Hospitality Business - November 2017

DESIGNER FLAIR • HOSPITALITY WINNERS! • TRAINING FOR SUCCESS

www.hospitalitybusiness.co.nz NOVEMBER 2017 Vol.4 No.10

Take care of it all online. hospo.co.nz

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re e h t h ig R . e f li e t s a T

contents

38 LUXURY DESIGNS WITH KIWI FLAIR

Space Studio designer Helen Darroch returns to New Zealand

22

28

REGULARS 05 NEWS Industry events and achievements 08 IN SEASON Blueberries & Peas 09 NEW OPENINGS Vegan patisserie expands!

ORIENT EXPRESS 2017

Taking train travel to a new level

FEATURES 12 HOSPITALITY STARS 2017 Excellence Awards 22 TRAINING Producing tomorrow’s hospitality leaders 30 DESSERTS Sweets to dine out for!

30 TRAINING IN A CARAVAN!

Students rise to the challenge.

35 M SOCIAL A new waterfront hotel opens in downtown Auckland

DELICIOUS DESSERTS

Sugar and spice and all things nice!

Hospitality BUSINESS | November 2017 | 3

editorial A sweet suite of trails

NOVEMBER 2017 Vol 4. No.10

New Zealand has been ranked the world’s fifthbest country to visit in the latest Lonely Planet Best in Travel list. The 2018 travel guide hypes up New Zealand’s appeal for thrill seekers and nature lovers adding to our growing reputation as a truly great destination!

“Twenty-five years ago, long before it was retrofitted to resemble Middle-earth, New Zealand began actively attracting adventure-seekers,” the guide book says. “A sweet suite of trails, the Great Walks, encouraged exploration of the country’s exquisite topography, taking tramping travellers through some of the world’s most extraordinary wilderness.”

Lonely Planet also mentions a new Great Walk to be built next year - the first since the network of nine trails was launched. “The Paparoa Track will include the Pike29 Memorial Track. This 55km route, which commemorates 29 miners killed in 2010, wends between Blackball and Punakaiki on the South Island’s West Coast, passing through Paparoa National Park, and will offer hikers and mountain bikers a sensational experience.”

New Zealand slots in behind Chile, South Korea, Portugal and the African country of Djibouti. Couple this information with the predicted huge growth in visitor numbers outlined at the Hospitality New Zealand Awards for Excellence and conference, held in Wellington late October, and it is a stark reality that we need to continue to invest in hospitality training across the board. Knowing that within a few short years up to 40,000 more people will be daily touring New Zealand, we need more than ever before to back and train every part of the sector, from Front of House staff, to café owners, to coach guides, catering and cuisine providers across the nation!

This issue brings 2017’s star players in the industry to the limelight – celebrating success that is truly hard earned - as well as tips for success, and people who believe in themselves to open up exciting new venues for domestic and international visitors to experience!

Enjoy.

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

Kimberley Dixon Editor DESIGNER FLAIR • HOSPITALITY WINNERS! • TRAINING FOR SUCCESS

www.hospitalitybusiness.co.nz NOVEMBER 2017 Vol.4 No.10

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

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NEWS

Refreshed format will showcase

Silver Fern Farm Awards Silver Fern Farms has announced a new format restaurant awards with new categories, new judges and a new season showcasing autumn red meat dishes in 2018.

The 2018 Silver Fern Farms Restaurant Awards build on the success of the Premier Selection Awards, the refreshed format will see restaurants showcasing their skill and expertise with red meat at the end of the summer dining season.

In another positive change, the Silver Fern Farms Restaurant Awards will recognise the talent of emerging chefs with a new category for chefs with less than five years’ experience.

The judging panel has also been refreshed and will be led by two new head judges, Catherine Bell and Geoff Scott. Catherine Bell was the co-founder of DISH magazine and is an experienced food competition judge having been involved with the Silver Fern Farms Premier Selection Awards for many years. Geoff Scott is a well-known New Zealand chef who has himself taken part in the Silver Fern Farms Premier Selection Awards. He is now writing about food, consulting and lecturing as well as judging food competitions.

The competition opens for entries in midJanuary 2018, with a select group of chefs from across New Zealand being invited to create original dishes using cuts from Silver Fern Farms extensive range of beef, lamb and venison.

Silver Fern Farms General Manager Marketing, Sharon Angus, is excited about the changes to one of New Zealand’s most prestigious restaurant competitions.

“A change of season will bring out a natural change in the styles of the red meat

A new, Emerging Chef category has been created to attract new talent and to engage.

Lauren Newberry

dishes from our chefs and their restaurants.”

For the first time, the competition will include an Emerging Chef category which has been created to attract new talent and to engage with a wider group of food service professionals.

“We know that young and upcoming chefs have great creativity and are not afraid to experiment to create extraordinary results.

We want to give them the opportunity to demonstrate these skills as they compete against more established chefs,” says Angus.

Twelve finalists will be selected to proceed to the finalist round of judging, where Catherine and Geoff will co-judge all finalist dishes. At least one finalist will be selected from the following regions:Northland/Auckland, Central North Island, Lower North Island, Upper South Island,Lower South Island Kiwi diners will be able to sample the dishes on the menus at participating restaurants during the judging period from 8 March to 12 April 2018. The 12 finalists will feature their creations until the end of July 2018. n

CINZ appoints new events co-ordinator Lauren Newbery has been appointed Marketing and Events Coordinator for Conventions and Incentives New Zealand (CINZ) based in Auckland.

Previously she was Events Coordinator at the New Zealand Planning Institute, organising professional development events and large conferences.

Originally from the United Kingdom, Lauren worked on the Annual STEMtech Conference and Showcase, the largest science and technology conference in the UK. She has a background in theatre performance and management.

CINZ Events and Marketing Director, Heather Cornish says CINZ is delighted to add Lauren’s talents to the team. n

Making The Orange Great Again

The glamourous newly refurbished The Orange function room in the heart of Auckland’s CBD.

Sue Fleischl’s Great Catering Company has opened a new event location, the beautifully refurbished historic venue, The Orange in the heart of Auckland . This iconic landmark is located minutes from Auckland’s CBD, at 147 Newton Road, Eden Terrace.

First established in 1923, The Orange is hugely significant to the social history of Auckland, as the iconic building quickly became the city’s number one party spot. Fastforward to 2017 and this inner city venue presents an opportunity to host the most outstanding events.

With capacity to seat 200 people, The Orange features two event spaces that can be tailored to suit the requirements of every occasion, from intimate gatherings to grand celebrations says Sue. “We are thrilled to now be looking after The Orange. The venue oozes elegance and will create events that your guests will talk about long after the occasion is over. The results are in the details when it comes to incredible events, and our team is passionate about creating an amazing experience for you.”

The Great Catering Company is leading the private and corporate catering world.

Their passionate culinary team of experienced restaurant chefs create innovative cuisine inspired by the season, supporting their philosophy of Serving Amazing Anywhere, and this is what can be expected at The Orange. www.the-orange.co.nz n

Hospitality BUSINESS | November 2017 | 5

NEWS

Marc Soper Wins Best Õra King Dish New Zealand 2017 For the second consecutive year, Chef Marc Soper has won the Best Õra King Dish New Zealand at the Õra King Awards.

Announced at the Õra King Awards ceremony held in Tokyo, Marc Soper’s creation “Japanese inspired Õra King Salmon, served with bone broth” was named the 2017 New Zealand winner.

The hero of Marc’s dish is a baked Õra King salmon loin wrapped in nori. The salmon is topped with a sesame kelp seasoning and accompanied by wasabi peas, pickled rice, Õra King caviar, soy ginger and tofu sponge. A smoked Õra King salmon bone broth is served tableside in front of the guest.

Marc was inspired by the simplicity and full flavour of Japanese food, coupled with his fascination with the nose to tail philosophy.

His dish incorporates the various parts of the Õra King salmon including the belly, tail, skin and bones.

Marc took out the award after competing against 86 New Zealand chefs including finalists, Mark McAllister from Welcome Eatery, Himanshu (Shaun) Tyagi from Harbourside Bar and Grill, and Makoto Tokuyama from Cocoro. Makoto was also named the Best Õra King Ambassador for New Zealand.

General Manager Marketing at New Zealand King Salmon, Jemma McCowan says, “The competition is getting more intense

Marc Soper's winning Õra King Salmon dish.

each year. It is impressive to see a wide range of Õra King chefs from across New Zealand apply their creativity and culinary expertise to showcase Õra King, as well as incorporating the Japanese twist. Chef Marc’s dish was applauded for its technical brilliance and flair by both our external judges. The award is very well deserved and I extend my congratulations to him.”

The awards have grown every year and to celebrate the fifth anniversary of the awards, the Awards ceremony and activities were held outside New Zealand, with the finalists and ambassadors for New Zealand, Australia and North America flown to Japan to join the Japanese finalists. This year, chefs from around the world were challenged to enter their Best Õra King Dish with a Japanese twist.

The winners of the 2017 Õra King Best Dish Awards are: • Best Õra King Dish New Zealand, Marc Soper, Wharekauhau Country Estate, Featherston • Best Õra King Dish Australia, Christopher Bonello, MPD Steak Kitchen, Melbourne • Best Õra King Dish North America, Travis Swikard, Boulud Sud, New York City • Best Õra King Dish Japan, Yosuke Kanai, Fleuve, Hotel Granvia Osaka n

NZ Chefs Awarded Lifetime Recognition Two of New Zealand’s top chefs have been awarded prestigious lifetime ambassadorship, after producing arguably some of the best beef and lamb cuisine in the country over the last decade.

Both Shaun Clouston, Executive Chef/ Owner of Wellington’s Logan Brown and Grill Meats Beer, and Scott Kennedy, Head Chef/Owner of Nero Restaurant in Palmerston North have been named Beef and Lamb Platinum Ambassador Chefs after consistently excelling in the Beef and Lamb Excellence Awards.

The platinum status acknowledges their service and commitment over the years and places them alongside six other Platinum Ambassador Chefs, all tasked with driving innovation and creativity using New Zealand beef and lamb within the food service sector.

Shaun’s long and varied career began in New Zealand before spending six years in Sydney, Australia where he established himself and the style of cooking he is now known for.

Shaun credits his time overseas for his appreciation and passion in using the very best, locally sourced products that Logan Brown prides itself on.

“I feel honoured to be named a Platinum Ambassador Chef, it is a huge

6 | November 2017 | Hospitality BUSINESS

accolade and I look forward to continuing to do my part to boost the profile of the amazing beef and lamb we have here in New Zealand, not only through the dishes we create but through championing the producers,” says Shaun.

Scott has been involved with the Awards for over 10 years, originally with his first restaurant Café Vavasseur in Palmerston North, which he opened at the age of 21 before opening his current restaurant, Nero.

Scott’s philosophy is to utilise as much of the animal as possible, this involves using not only the popular primary cuts but secondary cuts too.Being bold and innovative with beef and lamb is what locals have come to expect from Scott.

“I am very proud that Nero is recognised here in the Manawatu against some of the bigger city establishments. I like to experiment with flavours and I’m just lucky that my customers appreciate this and allow me to do so.”

“Being named a Platinum Ambassador Chef is hugely humbling, to be aligned with some of the big named chefs in the country is certainly one of the biggest milestones in my career to date,” says Scott.

Both Shaun and Scott were acknowledged and awarded as Platinum

Ambassadors at a dinner at Nero, where guests were treated to a five-course degustation. Shaun and Scott join the ranks of six other Platinum Ambassadors: • Stephen Barry, Mount Bistro, Mt. Maunganui • Michael Coughlin, Dunedin • Brenton Low, Whangarei • Mat McLean, Palate Restaurant, Hamilton • Rex Morgan, Boulcott Street Bistro, Wellington • Darren Wright, Chillingworth Road, Christchurch n

Shaun Clouston, Executive Chef/Owner of Wellington’s Logan Brown and Grill Meats Beer, and Scott Kennedy, Head Chef/Owner of Nero Restaurant in Palmerston North

IN SEASON Sweet delicious fresh peas now in season!

Tender eye fillet – a tasty cut!

MEAT

EYE FILLET

c Beef eye fillet is a quality piece of beef taken from a muscle which does very little work, resulting in an extremely tender and flavoursome cut of meat. Cut into thick steaks and cooked with care it is the perfect way to showcase New Zealand beef. Serve with seasonal local produce and a flavoursome jus and this will become a staple on any good restaurant menu. recipes.co.nz

SEAFOOD CLASSIC KIWI FAVOURITE - PAUA

a Paua are found throughout New Zealand, with the major fishing areas located in the South Island, Stewart Island and the Chatham Islands.Also known as abalone, there a variety of different types; yellow-lipped, green-lipped, bluelipped, but the most common in New Zealand is the black-lipped paua.

The secret to tender paua Paua are a slow-growing is to gently ease it out of the species, with a minimum shell and cook quickly on a high heat with a light, size-limit and they can only gentle touch. be collected by free-diving (with exception to Chatham Island divers).The secret to tender paua is to gently ease it out of the shell and cook quickly on a high heat with a light, gentle touch.

If overcooked, the texture of paua can become rubbery.

The colour will change and edges will begin to curl when the paua is cooked. It can be tenderised by a variety of methods.

Light pounding with a metal hammer or par-boiling for a few minutes in steaming (but not boiling) water are popular options does the trick. Paua can be cooked in a multitude of ways – barbequed, grilled, baked - but you cannot go past the Kiwi classic: paua fritters. The recipe is simple and can be adapted so it is packed full of flavour. Visit seafood.co.nz for the recipe or more ideas on how to use this Kiwi food icon.

8 | November 2017 | Hospitality BUSINESS

FRESH PRODUCE PEAS

c Humble yet delicious, fresh peas are available from November.

Remove peas from pods to steam or boiled, with some fresh mint leaves, until tender but still crisp. They can also be puréed, or served as a side with meat or in stir fries or raw summer salads for extra crunch. The fresher the peas, the better and sweeter they taste so use them as soon as possible after purchase and don’t overcook.

Peas are a good source of dietary fibre, folate, riboflavin plus vitamins B6 and C. They are also a source of niacin and thiamine.

In addition they are one of the best vegetable sources of protein.

Peas are highly perishable and delayed sales may mean negative flavour changes in the peas. Buy small quantities regularly and ensure the stock is turned over quickly. Display on refrigerated shelving. Pre-pack in plastic bags. Store at 0ºC with a 90-100% relative humidity.

BLUEBERRIES

d Fresh blueberries are available from November to May, and packed full of antioxidants and nutrients. Amazing on their own sprinkled over breakfast cereal, a kiwi pavlova, a summer fruit salad or as an addition to muffins, cakes or smoothies - a single serve of blueberries provides a quarter of your bodies recommended daily intake of Vitamin C. Blueberries need to be refrigerated in the summer months, handled with care to avoid bruising and washed before eating.

A summer fruit packed with good nutrients – blueberries!

NEW OPENINGS

Tart’s delectable pastries available at St Kevins Arcade

Philippa Stephenson passionate about getting the vegan message out.

New Tart in Town

BY ROBYN YOUSEF

T

here is a new TART Bakery in town. Following the great success of Philippa Stephenson’s Grey Lynn business – which is also now known as ‘Vegan Central’ - she has opened a new branch in the heart of Auckland city in the iconic St Kevins Arcade on Karangahape Road.

“Business has gone with a hiss and a roar since it opened at the beginning of October,” Philippa says with her trademark enthusiasm and passion for business.

After five years in business, the flagship bakery was named as a New Zealand Herald’s Best Bakery of 2017. And as demand for Tart’s vegan products grew - along with the queues at the Grey Lynn shop, - Philippa knew the time was right for expansion.

“We started with the goal of making our food accessible, yummy and reasonably-priced.

We want to take our message regarding plant-based options everywhere and as we couldn’t have everyone schlepping up to Grey Lynn, we decided to take our vegan food to downtown Auckland,” Philippa explains.

Philippa was 49 and had just sent the youngest of her five children off to school in 2012 when she started TART Bakery. Before the opening, she went to study at Manukau Tech and worked in several bakeries for a year to gain practical experience.

The premises in Grey Lynn (with its leadlight windows and retro ambience) suited her brief perfectly. She wanted to present good old-fashioned style home cookery with the best of ingredients. It’s all real ingredients here (such as the best of fruit-filled jams) and not a pre-mix, additive or filler in sight.

The small shop (30 square metres) in Karangahape Road is also a perfect fit with

this retro theme. It’s once again with leadlight windows and the alternative nature of the shops in St Kevins Arcade (circa 1924) reflect the TART philosophy.

All the food is supplied from the very busy kitchen in Grey Lynn and delivered by refrigerated courier services to the new shop.

The new bake shop soon built up a steady flow of regulars and is establishing a real sense of community there – as it did very quickly in a patch of Grey Lynn.

Tart Bakery started with Philippa and a small staff along with a team of part-timers.

Now with the two locations, she employs four front-of-house full-time staff, four bakers and a growing band of part-time workers.

She is still sticking to the tried and true Tart favourites - think baguettes to be eaten straight from the bag, ginger crunch tarted up with crystallised ginger, mouth-watering savoury and sweet pastries and a huge selection of breads made with sour dough.

But, as she has increased her lines over the years, Philippa has “veganised and adapted recipes.” Since November 1, 2016 (to mark World Vegan Day), 100% of Tart’s products are now vegan. There’s vegan mince and cheese pie, mille feuille, lemon tart, cronut and pain au chocolat – pastries with great flavour to rival those sold in top European patisseries.

And there’s also a superb kumura-topped shepherds pie sold with crunchy brown rice salad. Or you can try the chickpea cheese or turn up for one of Tart’s special ‘Burger Extravaganza” for a tasty vegan burger.

Philippa herself became a vegan about three years ago – following in the footsteps of her second son, Taz. And now all her family are following a vegan diet and she

has become increasingly passionate about the lifestyle.

After 20 years of devotion to her children, Philippa, now really enjoys their interest and support for Tart Bakery. Usually one or two of the Stephenson children are happily helping out over the weekends and her husband, Paul, who has a busy career as a health consultant, is a strong support person.

“It’s my Mum, Anne Thorneycroft (a qualified patissier), who is indispensable. She’s in her early 70s, can bake me under the table and is always there to help me. I believe family support is critical in small businesses,” She is very positive about the future of the business and can see a third and perhaps fourth Tart bakery opening over the next couple of years, with Hamilton, Wellington and Christchurch in her mind as future locations.

Philippa also has her own personal food technologist, Theoretical Physics Ph.D. student, Dani Metin, is working with her to develop some exciting new vegan products.

“We have to get out to the people to get them tasting the vegan options. We really have to do something for our planet.”

This strong and resourceful woman has a mission to get the vegan message out there and won’t give up until she has all sorts of people willing to try it. And Tart Bakery seems the perfect vehicle for that purpose. n

TART BAKERY

St Kevins Arcade Karangahape Rd Auckland www.tartbakery.co.nz

Hospitality BUSINESS | November 2017 | 9

NEW OPENINGS VIETNAM TO GO

THE AUCTION HOUSE CAFÉ AND BAR

20 Don Street, Invercargill Ph: 03 2141914 www.theauctionhouse.co.nz

270 St Asaph Street Christchurch Ph: 02108439548 Email: tranlucfuv@yahoo.com Vietnamese couple Luc and Trang Bui have realised a longheld dream, opening their first Vietnamese restaurant in the new-look Christchurch CBD. Both Vietnamese chefs, Luc and Trang have lived in Christchurch for eight years and hail from strong cooking backgrounds in Vietnam where they worked for friends who owned restaurants. “We’ve both been into food for some years,” says Luc. The menu at the 32-seater Vietnam To Go is focused on traditional fresh and healthy options, using no MSG or artificial colouring. Pho – a tangy Vietnamese noodle soup – takes pride of place as a popular favourite. Customers are also getting pretty excited about Vietnam To Go’s Banh – a traditional Vietnamese sandwich; Goi cuon – a spring roll; noodle salad and Vietnamese iced coffee.

A well-known Invercargill institution, Todd’s Auction Rooms - built early last Century – is the inspiration behind Invercargill’s newest industrial-look, restaurant, bar and café, The Auction House.

Owner of the city’s popular Three Bean Café Judy Storey has opened the 80-seater venue, which has sunny outdoor seating for another 40 people, and features lots of recycled wood from the old auction house. The focus is on shared plate, tapas-style mains and desserts with a big emphasis on healthy, but delicious, including plenty for vegans and those who are gluten-free. Breakfast kicks off with everything from crushed avocado, pumpkin toast and free range eggs to a tiered breakfast platter for four. Tapas include home-made patatas bravas, with turmeric soured cream, and mini pulled chicken soft tacos with crushed avocado and tomato concasse. Pan-seared salmon mains with chargrilled Mediterranean vegetables and salsa verde have the dinner crowds drooling, as do the churros with chocolate hazelnut, white chocolate and raspberry or salted caramel dipping sauce.

PIZZERIA DA FRANCESCA

8117 Stuart St, Dunedin Ph: 03 4741765 www.fransitalian.co.nz Wanaka’s Francesca Voza and business partner James Stapley have done it again - this time launching in Dunedin with another pizzeria. It’ll be their sixth South Island venue with a few more on the horizon for the outskirts of Wanaka. The pair opened a second Francesca’s Italian Kitchen in Christchurch last year – five years on from their popular Italian Kitchen restaurant launch in Wanaka, where they also operate Francesca’s Pizzas. The new central city Dunedin operation is a 35-seater, focusing on pizza, good wines and antipasto, says James. “We’re sticking to the real traditional flavours and stopping with that. It’s a good formula. We go for the traditional Romanstyle Italian pizza, with less toppings, cooked really quickly in a super-hot oven” Polenta fries, bruschetta, salmon salad and kale salad also star on the Dunedin menu.

Peter Gower NZ Ltd 09 272 8620 sales@petergower.co.nz www.petergower.co.nz

10 | November 2017 | Hospitality BUSINESS

NEW OPENINGS

FAT EDDIE’S

BACON BROTHERS

255 St Asaph Street Christchurch Ph: 0212874375 www.baconbrothers.co.nz Another great little find tucked away in Christchurch’s Little High Eatery is Bacon Brothers – a fun little burger joint launched by personal banker Troy Bilborugh. Troy began his foray into food serving up great burgers with his brothers at the Riccarton Farmers Market. Taking the big step of faith to open a central city venue is now paying off for Troy and partner Chloe Parks. Free range products and fresh produce are big here and there are plenty of great burger options for the vegans and vegetarians, with the likes of vegan pulled pork and smoked coconut bacon on offer. “We also do a great spicy deep-fried cauliflower with maple syrup and handcut fries,” says manager James Rawsthorn. The ‘Big Jim’ Burger is named after James – deep fried chicken tenderloins, packed in with cheese, bacon, hash browns, lettuce tomato and avocado. “It’s my favourite.

I have one every day,” he says. The ‘Andy The Electrician’ Burger is packed with Angus beef, bacon, lettuce, tomato, cheese, and topped with barbeque sauce inside a freshly baked ciabatta roll.

Corner Hereford St and Oxford Tce, Christchurch Ph: 03 5955332 www.fateddiesbar.co.nz It was one of Christchurch’s most iconic late night spots prior to the 2011 earthquake and Fat Eddie’s jazz and blues bar is back bigger and better than before. The new venue above owners Max Bremner and Darryll Park’s new Original Sin Restaurant and Kong Bar holds 320 – much larger than the old Fat Eddie’s which catered for 120. Great Southern American-style food like bean salsa with homemade corn chips, fried chicken and polenta fries complement the bar’s jazz theme. There’s a massive balcony overlooking the Avon River and the fit-out is beautifully appointed. There are already queues out the door at weekends, testament to the venue’s pre-quake popularity.

CAVIAR

from New Zealand Freshwater King Salmon Our salmon thrive in the glacial waters of New Zealand’s Southern Alps. This extreme environment provides ideal conditions for raising strong and healthy salmon, who in turn create a very special salmon roe.

Care and timing is the key to achieving perfection in caviar.

We wait until the roe are at their very best for the process to begin. Slowly and very gently, these delicate pearls are prepared in a dry brine. Then they are quickly snap frozen to lock-in the exquisite freshness and taste.

Freshwater King Salmon Caviar is a unique rendition of one of the oldest and most sought after delicacies in the world!

To order contact us on: 0800 539 999 or email: orders@aorakisalmon.co.nz

For more information visit:

www.aorakisalmon.co.nz

AWARDS FOR EXCELLENCE

Good as Gold The best of Kiwi Hospitality 2017

HOSPITALITY NEW ZEALAND SUPREME WINNER 2017 Whangaparaoa Lodge, Whangaparaoa And ROOMS ONLINE BEST MOTEL Whangaparaoa Lodge, Auckland Whangaparaoa Lodge 874 Whangaparaoa Road, Little Manly, Auckland www.whangaparaoalodge.co.nz ‘Redefining casual luxury’ in the heart of Whangaparaoa is how Troy and Tomoko Clarry describe their award winning property. Recipients of the Rooms Online Best Motel category, as well as, the Supreme Award Winner for 2017, this win is a culmination of 4 years hard work including the continuous and ongoing upgrade to rooms, growing the customer base from all markets both domestic and international, driving direct bookings and leveraging wholesale business.

With 20 years managing some of Asia’s top 5 stars with Ritz Carlton and Hyatt International, Troy’s goal was to provide the same level of service – unique, personalised and memorable experiences for all their guests. With 14 rooms, 2 x 1-bedroom suites and 12 studios and 6 room types, there is plenty of variety for the diverse clientele that walks through their doors.

Whangaparaoa Lodge is located on the beach front of Little Manly beach, perfect for swimming, enjoying stunning sunrises and is a great place to relax. Location aside, it’s the little things that count – personalised welcome letters, lemon and honey amenities in the room if they see a guest has a cold, real milk in the fridge and even storing weekly guest’s grocery items for their return the following week.

The judges said they were scratching to find fault with this brilliantly run business and they were a very worthy winner of the Motel category and the Supreme Award.

12 | November 2017 | Hospitality BUSINESS

Double winners -Troy & Tomoko Clarry!

BIDFOOD BEST CAFÉ Fidel’s Wellington 234 Cuba St, Wellington www.fidelscafe.com The judges summed it up beautifully when describing Fidel’s, recipient of the Bidfood Best Café Award 2017, “It is so Cuba Street”.

An extract from their entry also set the scene for a café that is a Wellington institution, ‘It’s the kind of place where young people come to feel rebellious and free, and older people come to feel young again’.

With a colourful history, located in an equally colourful part of town, Fidel’s opened in 1996. By 1997 the business had outgrown its single room venue and part of the carpark outback was taken over, in 1998 they extended further into a site next door. A proper kitchen was next created out of an adjoining apartment and in 2003 more car parks were converted in the front courtyard. 2013 saw the kitchen grow again to support the steady flow of customers as well as the 40 attentive and focused staff.

The judges were impressed with the selection of food on offer from the menu items through to the counter food that looked delicious, had a steady queue of people lining up to buy and was continuously restocked. The coffee was (as you would expect) excellent and the café had a natural Fidel’s buzz that would be hard to replicate anywhere else.

PERNOD RICARD NEW ZEALAND BEST BAR Emerson’s Taproom and Restaurant, Dunedin And SERVICE IQ EXCELLENCE IN TRAINING & STAFF DEVELOPMENT Emerson’s Taproom and Restaurant, Dunedin 70 Anzac Ave, Dunedin www.emersons.co.nz Since opening in July 2016, Emerson’s Taproom and Restaurant has made its mark in a short space of time, taking out the Pernod Ricard New Zealand Best Bar Award, as well as, the Service IQ Excellence in Training and Staff Development.

A taproom and cellar door offering set inside a working brewery, the ethos of the establishment is to provide outstanding experiences with amazing beer (there are 16 plus beers on tap) and delectable food served with warmth and a hint of cheekiness.

Product knowledge is top priority and there is the expectation all team members will have a high level of beer knowledge, including style characteristics and even food matches. This involves regular training and tastings with the Brewers, the Founders and external training providers with senior team members also put through the highly regarded Cicerone Beer sommelier training. Alongside this, the Head Chef regularly conducts menu training. These entrenched training processes made them a stand out winner of the Training and Staff Development Award 2017, the judges said, and is the reason why they took out the Best Bar Award too – beautiful surroundings coupled with excellent product knowledge is a winning combination.

TAB BEST COUNTRY HOTEL Theatre Royal Hotel, Kumara 81 Seddon St, Kumara, Westland www.theatreroyalhotel.co.nz A country hotel should be the hub of the community and the Theatre Royal Hotel, Kumara, recipient of the TAB Best Country Hotel Award 2017, embodies this ideal with the policy of never charging their local community for the use of their facilities.

When owners Kerrie and Mark Fitzgibbon purchased the hotel in 2010 it was derelict, vandalised and in total disrepair. They spent two years working with local tradesman to restore and rebuild it. The hotel rooms are decadently decorated in Victorian theme, a tribute to the old buildings past. No two rooms are the same, with six standalone Miners cottages added in 2016 each overlooking the bush from large private decks.

But it’s not all about the accommodation, the food offering is also very carefully thought out with ‘fresh is best’ and ‘simple fare with absolute flair’ front of mind when planning the menu.

Where possible, they buy as near to the source, with fish caught locally and delivered fresh to their door and much coveted West Coast whitebait coming from local rivers.

Now a three-time recipient of the Best County Hotel Award, having previously won in 2014 and 2015, the judges loved the attention to detail, the loving preservation of the history of Kumara and the evident pride and joy Kerrie and Mark take in their product.

Hospitality BUSINESS | November 2017 | 13

SLEEPYHEAD COMMERCIAL BEST HOTEL Edgewater, Wanaka 54 Sargood Drive, Wanaka www.edgewater.co.nz

GENESIS BEST ENVIRONMENTAL/SUSTAINABLE BUSINESS Hapuku Lodge & Treehouses, Kaikoura State Highway 1 at Station Road, Kaikoura www.hapukulodge.com The creation of the luxury eco-lodge, Hapuku Lodge and Tree Houses was the dream of Tony Wilson, a San Francisco based Kiwi.

The Hapuku project includes five tree houses that sit 30 feet in the air amongst a 120-year-old kanuka grove and were designed with the vision of giving guests a bird eye view through the trees, gazing out to the Pacific Ocean and to the Kaikoura mountain range.

The recipient of the 2017 Genesis Best Environmental/Sustainable Business Award, Hapuku’s ‘Green Mission Statement’ is to nurture Kaikoura’s unique environment, restoring it through planting native trees and continuously improving their sustainability.

Everything possible is recycled, reused or composted. Food waste is used to feed local pigs on a nearby small scale, rare breed pig farm with this delicious pork often finding its way onto the menu at the Lodge.

80% of their food is sourced from local farmers and purveyors allowing for a direct farm to plate relationship. Executive Chef, Fiona Read and her team, produce seasonal vegetables and herbs from the kitchen garden, while the Lodges own olive trees produce most of their olive oil.

The judges said “everything Hapuku does is done with not only the guest but also the environment in mind. The commitment to the environment enhances the guests stay and leaves you feeling connected with the Kaikoura community”.

Edgewater’s welcome to guests is centred around ‘warm Southern hospitality’ and is about being genuinely interested in their guests with the aim of enriching their stay. Judges felt this was absolutely delivered on and why they are the very worthy recipient of the Sleepyhead Commercial Best Hotel Award 2017.

Now in its 31st year of business Edgewater is an enduring accommodation product in the Wanaka tourism offering. The only accommodation in town located right on the lakefront, guests regularly comment on the immediate sense of tranquility and relaxation.

Recent refurbishments mean the 103 rooms have a modern style without detracting from the magnificent scenery just outside their window. This has also been extended through to the Wineglass Café and Lobby Lounge with changes made in 2016 to give these areas more of a ‘lodge’ feel.

Edgewater’s customer mix is predominantly international visitors from Australia, UK, Europe, North America and China and staff who speak a number of languages ensures an enjoyable and ‘lost in translation’ free stay. Such is the demand for Edgewater’s waterfront accommodation that staff levels are now maintained year-round, where previously there were distinct seasonal peaks and troughs.

SKY TV BEST NEIGHBOURHOOD BAR & EATERY Park Kitchen 6 Park Road, Miramar, Wellington www.parkkitchen.co.nz Park Kitchen is a busy suburban eatery and bar located in the heart of Wellington’s film industry on the Miramar Peninsula. Open seven days a week for breakfast, lunch and dinner the team takes pride in being the local hub for film industry workers, tourists, business people, locals and visitors alike.

As recipients of the Sky TV Best Neighbourhood Bar & Eatery Award 2017 Park Kitchen fills the role well - by day a comfortable café for mums and bubs, even a coffice (yes, that is a word) for all those coffee meetings away from the office, meaning lots of thoughtfully located power points for charging laptops, not to mention the free wifi. Lunch morphs again with local workers and the evening heralds the firing up of the Josper charcoal barbeque oven.

Visiting Park Kitchen on a cold wintery mid-week night, the judge was impressed with a very comfortable welcoming atmosphere and a good mix of clientele settling in for the evening. An impressive range of craft beers, including some custom brewed just for Park Kitchen was supported by a waiter who knew his beer. The food was excellent with plenty of choice and lots a small plate options.

When Park Kitchen opened in August 2015 they wanted to fill a gap in the Miramar market between the local watering holes and the fine dining market – the judges felt they had achieved this and were confident the Miramar locals would feel the same.

14 | November 2017 | Hospitality BUSINESS

MARSH INSURANCE BEST NEWCOMER – ACCOMMODATION Porters Boutique Hotel, Havelock North 4 Te Aute Road, Havelock North www.portershotel.co.nz A gap in the market for high-end accommodation in Havelock North and Hastings area is what inspired the development of the 42 room luxury hotel Porters Boutique Hotel.

The recipients of the Marsh Insurance Best Newcomer Accommodation Award 2017, Porters Boutique Hotel is nestled in the heart of the Havelock North Village and is still in its first year of operation.

The opportunity to start from the ground up with a new build was an excellent way to ensure every possible modern-day hotel amenity was included in the design. Double glazing, underfloor heating, heated towel rails, and rooms wired for modern day business and leisure travel were all factored in.

With the support of the local community Porters Boutique Hotel has quickly established itself as a core part of Havelock North, not least of which being a provider of jobs for locals and using local suppliers where possible. Sponsorship of events has worked well and resulted in many new business and local connections being made.

The judges were impressed with the way Porters has made its mark relatively quickly in its local community and the evident pride taken in being the new kid on the block who can give something back.

NOEL LEEMING BEST NEWCOMER – FOOD & BEVERAGE The Little High Eatery, Christchurch 255 St Asaph St, Christchurch www.littlehigh.co.nz “The truth is I really wanted to create a space where I could take my kids, that they would enjoy and I could relax and have a beer without worrying about them annoying other patrons”, says Mike Percasky, joint owner of Little High Eatery in Christchurch.

Little High, as it is affectionately called, is a series of buildings built in behind the restored façade of the old McKenzie and Willis retail store, a Christchurch institution. As Mike was developing the Little High concept he was introduced to Rod Thomson, owner of Base Pizza, located in the Re:Start container mall. Rod suggested they get a group of foodies from Re:Start and give them a space where they could set up and share an internal common space – something the mall couldn’t offer. From this, Little High was born with 8 handpicked food offerings serving 250 individual items including 30 desserts, 40 craft beers and 20 wines.

The ‘umbrella’ liquor licence for the venue was another innovation meaning customers are able to buy food from one offering, beer from another and then sit down and eat and drink wherever they want to within the venue.

The judges loved the concept of Little High being the ‘third space, the first space being your home, the second space being your work and the third space is that space you seek out to relax and unwind (without worrying about the kids).

EXPEDIA BEST REDEVELOPED ACCOMMODATION Stay Kerikeri 136 Kerikeri Road, Kerikeri www.staykerikeri.co.nz Already successful hospitality professionals Bill and Paula Schwass knew what they wanted to achieve when they took over a run down 1970’s three-star motel in Kerikeri in November 2014. With the end vision firmly in mind they set out on a 5-year business plan to create a contemporary, eclectic accommodation product that moved firmly away from the traditional cookie cutter motel that had seen better days.

In September 2016 after a two-month closure and a total refurbishment, Stay Kerikeri was launched with new amenities including fully serviced apartments with kitchens appealing to the long stayer wanting to use Kerikeri as their Northland base to get out and explore but still have a home base to come back to.

The judges loved the transformation that has taken place - from a very tired product the property has been totally reimagined and now fits beautifully into the Kerikeri landscape. Well-appointed and thoughtfully styled rooms give the guest a feeling of being well and truly on holiday. The extensively replanted tropical gardens ensure you know you are in the tropical north. Stay Kerkeri is an example of what can be done with old motel stock and is very worthy of the Expedia Best Redeveloped Accommodation Award 2017.

Hospitality BUSINESS | November 2017 | 15

COCA-COLA AMATIL BEST REDEVELOPED BAR/ RESTAURANT Jack Hackett’s Irish Pub, Wellington And HEALTH PROMOTION AGENCY (HPA) EXCELLENCE IN HOST RESPONSIBILITY Jack Hackett’s Irish Pub, Wellington Jack Hackett’s Irish Pub 5 Inglewood Place, Wellington Major earthquake strengthening works on their building was the catalyst for the development of Jack Hackett’s Irish Bar. Formerly Five Stags, owner Matt McLaughlin took the plunge in early 2017 to build the Irish pub he had always wanted. With walls adorned with authentic memorabilia including some from the demolition of other iconic Wellington Irish bars Molly’s and Kitty O’Sheas, the bar has the feel of a pub you would find in Ireland rather than an Irish themed pub – and yes, there is a big difference.

The judges found Jack Hackett’s highly deserving of the CocaCola Amatil Best Redeveloped Bar/Restaurant Award and were impressed with the thoughtfully curated décor and the great ‘Irish’ atmosphere without it feeling contrived or forced.

Jack Hackett’s was also the recipient of the HPA Excellence in Host Responsibility Award, awarded to them for their dedication to ‘controlling the uncontrollable’ with rigorous host responsibility processes in place. “Keeping customers safe is a key part of our business model. If we have a good clean, safe environment for our patrons to visit they will be more inclined to enjoy their visit and more inclined to return”. Judges were impressed with the robust policies that were in place, that were an entrenched part of the culture of Jack Hackett’s, rather than a folder in a shelf.

HOSPITALITY BUSINESS BEST RESTAURANT Kika, Wanaka 2 Dunmore St, Wanaka www.kika.nz Being barely a year old has been no barrier to Kika taking out the Hospitality Business Best Restaurant Award. Although, it did have a head start with a great pedigree being the sister restaurant to local Wanaka institution - Francesca’s Italian Kitchen.

Owned by Francesca Voza and James Stapley (Exec Chef), Kika is a seven day a week, dinner only bistro offering a menu bursting with continental influences from tapas style ‘picollo’ dishes, to ‘grande’ sized main courses, everchanging seasonal ‘cortoni’ side dishes all topped off with homemade gelato ‘dolce’ dishes. And if all the options are just too much, try the very popular six course ‘Just Feed Me’ chefs menu that can be shared on any sized table.

The judges loved the knowledgeable staff who were able to confidently make recommendations to enhance the menu choices. The food was modern New Zealand cuisine using interesting and current ingredients, with an underlined note from one judge stating the lamb was amazing!

With generous seating for 100 people inside plus a large wooden deck and patio to further extend during summer, Kika is well positioned to be a cosy winter dining destination in front of the fire as well as a great summer hang out.

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IGT EXCELLENCE IN GAMING Square Leg, Hamilton 38A Hood Street, Hamilton Located in the heart of the Hamilton CBD, the Square Leg has been designed with best practice in gaming in mind. With 18 gaming machines plus TAB facilities, special attention has been given to the design of the bar to allow for smooth easy service and oversight to the gaming lounge.

The location of the gaming room right next to the bar allows staff a clear line of sight into the room from behind the bar, as well as, being able to see both entrances to the room. This makes it easy to undertake the regular checks required by the staff to ensure customers are gambling safely and adhering to the rules.

Square Leg, is a Grassroots Trust venue and gains a lot of satisfaction from being able to contribute to their community by generating funds for the Trust and the associated distribution of grants to sport, education and community groups.

The judges were impressed with the clearly documented processes that were in place and the focus on staff training and regular upskilling. The rapport with their gaming customers was evident, knowing them by name and their choice of beverage which, while a basic principle of good hospitality, was also a great way of monitoring any harmful gambling habits.

HOSPITALITY NEW ZEALAND BEST RETAIL OFF-LICENCE West Harbour Village Wine & Spirits 118 Hobsonville Rd, Auckland www:thetrusts.co.nz/west-liquor-stores

AMERICAN EXPRESS EXCELLENCE IN MARKETING Bowl and Social, SKYCITY Hamilton 36 Victoria St, Hamilton www.skycityhamilton.co.nz Bowl and Social is a bar, eatery and ten pin bowling alley located on level two of SkyCity Hamilton. Featuring two bars, 20 bowling lanes and a pizza menu that fits perfectly with its bowling alley surroundings it is a relatively new kid on the block having only opened in December 2016.

The judges of the American Express Excellence in Marketing Award were looking for a business that knew how to market and knew who they were marketing to. Bowl and Social ticked those boxes with extensive research carried out at the start of the planning process to identify who would ultimately be walking through their doors. It turns out it was an eclectic mix of millennials, affluent young families and corporate groups and the name Bowl and Social was settled on to clearly articulate the entire experience that embraced not only the space but also what people do when they get together for a game of ten-pin.

The judges were impressed with the rigourous approach taken in developing and instilling the Bowl and Social brand as well as the edgy messaging came through in the venue and via social media – A friendly game of bowling, said no-one ever.

The knowledge and passion for operating a successful retail off-licence was clearly evident in the West Harbour Village Wines and Spirts entry said the judges of the Hospitality NZ Best Retail Off-Licence Award.

Owned by the Waitakere Licensing Trust, the store’s objectives are to continually exceed customer needs and expectations. This premise flows through to everything from the stores merchandising, to the selection of premium products on offer and the highly knowledgeable staff.

Well thought through store design is supported by local demographic research to provide a clear understanding of who the customer is.

With this information in hand the stores layout focusses on balancing convenience while also catering for those who prefer to spend time browsing and talking to the knowledgeable staff.

It would appear West Aucklanders are fond on their craft beer so the store has invested in an industry leading and visually appealing craft beer station. Each tap can dispense multiple craft beer kegs at any time allowing for a larger range that can react quickly to the growing trend and demand in seasonal beers.

The judges loved the look and feel of the store that is clearly very well managed and the staff ’s enthusiasm and knowledge of their product.

PERSONALITY OF THE YEAR – F&B Herbert Sabapathy, Skyline Rotorua There are people in every industry who, whether they know it or not, are respected, looked up to and even revered as they personify everything good about a profession. With that criteria in mind, it wasn’t hard for the judges to award Herbert Sabapathy, Food and Beverage Manager for Skyline Rotorua the inaugural Food and Beverage Personality of the Year Award.

Dynamic, service and results driven, with a true passion for food and beverage and customer service are just a few of the accolades bestowed on him by his staff.

With a 20-year career firmly under his belt it is his recent achievements that has taken the Skyline Rotorua food and beverage offering to the next level.

Herbert and his team have successfully transformed Stratosfare into a restaurant Rotorua can be proud off, with a number 1 rating on TripAdvisor as well as a 2015 win for Rotorua Hospitality Outstanding Restaurant and the People’s Choice Award in 2016.

His investment in his staff is clearly evident, recruiting from many channels including WINZ, various hospitality schools and gateway programmes, encouraging and nurturing the next generation for hospitality professionals coming through.

His philosophy is simple – inspire and grow your team so they can positively contribute to the hospitality industry in Rotorua and then pay it forward and pass those skills on the next person.

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HOSPITALITY NZ ANNUAL CONFERENCE

Optimism The secret weapon in business

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ptimism, passion and professionalism became the overriding three key themes of the 2017 Hospitality New Zealand Annual conference held at Wellington’s Museum of New Zealand, Te Papa Tongarewa, October 17- 19.

Delegates received a wide range of thought provoking information from an eclectic range of speakers, who included Dr Tom Mulholland from the Healthy Thinking Institute, Murray Thom, of Thom Productions –( author of the Great New Zealand Cookbook) , Rachel Luchetti of Luchetti Krelle and Dominic Stephens, Chief Economist of the Westpac bank, to name just a few!

Sprinkled with panel discussions debating topics such as waste management and minimisation initiatives, interactive discussions on the fate of the New Zealand election –( undecided at the time of the conference), - Chef Simon Gault’s opinion on the industry; Jill Brinsdon’s take on the use of optimism as a secret weapon in business, -the conference also included break out sessions on Gaming, Improving Yield Through Better Management of OTA’s and keynote speeches from the Managing Director of DB Breweries, Peter Simons, and Rory Glass, Managing Director of Lion.

Vicki Lee, CEO of Hospitality NZ spoke of the success the HNZ team of 18 has played in influencing key industry decision makers over the past 20 months, and emphasised the growth of the industry and its impact on the New Zealand economy over the next four years.

Over 400 people from the hospitality community came from all corners of the country to attend the conference, the Trade Show and to celebrate the diversity of New Zealand’s food and beverage, and accommodation sectors at the Hospitality Awards evening held on the final night. An intensive judging process by a panel of independent 18 | November 2017 | Hospitality BUSINESS

Vicki Lee, CEO of Hospitality NZ presented Greg Mulvey with his award for entry into the Hall of Fame at the 2017 Awards for Excellence, held in Wellington.

industry professionals considered many aspects of the finalist’s businesses. These included staff training and human resources, customer service, food and beverage offerings, marketing and promotional activities, and the demonstration of business growth. During the presentation of the awards attendees enjoyed a dinner menu produced and served by members of the Weltec hospitality school, and later danced the evening away to a wide range of songs performed by The Relatives band. n

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RISING STARS

Future industry leaders rewarded!

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even of New Zealand’s best and brightest individuals working in the hospitality and accommodation sectors have been recognised for their hard work at the inaugural Hospitality New Zealand Rising Stars Awards 2017.

Over 300 people from the hospitality community from all corners of the country gathered at Te Papa museum on October 17 to celebrate New Zealand’s hospitality sector.

Hospitality New Zealand Chief Executive Vicki Lee, said “These brand-new awards are a way of giving our up and coming industry leaders some well-deserved national recognition.”

The Rising Stars Awards cover every aspect of the sector and are a chance for managers and mentors to personally nominate their most valuable staff. Five of the seven awards were recognising ‘Up & Comers’ in their respective fields.

Ricky Nguyen, Up and coming Barista from Onehunga Café in Auckland, is known for his latte art. Ricky came to New Zealand 5 years ago to study and paid his way through that study as a barista. He has been with Onehunga Café since it opened and has progressed from barista, to head barista and Duty Manager. When he’s not making coffee, he can often be found teaching others the art.

Ms Lee said, “The judges loved his attitude to learning, seizing every opportunity to hone his barista skills and learning from the best but also generously passing those skills on to others”.

Up and Coming Chef was Sara McFelin from Zest Restaurant, Timaru. Sarah started off as a junior chef in 2012 and has steadily worked her way up to running a busy kitchen. Zest Restaurant owners Kristy and Grant Phillips say, “she is a talent they are more than happy to support, nurture and develop. It’s not often you find someone who cares as much about your business as you do”.

Front of House winner Nicole Kay has worked in the industry since she was 15 and has worked her way up to restaurant supervisor at Emberz at Ascot, Invercargill. Ms Lee said, “The judges loved her determination to learn about and be involved in the hospitality industry long term, including going home at night, researching menu items that she was unsure about, quizzing the Chef on them the next day before passing her new-found knowledge onto the guests.

20 | November 2017 | Hospitality BUSINESS

D4 on Allen Duty Manager Josh Piper took out the Up and Coming Duty Manager Award. ‘His desire and commitment to the role is what made Josh a stand out for this award” said Ms Lee. “With a heavy focus on host responsibility, providing a safe and enjoyable atmosphere for customers is top priority. Josh takes this role very seriously and has proven he can manage and handle situations in a highly professional manner”.

Quickly moving from Duty Manager to General Manager then part owner of two Wellington businesses (El Horno and Arborist Restaurant and Roof Top Bar) Mat Lear was awarded ‘Up & Coming Entrepreneur’ due to his journey, success and his giving back to the industry. “The two businesses have flourished under Mat’s watch”, Ms Lee said, “And the judges were very impressed with how he takes pride in developing and supporting his staff, just as he has been”.

‘Emerging Accommodation Professional’ was awarded to Tayzha Tasman of Trek Global Backpackers in Wellington with judges noting Tayzha’s “focus on the well-being of her guests as exemplary”.

The ‘Unsung Hero’ Award went to Jennifer Mulliss of Park Kitchen in Wellington with the General Manager Tamara Staples saying, “Without Jeni we would have a grumpy kitchen, a dirty restaurant, sky high cleaning costs, and no one willing or able to do hardest job in the restaurant”.

FULL LIST OF WINNERS AS FOLLOWS: Emerging Accommodation Professional Tayzha Tasman, Trek Global Backpackers, Wellington Unsung Hero Jennifer Mulliss, Park Kitchen, Wellington Up & Coming Barista Ricky Nguyen, Onehunga Café, Auckland Up & Coming Duty Manager Josh Piper, D4 on Allen, Wellington Up & Coming Entrepreneur Mat Lear, The Arborist Rooftop Bar & Restaurant Up & Coming Front of House Nicole Kay, Emberz at Ascot, Invercargill Up & coming Chef Sarah McFelin, Zest Restaurant, Timaru n

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0800 863 693

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.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

TRAINING TODAY

The training track We’re well aware of the severity of the industry’s skills shortage, but instead of always trying to fill holes with new people, think about how you can reorganise your team to get the most from the people already on the books. By Malcolm Richardson.

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n life as in work life, at some stage we are always training – educating ourselves to be better or refining our already awesome selves to be just that little bit more streamlined. One thing is for sure, we are always learning something new.

Just a few weeks ago I was at a festival in the Sunshine Coast hinterland, which for lack of better description was like reliving the 50s and 60s. Bearded hipsters, pin-up girls and old iron as far as the eye could see. Thankfully, I was there with the lads from film production company, Kids Find Food, and I got a first-hand look at the spectacular Ribs & Burgers. Now, I’ve eaten a lot of ribs, and even more burgers in my time, and this was just another plate of food. Except that a young upand-coming cook had a few secrets up his sleeve. Watching the way this young guy moved the ribs around the fire, and the technique he used to baste and move, baste and move, was eye opening. It got me thinking that even old stumpy me can learn a thing or two about food these days.

22 | November 2017 | Hospitality BUSINESS

It’s evident in our TV programming that food is a massive part of our culture again. Shows like MasterChef and MKR showcase what our humble Aussie homes are churning out in the terms of quality and passion. In that though is also a lesson for us old hats. On more than one occasion during this season alone I have watched George, Gary and Matt stare at each other, dumbfounded with what is going on in their mouths. These home cooks are teaching us to love food all over again.

Even with the incredible passion and developing skills these home cooks are bringing into our industry, they are still starting out at the bottom and need training and guidance to develop into valuable team members in our food industry.

It can be a path fraught with pain – training staff, employing apprentices or trainees or even employing qualified staff and teaching them your methods. It can all be a very dangerous slope to slide.There are a lot of reports in the market about the costs of employing a new team member.

TRAINING TODAY The one thing that costs businesses the most is training.You need to factor how much time it will take to build them up to the level you need to break-even, and then how much longer to get up to full speed.

As business owners and managers we think a lot about staff and the impact their skills or lack of are having on the bottom line. The way they clean up, the way they set the kitchen or prep, the services or production, it pays to stand and watch your staff from a distance and learn the habits that they have picked up and what slows them down.

UPSKILL OR HIRE? A CASE STUDY When thinking of new staff or filling a gap in your existing roster, sometimes training or retraining existing staff can be an easier, cheaper and less stressful way to do it. Lets set an example.

Kathy is an old hat in the kitchen. She has worked for the same function centre for eight years and carries her job well. She is punctual, efficient and reliable. There’s a gap in the production side of the kitchen that a part-time or casual team member could fill. It seems the sauce and stock production each week is less than ideal and the head chef has been carrying the torch, leaving him worn by the end of service. What we need here is a third or fourth year apprentice to fill the spot or maybe a casual first year chef. Or do we?

Kathy has done all the tasks in the kitchen at one time or another, even filling in for the chef, so we know she has the hands-on skills, but are her skills better than a new team member? Watching Kathy, we notice that she arrives for work, turns her phone OFF (if you have a staff member who does this as they enter the door, buy them a Ferrari and never let them go), she has a quick coffee and gets to work.

The problems are obvious but simple to sort out. Kathy is a home cook. In her 50s, she has never received formal qualifications and many of the terms and methods learnt in an apprenticeship pass her by. She gets by with help from others who explain the jargon to her.

So, looking at Kathy and her work we see that she has all the skills but lacks only a small amount of theoretical knowledge.

In comes Chet. Chet is a third year apprentice who was let go after the production kitchen he worked in closed down. He comes with a huge amount of theory under his belt from school, and a handful of skills from his last job. Chet is sometimes five minutes late and likes to

sneak a look at his phone each time he goes into dry store. His skills have all been in a production kitchen where he prepared packaged meals for a hospital. His work is clean and quick and he will make a good chef.

The problem with Chet is that he has never worked anywhere else. Has no high pressure experience. He watches the last five minutes of a shift wind down with bag and phone in hand and out the door he goes.

So we have two people in our view. Kathy who lacks a little theory and Chet who is short on experience and apparently time. Which would you choose? Kathy, but she doesn’t know what the method is for hollandaise. Chet, but he is green in a new workplace. Either way, training is required.

More often than not, the smaller gaps in a workplace can be filled by a little retraining of existing staff at a much lower cost than hiring new staff. If you have an aging workforce, you will be surprised how much a little retraining will do to efficiency. In this case, if we gave Kathy a shot at filling the gap in the kitchen.You can be assured that her existing skills and a little training will see her become a more efficient team member than employing a Chet. Even though you may still need a new member to fill other roles, you would be better served training staff you already have for new roles as they know you and your business.

Retraining staff can also be a good idea if you find your team slipping.

By giving them options to move about the team, staff will thrive.

So we send Kathy off to college for one day a week for six months and she will complete a certificate course and will inevitably fill the gap with flying colours. Now you have an experienced and trained member of the team who can take new staff under her wing and help train the next line of staff for you. As an Australian employer, we received incentives from the government for retraining Kathy as she is over 50.

So our costs of training were lower, we gained a certificate qualified staff member and we filled a gap without any loss of efficiency.

As it turns out we needed Chet too, but we were able to put him in the role Kathy left, which was less pressure and as Kathy is his supervisor we can sleep well knowing he is being trained properly. n Malcolm Richardson is an independent food safety consultant and BDM. Malcolm@thecommonchef.com.au Article courtesy of Hospitality Australia.

“More often than not, the smaller gaps in a workplace can be filled by a little retraining of existing staff, at a much lower cost than hiring.”

Hospitality BUSINESS | November 2017 | 23

TRAINING TODAY

NZMA students attend the cart before the course

I

t goes without saying that coffee is big business in New Zealand, and now NZMA students have an opportunity to experience running a Coffee Cart first hand. It is believed to be the first of its kind in the education training arena, with students lining up to be on the front line.

They are certainly ready for the challenge; the ‘cart’ is now a component of the course and NZMA students will be making coffee and tea, dishing up treats, manning the till, and being responsible for the whole business inside the cart.

Students were on site late October to experience the new Coffee cart at NZMA’s Manukau campus, and were thrilled with the response from queuing customers.

Studying Hospitality Level 3 at NZMA, Karlina Cowan was really keen to get involved. She said, “I’m super excited to be here, this is a game changer, and it will be good for work experience and continuing to develop my skills within the workplace.”

Tammie Lee Stuck also studying Hospitality Level 3 really enjoyed the experience and practice it gave her. She said, “I love the team environment, and working together really gave me confidence with the practical side. I can make great coffee under pressure – there were lots of people here!”

Sheiveere Engineer, studying Retail Level 3 at NZMA said, “It’s super exciting. We’re getting to the run the whole Coffee Cart, so not just making the drinks and food, but running the business side too.

Running the till, making sure the signage is right, writing up the menu with pricing…it’s like our own business!”

NZMA developed the Coffee Cart as a mobile business for students to gain practical experience and the students are really proud to be on board, and part of the ride. NZMA will use the Coffee Cart to visit its campuses around Auckland including Sylvia Park, Manukau, and Otahuhu.There will also be opportunities to extend the business to more public events.

NZMA’s latest training facility – The Coffee Cart!

Tammie Lee Stuck, Karlina Cowan and Sheiveere Engineer

Karlina Cowan taking a breath between coffees!

William Levitt, NZMA Head of Faculty said, “The Coffee Cart is an extension of the invaluable training that we provide our students so they are work ready. Not only do we give them outstanding training, we have a dedicated Careers team that places our graduates with the right employers for them.We are focused on sustainable employment for our graduates, and this is why we have such success in placing our students with the right skills in the right careers when they finish their programmes.” n

CAN'T FIND GOOD STAFF? CREATE THEM With increasing reports of a shortage in skilled hospitality staff, there is no better time to upskill.

AIS offers a range of NZQA-approved hospitality programmes at different levels and combined with practical learning and industry placements, our graduates can fill the gaps in your team.

•

Licence Controller Training (LCQ) (Level 4)

•

Barista Skills Certificate (Level 3)

•

Food Safety Certificate (Level 3)

•

New Zealand Certificate in Food and Beverage Service (Café Services) (Level 3)

•

New Zealand Diploma in Hospitality Management (Level 5)

•

New Zealand Diploma in Hospitality Management (Level 6)

•

Bachelor of Hospitality Management

•

Graduate Diploma in Hospitality Management

If someone wants to join AIS, I think it is the best college in the hospitality industry - Navneet Singh, Bar Manager at Hotel DeBrett and BHM Graduate

All Level 3-4 courses use ServiceIQ-developed unit standards

Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz 24 | November 2017 | Hospitality BUSINESS

www.AIS.ac.nz

TRAINING TODAY The Gold award winning team at Emerson’s Taproom take time out for a photo opportunity!

Superior skills gained while on the job win gold

T

he very best service is on tap at one of Dunedin’s finest breweries. Top-rating Emerson’s Taproom has taken out the ServiceIQ Excellence in Training and Staff Development Award at the glittering Hospitality New ZealanAwards 2017 event held in Wellington.

Emerson’s Brewery Venue Manager, Charlotte Janssen says hospitality is a profession and the goal is to have the most passionate, knowledgeable and engaged team around.

Rather than taking a one-size-fits-all approach to training, Emerson’s strategy for success is focused on what each employee might like or where their interests and skills lie.

“Their joy in sharing the amazing world of craft beer and food matching hopefully helps to create an outstanding customer experience,” she says.

Emerson’s has ten of their employees developing hospitality careers by gaining national qualifications on the job. One is on the way to becoming a professional chef with ServiceIQ’s Cookery

Apprenticeship, while eight others are honing professional frontof-house skills with ServiceIQ’s Food & Beverage - Level 3 qualification programme.

“The training increases engagement in the role. It also helps the team realise they are professionals and to treat hospitality as a career, which is an end-goal for the business,” says Charlotte.

Winning the coveted award is proof the strategy and huge team commitment is working, says Charlotte.

“We have really appreciated the support of Service IQ, particularly Clare Van Elst. Any achievement takes a village and we are incredibly lucky to have an amazing and dedicated team, a fantastic brand with an awesome Brewery crew and the support and back up of Lion.”

ServiceIQ is the official training partner for the hospitality, tourism, retail and aviation service industries. They work with industry to develop on-job qualification training programmes, including apprenticeships, that make a positive difference for thousands of businesses and their employees all over New Zealand. n

HOSPITALITY @ SIT

INVERCARGILL º New Zealand Certificate in Food and Beverage Service (Level 3) º New Zealand Certificate in Cookery (Level 3/Level 4) º New Zealand Diploma in Cookery (Level 5)

Call today or email info@sit.ac.nz 0800 4 0 FEES www.sit.ac.nz

Hospitality BUSINESS | November 2017 | 25

TRAINING TODAY

SIT’s hospitality opportunities

S

outhern Institute of Technology (SIT) prides itself on producing exceptional chefs, cooks and culinary artists. The Institute’s Cookery programmes are offered at the Invercargill and Queenstown campuses, beginning with the New Zealand Certificate in Cookery (Level 3), (Level 4) and for those who wish to study at a more advanced level the Invercargill campus offers the New Zealand Diploma in Cookery (Advanced) with strands in Cookery.

One of SIT’s graduate success stories comes in the form of Ella Ritson-Jones. Having studied Cookery at Level 3, Level 4 and then undertaken Diploma level study, she now works at prestigious and luxurious Blanket Bay, a luxury lodge in Glenorchy, Central Otago.

Guest speaking at SIT’s Certificate Graduation Ceremony in August, she encouraged students to make the most of opportunities offered, something she has done all the way through her career.

In 2016, Ella was offered the opportunity to represent SIT and compete in a MasterChef competition in Vietnam. The prestigious international competition featured three teams, each made up of two New Zealand students and two Vietnamese culinary students. The teams were to deliver a fusion of the finest produce and techniques from each country to over 150 guests. Ella’s fusion take on the Kiwi pavlova with spun sugar, strawberry sorbet, lemongrass syrup and fresh fruit, proved to

Training for success at Southern Institute of Technology.

be a crowd favourite and her team won the ‘guest vote’ competition.

Future hospitality students at SIT look forward to utilising wellequipped classrooms and training kitchens, with the Queenstown campus having a brand new Cookery suite, which opened at the beginning of the year. Invercargill campus also operates the Vault Café and Bungalow Restaurant which are open to the public at certain times of the year so students can get real-life industry experience as part of their training.

If the focus is on customer service within the hospitality industry, the Invercargill based New Zealand Certificate in Food and Beverage Service can deliver the core skills required for anyone wanting to begin their career, or secure seasonal employment delivering hospitality services, products and experiences to customers. n

AIS students reflect diversity

STUDY HOSPITALITY Create cocktails, Make great coffee Get the skills to get the job Students attending AIS reflect the international and multicultural needs of today’s Hospitality industry.

• Barista Training • Bartending Skills • Dedicated Job Support

nzma.ac.nz

ENROL NOW

0800 222 833

26 | November 2017 | Hospitality BUSINESS

C

ommitment, focus, multiculturalism: Why hiring international students is just good business.

Your customers are changing. So why aren’t your staff?

Today Kiwi hospitality businesses are catering to an everchanging array of people, and hiring international students who reflect those people is just good business sense claims Auckland Institute of Studies. Hiring international students brings far more benefits than just acting as a mirror to customers. Many have worked in multiple countries and speak multiple languages – arming them with the tools they need to interact with a wide range of travellers and customers.

Most students come to New Zealand with a qualification already – meaning they also come with life experience, work experience, and the ability to learn quickly. They identify where the gaps in their knowledge are and aren’t afraid to ask for help – which is hugely valuable in a new workplace. Those who study hospitality management at Auckland Institute of Studies also take part in a three month internship with brands as well-known as Accor, Heritage, and Millennium .

Our top tips for hiring international students: • Understand that telephone interviews may be challenging for international students (as they can be even for native Kiwis) and offer in-person interviews where possible • Explain what you expect very clearly – many may have worked in very different hospitality environments in which they were told exactly what to do and left little room for autonomy, so need to be given permission to make decisions n

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LUXURY HOSPITALITY The Orient Express travels to a new level of luxury and is a timeless symbol of the art of travel, steeped in culture, splendour and refinement.

A new luxury journey with Orient Express

1

34 years after the first Orient Express trip between Paris and Constantinople occurred on October 4, 1883 the SNCF Group, owner of the iconic “Orient Express” brand, has teamed up with AccorHotels to continue the development of Orient Express within the luxury hospitality sector.

As part of this partnership, which will combine the expertise and savoir-faire of the two groups, AccorHotels acquires a 50 percent stake in the share capital of Orient Express, until now fully-owned by SNCF. The Orient Express brand is a timeless symbol of the art of luxury travel, steeped in culture, splendour and refinement. The legendary train, which for almost a century connected Europe’s greatest cities, from Paris to Istanbul, is imprinted in both History and imagination.

Since 1977, SNCF Group has been actively involved in developing the brand’s prestigious image, notably through the restoration of vintage carriages dating from the 1920s (known as the Pullman-OrientExpress) and the organisation of events (such as the exhibition “Once upon a time the Orient Express” at the Institut du Monde Arabe in Paris in 2014).

AccorHotels intends to build on this partnership to strengthen its leadership in the luxury segment, by developing a new collection of prestigious hotels under the Orient Express banner Additionally, the seven historic cars, symbols of French Art Deco, will remain the physical property of the state-owned rail group, and will be operated by Orient Express for private journeys and events. They will provide a new and exceptional setting for the organization of events, which may be held in collaboration with AccorHotels’ other businesses such as Potel & Chabot, Noctis and John Paul.

“We are delighted with this strategic partnership, which today cements the alliance of two major French players in the world of travel for a shared purpose, that of giving fresh impetus and international standing to an historic and world-renowned brand, “ says Sébastien Bazin, Chairman & CEO, AccorHotels.

Guillaume de Saint Lager, Corporate Secretary, Orient Express replied that In its time, the Orient Express took the art of traveling to its peak. “This ambitious project, which is unique, cannot come to fruition without the complementary skills of our two shareholders. We are proud and particularly look forward to being involved in writing this new chapter with such strong backing. Our ambition is to recreate this experience and make the Orient Express the gold standard in luxury travel and hospitality.” n

28 | November 2017 | Hospitality BUSINESS

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fter 20 years in hospitality, owning hotels and nightclubs, Auckland inventor Jim Summerville has launched a fantastic money and time-saving glass cleaner and sanitiser.

The new Summerville Solutions glass cleaning invention has taken three years to perfect and is about to hit the market in New Zealand and Australia. Jim and his Hong Kong-based business partner have already broken into the market in Denmark and China where the new whizz washer has been welcomed by operators.

Cloudy, dirty glassware prevents even the best bartender from obtaining a good ‘head’ when pouring a beer, says Jim. “On an average night a bar can waste about 1-litre of beer from re-pours alone,” he says.

“Fixing this problem can save operators $5475 a year, and that’s just from one tap.”

The small machine takes one glass at a time and only takes three seconds to complete its cycle, making it quick and efficient for busy bartenders.

A milky-looking film called ‘sodium blooming’ coats glasses after they’ve been through a normal dishwasher, which bartenders then have to individually wipe and clean.

This film not only affects the head on beer, but also affects the taste of wine and beer. “We’ve also invented an anti-bacterial sanitiser, specifically created for the product, which also breaks down lip stick and sunblock, as well as sodium blooming,” says Jim. “I’m fully confident about this product. I’ve tested it myself for up to 20 hours a day and it works,” says Jim, who owned New Zealand’s oldest continuous licensed hotel, the Kentish Hotel at Waiuku.

He already has Auckland’s Clevedon Hotel on board with his new product. n

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SUGAR & SPICE

Dainty sweet treats for

Discerning Diners

BY SUE FEA

CELEBRATING SWEET AGNES For a perfect dessert match try Seifried Winemakers Collection ‘Sweet Agnes’ Nelson Riesling 2016. Named in honour of Agnes Seifried, co-founder and matriarch of this pioneering Nelson winery, the ‘Sweet Agnes Riesling’ has beautifully floral notes with juicy mandarin peel on the nose, and a luscious, bright fruit palate. The fresh crisp finish gives length and balance to the succulent fruit characters. The ‘Sweet Agnes Riesling’ pairs beautifully with a fresh lemon posset and almond shortbread. The cleanness of lemon and richness of the palate perfectly aligns with the crisp natural acidity of the Riesling and the full luscious weight of the wine. This makes a divine pairing.

Contact: Seifried Estate - wines@seifried.co.nz; www.seifried.co.nz

30 | November 2017 | Hospitality BUSINESS

E

ven the new breed of health-conscious diner needs to indulge every now and then, and special treats like dessert can’t be omitted from a great food experience.

When you’re saving up to splash out, those Brownie points are vital! The shared plate trend serves well here, ensuring women, especially, get to ‘taste’ a little of everything.

“There’s a real trend towards portion control,” says Nikita Whitten, marketing team leader for Emma-Jane.

“People often prefer to try three smaller portions of dessert, rather than splash out on one large dessert that they need to make their way through.

Women, especially, feel cheated if they don’t get to taste all the different flavours at the table,” she says.

The big push to eat healthy and control portion sizes is helping to drive this trend. “It’s about good food education,” says Nikita. “People don’t need to deprive themselves of a delicious dessert. They’re just a little more careful about portion sizes. No matter how strict they are, they’ll always splash out on a sweet treat.”

Thousands of images of dainty nibbles and portions fill social media sites like Instagram, and illustrate dessert blogs. “It’s definitely a trend in Europe and New Zealand is now catching up,” says Nikita.

GRAZING PLATTERS With Christmas functions ahead companies are watching their budget and grazing platters are often the most cost-effective way to go.

SUGAR & SPICE Emma-Jane is also launching La Donnatella – a new range imported from Italy.“We’ll do a lot of tiramisustyle flavours and an Italian meringata – crushed pavlova, meringues and layers of vanilla- with flavoured custard cream.” Perfect for sharing at buffets, these come in a log shape so that chefs can dictate portion sizes.

Demand for this style of dessert has increased across the food industry from cafes and catering, to restaurants and hotels. “It’s very much dictated by our rapidly growing tourist industry,” says Nikita.

“Overseas visitors are aware of global trends and restaurant chefs are feeling the pressure to keep up with those. There’s also less waste.”

High-end imported French macarons – from chocolate to pistachio – are becoming popular with cake decorators. Mini French dessert cups – lemon meringue to raspberry truffle and Emma-Jane’s Traiteur de Paris range, including chocolate fondant and salted caramel delight, are also taking the cake with busy chefs.

Denheath Desserts has also introduced new ranges to meet this increasing demand. “That’s why we launched our Petit Range – smaller tastings of cheesecakes, custard squares, both vanilla and chocolate, and profiteroles,” says co-owner Lisa Templeton.

“People are really keen to buy a small dessert

Amayjen desserts - beautifully presented.

and try more than one flavour, but we’re still selling the likes of our larger custard squares,” she says.

“Husbands get a whole large square to themselves rather than having to share with their wives.”

Renowned for its finest, natural vegetarian ingredients, like Vitamin B(riboflavin) used to naturally colour the custard squares, Denheath is now breaking into the Australian market, with this Kiwi staple, known there as a vanilla slice.

“We pride ourselves on always using the cleanest ingredients in our products,” says Lisa.

“It’s not cost effective for many restaurants and cafes to make everything from scratch and a lot of chefs are dressing our classics up with their own culinary flair,” says Lisa. Denheath’s triple chocolate layered cheesecake teams up beautifully with chocolate sauce and fresh berries, while the custard squares can be served with the likes of passionfruit coulis or fresh mango and raspberries. “Our custard-filled profiteroles can also be complemented with berry coulis.”

IMPECCABLY PRESENTED Small is not necessarily one size that fits all. Plenty of dessert lovers still like a decent size serving to themselves and talented pastry chefs like OKO

Smaller tastings of Denheath's famed custard squares are available!

SUGAR & SPICE Dessert Kitchen’s Jiemin Aw are turning out, impeccably presented, popular classics with individual flair.

“Presentation is always key,” says Jiemin. “People eat with their eyes first, but I like to keep it simple and not overcomplicate my dishes with too many garnishes. The flavours are important.”

A Singaporean, Jiemin, is all about creating her own twist on favourite classics, like Black Forest Gateau, Mont Blanc and Tiramisu. She’s created the Machamisu, infusing a slight Asian influence by incorporating green tea.

It’s all about what’s in season and that’s also the most cost effective.

“I do like to stick to classic flavour combinations though – something that people recognise as familiar. I think people need that certain level of comfort, but we usually throw in a few elements to challenge our customers.”

Discerning diners are still curious about the source of various ingredients and OKO Dessert Kitchen goes all out to provide a good range of gluten free and vegan options as well, from French pastries and waffles to chocolate bonbons.

SMALLER COURSES PREFERRED Tucked away in Fielding in upmarket restaurant Amayjen, beautifullyplated panna cotta, crème brulee and chocolate creameux grace the dessert menu. A play on the Kiwi pineapple lump, a rich, smoothtextured dark chocolate creameux on a Chocolate Brownie base is served with aerated chocolate bubbles, caviar, freeze-dried pineapple sorbet and pineapple dust.

“We’re noticing the trend for diners to want to try smaller courses of lots of different things, and our degustation menu dinners are always quickly sold out,” says Maitre d' Reece May. Raspberry semifreddo – an iced parfait-style dessert – incorporates a central grapefruit layer, coconut sponge, lime gel and dust and freeze-fried

Amayjen's play on the Kiwi Pineapple Lump!

Salted Caramel delights from Emma Jane - deliciously dainty!

C

!

W E N

M

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CM

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PACKED WITH GREAT BENEFITS Source of Protein & Calcium* when made with full cream milk Gluten Free

CY

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Made in NZ

Deliciously rich rich, smooth and full of f lavour nestleprof essional.co.nz * When prepared with full cream milk

32 | November 2017 | Hospitality BUSINESS

SUGAR & SPICE

lychees. “We keep our menu simple, offering only a few of the ingredients to keep them guessing,” says Reece.

His dad, and head chef, Andrew May, also offers his own twist on a dark chocolate mousse served with homemade condensed milk ice cream, rum gel, passionfruit curd, salted pecan nuts and chocolate dust. His dark chocolate tart comes with homemade gingernut ice cream and orange flavours.

Calories or not, Kiwis still love their ice cream, but they’re keen to dabble in what’s fresh, new and seasonal.

Emerald Foods is welcoming lemon curd ice cream, pictured below, using Kerikeri lemons, to its Killinchy Gold line-up this summer.

Provenance has become important to diners, but including origin information is also a great way for menus to become more personable, says foodservice manager Jason Bough. “Origin claims are becoming

Emerald Foods' Chateau Kensington Mango Sorbet, accompanied by berries!

Available nationwide from Bidvest Food Service. See our entire range online at www.icecream.co.nz Hospitality BUSINESS | November 2017 | 33

SUGAR & SPICE more attractive and we source citrus fruits from Northland, berries from Hawkes Bay, and Manuka honey from North Auckland.”

Emerald Foods has recently launched Chateau Treasure Chest butterscotch pudding flavoured ice cream, packed with mini M&Ms - as well as a Mocha Fudge Brownie with chunks of Pandoro brownie. A fun banana and smokey caramel ice cream, and chilli chocolate hokey pokey, are also on the menu this summer for NZ Natural ice cream parlours.

Portion controlled ice creams remain popular for grazing menus and NZ Natural offer a range of 125ml mini tubs with lids for this purpose.There’s also definitely growth in the healthier options, such as the Like Licks dairyfree frozen dessert range, which now includes oat milk with chocolate and almond milk with raspberry options,” says Jason. “Sorbet is always popular as it’s naturally dairy-free, and our new Chateau Kensington Mango Sorbet option pairs beautifully with Southeast Asian-style street food.” Emerald Foods’ sugar-free Zilch is also popular and perfect for diabetics.

Two tempting delicious desserts made with flair using the Nestle Docello Protein Enriched Dessert mix!

INNOVATION IN ICE CREAM Restaurants are looking for innovation in ice cream – flavours that will compliment other dessert ingredients, says Jason. “Never underestimate the popularity of a good pure vanilla bean ice cream, like our Killinchy Gold though. It pairs well with just about anything.”

Emerald Foods Auckland flagship NZ Natural store ‘Melt’ in the Viaduct serves up ice cream innovation at its best with everything from ice cream macarons and ice cream tacos to Andres Kitchen Cookie sandwiches. “Sooshi”, with the appearance of a sushi roll, using green fruit leather instead of nori, ice cream instead of rice and mango pulp and raspberry coulis in the centre, returns this summer.

‘Churn your own ice cream’ bikes also add a bit of pedal power theatre to the good old Kiwi ice cream favourites. n

wee

TAKE A BIG BITE OF

ENRICHED DESSERT MIX TO TEMPT THE PALATE The deliciously rich and smooth chocolate flavour of full cream milk offers a vital source of protein and calcium in Nestle Professional’s latest addition to the NESTLÉ Docello Protein Enriched Dessert Mix range.

Protein is a nutrient that is essential for the preservation of muscle mass and general well-being.

The range also has the nutrition calculated per serve on pack which helps with menu dietary content planning.

PETITE CUSTARD SQUARES ARE PERFECT FOR ANY OCCASION. The Kiwi classic bite sized Denheath custard square. These fluffy, high-rise, melt-in-your-mouth, rich, creamy, vanilla-custard-filled squares are complemented with golden flaky pastry and yummy icing topped with curly-white shredded coconut.

What a great way to bring sweet flavour to weddings, birthdays or any event where you want finger food that gets people talking.

For more information visit:

www.denheath.co.nz or freephone 0800 336 432

34 | November 2017 | Hospitality BUSINESS

All NESTLÉ Docello Protein Enriched Dessert Mixes have the added benefit of being gluten free. Made in New Zealand at Nestlé’s worldclass Cambria Park facility, every product batch is laboratory tested and found to be clear of gluten. The dessert mixes are made to such a high standard that both Coeliac New Zealand and Coeliac Australia have readily endorsed them.

It is a highly affordable and convenient dessert for foodservice operators. Each 1.9kg tub of the Chocolate Dessert Mix makes 83 serves, at a cost of only 0.41 cents per serve.

Presented in a convenient, easy to store, re-sealable and fully recyclable tub, it’s available to use on demand when needed.

Easy to make, simply add full cream milk, garnish and serve. The NESTLÉ Docello Protein Enriched Dessert Mix range also includes butterscotch, strawberry and lemon flavours.

See www.nestleprofessional.co.nz or telephone 0800 830 840

HOTEL SCENE : M SOCIAL

M Social

– sustaining sociability in downtown Auckland

A

new lifestyle hotel with a prime position on Auckland’s waterfront promises new experiences for curious travellers who thrive on new experiences. According to General Manager, Nigel Edwards, of the newly opened M Social hotel, it will constantly evolve and embrace local culture, providing a perfect base for travellers while also becoming a hotspot for those who live, work and play in the area.

“We are extremely excited to bring a vibrant lifestyle hotel to central Auckland and one that offers eco-friendly guest experiences.

Our focus is to deliver an authentic experience, to host and entertain people that visit us, and this includes making a real statement in regards to the environment.

A contemporary hotel for the curious, the explorers and

The lobby of the M Social opens directly into the Beast & Butterfly Bar, and through to the Delicatessen and dining areas.

those who thrive on new experiences, and the latest addition to Millennium Hotels and Resorts’ signature Leng’s Collection. The October opening marked the completed rebrand of the Copthorne Harbour City hotel into Millennium Hotels and Resorts’ M Social hotel. It is the second M Social opened world-wide, the first being Philippe Starck-designed M Social Singapore.

Centred around the modern design experience, M Social Auckland offers contemporary form and function in a casual setting, featuring spaces that are designed to be accessible and flexible to guest needs; a democratic design concept that encourages guests to integrate with other travellers, and provides a seamless transition from business to pleasure.

The 190-room hotel has five distinct guestroom categories comprising the SocialRoom, Social View Room, Social Club Room, Hospitality BUSINESS | November 2017 | 35

HOTEL SCENE : M SOCIAL Social Tribe Room and Social Tribe View Room.

There will also be two suite categories, namely the Harbour Suite and Ocean Suite. Each floor at M Social Auckland will have a defining theme created by local street artists, featuring elements of local culture such as the fauna, marine life and literature.

Contemporary and chic, all guestrooms feature wall-to-wall windows overlooking the picturesque Auckland Harbour, with the ‘Social View’ rooms located on the upper floors foreven more stunning views. The ‘Social Tribe’ rooms feature two interconnecting bedrooms, for a family or group stay. The Harbour Suites and Ocean Suites provide an abundance of living space combined with unparalleled harbour views from the ninth floor or above. A generous abode for those who love to spread out, each suite comes with a separate sleeping and living area, an indulgent freestanding bathtub and specialised amenities. The Ocean Suite also offers the ability to combine, using a shared private hallway, with one or two Social View rooms to make a multiroom suite.

Those staying in a Social Club Room, or one of the suites, will have access to the Social Lounge.

This area will provide a shared hub for guests, with communal workstations, individual tables and facilities including printers, stationary and other essentials. It will provide a space for guests to relax or socialise with other guests over a game of pool, or even space

“Contemporary and chic, all guestrooms feature wall-towall windows overlooking the picturesque Auckland Harbour, with the ‘Social View’ rooms located on the upper floors foreven more stunning views.”

The hote provides self-service check-in kiosks to ensure a streamlined check-in and check-out process, as well as offering a traditional reception desk and concierge service.

invaders, while also providing an extra touch point with the hotel’s Mbassador team.

Located within is the hotel’s signature restaurant, Beast & Butterflies, a casual all-day dining destination complete with an outdoor terrace. The menu, overseen by Executive Chef Scott Gaskin, features exotic flavours from the Pacific Rim, with street food influences, including dishes that showcase the region’s fresh seafood delivered on glass plates from locally recycled glass suppliers. Or catch up with friends, old or new, at the Beast and Butterflies Bar. The drinks menu contains a range of classic and signature cocktails alongside a comprehensive wine list encompassing all regions of New Zealand and around the world, complemented by an extensive bar menu. There is also a Delicatessen serving a selection

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Experience for yourself why Hospitality New Zealand is the best and call us for membership on 0800 500 503.

HOTEL SCENE : M SOCIAL

VingCard Allure With its elegant, minimalistic, unique and customizable wall panel display design VingCard Allure provides secure convenience for your guests.

of fresh salads, cured meats and bakery items to eat in or on the go, as well as a bespoke roast of coffee specially provided for M Social.

SELF SERVICE CHECK IN M Social is all about technology and innovation says General Manager Nigel Edwards. “The hotel provides self-service check-in kiosks to ensure a streamlined check-in and check-out process, as well as offering a traditional reception desk and concierge service. A media wall at the hotel will also display local information such as ferry timetables, the weather forecast and details on nearby activities.”

M Social Auckland will offer a variety of new venue options for event planners and delegates in Auckland, with an array of meeting spaces and boardrooms available inclusive of the latest technology, capable of handling events for 5-50 guests.

Franck Kermarrec, Chief Marketing Officer at Millennium Hotels and Resorts commented: “Following the much-anticipated launch of M Social Singapore in June 2016, we are delighted to be expanding our portfolio further with the launch of M Social Auckland this year. The property will strengthen our lifestyle offering, and with plans to expand the brand further in the near future, it is a very exciting time for us.”

Room rates at M Social Auckland will start from $249.00 NZD per night, including breakfast and Wi-Fi. n For further information and hotel reservations, visit www.millenniumhotels.com.

Congratulations to Millennium Hotels & Resorts in the opening of M Social. Millennium Hotels and Resorts have presented M Social as the most innovative property, enhancing ultimate guest experience leading the way in hotel technology today.

www.assaabloyhospitality.com Tel. +64 9 4440161

Hospitality BUSINESS | November 2017 | 37 NewZeland_Levco_90x270.indd 1

20/10/2017 9:29:26

PROFILE

Profile:

Helen Darroch After 14 years abroad working on high profile hotel design projects in cities such as Macau, Melbourne and even Moscow, Helen Darroch has returned to Auckland, joining a fellow design colleague’s business. Hospitality Business sat down with Helen to discuss her interior design experience and expertise and her “coming home.”

Q) DO YOU HAVE A DESIGN PHILOSOPHY? Not as such. But I do enjoy working on 5-star hotels because they have luxury interiors but also have complex operational requirements. This makes them very interesting as you strive to achieve the perfect balance – you can’t have a beautiful hotel that doesn’t function, nor a highly functional hotel that looks bad.

Q) WHICH INTERNATIONAL HOSPITALITY PROJECT HAS GIVEN YOU THE MOST SATISFACTION? That project would have to be Venetian Macau which was completed and opened in September 2016. It is an integrated resort project called Parisian on the famed Cotai Strip in Macau, China. My primary responsibility was to represent the client owner while managing the design team responsible for substantial areas of the project including: gaming areas (mass gaming, high limit and VIP gaming), public circulation, ballroom and meeting room spaces.

I was based on site in Macau, our head office in Las Vegas, and the lead interior designer was in Paris and Chicago so I travelled a bit. With a US $3billion construction value, it’s the largest project in my career so far. I feel very privileged to have been part of the client owner’s management team, and to have had an instrumental role in the interior design development of this project.

Luxury hotel interior designer and project manager, Helen Darroch of Space Studio.

38 | November 2017 | Hospitality BUSINESS

Q) WHAT OTHER EXCITING PROJECTS HAVE YOU WORKED ON OVERSEAS? I can think of two stand-out projects. While working at Bates Smart in Melbourne, I worked on the competition entry for what is now Crown Metropol in the same city. It was very exciting developing the design concept for the competition. We were pitching for the combined architecture and interior design scope for a hotel with 658 keys – making it the largest hotel in Australia and New Zealand at the time.

PROFILE I remember our company chairman saying of this project “We are responsible for the design from the kerbside to the pillow!”

After we won the project, I helped set up the design team and then moved onto another project. Unfortunately I didn’t get to work on this project but I think it’s still one of the best hotels in this part of the world.

Secondly I worked on 5-star hotel project in Moscow which was never built. I’ll never forget the day we presented guestroom interior design to the Russian client in Moscow. He – and therefore we - were surrounded by his ex KGB-agent body guards during the presentation.

Afterwards, we watched him drive away in his bullet-proof Hummer, flanked by his chaser cars. The whole experience was like something out of a Bourne movie!

Q) WHO GAVE YOU YOUR FIRST BIG BREAK? My first role out of the AUT Design School was with Vee Kessner at Ignite Architects (ex ASA Crone). That was in 1997 and here we are working together again at Space Studio. I worked with Vee for four years and left New Zealand shortly afterwards. When I moved back to New Zealand last year,Vee asked me to join her at Space Studio to help her run her business. It’s a real “coming home” feeling for me.

Not just because I’ve come back to New Zealand but because I am working alongside Vee who is now a close friend, and was also my first design mentor 20 years ago!

“You can’t have a beautiful hotel that doesn’t function, nor a highly functional hotel that looks bad.”

Hospitality BUSINESS | November 2017 | 39

PROFILE

“We are responsible for the design from the kerbside to the pillow!”

Q) WHAT ARE YOUR CURRENT PROJECTS? Space Studio is working on the new SO Sofitel in Auckland, the Langham Hotel Auckland refurbishment – which will be rebranded as Cordis, as well as the new Pullman Hotel at Auckland Airport.

We’ve just finished refurbishing the Grand Windsor Hotel in Auckland which will be an MGallery. We enjoy our projects in Fiji, having completed FFE procurement on Momi Marriott early this year.

And we’re working on a beautiful boutique hotel in Fiji which also has private luxury residences, due to finish early next year.

Q) WHAT DESIGN CHALLENGES AND OR TRENDS DO YOU SEE IN THE HOTEL SECTOR IN NEW ZEALAND? There is always a lot of talk about there not being enough hotel rooms in New Zealand. And now there’s an added challenge with us hosting the America’s Cup in Auckland in 2021. New Zealand is currently experiencing unprecedented construction activity, so there’s a lot of pressure on the whole process. Design studios struggle to find good talent, building contractors are spread thin across too many projects, building material supply is expensive which impacts project budgets. It’s an exciting time though – the Auckland skyline is changing rapidly, and we feel lucky to be a part of it.

As for hotel trends, we see hotel spaces looking and feeling more residential than before. This is often done by layering the spaces with a slightly different feel, so that it’s more like a room in your home. Space Studio provides FFE procurement as part of our interior design services.

Our clients know that the furniture for their project not only suits the design scheme, but they can also rely on us to make sure their furniture will be delivered on time for their opening date. Our team is passionate about checking the quality of each piece of furniture on our projects.

Hotel guests expect Wi-Fi connectivity 24/7 and in all areas of the hotel. We design these spaces so that people can work remotely or have meetings in public areas. Guestrooms need to have easy technology so that people can recharge their devices or connect to the TV. n 40 | November 2017 | Hospitality BUSINESS

FOOD TRENDS

13

TIPS TO SUCCESS Chef Ben Shewry His restaurant is rated 32nd in the World’s Top 100 Restaurants so perhaps you don’t expect humility, in a talk by Ben Shewry of Melbourne’s Attica Restaurant.

But that’s what the audience got, along with jet plane lollies handed out by his team, as the home-grown Taranaki boy spoke at the resent Conversationz Symposium. Shewry, who honed his craft in Wellington before heading to Melbourne, spoke a lot about caring, creativity, mentoring, music, family and community.

HERE ARE THE HIGHLIGHTS: • On caring: Recalling as a young boy from Taranaki, being protected by his head chef from the ‘bullies in the kitchen’, he asks if we do enough around mental health. “Are we asking each other often enough, are you OK? How you going. Check in. Meet up for a cup of tea. Have a conversation.”

• On owning his own restaurant: “That was the proudest moment of my career. As a chef to be able to take control of a hospitality business - the main aspiration was the DIY ethos, taking responsibility for your actions. If you don’t have any money, even better!”

• About money, creativity and a career analogy with Flying Nun Records, of whom Shewry is a longtime fan: “Those bands didn’t care about money very much they were looking for an avenue to publish their art. That 1980s music is so relevant now, the world over. Having no money is just like the career path of just about everyone in hospitality. So money is not the main motivation, (and) it’s got to be the biggest creativity killer.”

• Coping with criticism: “I never learned a damned thing from praise. You need to be big enough to take on criticism. The first year Attica was in Melbourne’s Good Food Guide there was a comment about ‘sometimes overcooked fish’. That was like a knife stab in my heart it was so painful, and I had to admit it was true.

I hadn’t been watching my sous chef closely enough. Every single negative experience in your life is an opportunity to do better, I live by that mantra.”

• Restaurant culture: “Attica is about people, food, family, storytelling, music, indigenous culture, community and every single ounce of hospitality we can muster every day.” It’s not designer toilets and latest kitchen gear, he says. “It’s a group of 35 individuals who have a shared belief in quality, consistency and belonging in the team. I’m the one on the stage; the full glory must always go to the team.

• Paying your suppliers: “The big thing about taking over the restaurant was that I could look after my suppliers as I wanted to.

We pay on delivery or every Wednesday, it’s the rule. This is really important, restaurateurs tend to treat their suppliers like banks; they’re not. I consider them my friends. I demand the very best things from them and respect them by paying immediately.”

• Drive to improve: “Two years ago Attica was terrible, even in the last two days we’ve got better. It’s about desire to be better every day. I’m not talking 50 percent better, even if it’s point two percent, multiply that across 35 people and it quickly builds up.

• People say, you must be so lucky you’ve become so successful: I’m 40 years old, I’ve averaged working 75 hours a week since the age 16. I’ve already worked to the retirement age for someone working 40 hours a week, I feel like I’m 65!” (On that note: Shewry says he is really proud that this year he’s been able to reduce staff hours considerably. Kitchen staff work 48 hours; they have three days off then work four 12 hour shifts from 10 to 10, or 12 to 12, and front of house is 45 hours.

• Building a culture within your business: We recognise a restaurant needs two teams, front of house and kitchen. We have staff talks – in a semi-circle yes very kumbuya – each person takes turns to make a speech and the only rule is they cannot be negative. The idea is we share ourselves and become vulnerable. The person at the back of the kitchen gets to understand why the person at the bar behaves that way so we get to feel empathy.”

• On mentors: “These are really important in the life of a chef – well for anyone. I worked with Mark Limmacher in my early 20s, he’s kept in touch still to this day, he’s one of the people who pushed me to buy that restaurant. My parents. Dame Silvia Cartwright who I worked for in Government House, she’s self-made, dignified, and she’d come into the kitchen and chat. The New York rock group Yo La Tengo, I look to them to see how they endure, keep the passion.”

(Shewry recalls how he used a Yo La Tengo song for an Attica promotion without permission, he could have been sued, yet when the group came to Melbourne he met them and they just said don’t worry about it.)

• On being your own person: “Never try to be someone else.”

Other restaurants should be about collaboration not competition, he says. “If I go to another restaurant I’ll enjoy it for what it is, it’s about appreciation, not aspiration.”

• Understand your restaurant is a human endeavour: “Try to be kind. Imagine if you had a child of yours working in that restaurant, how would you like them to be treated. Have a conscience about things, follow your heart not your wallet. Learn to say sorry. Don’t speak to be heard speak when you’ve got something to say.”

• Definitely don’t yell: “When you yell you lose control and as you know a chef needs control. A cutting or witty remark is more effective. I should know I learned from Mark Limmacher. ‘That red pepper soup is so far below my standards it’s hard to imagine we’re even reading the same recipe.’ I’m very grateful, if he’d just let it go then I would have just been average.” n Hospitality BUSINESS | November 2017 | 41

OPINION

Restaurant Association NZ Marisa Bidois - Chief Executive

FOOD FOR THOUGHT WELLINGTON’S HOSPITALITY INDUSTRY SALUTES HEROES! The hospitality industry has spoken and winners of the Restaurant Association of NZ - Felix Awards were announced over Labour weekend in Wellington.

favourite Ortega Fish Shack who was awarded the Outstanding Front of House Team honour.

In a sold out event, over 500 of Wellingtons finest celebrated in Great Gatsby style at The Embassy Theatre, paying homage to all that is excellent in Wellington’s hospitality scene.

The Wellington region also plays host to some of the best bars in the country, with Hawthorn Lounge taking a triple win in the Outstanding Bartender, Outstanding Cocktail Experience, and Outstanding Ambience & Style categories.

The dynamic and ever changing industry was highlighted by the winners coming from a mix of both new and well established businesses showing that hospitality in Wellington remains in excellent heart.

Restaurant Association Chief Executive Marisa Bidois acknowledges “New Zealand’s capital city is a vibrant culinary playground, with so many talented operators and dedicated hospitality professionals in the region. We congratulate all the winners on a job well done.”

Shepherd was a fan favourite amongst peers picking up four out of the six awards nominated for, including Outstanding Chef and Outstanding Restaurant.

The Felix Awards, the first of New Zealand’s peer-voted hospitality awards, ran for a number of years and is the benchmark for the industry. After e brief hiatus, the awards were rekindled in 2016 to celebrate the Capital’s culinary prowess and Wellington’s great venues and people.

Sean Golding, Co-owner said “The calibre of talent in Wellington is outstanding, and to be voted as the best by your peers is absolutely mind blowing”.

Business partner and chef, Shepherd Elliot was humbled by the recognition and thanked industry for the support they have received since opening last year.

With all categories keenly contested, this year’s winners truly exemplify what it means to be at the top of their respective categories, including former nano-brewery Garage Project who picked up the Outstanding Beer Experience award; eatery and roastery Prefab Café who won in the Outstanding Café category, and

42 | November 2017 | Hospitality BUSINESS

The Felix Awards were named in honour of Dean Felix Dunlop, a pioneer of pizza, white tablecloths and brunch, and one of the visionaries behind the wonderful Brasserie Flipp.

IT’S TIME TO GET VOTING FOR CAFÉ OF THE YEAR

The Coffee Club Te Rapa Service Centre in Hamilton is motoring nicely along says Richard Sun!

MOTORWAY SERVICE CENTRE OFFERS NEW COFFEE FIX

Hamilton’s first true motorway service centre sits on the major entrance route to Hamilton. Anchored by BP, it is home to a number of iconic retail brands. The Coffee Club Te Rapa Service Centre holds a prime spot next to the newly opened Perry Bike Park.

The launch is a fairly recent development. Only a month ago, store owner, Richard Sun, was heading up The Coffee Club Centreplace.

However, the lease expired and Richard was left with a team and equipment but no building. The Coffee Club swung into action and found Richard a new location in record time.

The Coffee Club Te Rapa Service Centre has a breakfast, brunch and lunch menu that can be ordered from at any time of the day and is open Mon-Fri from 6:30am-5:00pm and Sat-Sun from 7:30am-5:00pm.

It can be found at the corner of Te Rapa Road and Hutchinson Road, Horotiu, Hamilton.

Support your favourite café in New Zealand by voting for them to win a People’s Choice award in the 2018 Meadow Fresh New Zealand Café of the Year competition.

New to the 2018 competition, there will be a People’s Choice award winner in each of the 34 regions across the country. Competition will be fierce!

The People’s Choice category is a firm favourite as it determines the most loved 2017 Meadow Fresh Café of cafe’s around the country chosen by the The Year National People’s general public.

Choice award winner: Surf The 34 regional winners of a People’s Shack Waihi Beach owners Choice award will be announced in Joanne and Pippa Coombes.

December. The café with the highest numberof public votes in the nation, will be announced the National People’sChoice award winner at an event held in Auckland, February 2018along with the 2018 Meadow Fresh Café of the Year. Voting closes 27 October. www.cafeoftheyear.co.nz/vote/ Surf Shack, Waihi Beach was awarded the 2017 Meadow Fresh New Zealand Café of the Year National People’s Choice award.

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November 2017

PLUS CHARDONNAY • BREWERS GUILD AWARDS • CHRISTMAS GIFT GUIDE

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EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Love ’em or hate ’em The word tequila can conjure up a few things: 1. The song. 2. That awful break-up when you decided it would be a good idea to down 100 shots. 3. The best night out you’ve ever had. But we’re adding one more thing to the list this month: 4. Drinking a high-quality premium spirit. I was lucky to be asked to be one of the judges of The 2017 Patrón Perfectionists NZ Final in Christchurch last month, where six of New Zealand’s best bartenders produced amazing Patrón cocktails for the chance to head to the Hacienda in Mexico for the Grand Final.

Check out the winning bartender and their star cocktail on pg 8. As well as The Patrón Perfectionists final, the tequila brand held an amazing dinner at Kauri Bay Boomrock in Auckland, where guests were treated to a six-course degustation and matching Patrón cocktails at The Patrón Secret Dining Society. Check out pics from that evening and The Patrón Perfectionists Final on pg 9.

Another polarising beverage we’re looking at this month is our old friend Chardonnay. Are you a lover of the buttery Chard? Or are you more part of the ABC team? Cameron Douglas MS tastes some delicious Kiwi Chardonnays on pgs 10-12 and winemakers tell us why Chardonnay is most definitely back on pg 13.

For even more liquor news, make sure you follow us on Instagram and Facebook @theshoutnz. See you next month!

Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Charlotte Cowan ccowan@intermedianz.co.nz 021 774 080 Sales Manager Sam Wood swood@intermedianz.co.nz 021 256 6351

Contents 04 Industry news and social pics

13 Chardonnay is back!

Quotes from Kiwi winemakers on this polarising varietal

07 A wine lover’s dream

Q&A with The Wine Cave’s Joe Wang

08 Patrón’s perfect Kiwi

Q&A with Madeleine Tate, The 2017 Patrón Perfectionists NZ winner

09 Social scene

14 How beer is made

Beer writer John Oszajca shares the process

16 On the first day

Pics from The Patrón Secret Dining Society and The 2017 Patrón Perfectionists NZ Final

of Christmas…

Our picks for the 12 best gifts to make this Christmas very merry!

10 Get personal with Chardonnay

Tasting notes from Cameron Douglas MS

Editor’s picks Pickering’s Gin Baubles I am literally obsessed with these amazing Christmas decorations from Pickering’s Gin. Bright, colourful and filled with 50ml of Pickering’s Gin, these baubles are the perfect gift for gin lovers. Check them out, and 11 other amazing Christmas gift ideas, on pgs 16-17.

Babydoll Marlborough Sauvignon Blanc 2017 Grapes from the Awatere Valley and Wairau Valley combine to make this crisp Sauvignon Blanc with notes of passionfruit and grapefruit and sweet fruit flavours. A perfect pairing to barbequed prawns and scallops this summer. For more info, visit www.babydollwines.co.nz Craggy Range 'Gimblett Gravels Vineyard' Hawke’s Bay Chardonnay 2016 This Chardonnay from Craggy Range is made from multiple parcels of Chardonnay clones planted on the stony soils within the Gimblett Gravels Vineyard.

Made using traditional winemaking techniques involving wild yeasts and the use of French oak barriques, this wine is finely flavoured and softly textured. For more on our wine varietal of the month, take a look at pgs 10-13.

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 3

NEWS BEER NEWS

Garage Project named Champion at Brewers Guild Awards 2017

BREWERS GUILD AWARDS 2017 Champion winners: Gladfield Malt New Zealand Champion Brewery Garage Project Enpac Champion Manufacturer Steam Brewing NZ Hops Champion International Brewery Boston Beer Co.

Trophy winners: The Garage Project crew celebrates their win

O-I New Zealand International Lager McLeod’s Brewery – Longboarder Cryermalt New Zealand Lager Eagle Brewing – Dry Hopped Pilsner ICIB Insurance Brokers British Ale Lion BSW NZ – Speight’s 5 Malt Old Dark BeerNZ European Ale Tuatara Brewing – Tripel Barrel Beertown.NZ US Ale Brave Brewing – Clifford

Jonathan Alve, Chairman of the Brewers Guild of NZ, Pete Gillespie from Garage Project and Gabi Michael from Gladfield Malt Wellington’s Garage Project was named New Zealand’s Champion Brewer at the 2017 Brewers Guild of New Zealand Awards held in Christchurch last month.

The Te Aro brewery beat out 111 other breweries, including nine overseas entries, to win New Zealand’s most prestigious brewing industry honour.

Garage Project’s win was earned through its medal haul - which included four Gold, nine Silver and 13 Bronze - all determined through blind judging with an expert panel.

The brewery also took home the trophy for Best Flavoured and Aged Beer for its Cabbages and Kings Imperial Oyster Stout.

Garage Project was established in 2011 by Jos Ruffell and brothers Pete and Ian Gillespie and since then it has collected a string of brewing and business accolades.

Brewers Guild Chairman Jonathan Alve says Garage Project’s win shows the everincreasing level of innovation on New Zealand brewing.

“Ever since it started, Garage Project has built a reputation for boundary-bending beers created with unusual ingredients and techniques,” says Alve. “The fact it won 26 medals shows that this innovative approach also produces a wide range of beers that are technically excellent in their delivery.”

Garage Project Head Brewer, Pete Gillespie, says the win will not affect Garage Project’s bold approach to making unusual beers.

“We’re on track to make 60 new beers this year, on top of our core range,” he says. “If they fit a style, great, but we won’t start brewing to win more awards.

“It does feel good to win this year, because there are a lot of good breweries,” says Gillespie. “I genuinely feel very privileged to win, and it’s great for the whole team to have that recognition, but we won’t consciously try to brew things to fit competition styles.”

Alve says the 2017 Brewers Guild Awards were a record year with 964 entries, up from 946 in 2016 and 858 in 2015.

“The Brewers Guild Awards are easily the biggest and most-respected beer competition run in New Zealand,” he says. “We have international beer judges working to the highest standards, and brewers are very keen to win the recognition of their peers.” n 4 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

Weyermann Pale Ale Tuatara Brewing – Aotearoa Pale Ale Ecolab Strong Pale Ale Bootleg Brewing – Ape Hanger IPA Kegstar Stout & Porter Sawmill Brewing – Sawmill Baltic Porter The Shout NZ Wheat & Other Grain Sawmill Brewing – Sawmill/Good George Weizenbock Excel Digital Flavoured & Aged Garage Project – Cabbages and Kings Plant & Food Research Specialty, Experimental, Aged, Barrel & Wood Aged Liberty Brewing – Prohibition Convention Management NZ Cider or Perry Lion BSW NZ – Isaac’s Cider Original Label & Litho Fruit or Flavoured Cider or Perry Zeffer Cider – Apple Crumble Cider Viniquip International Packaging Emerson’s Brewery – Emerson’s Range For the full list of medal winners, head to www.BrewersGuild.org.nz

SOCIAL SCENE

Champion NZ Manufacturer, Steam Brewing

NZ Wheat & Other Grain Trophy winner, Sawmill Brewing, with The Shout Editor, Charlotte Cowan

International Lager Trophy winner, McLeod’s Brewery

WHAT: BGNZ NZ BEER AWARDS GALA DINNER WHERE: AIR FORCE MUSEUM OF NZ, CHRISTCHURCH WHEN: 7 OCTOBER 2017

e Member presented by Lif Honours Awards n and Ralph Bo (l to r) Craig we Martin Bennett to n rti Bennett, ry Members; Ma Bungard, Honora ustry Ind l, ae ch Mi Doug Gabi Michael and ds ar Aw Achievement

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 5

NEWS SPIRIT NEWS

Buffalo Trace voted Best Straight Bourbon Buffalo Trace Bourbon has been awarded the Best Straight Bourbon at the San Francisco World Spirits Competition.

More than 1800 entries were submitted for a blind tasting and 39 of the industry’s finest spirits experts concluded that Buffalo Trace was the bourbon of the show, awarding it a Double Gold Medal.

The Buffalo Trace Distillery, located on the spot where America’s first pioneers and explorers crossed the Kentucky River, has been making bourbon for more than 220 years. It has been named Distiller of the Year seven times and is the most awarded distillery in the world, with more than 300 awards.

Sweet, spicy, smoky and smooth, try Buffalo Trace in your next Mint Julep.

Buffalo Trace Bourbon is distributed in New Zealand by TicketyBoo Liquor Ltd. For more information, visit www.tickety-boo.co.nz

GIVEAWAY

WIN a copy of New Zealand Wines 2018!

We have one copy of New Zealand Wines 2018: Michael Cooper’s Buyer’s Guide, New Zealand’s most comprehensive wine guide, to give away to a lucky reader of The Shout NZ! Designed to help the buyer to make informed choices about the best quality wines available, this title is firmly established as the most authoritative and sought-after guide to New Zealand wines.

Updated yearly with new tasting notes and ratings, it’s a must-have for the Published by Upstart Press on new initiate and the 18 November 2017, RRP $39.99 established wine-buff alike.

For details on how to enter, visit our Instagram and Facebook pages @theshoutnz

WINE NEWS

Penfolds unveils new wine born from Grange DNA

6 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

Penfolds has released a special wine blended from three Grange vintages spanning seven years, aptly named Penfolds g3.

A Penfolds first, these vintages of 2008, 2012 and 2014 (a vintage to be globally released in 2018), entwine to create a completely unique Grange expression.

Two of the Grange vintages selected for this wine are recognised as some of the finest Granges released. So why blend them? “It wasn't about selecting the biggest or the best Grange vintages, in fact it was about making something different – but not just to be different,” says Penfolds Chief Winemaker, Peter Gago.

Each Grange vintage component selected to make this wine brings something different to the final blend. Broadly: Grange 2008 is a big bold wine, Grange 2012 is about elegance and sophistication, while 2014 is a young wine that serves to ‘freshen up the blend’. The 2014 vintage is yet to be released, making it even more of an evocative beyond-reach inclusion.

“Put simply it’s Penfolds ‘House Style’ distilled,” says Gago.

“Penfolds g3 is a natural end result of the venerated art of blending.

It is a blend where each individual vintage selected delivers a depth of character and flavour honouring our flagship Grange.”

Only 1,200 bottles are available around the world from Adelaide to Paris, Hong Kong to New York. RRP AUD $3000.00 for a 750ml bottle.

Visit www.penfolds.com for more information.

Q&A

A wine

lover’s dream We chat to Joe Wang, ex-Sommelier of The Northern Club and Cape Kidnappers’ Lodge, and the co-founder of Auckland’s newest wine space– The Wine Cave.

T

he Wine Cave in Central Auckland is a lavish space boasting more than 500 New Zealand wines, plus an intimate VIP wine and spirits vault. The culmination of 21 years’ experience in the hospitality industry, The Wine Cave is cofounder Joe Wang’s dream space.

We caught up with Wang to hear all about his newest venture.

Joe Wang

HOW DID YOUR VISION FOR THE WINE CAVE COME ABOUT? Over the years, I have worked with many boutique wineries of New Zealand and we have a strong connection in terms of passion and quality focus. My experience in restaurants - from suburban bistros, to the Northern Club and Cape Kidnappers Luxury Lodge - has showed me that customers always appreciate the real story associated with the vineyard and bottle of wine they are drinking. The only problem was that I could only sell a bottle at the time but I am always very certain they would want to taste the wine again. So how could I complete this picture by connecting the dots? That’s when the vision of The Wine Cave came along. I wanted to be able to support those single vineyards operators by continuing to tell the story and to be able to offer wines not only to domestic clientele but to international tourists.

HOW WOULD YOU DESCRIBE THE WINE CAVE? A place where wine connoisseurs will appreciate the selection but also any wine enthusiast can have fun while learning more about New Zealand wines. We have established a company culture based on passion, people and prospect. We are aiming to continuously develop our team, always put our customer first and evolving and adapting to a fast moving industry. We are also bringing some smart new ideas to the sector, including advanced mobile shopping technology, a membership club and integrated tasting and personalised services.

WHAT CLIENTELE ARE YOU HOPING TO ATTRACT? We certainly hope to attract many wine connoisseurs around the country and urban successful individuals. Tourists come from all over the world can now enjoy the beauty of these wine bottles en masse in-store, while tasting quality New Zealand wines from more than 180 boutique wineries.

The wine vault

We are also here to serve the Chinese community in New Zealand - they all have huge interest wanting to learn more about the wines of New Zealand. To continue our strong relationship with customers from overseas, our website is accessible to almost everyone around the globe.

WHAT WAS YOUR CRITERIA FOR SOURCING THE DIFFERENT WINES FOR THE WINE CAVE? Our core value of sourcing more than 500 wines of New Zealand is quality focus. To achieve that, our objective was to seek wines from boutique vineyards with a single vineyard approach, often their practice is either organic or bio-dynamic. Most importantly, all those vineyards are family owned or single operators where we would find many touching ‘real people’ stories.

DO YOU THINK THE NEW ZEALAND HOSPITALITY SCENE HAS BEEN WAITING FOR SOMETHING LIKE THIS? I personally think so. I have been working in the Auckland dining scene for the past 10 years and I have always struggled to find a single store that stocks the wine that is sold in restaurants. Occasionally I like to invite my friends over for degustation dinners with New Zealand wine matches and it would usually take whole day to shop around Auckland.

For those professional roles, such as junior Sommeliers who like to pursue their career journey, often they cannot source the classic wines from around the world to conduct their training.

IF YOU COULD SHARE ONE PIECE OF WINE KNOWLEDGE THAT EVERYONE IN HOSPITALITY SHOULD KNOW, WHAT WOULD IT BE? Stay humble - the more you learn, the more you realise how little you know. n TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 7

Q&A

Patrón’s perfect Kiwi How do you make the perfect tequila cocktail?

Auckland mixologist Madeleine Tate knows…

E

very year, Patrón brings together the best bartenders from around the world in pursuit of the perfect cocktail that showcases international flavours and ingredients. Madeleine Tate, mixologist at one of Britomart’s newest bars, Talulah, was named the winner of The 2017 Patrón Perfectionists New Zealand Final in Christchurch last month. She will now compete in the Global Final at Hacienda Patron in Mexico for the opportunity to promote her cocktail with Patrón for the rest of the year. The Shout NZ Editor Charlotte Cowan, who helped judge the New Zealand final, caught up with Madeleine after her big win.

MADELEINE'S WINNING COCKTAIL: PICK ME UP INGREDIENTS: 45ml Patrón Reposado 15ml Fresh lime juice 15ml Honey syrup 15ml Manzilla sherry 15ml Cherry Heering

METHOD: Add all ingredients to a Boston shaker and shake on ice. Fine strain into a chilled coupe glass. Finish with a dehydrated lime wheel.

8 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

WHY DID YOU DECIDE TO ENTER THE PATRÓN PERFECTIONISTS COMPETITION? I have some very great friends that push me to do my best at everything.

This comp was definitely an opportunity to strive for excellence.

WHAT WAS YOUR INSPIRATION FOR YOUR PATRÓN PERFECTIONISTS COCKTAIL, PICK ME UP? My inspiration came one night after work on a cold, wet winter night. I thought about my home town Warkworth and the ideas just came to me.

Combining Patrón Reposado tequila with cherry heering, honey, fresh lime and manzilla sherry has given the margarita a whole new life.The feeling of warm fruit pie straight from the oven, that feeling that winter isn’t all that bad if you have a fresh and warming drink like Pick Me Up.

HOW DO YOU FEEL HAVING BEEN NAMED THE WINNER? I feel extremely honoured, the other five guys all put on a great show with amazingly tasty drinks.

SOME PEOPLE HAVE BEEN PUT OFF TEQUILA BY BAD EXPERIENCES, WHY WOULD YOU ENCOURAGE THOSE PEOPLE TO TRY PATRÓN? It's not the sprit that gives us the bad experience, it's the memories or lack there-of associated with cheap tequila. Patrón is a premium tequila made properly, it's the type of tequila you can enjoy by itself, on ice, or in a cocktail - not just a shot to get it out of the way.

WHAT IS YOUR FAVOURITE PATRÓN TEQUILA AND WHY? I love the Reposado - it's so tasty by itself but has a great versatile flavour profile that can be used to create tasty cocktails. I wouldn't say no to the chance of trying Añejo 7 Años or the Gran Patrón Burdeos – I really want to try everything we don't have here in New Zealand. n

SOCIAL SCENE

Tate NZ winner Madeleine Patrón Perfectionists rlotte Cowan Cha ge jud and m bau with Patrón’s Lee Apple

WHAT: THE PATRON SECRET DINING SOCIETY AND THE 2017 PATRON PERFECTIONISTS NEW ZEALAND FINAL WHERE: KAURI BAY BOOMROCK, AUCKLAND AND BARETTA, CHRISTCHURCH WHEN: 10-11 OCTOBER 2017 Last month Lee Applebaum, Patrón’s Global Chief Marketing Officer, visited New Zealand for two exclusive events – The Patrón Secret Dining Society at Kauri Bay Boomrock in Clevedon, Auckland and The 2017 Patrón Perfectionists New Zealand Final at Baretta in Christchurch. Two very different evenings, both with one purpose – to enjoy ultra-premium high-quality tequila. Guests at both events were treated to cocktails from talented New Zealand mixologists to highlight the Patrón experience and change perceptions of the spirit.

Simon Scarlett from Bar etta, Paddy Holder from Eur oVintage, Gregor Ferguson from Baretta and Jeremy Stevens at The 2017 Patrón Perfectionists New Zea land Final

Guests at The Patrón Secret Dining Society were treated to a six-course degustation by Chef Jeroen van Bilsen paired with cocktails by mixologist Jeremy Nivern

Guests at The 2017 Patrón Perfectionists New Zealand Final

Patrón Perfectionists NZ finalists Nils Keuhlsen, Jeremy Nivern, James Millar, Madeleine Tate, Nick Widley and Leopolodo Bancale

Colin Mathura-Jeffree at The Patrón Secret Dining Society

Cocktails at The Patrón Secret Dining Society

Gilda Kirkpatrick and Michelle Blanchard at The Patrón Secret Dining Society

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 9

TASTING NOTES

Get Personal With

Chardonnay

BY CAMERON DOUGLAS MS

C

hardonnay remains one of the most popular wine varieties in New Zealand, with a wide range of styles and expressions available. These include examples without oak influence, or wines with rich, full-bodied, creamy texture and an obvious use of oak. From pure, uncluttered by oak expressions, to full and rich styles with roasted stone fruits, baked custard, toasty, caramel and buttery flavours and the use of oak; through to wines with a flinty mineral and floral bouquet, leaner yet more apparent textures, a mix of white-fleshed fruits and citrus flavours and some oak influence.

The expression of Chardonnay at its best has much to do with the land, climate, season and farming philosophy. Because of the range of styles that Chardonnay is made in, it is perhaps one of the more ‘personal’ wines - one version only may suit a person’s palate, and the rest not. Ask a few friends which type of Chardonnay they like and you’ll likely get a different answer form each.

After the fruit for Chardonnay is harvested, there are many decisions a winemaker must make in terms of how the finished wine will eventually look, smell and taste.The shape and texture in both the bouquet and palate is critical to the outcome of the wine and ultimately the consumer’s preference. One of the more important decisions is with the use of wood,

in particular oak barrels, staves, chips or some other oak flavouring option.

French Oak is the preferred source, though American, Hungarian and even Slovakian oak are available as well.

Wooden Eggs and Concrete Eggs are also in vogue.

Helping a customer find a style that ticks all the boxes for their taste is a constant challenge for the producer and restaurant staff.

New Zealand winemakers do take notice of what wine critics and wine judges say about their wines. Some will remain pragmatic and make minor adjustments to their winemaking to try to appeal to a wider audience.

Others continue to explore the boundaries of acceptability. For example, allowing more skin contact or using little-to-no preservative, ensuring a more natural flavour. An example of this is a modern wine practice where grapes are crushed and the juice is released - a winemaker might typically wait until all the solids in the juice have settled then draw only the clear juice. In a more traditional approach, the solids remain in suspension through the juice, which then produces a wine with significantly more aroma and texture.

A restaurant wine list will benefit from the inclusion of Chardonnay examples that express more texture and mouthfeel, as well as those familiar flavours of fruit and oak that customers may be familiar with. n

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

10 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

THREE

Complex, alluring and seductive bouquet of Chardonnay with aromas of spice, citrus, new oak, yellow and white stone fruits and limestone, wild flowers and a little Manuka honey. On the palate – spicy, warm, dry, intense, complex and textured; flavours match what the nose suggests; balanced acidity, youthful and lengthy – a wine to contemplate the world we live right now. Best drinking from 2018 through 2028.

Points 95 RRP $55.00 Distributor: EuroVintage Phone: (03) 314 6869 www.pegasusbay.com

TWO

PEGASUS BAY ‘VIRTUOSO’ WAIPARA BAY CHARDONNAY 2015

ONE

1

TASTING NOTES RANGE ‘GIMBLETT 2 CRAGGY GRAVELS VINEYARD’ HAWKE’S

ROAD VINEYARD 3 DOMAIN ‘DEFIANCE’ CENTRAL OTAGO

Ripe core of baked stone fruits and grapefruit aromas; soft floral and vanilla wood scents, some baked goods with a crème-patisserie suggestion; dry stone and sandy soil layer. Bold and expressive textures with spice, acidity and wood tones all strong; dry on the finish with echoes of all the flavours describes. Youthful and still finding its balance. Well made and certainly worth another look. Best drinking from late 2018 through 2026.

Points 95 RRP $35.95 Distributor: Vintners Phone: (06) 873 7126 www.craggyrange.com

Pure, delicate scents of white fleshed fruits and minerality, a layer of oak showing layers of spice and sugar, a floral note adding depth and complexity. On the palate – a lot more intensity and texture with citrus and spice then cashew, a touch of honey and oak toast. Cool climate expression with vibrant acidity, youthful charm and great potential. Best drinking from 2018 through 2026.

Points 94 RRP $28.00 Distributor: CoPilot Phone: (09) 412 9137 www.copilotdistributors.co.nz

5

SELAKS ‘FOUNDERS LIMITED EDITION’ HAWKE’S BAY CHARDONNAY 2016

RANGE ‘KIDNAPPERS 6 CRAGGY VINEYARD’ HAWKE’S BAY

‘PROVINCE’ 7 ASTROLABE MARLBOROUGH CHARDONNAY

Bold and very expressive bouquet centering on new oak, ripe stone fruit and tree fruit aromas, baked custard and brown spice oak scents and a richness that leaves nothing to chance.

On the palate – full-bodied, oaky, creamy and packed with flavours of brown spices, roasted stone fruits, warming alcohol and contrasting acidity. A no-holds-barred expression, youthful, masculine and packed with potential. Best drinking from now and through 2026. Be sure to cellar correctly.

Points 94 RRP $24.99 Distributor: Constellation Brands Phone: (09) 412 6666 www.selaks.co.nz

Pure, fresh, ripe scented fruits with layers of lemon, quince, peach and apple. Noticeable use of oak with layers of spice and raw wood tones.

A layer of floral/mineral/stone adds depth and complexity. Plenty of acidity showing off youth and potential for ageing. A serious wine, dry, balanced and lengthy. Best drinking from 2018 through 2026.

Points 94 RRP $28.95 Distributor: Vintners Phone: (06) 873 7126 www.craggyrange.com

Pure, varietal, fresh and lifted Chardonnay bouquet with aromas and flavours of sweet, ripe white peach, lemon and lemon peel, raw cashew and toasty wood spices. Youthful with bright acidity, light creamy texture with flavours of vanilla and new wood. Overall balanced and well made. Best drinking from early 2018 through 2024.

Points 93 RRP $27.00 Distributor: Astrolabe Phone: (03) 577 6794 www.astrolabewines.co.nz

BAY CHARDONNAY 2016

CHARDONNAY 2016

CHARDONNAY 2016

‘RESERVE ILIAD’ 4 ODYSSEY GISBORNE CHARDONNAY 2016 Ripe, creamy, oaky and creamy textured bouquet with flavours of ripe peach, apple and layers of wood and soil from baking spice to clay to cashew and toast. Red apple, peach, creamy lactic layer, cashew and whipped butter lemon custard flavours. Grapefruit peel adding contrast. A lovely example Chardonnay with length and complexity and potential. Best drinking from now and through 2026.

Points 94 RRP $36.95 Distributor: Odyssey Wines Phone: (09) 837 5410 www.odysseywines.co.nz

2016

SEVEN

SIX

FIVE

FOUR

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 11

TASTING NOTES BARN BEAUTIFUL HILL 8 BLACK 9 MT. 10 SPENCER VINEYARDS UNOAKED NORTH CANTERBURY ‘COASTAL RIDGE’ HAWKE’S BAY CHARDONNAY 2017

Pure, calm and refreshing bouquet of white-fleshed fruits and white flowers laced with a stony mineral layer. On the palate – a true reflection of what the nose suggests with flavours of whitefleshed fruits – pear, apple, white peach; silky texture, a whisper of honeysuckle; youthful and refreshing acidity, quiet mineral and moderate + finish. Well considered and well made. Best drinking from now and through 2022.

Points 92 RRP $26.00 Distributor: Negociants Phone: (06) 877 7985 www.blackbarn.com

CHARDONNAY 2016

Attractive and familiar Chardonnay bouquet with a mix of whitefleshed fruits and citrus layered between a mineral and oak core.

Youthful, fresh and plush. On the palate – youthful with vibrant ripe acidity showing off the citrus then white peach and minerality.

Balanced use of oak adding just a hint of woodiness and decent layer of complexity; lengthy finish and very well made. Best drinking from 2018 through 2025.

Points 92 RRP $26.90 Distributor: Negociants Phone: (027) 233 5588 www.mtbeautiful.co.nz

Quite a bold bouquet with aromas of ripe orchard fruits centering on peach and apricot with a red apple, vanilla and wood tones. A light salty note adds complexity. Palate reflect the nose with a light creamy texture, balanced acidity and flavours of cream, custard, peach, apricot and apple; mild wood spices and a nutty extract note. Balanced and well made and should appeal to Chardonnay fans. Best drinking from now and through 2025.

Points 92 RRP $33.99 Distributor: Spencer Hill Wine Phone: (03) 543 2031 www.spencerhillwine.com

MARLBOROUGH CHARDONNAY 2016

Inviting and charming bouquet with Chardonnay and winemaking scents of ripe red apple and citrus, heirloom orchard peach and a hint of quince. Generous, lush, fruity and youthful on the palate with sweet acidity, mild oak flavours with baking spice moments. Some floral and stony mineral tones; balanced and well made. Best drinking from now and through 2024.

Points 91 RRP $28.99 Distributor: Giesen Wines Phone: (03) 344 6270 www.giesenwines.co.nz

ELEVEN

TEN

NINE

EIGHT

12 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

NELSON CHARDONNAY 2014

‘THE 11 GIESEN BROTHERS’

WINE

Chardonnay Forget ABC (Anything But Chardonnay), Kiwi winemakers share why this delicious varietal has regained its former popularity and is back to being a top choice on wine lists.

Some people may have been put off by a certain style at some point, but curiosity and wine fashion are bringing people back to trying the newer modern style of Chardonnay that New Zealand does so well wines with all components in balance. There’s potentially a Chardonnay for everyone, people just need to find the style that suits them.

David Roper, Senior Auckland Winemaker for Villa Maria

The craze of unoaked Chardonnay styles accentuated the previously predominant styles in New Zealand, which had been rich on the oak front. This has prompted the middle ground to be explored more.Young vines bring forward fruit sweetness and, as vineyards are maturing across the country, the intricacies of our fruit is coming through and winemakers are embracing the subtleties of their craft to bring refinement to the wines. This creates better adaptability to fit well with the increasing diversity of foods that grace our tables.

Matt Stafford, Chief Winemaker for Craggy Range

is back!

“Oak is still an important part of the whole Chardonnay experience but now it is just a supporting part, a cameo. It is the fruit and fruit texture and complexity that is the hero.Vine age helps also, with the vines relaxing and providing a more defining expression, rather than pure exuberance. Great New Zealand Chardonnay does not weigh down the palate - it expresses itself with grace and in a typically Kiwi understated way, knowing where it is from.”

Ben Glover,Winemaker for Zephyr - Glover Family Wines “I don’t know “Chardonnay is back - it if Chardonnay never left! It’s really just has ever been found its roots again, away from the winemaker’s unpopular. It’s heavy hand and back to the such a versatile vineyard where fruit, purity grape that I think styles of and a sense of place are paramount.”

Nikolai St George, Chief Winemaker Chardonnay have matched the for Giesen Wines ebbs and flows of consumer tastes. The full-bodied, goldencoloured, oaky Chardonnays popular into the 2000s gave way to a more tightly-focused citrus/ As we get older and flint profile. I think the best examples now are our drinking those wines that seamlessly integrate the various habits and elements of the barrel-fermented style with no palates change, we one element dominating.” are more likely to try new Brett Fullerton, Head Winemaker for Selaks varieties, not just our tried“In the past, Chardonnay had suffered in terms of consumer preference from being buttery and sweet, which led makers to overcompensate by making them lean and mean, further alienating the consumer.

The beauty of the Chardonnay grape is it flexible in terms of the style of wine, and the region it grows, and I believe there is room in the market for a whole range of styles - from light and elegant through to rich and bold.”

Richard Painter,Winemaker for Te Awa Collection

and-true favourites. There are many different styles of Chardonnay available now.

Those big, oaky, buttery Chardonnays of the ‘90s have been toned down a bit and are much easier to match with food or sip at the bar. Chardonnay for me is a wine about texture. I also enjoy some reductive aromas, a bit of fruit and judicious use of oak (I hate being beaten around the head with oak!).

Jules Taylor,Winemaker for Jules Taylor Wines

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 13

BEER FEATURE

How beer is Beer writer John Oszajca explores how our beloved beverage is actually made – from the ingredients, to the mash, to the boil, to the fermentation.

W

made

ith New Zealand’s SOBA National Homebrew Competition (NHC) taking place recently, it seemed only fitting that we take a break from our normal style profiles and explore how this most beloved of beverages is actually made. I refer, of course, to beer.

There are four fundamental considerations involved with making world class beer: Ingredients, the mash, the boil, and the fermentation.

THE INGREDIENTS

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

It’s often said that wine is made in the vineyard; that the final product has much more to do with the conditions in which the grapes are grown than any other aspect of the process. In large part, the opposite is true with beer. This is not to say that quality ingredients are not important (they absolutely are), but rather that the brewer is to barley and hops, what a chef is to a refrigerator full of food.

The options are nearly limitless.

The fermentable sugars in beer are primarily derived from malted barley and, to a lesser extent, wheat (occasionally sugar, corn rye, oats and other grains are also used). How, and for how long, a grain is toasted (after the malting and drying process has concluded) will affect the flavour and colour of a beer. Whereas a lightly toasted Pilsner Malt will impart a pale golden colour and mild, doughy flavour in a Lager, a Roasted Barley will give a Stout its signature espresso-like colour and flavours.

Hops, on the other hand, are used to balance what would otherwise be a relatively sweet beverage.

Their bitter oils, wildly varied flavours and aromas give beer its signature flavour, while contributing to its drinkability, and acting as a natural preservative.

The variety of hops a brewer uses, each variety's

14 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

inherent bittering potential, and when they are added in the brewing process, all contribute to a beer’s ultimate flavour and aroma.

Finally, yeast completes the trifecta by contributing varying amounts of fruity esters and spicy phenolics into beer. Each commonly used strain of brewer’s yeast (and there are hundreds) is a product of century’s worth of semi-natural selection.

Like gardeners who replant seed from their biggest tomatoes (thus producing even bigger tomatoes), brewers from around the globe would naturally repitch yeast from their best batches of beer. Regional tastes and environmental conditions would, in time, lead to hundreds of distinct yeast strains and historical styles of beer.

In addition to the three primary ingredients listed above (and we can’t forget water), a nearly endless array of adjuncts have been added to beer to achieve various flavours and affects, including, but in no way limited to, fruit, vegetables, honey, chocolate, nuts, herbs, spices, and smoke.

THE MASH Once a brewer has selected the perfect combination of grain, hops, and yeast, it is time to turn the grain into a sweet and sugary liquid for the yeast to consume and convert into alcohol. This is called ‘the mash’. However, it’s not as simple as it might sound.

Mother Nature has done a good job of hiding those sugars from naturally occurring microbes, to ensure that each barley seed has the energy it needs to grow. As such, the sugar within each kernel of grain remains locked up in starch molecules, too large for most yeast and bacteria to consume. When conditions become just right, various enzymes within the grain become active and begin cleaving away at those large starch molecules to turn them

BEER FEATURE into accessible sugar. As this occurs, the barley seed has the energy it needs to shoot up towards the sun. Or, for our purposes, the brewer’s yeast can now begin its work of turning sweet-sugary wort (the liquid produced in the mash) into beer.

The brewer’s job is to essentially emulate those conditions in the mash kettle by mixing grain with water that is precisely heated to the temperature most optimal for the desired enzyme activity. Different enzymes become active at different temperatures, and each enzyme will have a different effect on the beer. For example Alpha-amylase enzymes - which prefer a temperature ranging from 66-71°C, will hack up those starch molecules into relatively larger pieces; some of which are too large for the yeast to completely consume. This residual starch gives a beer more body, and a less-dry finish (think Porter). By comparison, Beta-amylase enzymes become active between 54 and 66°C. The Betaamylase enzyme breaks those same starches into smaller pieces. These smaller starch particles are more easily consumed by the yeast, resulting in a more fermentable wort and a generally dryer beer (think Pilsner).

The mash is the part of the process where science overlaps with art and the choices a brewer makes can have a big impact on the final beer.

Where two cooks can follow the same recipe and produce dramatically different meals, two brewers can produce an equally varied beer based solely on how each brewer decides to approach the mash.

THE BOIL Once the grain has been mashed for about one hour, the liquid is filtered off and added to the ‘boil kettle’ where it is typically boiled for 60 to 90 minutes. There are three primary reasons the wort must be boiled before we move on to fermentation . . .

Hop Utilisation Much in the way that acidity is key to a wine’s balance, hops are the backbone of a beer. Without some form of bitterness to balance malt sweetness, a beer would taste flabby and sweet, relatively speaking.

However, in order to extract those bitter oils from the hop flowers, they must be boiled for a period of time. How long you boil the hops determines how much bitterness is imparted into the beer. If boiled for a full 60 minutes, you will extract most of the hops bitterness potential and ‘blow off ’ most of its volatile flavour and aromatic properties. If you add the hops later in the boil (or even after it has concluded altogether) you will extract less bitterness, while preserving the fruity/flowery/ herbal qualities of the hop. How and when you add your hops to the boil dramatically impacts the flavour, aroma, and style of the final beer.

would likely go on to produce lactic acid and other manner of offflavours in the beer. However, by boiling the wort, brewers effectively pasteurise it, which leaves a blank canvas for the selected mono-culture of brewer’s yeast to do its work in peace, and produce a beer with the specific flavours and aromas that each brewer intended.

THE FERMENTATION The brewer’s job is not to make beer, so much as it is to create the perfect conditions for yeast to do all of the real work. Once a brewer has selected the right ingredients, mashed the grain, and then infused the resulting sugary liquid with hops, it’s time to pitch the desired yeast strain and sit back and watch as hundreds of billions of tiny yeast cells consume all that sugary wort you made and produce alcohol (and CO2) as a deliciously intoxicating by-product.

Without question, to master the art of brewing good beer one must master the art of fermentation. Add too much yeast and you run the risk of producing a blander beer, or one that can have a cidery, green apple quality (which comes from a compound called acetaldehyde).

Add too little, and the yeast may end up producing an over-abundance of fruity esters and other undesirable flavours. Even more crucial to a good fermentation is maintaining a consistent temperature, usually with a slow rise towards the end (aka a diacetyl rest). This slow rise in the temperature is done to elevate the yeast’s metabolism just as they begin to run out of food. This encourages the yeast to continue scavenging other fermentation by-products, resulting in a generally cleaner and dryer beer.

While the difference between a well-fermented beer and a poorlyfermented beer may not be immediately obvious to some, fermentation health is crucial. It can effect flavour, aroma, mouth feel, head retention, and even shelf life. A bad recipe fermented well typically makes for a far better beer than a good recipe that has undergone a less-than-optimal fermentation. Like a shepherd tending to his flock, the fermentation is the brewer’s biggest responsibility when it comes to making good beer.

So the next time you reach for your favourite brew, dear reader, realise that it is much more than a fizzy yellow beverage. It’s the product of weeks of hard work and thousands of years of experimentation. Beer is one part art, one part science, one part cooking, and perhaps even a dash of divinity is somewhere in the mix. But one thing for sure, it’s a beverage that is more than the sum of its parts. n

DMS Blow-off DMS (dimethyl sulphide) is a natural bi-product of malting and mashing grain. It tends to taste like cooked corn (sometimes cabbage), and is generally considered undesirable in beer. Fortunately, DMS is a volatile compound. So by boiling wort for approximately 60 to 90 minutes, you effectively ‘blow off ’ any detectable levels of DMS. Pasteurisation Grain is naturally loaded with a plethora of wild yeast and bacteria and while the warm temperatures of the mash will kill off the majority of those microbes, it won’t kill all of them. If left to survive, these microbes

‘The Boil’

A head of foamy ‘krausen’ (yeast and wort proteins) will form on top of a beer during the peak of fermentation

Adding grain to heated water is known as ‘mashing in’

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 15

GIFT GUIDE

On the first day of

Christmas…

Make the Yuletide season very merry with these amazing gift ideas for the 12 days of Christmas.

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1

3

5

1

ARIKI ULTRAPREMIUM GIN 700ML, RRP $95.99

There’s a Pacific heart to this New Zealand-made UltraPremium Gin. Cook Island vanilla and Tongan coconut featuring alongside the essence of native Manuka flower and other classic gin botanicals.

Ariki Gin is delicately floral and citrusy on the nose, with a fullbodied, warming flavour and a rich, smooth finish. Presented in Ariki’s unique premium gift tube, this makes a Christmas gift that is befitting of the chiefly title Ariki!

Distributed by Beverage Brothers Ltd: info@ beveragebrothers.co.nz, orders@beveragebrothers. co.nz, (03) 390 1377

MISSION ESTATE 2 HAWKE’S BAY ROSÉ 2017, RRP $16.00

With Christmas just around

the corner, this Rosé - with its strawberry and floral aromas - is ideal to be shared over a fruit platter with family and friends on a warm, balmy evening. A unique and interesting blend of Malbec, Syrah, Merlot and Cabernet Franc went into this wine to give a complex bouquet and attractive pale pink hue. www.missionestate.co.nz, info@missionestate.co.nz

3

AKARUA CENTRAL OTAGO BRUT AND ROSÉ BRUT NV, RRP $34-37

Akarua’s sparkling nonvintage Brut and Rosé Brut are the perfect wines to see you through the season’s festivities.

Presented beautifully in limited edition gift boxes that tell the story of their unique place in Central Otago, they’re the perfect gift for sparkling wine lovers. www.akarua.com, cellardoor@akarua.com

16 | November 2017 | HOSPITALITY BUSINESS | TheShout NZ

ALLAN SCOTT 4 GREEN HOPPED

GOOSEBERRY BOMB, RRP $8.99

For the beach BBQ type of Christmas celebrations, the Green Hopped Gooseberry Bomb from Allan Scott Family Winemakers is the perfect drink.

Dubbed ‘craft wine in a can’, it’s a marriage of quality 2016 Marlborough Sauvignon Blanc and fresh 2016 Nelson ‘Sauvin’ hops and is the ultimate gift for the person who has tried everything! www.allanscott.com

5

BLUE NUN 24 K GOLD EDITION, RRP $15.99

When someone says they want something gold and sparkly for Christmas, this is the perfect choice (and much more affordable than jewellery!). This light and delicious sparkling wine contains fine pieces of 24-carat gold leaf and is a

gorgeous addition to a Christmas stocking or dinner table.

Distributed by Q Liquid Liquor: www.qll.co.nz, ask@qll.co.nz, (09) 636 7730

JULES TAYLOR’S 6 ‘ON THE QUIET’ COLLECTION, RRP $32.99-42.99

Jules Taylor’s ‘On The Quiet’ collection has already made waves due to its innovative and seductive bottles (not to mention the divine wine). But this Christmas, Jules Taylor is raising the bar and offering her limited OTQ collection in elegant individual gift boxes with eyecatching bespoke illustration.

Stocks are very limited and conditions apply.

Available through Hancocks: www.hancocks.co.nz, sales@hancocks.co.nz, (09) 361 8480

GIFT GUIDE

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PICKERING’S 7 GIN BAUBLES, RRP $59.99

All summer long, Pickering’s have been out picking Gin Baubles. Now they have ripened into the plumpest, most colourful gin-filled Christmas decorations you can imagine! Last year’s crop sold out in 82 seconds in the U.K., so don’t delay in getting your hands on a pack when available in December.

Each pack contains six different coloured plastic baubles and each bauble is filled with 50ml of Pickering’s Gin. Distributed by EuroVintage: www.eurovintage.co.nz, info@eurovintage.co.nz, (09) 588 4262

NO.1 FAMILY ESTATE 8 ROSÉ NV, RRP $45.00 This exceptional sparkling Rosé from No.1 Family Estate celebrates the superb climate of Marlborough. Delicate salmon

pink with a mass of tiny bubbles, the wine offers a balance of cherry and almond hints and crushed strawberry flavours on the palate. A stunning sparkling wine from 12th generation Champenois Daniel Le Brun and an elegant gift this Christmas. www.no1familyestate.co.nz, (03) 572 9876

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AKARUA CENTRAL OTAGO PINOT NOIR 2016, RRP $43.00

For those who prefer a ruby red with their roast this December, the Akarua Pinot Noir 2016 is the ideal gift for any Pinot Noir devotee. On the palate, this wine is balanced with red and black fruits, spices and an underlying earthiness. Intense, complex and elegant and presented in beautiful bespoke gift boxes, these won’t be hanging around for long. www.akarua.com, cellardoor@akarua.com

ZEFFER CIDER 10 MIXED 4-PACK,

RRP $14.99

This leading craft cider producer uses freshly crushed Hawke’s Bay apples for their delicious range of cider. Zeffer’s Mixed 4-Pack is a superb gift for any cider lover this Christmas.

It contains four ciders from their highly-awarded range, including Crisp Apple, Red Apple, Hopped Cider and the recent Brewers Guild Champion, Apple Crumble Cider. www.zeffer.co.nz, info@zeffer.co.nz

SAWMILL XPA 11 6-PACK, RRP $21.99 It’s not often you see a 6-Pack that you don’t want to open but the new XPA 6-Pack from Matakana brewers Sawmill features hand-painted designs from the talented Cam Hooper.

A beer originally brewed in collaboration with I Love Ugly,

XPA is extra-pale in colour with a light malt backbone, stonefruit aroma and lively hop character.

Beer lovers will thank you for this gift! www.sawmillbrewery.co.nz, brewer@sawmillbrewery.co.nz

BLACK BARN: 12 PORTRAIT OF A

PLACE, RRP $85.00

This impressive book tells the story of Hawke’s Bay’s Black Barn – the unique landmark that combines wine, food and design in luxury surroundings. Lavishly photographed by Brian Culy, with text and poetry contributed

by Gregory O’Brien and Jenny Bornholdt, and recipes from the Black Barn Bistro menu, it’s the next best thing to being there yourself. www.penguin.co.nz, information@ penguinrandomhouse.com.au n

TheShout NZ | HOSPITALITY BUSINESS | November 2017 | 17