May 2022 Vol 15 Issue 5
$10.95
editor’snote
Tania Walters Publisher tania@reviewmags.com
CAN YOU AFFORD A $ 12,000 FINE?
A
few restaurants and cafés have been letting down the team of five million. Different variants of COVID-19 are still circulating in the community and can make a giant impact against your business. It is in your best interests that your staff do not catch covid, so business owners and managers alike shouldn’t have a problem with their staff wearing masks. Right? Wrong! There are a large number of businesses that are
allowing staff to boast about not wearing masks, and we’ve snapped a few on our travels around the hospo outlets. In case anyone is living under a rock - the fines still apply. So if you are okay with your staff risking your business to a fine of up to $12,000 for breaching the masking rules (see below) then your business must be doing better than the thousands of frustrated and stressed hospo business owners. If you are reading this and don’t
contents 6
want your staff to wear a mask and are happy to pay a fine, then OK let us know and we can make that happen for you. Masks don’t just help against COVID-19, they also have proven to be beneficial in preventing the spread of some pretty common winter ailments, like the cold or this year’s flu. Medical grade masks are proven to work against colds and viral flus and have dramatically decreased the amount of viral transmission in our communities. We are not stuck at home, we are not in lockdown, a little mask doesn’t seem like too much to ask to keep businesses going. The blue medical-grade masks are also very light and soft to wear for longer hours. If you need a refresher of the current rules and penalties, CLICK HERE. A restaurant I went to last night had this message by its eftpos machine: “It’s nice to see a human face. A BIG THUMBS UP for showing you are not afraid!”
tania@reviewmags.com
May 2022
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It’s not about being afraid. It’s simply following health guidelines from the government and health professionals. There’s no conspiracy going on, it’s simply how we keep New Zealand at a functioning level with covid in the community. Come on guys, don’t be ridiculous. I’ve seen some restaurants who haven’t followed the rules complain online about not having any customers anymore. Your customers have definitely noticed your defiance and no longer want to eat there. Your customers will remember right now how you have responded to the pandemic. Will you be sensible and create a stronger bond with your loyal locals? Or will they cut ties with you for not respecting their health and the wellbeing of their family?
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From Social
18 Low & No
38 Meet the Chef
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News
20 Meet the Mixologist
40 Gilmours International
9
Delivery
22 Cocktail Recipes
16 Par Baking
Wine Competition 2022
36 Meet the Barista RESTAURANT & CAFÉ SUPPORTS
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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor:Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022
May 2022
3
from social Bao-eutiful! from @mrgosnz
Going to the deliciously dark
Sleek and stylish seating
side with @doe.donuts
from @duo.nz
Bold colours make for eye-watering eats from Pretzel bread gets a scrumptious makeover from @parade_ponsonby
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@mrpicklesnz
Crafting some classic cuisine with the help of @gilmoursnz
Beach-side beauty from @kimahanz
A delicately beautiful bite from @kikawanaka
Sleek and stylish seating from @duo.nz
Super slick signage from @superrestaurant
May 2022
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news Industry Conference to Look Forward, Not Back Read more here
Stoddart Officially Opens its Stunning New Space
Menus Can Influence Sustainable Meal Choices
Read more here
Read more here
The Flair and Flavour of Havana Hits Auckland Read more here
Take Away the Throwaways! Read more here
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April 2022
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TODAY’S MILK IS THE CREAM OF THE CROP.
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delivery
The Demand for Delivery
Rising internet prevalence and drastically increased smartphone accessibility, as well as the impacts of the global pandemic, have exponentially increased consumers’ exposure to online services in recent years. The advancement of technology in this space is enabling consumers to access various food delivery apps, driving sales in the doorstep food delivery market.
F
uture Market Insights (FMI) has estimated that this market will remain lucrative, with sales growing at a 9.5 percent CAGR between 2021 and 2031 in contrast to the CAGR of 7.6 percent posted between 2016 and 2020. North America is likely to dominate the market on a regional level as consumers in the U.S. are preferring delivery services for food. However, Asia Pacific will witness growth at a considerable pace. The platform to the consumer segment, in terms of delivery type, has expanded rapidly and will continue to do so.
Great Expectations With e-commerce penetration permanently elevated as a direct result of the COVID-19 pandemic, more consumers than ever before are ordering products for home delivery. As consumers are becoming more familiar with these services, expectations surrounding delivery are changing rapidly. New players are entering the delivery scene in New Zealand. U.S food-delivery service DoorDash was rumoured to be launching as early as last month. There has been no official word yet, however the brand is actively recruiting staff on LinkedIn. According to the posts on LinkedIn, DoorDash aims to offer restaurants and food suppliers a channel significantly cheaper than existing food-
delivery services, such as UberEats, Menulog and local company Delivereasy. Meanwhile, technology platforms like Yummi allow companies and venues to set up their own food delivery service in their area - acting as a technology company, rather than a delivery business.
Sustainability Counts Consumers are becoming more discerning with their choices, which means that hospitality businesses are now required to look at the entire delivery journey from packaging to transport vehicles. In a survey of 7,000 global consumers by restaurant software company Deliverect, respondents revealed that food delivery options perceived as being eco-friendly are important to their ordering decision. Some 43 percent of diners said they would pay more for takeaway food that was sustainable. The pandemic prompted the digital delivery revolution, and this trend is here to stay. What this means is that online ordering, delivery, and curbside pickup must be factored into all parts of the restaurant business. Having a presence on multiple online ordering apps is a given, as well as direct ordering on a restaurant’s own website. Restaurant leaders must prioritise planning for a digital menu with food quality and delivery taken into consideration.
May 2022
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delivery
Current Third-Party Delivery Players in the Kiwi Market
varies between 30-35 percent. Kiwi consumers want to spend money with Kiwi brands, causing Delivereasy to have a loyal and growing following. Restaurants include national brands, plus plenty of hidden, local gems and the app consistently places highly on consumer ratings surveys. “We’ve had to do a lot of learning by doing as we’ve scaled so quickly, but fortunately we’ve got a hugely talented back-office team, awesome drivers, and some really exceptional restaurant partners who enjoy the personalised experience we offer them,” noted Jean Mexted, Head of Marketing at Delivereasy. “We take a lot of pride in being a homegrown alternative to the big global corporates that typically dominate this space - we’re big enough to deliver a great experience but we still appreciate and empathise with the reality of being a small business owner. We’re now delivering an order every six seconds, so must be doing something right!”
Delivereasy
Menulog
Delivereasy is New Zealand’s very own food delivery company. Launched in Wellington in 2016, the brand has been growing ever since With over 1300 unique restaurant and drink retail partners in 27 regions (from Whangarei to Invercargill and everywhere in between). The company’s aim is to provide a world class delivery solution with a Kiwi touch. Delivereasy charges a commission per order. For its exclusive partner restaurants, that commission fee can be as low as 20 percent. For non-exclusive agreements, the commission
First launched in New Zealand in 2012, having made the move across the ditch from Australia, Menulog now connects hundreds of thousands of active customers with over 2,500 local restaurants. Covering more than 83 percent of the addressable population in New Zealand, customers all over the country have access to a wide range of cuisines. Menulog also offers choice for local restaurants, with two services to choose from. The first is ‘self-delivery’, where restaurants can
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provide their own drivers, leveraging Menulog’s world-class ordering technology and national network. The second is the Menulog Delivery Service, where Menulog also provides delivery logistics via its network of couriers.
Uber Eats Uber Eats was launched by Uber in 2014 and was first rolled out to New Zealand, in Auckland, in 2017. In consumer surveys, Kiwis have noted that while the Uber Eats platform is one of the easiest to use, it’s also one of the most expensive. Uber Eats charges businesses 30 percent for its Uber Delivery Option, 16 percent if a venue chooses to use its own delivery staff, and 6 percent on Pick-up options, however, if you have configured your own Uber Eats Webshop page which is connected to your website, you pay 25 percent for Uber delivered orders, 6 percent for orders using your own staff, and 6 percent for Pick-up orders.
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delivery
THE FUTURE OF FOODSERVICE IS HERE
With the global market for industrial robots growing every year, it comes as no surprise that robots are slowly making their mark in different industries.
E
ven before the global COVID-19 pandemic, there was talk of robots entering the foodservice industry. The labour market has been historically tight, and automation promised a streamlined, cost-effective approach. Robots in restaurants aren’t just great at helping human staff, they offer entertainment too. Venues can use robots to draw in new customers who are interested in a unique dining experience. While still relatively new in the New Zealand market, robot waiters are starting to make a real splash. GREENS INTERNATIONAL GROUP has been in the hospitality industry for more than ten years and G Robotics was formed to exclusively sell Premium Delivery Robots designed and manufactured by Pudu Robotics. “Becoming innovative in this industry is absolutely key, and we were the first few to introduce hand-held Point of Sale systems at our various restaurants and we were at the forefront in New Zealand to trial the PUDU delivery robots,” noted Jennie Ryken, business development
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manager at G Robotics. “With Premium Delivery Robots manufactured by PUDU Robotics, we wanted to experiment with one to see if it was really going to help sustain our business. It ended up being productive and innovative drawing in curious customers. It’s like having an extra one-and-a-half people on board freeing up staff to spend more quality time with customers.” Many popular restaurant chains around the world, in addition to fast-food chains, are jumping into the world of bots. If not to replace human employees, to lend a big (robotic) hand in the current labour crisis, and for some, maybe beyond. It helps, of course, that a comparison in salary and benefits between man and machine is no contest. There are robots to deliver food seamlessly to tables that will interact with customers, while others are designed to take away the empty dishes. There are also robots designed to be used in cruise mode, promoting the restaurant, meeting and greeting customers as they arrive, and showing them to their tables. PUDU delivery robots are
already being used at Cobb n Co in Rotorua and Dunedin, GREENS Thai Cuisine and GREENS Indian Cuisine in Paihia, Bamboo Garden in Blenheim and Bikaner Wala in Auckland. “All businesses that employ our Robots are extremely happy and now say they couldn’t operate efficiently without them. We have reports that customers are requesting to be served by the robots, interact with them, and ask what nights they are working. “This obviously has drawn in more customers as word spreads in the community. With the recent COVID crisis, these restaurants have been able to mitigate staff shortages by using the delivery robots.” Choosing a robot over a human has long been tough pill to swallow for many restaurant owners and operators. For good reason: it’s a service-first, peoplecentric business, however, robots can actually help put the true meaning of hospitality back into the hospitality sector. Let the robots do the repetitive delivery while staff focus on customer satisfaction because a happy customer will return.
While robots are an innovative, productive way to assist running the business when employees are absent or busy, it’s less about replacing staff and more about enhancing the experience. Restaurants interested in robotic waiters should consider that they can only operate on flat surfaces whether solid floor or on certain types of carpet. Size of venue and layout of tables is also important can you modify the table locations to allow the robots to travel freely to and from kitchen and tables? Bella and Hola work well together, with Bella being the cute interactive deliverer of food plates, while Hola is the workhorse to collect and remove the dirty dishes. Smaller venues may benefit from Ketty, G Robotics’ smaller robot with a large display screen. “Nothing beats a phone call and chat with our experienced team, we are here to ensure we sell the right robot for the right location, and in some circumstances, we will not recommend using a robot.” G Robotics can assist with the decision process after chatting to the owner and viewing the venue layout, this can be a virtual review or onsite and the company is happy to provide a trial to any suitable business. “It is going to be the future for quite a few restaurants. Even our closest neighbour Australia has seen a boom in sales post their COVID lockdown,” concluded Ryken. “We are envisaging the robots could be used within aged care facilities, Hotel room service, Supermarkets and the list goes on.”
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delivery
Amping Up Pizza Deliveries
When New Zealand moved from Covid-19 Alert Level 4 to Level 3 in April 2020, fast food restaurants all over the country were overwhelmed with demand for takeaways.
B
ack then, Domino’s New Zealand General Manager Cameron Toomey explained that based on an increase in deliveries pre-
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lockdown and examining trends around the world, they anticipate an increased level of deliveries once they open again, as many people remain at home.
Turns out they were right in predicting higher demand. Domino’s also realised that increased demand for deliveries and a growing team would drive the requirement for more delivery vehicles. With several UBCO 2X2 electric motorbikes already performing well in their fleet, Domino’s approached UBCO about supply possibilities. “The UBCO bikes have several advantages over cars when it comes to deliveries,” noted Toomey. “They are faster through heavy traffic, parking isn’t an issue, they’re cheaper to run, and more environmentally friendly. Our delivery teams safely deliver thousands of pizzas each week and we see the UBCO bikes as an important part of our fleet going forward.” With the Domino’s delivery fleet averaging between 1020,000 kms per year, UBCO’s fixed servicing benefit becomes
an important part of the ongoing fleet management. “It’s pretty satisfying watching the bikes growing in use within the Domino’s fleet and replacing other traditional combustion vehicles,” expressed UBCO CEO, Timothy Allan. “Our bikes are reducing Dominos’ environmental
footprint and at the same time, delivering quickly and more safely. It’s also exciting to work with such a progressive brand like Domino’s that innovate in all facets of their business.” Both Toomey and Allan agree that the UBCO 2X2 makes a great delivery vehicle. The UBCO 2X2 is not your standard
electric bike. UBCO has, in effect, created a new category of vehicle called an ‘Electric Utility Bike’. Originally developed for off-road use, the utility bike has drawn an increasing following for on-road use in a variety of sectors such as commuting, prepared food and grocery delivery, postal and freight.
Switching to takeaway or delivery? GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ May 2022
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parbaking
THE PERKS OF PAR-BAKED PRODUCTS
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.
T
he partial cooking kills the yeast in the bread mixture and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked. Parbaked goods are enjoying systematic growth, breathing new life into the frozen bakery sector with products ranging from specialty loaves, savoury items, baguettes, and rolls. Using parbaked products at your restaurant or café means fresh from the oven, tasty treats anytime, anywhere. Using parbaked goods not only saves on time and labour – vital in the current hospitality climate – they can also be a more sustainable choice. In a 2018 study on the impact of par-baking and packaging on the microbial quality of parbaked wheat and sourdough bread, researchers noted that the parbaking strategy can decrease the amount of bread waste by providing fresh bread at any wanted moment of the day. To achieve the best results for parbaked products, the right preparation is paramount, from the thawing process to baking and cooling. For example, if the goods are prepared on metal sheets and not baked immediately, they should be stored or covered in closed transport trolleys to protect against dehydration. Innovations in the parbaked market will focus on keeping products fresh, tasteful, and healthy. Due to the ever-increasing shortage of skilled workers, the topic of recruiting for bakeries will be one of the biggest challenges of the future. “Here, frozen baked goods provide solutions and will play an even bigger role,” noted Dr. Sabine Eichner. Managing director of the German Frozen Food Institute. “Due to many advantages (always available, good, and easy to trade, easy to calculate, constant quality, product safety), these products have become indispensable in many application areas and consumption occasions.”
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restaurantandcafé.co.nz
Delivering the World since 1989
11 Vega Place, Rosedale, Auckland 0632 T: (09) 414 2522 W: www.reso.co.nz
low& no
Kiwi Customers are Drinking Differently
Consumers’ increased awareness of health and wellbeing during the pandemic has had a knock-on effect that has seen a huge rise in the popularity of low-tono alcoholic beverages and elevated soft drinks with functional benefits.
F
rom coffee to craft beers and cocktails, all aspects of the beverage sector have evolved to reflect these new consumer trends. Research into Kiwi beer buying habits, published by industry group the Brewers Association of New Zealand, showed a huge rise in the popularity of low- and no-alcohol beer. Brewers Association executive director Dylan Firth noted that low-alcohol beers have come a long way in a short time, with most brands expanding to include a low-to-no offering and new players, dedicating to noalcohol products are entering the scene. NZ Alcohol Beverages Council (NZABC) Executive Director, Bridget MacDonald has also noticed that Kiwis are changing how they drink. “Trends like premiumisation are about choosing a quality drink that may cost a little more and then taking a ‘sip and savour’ approach to enjoy the flavours and the experience of their drink in a slow and relaxed way,” she said. “The health and wellbeing trend seen globally and in New Zealand, particularly amongst young adults, is influencing demand for ‘better for me’ drinks, such as zero-alcohol beers, lighter wines, lowalcohol seltzers, and lower carb and sugar options. Consumer research shows nearly half (47 percent) of adults had a low-alcohol beverage in the past year, that’s up 7 percent on the previous year. “Overall, we’re seeing a shift to moderation
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and better drinking decisions, and there is a wider range of beverages for people to choose whatever the occasion based on their personal situation, circumstances and lifestyle.” Over the past few years, the quality and range of no-alcohol drinks have increased dramatically, primarily due to sophisticated de-alcoholising technology and processes maintaining the integrity of beverages. Brewers, winemakers, and beverage producers continue to refine their craft to ensure there is no compromise on flavour for discerning palates. Foodstuffs North Island sold as much 0% wine in the first six months of 2021 as they did in all of 2020. So, it wasn’t surprising to see the New World Wine Awards add new judging classes for 0% wine. It’s not just the hard beverage space that’s evolving though. As recipes have become more complex, soft drinks - once simply sugar-filled carbonated products based on tried and tested formulations - have evolved. Soft drinks are being used more and more for what is called “energy management” whether to enhance the fast pace of life or to slow it down. Restaurants and bars should be aware that consumers see their beverages as an experience, not just a drink. Innovation in this space will mean that more Kiwis can enjoy a beverage that meets their needs and fits in with their new health and wellbeing ethos, without compromising on quality or taste.
“I meet the mixologist
Meet the Mixologist THOR BERGQUIST
Thor Bergquist is a selfproclaimed ‘nightlife expert’, starting in the hospitality industry at 16 years old.
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t’s all I’ve ever done,” he expressed. Bergquist has worked in almost all aspects of the bar sector, from bartending to managing, floor service to developing products and has worked in Auckland, Melbourne, Singapore, London, and New York before settling back in Sydney. Now, Bergquist works as a consultant helping to launch brands – anything from product development, flavours, processing and production to distribution and sales. “I got to a point in my career in New York where I was sick of bouncing around with work Visas and I wanted to come back to Sydney with the plan to open my own bar – PS40, and launch a product called PS Soda,” he explained. “The creation of PS Soda came about because of a consulting gig I had in New York where I was hired to create the flavours of a similar product – a natural energy drink, but with a cocktail influence. A guy had flown from Paris and tried one of my cocktails, he said ‘I want to put this cocktail into this energy drink.’ It was my first experience doing anything like that on a production scale. “It turned out the client also needed a designer, which worked out because my wife, Liv, is an amazing designer. It was the first time we worked together on a project, she designed the labels and boxes and worked on the brand, and I got to design the flavours.” This collaboration worked well for the
couple, so they decided to bring their creative worlds together for a new product – PS Soda. “At a point between opening PS40 and launching PS Soda, I made a personal choice to stop drinking,” said Bergquist. “I’d spent a long time bartending and getting other people drunk and I also used to drink a lot myself – I feel I have drunk enough for one lifetime so I decided I wanted to give people the option to have something that was non-alcoholic, but still adult and grown-up. So, I sold the bar and moved the soda into its own facility. “I’ve always been on the creative side of hospitality, I’ve always written menus and cocktail recipes – my joy from hospitality wasn’t necessarily the service side, it was always more in preparation, so it was a natural progression to exit the FOH life of a bartender for what I do now.” As Bergquist and other in the industry have witnessed, there has been a significant cultural shift in people’s relationship with alcohol. All over the world the pandemic has elevated consumers’ focus on health and wellbeing, but even before COVID, a greater awareness of the harm alcohol can cause was starting to make people drink differently. This is a shift that Bergquist is seeing, not only among customers, but among those who work in the bar sector too. “I was talking to a bar owner in Newtown just the other month and he said staff these days don’t want a beer after work, they want
something non-alcoholic – they want to wake up early, go to the gym, stay healthy.” But, as Bergquist pointed out, no one wants to be at a pub or restaurant ordering the same fizzy drink as your little brother or niece, they want something made for them. One of the first brands to break into the market was UKbased Seedlip. “Seedlip seemed to open people’s eyes to the fact that you could have a non-alcoholic drink and still have fun and feel sophisticated.” So, do customers simply want a replication of an alcoholic beverage? For Bergquist, this depends on the product or brand he is working with. “Some want to recreate classics cocktail flavours, for example, Yes You Can has three RTDs, an Aperol Spritz, a G&T and a Dark
& Stormy. We have even taken the G&T into bars and bartenders can’t tell the difference.” This is great for those who are just starting to move into non-alcoholic offerings, but for people who are already in the no-alcohol space, who don’t want anything that reminds them of alcohol they may be turned off by that. So other brands draw inspiration from the flavour of cocktails or serves but create a premium ‘adult’ soft drink instead. About six months ago, Bergquist closed down PS Soda. “I thought that when I had to close the business, I had failed. But straight away people started to approach me saying, ‘that’s the knowledge we need and want.’ “The first brand I worked with is Yes You Can, it’s such a cool product with a great team, made locally in Australia with Aussie ingredients.” Across the ditch, Bergquist is seeing a keen focus on using native ingredients within the premium soft drink and non-alcoholic space. These ingredients are unique, tell a story and using them becomes a way for brands to give back to the community. “On top of the three classic cocktail flavours already available from Yes You Can, we have six new flavours about to launch – all based on different cocktails.” About a month ago, Bergquist helped launch Ghiddy, a non-alcoholic wine. “We didn’t want to just de-alcoholise wine,” he noted.
“We didn’t want to take a product and remove something from it, we wanted to create something from the ground up with fresh, local ingredients, taking inspiration from wine flavours.” The Ghiddy range includes a “pinot noir” made with beetroot, raspberry, lion’s mane mushroom, black tea and verjus (unripe grapefruit), creating the same flavour profile of a pinot noir - the earthiness, with sweet hints of raspberry. Another chardonnay-style variety uses honeydew melon, nopal cactus, chamomile tea, and verjus. “It’s been a challenge – but that’s what I love. I like to think outside the box, and Ghiddy has been well received so far.” According to Bergquist, bars can’t get away with not having a non-alcoholic list anymore, and not just in-house creations, consumers want to see the brands they recognise. This trend is not a flash in the pan but an ongoing and most-likely permanent shift in the way people choose to drink. There’s even a large hotel chain with about 50 hotels across Australia who are re-writing their hotel bar list to be 50 percent alcoholic and 50 percent non-alcoholic, a reflection of the global popularity of no-to-low beverages options. “I think the trick with an non-alcoholic beverage is to have fun with it, to make it happy and joyful,” concluded Bergquist. “It’s a very fun space to work in and the journey of discovery is really exciting.” May 2022
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cocktailrecipes
This Aviation Cocktail Flies Free From Alcohol
The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. Harry Craddock’s influential Savoy Cocktail Book (1930) omitted the crème de violette and many later bartenders have followed Craddock’s lead, leaving out the difficult-to-find violet liqueur. Terps & Co’s gin-like already has a beautiful light purple hue, making it the perfect non-alcoholic alternative for this classic drink.
Ingredients: • • • • •
Two shots (60mls) Terps & Co gin-like A dash (8ml) of Maraschino brine A dash (8ml) freshly squeezed orange juice A splash (16ml) freshly squeezed lemon juice Peeled and curled lemon rind.
Method:
Add gin-like, lemon juice, and liqueur to a cocktail shaker. Fill with ice and shake until cold. Strain into a coupe glass, then garnish with a lemon twist. Extra Maraschino cherry brine can always be added for those with a sweeter tooth.
The CosNOpolitan While the Cosmopolitan cocktail is widely perceived to be a more modern creation – rising in popularity in the early 2000s as the drink of choice for the ladies in the hugely popular television series, Sex and the City, there is a recipe for a Cosmopolitan Daisy which appears in Pioneers of Mixing at Elite Bars 1903–1933, published in 1934. This cocktail remains a firm favourite and can easily be made into a non-alcoholic alternative.
Ingredients: • • • •
Two shots (60mls) Seedlip Grove 42 30 mls cranberry juice 15 mls lime juice 15 mls simple syrup
Method:
Add all ingredients to a cocktail shaker w/ ice. Shake & strain into a coupe glass. Garnish with an Orange peel.
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0% CHANCE OF MISSING OUT DURING JULY. 0% alcohol. Low calories.*
*Contains not more than 0.5% Alcohol/Volume. Giesen 0% contains 13-22 calories per 100ml serving.
low& no
Peroni
It’s been two years since Italian brewers Peroni (owned by Asahi Beverages) launched its first alcohol-free beer with Peroni Libera 0.0%. Created for those seeking a light to moderate beer as part of a balanced lifestyle, Peroni Libera (meaning ‘free’ in Italian) has grown in popularity around the globe including New Zealand thanks to its triple-hopped flavour and signature Nostrano dell’Isola maize. A dedicated yeast strain used in the brewing process produces citrusy aromas and hoppy notes, followed by delicate fruity aromas that emulate the company’s staple beer product. The end-result is a crisp tasting beer with a fine bitterness and a fast and clean finish. Salute! Peroni Libera 0.0% is sold in New Zealand in 12 packs (bottles) by Asahi Beverages NZ. For more informtaiton visit www.asahi.co.nz or email sales@asahi.co.nz
Speights Summit Zero
Off the back of Speight’s Summit’s soaring popularity, Speight’s Summit Zero lager was born. With the lighter options beer category growing by +30 percent, the market for great tasting beer with less alcohol can’t be ignored. This is the first zero alcohol beer under the Speight’s brand, which is New Zealand’s most popular beer brand by volume. It has 100 percent of the crisp and refreshing flavour with <0.05% Alcohol.
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Steinlager Double Zero
Steinlager has launched New Zealand’s first double zero beer – Steinlager Zero 0.0% (<0.05% ABV), meaning Kiwis can now enjoy a great tasting Steinlager and not worry about the alcohol content or its carbon footprint. Already a serious challenger in the rapidly growing low and zero alcohol space, Steinlager Zero was launched off the back of the longstanding successes of the wider Steinlager brand. As the first zero alcohol beer under the Steinlager brand, Steinlager Zero holds claim to the lofty title of New Zealand’s first double zero beer. Toitū carbonzero certification has seen every step in the Steinlager product’s life cycle have its emissions reduced or offset – from growing the hops and barley, making the beer at the brewery, to bottles, caps, packaging, and transport – even right down to the length of time the beer will spend in the consumer’s fridge.
TASTE FULL LIFE.
Clausthaler was born out of the idea that a great tasting beer does not need alcohol. It’s a testament to pioneering craftsmanship and brewing expertise. With its awarded quality and variety, Clausthaler refreshes and fuels everyday pioneers with big plans who enjoy life to the fullest. It’s our brewmasters dedication and commitment to our awardwinning non-alcoholic beer that showcases the pioneer spirit that Clausthaler was born out of.
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Alcohol-free does not mean giving up the flavour sensations you love. Treat yourself to an indulgent and luxurious adult drink. Every bottle of Ecology & Co. starts its journey as a selection of the finest ingredients. Fragrant aromatics, zesty spices and no artificial flavours or aromas ensure that the final product is a feast for the senses. We then distil each of the botanical ingredients individually without using any alcohol. This may seem like a painstaking process but we do so because it allows us to finely tune the flavour profile of each bottle of Ecology & Co. The end product is a truly alcohol-free distilled spirit that is sure to satisfy even the most refined palate. It’s a sugar-free, carb-free, fatfree and alcohol-free beverage base that’s perfect to enjoy at any time or any occasion. Not too long ago we were socially challenged. You see, as our lifestyles became healthier, entertaining became harder. Finding a grown-up drink that gave us the same fulfilling experience as our alcohol-filled favourites, was a lost cause… and if you love to socialise like us, you’ll understand the dilemma we were in. That’s what led to the creation of Ecology & Co!
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Established in Australia in 2006, Edenvale saw an opportunity within the market for a sophisticated lifestyle beverage for those who choose not to consume alcohol. Edenvale was founded on the belief that people should have access to premium alcohol-removed wines that offer the same taste, aroma, complexity, and variety of traditional wines. With less than 0.5% alcohol by volume, a level similar to that found in fresh fruit juices, Edenvale wines are non-intoxicating, contain less than half the calories of normal wine, are rich in antioxidants and taste great. Using grapes grown in Australia’s finest wine regions, Edenvale wines are made using traditional winemaking techniques, resulting in a classic, fully fermented wine. After the wine is produced in its
traditional form, Edenvale uses spinning cone technology to remove the alcohol. The spinning cone column, which has been custom modified for Edenvale’s specific requirements, gently removes the alcohol from the base wine through a process of evaporation, carefully protecting the delicate aromas and flavours. No chemicals are added to the wine. The alcohol is removed at a relatively low temperature, similar to natural fermentation, ensuring that the integrity and flavour profile of each alcohol-removed wine varietal is not compromised.
Stemming from a background and love for the wine industry Edenvale’s extensive range offers a non-alcoholic alternative for everyone. From its classic range of Australia’s favourite varietals to the more elevated Premium Reserve Range and there is an Edenvale wine for all palates. Edenvale proudly adheres to all the Australian wine standards throughout the wine-making process to ensure a quality product and a real wine experience.
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Bigger, Bolder, Hoppier . . . but Without the Alcohol
The days of abstaining from alcohol on a night out purely because you are the designated driver have disappeared. With rising trends toward moderation, health, and wellbeing, premiumisation, and general cultural shifts in ethnicities and demographics the market for no/ low alcoholic drinks has boomed.
DARREN WEST Country Manager, Big Drop Brewing Co
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F
irst launched in the U.K, Big Drop Brewing Co. is a multi-award-winning craft beer company devoted to crafting the finest alcohol-free beer with no more than 0.5 percent ABV. According to Sydney-based Country Manager, Darren West, as expertise and production methods have increased within the manufacture of no-low products over the past couple of years, consumers have been given greater choice combined with higher quality offerings. “There’s no need to totally ‘abstain’ on a weeknight or drink a soft drink if you’re driving, because now you can have a highquality drink, without the alcohol and not miss out on the experience.” Big Drop faced many challenges when it first launched in 2016 by Rob Fink and his friend, designer and entrepreneur, James Kindred.
There was only one brewing consultant that took Fink and Kindred’s ambitions seriously as Fink received numerous rejection emails from people who thought he was bonkers, and that non-alcoholic craft beer would never work. Despite the odds stacked against them, Fink and Kindred invented a whole new way of making alcohol-free beer called Reduced Amylase Brewing. This unique brew-to-strength method meant their beers could be fully fermented without ever exceeding 0.5 percent ABV – and so are packed with flavour because nothing needs to be extracted in the process. Big Drop launched its first beer, Galactic Milk Stout, in November 2016 and then Pine Trail Pale Ale a few months later. Both beers scooped top prizes in beer awards, including ‘World’s Best’ at the World Beer Awards and the Holy Grail of any alcohol-free drink, beating their full-strength rivals in blind-tastings.
During the pandemic, one of the biggest challenges the brand faced was having to change contract brewers. “To put this in perspective, finding the right partner and deliver brews to our standard would normally take up to 12 months,” explained West. “However, we managed to turn this around in Australia in just four months, thanks to a huge effort from the entire Big Drop business and a real testament to the teamwork that helps make Big Drop the company we are today.” What sets Big Drop apart from other zero percent beers on the market is that the company was born from a human truth. Co-founder Rob Fink was going through a lifestyle change but could not find any high quality, full flavoured non-alcoholic beers to enjoy. “It was just a sea of mediocre sameness of the mainstream brands.” Big Drop was not trying to replicate or create a line extension from a full-strength brand or have an offering in a wider portfolio. They wanted to become the world’s first dedicated brewer of non-alcoholic craft beer, making beer for people to enjoy no matter what style they prefer or what their reasoning is to cut back or moderate. “Our ethos from day one has always been that we want to brew the best beer we can, that just happens to be non-alcoholic. “It sounds very simple, but adopting this mindset and approach meant that we removed any shackles or preconceptions and became quite experimental. This has led directly to all the different styles, the number of grains and hops we use and how we get more flavour and mouthfeel in our beers. And ultimately how we pioneered the brewing technique of lazy yeasting, that others are adopting today.” Over the past six years, Big Drop has brewed over 26 different styles of beer, ranging from flavoured stouts and porters, to sours and gossers as they keep pushing the boundaries of possibilities. Big Drop’s launch into New Zealand has been a slow burn.
“It’s taken a while to get some traction, as we were probably ahead of the boom, but in a relatively short period of time, we’re now starting to see a growing interest from onpremise and grocery, as well as dedicated nonalcoholic online retailers such as ClearHead Drinks.” The company has partnered up with a small distributor called LongBreeze, who is just as passionate about helping to grow the no/ low category. Currently LongBreeze carries four of Big Drop’s core beers: Pine Trail Pale Ale, Paradiso IPA, Uptown Craft Lager and Galactic Milk Stout. “I can only see the category continuing to grow in New Zealand and, who knows, one day soon maybe we’ll be looking for a contract brewer to partner with there too,” continued West Big Drop’s manufacturing process is a complicated mixture of brewing and food science. The Reduced Amylase Brewing techniques enabled beers to undergo full fermentation without ever rising about 0.5 percent ABV, retaining its flavour as nothing is extracted. “In simple terms, there is no boil-off of alcohol, or artificial stopping of fermentation, methods used in most no-alcohol beers, our beers are naturally brewed. “Furthermore, the average beer contains four to six ingredients, whereas in a Big Drop Beer you’re getting anything up to 20 ingredients designed to deliver a fuller flavour and mouthfeel. Nobody ever drinks a Big Drop and thinks they’re drinking an eight percent NEIPA.” Big Drop’s contract brewing model means that they rely heavily on relationships with suppliers for setting and maintaining key environment policies and making a meaningful contribution to the environment. The brand uses local brewing partners in key overseas markets, which not only ensure fresh bear but also reduces its carbon footprint. The company has also taken the move to transition their packaging away from glass into
aluminium where possible. Having only used bottles to begin with, Big Drop now packages 70 percent of its beer into cans. “Regardless of the recycling benefits, we believe this reduces our carbon footprint by 20 percent from reduced shipping weight alone.” On Big Drop’s labels, consumers are also encouraged to recycle and use the PANT codes for moneyback on recycling in countries such as Sweden and Norway. As with a lot of emerging categories, over the coming months and years, there will be a whole raft of new products entering the market. According to West, this is great for the category, as it creates excitement, offering consumers more choice. “For start-up brands looking to enter the market my biggest piece of advice would be to take the time and care about getting your offering right, because if you take shortcuts, it could reflect negatively on other offerings you may have or serve to reinforce a negative perception of no-low products and ultimately impede the growth of the category.” Big Drop is excited to see how the no/low category evolves in New Zealand and has no doubt that it will become a major category in its own right. You can learn more about Big Drop Brewing at www.bigdropbrew.com
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I
n 2012, childhood pals Mike and Joe were mixing drinks in their Newtown, Wellington dive bar - but they couldn’t find a decent cocktail syrup for the life of them. After some dodgy batches and plenty of experimenting, they
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discovered the perfect formula for delicious syrups that worked in cocktails, mocktails, or as a soda. This is how Six Barrel Soda was born, and how the soda industry became forever shaken up for the better. Now, Six Barrel Soda is celebrating their 10th Birthday!
food and drink scene • 10 years worth of replacing plastic bottles - their drinks have replaced around 5,000,000 330mL bottles or over 1,000,000 1.5L bottles! • 10 years of helping people around the world to make wonderful drinks at home
That’s:
To celebrate this milestone, Six Barrel Soda made a special Birthday Cake Soda Syrup picture rich vanilla bean sponge, hints of raspberry and lemon, and sprinkles to top it all off. Six Barrel Soda would like to thank the amazing community of soda lovers for the support during their first decade, and can’t wait to surprise and delight new markets for decades to come.
• 10 years of creating smallbatch, real fruit, lower sugar drink syrup in their Wellington soda kitchen • 10 years of creating over 120 distinct delicious flavours, including everything from Kiwifruit to Kimchi! • 10 years of collabs with partners all the way from local small producers to the world’s largest whisky company • 10 years of being a formative part of Wellington’s creative
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Pals 0%
A better-for-you RTD, Pals went the extra mile on all aspects with high quality base spirits for a far more premium product, all-natural flavours, and real fruit extracts. No artificial colours, sweeteners, or preservatives and zero compromise on taste. You can now enjoy that 100 percent Pals taste, with 0 percent alcohol. Low in sugar (1 gram per 100ml), low carb, gluten free, vegan friendly and low calories (5 cals per 100ml). Flavours include Central Otago Peach, Passionfruit and Soda and Hawke’s Bay Lemon, Cucumber and Soda.
Terps & Co
Whether Kiwis are out all night, around the barbecue or nestled into a comfy chair, Terps & Co will give them more feeling with every sip. Harnessing the elevating properties of the terpenes found in fruits, herbs and plants, Terps & Co takes the drinker somewhere tonic water and lime never dreamed of. Terpenes are the organic compounds found everywhere in nature within each herb, flower, and fruit that give them their unique scent and flavour. So, when someone says, “Stop and smell the roses,” what they’re saying is, “Stop and smell the terpenes.” With five distinct varieties, gin-like, whiskey-feel, rum-esque, vodka-vibe, and tequila-style, Terps & Co has less than three calories per serve, is plant-based and gluten free, made in New Zealand, and 100 percent natural.
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Ch'i
It’s not just Dry July and Sober October that have consumers thinking about low alcohol drink options. Nor is 'low and no' something the Instagram influencers have brought to life with #nonalcoholic #soberlifestyle and #alcoholfree.
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lcohol-free drinks have been around for a long while and New Zealand’s original premium non-alcoholic beverage was introduced to the market in the mid-1980s. Gary Furniss saw the limited beverage options that were available to Kiwis and set out on a mission to produce a nature-based herbal drink that everyone could enjoy. Now over 40 years later, Ch’i Herbal Drinks Company has an incredibly loyal following and is all about making unique beverages with herbal influences for the moments you want to put yourself first. The low and no preference is all about health benefits. Consumers are increasingly conscious of what goes into their bodies and how it affects them in the long run. Ch’i was considered a little left of field in the 80s, but now the Chinese inspired herbal drink is the perfect alcohol alternative. Not drinking alcohol has become just as ‘cool’ as drinking it, however, it is still about the aesthetics of a drink. Being able to hold a chilled single-serve in one hand makes mingling all the easier. Ch’i drinks are versatile, refreshing and a burst into nature. Keeping up with the demand for a convenient non-alcoholic drink, they have
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250ml single-serve aluminium cans available from June. The sparkling beverage is perfect for toasting with friends around the fire this winter or for a cool starry night at the beach. “We’re excited to be a leader in this positive good-for-you movement,” said Ray Nicholls, Ch’i Herbal Drinks Company Managing Director. The team at Ch’i are beverage pioneers that are here to stay, proving that low and no can be exciting. Because Ch’i time is me time.
DRY JULY RETURNS AND NOW THERE’S MORE ALTERNATIVES THAN EVER After raising more than $1.6 million for cancer charities in 2021, the Dry July campaign is back for its 11th year encouraging New Zealanders to take a month off alcohol to raise important funds for people affected by cancer.
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ith registrations now open, Dry July not only gives Kiwis the opportunity to say ‘cheers’ to the health benefits of taking a break from alcohol, but to also raise funds for cancer charities across the country. Hospitality venues can get behind the cause by offering a special Dry July menu, but with the recent boom in low-to-no alcohol alternatives, from beer to high-end spirits, many venues already have a fantastic offering for Dry Julyers. Dry July NZ Trust has raised over $7.6 million for cancer organisations since 2012, with more than 8,600 Kiwis last year alone reaping the benefits of Dry July while supporting cancer patients, their families and carers. Dry July Campaign and Fundraising Manager Ashleigh Oliver expressed that the organisation is always overwhelmed with the level of support New Zealanders show the campaign. “Providing funds to New Zealand cancer organisations is what Dry July is all about,” said Oliver. “Everything we fund is to benefit cancer patients, their families, and carers in practical, tangible ways. We aim to make a difficult time, a little easier for people affected by cancer. We’re so excited to be back for 2022, to continue raising funds that will improve the comfort, care and wellbeing of patients and loved ones who are affected by cancer.”
This year’s funds will support three beneficiaries; Look Good Feel Better, Prostate Cancer Foundation of New Zealand and PINC & STEEL, all of which have been enabled to deliver specific programs for people affected by cancer thanks to last year’s Dry July funds. All three beneficiaries are reporting that demand for their programs has never been higher, and the funding made possible by Dry July has allowed more New Zealanders affected by cancer to be supported. Look Good Feel Better General Manager Clare O’Higgins said the funds raised have been instrumental in allowing the charity to continue to widen the practical support for men and women at all stages of their cancer treatment. “As we continued to move through Covid-19 alert levels and the uncertainty that brought last year, Dry July funds allowed us to create a number of online Q&A series and live online video programmes, establishing an online database for our participants to continue accessing our services. “We know how stressful these times have been for so many affected by cancer, so giving them a sense of normalcy and community through these online platforms has been a gift. We are so grateful.” PINC & STEEL has also supported hundreds of New Zealanders in their recovery from
cancer treatment thanks to 2021 Dry July funds. “The impact of cancer during and post-treatment affects every aspect of a person’s life. The disruption to normal community interaction in the past two years has only made things harder for people requiring rehabilitation services,” said PINC & STEEL Founder and CEO Lou James. “Dry July’s support has meant that PINC & STEEL were able to reduce barriers to connecting more people with dedicated cancer rehabilitation healthcare professionals right across the
country. We have run 480 cancer rehab classes in 35 locations around New Zealand in the past 12 months alone.” Prostate Cancer Foundation of New Zealand has utilised its Dry July funding to continue the development and expansion of its popular PROST-FIT exercise classes as well as its 0800-support number and online forum for men. Registrations for Dry July 2022 are now open. To sign up, sponsor a friend, join as a team or workplace please visit www.dryjuly. co.nz.
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meet thebarista
Emma Lyell
BESTIE CAFÉ, AUCKLAND After working in cafes throughout her University degree, Emma Lyell, barista at Auckland hotspot, Bestie Cafe, realised hospitality was home after she graduated.
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rawn to the customer service side of the hospitality industry, Lyell doesn’t necessarily consider herself ‘super nerdy’ about coffee, instead she loves the mix of speed and multitasking that being a barista requires. Starting its life as a humble coffee cart, Bestie Café is housed in the iconic St Kevin’s Arcade building on Auckland’s Karangahape Rd and describes itself as a place that provides simple, delicious food and good times. Lyell’s favourite coffee brand is Eightthitry, so it was a no-brainer for her to have the brand on board when she opened Bestie with Tane Williams in 2016.
“Eightthirty for life!” The best part of the job for Lyell is when things at the café are incredibly busy, but everyone in the store is happy, staff and customers alike. Her go-to coffee order is an oat milk flat white, noting that there has been an increase in the popularity of plant-based milk and milk alternatives. With oat milk orders nearly matching cow milk orders at Bestie, she uses the All Good brand as it froths like regular milk and matches well with the coffee. Bestie cafe is pivoting towards more takeaway coffees at the moment, with customers making the change during the pandemic and continuing
the trend as restrictions lift. Despite all the takeaway orders, Lyell still considers latte art to be important for the customer experience, as it shows that a barista takes pride in their work and has attention to detail. When not behind the coffee machine, Lyell can be found hiking, spending time with her boyfriend and cat, or watching F1 on Netflix with a glass of wine. She is incredibly grateful to have people back out and about, as it serves as a reminder of why she loves being a barista. “It’s been a crazy couple of years and it finally feels like things are heading back to a positive space for the industry.”
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“C meet thechef
Suksant “Chef Billy” Chutinthratip,
MELIÁ CHIANG MAI, CHIANG MAI, THAILAND With more than 27 years’ experience in the hospitality industry, Suksant Chutinthratip - known as Chef Billy - finds being a chef a rewarding career in so many ways. Lucky to start his career in one of the world’s best hotels, Mandarin Oriental Bangkok, as a parttime cook’s helper, Chef Billy soon discovered what he loves to do. 38
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heffing involves being creative and experimenting with your craft, bringing diners joy through food, managing, guiding, and mentoring your team, contributing to the overall success of your hotel and being accountable, working in different destinations around the world, and then some.” His career has taken him to Dubai and Singapore and Chef Billy has had the opportunity to join hotel teams preopening, working with professional chefs to establish something new and exciting, whilst implementing effective training programs to ensure the team is as cohesive and effective as possible. Now at Meliá Chiang Mai, in Chiang Mai, Thailand, Chef Billy is proud of what he and his team have achieved in the first five-star hotel to open in Chiang Mai since the onset of the global Covid-19 pandemic. “We look forward to welcoming people back
to this stunning part of the world with excellent dining experiences!” Chef Billy loves to experiment with new ingredients and exchange ideas with other local chefs. “I thrive on bringing out certain tastes in new and exciting ways.” Meliá Chiang Mai, as a hotel, draws on Meliá Spanish origins and pays tribute to Spain’s famed gastronomy. At the hotel’s Laan Na Kitchen, Chef Billy serves Serranito Bocadillo with blistered northern Thai green peppers straight from Spain’s original Serranito sandwich with a distinct Northern Thai twist. “Food is like fashion; if a recipe is good enough, it will last forever and if not, it will stay for a short time and then it’s gone. I strive for my dishes to last forever.” Very much focussed on ‘thoughtful cooking’, Chef Billy minimises food waste by using as much of each ingredient as possible - roots, leaves, stems, stalks and more. Meliá Chiang Mai has a ‘360° Cuisine’ concept, with farm-
to-plate efforts in sourcing organic produce that travels only a short distance to the hotel, using every part of an ingredient they can and returning leftovers to the hotel’s organic farm to compost is truly a 360° experience. Under the program, the hotel’s kitchens work closely with local farmers to help improve sustainability practices and encourage ethical production, to make communities and the overall food system more resilient. Leftover cooking oil is also sent to be recycled into biodiesel. “From the outset, myself and the team at Meliá Chiang Mai have been inspired by the need to promote healthy eating and care for the environment. I believe that sustainability practices make our hotel stand out and set a positive example for the rest of the industry to follow. We want to give our guests peace of mind about where their food comes and believe they prefer to consume products that do not harm the environment.” Chef Billy found the Covid-19 pandemic
prompted a new set of trends, ranging from a heightened focus on health and safety to a guest focus on budget with higher expectations. “We need to tailor offers and promotions, and continually find new and unique ways to personalise a customer’s experience to keep a competitive edge.” For the future of the hospitality industry, Chef Billy hopes hotels will remain competitive to ensure retention of employees with strong qualities, skills, and knowledge. He views the new generation of chefs as fluid, with changing needs and expectations. “Chefs must have passion and dedication and must work really hard. You must enjoy what you do every day. Natural talent will only be a bonus point for you.” Chef Billy’s personal future goals are continued success on the food sustainability front and promoting healthy eating efforts to guests the world over. May 2022
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“An exclusive trade show for importers, wholesalers, and int'l buye Japanese food & beverage products, strongly supported by the Jap varieties of Japanese food & beverage gather under one roof!”
WHEN
JUNE 22-24, 2022 WHERE
TOKYO BIG SIGHT / DIGITAL CLICK HERE TO REGISTER NOW!
ers to import/purchase panese government. Wide
GILMOURS International Wine Competition 2022 WELCOME to the second year of the Gilmours International Wine Competition – a competition to recognise quality, international wines in New Zealand. The judges have swirled, sniffed, sipped, and tasted to bring you the ‘Gilmours Top 20 Wine Selection for 2022’ The competition offers wineries an opportunity to take part in the only businessto-business international wine competition in New Zealand. A two-day judging event took place in March, where for the second year Emma Jenkins MW chaired the event with an independent panel of wine judges experienced in International Wine. This was made up of Sam Kim (Wine Orbit) and Simon Nunns (Consulting Winemaker) and was run by Chief Steward Jo Gear. Entries were judged using a double-blind identification system meaning all wines were tasted blind and judged based on their style, region, and vintage. This year, Gilmours encouraged vineyards to enter wines from lesser-known grape varieties or origins, with the aim of showcasing new exciting international wine for its customers. “This year, we received 225 entries from 10 countries and amidst the supply chain turmoil and challenging trading environment, it was really heartening that entries increased by 20% and new suppliers came onboard,” noted Jenkins. “Once again, the top wines were chosen first and foremost for their quality – we looked for balance and harmony of fruit, acidity, tannins/phenolics and alcohol, whether the wine showed good typicity for the variety and origin, and above all, did it taste delicious – would someone enjoy drinking this wine?” The Top 20 wines are rewarded with brand exposure via a series of promotional and instore tasting events through Gilmours Online and Cash ‘n Carry stores, alongside marketing promotion to over 25,000 trade-oriented Foodservice members. “This is a valuable opportunity for suppliers, and it has been heartening to see their ongoing support,” concluded Jenkins. “I am looking forward to working with Gilmours to engage with members about the judging process and the Top 20 wines.”
GILMOURS International Wine Competition 2022
EL BURRO KICKASS GARNACHA 2020
SCALUNERA ETNA BIANCO DOC 2020
The El Burro Kickass Garnacha is a GIWC top 20 winner from Ayles, Spain. Imported by Steven Bennett, the Master of Wine at Mucho Gusto Wine Co, this is a wine of outstanding quality and flavour intensity that comes at a modest price and Bennett takes pride in the wines’ comparison to more expensive vintage bottles.
The Torre Mora Scalunera Etna Bianco Doc is a GIWC top 20 winner from Sicily, Italy. It is a bold and nimble wine that is grown in the volcanic soils of a dedicated UNESCO Heritage Site in Castiglione di Sicilia.
CASTILLO ARMADO TEMPRANILLO RESERVA 2011 The Castillo Armado Tempranillo Reserva 2011 is a GIWC top 20 winner from Castile-La Mancha, Spain. Castillo Armado’s ripe berry flavours are coupled with hints of smooth vanilla and rich cocoa, imparted by the French, American and Hungarian oak barrels in which the wine was aged.
BODEGAS FONTANA OVEJA TINTA GRACIANO MALBEC 2019 The Oveja Tinta Graciano Malbec 2019 from the Bodegas Fontana Winery hails from Cuenca, Spain. The Oveja Tinta Graciano has deep, dark, inky, blue fruit and floral wine style. It goes well with rich vegetable dishes such as ratatouille but also works with beef or venison and a creamy mushroom sauce.
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GILMOURS International Wine Competition 2022
THE BODEGAS FONTANA MESTA TEMPRANILLO 2020
VIGNETI ROMIO SPUMANTE ROSATO EXTRA DRY DOC C6 NV
The Mesta Tempranillo 2020, produced by the Bodegas Fontana Winery is certified for its sustainability and organic production. It is a very fruit-forward and approachable red that would pair well with the likes of a deli-platter or some lamb shanks. It is smooth with violet and lavender notes.
The Vigneti Romio Spumante Rosato Extra Dry DOC C6 NV is from the Caviro Group, an Italian wine grower’s cooperative. It is fruity, floral and has dominant notes of red fruits and hints of peach, resulting in a delightfully fresh and aromatic bouquet. On the palate it is fresh, tasty, and crunchy, the perlage is fine and pleasant.
VIGNETI ROMIO SANGIOVESE SUPERIORE RISERVA DOC 2018 The Vigneti Romio Sangiovese Superiore Riserva DOC 2018 is also from the Caviro Group. Tasting notes are ripe black cherries on the nose with a delicious hint of spice. With red berry flavours on the palate and fine tannins, this wine is well balanced with a long finish. It is best paired with savoury grilled or spit-roasted red meat dishes and mature cheeses.
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CANTINA DI MONTEFORTE SOAVE CLASSICO CLIVUS 2020 The Cantina di Monteforte Soave Classico Clivus 2020 is a GIWC top 20 award winning wine from East Veronese, Italy. It is fresh, fruity and a credit to the volcanic area it is grown in. t is delicate with hints of hawthorn, elder and violet. On the palate, it is dry, with a freshness on the mouth, it is well bodied with an aftertaste of bitter almond.
GILMOURS International Wine Competition 2022
BOTTER PROSECCO EXTRA DRY DOC NV
JEAN JOSSELIN CUVÉE DES JEAN EXTRA BRUT CHAMPAGNE NV
The Botter Prosecco Extra Dry DOC NV is a GIWC top 20 winner from Veneto Italy. The classic wine comes from nearly a century of family experience and one of Italy’s largest wine producers and exporters. The prosecco is fresh and light on the palate, it has balanced acidity and the body consists of aromas of green apple, peach, and subtle notes of acacia.
The Jean Josselin Cuvée Des Jean Extra Brut Champagne NV is a GIWC top 20 winner from Gyé sur Seine, France. The wine is appealing white fruit on the nose and fresh and delightful on the palate, with a pleasant lightness on the finish. Suggested pairing is with white meats like chicken or pork, cheeses, and snacks such as popcorn or tortilla chips.
LA VIEILLE FERME VENTOUX ROUGE 2020
MONT’ALBANO PINOT GRIGIO FRIULI GRAVE 2020
From the Rhone Valley, France is GIWC top 20 winner, La Vieille Ferme Ventoux Rouge 2020. On the nose, it reveals a seductive bouquet of red fruit and spices. Full of delicacy, the palate is fresh and well balanced, with aromas of cherries and very soft tannins which gives the wine great drinkability. The wine is best paired with roasted meat dishes and mature cheese and drinks well right now.
The 2020 Mont’Albano Pinot Grigio Friuli Grave hails from Veneto, Italy, where the winery takes pride in an old Italian inscription, Thou traveller who comes from afar, stop and taste the blissful wine at Montalbano Farm. It is charmingly pure, fresh, fruity, and frisky. As a real step up from ‘average’ Pinot Grigio, being organic gives the benefits of extended ageing on lees. Which adds depth and weight to the palate.
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GILMOURS International Wine Competition 2022
GRANT BURGE VINEYARD CAMERON VALE CABERNET SAUVIGNON 2019 The Grant Burge Vineyard Cameron Vale Cabernet Sauvignon 2019 is a GIWC top 20 award-winning wine from the Barossa Valley in South Australia. It has lively aromas of dark chocolate, blackberry, vanilla, and cedar. The palate is rich with black and red berry fruit and has hints of vanilla that accompanies the ripe and firm tannins.
JANSZ PREMIUM ROSÉ NV The Jansz Premium Rosé NZ is a GIWC top 20 winner from Tasmania. The non-vintage bottle is both vibrant and delicate. The Rosé is a great match for fish and chips and should be enjoyed straight away, rather than stored.
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FINCA FELLA ALTADO VERDEJO 2020 The Finca Fella Altado Verdejo 2020 is a GIWC top 20 wine winner from one of the msot reputable wine regions in Spain - Castilla-La Mancha. The tasting notes for the bottle are its paleyellow colour with green sparkles. It is fresh on the nose. On the palate, it is round and long with notes of white fruits. The wine has incredible depth and richness for a dry white.
LA BELLE ANGELE ROSÉ 2020 La Belle Angele is the producer of two GIWC top 20 award-winning wines. From France, the label boasts the La Belle Angele Rosé 2020 and the La Belle Angele Gamay 2020. The wine is light pink in colour and expresses raspberry and strawberry scents. On the palate, it is well balanced, refreshing and fruitforward. Best paired with salads and Asian Cuisine, it can be served both with a meal or on its own.
GILMOURS International Wine Competition 2022
LA BELLE ANGELE ROSÉ GAMAY 2020
JACOB’S CREEK 1847 ROSÉ 2021
La Belle Angele is the producer of two GIWC top 20 award-winning wines. From France, the label boasts the La Belle Angele Rosé 2020 and the La Belle Angele Gamay 2020. The wine is a fruity bouquet with scents of red cherry, cranberry, bubble-gum, red plum and rose. It is both simple and bright on the palate. It is best paired with a platter of charcuterie, goat cheese, sheep cheese or roast poultry.
The Jacob’s Creek 1847 Rosé 2021 hails from the Barossa Valley in South Australia. Tasting notes include expressive fresh strawberry, raspberry, floral rose petal, and subtle spice flavours. It has fleshy red berry fruit on the mid-palate and a delicate mineral texture. It is bright, with refreshing acidity that leads to a long flavoursome finish.
ORLANDO PRINTZ SHED AUSTRALIAN SHIRAZ 2018 From the Barossa Valley is the Orlando Printz Shed Australian Shiraz 2018. The tasting notes are that it is vibrant on the nose, with fresh dark berries, dark cocoa, and lifted cedar spice. It has fine-grained tannins, cedar, and slight char notes. The Shiraz is best paired with hearty meat dishes, a classic favourite is pan-fried meatballs with braised eggplant and tomato sauce.
CHAPEL HILL THE PARSON GSM 2020 Chapel Hill’s The Parson GSM 2020 is an awardwinning wine from McLaren Vale in South Australia. The Grenache lead wine is a rich opulent style. Blackberries, woody herb, and anise are joined by gritty tannins that creates a long chocolatey finish. Best paired with rich flavours such as stews, casserole, grilled meats, marinated Asian and barbecue, the wine can be shelved for around eight years.
May 2022
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Artisan Awards
Follow along as the we discover new products and innovation across New Zealand.
For over a decade the New Zealand Artisan Awards has provided a platform for emerging and established artisan producers to showcase their latest creations.
11 May - 23 August 2022 Entries Open
Entries Delivery Dates 24 August 2022 Ambient 31 August 2022 Frozen 7 September 2022 Fresh/Chilled
21 September 2022 Bronze, Silver & Gold Awards Announced
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19 October 2022 Supreme Winner Announced
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