Hospitality Business - July 2017

SWEET TREATS • TRAINING FOR THE FUTURE • NESTLÉ TOQUE D'OR

www.hospitalitybusiness.co.nz JULY 2017 Vol.4 No.6

Great Coffee

SERIOUSLY GOOD COFFEE MAKES SERIOUSLY GOOD BUSINESS meadowfreshforcafes

PLUS NZ CIDER FESTIVAL • ALTERNATIVE WINE VARIETIES • BAR FACES NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

le Availab ading e l l l a from

s& r e l a s e whol rs o t u b i r dist For more information: foodservice@sanitarium.co.nz

contents

16

PATISSERIES WITH STYLE

From Disney to Sweet Visions

REGULARS 05 NEWS & EVENTS Keep up to date with the latest hospitality industry news 08 NEW OPENING Huami Opens at SKYCITY

42 A CARROT AND A FORK

12 BEST IN SEASON Produce designed to entice customers

08

Rural produce designed for eating well

FEATURES 16 PATISSERIES WITH STYLE From Disney to Sweet Visions

NEW OPENING

Huami Opens at SKYCITY

20 TRAINING FOR OUR FUTURE Goals for the next Kiwi election?

42 A CARROT AND A FORK Rural produce designed for eating well

THE SHOUT 8 ALTERNATIVE WINE VARIETIES Wine expert Celia Hay shares her picks for something a bit different 12 TAKING THE LEAD IN LIQUOR Nielsen explains what NZ can learn from U.S. Innovations

TRAINING FOR OUR FUTURE

Goals for the next Kiwi election?

20

14 HISTORICAL BEER STYLES John Oszajca explores four styles brought back from the brink of extinction

Hospitality BUSINESS | July 2017 | 3

editorial JULY 2017 Vol 4. No.6

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

World Class Winners!

It would be hard to have missed the fantastic achievement of the winners of the 35th Louis Vuitton, America’s Cup – by Emirates Team New Zealand in Bermuda! In true Sir Peter Blake style the champions never gave up despite being thrown a variety of issues to overcome! Being resourceful and resilient , ( and the high speed boat not completely collapsing! ), being two key components to their success. As a result New Zealand will again host the Cup after a 22 year battle to regain the trophy. The boost to New Zealand’s economy with the predicted extra tourist activity, which will accompany the next competition in our waters, presents a feeling of hope and buoyancy to many – specifically the hospitality sector! Our challenge now is to rise to the occasion and encourage more people to train to be part of an industry that has serious staffing shortages – as our feature on Page 30 highlights!

Congratulations must also go to one of New Zealand’s oldest companies – T&G, formerly known as Turners & Growers – (whom we feature on Pages 34 & 35 ) – to help celebrate 120 years of their commitment to both our, and global food and foodservice industries . The company says success has been due to keeping fruit and vegetables consistently fresh, responding to changing consumer needs and adhering to its original business philosophy, as set down by founder Edward Turner who said; “Our industry is vital for healthy living and is essential to mankind and does no one any harm.”

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 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, Robyn Yousef, Tash McGill, Pat Pilcher GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY

Kimberley Dixon Editor

SWEET TREATS • TRAINING FOR THE FUTURE • NESTLÉ TOQUE D'OR

www.hospitalitybusiness.co.nz JULY 2017 Vol.4 No.6

Great Coffee

ON THE COVER – MEADOW FRESH Meadow Fresh is passionate about making a great cup of coffee every time! They are thrilled to discuss how their no added permeate milk performs in coffee, and their support of the coffee industry. For more details go to page 7 and visit www.meadowfresh.co.nz/

SERIOUSLY GOOD COFFEE MAKES SERIOUSLY GOOD BUSINESS meadowfreshforcafes

PLUS NZ CIDER FESTIVAL • ALTERNATIVE WINE VARIETIES • BAR FACES NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

4 | July 2017 | Hospitality BUSINESS

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

Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected

by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

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NEWS

NZ Hotel Industry Awards 33 Finalists Named

The finalists in the New Zealand Hotel Industry Awards have been revealed and five regions dominate the lineup – Auckland, Rotorua, Wellington, Christchurch and Queenstown.

Thirty three finalists will compete for New Zealand Hotel Industry Awards 2017 across ten individual categories, from the Housekeeper Employee of the Year, to the Sales & Marketing Executive, plus an award for a hotel showing real innovation to help neutralise its impact on the environment.

“These are the New Zealand hotel sector’s premier awards and they recognise the many key roles that are vital to operating a successful hotel,” says Sally Attfield, Hotel Sector Manager, Tourism Industry Aotearoa which co-hosts the Awards with Horwath HTL.

HOTEL INDUSTRY ADMINISTRATION EMPLOYEE OF THE YEAR • Clara Anderson, Accountant, Novotel Queenstown Lakeside • Noreen Bancale, Financial Controller, Novotel Christchurch • Alison Borland, Guest Relations Executive, SKYCITY Grand Hotel, Auckland HOTEL INDUSTRY CONCIERGE OF THE YEAR • Ingmar Becker, Chief Concierge, Bolton Hotel, Wellington • Gustavo Concha, Chief Concierge, Hilton Auckland • David Tabor, Chief Concierge, Sudima Christchurch Airport HOTEL INDUSTRY FOOD AND BEVERAGE EMPLOYEE OF THE YEAR, SUPPORTED BY SERVICEIQ • Bhavna Abhilasha, Food and Beverage Supervisor, Sudima Auckland Airport • Abbey Lucas, Food and Beverage Supervisor, Sofitel Auckland Viaduct Harbour • Naomi Oh, Food and Beverage Supervisor, James Cook Hotel Grand Chancellor, Wellington HOTEL INDUSTRY FRONT OFFICE SERVICES EMPLOYEE OF THE YEAR • Hemal Ghetla, Front Office Manager, Sudima Lake Rotorua • Varna Musalini, Guest Relations Officer, Novotel and Ibis Auckland Ellerslie • Sharyna Te Puia, Rooms Division Manager, Sofitel Wellington

Two new awards were introduced this year, recognising the sector’s outstanding hotel general manager, and the food & beverage employee of the year.

Ms Attfield says these are both vital roles.

“General Managers are usually the public face of a hotel and are responsible for managing everything from changing consumer expectations to cyber-crime, while food and beverage is an increasingly important part of a hotel’s offering, with great staff key to success.”

Stephen Hamilton, Director, Horwath HTL, says hotels are a very valuable part of New Zealand’s $35 billion tourism industry, with more visitors staying in hotels than any other type of accommodation.

“Hotels support thousands of jobs and inject millions of dollars into regions

across the country. They are also excellent corporate citizens, giving back to their local communities in numerous ways, from conservation efforts to event sponsorship.”

The Awards will be presented at a gala dinner at the end of the Hotel Industry Conference on 20 July, at The Langham, Auckland.

The New Zealand Hotel Industry Awards 2017 finalists are listed below:

HOTEL INDUSTRY GENERAL MANAGER OF THE YEAR, SUPPORTED

BY AHS HOSPITALITY • Brad Burnett, General Manager SKYCITY Hotels, Sky Tower, Tourism and Carpark, SKYCITY Entertainment Group, Auckland • Philip Hilton, Cluster General Manager, AccorHotels Wellington • Nicole Lawson, General Manager, CityLife Auckland • Pipiana Whiston, General Manager, Millennium Hotel Rotorua

HOTEL INDUSTRY REVENUE MANAGER OF THE YEAR, SUPPORTED BY ARMA • Alex Appelman, Reservations and Yield Manager, Heritage Queenstown • Chris James, Director of Revenue, Auckland Market, Sofitel Auckland Viaduct Harbour • Ali Simforoosh, Director of Revenue Management, The Langham, Auckland

HOTEL INDUSTRY HOUSEKEEPER EMPLOYEE OF THE YEAR, SUPPORTED

BY SERVICEIQ • Renu Begha, Assistant Executive Housekeeper, Hilton Queenstown • Lynette Faiva, Executive Housekeeper, Citylife Hotel Auckland • Heide Holtz, Executive Housekeeper, Novotel Queenstown Lakeside HOTEL INDUSTRY OUTSTANDING YOUNG HOTEL EXECUTIVE, SUPPORTED BY SPARKLE MASTER DRYCLEANERS • Christine Bronkhorst, Director of Quality, The Langham, Auckland • Danielle Davies, Business Development Executive - Hotels and Tower, SKYCITY Hotels Auckland • Vedika Jhunjhnuwala, Hotel Development Executive, Sudima Hotels and Resorts, Auckland

Environmentally friendly: The Rees Hotel & Luxury Apartments, Queenstown

HOTEL INDUSTRY SALES & MARKETING EMPLOYEE OF THE YEAR • Caroline Ah-Chong Douglas, Marketing Manager, SKYCITY Entertainment Group, Auckland • Gillian Knott, Assistant Director of Sales, Auckland, AccorHotels • Elena Sharma, Marketing Manager, Sofitel Auckland Viaduct Harbour HOTEL INDUSTRY SENIOR HOTEL EXECUTIVE OF THE YEAR, SUPPORTED

BY DALMAN ARCHITECTS • Judy Chen, Director of Sales and Marketing - Hotel Grand Chancellor NZ, James Cook Hotel Grand Chancellor, Wellington • Michael Shah, Director of Sales and Marketing, The Langham, Auckland HOTEL INDUSTRY ENVIRONMENTAL INITIATIVE OF THE YEAR • CP Hotels Ltd trading as Mercure Queenstown Resort • The Langham, Auckland • The Rees Hotel & Luxury Apartments, Queenstown

Hospitality BUSINESS | July 2017 | 5

ADVERTORIAL

Seriously Good Coffee Is Seriously Good Business At Meadow Fresh we love coffee. And in NZ we love coffee too, in fact our Meadow Fresh milk is used to make over 80 million coffees a year so it’s natural for us to want to support New Zealand’s coffee industry.

What is really exciting for NZ coffee makers and drinkers is that our new Meadow Fresh No Added Permeate milk is now less processed with more goodness, making steaming a dream and delivering a seriously good cup of coffee every time.

Unlike some brands that add permeate to standardise protein at lower levels, Meadow Fresh milk has naturally higher protein levels reflecting seasonal conditions on the dairy farm. In fact, Meadow Fresh milk has 25% more protein than the minimum standard based on an annual average.

Coffee Industry experts have told us that Meadow Fresh with no added permeate performed really well in areas that matter to them, mentioning that milk stretched well, it had a dense micro foam, was glossy and most importantly it poured and held its shape and structure well.

Sam Low a two time Meadow Fresh NZ Latte Art Champion, World Latte Art Finalist and the 2016 NZ Barista Champion is passionate about Meadow Fresh milk.

‘Meadow Fresh milk preforms exceptionally well to creating mircofoam and has a really creamy texture. Elasticity of milk is one of those things that is really important because depending on how long the barista takes to make the coffee that will significantly impact the end result, both visually and taste.

Meadow Fresh milk allows baristas to work and play with the milk a lot longer to achieve that perfect coffee’ To build on this excitement and to help the coffee industry make even more coffees with Meadow Fresh milk we are delighted to announce our exclusive New Zealand partnership with Six Simple Machines and their amazing creation, The Juggler.

The Juggler is a chilled milk dispensing system specifically designed for high 6 | July 2017 | Hospitality BUSINESS

volume cafes. It speeds up service, reduces waste and allows cafes to focus on what really matters, the coffee and the customer.

The Juggler began as a simple idea in 2010 to reduce wastage in cafes and increase business profitability and has evolved into one of the great modern innovations to improve café operations. Six Simple Machines’ Ross Nicholls feels that support from the Meadow Fresh team will continue to be integral to The Juggler’s growth in the NZ market.

“With over 570 Juggler systems now installed in Australia and New Zealand, the level of growth couldn’t have happened without the support of milk companies like Meadow Fresh”.

Ross says combining The Juggler with Meadow Fresh’s No Added Permeate milk can assist NZ cafes in delivering seriously good coffee every single time and keep those customers coming back for more.

The Meadow Fresh team have proudly supported the coffee industry for many

years and we are a proud member and sponsor of the New Zealand Specialty Coffee Association Championship events.

We have sponsored the Meadow Fresh New Zealand Latte Art Champs since its inception and this year we are excited to come on board as the naming rights sponsor of the Meadow Fresh New Zealand Barista Champs as well!

But wait, there’s more! Meadow Fresh is also the naming right sponsor and passionate supporter of the Café of the Year Competition, a nationwide industry competition to find the best Café in New Zealand.

Want to try it? Email us at foodservice@ goodmanfielder.co.nz to request a sample of our Meadow Fresh no added permeate milk. New customers will be eligible for a free crate (Original 2L x 9) delivered to your door. Or maybe you just want to know more?

We would love to hear from you if you would like further information on Meadow Fresh, The Juggler or our Sponsorships.

AND YOU COULD WIN!

All enquires will also go into the draw to win a set of 5 premium Meadow Fresh milk jugs – so get in touch! Full terms and conditions are at www.meadowfresh.co.nz.

Great Coffee

AT MEADOW FRESH WE LOVE COFFEE New milk customers are eligible for a FREE crate of Meadow Fresh Milk*

Our milk is used to make over 80 million coffees every year. Here’s why - Meadow Fresh milk is less processed, with no added permeate so has naturally higher levels of protein** making milk steaming a dream and a seriously good cup of coffee every time. **25% more protein than minimum standards, averaged annually.

* To request a sample of our Meadow Fresh milk, please email foodservice@goodmanfielder.co.nz. All new customers are eligible for a free crate of Meadow

Fresh milk (Original 2L x 9), and all enquires go into the draw to win one of five sets of premium Meadow Fresh milk jugs. Entries close 31st August 2017, our five lucky winners will be notified by 15th September 2017. For full terms and conditions go to www.meadowfresh.co.nz/hospitality-terms.

For further information, please contact your Goodman Fielder Sales Representative or FREE phone 0800 438 3663.

www.getfood.co.nz | www.meadowfresh.co.nz |

meadowfreshforcafes

OPENINGS

A taste of old Shanghai launches in the heart of Auckland city.

Auckland Venue Captures Classic Chinese Dining

HUAMI RESTAURANT

87 Federal Street, Auckland City Tel:64 9 363 6699 email info@huami.co.nz A new contemporary, authentic Chinese restaurant boasting world-class design, impressive ambience and traditional cuisine with a modern twist, opened its doors in SKYCITY Auckland’s Federal Street dining precinct this month.

Huami restaurant has drawn inspiration from old Shanghai during the French Concession period, transporting classic Chinese elements in to the 21st century.

Graeme Stephens, SKYCITY Entertainment Group CEO, says SKYCITY saw an opportunity for a premium yet authentic Chinese dining experience.

“We are pleased to be delivering a ninth restaurant to the Federal Street dining precinct. Huami provides an experience for our customers that tells the story of old Shanghai, merging all that makes the Chinese culture so unique – a fusion of traditional and contemporary,” he says.

“We have collaborated with a number of highly experienced consultants on Huami’s food and wine offering, cultural elements, restaurant design and architecture to ensure that, as with our other Federal Street restaurants, we are offering an experience like no other restaurant of its kind,” says Graeme.

8 | July 2017 | Hospitality BUSINESS

Well-known Kiwi chef Nic Watt, of Masu restaurant has collaborated with SKYCITY on the project and together with executive chef Jeff Tan, who has an impressive career running some of the finest restaurant kitchens in Asia and the Middle East, are delivering Huami’s food offering.

“Huami will be a refined restaurant honouring traditional Chinese cooking methods, while at the same time delivering a lively, relaxed and enjoyable eating environment. Huami will be the perfect marriage of old-style and modernday China,” says Nik Watt.

The menu highlights dishes from regional provinces across China including Canton, Sichuan, Huaiyang and Beijing. The focus is on using fresh seasonal produce and bold flavours, featuring signature dishes including wood-fired Peking duck, hand crafted dim sums, braised New Zealand abalone, and crayfish.

Huami pays homage to classic Chinese influences in a contemporary style with the use of old brick work, ceramic tiles, dark wood and stone finishes. Huge bi-folding glass screen doors open directlyonto Federal Street, while deluxe Chinese screens are used to help break up the main dining room creating a restaurant of exploration and discovery.

Ambient jazz playing in the background and wait staff dressed in waistcoats and

cheese cutter hats, feather head pieces and sequins all add to the theatre and experience of Huami, drawing on the traditions of the French Concessional period in old Shanghai.

Adding to the ambience, New Zealand’s first wood fired duck oven stands proud as a feature of the restaurant with an open stone counter. All cooking spaces are open to allow guests to enjoy the theatre of Chinese cooking and the sights, sounds and smells of Huami. Live crayfish and other sustainably sourced seafood will be on display in a floating two tier feature wall allowing guests to choose their seafood of choice and have it prepared fresh.

The restaurant offers a range of dining options varying from private dining rooms and large group tables, through to intimate tables for two and seating at the open kitchen. Guests can also perch at the finger bar which showcases a refined cocktail menu, plus a premium whiskey wall displaying some of the finest Cognac and Armagnac available in New Zealand.

Cameron Douglas, New Zealand’s only Master Sommelier, has played an integral role in curating Huami’s extensive wine list, along with an impressive wine cellar holding up to 2500 bottles. Unique to Huami will be its very own Chinese rice wine, Bai Jiu, which has been sourced directly from China.

PRE-PREPARED FOODS

Delicious prime burgers which add to the bottom line.

It’s no secret that burgers are big business. And with the New Zealand out of home burger market expected to be worth substantially more by 2020, there’s no sign that our love affair with burgers is going away anytime soon.

It’s also no secret, however, that it’s a competitive space.

From pubs to full service restaurants to high street chains and independent street food outlets, everyone’s looking for a slice of the burger market. So how can you make your everyday burger stand out from the crowd – and turn it into something a diner will be willing to pay more for?

The answer lies in using the best quality ingredients from suppliers which allow customers to create and customise their own burgers – starting with exceptional ingredients from pre-prepared food

Turn Everyday Burgers Into Exceptional Menu Additions suppliers. Professional ranges of cheese brands and sauce products can turn the everyday burger pattie into something exceptional.

With flavours and textures that only come with using high quality ingredients, take your burger menu to the next level with New Zealand’s range of authentic branded cheeses, sauces, and pre-prepared flavours. Everyday classics can be given an on-trend, gourmet twist, resulting in dishes with exceptional flavour profiles.

ANZCO’s Angel Bay is an established industry leader with a proud history of customer satisfaction, priding itself on offering a tasty and versatile solution for customers every time.

Using only the finest ingredients, Angel Bay delivers a premium range of divine quality and heavenly tasting products. Recipes and further information can be found at www.anzco.co.nz

TM

Add a bit of premium to your menu

Nourish Slow Cooked

Angel Bay Gourmet Patties

We’ve done the hard work for you, now it’s up to you to take the glory.

Serve it as you like, as it is, or in your own bespoke recipe. Quick to cook, easy to prepare, limitless in menu options, consistent in quality and delicious every time.

Our range of Angel Bay products includes a selection of patties and snack food items. Our recipes and processes are designed so that when you serve our products, your customers will be convinced you’ve prepared them from scratch yourself.

www.nourishfoods.co.nz | www.angelbay.co.nz | 0800 426 435

IF YOU LOVE SPORT...

COME WITH US They want it. You’ll have it.

SKY has nine dedicated sport channels, and even now we are finding it hard to fit in all our exclusive sporting events.

A SKY subscription will give your venue all the LIVE sport you need to create that match day atmosphere for your customers.

Some additional charges will apply for premium channels and events.

Call us now on 0800 759 333 to cash in on the benefits of having SKY in your venue.

HOSPITALITY PEOPLE

Michael Van de Elzen

– more healthy new ventures

BY SUE FEA

Michael Van de Elzen on the job Best known as the colourful star of New Zealand’s popular TV series, ‘The Food Truck’, and more recently ‘Kiwi Living’, Michael Van de Elzen is now cooking up a new storm in the kitchen.

Passionate about preparing wholesome and healthy food options, especially as the father of two little girls, Michael’s new beef is ensuring that everything is cooked ‘from scratch’.

He’s teamed up with big names like Watties, Grove Avocado, Sanitarium and Green Meadow’s Beef to launch his own food plan – ‘Good From Scratch’.

It’ll be a major focus when he stars as one of the main foodie celebrities in the Cooking Theatre at the The Food Show Auckland from July 27 to 30, at the ASB Showgrounds. Michael, Kiwi free range cooking queen Annabel Langbein, celebrity chef Simon Gault, Annabelle White, Ray McVinnie and many more will be hard at it providing live cooking theatre throughout the show.

“A lot of people came up to me at the last food show and asked me, ‘What’s good to feed my kids?’ says Michael. “It was happening quite often so I started working in collaboration with these companies,” says Michael. He’s super excited about his new beef and beetroot patties. “The flavour is astonishing. There’s quite a bit of spice in them, but no crap. They’re 40 percent vegetables and you can give them to kids knowing they’ll be getting great nutrition.” His ‘Good From Scratch’ range of dips is also already in supermarkets with more dips and soups coming.

The former owner of four Auckland restaurants, Michael says he’s loving the new path that’s he’s following. “I just love food.

I can go home and have my food and actually experience my food.”

He and wife Belinda, who is also a chef, have bought a lifestyle farm in Muriwai, north of Auckland. “For the past two years we’ve been building that up with stock, vegetable and herb gardens and orchards, and we’re about to start building a cookery school on the farm, says Michael. “People will be able to come for a day and have a little bit of fun, getting back to where our food actually comes from, or tourists may want to come just to experience New Zealand food, culture and cuisine. It’s still a year away.”

As the father of Hazel, 6, and Ivy, 4, Michael’s deeply concerned about what Kiwi children are being fed. Hugely passionate about reducing child obesity, he is determined to show families that good food made from scratch can be easy, healthy and, most importantly, delicious. He believes Good From Scratch ticks all these boxes.

He’s also hoping to work with New Zealand schools in an effort to get healthy, nutritional food into the curriculum by teaching kids how to cook. “So many teachers tell me they buy my Food Truck DVD and play it in their classes. I would love to carry that on and take my popularity, harnessing that and creating a culture

in schools that gets kids passionate and energised about eating good food again,” says Michael.

Unlike most Kiwi households, making the kids’ lunches is a position of high esteem and honour in the Van de Elzen household. “My wife, Bee, and I fight over who gets to make the kids’ lunches. At the moment it’s my turn.” Hazel and Ivy’s lunch is definitely a little more gourmet than their classmates, but Michael and Belinda can rest easy that their children are being well-nourished.

Black bean and beetroot dip with a packet of chopped vegetables, filled wraps, rice crackers and ‘brain food’, like raw or roasted nuts, and raisins, also go down a treat.

“We always ensure there’s fruit in there, and if they have a muesli bar, we will have made it.” The girls also take soup once a week in a small thermos. “Kids love cauliflower soup,” says Michael. Even last night’s leftover lasagne will make the cut for lunch.

The key is variety. “I was brought up on curried egg sandwiches.

I loved them and I still do, but not five days a week.”

“Sometimes we forget how to cook as it’s so easy to go out and buy it. We’re all rushing around and we tend to fill our lives up, even if we have downtime,” he says.

“When you get home the last thing you want to do is make food from scratch, but I’m saying it’s still easy.”

One of Michael’s favourites is fish with his spice rub, made from roasted coriander seeds, cumin seeds and fennel seeds. “Mash them with a mortar and pestle and sprinkle over the fish to create an awesome spiced fish.” Serve that with grated carrot, apple and beetroot, smashing some almonds or other nuts, preferably roasted, on top with lemon juice and oil and runny honey drizzled over it. Chop in mint, then serve with the fish and yoghurt.

He’ll be working two stands at the food show – Green Meadows Beef and Grove Avocado – demonstrating his barbecue rub over a skirt steak, which Michael insists can be beautiful and tender, despite not being a prime cut. “It’s all about sustainability. We use the primal cuts – sirloin, scotch and eye fillet – and the rest ends up in mince and sausages. It’s such a waste, he says.

Skirt steak can present ‘the chew factor challenge’, but if you use a good supplier it definitely has more flavour, says Michael.

As ambassador for Grove Avocado, Michael demonstrates his love for good green avocado oil with the same enthusiasm that made him a hit on the tele.

“It’s got that magical thing called colour. It’s so bright and vibrant. You look at it and just know it’s going to be delicious,” he says. “It just grabs me added to a green salsa or on top of a salad presented on a white plate. Just magical stuff.”

Hospitality BUSINESS | July 2017 | 11

IN SEASON FISH - ORANGE ROUGHY

Typically sold as thick, bone-in slices, lamb neck is full of flavour!

MEAT – CHEEKY BEEF – WITH FLAVOUR

c Beef cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue known as collagen.

This cut is suited well to moist, long slow cooking methods. As the collagen breaks down it produces a tender and flavoursome result.

Beef cheeks are a delicious cut that produce a tender result. They can be cooked casserole style or in a slow cooker. For restaurant servings add oil and place over a medium-high heat. Season the beef cheeks, place and brown on both sides of the portions. Lower the heat and add another dash of oil. Return browned beef cheeks to the cooking equipment, along with liquid stock, and place in the oven to slowly cook for 3-3 ½ hours or until the beef cheeks are almost falling apart. Remember to stir halfway through cooking and check seasoning as required. www.recipes.co.nz

d Orange roughy is a slow-growing and long-living species found in the deep water of most temperate oceans round the world. In New Zealand, they are trawled for on the Chatham Rise, off the continental shelf from Gisborne to Kaikoura, off south Westland, and on parts of the Challenger Plateau off the West Coast. They are caught year round, but their main fishing season is from May to August.In December last year, orange roughy was certified sustainable by the Marine Stewardship Council, the gold standard for sustainable fishing worldwide.

Orange roughy have a reddish body that fades to a distinctive orange after being caught. They have a deep body with conspicuous bony ridges and massive head.With firm, pure white flesh and a delicate flavour, orange roughy is famous for its quality. There pearly white fillets are a popular choice and considered a delicacy in many parts of the world.

But, the skin is inedible, so make sure you remove before cooking. Orange roughy has a moderate oil content which keeps the fillet succulent. It can be cooked using any method, but because of its quality, keeping it simple often works the best. For recipes or more information, visit seafood.co.nz

WINTER “GREENS” SOUP!

b Soup is a great way to eat your greens in winter when the summer salads are forgotten. Winter greens include Broccoli and Leeks which may sound bland and boring, but can be combined with onion, celery and carrots to make a delicious winter green soups. Serve with grated parmesan, blue cheese or crème fraiche – winter soups taste amazing and are packed full of nutrition too. Both broccoli and leek should be stored at 0.0C. Winter is well and truly here, and what better way to warm up than with a crisp Envy, Jazz or Pacific Rose? In season and grown in Hawkes Bay and Nelson, Jazz and Envy apples are perfect for making tarts, traditional pies with dollops of cream or baked inside a ginger-spiced brioche. Tucking into decadently sweet apple treats is the perfect way to finish a winters’ dinner.

12 | July 2017 | Hospitality BUSINESS

Nestlé Professional is proud to support New Zealand’s hospitality stars of the future, as they compete against the best of the best for the coveted supreme title at the 2017 Nestlé Toque d’Or. Find out more information at nestleprofessional.co.nz/nestle-toque-dor Universal College of Learning winners 2016

THURSDAY 27TH JULY 2017 AT NZ HOSPITALITY CHAMPIONSHIPS, LOGAN CAMPBELL CENTRE, ASB SHOWGROUNDS FROM 11.00AM

NEWS ADVERTORIAL

NZ Pork Encouraging Kiwis To Choose Born & Raised In NZ New Zealand Pork has developed a new ‘trustmark’ to help Kiwis choose the pork products that have been ‘Born and Raised in New Zealand’, with new labelling in stores in July.

New Zealand Pork General Manager Sonya Matthews says the new trustmark has been developed through extensive research and insight from local consumers. “Kiwis love the taste of fresh New Zealand pork, bacon and ham, and see it as a really versatile food,” says Sonya Matthews.

“They also understand New Zealand has some of the best farming standards in the world – but find some of the labelling confusing when they’re shopping for local products. That’s why we’ve developed our new Born and Raised in New Zealand labels, which highlight the freshness and quality of our pork products, and the care taken in producing them.

“The label also provides independent verification that the farmed pigs were cared for under the requirements set by the PigCare™ programme.”

After working with retailers from across the country, Ms. Matthews says NZ Pork has provided a tailored design for their packaging needs. “NZ Pork has also put together new resources, websites promotions and activities designed to help retailers sell more born and raised in New Zealand pork.”

14 | July 2017 | Hospitality BUSINESS

Peter Morrison

Michael Meredith

Queen’s Honours Go To Two Top Kiwis Two industry icons, chef Michael Meredith and host extraordinaire Peter Morrison have received awards in this year’s Queen’s Birthday honours.

Michael Meredith is now a Member of the New Zealand Order of Merit for services both as a restaurateur and philanthropist. Meredith is a renowned chef and has had an extensive and highly successful career in Auckland restaurants, including Antoine’s, Vinnie’s, and as founding chef of the Grove. He opened Meredith’s Restaurant in 2007, and won Restaurant of the Year from both Metro and Cuisine magazines in the following years. He has also been awarded outstanding chef in Auckland’s annual hospitality awards.

Meredith has used his culinary skills to heavily involve himself in a number of charitable works. He advises Eat My Lunch, a social enterprise which has given free lunches to more than 300,000 children in decile 1 and 2 schools since it began. He also holds weekly charity nights at his restaurant Meredith’s, called Dine by Donation. Diners receive a three course meal and Meredith’s donates the costs to the charity of the month.

These nights raised $160,000 for various charities in the first two years of operation.

Meredith said he was incredibly surprised when he found out he was awarded the honour. “You don’t do these things to be honoured... Shock was the first thing that came to mind,” he said.

After dropping out of school at 15, he fell in love with the creativity of making food. Meredith puts his success down to self-belief. “That’s one of the key things to come through.

Everyone has dreams but I think there is a self- belief that has to come behind that. “There is something in all of us . . . we are capable of able to help anyone. Cooking and food has become a vehicle for me to be able to give back.

Peter Morrison, host extraordinaire of the Classic Villa Boutique Hotel in Christchurch, has been awarded an Order of Merit in the Queen’s Birthday Honours for services to the hospitality industry.

With a hospitality career spanning almost 40 years, Mr Morrison has been a mainstay of the Christchurch hospitality scene holding various executive roles, including on the national board of Hospitality New Zealand, as board member and treasurer.

Mr Morrison started his career in the mid 1970’s as a management trainee for Lion (as it is now known) gaining management experience in various hotels throughout the country.

ADVERTORIAL

Disruptive Technology Adds New Dimension We live in a time of unprecedented and relentless change driven by science and technology. Daily, we are bombarded by a stream of mind boggling scientific breakthroughs. Take for example the recent success of the LIGO experiment which accurately measured the ripples in space time created by two black holes colliding billions of years ago! Who would have thought this was even a thing, let alone that it was possible to measure a ripple 1/10,000th the size of a proton?

But here’s the thing, - so much of the technology we see widely adopted today was completely unpredictable a generation ago. And now the pace of change has collapsed into such small time scales that it can be incredibly unnerving to us mere mortals.

Nevertheless, the resulting disruption to our way of life and the way we do business can also have a massive upside and give us a competitive edge if we adopt it early enough. The challenge is to recognise the upside and to foster the agility and the courage we need to embrace it. As an example, look no further than our brilliant Team NZ. They have succeeded in large part due to the radical technology innovations they conceived of and then had the courage to adopt.

An example of this on a smaller scale, but in our own industry sector, is Circus Circus who recently adopted some “wizbang” mobile technology from WizBang Technologies.

This move has completely transformed the way they do business, through the use of the onetap mobile ordering system. It has greatly enhanced their service levels, and at the same time improved efficiency.

In their words, they feel they now have the perfect set up for looking after their customers, and are huge fans of the onetap mobile system. Therefore it can be done. It might just take a little bit of courage and freedom to think in new ways about the future!

As the late former President of the United States John F Kennedy once said “Change is the law of life. And those who look only to the past or present are certain to miss the future”.

– John Hansen, Group CEO WizBang Technologies

Hospitality BUSINESS | July 2017 | 15

PATISSERIE & BAKING IDEAS

Grains Make The Dough Refining pastries and breads

BY SUE FEA

One of Christchurch’s best-kept organic and spray-free secrets would have to be the ethically-conscious co-operative of Bellbird Baked Goods and Tanner Street Bakery in Woolston.

Good things take time and Bellbird owner Jeremy MacCormack is rapidly becoming known for his interesting organic sourdoughs, prepared using traditional wholesome fermenting methods, supplying cafes, restaurants and delis around Christchurch.

“Most of what we do is organic and we use as many local products as we can,” says baker Dave O’Brien. “The grain sourdough is our biggest seller.” Dave’s been baking since 2002 and says there’s a real shift back to the natural processes that ensure all of the nutrients are retained in the bread.

Bellbird uses locally-milled organic whole wheat flours from Milmore Downs, which uses traditional stoneground techniques. Bellbird and Tanner Street Bakery use Farmer’s Mill product for their white flour baking – pastries, slices and cakes. “They use spray-free wheat and a cold roller-milling process,” says Dave.

There’s definitely more demand from customers for these natural, unprocessed products, but Dave says it’s more about helping consumers make the right choice. “For us it’s about giving people more nutrition, instead of soft, white cheap bread from the supermarket that is really only a vehicle for our butter, or Marmite. It has no nutritional value at all.”

“We’re big fans of the traditional baking methods, and cultures, used before commercial yeast came onto the scene. It’s not so good on our stomach and those yeasts move really quickly, so there’s a shorter period between moving and shaping the bread then putting it in the oven,” says Dave. “Our breads take more time, but there are natural health benefits from the end product, which is far easier on your digestive system.”

Sourdough has a longer shelf life, whereas commercial yeasted products degrade a lot quicker, says Dave. “That’s why a lot of people 16 | July 2017 | Hospitality BUSINESS

are turning gluten free as their stomachs cannot handle these highly-processed flours and commercial yeasts introduced with the industrialisation of flour in the 1970’s.

Bellbird also does an organic rye sourdough, as rye contains a lot less gluten than wheat, and a softer style French batard and a baguette, using a slower fermenting process.

New recipes are constantly being created with an organic fig and fennel sourdough next on the horizon. “We’re always refining what we do,” says Dave.

Even the milk used in their French pastries and croissants is organic, sourced from The Happy Cow, near Oxford. Delicious pain au raisin – French swirl-style pastries filled with pastry cream and raisins - and pain au chocolat croissants all have the punters lining up for more.

Dave says it’s important to support local producers like The Happy Cow, who are going the extra mile to supply authentic product.

“We’re losing the artisans in the world, and we want to support people who do similar things in the industry,” says Dave. There’s an extra cost to the customer, but the customers are prepared to pay. “It’s almost twice the price to make an ethically-sourced and organic, sprayfree product, but that’s our ethos.”

Tanner Street Bakery manager Claudia Barbafiera says customers know they won’t find ‘numbers’ or preservatives in their products. “We specialise in organic, sustainable and ethical, and we definitely get people coming into the shop searching for something free range,” she says. “They want to know where all of our ingredients come from and quiz us on where we get our flour.”

She’s finding people are avoiding yeast. “The whole fermented culture is becoming really popular.”

Tanner Street offers options customers won’t find in standard bakeries. “We have a lot of European-style baked goods inspired by places like Croatia, Germany and Italy,” she says. “We use a lot of natural flavourings like lemon, rum, spices and coffee in our cakes and slices.” n

FRESH PATISSERIE IDEAS

Top Tokyo Hotel Introduces Fairy Tale Buffet Keio Plaza Hotel Tokyo, one of Japan’s most prestigious international hotels located in Shinjuku, Tokyo, plans next month to host the “Princess Mermaid Sweets Buffet” to commemorate the fairy tale “The Little Mermaid” written by Danish author Hans Christian Andersen.

This buffet will offer specially prepared desserts patterned after various sea creatures reminiscent of characters from The Little Mermaid fairy tale, and be held at the All Day Dining restaurant “Jurin” on the second floor of our Hotel from July 1 to September 30, 2017.

Keio Plaza Hotel Tokyo’s Princess Mermaid Sweets Buffet offers desserts patterned after various cute sea creatures.This year’s desserts will represent an even wider variety of sea creatures than last year’s event, and includes tarts reminiscent of cute “hermit crabs” using waffle cones in the shape of conch shells, bread made to look like seals, cream puffs patterned after fish, and moray eel shaped rolled cakes amongst others. Also, special “Blue Mermaid Jelly” using Blue Hawaii flavoured jelly, and macaroons made to look like mother of pearl oysters matching the mood of the summer season will be served to guests.

During July, the hotel plans to also prepare special foods made from watermelon, which is one of the most popular fruits eaten in Japan during the summer. These seasonal desserts and beverages include watermelon and strawberry tart, watermelon fruit punch and other refreshing menu items.

The All Day Dining restaurant “Jurin” is known for its specially prepared seasonal meals based upon various fairy tales including “Alice’s Adventures in Wonderland” and “Peter Rabbit”. Patissiers will display their talents by creating a wide variety of desserts divided into

five different categories on our 15 metre long counter for customers to enjoy every day . This buffet was also held last year, and the various desserts reminiscent of characters from “The Little Mermaid” was very well received. In addition, we also offer special wedding plans based upon “The Little Mermaid” to expand the range of guests who can enjoy participating in this themed event.

Photo: Business Wire

Keio Plaza Hotel Tokyo’s “Princess Mermaid Sweets Buffet” will offer desserts patterned after various sea creatures reminiscent of characters from The Little Mermaid fairy tale.

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Q&A with Katey Shaw Gault&Millau Potentialist of the Year Hospitality Business talks to Sydney-based chef Katey Shaw about pursuing your passion, life as a young chef and her future after winning the prestigious Gault&Millau Potentialist of the Year.

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WHY DID YOU BECOME A CHEF AND HOW? always wanted to be a chef.

I was in the kitchen when I was little with my mum, making cakes and scones and sweets, anything you can think of.

Then on the weekends we would go to the markets and sell them.

So I’ve always had that passion for cooking.

I first tried to get my apprenticeship as a pastry chef and no one wanted to give me a go. So I went okay, I’m going to do commercial cookery and get my foot in the door. I searched for my own apprenticeship and put my resume in at every restaurant I could see.

I have been in the kitchen for eight years now and qualified for three. I started out in a little restaurant in Parramatta, but I suppose what really started my career was working at the Campbelltown Catholic Club and be being a part of the HTN. They really developed my career – they saw that I had a passion for cooking and they nurtured that.

Every two years you should change kitchens as a young chef because you need to keep learning. At the Catholic Club we have four different food outlets within it, plus a huge function area, and then we have a hotel kitchen with Rydges and also a golf course.

So I’m very lucky to have been able to work across all those kitchens.

I

WHAT’S YOUR FAVOURITE PART OF THE KITCHEN? Pastry is my ultimate passion. I have my own little pastry business as a home cake decorator. I’m 100 percent self-taught. I also do a little bit of pastry catering from home too and I’m currently finishing up my patisserie course.

PROFILE But, especially these days, head chefs aren’t looking for someone who is only dedicated to one section; they want an all-rounder in the kitchen.

So if you have a dual qualification it’ll be easier to find jobs. But then you also have your own knowledge in the kitchen. If someone asks you for help, even if it’s not your section you can say “I know how it’s meant to be done”, because you have that underlying knowledge.

WHY ARE AWARDS LIKE THE GAULT&MILLAU POTENTIALIST AWARD IMPORTANT? The Potentialist award is the best opportunity that could ever have happened to me.

Obviously cooking competitions in general are great because they help you build your skills as well as see how your skills rank against your peers and outside influences. I’m from Campbelltown and I compete against people from the city who are in fine dining restaurants, whereas I’m in a club environment. I get to see how my skills compare to theirs.

But the Gault&Millau Potentialist award was the ultimate, ultimate experience for me as a chef and as a personal experience. It was an opportunity for me to get involved in kitchens outside of Australia.

To see the food culture they have in France was absolutely incredible, it was life changing. I came back with wide eyes, going “I want to do this, and I want to do that”.

The restaurants that I was able to work at in France were three Michelin star restaurants. Someone like me, or anyone from Australia, can’t expect to go to another country and go straight into a Michelinstarred restaurant. We’ve got to work our way up. So to just be thrown into that environment was amazing.

ARE THERE ANY LESSONS IN PARTICULAR THAT HAVE STAYED WITH YOU? I suppose I fell in love with cooking again while I was there. One of the chefs I worked with had so much passion. Towards the end of one service, he said “you come with me, I’ll teach you… When you cook you have to hear the song.”

He threw a pan onto the heat and threw a knob of butter in. It started to melt and he turned around and started chopping. Then he turned around again and said “Oh, it’s almost ready”. He put his ear down to the pan and said “See, can you hear it sing?”

The noise of the butter bubbling was the pan singing and that was his way of knowing that we were ready to go.

WHAT IS THE YOUNG CHEFS CLUB AND HOW DOES IT HELP YOUNG CHEFS? The Young Chefs Club is a subcommittee of the Australian Culinary Federation (ACF). Everyone who is a member of the ACF and under 25 is automatically a member. It’s a support system and it’s for networking. If you have any problems you can jump online or give me a call and we’ll help you out however we can.

It’s also for education and training. Too often apprentices will get stuck in a section and will only learn what’s in that section. So I try to organise events and masterclasses to enhance our skills and progress as young chefs. We want to show young chefs things they don’t get to see every day.

Being chairperson I oversee the Young Chefs Club, organising events and masterclasses. I sit on the ACF committee and report back to them about what we’ve been doing. There’s one in every state and every state has different things running. We look after a lot of competitions as well. This year I’m helping host the Nestlé Golden Chef ’s Hat competition.

It’s great because often young chefs don’t know how to get involved in these competitions or things outside of the workplace.

WHAT ADVICE DO YOU HAVE FOR YOUNG CHEFS? Stick it out. It’s hard in the beginning, but if you love what you do, have dedication and passion, in the long run it will pay off.You’ll be rewarded. n Hospitality BUSINESS | July 2017 | 19

NEXT GENERATION TRAINING

20 | July 2017 | Hospitality BUSINESS

NEXT GENERATION TRAINING

All Aboard

Please - New Zealand

BY HOSPITALITY BUSINESS EDITORIAL TEAM

Training for Success

W

ith tourism currently New Zealand’s number one export earner, the hospitality industry is at the coalface when it comes to showcasing the best this country can offer and with the winning of the America’s Cup by our top sailors, Emirates Team New Zealand, we need to up our game in just a few short years to ensure when the next competition takes place we are spit spot ready and able to maintain our reputation as a destination of choice.

For the first time in 22 years when New Zealand last hosted the controversial but thrilling yacht race, the country’s economy stands to gain a huge financial boost following the win by Emirates Team New Zealand. Thousands of people will be heading to New Zealand in order to watch the fascinating on-water spectacle that the America’s Cup has become and the marketing opportunities are endless.

Vistors will be expecting to not only watch great sailing, but also the opportunity of enjoying our fantastic hospitality, be it at all levels of hotels, restaurants, motels, coffee bars, taxis, or Uber and Airbnb’s. So are we ready from an industry staffing perspective given the recently introduced new immigration restrictions? Perhaps not…..but we have a chance to remedy this, and as a country to improve the futures of many. As Hospitality Business’s feature shows…there is work to be done on the Training front, and in an election year maybe voices need to be heard. – Kimberley Dixon FIRST IMPRESSIONS First impressions count and a bad food or service experience can leave a sour taste in the mouth of visitors to this country, both international and domestic.

Excellent training and quality staff are vital in harnessing New Zealand’s reputation as a quality destination.

Senior lecturer at AUT’s School of Hospitality and Tourism, Dr David Williamson, says it’s therefore ironic that the industry is constantly battling to overcome educational stereotypes that are deterring potential hospitality talent from entering the industry.

Hospitality and tourism educational providers like AUT have been lobbying hard with the Government to overcome these wrong mindsets.

“We’ve been trying to pressure the Government to reintroduce hospitality and tourism subjects back into NCEA University Entrance (UE) level qualifications,” says David. “If you want to study tourism subjects at university, it’s currently to your disadvantage to study these subjects at school, as they’re not validated for UE entry. It’s so crazy, the message that is being sent from the Government,” he says.

These subjects should be given priority as tourism is New Zealand’s highest export earner and the hospitality industry is desperate for qualified staff. “It’s no wonder we’re not able to attract young New Zealanders into hospitality jobs, because we’re sending them down these crazy pathways and setting up barriers for them to overcome to get there, rather than encouraging them,” says David, who has 20 years’ experience in the industry and has studied hospitality and tourism labour issues in depth.

Unfortunately the industry is still battling to overcome the incorrect perception that hospitality and tourism studies are for the less academic students, he says. “Parents pick up on this as it’s sending the message out to them that these subjects are for less academically able students, when that’s rubbish,” he says. ”Teachers I’ve interviewed say they’ve seen the numbers of hospitality and tourism students drop off as parents come to them, concerned that the subjects don’t count towards Hospitality BUSINESS | July 2017 | 21

NEXT GENERATION TRAINING the UE qualification,” says David. The students are interested in a career in tourism, but their parents discourage them from studying those excluded subjects. It’s vital that students, and their parents, realise there are now some amazing career opportunities offered in hospitality and tourism, says David.

Tourism Industry Aotearoa has been fully supportive in AUT’s attempt to get this corrected. “We’re particularly focused on it, as we have such high numbers of hospitality and tourism students coming to AUT.” The school was recently named one of the top 50 in the world for hospitality and leisure studies.

AUT also works closely with the industry through its final year, fullsemester degree course internships and scholarships, which are proving to be a huge success, presenting students with amazing opportunities.

“It’s very powerful. Employers know that our students have had that semester of practical work in the industry during which they have to apply the theory and complete a project,” says David. “More than 80 percent of all of our degree graduates have full-time work within eight months of completing their degree, and internships are a huge factor in this.”

Training institutions like AUT and Manukau Institute of Technology (MIT) have been proactive in their efforts to entice young people into a career in hospitality. The two training institutions combined to widen an Auckland-wide secondary schools competition in June. MIT had already staged the competition among schools for several years prior, but this year more than 80 students arrived from all over Auckland.

AUT senior chef lecturer Renny Aprea says they’re not looking to bring secondary students into the full culinary competition arena yet, but wanting to show them what hospitality is all about. “We have front of house, housekeeping, culinary and all departments

Wouldn’t you rather be in demand around the world?

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Apply now, start July.

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22 | July 2017 | Hospitality BUSINESS

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

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

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

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

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

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NEXT GENERATION TRAINING represented, pitting students and schools against each other to develop that confidence to go on to tertiary training,” says Renny.

“We want those who haven’t even considered it before to consider hospitality as a viable career option.” The competition covers everything from table setting, barista and non-alcoholic bar work to basic cooking.

MIT dean of consumer services Cherie Freeman says it’s been a huge success, and is a great way to introduce secondary school students to the industry in a fun way. The idea is to encourage students to craft hospitality skills and enter the industry.

Training institutions have to constantly adapt and respond to the dynamic environment, she says, with a substantial drop in international students this year, due to the Government’s immigration law changes.

“We’d had increases in student numbers for the past four years, but it’s harder now for them to get a visa,” says Cherie.

MIT is also focusing on in-work learning with increasing numbers of students working, some full-time, while they study to avoid incurring large student loans. Maori and Pasifika Trade Training Scholarships allow qualifying students, under 41, to study for free. “Fifty percent of our hospitality learners identify as Maori or Pacific and are from South Auckland so that’s a big drawcard,” she says.

Online options continue to expand with rapid advances in technology. “We’ve developed an app that enables students’ work to be viewed by staff, live at any time and offer students feedback.”

MIT’s also using an LMS system which enables tutors to hop online and offer tutorial-style feedback at any time outside of teaching hours.

“It’s really exciting and I’m sure there will be more initiatives in that space soon,” says Cherie. “Technology disruption is certainly changing the way we deliver learning.”

Imagine working as a wine professional in one of the world’s finest restaurants or with an iconic international wine brand.

"We've developed an app that enables students' work to be viewed by staff, live at any time and offer students feedback" - MIT

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Call us to discuss study options. www.foodandwine.co.nz Celia Hay Level 3, 104 Customs Street West, Viaduct.

P: 09 377 7961 | E: celia@foodandwine.co.nz

24Business | JulyJune_2017.indd 2017 | Hospitality Hospitality 1

BUSINESS

23/06/17 12:50 PM

ENROL TODAY nzma.ac.nz

NEXT GENERATION TRAINING AIM HIGH New Zealand School of Food and Wine director Celia Hay urges those already working in the hospitality industry to also aim high.

“Look out, from where you are now and imagine how your career can evolve in unexpected and exciting ways,” she says. There’s a comprehensive fascination with the world of professional cooking, exotic cocktails, rustic craft beer, single origin coffee and wines of all styles, says Celia, as well as the curious intrigue that people hold for the ordinary lives of chefs, restaurateurs and sommeliers. Most hospitality jobs may seem far from glamorous or aspirational, but those in the industry need to remember that what they do every day is what others want to experience on their day off, says Celia.

“You create your opportunities, and from a career perspective, it’s good to be strategic and look to the future to pursue these dreams.” Refining your skills is the key, she says. This may involve attending a 3-day cocktail mixing course, or focusing on a specific qualification, such as event management. “There are wonderful job opportunities with excellent businesses, but often they require some professional development to refresh your CV and unlock those doors.”

The CMS programme for sommeliers certification run by Cameron Douglas Master Sommelier, is a wonderful example, and flows in to the New Zealand and Junior Sommelier Competitions.

Sommeliers from around the country will also show off their skills on August 20 at the New Zealand School of Food and Wine’s New Zealand Sommelier of the Year competition, with the winner receiving a trip to Paris and the opportunity to be hosted at Champagne Louis Roederer. For the New Zealand Junior Sommelier, the prize is a trip to Queenstown with tasting and a tour hosted by Misha’s Vineyard. Any aspiring hospitality professionals and interested wine and food lovers can watch the finalists present before the panel of judges. This competition forms part of the W&F Celebration at the New Zealand School of Food and Wine. Wine tasting, Masterclasses with Bob Campbell MW, Joelle Thomson and Michael Jemison and lessons in how to taste sake will be part of the line-up. Cooking demonstrations will teach how to smoke foods and make crusty breads, and there’ll be an opportunity to join the kitchen brigade, preparing a celebration dinner featuring, and later enjoying, Lebanese cuisine. n For more information: http://event.foodandwine.co.nz

FROM MCDONALD'S TO THE GRAND WINDSOR! NAME: Jasmine Parker COURSE: Diploma in Hospitality Level 5 WHERE ARE YOU WORKING? I’ve just started working at the Grand Windsor Hotel in Auckland city, after graduating with a Diploma in Hospitality Level 5 at NZMA. I first started working at McDonald’s after school, and then once I started at NZMA last year, and gained training in Barista, I was able to start working in cafes, which I loved. I particularly love baking, so was in my element in cafes!

WHAT IS THE MOST EXCITING ASPECT OF YOUR JOB? I’m so lucky to be part of the foundation team at the Grand Windsor Hotel, and I have the opportunity to gain experience in all the main departments. My training at NZMA was in Food and Beverage, but as the hotel is undergoing renovations to become 5 star, I’m getting hands-on experience in a range of roles as the hotel is in the final stage of renovations.

HOW DID YOUR TRAINING AT NZMA HELP YOUR CURRENT ROLE? NZMA gave me a purpose, and I have a path now, so I know I’m going places. Apart from the skills training in my course, I also gained confidence and was able to present myself well at interviews. This was in part thanks to the Careers Team who really help so much, as when you start, you don’t know what to expect. They really have your best interests at heart, and help with opportunities to find work, and this made all the difference to me.

WHAT IS YOUR CAREER GOAL? I’m really keen to get as much experience as I can in my current role. Eventually I would like to continue my studies with NZMA and gain Level 6 and 7 leading to my Bachelor Degree from HTMi (Hotel and Tourism Management Institute Switzerland). That would be fantastic!

NEXT GENERATION TRAINING

Authenticity is the key to NZ tourism success Ara Institute of Canterbury has introduced a new Bachelor of International Tourism and Hospitality Management to help the tourism sector ensure that the growing number of international visitors to New Zealand have world class and authentic experiences – every time.

“In tourism you have one chance to get it right,” the new Programme Leader in International Tourism and Hospitality Management at Ara, Dr Michael Shone says. “To do that, people across the tourism industry need the skills and knowledge to deliver high quality experiences.”

The 3.59 million international visitors to this country annually – or 187,000 on any one day – is expected to continue to grow. Projections indicate that the sector will need an additional 20,000 service workers over the next 10 years. This makes tourism an attractive prospect for exciting entry level occupations with good career progression and the option to work internationally.

The new qualification will ensure that Ara graduates have the understanding and experience to progress to management positions both here and overseas. The qualification is also ideal for upskilling for those already in the work force.

“Tourism is a globalised industry. The supply and demand flows are international, so we need to raise our eyes to see what global trends look like. How do they impact on our practice here in New Zealand?

How do we incorporate contemporary issues such as authenticity and sustainability into our work?”

For inspiration, Dr Shone looks to Melbourne, a city that is he says; “really clever at how they present themselves as a city and create a range of engaging and clearly defined tourism experiences”.

“Melbourne’s brand is not just sport tourism, it is not just AFL, Grand Prix or the Australian Open; it’s arts and culture, it’s shopping, it’s also the Mornington Peninsula and the Great Southern Ocean. Melbournians have a healthy competitive streak against Sydneysiders, so there’s a really good motivation to differentiate themselves.”

While a lot of places fail on the authenticity scale, Melbourne, Dr Shone says, “strikes me as being a nice mature city; they are comfortable in their skin. Rather than offering tourists what they think they want, they say ‘this is who we are, these are the things you can do here - take it or leave it’. I think that goes a long way towards authenticity.”

Meanwhile in New Zealand, we don’t have the scale of Melbourne with its population of 4.5million, but we do have good products and differentiation – from Lord of Rings site photo opportunities to oyster festivals and starry skies. How we maintain and deliver those experiences and cultivate authenticity will be the challenge for the new managers coming through in the industry.

To help them prepare for those challenges Ara has stepped up from the tourism certificates and diplomas it currently offers.

The new degree incorporates extended work placements to ensure that students are ready to hit the ground running with skills and experience to contribute to deliver excellent experiences straight away.

The Bachelor of International Tourism and Hospitality Management is ready for semester 2 enrolments. For those wanting to upskill to the next level, Ara also recognises professional experience towards academic credits through the Centre of Assessment of Prior Learning (CAPL) at Ara.

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OPINION

AS WE SEE IT

Hospitality New Zealand Vicki Lee, CEO

TALKING HOSPO AT THE EXPO! In May of this year, Hospitality New Zealand was granted funding from the Hospitality Training Trust to attend four Career Expos in Auckland, Hamilton, Wellington and Christchurch.

We saw this as a great opportunity to showcase the industry to school students and their parents, as well as, school leavers and school career advisors.

With the challenges facing the industry in relation to the shortage of interested and skilled staff, now compounded by issues relating to immigration criteria changes, this was the perfect chance to start the hospitality career conversation with young Kiwis as they start to ponder what to do with their lives.

And there have been some very interesting conversations! One of the questions we asked students was what did they think “hospitality was”?

A few seemed to think it had something to do with hospitals, which was somewhat surprising. But we took solus in the fact they connected the word hospitality with caring, sharing, creating, looking after people and providing exceptional service – which pretty much sums it all up.

We had was a flyer that highlighted where they could end up working and the numerous roles they could do. This generated some great discussions with students and parents, alike, about the opportunities available to them and the quick career progression the sector could offer them. Surprisingly again, many were quite unaware of the scope of the industry.

To highlight this, Leon Hudson, one of our Future Leader Scholarship winners joined the HNZ team on the Auckland stand for a day. Needless to say, he really connected with the students with stories of his own career journey starting as part time Glassie and progressing through to Food and Beverage Manager….Cheers Leon!!

The impact a young successful hospitality personality had on the students was clear to see and there is an ongoing opportunity for us to look at more ways to connect our current industry success stories with the future stars!

While it’s hard to measure the success of an initiative like this, having a presence at the Expo can only be positive in terms of generating a greater understanding of what our industry can offer young New Zealanders.

This isn’t a job to get you through university it’s a job for life.

COMPETITION NEWS

27Th NZ Nestlé Toque D’or Attracts International World Chef President

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President of WorldChefs Thomas Gugler, will preside in Auckland for this year’s Nestle Toque D’Or competition.

he President of WorldChefs Thomas Gugler is set to make a trip down under this month to attend the NZ Hospitality Championships and judge at Nestlé Toque d’Or. Appointed as President at last year’s WorldChefs Congress in Greece, it will be Thomas’ first visit to New Zealand.

The acclaimed German chef has decades of experience judging culinary competitions around the world. He is a certified Executive Master Chef and has won hundreds of medals and awards from international cooking competitions globally. He currently works as the Corporate Director of Kitchens for AFS (Arabian Food Supplies) Naghi Group.

Thomas joins an elite group of chefs and industry experts who have been drafted to judge at this year’s Nestlé Toque d’Or competition.

NZChefs National President and event organiser, Graham Hawkes, said it will be a great honour to host the world renown chef in Auckland.

“The depth of culinary knowledge he has is nothing short of extraordinary. We are extremely privileged to have him visit here and secure his involvement as a judge at Nestlé Toque d’Or,” Graham said.

Now in its 27th year, Nestlé Toque d’Or is one of the most anticipated events of the year for the hospitality industry.

“It’s a student culinary competition like no other that showcases our country’s brightest young culinary and restaurant service talent.

Every year, the event shifts up a notch as the students manage to bring something new and exciting to the table impressing the judges with their clever techniques and menus.”

Drawn from the country’s leading culinary arts institutes, the students are the best in their fields. Each team consists of one restaurant service and two culinary students. At the event, they must prepare and serve six covers of a three-course meal that they have perfected in the months leading up to the competition.They have just two-and-a-half-hours to complete the service.

“While competing at the event is an honour in itself, this year’s competitors will have an added extra dimension as they get to showcase their skills in front of Thomas Gugler.

“While the competition is fierce and nerves are frayed by the end of the day, the winning team will be rewarded with one of the country’s top culinary honours. The event also opens doors to incredible career opportunities for all of the students.”

THIS YEAR’S JUDGES ARE:

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28 | July 2017 | Hospitality BUSINESS

Thomas Gugler Darren Wright Chetan Pangam Jinu Abraham Nancye Pirini Damian Peeti Richard Hingston MacLean Fraser Ganesh Khedekar Janine Quaid John Snowball Amanda Turner Tony Stewart

President of WorldChefs Chef Owner at Chillingworth Rd Executive Chef Copthorne Hotel Oriental Bay Executive Chef CPG Hotel Group Executive Chef Novotel Auckland Airport Cookery Lecturer at UCOL Whanganui Head Chef Christchurch Casino Artisan Restaurant at the Bolton Hotel LSG SkyChefs Renard Group Tutor Cook Islands Tertiary Institute Hospitality Tutor Northtec Owner/Manager of Clooney Restaurant

“It’s not often that students receive such important feedback from highly experienced and acclaimed chefs including a world leading expert like Thomas Gugler.”

The 27th Nestlé Toque d’Or will be held on Thursday 27 July 2017 at the Auckland Showgrounds. An awards dinner will be held later in the evening at the Heritage Auckland where the winning team will be announced. Sponsors of this year’s event are: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat. n

Finance to fine food

From

Jason Sourasis has worn many hats during his career.

He’s held executive leadership roles within finance firms, run a successful fine dining establishment in Melbourne and even has a film credit to his name on IMDB. While food and corporate business may seem like entirely different worlds to some, it was the spirit of teamwork which featured heavily in both that inspired Sourasis to bridge those two worlds and create Your Corporate Kitchen. Here, he shares with Hospitality Business his business journey and global expansion plans.

WHO STARTED THE BUSINESS? came up with the concept and started running Corporate Kitchens in 2015. Even though I am from a financial services background, I owned a fine dining restaurant named Albert Street Food and Wine in Brunswick, which is in the inner North of Melbourne.

Albert Street Food and Wine was one of Melbourne’s best restaurants, which turned over millions of dollars, employed over 30 staff and was a beast of a business. I was amazed at how much went into running a fine dining restaurant and how much had to go smoothly to produce the end result, which, despite the organised chaos in the background, was the only thing that diners experienced. This insight initially led to the creation of Your Corporate Kitchen.

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AND WHY? A lot of the skillsets that I developed as a youngster in hospitality was a great training base for entering the corporate world and I continue to use the basic fundamentals of hospitality in the corporate world today.

Individually the hospitality industry helped with my communication skills, attention to detail, customer focus and helped me remain balanced and grounded.

From a broader business perspective, I was surprised by the striking similarities in running a corporate business and running a fine dining restaurant.

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INSIDER In both worlds, everyone’s role is important and everyone has a role to play with KPI’s to meet. In both world’s teamwork is imperative and customer service should always be the main focus.

So with that in mind I set about developing a leadership and development program that corporates could use to help build individual skillsets of their employees which they could bring back to the workplace and at the same time help build a true team culture, by using a fine dining restaurant experience as the vehicle to facilitate outcomes.

WHAT SERVICES DO YOU OFFER AND TO WHOM? Your Corporate Kitchen is a fun, interactive and unique user experience that combines everyone’s love of exquisite food and wine with some engaging and high-pressure team building activities which would be common place in a hustling and bustling fine dining restaurant.

WHAT ARE SOME OF THE BIGGEST CHALLENGES YOU HAVE FACED IN THE BUSINESS? Like any business, there is a need for balance between reinvesting in your business and profitability. We are always trying to improve our offering and user experience and for the first few years we have kept reinvesting to make Corporate Kitchen the successful offering it is today. We’ve been able to secure some high profile corporate brands such as KPMG, Pitcher Partner’s, Fordham Group, Black & Decker, Knight Frank as well as High Profile leadership Groups within some of Australia’s high performance sports teams such as Collingwood, North Melbourne and Carlton Football Club.

WHAT ARE THE BIG TRENDS IN YOUR INDUSTRY? A lot of corporate team building events that are currently offered in the marketplace revolve around sport, average food and excessive drinking. Apart from a couple of hours of entertainment and possibly a bad hangover, the feedback we’ve had from corporates is that these traditional team building and development events don’t deliver any outcome that can be implemented back in the workplace. Not everyone likes sports or binge drinking.

The beautiful thing about food and wine is that everybody must eat and everybody generally has an appreciation for high end food and wine!

Corporate clients have been asking for more team building events that deliver fun, interactive teambuilding activities with measurable and tangible outcomes for their people.

“The beautiful thing about food and wine is that everybody must eat and everybody generally has an appreciation for high end food and wine!”

WHAT DO YOU LOVE ABOUT THE INDUSTRY? I love seeing and developing people and have learnt that individual talent and education is one small part of success.The main part is the individual’s attitude and willingness to get on with things with a smile and persevere with determination and positivity. I generally find that individuals with a positive “can do” attitude in turn have the most positive affect on their peers, the business and are generally the most successful.

WHERE DO YOU SEE YOUR BUSINESS GOING IN THE NEXT FIVE YEARS? Corporate Kitchen has seen some amazing growth over the last 12-18 months. We mainly pick up new clients via word of mouth referrals from happy participants who have raved about the experience. We are already Australia wide and currently working with a couple of global brands that could possible even see a global expansion. So in five years I’d like to think we will have Corporate Kitchens running all over the world and diners will have a new appreciation of the work and effort that goes into running a fine dining restaurant and in particular the hospitality industry.

IF YOU COULD TELL CLIENTS ONE THING, WHAT WOULD IT BE? Attitude reflects leadership. n Hospitality BUSINESS | July 2017 | 31

DINING

Renaissance The pub dining renaissance is here and Italian staples are leading the charge. Mediterranean cuisine has long been favoured by the Australian dining public, but just like pub classics have evolved so too have pizza and pasta.

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hile pastas have been a stalwart of pub dining for a number of years, they too have been subject to evolution.

“I think pasta has always been an essential, it’s always been on the menu,” says Dan D'Vauz, Head Chef .of Perth's The Raffles Hotel. “Because we have a Mediterranean-style menu I try to keep three to four pastas during winter and couple during summer.

“Throughout the year we offer a pasta night on Tuesdays. We’ll have a few different pastas available and then diners can take advantage of a glass of wine or beer to go with it. It’s $20 for the pasta and the beverage.”

While old school classics like ragù are popular, The Raffles Hotel has one pasta that hasn’t left the menu since it was put on a couple of years ago.

“The prawn tortellini is more a dumpling than a tortellini because the prawn is so big – that’s been too popular to take off the menu,” said D’Vauz.

“We make all our own pasta in-house with an extruder. We had a duck rigatoni, which was also really popular. On pasta nights we’ll do something like a spaghetti carbonara, but we’ll call it gourmet mushroom and chicken cream pasta. We do a parpadelle and braised beef, which is like a Bolognese. And we do a pork sugo with braised pork shoulder.

“It’s a high prep load, but quick and easy to get out during service.

The fresh pasta requires about two hours a day for one staff member.

It’s unusual for pubs to do house-made pasta.

“When we reopened, pasta and pizzas were the predominate things we had to get our head around in terms of workload. It’s taken about a year to get organised, but now we have the right systems in place and a good schedule.”

Pasta is a popular lunchtime option at The Pier Bar Cairns, where Middlemore said people expect pasta and risotto to be on the menu.

“We always have a few options, which we change six monthly. It’s a popular option throughout the year, but for the cooler months we’ll offer a prawn linguine and will change the risotto to a pea, blue cheese

dining

and mint dish. We also get a lot of people asking for lasagna, so we’ve put an open veg one on the new menu,” he said.

Both venues ensure there is always a vegetarian option on the pasta menu, but it’s not as easy to cater to dietary requirements.

“It’s harder to cater for gluten- and dairy-free with pasta, but we try to be as flexible as possible,” said Middlemore. “Obviously if we’re under the pump it’s a little bit difficult, but we always try to accommodate changes.

“Our front of house management is spot on with their communication about that sort of stuff.” n

REDUCE THE TIME AND LABOUR IT TAKES TO PRODUCE FLAVOURSOME PASTA SAUCES Cream-based pasta sauces have always been popular due to their full flavour and rich mouthfeel, but today’s trend is to utilise cream in smaller quantities, albeit in a more concentrated way.

When using conventional cream, whether pure or thickened, you’re quite limited in how long you can work with it at high temperatures. In both high temperature environments and highly acidic ones – for example when adding white wine or a citric reduction like lemon juice – the composition of the cream naturally begins to break down, and you’ll get splitting, curdling or separation.

A product like Anchor Extra Yield Cooking Cream, on the other hand, has been designed to withstand these high 32 | July 2017 | Hospitality BUSINESS

temperatures and acidic environments so it won’t split or separate.

“Not only does it emulsify and blend in really well with the other ingredients, the fact that it’s pre-reduced saves you valuable preparation time too,” said consultant chef Liam McLaughlin of Global Hospitality Group.

“Your conventional creams need to be reduced for quite some time to bring them to the right coating consistency. You need to bring the cream up to the boil and just let it simmer, and it’s during that process that separation or over-reduction can occur — especially in today’s kitchens where chefs have lots of things to do at once and can’t devote all their attention to making a sauce.

“Using pre-reduced cooking cream, which takes much less time to reach coating consistency, allows you to prepare your sauce faster and without the need for that extended observation period.”

And with a yield up to 30 percent higher than conventional thickened cream, Anchor Extra Yield is also a more economical choice.

“Chefs like to break down, dehydrate, puree or otherwise change the format of a lot of traditional ingredients to come up with something innovative and different,” said McLaughlin. “Utilising cream really helps that process — whether you’re making a foam, puree or sauce, the cream will stabilise whatever you’re trying to produce and impart that velvety, smooth, light, airy profile.”

DINING

“MY FOOD BAG” Moves to Parnell My Food Bag’s new developmental kitchen in Parnell, Auckland.

Delivering over 1 million meals a month to Kiwis - My Food Bag has expanded its kitchen's to cope!

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ontinued growth for market leading home food delivery provider My Food Bag has seen the company move into a new building in Parnell. Reflecting the runaway success of convenient delivery of quality ingredients for Kiwis to prepare varied meals, a standout feature of the new building is an entire floor dedicated to My Food Bag’s Development Kitchen.

Founder and co-CEO Cecilia Robinson says the need for expanded and purpose-built premises became clear with the meteoric rise of My Food Bag since its 2013 introduction. “We started on the notion that the simple question of ‘what’s for dinner tonight’ was quite hard to answer. By giving New Zealanders’ healthier and more varied answers, we’ve rapidly grown to where we can serve more customers more effectively from our new building.”

Robinson is enthusiastic about the latest big move to the new premises, particularly the Development Kitchen. “A big part of our success lies in the work Nadia and the team put in to the development and testing of ingredients and recipes for all the My Food Bag and Bargain Box offerings,” she says.

Fully decked out with Fisher & Paykel equipment, the Development Kitchen is a chef ’s dream, with state-of-the-art appliances and whiteware delivering an ideal location for the team to carefully assess options for its loyal customers. “We even have a two-station Photography Kitchen where each dish undergoes a fashion shoot after making it through the stringent evaluation process,” Robinson adds.

The administrative hub of the business is kept close to operations.

Upstairs in the new building, My Food Bag hosts its Operations, Procurement, Finance, Marketing, Digital and Customer Love teams.

Robinson explains, “We put a lot of work into making sure every My Food Bag experience is positive. Customer delight is our objective overall, and the Customer Love Team plays a major role in making that happen.”The new building fit-out, was designed and project managed

by Platform Consulting Group who also acted as Tenant Advisor.

Robinson is founder and Co-CEO alongside her husband James Robinson. They founded the business together with New Zealand businesswoman Theresa Gattung and celebrity chef Nadia Lim, and Nadia’s husband, Carlos Bagrie. n

From a local fruit shop to a global business.

We’ve come a long way since 1897.

When Edward Turner established Turners and Growers in 1897, he could scarcely foresee how successful his produce business would become.

Today, we’re known as T&G Global. And globally is where we grow and sell, from the Americas to Europe, from Asia to Australia, and in our original home in New Zealand.

It makes us this country’s biggest exporter of fresh fruit and vegetables and a considerable grower in our own right. It also means we deliver fresh, healthy fruit and veggies year-round across New Zealand, from kiwi growers and our partners abroad, to customers.

We do all this with what we call a passion for freshness and a profound respect for the land, our customers, growers, and our people.

It’s a way of doing things that has ensured our success over those many decades. So, we’d like to say to all our friends in business, all our growers, suppliers, partners and customers: thank you for 120 years.

www.tandg.global

Phil and Kirsty Greer, JAZZ™ apple growers

Hospitality BUSINESS | July 2017 | 33

FIT FOOD

Fresh To The Core At 120 T&G Celebrates Major Milestone

Masterchef winners Karena & Kasey Bird help celebrate T&G’s 120 years with their classic good food!

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FIT FOOD

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t’s not often a business celebrating 120 years of operating can say it’s still fresh to the core but for one of New Zealand’s largest fresh produce suppliers the proof lies in the eating! Over 200 past and present employees, growers, and associated supporters gathered at the company’s Mt Wellington headquarters on June 20 to commemorate the establishment of T&G 120 years ago, and its major role in the history of New Zealand food.

Turners and Growers was founded in 1897, changing its name to T&G Global just three years ago to reflect its growing global footprint.

Innovation has continued with the company launching New Zealand’s first lower carb potato (Lotatoes) this month, and revolutionising the tomato category with its bite-sized Beekist and Ruby’s brands. Earlier this year T&G’s Envy apple was named the favourite of Americans and this month marks 58 years since former chairman Jack Turner coined the name ‘Kiwifruit’, starting a billion-dollar export industry for New Zealand.

A big focus of the celebration was on fresh food with Karena and Kasey Bird (Masterchef New Zealand winners 2014) creating a mouth-watering menu showcasing the best of T&G’s,and New Zealand’s, produce.

On the menu were fruit and vegetables from some of the 1000 growers T&G works with plus produce from the substantial volume T&G grows, including Jazz apples and Satsuma mandarins.

The secret to T&G’s longevity and success? The company says keeping fruit and vegetables consistently fresh, responding to changing consumer needs and adhering to its original business philosophy, as set down by founder Edward Turner who said; “Our industry is vital for healthy living and is essential to mankind and does no one any harm.”

Alastair Hulbert, T&G Global CEO said: “Edward Turner was certainly ahead of his time in many ways, establishing a flourishing fruit and flower business on K Road in Auckland in 1897 with the support of his nine sons. Fast forward to 2017 and T&G has a footprint the length and breadth of New Zealand plus 12 offices offshore, delivering the best of New Zealand to kiwis, and the world, and importing what is needed to provide people with fresh produce every day, everywhere.

“And in an age where obesity and heart disease are rampant, I’m proud T&G provides people with healthy food options,” added Alistair. “We’re passionate about what we’re doing and possibly one of the many reasons we continue to grow 120 years after our first seed was grown.”

Andrew Keaney, Executive General Manager, New Zealand at T&G Global continues, “We’re a champion for over 1000 local growers and are growers ourselves.We understand the challenges growers face and

believe consumers have a right to know where their produce is grown.

As an industry, we need to remain focused on this alongside biosecurity, sustainability and food safety – all aspects of business we take very seriously.”

Employing 1300 people across New Zealand and 200 overseas, T&G also recruits around 2000 seasonal workers each year and is on target to achieve $2 billion in revenue by 2020.

T&G is also the country’s biggest exporter of fresh fruit and vegetables. Total New Zealand horticulture products recently exceeded $8 billion for the first-time outdoing wine exports and making the industry’s target of $10 billion by 2020 a reality. n

Freshly grown seasonal produce – a winner both domestically and internationally for T&G.

MASTERCHEFS' FRESH INSPIRATION It’s been three years since Karena and Kasey Bird won Masterchef New Zealand, the first for a duo anywhere in the world.

Fast-forward to 2017 and sisters are now award-winning book publishers, authors and television hosts of their new cooking and travel series.

Karena and Kasey hail from a small Bay of Plenty coastal village, Maketu, with a population of just over 900 people. It was there they learned the values of fresh produce and first celebrated traditional Mõori recipes that take advantage of nature’s bounty. The sisters believe cooking is all about impressing those you love with tasty recipes using simple ingredients and celebrating New Zealand’s unique culture with whanau and friends.

That philosophy will be abundantly obvious in the special menu the sisters have created for T&G’s ‘120 years fresh’ celebration at its Mt Wellington market site in Auckland on 20 June. The duo were also front of house for

the milestone acting as Masters of Ceremony and introducing the evening guests’ speakers – T&G CEO Alastair Hulbert, T&G chairman, Professor Klauz Lutz, T&G’s executive general manager, New Zealand Andrew Keaney, and Hon Louise Upston, Associate Minister for Primary Industries.

Around 200 customers, growers, suppliers, media and staff will enjoy food created by Kasey and Karena but delivered

by The Great Catering Company. The menu will showcase some of the best produce from T&G and the 1000 growers the T&G New Zealand team works alongside every day.

On the menu are smoked beetroot with feta and basil canapés alongside seared beef with truffle mascarpone with caramelised onions on toasted brioche; mushroom stuffed potatoes with truffle oil; miso caramel eggplant; pork belly with creamed watercress; smoked salmon with pickled ginger crème fraiche and soy pearls; assorted vegetables with herb sauce and

edible soil and pumpkin Tortellini. Sliders of beef and blue cheese plus crispy Korean chicken sliders will also be enjoyed before fresh fruit with chocolate fondue; tiny apple tarte Tatin and lemon meringue tarts.

The New Zealand produce theme extends to cocktails on the night with an alcoholbased apple based beverage cheekily named ‘Pipped at the Post’ and an alcohol-free cocktail with Sunfirst lemons, orange sherbert, Satsuma mandarin juice and soda garnished with fresh basil.

Karen and Kasey say they’re thrilled to have been asked to create a menu for T&G given its long-standing association with fresh food. They themselves worked in the kiwifruit industry as students and have a genuine appreciation of what it takes to get fresh produce from the ground to market.

“We love New Zealand food and being able to create a special menu for T&G’s 120th celebration enabled us to bring our passion for showcasing the best of New Zealand fresh

Hospitality BUSINESS | July 2017 | 35

NEW CAFÉ WITH A SUSTAINABLE VISION Well Re-Sourced team- Michelle Pratt, Nicola Prendergast and Nik Webb Shephard.

BY ROBYN YOUSEF

Ethics, sustainability and a sense of community are the most important aspects in business for Nik Webb-Shephard. Everything from the food through to the staff uniforms and the furniture is either ethical, upcycled, recycled, Fairtrade or organic at the Source Café in Pakuranga, he recently opened with two partners.

His business partners, Michelle Pratt and Nicola Prendergast also own the neighbouring childcare business, New Shoots.

Nik is CEO of Child Labor Free (CLF) – a New Zealand organisation established with the vision of creating a world free of child labour , started here by Michelle and Nicola. The CLF Team has been involved in establishing an early childhood centre in Kolkata for children whose mothers have opted for freedom from the sex industry. It is in partnership with a group called Freeset, who make the café uniforms as their source of employment.

Inspired by innovations and sustainable efforts the three partners witnessed while travelling overseas with CLF, they decided to launch the café together.

“It was a real Domino effect. We were discussing as we travelled how the childcare centre, then under development, would have an associated café, and while we wanted to be part of the design and fit out, the intention was to lease this site to a third party.

“We came up with the name, Source, and the idea of stories behind everything included in the café, so we became totally focussed on combining the two businesses,” Nik explains.

36 | July 2017 | Hospitality BUSINESS

Following the success of the Pakuranga,café, which extended its hours in mid-May to include three evenings a week, a second Source café will open in West Auckland’s Westgate shopping complex in August. Plans are on the drawing board for a third café this year as well.

And where possible, the cafes will be built in conjunction with other New Shoots childcare centres, or within already established businesses.

The partners have huge plans for global expansion. Within 18 months, they hope to see at least another four or five globally, focusing on the UK market and into Australia, followed by a franchise plan.

“We each bring our own spin to things, Nikki and I work through the operational aspects and requirements, Michelle is a trained chef and also has a fantastic way with design Born in the UK Nik 35, moved to New Zealand 27 years ago with his parents. His father is a Marine Engineer, and his mother works in hospitality. and they live in Paihia. He has one brother who now lives in Brighton, UK. Nik identifies totally as a Kiwi and sighs wistfully when he talks about “beautiful Northland.”

“I’m a Northland boy through and through – attended Bay of Islands College and get back up there as often as I can.” And he’s made sure there’s a taste of Northland in the new café with wines from Byrnes Wines of Kerikeri, while the beers are sourced from McLeods Brewery in Waipu and honey from one of his best friend’s farm in Waiomio. >

EVENT DETAILS Saturday 23rd and Sunday 24th September 9am – 5pm, The Cloud, Queens Wharf, Auckland

IN 3 MONTHS OVER 8,000 PASSIONATE FOODIES WILL GATHER AT THE CLOUD IN AUCKLAND, IS YOUR STAND BOOKED? Don’t miss the chance to sample, test and sell to this valuable audience of food and drinks lovers.

Over 50 coffee, chocolate, cupcakes, tea, liquor, bakery and many more Kiwi businesses are already confirmed exhibitors at the show but some stands are still available. All indulgent treats are welcome!

With table setups in the Artisan Marketplace from only $325.00 + GST and options in the main hall from $825.00 + GST, The Chocolate and Coffee Show offers producers and manufacturers a truly cost effective way of getting face-to-face with this captive audience.

For stand options and pricing head to www.chocolatecoffeeshow.co.nz/exhibitors

PLUS a stellar lineup of presenters in the Demo Kitchen including Julie LeClerc and Sam Mannering plus a new Barista Zone produced by the team at Barista Academy will keep the crowds entertained with workshops and masterclasses.

Julie LeClerc

Sam Mannering

Mike Puru

STAKE YOUR CLAIM NOW FOR A GREAT POSITION AT THE CHOCOLATE AND COFFEE SHOW 2017

FROM ONLY $325.00 + GST in the new Artisan Marketplace through to larger 3m x 3m stands at $1800.00 + GST

To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact Dale Spencer dspencer@intermedianz.co.nz | 021 361 136

Nik’s CV is rich with hospo experience and senior management roles. After school, he completed his OE in the UK where he worked initially for local government but quickly moved back into hospitality management for more than four years, working in London, the Scottish Highlands, Oxford, Bath and Marbella in Spain.

In 2008, Nik returned to New Zealand and worked with the Turbo Group Investments (Rosie O’Grady’s and Breakers Cafes) before working with the Campus Living Village for over six and a half years. “This was a massive role – in the beginning I was helping with pastoral care; feeding and watering and accommodation of 550 students living away from home. The job included stints in Wellington, Bay of Plenty, Auckland and two years in post-earthquake Christchurch.”

He then started working at Child Labor Free (CLF) with his current partners and was involved with the domestic and international launch.

“This also involved serious learning. Here it was all about the details of supply chain mapping and management, which I had never looked at before in much detail. It unfolded so many issues for me and I realised that we were very mindful of things like animal welfare and organic products, but that there was little that showed mindfulness of basic human rights”.

Nik describes the décor of Source as “raw, exposed, inviting, warm and honest.” And with upcycled chairs from an old hall, mismatched knives and forks, and lots of lush green plants, this sums it up.

Source’s menu (printed on recycled paper) includes a rundown on the origin of their key products – such as bacon from Freedom Farms in the South Island and artisan breads from Sean Armstrong’s Loaf.

Source Café, sustainability a key component!

And there are stories everywhere. On the cutlery containers, a story details how many of the tables as well as the walls and counters of the café have been made from macrocarpa – the most eco-friendly timber produced in New Zealand. There’s also information about L’affare of Wellington who supply Gusto Blend Fairtrade coffee and Matakana’s Morris & James who made the special light fittings from hand-dug clay.

Nik is thrilled with the success of the first café, but wants to take sustainability and recycling to an even better level with subsequent cafes. Discussing the opening of the Westgate café, he is more interested in the fact that they will be able to buy more cane chairs from a Cambodian business that Source supports, over the successes of the bottom line. “It’s more about the overall impact. Profit for purpose business is great, while the thought of being able to re-invest in existing projects or initiating new in the social and ethical space, is exciting.” n

PASSIONATE & TALENTED COFFEE CHAMPION Sam Low knew he wanted to work in hospitality from the age of 15, and found his passion through coffee and food. He continues to live an extraordinary food and beverage related life – from literally growing up in a noodle factory in Fiji, - to becoming New Zealand’s coffee champion at the age of 24.

Now 25, he entertains his culinary curiosities in Australia’s cultural capital, Melbourne, Australia and his home city of Auckland.

Sam’s talent was noticed early on, earning a Food and Beverage apprenticeship at Auckland’s SkyCity at the age of just 17. His deep curiosity for coffee and love of flavour lead him to Atomic Coffee Roasters where he began to develop his barista skills.

In 2012, he entered his first official coffee competition, the Meadow Fresh NZ Latte Art Championship run by the NZ Specialty Coffee Association and was placed third.

With ambition and pure grit, Sam went on to earn the titles of twice Meadow Fresh NZ Latte Art Champion (in 2013 and 15); World Latte Art Finalist, 2013 and the 2016 NZ Barista Champion. Those titles have led him to compete in coffee related activities in different countries including France, Ireland and Sweden and events in Indonesia, Italy, Australia and England At the age of 21 he opened his own Melbourne inspired ‘hole in the wall’ espresso bar called ‘Bump Coffee Brewers’ in Newmarket, Auckland. Never one to take it easy, Sam actively tries to break down stigmas with his plethora of coffee and barista knowledge and show people how complex and transferable the coffee and its industry is to other parts of the culinary world.

“At the end of the day everyone in hospitality is seeking for great flavour, whether it be food, wine, cheese… coffee goes through its own complexities and surprisingly enough its very similar to other respected culinary products, and the most common link is the same language of flavour. “ I am really excited to be working with Meadow Fresh. Not only does their milk contain no added permeate (less processed and tastier), 38 | July 2017 | Hospitality BUSINESS

they are forward thinkers with the consumers in mind especially, Café owners, baristas and coffee drinkers”.

‘Meadow Fresh milk preforms exceptionally well to create mircofoam and has a really creamy texture. Elasticity of milk is one of those things which is really important because depending on how long the barista takes to make the coffee it significantly impacts the end result, both visually and in taste. Meadow Fresh milk allows baristas to work and play with the milk a lot longer to achieve that perfect coffee, “ says Sam. n

Coffee champion Sam Low

OPINION

Restaurant Association NZ Marisa Bidois - Chief Executive

FOOD FOR THOUGHT POLICY MAKERS NEED TO STOP & LISTEN One of the Restaurant Association’s focus areas in 2017 has been to work even more closely with Government as an influencer on policy.

Recently it’s been particularly important for us to strongly represent the hospitality industry’s viewpoint in light of challenges from a number of areas to the way we do business. Immigration policy, food safety, sale & supply of alcohol and employment come to mind.

four weeks to ready them for work (or get them back into work) in hospitality, with an overall goal of employment upon completion.

Trainee participants gain valuable insight into a career in the hospitality industry and acquire key skills for entering employment and further education in our industry. The programme also assists Government to achieve its objective to reduce unemployment rates.

The hospitality industry is a $9 billion per year industry that employs over 120,000 employees across 17,000 businesses, so policy makers need to stop and listen to what the industry has to say. We are a powerhouse of New Zealand’s economy! So with just a few months until the NZ elections, the Association is calling on all of the major parties to consider sensible policy that will ensure that our hospitality businesses remain viable, today and into the future.

Attracting more New Zealanders into the industry is vital to our future sustainability. Further investment in platforms like the ProStart initiative are needed to ensure broader reach to those joining, or re-joining, the workforce. The Restaurant Association welcomes the opportunity to implement further projects, with our overall objective being to encourage more employees into hospitality as a career pathway of choice.

The Association has sourced the opinion of our members to find the common challenges for the hospitality industry throughout New Zealand and these are the things that we want to see as a focus for any incoming Government - policies that encourage our continuing success.

Despite the policy makers argument to the contrary, the hospitality industry currently suffers from a labour shortage. We rely on skilled workers from overseas to fill the void. When no suitable New Zealanders are available strategies that ensure migrant workers can continue to be a part of the hospitality mix are important. The Restaurant Association welcomes the opportunity to work with Government on employment policy that recognises the industry’s needs.

THE FOLLOWING ASPIRATIONS ARE CENTRAL TO ALL OF OUR POLITICAL DISCUSSIONS. We want better recognition for the significant impact that hospitality has on New Zealand’s economy and the integral part that it plays in tourism. Government needs to invest in initiatives that are specifically targeted to support the growth and recognition of this industry. Our vibrant hospitality scene is a vital component to attracting tourists to New Zealand as more of our businesses gain recognition internationally for their innovation and expertise. Help us to capitalise on additional opportunities to promote our achievements on a global stage.

We are working hard, however even more needs to be done to encourage hospitality as a career pathway of choice. The Restaurant Association welcomes the opportunity to work on further initiatives that inspire young New Zealanders to choose hospitality.

The hospitality industry is one of the country’s largest employers and due to the burgeoning nature of the industry it has also been noted that a great deal more workers will need to enter the industry between now and 2020. To meet employee demand there is a continued need for quality training and education.

As outlined above, the Association is committed to work on initiatives that fulfil Government’s objectives around attracting more New Zealanders to work in hospitality; however, currently migrant workers are an important part of our workforce. Immigration policy should enable the efficient functioning of the labour market and not disadvantage hospitality businesses. The industry is predominantly composed of small owner / operator businesses which are not equipped with HR departments to manage complicated, time consuming and costly administrative processes.

Ultimately a temporary work policy must not inhibit business growth and competitiveness and we will continue to advocate for a more sensible approach to immigration policy.

Whatever outcomes we see as a result of the September election the Restaurant Association will be strongly advocating on the industry’s behalf for strategies that address the needs of our flourishing industry and promote economic and business growth. If you’d like to call us to discuss these points further phone 0800 737 827.

The Restaurant Association works on a number of initiatives that promote recruitment and retention in hospitality. One of these programmes is the Association’s ProStart programme. In partnership with the Ministry of Social Development and created through consultation with the hospitality industry, ProStart introduces students to the basics of hospitality. We train beneficiaries over

Hospitality BUSINESS | July 2017 | 39

Pat Pilcher’s round up of all the tech worth knowing about, for work, rest and play.

Play all the things

Back in the day having a music collection at home meant shelves packed with lots of round shiny disks. Keeping up with new releases meant finding more room to store yet more shiny disks. Thanks to Spotify those days are now over. Instead of having to find space to store your music, Spotify manage a vast library of more than 390 million songs that is constantly updated. Being able to search for and find any song you can think of feels almost magic-like. Instead of juggling CDs, Spotify streams music over a broadband connection to a connected media player or smartphone. www.spotify.com

Better Wifi Wifi dead-spots are an annoyance and yet they’re easily avoidable using the Linksys EA7500-AU Router and AC1900 MU-MIMO Range extender. While the EA7500 is designed to take advantage of MUMIMO to deliver high speed Wifi to MU-MIMO compatible devices, there’s another nifty trick. It’ll pair up with the AC1900 range extender to extend Wifi coverage. Where most range extenders create a second network (which can create a confusing mess), the AC1900 and EA7500-AU combo delivers a single seamless network that is a doddle to set up and can be remotely monitored using a smartphone app. http://www.linksys.com/us/p/P-EA7500/

Samsung Tab S3 Featuring an ultra slim design and a drop dead gorgeous OLED HDR compatible display, Samsung’s latest Tablet comes with a stylus. It’s ideal for budding designers or those who simply want to scribble quick digital notes.

Samsung galaxy owners should note that it integrates with the S8 so you can switch between the two and keep using the same apps and get the same notifications. A keyboard accessory also transforms it into the perfect lightweight travel companion. http://www.samsung.com/nz/tablets/

40 | July 2017 | Hospitality BUSINESS

FEATURE

Safe and secure: Norton Internet Security

The internet is a dangerous place. Recent cyber-attacks such as the Wannacry ransomware attack that encrypted and locked up infected PCs until a ransom was paid brought many businesses to their knees.

The really frustrating thing is that these attacks are easily avoidable.

Simply install and update a decent internet security package such as Norton Internet Security. With one of the best malware/virus detection rates in the industry, Norton Internet Security also comes with an industrial strength firewall to keep intruders out of your PC as well as PC tuning and backup utilities. The premium version of Norton Internet Security can be installed on PCs, Macs, Smartphones or Tablets. www.symantec.com

Belkin Valet Charger Travelling requires you to lug power adaptors with you. Given the fact that airlines charge the equivalent of the GDP of Ghana for excess baggage, this isn’t ideal. iPhone and Apple watch users can rejoice however as Belkin have launched the Valet charger, a portable powerpack that charges the iPhone and the Apple watch, reducing luggage clutter. http://www.belkin.com/us/p/P-F8J201/

Is this the cheapest HD TV in NZ? DSE have launched a 42�

LED backlit HD TV available from their online store for a wallet-pleasing price ($549). As well as built-in Freeview, the DSE TV can also record content to an attached USB drive and has four HDMI inputs. Available as a freestanding model using screw-in feet, or wall mounting (using a bracket purchased separately), the DSE TV offers great value for money. https://www.dicksmith. co.nz/dn/buy/dick-smith42-led-tv-full-hd/

Hospitality BUSINESS | July 2017 | 41

Turfto

From

BY SUE FEA

F

Table

ood supply has come full circle in Canterbury as the market cries out for a wholesome product, that’s untampered with – just how it was back in Grandma’s day.

Chief veggie grower at The Vege Plot, near Oxford, north of Christchurch, Aimee Burton tossed in her regular job with an accountancy firm a year ago to plunge fulltime into her then hobby of growing organic veggies.

Aimee’s turned her heart for the planet into a thriving business, and although she’s not supplying hospitality businesses commercially yet, she’s already got more than 80 locals on her waiting list for fresh vegetable delivery.

“I’m doing 15 bags a week, which doesn’t sound like a lot, but it is when you consider the amount of work that goes into that,” says Aimee, who’s a one-woman operation at present. Her farming parents, who “thought they’d retired” have been roped into helping, especially her Dad, whose DIY expertise has proved invaluable constructing tunnels and gate stalls from recyclable materials around the farm. “Dad studied soil science so his wisdom has been hugely helpful,” says Aimee.

“I’m as close to organic as I can get, and totally spray free.”

It’s been a tremendous learning curve for the Lincoln University business studies graduate. Her customers don’t mind paying a bit more for an organic product. Each week she emails her customers with what she’s got available and then harvests the fresh produce super early on Monday, delivering it herself.

“It’s been cool connecting with other companies who are all like-minded,” says Aimee. She also offers freshly-baked, organic sourdough and breads from Bellbird Baked Goods in Christchurch, fresh milk from ‘The Happy Cow’ milk shed just

42 | July 2017 | Hospitality BUSINESS

Photos: Tammie Grant.

Food The Way Our Grandmothers Served

TURF TO TABLE

Photos: Tammie Grant.

down the road, free range eggs from an Oxford farmer and Ashley River Organics’ apples.

“People seem to be more and more conscious of where their food is coming from and how sustainable it is,” she says. “Quite a few people get in touch before they order to check on how much plastic we use or what our environmental policies are before they place their first order.” Aimee tries to minimise packaging as much as possible and uses re-usable paper bags.

“People are really enjoying getting back to connecting with their local milkman, veggie lady, baker and egg farmer, which is really cool.”

Customers regularly email to check how she’s managing in certain weather conditions. “They totally appreciate the hard work it takes for veggies to end up at their door.”

Demand is on the up for the fresh organic milk in glass bottles from The Happy Cow. Founder Glen Herud is now supplying top Christchurch area cafes like Coffee Supreme and Lyttelton Coffee Company.

He started with a herd of eight cows three years ago and now milks 67.“We simply pasteurise it and put it straight into the glass bottle and it’s super fresh. Top coffee places say they can tell the difference. It’s so much creamier and frothier, and makes much better coffee,” says Glen.

“It wins the taste test hands down.”

At $4 a litre, he also sells at local farmers’ markets and is breaking into New World soon.

“I just figured us dairy farmers need to change the way we’re going and focus on that higher value, quality product, rather than a commodity-type product.”

Glen collects the empty 1-litre glass bottles for retailers, washes them and refills them. Happy Cow milk hasn’t been overly processed so has a shorter shelf life and has to be delivered fresh daily. “We can only supply our local community for that reason,” says Glen. n

Photos: Tammie Grant.

Photos: Tammie Grant.

Some of the delicious produce that Aimee Burton is turning out at The Vege Plot, near Christchurch.

Hospitality BUSINESS | July 2017 | 43

HISTORICAL BEER • ALTERNATIVE WINE VARIETIES • BAR FACES N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

Imagine working as a wine professional in one of the world’s finest restaurants or with an iconic international wine brand.

Enrol now and turn your dreams into reality with the New Zealand School of Food & Wine.

Qualifications include internationally recognised WSETÂŽ programmes for wines and spirits, French Wine Scholar as well as New Zealand approved credentials. Courses available in Auckland and around New Zealand, upon request. Call us to discuss study options.

Level 3, 104 Customs Street West, Viaduct, Auckland 1010 Email Celia Hay: celia@foodandwine.co.nz

Telephone: +64 9 377 7961 www.foodandwine.co.nz

NEWS

EDITORIAL

Mixing it up

The Shout Editor Charlotte Cowan

When you live in a country like New Zealand, you’re spoilt for choice when it comes to the classics. Sauvignon Blanc, Chardonnay, Pinot Gris – there are hundreds of different choices to pick from. But next time you’re at the supermarket, why not branch a little to the left and try some alternative wine varieties? Grüner Veltliner, Albarino and Pinotage may not be your typical Kiwi drops but New Zealand wineries are growing and producing a number of different varieties to whet your whistle. Wine expert Celia Hay reveals her picks for something a little different on pgs 8-9.

Also in this issue, beer writer John Oszajca takes a look at historical beer styles brought back from the brink of extinction, we chat to saké expert Fumi Nakatani from MASU by Nic Watt and Nielsen shares some insights on what Kiwis can learn from the U.S. liquor industry.

For even more liquor news delivered straight to your inbox, head to www.theshout.co.nz and sign up to our dedicated fortnightly eNewsletter. Plus, don’t forget to ‘like’ us on Facebook and check out our brand new Instagram page @theshoutnz for all the latest product and event news.

AWARDS

World’s best wine lists revealed World of Fine Wine has revealed its fourth annual selection of 'The World's Best Wine Lists', with Palais Coburg in Austria receiving the honour of the ‘Champions’ League Best Overall Wine List’.

The other top winner on the 2017 list was New York’s Rouge Tomate, claiming ‘Wine List of the Year’ and the ‘Best Long Wine List in the World’.

The ‘World’s Best Wine Lists’ are judged by some of the world’s leading critics, including Alder Yarrow, Francis Percival and Ch’ng Poh Tiong, who assessed more than 4,500 of the best wine lists before determining the very best from around the world.

The lists are based on a range of criteria that include breadth, depth, interest, quality, value, clarity and accuracy.

This year, 372 establishments were awarded the

One of NZ’s three-star award winners, Logan Brown

top three-star award, including nine restaurants from New Zealand.

New York maintained its position as the world’s wine list capital, with 42 restaurants in the city claiming three-star awards, followed by London, Melbourne, San Francisco, Sydney and New Zealand, where restaurants including Logan Brown and Ortega in Wellington and Meat Fish Wine in Auckland received the top honour.

The awards are renowned as the ‘Michelin Stars’ of the wine list industry.

World of Fine Wine Editor Neil Beckett says this year was the strongest level of entries yet, in terms of both quality and quantity.

For a full list of 2017 winners, visit www.worldoffinewine.com

WINE NEWS

2017 yields smaller NZ wine vintage The 2017 grape harvest has come in smaller than expected, according to New Zealand Winegrowers.

The 2017 Vintage Survey shows the harvest totalled 396,000 tonnes, down 9% on last year, says Philip Gregan, CEO of New Zealand Winegrowers.

“Given strong demand in overseas markets wineries had been looking forward to a larger harvest this year. With the smaller vintage however, export volume growth is likely to be more muted in the year ahead,” he says.

Gregan says the smaller vintage was due to weather conditions.

“Generally summer weather was very positive but there were some challenges as the season progressed.”

In terms of vintage quality, Gregan says wineries are confident the vintage will deliver the fruit flavours that New Zealand wine is renowned for. “As always the ultimate test will be how the market reacts to the wines when they are released,” he says.

WINE NEWS

Fine Wines of New Zealand 2017 revealed Air New Zealand has released its list of Fine Wines of New Zealand for 2017 – a compilation of the country’s most prestigious wines.

This year, Marlborough Sauvignon Blancs and Hawke’s Bay Syrahs dominated their categories, with a total of 60 wines (and 17 new additions) making the list.

The Fine Wines selection is compiled annually by six of New Zealand’s top independent wine experts, including Masters of Wine Alastair Maling, Michael Brajkovich, Sam Harrop, Simon Nash and Steve Smith, along with Master Sommelier Cameron Douglas.

“The basis of the Fine Wines of New Zealand classification is to recognise enduring excellence,” says Master of Wine Simon Nash.

“This is the achievement of an outstanding record of excellence by top wineries and wines over an extended period.”

Wines that made this year’s list include Clearview Estate Winery Reserve Chardonnay, Tohu Single Vineyard Sauvignon Blanc 2016, Felton Road Block 3 Pinot Noir 2014 and Trinity Hill Homage Syrah 2015. For a full list of winners, visit www.finewines.nz

Published By

Managing Director-Publisher

Editor

Sales Manager

The Intermedia Group Ltd

Dale Spencer

Charlotte Cowan

Sam Wood

505 Rosebank Road, Avondale

dspencer@intermedianz.co.nz

ccowan@intermedianz.co.nz

swood@intermedianz.co.nz

021 774 080

021 256 6351

Auckland, 1026, New Zealand

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 3

OPINION INDUSTRY INSIGHTS

Kiwi brewers win Gold in Australia

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

New Zealand brewers shone at the world’s largest annual beer competition, held in Melbourne in May. The Australian International Beer Awards describes itself as the ‘largest annual beer competition in the world’, and attracted 2042 entries in this, its 25th year.

The most-highly decorated New Zealand winner was Deep Creek Brewing from Silverdale, which won the Trophy for Champion Small International Brewery.

Deep Creek won this accolade by collecting a suite of medals for its beers – two Gold, four Silver and three Bronze.

It’s a small brewery, but the beer itself has been making some noise. Alongside its core range, it produces three special projects: Steam Funk (experimenting with fermentation); Nero (experimenting with dark malts); and my personal favourite, Lupulin Effect (emphasising hops and IPA styles).

These limited-release ranges let the brew team break loose and have some fun, but also demonstrate their brewing chops to beer fans and brewers alike. To put the win into perspective, ParrotDog won the same Trophy in 2015. Since then it’s gone from strength to strength, raised

$2 million through crowdfunding, and is currently commissioning a large new brewing facility.

Deep Creek Brewing co-founder Jarred Maclachlan is ecstatic about the win. “It is such a great feeling to have our beer recognised and awarded amidst such a strong panel of brewers,” he says. “It is an incredible international platform for Deep Creek and we’re so excited to continue taking our products to the world.”

Auckland’s Bach Brewing brought home the Major Trophy for Best Scotch Ale/Barley Wine for Seamaster Imperial Ale, a velvety and warming American-style Barley Wine with 10.5% ABV. In total, 12 Kiwi brewers brought back at least one Gold medal: Deep Creek, Bach, Epic, Founders, Galbraiths, Lakeman, Black Dog, Sunshine, Mikes, Craftwork, Kereru, and Boundary Rd for packaging.

The range of established and new breweries bringing back medals is testament to the quality, calibre and international standing of the New Zealand brewing industry.

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

COMPETITION

NZ’s top Sommeliers to compete for national honour

Four Pillars began with a love of gin, craft, cocktails, distilling, and modern Australia. We wanted to get all of that into a bottle, so you could taste all of that in a glass.

For the fourth year running, talented wine experts working as a Sommelier in a hotel, lodge or restaurant around New Zealand are invited to compete in the 'New Zealand Sommelier' and 'Junior Sommelier' of the Year competitions.

Sponsored by Auckland’s New Zealand School of Food & Wine and supported by The 2016 winner, Champagne Louis Roederer, the competition Dion Wai from Baduzzi provides wine professionals an opportunity to demonstrate their wine knowledge and service skills, while networking with New Zealand’s leading wine authorities and members of the New Zealand Sommeliers and Wine Professionals Association.

The New Zealand Sommelier of the Year will receive a VIP day at Champagne Louis Roederer, while the Junior Sommelier of the Year will win a Queenstown wine experience.

Entrants from around New Zealand are encouraged to apply, with five travel grants of $200 available to support the costs of those travelling to Auckland.

Past winners of this competition include Andrew Gladding, Sommelier of the French Café; Maciej Zimny of Noble Rot; and 2016’s winner, Dion Wai from Baduzzi.

Now available across New Zealand through Tickety-Boo Liquor.

Enjoy Four Pillars responsibly.

Don’t drink more, drink better.

fourpillarsgin.com.au

4 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

GIN MASTE R HE

S

Tickety-Boo Liquor Limited 09 377 7597 sales@tickety-boo.co.nz

T

TO ENTER: GOLD 2016

Email your application to celia@foodandwine.co.nz with a copy of your CV attached by August 7, 2017. Eligible entrants must have worked in a hotel, lodge or restaurant for 24 months or longer and be a member of the New Zealand Sommeliers and Wine Professionals Association.

EVENT

The

New Zealand Cider Festival

The New Zealand Cider Festival is back for its second year in New Zealand’s cider capital, Nelson.

A

ABOUT THE FEST...

Cider New Zealand recognised the demand in New Zealand for a national festival to showcase this growth market to the consumer.

Currently cider sales outstrip craft beer, which is represented at a number of festivals around the country.

In 2016, they created the first ever New Zealand festival dedicated to cider, which broadened the awareness and popularity of cider, expanding the consumer base and increasing demand.

The festival aims to be an annual celebration of the diversity of cider, including both Traditional and New World varieties from around the country.

fter a hugely successful event in 2016, the New Zealand Cider Festival is returning to our country’s cider capital, Nelson, this November.

Locked in to take place on November 4 at Founders Heritage Park, the festival - described by National Geographic as ‘heaven for cider seekers’ - will coincide with the New Zealand Cider Awards on November 3.

With a selection of top New Zealand cider makers already on board, including locals Peckham’s Cider and recent winners of ‘The World’s Best Cider’, Zeffer Cider Co, event-goers can immerse themselves in more than 80 cider varieties, plus an exciting line-up of guest speakers, entertainment and artisan food.

“We are very excited by the level of interest this event is receiving from both cider makers and consumers,” says Ali Lawley, Nelson Venues Director and Event Organiser. “The industry is embracing the event, creating unique cider products which will be showcased for the first time at the festival. The New Zealand Cider Festival is already gaining international attention, which is an exciting prospect for the future.”

Hamish Jackson, Chairperson of the NZ Cider Association, says the industry is looking forward to taking part in this year’s event.

“As being both a producer and the Chairman for the NZ Cider Association, [last year’s event] gave us the opportunity to talk directly to many of our customers we would never get a chance to meet,” he says. “Talking to the other producers on the day, they were very happy with the event, and would definitely participate in the next. For this reason, our industry is looking forward to bigger and better things this year, with discussions around more interesting and unique ciders for the public to try.”

The New Zealand Cider Festival is an all-ages event with under 18s free with a paying adult. Earlybird tickets are on sale now through Ticketek for $20.00 plus $2.00 booking fee.

For more information, visit www.nzciderfestival.com and www.facebook.com/nzciderfest n

THE CIDER Cider is at the heart of the Nelson region; with more than 60% of the industry’s ciders being produced by Nelson cider makers. Cider popularity has doubled in the last five years with more than one in four consumers now including cider in their shopping - but there are still more than a third of New Zealanders who have never tried cider!

THE MUSIC AND ENTERTAINMENT A selection of great entertainment will form the framework for a family day out, including excellent music, celebrity talks, tastings and the popular Ministry of Inspiration kids’ entertainment area.

THE ENVIRONMENTAL FOCUS The event continues to work towards zero waste by ensuring food and drinks are supplied in re-useable or recyclable/ compostable containers, including the festival’s souvenir sponsored glass.

THE VENUE The New Zealand Cider Festival is nestled into the historic surroundings of Founders Heritage Park in Nelson. Find out more about the park at www.founderspark.co.nz

WIN!

We have one double pass to the New Zealand Cider Festival to give away to a lucky reader of The Shout! For details on how to enter, head to www.facebook.co.nz/theshoutnz

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 5

SOCIAL SCENE WHAT: ARDBEG DAY 2017 WHERE: THE JEFFERSON, AUCKLAND WHEN: JUNE 3, 2017 The Jefferson in Auckland was one of the hosts of this year’s Ardbeg Day, an annual event where whisky connoisseurs descend on the four standing Ardbeg Embassies nationwide to enjoy an array of activities, including whisky tastings, games and all things Ardbeg. Guests were also among the first in the world to taste and purchase this year’s limited edition release of the renowned smoky malty whisky, Ardbeg Kelpie.

Ashley Ropati and Nic

Gibbs

Karen Baker and Tash McGill

Ashley Ropati

Tash McGill

Mike Watson

Aston Wells and Jay Reeve

6 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

Ardbeg Kelpie

Q&A

Setting the bar high

Jeremy Nivern from popular bar Mea Culpa on Auckland’s Ponsonby Road was recently voted Outstanding Bartender at the 2017 Lewisham Awards. The Shout caught up with the Jeremy to hear all about his win…

really pushing ourselves with the different styles of drinks that we serve.

Working alongside people that continually push you and themselves is a big plus. Bill Scott and Ifan Marasco, my co-workers, are incredibly creative individuals and therefore collaborating for drinks has been a fairly easy and straightforward process.

Mea Culpa

HOW DO YOU FEEL ABOUT BEING NAMED OUTSTANDING BARTENDER AT THE LEWISHAM AWARDS? t was a surprise to be nominated in the first place but it has been an honour to be voted as the best bartender by your peers. Peer recognition within the hospitality industry is important to keep us motivated to be better.

I

WHAT IS YOUR ADVICE FOR BARTENDERS STARTING OUT IN THE HOSPO INDUSTRY? My advice to young bartenders would be to remain humble. Also, you can teach people how to make drinks but a good work ethic is something you can’t teach, so is always a plus.

Always focus on the customer experience and always have a smile on your face, nobody likes a moody bartender.

WHAT IS YOUR ULTIMATE AMBITION? My ultimate ambition is to have my own cocktail bar someday. Create an empire - world domination! n

WHY DO YOU THINK YOU TOOK OUT THE PRIZE OVER THE OTHER NOMINEES? I wouldn’t say that it was anything to special that made me stand out.

We work hard down at Mea Culpa to always be creative - using seasonal ingredients, changing the menu every week etc… That said, the focus is entirely on the customer and the drinks that we make for them and because of the size of the bar, it is something we can do with most people.

WHAT DO YOU THINK IT TAKES TO MAKE A GREAT BARTENDER? It takes a whole host of things to make a great bartender. To be able to make good drinks is one thing, but to be able to control the atmosphere in a room and to be able to deliver what people would feel is a complete experience. Playing the right music, having good conversation with customers and taking the stress off people’s shoulders when they come in so that they can really enjoy themselves are all contributing factors to being a great bartender. To always stay creative as well, at Mea we are asked by customers to create drinks based on mood or taste, which always keeps you creative.

MEA CULPA WON OUTSTANDING BAR AT THE AWARDS, HOW DOES THE BAR YOU WORK AT AFFECT YOUR WORKING STYLE? I think the bar I work in affects my working style because we always have to be creative. Changing the menu and keeping within the seasons has really helped me to understand my ingredients. Also with regards to the design of drinks, we really focus on pairing unusual flavors and

Mea Culpa’s Bill Scott, Jason Rosen, Ifan Marasco and Jeremy Nivern

MORE 2017 LEWISHAM AWARDS WINNERS OUTSTANDING WINE SERVICE PROFESSIONAL Sonja Anich – Moo Chow Chow

OUTSTANDING WINE LIST - Ponsonby Road Bistro OUTSTANDING BAR - Mea Culpa For a full list, visit www.lewishamawards.co.nz

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 7

WINE FEATURE

Alternative...

A look at the

Celia Hay, wine expert and owner of The New Zealand School of Food & Wine, shares her thoughts on alternative and innovative wine varieties in New Zealand.

N

ew Zealand’s long, thin islands lie approximately between the latitudes of 36° to 46° south of the equator. New Zealand is considered to have a maritime climate due to the close proximity of the sea and its moderating influence. This means that the seasons are less extreme and generally there is always wind and cloud with regular drops of rain. Central Otago, which is furthest from the sea is considered to have a continental climate.

New Zealand remains a predominantly white wine producing country that reflects this cool, maritime climate, so when looking toward innovation in ‘new’ wine styles, white grapes tend to favoured over red.

WHITE WINES VIOGNIER - PRONOUNCED: VEE-ON-E-AY Viognier is one of my favourite wines. Originally from the Northern Rhone, it became fashionable in New Zealand around 15 years ago. Most Viognier in New Zealand is made with grapes grown in Gisborne, Hawke’s Bay and Marlborough.

It shows aromas of peaches, apricots, ripe pears, apples with a hint of floral notes such as honeysuckle and lightly perfumed blossom.Viognier is dry on the palate and medium to full-bodied with medium acidity and often with some oak influence. Sadly, plantings are in decline ant the current 119 hectares is expected to drop to 99 hectares by 2019.

TRY THESE WINES: Hans Herzog, Te Mata Estate, Elephant Hill

There are currently 33 hectares planted around New Zealand and it is expected to grow by a third in the next few years, so expect to see more of this wine.

TRY THESE WINES: Hans Herzog,Villa Maria CHENIN BLANC - PRONOUNCED: SHEN-IN BLONK Chenin Blanc remains static at around 24 hectares and but has a loyal following. This grape originates in the Loire Valley of France and is commonly made as a dry, off-dry or sparkling wine. Chenin’s apple, lemon, honey character makes it a versatile wine that works well with many foods. Millton Vineyard’s Te Arai Chenin Blanc is probably the most consistently famous New Zealand Chenin Blanc. Pyramid Valley’s Chenin made from the Kerner Vineyard in Marlborough fruit has also become an iconic wine TRY THESE WINES: Millton Vineyard, Pyramid Valley ALBARINO - PRONOUNCED: AL-BAR-EE-NYO Albarino is also growing in plantings. Currently at 30 hectares, Albarino is expected to grow to 37 hectares by 2019. As traditional grape from Galicia, on the western coast of Spain and northern Portugal, Albarino is rapidly growing in New Zealand. It is fermented dry with lemon grass and honey flavours.

TRY THESE WINES: Neudorf Vineyards, Coopers Creek

GRÜNER VELTLINER - PRONOUNCED: GREW-NER VALT-LEANER Grüner Veltliner is the Austrian grape that a decade ago was seen as the new, trendy cool climate wine. Currently there are 46 hectares planted around New Zealand but this is not anticipated to grow beyond this level. It is dry with lemon citrus and neutral minerality that makes it a very flexible wine to pair with a multitude of cuisines.

TRY THESE WINES: The Doctors’,Yealands, Coopers Creek ARNEIS - PRONOUNCED: AR-NAY-EESS Arneis is the white grape from Piedmont in Northern Italy. It is made in an unoaked style with classic flavours of citrus and pears.

Viognier grapes at Te Mata’s Woodthorpe vineyard 8 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

Millton’s Te Arai Vineyard where the Chenin Blanc grape is grown

WINE FEATURE

Montepulciano vines at Hans Herzog

OTHER RED VARIETIES

Yealands Estate Single Vineyard Marlborough Grüner Veltliner

Te Mata Zara Hawke’s Bay Viognier 2015

Millton Te Arai Vineyard Gisborne Chenin Blanc

Te Mata’s Woodthorpe Viognier vines

RED WINES Auckland, Gisborne, Hawke's Bay and more northern wine regions have a warmer climate and therefore more suited to varieties such as Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec, which require warmer temperatures to ripen. Further south we see the dominance of Pinot Noir.

Experimentation of red grape varieties is more limited for red wines as these are so often blended with other grapes as in the Bordeaux tradition of Cabernet Sauvignon and Merlot. As a consequence, in New Zealand you are less likely to find a straight Malbec or Petit Verdot because it has been added to a blend.

PINOTAGE - PRONOUNCED: PEA-NO-TAJ Historically, Pinotage had a strong-hold in New Zealand but it has steadily declined in plantings over the last decades and lost out to Merlot and Syrah. Today Pinotage is down to 25 hectares and is expected to continue declining. Most plantings of this South African variety were in the Gisborne area. Pinotage, from South Africa, can be smooth and berryish and considered an answer to Beaujolais, or be more seriously oaked.

The other innovative red grapes are in very small quantities – sometimes only one hectare exists - for instance in the case of Nebbiolo, St Laurent or Grenache.With the red wines, you do find some skilled and motivated winemakers have developed a passion for a certain grape variety and often make these wines for their personal pleasure from small planting that they have squeezed in alongside their main production.

These small production wines often are fun to find and try as they offer new insights beyond the mainstream wines that dominate the New Zealand market.

Trinity Hill in Hawke's Bay makes Tempranillo and a Touriga Nacional, the famous wine that dominates Port.

Heron’s Flight in Matakana specialises in the Italian grapes of Sangiovese and Dolcetto. It offers three different styles of Sangiovese that are definitely worth looking out for. These wines show ripe plum characters but with ripe tannins and balanced acidity.

From Hans Herzog in Marlborough, you can find a New Zealand expression of many European grapes. Hans ferments wines is small batches and with a period of ageing in oak barriques. For the wine lover, you are able to discover Hans’ interpretation of Tempranillo from Rioja in Spain, from Italy, Nebbiolo, Barbera and his iconic Montepulciano and from Austria, Zweigelt and St Trinity Hill Laurent. These wines are medium to full-bodied Gimblett Gravels Hawke’s Bay with ripe berry fruits and savoury notes and are Touriga NV designed to be enjoyed with food over a meal. n

Celia Hay is the founding chairman-president of the New Zealand Sommeliers and Wine Professionals Association and holds the WSET (London) Diploma of Wine. In 2016 she gained the French Scholar credential and is certified by the society of wine educators.

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 9

PEOPLE

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

STEWART MACLENNAN

JAMES MACDONALD

Stewart has been involved in many facets of making wine in Marlborough and abroad since 2003 and has been a part of the Saint Clair team throughout.

In recent years, Stewart has undertaken extensive work and travel through Australia, Italy, France and Austria, while studying with EIT, NMIT and WSET and working closely with other Saint Clair Winemakers Hamish Clark and Matt Thompson. He has broadened his knowledge and understanding of local vines and soils and his intimate knowledge of the winemaking process at Saint Clair Family Estate. Stewart also co-manages the winemaking and production teams and drives quality for all of Saint Clair’s white wines.

Coming from a musical background and education, it was an easy transition into the world of winemaking being surrounded by people with passion and drive to creatively pursue the ongoing improvement of the thing they love.

James Macdonald is the eldest nephew of Jane Hunter, CNZM, OBE. He is a fourth generation winemaker/viticulturist and grew up immersed in the business of Hunter’s vineyards and winemaking operations.

James studied Oenology & Viticulture at Lincoln University near Christchurch. He built on his experiences at the family winery and by working vintages in Australia, Italy, USA and Bordeaux, France.

James returned full-time to the family winery in December 2011 and immediately invigorated the winery with his quest to experiment with new techniques and ideas. Now Chief Winemaker, James still maintains focus on ensuring that Hunter’s wine styles are evolving yet remaining classic examples of the best that Marlborough has to offer – elegant, fruit driven and well balanced.

WINEMAKER FOR SAINT CLAIR FAMILY ESTATE

CHIEF WINEMAKER FOR HUNTER’S WINES

CLEIGHTEN CORNELIUS

RICHARD PAINTER

Keen on travel and with a thirst for adventure, Mud House Winemaker Cleighten Cornelius returned to New Zealand after his OE with his sights set on becoming a winemaker; a profession which would allow those passions to continue to be a big part of his life.

With a Lincoln University Bachelor of Viticulture & Oenology under his belt and several years of grassroots cellar work, he set off to the Northern Hemisphere to work vintages in France (Chambolle-Musigny), Germany (Rheingau), and Cyprus.

Returning to New Zealand with Old World winemaking experience under his belt, he worked in the Waipara Valley and Marlborough before joining the Mud House team in 2012.

Cleighten recently released the new Mud House Sub Region Series, which hones in on patches of Marlborough which show unique expressions of key varietals.

On winemaking he says: “To continually evolve and never stop learning is the key.”

Winemaker for Te Awa Collection, Richard Painter, is familiar with a range of New Zealand winemaking regions, having worked on vineyards in Central Otago, Canterbury and Nelson.

After a period overseas in Oregon, U.S., he has now found home in Gimblett Gravels, Hawke’s Bay, where he produces his Kidnapper Cliffs and Single Estate wines.

Kidnapper Cliffs pays homage to one of Hawkes Bay’s most iconic, proud landscapes, taking you on a journey to the higher echelons of winemaking. Classic Hawke’s Bay varieties of Chardonnay, Syrah and Bordeaux blends are created from the best vineyards on the single estate, made specifically for cellaring. The latest vintages of Kidnapper Cliffs have just been released featuring two reds from 2013 and a 2014 Chardonnay - arguably some of the best vintages in the Hawkes Bay. To offer wines that are little more eccentric and quirky, Richard also produces the Left Field range which includes wines from around the country.

WINEMAKER FOR MUD HOUSE

10 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

WINEMAKER FOR TE AWA COLLECTION

TASTING NOTES

That hard to pronounce wine:

BY CAMERON DOUGLAS MS

Gewürztraminer

F

or whatever reason, the variety and wine we know as Gewürztraminer is not only harder to pronounce than many other grapes, it is often avoided by customers simply because of its tongue-twister name.Yet so many of our customers are missing out on a great opportunity to find a wine that transcends many other varieties for pure palate pleasure and adaptability with food.

The origin of the variety we know as Gewürztraminer is in the northern reaches of Italy in the Alto Adige region and a small village known as Tramin (Termeno). Here it is a green-skinned variety and where the original version of the wine comes from. Elsewhere, it is a pink-skinned variety and the most widely-planted variant. It is also a variety that is prone to mutation (like Pinot Noir) and the musk scents often associated with the variety are a result of this fact of metamorphose and Mother Nature.

When the best clones of the variety were established in France and Germany the modern name came to be a ‘Gewurz’ (Gee Vertz) meaning herbaceous or spicy – so named by the German language and ‘Tramin’ after the original variety name. The letters ‘er’ on the end of the title means ‘from this place’. In summary and if you look at the

whole word backwards (er-tramin-gewurz) it means ‘from’ ‘tramin’ and ‘spicy’. In English - Gewürztraminer (gee-vertz-trah-mee-ner).

Gewürztraminer is arguably the most recognisable variety with its heady floral and fruit scents with the key descriptors being spice, ginger, lavender, white rose, lychee, nougat, apple, stewed apple, honeysuckle and sometimes honey, white peach and nectarine – the list is long.

The textures of this variety are typically more rounded in style with a creaminess and with medium acidity and sometimes a hint of bitterness from skin contact or extract (this is a desirable character) the wine is very smooth and silky. Gewürztraminer can age well if stored correctly, but best enjoyed within three to five years from vintage.

The best food partners include pork belly, duck confit, creamedbased winter soups, paté and fish dishes, such as baked salmon. The alcohol in Gewürztraminer is often a little higher, sitting around 13% to 14% ABV – this means it doesn’t match dishes with heat spices, so don’t mix this alcohol with a dish that provides fire on the palate, it just makes everything worse.

Gewürztraminer is best served quite cool, so well-chilled from the refrigerator is okay. n

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

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.

Soft, fruity, gentle, calm and varietal with fragrances of white fruits - apple, pear, some tropical suggestion; quite floral too with white rose then honeysuckle. On the palate - a delicately just-dry wine in a slightly lighter weight, flavours of white fruits return with a distinctive dusting of white pepper spice. A lovely wine well suited to food; drink now and through 2022.

Points: 92 RRP: $36.00 Distributor: Negociants NZ Phone: (09) 531 5222 www.henschke.com.au

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TWO

BIO:

HENSHKE JOSEPH HILL GEWÜRZTRAMINER 2016

ONE

1

ASKERNE HAWKE’S BAY GEWÜRZTRAMINER 2015

Fragrant and fruity bouquet with aromas of white peach, pear, lychee and apple, a gentle spice and creamy shape. On the palate - off dry, lush and creamy texture, fruity, floral and spicy; crisp acidity, moderate length. Drink now and through 2022.

Points: 88 RRP: $22.00 Distributor: Co. Pilot Phone: (09) 412 9137 www.askerne.co.nz

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 11

CATEGORY INSIGHTS

Taking the lead in liquor Geoff Smith, Director, Business Development, Nielsen NZ, explains what New Zealand can learn from key trends and innovations in the US.

B

ig innovations in the U.S. liquor market are creating new avenues for growth; and there are a number of key trends that New Zealand can learn from to boost local liquor sales. Danny Brager, Senior Vice President of Nielsen’s Beverage and Alcohol Practice, recently presented the latest trends and innovation shaping his market to New Zealand suppliers and retailers.

A BIG NIGHT OUT IS REPLACED BY AN EASY NIGHT IN The way people consume alcohol in the U.S. is changing. And the on-premise channel (restaurants and bars), in particular, is feeling the pressure of these shifting dynamics.The cost of purchasing and consuming food and drinks outof-home is under more scrutiny; while the rise of online shopping and delivery; access to better quality fast food and prepared meal solutions; and just a growing disposition to entertain at home - is taking people away from consuming food and drinks in other establishments.

12 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

CATEGORY INSIGHTS

NEW CHANNEL OPPORTUNITIES – ‘GROCERANTS’ The growth of the ‘grocerant’ - a hybrid of a grocery store and a restaurant - is in full swing across the U.S. Grocerants span the dining atmosphere, with many offering everything from salad bars, sushi counters, fresh made pizza, cheese and deli counters, upscale in-store dining, to a fully licenced bar and liquor store. These outlets let shoppers stroll the aisles with a glass of wine in hand, giving consumers a relaxed and engaging shopping experience. Alternatively, some outlets offer an app where you can upload your shopping list while a sales assistant gathers your goods, all for the price of a glass of wine or beer that you can leisurely consume at the bar while you are waiting.

While grocerants will create tough new competition for fast-food chains and traditional restaurants, it also provides new channel opportunities for liquor brands - both for onsite consumption and retail purchasing.

RANGING NEW FLAVOURS AND VARIETALS Launching new flavours has been successful in injecting growth into a mature liquor category like whiskey. Whiskey spiked with flavours such as cinnamon, honey and apple represents 15% dollar share of the category and is showing annual growth of 11.5% - well ahead of unflavoured (up 5.1%).

In the wine category, imported wines account for 30% of the US off-premise market and growing at 4.1%.Varietals from Italy, France, New Zealand and Spain have all grown dollar share in the past year.

Within Sauvignon Blanc, New Zealand wine accounts for almost half the market (45%) and growing at 11.3% for 2016 - ahead of U.S. wines in this segment (8.2%).

Key trends and innovations in the U.S. liquor market highlight a need to offer consumers new and engaging ways to try, interact and purchase alcohol. Catering for the various demographic groups is also very important. The idea of a grocerant, for example, may be most appealing to Millennials - they can have a fresh and relatively inexpensive meal with their young family, accompanied by a glass of wine, but can pick up groceries at the same time. While Baby Boomers, could be more inclined to shop at a big store with a large range, but expect the help of an experienced salesperson to help with their purchasing decisions. The catch then for marketers, is to stay on top of current trends when they’re hot and not stay in too long when things start to cool down. n

Geoff Smith

“Key trends and innovations in the US liquor market highlight a need to offer consumers new and engaging ways to try, interact and purchase alcohol.”

FINDING OTHER WAYS TO ENGAGE CONSUMERS ON-PREMISE To try and offset this trend, a growing number of on-premise outlets have substantially increased the number of beer and wine they have on tap - designed to encourage consumers to trial more brands/varieties and improve their overall engagement and experience at the venue. In one specific example, an establishment built a selfservice beer wall - offering 56 different beers and ciders.The guest is provided with a wristband that tracks how much beer is poured and is linked directly to a credit card for purchase.

The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 13

BEER FEATURE

Beer

Historical Beer writer John Oszajca explores four historical beer styles brought back from the brink of extinction.

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

“Events such as war, taxation, technological developments, agriculture, and fashionability have all wiped many oncepopular beer styles clear off the map.”

ne of the most enticing aspects of craft beer is the story behind so many of our iconic beer styles. For the most part, each of the styles that we know and love evolved as the result of some environmental, economic, technological, political, or sociological factor. For example, lagers were born of a genetic mutation in the brewer’s yeast living in cold Bavarian lagering caves. The India Pale Ale evolved when Burton brewers began exporting a hoppy beer that became popular with the East India Company traders of the late 18th century. The Imperial Stout rose in popularity when this bold British ale caught the attention of Russia’s Catherine the Great. Nearly all of our historical beer styles were born out of some similar occurrence.

However, just as a beer can rise in popularity due to such factors, so too can a beer style be driven to extinction as circumstances change. Events

The Mike's Mild Ale labels produced over the years

14 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

such as war, taxation, technological developments, agriculture, and fashionability have all wiped many once-popular beer styles clear off the map; some which were lost for generations. Fortunately, due to an explosion in the number of craft breweries in the world, and a competitive clamour to offer new and interesting beers to an always-fickle craft beer market, many of these (all-but-forgotten) beers have been brought back from the brink of extinction.

Let’s take a look at some of the rarer examples of historical beer styles that are once again being brewed in New Zealand and around the world.

DARK MILD Dark Mild - a dark British beer that dates back into the seventeenth century - was once the most popular beer in England. Malty, often with a bit of roast, and typically ranging between just 3% and 4% ABV, the Dark Mild saw a dramatic decline in the second half

BEER FEATURE of the twentieth century and nearly disappeared. Originally the term ‘Mild’ was used to connote that a beer was fresh, (rather than aged, which would typically sour the beer), and as such, most Mild Ales ranged in strength and were often much more alcoholic than modern examples.

As tastes evolved to favour fresh beer, Mild Ale surged in popularity throughout England. However, following World War One, the British government began forcing breweries to limit the average original gravity (an indicator of alcoholic potential) of their beer. The result was that most British breweries reduced the strength of their Mild Ales in order to produce some of their other, stronger beers. Thus, the modern (lower alcohol) Dark Mild was born. However, by the 1960s, the paler, hoppier, English Bitter would drive the Dark Mild out of fashion and into near obscurity. That is, of course, until the modern craft beer movement reembraced the style, giving it a new lease on life and winning over a small but faithful segment of craft beer fans across the globe.

Here in New Zealand, it is argued by some beer historians, that our very own New Zealand Draught originally evolved as a Kiwi interpretation of the English Dark Mild. Whatever the case, there are a number of Kiwi brewers producing the style right here in New Zealand.

Perhaps one of the most notable examples would be Mike’s Mild Ale. Mike’s Brewing Company is New Zealand’s oldest operating craft brewery and its Mild Ale is the very first beer it produced; a refreshing oddity in a craft beer industry dominated by pale and/or hoppy beers.

GRODZISKIE Grodziskie (pronounced growjees-kee), also known as Grätzer (pronounced grate-sir), is a pale, smoked wheat beer that was developed centuries ago in the Polish city of Grodzisk. This unique style of beer typically ranges between just 2.5% and 3.3% ABV and is brewed with 100% oak-smoked wheat malt and an uncharacteristically high hopping rate for such a low alcohol beer.

The beer was nicknamed ‘Polish Champagne’ for its high carbonation levels as well as the fact that it was often reserved for special occasions.

Despite being exported to as many as 37 countries at the height of the beer’s popularity, production declined under the Communist Government of Poland and commercially produced Grodziskie became completely extinct when the last brewery to produce the style shut its doors in 1993. Fortunately, the beer was kept alive by homebrewers and is once again being produced by craft breweries in various parts of the world.

Although still quite rare, we are lucky enough to have at least one commercial producer of the style right here in New Zealand.

Christchurch’s Concept Brewing Company produces a 2% ABV version of a classic Grätzer. This offers Kiwis the opportunity to try this complex, smoky beer as a flavourful alternative to what are typically insipid low alcohol options.

GOSE Gose (pronounced Goes-uh) is a tart, salty, wheat beer, traditionally brewed with the addition of coriander. This unique beer hails from the German town of Goslar, and dates back to the 16th century.

Gose is fermented with traditional brewer’s yeast as well as lactic acid producing bacteria. Its salty quality comes from the fact that the beer was originally brewed using the salty water of the Goslar River. This combination of unique ingredients creates an herbal beer with an arguably pleasant salty/sweet balance. Once brewed across Northern Germany, the beer slipped into commercial extinction following

World War Two, was revived a few years later, but ultimately disappeared again in the 1960s.

That is, of course, until the beer was revived – as so many beers have been – by the modern craft beer movement.

Given the enormous renaissance of Sour Beer in the last few years, Gose has perhaps rebounded more than most rare historical beer styles. There are a number of locally-brewed Goses available in New Zealand, not limited to those from Panhead, the Sawmill Brewery, Kereru Brewing Company, and Deep Creek. Or, for a more modern, dryhopped take on the style, you might try The Juice from Wellington’s Boneface Brewing Company.

GRISETTE Grisette is a historical beer style from the Wallonia region of Belgium, which arose somewhere around the late 17th to early 18th century. Unlike many historical beers that were mass-produced by a large number of commercial breweries, and as such have well-documented histories, Grisette (and to a lesser extent its sister-style, Saison) were largely brewed for labourers and as a result we know much less about their origins.

While Saisons were originally brewed for Belgian Farmworkers, Grisettes were typically brewed for Miners. Because of this, Grisettes are believed to have been served fresh whereas Saisons were brewed in the off-season and served months later during the harvest. It’s believed that this resulted in Saisons developing a tart, wild character. Grisettes, on the other hand, were likely to have had less of these qualities because the beer would not have had time to develop many of the esters, phenolics, and acid brought about by wild yeast and bacteria, especially given what is believed to have been a high hopping rate. As the result of changes in industry, as well as an economic downturn in the region in the mid20th century, Grisette completely disappeared until, like the other beers mentioned, the style was rediscovered in very recent years.

While there is still a good deal of debate about what exactly a traditional Grisette would have tasted like, several New Zealand Brewers are offering their interpretation of the style. Brewers, such as Craftwork Brewery, offer two different takes on the style; one which contains spelt, and another that contains the more traditional barley, wheat, and oats. Warkworth’s 8 Wired Brewing Company also collaborated with San Diego’s Modern Times Brewing Company to produce Halfway to Whangarei; a delicious, and probably more modern, take on the style.

Many outside of the industry, view brewing as little more than manufacturing and beer as just another product. However, those of us within the industry, tend to view brewing as something more romantic. The majority of us see beer as being more akin to art; the brewer as a story teller.

Thanks to an increasing number of brewers who have taken it upon themselves to revive these (and other) once-impossible-to-find historical beer styles, we are able to enjoy so many of these long forgotten flavours; to sit down with our ancestors and share a proverbial pint, and – at least to some small extent – hear the Craftwork Brewery's Grisette stories of our past. n The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 15

PEOPLE

Bar faces MARTIN CRAWFORD

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

EASY TIGER, HAMILTON

I became a bartender because… I wanted to turn a passion I’ve had towards mixology for years into a career that I enjoy and one that I can use when I begin travelling overseas. My service weapon is… A Boston tin and a strong passion to make delicious drinks for people to enjoy.

The best part of the industry is… Working in such a highly social and fun environment with the opportunity to be creative in both creating and presenting my cocktails. The worst part is…

On the odd occasion you get a horribly rude or condescending guest that doesn’t show you the same respect and manners that you show them. The international bar I want to visit is… Radio Rooftop, Sushisamba or the Duck and Waffle - all amazing bars in London. The cocktail I would make cool again is… The Old Fashioned - a personal favourite of mine. Drinkers are paying attention to… The rising trend of niche details in cocktails. People expect fresh ingredients and craftsmanship and they have for a while.

CALLEY COPLEY

MIDDLETON CAFÉ & BAR, AUCKLAND CENTRAL

I became a bartender because… At the time I didn’t want to go to university straight away, so I started working behind a bar and even during my degree I continued and here I am still long after graduating! My service weapon is… My colleagues and friends in the industry. Without them I certainly wouldn’t have gained half the skills I have today. The best part of the industry is…

The people. I’ve met some of the most knowledgeable and interesting humans in my time. The worst part is… Over the years I missed out on a lot of family and friend events so that’s probably the biggest downfall - you’re either tired or working! The international bar I want to visit is…

Any cocktail bar where gin is the main component, I’ve heard amazing things about Bramble in Edinburgh, so that’s top of the list! The cocktail I would make cool again is… I personally think Negronis have always been cool but they’re being ordered less and less. Nothing beats a delightful Negroni after an arduous day. Drinkers are paying attention to… Aesthetics.

CARLOS GARNER SHENANIGANS, HAMILTON

I became a bartender because… I thoroughly enjoyed the nightclub scene. I was always in and out of nightclubs and pubs but a time came to put my young partying spirit aside and start earning a living within that environment. My service weapon is… My fun, approachable and quirky personality, mixed with a solid base knowledge and comfort with the products I have on hand. The best part of the industry is... The room to express yourself, it isn’t just crunching numbers all day behind a desk, it’s providing a full experience to a customer in a fun and exciting environment.

Also the opportunity to meet new people from different walks of life makes the job far more interesting. The worst part of the industry is… The part where everyone else is having a good time around you yet you are the one working. The international bar I want to visit is… XS, Las Vegas. The cocktail I would make cool again is… The Manhattan, quality. Drinkers are paying attention to… Fresh ideas from the big names. Steinlager Tokyo Dry is a great example! That was a new and modernised craft that rocked the bar taps for months, and still does.

EMILY WILKINS

FURNACE, HAMILTON

I became a bartender because… I’m a coffee lover and thought I’d learn how to make it. That introduced me to the bar and I fell in love with the creativity and being able to create something for a customer. My service weapon is… My eagerness to always try something new, for example making a cocktail I haven’t made before due to a customer’s request and being able to use my creativity and think on the spot within my job. The best part of the industry is… Creating drinks for customers and being proud of what you produce; and the high energy atmosphere on a busy night that makes it fun and exciting. The worst part is… The crazy hours and constantly being on your feet. The international bar I want to visit is… Viscosity in Queensland, Australia. The cocktail I would make cool again is… Cosmopolitan. Drinkers are paying attention to… The wowfactor - something different and unique that makes them excited.

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!

16 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ

Q&A Fumi Nakatani

Saké

For goodness An education in saké from Fumi Nakatani, MASU

by Nic Watt’s restaurant manager, who recently achieved New Zealand’s first international qualification in saké from the London-based Wine & Spirit Education Trust (WSET).

WHAT DID THE WSET LEVEL 3 AWARD IN SAKÉ INVOLVE? travelled to Melbourne to take part in the four-day course which taught us how to make saké and how production methods affect the style, quality and price of saké. We learned how to assess sakés accurately, which helps when we’re making recommendations to diners. The saké industry and other principles behind the storage, selection and service of saké was also covered.

I

immediately. It’s also not as high in alcohol percentage as many people think. Saké sits a little higher than wine at around 16% ABV.

Saké at MASU by Nic Watt

HOW CAN THE COURSE BENEFIT RESTAURANT AND BAR MANAGERS IN NEW ZEALAND? Over the past five years, I’ve seen many non-Japanese restaurants and bars feature saké on their beverage lists. Some other European fine dining restaurants recommend saké as part of a food match menu.

Safe to say, the saké market is getting bigger and bigger in New Zealand. The problem is that servers or wine representatives have little knowledge about the sakés they’re serving. I believe a restaurant should not just be concerned about the quality of food and drink served, but the quality of dining experience. Gaining knowledge through a course like WSET builds confidence - the more confident a server, the better the experience for the diner.You can never stop learning and knowledge like this can easily be spread throughout the team also.

HOW WOULD YOU DESCRIBE SAKÉ?

What many people don’t know is that saké is a rice wine made from the fermentation of rice and water. It’s a beautiful drink that’s been produced for centuries and is clean and pure with no sulphites, additives or preservatives.

Unlike some wines, saké is not always made for ageing (although there are some aged sakés) and instead is made for consuming almost

DO YOU THINK THAT SAKÉ IS UNDERRATED IN NEW ZEALAND? I don’t believe saké is underrated, but I do notice a lack of knowledge and understanding about saké, which is why I think many New Zealanders fear trying it.

There calls for a need to spread knowledge of saké in New Zealand, and that’s something I plan to do with my new qualification.

I hope to encourage New Zealanders to experiment with saké by increasing awareness of and excitement for the rich culture and unique taste of this beverage.

WHAT IS YOUR FAVOURITE SAKÉ?

My favourite saké is Yamahai or Kimoto which is complex and full of body. These sakés tend to have more umami – meaning savoury taste - and earthiness. Interestingly, most breweries add lactic acid and cultivated yeast to the saké but the Kimoto method is a process where brewers wait until the natural lactic acid comes in which requires more time and control. The longer the fermentation, the deeper the taste and complexity of the brew.

WHAT IS YOUR FAVOURITE SAKE AND FOOD PAIRING? I love the umami, earthy flavours of Yamahai or Kimoto sakés. I match my saké like for like, so I would pair these types of saké with an umami dish such as grilled beef, mushroom with garlic butter or a beautiful beef fillet steak. Saké steamed clams is another lovely dish, as are oysters. Believe it or not, saké with cheese or pizza is also quite good! n The Shout NZ | HOSPITALITY BUSINESS | July 2017 | 17