CROWNE PLAZA CHRISTCHURCH REOPENS • WOMEN WOW AT HOSPITALITY AWARDS
www.hospitalitybusiness.co.nz AUGUST 2017 Vol.4 No.7
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contents
14
2017 HOSPITALITY CHAMPIONSHIPS Winning with international style
REGULARS 17 NEW OPENINGS Taking Rotorua to Queenstown 20 BEST IN SEASON Brussels Sprouts revived!
FEATURES 07 CROWNE PLAZA CHRISTCHURCH Four years of revival plans pay off 26 NZ HOTEL AWARDS Women wow the judges 42 TRENDS We have a Bone to Pick
23 A SUPREME PIE
This year's winner!
34 NZ CHOCOLATE AWARDS
Inaugural event next month!
THE SHOUT 6 FROM ALL BLACK TO RED, WHITE AND SPARKLING Sir John Kirwan’s boutique wine company, Jk.14 8 COMMON WINE QUESTIONS ANSWERED By Sip NZ Wine’s Caro Jensen and Emily Camblin 14 TRAPPIST ALES Beer writer John Oszajca finds out if Trappist Ales are proof that God loves us
4 | August 2017 | Hospitality BUSINESS
CROWNE PLAZA CHRISTCHURCH Four years of revival plans pay off
07
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editorial AUGUST 2017 Vol 4. No.7
Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
Lemons & connectivity When life deals you lemons, the old adage says make lemonade! Preferably without pips and a sour taste! While this adage may seem trite to many, I found solace from it in the way a recent hospitality related experience was dealt with at a major conference for the hotel industry held in Auckland. Bad weather lead to a rather problematical water leak in the middle of the night, in the room in which I was paying to stay. The late night response from the Duty Manager, Hotel Engineer and Housekeeping staff armed with towels and hot drinks, was simply excellent. I was also offered another room, which I declined because of the inconvenience of shifting all my clobber to another room in the wee small hours, however, the follow up assistance the next morning was handled exactly how one would expect from a leading hotel. At the New Zealand Hotel Industry Conference, a key message rang true to me from one particular speaker – Greg Farrell, Executive Director of Aedas Interiors’ hospitality design team. Based in Hong Kong, Greg , who has over 30 years of design experience in the industry, attended the conference to discuss design experience and leadership. The message I retained from his speech was given in the first few minutes of his address. He said if he couldn’t effectively connect all his technology related items within five minutes of arriving in his room, he was out of the hotel and off to find another one. This rings true as we become more and more dependent on technology to effectively carry out our lives and careers. Connectivity, speed of set up without complicated or difficult to comprehend codes, or low speed internet, is a factor of hospitality that all purveyors need to be conscious of in order to attract and retain today’s customers. On a lighter note, congratulations must go to Taupo’s Fast & Fresh Bakery for their winning venison, mushroom, bacon and cheese pie …proving to be the perfect combination of flavours for judges unanimously voting it the 2017 NZ Bakels Supreme Pie Awards winner! Delicious! Kimberley Dixon Editor
CROWNE PLAZA CHRISTCHURCH REOPENS • WOMEN WOW AT HOSPITALITY AWARDS
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www.hospitalitybusiness.co.nz AUGUST 2017 Vol.4 No.7
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6 | August 2017 | Hospitality BUSINESS
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HOTELS
Crowne Plaza Christchurch Re-Opens Refurbished, refined & chic
I
t’s been a nostalgic return for many, but the plush new 204-room, Crowne Plaza Christchurch has already taken a firm hold on the market, with staff being inundated beyond expectation. The hotel – only the second large, four-and-a-half star hotel to reopen in the city since the devastating 2011 earthquakes – has been a runaway success. It’s now the largest upscale hotel in Christchurch’s CBD, sporting a stylish wine bar, classy restaurant and functional café space; and providing a popular new contemporary space for visitors and locals to connect with the revitalised city centre. The hotel, which threw open its doors to the public on June 30, also offers, fabulous rooms, four modern event spaces, filling a huge, post-quake gap in Christchurch’s conference and incentive market. Overlooking Victoria Square and the site of the former, prequake Crowne Plaza, the hotel’s location radiates history. One of Christchurch’s first hotels, The Golden Fleece, opened on the same site in 1851 after the legendary ‘First Four Ships’ arrived with the city’s early settlers. This heritage is strongly reflected in Crowne Plaza Christchurch’s dining and meeting space themes: ‘Market Place’ restaurant and bar echoes the original name of nearby Victoria Square, ‘Café 1851’ reflects the notable date for the hotel site, and the ‘Ellis, Gartner and Oram’ meeting rooms are named after the original Golden Fleece owners. However, even though history is woven into the heart and soul of the property, the emphasis is firmly on the new. General Manager Reinier Eulink says he’s excited to relaunch the brand in the city, where Crowne Plaza has had a significant presence for many years. “We’ve opened in a competitive market, and the city’s still rebuilding, but we’re looking to the future and are excited to be part of the regeneration,” he says. The former hotel originally opened at a time when hotels had a more formal style of operating, but the new hotel is a ‘new generation’ Crowne Plaza, he says, more contemporary and in line with the resurgence of the CBD. >> Hospitality BUSINESS | August 2017 | 7
HOTELS The dining spaces are chic and modern, with the buzzing deli café on the ground floor serving the city’s only Mojo coffee; craft beers and wine in Social Wine Bar, and an interactive market place dining concept in the restaurant. “We tip our hat to the former Crowne Plaza, as it was an important part of the Christchurch city centre landscape for many years, but we’re taking it to the next level with our new-look hotel,” says Reinier. People are loving the way the hotel looks. The Scandinavian décor in the café has been attracting special praise, as have the stunning designer rooms with views over the cityscape and out to the Canterbury Plains and Southern Alps. “When we finally opened the doors there were a million feelings going on. The sense of excitement was strongest, as well as the relief that we’d finally got there,” says Reinier. “When we did open there was almost a sense of calm, knowing all the hard work our team had put in had paid off to get us to that point.” It’s been wonderful for the staff to see just how excited Christchurch people have been about the opening, and to realise how much the locals have been following the new hotel’s progress,” he says. IHG Asia, Middle East chief operating officer Alan Watts flew in for the official opening event late last month, attended by Christchurch Mayor Lianne Dalziel and Christchurch Central MP, Nicky Wagner, who unveiled a commemorative plaque. The return of the Crowne Plaza brand to the city is a significant milestone for the current owners of the former office building, InterContinental Hotels Group (IHG®), and Christchurch and Canterbury Tourism. Building co-owner Shane Le Compte, of local investment and development company MC Christchurch Holdings, says the former Crowne Plaza Christchurch had a loyal following
8 | August 2017 | Hospitality BUSINESS
A stunning fireplace, plush chairs and designer rugs add to the ambiance of the newly re-opened Crowne Plaza Christchurch.
Pictured at the Crowne Plaza Christchurch launch event (L-R) IHG's Tim Pollock, COO Australasia and Japan Karin Sheppard, General Manager Reiner Eulink and COO Asia, MIddle East and Africa Alan Watts
HOTELS
Photo credit: Mike Molloy
amongst Cantabrians. “That was one of the main reasons for us wanting to bring the brand back to the city,” says Shane. “We’ve worked closely with IHG and our design team to develop an international hotel with a local feel, and we feel we’ve achieved that.” Christchurch & Canterbury Tourism chief executive Vic Allen says the new hotel has injected some much-needed conference and meeting space into the city. Construction of the nearby Convention Centre within the next three years will make the hotel an even more attractive proposition for corporate, domestic and international visitors. “With the central city rebuild now well underway, visitor numbers are expected to increase significantly this summer so the additional hotel capacity is very timely.” About 80 staff work at the new hotel, boosting the local economy even more. ■
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HOTELS
Crowne Plaza
Hospitality Business talks to the new team at the new CPC!
Christchurch DIRECTOR SALES AND MARKETING – SIMON REES For Director of Sales and Marketing, Simon Rees the opening of the new Crowne Plaza Christchurch has been monumental in his 13 years with the Intercontinental Hotels Group (IHG). It’s his first job back in Christchurch since 2003 and 2004 when he worked for the former Crowne Plaza, which had to be demolished after the 2011 massive earthquake. “It was the place to be – a great atmosphere, a really warm ambience especially with the grand piano playing,” says Simon. “We always had a lot going on. It had become a popular conference venue and a great spot for theatre goers.” Crowne Plaza is returning now to a very lifestyle oriented city, and one with lots of exciting change going on, he says. “There are lots of opportunities as people feel that they’re growing with the rebuild of the city. Christchurch is only partially through that process, with exciting and energising new elements re-opening, piece by piece.” The team has been delighted with the huge response so far. “It’s really rewarding seeing guests come in to enjoy the hotel after all the hard work that went in to get it ready for the opening.” They’ve all been blown away by the popularity of the latest fourand-a-half-star hotel to reopen since the quake. Staff were inundated during the recent opening weekend , adding 11,000-plus bookings to their reservations. “We’ve had a solid response of forward bookings from August onwards.” The Crowne Plaza Christchurch is looking to recapture a share of the peak summer market, he says. “We’re adding capacity back into the city and with the new Christchurch Convention Centre opening in 2020 it’s only going to get busier.” EXECUTIVE CHEF - MIRCO TURTSCHI Swiss-turned-Kiwi, Mirco Turtschi began his cooking career with a apprenticeship in an traditional old European hotel in Interlaken. Twenty- six-year-old Mirco later left the hustle and bustle of London, to join one of his best mates in New Zealand. “He was working in Marlborough and he said it was awesome, so I applied for a job and had it the next day,” says Mirco. He worked his way up from sous chef to head chef positions in cafes in Blenheim and Picton until his partner’s career moved them to Auckland. “I took up the job as demi-chef at The Langham Hotel. It was a bit of a sacrifice, but I wanted to work in a five-star hotel.” Before long he was Senior Chef de partie. Mirco did a two-year stint at The Stanford Plaza as Executive Sous Chef before working as a cookery tutor in Auckland. Last year he relocated to Crowne Plaza Queenstown where he worked as Head Chef until gaining the position with Crowne Plaza Christchurch. “Housing affordability and the opportunity to open a new hotel from scratch brought me here. I’m committed to IHG,” says Mirco. “I like the management, the structure, the equipment and the company.” Mirco is overseeing three food and beverage venues – Market Place Restaurant - introducing Christchurch to great locally-sourced shared plate concepts; Social – a sophisticated wine bar, and Café 1851, which whipped out more than 300 cups of Mojo coffees on opening day last month. A traditional shared cheese and charcuterie board features delicious local, Cashmere Meats. “I’ve sourced this esteemed butcher 10 | August 2017 | Hospitality BUSINESS
providing beautiful homemade salami,” says Mirco. Local buffalo mozzarella cheese, award-winning Robinson’s Bay Olive Oil and nearby Pure Ice Cream from Wanaka also star on the menu. “We’re really trying to showcase local suppliers,” says Mirco. “Christchurch is fantastic. I’ve been pleasantly surprised how familyfriendly it is and the people are really helpful,” says Mirco. “It’s very charming with its tram lines.”
CAFÉ 1851 TEAM LEADER – DARKO CVETKOSKI Originally from Macedonia, Darko has clocked up almost 27 years in hospitality, with a strong background in Christchurch cafes, during the past 10 of those. This includes working for Compass Group injecting new life into Scarborough Fare at Sumner and setting up Wigram Manor. “I’ve done everything from waiting tables to maître d’ in my career,” says Darko, who immigrated to New Zealand in 1999. Prior to that he’d worked everywhere from small cafes and restaurants to more fine dining, silver service restaurants where he rubbed shoulders with Government and foreign embassy officials. Prior to joining Crowne Plaza Christchurch Darko was a barista trainer for HMS Host, working for its Underground Cafes at Christchurch Airport. “This was my chance to pour my passion for coffee into a contemporary fresh space”. Naturally coffee is Darko’s specialty and you won’t get a bad brew on his watch. He’s also passionate about good teas and says Mojo Coffee and T2 Teas, combined with great food and excellent service, make for the perfect recipe at Café 1851. EXECUTIVE HOUSEKEEPER - DEBBIE HOLMES Debbie Holmes has risen to the occasion with upkeeping the rooms and public spaces around the new hotel, and she is delighted with how business has run around the hotel’s opening. “It’s been really exciting opening a new venue, and I’m grateful, with it being my first opening in the industry, that I’ve had the guidance of my AHS boss to help me,” she says. The hotel’s popularity has exceeded expectations, says Debbie, with pre-clean staff staying on board, so she now has a good contingent of staff across her department. Debbie’s proud of the little extra touches, like the white fluffy bathrobes and individual vanity kits in each of the rooms. Housekeeping staff are also on hand 24/7 in case rooms need servicing. “I think that’s becoming the norm,” says Debbie. “People expect more.” “For me the most special thing about the rooms is the fantastic view we have here out over the Southern Alps and Canterbury Plains,” says Debbie. FOOD AND BEVERAGE AND FRONT OFFICE - JANA WILLOUGHBY At just 19, achieving food and beverage and front office roles at the new hotel has extra special significance for Christchurch-born and bred Jana Willoughby. Both of Jana’s parents worked at the former hotel for 20 years, prior to the earthquake – Dad, Gary as a duty manager, and Mum, Adrienne in front office. “I grew up in the hotel. We were there almost every day growing up, so it’s really special for me,” says Jana. “Both of my parents are really proud of me working here – I’m now walking in their shoes
HOTELS – and they stayed here during our opening trial night, which they loved.” Jana has many happy Crowne Plaza childhood memories. “I used to go around the rooms in the evenings with Dad, putting those little Dream white chocolates on the pillows and on New Year’s Eve we’d go into the hotel and throw Crowne Plaza teddy bears over the balcony for everyone,” she recalls, fondly. “It’s so special getting to see the hotel behind the scenes when I was little and getting to see it now.” Hospitality is in the blood for Jana. “I always wanted to work in a hotel when I was little and I just loved going there with Mum” “It’s like being part of a small community. My sisters and I would be sitting in the hotel atrium waiting for Mum after school and we’d get given a wee hot chocolate and some chips.” She’s now got her sights set on eventually working her way up with IHG to become an events manager.
families not wanting to uproot them from Christchurch, seeking out other careers. She worked for IHG during the rebuild, gaining valuable front office experience, progressing her way up to duty manager. She also spent several months as the acting front office manager at Wharekauhau Country Estate before working at Holiday Inn Sydney Airport. “This is my first pre-opening hotel and there have been a few challenges, but I’m unquestionably loving the role,” says Flynn. “Crowne Plaza Christchurch has a special touch, as it’s where I began my career. It feels strange – same name, same city, but not the same hotel.” “With an existing hotel, you know what you’re working with but this is a blank canvas, so we’ve been setting up shifts and structuring a completely new routine.”
DUTY MANAGER - FLYNN FOLEY The opening of the new Crowne Plaza has been full of nostalgia for Flynn Foley also, having worked at the former hotel on the other side of Victoria Square for two years. From the lobby, you can see the arches on the former site and particularly from the higher floor rooms. “It makes me feel quite nostalgic, but there’s a lot of difference between the two hotels,” says Flynn, who covered many roles at the old Crowne Plaza, predominantly as a room attendant. I worked just about every position in housekeeping and food and beverage, including a kitchen hand.” Flynn’s worked her way from “the ground up” with IHG. The quake sent some staff in different directions, with many of those who had
CHIEF ENGINEER – BRIAN PROUT Hospitality is a whole new business for Brian Prout, who hails from an industrial electrical background in the UK. “I worked in car manufacturing with machinery maintenance. It’s a totally different ball game,” says Brian, who has 30 years electrical experience. For the past five years Brian has been leading maintenance teams and contractors, solving problems and liaising on projects for Christchurch manufacturer General Cable. He worked for the former Ford Motor Company in the UK for 16 years, but he’s enjoying his foray into engineering management. “Every day I’m learning something new and Crowne Plaza is a fantastic, pleasant place to work. The staff are very friendly and welcoming”. ■
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Hospitality BUSINESS | August 2017 | 11
Toi Ohomai Rotorua Tops in Culinary Stakes A team from Toi Ohomai Institute of Technology in Rotorua fought off fierce competition from around the country to win the top award in the prestigious annual Nestlé Toque d’Or student culinary competition. Culinary students Mikael Aranga-Papuni and Bethaney-Mae Allen proved to be champs in the kitchen picking up gold medals, while Michael Takiwa dazzled diners at the event with top notch restaurant service skills to receive a silver medal. The trio battled it out against 27 other top students from around the country to create their winning three course menu which took out the top spot at the competition. The team also won an additional award sponsored by Moffat for their innovative use of Nestlé Professional products. The dishes comprised a starter of hot smoked Akaroa salmon and salmon tartar, followed by a crusted New Zealand prime lamb rack and loukaniko (Greek) sausage. The menu concluded with a butterscotch dessert and banana coconut puree. Out front, Michael served up the dishes to guests dining at the event. The pressure was on throughout the three hours live kitchen cook off, as the team fought against the clock and scrutiny of top industry judges including WorldChefs President Thomas Gugler of Germany. Any errors made by competitors during the event resulted in lost points. The panel of judges was led by high profile chef and leading culinary figure Darren Wright of Christchurch. Competing teams were marked against WorldChefs International Judging Standards which include food preparation, presentation, taste and service. This is the first time that the award has gone to Toi Ohomai in Rotorua. The event which has been running for 27 years is a key fixture on the culinary calendar and is hotly contested by the country’s leading hospitality institutes.
Michael Takiwa, Bethaney-Mae Allen and Mikael Aranga-Papuni.
Bethaney-Mae said she and her team mates were ecstatic to have won the competition, after training so hard for it. “We spent months coming up with an award-winning menu, perfecting our routines and putting it all into action. On top of that, we had to manage study and work commitments but the result we’ve achieved has been well worth the effort.” The team’s trainer Jonathan Chemis said bringing home the top award is a triumph not only for the students and the Toi Ohomai Institute but also for the Rotorua. “It clearly demonstrates that we have the talent and skills in hospitality in the Rotorua area. This win firmly puts Toi Ohomai on the culinary map and provides the region with an opportunity to showcase its expertise to the rest of the country and even overseas. Achieving top ranking at such a prestigious competition as Nestlé Toque d’Or is a significant milestone. For these students and others who follow in their footsteps at Toi Ohomai, rewarding careers within the hospitality are now easily within reach,” he said.
Event organiser and New Zealand Chefs Association President Graham Hawkes said Nestlé Toque d’Or is the ultimate challenge for hospitality students. “They have to pull it all together, work seamlessly as a team and deliver a polished performance on the day while under pressure. “Aside from the competitive element, the event also opens doors for the students by placing them in front of hospitality professionals from around New Zealand who attend it.” This year was the 27th anniversary of Nestlé Toque d’Or which is New Zealand’s longest running and most prestigious student cookery and restaurant service event. Aside from New Zealand, it is also held in 17 other countries around the world and has launched the careers of many world-famous chefs. Sponsors of this year’s event were: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat.
“They have to pull it all together, work seamlessly as a team and deliver a polished performance on the day while under pressure”. Event organiser and NZ Chefs Association President, Graham Hawkes.
MEDAL RESULTS 1ST
2ND
3RD
TOI OHOMAI INSTITUTE OF TECHNOLOGY - ROTORUA CAMPUS
ARA INSTITUTE OF TECHNOLOGY - TIMARU CAMPUS
WELLINGTON INSTITUTE OF TECHNOLOGY
& INNOVATION AWARD
ARA INSTITUTE OF CANTERBURY - TIMARU CAMPUS Culinary Gold Restaurant service Bronze
NEW ZEALAND DEFENCE FORCE CATERING SCHOOL Culinary Silver Restaurant service Bronze
AUT UNIVERSITY Culinary Silver Restaurant service Silver
NORTH SHORE INTERNATIONAL ACADEMY Culinary Silver Restaurant Service Silver
EASTERN INSTITUTE OF TECHNOLOGY Culinary Silver Restaurant service Bronze
OTAGO POLYTECHNIC CENTRAL CAMPUS Culinary Silver Restaurant service Silver
TOI OHOMAI INSTITUTE OF TECHNOLOGY - ROTORUA CAMPUS Culinary Gold Restaurant service Silver TOI OHOMAI INSTITUTE OF TECHNOLOGY - TAURANGA CAMPUS Culinary Silver Restaurant service Silver
WAIKATO INSTITUTE OF TECHNOLOGY Culinary Silver Restaurant service Silver WELLINGTON INSTITUTE OF TECHNOLOGY Culinary Silver Restaurant service Silver
2017 HOSPITALITY CHAMPIONSHIPS
Knives And Spatulas Down! Professionalism reigns at 2017 championships
N
o bed has been left unmade, no mushroom left unchopped and all the meat has been expertly seared as more than 800 competitors have cooked their hearts out at the NZ Hospitality Championships 2017. Held at the Logan Campbell Centre alongside the popular Food Show over 4 days from the 27th to the 30th of July, challengers from primary school age in the Kiwi Kids Can Cook competition to professional chefs competed in over 74 classes in the hope of being named a winner. Special guest at the Championships this year was Thomas Gugler, WorldChefs President, in his first visit to New Zealand. Touching down in the country, he was welcomed with a rousing powhiri from the Auckland Maori Rugby Team, including a hongi with one of the players – something new for the German native. In his time in New Zealand visiting what he called the “most prestigious [hospitality] competition in New Zealand”, he judged the hotly contested Nestlé Toque d’Or tertiary competition which he hoped to look for something special, cooked from scratch. Another highlight from the first day of competition was the most popular class of the whole competition, the Live Training Salmon class sponsored by Akaroa, where 19 competitors from culinary training institutes around New Zealand cooked up some top notch salmon dishes. And of course the Nestlé Toque d’Or competition, eagerly fought over by 30 challengers, was a thrill. The winners, as judged by Thomas Gugler and a team of professional judges, were the team from Toi Ohomai Rotorua.
14 | August 2017 | Hospitality BUSINESS
Pastry Chef of the Year (Sponsored by Hospitality Business magazine) – Lakmal Anuradh, of Wairakei Resort Taupo
2017 HOSPITALITY CHAMPIONSHIPS Friday saw the arrival of secondary school students from Whangarei to Southland, and a team from Australia, to contest a range of classes including Live Café Sandwich, Live Omelette (attempted the day before by the 1 Breakfast team, to hilarious results) and Live Classic Table Setting. The winner of the Secondary Student of the Year was Mary Vaikai, from Manurewa High School. The weekend saw the arrival of the hospitality professionals to battle it out in the open classes. Lattés were turned into works of art, tables were set to perfection with fork, knives and spoons lined up to within a millimetre of straight.The teams in the Dilmah High Tea competition created a table set for a queen, with treats that looked faultless.The biggest cheers and excitement were reserved for the Deer Industry NZ, Queen, vegetables.co.nz and Fonterra Three Course Challenge – one of the classes that determined the Moffat Chef of the Year, where competitors had to serve up a cheese entrée, main and dessert to the discerning judges. Sunday saw both the young and old involved with the kick off for the national final of Kiwi Kids Can Cook with kids from year 1 to year 8 cooking up a storm – with Grace Thompson from Auckland making an incredible crayfish dish that led to her winning the grand prize in a tense final. Then chefs from aged care homes around the country took to the kitchen for the Senior Lifestyle Competition. One of the most popular classes of the event, the Waitoa Curry Cup, drew the crowds in the afternoon with their tasting spoons at the ready. All the competitors’ hard work was recognised at the prize-giving, with Eric Lim from Christchurch’s Chillingworth Road being crowned the Moffat Chef of the Year. Commis Chef of the >>
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Renowned chef, Keith Clark received the WorldChefs Presidents' Medal from President Thomas Gugler at the Nestle Toque D'or Awards - joining a prestigious group of just 12 members globally.
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831 Infrared Thermometer
2017 HOSPITALITY CHAMPIONSHIPS Year went to Zachariah Meads and Apprentice of the Year went to Nicholas Todd. Skyline Rotorua also did well, claiming Barista of the Year and Service Person of the Year for Dhrumil Oza and Marketa Jelinkova respectively. The NZ Hospitality Championships are held annually to showcase the talent of New Zealand’s hospitality industry, which would not be possible without our sponsors. It is run in association with NZ Chefs who are the “National Association” supporting and representing Chefs across NZ from school age to mature practitioners. They provide many opportunities for their members at local, national and international level to showcase their creativity and skills in the public arena. ■
MAJOR PRIZE WINNERS ALSO INCLUDE: Training Chef of the Year (Blue Rock) – Sio Sio Wong Pastry Chef of the Year (Hospitality Business) – Lakmal Anuradh, Wairakei Resort Taupo Junior Pastry Chef of the Year (Equagold) – Sam Heaven, Sky City Auckland Secondary School Student of the Year (AUT) – Mary Vaikai Service IQ Secondary School Excellence Award – Manurewa High School NZ Training Establishment of the Year (HTT) – The Cornell Education Group
See nzchefs.org.nz for a full list of results.
8
16 | August 2017 | Hospitality BUSINESS
OPENINGS Paul Hartley (centre) with partner Tash Houghton, and Paul’s brother Garth Henderson (far right), and some of Paul and Tash’s ‘burrito babies’ on site in Queenstown. (Glamorous, 8, is front left)
Rotorua Family In Queenstown To
‘Take On Ferg’ •
QUEENSTOWN
TIKI TOWN Ph: 0275594401 tikitown@outlook.co.nz Paul Hartley reckons his ambition is to be bigger than Queenstown’s famous Ferg empire, and the Rotorua food truck operator makes no qualms about it, after setting up in the resort recently. “I’m taking on Ferg. That’s my goal,” says Paul. Paul and partner Tash Houghton arrived in the resort with their family of 10 “burrito babies” and four food trucks in time for this year’s ski season, setting up their Tiki Town Food Village on an empty section on the verge of downtown Queenstown. It’s a family affair with their children ranging in age from two to 20; partners, and even a newborn also joining the crew. Even the younger children pitch in after a day at nearby Queenstown Primary School. Eight-year-old Glamorous works on the food trucks taking orders and payments. “She started working for us at events when she was six, using the AWOP cashless payment system,” says Paul. “She gets a little reader so she knows which buttons to push. She used to scan customer’s wrist bands, that carried credit on them, at our North Island events,” says Paul. “Now she knows how to use EFTPOS.” Paul and Tash have operated their Tiki Town trucks at pretty much every North Island festival. In Queenstown they’ve launched their Gourmet Hangi Kitchen, Burrito Magic, Poffertjef – mini Dutch pancakes – and Thai Rolled Ice Cream. “A friend, who’d worked on the trucks with us during summer, kept telling us we should come to Queenstown,” says Paul. The family came
•
south for a holiday and fell in love with the area. “This place is amazing. It’s a better lifestyle for the kids, and the people are amazing. Everyone is so helpful and happy, and we can operate year round here,” says Paul. Right in the heart of the country’s leading tourist destination their Maori, Polynesian Kiwi-style street food – raw fish, Maori fried bread, mussel chowder and famous hangi rolls - is proving a big hit. “We put everything you’d have in a hangi into a roll with our own fresh gravy.” Kawakawa pork belly, chicken and horopito lamb are all in the line-up. Surprisingly tourists just can’t say ‘no’ to a Tiki Town burrito though. “We do a spin-off of the original Californian burrito, adding steak, prawns, fries, salsa, sour cream, cheese and guacamole.” They’ve already been talking to Ngai Tahu Tourism about operating a food truck at its Shotover Jet riverside base, near Queenstown, probably serving hangi rolls. Poffertjef come with a range of toppings like salted caramel, berry compote with chocolate sauce, and banana and Nutella. Thai rolled ice cream flavours include everything from cookies and cream to pavlova, packed with meringue, kiwifruit, fresh strawberries and chocolate sauce. Their hours have been extended until 4am on Friday and Saturday nights to attract the late night party crowds. “We’re completely used to catering to people who’ve been drinking,” says Paul. “It doesn’t faze us at all.” With several adult children on board, and Paul’s brother Garth Henderson to help too, they’ve already taken Tiki Tour’s Burrito truck to Dunedin in June for the Lions rugby tour. They’ll be operating at other events throughout the region.
Hospitality BUSINESS | August 2017 | 17
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OPENINGS
THE GOOD HOME WIGRAM 100 The Runway, Wigram Skies, Christchurch Ph: 03 3417227 Email: andy@tghwigram.co.nz Popular and iconic gastro pub concept The Good Home launched its first South Island venue recently in Christchurch’s Wigram Skies development. Fans are tucking into everything from gourmet pizzas, burgers and steaks to traditional homemade bread and butter pudding and choccy spring rolls. The vibrant fit-out, with its eclectic mix of furniture and more than 1500 books, plays on the venue’s airbase setting giving a nod to the aviation industry. Multiple dining and drinking zones have been designed within the spacious and light venue, and the venue is anchored by an impressive, two-storey ‘house-like’ black bar. There’s also a mezzanine with its own bar and intimate dining or meeting room. Plenty of sunny alfresco dining on offer here, and if the weather’s not obliging there’s a cosy fireplace, homely lounge, or sports den. There’s no place like ‘Home’ and co-owner Andy Jacques says that’s the atmosphere they’re aiming for – a homely relaxing environment where people can kick back and unwind.
PRECINCT FOOD 125 Vogel Street, Dunedin Ph: 03 4790930 www.precinctfood.nz A Dunedin nurse-turned-chef with a strong background in creative catering has launched her first café, Precinct Food, within three years of retraining and completing her Bachelor of Culinary Arts. Liz Christensen, who also owns a successful corporate and conference catering business, The Inspired Pantry, recently launched Precinct Food where the focus is on real food values and handcrafting from scratch. “My passion is creating food experiences for people where the food becomes part of the story of the event, rather than just something to eat,” says Liz. The Inspired Pantry has expanded so much since Liz purchased the business less than three years ago that the kitchen was no longer large enough, so Liz took “the brave step”, opening in a larger premises in an emerging, trending, refurbished historic precinct in central Dunedin. Precinct is a modern, subtle, sophisticated café and event space, seating about 80, including a concept space for separate food experiences and events. Precinct turns out a range of freshly-baked items with house-made breads and fillings, and sweet tastes to tempt event the hardiest of southern men.
LITTLE BREWS ESPRESSO BAR Unit 10, 120 Hereford Street, Christchurch www.littlebrewsespresso.co.nz Little Brews Espresso, smack bang in Christchurch’s CBD, has become the ‘go to’ place for grabbing a quick caffeine hit. Small and compact – about 26sqm – the 15-seater grab and go cafe has a clean industrial feel with wooden panelling on the ceiling, a wooden bar leaner, and Scandinavian-style moss wall. Little Brews is the longheld dream of Christchurch’s Jo Lawler, who ran a mobile coffee cart in the suburb of Hornby after the 2011 earthquake. Jo serves up organic Vivace coffee, brewed locally. “We serve a single origin coffee every week and we’re introducing some different brewing methods like Chemix and AeroPress,” says Jo. These are milder options for the increasing numbers of businesspeople constantly frequenting cafes for meetings, she says. With many bankers and solicitors switching to decaf by 11am, these filter-style options are not as punchy or acidic for coffee lovers as espresso, says Jo. She’s also serving up healthy treats like Paleo muffins, dairy and gluten free protein balls and power bars, supplied by Pure Café.
CommerCial serveware
stylish & dishwasher safe Peter Gower NZ Ltd 09 272 8620 | sales@petergower.co.nz www.petergower.co.nz
Hospitality BUSINESS | August 2017 | 19
IN SEASON
Delicate and succulent white flesh
HOKI – A FAVOURITE, SUSTAINABLE FISH
A full flavoured cut, lamb shank can take strong flavours.
LAMB SHANKS – FABULOUS TEXTURE c Lamb shanks are a popular ingredient on winter menus due to its fabulous texture and rich flavour. Braising lamb shanks brings out the best in the meat with the connective tissue breaking down during the cooking process contributing to the flavour and gelatinous texture. Being a full flavoured cut, lamb shank can take strong flavours such as curry based spices, fiery flavours of chilli, strong leafy herbs such as coriander and basil and of course, the ubiquitous red wine jus. www.recipes.co.nz
c This month we look at Hoki, one of New Zealand’s most important commercial fish species. Hoki are a fast-growing deepwater species, most often found in waters 300 to 600 metres deep.They have an easily recognisable long, thin body with a tapering tail fringed by dorsal and anal fins. Hoki are caught by trawling and are commonly found off the South Island on the Chatham Rise, Campbell Plateau and in Cook Strait. New Zealand Hoki is considered one of the best managed trawl fisheries in the world. In 2001, it was certified as sustainable by the Marine Stewardship Council, the global gold standard for sustainability. It was then re-certified in October 2007 and again in August 2012. Hoki are often underrated as a premium table fish, with it more commonly found as frozen fillets at the supermarket. However, with its delicate and succulent white flesh it is an option that could be seen on more plates throughout the country. Hoki fillets do flake easily so be careful when pan frying crumbed or battered. Their flaky fillets make them great in fish cakes, fish pie, curry or a chowder; all delicious winter options. To find more information and amazing Hoki recipes, visit seafood.co.nz.
RHUBARB b A fantastic addition to winter desserts, rhubarb is at its best this time of year. Rhubarb is a very easy plant to grow and has been grown all over New Zealand, in many kiwi back yards, for decades. It’s also one of the tastiest and most versatile vegetables around and baking its firm, crisp, red glossy stalks with a little sugar makes a fantastic and nostalgic kiwi rhubarb crumble for a hot dessert on a cold winters night. Rhubarb can also be used in muffins, cakes, jams or chutneys. Keep rhubarb refrigerated away from ethylene producing vegetables and fruits such as apples, avocados, bananas, melons, peaches, pears, tomatoes wherever possible.
BRUSSELS SPROUTS d Grown in Ohakune and Oamaru, Brussels sprouts are in season now and can be prepared by boiling, stir frying, microwaving or steaming. Store at 0°C, and 90-100% relative humidity as cool temperatures slow yellowing. Buy small quantities regularly to guarantee freshness. Brussels sprouts are ethylene sensitive so store separately from ethylene producing vegetables and fruits such as apples, avocados, bananas, melons, peaches, pears, tomatoes wherever possible. Cored brussels sprouts pair nicely with shredded bacon, spring onions and pine nuts stir fried in butter and seasoned to taste.
20 | August 2017 | Hospitality BUSINESS
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FOOD SERVICE
Largest Ever Fine Food Australia Returns To Sydney For 2017 With over 33 years’ experience in the food industry, Fine Food Australia is an ever-evolving iconic event. Fine Food Australiahas several important additions to its 2017 Sydney show. The most exciting news: a brand new event, Commercial Drinks, will launch at and co-locate with this year’s Fine Food Australia, bringing together the country’s $16 billion liquor industry with the $170 billion foodservice and food retail industries. This will create a formidable event for the hospitality industry, and 2017 will see the largest Fine Food Australia ever staged. Moving to its new home at the new International Convention Centre in Darling Harbour, Fine Food Australia 2017 will celebrate not only Sydney’s incredible food and drink scene, but that of the entire nation. Every September, Fine Food Australia showcases to the industry the latest in food, natural, organic and free-from products, bakery equipment and products, dairy, meat, food packaging, catering equipment, hospitality equipment, international food, beverages, coffee roasters, fit-out and design, and retail technology. The addition of the new Commercial Drinks Show to the event marks the introduction of the country’s only event totally dedicated to the onpremise liquor industry, and will help those in industry capitalise on the ongoing consumer demand for unique, handcrafted alcoholic beverages. Australian consumers are increasingly demanding higher quality food and drink, healthier options, and more premium dining experiences. Fine Food Australia is where these trends come to life each year, and is
the place for food operators to find new ideas to grow customer loyalty. Catering for the growing obsession for healthy alternatives, a new Organics Zone at the show, will focus solely on organic products and will sit alongside the Natural/Free-From zone on the show floor. Another new zone designed to assist food businesses to keep up with design trends is the new Fit Out and Design Zone, where visitors can be exposed to the latest in restaurant, café and store design. Another exciting first for Fine Food Australia in 2017 is the new Start Up Zone, a curation of young and innovative businesses that are keen to display new, unique products to the visitors at Fine Food Australia. Regular and much loved features also return to Fine Food Australia in 2017, including the free line-up of business sessions at the Talking Food Stage, where industry insiders and leaders will share their knowledge, and talk about trends and issues. Also returning is the Devondale Café Stage, the Innovations in Patisserie Stage, the ACF Culinary Challenge, the Official Great Aussie Pie Competition, the much loved Bake Skills Australia, and the Live Bakery. Regularly attracting an audience in excess of 20,000, Fine Food Australia is the most important destination for any business in the foodservice industry looking to grow, find new ideas and refine skills. The event is like no other, and is the only place for the industry to gain new insights, product innovations, and expert advice, all in one place When: 11 – 14 September 2017 Where: International Convention Centre Sydney, Darling Harbour
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2017 NZ PIE AWARDS Fast & Fresh Taupo’s Supreme Pie award winning Venison pie!
Taupo Bakery Takes Supreme Award with Venison Pie Rich, golden -with flavour & texture
A
venison, mushroom, bacon and cheese pie proved the perfect combination of flavours for judges unanimously voting it the 2017 NZ Bakels Supreme Pie Awards winner. Baked by Lee Ing of Fast & Fresh Bakery of Taupo, the Supreme pie came out on top of 5696 entries during judging on July 27. NZ Bakels managing director Brent Kersel says: “The winning pie first caught our attention when it won gold in the Gourmet Meat category before going onto the final judging stage. It looked great out of the oven, pastry rich and golden with the filling venison, mushroom, bacon and cheese combining well together. The venison had great flavour and texture.” Sean Connolly, this year’s celebrity chef judge noted that cooking venison in a pie to where the end result was so moist and succulent demonstrated a high level of culinary skills and the flavours worked together to just melt in the mouth with a perfect pastry casing. “Oh wow, it’s really good,” he said after test tasting it. Fourteen months ago Lee Ing bought Fast & Fresh Bakery after working in the bakery for two years learning all he now knows about making pies from the previous owner. Born in Cambodia, he came to New Zealand 12 years ago to start a new life and discovered in Taranaki working for Tun Bakery that he had a natural flair for baking. Asked about his favourite part of baking he says: “Everything, I like everything and I like learning different skills.” The phone call on July 28 to say that he had won an award came as such a surprise that he was too excited to focus on much else for the rest of the day. “I can’t believe I won an award, I didn’t expect that.” Mr Kersel says: “We couldn’t wait to see his reaction when he found out at the Awards dinner on August 1 that he had won the Supreme Award!” Entries this year, the 21st year of the competition, were up by 10 percent , says Mr Kersel, with the two largest categories Mince &
Cheese and Steak & Cheese, going head-to-head with 417 pies in each category, leaving judges the enormous task of finding bronze, silver and gold award winners amongst them. In the Gourmet Meat category flavours and pastry styles kept judging fresh and interesting with breakfast pies filled with the likes of spaghetti, bacon, onion and even potato nuggets through to a goat vindaloo pie, a seafood pie with octopus, and a lamb cheeks with vegetables, herbs and anchovies pie. The Vegetarian category was filled with vibrantly filled pies and new ingredients including yams, swede, and sugar snap peas. Wholemeal and spelt pastries are emerging in this category, while gluten free pastry is growing in popularity in the Café Boutique category. Mr Kersel says: “A number of entries this year have used their imagination and flare to make the finished product look different and exciting. Everyone started talking about the ‘kiwi’ pie when its box was opened. The pie top featured a kiwi with koru patterns made out of poppy seeds. The pastry was even moulded into fern leaves! In the Gourmet Fruit category the presentation of the pies was stunning. One pie, a pineapple, lime and coconut creation actually looked like a slice of pineapple.” NZ Bakels originally launched the Supreme Pie Awards in 1996 to improve the quality of pies and pastry. “Year-on-year the Awards have successfully achieved that and continue to lift the bar to a level we never imaged. New Zealand consumers now know what a quality pie looks and tastes like so if a bakery is to succeed their standard needs to be high. “We congratulate Fast & Fresh Bakery of Taupo and we invite pie lovers to go and taste the best pie in New Zealand at their bakery,” says Mr Kersel. The NZ Bakels Supreme Pie Award was presented at an awards dinner in Auckland on August 1. >> Hospitality BUSINESS | August 2017 | 23
2017 NZ PIE AWARDS
Masterton Bakery Produces Champion Apprentice The first of this year’s NZ Bakels pie champions is Stephanie Morrison of Ten O’clock Cookie Bakery Café in Masterton, winning Apprentice Pie Maker 2017. She was presented her award at the NZ Bakels Supreme Pie Awards in Auckland on August 1. Stephanie is a new apprentice enrolled with the NZ Bakels Training School and works under the guidance of Jenna Mangin. “We are very proud that one of our own students has taken first place this year,” said NZ Bakels Managing Director Brent Kersel. Second place in the competition went to Ty Lim of Kuna Bakery in Orewa and third place respectively went to Amber-Jade Wynyard of Coupland’s Christchurch. The Apprentice Pie Maker Award gives aspiring bakery trainees a chance to test their skills at an entry level baking competition. Each competitor has to submit two identical pies in two categories: mince and cheese and gourmet meat for judging. With only two months into her apprenticeship, Stephanie says this was her first time entering the
Apprentice Pie Maker competition and she was really surprised she won. “It’s awesome as. I didn’t really expect to win.” She’s quick to credit the win to learning from very skilled bakers; and to her pastry which she worked hard at to get an even lift and even colour, and to the café’s Thai chicken recipe that she used for her gourmet meat pie. “I put a lot of effort into making my pie look awesome and then taste awesome. The flavours in the Thai chicken filling were pretty tasty and definitely more exciting than a mince and cheese pie; it had a bit more of a bite to it.” “I like creating interesting and tasty things and I like the way people look at your products when they buy them and they get excited to eat them. It makes you feel good if it looks good and even better, if it tastes better.” Stephanie has been working in pie shops since she was 15 and is totally focussed on a career in the baking industry which she plans to use to take her around the world to learn and compare different baking techniques in other countries.
Stephanie Morrison 2017 Apprentice Pie Maker
She’s also now got her sights firmly fixed on next year’s NZ Bakels Supreme Pie Awards. “I’ll definitely be entering that next year and give it a go.” Stephanie admits her favourite pie is now the Thai chicken.“It’s delicious, absolutely delicious!” The Thai chicken pie is a relatively new addition to the menu at Ten O’clock Cookie Bakery Café and since word of Stephanie’s win got out on Facebook it has been proving very popular with customers who clearly want a bit of spice to warm their winter meals. n
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NZ HOTEL INDUSTRY AWARDS
Women Wow Judges W
omen have dominated this year’s New Zealand Hotel Industry Awards, winning seven of the 10 individual awards, including the General Manager, Senior Hotel Executive and Outstanding Young Hotel Executive of the Year. Awards recognising the key roles that go into running a successful hotel and an award for a hotel showing outstanding environmental innovation were presented at a gala dinner in Auckland attended by more than 320 hotel sector and tourism industry leaders. “It was exciting to see so many awards being collected by exceptional female employees, in a sector where senior management has traditionally been male dominated,” says Sally Attfield, Hotel Sector Manager at Tourism Industry Aotearoa which co-hosts the awards with Horwath HTL. “Pipiana Whiston, the winner of the General Manager of the Year Award, has worked her way up the ranks of Millennium Hotels & Resorts NZ for more than 25 years, culminating in her appointment as GM of the Millennium Hotel Rotorua in 2005. “Our Senior Hotel Executive of the Year, Judy Chen, is another star performer and a great asset, not only to the Grand Chancellor NZ Hotels, but to the wider hotel sector and tourism community. Like Pipiana, Judy is passionate about helping to shape the future generation of tourism and hotel employees.” Horwath HTL Director Stephen Hamilton says from the housekeeper of the year to the outstanding concierge, competition was fierce across the award categories. “These are the premier awards for New Zealand’s valuable hotel sector. More visitors stay in hotels than any other type of accommodation. They are major economic contributors to communities and significant employers, offering many career paths, as highlighted by our awards. “We were delighted to see the winners come from regions across the country, including Auckland, Rotorua, Wellington, Christchurch and Queenstown.” Mr Hamilton says special mention must also be made of The Langham, Auckland, which won the Hotel Industry Environmental Initiative of the Year Award for the third consecutive year. “The Langham, Auckland recently became the first hotel in Australasia to receive the prestigious Earth Check Platinum level of international certification, testament to their commitment to the environment.” n
Judy Chen, Director of Sales and Marketing - Hotel Grand Chancellor NZ
Pipiana Whiston, General Manager, Millennium Hotel Rotorua
WINNERS (BY REGION) AUCKLAND Hotel Industry Concierge Of The Year Gustavo Concha, Chief Concierge, Hilton Auckland Hotel Industry Food And Beverage Employee Of The Year, Sponsored By Serviceiq Bhavna Abhilasha, Food and Beverage Supervisor, Sudima Auckland Airport Hotel Industry Outstanding Young Hotel Executive, Sponsored By Sparkle Master Drycleaners Christine Bronkhorst, Director of Quality, The Langham, Auckland Hotel Industry Revenue Manager Of The Year, Sponsored By Arma Chris James, Director of Revenue, Auckland Market, Sofitel Auckland Viaduct Harbour Hotel Industry Sales & Marketing Employee Of The Year Gillian Knott, Assistant Director of Sales, Auckland, AccorHotels Hotel Industry Environmental Initiative Of The Year The Langham, Auckland
ROTORUA
ABOUT THE CO-HOSTS
Hotel Industry Front Office Services Employee Of The Year Hemal Ghetla, Front Office Manager, Sudima Lake Rotorua
TOURISM INDUSTRY AOTEAROA HOTEL SECTOR
Hotel Industry General Manager Of The Year, Sponsored By Ahs Hospitality Pipiana Whiston, General Manager, Millennium Hotel Rotorua
TIA’s hotel sector represents the interests of more than 150 members throughout New Zealand, including international chains, large independent and privately owned hotels. TIA hotel sector members employ 11,979 staff nationally, with annual revenues of more than $1.3 billion. TIA’s hotel members contribute to a monthly performance survey conducted by The Fresh Information Company. www.tia.org.nz
HORWATH HTL LTD Horwath HTL Ltd is a consulting firm specialising in the hotel, tourism and leisure industries, providing specialist consulting services to a wide range of private sector clients and public sector stakeholders including developers, investors, funders, owners and operators. Horwath HTL is affiliated with Crowe Horwath International, a network of more than 140 independent accounting and advisory services firms with 560 offices in more than 100 countries.
New Zealand Hotel Conference - www.nzhotelconference.com
26 | August 2017 | Hospitality BUSINESS
WELLINGTON Hotel Industry Senior Hotel Executive Of The Year, Sponsored By Dalman Architects Judy Chen, Director of Sales and Marketing - Hotel Grand Chancellor NZ, James Cook Hotel Grand Chancellor, Wellington
CHRISTCHURCH Hotel Industry Administration Employee Of The Year Noreen Bancale, Financial Controller, Novotel Christchurch
QUEENSTOWN Hotel Industry Housekeeper Employee of the Year, sponsored by ServiceIQ Heide Holtz, Executive Housekeeper, Novotel Queenstown Lakeside
OPINION
Restaurant Association NZ Marisa Bidois - Chief Executive
FOOD FOR THOUGHT DOING THE RIGHT THING Advocacy that campaigns for the best outcomes for the industry is part of the RA’s mission for its members. Forty five years ago the Restaurant Association was founded to give the industry a voice and today our combined membership puts us in a position where we are key influencers on the things that matter. We work hard to make sure our members’ views and needs are at the table when important decisions are made, by working with a range of organisations – from government bodies to advisory groups. While Immigration NZ, MPI and MBIE all consult with us, recently it’s been particularly important for us to strongly represent the hospitality industry’s viewpoint in light of a number of challenges to the way we do business. It is encouraging to see the results that our representation has in affecting policy, no more so than the recent announcement of the changes to Essential Skills visa policy. Immigration Minister Michael Woodhouse recently confirmed immigration changes that indicate a back flip from the Government’s earlier assertion that the policy changes would go through more or less as proposed at the beginning of the consultation process. This included the introduction of a salary threshold of $49,859, below which certain restrictions would be enforced. The Association’s submission, however, advocated for a lower salary threshold to be set and we met with MBIE and Immigration NZ on a number of occasions to provide this feedback on behalf of the industry.
WE ARE HEARTENED THAT THE GOVERNMENT LISTENED. The changes which will come into force on 28th August still utilise a salary threshold to help determine skill levels, however the salary threshold has been set at a far more realistic level; currently $41,538 / year. By reducing the remuneration band Government have directly addressed the issues that were raised in the consultation process. The Association is committed to work on initiatives that fulfil Government’s objectives around attracting more New Zealanders to work in hospitality; however, migrant workers are currently an important part of our workforce. Immigration policy should enable the efficient functioning of the labour market and not disadvantage hospitality businesses. Almost 20 per cent of the hospitality industry’s employees hold work visas, so ultimately a temporary work policy must not work against the needs of a flourishing industry, nor inhibit
business growth and competitiveness. The changes that will now come in at the end of August represent a more reasonable system, although the Association will continue to advocate for a sensible approach to immigration policy, that encourages employment of New Zealanders first and foremost, but which recognises the value of utilising migrant workers to facilitate skill shortage needs. Phase two of the review of the Essential Skills visa category will look at, amongst other things, proposals to incentivise and reward good employer behaviour and the Restaurant Association also welcomes the opportunity to open this discussion with Government. The Restaurant Association contributes to educating migrant and Kiwi business owners to not only be compliant in their business, but to be achieving best practice targets. Businesses that excel in all areas of business management should receive recognition for this achievement. There are a number of mechanisms already in place to measure compliance with New Zealand law. In hospitality this includes compliance with employment law, health and safety, food safety, immigration law, the sale and supply of alcohol, financial obligations and local Government regulations. However, the Restaurant Association encourages the development of a programme that recognises those businesses who want to do more than simply be compliant; that want to set and reach best practice measures. These businesses essentially save the Government money through the limited involvement or intervention that will be required by Government bodies to ensure they are “doing the right thing”. The Restaurant Association welcomes the opportunity to work with Government to develop and implement measures to recognise those businesses who have adopted the highest levels of best business practices. A programme such as that which we have recommended will encourage and raise the bar for New Zealand business owners. As a not-for-profit, owned by our members and dedicated to helping business owners succeed, we are here to assist in any way that we can. We’re passionate about our vibrant industry, and will continue to advocate and lobby for change for the good of the industry.
Hospitality BUSINESS | August 2017 | 27
OPINION
AS WE SEE IT
Hospitality New Zealand Vicki Lee, CEO
TAKING THE HILL, BUT HAVE WE WON THE WAR? If you have ever waded into a political discussion or undertaken advocacy and lobbying at local or central government level, the saying ‘Get ready for the long game’ comes up often. In hospitality, playing a long game is often measured in days or weeks (if not solved before the end of service) and we spend a lot of time managing our members expectations as to how long it might actually take to fix a problem or even get it on the political radar. Days or weeks isn’t usually a measure we use, try months if not years. In the last couple of weeks however our ‘long game’ has come to fruition and the hospitality sector has enjoyed a couple of wins on the Local Alcohol Policy (LAP) front in Christchurch and Auckland. Almost five long years since the Sale and Supply of Alcohol Act came into effect, $3 million spent by Local Council to establish LAPs, around $500,000 spent by Hospitality New Zealand, and our members, to ensure our voices were heard and we know the conversations aren’t yet over but, we do feel we are making slow but steady progress. The issues and concerns relating to these two recent wins are too complex to squeeze into this column but, long story short, they have always been around correct process, transparency, sticking to the facts and the ongoing sustainability of our vibrant industry. For Christchurch, it was recognising the value of the existing and future investment in the new (post-quake) Entertainment Precincts identified in the Council’s own District Plan, yet seemingly ignored by the Council at the time. For Auckland, it was around sustaining Auckland’s night-time economy and ensuring this burgeoning international city had a night life that lived up to that accolade. The recent Alcohol Regulatory Licencing Authority’s (ARLA) Auckland decision means we are hopeful Police, Council, and Health Agencies will now turn their focus to the real problem, the misuse of alcohol in public places and pre-loading, rather than on-licence premises, which are the most monitored and scrutinised sellers of alcohol and the safest places to socialise and drink. To use another well used political phrase, we feel we have ‘taken the hill’ on these LAP discussions. We are not so naïve to think we have won the war, but we’ll enjoy the view while it lasts.
28 | August 2017 | Hospitality BUSINESS
"Correct process, transparency, sticking to the facts and the ongoing sustainability of our vibrant industry."
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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.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
RESTAURANTS Large red doors open into a little Shanghai in downtown Auckland.
Heavenly
Duck Designed To Please A peek inside Huami
C
reating a world class Chinese restaurant in the heart of Auckland has required the combination of numerous skills and suppliers to achieve the ambience of Huami. SkyCity’s latest addition to it’s Federal Street dining offerings has a range of options, from private dining rooms under shining chandeliers, to large group tables or intimate tables for two. On entry through the strong red doors, created specifically for the restaurant by Image Interiors – Joinery, a swift left turn will take guests into the finger bar where patrons can perch to enjoy a refined cocktail menu – or wonder at the premium whiskey wall displaying some of the finest Cognac and Armagnac available in New Zealand. A key feature of the restaurant is displayed prominently in the main dining area – namely the stunning first wood fired duck oven in New Zealand, provided by Beech Ovens. All cooking spaces are open to allow guests to enjoy the theatre of Chinese cooking and delicious smells of the restaurant. Guests enjoying the private dining areas will also notice the glass fronted display area for feature dish (Peking Duck) – of rows of hanging ducks , and the wine cellar. SkyCity engaged YWS to develop the design concept for the restaurant and Moller Architects were engaged as the New Zealand based team to deliver the project. Contemporary New Zealand artist Flox (aka Hayley King) created the papercut artwork in the bar area, reflecting the Chinese tradition of using papercuts to mark celebrations and various festivals. Watching the highly skilled chefs create the various meals in the Southern Hospitality supplied kitchen provides diners with an enjoyable and stimulating dining environment. www.southernhospitality.co.nz >> Hospitality BUSINESS | August 2017 | 31
RESTAURANTS
“Feature dishes include wood fired Peking Duck, handcrafted dim sums and crayfish” Graeme Stephens. Skycity CEO says they have collaborated with a number of highly experienced consultants on cultural elements, restaurant design and architecture to ensure that the restaurant provides a novel experience for diners. Small touches such as the hand sourced calligraphy brushes, and teapots from China add to the restaurant’s mix of contemporary and traditional ambience. The menu highlights dishes from regional provinces across China including Canton, Sichuan, Huaiyang and Beijing. The focus is on using fresh seasonal produce with bold flavours. Feature dishes include wood fired Peking duck, handcrafted dim sums, braised New Zealand abalone and rayfish. Live crayfish and other sustainably sourced seafood from suppliers such as Shore Mariner allow guests to select their seafood of choice and have it freshly prepared. n
Adding to the Huami dining experience is this wood fired duck oven from Beech Ovens.
PROJECT
Huami SKYCITY
Working with renowned chef Nic Watt and collaborating with the SKYCITY team to create the Huami kitchen, we needed to deliver their unique menu requirements in an integrated solution. “Designing and delivering the unique kitchen for Huami within the Southern Hospitality group was an exciting project,” said Craig Cunningham, GM Business Development. Craig led the team which included the internationally recognised design team, Project Design International, the bespoke stainless steel manufacturing group and the mechanical design team at Project Mechanical. To enable the unique menu options, a wood fired duck oven was imported from Australia. This allowed the chef to use different woods during the day to create uniquely flavoured dishes especially evident in the Peking Duck offering. A key part in the preparation and hanging of ducks unique to Huami, is the on view drying room, where ducks are held for 72 hours before being transferred to the wood fired oven. Post cooking, a cleverly designed holding display by the stainless group showcases the hanging ducks prior to them being ordered.
Refrigeration efficiency is achieved with the Mercatus underbench refrigerated storage drawers which are located under the expansive marble benches, leaving these benches clear for food preparation. The Britannia UV Econex hoods allowed significantly reduced extract volumes throughout the kitchen, creating a comfortable working environment whilst maintaining capture and containment efficiency. The Huami project was exciting and very rewarding.
SOUTHERN HOSPITALITY LTD T: 0800 503 335 | ordernz@southernhospitality.co.nz | www.southernhospitality.co.nz
32 | August 2017 | Hospitality BUSINESS
PACKAGING FORUM REPORT
Millions of Compostable Coffee Cups?
T
he Packaging Forum has released the findings of a detailed survey by specialist consultancy Beyond the Bin of 27 composting facilities across New Zealand to understand their experiences with processing compostable food packaging including compostable coffee cups. Eleven facilities have agreed to be listed as accepting compostable food packaging with a further two unnamed facilities able to do so. Seven facilities are piloting processing systems or developing the capability to accept compostable cups and other compostable packaging waste. Coverage varies with North Island facilities identified in Auckland, Waikato, Bay of Plenty, New Plymouth, Hawkes Bay and Wellington and South Island facilities in Tasman and Kaikoura. Lyn Mayes, Manager of the Packaging Forum’s Public Place Recycling Scheme which commissioned the research said: “Around 295 million hot and cold cups are consumed annually in New Zealand with over 90 percent of coffee cup brands are either manufactured or sold by our members. The industry has seen a significant growth in the volume of compostable cups and with this confusion as to whether, where and how they can be composted. “We commissioned Beyond the Bin to assess the range of cups on the market; survey facilities about whether they can process compostable cups; identify the barriers and make recommendations as to how these can be resolved. Based on the information supplied by our members, the compostable coffee cups in the New Zealand market have similar specifications and are typically certified to the EN13432 (Commercial compost European standard).” Kim Renshaw, Director Beyond the Bin said: “The composting industry has some will and/ or capacity to process food packaging including coffee cups and in most cases, their C-PLA lids. The barriers they face to process compostable food packaging in their existing operations are varied and significant. Contamination, lack of identification, length of processing time, volume vs weight and organic input restrictions affect a composter’s will and capacity.” “The Packaging Forum with its members can help solve these issues by creating an identification and standard for cups and innovating product design to reduce the length of processing time. Contamination, volume vs weight and organic input restrictions are process/ regulation related which require a combined effort from waste producers, service providers, regulatory bodies and packaging companies.” “Many composting facilities have special relationships with credible waste producers, those who contaminate their waste and provide a clean waste stream which means a facility might take compostable food packaging from one customer, service provider or event who agree to use composter approved packaging and are employing decontamination techniques.”
at the development of new products capable of home composting.” “Work is underway to develop an agreed identification system for coffee cups which will clearly identify them as compostable or recyclable where facilities exist and a process for its use. We have started discussion with the Waste Management Institute New Zealand (WasteMINZ) about an identification standard to ensure consistency and increase the likelihood of acceptance.” Paul Evans, Chief Executive of WasteMINZ said “We commend industry for undertaking this research. For any solution to be effective in the long term there needs to be real collaboration between packaging manufacturers and the composting industry, recognising the potential impacts on compost products. We look forward to working positively with the Packaging Forum to determine an appropriate composting standard and identification system, which meets the needs of all parties”. n The full report is available on: http://recycling.kiwi.nz/
MAYES SAID THAT THE STUDY PROVIDES A PATHWAY: “We have already initiated a change to our funding criteria for events this year requiring applicants to provide evidence they will separate packaging waste either during the event or through post event sortation. Our members are working with community composting service providers such as Home Grown Waiheke Trust to provide local solutions and we see an opportunity to support standalone compost units as an option for small scale local solutions. And it is particularly exciting that product innovation is taking place with members looking Hospitality BUSINESS | August 2017 | 33
CALIBRATED FOR SUCCESS
-
BE INTO WIN!
Want to #WIN an ESPRO Calibrated Tamper worth $195?! Create consistently great espresso every time, thanks to the ESPRO Calibrated Tamper which delivers a constant 30 pounds of tamping force bringing consistency day in, day out. It is factory calibrated so does not require recalibration or adjustment and with perfect balance, it just feels right in your hand. Featuring a click you can feel, rather than hear it won’t disturb the grinds and cause channelling. This is a solid tool for all baristas, made with a stainless-seel base and an anodized aluminium handle. Find out more at www.petergower.co.nz To enter the competition however, please: 1. LIKE the Hospitality Business FB page 2. COMMENT why you want to win this! 3. TAG and SHARE with friends ONLINE!
Of course number 3 is not mandatory, but tagging and sharing is caring and will count as additional entries! -Editor Follow our new Instagram page @hospitalitybusiness to gain a bonus extra entry! Drawn 31.8.17 NZ residents only. This competition is not associated with Facebook. #espro #esprocalibratedtamper #espresso #coffee #barista #giveaway
A CHOCOLATE LOVER’S PARADISE
– INAUGURAL NZ CHOCOLATE AWARDS. Organised by Intermedia and Marvellous Marketing, the NZ Chocolate Awards provides an unprecedented opportunity for producers to benchmark their chocolate. Medals bestowed by the NZ Chocolate Awards will provide consumers with an independent endorsement of quality, making it easier for them to buy locally made chocolate with confidence. The Awards’ focus is on chocolate crafted in New Zealand. That means chocolate made in NZ from imported cacao. The NZ Made categories are; Best Bean-to-Bar, Best Chocolate Bar, Best Chocolate Truffle/Ganache/Filled/Bonbons and Best Filled Chocolate (including Bonbons). A special class has been added for international chocolate. Additional awards will be made for Best New Zealand Made Drinking Chocolate, Best Collaborative Product Using a Premium New Zealand Chocolate Brand (examples include but are not limited to; chocolate flavoured milk, chocolate ice-cream, chocolate peanut butter)
NZ Chocolate Awards organisers have assembled an esteemed collection of food and flavour experts as judges. The panel is being led by local chocolate industry professionals; Luke Owen-Smith of the Chocolate Bar in Wellington and Tony Robson Burrell of All About Chocolate. Other judges include: Karl Hogarth, chocolate maker; Sam Mannering, chef and food writer; Helen Jackson, food writer; Anna-Tait Jamieson, food editor NZ Life & Leisure; Julie Le Clerc, food writer; Tamara Rubanowski, editor FMCG Business; Mitsuharu Hoshi, Pastry Chef, Hip Group; Niki Bezzant, President Food Writers NZ; Trudi Nelson, media personality and owner Fresh.co.nz; Lorna Subritzky, Coast FM; Kathy Paterson, food writer; Ganesh Khedekar, head pastry chef at LSG Sky Chefs; and Vicki Ravlich-Horan, editor of Nourish magazine. Awards entry for chocolate makers is simple and can be completed online at www.nzchocolateawards.co.nz. Chocolate producers must organise for their samples to arrive in Auckland on Monday 4 or Tuesday 5 September 2017. Judging will be held at the Fresh Factory in Auckland on Wednesday 6 September with results announced on Monday 18 September. Many of the winning chocolates will be available at the Chocolate and Coffee Show on Saturday 23 and Sunday 24 September 2017 at The Cloud in Auckland.
CONSUMER VOTING Kiwi chocolate lovers also have a chance to get involved. Consumers are invited to vote for New Zealand’s Favourite Chocolate brand and the café serving the country’s favourite hot chocolate. Chocolate Lovers’ vote online at the awards website www.nzchocolateawards.co.nz with every vote going into the draw to win a gourmet hamper of NZ’s finest chocolate. 34 | August 2017 | Hospitality BUSINESS
cafÉ NE W ZE AL AND
OF THE YEAR
don't be shy to tell us how great you are
REGISTRATIONS ARE NOW OPEN FOR THE 2018 MEADOW FRESH NZ CAFÉ OF THE YEAR. Think your café has what it takes? Register today and be in to win some awesome prizes, national PR coverage for all category winners and of course, the coveted title of 2018 NZ Café of the Year.
Enter now at nzcafeoftheyear.co.nz
Proudly supported by:
HOTELS The stylish lobby at Sofitel Auckland Viaduct Harbour
Leading Sofitel
Auckland We sit down with one of AccorHotels’ leading General Managers, Jeremy Healy, at Sofitel Auckland Viaduct Harbour.
JEREMY, TELL US THE PATH YOU’VE TAKEN TO YOUR CURRENT ROLE AS GENERAL MANAGER OF SOFITEL AUCKLAND VIADUCT HARBOUR. he legendary Menzies Hotel in Sydney was my point of entry into the hotel industry, where during my traineeship I gained experience in every department. By far Sofitel Auckland a highlight of my early hotel career was Viaduct Harbour when I became General Manager at the General Manager, Sir Stamford in Double Bay at 25, and Jeremy Healy thereafter I was fortunate enough to join Four Seasons in Sydney where I spent 10 years with the chain on two occasions split with a stint in Austin, Texas. The position of Hotel Manager at Sofitel Melbourne on Collins came next before moving to Auckland 12 months ago as General Manager. During the course of my career, I have had the privilege to cross paths with industry legends like John Andrews, Philip Beauchamp, Peter Tudehope, Stephen Lewis and Clive Scott. All of these outstanding hoteliers were great leaders whose combined expansive skillset helped shape me.
T
HOW IS BUSINESS AT PRESENT AND WHAT ARE YOUR EXPECTATIONS FOR THE REMAINDER OF THE YEAR? The Auckland market is extremely buoyant and continues to grow and business is strong so by all accounts the remainder of the year looks good. New Zealand is such a diverse country, with so much to offer all markets and we are eagerly embracing the opportunities they represent. WHAT MAKES YOUR PROPERTY SO UNIQUE IN YOUR OPINION AND WHAT ARE SOME OF THE KEY THINGS THAT YOU’RE DOING TO BOTH KEEP GUESTS RETURNING AND ATTRACTING NEW GUESTS? Sofitel Auckland Viaduct Harbour is a truly unique property located on the picturesque Viaduct Harbour and is a true luxury hotel. We are fortunate to have spacious hotel rooms, outstanding Food and Beverage offerings and an award winning spa offering exceptional treatments. Our main focus is to provide authentic ‘service from the heart’ by understanding and knowing our guests. Not to share trade secrets, but we really want our guests to feel like family so each stay is tailored based on personal preferences as we aim to deliver a distinctive and bespoke experience. Our housekeeping team specialise in observing nuances to assist other departments to deliver not only helpful, but thoughtful service. WHAT ARE SOME OF THE MOST INTRIGUING TRENDS WE ARE SEEING IN THE HOTEL INDUSTRY AT PRESENT? There is an increased focus on loyalty programs and guests are smart to engage in these. There are benefits to regular travellers and we want to acknowledge loyalty through benefits and appreciation. 36 | August 2017 | Hospitality BUSINESS
In my opinion consistency and confidence in the brand with excellent recognition will keep our valued guests returning. WHERE DO YOU SEE THE FUTURE OF FOOD AND BEVERAGE IN HOTELS HEADING? Food and beverage presents a great opportunity for animation and engagement through dynamic promotions, refined culinary offerings with outstanding food quality and presentation. As we know, the ‘art of food’ is currently on trend and must look and taste amazing at the same time. Hotels still struggle with the stigma of conservative opinions, however we are doing some world class food and incredible cocktails, along with exceptional New Zealand and French wines. Food is one my passions and I am exceptionally proud of what we deliver and we compete with the best in the highly competitive Auckland dining scene. AND TECHNOLOGY? ARE WE KEEPING UP WITH THE PACE LOCALLY? In today’s digital age, embracing social media is vital as highly engaged guests leads to loyal guests. Hotel technology is all about data, data and data, so ensuring you have a system that is easy to use and fast, is as vital as clean sheets. The evolution of touch screen technology is a hot topic and in-room tablets that enable everything at your fingertips provide immense guest benefit from an experience and financial gain perspective when tailored for your hotel. WHAT ARE SOME TIPS YOU HAVE FOR GENERAL MANAGERS OF THE FUTURE? Never lose focus that the guest is your key to success. Surround yourself with the best people and those who want to learn, then ensure you coach, lead, develop and support them. Spend time in the lobby and engage with your guests. Their feedback is invaluable. Lastly, love what you do. It will show in your entire team. Oh and keep your owners happy with great GOP [gross operating profit]. ■ This article was originally published in HM magazine. Top property: Sofitel Auckland Viaduct Harbour
EVENT DETAILS Saturday 23rd and Sunday 24th September 9am – 5pm, The Cloud, Queens Wharf, Auckland
OVER 8,000 CHOCOLATE AND COFFEE LOVERS WILL CONVERGE ON THE CLOUD, AUCKLAND IN JUST A FEW WEEKS! LIMITED STANDS REMAINING, BOOK NOW! Don’t miss the chance to sample, test and sell to this valuable audience of food and drinks lovers. Over 50 coffee, chocolate, cupcakes, tea, liquor, bakery and many more Kiwi businesses are already confirmed exhibitors at the show but some stands are still available. All indulgent treats are welcome! With table setups in the Artisan Marketplace from only $325.00 + GST and options in the main hall from $825.00 + GST, The Chocolate and Coffee Show offers producers and manufacturers a truly cost effective way of getting face-to-face with this captive audience.
For stand options and pricing head to www.chocolatecoffeeshow.co.nz/exhibitors
PLUS a stellar lineup of presenters in the Demo Kitchen including Julie LeClerc and Sam Mannering plus a new Barista Zone produced by the team at Barista Academy will keep the crowds entertained with workshops and masterclasses. Julie LeClerc
Sam Mannering
Mike Puru
STAKE YOUR CLAIM NOW FOR A GREAT POSITION AT THE CHOCOLATE AND COFFEE SHOW 2017
FROM ONLY $325.00 + GST in the new Artisan Marketplace through to larger 3m x 3m stands at $1800.00 + GST
To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact Sam Wood swood@intermedianz.co.nz | 021 256 6351
FOOD TRENDS
Plant-Based Meats, Texture And Juice? Can plants match meat?
BY SUE FEA
38 | August 2017 |  Hospitality BUSINESS
FOOD TRENDS
N
ew Zealand is renowned for its beef and lamb, and while it’s hard to comprehend that the flavours, juices, texture and aroma of natural meat can be successfully replicated in a lab, we’re assured plant-based meat isn’t too far off. Grown from a yeast in a lab, San Francisco-based Kiwi clean technology expert Dr Rosie Bosworth says plantbased meats extract a molecule called heme from plants, and are grown from a yeast in a lab. They could become common place in our diet within five to 10 years, she says. “We’ll have 9.6 billion people on the planet by 2050 and we’re not making any more land to match.” This cry for greater sustainability as the world’s population continues to swell, efficient use of land and water resources, and fewer greenhouse gas emissions, has prompted American company Impossible Foods to create plant-based meat. According to Ngai Tahu Farming chief executive Andrew Priest it’s a pretty impressive carbon copy. “I can’t imagine how anyone can tell the difference in texture and taste,” he says. Andrew sampled the Impossible Burger as guest of Impossible Foods owner Pat Brown during a course in the United States recently. He says it’s not known when the product will hit the commercial market, but the patties are already available at select US restaurants and used by a few celebrity chefs. Plant-based meat is targeting people with an environmental conscience, not only vegans, he says. “They’re also working on artificial fish and eggs, and in other sectors cheeses grown from water, salt and enzymes. It’s offering a viable alternative to a sector of consumers, and I believe it’s quite serious for our agriculture industry,” says Andrew. “This makes New Zealand agriculture really think about how we do things better together, and what our collective message is. We’ve been a little inconsistent with that,” he says. New Zealand needs to push its sustainability grass-fed produce, and farm gate to plate message. Our beef and lamb industry is bracing itself for the effects of the onset of artificial meats. Beef and Lamb NZ chief executive Rod Slater says little is known about these products and when they will hit the New Zealand market.
“My understanding is that plant-based meats are still not commercially viable,” he says. “However, it’s inevitable that they will be one day, and we’ll have to live with them, like we have with other alternative proteins.” As the price continues to fall the beef patties could be seen as a viable alternative for vegan hamburgers, he says. New Zealand’s meat industry needs to view this as an opportunity to provide higher quality niche products to the market, targeting more affluent consumers, says Rod. For award-winning Whangarei chef Brenton Low there’s “nothing like a nice juicy steak”. “When you’re dealing with natural meat, you’re dealing with an animal, not a plant. I’ve heard plant-based meat tastes and reacts fairly similar to meat, but the proof is in the pudding,” says Brenton. New Zealand is such a small country with a small population that he doesn’t see the huge pressure here on land resources. “I wonder whether something that’s manufactured and modified is actually good for you. Are we getting into the Jetson zone, where we push a button and something comes out of a vending machine? However, everything’s got its place.” Logan Brown’s award-winning executive chef Shaun Clouston, who offers a lot of vegan-friendly food, says to him trying to replicate natural meat doesn’t make sense when there’s a bounty of beautiful produce from the earth and sea. “Nature provides awesome stuff and this is man trying to substitute it. How do we know how sustainable it is? It’s made in a factory, not well looked after soil,” he says. “I haven’t tried this product. It could be amazing, but it doesn’t fit with our principles at Logan Brown,” he says. “I know our population is growing, but to me this is getting into that kind of Star Trek food replicator,” says Shaun. “You can replicate a strawberry, but when a strawberry is picked at its best in season, you can’t beat that taste.” Bhavisha Kumar, owner of Auckland café, Revel Café, is more excited about the concept. “Providing the cost wasn’t prohibitive, I’d try it, as it’s sustainable and offers a new challenge for our chefs,” she says. “I think this is a really good idea, as a lot of our customers are vegan.” n
Hospitality BUSINESS | August 2017 | 39
Motorola G5 Plus
Pat Pilcher’s round up of all the tech worth knowing about, for work, rest and play.
Priced at just under $470 for the 16 GB model, Motorola’s affordable smartphone punches well above its budget sticker price. The G5 Plus has a crisp 5.2” HD display and a clean almost stock version of android. Its 12 MP camera shoots impressive photos and its 3000mAh battery will get you through a day and an evening’s use. https://www.noelleeming.co.nz/ shop/phones-and-gps/mobilephones/motorola-xt1685-motog5-plus-grey/prod152617.html
LG 65OLEDC7T TV OLED display technologies sees LG’s C7 delivering peeper pleasing video that leaves old school LCD TVs for dead. Compared to LCD TVs, OLED delivers incredible contrast and over a billion colours. Combined with UHD HDR video, watching the 65OLEDC7T is more like looking out a window than watching TV. In addition to Freeview, it also has dozens of smart TV apps built-in. The icing on the smart TV cake is that it is dead easy to drive thanks to its “magic remote” which tracks hand movement to drive an on-screen pointer. http://www.lg.com/nz/oled-tvs
Sony MDR 1000x Not to be outdone, Sony have launched their latest noise cancelling wireless headphones, the MDR1000x’s. Powering them up and activating noise cancellation sees outside noise reduced to a near inaudible whisper. Wireless design and noise cancelling smarts aside, the MDR 1000x will auto calibrate audio to suit the wearers hearing. Sold with a carry case, the MDR 1000X comes with cables should its battery run out. http://www.sony.co.nz/electronics/headband-headphones/mdr-1000x 40 | August 2017 | Hospitality BUSINESS
TECH TALK
Bose SoundLink Revolve In addition to being portable, Bose’s Bluetooth speaker works with Siri or Google Now. Hitting a function button on its top and asking about the weather or for it request to play music will see the Revolve doing your bidding. It’ll also act as a speaker phone in addition to providing sounds on the go. Its unique design also allows it to pump out a 360-degree sound field and two can be paired for stereo sound. It may only be the size of a coffee mug, but it delivers big audio that must be heard to be believed. https://www.bose.co.nz/en_nz/products/speakers/wireless_speakers/
Belkin Express Dock HD The unfortunate trade-off with ultra-portable laptops is their lack of expandability. Plugging in an extra screen or a network cable needn’t be a mission impossible. Belkin’s Express Dock HD is a low fuss means of adding connectivity to Thunderbolt equipped laptops. It comes with three USB 3.0 ports, a Gigabit Ethernet port plus an HDMI connection. It also adds a second 3.5mm audio out connection on its front, which handily lets you use the audio out on its back for speakers and the other in its front for headphones. It’s a goodlooking way to tame laptop cable clutter. http://www.belkin.com/au/F4U085/p/P-F4U085/
Vodafone Smart N8 It may only cost $199, but it looks and feels like a million bucks. The N8 delivers a surprising amount of functionality for your money. From its 5”720x1280 screen through to its surprisingly capable 13mp rear camera and finger print sensor, the N8 bats well above its budget sticker price. https://www.noelleeming.co.nz/shop/phones-and-gps/mobile-phones/vodafonesmart-n8-vodafone-smart-n8-black/prod155236.html
Hospitality BUSINESS | August 2017 | 41
Bonepick TRENDS
to
Nose-to-tail cooking has always been more of a movement than a trend, but different offcuts seem to strobe in and out of vogue. The current cut of choice is bone marrow.
Café del Mar rib eye steak with bone marrow
B
one marrow is offal, it’s definitely offal. But it makes a good starter for someone who is beginning to eat offal – it’s less confronting in terms of flavour and texture,” said Colin Fassnidge, owner and head chef at 4fourteen. While the term offal might bring to mind liver, kidney, tripe and brains, nose-to-tail proponents have long recognised the virtues of marrow, with diners now following suit. While many consumers might shy away from the guts of the movement, Fassnidge is not alone in thinking bone marrow presents an opportunity to bring apprehensive diners into the fold. Rory Donnelly, head chef at Café del Mar, charges the nose-to-tail movement with creating awareness. By informing people, he said, they become more adventurous with their food choice. “I personally think that is less of a trend and more of a global movement that has been instigated by chefs and suppliers who decide to promote and educate the broader public on matters of sustainability and ethical practice. One way we can do this is by showing people that all parts of an animal can be utilised and turned into something special,” Donnelly said. 42 | August 2017 | Hospitality BUSINESS
So what attributes specifically give bone marrow the edge over other offal? It’s versatility is one reason. “Bone marrow is extremely versatile,” said Donnelly. “It can be sous vide or roasted, it can be crumbed or fried, and it can rendered down and used as an oil or turned into a butter substitute. It also pairs well with most cured and cooked meats, or even crab and other crustaceans.” At Café del Mar, split bone marrow served alongside rib eye steak is one of the go to dishes for diners. Introduced as part of the winter menu, Donnelly said that the bone marrow adds more complexity to the flavour profile, as well as providing a strong visual impact. “So the dish is basically charred steak with roasted bone marrow. The marrow itself is mixed with horseradish,” he said. “The bone marrow comes as a three inch long cut piece. We start by soaking the marrow bones for six to 12 hours, changing the water three to four times. We then scrape out the marrow from the centre of the bones and reserve. The bones get boiled to clean them and remove any remaining tissue. “The marrow is mixed with fresh horseradish, parsley and pangritata then stuffed back into the bones, which we then roast for 10 minutes.” Fassnidge, a well-known champion of nose-to-tail cooking, said there isn’t anything he hasn’t tried to do with bone marrow. One of the most popular creations though made use of the crab and marrow pairing. “A big seller was the bone marrow with freshly cooked crab and a sorrel mayonnaise. That was just a really nice dish. It was when we had the Four in Hand, so it was very, you know, two hat. We used to serve it with the sorrel leaves,” he said. “So you had the crab meat, which is a bit sweet, then the sorrel leaves are really acidic – you need that acidity to cut through the fat of the marrow – and the idea was that you scoop the bone marrow and the crab up with the leaves and mayonnaise and have it like a san choy bau almost.” Some of the best uses of bone marrow don’t require complicated processes. “It’s probably one of the easier things to get away with mistakes, compared to other offal.You have to be careful with the presentation side, because it can get a little bit dark if you leave the blood in it,” said Fassnidge. “We get them in halved, then soak them in water with maybe a little bit of salt – sometimes that draws out the impurities in the marrow, like the blood, so you get a beautiful white marrow when you cook it. It gives you a better product. “Then get some bread, make sure you have lemon and salt. That’s it. Lemon cuts through the fat and salt brings out the flavour.You need the acid – a splash of a good vinegar on top works too. We did a bone marrow and avocado butter dish recently, which was a bit rich.” Keeping mind that bone marrow is part of the broader nose-to-tail movement is also important said Fassnidge. “Nose-to-tail is really about no waste, just keep using and using everything.You can do duck fat potatoes, but with bone marrow. When you roast the bones keep a tray underneath to catch and drippings. We used to fry bread in them. “The only problem now is the price. Offal is meant to be a cheap cut of meat, but marrow is nine dollars a bone now, so I would need to sell a dish at $15. It’s too trendy at the moment you could say.” n This article was originally published in Hospitality magazine.
LAST WORD: RESTAURANT STYLE
Menu for Success
Lotus Style S
en” is the national flower of Vietnam, and means “lotus” in English, but for the restaurant named SEN in Auckland’s central suburb of Mount Eden, it could stand for Sensational Eating Now. Nga Thanh Nguyen, preferred name Bo, studied at NZMA around 2009/2010 in Hospitality Management. He learnt his hands-on skills through the NZMA Hospitality management programme Levels 4 and 5. His career journey started in various front of house roles, to a Barista in a Café where he met his current business partners. Together they opened SEN in September 2015, and it’s become a well-known and reviewed restaurant in Mt Eden. SEN at full capacity can hold 138 diners, with an atmospheric dining loft area upstairs, and bar and open kitchen with surrounding tables downstairs. The building is on Normanby Street, with a distinct exterior from being part of the original industrial complex established by the Colonial Ammunition Company (C.A.C.) in the mid 1880s, as the earliest ammunitions factory in Australasia. Built from locally quarried volcanic bluestone it was commenced in 1920 and completed 1922. The C.A.C. vacated the site in the 1980s and it was used as a demolition company storage facility, before surviving as a car panel and paint workshop.
Nga Thanh Nguyen, preferred name Bo!
The building is on Normanby Street, with a distinct exterior from being part of the original industrial complex established by the Colonial Ammunition Company (C.A.C.) in the mid 1880s
Signature dishes are SEN’s Wok Seared “Shakin” Beef and Ha Noi Grilled Pork. Both dishes have distinct flavours and are popular with the locals. Needing new staff, Bo recently contacted NZMA to find a part-time bar operator. Through NZMA’s Careers Team Lead, Sam RasheedHiscoke, a search was undertaken and Jackie (Son Hai) was appointed. Bo says, “Sometimes all a student needs is a foot in the door. Jackie ticked all the boxes - great skills, fantastic attitude and a fun personality. He was also a sharp dresser!” Jackie says he had worked in Singapore and Malaysia before he decided to come to New Zealand for his future career and life. He continues, “NZMA has helped me to get the skills I need to apply for better jobs. I am finishing off my Level 6 hospitality management programme, and now I have a great part-time job at SEN as a bartender”. Jackie works four nights a week in the evening which works in perfectly with his studies. “The NZMA Careers team has been so helpful, and Sam has helped me with my CV, and interview skills so I can do a really good interview. My goal now is to become a manager of a restaurant and hotel”. Sam Rasheed-Hiscoke said, “This is what our work is all about, pathways to an exciting job. There was such a natural fit here with Bo and Jackie, and we’re thrilled it’s all working beautifully.” n Hospitality BUSINESS | August 2017 | 43
www.theshout.co.nz
August 2017
Sir John Kirwan From All Black to red, white and sparkling
WINE QUESTIONS ANSWERED • TRAPPIST ALES • MEET THE WINEMAKER N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E
EDITORIAL
The Shout Editor Charlotte Cowan EDITORIAL
A tricky business Wine can be a tricky business. Not everyone in the wine industry in New Zealand was brought up frolicking in the vines, so jumping in head first can be a full-on and exciting experience. This month in The Shout, we talk to two very different people who have started a new venture in wine – Sir John Kirwan who, with his daughter Francesca, imports Italian wine through his boutique business, Jk.14; and Anna Robbie, who left her career in property to take the reins at Central Otago’s Mount Michael Wines. Take a look at their stories on pgs 6-7 and pg 11. Wine can also be a tricky business when it comes to the ‘rules’ of how to drink it, what temperature to serve it and whether you should decant it. Those 750ml bottles don’t come with an instruction manual, so Caro Jensen and Emily Camblin from Sip NZ Wine answer some of the most common wine questions on pgs 8-9. We also introduce some of the liquor industry’s talented winemakers and bartenders and beer writer John Oszajca delves into the religious side of beer with Trappist Ales. We hope you’ve checked out our brand new Instagram page where we update you on all the latest liquor product releases and events - follow us @theshoutnz. And don’t forget to sign up to our fortnightly eNewsletter at www.theshout.co.nz for up-to-date industry news and insights. Have a fabulous August!
Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Charlotte Cowan ccowan@intermedianz.co.nz 021 774 080 Sales Manager Sam Wood swood@intermedianz.co.nz 021 256 6351
Contents 04 Industry news & insights
06 From All Black to red, white and sparkling
Q&A with Sir John Kirwan on his boutique wine company, Jk.14, and his love of Italian wine
08 C ommon wine questions answered! By Sip NZ Wine’s Caro and Emily
10 M ysterious Malbec Tasting notes from Cameron Douglas MS
11 A new generation of wine Q&A with Mount Michael Wines’ Anna Robbie
12 Meet the winemaker Introducing some of New Zealand's winemaking experts
14 Trappist Ales Beer writer John Oszajca finds out if Trappist Ales are proof that God loves us
17 Bar faces
Meet some of the industry's talented bartenders and mixologists
Introducing The Shout’s new Sales Manager! The Shout is excited to welcome a new Sales Manager to the team. Sam Wood has more than 15 years’ experience in advertising and her trademark is delivering effective campaigns for brands. “I really enjoy working with people to achieve the best outcome – and if that needs to be over a wine, so be it!” she says. And when she’s not busy selling, Sam spends her time enjoying her young family. “With two small children, I spend most of my spare time at swimming lessons or on the sideline at league, but when I can, I enjoy relaxing in Mangawhai.” If you’d like to speak with Sam about booking your print or online campaign, you can contact her at swood@intermedianz.co.nz or on 021 256 6351.
TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 3
NEWS WINE NEWS
Hunter’s Wines win Gold in San Fran Hunter’s Wines have won two Gold medals at the 2017 San Francisco International Wine Competition. The 2016 Hunter’s Marlborough Sauvignon Blanc won Gold and 93 points, while the 2014 Hunter’s Marlborough Pinot Noir picked up Gold and 90 points at the prestigous wine show. Hunter’s Chief Winemaker, James Macdonald, says the awards will help enlighten American wine drinkers about the quality of New Zealand wine and Hunter’s wine in particular. “It’s a bit of a breakthrough for our wines, especially our Pinot Noir to be recognised in America, which is something of an emerging market for us,” he says. “For a long time, our bone-dry Sauvignon Blanc and elegant Pinot Noir was not always appreciated. These medals show that palates are evolving and that the future is bright for Hunter’s in the USA.” Hunter’s Managing Director, Jane Hunter CNZM OBE, says the awards reinforce the quality of their wine. “By and large New Zealand Pinot Noir is not well known in America, and recognition at this level shows consumers that it is definitely worth trying,” she says.
WINE NEWS
New chair of judges for Air NZ Wine Awards Trinity Hill Chief Winemaker, Warren Gibson, has been named the new Chair of Judges for the 2017 Air NZ Wine Awards. Gibson, who is also proprietor of Bilancia in the Hawke’s Bay, takes the helm from Kumeu River’s Michael Brajkovich, who served as Chair of Judges from 2011 to 2016. Gibson has been a regular on the judging scene at New Zealand’s major wine competitions, as well as at a range of wine shows in Australia. “My motivation is to provide an excellent environment over the judging period followed by excellent results,” he says. “I am confident that from the amazing people that are stewarding, organising and generally doing the hard graft behind the scenes through to the judges actually awarding the medals we will achieve this.” Although wine shows tend to polarise opinion in the wine industry, Gibson believes they provide opportunities for wineries to benchmark their wines, market their successes of medals and trophies, and celebrate the industry and regions. “The Air New Zealand Wine Awards also gives us the ability to invite world-class wine commentators to judge in the show and, more importantly, to spend time in our regions and leave as future ambassadors for New Zealand wine,” he says. The Air New Zealand Wine Awards is owned and organised by New Zealand Winegrowers, the national organisation for the country’s 1,600 grape growers and winemakers. Entries for the 2017 competition open to New Zealand wineries on 7 August. For more information, visit www.airnzwineawards.co.nz
COMPETITION
Who is NZ’s best young winemaker? The 2017 Tonnellerie de Mercurey NZ Young Winemaker of the Year competition is underway, with a new structure set to bring the North vs South rivalry back into play. Now in its third year, the competition is about finding the best winemaking talent in New Zealand, as well as providing education and support for those in the industry under 30. The winner of the competition will walk away with a travel allowance, training grant, full registration to the Romeo Bragato conference, a profile in Cuisine Magazine, wine allowance, plus a trip to the Tonnellerie de Mercurey, France. The 2016 National Winner, Jordon Hogg, now Winemaker for Seresin Wines, says the competition is one of the things to happen to his career. “The Young Winemaker Competition has given me amazing exposure and has been a major factor in my career progression - since the competition I have been promoted to Operations Winemaker at Seresin Estate,” he says. “The sense of achievement and confidence boost it has given me is huge. I believe this competition is crucial to the development of future generations of winemaking talent coming through.” For more information on the competition, plus key dates, visit www.wine-marlbourough.co.nz
What’s On The best events coming to a town near you!
August
September
Beervana – Westpac Stadium, Wellington www.beervana.co.nz
Pinot Palooza – Shed 10, Auckland www.pinotpalooza.com.au
19th-21st
15th
Wine & Food Celebration - The New Zealand School of Food & Wine, Auckland event.foodandwine.co.nz/
BMW Oktoberfest – Shed 10, Auckland neuseeland.ahk.de/en/events/ oktoberfest/
21st
25th
Brewers Guild of NZ Beer Awards entries open www.brewersguild.org.nz/ awards
Art of Wine – Pah Homestead, Auckland www.greatlittlevineyards.com
11th-12th
9th
26th Tutukaka Coast Boutique Beer Festival - Boutique Beer Tent, Tutukaka Coast www.iticket.co.nz
Beervana 4 | August 2017 | HOSPITALITY BUSINESS | TheShout NZ
OPINION INDUSTRY INSIGHTS
1000 entries expected for Brewers Guild Awards
MARTIN CRAIG Brewers Guild of New Zealand www.brewersguild.org.nz
New Zealand’s biggest and best beer and cider competition will be held in Christchurch this October. The Brewers Guild of New Zealand Awards attracted a record 946 entries last year, and more than 1000 are likely this year. In 2016, the big prize Champion Brewer - went to Tuatara Brewing, making it the only brewery to claim it twice in the Awards’ 10-year history. Tuatara went on from this success to being bought by DB in February. Champion Brewer is determined solely by a brewer’s medal tally in the judging rounds, so it, too, is effectively judged blind. The Big BGONZA has gone to a wide range of breweries over the years. DB brought it home in 2010, as did Lion in 2015. It has gone to large independent brewers like Tuatara, Harrington’s and Emerson’s, and to some of the smallest brewers in the country, including 8-Wired and Townshend’s. This wide scope shows the process is robust, and any brewer producing a consistently good range of beer is in with a chance. The judging panel is certainly the most experienced assembled in New Zealand. Last year we had 30
judges, including international beer and cider experts, and New Zealanders who have judged overseas. All judging is performed blind – the judges know the beer style, but don’t know who made it. A group of five assesses each entry, because everyone has different strengths in detecting aromas and flavours. Unlike some competitions, the entries are rated entirely on their own merits, with no requirements to supply commercial volumes at an agreed price. There are a lot of logistics involved in serving 1000 beers and ciders at their best, and the Guild relies on a team of volunteers to manage the back of house. Experienced bar staff look after the all the kegs and bottles, and Massey University food technology students take on stewarding duties. Entries open on 21 August and close on 8 September, and the results will be announced on 7 October. For more information, visit www. brewersguild.org.nz/awards.
Martin Craig is a beer writer, journalist and publisher of www.beertown.nz
TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 5
From
Q&A
All Black to red, white and
sparkling… Sir John Kirwan with daughter Francesca
F
ormer Kiwi rugby star John Kirwan has a passion for a new game - the wine game. Together with his daughter Francesca, Kirwan started a boutique wine business, aptly named Jk.14, a year ago and he's dedicated to importing the best wine that Treviso in Italy has to offer. We caught up with JK to learn more... WHERE DID YOU GET YOUR PASSION FOR WINE? My passion for wine started when I moved to Italy to play rugby. I was a butcher from Mangere and the only time I’d seen wine was in a cask. So when I moved to Treviso and experienced the joy of eating my meal at the table with friends and family, drinking wine and eating food for three or four hours, sharing different stories, I got really passionate about it. Then a few friends introduced me to some incredible winemakers around our town Treviso, and that’s when I started to get really into it. CAN YOU TELL US A BIT ABOUT JK.14? Jk.14 stands for JOHN KIRWAN 14, which was my jersey number for the All Blacks and a lucky number for me in various occasions in my life. The company started in July 2016, after my daughter moved back
The Shout chats to rugby legend Sir John Kirwan about his boutique wine company, Jk.14, and his love affair with Italian wine. to Auckland from Italy and decided she wanted to be a professional beach volleyball player. We decided together that in order for her to train hard and achieve her dreams, she should have a side job to finance herself and to build a future for herself. And that’s when we decided to [import] our favourite wines and name them after people that we love and care about, so that we could tell our friends and family back here in New Zealand why we love our wine and life in Treviso much. When we had to decide the names for the wines we both sat down and it took us two minutes to figure out what we would call them, because the wines were just such obvious reflections of some of our closest family members/friends. For example, we have a beautiful white wine Manzoni Bianco Venezia DOC named Mamma (mum in Italian) after my wife; we have a Merlot named Ciccio (fatty in Italian) after my prop friend Ciccio who used to play rugby with me and for Italy; and we have a Prosecco named after Labano, one of the eight guys who Sir John Kirwan's favourite wine, Malanotte Piave Docg
6 | August 2017 | HOSPITALITY BUSINESS | TheShout NZ
Q&A commercialised Prosecco, who passed away a year ago and handed on the winery to his three sons Enrico, Alberto and Francesco. WHY DID YOU DECIDE TO FOCUS SPECIFICALLY ON IMPORTING ITALIAN WINE? Because my wife is Italian and I am Italian too now, I have an Italian passport. We have a house in Italy, my kids grew up there and we all call Treviso home. We just love the wine that comes from our region, not only because the winemakers put so much passion towards it, therefore the wine is excellent, but also because every single person working on it, every single grape, every single land, has a story behind it that should be told, so we are trying to do that. WHICH VARIETIES ARE YOUR FAVOURITE AND WHY? I love all my wines, but if I had to choose, I would go with the Malanotte Piave Docg, which is a unique wine from our region - only two wineries in the world make it, Casa Roma (our suppliers) and Cecchetto (which are just down the road). The grape is Raboso Piave, and it’s a hard-working wine because the it has significant production rules: 15-30% of the grapes must be dried out, it must have a minimum alcohol level of 12.5%, the residual sugar must be of max 8g/l and the aging must be of minimum 36 months, including 12 months in oak casks and four months in the bottle. The people of the area believe that Malanotte is the wine that Jesus had at the Last Supper. WHAT DO YOU SAY TO PEOPLE WHO SAY THAT ITALIAN WINE CAN’T POSSIBLY BE BETTER THAN NEW ZEALAND WINE? We are not saying that Italian wine is better that New Zealand wine, we are just saying that it’s different and it’s worth trying. In New Zealand we are very lucky to have amazing winemakers who make exceptional wine. We are just bringing in our favourites from Treviso, because when we drink our wines we feel like we’re at home, so we miss it slightly, just slightly, less. WHAT ARE YOUR FUTURE PLANS FOR THE COMPANY? Francesca and I want to slowly grow the business, taking care of every single person who buys the wine. We want to tell the story and maybe expand even in other cities apart from Auckland. Also, we are going to bring some new wines and liqueurs in, and we would love to bring in some food as well. Exciting times! n
As well as wine, Jk.14 imports liqueurs
“We are not saying that Italian wine is better that New Zealand wine, we are just saying that it’s different and it’s worth trying.”
Valdobbiadene, where Jk.14 Prosecco is produced
TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 7
WINE FEATURE
Common
wine questions answered!
S
o you have accidentally frozen your Rosé and you have guests coming over in 10 minutes… Can you still serve it? Sip NZ Wine co-founders Caro Jensen and Emily Camblin answer this and other common wine questions.
HOW LONG DOES OPEN WINE REALLY LAST IN THE FRIDGE? Ideally, wines should be consumed before three days but, at most, five days after opening. Once a bottle of wine is opened, oxygen begins to interact with the wine, causing oxidation or ‘aging’ of the wine. Cooler temperatures help slow that interaction and allow you to enjoy your wine longer. When you begin to notice sour or ‘vinegary’ type flavours, it is time to say goodbye to that lovely bottle and introduce it into your cooking wine cabinet. Did anyone say white wine clam spaghetti?! HOW LONG CAN YOU KEEP AN OPEN BOTTLE OF RED? This depends a bit on the type of wine that you have. The heavier and darker, more tannic wines like Cabernet Sauvignon and Syrah will last longer than a lighter Pinot Noir or Merlot. Overall rule of thumb for red wines is three to five days in a cool, dark space, wine chiller or even in the refrigerator. The heavier wines may actually taste a bit smoother after opening up the next day. Just make sure to bring your red wine back to room temperature to enjoy its full flavours and aromas. I ACCIDENTALLY FROZE MY WINE, IS IT RUINED? Oops, we have all been here. A last minute guest, so you put your whites in the freezer to quickly chill it down and completely forget, or it’s a hot summer day and the reds are just a bit too hot. Either 8 | August 2017 | HOSPITALITY BUSINESS | TheShout NZ
way, don’t worry too much, wine is fairly resilient. Especially in New Zealand where screwcap is king and you don’t have to worry about a ‘pushed’ cork. Just bring the bottle back to room temperature or thaw in the fridge and drink it as soon as possible. SHOULD I HOLD A WINE GLASS BY THE BOWL OR THE STEM? Ideally by the stem. It’s not just proper etiquette or a snobby way to look, your body heat will actually heat the wine in the glass if you hold it by the bowl. But if you love your wine tumblers, don’t worry too much, it won’t completely ruin your wine experience. However, if you have proper wine glasses, definitely practice holding the stem, don’t think too much, and just gently hold the stem with the first three fingers, resting your other fingers on the base and put your swirling skills in action.
WINE FEATURE DOES THE TEMPERATURE AT WHICH YOU SERVE WINE REALLY MATTER? This question is a lot like: ‘Does the temperature of your meal matter?’. There is an ideal range of temperatures and you are sure to get more out of the tasting experience if you adhere to the guidelines, but let’s face it, we are not able to accurately gauge the ideal temperature in most situations. So it is important to go by basic ideals of temperature, i.e. chill your whites and Rosés in the fridge but don’t serve them ice-cold and make sure your reds are at room temperature but not overly hot or cold.
Sip NZ Wine co-founders Caro Jensen and Emily Camblin
WHAT DOES ‘VINTAGE’ MEAN? Vintage is the year that the grapes were grown, harvested and made into wine. For most wines you will see a year on the label and that was the year that it was produced. White wines generally should be drunk while they are still young, whereas, many red wines improve with age and can be consumed for 10 years or more. There are occasions, with sparkling wine, for example, where you will see a ‘NV’ which means non-vintage. This is when a winery will blend several years together and can’t declare one particular vintage for the wine. SHOULD YOU ALWAYS TIP A CHAMPAGNE GLASS WHEN POURING BUBBLES? There have actually been studies done around this as the science behind bubbles is quite fascinating. How do you get small, beautiful, persistent bubbles that allow a perfect tasting experience? Researchers in the heart of the French Champagne region claim that the secret to keeping the most amount of bubbles in a glass is to tilt the glass slightly and let it gently slide into the glass… who knew?! WHAT DOES DECANTING ACTUALLY DO TO WINE? Technically, decanting can separate out any sediment or aerate the wine to enhance the aromas and flavours. In normal terms, it allows the wine to open up, soften and show what its personality is more quickly when decanted. Wine is made up of all sorts of complex molecules and compounds, which is why each wine tastes and reacts differently. So for some wines it is best to allow the compounds in the wine to open up or ‘breathe’ by decanting it into a glass container. It can also be used to take out sediment for some wines.You can use it for both young and older wines to enhance flavour and aroma characteristics. CAN YOU DECANT WHITE WINE OR JUST RED? You would never really think about decanting a white wine, but there are quite a few that would benefit from decanting. Look for wines that are aged or high-end white wines that tend to be a bit ‘closed’ or awkward when they are first opened but then become absolutely delicious once they have been decanted. WHAT DOES WINE ‘LEGS’ MEAN? Have you ever looked at your wine glass after a quick swirl and noticed the long lines of wine that slowly meander back to the base of your glass? Those meanders can actually tell you a lot about a wine, its body and personality! Wine legs can indicate the amount of alcohol the wine has, with higher alcohol having more legs or droplets on the sides of the glass. It can also show how sweet a wine is, by how slow it flows down the side, i.e. the sweeter a wine, the slower it will go. So put this scientific phenomenon to the test and see what you find out! n For more from Caro and Emily, check out www.sipnzwine.com - a wine and lifestyle website that celebrates everything about New Zealand wine, including wineries, makers and personalities, regions, events, bars and wine-related news.
TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 9
TASTING NOTES
Malbec
Mysterious BY CAMERON DOUGLAS MS
M
albec is well-suited to New Zealand’s climate and soils and can be a particularly tasty wine at the hands of a great winemaker. It is a thick-skinned and early-ripening variety, commonly used as a blending partner with other red grapes, but is equally happy on its own as a single variety expression. Malbec is not a particularly well-known red grape and wine to many of our customers. Part of the reason why is that Pinot Noir, Syrah and Cabernet Sauvignon-based wines command the lion’s share of attention and sales. It is, however, grown in New Zealand and can be a major or minor component of a blended red wine. Malbec does have an interesting history and taste profile, both of which you should be familiar with just in case your customers begin to ask you about the wine. The variety originated near the Lot River Valley (Cahors) in Southwestern France. The name of the grape is attributed to a 19th century doctor named ‘Malbeck’, who introduced the vine to Bordeaux (France). Recent DNA profiling has identified the parentage of Malbec as Prunelard crossed with Magdeleine Noire des Charentes (that’s a mouthful!).
Malbec’s usefulness in Bordeaux red wine blends since the 19th century has led to other countries discovering its versatility and application to their soils. Argentina and New Zealand are two countries that have captured the essence of Malbec as a single variety expression or as a major component of a blend. Because of its dark and thick skin, Malbec can be very dark to opaque in appearance, often showing a distinctive pink rim (in the glass) when young. Flavours can include lush black fruit (black raspberry, black cherry, blackberry), lush blue fruit (blueberry and plum) and even red fruits, such as raspberry. In some of the more mature wines, fig, raisin and prune can be suggested. Some of the more complex wines can show red florals, a hint of greenness (a good component) and even some clay soil tones. Many of these ideas of aroma and flavour are present in the wines tasted for this month's feature. Malbec is a very happy partner with oak, so aromas and flavours of vanilla, baking spices and even chocolate can be discovered. Malbec is a wine best partnered with rich, meaty dishes high in protein. Decanting is always recommended and a large glass is often the best vessel for service. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
Moderate to dark ruby hues with aromas and flavours of plum and dark cherry, some milk chocolate and blueberry; moderate+ tannins with plenty of texture and mouthfeel, plenty of acidity, moderate to firm tannins and a dry finish. Balanced and well made with a decent finish. Drink now if decanted and through 2026. Points 91 RRP: $45.00 Distributor: Peacock Sky Phone: (09) 950 4386 www.peacocksky.co.nz
BIO: Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.
2
COOPERS CREEK GISBORNE MALBEC 2015
Fabulous colour of bright red cherry, leading to an equally delightful bouquet of fleshy, lush and bright red fruits; plum and dark cherry with some blackberry then baking spices and toasty oak. On the palate - tense, youthful, very fruity and dry; plenty of tannins and acidity; raspberry and plum then darker berry fruit flavours. Well-made and lengthy finish. Decant for service through 2018 then straight to glass from 2019 through 2026. Points 90 RRP: $18.00 Distributor: Coopers Creek Phone: (09) 412 8560 www.cooperscreek.co.nz
10 | August 2017 | HOSPITALITY BUSINESS | TheShout NZ
TWO
PEACOCK SKY WAIHEKE ISLAND MERLOT MALBEC 2014
ONE
1
Q&A
A new
Generationof wine Director of Central Otago’s Mount Michael Wines, Anna Robbie, explains how her property career took a big turn into the business of wine.
WHERE DID YOU GET YOUR PASSION FOR WINE? ’ve always been a passionate consumer, my Dad has installed that in me. However, when I read The Widow Clicquot by Tilar J. Mazzeo, I then really appreciated how wine can transcend generations and history, it is also an inspiring story.
I
HOW DID YOU BECOME INVOLVED WITH MOUNT MICHAEL WINES? Quite serendipitously! I had been helping my father in his business - Wine Solutions in Cromwell - when just as we had appointed new management and I was ready to back to my career in property, my partner Tim and I were approached by the previous owners of Mount Michael wishing to retire (they were clients of Wine Solutions).The fruit from the Mount Michael Vineyard was to be a sure thing and the winemaker was keen to stay on; all that needed to be done was market this 20-year-old business. So I took on the challenge with the support of Tim and my family. WHAT DOES YOUR DAY-TO-DAY ROLE INVOLVE? I feel like my role is still evolving, especially as the business and my team grows. One of the first things that I learnt when I took on Mount Michael is that there are very, very few contracts involved in the wine and hospitality industry.The result of that for me is that I am constantly in touch with our suppliers, as maintaining relationships is everything. Also, being that I am new to the wine industry, my business model is still adapting - forecasting and budgeting always has some sort of feature in my week.
WHAT HAVE BEEN THE BIGGEST CHALLENGES SINCE TAKING ON THE COMPANY? It has been an incredibility steep learning curve. The cost of distribution… that was pretty staggering! The industry is both welcoming and extraordinarily competitive, so walking into some of the country’s best restaurants and seeing my wines listed is hugely redeeming. WHERE DO YOU HOPE TO TAKE MOUNT MICHAEL WINES IN THE FUTURE? Currently we are producing just under 2,000 cases. My goal is to see that production figure double in the next two to three years and remain static at around 5,000 cases. On-premise restaurant listings and online exposure is a huge part of that strategy, I want to continue a legacy of quality and facilitate [Mount Michael winemaker] James to make premium wines that honour the landscape they are born out of without compromise. WHAT IS YOUR FAVOURITE WINE VARIETY AND WHY? Given that we make such a small amount each vintage, being asked which is my favourite is akin to choosing a favourite child and I will admit that my position is constantly changing. Right now I’m really enjoying our Pinot Rosé, which I know is an odd choice given it’s winter! When Tim and I are entertaining, I always ask our guests to choose - if that’s not impartial, I don’t know what is! n
The Mount Michael vineyard
TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 11
PEOPLE
Meet the Winemaker Introducing some of the talented people behind New Zealand’s most successful vineyards
CHLOE GABRIELSEN
TIM ADAMS
Raised in Turangi on the shores of the mighty Lake Taupo, Chloe’s early exposure to viticulture began with helping her parents pick out wine from the local store (fiends for a big Aussie red). After finishing college in 2001, Chloe moved to Marlborough to pursue a Bachelor of Viticulture and Oenology through Lincoln University, completing her first harvest at the Saint Clair Family Estate in 2006. Now more than 10 vintages later, Chloe represents Lake Chalice Wines as the Head Winemaker delivering a fresh perspective to a wine label with more than 25 years of pedigree. Alongside a brand refresh for Lake Chalice wines, 2017 will see Chloe producing a higher number of single vineyard expressions of Lake Chalice’s uniquely diverse vineyards.
Toi Toi Head Winemaker and Viticulturist, Tim Adams, is looking forward to drawing upon his winemaking experience to help the brand continue to evolve. Tim is based in Marlborough and has taken on responsibility for Toi Toi’s winemaking and viticulture, working with company-owned and grower vineyards in Marlborough, Central Otago and Gisborne. With almost two decades’ experience making quality wines, Tim has spent the past decade winemaking for Astrolabe wines. He also has international experience, having worked vintages in France, Australia, the USA and Slovenia. At home, he has made wine in Marlborough, Waipara and Central Otago. Tim is passionate about quality Marlborough grapes, in particular, Sauvignon Blanc and he is looking forward to making Toi Toi Sauvignon Blanc for markets including Australia, the USA, the UK and Canada. Additionally, Tim says the opportunity to get back and make Central Otago Pinot Noir is very exciting.
HEAD WINEMAKER FOR LAKE CHALICE WINES
HEAD WINEMAKER FOR TOI TOI
ANDREW KEENLEYSIDE
DAVE EDMONDS
Andrew Keenleyside has been a key member of the Akarua team since 2009 when he joined as Assistant Winemaker. More than ready for the next progression in his career, Andrew was promoted to Head Winemaker in 2015. After graduating from Massey University with a Degree in Applied Science, he spent three years as a vineyard manager in the North Island, before realising his ambition was to become a winemaker. With seven years also working in the renowned wine regions of California, Germany and Oregon, Andrew’s international experience provided him with the platform to hone his skills in Central Otago. Andrew believes that his challenge as a winemaker is to capture the intensity of flavour of the grapes at the optimum point; at the peak of flavour and the threshold of ripeness. Central Otago as a region offers plenty of uncharted territory. Every vintage is a journey, with a new set of challenges.
After earning a degree in horticulture science at Lincoln University, Dave headed to Hawke’s Bay for his first vintage, unsure whether he’d pursue viticulture or winemaking. “I was hooked on winemaking by lunchtime on the first day,” he says. This passion for wine has taken him to Germany, California and back to New Zealand, joining Nobilo as Senior Winemaker in 2002. “I’ve always been drawn to Sauvignon Blanc’s capacity to bring the palate alive. The tools for making wines of complexity and depth have never been greater—my mission is to unlock the undiscovered possibilities,” says Edmonds. He’s also passionate about fostering the next generation. Each year, Constellation Brands (which owns Nobilo) offers scholarships to students pursuing a career in wine. Dave recently returned to Lincoln University to interview candidates. “Many students don’t know if they’ll take the winemaking or viticulture route. It’s up to us as an industry to help guide them.”
WINEMAKER FOR AKARUA
12 | August 2017 | HOSPITALITY BUSINESS | TheShout NZ
SENIOR WINEMAKER FOR NOBILO
24-26 June 2018
ASB SHOWGROUNDS, AUCKLAND
An invitation to exhibit at Top Shelf, New Zealand’s only trade liquor event! The Intermedia Group is proud to annouce the return of New Zealand’s biggest trade liquor event for Fine Food 2018! Top Shelf is a trade liquor festival dedicated to wine, beer, spirits, craft drinks and suppliers. It will combine some of the best local and international brands in one place... and it only happens every two years!
Fine Food New Zealand
We have partnered with Fine Food New Zealand, the foremost international trade exhibition for the food retail, foodservice, FMCG and hospitality industries.
With a massive 400 square metres within Fine Food New Zealand, Top Shelf offers 29 stands dedicated to the local liquor sector to present their products to the foodservice, FMCG and hospitality trade.
In 2016:
Number of visitors
7,205
In 2018 we are also pleased to introduce The Shout Lounge takeovers for exhibitors to offer demonstrations, tastings, mixology, educational sessions or meet and greets with this very targeted hospitality audience. Limited available each day and only $395.00 + GST for an hour.
Total visitor spend
$15,604,904
With our The Shout, Hospitality Business and FMCG Business print and digital publications already leading the market, we are delighted to bring Top Shelf back in 2018! New Zealand liquor marketers are being offered a unique opportunity within Top Shelf to talk to the whole Kiwi industry in one place.
Average spend per visitor
$2,166
Expressed their overall satisfaction with the show
86%
Were likely or highly likely to recommend the show
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BEER FEATURE
Trappist
Ale Are Trappist Ales proof that God loves us? Beer writer John Oszajca finds out…
T To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz
here are few styles of beer that conjure up more romantic imagery than that broad, yet distinctive, class of beer known as Trappist Ale. As you sip one these bold, complex beers sometimes fruity, sometimes spicy; ranging from blonde, to amber, to brown – hard not to imagine a quaint team of 17th century monks quietly brewing away in some dark medieval monastery, content in doing God’s work and knowing full-well just how lucky they are. While Monastic brew houses have existed since the Middle Ages, it wasn’t until the mid-17th century that – by the sound of it – a rather uptight Abbot from the Cistercian monastery of La Trappe, decided that his pious brethren were in fact too liberal, and as such, he introduced a number of austere new rules in the abbey and the Strict Observance (aka the Trappist) was born. While many of these rules have relaxed over the centuries, one tenant that has fortuitously endured is that ‘these monasteries shall be self-supporting’. While Trappist monks support themselves by manufacturing and selling a wide range of products including, but in no way limited to, chocolate, cheese, fruitcakes, mushrooms, dietary supplements, and shampoo, it is their delicious beer for which they are perhaps best known. Today there are 11 active commercial Trappist breweries. While there are Trappist breweries located in the Netherlands, Austria, Italy, and the United States, it is the six Belgian Trappist Breweries (Orval, Chimay, Westvleteren, Rochefort, Westmalle and Achel) that garnish the majority of attention and acclaim. In 1997, the International Trappist Association was formed in an effort to prevent non-Trappist brewers from abusing the Trappist name. Accordingly, a special Trappist logo was created for products that adhere to a specific set of production principles that are unique to authentic Trappist products. In instances when a Trappist-style beer is produced by a nonaffiliated or secular brewery, the beer is referred to as an ‘Abbey Ale’. While it’s tempting to imagine a team of tunic-wearing monks gathered around the mash tun to craft us an ambrosial Belgian Ale, the reality of most Trappist Ale production is quite different than one might
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BEER FEATURE typically expect. Upon entering the average modern Trappist brewery, most beer enthusiasts are somewhat crestfallen to find a thoroughly modern brewing facility; the monks and bubbling copper cauldrons replaced by computerised state-of-the-art brewing equipment and a largely secular staff. Sure, the beer is technically brewed within the walls of a monastery. It is technically ‘brewed or supervised’ by monks. And all profits do technically go towards the living expenses of the monks and the maintenance of the buildings. But make no mistake about it, these Trappist beers are products being produced by modern commercial breweries, the same as any other beer. Moreover, while many of these Trappist breweries have existed (and brewed beer) for centuries, the commercial production history of said beer is often fragmented, or an altogether modern invention. The Abbaye Notre-Dame d’Orval, for example, was established in the 12th century and there is little question that beer was brewed there from the beginning. However, the abbey was destroyed by fire on two different occasions over the centuries, and it wasn’t until 1931 that the modern commercial brewery was opened. As is the case with most commercial breweries that have been brewing beer for any length of time, the recipes for what we have come to know as modern Trappist Ales have been tweaked over the years to keep up with changing tastes and in most cases are believed to be quite different to what Monks would have brewed centuries ago. None of this is intended to cast aspersions upon the name or reputation of Trappist Ale of course, it’s simply to point out that when you sip a Trappist Ale – while you are drinking a very good beer – you are not drinking an ancient beer. While the Trappist Ales of today may not be the same concoctions that the Cistercian Monks of centuries past would have enjoyed, they have evolved into what modern beer drinkers have come to recognise and categorise as a handful of distinctly Trappist beer styles. Because these beers are largely defined by the simple fact that they are brewed by Trappist Breweries, they tend to vary within each sub-category, both in flavour, ingredients, and brewing procedure. Some form of sugar (rock, syrup, The historic brewery of Orval Abbey
Brewed at the Trappist Abbey of Saint Sixtus, Westvleteren 12 has repeatedly been named ‘Best Beer in the World’
granular) of varying colours is often added to the beers to add alcohol while preserving a relatively dry finish. But if there is one signature ingredient used in these flavourful beers, it is unquestionably the yeast. A typical Trappist yeast strain imparts a good deal of esters and (to a lesser extent) spicy phenolic notes into the brew. However, these fruity and spicy notes tend not to be overpowering and instead meld together with the malt flavours to create a complex, and highly drinkable beer. Trappist beers tend to be broken down into four commercially available styles based on alcoholic strength. Colours and numbers are also commonly used as an indication of that strength: ENKEL (SINGLE): While the distinction is somewhat debatable, Enkel is sometimes referred to as Patersbier. Literally translated as ‘Fathers Beer’, it is the lightest (in ABV) of the Trappist Ales and for the most part it has always been a beer brewed by the monks, for the monks. As such, it is not commonly sold commercially. Interpretations of the style can vary a lot from brewery to brewery but typically it is a dry, pale beer, which comes in below 5% ABV. There are also a few modern interpretations of the Enkel that are sold commercially which tend to be hoppier and more tailored to modern tastes, such as Westvleteran Blond. DUBBEL (DOUBLE): The Trappist Dubbel is essentially a strong Belgian brown ale. Typically ranging between 6% and 7.5% ABV, Dubbels are rich, malty, and complex ales in which notes of raisins and dark fruit commonly mingle with varying levels of clove, pepper, and spice. Malt forward and sometimes perceived as slightly sweet (due to moderately low hop bitterness levels), the key to a great Dubbel is in a counterintuitively dry finish. While the Dubbel was first brewed in the 1800s in the Westmalle Abbey, the style didn’t ultimately catch on until after World War Two. Though, of all the Trappist styles, it is the Dubbel that is said to most resemble the beers that Monk’s would have brewed many centuries ago. TRIPEL (TRIPLE): Originally introduced by the Westmalle brewery in the mid-1900s, this strong, spicy, aromatic pale ale has become a favourite of many Trappist Ale fans. For quite a strong beer (7.5% - 9.5% ABV) the light alcohol notes and smooth malt character combine to form a dangerously drinkable beer that can really sneak up on you.
The 11 recognised Trappist breweries
QUADRUPEL (QUADRUPLE, AKA BELGIAN DARK STRONG): The ‘Quad’ as it’s often referred to, is a monster of a beer. Ranging between 8% and 12% ABV, this dark, complex beer is perhaps the most coveted of Trappist and Abbey Ales. Typically brewed with a combination of specialty malts, dark candy sugar, and a low-tomoderate amount of hop bitterness, it’s common to find all manner of flavours and aromas in each respective brewery’s interpretations of the TheShout NZ | HOSPITALITY BUSINESS | August 2017 | 15
BEER FEATURE style; including, bread, toast, caramel, raisin, plum, prune, cherry, fig, pepper, vanilla, rose, and many more. While some Trappist and secular breweries reserve the brewing of this style for seasonal or holiday releases, others have added them to their regular line-up. Westvleteren 12 (Westvleteren’s version of a Quadrupel) has been repeatedly voted as the World’s Best Beer. This – combined with the fact that Westvleteren is brewed with much more direct monastic involvement (and in significantly smaller quantities) than other Trappist breweries – has led to a cultish fanaticism over the ‘Westy 12’. In fact, the Westvleteren 12 is so sought-after, that at one time this rare beer sold for $100 per tiny 335ml bottle at Auckland’s Occidental Belgian Beer Café. Fortunately, for us here in New Zealand, Trappist Beer is relatively easy to get your hands on. While it’s certainly not a style that you are likely to pick up down at your local Four Square, they can commonly be found at specialty bottle shops and online retailers such as Cult Beer Store and the Beer Library. And while purists may not be willing to except anything without the authentic Trappist Logo printed on its label, there are a number of New Zealand breweries making Abbey-style (and Abbeyinspired) ales, such as Craftwork which (produced two Tripels and a Quad), Moa (produces the widely available ‘St Josephs Tripel, and Tuatara (produces a Dubbel and a Tripel), as well as a growing number of others. Trappist Ale is certainly a beer apart. These complex, bold beers are rich with history, sociological and even religious significance, and most importantly, flavour. And with a final month of winter still ahead, a Dubbel, Tripel, and especially the Belgian Dark Strong, makes for the perfect fireside companion. Because, while it may be a stretch to say that Trappist Ale is ‘proof that God loves us’, it’s certainly an indication that – at the very least – he has great taste in beer. n
Trappist beers are produced by modern commercial breweries, such as the Rochefort Trappist Brewery in Abbey of Our Lady of Saint-Remy, Belgium
magazine
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Bar faces ALLANAH STRATTON
THE LULA INN, AUCKLAND I became a bartender because… I like interacting with people and being busy. I’ve tried office jobs in the past and they just aren’t for me. The greatness of the industry we work in is underestimated. My service weapon is… My personality and smile. The best part of the industry is… The people you meet, both guests and colleagues. They are what make the job, really. The worst part is… Drunk people. The international bar I want to visit is… Too many to choose from to pick just one. I love travelling, so hopefully I’ll manage to tick off a few. The cocktail I would make cool again is… The Pina Colada. This is a cocktail that can be made so poorly however, when done properly, tastes amazing and I think we have nailed it. Drinkers are paying attention to… Gin is becoming so much more popular than ever before, which is why we chose to hero it at The Lula Inn. People are becoming very particular about how something which seems like a simple drink, the Gin and Tonic, and how it is being made. Gin has become more and more popular in the beverage industry also with many more options available nowadays.
Introducing some of the best bartenders, amazing mixologists and creative cocktail makers…
JULES MARTINIS COSTA WHET DRINKING ROOM, CHRISTCHURCH I became a bartender because… I finished school in 2007 and I wanted to see the world. Bartending proved to be a great skill to have for travel… it also gave me the chance to meet beautiful women which, as a young man from Brasil, was extremely important to me. Not much has changed, I still love travel and beautiful woman! My service weapon is… Entertaining my customers. I began as a flare bartender, enjoying the flashy side of the business. Nowadays I tend to focus on product knowledge. The best part of the industry is… The ability to socialise with people while getting paid. The worst part is… The a-hole customers. The international bar I want to visit is… P.D.T. (Please Don’t Tell) in New York. The cocktail I would make cool again is… A Manhattan as a standard, classic and timeless cocktail. Drinkers are paying attention to… Nowadays, the total experience. So the variety of produce, correct glassware, room ambience and interaction with the bartender..
“ONE OF THE WORLD’S GREAT WHISKIES.” JIM MURRAY, WHISKY MAGAZINE
MATEJ DRAKE THE DIRTY LAND, CHRISTCHURCH I became a bartender because… I was travelling and need some money! I fell in love with mixology along the way. My service weapon is… My team. I am very blessed to have a dedicated and hardworking crew. The best part of the industry is… The people you meet. I was lucky enough to serve Robert Plant from Led Zeppelin in England a few years ago. The worst part is… Missing big nights out with your friends! The international bar I would like to visit is… City Space Bar in Moscow. The cocktail I would make cool again is… The zombie. Hard to find a good one served in a tiki mug anywhere. Drinkers are paying attention to… The babe sitting next to them at the bar.
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