi Organic Distillery’s innovative contribution to the present and future of the distillery industry, apart from the production of the top quality spirits, is the creation of unique adaptogenic Dietary Supplements based on formulations of our in-house DoctorFormulator Iryna Kirichuk (MD). ‘Dr Kirichuk’s Herbal Bitter G&T Drops’ is a unique healthy substitute of Gin for the classic Gin & Tonic cocktail.”

What is your point of difference?

Julien Delavoie, No. 8 Distillery

“One big point of difference that will come in our next five-year plan is that we're moving to a new distillery this year to cater to the growing tourist demand. We will host cruise ships in 2024, as Qualmark registered. We are the only distillery in Dunedin that will soon be able to host up to 200 people in the bar, retail, and tasting areas. We have also started offering consultancy services. Our final goal is to become one of the major Rum producers in NZ and turn the distillery 100 percent sustainable. We are currently in the process of finding investors or using the Pledge Me platform to raise capital.”

Luke Jones, Honest

“We strongly believe that producing high-quality spirits should not harm our precious earth. We are committed to being environmentally responsible by eliminating plastic use and achieving carbon neutrality. Our passion for design is evident in our products, which blend traditional elements with modern aesthetics. In our design process, we prioritise the use of sustainable materials and aim to find innovative solutions that combine form and function to create stunning pieces with minimal environmental impact.”

Justine Schroder, Mt. Fyfe Distillery

“My point of difference is in the simple purity that my gins represent the region I am from, botanics hand picked with passion derived from the stories that they are inspired around. They are blended together and distilled in a small 40-litre copper alembic Still, using spring water from the farm, the gin is brought down to a palatable 42 percent alcohol by volume representing the latitude line that Kaikura sits on, bottled and labelled by hand, these gins are made with the care and attention that they deserve.”

Matt Bridge, Lunatic and Lover

“We are one of the few craft distilleries in New Zealand to focus solely on Rum. For us, it's not just another spirit we can make in addition to gin or whisky. It's our passion and our reason for being. We have a clear vision of being a leader in the rum sector and we spend an inordinate amount of time developing and tweaking recipes to make sure that what goes in the bottle is the absolute best spirit we can make. We're also one of the very few rum distilleries in the world that are organically certified which is kind of a big deal.”

Chris Barber, The Bond Store

“Our product development is led by what customers want, not what we want to make. So having the right price, the right product, and the right flavours is key.”

Paul Schneider, Coromandel Distilling Co.

“The point of difference that we offer to the market is an owner-operator distillery that crafts gins at the highest international quality level in very small batches. We proudly represent the Coromandel in the Gin space. Since launching just before Covid we've received World's Best Classic Gin at the World Gin Awards 2022, Gold at the IWSC 2022 and 2023 as well as New Zealand's Best Matured Gin at the World Gin Awards 2022 and 2023 and New Zealand's Best Classic and Best Contemporary Gins 2023.”

Alex Kirkchuk, Puhoi Organic Distillery

“I am proud of the fact that Puhoi Organic Distillery is the first and only Solar Powered Distillery in the world manufacturing with zero emissions. We apply the curative power of Mother Nature to bring happiness and well-being to people and leave only green footprints on the Planet. The latest step we undertook in this direction is purchasing fully electric vehicles for local, Auckland-wide deliveries.” l

Investing

IN THE RIGHT GLASSWARE

Proper glassware in your arsenal is essential for a top-notch bar setup. As a bartender, creating the perfect drink is an art form that requires skill, precision, and attention to detail. Beyond the ingredients and techniques, the type of glassware you use can significantly impact your cocktails' taste, aroma, and presentation. Let's look at the various types of glassware bartenders should have and their specific uses.

CHAMPAGNE FLUTE

While less commonly used than other types of glassware, having a few champagne flutes on hand is crucial for serving bubbly cocktails or celebratory drinks like Champagne Cocktails, Mimosa and the long, slender shape helps to preserve the carbonation and showcases the bubbles beautifully.

MARTINI GLASS

This iconic, stemmed glass with a cone-shaped bowl and a wide rim is designed for serving cocktails without ice, such as Martinis, Cosmopolitans, and Margaritas. The long stem prevents the heat from the bartender's hand from affecting the drink's temperature, and the wide rim allows for garnishes or sugar rims.

SHOT GLASS

A small, sturdy glass that holds a specific amount of liquor, usually 30-60ml, is ideal for measuring and serving shots. It's essential for precise measurements in cocktails like Kamikaze, Tequila Sunrise, and B-52.

Investing in glassware is not just about aesthetics but also enhances your customers' overall drinking experience. Appropriate glassware can elevate cocktails' presentation, aroma, and taste, leaving a lasting impression on your customers.

It's also important to remember that using the correct glassware shows professionalism and attention to detail, which can be a significant factor in building a successful bartending career.

Bartenders should have a well-curated collection of glassware that includes rocks glasses, martini glasses, Collins glasses, wine glasses, shot glasses, highball glasses, and champagne flutes. Each type of glassware has its specific use and serves a purpose in creating the perfect cocktail. So, bartenders, invest in the proper glassware to take your cocktails to the next level and provide an exceptional drinking experience to your customers.

WINE GLASS

Wine is often an essential component in cocktails, and having a wine glass with a tulip-shaped bowl and a stem is crucial for serving wine-based cocktails. The large bowl allows for swirling and aerating the wine, enhancing its flavours and aromas.

HIGHBALL GLASS

This tall, narrow glass with straight sides and a heavy base is perfect for serving tall cocktails that require a larger volume of mixer or non-alcoholic beverages — commonly used for drinks like Mojitos, Gin and Tonics, and Screwdrivers.

ROCKS GLASS

This short, sturdy glass with a wide brim and a thick base is perfect for serving cocktails "on the rocks", or drinks typically served over ice. This glass is also known as an Old Fashioned Glass. The wide brim releases aromas, enhancing the drink's overall experience. It's ideal for classic drinks like Old Fashioned, Whiskey Sour, and Negroni. l

Duncan Shouler

GIESEN CHIEF WINEMAKER

When many people who try their first sip of wine tend to scrunch their noses, Duncan Shouler was immediately intrigued by the winemaking process.

These first memories influenced Shouler to find an interest in the process and pursue a winemaking career, which began with studying for a Master’s in Wine Science.

Shoulder began to travel around, tasting as much wine as he possibly could.

“I have many fond memories of that period in my life, and I think that’s what really turned the spark into a full-on fire,” Shouler said enthusiastically.

This fire has led Shouler to work

alongside a collection of talented winemakers and viticulturists, assisting him on his journey to get where he is today.

Working at Giesen encourages Shouler to push boundaries and embrace innovation while respecting traditional wine art.

This results in having one side of the winery operating out of technology and remodelling while the other continues with years of tradition.

These approaches allow the Giesen team

to remain consumer-focused and provide alternative spaces of connection between the producers and those that indulge.

Some products include a range of zeroalcohol wines, gin, and classics like a Marlborough Sauvignon Blanc fermented in stainless steel.

The philosophy Shouler holds is to prioritise efficiency throughout the winemaking process, freeing up time to focus on alternative matters, such as the Clayvin Chardonnay.

Giesen’s competitive edge is its zeroalcohol range of wines, which is seen to challenge people’s perceptions of what winemaking and drinking are.

Having already been a massive success for the company, Shouler believes this will be a key differentiating factor moving forward, particularly with more consumers monitoring their alcohol intake but not shying away from a good day out.

Alongside the alcohol-free range is the Clayvin range. The Clayvin Range is a well-liked variety of wines they have because of its unique characteristics. Varieties from Clayvin include a Chardonnay, Pinot Noir and a Syrah and carry floral characteristics.

Another innovative strategy that Shouler and the team at Giesen have

introduced is the spinning cone column. This established Giesen as the only New Zealand winery with this technology, allowing them to produce the zero alcohol range.

Furthermore, in 2022, the team brought in decanter technology. Decanters can replace presses and have twice the capacity to clarify juice for fermentation, further improving operational efficiency while maintaining clean and delicious Marlborough Sauvignon Blanc.

When considering the various impacting factors of winemaking, Shouler believes that the quality of the fruit is at the forefront. Tasting and ensuring the fruit is picked at the right balance is necessary to ensure consistent, enjoyable flavour palates.

Even though the industry is moving fast, Shouler and the team at Giesen intend to continue innovating and developing their products and systems.

“The future will certainly be a combination of innovation and tradition. I think we will see the low and no alcohol category gain importance and see the rise of innovative wine styles that connect with younger consumers. Of course, at the same time, classic traditional style that expresses a great sense of place and provenance will always be important.”