Hotel Magazine // October/November 2017 by Review Publishing Ltd

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October/NOVEMBER 2017 â&#x20AC;¢ Vol. 3 No. 6

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s s i m o t Too big ! e t a d e h save t 12 MARCH 2018

WHAT DO GUESTS WANT FOR CHRISTMAS?

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

And no, the answer isn’t their two front teeth. Christmas preparations have already begun in the industry with all accommodation providers hoping they do have creatures (or guests) stirring around the holiday season. It is the busiest time of the year with everyone trying to capitalise on it, but is your property ready to meet guests’ needs over the holidays? There is so much more that establishments can do than just putting a tree up in the lobby including holiday stay and play packages to Santa in the reception. Most Kiwis like to get away over the holidays and don’t always have a bach to go to, so there is plenty of planning to do so your guests feel like their holiday is extra special, especially with the rise in a more personalised service. The holiday season provides ample opportunity for you to spoil guests with simple ornaments in rooms or personalised stockings with kid’s names on them, or perhaps a Christmas cookie turndown – who can resist a cookie before bed! But it’s the simple things that sometimes can be the best gifts of all, hotels around the world are now embracing movie nights, family bingo evenings, or even getting into the spirit of Christmas with a Mrs Claus story time and elf tuck-ins for kids.

For your website and social media channels, it is important not to forget to promote your own establishment, as Christmas is a time for giving, why not offer gift vouchers for accommodation, spa services or your restaurant as gift ideas. The Yotel hotel in New York is a ‘techies’ dream with it being home to their infamous Yobot, the luggage storing robot, that turns into #YOBOTSanta during the holidays that gives out free flights, hotel stays, and travel essentials to lucky guests who select the prize-holding bins for storage. For foodies, the Jean-Georges Vongerichten’s Mercer Kitchen in New York hosts a Christmas Eve and Christmas Day dinner. San Diego’s The US Grant takes the cake for the traditional Christmas festivities offering a ‘Christmas Carol’ package. Aside from the four-night-stay in the Presidential Suite – which is decked out in holiday decorations, it includes a Tiffany tea set which guests may keep, a traditional holiday dinner, and two tickets to the performance of ‘A Christmas Carol’ at the Cygnet Theatre. An easy way to start, though, is incorporating some Christmas treats in the minibar. Enjoy the issue.

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Suite 212 at Claridge’s London was ceded for one day in 1945 so Crown Prince Alexander of Yugoslavia could be born on Yugoslavian soil.

the numbers

The Witchery Hotel in Edinburgh is aptly named – it occupies a site which gained infamy for witch trials under King James VI. Th British government limited the price of hotel meals to 5 shillings (around NZD$40) in order to force hotels to ration their food.

There are six separate claims to the UK’s smallest hotel. All six are renovated horse trucks. No official title has been given.

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

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While not technically the oldest accommodation provider in the UK, the Royal Clarence in Exeter was the first to use the title ‘hotel’, in 1769.

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

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October/NOVEMBER 2017

RESORT BROKERS RIDING HIGH

SLUMBERZONE EXPANDS OPERATIONS

Resort Brokers have enjoyed increased sales of 29 percent for the period April 2017 through August 2017 compared to the same period last year. Director Wayne Keene said that this success is a combination of saleable listings and the benefit of employing new salespeople into the company with a positive attitude. Transactions have been nationwide with sales in Queenstown, Nelson, National Park, Taupo, Whitianga and Whangarei to name a few. There is a further $19 million of sales under contract due for completion in the next two months. l

SOUTH ISLAND BROKER NAMED

Resort Brokers are pleased to announce that Rick Warren of Nelson has joined the South Island Team. Rick brings a wealth of experience to the company having been previously involved in the accommodation sector for just over 25 years, mainly in the United Kingdom. He has had experience on both sides of the fence with buying and selling some great hotel and motel businesses. Warren resides in Nelson and will also service the tourism industry from Picton/ Marlborough and the Bays through to the Greymouth area. l

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Local bed manufacturer Slumberzone has recently expanded its factory operation, moving to a larger factory with greater potential for output and cementing its role as a leading New Zealand mattress manufacturer. As the company has grown, so has the trend towards quality locally-made mattresses, and Slumberzone has had to upgrade its facilities and equipment in order to satisfy that demand. The new equipment includes the latest state-of-the-art quilting machine and automatic panel cutting machine, with a capacity almost three times that of the old one – part of an equipment upgrade totalling around $1 million, and part of a $2.4 million factory overhaul. A key feature of the Slumberzone commercial range are long-lasting strong

sides of the mattress which won’t sag after repeated use, as well as a strong mid-section to accommodate for a large range of guest body shapes and sizes. “We use special Tripedic Technology to provide enhanced support in the sides and central part of the mattress,” said sales and marketing manager Vikram Nagpal. “This means that the mattresses we are supplying to accommodation providers are the best they can be.” Being a New Zealand based company, Slumberzone has the advantage of a quick turnaround for orders – a custom bed can be ready within 24 hours. Furthermore, any inquiries and issues are dealt with by one person, not a faceless complaints department – a single point of contact for sale and service. l

CHRISTCHURCH HOTEL FOR SALE Offered exclusively by Resort Brokers New Zealand and Resort Brokers Australia, for the first time is the truly rare opportunity to acquire a quality, new-build Christchurch CBD hotel – an outstanding freehold investment in New Zealand’s second largest international gateway city.

The hotel is located on the corner of Colombo and Salisbury Street and is approximately 300 metres from the Town Hall and 600 metres from Cathedral Square. Importantly, the property is offered for sale off-the-plan with vacant possession, giving the incoming owner the ability to select their preferred operator and management structure in order to maximise secure and ongoing investment returns. The 88-room 3.5-star COSA Hotel will be delivered as a brand-new turn-key asset on a prime 1,275m2 Central Christchurch site by the first quarter of 2018. This is made possible by the innovative, high quality modular construction method whereby hotel rooms and fit-out are manufactured off-site under strict factory conditions and shipped to the site ready for assembly and finishing. COSA Hotel modules have already been completed and shipped to New Zealand for the final stage of construction on-site. The Hotel is being offered by way of Expression of Interest through Resort Brokers New Zealand and Australia. Contact Wayne Keene on 021 666 991. l

Contactless lifting rooftop bar to success Dr Rudi’s Rooftop Brewing Co. Perched on the second level of Auckland’s Viaduct, Dr Rudi’s Rooftop Brewing Co is a modern brewery which boasts not only a bar, but also two 10-pin bowling lanes, a microbrewery and restaurant. Being in a busy city central location, Dr Rudi’s has a lot of customers, so the speed of serving them is critical for keeping customers coming back to their business. “We’re a new business and we’ve been open for 8 months now. We’ve accepted contactless payments from the start. The reason for this is that we’re a highvolume outlet, and the speed of transactions is key for us. We want to serve all of our customers quickly, so contactless payments definitely ticks that box,” says Kristian Lloyd, Co-owner, Dr Rudi’s Rooftop Brewing Co. Kristian says at least 90% of their customers are using contactless payments, and it is a mixture of young and old. “At Dr Rudi’s we see people using contactless payments for all types of purchases, whether it be a $4 coffee at 8am in the morning, or paying their tab off a at the end of the night. When payments are over $80 we are still seeing people Tap and Go and then put their PIN in.” Speed, convenience and customer demand means accepting contactless payments is a no-brainer for Dr Rudi’s. “Contactless payments means we can serve more customers more quickly. You’d be crazy not to switch on to Tap and Go.” To find out more about how your business can Switch On to contactless payments, visit www.switchonNZ.co.nz or contact your local bank.

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October/NOVEMBER 2017

NEW LOOK FOR B&B The biggest difference between bed and breakfast and other accommodation sectors is that Association bed and breakfast members are hosted accommodation. “Our members are the most important part of their bed and breakfast operation,” said president of the Bed and Breakfast Association New Zealand, Rayma Jenkins. “It is time for the Association to update its brand and celebrate what makes a bed and breakfast operation successful – its hosts.” It is clear that international guests also like the interaction with hosts and MBIE’s recently released International Visitor Experience report stated that hosted accommodation performed better than any other accommodation type in terms of visitor satisfaction (9.2 out of 10). The Association’s survey of its members shows that over 70 percent

of guests staying in bed and breakfast properties are international. “It is great to see the hard work and professionalism shown by bed and breakfast hosts recognised by the international market.” The logo solidifies the Association’s brand giving travellers assurance that they are staying at a quality assessed bed and breakfast. From the time a bed and breakfast opens (even if it is just one room) the operation is covered by a wide range of laws and regulations. The Association’s website allows members to easily find the information they need about these laws and regulations and how to ensure they meet them. “We are an Association working for the betterment of its members so we can provide a unique New Zealand experience for our guests – I believe our new logo and website will further promote this special sector.” l

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TOURISM STAYS ON FRONT BENCH

New Zealand’s $35 billion tourism industry is pleased that Deputy Labour Leader Kelvin Davis will take the tourism portfolio in the incoming Government. It is fitting that tourism is held by a senior, front bench Minister, to reflect the importance of the industry to growing New Zealand’s economy, Tourism Industry Aotearoa acting chief executive Steve Hanrahan said. As a previous tourism spokesperson for Labour, Davis is familiar with the industry, which is worth $2.4 billion a year to his Te Tai Tokerau electrate. “We look forward to working with Davis to progress the incoming Government’s priority of regional development,” said Hanrahan. “Tourism is the only industry that creates businesses and provides jobs in every part of the country, often in areas where few other opportunities exist.” TIA’s election manifesto, Tourism for Tomorrow, sets out 29 priority actions to supercharge tourism’s success and support the industry to reach its Tourism 2025 goal of growing total tourism revenue to $41 billion a year. TIA is welcoming the new $1 billion a year Regional Development Fund, and the promise of increased funding for the Department of Conservation. l

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October/NOVEMBER 2017

EXPEDIA TO POWER BOOKING TECH In a move that will help transform the future of the meetings and conferences industry in Asia Pacific, Expedia and Minor Hotels has announced a strategic alliance that will expand collaboration between the two organisations. Through this collaboration, hotels under Minor Hotels’ Anantara and Oaks brands will go ‘live’ with Expedia’s white-label MICE technology. By visiting the hotels’ websites, customers can instantly check availability and pricing information and independently configure and book meeting rooms, accommodation, food and equipment with just a few clicks. The dynamic platform accelerates

and simplifies a process which has been largely manual, inefficient and time-consuming for hotels and event-planners. The MICE solution is the first tool that truly automates the booking process for meeting organisers and hotels in real time, making RFPs a thing of the past. Minor Hotels is the first hotel group to launch Expedia’s white-label MICE solution in Asia Pacific following Expedia’s earlier success in Europe. Last year, Best Western was the first global chain to launch in Germany with more than 300 hotels, enabling them to offer guestrooms and meeting space to travel bookers through their sites. l

NEW CHRISTCHURCH HOTEL FOR SALE Offered exclusively by Resort Brokers New Zealand and Resort Brokers Australia for the first time is the truly rare opportunity to acquire a quality, new-build Christchurch CBD hotel . . . an outstanding freehold investment in New Zealand’s second largest international gateway city.

BUSINESS SUCCESS FOR CROWNE PLAZA Just three months since opening, Crowne Plaza Christchurch is setting a benchmark for business success. The hotel opened to great fan fare as the city records record growth from its visitor economy. The CBD has come alive with the opening of retail centres such as The Crossing and in all more than $1 billionworth of new buildings are touted for the retail precinct. In the three months since opening, Crowne Plaza Christchurch has exceeded opening budgets for rooms, food and beverage and conferencing as the ‘new kid on the block’, the city’s largest upscale CBD hotel. The tourism boost looks unlikely to slow down anytime soon. Latest Tourism Industry Aotearoa (TIA) figures show Christchurch hotel occupancy

for September has increased almost five percent on the same time last year. Other industry reporting also highlights this trend with stronger year-onyear demand for CBD hotels in the 4.5 to 5-star market. ChristchurchNZ Convention Bureau and Industry Partnership Manager Caroline Blanchfield said visitor spending was increasing year on year, injecting millions of dollars into the local economy. “The amount of money being spent by visitors in the last 12 months has exceeded preearthquake levels, with visitors spending $222.4 million in Christchurch and $347.2 million in Canterbury in the year up until August 2017, based on Ministry of Business, Innovation and Employment figures,” said Blanchfield. l

NZ HOTEL GETS CARBONZERO CERTIFIED

Importantly, the property is offered for sale off-the-plan with vacant possession, giving the incoming owner the ability to select their preferred operator and management structure in order to maximise secure and ongoing investment returns. The 88-room 3.5-star COSA Hotel will be delivered as a brand new turn-key asset on a prime 1,275m2 Central Christchurch site by the first quarter of 2018 This is made possible by the innovative, high quality modular construction method whereby hotel rooms and fit-out are manufactured off-site under strict factory conditions and shipped to the site ready for assembly and finishing. COSA Hotel modules have already been completed and shipped to New Zealand for the final stage of construction on-site. The Hotel is being offered by way of Expression of Interest through Resort Brokers New Zealand and Australia. Contact Wayne Keene 021 666991

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Four years after becoming the first hotel in Australasia to achieve carboNZero certification, Sudima Auckland Airport will be joined by its sister hotel, Sudima Christchurch Airport. Having measured its greenhouse gas emissions, committed to managing and reducing emissions, and neutralised any remaining unavoidable emissions, Sudima Christchurch Airport is being awarded as the second carboNZero certified hotel in the country. Sudima Auckland Airport has recently installed two electrical vehicle charging bays for hotel guests. Sudima Auckland Airport was

built in 2011 in a North-South orientation to harness maximum energy from the sun and was outfitted with green technologies which include a 25,000-litre tank for rain harvesting, are refrigerator free in the majority of guest rooms, 100 percent energy saving LED lightbulbs in the property, chilled beam airconditioning (which is unique to Sudima in the South Pacific), and rainwater harvesting. Sudesh Jhunjhnuwala, CEO of Sudima Hotels & Resorts says that striving to leave the planet in a better position than we found it has been a key factor in our sustainability initiatives. l

October/NOVEMBER 2017

MANTRA RECEIVES BUYOUT BID

WILL MANDALAY BAY SURVIVE? Questions have been raised in the wake of the Las Vegas shooting, which left over 50 dead, about whether the Mandalay Bay hotel brand will survive. Shooter Stephen Paddock carried out the attack when he opened fire on a country music festival from the iconic Las Vegas hotel, and now the brand will forever be associated with the deadliest mass shooting in modern US history. However, hospitality experts are predicting that while the hotel may see an immediate dip in bookings, in the long term it will regain its position as one of the biggest earners for MGM Resorts, its parent company. Hotel consultant Brenda Fields, founder of Fields & Co. in Millerton, New York, said that the attack would be more closely associated with Route 91 Harvest, the festival targeted by Paddock. “[Mandalay Bay] really had nothing to do with it,” she said. Her claims were backed up by A.J. Singh, a professor at Michigan State University’s School of Hospitality Business, who cited the terrorist attacks in Mumbai in 2008, which targeted the Taj Mahal Palace hotel and Oberoi Trident Hotel, both of which are still in

business despite having kept their brand names. He went on to name other tragedies, such as the MGM Grand fire of 1980, which killed 85 people and injured 700. While the hotel in that case did close, it reopened again in 1993 and now makes more money for MGM Resorts than Mandalay Bay. “At this point, I don’t see a reason for a name change,” Singh said. MGM Resorts are yet to release a statement detailing the future of the suite which Paddock occupied, room 32135, but in a statement said that “Security continues to be a top priority at all of MGM Resorts as our security team is working tirelessly to protect the safety of our guests and facilities.” Anthony Malchiorri, host of TV series Hotel Impossible, has claimed that Mandalay Bay have no choice but to seal the room up and no longer make it available to book. However, Sunil Atreya, an associate professor at the College of Hospitality Management at Johnson and Wales University, hasn’t gone quite so far, instead suggesting that the hotel could transform the space into a storage space or a boardroom. l

Dr Jerry Schwartz and Simon McGrath with charity CEOs

SOFITEL SYDNEY DARLING HARBOUR UNVEILED Sofitel Sydney Darling Harbour was officially launched on 3 October 2017 by The Hon. Adam Marshall MP, Minister for Tourism and Major Events, making it the first new build, international luxury hotel to debut in Sydney’s CBD this millennium. It is also the first new Sofitel property to be built in Australia. The launch of the Sofitel has broken a 5-star

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accommodation drought that stretches back before the Sydney Olympics, with the last internationally-branded luxury hotel opened in 1999. The opening of the Sofitel heralds a renaissance of new hotel development in Sydney, with over 40 hotels scheduled to open over the next five years to support the city’s record-breaking tourism growth. For such an auspicious launch, the hotel’s owner, Dr Jerry Schwartz, and Chief Operating Officer of AccorHotels Pacific, Simon McGrath decided to offer the whole hotel to 33 charities to support in their fundraising. As a result, $508,000 was raised by the charities supporting a range of

Australian hotel group Mantra has received an indicative acquisition proposal from French hotel group Accor SA, worth AUD$1.2 billion (NZD$1.32 billion). The non-binding proposal is pitched at AUD$3.96 per share. Following the news of the bid share prices of Australia’s second-largest hotel group reached a 17 month high of A$3.80 – a 17.5 percent increase from the start of trading. “Mantra has granted Accor access to due diligence to determine if a transaction can be agreed and recommended unanimously by the Mantra Board,” Mantra Group said in a statement to the ASX. “The discussions are incomplete and the proposal will be subject to regulatory approvals and other conditions to be determined.”

Mantra is the operator of 125 properties in Australia, Indonesia and Hawaii under the Mantra, Peppers and Breakfree brands. The company has more than doubled its value since listing in 2014 with a market value of AUD$449 million Accor operates over 4000 hotels across the world. The deal, should the boards of both companies approve it, would need the green light from the Foreign Investment Review Board and the ACCC, Australia’s competition watchdog, as the deal would effectively see the merger of the nation’s two largest hotel chains. l causes including medical research, disadvantaged children and families, education, Indigenous development and homelessness. “Being the most important hotel opening since the Olympics, we wanted to once again involve the whole of Sydney by supporting charities that do so much for communities across the city and the State,” said Dr Schwartz. Centrally located in the vibrant, newly transformed city precinct, opposite the International Convention Centre, the $500 million Sofitel Sydney Darling Harbour offers 590 guestrooms including the hotel’s 35 coveted suites, boasting some of the best views in Sydney. l

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October/NOVEMBER 2017

The Auckland waterfront is set for a shake-up in October with the launch an innovative and vibrant new lifestyle hotel, the latest addition to Millennium Hotels and Resorts’ signature Leng’s Collection. M Social Auckland is the completed rebrand of the Copthorne Harbour City Hotel and will be the second M Social opened worldwide, the first being the Phillipe Starck-designed M Social Singapore, opened in June 2016. “We are extremely excited to be bringing such a vibrant lifestyle hotel to Auckland that will constantly evolve and embrace local culture,” said general manager Nigel Edwards. “Not only will M Social provide the perfect base for travellers, it will become a local hotspot for those who live, work and play in the area to socialise.” The 190 room hotel will offer five distinct guestroom categories; Social Room, Social View Room, Social Club Room, Social Tribe Room and Social Tribe View Room. There will also be two suite categories – the Harbour Suite and Ocean Suite. Each floor will have its own theme, created by local street artists and featuring elements of local culture such as fauna, marine life and literature. All guestrooms will feature wall-to-wall windows overlooking the Waitemata Harbour,

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with the ‘Social View’ rooms located on the upper floors to make the most of the vista. The Social Tribe rooms offer two interconnecting bedrooms, while the Harbour and Ocean suites provide unparalleled ocean views from the ninth floor and above. The Ocean suite also offers the ability to combine, via a private hallway, with one or two Social View rooms to create a multi-room suite, perfect for families and large groups looking to maintain privacy. Food and beverage offerings take the form of Beast & Butterflies, a casual all-day dining destination featuring an outdoor terrace. The menu will feature flavours from around the Pacific Rim with street food influences and showcasing the best in fresh local seafood. The Beast & Butterflies Bar will offer a range of classic and signature cocktails alongside an extensive wine list encompassing all the wine regions of New Zealand. Furtermore, a delicatessen will serve a selection of fresh salads, cured meats and bakery items to eat on the go, as well as a bespoke coffee roast. Technology and innovation are at the forefront of the hotel, with self-service checkin kiosks ensuring a streamlined check-in and check-out process alongside a traditional reception desk and concierge service. A media wall will display ferry timetables, the weather forecast and details on local activities. Other offerings include an array of meeting spaces and boardrooms available, inclusive of all the latest technology, capable of accommodating up to 50 guests. Those staying in a Social Club Room will have access to the Social Lounge, a communal hub for guests with workstations, facilities such as printers, stationery and other essentials. M Social will offer contemporary form and function in a casual setting, accessible and flexible spaces to accommodate the needs of

guests and provide a seamless transition from business to pleasure. “We are delighted to be expanding our portfolio further with the launch of M Social Auckland this October,” said Franck Kermarrec, chief marketing officer at Millennium Hotels and Resorts. “The property will strengthen our lifestyle offering, and with plans to expand the brand further in the future, this is a very exciting time for us.” l

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FIRST LINE OF DEFENCE Contamination by Methamphetamine, “meth” or “P” as we know it in New Zealand, is not just a residential property problem. Properties offering accommodation such as hotels, motels, baches & BnB’s are also being effected by the manufacture and use of this illicit drug. It takes very little time to contaminate a room by the simple act of smoking meth - and it takes even less time if manufacture or “cooking” is taking place. So, what do you look for? Tell-tale signs are; guests paying for rooms in cash, lots of visitors to a guest’s room at all hours, “do not disturb” signs being left out for days with closed curtains or blinds. If manufacture is taking place, chemical odour may be coming from a room, residual chemical staining of floor coverings, sinks and toilets or noticeable excessive electricity usage - potentially causing outages. Unless something goes awry in the production or someone smells the tell-tale ammonia smell of a meth lab, chances are the cooks will check out leaving the residue of their product remaining on the room’s surfaces and bathroom fixtures.

What are the risks? Should staff come across a functioning lab in a room they should leave immediately making sure not to open, touch or switch off anything and contact the police immediately. The cooking process generates lethal gases, creating a highly flammable and potentially explosive environment. The police are trained specifically on how to handle the situation. In a room where a meth user may have been smoking it is possible that contamination may subsequently affect cleaning and maintenance staff working in the environment. Symptoms of exposure to low levels of meth may include headaches, nausea, dizziness and fatigue. Exposure to high levels can produce shortness of breath, coughing, chest pain, dizziness, lack of coordination, eye and tissue irritation, chemical burns (to the skin, eyes, mouth and nose) and even death. The good news? By simple and cost effective in-house testing of accommodation facilities you can discover if a room has been contaminated by meth, possibly identify the guests responsible and reduce the cost of

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NOT ONLY PAPER Premier Hygiene has a proud history of supplying quality products to the New Zealand market. This tradition has continued and has grown to what it offers today – New Zealand’s best value hygiene products. Premier Hygiene will provide excellent service with high quality, competitively priced products, with a focus on eco-friendly products. Premier Hygiene has been providing the New Zealand market with hygiene paper products since 2005, initially as Premier Hygiene & Packaging Ltd. However, as the customer base continued to grow, it became necessary for Premier Hygiene to become a standalone entity to better service its customer base, and subsequently rebranded in 2011. Since 2016 Premier Hygiene decided to meet the market continual changing and challenging environment. The company has embarked on adding a range of janitorial items to become a core business. In 2017 Premier Hygiene has signed an agreement with Vileda from Germany to become its agent in New Zealand for its commercial cleaning items. This new mopping system is a breakthrough in the cleaning business; this concept will save around 30 to 40 percent of the cleaner’s time doing the same work with conventional mops. Premier Hygiene has also this

year joined ISSA to stay upto-date with the continually changing market. Premier Hygiene has a strong emphasis on recyclable raw materials and strives to offer environmentally friendly products. It is committed to continual improvement in its performance and strives to achieve what is good for people and the environment. There is growing commitment, both locally and internationally, to purchasing products which are better for the environment. However, selecting the best environmental product can be difficult and confusing due to the plethora of ‘environmental claims’ on a growing number of products. Environmental Choice is the assurance consumers are looking for. Premier Hygiene is sourcing the majority of its products from Nibong Tebal, which has products that are accredited by ECNZ (Environmental Choice NZ). Nibong Tebal is also an ISO 14001, 9001 compliant company whose mission is to offer products which inspire the confidence and desirability of Premier Hygiene’s customers. The Core Value of Premier Hygiene is responsibility, excellence and respect. Premier Hygiene is committed to protecting its core values when interacting with employees, customers, suppliers and other stakeholders. l

October/NOVEMBER 2017

Spring has sprung, and softly dusty pastels are taking over interior spaces. But this isn’t your grandmother’s living room - skip the antiques and go for modern, on-trend accessories to keep rooms fresh. Hues like blush, mauve and lavender are perfect paired with marble finishes and new season furniture. he look can be achieved in several ways, splash a lick of paint over the walls in colours like Resene Vanilla Ice or Resene Dawn Chorus. These shades are soft at first glance, but over an entire room will achieve the desired effect. Going bolder may be overwhelming, especially in guest bedrooms. For a bar or lounge with dim lighting, a darker hue like Resene Tempt will create more of an atmosphere without too overpowering. If you’re covering guest bedroom walls with colour, keep the furniture black or metallic, and angular embrace new season shapes and experimental design and you won’t accidentally end up in Grandma territory. If you don’t want to commit to all over colour, another approach is though furniture choices. If your interiors are already an ontrend Scandinavian aesthetic, a

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Resene Turkish Delight

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simple reupholster of furnishing will quickly update the look. Linen couches in blush linen are a lovely statement item, and easily fit in with wooden features and white walls. Lighting in soft whites and with brass or gold accents lend a modern feel. Conversely, a focus on furnishings can be achieved in the fabric of the season - velvet. Velvet furnishings have had a resurgence in recent seasons, and add a touch of vintage-inspired lustre to interiors. For lounge or reception areas a stand-out velvet couch will do the trick, in a bolder pink like Resene Turkish Delight or Resene Suzie Q. Another approach for those wanting to enjoy the trend, with lower investment is with blush linens. A soft peach or ballet pink duvet will give rooms a seasonal update, and impress guests. Popular fabrics in bedding are the same as furnishings - linen and velvets are the textiles du jour. Combine with white cotton sheets, or go for charcoal if you want to explore contrasting colours. Guest rooms and lounge areas aren’t the only places which can embrace the blush - bathrooms are the perfect place to add a pop of colour. Tiles in blush hues are a stylish way to renew your bathrooms. Glossy uniform tiles will give the area a sleek, modern look while a more rough-hewn marble in soft blush tones give a more natural, undone feel. Both can be combined with metallics and architectural shapes for a fresh, new season aesthetic. Less is more, and tiles don’t need to cover an entire room - a single area of tiling will give the intended impression. l

Resene Dawn Chorus Dallas King Bed-Bluish by Target Furniture

Freedom Furniture Adele Ottoman

Colours available from Resene ColorShops

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NEW INTERFACE FROM GERMANY The new Aliseo Interface LED battery operated magnifying mirror is the perfect solution for the Guest Bathroom. The acrylic edge frame lights automatically as your face approaches and turn off as you step away. Easy to use and install anywhere in the Bathroom, the Aliseo Interface operates by AA batteries, is non-touch and has a unique SMDLED light system giving each bulb a 30,000-hour life span. Not only will your guest love the clarity of the magnification the Interface offers, but they will enjoy the soft amber glow that illuminates their face. See the complete range of Aliseo Mirrors by visiting www.guestgear.co.nz and use the promotional code HOTEL SHOWCASE to receive an automatic discount. Or email info@guestgear.co.nz to receive a free quote.

ULTRA SPEED PRO

Vileda Professional is now launching UltraSpeed Pro – the most inventive bucket-and-press flat mopping system on the market. It is a complete revision with technical contents that offer its users fast, high-performance cleaning in the most convenient way. Flexibility has been one of the several key objectives in developing the new UltraSpeed Pro, meaning that the user can easily expand the system without having to invest in a completely new solution as demands or sites grow. For more information visit www. premierhygiene.co.nz or call 09 250 0084.

METHRESCUE KITS

MethRescue kits are indicative tests that are ideal if you suspect meth has been manufactured in your motel, hotel, commercial properties, or vehicle. A simple positive or negative result is shown. Each kit contains ten individual test kits. The test is calibrated to indicate methamphetamine residue if the sample test area is in concentrations above the level outlined in the New Zealand Standard NZS 8510:2017 for methamphetamine contaminated properties (1.5g/100cm2). These are a DIY screening test only, and it is suggested that for any positive screening results you should seek professional testing. For more information visit www. cleaningsystems.co.nz or call 0800 100 117.

TARANAKI’S GODDESS OF GIN

Juno is the handiwork of New Plymouth husband-and-wife team Jo and Dave James. In 2015, they left their jobs to start experimenting on a kitchen bench still with gin flavour profiles and distilling techniques. Two years on, they’ve perfected the recipe and now use pure mountain water and locally-sourced botanicals in a 400-litre still to produce their premium gin to a growing fan base nationwide. Consumers are enjoying this gin that has citrus, peppery and aromatic notes. Riding a global wave of new-found appreciation for gin, Juno is a true celebration of New Zealand, sourcing almost all their botanicals locally. “Our Orris Root comes from Hawke’s Bay,” described Dave. “Coriander seed from the Wairarapa, we use Taranaki mountain water, we have a citrus orchard here in Taranaki, and we work with a limery on the East Coast.” Even their leftover ingredients are put to good use, with used juniper berries (the main ingredient when distilling gin) sent to a local chocolatier to be used in making chocolate truffles. With a range of flavours to celebrate each season and bottle sizes to suit, Juno Gin is finding favour with gin lovers everywhere. For more information visit www.junogin.co.nz.

UNIQUE SHADE DESIGN

Unique shade design; there is no better way to describe what Umbrosa stands for. With headquarters in Belgium, the brand offers a thoughtful collection of classy and flexible shade solutions each of which ensures protection from the sun in a stylish way. The shade solutions by Umbrosa are a clear statement of both elegance and understated simplicity, that is easier than ever before to use, especially for busy hospitality staff. The beautiful Umbrosa umbrella is made of durable anodised aluminium, UVresistant materials, and fabrics in the very best quality. They are seen on the terraces of the top restaurants and hotels around the world. Umbrosa is a specialist in state-of-the-art umbrellas for commercial applications at affordable prices. Just in time for the busy summer season, order yours today from Design Concepts. For more information contact sales@designconcepts.co.nz or call 0800 468 8366.

QUALITY AND FUNCTIONAL FURNITURE

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Acorn Furniture manufacture beautifully handcrafted, elegant and functional timber furniture. Not only is it made with passion in New Zealand all of the pieces are fully customisable, made to order and come with a seven-year warranty. All of the furniture in the range are suitable for lounges, lobbies, dining rooms and bedrooms. For more information contact Acorn Furniture, sales@acornfurniture. co.nz or call 0800 601 701.

HARD WEARING FLOORS

Made in Italy, very hard wearing and so incredibly stylish. Matte finish, full-bodied porcelain stoneware. Rectified, you can lay this series with very small grout spacings. Suitable for floors and walls. Also, available in a small brick size 85x350mm. Woodgrain porcelain, timber porcelain, timber tiles. Woodgrain porcelain tiles are gaining popularity in commercial spaces as they won’t scratch, dent or fade like real wood. Available exclusively from The Tile Depot. For more information visit www.tiledepot.co.nz or call 09 271 5304.

ORGANIC SKIN CARE FOR GUESTS

Introducing the Scrub Co. blend, full to the brim with only the best 100 percent certified organic ingredients. organic fairtrade coffee, roasted in Christchurch, organic cold pressed extra virgin olive oil, organic raw cacao, organic demerara sugar, organic Himalayan pink rock salt, and organic cold pressed virgin coconut oil. Available in five amazing flavours – Original, Hemp Seed, Grapefruit, Cinnamon, and Raw Manuka Honey. The company started in 2016 with founders Sok and Katerina who decided to make their own organic and natural coffee scrub that fed their skin with mother nature’s goodness. Scrub Co. is a NZ owned and operated business and November will see the launch of a new range of products. For more information or wholesale enquiries contact Sok at sok@scrubco.co.nz or visit www.scrubco.co.nz.

LOGI PIT FIRE

MERANO LOUNGE CHAIR BY TON

Statement iD is proud to present the latest addition to TON’s Merano collection, the Merano lounge chair. The range, which includes a stacking chair and a barstool, is available with a solid Beech, Oak or American Walnut frame and bent plywood shell, and can be stained to a range of gorgeous colours. Combined with a stunning variety of upholstery choices the Merano lounge chair may be customised to suit any commercial interior. TON has been manufacturing timber furniture in the Czech Republic since 1861, and the brand has become synonymous with quality and innovation, with many of their award-winning collections designed by Europe’s leading furniture designers. For large scale projects, TON offers custom finishes which further distinguishes their product as unique designer furniture. TON is now available in New Zealand through Statement iD. For more information visit www.statementid.co.nz.

The Warmington Logi Pit fire can be built into an outdoor table or bench, adding comfort and style for enjoyment all year around. The gas operation is a great choice for outdoor entertaining, not only for the convenience and safety, but also because there is no smoke, sparks or hot embers, even on a windy night. The fires are a beautiful outdoor focal point that have a gas flame for even heat distribution. They are easy to install and connect to gas bottle for convenience. Warmington Logi Pit fires are proudly designed and manufactured in New Zealand. For more information visit www. warmington.co.nz, or call 09 271 0891.

NATURAL LOOKING TREES

PLUSH EGYPTIAN COTTON RANGES

Brittania Textiles Egyptian cotton range is soft, extra absorbent and breathes well giving a luxurious feel. The range includes face cloth, bath sheet, guest, bath, and spa towel priced from $0.80-$11.22. The Hospitality range made from combed cotton for extra softness, includes face cloth, bath mat, guest and bath towel, are priced from $0.75-$6.26. Both the ranges are strong, and durable and great for commercial use. Call now on 0800 800 366 to discuss your requirements or email sales@britannia.co.nz.

Celebrations Group’s Christmas Tree Hire Range have specially developed natural looking trees which will enhance any work environment for the duration of the festive season. Sizes range from 1.2 meters to 4.5 meters; each one is designed, decorated and lit by their professional decorating team, in the colour scheme of your choice. Whether pre-decorated and delivered (for trees up to 2.7 meters tall) or built and decorated on site, the team will ensure that it is done with minimal disturbance. After the festive season, their expert staff will re-visit to collect them. For more information visit www.celebrationsgroup.co.nz or call 09 302 8790.

CHRISTMAS FROM ECOYA

With fragrances inspired by the Australasian character, the ECOYA Christmas collection this year celebrates the magic of a Southern Hemisphere Christmas. The two new scents introduced are Summer Spritz and Dark Chocolate Meringue & Raspberry and returning for its sixth year on the shelf, is the iconic Fresh Pine. Summer Spritz was inspired by the frivolity of an Australasian summer. The second launch, Dark Chocolate Meringue & Raspberry, was inspired by the perfect finale to a Christmas feast, the legendary pavlova. The third festive fragrance is ECOYA’s iconic Fresh Pine. The scent of a freshly sawn Christmas tree that evokes memories of every antipodean home during the Christmas season. All three are offered in the ECOYA Madison Jar, the Mini Diffuser, and a new introduction, the Pocket Madison with a burn time of 18 hours. For more information visit www.ecoya.com. October/NOVEMBER 2017

Celebrations Group supplies Christmas decorations to hotels, casinos, airports, national retail chains, councils, and business associations. The company has been supplying ‘off the shelf’ commercial grade quality greenery and lighting for over 15 years. Over the last five years, Celebrations Group has developed a design and production team that can create a custom or boutique look just for you and an installation team at hand to install it as well. Celebrations Group also offers storage and distribution services for its clients, making it a ‘one-stop Christmas spot’.

Christmas is the largest retail and seasonal event on the Celebrations Group calendar. It’s a time for giving, a time for family, a time to remember and a time to make new memories. Visitors to your venue want to feel special and welcome. They also want magical moments to remember, and to post to social media to show friends and family. Many venue owners often decide to embrace the Kiwi DIY attitude, but first consider engaging a company like Celebrations Group. There are three main reasons: time, space and safety. Your time would be better spent focusing on what you’re good at; decorating can also take up valuable floor space if happening during working hours, plus safety – Celebrations Group has the right skills and equipment to install large trees and decorations at height. With the new health and safety laws, you may not want staff climbing ladders. Inspiration can come from anywhere, but a lot of inspiration is coming from Europe at the moment with clients wanting lighting to be a big part and drawcard to their venue. There has been a shift to LED lighting that can colour change and be programmable for effect, it also

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draws less power and therefore saves money on electricity. This can create an impact at your entrance, make a tree sparkle or be a real public drawcard like the Hamilton Christmas Tree which Celebrations Group revamped last year with a new lighting system. Traditional colours are still the go-to colours for Christmas. As most trending colours last a couple of seasons, it can pay to be more conservative in your decoration colour choices and stick with what works in the surrounding environment or brand colours as the decoration lasts much longer than a single season colour trend. Hiring decorations is also an appealing prospect to venue owners, but the range of options is limited compared to purchasing. Hire costs can be expensed in this year’s budget while CapEx purchases can be depreciated so it all depends on what suits you best. Purchasing decorations is the more cost-effective option and all items can be re-trimmed in a new decoration colour story in future years to extend the product’s shelf life. Christmas can be an investment, but decorations can last up to ten years and over if installed well and looked after.

Celebrations Group has a two-year warranty on all its products which gives its clients reassurance in the products they are purchasing. Celebrations Group stands behind the quality of its products. The company has a showroom based in Frost Road in Mount Roskill, Auckland, where clients are more than welcome to make an appointment to view products for themselves. The entrance foyer or forecourt should be the primary location when decorating for Christmas, then inside reception and in hospitality areas. When you’re in a retail environment, you need to start building that Christmas experience early as shoppers are already purchasing in September. Owners and venue managers need to create a reason for people to visit their venue and therefore spend money. Hotels in particular need to be ready to attract the Christmas Party clientele which can start in late November. An average installation in a hotel might take a night; a larger tree half a day, a shopping centre might be two to five nights. You need to be ready to ‘value add’ to what you have an offer, create moments that are ‘gramable’ and give visitors great memories to take home with them. www.celebratechristmas.co.nz l

AUCKLAND-BASED LUXURIOUS LIQUID CANDLES

FOR YOUR JUNIOR GUESTS

For most children, Christmas is the highlight of the year. How can your hotel create a special experience for your guest’s younger ones? Host a children’s afternoon tea with Santa Claus. If you have a feature Christmas tree in your lobby, hire a Santa! After the delight of meeting the man of the hour, you can offer a Christmas themed afternoon tea. Add warm milk and cookies to your room service menu. Have a package deal that includes having a Christmas tree in their room or suite. In addition to this, you could offer to provide the tree already decorated or supply a box of decorations for the kids to do it. In-room mobiles and tablets are extremely popular overseas and work wonders during the holidays as families and guests can video chat their loved ones from afar. Give your junior guests a truly unique experience filled with the joy of Christmas, and you will be rewarded with loving family memories associated with your brand. l

With Christmas around the corner, accommodation providers and venues are looking for accessories to add a touch of class during the holiday season. Firelight Glass & Candles is an Aucklandbased small business that takes great pride in importing and supplying the New Zealand hospitality customer with the cleanest burning, most consistent and dependable liquid wax lamp fuel in the industry. All candles are of superior quality and durable enough to withstand the rigors of any foodservice operation, while bringing a sense of seasonal celebration to any venue. Firelights Liquid Wax Hospitality Candles use the best liquid wax lamp fuel available and burns cleaner than solid wax candles. Nonstaining and no melted wax mess – perfect for the hospitality business where time is valuable and looks are everything, particularly during the festive season. Simply replace the empty fuel cells with new ones. No other maintenance or adjustments necessary, and no spilled wax. Firelight Glass offers a wide variety of high-quality disposable fuel cells providing the most reliable burning times which is perfect for enhancing the dining experience. The range features; HD8 – 8 Hour Liquid Tealight (Box 180), HD15 – 15 Hour Liquid Tealight (Box 96), HD26 – 26 Hour Liquid Tealight (Box 60), and HD50 – 50 Hour Liquid Tealight (Box 48).

The HD8 fuel cell will fit anywhere a tealight would go and burn twice as long. These liquid tealights also eliminate thermal shock breakage commonly associated with the use of solid wax candles. The Liquid Wax Hospitality Candles non-flammable liquid fuel and cost just cents per hour to burn. Firelights suppliers pride themselves on innovation and have been at the forefront of

many of the most significant advancements in table lighting fuel products; refillable liquid candle systems and disposable liquid candle fuel cells. The brand name stands for high quality and reliability in many countries. Firelight Glass & Candles is the only distributor of this brand in New Zealand. Firelights are committed to operating all aspects of business in an environmentally responsible manner to minimize the environmental impact of their production and all their products. The goal of Firelight is to reduce plastic consumption in manufactured fuel cell bottles by 17 percent, which was achieved in 2010. Fuel cell bottle production were converted from PVC plastic to PET plastic material resulting in less plastic now being shipped which in turn lessens the impact on landfills. For more product options or information, visit www.firelight.co.nz. l

October/NOVEMBER 2017

IS YOUR HOTEL IN THE DARK? Do you want to take control of your power bill? Direct Energy Solutions have a specialised LED replacement program for hotels, motels, commercial and retail properties that can decrease your power bill dramatically. Power prices have doubled over the last decade and look to reach over thirty cents per kilowatt-hour by 2020. But power is something accommodation providers cannot be without and, unless you want your guests to sit in the dark, what the power company charges is what you have to pay. So, what if there was a way to dramatically decrease the yearly power bill? For years, many have looked at the option of solar panels, but this can often be too expensive to install and will take too long to pay back. Kiwi owned and operated business, Direct Energy Solutions, knows that accommodation providers cannot possibly police the use of lights in their lobbies, back-of-house, or guest areas. With

this in mind they have a solution that is more efficient and reliable using the latest LED technology available to minimise your lighting spend. Where a 100-watt bulb can cost over $200 to run, an LED only costs $24 a year. If your establishment has fluorescent light bulbs, retrofitting to LEDs can bring the cost down to a quarter of what they are currently. Direct Energy Solutions LED fittings can last as long as 50,000 hours, or over five years if run 24/7. Savings are so dramatic

that installing the LEDs pay for themselves in about a year, plus they are backed by a warranty, for your peace of mind. The team can retrofit any light into LED, either by replacing the lamp or the fitting itself. With one of the largest light fixture catalogues in the country, Direct Energy Solutions can give your premise the cost-effective facelift it deserves. Specialising in on-site lighting assessments, the team can calculate precisely what your current lighting spend is, and what

your expected savings would look like when you chose an LED lighting solution. Direct Energy Solutions offer finance and other flexible options so you can watch the lights pay for themselves straight away. For more information visit www. thelightingshop.co.nz, where you can shop for lighting online or book a free lighting assessment by emailing info@des.co.nz or calling 09 526 4474. What are you waiting for? Your cost-effective lighting solution awaits! l

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October/NOVEMBER 2017

MAKING THE MOST OF YOUR SHEETS AND TOWELS

Britannia Textiles is a New Zealand owned and operated business and has been a leading importer and supplier of high-quality commercial linen and mats in New Zealand since 1987. Britannia Textiles sources high-quality products from various countries ensuring that it provides the best to customers. They also have an in-house manufacturing capability to cater to any customised requirement. Britannia Textiles has offered

chemicals/detergents are used when washing in-house. The towels’ hems are triple folded and double stitched to provide long lasting strong hems on all side. Britannia Textiles’ top selling sheets are the 50/50 Polycotton sheet, Cotton Rich (80 percent cotton, 20 percent polyester), and luxury sheets with 4mm stripe (75 percent cotton, 25 percent polyester), as they are durable and easy to take care of. They also offer these tips for making the most out of Britannia Textiles products: • A triple sheeting method can give a five-star look to any accommodation provider, where the quilt is sandwiched between the top and bottom sheet –

improving both aesthetics and hygiene. • Use commercial quality sheets and towels as they are durable and can handle a number of washes. • To get a luxurious feel, the thread count for the sheets should be 250 or more but this can also be achieved with less than 250 with better washing practices. • For towels, the hotels may prefer Egyptian cotton or combed cotton. To get a plush/ luxurious feel, Egyptian cotton towels will be ideal. • The weight of a bath towel will also determine the feel, and having all the edges inside after folding gives a clean look. This can be achieved by folding the towel in thirds. l

its services to major commercial laundries and drycleaners, hotels, motels, restaurants, cafés, government service departments, district health boards, marketing and promotional companies, event organisers, screen printers, industrial sector, education sector, aged care facilities and rest homes. Commercial grade towels and sheets supplied by Britannia Textiles should last between 70 and 120 washes though they can last longer if proper washing

HAVEN COMMERCIAL

Complete the experience - say it in chocolate

A Division of Haven Distributing Company Limited Haven Commercial is a division of Haven Distributing Company Limited; a product developer, importer, wholesaler and distribution company of furniture and homewares items through retailer and hospitality markets. Haven Commercial Division provides sleep system options to the hospitality sector, including bunks, beds and storage accessories; manufactured and tested to AS/NZS 4220:2010 safety standards and successfully distributed in NZ & Australia to Backpackers facilities, Holiday Parks, Children’s Holiday Camps and other accommodation operators. Haven Commercial also distributes quality Sleepyhead Commercial mattresses through their procurement & supply association with NZ Comfort Group, thereby creating a ‘one-stop’ shop for hospitality sleep systems. Haven’s factory manufacturing relationships provide Quality Control testing processes, direct importation and distribution in NZ, both directly and through distributor agencies. Haven’s delivery network provides prompt and efficient supply channels and a proven sales & service record from many years’ experience

A personalised printed Chocolate Graphics Gift will have your Hotel flourish with unique customer satisfaction. Enhance your guests experience and let them know they’re special. Chocolate Graphics helps your business to create a memorable experience for your guests with the world’s most customisable chocolate – specifically personalised by printing logos and messages in exquisite detail on customised shapes and sizes. Contact Chocolate Graphics and discuss the creative possibilities.

PH: +64 (9) 213 3024 FAX: +64 (9) 479 8476 EMAIL: sales@havennz.com WEBSITE: www.havennz.com

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October/NOVEMBER 2017

HOT SAUCE CRANKS UP THE HEAT

Wellington’s hottest new Asian eating house and bar, Hot Sauce, is now raising the temperature on the local food scene with its impressive list of creative cocktails and a menu bursting with contemporary twists on traditional Asian – Vietnamese, Japanese, Korean and Thai flavours. Hot Sauce is the latest addition to the QT Museum Wellington dining and drinking precinct, and is inspired by the hustle and bustle of its sister venue – Hot Sauce Melbourne laneway bar. Executive Chef Wylie Dean says Hot Sauce is intended to be a casual place to relax, meet some friends or shake off a long day, or even flight with some great cocktails and fresh food, simply prepared with punchy flavours. “If it were a cocktail it’d be one part Japanese, one part Thai and a splash of Korean shaken with

a dash of LA, and served with a twist.” Dean is no stranger to Asian flavours, having worked in kitchens in Japan, Hong Kong, Thailand, Indonesia and China. Hot Sauce will be serving up baos, miang, sashimi, dumplings and other oriental delicacies. “One of my highlights of working in Japan was spending three months in Jiro Ono’s kitchen [of Jiro Dreams of Sushi fame]. I watched his techniques closely and was blown away by his skill. I then worked at his son’s restaurant in Roppongi Hills; there I was able to get my hands on a knife to help prepare the sashimi.” Hot Sauce was designed by architect and interior designer Shelley Indyk, who says she was inspired to create a space for “lazy lounging”. “We wanted to create a space that paid homage to the various Asian

GIESEN WINES INVITED TO NEW YORK

Giesen Wines has been invited to pour at the prestigious Wine Spectator New York Wine Experience in October. The event includes dinners and cocktail parties, with the highlight being two New York Wine Experience Critics’ Choice Grand Tastings on Thursday 19 and Friday 20 October. Wineries are invited to pour at the tasting by Wine Spectator’s board of senior editors, and only wineries that have received the highest tasting scores of 90+ point ratings from the magazine’s tasting panel are considered. Giesen’s invitation reflects the quality of its Marlborough wines and its focus in the US market over the past two years. Sales focus stateside has resulted in significant sales momentum for Giesen and success with its ultra-premium and regional collection of wine impressing Wine Spectator’s senior editors. One of the winery’s three founders, Theo Giesen will attend the event to introduce wine lovers to Giesen. “It’s an outstanding honour to receive an invitation for the Wine Spectator New York Wine Experience,” he said. “I’m looking forward to sharing our Marlborough wines with many discerning wine drinkers.” Theo Giesen will be pouring The Brothers Late Harvest Marlborough Sauvignon Blanc 2013 which received 90 points when reviewed in Wine Spectator by MaryAnn Worobiec, senior editor and senior tasting coordinator. Her review stated “Peach cobbler, vanilla and spice flavors mingle together on a smooth and juicy frame, with candied lemon peel, hazelnut and chai tea accents on the finish. Drink now through 2030.” Giesen owns 13 vineyards throughout Marlborough’s highly sought after Wairau Valley and has longstanding relationships with 70 of the region’s well respected grape growers, this ensures the winery has access to the finest quality fruit, which is the backbone of its global success. l

cultures that have inspired the menu, whilst bringing in a sense of intrigue, intimacy and vibrancy. The contrasting textures;

polished concrete, intricate fabrication and timber create a dynamic space that is bold but beautiful and honest”. l

ASPARAGUS

Very few vegetables, if any, can lay claim to having got their big break on an Egyptian frieze dating back to 3000BC, and even fewer can lay claim to being one of the first subjects of attempted refrigeration, courtesy of the Romans high in the Alps. Asparagus can. This vegetable originated in the Eastern Mediterranean and was a favourite in both Greek and Roman society as a medicine. In parts of Europe, Turkey, Africa, Middle East and Asia, varieties of asparagus grow wild. In some countries people prefer to eat white asparagus (it stays white because it is grown covered in soil), but New Zealanders like it green and there is little, if any, white asparagus grown here. Purple asparagus is increasingly available in New Zealand. When purchasing choose straight firm green stems. Insist on fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is ‘squeaky’ – when the spears are gently rubbed they squeak. Old asparagus is rubbery and doesn’t squeak. Asparagus is available September through to December, although are sometimes available earlier or later depending on the season. Keep asparagus refrigerated with the butt ends either wrapped in wet paper towels, stand up in a jar with 1-2 cm of water (like flowers in a vase), or wash, then refrigerate in plastic bags. When preparing, snap or slice off tough ends. These ends can be used to flavour soups or stocks. Cooked asparagus should be tender but slightly crisp. For maximum flavour, don’t overcook – the ancient Roman emperor Augustus even coined the popular expression “velocius quam asparagi conquantur,” which translates to “faster than cooking asparagus.” Asparagus for use in salads is generally blanched. However, if the asparagus is thin and fresh it can be used raw. Purple asparagus is often eaten Ruth Pretty raw as it is sweeter and more tender than green.

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To retain the purple colour, add a little lemon juice or vinegar when cooking and cook for a very short time using a method such as stir-frying. Lightly steam, stir fry, microwave, boil, bake or barbecue asparagus. Serve asparagus with hollandaise or aioli, or use in soups, quiches, pies, salads, stirfries, or eat with fresh bread. Asparagus is one of the highest vegetable sources of folate and is also a source of riboflavin, vitamin C as well as a significant amount of potassium. Asparagus contains a range of phytonutrients, particularly from the phenolic and carotenoid groups. It is one of the top-rated vegetables regarding the ability to neutralise free radicals, which research suggests may slow the ageing process. Being a natural diuretic, it helps rid the body of excess salts. Ruth Pretty of Ruth Pretty Catering, from Te Horo on the Kapiti Coast, uses asparagus in her dish with anchovies and croutons. l

October/NOVEMBER 2017

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

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

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

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

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

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CROMWELL OPENS WINE TRAIL

The 4 Barrels Walking Wine Trail has been unveiled, providing an easy way for tourists and locals to navigate around four of Central Otago’s premium wine producers by foot. The self-paced eight-kilometre loop trail includes Misha’s Vineyard, Aurum Wines, Scott Base and Wooing Tree Vineyard, as well as capturing some wonderful scenery through orchards and around Lake Dunstan. “Together we offer an incredibly diverse range of wines which really showcases the depth and diversity of this amazing winegrowing region” said Misha Wilkinson, director of Misha’s Vineyard. As well as being able to taste Central Otago’s famous pinot noir, wine selections include pinot gris, rosé, chardonnay,

sauvignon blanc, gewürztraminer, Riesling, sparkling and dessert style wines, port, and even a beer option at one of the Tasting Rooms. The initiative for this walking wine trail was prompted by the increase in the number of tasting rooms that have opened in close proximity to Cromwell’s town centre as well as the rise in tourism across the region. The Monthly Regional Tourism Estimates from the Ministry of Business, Innovation and Employment (MBIE), show that the Central Otago region was up 9 percent to $190 million in visitor spending for the year ending June 2017. According to Tourism New Zealand, 24 percent of tourists arriving in the country take part in a wine experience, up from 13 percent in 2014, and wine tourists stay longer and spend more than the average visitor. NZ Winegrowers, the national industry body has partnered with Tourism New Zealand to further promote wine tourism experiences as international visitor data show how important wine experiences are to visitors. l

HUNTER’S WINES WINS MEDALS Hunter’s Wines have walked away from the Champagne and Sparkling Wine World Championships with the trophy for Best New Zealand Sparkling Wine for the third year in a row. Jane Hunter, owner of Hunter’s Wines, collected the trophy which was awarded to the Hunter’s MiruMiru Reserve 2013 at a black-tie gala at the Vintner’s Hall in London last week. Hunter’s Wines received two gold medals at the event, for the Hunter’s MiruMiru Non-Vintage, and the Hunter’s MiruMiru Reserve 2013. Hunter’s winemakers have a real passion for their range of sparkling wines and it was a real thrill to win the trophy, she said. “MiruMiru is the jewel in the crown and I have watched production grow over the past years as well as the range expand from the Reserve MiruMiru to include Non-Vintage and Rosé.New Zealand sparkling wines are hugely underrated and we need to work to ensure that they are recognised on the world stage as the quality wines that they are.” First held in 2014, the Champagne and Sparkling Wine World Championships is the most respected, comprehensive, and rigorous international sparkling wine competition in the world. Each wine entered in the competition is tasted blind, and only wines good enough to receive gold and silver awards are named, indicating that they are truly outstanding wines. The Champagne and Sparkling Wine World Championships is judged by the world’s most renowned experts; Tom Stevenson, Essi Avellan MW and Dr Tony Jordan. As the only global wine competition where each judge evaluates every wine, no other sparkling wine competition is as tough, nor can match the consistency and accuracy of judging. This year, Hunter’s Wines was the only New Zealand Winery to be awarded gold medals. l

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

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

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en the vines e w t e b

Ever since first meeting at a wine tasting dinner in the Swiss Alps, Daniel and Ursula Schwarzenbach had the dream of planting their own vineyard in New Zealand, building a winery and marketing the wine under the Blackenbrook label. The name Blackenbrook is a translation of the family name – Schwarz meaning black, and Bach meaning brook, or creek. “This is our philosophy in a nutshell,” explained Ursula. “We are a family vineyard, concentrating on producing the best possible wine from our 8ha vineyard.” The family aspect of the business even extends to the Schwarzenbach children, Thomas (13) and Isabelle (9), who, according to Ursula, are great helpers – “although it’s possible that they don’t get a choice.” Daniel is the chief winemaker at Blackenbrook, a career path he took up in the early 90s after a

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stint as a medical chemist and microbiologist in the UK. After completing his studies in viticulture and winemaking at Lincoln University, he sought out some of Europe’s finest winemakers to soak up their knowledge and experience. He worked in Austria for Riesling producer Weingut Hirsch, Weingut Engelhof in Germany, as well as Swiss winemaker Georg Fromm. Ursula’s background is in hospitality, eventually being put in charge of the wine list at a Swiss fine dining restaurant. The pair met when Daniel was a speaker on New Zealand Pinot Noir at a wine event organised by Ursula, which eventually led to a move to New Zealand and the purchase of 14ha of sheep pasture just out of Nelson. The first harvest was in 2004. The focus at Blackenbook is on healthy soil, strong vines and sustainability. Deep rooting is encouraged by removing irrigation after the establishment phase, trace elements are introduced through organic seaweed fertilisers and weed sprays have been replaced by undervine mowing. Nestled into the hillside in the middle of the vineyard, the winery is a direct reflection of everything Blackenbrook stands for – minimal interference with natural processes resulting in pure and genuine wines. All the fruit is hand-picked and hand-selected. “The gentleness Daniel strives for comes from the minimal use of mechanical transfers,” explained Ursula. “Wherever possible gravity is employed: the grapes are gently lifted up and tipped into the press by a forklift with a rotating head, rather than by an orga and conveyor belt. We wanted to avoid this solution as the orga may rupture the pips, releasing bitterness into the juice. We allow the juice to drain naturally from the press to the settling tanks and it is moved only once more before the pre-bottling stage at the end of June.” All Blackenbrook white and rosé varieties are completely unfined – no egg, milk or fish – and are a certified by the New Zealand Vegetarian Society. The Schwarzenbach’s are always experimenting with new varieties. In 2001 Blackenbrook was the first vineyard in Nelson to plant the Italian red variety Montepulciano, which thrived in the clay soil and mild maritime climate. A few years later it was the turn of Muscat, which proved a bit more difficult. “Our terroir wasn’t well suited for this variety and some years the vines would struggle to pollinate and not produce a crop. After ten years we sadly had to remove them.” The Muscat vines were replaced by Pinot Blanc, which was planted last year and set to provide the first crop in 2019. Daniel and Ursula are first generation winemakers. “It would be wonderful to see one or both our children following in our footsteps and one day taking over Blackenbrook. With our sustainable vineyard practices, we tread lightly on the land, hopefully ensuring a long and prosperous future for the vineyard.” At the moment Blackenbrook vines occupy less than half of the total section, leaving the option open for future expansion or experimentation. “Wine is a living thing, wine is art and creativity, but also chemistry – and above all, it is different every year. There is never a dull moment as a winemaker!” l

HOTEL MAGAZINE LOOKS AT WHAT’S HOT IN THE MINI BAR CATEGORY

1. REFRESHING ALOE GOODNESS Rejuva is the top-selling brand in the popular Aloe Vera Drinks segment and even though it’s been on the market for ten years, is growing at 35 percent annually by Value*. Rejuva Light uses stevia to reduce the sugar by 50 percent while still offering 41 percent aloe vera. Rejuva Light has a drier, crisp, fresh flavour so is the ideal drink on a summer day. Available in 1.5L and 500ml PET bottles. For more information, please phone 09-302-1190. * Source: Nielsen T. Supermarkets MAT to 1/1/17.

2. SPARKLING AND LIGHT McLeod’s Brewery is located in the historic Scottish settlement of Waipu north of Auckland in the beautiful Bream Bay. McLeod’s Longboarder Lager is their flagship beer, a proper lager matured for a full six weeks before release. Expect sparkling, light-gold colour with lemon and lime aromas. On the palate, it’s crisp, layered with citrus, finishing dry with a balanced bitterness. McLeod’s Longboarder Lager is available in both 330ml and 500ml bottles. Other styles available

in 330ml bottles are McLeod’s Paradise Pale Ale and McLeod’s Pioneer Brown Porter. For sales inquiries, please contact Geoff@mcleodsbrewery.co.nz.

3. HAWKES BAY’S FINEST GINGER BEER Hawke’s Bay Brewing Co’s Spiced Ginger Beer is a wonderful combination of ginger, lemon and cinnamon with a hint of chilli. Gently spicy with a long slow burn it is designed for the brunch/afternoon diner that has a vibrant pick-me-up. Alongside this is ther Old Fashioned Ginger Beer that is a real standout and a favourite all-rounder. Made the old-fashioned way – just like Grandma used to make out in the back shed. It is well respected by bar staff as a go-to ginger beer for cocktails. For more information visit www.hbbc.co.nz or call 06 844 9259.

4. ROCHDALE CIDER Rochdale Cider has been made in Nelson since the late 1930s when the Stoke Cidery was surrounded by apple orchards. All Rochdale ciders are made without added sugar or preservatives and are gluten-free. The 500ml range includes the newly launched Pina

Colada and Strawberry Daiquiri Ciders as well as the ever-popular Ginger Lime and Three Berries Ciders. In the 330ml range is Classic Apple, Classic Pear and Kiwi Scrumpy (8.4 percent). For more information, email info@mccashins.co.nz, call 03 547 5357 or visit www.rochdale.co.nz.

5. FOUNDATION At the heart of Stoke Brewery’s family of beers is its foundation range, a unique spin on a selection of traditional styles. They’ve been brewed using Nelson’s world famous hops, Stoke’s own bespoke yeast, and 14,000 year-old Palaeo water sourced from right under their feet. They’ve been created using a fine balance of traditional techniques and innovative thinking. From its premium Lager to the India Pale Ale, its rich Dark brew to its full-flavoured light beer, there’s a little something for everyone. For more information please email info@mccashins.co.nz or call (03) 547-5357 www.mccashins.co.nz

6. PALAEO Crytal clear and amongst the purest in the world, McCashin’s Brewery offers the Palaeo water in still and sparkling varieties. Palaeo water

comes from one of the oldest aquifers on earth, carbon dated to the glacial (or Palaeolithic) period some 14,000-26,000 years ago. For more information please email info@mccashins.co.nz or call (03) 547-5357. www.mccashins.co.nz

7. CLEAN, PREMIUM, CRAFTED SODA Höpt blends intriguing natural flavours with hop extracts and less than half the sugar of leading regular soft drinks to create a delicious, clean soda for those aspiring to a cleaner lifestyle. Five unique flavours are available: Watermelon+Mint, Elderberry, Pear+Basil, Salted Lychee and Apple+Cinnamon. For more information contact enquiriesnz@lionco.com or call 0800 835 554.

8. QUITE NICE BEER Wakachangi is the perfect beer with a Kiwi twist; a beer with good indoor-outdoor flow that can counter the effects of asparagus wees. The first Otago beer with North Canterbury flavours, brewed near Nelson by a West Coaster with the ol’ misty waters of the Waikato. They say that a picture

tells a thousand words, well the company has done that and chucked in 58 more! It shows Uncle Kenny casually slaying a ferocious guinea pig in the Amazon jungle of Peru. By doing this, he saves his Tinder date from harm (she fainted 21 seconds before this painting was drawn). For more information on how to contact your local rep, please email info@mccashins.co.nz, call (03) 5475357, or visit www.wakachangi.com.

9. MIKE’S SUMMER WINNERS Mike’s is New Zealand’s oldest craft brewery producing some of the best beers out. Pilš-Näh -5 percent ABV- Crisp, clean NZ Pilsner that has citrus on the palate but low maltiness. Leaky Boat Grapefruit Pale Ale -5.2 percent ABV– Brewed with the juice of over 2000 grapefruit it is refreshing. The can also keeps it as fresh as the day that the fruit was picked off the trees. OMPA -5.5 percent ABV- Grapefruit and citrus, solid hop flavour and bitterness with lighter high notes. LongLine Lager -4.8 percent ABV- Drinkable Silver Medal Craft Lager for the sweltering summer days to come. For more information email sales@mikesbeer.co.nz.

October/NOVEMBER 2017

Pristine and precise, this delicately expressed sauvignon shows grapefruit, lemon pith, green rock melon and subtle flinty notes on the nose. The palate is focussed and delivers elegant fruit intensity and fine texture, leading to an impressive mouth-watering finish. Enjoy as an aperitif or pair with an array of salads, cheeses, grilled vegetables and seafood.

FOX BY JOHN BELSHAM PINOT NOIR 2017 A beautifully composed pinot, the inviting bouquet shows red/dark cherry, clove and nutmeg characters with nuances of black olive and floral. The palate offers lovely fruit purity as well as savoury undertones, wonderfully complemented by fine texture and polished tannins. A great entertaining wine pair with a range of foods including grilled salmon, hearty pastas, pizza and dark chocolate.

6 9 30

ROCKBURN STOLEN KISS ROSE 2017

FOX BY JOHN BELSHAM SAUVIGNON BLANC 2017

DEVIL’S STAIRCASE PINOT NOIR 2017 Devil’s Staircase wines are inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakitipu. Sourced from several Central Otago vineyards, the Devil’s Staircase Pinot Noir takes the willing down into the realm of decadence and Bacchanalian delights. Here, everything is pleasure spiced up with a bit of naughty. The unrelenting Central Otago environment tortures the vines, whose twisted limbs produce a wine worthy of absolution; strong and sensual with lashings of dark fruit, sinfully succulent and devilishly good. The flavours are practically immoral, full of black Doris plums, blueberries and bramble fruit, and will leave you with an insatiable desire for more.

PRENZEL MARLBROUK LIQUEUR

PRENZEL SOUTHERN STAR VODKA

Marlborough is world-renowned for the qualities of its Sauvignon Blanc grapes. Prenzel’s Marlbrouk Liqueur is hand-crafted from the unfermented juice of those grapes, fortified with grape brandy and oakaged in accordance with European tradition. Fragrance notes include the characteristic Sauvignon aroma with an elegant interplay of wood and botrytis, muscatel grapes, citrus, delicately green grassy accents. Marlbrouk’s taste is aromatic, vinous, highly ripe muscatel, strawberries, wild berries, dried fruit, raisins, pronounced wood, glucose sweetness, some herbs and lovage. This exquisite liqueur pays homage to the grape variety for which Marlborough is celebrated and can be enjoyed as either aperitif or digestif.

Prenzel’s Southern Star Vodka, is a 100 percent natural, grain-derived vodka. Southern Star Vodka has an exceptional taste and smoothness. Years of experience in traditional distilling has gone into the creation of Southern Star Vodka. What makes this Vodka special is the use of natural, high quality barley grain spirit and pure New Zealand water. Its remarkable smoothness is attributable to Prenzel’s unique complex continuous multi-filtering process, which includes both carbon and charcoal filtering. It has won medals in every international competition it has entered. No spirit collection should be without this superb vodka.

Stolen Kiss is made from grapes ‘stolen’ from Rockburn’s highly awarded Pinot Noir. The sweetly, frivolous and fruity side of Central Otago Pinot Noir is bound up in this Rosé, evoking summertime rolling-in-the-clover frivolity and romance. “Stolen Kiss greets you with candyfloss and crème-brûlée aromas, leading into a flirtatious toffee-apple and simmering strawberry palate smeared with cherry lip-gloss”, says winemaker Malcolm Rees-Francis.

JACOB’S CREEK LE PETIT ROSÉ Le Petit Rosé from Jacob’s Creek is a fresh, delicate Rosé showcasing a modern Australian approach and premium fruit from selected blocks of Pinot Noir, Grenache and Mataro. With a pretty pale rose petal colour, Le Petit Rosé has an aromatic aroma on the nose and shows red currant and spice. Enjoy with a variety of light savoury dishes, from charcuterie, quiche or soufflé to seafood, salads and pasta. Available in a 750ml bottle and new 200ml bottles.

MISSION ESTATE SAUVIGNON BLANC 2017 Pale in colour, this wine is full of flavour with hints of fresh grapefruit, floral, herbal and passionfruit aromas. Great paired with a lovely piece of grilled fish or cheese platter or simply to enjoy on its own sharing a glass with family and friends.

HUNTER’S MIRUMIRU RESERVE 2013

MONTANA RESERVE HAWKES BAY ROSÉ 2017

The traditional bottle fermented Hunter’s MiruMiru Reserve 2013 is blended from Pinot Noir 62 percent, Chardonnay 33 percent, and Pinot Meunier 5 percent. Aged on lees in bottle for over three years the wine has developed a rich complexity and balance. MiruMiru Reserve exhibits aromas of biscuit and rising dough. Complex yeast characters with good fruit and cashew nut flavours on a full persistent palate.

Crafted using quality grapes from Hawke’s Bay, Montana Reserve Rosé exhibits strawberries and red berry characters, with a creamy mouthfeel, natural fruitiness and balanced acidity. This easy to drink wine reflects the Montana commitment to produce great quality wines that are perfect for sharing.

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ANUGA this year proved once again that 99 percent of innovation was found in beverage. Covering categories from children to sport to natural alternatives, this year we saw a big boom particularly in gingerbased products from countries across the globe. Many exhibitors were extremely interested in the New Zealand market. Here are four of our favourites so far.

RETAP Retap was founded by three enthusiastic entrepreneurs from Denmark who were initially influenced by reading about the accumulation of plastic trash in the oceans consisting mainly of plastic bottles. During the 2009 UN climate meeting held in Copenhagen (COP 15), the trio became more aware of the negative impact of bottled water on the environment. “We felt that something had to be done. So we set our minds on designing a bottle that is especially designed for drinking tap water that will help reduce plastic waste around the world,” said brand manager, Robert Hjernberg. Their most popular product is the Retap Bottle 05, but the team is currently working on making Retap Infuse their ‘flagship product’. Retap Infuse is a supplement to drinking plain water and is an alternative to drinking bottled flavoured water and other sugary beverages. Compared to bottled ready-to-drink beverages, Retap Infuse is a more convenient and sustainable way to hydrate. Available in four different flavours, Retap Infuse is always combined with two or three different fruits or herbs in the same stick – for example Raspberry and Mint – to get the right balance of taste. The flavour range that they have

developed for the first four flavours have a distinct adult, maybe also a little Scandinavian flavour tone. “It’s not a strong penetrating taste, but merely a hint of a flavour.” The bottles are also available in three different sizes and a carafe, all made in durable and reusable glass. “We are looking for distributors in many places around the world and New Zealand is one of them.” A highlight of ANUGA has been the reception of Retap Infuse regarding taste and design from buyers. “We are really overwhelmed by the interest and all the positive feedback,” said Hjernberg. “We really feel that the visitors had a genuine interest in our product and company.” For more information, email mk@retap.dk

GOOD NIGHT KUKKI COCKTAILS

Co-founder Andy Romanowski explained that it all started his best friend Josef Klemm grew up in Bad Tölz in Southern Germany. “As a young man, he didn’t like the taste of beer which is unheard of in the town he grew up. He always liked drinking cocktails but could never get a proper one when going out to festivals or clubs,” Romanowski said. “This is when he started experimenting with cocktails with ice in bottles. Twelve years later after completing his traineeship as plumber and doing his masters in engineering he decided it was a good time to turn that idea into reality.” Kukki is the first ready-to-drink cocktail which already comes with ice cubes and fresh fruits inside. At their German-based production facility, they only use the best juices, fruits, spirits and ice to create great tasting cocktails that will last 12 months at freezing temperature. Kukki is free from artificial colours or other preservatives and their patented technology allows them to offer a drinking experience the world hasn’t seen before. The kukki cocktail range includes a special toaster that turns the frozen beverage into ready-to-drink cocktail within 30 seconds. “We’ve been on the market for only 12 months but have already won national and international awards. “We have grown from just three to 23 full time staff so it’s safe to say our drinks are pretty popular.” The range includes five flavours and Kukki is about to release another three. The team also has a number of other innovations up their sleeve coming out soon. Romanowski said he was blown away by the amount of new customers they met at ANUGA, including a new international crowd from Peru, Mexico and New Zealand. For more information on kukki or to become a distributor, email Andy Romanowski at andy@boozeme.de.

Popular for its ability to relieve stress and naturally aid a better and deeper sleep experience, Good Night is a premium 100 percent natural herbal non-alcoholic drink. Made in Austria, Good Night has a two year shelf life and relies on lemon balm and hops extracts to deliver the best results. “We are giving people energy back in form of healthier alternative given by our nature. Sleep. We don’t rely on refined sugars or caffeine,” explained COO/ CCO Peter Balent. Targeted at busy families, students and althetes; sleep is essential for the body and no other chemical or synthetic can replace it. “There are hundreds of processes of regeneration in our body while we sleep and critical for each of us,” Balent added. Good Night is also available in hotel mini bars. The lightly carbonated, fructose sweetened drink has no preservatives, artificial colours, sugars or intense sweeteners. Widely available in retail and health food stores, gas stations, spas, universities, hotel and holiday cruises and minibars, duty-free shops, airlines, airports and pharmacies. This year being the brand’s first time showcasing at ANUGA, they have raised interest of hundreds of distributors with immediate orders from countries such as Iran, Philippines, Canada, and South Korea. “We are open for partnerships in Australia and New Zealand, anyone who can place well the product and choose the correct marketing strategy to reach the customer is valuable for our distribution network.” For more information, email p.balent@goodnightdrink.com.

BCGA BCGA Concept Corp is a Brooklyn-based craft beverage maker that specializes in ginger ales/ beers. “Our mission is to share our bold, spicy ginger brews, made with ingredients you can trust,” explained Carolina Navarro, BCGA account executive. Established in 2010 inside a shared space with a noodle and dumpling factory in East Williamsburg, it came time to expand in 2014. BCGA stayed true to its Brooklyn roots and moved into its current home in Bushwick. The recipe for BCGA’s initial brand, Bruce Cost Ginger Ale, can be dated back nearly 30 years when Bruce Cost introduced

his own herbal version of the ginger ale to his Monsoon restaurant in San Francisco. Made on premise at 11 restaurants, the ginger ales were finally bottled in 2010 through a partnership with Terry Tang following years of success as a signature beverage. In 2016, BCGA expanded its brand portfolio and now include Brooklyn Crafted, Brooklyn Organics, and Bruce Cost Ginger Ale, offering a wide variety of craft beverages enjoyed on their own or mixed in cocktails. Their hero product is their original Bruce Cost Ginger Ale which Navarro added that without it, they wouldn’t have a base for all their additional flavours. BCGA products are unique because they use only natural ingredients, with the Bruce Cost Ginger Ale only using four-ingredients; carbonated water, fresh ginger, pure cane sugar and citric acid. BCGA currently has 20 different ginger ale and ginger beer products. For more information, contact Garlim Zhou at garlim@bcga.com. October/NOVEMBER 2017

MEET THE CHEF

DUSHANTHA SENARATH Pullman Hotel AUCKLAND

When Dushantha Senarath was a child, his parents worked full time while he stayed at home and looked after his sick grandmother. Every day he would research, through newspapers, magazines and TV shows and make something new – much to her delight. “She was very happy, and these praises have been an inspiration for me as a chef,” he told Hotel magazine.

Senarath began his career not in the kitchen, but rather as a telecommunications technician in his native Sri Lanka for almost a decade. Eventually his love for cooking won out and he moved to Singapore where he worked at a number of establishments. “What amazed me in Singapore was the street food – so vibrant, and so much variety.” After five years he moved to New Zealand to continue his studies. After four years study and work he found employment at the Pullman Auckland as a commis chef, and is now working as demi-chef de partie, specialising in catering to large groups both plated and buffet. “We spend so much of our lifetime working,” said Senarath. “My love of cooking made me realise that it was what I wanted to do.” Over the years, Senarath’s dishes have evolved alongside him. He started with à la carte Western and Italian style food before moving for a buffet style. Since then he has moved through Chinese style dishes to fusion cooking to canapes, now moving towards healthy dishes.

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The Asian influence is still strong with Senarath making use of them in many of his dishes, especially Szechuan pepper. Most importantly, however, is the wish of the customer. “You have to be respectful of the customer’s dietary requirements and make sure that the dish is made according to the requirement.” Senarath also created a menu that took out gold at the recent NZ Chefs national salon. The prize includes a trip to Senarath’s homeland to attend the Dilmah International School of Tea, to help mentor students at the MJF Charitable Foundation’s culinary training centre and to see the tea plantations and spice gardens for which the country is renowned. His winning menu consisted of three dishes, including lemon curd with a ginger stick bundle in a chocolate nest, as well as a lamb croquette burger with rosemary and mint tea caviar – a dish Senarath says will follow him wherever he goes. The menu was influenced by Senarath’s interest in molecular gastronomy. l

We spend so much of our lifetime working. My love of cooking made me realise that it was what I wanted to do.

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