Hospitality Business - Dec 2017-Jan 2018

GRAND OLD DUKE • SPECIAL SEASONAL FOOD • VIETNAM TODAY

www.hospitalitybusiness.co.nz DECEMBER 2017 - JANUARY 2018 Vol.4 No.11

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NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

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14 A VIEW FIT FOR A DUKE

Russell’s historic Duke of Marlborough hotel tempts patrons with dishes, décor and views

6

REGULARS 05 NEWS Industry events and achievements 08 IN SEASON From seafood, to meat, to produce..all our seasonal best on display!

29 RESTAURANT OF THE YEAR

Our winner of the Hospitality NZ Restaurant Of The Year award - Kika

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11 NEW OPENINGS Inspired to open new hospitality venues

FEATURES 24 BRUNCH TIME Chefs with apron strings!

32 HOTEL SCENERY Let's talk about Vietnam!

CORDIS COMMITS

A refreshing new look for The Langham

TEMPTING TOMATOES

Keep up with the latest seasonal produce Hospitality BUSINESS | December 2017 - January 2018 | 3

editorial DECEMBER 2017 - JANUARY 2018 Vol 4. No.11

Dale Spencer Managing Director & Publisher

Thank you for your support!

We would like to take this opportunity to thank the many people and businesses that have supported Hospitality Business and The Shout throughout 2017.

Now with a monthly audience of over 34,000, our readers, advertisers, contributors and partners have helped us grow to become New Zealand’s largest title in the Hospitality, Foodservice and Liquor space.

In the year ahead we have many exciting innovations planned including The Chocolate and Coffee Show, Top Shelf at Fine Food NZ, NZ Chocolate Awards, The Shout Masterclass Series and the launch of NZ Chocolate Week in October. So if you are thinking about your marketing plans for 2018, please get in touch with the team for some tremendous trade and consumer opportunities.

In the meantime, we’ll be back in print in February but still bringing you all the latest news on the websites, e-newletters and social media.

We wish you and your family a very Merry Christmas and hold tight for an exciting 2018! – Dale Spencer, Managing Director & Publisher

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 EDITOR - THE SHOUT Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 SALES MANAGER - THE SHOUT Sam Wood swood@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Sue Fea, Kathy Ombler, Michael Hooper GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au

Felice Navidat!

Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502

DESIGNER FLAIR • HOSPITALITY WINNERS! • TRAINING FOR SUCCESS

Hospitality is a word that brings good tidings and conveys a love of all things convivial! It is with that in mind that we wish you, our readers, a great holiday season – either through meeting and greeting friends, families and acquaintances, or alternatively slogging it out in the heat of the “busy silly season“!

Merry Christmas and Felice Navidat!

ON THE COVER : EMERALD FOODS

www.hospitalitybusiness.co.nz DECEMBER 2017 - JANUARY 2018 Vol.4 No.11

ea u C hjaustt go t creamie r

NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

Emerald Foods are delighted to announce the improvements made to Chateau scoop icecream which have seen the 5L and 16L range become more creamier with more inclusions and ripples.

Chateau ice cream is fun and funky, with flavours to suit all tastes.

For more information go to: www.emeraldfoods.co.nz

PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”).

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Copyright © 2017 - The Intermedia Group Ltd ISSN 2382-1892

NEWS

World In Our Kitchen displays multicultural talents Six months of preparation by Peter Gordon’s renowned The Sugar Club Front of House and Chef teams culminated in a flavoursome and chic evening to celebrate the restaurant’s diverse cultural heritage on November 23. The event, aptly named A World In Our Kitchen provided the teams the opportunity to display the talents and tastes of their respective homelands to the diner’s tables. The seven course menu celebrated a clever line up of Kiwi Snacks, Fijian Kokoda, Chinese dumplings, Korean pork belly, Indian Duck Samosa, a British full English Breakfast dessert and a fusion filled finale of a bit of everywhere.

The menu enabled the chefs to delight customers with their homeland skills to an appreciative audience, who included

The Sugar Club team -displayed the reason why diners should come to New Zealand for a global cultural culinary experience. international actress Jane Seymour, OBE. The menu kept the diner’s guessing with KiwiSnacks providing a delicate whitebait sausage and a new take on a local boil up being matched with a clever drink match of Landppino – more widely known as Lemon and Paeroa with a twist of alcohol.

The British Pre dessert played with diner’s minds as it was plated as a Full English breakfast complete with egg and tomato, –

with the only true-to-its name component being a slice of bacon. The Front of House team dressed in their respective national costumes adding to the ambience of the evening. Each of the countries represented drew on their cultural heritage to provide a World In Our Kitchen event to remember, aptly served on the 53rd floor of the Sky tower in Auckland, with its fabulous views. n

Trivago rates Kiwi excellence Based on 175 million online user ratings, hotel search website trivago has announced the best rated hotels in New Zealand. This year the top rated hotels have been awarded across five different categories: - Five star, Four star, Three Star, Alternative Accommodation and Value for Money.

Millbrook Resort in Arrowtown has been recognised as the top five-star hotel in New Zealand, closely followed by Sofitel Queenstown Hotel & Spa, and Mangapapa Hotel in Havelock North.

The trophy for the best four-star hotel goes to King and Queen Hotel Suites in New Plymouth. Collingwood Manor in Nelson rated the top three-star hotel and the best value for money can be found at Acorns Wellington, with the best alternative accommodation going to Bluestone on George in Dunedin.

“As an independent source of hotel information with data on over 175 million guest reviews we are well positioned to identify the top rated hotels that excel at delivering exceptional guest experiences,” says Johannes Thomas, Managing Director of trivago N.V. n

New Plymouth's King and Queen Hotel Suites - New Zealand's best four star hotel.

Hospitality BUSINESS | December 2017 - January 2018 | 5

FLAGSHIP INVESTMENT High Tea at the newly refurbished and renamed Cordis.

Langham Group confirms NZ commitment with hotel of the heart

BY MICHAEL HOOPER

A

billion dollars has been invested by Langham Hospitality Group (LHG) in its new Cordis brand worldwide, and the rebranded Langham on Auckland’s Symonds Street is designated as the regional flagship, says LHG vice-president of sales and marketing, Simon Manning.

Very few hotel groups would have two properties being launched simultaneously in two countries. However, on 1 November when The Langham Auckland was relaunched as Cordis, the same event occurred in Beijing, however the time difference meant New Zealand pipped China as number three in global roll-out.

In the Queen City to flaunt the launch, Manning told Hospitality Business that the wealthy, family-owned hotel group has expansion plans for the Cordis on the Auckland block it mostly owns, to serve the “upscale” business and family leisure market that LHG sees as “endless”.

“We have the option of extending the site and adding more keys. We have a grand plan for the site so that we could be a very large hotel.” In size it would be snapping at the heels of the Grand Millennium.

Manning has already signalled the intent of a new Langham closer to the harbour, and brings reassurance of a growing presence for LHG in the country. “Auckland will become a luxury centre, and luxury will eventually move to the waterfront, just as it did in Sydney. Cordis tends to trade with the Fortune 500 companies, whereas a luxury brand tends to trade with about ten percent of that.”

6 | December 2017 - January 2018 | Hospitality BUSINESS

FLAGSHIP INVESTMENT Invited guests and dignitaries.

Cordis is Latin for “of the heart”, and the appeal of New Zealand plays directly to the brand, suggests Manning. “Whenever we go out and travel the world as Langham colleagues, everybody has a love for New Zealand and our company is very proud that we have a hotel here; it was one of the first assets we purchased. We want to be different from the other big brands like Marriot and Hyatt – they all bought luxury brands but couldn’t get the luxury business – what we want to do, in an industry which we believe has become homogenised, is to bring a higher level of service and style.”

Managing Director Franz Mascarenhas is staying on and says the rebrand has given the hotel new opportunity to add unique services not found at other major properties. “There is a marked trend of leisure travellers who bring their kids, so we have a larger range of double double rooms and suites with kitchenettes. We’re also launching the Cordis Kids’ Club, where at check-in they’ll get a little kit with puzzles and their own little spa menu”. On day one, a set of steps was found so that one youngster could climb up to sign the guest register. “It was so cute,” comments Franz. With standard room rates well north of $300, there will be limited local family appeal.

For the techy guest, Cordis pioneers a free room cellphone that can be taken around town to act as a tour guide, loaded with local attraction details, and with a temporary unique phone number. The “Handysmart” phone connects to wifi while in the hotel, and even outside the hotel offers no-charge local and international calling, plus a comforting link to base for overseas guests especially. “Imagine you’re twenty minutes away from the hotel and feeling hungry – you’ll be able to order food to be ready when you get here.” Electric bikes are also available at the hotel entrance as part of “wow memories” says Franz.

Changes are rippling through the group, which began in 1865 with The Langham in London, right opposite the BBC (in fact it housed the BBC studios at one point). The headquarters of the company’s other brand, Eaton, has been moved to New York, under the control of the group chairman’s daughter, and that will operate in America and Asia, as from next year.

“Moving forward, we’re not going to have any more Langham Places,” says Manning. “Everything will be The Langham which will be luxury, while Cordis will be upper scale hotels serving the business and leisure community.”

The rebrand in Hong Kong (previously Langham Place hotel in Mong Kok) brought a revenue increase, he says, and clearly he hopes for the same in a growing Auckland. “In the past five years visitor arrivals to New Zealand have gone from 1.6 million to 3.6 million.

That means occupancies rise and we can invest more.”

Unfortunately more capital for the Capital is unlikely. “Wellington presents a problem for luxury hotels. Room rates are USD250 below where luxury rates are in the world. If you take the high cities of London, New York and Tokyo, then you put them with cities that are not so high, like Kuala Lumpur or Manilla, then you get an ADR just

shy of $400. That’s when the numbers work to fill a luxury hotel and you get a return on your investment and capital.

“What is important is our commitment at Langham to New Zealand.

We host events on all the continents of the world and everyone points at our list of hotels and says ‘we would like to go to the one in Auckland’.

We’re so proud of being here, we hope to grow our company here.” n

FLOOR BY FLOOR TRANSFORMATION At year’s end builders were still working floor-by-floor to transform the old Langham, and by early February, says Managing Director Franz Mascarenhas “we will be a completely brand-new hotel”.

The refurbished guest rooms are unrecognisable, although the bathroom makeovers still retain some heritage back to even the Sheraton days. Gone are the heavy drapes, marble-top sideboards and blackamoor lamps, and new silver-grey, much lighter colours and furniture seem to enlarge the rooms.

The new colours “represent the beauty of New Zealand,” says Franz. “Blue skies, turquoise waters and the freshness of our landscapes all feature in the design.”

Many of the 400-odd staff are remaining with the hotel, which has won service awards including recently the Conde Nast Best Hotel in Auckland.

Deluxe refurbished guest rooms feature lighter colours to represent “the beauty of New Zealand.”

Hospitality BUSINESS | December 2017 - January 2018 | 7

IN SEASON

Strawberries and Pavlovaalways a winner in summer.

FRESH PRODUCE c STRAWBERRIES Nothing says summer like kiwi grown strawberries, which are in season from November to February. Grown all over New Zealand, but predominantly in Auckland, strawberries can be eaten on their own as snacks, added to salads, smoothies, dipped in chocolate or whole, sliced and or dices as a topping on a classic kiwi pavlova!

The best place for strawberries to be cared for is in the vegie drawer in the refrigerator. It helps to maintain humidity and keep the berries from losing moisture and becoming dry. Leave them in their original container and store them unwashed with the stalks attached. b CHERRIES Cherries absolutely scream Christmas has arrived in New Zealand, due to their limited availability from December and January, they are the true festive season treat!

Most cherries you’ll buy for eating are sweet cherries, which can be stoned and halved, and added to muffins and cakes. Incredible on their own or as a sauce, dessert, pie or in a salad cherries are also great for your health as they’re high in antioxidants (anthocyanins and bioflavonoids), fibre, potassium, Cherries, the true festive season treat! and vitamin A, C, and K. Cherries can be stored in the fridge for up to three days, preferably with the stalks attached and wrapped in a plastic bag. Wash them with cold water just before eating. g POTATOES Much loved by Kiwis, new season potatoes are in abundance right now and perfect for roasting, boiling, cutting into chips or wedges. They’re also the main ingredient in a classic Kiwi summer potato salad, they can be drizzled with olive oil, salt and rosemary and bake in the oven for an extra special side dish for Christmas dinner or lunch. Store potatoes in a cool, dark and dry place, do not refrigerate as this can change the flavour. Handle with care and wash before eating.

Store at 7°C with a relative humidity of 90% - when stored above this potatoes will sprout; below this

8 | December 2017 - January 2018 | Hospitality BUSINESS

Potatoes should be stored separately from ethylene producing vegetables and fruits. the starch turns to sugar and the flavour changes. Potatoes are ethylene sensitive and should be stored separately from ethylene producing vegetables and fruits wherever possible.

Potatoes exposed to light can develop a green colour resulting in chlorophyll formation in the surface layers; as well, the toxic alkaloid, solanine is also formed. The amount of green pigment depends on the intensity of the light, length of exposure and age of potato. New potatoes are very susceptible to greening. Some varieties have quite a yellow flesh so don’t confuse this with greening. Do not use potatoes with lots of greening, and if there is a small amount of greening, simply cut off the green and use the potato as normal. d TOMATOES The very versatile and very delicious tomato is best served with summer, and can be eaten raw as snacks, in salads with capsicum, cucumber, creamy feta and avocado, in sandwiches, on pizzas, skewered or roasted. Tomatoes can easily be made into salsas, sauces, chutneys, and dried or sundried and are even more delicious when complemented by herbs, especially basil. Tomatoes are a good source of vitamin C and a source of vitamin A (from beta-carotene) and contain potassium.

One common misconception is that tomatoes need to be chilled, but they’re actually best stored at 10-12°C with a relative humidity of 90-98% - in fact lower temperatures can actually cause chilling damage! Tomatoes are highly perishable, susceptible to bruising also ethylene producing so store separately from ethylene sensitive produce.

Tomatoes are best stored at 10-12°C with a relative humidity of 90-98%

IN SEASON

Blue Warehou go great in moist dishes such as chowders, stews, or curries.

SEAFOOD

Visually impressive Scotch fillet

MEAT c OP RIB OR SCOTCH FILLET ON THE BONE This cut of beef comes from the primal rib, and is actually one huge piece of scotch fillet with the bone left in. Roasted whole or cut into steaks, the texture and flavour is simply unbeatable. It’s visually impressive, allowing for extra creativity when plating up to impress your customers. d LAMB RUMP delicate in flavour and texture lamb rump is perfect roasted whole then sliced over fresh salad ingredients for a light flavoursome summer dish. Cooked with the cap left on and well rendered, provides extra flavour and texture.

Delicately flavoured Lamb rump, sliced thinly – ideal for summer salads.

c BLUE WAREHOU Blue warehou are found in cooler waters off the South Island, at depths of 20 to 200 metres, and in Cook Strait. They are a migratory species and there can be variations in the appearance at different locations.

They are caught throughout the year, mainly by trawl but sometimes by coastal set nets. Blue warehou grow rapidly and live for about ten years.

This species has a deep, plump body, and a long, pointed pectoral fin that reaches back to the start of the anal fin.

With a medium-low oil content, blue warehou are versatile and go great in moist dishes such as chowders, stews, curries or marinated.

Because blue warehou flesh maintains its flavour and retains its shape, it is one of the mainstays of fish and chips. It would go well as part of a kebab with seasonal veggies.

Finally, as the summer heat approaches, make sure you fish are fresh.

They should have bright clear eyes; rosy pink gills; and the flesh should be semi-transparent and glossy. If the fish looks sticky or mushy then it is not fresh.

One of the world’s unique seafood delicacies – Geoduck!

NEW ZEALAND KING CLAM

c Geoduck or New Zealand king clam is a little-known species, however it one of the world’s most unique seafood delicacies.

Geoduck (pronounced gooey-duck) live in the same static position for their entire life and, as they grow, they bury themselves up to a metre deep in sandy seabeds around New Zealand. They remain submerged for their entire adult life, filter feeding through a pair of elongated syphons.

Geoduck has small fisheries in various parts of the country, however, the largest is in Golden Bay. The clam is popular in Asian cultures where it is an aphrodisiac and can sell at exorbitant prices.

The geoduck’s texture is a mix of pipi and paua, with the meat having the sweetness of scallops or crab.

Preparing the geoduck could not be easier; simply blanch in boiling water for 20 seconds, peel of the outside brown skin and remove from the shell. The meat of the geoduck should be sliced thin when serving. Try it as sashimi, rolled in flour and deep fried, or quickly sautéed with butter, garlic and chilli.

Ask your fishmonger where you can source this under-utilised delicacy and give this unique clam a go.

Visit seafood.co.nz for the recipes ideas on how to use geoduck and blue warehou this summer.

Hospitality BUSINESS | December 2017 - January 2018 | 9

REVIEW Restaurant Association NZ Marisa Bidois - Chief Executive

FOOD FOR THOUGHT SOME OF OUR HIGHLIGHTS IN 2017…

This year has been a year filled with change, as many election years often are and 2018 will bring more change. As we head toward the end of the year it’s natural for business owners and leaders to digest what has been and plan for what might be. At the Restaurant Association we survey our members before the crazy season starts to find out more about how our members have found the last twelve months. We are now over 2,000 members strong and our member’s number one concern continues to be finding staff. We have a skills shortage in our industry - we need more people to embrace our industry and call it their own. At the Association, we have focused on this issue and work on highlighting our industry as a great place to work through our national awards platform and have consulted with government about this issue for our industry, focusing on immigration policy and training BUT this is something we all need to address as a community.

As an industry, I think we need to challenge ourselves to come up with a solution to attract more people to our industry. A number of our members have started conversations about wellness in the workplace – it’s a movement. These are the kinds of ideas that if we embraced as an industry we will start to attract more people who call this industry their own. This message is not only to attract more people but it’s also about the wellness of our industry as a whole. With that in mind, remember to look after yourself as we approach a traditionally busy time for many. Thank you to all of you that support the Restaurant Association, my team and I will continue to work hard to support you in your businesses.

Below is a brief overview of what the Association has achieved over the last year.

• We completed a major rebrand of the Restaurant Association, including the development of new logo, new collateral, new website and more…

• We grew our Restaurant Association team to 17 people, with 13 located at the Auckland head office, 1 in Waikato, 1 in Rotorua, 1 in Wellington and 1 in Christchurch. We doubled the size of our helpline team and increased the membership department to 5.

• We have welcomed over 448 new members to the Restaurant Association, growing to more than 2,000 members around the country.

• Through the Association’s ProStart programme (Auckland, Waikato), where we train unemployed NZ in basic employability skills for the industry, we have helped to train over 136 ProStart students, assisting them to find employment in our industry.

• We introduced new member savings programmes with Harrows, iMonitor, Helping Hands, Loaded Reports, EAP and Lexis Nexis (to be launched early 2018).

10 | December 2017 - January 2018 | Hospitality BUSINESS

• The Association actively advocated on the industry’s behalf and was instrumental in influencing government policy on issues such as immigration and food safety. Chief Executive, Marisa Bidois met with seven Ministers in government to ensure the industry’s position was clear on many issues facing the industry.

• Our helpline assisted over 500 members who called for advice and support.

• Our MentorMe programme assisted over 100 members.

• We hosted over 50 events - meetme’s, webinars, professional development seminars and masterclasses.

• We grew our regional hospitality awards platform to 8, with events in 2017 in Auckland, Bay of Plenty, Hawke’s Bay, Wellington, Christchurch and Rotorua. We were also involved in the management of the Nelson Awards and will be for Manawatu in 2018. Two new regional awards will launch in 2018 – Waikato and Queenstown.We recognised Sir George Fistonich into the Restaurant Association Hall of Fame and awarded Everybody Eats the 2017 Good Neighbour Award.

• We hosted international keynote speakers, Jack Sotti and Hayden McMillan and over 20 local presenters at the 2017 Hospitality Summit, which was held in Wellington for the first time and saw attendees from around the country. The event will move on to Christchurch in 2018.

• Our Restaurant Association gift vouchers and restaurant gift cards look set to reach sales in excess of $1,300,000 to directly benefit Association members.

• We represented the industry on over 15 national and regional steering and advisory groups.

• We conducted research on the industry – from remuneration to surcharges, to UberEats - providing benchmarks for members and assisting with media comment.

• We supported the DineAid charity, helping to raise money for those who need it.

• We created a platform for awareness of hospitality business owners and employees wellbeing (more to come in 2018).

And much more!

NEW OPENINGS

ON THE MENU:

• Young courgettes, smoked cheese, broad beans, herbs.

• Wheat steak, mushrooms, brined onions, duck egg, baby turnips.

A centre staged gathering!

wine bar •

CHRISTCHURCH

GATHERINGS RESTAURANT AND LIVING WINE BAR

Unit 5, Carlton Courts, 2 Papanui Road, Christchurch Ph: 02102935641 www.gatherings.co.nz Gatherings Restaurant and Living Wine Bar is a delightfully intimate and uncontrived haven of sustainability where celebrating the seasons is the sole focus. For Christchurch chef Alex Davies, and his partner, singer songwriter Bryony Matthews, Gatherings is all about subtly encouraging people to consider a more responsible lifestyle by connecting them with great food that’s growing around them.

Gatherings’ delicious five-course, plant-based tasting menu changes daily, depending on what produce is fresh and available locally. “We’re not a vegetarian restaurant. It’s just part of our sustainability ethos,” says Alex. “Vegetables are direct. They don’t have any plastic packaging. We just want to show people that they don’t need meat with every meal and can have a beautiful meal and a really good time without it.” They want to “connect people and food with the planet” and they’re doing it well, winning Best New Metropolitan Restaurant at the Good Food Awards just a few months after opening this year (2017). The idea was born when Christchurch trained and British-born Alex returned from a stint in his parents’ homeland – the UK – after the city’s earthquakes.

He joined a central city art project setting up a wood-fired pizza oven in the central city, before partnering in Shop Eight where the focus was on ‘nose to tail’ cookery using the whole animal.

That experience opened Alex’s eyes to sustainable cooking. “While I was there I realised if I was to be more expressive and showcase Canterbury more as a sustainable region that I needed to show off its vegetables and use plants.” A desire to learn more about sustainable food systems led him to work for a while on an organic vegetable farm in North Canterbury where the idea for Gatherings was birthed. Intimate and well-considered, the 25-seater restaurant offers modern bistro style food - organic wherever possible, matched with naturally-fermented, living wines.

“Not having meat on our menu we have to come up with clever ways of creating umami,” says Alex.

•

There’s a great steak on the menu, but it’s a wheat steak. “We make a bread dough and wash the starches off until it resembles the fibrous texture of meat, then braise it in Shitake mushroom stock.” It’s then smoked and sliced into thin minute steaks, pan-fried and glazed in more mushroom stock and red wine. “It’s crazy what it does,” says Alex. “It’s more like chicken in texture and has a really rich flavour.”

Cheese from Canterbury Cheesemongers is smoked on site and teamed up with freshly-picked broad beans and young courgettes braised in vegetable stock. The skins are dehydrated and turned into a powder the rolled back through the courgettes. “It creates a beautiful buttery flavour,” says Alex. “We’re trying to show people that there are a million ways to cook a courgette or any vegetable.

You can do beautiful things with them and really celebrate plants.”

Cold, steamed asparagus is served with purslane - a citrusyflavoured, edible succulent - Nelson sheep’s yoghurt and dill.

Elderflower tart and rhubarb sorbet is a classical English pastry, filled with custard that’s been infused with elderflowers, and served with rhubarb sorbet. Produce is predominantly sourced from Field to Feast and Spring Collective. “We use smaller local growers. We’re trying to reduce our impact on the environment by not using meat and working with organic growers.”

Even the light interiors are built using recycled timber. The décor is simple and natural, just like the food. Picnic-style tables were designed by a friend and a former sous chef of Alex’s created the natural weaving artworks for the walls. A light box in the corner, created by Bryony’s father changes colour with the seasons, throwing a delightful hue over the dimly, candle-lit bar at night.

“The living wine we serve is all natural. It’s a style that’s coming back – almost the way they produced it hundreds of years ago,” says Alex. Organically and naturally-formed grapes are good at preserving themselves and each vintage a staff member from Gatherings works alongside wine maker Theo Coles creating season-specific wines, exclusively for the restaurant.

Canterbury-produced The Hermit Ram Wines, and other wines from around New Zealand, with a few natural overseas labels and interesting blends, are matched perfectly with specific dishes.

Hospitality BUSINESS | December 2017 - January 2018 | 11

NEW OPENINGS

POMELO KITCHEN & BAR

232 Oriental Parade, Wellington Phone: (04) 382 8088 It took a while, however the prestigious Oriental Bay waterfront setting, formerly occupied by The White House, is open for dining again. The white linen/fine dining concept is gone, with the new Pomelo Kitchen and Bar offering a pan-Asian styled menu inspired by various Asian cuisines. It’s the creation of sister chefs Lily and Laili Chin, working in partnership with Lane Hoong. The team, moving into their first restaurant business after years of takeaways experience, spent some time refitting the interior. A smaller kitchen to make room for a bar and bigger front window for the grand view are key features.

Pomelo sits on Level One above Beach Baylon Café.

PICKLE & PIE

2 Lombard Street, Te Aro Phone: 027 211 5431 A Wellington-take on a New York café-deli is the concept offered at Tim Tracey and Mia Freeman’s new venture, tucked into the fast rejuvenating Denton Park in Lombard Street.

All the classics - think Matzo Ball soup, Pastrami, and of course pickles – are on the menu albeit with a touch of Kiwi tweaking. The deli counter changes through the day, from maple glazed bacon for breakfast, to salads for lunch, while chef Tracey will be carving pastrami at the counter making Rueben sandwiches to order. House-made deli products (pickles, muesli and chutneys and more) are on offer, as are take-home dinners (daily menu posted online from 3pm).

Open 7am - 7pm, Monday - Saturday.

12 | December 2017 - January 2018 | Hospitality BUSINESS

PATISSERIE

PATISSERIE FLAIR AT AUT Diploma in Patisserie students at AUT’s School of Hospitality & Tourism, rose to the end of year challenge of presenting an array of deliciously tempting buffet treats for friends, colleagues and tutors.

Class of 2017 Level one students worked in teams to produce and display their skills at the University’s Piko Restaurant, around the theme of Our Favourites, while Level 2 students spent a nervous two days as their individually created delights were judged in the university’s Four Seasons restaurant by their tutors as part of their end of year assessments. Students were tasked to create a patisserie buffet menu with a theme of their choice which displayed

Level 2 students at AUT’s Diploma in Patisserie wait nervously in the café as their creations are judged. the variety of skills acquired on the course. According to Arno Sturny, Senior Lecturer Culinary Arts (Patisserie), the standard was particularly high with many exceeding expectations. “Our students have acquired the confidence and skills required in the industry to meet the challenges of a fast paced kitchen, at a high level.”

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Duke of Marlborough A place in Kiwi history

T

he Duke of Marlborough began its life in 1827 as “Johnny Johnston’s Grog Shop”.The owner Johnny Johnston was an ex-convict who came good; he became fluent in the language of Te Reo Maori, and was very well regarded by local Maori. This relationship led to Johnny being able to purchase the freehold site of the Duke – which was one of the first land sales to a European in New Zealand.

In the 1830s, Russell, or Kororareka as it was known then, was the biggest whaling port in the Southern Hemisphere and it turned out to be a bit of an eye opener for the missionaries. Up to 500 whalers at a time would arrive in Russell after twelve months at sea, with Russell having no effective law enforcement agency, the scene wasn’t ideal.

Prostitution was one of the area’s largest industries and many local women frequently entered into 3 week marriages.

Johnny changed the name of his hotel to the Duke of Marlborough (at the time the Duke of Marlborough was the world’s richest man) in an effort to bring respect, and an air of elegance and opulence, to the “Hell Hole of the Pacific”. By all accounts, Johnny was a well-trusted man who assisted in the translation of the Treaty of Waitangi to the Maori language.

It is rumoured he was worried that the Maori version did not quite equate to the English version (it still pays to listen to your publican!).

After the Treaty of Waitangi was first signed in 1840, New Zealand’s first government was formed just down the road in Okiato, and started to bring the famed lawlessness to an end. With Johnny being so well known in the local area, it is no surprise that he managed to swing the very first licence for his establishment (the Colonial Treasurer was a close friend), so after 13 years of serving whalers, traders and prostitutes, Johnny the ex-con was now all legal!

The licence now hangs proudly in a gold frame in the bar, where sharp eyed history buffs have pointed out a reference to the succession of Queen Victoria from her father.

The first Duke building was burnt in 1845 during the battle of Kororareka, but Johnny quickly rebuilt and his family retained the Duke of Marlborough to 1878. From 1878 to 1923 the Duke passed through eight different private operators.

Between 1923 and 1974 the Duke was owned and run by Hancock Hotels (these days part of the Lion Breweries empire). In 1931 the second Duke building caught fire and burnt down, the third and

14 | December 2017 - January 2018 | Hospitality BUSINESS

current building was built in 1875 and housed the telegraph workers at Cable Bay, it was shipped down the coast and dragged into place by steam traction engine in 1932.

In 1974 a young entrepreneur, Wayne Young, managed to wrestle the Duke away from the breweries in exchange for several of his Taranaki bars. Wayne lifted service and food standards significantly and the business was near bursting at the seams, so in a controversial but commercially savvy move he built another building behind the Duke and managed to convince the authorities that his licence should cover his business across the road as well. This was the start of the truly golden Duke of Marlborough trading days.

In 1983, Wayne sold the lease of the Duke to Karl Andersen. The early 80s was all share market hype, where fun was easy and money no object to it. Karl took the Duke to the Auckland A-listers, with Dom Perignon and Crayfish lunches regularly being trotted out to customers arriving by Sea plane.

Karl set up the “Duke of Marlborough South Pacific Bill fish tournament” with over 500 anglers aiming to win over $100,000 in prizes – for a 25 room hotel in a town of 800 people the guy was certainly aiming for the stars!

Sadly with the share market crash a lot of people lost their businesses and Karl was one of them, the following recession along with the mass granting of new liquor licences in 1991 saw a big loss in revenue for the Duke of Marlborough and Russell in general.

The Duke was sold on to the late Dell Gifford and a few of her friends. They advertised heavily on radio and made the Duke famous for her Devonshire teas.

In 2003, a young Frenchman, Arnauld Kindt bought the Duke and renovated the accommodation areas significantly, adding a sprinkler system and en-suites to the all the rooms which lifted the star rating of the hotel. He came from a hotel background and focussed on improving the accommodation side of the business.

After falling in love with the Duke in their summer vacations from Otago University, your current hosts (Jayne Shirley, Riki Kinnaird, Bridget Haagh and Anton Haagh ) purchased the Duke from Arnauld in 2010 and have been busy bringing their view of what’s great about Northland back to the Duke.n

CHEF PROFILE

Daniel Fraser

Executive Chef, Duke of Marlborough Hotel

C

hef Dan Fraser answers questions with the staccato speed of a quiz competitor beating the bell. But then he’s used to deadlines, and expects fast reactions when the bell rings, hundreds of times a day, to call The Duke’s waiters to “the pass”.That’s when culinary creations must be served quickly to the six dining sections now stretching from garden bar to ballroom to beach. The pass is the knife edge, the portal where kitchen and service staff meet like the two oceans at Cape Reinga.

Dan, however, experiences very few swells or storms. “I’m calm in the kitchen – I would like to say placid. I like to give ribbings, a bit of banter. There’s a time and a place where you need to raise your voice, but I don’t appreciate the angry style.You don’t get the best out of people by yelling at them,” he believes.

Daniel Fraser was educated at Long Bay College on Auckland’s North Shore, then at Auckland University of Technology, but his food education began at age 14, working at local pubs and bars as a “dishie”. “I’ve always been passionate about food; I always knew that’s what I was going to do.”

After stints in Australia, interspersed by cooking at Auckland’s Killarney Street and Praxis, and contracts on Regent Seven Seas cruise liners, Dan arrived at Euro, the Nourish Group’s Auckland flagship. The 5-star cruise ships had taught him how to deliver high-end European cuisine for large numbers, and this was honed at the 400-seater Auckland trendsetter Euro. Dan was eventually appointed, from 2008, as senior sous-chef to Simon Gault, whom he names as a major influence.

In 2010, a one week stint at The Duke expanded into his migration to Russell. “Probably it was work-life balance,” says Dan, recounting the apartment living and long hours in Auckland. He had also lived in the Far North (Ahipara) as a youngster – “an amazing time of my life”.

Shortly after the two current co-owning families bought The Duke, Dan found himself Executive Chef. “Since then the place has just got better and better.” Dan is proud about the sparsity of fried food coming from the kitchen now, and enjoys the delivery of fresh whole fish from a dedicated fishing boat to the on-site preparation kitchen, allowing Dan and his brigade to serve some of the freshest fish in the country.

“New Zealand pride” is firmly a part of the food concept at The Duke. “Rather than Italian or Japanese, for example, people are aware of New Zealand food, which is quite cool.

Fresh, seasonal and local is Dan’s food philosophy. His olive oil comes

from Mangonui, honey from Paihia, and Kawakawa leaves are picked sustainably from large local trees. He doesn’t favour foraging from an environmental perspective. “If I went out and foraged all my samphire (sea vegetable) there would be no samphire left!”

His “simple food cooked well” mantra also translates into new takes on the classics, such as a pinacolada-inspired dairy-free, coconut pannacotta with rum-infused pineapple. “I like to work with flavours people already know and are possibly nostalgic about. I like bold colour and flavours on a plate. The dish I’m in love with at the moment is our fish with a crayfish bisque and choritzo, because they are such punchy flavours.”

That dish started “in the head”, then with “a little banter” with the chefs. “Figuring it out in the head then turning it into a recipe works nine out of ten times,” says Dan. Earlier this year (2017) Dan reckons he was the most talked-about chef in the country “for about two days!” The spurt of fame came when an inspector instructed that The Duke would have to start cooking its popular lunch dish, a medium-rare Governor’s Burger, to well-done. “It turned into something absolutely ridiculous. People don’t like being told what they can and can’t eat.”

Fortunately Dan persisted, and rather than remove the dish if forced to over-cook it, he worked in sympathy with the Ministry of Primary Industries (MPI) to develop handling practices that would allow the dish to be served as intended, and, he says, as most diners enjoyed.

“MPI took a lot of the feedback on board and did a really good job.”

The methods now employed allow even the classic raw meat tartare to be prepared acceptably for MPI. Many restaurants throughout New Zealand will benefit from Dan Fraser’s persistence and solutionfocussed attitude in the Great Governor’s Burger Debacle of 2017.

Last summer, the arrival of one year old Lucas, the first “Fraser junior” in the family, changed Dan’s work-life balance, he says, and buying a house in the area means he has certainly put down roots. “Russell is a beautiful place to raise a family. There’s a strong sense of community, everyone knows everyone else, and it’s safe.” Fishing is his main relaxation when away from work, “and working around the house”.

Producing up to a thousand meals a day in peak season, Dan is most often found in The Duke’s kitchens cooking rather than in the office, “because that’s what I do best. If I was an office chef I’d hate it”. n Hospitality BUSINESS | December 2017 - January 2018 | 15

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TRAINING

A WINNING TEAM FOR 2018!

Eight Hospitality NZ and SKYCITY scholarships, with a value of up to $3000 each including $2000 towards fees for studying the National Diploma in Hospitality Level 5 (Operational Management), and up to $1000 of reimbursement costs to attend the Future Leaders Day conference in 2018 have been awarded.

“Each year we have great people entering the hospitality industry who are going to be our future leaders. Developing these people is vital to the industry’s ongoing sustainability and its ability to respond to the ever-changing business environment”, says Hospitality New Zealand, CEO Ms Vicki Lee. The applicants represented the breadth of the hospitality industry and are open to anyone working in the sector.

Ms Lee said, “The calibre of applications this year was the best we seen yet, but in the end, it always has to come down to how they scored across these four key areas: • Firstly, they had to have demonstrated strong leadership potential in their workplace by inspiring the people around them • Have demonstrated a strong progression and commitment within their hospitality career to date • Have an ability to ‘make things happen’ within a hospitality environment • Have a clear idea about what they hope to achieve and how they would contribute to the hospitality industry.

Hospitality NZ/SKY Future Leader Scholarships 2017 winners are (including judges’ comments):

• Aimee Hancock, The Keg Room and Eatery, Hamilton – has well thought out career plans and is currently furthering herself with online training courses.

• Dawn Veridiano, Westshore Beach Inn, Hawkes Bay – already has a proven track record in hospitality and she will only benefit from additional knowledge in the operational side of business.

• Connor Nicoll-Hardie, James Cook Hotel Grand Chancellor, Wellington – sees the theory in the qualification as vital to underpin the 3 years practical learning he already has from working in the industry.

• Emma Mckinnon, Chateau Marlborough Hotel, Blenheim – a very strong work ethic underpinned by 12 years in the industry and well thought out future goals and plans.

• Pilate Neame, Beechwoods Café, Nelson – an impressive industry professional who knows what she wants and is planning for it, not just waiting around for it to happen for her.

• Angus Baddeley, Bolton Hotel, Wellington – investigated the Diploma fully to make sure he could commit to the 2 years it requires to attain this qualification – this is a candidate who is planning his future career path carefully.

• Benjamin Winter, Dusted and Delicious, Wellington – extremely hard working and impressive outlook on building a personal brand centred around customer service principles.

• Liana Johnston, Frankie’s Sports Bar and Grill, Thames – very committed to improving on her skills & knowledge in hospitality. n

AVAILABLE NATIONALLY AT BIDFOOD.

Hospitality BUSINESS | December 2017 - January 2018 | 21

SUMMER READING

My Mother’s Kitchen - nostalgic influences In a delightful new book, ideal for summer reading called My Mother’s Kitchen, more than 70 of New Zealand’s chefs, cooks and foodies share their favourite stories and recipes from their childhoods.

A

sk any top chef who has had the most influence on their cooking style and invariably they will give credit to their Mother and Grandmother. For all of us the nostalgia and aroma of Mum and Nana’s home cooking lingers for a lifetime – the comforting core creating that maternal bond.

For chefs and foodies those family traditions and cooking styles with their cultural flavourings and flair have had a huge influence on their careers.

In a delightful new book ideal for summer reading, My Mother’s Kitchen, more than 70 of New Zealand’s chefs, cooks and foodies share their favourite stories and recipes from their mothers’ kitchens. The contributors are many and varied from big names to the lesser known, but in each recipe the key ingredient is love.

For 2016 San Pellegrino Pacific Young Chef of the Year, Frenchraised Leslie Hottiaux her mum’s baked tomatoes stuffed with pork mince, fresh herbs, garlic and “lots of love” were a favourite for lunch or dinner. Now the owner of Auckland’s Apero Restaurant, Leslie says her childhood years growing up in Toulouse, after the family moved from Paris, have greatly influenced her cooking style today. Everything was plucked fresh from the garden and oysters were freshly shucked on the beach with her Grandpa. “At low tide we’d go grab some and bring them home, eating them natural,” she says. “My family’s food style was simple. We grew up tasting the food.”

Raw sardines on toast were another summer holiday favourite at her grandparents’ place. “Sardines are beautiful fresh. Here they are primarily used for bait and it can be very difficult to get them fresh.

They’re normally frozen,” she says. “My family always taught me to use local produce. I grew up using the best ingredients, locally sourced from Farmer’s Markets.”

Christmas always consisted of a traditional roast turkey and flambe with alcohol poured on top, and stuffed with mushroom, chicken or pork.

“My pâtés and terrines are influenced by my heritage. I always did lots of cooking with my Grandma – brioche, chocolate cakes and fruit tarts.” Freshly-baked sweet brioche butter and jam or chocolate was a breakfast staple.

Photos courtesy of Kelly Lindsay

24 | December 2017 - January 2018 | Hospitality BUSINESS

Photos courtesy of Kelly Lindsay

Tatws Pum Munud (Five-Minute Potatoes)

SUMMER READING “My restaurant is famous for its traditional Toulouse sausage, which we sell by the metre, quarter and half metre to share, with walnut and wholegrain mustard and courgette pickles,” says Leslie. “I make my own Toulouse sausage. The meat is big and chunky, not smooth like they make it here.”

“Your family creates your palate,” says Leslie. “My cooking is just from the heart – generous – just like your mum, and made with love. If you don’t cook with love it doesn’t taste good.”

Kiwi chef Bruce Griffiths, of Christchurch’s Cookn With Gas and The Astro Lounge, grew up in Invercargill during the 70’s with a huge family vegetable garden. “Whatever came out of the garden we ate and the excess was pickled, bottled or turned into chutneys and relishes by my mother,” he says. Bruce’s stepfather was the local butcher. His mum’s corned beef, served with fresh vegetables and her famous tomato relish was Bruce’s favourite. Corned beef gratin with a beef mushroom sauce and her ‘X-Factor Sauce’ is unrivalled, he says. Bags of freshlypicked beans and turnip would land on the doorstep, alongside bags of paua, oysters, crayfish, wild venison and mussels. “All that type of stuff would be given to us. We knew no different.” Every Easter they’d go to his uncle’s farm and kill geese.”

“When it comes to a finer style of cuisine I think my grandmother has influenced me most with her three to five-course roast dinners, rich food and homemade puddings,” says Bruce. “It was probably more to do with the adjuncts like mustard and good Yorkshire pudding with roast beef.”

“It’s good home cooking that we’ve moved away from like sago puddings, pavlova, or knocking out amazing scones.” Bruce recalls he was swiftly corrected on dining etiquette when drawing pictures with the cream drizzled through her golden syrup-based sago pudding.

Afternoon teas back then consisted of club sandwiches, dainty tarts with brandy butter and sweet fruit mince tarts. His great grandmother also turned out amazing suet pastries, suet puddings and treacle dumplings.

Bruce’s grandfather also had a huge garden and chickens. “My upbringing had a big influence on my cooking. They knew the products and the way of dealing with them.”

Photos courtesy of Kelly Lindsay

Preserving was big back then and ‘foraging’ was the norm. “We’d be driving around the countryside and all of a sudden the handbrake would come on and Gran would have us all over the fence ripping off the local farmers’ apples and nectarines, or raiding a field of mushrooms. It was exciting and fun.”

Welsh-born Colin Ashton’s mum’s Five-Minute Potatoes and her homemade Christmas puddings with brandy sauce take the cake for him. Long-time Welsh restaurateurs, Colin’s parents now also live in New Zealand, where Colin has Food at Wharepuke in Kerikeri.

Cooking’s in the blood with his chef dad placing second in the Welsh Chef of the Year three times. “I got them to make me a whole lot of Christmas puddings hot off the press this year. I was very lucky to prise that recipe out of Mum,” says Colin. “It’s slow cooked for a long time.

She uses stout or Guinness in it. It’s rich, dark, and extremely moreish.

Dad always puts the brandy on it and sets it alight. It’s a real showpiece for our kids.” Served with brandy sauce and custard, it’s legendary.

Welsh Rarebit – toast topped with a sauce of cheese, milk/beer, egg yolks and mustard - is also a childhood favourite, as is Lobscouse - a traditional Welsh recipe for a classic stew. The original recipe stems from the Norwegian Vikings who raided the Welsh coasts after the Roman occupation. Colin grew up eating slow-cooked meats and broths.

“Those things influenced me. Mum and Dad both inspired me, because they’re so passionate.”

Cultural heritage also has a huge influence on chef Charles Royal, of Kinaki Wild Herbs, who grew up helping his mum in the kitchen.

“Mum was an East Coast Maori from Waihau Bay and in those days everything was grown and taken from the land.” Maori gardening and cooking traditions were passed down to Charles.

“My father was also a great influence, as a gatherer. He loved diving for seafood kai – paua, kina and crayfish,” says Charles. “My grandmother used to make kina pots. She’d take the little eye out in the middle, clean everything out of the shell and get a whole lot of kina roe, fill a shell and sit it on top of the embers of the fire. It was like a soufflé,” he says. They’d make toast over the open embers and serve the kina on top.

“Mum’s brothers supplied all of our meat.”

Mum’s Homemade Christmas Pudding with Brandy Sauce His mother’s Pikopiko soda bread, using pikopiko fern fronds, and her pork belly boil-up served with indigenous vegetables won hands down for Charles. “I’d walk into the house after rugby and there was always pikopiko bread with butter, soup, or Mum’s boilup, which you could smell straight away.” The boil-up is a traditional Maori dish using meat hunted by the family and food grown in the garden. “They taught me to take things from the earth and eat sustainably,” says Charles.

Curing himself from diabetes by improving his diet, Charles’ focus is mostly on indigenous ingredients and native herbs, like pikopiko, pirita (supplejack) vine, and loads of vegetables. He’s now a professional forager and gatherer, taking groups into the bush to identify edible native plants then teaching them how to turn them into delicious food. n

Photos courtesy of Kelly Lindsay

– Published by Potton & Burton.

RRP $49.99, available to buy on line and at Paper Plus stores.

Hospitality BUSINESS | December 2017 - January 2018 | 25

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HOSPITALITY NZ RESTAURANT OF THE YEAR

I Amazing head chef & team!

Hospitality Business sponsored the Best Restaurant category in the 2017 Hospitality New Zealand Awards for Excellence which provided an ideal opportunity for our contributor Sue Fea to catch up with the award winning team behind Kika, in Wanaka.

Popular Kika dishes include Stracciatella, Jerusalem artichokes, Semi cured Breasola, Anchovies, and avocados!

28 | December 2017 - January 2018 | Hospitality BUSINESS

t’s only been open for a little more than a year and already Wanaka’s modern, sharing style restaurant and wine bar, Kika, is not only the talk of the tourist town, but has netted national notoriety.

Kika was named Best Restaurant in the country at the 2017 Hospitality New Zealand Awards For Excellence recently – success that’s testament to the hard work of owners, restaurateur Francesca Voza and chef James Stapley and their team.

The pair worked together at Wanaka’s luxury Whare Kea Lodge. He was executive chef and Francesca, whose of Italian descent, was front of house. “We shared a love of Italian food, so we hatched a plan to open our own place,” says James. They launched Francesca’s Italian Kitchen in Wanaka five years ago and from that flowed a torrent of success.

“Opportunities just opened up before us.”

In the past 14 months the two business partners have opened six more businesses, including Kika, and they now employ more than 100 people. “It’s crazy,” says James, who’s been in the industry for 24 years, clocking time in Michelin star restaurants in London and as head chef at Pegasus Bay Winery in Waipara.

In that time they’ve opened Francesca’s Italian Kitchen in Christchurch, Pizzeria de Francesca restaurants, offering the likes of pizza, antipasto, polenta fries and tiramisu, in Timaru and Dunedin, and Kika. Their new Albert Town Fish Company fish and chip takeaway and fish bar opens just before Christmas (2017). Mirroring an old-fashioned saloon bar style with traditional English fish and chips, it’ll also turn out the likes of chowder, clams and crayfish with a sit-down bar and restaurant to one side and the takeaway business on the other side. Opening a fish and chip shop in Wanaka has been on their radar for some time. For Fran, who grew up by the sea in Sunderland, it’s the return of a Friday night ritual and something that reminds her of home.

They’re also currently renovating the old Albert Town Tavern next door which will open next year as a traditional English-style gastro pub.

“That’s definitely it for a while,” says James.

It’s been a great year with Kika making the cut for Cuisine Magazine’s Top 100 Restaurants in New Zealand.

HOSPITALITY NZ RESTAURANT OF THE YEAR

“Best Restaurant for New Zealand in the 2017 Hospitality New Zealand awards was the greatest honour and James and Fran give full credit to their amazing team.”

James and Fran take a short break from the busyness at Kika in Wanaka.

Best Hospitality New Zealand awards however was the greatest honour though and James and Fran give full credit to their amazing team.

“We were shocked to win, as we’ve only been open just over a year, but we’ve got incredible staff who’ve stuck with us and an amazing head chef, Matt Brock,” says James. “I think we just deliver consistently good food. We’ve got great front of house and kitchen staff – professional people who know what they’re doing,” he says. “We employ the right people and we just oversee them.”

“Everybody enjoys what they’re doing. It’s a nice fun environment and the product is good.”

Kika’s focus is on tapas-style, small and large shared plates. “Whatever is fresh goes on our menu.” James tries to source lots of different ingredients locally. “We’re always looking for new things.”

There’s always a whole fish dish on the menu. “We’re doing whole flounder at the moment – pan-fried with grapefruit chermoula and crispy white beans. That’s really popular.”

Whole roasted merino lamb shoulder is a close second with the carnivores, as is the half chicken, brined, roasted and served with house made XO sauce. Wairiri Buffalo Farm in Canterbury makes a special buffalo curd for Kika’s famous stracciatella entree – soft Italian-style buffalo cheese served with seaweed, pomegranate, and smoked macadamias.

Obviously presentation is a huge focus.

It’s not only the food that’s created a massive local following, but Kika’s no bookings policy. “We encourage people to come in early and at 5.30pm we’ve already got a waiting list, but we turn tables through. If you’ve got a table you can stay all night if you want. The atmosphere is relaxing, but lively with a great buzz.” n Hospitality BUSINESS | December 2017 - January 2018 | 29

FEATURE

AS WE SEE IT

Hospitality New Zealand Vicki Lee, CEO

LOCAL ALCOHOL POLICIES – A LICENCE TO PRINT MONEY… …if you are a lawyer, that is.

Back in August I wrote a column for Hospitality Business (Taking the hill, but have we won the war?) which allowed me a moment to bask in the dim glow of a couple of wins on the Local Alcohol Policy front in Auckland and Christchurch. I finished that column by saying I wasn’t so naïve to think we had won the war but, I must admit, for a few months I thought we just might get there.

Sadly, a recent decision by the Christchurch City Council to throw out the provisional Local Alcohol Policy (which had been under consideration since 2013) and come up with a new one means we are back at the bottom of the hill and looking squarely down the barrel of another long, drawn out and expensive consultation process, which I fear is going to be rather like Groundhog day with that feeling we have all been here before.

Thus far, the development of the now defunct Christchurch PLAP has cost the Council around $1.3 million dollars in ratepayer money, not including staff time. Our Christchurch Branch has also forked out over $100,000 to ensure the industry was well represented and we had the data and research to back up our claims. None of this comes cheap and, while we are incredibly grateful to our highly professional

and informed lawyers, I must admit the eyes watered somewhat when paying the bills. This is money not-for-profit organisations like us simply cannot afford.

This now means we are heading into 2018 with a big task ahead of us, ensuring Christchurch retains the 3am closing that has served them well for the last 5 years. This is a city that is going to be awesome once the rebuild is complete. Cafés, restaurant, bars and pubs are all part of that vibrancy, but they can’t be if they are shut.

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30 | December 2017 - January 2018 | Hospitality BUSINESS

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HOTEL SCENERY The Anam opened as Vietnam’s most ambitious new coastal resort and is now embracing the country’s art scene.

‘Hotel As Gallery’ PAYS TRIBUTE TO VIETNAMESE ART ‘The Water Flower’ by photographer Mai Lôc, who is renowned for his striking black and white photography.

S

even months after The Anam opened as Vietnam’s most ambitious new coastal resort, the 213-room property is shepherding guests into the galleries and homes of talented local artists and unveiling an artist-in-residence programme.

The resort’s commitment to the arts is obvious all over its grounds, where an eclectic collection of hundreds of artworks by local artists hang from its walls and bedeck its pedestals.

“Our part of Vietnam is famous for its beaches, its islands, its Cham towers and its seafood,” said The Anam’s general manager Herbert Laubichler-Pichler. “It should be famous for its art, and we hope to help make that happen.”

Driven by his interest to get to know the local artists personally, Laubichler-Pichler enlisted Nguyen Hong Vân, who opened Nha Trang’s first art gallery called The Rainbow Gallery, to create the Nha Trang Art Tour, providing the ultimate “insider” knowledge about the destination.

As part of this intimate seven-hour tour, Hong Vân and LaubichlerPichler welcome art lovers into the homes and galleries of acclaimed local artists otherwise inaccessible to tourists, providing a new perspective of Vietnam and its people through their art ranging from oil paintings and metalwork to sculpture and photography.The tour wraps up with dinner at a local Vietnamese restaurant renowned for its seafood. >> ‘A Vietnamese Memory’ by artist Tran Thi Bao Trân, who, along with her husband, talented painter Luu Thành Qua takes part in the Nha Trang Art Tour.

32 | December 2017 - January 2018 | Hospitality BUSINESS

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

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

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

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

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HOTEL SCENERY HOTEL AS GALLERY CONTINUED: The life story of one the tour’s artists, Mai Loc, epitomises Vietnam’s rapid transformation. Once living under the poorest conditions as a miner, he met a Norwegian couple by chance in 1995. They kept in touch and for his wedding, the couple gave him a camera, completely changing his life.

Today Mai Loc is a sought-after photographer who has exhibited his striking black-and-white and colour images of Vietnam’s landscape and its people in Canada, Finland, Austria and other parts of the world.

Painter Bùi Van Quang, a member of the Vietnam Fine Arts Association, is also on the tour, showcasing authentic paintings depicting situations from the daily lives of Vietnamese through use of the country’s rich colors.

Other artists involved include painters Tran Thi Bao Trân and her husband Luu Thành Qua, Nguyen Huu Bài, Ngô Ðang Hiep and Lê Huynh, metalwork artist Bùi Trung Chính and sculptor Ðoàn Xuân Hùng.

From December 26-29 this year, the resort will stage its inaugural ‘Garden and Sun Artist in Residence’. Artists will create works and chat with guests amid the resort’s lush gardens before the resulting artworks are displayed on December 29 between 5pm-7pm at Au Lac Ballroom with complimentary drinks and canapes.

The Nha Trang Art Tour is offered daily from 1.30pm from The Anam and includes transfers, visits to the studios and homes with a guide and the ensuing dinner. It is priced from USD 77 USD per person in a group of six. More information can be found at: www.theanam.com.

The Anam’s commitment to the arts is obvious all over its grounds, where an eclectic collection of hundreds of artworks by local artists hang from its walls and bedeck its pedestals. n

Artist Bùi Van Quang captures moments in the daily lives of the Vietnamese through use of the country’s rich colors.

’Echo of Ðiên Biên’ by metalwork artist Bùi Trung Chính.

HAVE YOU HEARD THE NEWS? AsureQuality (in partnership with Primary ITO) is offering a low cost way to enhance an employee’s on the job training and knowledge.

Talk to us today about the Food Skills and Job Skills programmes, designed for employees with little or no formal qualifications. ( 0508 00 1122 www.asurequalitytraining.co.nz Your trusted partner for independent quality assurance services

34 | December 2017 - January 2018 | Hospitality BUSINESS

“From December 26-29 this year, the resort will stage its inaugural ‘Garden and Sun Artist in Residence’ programme.”

Trade and consumer audiences

The Intermedia Group now offers trade and consumers across a wide stable of magazines, digital products, events, awards and social media.

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www.theshout.co.nz November 2017

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December 2017 - January 2018

PLUS CIDER • CHRISTMAS BEER • BAR FACES

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An invitation to exhibit at Top Shelf, New Zealand’s only trade liquor event!

The Intermedia Group is proud to announce 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!

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 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.

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!

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EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Celebrating a great 2017 with cider!

The sell-out success of The NZ Cider Festival this year is testament to just how popular this fruity beverage is becoming in New Zealand, especially over the summer months. So as a salute to cider, we’ve dedicated this December/January issue of The Shout NZ to everything cidery. From The NZ Cider Festival and 2017 NZ Cider Awards, to emerging trends, new innovative products and a Q&A with DB cider maker and Chairman of the Fruit Wine & Cider Makers Association, David Sax - you can find it all on pgs 7-11.

Looking back on 2017, it has been an amazing year full of growth and positivity for The Shout NZ and the team would like to thank you all for your continued support. It has been a pleasure meeting so many of you along the way - we love hearing your stories and following your journeys in the ever-changing world of the New Zealand liquor industry and we look forward to an exceptional 2018.

If you don’t already follow us on Facebook and Instagram, you can find us @theshoutnz and don’t forget to sign up to our eNewsletter at www.theshout.co.nz.

Have a very Merry Kiwi Christmas and a safe summer holiday and we’ll see you next year!

Contents 04 Industry news and insights

12 The 12 beers of a Kiwi Christmas

07 New Zealand Cider

There’s no reason that craft beer lovers in New Zealand can’t get in on the annual holiday cheer

Fest a success!

A round-up of the day, plus trophy winners from the 2017 NZ Cider Awards

08 The great cider boom John Oszajca explores how far Kiwi cider has come

14 The art of blended reds

Tasting notes from Cameron Douglas MS

15 Meet the winemaker Introducing New Zealand’s winemaking experts

10 In-cider knowledge

Q&A with DB cider maker and Chairman of the Fruit Wine & Cider Makers Association, David Sax

11 Along came a cider

Take your pick from these ciders to sip on this summer

16 Get ready to drink!

What’s happening in the world of RTDs

17 Bar faces

Get acquainted with some of New Zealand’s talented mixologists

Editor’s picks SOLJANS ESTATE THE GRANDMASTER FINE OLD TAWNY PORT Almost 50 years in the making, Soljans Estate has announced the release of its exquisite limited edition handcrafted The Grandmaster Fine Old Tawny Port.

The base wine of this age-old port was blended in 1968 by Tony Soljan and the result is a Tawny Port that is rich in flavour and loaded with long history.

For more information, head to pg 5.

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

HONESTY BOX CIDER Batch-brewed using only single varietal apple juice, Honesty Box Cider’s award-winning brews include Braeburn, Granny Smith and NZ Rose. A delicious canned edition to any weekend picnic or sunny day on the beach, Honesty Box is my cider pick this festive season.

For more sumptuous summer ciders, head to pg 11.

SMIRNOFF PURE With all natural flavours and colours, and no preservatives, the Smirnoff Pure range is the ultimate RTD for the light, refreshing taste of summer. For more on what’s happening in the world of ready-to-drink delights, head to pg 16.

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 3

NEWS

SPIRIT NEWS

Spirit to watch: Alto Del Carmen Pisco Alto Del Carmen (ADC) is a premium, multiple Gold Medal-winning Chilean pisco brand which is headlining a new and exciting category in the New Zealand liquor market. Technically a wine brandy, Chilean pisco can only be produced in the regions of Atacama and Coquimbo.

Alto Del Carmen is floral and sweet on the nose with hints of oak, then fresh, clean, elegant and crisp on the palate and round and smooth on the way down. ADC is doubledistilled, then aged in new French barrels. It can be consumed neat or with your favourite mixer.

For more information, visit www.facebook.com/ casablancavineyardsnz/

BAR NEWS

Free drinks for sober drivers this summer After a successful campaign pilot in 2016, Coca-Cola has launched its Designated Driver programme in Auckland, Hamilton, Wellington and Christchurch until January 2018.

More than 200 venues have signed up, offering free non-alcoholic drinks from the Coca-Cola portfolio to sober drivers.

“We want to encourage people to get out and about this summer with their friends and family, while reinforcing the importance of having a safe ride home,” says Sandhya Pillay, Coca-Cola Oceania Country Manager. “The Coca-Cola Designated Driver programme helps to remove the perception that if you don’t have an alcoholic beverage you can’t join in on the fun.”

Designated drivers simply TXT ‘driver’ to 345 to receive three mobile coupons to be redeemed for free Cola-Cola beverages, including Coke, Coke No Sugar and the Schweppes range.

According to the NZ Transport Agency (NZTA), alcohol is the second biggest contributing factor to road crashes in New Zealand. At 250 micrograms per litre of breath, the current legal limit for drivers 20 years or older, the NZTA says drivers are twice as likely to have a crash as a driver with a zero-blood alcohol level.

“Designated drivers are the true unsung heroes on our roads,” says Pillay.

For a full list of participating bars and restaurants, head to www.coke.co.nz/driver WINE NEWS

Greystone Pinot Noir 2016 makes its debut A CUNNING LIQUEUR Quick Brown Fox is a handcrafted Coffee and Cinnamon Liqueur made in Dunedin, New Zealand.

Made from a blend of three Fair Trade Organic Coffees and Indian organic cinnamon and contains nothing artificial.

Designed to be enjoyed as a digestif, neat or as a star ingredient in cocktails including Espress Martinis.

Available through your preferred wholesale distributor or contact 09 377 7597 or email sales@tickety-boo.co.nz for further information.

www.tickety-boo.co.nz

Greystone has announced the release of its 2016 Pinot Noir, a full-bodied, deep plum Pinot Noir made with grapes grown on limestone rich soils on north-facing slopes in North Canterbury.

Naturally fermented on skins for just under a month, providing tannin, flavour and colour to each small batch and aged in French Oak barrels for 11 months, the resulting wine has a complex, layered and intriguing bouquet.

“Red berry fruit, mineral core, a light sulphide moment and well-appointed oak,” says Cameron Douglas MS, who scored the wine 95 points. “On the palate – dry, firm and youthful with plenty of acidity, fine tannins and oak as well as a raw energy completing a specific structure,” he says.

For more information on Greystone Wines, visit www.greystonewines.co.nz

4 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

ADVERTORIAL

Soljans Estate releases

The Grandmaster Fine Old Tawny Port Fifty years in the making, The Grandmaster is one of the most most exclusive Ports ever produced in New Zealand.

S

oljans Estate has announced the launch of The Grandmaster Fine Old Tawny Port, a limited edition handcrafted blend by third generation winemaker Tony Soljan.

The Grandmaster Fine Old Tawny Port is a tribute to Bartul Soljan, a pioneer of winemaking in New Zealand who forged the path for the generations of Soljan vintners to come.The base wine was vintaged and solitarily matured in French oak brandy barrels when Tony and wife Colleen celebrated the birth of their first child,Tonia Soljan, in 1968.

“This special Tawny Port is not only loaded with flavour, it is also loaded with long history and what Croatian vintners are known for,” says Tony Soljan. “Without doubt, The Grandmaster Fine Old Tawny Port is one of the most exclusive Ports ever made in New Zealand.”

Blended meticulously from only the top-performing individual barrels, each bottle has been numbered by hand and each contains a glimpse into the history of the Soljan Family. The age, complexity and concentration of The Grandmaster Port reflects the dedication of Soljans to their craft.

“Masculinity, boldness, power and sophistication are some of the distinguished characters you would pick up from sipping The Grandmaster Fine Old Tawny Port - a true resemblance of my grandfather, Bartul Soljan,” says Tony.

Being the third generation, Tony Soljan is driven by his own creativity that is manifested through the different wine styles that have now become Soljans’ flagships. The Grandmaster Fine Old Tawny Port is one of Tony’s outstanding blends that is now ready to be shared with the new generation of wine lovers.

The Grandmaster Fine Old Tawny Port is available from the Cellar Door and through Soljan Estate’s exclusive partnership with The Loop Duty Free at Auckland International Airport. n

Tony Soljan

SOLJANS ESTATE WINERY 366 State Highway 16, Kumeu, Auckland 0892 www.soljans.co.nz cellar@soljans.co.nz (09) 412 5858

The Grandmaster, Bartul Soljan

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 5

NEWS

SPIRIT NEWS

Jumping Goat makes espresso martinis easy New Zealand liqueur producer Jumping Goat is making bartender mixology on busy nights that much easier with its coffee-infused liquor products.

A simple two-ingredient espresso martini recipe, made by combining Jumping Goat Cold Brewed Coffee Infused Vodka Liqueur with espresso coffee, has been adopted by number of bars across Auckland, Queenstown, Wellington and Christchurch over the past six months.

“A traditional espresso martini uses a lower alcohol liqueur paired with vodka to get its alcoholic mix,” says Jumping Goat owner, Callum O’Brien. “By using Jumping Goat, drinkers get a higher coffee and caffeine concentration, plus our products are made with 33% alcohol content, so there is no need to add vodka The Jumping Goat into the mix.”

Espresso Martini O’Brien says bartenders in busier places often struggle to achieve consistency with cocktails. “By •4 5ml-60ml Jumping introducing Jumping Goat to their espresso martini Goat Coffee - perhaps the most requested cocktail around - they Infused Vodka not only make them taste better but they are quicker (or Whisky) Liqueur and easier to make, have a locally-made New Zealand • 30ml Espresso Coffee product included, and give the bars something unique to Shake ingredients with talk about in the recipe,” he says. ice and strain into a Jumping Goat liqueurs use 100% Fair Trade and chilled martini glass.

Organic certified coffee that is roasted and freshly Garnish with ground for each batch in New Zealand. coffee beans.

For more information, visit www.jumpinggoatliquor.com

Lime Bar's Jumping Goat Espresso Martini

INDUSTRY INSIGHTS

NZ’s first craft brewer, Terry McCashin

MARTIN CRAIG Brewers Guild of New Zealand www.brewersguild.org.nz

New breweries open every month, but when Terry McCashin opened Mac’s Brewery in 1981, it made history. It was the first independent brewery in New Zealand, and started the craft brewing industry.

In 1981 there were just two breweries in New Zealand – Lion and DB – dominating every part of the industry. Between them they controlled malting, beer production, bottle supply, and almost every pub and liquor store in the country.

Terry was an unlikely duopoly-buster. An exAll Black, he simply wanted to buy a pub, but was frustrated at the prices Lion and DB could afford to pay to extend their domination. He had no big business backing, and certainly had no plans to lead a craft brewing revolution.

Sensing widespread frustration with the duopoly, Terry and his wife Bev bought the Rochdale cidery in Nelson. They brought in brewer Jim Pollitt from the UK, and started making beers distinctly different to standard New Zealand draught styles that were the only choice at the time.

Mac’s beers were based on traditional ales, batch-

6 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

brewed, and all met the Bavarian Purity Laws - using just yeast, malt, hops and water. This set the basis of craft brewing in New Zealand.

The big boys responded by restricting access to beer bottles, so Terry commissioned his own – those distinctively textured Mac’s bottles, still used today, are based on the original design.

Lion and DB tried hard to keep the upstart new brewery out of the market, and Terry enjoyed playing the underdog. Mac’s big break came when brewery workers went on strike, leaving pubs and bottle stores high and dry. “Send us beer!” was the message, and Terry had new and loyal customers.

Others saw it was possible to take on the duopoly, and soon small breweries were operating across the country. The duopoly was broken, and after Terry McCashin’s first step the range of beers available in New Zealand would continue to innovate and grow.

Terry McCashin passed in October in Nelson, aged 73.

Martin Craig is a beer writer, journalist and publisher of www.beertown.nz

NEWS

New Zealand Cider Fest a success!

T

he 2017 New Zealand Cider Festival was a huge success this year, with a sold-out venue and a sunny Nelson day to showcase 17 cider producers and 75 cider varieties.

More than 2000 people attended the festival at Founders Heritage Park in Nelson last month, including visitors from Germany, the US, the UK and Australia, putting numbers up 83% overall from the inaugural NZ Cider Festival in 2016.

“The event exceeded my expectations on all levels and in only its second year, sold out,” says Ali Lawley, Festival Organiser and Nelson Venues Director. “Great weather, great vibe, fantastic attendance and lots of happy cider makers.”

And following last year’s sustainability success, the event again achieved its sustainability target, with no disposable cups in use and only half a wheelie bin of general waste created. “With a crowd in excess of 2000, it is a spectacular result,” says Lawley.

NZ Cider Awards Trophy Winners

The evening before The NZ Cider Festival, the results of the 2017 New Zealand Cider Awards were announced, with Peckham’s Cider taking home the Champion Cider Trophy for the third year in a row with its ‘Wild All The Way’ cider. The NZ Cider Awards are the only national awards dedicated to cider, and entries are judged against international criteria by a panel of cider judges with extensive expertise in the field.

For a full list of medal winners, visit www.cidernz.com/awards

• Champion Cider Peckham’s Cider - Wild all the Way • Contemporary NZ Cider Paynter’s Cider Ltd - Paynter’s Cider 2015 • Traditional Cider Peckham’s Cider - Wild all the Way • Cider with Fruit McCashin’s Brewery - Rochdale Three Berry Cider • Perry/Pear Cider Peckham’s Cider - Moutere Perry • Cider with Hops, Spices, Botanicals or Honey Peckham’s Cider - Kingston & Alford • Specialty Cider Peckham’s Cider - Ice Cider

The Shout NZ Sales Manager Sam Wood presents Caroline Peckham the Traditional Cider Trophy

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 7

CIDER

The great

cider boom Kiwi cider has come a long way from the limited options of just a few years ago, writes John Oszajca.

W

hile cider may technically have more in common with wine, it’s a beverage that has always been, somewhat inexplicably, linked to beer when it comes to competitions, ordinances, and even serving traditions.

Fruity, affordable, and always easy to drink, cider is the perfect option for those with gluten sensitivities, hop allergies, or just looking for a quaffable pint of something more ‘sessionable’ than wine and less bitter than beer.

It shouldn’t need saying, but cider is an alcoholic beverage that is made by fermenting apple juice.While cider-making likely dates back thousands of years, the earliest record of fermenting apples into alcohol dates back to 55 BC, when the Romans invaded England and found that cider was already being enjoyed by the locals. Fast-forward a few thousand years and cider remains a popular alternative to beer and wine.Typically ranging between 1.2% and 8.5% ABV (though sometimes stronger), cider is particularly popular in the UK, as well many Commonwealth countries, such as Canada, Australia and, of course, New Zealand.

For a beverage that is typically made with just two primary ingredients - apples and yeast - cider can be surprisingly varied. It can be pale, amber, cloudy, clear, still, sparkling, sweet, dry, and/or flavoured with fruits, vegetables, spices, and even hops. The vast majority of cider sold in New Zealand is a style known as New World cider. This means that rather than using traditional cider apple varieties (which are rare in New Zealand), New World ciders are, for the most part, made with common eating apples. They can sometimes lack the complexity of more traditional English and French farmhouse ciders however, with more cider being sold in New Zealand than ever before, we are seeing a growing number of boutique cideries that are embracing both New World innovation and traditional production methods.

HOW FAR HAS CIDER COME? Not long ago, there were only a handful of cider makers in New Zealand.

According to Hamish Jackson, General Manager of Gisborne’s Harvest Cidery which produces ciders including Scrumpy, Harvest and Bulmers, the company had more than 80% of the market just 11 years ago but we were making less than a million litres of cider. However, a rise in the

Small batches of cider made with traditional apple varieties are in demand

8 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

CIDER popularity of cider and an influx nothing could be further from the of new products on the market has truth,” says Paynter.

“A rise in the popularity of cider driven the production volume up to The trends to watch for in New an all-time high for New Zealand.

Zealand’s cider industry can be and an influx of new products According to Stats NZ, the increase expected to mirror those of the on the market has driven the in volume of locally-produced cider craft beer industry. Small batches of from 2010 to 2016 was estimated to cider made with traditional cider production volume up to an allbe 8.2 million litres. apple varieties, such as Kingston time high for New Zealand.” “[About] five years ago, New Black, Sweet Alford, Broxwood Zealand cider really took off with Foxwhelp and Knotted Kernel, the introduction of fruit-flavoured are in demand; drier English and ciders, where previously [the market] had been driven by mostly apple French-style ciders are on the rise; and you can expect to find more and pear derived ciders,” says Jackson. “But these new ciders brought in and more cider packaged in cans in the months and years ahead. a lot of the younger drinkers that had previously been more exposed to There is also a growing interest in premium, more alcoholic RTDs. That opened up a whole new door to them.” ciders, iced ciders, and apple wines. And, while fruit ciders are As many of those younger drinkers are maturing and becoming swept certainly not falling out of fashion, the fruits used seem to be up by the craft beer movement, the market has seen a growing interest in increasingly varied and exotic. Whereas berry-flavoured ciders traditional, and sometimes more exotic ciders, which are often less sweet. seemed to dominate the shelves just a few years ago, we are now seeing ciders infused with the likes of passionfruit, pineapple, EMERGING TRENDS IN CIDER watermelon, coconut, chocolate, and even cucumber.

“The exciting thing about the ‘New World’ is that we don’t really Above all else, it would seem that New Zealand’s cider consumers have an established style or rigid regulations, so innovation is are maturing. Much like we have seen in the craft beer market, happening on all fronts,” says Paul Paynter from Paynter’s Cider. consumers are increasingly interested in the story behind what they “Cider makers are exploring the extremes of what is possible [and] drink. However, while the word ‘craft’ tends to refer to batch size from this, there will be some big winners and some appalling losers. and connote flavour in the beer industry, in cider ‘craft’ translates The winners will be copied and maybe bettered by competitors and more closely to being rooted in tradition (process, variety, and this innovation and competition is spiralling the industry upwards. credentials). If New Zealand is to truly become a world-class cider “A big barrier we all face is that many discerning palates have decided producer, the transformation to watch will certainly take place in that cider is sweet, simple and not worthy of further consideration [but] the orchard. n

Authentic craft cider.

2017 Trophy Contemporary NZ Cider

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 9

Q&A

In-cider

knowledge The Shout NZ talks all things cider with David Sax, Chief Cider Maker for DB Breweries’ Redwood Cider Co and Chairman of the Fruit Wine & Cider Makers Association.

IN YOUR OPINION WHY ARE MORE THAN A THIRD OF KIWIS YET TO TRY CIDER?

HOW DID YOU GET INTO CIDER MAKING?

A

s a young man I used to tinker with making beer, wine and cider in the farmhouse kitchen and that interest grew into a career. I went on to study winemaking and viticulture at Lincoln University and subsequently enjoyed 18 years as a winemaker in New Zealand and Europe. In 2011, cider was starting to gain popularity in New Zealand and I was given the fantastic opportunity to head the cider-making team at DB’s Redwood Cidery in Nelson. We produce brands including Old Mout, Monteith’s, Orchard Thieves and Rekorderlig.

Mainstream cider is very new to New Zealand and I think that these things take time to gain popularity. It’s also easy for consumers to make assumptions, like ‘it will be too sweet’ or ‘cider is for girls’. But there are plenty of options out there, including drier styles, such as the newly launched Monteith’s Goldsmith Dry Cider. At the end of 2013, over half of Kiwis hadn’t tried cider, so many more people are trying cider each year.

HOW DOES THE KIWI CIDER MARKET COMPARE TO THE LIKES OF THE UK? Cider has been a significant player in the UK drinks business for a long time; for literally hundreds of years.

However, cider is a reasonably new phenomenon in New Zealand and Kiwis are still learning about cider and when it can be enjoyed. I expect cider will grow in popularity Top-selling over the coming years as consumers discover that there are Monteith’s numerous styles to suit all tastes and occasions.

Crushed Apple Cider

HOW DO KIWI TASTES IN CIDER DIFFER FROM OTHER COUNTRIES?

Due to the apples we use, such as Braeburn and Royal Gala, most ciders made in New Zealand are aromatic and fruit driven, compared to countries where cider apples are prevalent. Having said that, there are also some world-class traditional ciders being produced here too. New Zealand boasts an incredibly diverse range of styles and sweetness in ciders, so there really is something for everyone.

WHAT IS YOUR BEST-SELLING CIDER AND WHY DO YOU THINK THAT IS? Monteith’s Crushed Apple Cider is our top-selling cider - it is so refreshing and showcases those beautiful aromatic New Zealand apples.

WHAT IS YOUR FAVOURITE CIDER AND FOOD PAIRING?

Monteith’s Sparkling Brut Cuvée Cider

My favourite cider at the moment is the Monteith’s Sparkling Brut Cuvée Cider – a celebration-style cider. It goes so well with smoked salmon, scallops and other festive nibbles.

HOW SHOULD YOU CONSIDER GLASSWARE AND TEMPERATURE WHEN SERVING OR DRINKING CIDER?

Cider isn’t as finicky with glassware compared with wine – it’s even fashionable to enjoy drinking cider out of jam jars! As a general rule, any beer or wine glass works well for most ciders, and our sparkling celebration cider is best served in a flute. Serving cider at fridge temperature is suitable for most brands, and on a hot summer’s day, pouring cider over ice is definitely worth a try.

WHAT ARE YOUR PREDICTIONS FOR THE KIWI CIDER INDUSTRY IN THE COMING YEARS? My crystal ball sees craft cider gaining a greater market share, just as we have seen with beer. I also think the apple cider category will continue to grow, with its exciting and growing repertoire of styles. n

10 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

WHAT’S HOT

THREE

TWO

ONE

Along came FOUR

a cider Searching for that special cider to sip on over summer? Take your pick!

FIVE

SIX

1

Bite into an award-winning Honesty Box Cider this summer. Honesty Box is batch brewed using only single varietal apple juice – no concentrates or blends. Available in three delicious apple varieties: Braeburn - Gold Medal winner and Best in Class at the 2017 New Zealand Cider Awards; Granny Smith - Silver Medal winner and Best in Class; and NZ Rose – Bronze Medal winner (all 4.5% ABV).

RRP $5.99 Contact your Independent Liquor Area Sales Manager or call (0800) 420 001.

2

Escape the rigours of the season with a few riggers of Harrington’s honestly crafty cider in Lemon Meringue (6% ABV), Pineapple & Coconut Island Time (5% ABV), Raspberry Scrumpy (8.2% ABV)

and NZ Apple Scrumpy (8.2% ABV). Way less awkward than sitting in Santa’s lap, you can send your wholesale orders to orders@harringtons.nz - and the flavour is more full than Santa’s sack. Wishing you a very scrumpy Christmas.

RRP $11.99 www.harringtons.nz

3

Crafted by the whanau of Tohu and Aronui wines, Tutu Cider is the younger sprightlier sibling of the family. Four ‘little Tutus’ have ventured off and will be travelling around the country in cheeky four packs and will be helping New Zealanders explore their inner tutu this summer. Stay tuned!

RRP $19.95 (four pack) www.tutucider.co.nz

4

Peckham’s Wild All The Way (6.2% ABV) is a blend of three wild ferments that have

been maturing for over a year; a rich caramel Kingston Black single variety, a gentle yet tannic bittersweet blend, and a complex oak fermented and matured Perry. Named NZ Champion Cider, Gold Medal winner and Best in Class at the 2017 NZ Cider Awards, Wild All The Way is a rich Kiwi cider with deep English cider country roots.

RRP $4.99 Contact Hop and Vine Distribution: orders@ hopandvine.co.nz, (03) 348 8278.

5

Lewis Road is capturing the best of New Zealand summer in a bottle by expanding from pastures to orchards and launching a new range of premium apple ciders. Lewis Road Orchard Premium Apple Ciders (4.5% ABV) are made with certified-organic apples from Bostock’s orchards in the

sunshine-filled Hawke’s Bay and infused with delicate blossom flavour - including orange, apple and peach blossom – to elevate them from good to sublime.

RRP $5.99 www.lewisroad.co.nz

6

If you like blackberries but don’t like prickles, Good George Blackberry Cider (4.5% ABV) is for you. They sent their brewers deep into the brambles searching for the darkest, plumpest berries and several hours later they emerged, covered in deep scratches and berry juice and ready to turn their heaving basket of fruit into something wonderful. Hey, there’s no need for you to feel bad, sometimes loves hurts. Now drink up, or all that pain will be for nothing.

RRP $14.99 www.goodgeorge.co.nz n

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 11

BEER FEATURE

12Beers

The

of a Kiwi Christmas

F To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz

or the majority of the world, Christmas is spent gathered around the fireplace surrounded by loved ones. The cold, wintery weather common in the Northern Hemisphere draws people together as they seek out warmth, indulge in rich foods, and reflect on years past, present, and future. However, a Kiwi Christmas is an altogether different experience. While the holiday is still a time for togetherness, the warm weather casts us out into the world and inspires us to hit the beaches and the backyard barbecues that abound during this time of year.

Much in the same way, Christmas tends to be the time of year when many British and U.S. breweries roll out their Barleywines, spiced beers, and other seasonal brews. Traditional Christmas beer is much like Christmas food in those parts of the world. It tends to be big, bold, intense, and highly alcoholic.

While these beers may be the perfect winter warmers, they rarely hit the spot during the peak of summer, which of course is when we in New Zealand experience the Christmas holiday.

That said, there’s no reason that craft beer lovers in New Zealand can’t also get in on the annual holiday cheer be reinventing the definition of Christmas beer. Fortunately, there is no shortage of locally produced beer that will both complement our warm summer weather and conjure up the spirit of the season.

HERE ARE 12 KIWI BREWS TO SEEK OUT AND ENJOY THIS CHRISTMAS…

1

Pohutukawa Golden Ale Kereru Brewing Company There is probably no other image more synonymous with Christmas in New Zealand than the iconic Pohutukawa flower. As such, Kereru’s Pohutukawa Golden Ale seems like the perfect way

12 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

There’s no reason that craft beer lovers in New Zealand can’t get in on the annual holiday cheer by reinventing the definition of Christmas beer, explains John Ozsajca.

to kick off our Kiwi Christmas beer list. This mildlyhopped golden ale is brewed with Pohutukawa honey and gently toasted New Zealand malt. The Pohutukawa honey gives the beer a hint of salted caramel, which contrasts nicely against floral New Zealand hops. It’s an easy drinking summer ale that will go well with BBQ, seafood, pizza, or any other summery meal.

2

Saison Anise - Craftwork In many ways Saison is the perfect style of beer for a Kiwi Christmas. Its dry finish makes it a beer that goes down well on a warm day, and its spicy and complex flavours give it that ‘something special’, which really suits the season. Craftwork’s Saison Anise is a fullflavoured Saison brewed with Canterbury pilsner and crystal malts, candi sugar, and – as its name would suggest – anise. If you haven’t had the pleasure of trying a beer from Craftwork then you are missing out on one of New Zealand’s most special and unique breweries. Despite their popularity, they continue to brew on a tiny 50-litre brewing kit and each beer seems to be an homage to some traditional Belgian style of beer or process. The spicy contribution from the anise, and the relative rarity of Craftwork’s beer (not to mention the fact that this easy-drinking beer clocks in at 7% ABV) makes Saison Anise a beer that is sure to enhance your Christmas spirit.

3

Meister - Tiamana With so much flavourful food (and drink) to be enjoyed over the holidays, we sometimes need

BEER FEATURE a bit of a palate refresher to get us through the occasion. A Berliner Weisse can be just the beer to do the trick. A Berliner Weisse is a pale, refreshing, low-alcohol, traditional sour wheat beer from Germany.

Tiamana’s Meister is a 2.4% traditional Berliner Weisse that is brewed using Waldmeister (a Sweet Woodruff infused syrup) to balance the beer’s lacto-brett acidity and sourness.

Traditionally, the Waldmeister is served on the side. In the case of Meister, it is already added to the beer giving the beer a serendipitously Christmas-like green hue.

4

Wunderkammer - Outlier Cartel A Wunderkammer is a special cabinet that holds your most treasured belongings.

The belongings usually have nothing to do with gold, silver or precious gems.

Rather, it is filled with objects that remind us of how valuable our time on earth is.

It is an embodiment of the Christmas spirit, if ever there was one. The concept behind this beer definitely earns it a place on our list. This Imperial Cream Ale pours amber with golden highlights and features hints of toasted almonds, vanilla, biscuity caramel and what Outlier Cartel calls “an almost croissant-like base from the malts used”. At 9% ABV this beer may be a bit too strong for a Christmas barbecue at the beach, but it might just make for the perfect holiday nightcap out on the veranda.

Pig Squeal - Garage Project It’s said that in England’s Deep South ‘pig squeal’ is slang for a sour tannic cider. However, the Pig Squeal offered by Wellington’s Garage Project is a unique blend of sour wort and apple juice (the juice supplied by Peckham’s Cider). The mixture is then co-fermented and lightly dry hopped. The result is a juicy, aromatic cross-bred beer with a refreshingly sour apple twist. With apples playing a starring role in so many traditional Christmas desserts, this unique brew is sure to add a dash of sentimental holiday flare to your summertime Christmas.

9

Postman Pilsner - Kainui Brew Co It doesn’t have to be a Christmassy beer in order to be the right beer for Christmas. Sometimes you just want a beer that tastes like, well… beer. While not easy to get outside of Northland, Kainui Brew Co’s Postman Pilsner will make the perfect addition to your chilly bin this holiday season, especially if you’re heading up north to escape the Big Smoke as many Aucklanders are known to do. Kainui’s newest addition to their lineup is a golden lager with notes of citrus and melon balanced nicely against a soft, crackery malt profile. Holiday season or not, ‘the Postman always delivers’.

10

Moa Cherry Sour - Moa Brewing With Christmas falling right in the middle of the peak of New Zealand’s cherry harvest, and with cherries being such a central ingredient in so many traditional holiday treats, this beer list just wouldn’t be complete without at least one deliciously cherry-centric beer to get us in the yuletide spirit. There is no need to look any further than the 2015 vintage of Moa’s Cherry Sour (still available at various retailers throughout the country). Moa Cherry Sour is a barrel fermented and aged cherry sour beer.

Brewed with a wheat beer base and whole Marlborough cherries, this beer spends 12 months aging on both the skins and stones of the fruit. The result is a funky sour beer that is loaded with cherry flavour.

5

The Juice - Boneface Brewing Boneface’s Gose is the perfect beer for the discerning craft beer drinker who wants something light and refreshing (but still full-flavoured) for that sunny holiday afternoon by the barbecue. Gose (pronounced Goes-uh) is a tart, slightly salty, wheat beer, traditionally brewed with the addition of Coriander. In the case of The Juice, Boneface has traded out the coriander for a generous dryhop addition, making for a more modern interpretation of the style that is both quaffable and unique.

11

6

Taieri George - Emerson Brewing Company Taieri George is named after Richard Emerson’s father, a founding member of the Taieri George Railway. This beer (one of his favourites) is brewed each year in his memory. The beer is a spiced ale, brewed with cinnamon, nutmeg and Otago clover honey, evoking flavours reminiscent of hot-cross buns. While not a beer that you will likely drink by the six pack, it’s use of holiday spices make it one of the few classic Christmas beers on our list (unintentional as that may be).

7

8

Snow White IPA - Epic While you may be dreaming of a white Christmas, the closest you’re going to get in New Zealand is a White IPA. A White IPA is a fruity, spicy, refreshing version of an American IPA, which is lighter in colour (in part due to the inclusion of wheat in the grist). It features either the distinctive yeast and/or spice additions typical of a Belgian Witbier. To make Snow White IPA, Epic actually headed into the mountains and collected some snow to brew with. The result was a hazy white IPA with an orangey citrus character that comes from a marriage of crushed coriander seeds, Cascade and Centennial hops.

Triple Chocolate Milk Stout - Behemoth No Christmas is complete without a stocking full of chocolate treats. Make sure one of those treats is Behemoth’s Triple Chocolate Milk Stout.This beer starts off as a traditional Milk Stout, but is then infused with Dutch cocoa powder, cocoa nibs, and a bit of vanilla for good measure.

It’s the perfect dessert beer to pair with your Christmas pudding. For a special treat try blending the beer with Moa’s Cherry Sour for Christmassy cherry cordial in a glass.

12

Lord of the Atlas - 8 Wired Ok, ok, I know I said that there was little place for these giant, highly alcoholic, traditional winter warmers in New Zealand given the fact that Christmas falls in the middle of summer down here in the Southern Hemisphere. But there is something to be said for tradition, and there are few beer styles more quintessentially Christmas than the Barleywine. 8 Wired’s Lord of the Atlas is a 12% ABV monster that incorporates elements from across the globe. This malty, winter warmer is an American style Barleywine, brewed with New Zealand malt, Australian hops, English yeast, and which is then aged on French oak. Make no mistake, this is NOT a beer to throw back while lounging by the sea on a hot summer afternoon.

But once the children are all tucked in their beds and the presents are all laid out under the tree, a snifter of Lord of the Atlas might just be the perfect way to spend your Kiwi Christmas Eve. n

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 13

TASTING NOTES

The art of

Blended Reds

BY CAMERON DOUGLAS MS

R

ed wines can be made as single variety expressions or as a blend of more than one variety. All the red varieties you could list can be vinified into single variety bottlings. But in the history of winemaking, especially in European countries such as France and Italy, most have demonstrated that the combination of some varieties together can produce some incredible wines. This has been practised for more than 300 years (so far).

The classic wines of Bordeaux, France, for example are benchmarks – the Cabernet Sauvignon and Merlot-led blends of the ‘Left-bank’ or the Merlot Cabernet Franc wines of the ‘Right-bank’. Also in France’s Rhone Valley, the blending of GSM (Grenache, Syrah and Mouvedre and others) is common, producing classic wines such as Chateauneuf du Pape.

The GSM blends of Rhone have been successfully emulated in the south-eastern parts of Australia for more than 100 years.

Arguably one of the most famous and modern wines from Italy - Chianti Classico - is a blend of Sangiovese, Cabernet Sauvignon and Merlot. And the ‘Super Tuscan’ wines are nearly always Cabernet Sauvignon based.

New Zealand also has been producing blended red wines for at least the last 40 years, with the wines from Hawke’s Bay, parts of Auckland, Northland and Canterbury consistently showing the best examples.

Merlot, Malbec, Cabernet Franc and Sauvignon seem to be the strongest varieties for blending.

Red blends are typically made by producing and maturing wines separately, then blending together according to house style or what the vintage may dictate. Other red wines are matured separately for a shorter period of time, then blended and further aged. Blended red wines will nearly always have oak aromas and flavours bringing the various structures together.

Blended red wine should have a power and intensity on the nose which follows seamlessly through the palate, abundant acidity and noticeable tannins to provide a foundation structure and attributes for ageing.

Always decant red wines for service and serve into large bowl glassware. n

Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

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.

BARN VINEYARDS 2 BLACK HAWKE’S BAY MERLOT, MALBEC, CABERNET 2014

No mistaking the intensity and impact of Cabernet in the bouquet with dark berry fruits, roasted capsicum and tobacco aromas; loads of plum from the Merlot and a little milk chocolate from the Malbec; the bouquet also displays an herbaceous edge and plenty of oak. On the palate – dry, plenty of tannins and youthful acidity; flavours reflect the nose. Medium+ to full-weighted wine; youthful, still developing and needs time. Best drinking from 2020 through 2030.

Points 89 RRP $33.00 Distributor: Negociants Phone: (06) 877 7985 www.blackbarn.com

14 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

TWO

SAUVIGNON, MERLOT, MALBEC 2015

Dark, bold and fruit enriched scents of black fruits, plums, chocolate, sweet tobacco, brown spices, wood smoke, sweet hay and baked bell-pepper; complex; youthful. On the palate – fleshy, juicy, fruity and dry; flavours of sweeter dark berries, violets and red stone fruits. Higher acidity and tannins alongside the core of fruit and dry stone mineral make for a fullbodied and palate engaging wine; youthful – don’t be too eager to drink. Best from 2020 through 2035+.

Points 96 RRP $79.95 Distributor: EuroVintage Phone: (09) 833 7859 www.babichwines.co.nz

ONE

‘THE PATRIARCH’ GIMBLETT 1 BABICH GRAVELS HAWKE’S BAY CABERNET

PEOPLE

Meet the Winemaker Introducing some of the talented people behind New Zealand’s most successful vineyards

MALCOLM REES-FRANCIS

BEN GLOVER

Being born into a South Canterbury sheep-farming family meant Rees-Francis knew he didn’t want to be a farmer for the rest of his life, so it was off to Otago University to study Microbiology. Four years later, Rees-Francis knew he didn’t want to be a scientist for the rest of his life, but hey, winemaking sounded like fun!

Seven years in the industry later, he discovered his Great-Great-GreatGrandfather was from a winegrowing family in the Azores; and his draw to the world of wine suddenly made a lot of sense.

Equally strong was the draw to the dusty tors and burns of Central Otago, where Pinot Noir rules with an iron fist (although it wears a velvet glove). First as Assistant Winemaker at lauded Felton Road, and now as solo Winemaker at Rockburn, Rees-Francis continues a tradition of excellence, with the occasional break for rocking out in the barrel hall.

Witnessing his father Owen, a fourth generation farmer, sell the family dairy herd in 1985 and then the embark on planting grapes on their Dillons Pt farm in 1988 ignited Glover’s passion for making single vineyard wines from this family site.

As Chief Winemaker, Glover has led some of the most exciting global New Zealand wine brands over the last two decades and in 2007, he launched his own family wine brand, Zephyr. In 2016, Glover left his ‘day job’ to work full-time making sustainable single vineyard aromatic varieties from the family farm.

Glover has as intimate knowledge not just of his native Marlborough region but also throughout New Zealand’s wine regions. He was an inaugural Len Evans scholar in 2001, Chair of Pinot Noir NZ 2017 and is currently the Chair of the Bragato Wine Awards.

Glover has more than 20 years of experience as a national and international wine judge, which is testimony to his dedication to quality wine - both as a winemaker, winegrower and as an appreciative wine drinker.

INUS VAN DER WESTHUIZEN

STU MARFELL

South African born van der Westhuizen grew up on a wine farm in the Western Cape. He gained a Diploma in Cellar Technology at Elsenberg Agricultural College in Stellenbosch, then went on to work as Assistant Winemaker in the Stellenbosch and Franschhoek wine regions.

A winemaker at Hunter’s since 2007, van der Westhuizen works alongside Chief Winemaker, James Macdonald. He oversees all aspects of the wine production - from harvest to bottling. Over his 10 years at Hunters, van der Westhuizen has developed a keen eye for sparkling wine and masterminds the production of MiruMiru, Hunter’s Methode Traditionelle.

Spending time with his wife Lizl and their three daughters are a priority for van der Westhuizen when he is not headdown in winemaking and he also loves the outdoors and is often found kayaking, or enjoying the abundant cycle trials around Marlborough.

Stu Marfell grew up on a 2,000-acre farm a few miles from Dashwood in Marlborough. When not drenching and shearing sheep, Stu and his three brothers could be found swimming and fishing in the Awatere River. “Wine was only for special occasions, but good food was always on the menu,” says Marfell.

In 2003, after earning his degree in Viticulture and Oenology from Lincoln University in Christchurch, Marfell landed the assistant winemaker’s position at Dashwood. He became winemaker in 2007.

“Marlborough is a stunning place.

We have a dry, windy, temperate climate with beautiful autumns. Our cool nights help retain acid and flavor which is so important for Sauvignon Blanc,” he says.

Marfell met his wife Emily through the Wairau Rowing Club in Marlborough. Both are exercise and outdoor fanatics and travel junkies.

Stu also plays a mean ukulele.

WINEMAKER FOR ROCKBURN WINES

WINEMAKER FOR HUNTER’S WINES

WINEMAKER FOR ZEPHYR WINES

CHIEF WINEMAKER FOR DASHWOOD WINES

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 15

WHAT'S HOT

FOUR

THREE

TWO

ONE

SIX

FIVE

Get ready to

drink!

What’s happening in the world of RTDs? Take a look…

1 SMIRNOFF PURE

4.5% ABV, RRP $12.99 (four pack) Smirnoff Pure is made out of only vodka and natural ingredients with nothing to hide. It’s a clean and fresh taste, without being too sweet. Smirnoff Pure Lime and Soda tastes of refreshing citrus and has a sparkling finish - and it is now available in a 10 pack!

And for an exciting addition to the family, try the Smirnoff Pure Orange and Mango four pack.

2 JIM BEAM BLACK

5% ABV, RRP $28.99 (12 pack) This premium expression RTD from Jim Beam utilises genuine Jim Beam Black liquid – extraaged, for extra character. Jim Beam White and Jim Beam Black have different maturation lengths which influence the intensity and

fullness of flavour. The recent high growth of Jim Beam Black bourbon is an example of the premiumisation of the bourbon category and by launching Jim Beam Black RTD, Jim Beam brings this premiumisation to the RTD category.

EASY 3 WOODSTOCK ROLLER 5% ABV, RRP $22.99 (12 pack) Woodstock blended authentic barrel aged bourbon with delicious new mixers, so you can get the lift you love with the refreshing hit of Ginger Beer or Apple. The new flavours taste amazing and are the perfect fit for the long summer ahead. The branding for Woodstock Easy Roller stands apart from the more traditional black and white look of Woodstock Bourbon & Cola. It’s fresh and unlike anything Woodstock has

done before. Easy Roller really does make you feel relaxed, laidback, ready for that occasion with your mates.

4 ABSOLUT BOTANIK

4.8% ABV, RRP $19.99 (four pack) Absolut Botanik is a mix of Absolut single source Swedish vodka, flavoured with traditional botanicals inspired by Sweden.

Creating a contemporary fresh drink that’s lightly sparkling coming in a premium bottle.

Perfect for the upcoming summer, Absolut Botanik is now available in two flavours - Berry Lime and Berry Lemon.

COMFORT 5 SOUTHERN & COLA 4.5% ABV, RRP $12.99 (four pack) Spend summer in comfort with the

16 | December 2017 - January 2018 | HOSPITALITY BUSINESS | TheShout NZ

Spirit Of New Orleans. Southern Comfort RTDs provide the one-of-a-kind taste of Southern Comfort classically paired with cola. Southern Comfort is the spirit created by bartenders for bartenders. The recipe is a secret blend of whiskey, fruit and spice flavours that provide the distinctive smooth-tasting flavour that Southern Comfort is renowned for. This complex combination of flavours makes it one of the most versatile and mixable products on the market.

JACK 6 GENTLEMAN & COLA

6% ABV, RRP $19.99 (six pack) Gentleman Jack is an exceptionally smooth whiskey with distinct oak, vanilla and spice flavours mixed with cola for a ready-to-drink serve at 6% ABV. n

PEOPLE

Bar faces MASON KINNEY

Introducing some of the best bartenders, amazing mixologists and creative cocktail makers…

LEO BANCALE

THE LULA INN, AUCKLAND I became a bartender because…

I had an interest in how flavours and alcohols worked together and I wanted to explore that interest more and at a higher level. My service weapon is… My use of words and banter to either persuade or further solidify someone’s choice of drink or product, and also my product knowledge of certain spirits and drinks. The best part of the industry is… Being able to bring to life the concepts and ideas we come up with as bartenders. Seeing the smiles on customers faces as they see their drink come to life from paper to being in front of them is also pretty cool. The worst part is… The consensus among the general public that hospitality is just a job and can’t be used to create a career. The international bar I want to visit is… Latern’s Keep in New York, mainly because New York is at the top of my travel list and this particular bar specialises in making both classic cocktails and Prohibition-era cocktails. The cocktail I would make cool again is… The Sidecar, it’s an unknown drink to the newer generations but it is a classic and I’ve always loved making them. Drinkers are paying attention to… How their drinks are being made and what goes in them, which is where we as bartenders come into play by telling them about what is in them and how the flavours and alcohols each play their own part.

SOCIAL WINE BAR, CHRISTCHURCH CENTRAL I became a bartender because…

Applying creativity to create your own influence on vintage cocktails is my passion. I enjoy the variety in mixology; you can inspire flavours that are very unique. My service weapon is… Flare Bottles. I learnt to show off my flaring in Singapore.

I’m fascinated with style and being able to kick off a random show, when everyone’s already at the bar so drawing a crowd is easy. The best part of the industry is… It’s universal. I can travel all over the world and know there’s an industry waiting for me on the other side where I can earn a living, be part of a team and feed myself! The worst part is… People who are intoxicated and don’t know how to handle themselves. The international bar I want to visit is… Not really a hospo venue but more an interesting place to visit would be the French Quarter in New Orleans (it’s packed with great restaurants and bars). The influence of French culture mixed with Southern New Orleans hospitality would be outstanding. The cocktail I would make cool again is… Corpse Reviver Number Two or ‘hair of the dog’ cocktails. Drinkers are paying attention to… Low alcohol content drinks and cocktails, still full of flavour but with less bite.

AARON USHER THE NIGHTINGALE, AUCKLAND CENTRAL

FRANCIS D'SOUZA VODKA ROOM, PONSONBY I became a bartender because…

At 19 I needed the cash. I joined a cocktail bar and immediately fell in love with the lifestyle and the people. I worked hard and moved up quickly, and there’s nothing else I’d rather be doing.

My service weapon is… Old fashioned, attentive service with a focus on what a customer wants to drink rather than my cocktail du jour. The best part of the industry is… Working in a social space that couples a bar, restaurant, karaoke rooms and is open seven days from midday ‘til very late, people come in for a lot of different reasons.

Celebrating, commiserating, singing their hearts out - there is never a dull moment. The worst part is… Days get shorter and shorter, nights longer and longer, before you know it, your life is one long night with a few daylight hours. The international bar I want to visit is… Molecular bar The Aviar in Chicago. The cocktail I would make famous again is…

The Manhattan. I like it sweet and strong with a slight over-pour on the cherry juice. Drinkers are paying attention to… The service and quality of the way we make drinks.

I became a bartender because… I wanted a job where the skills allow me to travel all over the world.

My service weapon is… Cocktail shaker - at The Nightingale Espresso Martinis are a go-to.

The best part of the industry is… The people and experiences - you hear some stories and they only get better as the night goes on. The worst part is…

Having different work schedules to family and friends. This often means I miss out on spending time with these people! The international bar I want to visit is… Nightjar in London, this bar has always been a stand-out to me. The cocktail I would make cool again is… The side car, it’s a classic that never fails to disappoint. Drinkers are paying attention to… The view! The Auckland Viaduct is a hard to beat.

WE WANT TO FEATURE YOU IN THE SHOUT!

If you're a talented bartender or mixologist and want to showcase your bar, email The Shout Editor Charlotte Cowan on ccowan@intermedianz.co.nz and we'll be in touch asap!

TheShout NZ | HOSPITALITY BUSINESS | December 2017 - January 2018 | 17