Hospitality Business - October 2017

CHOCOLATE & COFFEE PARADISE • ECO-SCAPES • DELICIOUS DISHES

www.hospitalitybusiness.co.nz OCTOBER 2017 Vol.4 No.9

New

KNORR Gluten Free Gravy same great taste, no compromise

NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

contents

15 ECO-SPACES IN KINLOCH

Room With An Eco-Friendly View

10

08

CONTENTS REGULARS

5 NEWS Accolades, innovations and pop-up restaurants!

10 NEW OPENINGS 13 IN SEASON Kiwifruit & courgettes

FEATURES 20 EFTPOS TECH Keeping tabs on your profits 24 BAR FOOD & TAPAS Feeling a little bit peckish?

MORDIDO GOES TO MELBOURNE

30 REFRIGERATION Cool ambient efficiency

A restaurant called Buko may pop-up

34 31 REVIVAL OVER YONDER

Experimental kitchen with a twist

KEEPING COOL

Art trends in refrigeration

CHOCOLATE & COFFEE PARADISE

A show with delicious taste!

Hospitality BUSINESS | October 2017 | 3

editorial OCTOBER 2017 Vol 4. No.9

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

Deliciously decadent!

After visiting the fabulous Chocolate & Coffee Show at The Cloud in Auckland’s viaduct precinct I’m unsure now whether not having a sweet tooth in my head is a blessing or a blight!

More than 80 exhibitors had delicious morsels of decadence to try to tempt me and the 6000 visitors to the show clearly enjoyed the attraction of great quality chocolate and great coffee. I enjoyed a sample of the Espresso Martini from World Barista Judge, Justin Metcalf’s Luxe- Brew brewery, who travelled from Australia to display their cold brewed coffee, which is deliciously ready to drink! In this issue we also talk to a newly opened addition to the Queenstown culinary scene, called Yonder , created in the historic McNeill’s Cottage, which takes a healthy approach to gastronomy through a life changing decision for its owner.

We also feature this month the brain child of Toni and John Glover called Eco-scapes, a term that speaks for itself if you are looking to provide customers with a “getting away from it all” experience with passion and style, in a truly sustainable and environmentally friendly way.

Responsible hosting by providing bar food and tapas suitable for patrons to enjoy the upcoming festive season and taste good quality food in process – is all part of Hospitality Business this month.

Kimberley Dixon Editor

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, Pat Pilcher 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

CHOCOLATE & COFFEE PARADISE • ECO-SCAPES • DELICIOUS DISHES

ON THE COVER: KNORR’S NEW GF RICH BROWN GRAVY

www.hospitalitybusiness.co.nz OCTOBER 2017 Vol.4 No.9

New

KNORR Gluten Free Gravy same great taste, no compromise

NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

We know GF can be a pain, so KNORR’s New Rich Brown Gravy has been reinvented to make life back of house a little less hectic. Our new glutenfree gravy which keeps the rich, meaty taste and smooth, velvety consistency you’ll want to serve to all your diners.

Gluten-free. No more compromise. www.ufs.com

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NEWS Executive chef Maclean Fraser has become a World Association of Chef Societies’ judge.

International role for

Bolton Hotel Chef!

Wellington chef, MacLean Fraser, has become the third ever New Zealander to be an approved World Association of Chef Societies’ judge. He is also the only current Kiwi approved out of some 1000 international chefs.

The Bolton Hotel executive chef decided to apply after noticing the dearth of New Zealand representation, compared with Australia which has more than ten approved chefs. ‘I felt that was an area we needed to improve on.’

Approved for the category of Culinary Arts, Fraser follows in the footsteps of previously World Chef approved judges Graham Hawkes and the late Neil MacInnes.

After a stellar start to his own career, working in top Wellington restaurants Bouquet Garni, Logan Brown and Hippopotamus, Fraser has filled executive chef roles at international five star hotels in Kuala Lumpur and the Maldives.

He has headed up the Bolton’s Artisan Dining House for the past three and a half years.

Fraser judged his first competition in 2012, at the Wellington Salon Culinaire. ‘Since then I have judged in Sri Lanka, Vanuatu and the Cook Islands. Two years ago I was a judge for New Zealand Chef of the Year and last year judged NZChefs’ Gourmet Pacific Challenge.’

Applying for international approval was a through process.

‘You are required to be a member and attend a judging seminar of the World Association of Chef Societies. Then you need to apply, including references from your own national association president, and from other internationally approved judges who can attest to your competence.’

Fraser is now hoping to travel abroad to judge and expand his experience and knowledge. ‘The opportunity to judge competitions in New Zealand as a WACS approved judge would also be great.

As a member of the NZChefs’ high performance squad I also look forward to having opportunities to compete,’ he adds.

Cheffing competitions play an important role for the industry by developing the skills of chefs, he says. ‘Speaking for myself, as a young chef I found competitions invaluable, both as a creative outlet to try my own ideas, also to get invaluable feedback about what works and what doesn’t. This helps you improve and grow as a chef.’

And he believes Kiwi chefs punch above their weight on the international stage. ‘When you look at the huge amounts of money, time and resources other countries put into culinary competitions, I think that comparatively New Zealanders always have and will continue to do very well.’ n

Hospitality BUSINESS | October 2017 | 5

NEWS

Makoto Tokuyama

Marc Soper

Mark McAllistar

Shaun Tyagi

Chefs Aim For ‘Ichiban’ Four New Zealand chefs at the forefront of New Zealand cuisine will travel to Japan this October to participate in the grand finale of the 2017 Õra King Awards. Joining leading culinary professionals from around the world, they will embark upon a unique gastronomic tour of the country.

New to 2017, the prize of a chef’s tour to Japan was introduced in order to mark the fifth year of the Õra’s competition. Chefs from around the world were challenged to enter their Best Õra King Dish with a Japanese twist.

According to the judges, the variety of finalist dishes demonstrates the inventiveness of their creators and wowed the senses of the New Zealand judges, Lauraine Jacobs and Geoff Scott. Scott describes the standard of Japanese-themed dishes as exceptional in technique, creativity and presentation.

THE FINALISTS FOR BEST ÕRA KING DISH NZ ARE: • Marc Soper - Wharekauhau Country Estate, Featherston: Japanese Inspired Õra King Salmon with wasabi peas, pickled rice, soy, caviar, kelp, cured duck egg & bone broth.

• Mark McAllister – Welcome Eatery, Auckland: King of Diamonds - Õra King Salmon four ways with diamond shell clams, yuzu, zucchini, cauliflower, wasabi and karengo.

• Makoto Tokuyama – Cocoro, Auckland: Map of Japan Deconstructed Sushi - Aged Õra King salmon toro, Õra King ikura, sushi rice crackers, dried NZ giant kelp and wakame, nori soy puree, NZ barley straw smoked Õra King fin and scale powder, Lot 8 yuzu olive oil snow, sakura gel.

• Shaun (Himanshu) Tyagi – Harbourside Ocean Bar Grill, Auckland: Koji Zuke Õra King Salmon - Õra King belly, sanpei iru, sea beet sauce, charred NZ wild leek, compressed cucumber, NZ pepper shichimi, aged quail egg, Secret Garden wasabi leaves.

Makoto Tokuyama of Cocoro has also been appointed as Best Õra King Ambassador New Zealand. Although no stranger to the Õra King Awards competition, this is the first time Makoto has been awarded the Ambassador title. In 2013 Makoto won Best Õra King Dish NZ, and was then shortlisted as a finalist for Best Õra King Ambassador in both 2014 and 2015.

General Manager Marketing at New Zealand King Salmon, Jemma McCowan comments “Makoto has been with us since the inception of Õra King. We’re honoured to have a chef of his calibre support us continuously with such enthusiasm, commitment and culinary genius.”

The finalists for the Best Õra King Dish Australia are: 6 | October 2017 | Hospitality BUSINESS

• Christopher Bonello - MPD Steak Kitchen, Victoria • Joshua Askew - Swissotel Sydney • Sean Collett - Royal Sydney Yacht Squadron The finalists for Best Õra King Dish Japan are: • Ryusei Matsuda – Nadaman Akasaka Zipangu, Tokyo • Shinichi Ikeda – Hotela Okura, Tokyo • Yosuke Kanai – Hotel Granvia, Osaka Sydney based chef Jason Roberts is appointed Best Õra King Ambassador Australia and Mike Ellis of Charlie Palmer Steak, DC is appointed Best Õra King Ambassador North America.

The new Zealand judges will join the NZ, North American and Australian finalists on their trip to Japan for the Awards finale.

General Manager, Marketing at New Zealand King Salmon, Jemma McCowan is impressed with the results so far.

“Here at Õra King we always aim for ‘ichiban’ - the best we possibly can be. I can see a similar ambition from our entrants this year, and they have truly risen to the occasion in creating their Awards dish.

“Adding a Japanese theme to our Awards this year was a nod to this year’s destination, but also to acknowledge the deep respect chefs have for the culinary heritage of Japan. Over recent years, we’ve found Japanese cuisine to be a natural inspiration for food service professionals using Õra King.”

“We knew the challenge would deliver some fantastic culinary moments, and each of our semifinalists have taken the Japanese theme and made it their own.”

The final stage of judging will see Scott and Jacobs tasting and assessing the New Zealand finalist dishes a second time, with the ultimate winning dish to be announced this October in Japan.

The fifth annual Õra King Awards (The Õra’s) recognise outstanding contributions from chefs working with Õra King New Zealand King Salmon’s premium foodservice brand produced exclusively for fine dining restaurants in New Zealand and overseas. There are New Zealand and international citations for both Best Õra King Ambassador and Best Õra King Dish. Entries for the best dish awards are submitted by chefs throughout the country and the final judging is handed over to industry experts.

The winners will be announced in October in Japan.

The Õra’s, as the awards are colloquially known, see chefs from New Zealand and around the world competing for one of four coveted Best Dish titles. They are: • Best Õra King Dish New Zealand • Best Õra King Dish Australia • Best Õra King Dish North America • Best Õra King Dish Japan

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NEWS

Mordido Takes Buko To Melbourne A young Kiwi chef is starting up a travelling restaurant to bring more of the world’s culinary delights eventually back to New Zealand kitchens.

William Mordido hopes his new global pop-up restaurant called Buko will also be the answer to nurturing our country’s talented chefs and keeping them in New Zealand long term.

“It’s a great opportunity for the next generation of our country’s chefs to experience a different level of cuisine and get to eat, see and be inspired to bring back new ideas,” he says.

Mordido, who is originally from the Philippines, is turning to crowdfunding to help him pay for the first Buko team’s flights and accommodation for its launch at The Private Dining Room in South Yarra in Melbourne on October 25. In the future Mordido will pay the chefs on project-based contracts.

Mordido plans to showcase the group of chefs’ food in existing restaurant establishments around the world. There are already plans for events in the Cook Islands and Chicago in the United States.

The menus will pay respects to traditional and modern cooking techniques and flavour combinations, with a special emphasis on Mordido’s upbringing in New Zealand and the Philippines.

Mordido was named Restaurant Association NZ Chef of the Year and won a silver medal at the prestigious International Jeunes des Rotisseurs Competition in Manchester, England last year.

William Mordido – global pop –up restaurant entrepreneur!

He was the first New Zealander to stand on the podium at the prestigious competition in more than 20 years.

The Onehunga High School graduate is currently one of among three New Zealanders competing in the Pacific region semi-finals of S.Pellegrino’s prestigious Young Chef 2018 competition.

The pop-up concept is widely used overseas, but is still relatively new in New Zealand.

“It’s a great idea because it feeds a diner’s curiosity. When dining at a restaurant you know what to expect, but

with a pop-up there’s a huge surprise factor,” Mordido says.

A family fish dish will be top of Buko’s menu. It’s one Mordido’s mother used to cook when he was growing up, but it still doesn’t have a proper name.

“I was really taken by the simplicity of the soup, so I decided to use that as the base for my dish. The jack mackerel filleted and cook in the same broth, and I finish it off with a tapioca crisp flavoured with the consommé, pickled shallot, coconut pumpkin puree.”

The chefs travelling to Melbourne will be taken to dining experiences, visiting fruit and vegetable markets, fish mongers and butchers to source fresh produce directly from the vendors. A young high school student Pagia Wilson will be guided under Mordido at Buko.

‘Buko’ means young coconut in Tagalog, the national language of the Philippines.

As a young child, Mordido was likened to the coconut for having three cowlicks in his hair, like the Buko’s three dots.

Mordido completed a three year chef apprenticeship at Sky City in 2011 and went on to work as a sous chef at Chikos Restaurant and Café in Henderson, West Auckland.

The Mt Wellington, Auckland resident needs to raise $4500 in the next 22 days.

For every $25 donated to the cause $10 will be donated to the New Zealand Women’s Refugee. Visit Willpowernz.com for more information about Buko. n

Hilton Lake Taupo Unveils Redesign Hilton Lake Taupo, which was recently awarded New Zealand Regional Hotel of the Year at the prestigious HM Awards for the sixth time, has announced that it is undertaking a redesign of its conference and event facilities that are set to reopen in December 2017.

The refurbishment and extension to the hotel’s iconic heritage wing will see the Victorian design of the original building, built in 1889, sit alongside state-of-the-art technology and contemporary furnishings to create a world-class event hub.

Adrian Teh, general manager, Hilton Auckland and Hilton Lake Taupo, says ,”The development work will reinforce Hilton’s position as the clear choice for conferences, meetings, weddings, social functions and corporate events in the Central North Island region”.

“This extensive refurbishment will ensure that Hilton Lake Taupo remains the premiere location for events. The

8 | October 2017 | Hospitality BUSINESS

versatility of the spaces, combined with the property’s outstanding location, spectacular views and dedicated Team, means the hotel is well equipped to deliver customised solutions and unforgettable experiences”, added Teh. The new facilities, designed by Studio Design + Architecture, will feature an abundance of natural light, direct access to landscaped gardens, and a superb interior in keeping with the exclusive resort atmosphere including Kichler Circolo chandeliers, custom carpets and locally hand crafted solid timber side cabinets.

Investments in new technology, with AV partner Futureworks, will provide clients with access to fixed and portable LCD screens, projectors, surround sound systems in every room, and high speed Wi-Fi to ensure a seamless experience for every event type. www.laketaupo.hilton.com n

NEW OPENINGS

Is A Decadent Yet Healthy Experimental Kitchen…

Photo Credits to Suzy Scott

Over Yonder Hospitality Business correspondent Sue Fea talks to a Southern man with a healthy mission.

N

ew Queenstown restaurant and bar Yonder is a good thing born out of something bad. When co-owner Gary Livesey found himself diagnosed with multiple sclerosis at 30 and unable to find dining choices to suit his new dietary requirements, the 70-seater Yonder, with its incorporated late-night live music venue catering for 200, was born.

“I was diagnosed four years ago with MS so I changed my diet, cutting out dairy, gluten, all meat, except fish, and refined sugar.” Within a year Gary’s symptoms had cleared and he’s been symptom free for three years now. “That’s why we created this place,” he says. “We saw a big gap in the market. It was so hard to find somewhere to suit my new dietary requirements, as well as ensuring friends and family could eat what they wanted too.”

Co-owner of Queenstown’s popular World Bar for 21 years, Gary confesses to still loving a good beer. “I just couldn’t cut that out,” he grins. Panhead and Emersons are both among the 12 beers on tap.

He’s also passionate about coffee and Yonder specialises in innovative coffee methods.

Yonder has been created in the historic McNeill’s Cottage, built in 1885 by Scottish stonemason James McNeill. McNeill arrived in Queenstown in 1882 as a teenager to work on Queenstown’s Ballarat Street stone bridge. The cottage first became a bar and brewery in the 1990’s and most recently was Sasso Restaurant.

The new-look Yonder décor is modern and warm, using feminine colours, that complement the stacked stone interiors and original tiled, cast iron fireplace and wooden doors and flooring. Plants and greenery atop the old mantelpiece and pastel cushions all help bring life to a bygone era. ”We designed it so it’s fun – so we’re not taking ourselves too seriously,” says Gary. “It’s got character - not too polished. The large communal table was made out of old tongue and groove floorboards and the American white oak tables lighten the look. A massive wall mural, featuring fun caricatures of plants and utensils, was created by Auckland artist Andrew Steele. “He’s someone I’ve always admired and he flew down and created the mural overnight then flew back,” says Gary. “The greenery and life softens the inside of the main restaurant.”

There’s seating for another 50 outside, with heated booth seating and a large open log fire.

Renowned also for their success with late night party venues, Yonder’s owners have tastefully incorporated a modern-day late-night venue tucked to the rear of the restaurant with its exposed historic stacked stone interior walls. The neon-lit stage, beat-match strip lighting set amid a backdrop of infinity mirrors and removable boothseating open onto the dance floor after 10pm.

Gary, wife, Emily, and business partner Steve Ward also own Queenstown’s popular World Bar in another historic building next

10 | October 2017 | Hospitality BUSINESS

Historic McNeill’s Cottage has been rejuvenated, along with its owner, Gary Livesey!

Pulled Lamb Flatbread – braised lamb, smoked beetroot puree, spice roast cauliflower, diced tomato, green leaves and whipped feta.

NEW OPENINGS door. It’s a totally different machine. They’ve owned World Bar Sydney for 12 years too, which Steve manages. World Bar Queenstown, which originated in Shotover Street, was one of the resort’s most popular nightclubs until it was destroyed by fire in 2013, forcing a relocation and revamp to the new-look World Restaurant and Bar location next door to Yonder in Church Street.

“We wanted to complement this downtown area and bring more life to it - to create an interesting hub of like-minded businesses,” says Gary. “We have Blue Kanu next door.They’re all completely different offerings,” says Gary. “World Bar offers well-grafted comfort food and a late night bar.

Our goal with this was to create a little journey of discovery.”

“The whole idea of this is it’s an experimental kitchen.We want people to have fun with food,” he says. Every time a customer returns it should be completely different. “We specialise in creativity and innovation.”

It’s hard to imagine something that looks so decadently amazing can be healthy, but Yonder turns out a mean raw, vegan beetroot and cashew flan in its dessert cabinet, complete with flower petals, and right beside coffee loaf and brownies.

Even though there’s a strong emphasis on healthy shared food options and dietary requirements on Yonder’s extensive brunch and dinner menus, southern men after a meaty meal don’t miss out. Pulled Lamb Flatbread, brisket and venison star opposite the ‘Watch Yo’ Self ’ section’s Ancient Grain Salad and Yonder’s famous house-made Kimchi, turned out by a Malaysian head chef Jamie Samarakkody. Ex-Madam Woo, Blue Kanu and Bunker, Jamie brings a fun Asian vibe to the menu.Yonder employs six chefs and two bakers. House-made charcoal bao buns with slaw,Vietnamese herbs, picked chili sriracha mayo and pulled pork or tofu are also proving a healthy hit. n

YONDER

14 Church Street Queenstown Ph: 03 4500008 www.yonderqt.co.nz

Blueberry Stack – buckwheat flour and coconut milk pancakes, blueberry compote, puffed millet, coconut yoghurt and maple syrup.

Fine Japanese craFtsmanship razor-sharp absolute precision Peter Gower NZ Ltd | 09 272 8620 sales@petergower.co.nz | www.petergower.co.nz

Hospitality BUSINESS | October 2017 | 11

NEW OPENINGS

HOT SAUCE

Qt Museum Wellington 90 Cable St, Te Aro Ph: +64 4-802 8900

Wellington’s hottest new Asian eating house and bar, Hot Sauce, is now raising the temperature on the local food scene with its list of creative cocktails and a menu bursting with contemporary twists on traditional Asian - Vietnamese, Japanese, Korean and Thai flavours. It’s the ideal spot for lazy afternoon grazing, vibrant evening dining or a cheeky nightcap!

Hot Sauce, which officially swung open its doors on September 20, is the latest addition to the QT Museum Wellington dining and drinking precinct, and is inspired by the hustle and bustle of its sister venue – Hot Sauce Melbourne laneway bar.

Executive Chef Wylie Dean says Hot Sauce is intended to be a casual place to relax, meet some friends or shake off a long day, or even flight with some great cocktails and fresh food, simply prepared with punchy flavours.

“If it were a cocktail it’d be one part Japanese, one part Thai and a splash of Korean shaken with a dash of LA, and served with a twist.”

Dean is no stranger to Asian flavours, having worked in kitchens in Japan, Hong Kong, Thailand, Indonesia and China.

Hot Sauce will be serving up baos, miang, sashimi, dumplings and other oriental delicacies. Adventurous signature tipples

RITA

89 Aro St, Wellington 043854555 www.rita.co.nz.

A new eating house, set in a cute, 1910 cottage in the heart of Aro Valley, is quietly turning heads. Rita is the latest venture of Kelda Hains and Paul Schrader, known for their longstanding Nikau Café in Civic Square. Chef Matt Hawkes delivers a seasonally-inspired three course set menu. A vegetarian menu is an option and special dietary requirements are catered for with advance notice. Rita seats just 30 guests; the simplicity of the menu designed to complement the contemporary, stylish simplicity of the décor. (Guests can help themselves to cutlery as required from a drawer at their table.) Named after Kelda’s own ‘industrious and pragmatic’ grandmother, also born in 1910, Rita is open for dinner Tuesday to Saturday.

12 | October 2017 | Hospitality BUSINESS

introduce the complexity unfamiliar Asian ingredients. The shiso leaf features in Hot Sauce’s signature Gangnam Shiso Style and gyokoro (sweet seaweed) muddles an Asian twist into a modern day classic, with the Kyoto Old Fashioned.

“One of my highlights of working in Japan was spending three months in Jiro Ono’s kitchen [of Jiro Dreams of Sushi fame]. I watched his techniques closely and was blown away by his skill. I then worked at his son’s restaurant in Roppongi Hills.There I was able to get my hands on a knife to help prepare the sashimi.”

Hot Sauce was designed by architect and interior designer Shelley Indyk, who says she was inspired to create a space for “lazy lounging”.

“We wanted to create a space that paid homage to the various Asian cultures that have inspired the menu, whilst bringing in a sense of intrigue, intimacy and vibrancy. The contrasting textures; polished concrete, intricate fabrication and timber create a dynamic space that is bold but beautiful and honest”.

Adding to its portfolio of stunning boutique hotels and resorts, the recently opened QT Museum Wellington in New Zealand marks QT’s first international property, with QT Queenstown to open later in the year. QT is set for further expansion in Australasia.

IN SEASON Tangy green or golden fleshed Kiwifruit boast high fibre counts!

Tasty lamb rack – enhanced by leaving the natural fat on!

MEAT

LAMB RACK

c Tender and tasty lamb rack is always a special dish to have on the menu. Leaving the natural fat cover or cap on enhances the delicious lamb flavour and helps to retain the natural juices during cooking. This special cut of lamb allows for creative presentation and is perfectly matched with the fresh flavours of spring. www.recipes.co.nz

SEAFOOD ROCK LOBSTERS

d Rock lobsters are a New Zealand delicacy and one of the country’s most enjoyed seafood dishes.

They are caught by dropping pots in the sea. There is a prohibition against taking berried females, and soft-shelled animals; method restrictions, the requirement that all pots be fitted with escape gaps, and closed seasons in some areas.

Rock lobsters, more commonly known as crayfish, are found on New Zealand’s rocky coastlines, with the main concentrations occurring along the East Coast of both the North and South Islands; the South and South-west coast of the South Island, including Stewart Island and the Chatham Islands Ideally, lobsters should be purchased live and eaten the same day. Healthy lobsters act lively when handled.

Refrigerate live lobsters in a sealed container as soon as possible, covering with a damp cloth and after they have been dispatched, cook within 12 to 18 hours.

Do not allow lobsters to sit at room temperature for more than half an hour. Cooked lobster should be refrigerated and consumed within two days. A favourite way to enjoy rock lobster is on the grill or barbeque with a simple garlic and herb butter.

To learn more about rock lobster or find recipes visit seafood.co.nz

Delicious rock lobsters are delightful with garlic and herb butters!

FRESH PRODUCE KIWIFRUIT

c Described by many as a superfood, New Zealand grown Kiwifruit pairs well with the warmer weather we get from October onwards.

Available in tangy green or tropical gold fleshed varieties, Kiwifruit should be ripened at room temperature for 3-7 days then stored in the refrigerator for up to two weeks. Kiwifruit are ethylene sensitive, so once ripened store away from ethylene producing fruits and vegetables. They should be handled with care and wash before eating.

Boasting high amounts of fibre, vitamins and potassium, green and gold Kiwifruit can be combined into a refreshing tangy/ sweet salsa, fruit salad, frozen dessert and, everyone’s favourite, decorate the traditional kiwi pavlova this summer!

COURGETTES

d Courgettes are available year round in New Zealand, with the main season stretching from October to April.

Super versatile, courgettes can be sliced for stir fries or halved lengthwise for char grilling on barbecues. Another popular way to enjoy the humble courgette is to spiral it into noodles to give a different ‘twist’ on pasta dishes – replacing spaghetti.

Handle very carefully as the skin is easily damaged. Courgettes are ethylene sensitive, so store away from ethylene producing fruits and vegetables. Store at 7–10ºC with a relative humidity of 90-98%. Lower temperatures will cause chilling damage.

Courgettes can also be grated or finely chopped and used in salads, flans or quiches. They also make moist cakes and breads!

Spiralled into noodles, char grilled or sir fried – versatile courgettes!

Hospitality BUSINESS | October 2017 | 13

KIWI TREASURES

Eco-Scapes D

eveloped by an entrepreneurial couple with a passion for sustainability and a strong social conscience, the two 28 square metre Ecoscapes cottages have already been attracting a strong following, especially from Australian visitors.

Kiwi Toni Glover and her British husband, John, have poured their hearts and souls, as well as their savings, into the project, as well as restoring and renovating the adjacent historic Kinloch Lodge – once a thriving hub for hospitality.

The couple, who have three children, took over the rundown 19-room 1868-lodge 17 years ago. In its heyday it was a tavern and lodge for nearby sawmill workers, built by Richard Bryant – one of Queenstown’s original bow-masters.

The head of Lake Wakatipu, beyond Glenorchy was a thriving tourist area during Victorian times with wealthy New Zealanders and overseas visitors journeying there to botanise, shoot birds and take photographs. They’d travel by horse and buggy for six weeks from main centres to get there.

The Glovers have built up quite a following, with many a Queenstown couple escaping to Kinloch for a night, dining out in the restaurant, or on the lodge’s expansive verandah deck, with its epic lake and mountain views. The lodge is also rapidly becoming a popular spot for lunch-time destination dining and it’s this kind of market that has been lured across the hillside, wowed by the Glover’s latest foray into sustainability.

At almost half a million investment to develop the two Ecoscapes studio suites, complete with triple glazing and solar-powered blinds that double as projector screens, the Glovers are pleasantly surprised by the response.

“Everybody’s been blown away by them, says Toni. “We’ve had guests having lunch at the lodge from Melbourne and Sydney during the ski season who’ve seen the Ecoscapes cottages and have booked

Fantastic views grace the Glover’s Eco-scape studio cottages, providing a welcome and sustainable escape into Lake Wakatipu’s wonderland.

14 | October 2017 | Hospitality BUSINESS

In The Snow.

to come back again and stay in those during summer,” she says. “We could easily build more.”

“We’re really happy with the bookings heading into this first summer. There’s been a really positive response,” she says.

Taking the shape of tiny houses, the cottages are heavily insulated, using SIP panels – insulating foam core sandwiched between two structural strand board facings. “Insulation is the key,” says Toni. There are tiny 1 kilowatt heaters in each suite but they are seldom needed, helping minimise energy use. That’s something to boast about in the Wakatipu where temperatures can drop as low as minus 5 at night during winter. “If guests want heat they could just turn on the towel rail and that’s enough to heat the cottage.”

Not only are these suites luxuriously appointed, well ventilated and warm – the views out across the lake and mountains from Kinloch are unprecedented – mind-blowing for many overseas visitors. “The views are a huge part of the appeal, but they’re just amazing spaces,” says Toni. “They just feel open, airy and really well ventilated – not too big and ostentatious. They’re the perfect environmental nest.”

The Glovers believe they’re among the first to have installed solarpower blinds that double as screens on which guests can view Neflix, or use their own phones for entertainment on Chromecast or Apple TV. Wooden flooring, ceilings and panelling has all been treated with environmentally-friendly Osmo oil – no chemicals here.

“We’ve tried to be really conscious of every product we use, focusing on local companies as much as we can,” says Toni. “We’ve also built some really good social partnerships.”

The Glovers work with Queenstown-based national aid organisation Orphans Aid, which supplies quality, fair-trade products, produced with a social conscience. “We use Imuka Fair Trade Coffee

(Photos credits )Nico Babot

Tucked beneath the bush-clad hillside on the shores of a remote corner at the head of Lake Wakatipu are a couple of hospitality treasures of the eco-friendly kind.

from Orphans Aid, which is imported from Uganda,” says Toni. “It’s a family-run business and the profits go back to the right people – needy families in the villages,” she says.

Locally-handcrafted Koa Chocolates from nearby Wanaka grace the turndown in the cottages. Koa donates a percentage of its profits to saving New Zealand’s native grey-spotted kiwi, so there’s a feel-good factor all round.

Priced from $395 a night, including breakfast, the cottages have been named ‘Mohua’ and ‘Kea’ in honour of the late well-known Queenstown biodiversity and conservation specialist, Barry Lawrence. A former Queenstown Lakes District councillor, Barry worked hard to preserve native birdlife in the nearby Dart Valley. “We just really wanted to honour him and remember him for all the conservation work he did in the area,” says Toni.

Ecology china and glassware is used in the suites and Qualmark has given its silver stamp of approval rating to the venture.

Kinloch Lodge’s resident French pastry chef turns out an array of delicious full gourmet breakfast offerings, including everything from fresh pastries and pancakes to salmon and eggs benedict.

In true eco-style, the Glovers even transport guests needing to get to the start of the nearby Routeburn, and Greenstone-Caples tracks, to the start of their journey by electric car.

The Glovers would like to build more cottages, as finance allows, but next on the horizon is extensive investment to bring the adjacent lodge up to eco-friendly standards.n

(Photos credits )Nico Babot

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HALL OF FAME

Restaurant Association Celebrates Industry Winners In front of industry peers the Restaurant Association of New Zealand celebrated two of its best and brightest late September as Auckland’s Sir George Fistonich was inducted to the Association’s Hall of Fame and Everybody Eats was named as the industry’s Good Neighbour.

Marisa Bidois, CEO of the Restaurant Association says that both winners have made exceptional contributions to the community.

“Both are full of heart and have given selflessly; in Sir George’s case supporting the changing face of our industry and Everybody Eats case is a social movement raising awareness of the amount of perfectly good produce that is often rejected and disposed of when it could be shared. Everybody Eats organises pop up restaurants and is a ‘pay as you feel’ system – which basically means, give what you want, if you can afford to give.”

“We are extremely proud to honour Sir George as a deserving member of the Hall of Fame he has been in our industry running restaurants and producing wine for many

years, and equally delighted, in conjunction with sponsor American Express, to recognise Everybody Eats as our Good Neighbour.”

Inductees into the Association’s Hall of Fame have made an extensive and ongoing commitment to New Zealand’s hospitality industry. The Hall of Fame award has been previously conferred on industry greats such as Simon Gault, Michael Van de Elzen, Steve Logan, Judith Tabron, Des Britten, Sue Fleischl, Tony Astle and Ruth Pretty. It is voted on by members of the Association and finalised by the Association’s Education Trust.

Bidois says that, Sir George Fistonich is well respected in the hospitality industry and has contributed to the hospitality landscape in New Zealand for over forty years.

“In 1977, he held a series of Croatianstyle lamb-on-the-spit barbecues across the country, beginning in Dunedin and travelling on to Christchurch, Wellington, Hastings and Auckland. A massive success, the barbecues drew a combined total of over 3,200 guests.

Oven To Table To Dishwasher!

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Continuing the tradition of innovation and quality, Lodge offer revolutionary line of heat-enhanced cast iron specifically for the hospitality industry. Heat-enhanced Lodge cast iron goes through a patented heat-treating process of diffusing nitrogen into the surface of the cookware, creating a permanent change in the molecular make-up of the iron’s surface. Inhibiting rust and creating a cast iron that is commercial dishwasher safe! Cast iron that can withstand a commercial dishwasher (with a cycle time of 5 minutes or less). Genius!

Lodge’s commercial range includes both heat-enhanced and standard pre-seasoned cast iron in trendy single serve sizes through to larger shared meal dishes, if you’re looking for something stylish and hard-wearing to cook and serve in this spring and summer – Lodge could very well be the answer you’re looking for.

A safe and brutally tough option that won’t cause worry over chipping or breaking, Lodge cast iron can be used with any utensils including metal - bringing versatility for years to come. With a groundswell of people looking for natural, healthy options across food and also the products their food is cooked in, Lodge cast iron certainly delivers with an all-natural vegetable oil pre-seasoning treatment, giving a refreshing alternative to some of the chemically treated cookware surfaces found today. n

“Building on these achievements, Sir George went on to open the first winery restaurant in 1979, Sir George was a pioneer of the winery restaurant movement in New Zealand. After a two-year battle with local and licensing authorities, and against all odds, New Zealand’s first licensed vineyard bar and restaurant opened. It was the start of a very important part of the restaurant scene in New Zealand.”

“Sir George has been an avid supporter of the hospitality industry for many years and continues to be involved,” said Marisa Bidois, Chief Executive Officer of the Restaurant Association of New Zealand. “He has a well-deserved place amongst our esteemed Hall of Fame recipients”.

Everybody Eats, is the Association’s Good Neighbour for 2017, sponsored by American Express, who selected the winner from a shortlist of worthy finalists.

Bidois says that Everybody Eats is a pay ‘as you feel’ restaurant that operates every Monday from 6 – 8 pm at Gemmayze St restaurant in Kevin’s Arcade, Karangahape Rd. n

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Hospitality BUSINESS | October 2017 | 17

FOOD FOODSAFETY SAFETY & HYGIENE

Registration is essential under the new Food Act for cafes, restaurants, food service providers and caterers.

New Food Act Requires Your Registration Changes to the Food Act 2014 apply this year to cafes, restaurants and caterers and others in food service, who don’t have an alcohol licence. Businesses that provide accommodation and who serve meals to more than 10 guests are also covered. If this sounds like you, you’ll need to register under the Food Act before March 2018.

The new Food Act moves from a one-sizefits all approach to food safety to one that’s tailored to individual businesses. The new rules focus on the process of making food safe, rather than the kitchen where food is made.

It’s likely that you’ll need to register under a template Food Control Plan. MPI’s online ‘Where Do I Fit’ tool is a great place to get

started. If you’re under a template food control plan there’s a step-by-step guide to getting registered. There’s also a series of helpful videos to tell you about the Food Act and how other businesses have found the process. The Ministry of Primary Industries advises business to register now with your local council and avoid the last minute rush. n

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18 | October 2017 | Hospitality BUSINESS

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

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SWIFT PAYMENT

Switched On To Technology Taking customer service to a new level

H

ospitality is a fast-paced industry in which if you snooze, you lose, and with technology advancing at an alarmingly rapid rate, it’s vital that operators keep up, both on the floor and at the point of sale.

In the short time since contactless solutions like PayWave and Tap and Go were first introduced there’s been a massive increase in use.

This has been bolstered by the release of Android Pay and Apple Pay which allows customers to pay with their smartphones. An estimated 72 percent of customers are reportedly now opting for these quick and easy methods of payment.

EFTPOS New Zealand senior manager strategic partnerships Luke Easton says it’s all about making it as easy as possible for your customers to pay. This trend has seen huge growth in the use of portable eftpos devices, paired with contactless solutions.

“In the last 12 months contactless payment options have become more commonplace, as the main banks have made them available,” says Luke. It’s tough creating a consistent customer experience when everything hinges on three variables - food, ambiance, and experience, but when it comes to hospitality, customer service is the foundation of a great business, he says. “From fine dining to food truck, hostel to bed and breakfast, or simply greeting guests and meeting their every need, it all ends with making it easy to pay – an aspect of the business that you can control.”

EFTPOS NZ is constantly coming up with new payment technology options to simplify payments and ensure the smooth running of hospitality businesses. Operators equipping their staff with portable eftpos devices find themselves reaping the benefits of increased revenue, moving through more business with greater efficiency.

Customers also have the option of paying for each round, or settling the bill at the table. “This can increase the take per table and reduce queues and wait-times at the bar and front of house,” says Luke.

20 | October 2017 | Hospitality BUSINESS

Owner of The Green Man Pub in Wellington Ciaran O’Kelly says mobile payment machines are vital for his business, and on a busy night with 14 staff out front serving he will often hire another three or four devices. “It increases our sales overall, because it’s faster,” says Ciaran.

The ability to sell and take payments at the table is a huge advantage, he says. “EFTPOS NZ has good quality machines and offers great service and technical back-up,” says Ciaran. “They’re on call 24 hours if anything goes wrong.”

EFTPOS NZ is about to release enhanced tipping functionality so that operators can reward their staff fairly. ”We’re making it easier for customers who want to tip staff to do so, and we’re giving staff more control with the ability to suppress or activate the tipping screen for each transaction,” says Luke. Customers simply enter the dollar amount they’d like added to their bill. Server ID’s also enable fair allocation of any staff team’s tips. “Operators can even access a full summary of all tips on any terminal, at any time.”

EFTPOS New Zealand is also working on a new feature so operators can get their transaction listings fast, allowing for quick and easy reconciliation, and resolving any cardholder disputes promptly.

“You can pull a full day’s transaction listing from any of the past 14 days and see all completed, transactions for each terminal.”

It’s well worth the investment in these market-leading solutions, not only in cost savings, but in time spent running your business, says Luke.

“We take care of all things payment, so operators can reap the rewards of more time focused on their business and customer service.”

MENUMATE - ALLOWING STAFF TO FOCUS ON CUSTOMERS With summer fast approaching many restaurants and bars are expecting increased patronage, and looking for ways to capitalise on that.

However, Menumate chief executive Andrew McClurg says having more customers doesn’t automatically translate into a higher turnover.

SWIFT PAYMENT Operators should be maximising the potential of their business, not just during these months, but every month, he says.

“Customers need to look at all aspects of their business and how IT can play a part in improving their profitability.”

In the past, a point of sale system has been focused around processing sales, sending orders to the kitchen and taking payment, says Andrew.

It’s now so much more. “Technology has improved and become more affordable, as the software eco system has developed, as have the ways that a point of sale system, like Menumate, can be used throughout a business to maximise profit.”

Menumate takes a “complete view” of each business and implements solutions that provide operators with the tools to increase performance and maximise profit.

LoyaltyMate - an online and smartphone marketing solution – is a great way to increase customer numbers. Operators can promote their business direct to a customer’s email inbox and mobile phone. “It’s a great way to increase the number of customers walking in the door,” says Andrew.

“Now that you’ve got them in the door, our PalmMate – a handheld ordering device used by wait staff - will increase table turn, average spends and service.” Floor staff are then focused totally on the customers on the floor, instead of punching in orders at the POS terminal in the corner.

Increased revenue is great, but it doesn’t always lead to increased profit,” says Andrew. Menumate’s stock control system reduces stock shrinkage, wastage and stock on hand and ensures accurate product pricing and margins.

Kitchen productivity is also vital and many businesses find it difficult to measure their kitchen performance, he says. “For 20 years the >>

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SWIFT PAYMENT orders were received on a kitchen printer, but we’re now seeing a lot more operators installing our ChefMate terminal.”

Operators using this tool can work with customers to measure and improve kitchen productivity, while increasing customer service, says Andrew. Teamed up with PalmMate it also aids front and back of house communication.

“As we continue to drive for maximum profits we’d work with clients using the Menumate Clock In/Out function, which measures wages costs hourly.”

This identifies whether a business has too many or too few staff and exposes any customer dissatisfaction.

Many businesses also forget administration costs as a factor, says Andrew. “This is where the software eco-system can be used effectively to reduce these.”

Menumate’s ACCMATE integrates with a number of leading accounting software packages to provide instant financial and banking information at the end of each day. “Within seconds of closing the financial software can be reporting detail on the day’s turnover and banking, reducing almost all manual data entry of the day’s financial transactions,” he says. “This cuts administration cost dramatically.”

Menumate Online Reports improves business revenue and reduces costs with continual monitoring at the operator’s fingertips.

“Customers can monitor their businesses online to analyse all key performance indicators, from turnover to discounting, percentage of wastage, wage costs and average sales figures.

The point of sale system has long been a central part of the front of house operation of a hospitality business, says Andrew. “It’s now the central part of a business maximising a business’s profit and customer satisfaction.” n

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22 | October 2017 | Hospitality BUSINESS

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We will guide you through the tax advantages leasing offers for a range of projects such as refurbishment, fit-outs, front-ofhouse and how leasing can make your capital go further.

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TASTY BAR FOOD

24 | October 2017 | Hospitality BUSINESS

TASTY BAR FOOD

Feeling

Peckish?

Tapas and bar food delights!

W

BY SUE FEA

e’ve certainly moved on from the days when rocking up to the pub for a drink and a bowl of chips kept the punters happy. Just as diners have become more sophisticated in what they consider to be a ‘good meal’, bar patrons are also becoming more discerning – seeking a higher class of food to accompany their Friday night wine, beer or gin.

It’s a trend that’s forcing chefs to push new boundaries, offering classier options, with tapas and small tasting plates emerging as the hot and cold favourites around the country.

Kika in Wanaka, Central Otago, only opened in June last year and has already been named among New Zealand’s Top 100 Restaurants.

This is an upmarket venue where the bar and tapas menu is constantlychanging, with fresh injections and ideas every day.

“Sharing-style food and tapas is our heart and soul,” says assistant manager Meredith Borling. Kika can seat 99 and is targeting customers who are wanting more of an experience rather than just being fed and watered. >> Hospitality BUSINESS | October 2017 | 25

Hot chip theft is on the rise!

HANDS OFF!... HOT CHIP THEFT ON THE RISE New Zealander’s love of hot chips, wedges and fries shows no signs of stopping, especially when they are served on someone else’s plate, it seems. A recent survey from The Coffee Club has revealed that 84 percent of Kiwis experience chip theft when dining with others – many don’t mind sharing, but others are fed up.

The survey of 540 people looked into how often Kiwis have their hot chips stolen, who the most likely culprits are and just how annoying it is when someone takes chips without asking.

Partners – whether a husband, wife, girlfriend or boyfriend – are the most common offenders, according to 38 percent of responders. Seventy percent claim that they ask before taking. However, only 54 percent say that people ask before taking theirs. The remaining 45 percent simply help themselves.

Director of The Coffee Club Andy Lucas says it’s a hot-button topic with diners, with some chip lovers even confessing to never ordering their own chips. Forty-six percent of responders say it annoys them when people do this, with only 27 percent saying it doesn’t bother them. A few of those surveyed openly admit to doing this deliberately, with one person admitting, “I’m a stealer, I won’t order them for myself but I’ll always steal a couple off my partner’s plate!”

Only 41 percent of those surveyed find chip thieves annoying, saying there are worse behaviours when dining out with others. Only five percent rank it as the most annoying problem.

TASTY BAR FOOD Co-owner James Stapley says Kika is geared up for walk-ins and its multi-cultural kitchen ensures an interesting combination of flavours and techniques on the menu. Head chef Matt Brock is American, with England, France, South America and New Zealand all also represented in the flavour of this kitchen.

“When we opened last year we focused on a lot of Italian-style sharing plates, but now we’re offering more of a global style with Asian and Mediterranean influences,” says James. “It’s great. We’re drawing influences from all sorts of cultural flavours and styles,” he says. “There are no rules. We just come up with a nice dish that we all want to eat.

We’re not tied to any particular culture or cuisine, but the menu has to flow.”

Kika’s menu is drawn from the different cooking techniques and produce used in various cultures, combining each different ingredient.

Tuna Tartare with bonito aioli is a perfect example of this. “We’re using a Japanese ingredient – bonito, but not necessarily using it the Japanese way,” says James. This dish is served with puffed Nori seaweed crackers and avocado mousse, and dressed with a dark oil made from burnt grapes and chili. “This really boosts the savoury flavours.”

Buffalo milk Stracciatella has the creamy, stretchy texture of buffalo mozzarella and is served with persimmon and black sesame salt, topped with tamarillo salsa, pickled wakame.

Kombu – an Asian seaweed – also combines beautifully with roasted celeriac. Other favourites include Kika’s fried buttermilk chicken with tomato sugo, and crispy Jerusalem artichokes, served with nettle aioli and black garlic.

Everything is designed to share, from Italian crispbread with marinated white anchovies and chili granita to the slow-cooked lamb shoulder with preserved lemon chili and rosemary. >>

TASTY BAR FOOD “I don’t think many people go into a bar these days just to drink and not eat,” says James. A lot more people want that whole experience now, which means you can use your restaurant how you want to.”

If you’re lucky enough to score a table at Kika, it’s yours for the night with customers ordering more shared plates to enjoy over their drinks as they wish.

Tom Tom Bar and Eatery – a gastro-pub-style, rooftop bar above Auckland’s Victoria Park - is humming come summer, with an open deck that can accommodate 250 people. Platters and ribs are favourites here, as are Mexican casadias. Manager Sonu Luthera is also seeing a big increase in popularity in the trend towards shared food.

Moroccan Meat Platters and Tom Tom Tasting Platters are top-sellers, along with Tempura Squid. The tasting platter comes laden with Ora King smoked salmon, chimichurri skirt beef, grilled prawns, lamb kofta, crispy pork belly, Buffalo wings and mushroom pate, bread and dip. The spicy warmth of Moroccan aromas waft from the meat platter with its turmeric chicken skewer, cumin beef flank, oregano lamb rack, couscous, garlic hummus, cucumber mint yoghurt and Turkish bread. Burgers, especially Cajun chicken, are big sellers with a drink over lunch.

Tom Tom caters for a lot of functions and events right in the heart of a corporate centre, where deep-fried and grilled haloumi and oysters provide great canapes for the party. Platters of breads with dips, dukkah, pesto, hummus and extra virgin olive oil, calamari, beef carparchio and mozzarella carparchio are always firm favourites for functions too.

Presentation is key and Sonu says staff sit down with each customer to design their canape menu.

In the heart of Auckland’s Ponsonby at neighbourhood wine bar Annabel’s, childhood mates Henry Temple and Oliver Scutts are focused on providing a true European experience. There’s a big focus >>

Flambéed Queen Scallops from Southern Clams.

"We're not tied to any particular culture or cuisine, but the menu has to flow."

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They’re washed, scrubbed and lightly cooked, ready to heat or eat. l Great flavour (no additives) – natural stock l Easy and Quick – “no mess, no hassle” l Full traceability and allergen control

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28 | October 2017 | Hospitality BUSINESS

Hotter. Crispier. For Longer.

The secret is Lamb Weston Stealth Fries.® Our proprietary clear batter coating keeps them hot and crispy twice as long as traditional fries – so you can deliver delicious shareables and sides that hold up to sauces, toppings and more.

Visit LambWeston.com/StealthNZ to learn more and request a sample.

©2017 Lamb Weston Holdings, Inc. All Rights Reserved.

TASTY BAR FOOD here on imported French cheeses and specialist Spanish cured meats.

“People come in here and feel like they’ve been transported back to a holiday they had in Europe somewhere, or a café or wine bar in Paris,” says Henry. A great night out is about the ambience as well as the food and beverage offering. “We try not to mess with the food and celebrate the product itself.”

“For us it’s about celebrating a drink and a bite in that 4pm until 8pm period, like they do in Europe,” he says.

Cheese and meat lovers delight, with their favourite choices cut fresh and served by the gram – cheeses with freshly-baked rye and wholegrain breads, or gluten-free oat biscuits, fig jam and walnuts.

Serrano ham and spicy chorizo come with Annabel’s own house-made, cold-pressed olive oil. “We just don’t have the real traditions of cured meats here,” says Henry. “The Europeans have been doing it forever.”

Tomato caprese salad, with lashings of mozzarella, olive oil and balsamic, or bruschetta with either smashed garlic, or tomato and anchovy, also grace the menu at Annabel’s, alongside hand-made veggie crisps – roasted turnips, parsnips, carrot and pumpkin. n

BLACK MANTOU BUNS CROQUETTES

EMPANADAS

Samples of tasty bar food offerings from United Fisheries, and Kika restaurant in Wanaka - keeping patrons tantalised !

TO ORDER CONTACT YOUR LOCAL DISTRIBUTOR

REFRIGERATION

Chilling Out – For Safety

E

veryone in the hospitality industry knows food safety can make or break a business, with one , or worse, many negative incidents with multiple unfortunate reactions having the potential to destroy a solid, hard built reputation. Thanks largely to the rise of online reviews and the way customers now use social media, it’s never been more important to keep food safe, which is why selecting the right refrigeration system for your business is an essential decision.

Negative reviews can drive customers away from a business, and it’s difficult to rebuild a reputation once it’s been damaged and the council rating has been posted on your window.. According to the Australian CheckIt Food Safety Study, in 2016, 75 percent of people would not visit a restaurant that had a food safety incident, which is why keeping food safe should always be top priority — not just for customer wellbeing, but for maintaining a positive reputation and business image.

There are many factors in a business you can’t control, but basics such as avoiding contamination and keeping food safe, is always in a business owners’ hands. Without the correct refrigeration solution, food can enter the danger zone (between 5 degrees Celsius to 60 degrees Celsius) which increases the risk of bacteria-related contamination that can result in food poisoning. In a refrigerator, temperatures of between 1 degree Celsius and 5 degrees Celsius prevent the growth of most bacteria.

Fluctuations in core temperature during storage are not only dangerous, but also alter a product’s flavour, nutritional integrity and quality.

To kill bacteria in cooked food it must reach a core temperature above 75 degrees Celsius during cooking. Fridges that maintain tight temperature control are essential in a busy kitchen, where doors are constantly opened and closed. Refrigerators must maintain tight temperature control and keep food safe by evenly chilling food and beverages no matter where the product is stored in the fridge — even when the fridge door is frequently opened.

However while the fundamentals of refrigeration seem here to stay, the smallest of changes are making massive waves in operational costs, construction techniques and end results. Over the years, leaders in the industry have refined the materials and equipment that go into refrigeration systems and have made huge leaps forward. The most notable of all the developments is the more energy efficient compression units and along with them the advances in gases and lubricants.

In the earliest years of refrigeration, companies used large compressors and gases that took up space, were very noisy and contained ozone depleting gases that of course in today’s climate conscious world are no longer acceptable. The need to advance the technology led to the development of safer and more efficient gases.

Compressors became cheaper to run and were able to run larger and more complex systems, and the gases that were developed were not

only safer for the environment but much more efficient and versatile in their applications.

These developments have spread to many industries, not just foodservice. A major test platform for foodservice refrigeration is the automotive industry. The need to fit smaller and more efficient equipment into more unforgiving machines has given the hospitality industry huge amounts of help. >>

Hospitality BUSINESS | October 2017 | 31

REFRIGERATION

Low Cost Bench Cooling Systems Finally hospitality business may have total control over the temperature of their beverages! Ambience Systems now imports and holds stock of a wide range of beer cooling and dispensing machines from luxury models designed for high end home bars, to commercial grade bench top units and under bench cooling systems with towers.

European made to the highest manufacturing standards and having refined the technology for over 25 years, these machines not only work very well and can pour beer to the exacting standards required and say the agents also look great.

The low running costs combined with the compact space saving technology make it ideal for any restaurant bar or hotel installation and if your looking for a more traditional look then the importers offer hardwood oak finished units.

According to Ambience Systems these machines are very powerful, yet very efficient, offering 45percent more efficiency than its power input and combined with the fact they really only drawing electricity when pouring means that operators save money from not having to cool a second keg and users pay as they go. A calculation

shows that if pouring 70 pints in one hour the electricity cost would be around 4 cents.

Ambience Systems, new to the Hospitality industry but supplying a time tested quality product is sure it can supply you with a machine, exactly sized to you requirements with Paul Cooper, the owner stating that the company has access to over 70 different sized machines available to on relatively short notice plus stock about 20 common machines here in New Zealand so they can size a machine exactly, saving on both client capital and installation costs.

Paul Cooper also stated that with the craft beer market expanding so fast these machines have been growing in popularity, especially as the company has no contracts and simply supply the machine you actually require for the amount you want to pour. “They are also popular for hire and wedding use as most of our machines have inbuilt compressors meaning no CO2 is required.You can simply connect the keg to the Beer cooler, turn it on and away you go, cold beer.”

For further information: www.beercooler.org

www.beercooler.org Commercial Units • 20 l/hour to 200 l/hour • 1, 2 and 3 tap • Near Instant beverage cooling, bench and under bench models Luxury Units • 20 l/hour to 50 l/h • 1, 2 and 3 tap • Compressors on most models

Made in Europe • In Stock Here 32 | October 2017 | Hospitality BUSINESS

REFRIGERATION

Students Arti Singh, Jonathan Chow and Krystal Wang with their NSIA tutor, Rob Griffin, joined Colin Mathura Jeffree at the opening of The Jones Family Business exhibition – taking art and food to a new level

NSIA STUDENTS SHINE AT AUCKLAND HOME SHOW

Three international students from the North Shore International Academy (NSIA), based in Symonds Street Auckland, joined the opening event of The Jones Family Business display at this month’s Auckland Home Show, literally taking their culinary skills to a work of art.

The display – the largest at the show – featured 15 different categories and highlighted the new European trend of adding colour to traditionally bland stainless steel kitchen equipment, such as refrigerators.

The students, Arti Singh, Krystal Wang and Jonathan Chow were tasked with designing their own foodie take on Dutch artist, Piet Mondrain’s stylistic use of primary colours to a breakfast meal.

Mondrian, and the artists of De Stijl, advocated pure abstraction and a pared down palette in order to express a utopian ideal of universal harmony in all of the arts. By using basic forms and colors, Mondrian believed that his vision of modern art would transcend divisions in culture and become a new common language based in the pure primary colors, flatness of forms, and dynamic tension in his canvases.

At the display counter, purposely built for the show, was also Little & Friday entrepreneur and cook, Kim Evans, who produced a cake in the style of a mini refrigerator – reflecting the application of the new look for SMEG’s new refrigerator. Little & Friday celebrated nine years of operating on the Home Show’s opening day , so the celebratory cake was apt.

Mondrain’s art, applied to SMEG’s refrigerators!

Hospitality BUSINESS | October 2017 | 33

EVENTS

The 2017

Chocolate

& Coffee Show The Hospitality Business team spent a splendid time indulging in superb treats at the highly successful Chocolate & Coffee Show!

A

deliciously decadent display of all things chocolate and coffee attracted more than 6000 willing visitors to The Cloud in Auckland’s Viaduct in September. Attracted to the enticing aromas of award winning chocolate and irresistible coffee, The 2017 Chocolate & Coffee Show provided a haven for sampling the diverse and very best of products designed to tempt and inspire the sweet toothed and coffee aficionado alike.

The very best of New Zealand’s Artisan chocolatiers, coffee roasters and producers of amazing tasty treats, from big names through to amazing new craft businesses were there, offering samples and products at special show prices. The fabulous winners of the first ever New Zealand Chocolate Awards drew big crowds at the show too.

This year, the Chocolate & Coffee Show was hosted by Master of Ceremonies, Mike Puru.The Demo Kitchen was the place to be for free presentations and top tips from Celebrity Foodies, including Julie Le Clerc, Sam Mannering and award-winning chocolatier Karl Hogarth.

You could learn Barista skills and all about coffee and latte art at the new Barista Zone, or grab exclusive espresso101 or Sensory Coffee Masterclasses at a 45-minute workshop with the gurus from the Barista Academy.

One-hour Craft Chocolate and Tea Tasting Workshops were hosted

by Fine & Dandy Tea and chocolate guru Luke Owen from The Chocolate Bar.You could also bring out your inner cupcake diva with Cupcake Decorating Masterclasses from the teams at Delish Cupcake and BONDIE Designer Cupcakes, then chill out in the Martini Lounge with delicious drinks from Jumping Goat Liquor.

Apero Cambridge director Mel Teesdale and daughter Stella provided a truly French approach to artisan chocolates at the Chocolate & Coffee Show!

34 | October 2017 | Hospitality BUSINESS

EVENTS

Make mine a Metters Espr esso Martini’s prov ed a very popu lar stand!

Chefs Sam Mannering and Julie Le Clerc shared their culinary tips at the show.

Visitors returned home with bags full of artisan chocolates and treats to share with family and friends. Foodie souls were inspired, energised and quite replete, after another wonderful Chocolate & Coffee Show.

“With new branding, involvement of the NZ Chocolate Awards and over 80 exhibitors at this years’ show we enjoyed a terrific turnout, says event organiser Dale Spencer.

“More than 6000 visitors came along to enjoy the chocolate and coffee celebration at The Cloud, an event that has enjoyed 20% year on year growth for some time.

“It’s safe to say the vibe in the venue was a happy one and I would like to thank over 200 people who pulled this together and all the trade and consumer visitors as well.

“Looking to 2018? It’s a must-have on your marketing plan, spaces and sponsorships are open for discussion right now,” says Spencer. n

CAMBRIDGE BASED APERO WAS INSPIRED BY A FAMILY ADVENTURE IN FRANCE. After taking their two kiwi girls to spend a year in a small village close to the Loire Valley, a true love of seasonal, artisan produce and products was discovered.Bonds of friendship developed over ‘l’apéritif’ or ‘apéro’, sipping local wine or hand-crafted, herbinfused sweet white wine, accompanied by regional dishes.

APÉRO therefore became the name chosen for Mel Teesdale’s French style food trailer.APÉRO launched in 2017 providing natural & organic chocolate spreads, which are the perfect accompaniment to their fresh crêpes and pastries served daily.

Hospitality BUSINESS | October 2017 | 35

FAST CASUAL DINING Malaysian inspired food for the fast casual dining market.

Trendy Mayalsian Dining To Open With

Irresistible Fast casual spin off from Madam Woo, by Chef Josh Emett and business partner Fleur Caluton to open in Sylvia Park shopping centre in December.

Eats

Hawker & Roll will offer more options and It all started with a Hawker Roll, so it’s fitting flavours of the Hawker Roll currently available that the Madam Woo favourite is a core part of at Madam Woo. The menu will also include a the brands’ newly expanded fast casual offering: variety of healthy sides and add-on’s, as well Hawker & Roll. as a selection of grab and go options for those Hawker & Roll, set to open at Sylvia Park in a rush. Guests who dine at Hawker & Roll Shopping Centre this December, will bring will be welcomed with a energetic and lively Malaysian-inspired street food to New Zealand’s atmosphere, surrounded by Asian-inspired budding fast casual restaurant scene. Co-owners décor, that will create the perfect backdrop for Fleur Caulton and Chef Josh Emett are excited to a relaxed meet up with friends or family. There offer delicious, high quality food in this new format. will be both a loyalty and order ahead capability “Fast-casual is a growing space in New Zealand, available through the Hawker & Roll app—the and we’re thrilled to become a part of the industry first of this technology to be implemented in New with Hawker & Roll,” says Emett. “It’s really special Zealand—and diners will be able to pick up their for us to bring the vibrant and colourful energy that orders via a takeaway window.

Madam Woo is known for to a new space. Hawker “When considering a location for our first & Roll is fast-casual, but we want it to have style Hawker & Roll, we wanted it to be Auckland, and and personality alongside irresistible eats at an Sylvia Park felt like a natural fit because of the affordable price.”

Chef Josh Emett, to open new restaurant precinct, The Grove, which opens Madam Woo is recognized as one of the best new fast casual venture. in December,” says Caulton. “With renovations restaurants in New Zealand, with the flagship underway, Sylvia Park is set to become New location recently making the Cuisine Good Food Zealand’s leading destination for international retail brands, which is Awards Short List for 2017. Caulton and Emett were eager to adapt the exactly the backdrop we were looking for, for Hawker & Roll.” much-loved menu into a format that can reach a broader audience.

With this new fast-casual format, the idea is to have the Sylvia Park “We knew we had something really special with Madam Woo,” says location be the first of many.

Emett. “The Hawker Roll is a crowd favourite, people started raving “The addition of Hawker & Roll to The Grove at Sylvia Park is both an about it from the moment we opened our doors. But we didn’t want to exciting announcement and one which signals the quality of offerings stop there: the hospitality industry is all about being innovative, so we to come,” says Shelley Jenkin, Manager, Shopping Centres for Kiwi thought, we have this well-loved dish, how can we make it even better?”

Property, owner of Sylvia Park. “Part of our vision for Sylvia Park as a Together, Emett and Caulton own restaurants throughout New world-class shopping centre is to provide our customers with a variety Zealand, including Rata, an award winning space located in the heart of both casual and fine dining options. Sylvia Park draws people from of Queenstown, and iterations of the Madam Woo brand, across both across the city and beyond, and now attracts annual sales of more than the North and South Islands. Hawker & Roll will mark the pair’s first $500 million. We look forward to welcoming all of the restaurants in The expansion into the fast casual space. The menu will feature the same Grove, starting with Hawker & Roll.” classic Malaysian flavours showcased at Madam Woo, but with a twist.

Hawker & Roll plans to open its doors at Sylvia Park on “We want it to be quick and fun,” says Caulton. “The brand is a bit quirky, December 4, 2017 n and we are keen on making sure that carries through to the new space.”

36 | October 2017 | Hospitality BUSINESS

OPINION Restaurant Association NZ Marisa Bidois - Chief Executive

FOOD FOR THOUGHT THE FUTURE OF DINNING through an app. McDonald’s touch screen kiosks are also available We’ve come a long way since the mid-1900s, here, allowing customers to digitally build their own gourmet burgers when the very few dining options available to New Zealanders largely and avoid queues. consisted of meat, three veg and tomato sauce at the nearest hotel.

Of course, there’s inevitably a downside of all this automation – Now with globalization and technological innovation, we’re namely to our wallets (and our waistlines). Research suggests that overwhelmed by choice. Which begs the question, what will dining when your server is a screen, you order more and spend more money look like in 2030? because there’s no risk of being judged. Think about that extra side Even now, the incursion of technology into the dining experience, of fries or dessert you add on to your Uber Eats order – if no one sees food production and consumption is having an impact on the industry. you do it, it doesn’t count, right?

With technology enabling more efficient forms of food delivery, While we may prefer to keep those greedy eating habits to we don’t even need to leave the house to enjoy a restaurant quality ourselves, is human interaction really something we’re willing to meal. Just look at the fast-growing subscription-based offerings, with sacrifice? Restaurants, cafes and bars are, for many of us, a break companies like My Food Bag, Fresh Catch and Woop taking the home from our digital, fast-paced lives and a chance to engage in some delivery service from niche to mainstream. The convenience and good, old-fashioned human contact. comfort offered by these services, and indeed the likes of Uber Eats, According to data from Statistics New Zealand, in the three years could well mean the decline of dining out. prior to June 2016 the amount of We’ve already seen robots money we spent in restaurants and automated services replace “It’s hard to imagine a restaurant increased by 50 percent while the the reliance on humans in many full of robots could ever satisfy the proportion of households eating out industries and the restaurant basic need for social interaction that increased by almost 10 percent. It’s industry is no exception. In fact, hard to imagine a restaurant full of while robots serving tables and today’s dining experience provides.” robots could ever satisfy the basic preparing food may sound like the need for social interaction that today’s dining experience provides. premise for a sci-fi film, many of these digital dining innovations Of course, technological innovation won’t only influence how we exist today. eat, but what we eat. We can already see the changes in both the San Francisco based Artificial Intelligence (AI) firm Momentum supply and demand of food, with a focus on sustainability. Plant based Machines for example, has already started experimenting with products will continue to grow in popularity and the protein-centric a robot that can press patties, chop toppings, and assemble a dinner plate may become a culinary anomaly with grains, legumes sandwich. In a restaurant in China, robots whip up steaming bowls of and even insects taking center stage. ramen in 90 seconds and closer to home, Auckland’s innovate gelato Some studies suggest meat will no longer be grown on farms but genius Giapo Grazioli’s uses 3D printing technology to create some of in a lab. Scientists are already experimenting with more efficient and his ice cream artwork. environmentally friendly ways of putting Unsurprisingly though, automation can’t replace highly skilled meat on our plates, which could free human workers. While robots may be efficient when performing up enormous quantities of grazing repetitive tasks like preparing bowls of ramen, it turns out they’re not land worldwide. so great at interacting with people. Many of the robot-run restaurants Regardless of where the in China have since shut down due to the incompetence of their future takes us, it’s an exciting robotic staff. While the whole idea was to reduce operation costs, time for the food industry. the restaurants actually began to lose money because the waiters Plus, if things go pear shaped couldn’t perform simple tasks like taking customer’s orders, pouring and all the food on the planet drinks and delivering food to tables. disappears, at least we know Still, all of this does suggest the future dining experience is there’s the option of steaklikely to be lacking in personal interaction. Jeremy Julian and Ryan flavoured vegan gelatin.

Williams, a.k.a The Restaurant Technology Guys, predict people of the future will see fewer humans and more computers operating their favourite restaurants – and it’s not a farfetched forecast either. In SanFrancisco for example, an eatery named Eatsa is almost fully automated - customers order from an iPad, and collect the food from a cubby with no sign of human involvement.

New Zealand isn’t quite so advanced yet, but it’s only a matter of time. The Air New Zealand Koru lounge at Auckland Airport allows members to order coffee

Hospitality BUSINESS | October 2017 | 37

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OPINION

AS WE SEE IT

Hospitality New Zealand Vicki Lee, CEO

BURNING DOWN THE HOUSE In the past, the commercial accommodation sector has been accused of protecting their patch, being disparaging of new players entering the market and of scare mongering the public about the safety of guests when staying in non-commercial accommodation.

Sadly, what the industry feared might eventually happen did, guests using AirBnB recently found themselves in a horrible situation of being caught in a house fire at the property they were renting thankfully all got out alright but some were hospitalised.

Since this story broke I have heard numerous stories of other near misses, often the result of international visitors not quite having the skills or knowledge to light a fire. Let’s face it everyone loves an open fire and who wouldn’t ‘give it a go’ if the fire and wood was there for the burning.

The commercial accommodation sector has long raised concerns around compliance, particularly in the guest wellbeing and safety space. Unlike commercial operators, peer to peer accommodation

rentals are only ‘encouraged’ to ensure they have the proper measures in place like fire alarms, fire extinguishers, evacuation processes - there is nothing that ensures or requires that they have these basic features in place.

I’m quite sure there are some very good AirBnB and bookabach operators out there doing everything right. Sadly, we don’t hear about those people as ‘the nothing went wrong and everyone had a fabulous time’ stories don’t tend to make it onto the 6pm news. As we saw with the recent incident, the story got international coverage, particularly in Malaysia where the visitors were from. Hardly the story Tourism New Zealand aspires to tell when selling New Zealand to the world.

As we head into yet another busy high season and as more and more people seek out alternative accommodation we need to continue to push local Councils on how they identify, commercially rate, (if applicable) and ensure these properties are fit for purpose. The industry’s concern around ‘duty of care’ has always been real and we don’t want to wait for another bad news story before something is done.

Hospitality BUSINESS | October 2017 | 39

Microsoft Surface Pro

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

Tablets may be portable and light, but they’re next to useless for productivity chores. Microsoft have this sorted though, thanks to the Surface Pro which marries all the good bits of a tablet and a PC to deliver a highly usable entertainment and productivity powerhouse. https://www.microsoft. com/en-nz/store/d/ product/8VV4N8VBQG7C/5KVR

Amazon Echo Dot Amazon’s Echo Dot feels very sci-fi to use. It can understand voice commands from the other side of the room and can even control home automation gear.

Powered by Amazons Alexa smart digital assistant, the Echo can even tell bad dad jokes, set timers or read you step by step recipes. What’s not to like? https://www.u-buy.co.nz/catalog/product/view/id/1168919/s/echo-dot

Norton WiFi Privacy Personal and financial information can easily be obtained over unsecured public Wifi networks by unscrupulous hackers. Not becoming a cyber-crime or identity theft statistic isn’t difficult using Norton’s WiFi Privacy app, which automatically detects insecure WiFi networks and encrypts any data sent from your Phone, Tablet or PC to ensure your information stays secure. http://buy-static.norton.com/norton/ps/bb/wifi/tabs_ nwp_nz_en_nbnf.html?

40 | October 2017 | Hospitality BUSINESS

FEATURE

D-link 180 Degree Wireless camerat Who’d have thought that keeping an eye on things when you’re out and about was so easy? D-link’s camera connects to your home WiFi to allow you to check in when out and about using an Android or Apple smartphone. The camera has a 180-degree field of view in day or night conditions and can alert you via email should it detect any movement or sound. https://www.dlink.co.nz/ home-solutions/DCS2530L-full-hd-180degree-wi-fi-camera

Samsung Q8 QLED TV

Google Wifi

WiFi may free us up from network cables but coverage of dead spots in our homes can be a real curse. Google’s WiFi routers placed in strategic locations around your house will connect up with each other to beam out a Wifi signal that covers up to 481 square metres. Getting set up is also a doddle thanks to a simple app that installs on android and Apple smartphones. https://www.pbtech.co.nz/product/NETGOG0158/Google-Wi-Fi-MeshWi-Fi-System---3-Pack

Samsung’s latest TV range uses quantum dot enhanced LCD displays that deliver richer colours (hence their QLED moniker).

When combined with local backlight dimming, the result is excellent contrast levels and a stunning picture. The Q8 TVs also come with an elegant 4-button remote that makes driving their built-in smarts a breeze. http://www.samsung.com/nz/tvs/qled-q8/QA65Q8CAMSXNZ/

Hospitality BUSINESS | October 2017 | 41

PROFILE Aidan doing what he does best – gathering.

Dunedin’s Dissolution with the ‘food experience’ in many restaurants has prompted Dunedin chef of 15 years, Aidan Dickson to opt for a lifestyle and career change.

Southern Man

M

arried to a Dunedin photographer and passionate organic gardener, Aidan Dickson, now also father to two-yearold Daisy, has long been passionate about the “massive disconnect” between people and their food source.

He’s known as a keen hunter and gatherer around Dunedin, where he and his family live on the Otago Peninsula, right across the road from the beach.

Keen to pursue a ‘living off the land’ lifestyle and quit the long, antisocial hours he’d endured working as a private chef, Aidan took up a role as a community youth worker at Te Hou Ora Whanau Services in Dunedin, earlier this year.

“I still love cooking and I’m really passionate educating people about where their food comes from,” he says. So much so that he’s had to give up his career for now.

“I really care about where the produce I’m working with comes from – the vegetable, the animal – and who’s looking after it,” he says.

“These are my values. It’s what I believe. Dining should be about the whole experience, and educating the diner. Getting them to have a connection with the products and producers should add more value to their experience, says Aidan. “There’s so much wastage in many restaurants. We need to know where the food comes from and the impact we’re having on the land as well.”

Aidan’s also discovered that quality time with his wife,Bella, and Daisy, and friends is important. He loves spearfishing for blue moki and greenbone, careful to take only what he needs - and collecting shellfish – clams, paua, kina and crabs-from the harbour and Southern Otago coast near their home. He and Bella once took up a month-long challenge to not buy any food, but to harvest, forage or swap food with friends and neighbours, calling it Free Food February’. Difficult? Not at all, they say. “We swapped veggies, eggs from our chooks and fish we had caught, for flour, coffee and beer, so we didn’t go without at all. It was really easy, with a bit of planning,” says Aidan.

42 | October 2017 | Hospitality BUSINESS

Little Daisy tucking into some homegrown.

PROFILE “There’s been a massive disconnect between us and our food sources for the last 50 years, since the 1960’s when processed food started and people stopped being in the kitchen,” he says. “People are starting to understand that the way we’ve been eating during the last 50 years – no milkman, no local grocer and butcher – is pretty bad. Food is loaded with fillers and sugars to make it cheap for the producer – not to make us healthy.” Aidan says our vegetables have been taken down to one type or variety – quick and cheap for growers - that’s sold in supermarkets. “When I was younger I wanted to work at the best places – I was more technically focused. Now I’m a lot less technical and more into where the produce has come from. I really believe in it,” he says. “Everybody’s gotten on the ‘farm gate to plate bandwagon lately, but for me it’s something I worked out for myself long ago – not because everyone else did it. It just makes sense.”

Locally-grown, freshly harvested, free range, organic food has a heap more flavour and is more nutrient dense, from a chef ’s point of view, which is why he says so many chefs are now opting to source boutique local growers.

Born in London, Aidan spent most of his childhood in Dunedin, after the family moved there in the early 1980’s. He moved back to London straight after his Otago Polytechnic chef ’s training.

Aidan grew up around a Dad who was always interested in food.

“Dad he cures his own salami and bacon-makes his own pancetta and cheese. My interest in food sort of evolved, the older I got,” he says.

“Dad has a random orchard and grows his own veggies. My grandfather had an allotment back in England. I spent a lot of time with them in the UK.” They barely bought any veggies and Grandma is 97 and still going strong. “So, I guess they’ve been an inspiration.”

However, it was really a discovery Aidan made during his three years working as a private chef overseas, two of them during French summers for a British couple in the Luberon Valley in Provence from 2006. “I was there four months of the year, working an average 16 hours a day, six days a week. It was normal to do a 90-hour week.” His boss was a real foodie and loved serving up local produce and took Aidan under her wing, leading him to all of the best markets and local producers.

“They’re more traditional in Europe. They still have the local butcher, baker and grocer and people are really proud of the food they produce.

They’re so really attentive to you because they are so proud of what they do and want to give you the best product,” says Aidan.

It’s a trend we’re starting to see re-emerge in New Zealand, he says, but it’s a pity it’s become ‘boutique’.

Aidan also worked as a private chef on upmarket tourist cruise barges on the canals, serving up classy, four-course plated dinners and lunches. “I tried to be really conscious about learning about the local specialties and produce. I wanted people to have that French experience,” he says. “I think a lot of Americans and Australians expected a French chef. I think that got my back up a bit, so I had to prove myself,” grins Aidan. However, it made him more aware of the need to incorporate local produce into his dishes. “I’d use Camargue rice, and serve traditional dishes that reflected the culinary landscape of the area.” He spent winters cooking in upmarket ski chalets in the French Alps before returning to Dunedin, to traditional restaurant kitchens and more private chef work at the five-star eco-lodge, Kaimata Retreat.

He met Bella, an avid organic veggie grower and gardener, during a family visit home and the pair make the perfect match with their source local, grow your own, foraging food ethos.

Bella collects heritage seed lines and loves the challenge of growing new varieties in the Otago coastal climate. Specialist tomato varieties like, Italian Oxheart and Tigerella grace Isabella’s garden, along with purple peas, and Maori potatoes – a seed line handed down by her grandfather. “Last year we grew about 120 garlic bulbs and that lasts us the whole year,” she says. There’s no comparison to supermarket varieties when it comes to the taste test.

Foraging, gathering and growing your own food makes a much more memorable experience, says Aidan. “It has meaning. If you took a guest to the beach to dig up cockles – the fact that they got wet and muddy and cold, rinsed the cockles off, and came inside and ate them - it has a lot more story and experience attached to it. If you know all that background then it’s more meaningful,” says Aidan. “There’s no guesswork as to how fresh it is.”

He believes this is an exciting avenue that should be explored in terms of the future dining experience. “Fancy places are trying to conjure up a ‘story’ and nostalgia with theatre and smells,” he says.

“Why not have the guests arrive two hours earlier, dig up the potatoes, light a fire and sit around it to eat them? It would work. It’s a different satisfaction level, but there’s some value in the time spent preparing something. It’s therapeutic, and you’re attached to it.” n

“I really care about where the produce I’m working with comes from – the vegetable, the animal – and who’s looking after it. These are my values. It’s what I believe.

Dining should be about the whole experience, and educating the diner” Hospitality BUSINESS | October 2017 | 43

www.theshout.co.nz

October 2017

Ten Tips for bar success

OKTOBERFEST BEER • PINOT GRIS • BOURBON N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

24-26 June 2018

ASB SHOWGROUNDS, AUCKLAND

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

The Intermedia Group is proud to announce the return of New Zealand’s biggest trade liquor event for Fine Food 2018!

Top Shelf is a trade liquor festival dedicated to wine, beer, spirits, craft drinks and suppliers. It will combine some of the best local and international brands in one place...and it only happens every two years!

With a massive 400 square metres within Fine Food New Zealand, Top Shelf offers 29 stands dedicated to the local liquor sector to present their products to the foodservice, FMCG and hospitality trade.

In 2018 we are also pleased to introduce The Shout Lounge takeovers for exhibitors to offer demonstrations, tastings, mixology, educational sessions or meet and greets with this very targeted hospitality audience. Limited available each day and only $395.00 + GST for an hour.

With our The Shout, Hospitality Business and FMCG Business print and digital publications already leading the market, we are delighted to bring Top Shelf back in 2018!

New Zealand liquor marketers are being offered a unique opportunity within Top Shelf to talk to the whole Kiwi industry in one place.

Fine Food New Zealand

We have partnered with Fine Food New Zealand, the foremost international trade exhibition for the food retail, foodservice, FMCG and hospitality industries.

In 2016:

Number of visitors

7,205

Total visitor spend

$15,604,904

Average spend per visitor

$2,166

Expressed their overall satisfaction with the show

86%

Were likely or highly likely to recommend the show

81%

Discovered new products, services, or suppliers

87%

Were likely or highly likely to recommend products seen at the show

68%

BOOK NOW! Connect with trade prospects.

Educate and inspire your customers.

Build your brand awareness.

Introduce new products.

Contact Sam Wood for more information and bookings now, exhibitor numbers are limited M: 021 256 6351 E: swood@intermedianz.co.nz

EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Diff’rent Strokes It’s easy to get stuck in a rut when it comes to our liquor choices. Heading straight for pouring a Methode Traditionelle or whipping up a vodka cocktail... But it’s time to branch out and look at trying (and making) something a little different.

This month, Stephanie Guth Sommelier at Auckland’s The French Café and recent winner of the NZ School of Food & Wine’s Sommelier of the Year 2017 - takes us through a few sparkling wine varieties. We all love a Champagne or Brut but what about Pèt-Nat or Prosecco? Take a look at something different in Make It Sparkling on pgs 8-9.

And while Martinis and Mojitos are still a favourite on the cocktail list – why not add some cream to the mix? See why cream mixers are making a comeback on pg 16. Or if you’re looking for something a bit stronger, bring bourbon back into your life with a few classic cocktails on pg 14-15.

We hope you’re following us on Instagram @theshoutnz to see the latest news, events and releases in the world of liquor and don’t forget to ‘like’ us on Facebook. For even more from us, head to www.theshout.co.nz and sign up to our fortnightly eNewsletter and if you have anything you’d like to include, please email me on ccowan@intermedianz. co.nz. Have a lovely October!

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

Contents 04 Industry news & insights 06 Oktoberfest Beer

More than just a German fall festival, John Oszajca explores this often underappreciated style of beer

08 Make it sparkling

The lowdown on bubbles from The French Café's Sommelier, Stephanie Guth

10 Popular Pinot Gris

14 Bring on the bourbon

These classic cocktails will put bourbon back on your radar

16 Cream Dream

James Irvine explains why cream mixers fell out of fashion

17 Social scene

Pics from the Belvedere Bar at Fashion Week

Tasting notes from Cameron Douglas MS

12 10 tips for running a successful bar

From Jason ‘Montreal’ Rosen, owner of popular Auckland bars Mea Culpa and Revelry

Editor’s picks SELAKS BERRIES & CREAM ROSÉ Just in time for summer, the new Selaks Tasty wines are crafted to bring to life some of the best characteristics of each variety. The ripe, juicy berry flavours of this Berries & Cream Rosé are reminiscent of strawberries and cream in the summertime. For more, visit www.selaks.co.nz.

ZEPHYR MARLBOROUGH PINOT GRIS 2017 Established in 1985, the Glover Family Vineyards have inspired the family’s passion for wine. This Pinot Gris expresses the ethereal, aromatic and structural flair of the Alice Mills Vineyard from the Mills and Ford sub-region. Read more on pgs 10-11.

BATCH 10 HONEY BOURBON Originally created in a small brewing house in the backwoods of Puhoi, Batch 10 Honey Bourbon is made by combining organic single apiary honey with premium Kentucky bourbon. For classic bourbon cocktails, head to pgs 14-15 and for more on Batch 10, visit www.batch10.com.

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 3

NEWS COCKTAIL NEWS

RTD Espresso Martini? Don’t mind if we do.

There’s a new RTD in town! Forget those sugary ‘lolly drinks’ of the 2000s, the “Justin Metcalf World Barista Judge” Cold Brew Espresso Martini (aka the ‘Metters Martini’) from Luxe Brew is the new sophisticated ready-to-drink cocktail. Developed with Justin Metcalf one of Australia’s most recognised coffee and café consultants - and launched in New Zealand at last month’s Chocolate & Coffee Show - the Metters Martini is made with sweet and full-bodied Arabica beans, brewed over 48 hours using chilled, filtered water. The cold brew is then mixed with vodka and coffee liqueur to make an authentic world-class espresso martini.

“Creating a coffee blend that is firstly engineered to deliver a great cold-brew, but then also to be suitable to carry the complex flavours and textures of a premium cocktail was not easy,” says Luxe Brew Director, Duncan Jamieson. “The blend that was ultimately selected had to yield pleasing natural sweetness, good body and only light acid and sour notes following our 48 hour cold-extraction process.” So how is this different from a traditional RTD? “We are firm about [this product] being a cocktail and not just a beverage,” says Jamieson. “The alcohol content is in the higher range (8.6% ABV), and its texture and balance of flavours are convincing of a product that is made with some care and quality.”

You can pick up the “Justin Metcalf World Barista Judge” Cold Brew Espresso Martini from www.hammerheadfoods.co.nz WINE NEWS

SOHO releases Rosé and supports mental health

SPIRIT NEWS

Absolut launches new lime-flavoured vodka Nearly 30 years after launching Absolut Citron, Absolut has perfected the recipe for Absolut Lime, a fresh and fruity limeflavoured vodka made with natural ingredients.

“I’ve created many flavoured vodkas in my 30-year career, however, perfecting the complexity of lime has always been a challenge,” says Absolut’s Director of Sensory Design, Per Hermansson. “The blend we’ve crafted for Absolut Lime achieves everything we were looking for, offering a full-bodied character that is both complex and refreshing, and like all Absolut flavours, made with natural ingredients with no added sugar.”

Absolut Lime gives even the simplest drinks a rich character and offers a unique flavour profile for bartenders, such as acclaimed mixologist Toby Checchini, to work with. “When I invented the Cosmopolitan in 1988, it was really in part a direct result of being handed Absolut’s new Citron vodka,” he says. “Absolut has once again done it with their new Lime flavour, which can push the exponentially expanding boundaries of today’s cocktail culture.”

4 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

Boutique wine company SOHO Wines has launched its Pink Sheep Marlborough Rosé 2017, an off-dry Rosé with aromas of fresh watermelon and wild crushed berries, with a touch of pastille confectionary. Not only lip-smackingly good to drink, the Pink Sheep Rosé has an even bigger purpose. SOHO Wines has announced that for every bottle sold in New Zealand and worldwide, 50c will be donated to mental health charities, including Mike King’s charity ‘I Am Hope’.

“SOHO Wines has always strived to be distinctive from the flock, we boldly celebrate individuality, each of our wines has its own unique personality and character,” says SOHO Wines Managing Director, Rachael Carter. “With the creation of Pink Sheep, we took inspiration from flamboyant fashion designer Alexander McQueen who often referred to himself as the ‘Pink Sheep’ in the family."

McQueen, a troubled genius, suffered from depression and ultimately ended his life prematurely at age 40.

“Mental illness has affected members of my family, so this is an issue I personally feel very passionate toward,” says Carter. “Our aim at SOHO Wines is to be proactive by raising awareness of this rising epidemic in New Zealand and to assist with funding of support networks for sufferers.”

SOHO Pink Sheep Rosé, RRP$27.00, is available through selected restaurants, bars and fine wine retailers.

INDUSTRY INSIGHTS

INDUSTRY INSIGHTS

Craft boom brings growth and challenges

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

Craft beer continues to grow in New Zealand, both in sales and in production, and this rapid growth brings unique challenges as the industry matures.

New Zealand’s small independent brewers’ combined output has more than doubled since the boom began in 2012. Then they produced 7.5 million litres of beer – last year they produced 17 million litres, enough to make up 6% market share by volume.

The number of small independent breweries operating in New Zealand was pretty stable from 2001 to 2011, at around 60 breweries. Since 2012 the number of independents has doubled to 130 operating last year. That figure is simply for production breweries and doesn’t include the growing number of contract beer brands also trading.

It’s impressive growth and few other consumer sectors have doubled in numbers in such a short time.

To give a bit of perspective, beer sales overall have been falling ever since the late 1970s. New Zealand has never seen anything like this current growth period, and small independent brewers have revitalised beer sales and introduced new

consumers who the major brewers were not able to attract.

But this boom also brings challenges, because increasing brewery numbers bring increasing competition too. We’ve all seen the expansion of the craft beer category – new taps, dedicated craft beer venues, increased shelf space in off-licences and supermarkets.

The growth in small brewery numbers shows that most of the industry’s expansion has come from new entrants. The growth in volume is coming primarily from these new players, rather than from small breweries getting bigger.

This is in a commercial environment that faces its own restrictions from the Sale and Supply of Alcohol Act and other regulations.

The Brewers Guild’s role is to continue to work with brewers big and small, to ensure Government and other officials see the economic and social benefits of enjoying a well-crafted local beer with friends and family, and allow this boom to thrive.

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

Wine by numbers We take a look at a few of the numbers highlighted in the recently released 2017 Annual Report of New Zealand Winegrowers…

Wine is now New Zealand’s

5th largest goods export

76%

of white wine produced in NZ is Sauvignon Blanc

72%

of red wine produced in NZ is Pinot Noir

67.7% of wine production is in Marlborough

Exports to the USA passed

37,129 ha

total wine producing area

There are

2005

vineyards in New Zealand Exports have reached a record high of

$500 million $1.66 billion for the first time For the full report, visit www.nzwine.com TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 5

BEER FEATURE

Oktoberfest More than just a German fall festival, beer writer John Oszajca explores this wonderful and often underappreciated style of beer.

Beer

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

hen one thinks of Oktoberfest, images of lederhosenclad German girls serving stein after stein of foamy lager comes to mind; the entire scene set, of course, to polka music. But Oktoberfest is more than just a German fall festival, it’s also a wonderful – and perhaps underappreciated – style of beer. While generically referred to as simply ‘Oktoberfest Beer’ (or Oktoberfestbier), the style commonly served at Munich’s Oktoberfest festival has historically been Märzen; a strong, malty amber lager. That is until 1990 when it was replaced at by Festbier, a paler, lighter, version of Märzen.

Oktoberfest is the world’s largest beer festival and it begins in midto-late September and concludes in early October. The festival dates back to 1810 when the crowned Prince (and future king) of Bavaria, Ludwig I, married Princess Therese of Saxe-Hildburghausen and invited the citizens of Munich to attend. This was fairly unique for an age when royal celebrations were typically exclusive events. As such, the jubilation within the city was so great that the celebration became an annual affair. Each year, thousands of Germans (and spirited polka fans the world over) don their traditional Bavarian lederhosen, consume copious amounts of German lager, and (despite the festivals association with autumn) inadvertently celebrate the love of this 19th century Prince and Princess.

THE BEERS OF OKTOBERFEST Only beer conforming to the Reinheitsgebot (a 16th century German beer purity law), and brewed within the city of Munich, can be served at the Oktoberfest festival. Beers that meet this criteria are designated ‘Oktoberfestbier’, which is now a registered trademark.

The only breweries legally allowed to brew beers with this designation are Augustiner-Bräu, Hacker-Pschorr-Bräu, Löwenbräu, Paulaner, Spatenbräu, and Staatliches Hofbräu-München.

Märzen Prior to refrigeration, and in accordance with German law, beer was not brewed during the warm spring and summer months. Fermentation at warm temperatures was more likely to lead to unwanted flavours and contamination. As such, the beers brewed in March (März is German 6 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

BEER FEATURE for March), were designed to be brewed just before the legal cut-off time, then cellared and consumed well into the autumn months when brewing would again resume.

The original Oktoberfestbiers were essentially March-brewed ‘Munich Dunkels’ - a type of dark lager that is indigenous to the area. However, in 1872, Spatenbräu offered a strong March-brewed amber ‘Vienna Lager’ instead of the usual Dunkel. It soon became the favourite of Oktoberfest and the modern Märzen was born.

This Amber Bavarian lager is rich in toasty and bready malt flavour, with a restrained bitterness. Stronger than a typical lager (typically ranging between 5.8% - 6.3% ABV), the beer still manages to finish dry which leaves one wanting for another sip. It’s a complex, elegant beer that is surprisingly quaffable given its body and strength.

The Märzen, as we know it, would reign as the official beer of Oktoberfest for nearly 120 years, when it was replaced by the lighter Festbier in 1990.

“Sadly Oktoberfest Beer, in any of its incarnations, is not easy to come by in New Zealand.”

Festbier Festbier - sometimes called Wiesn, the colloquial name for the Oktoberfest fairgrounds, which is an abbreviation of Theresienwiese, or ‘Theresa’s meadow’, a name given in honour of Prince Ludwig’s bride - makes up the majority of the beer that has been served at Oktoberfest since 1990. The style was originally developed by Paulaner in 1970 because it was felt that Märzen was too filling and not in line with modern tastes. Festbier is lighter than Märzen in both colour and flavour, while still being a generally malty beer.

The modern Festbier is an easy-drinking golden lager, with a lightly toasty/bready/doughy quality. This is a beer that balances strength with drinkability, resulting in a smooth beer that keeps you coming back for

another sip. It’s a beer that, in the words of the head beer of Paulaner, is infinitely “more poundable” than the traditional Märzen .

While it is the Festbier (or Wiesn) that makes up the majority of the beer served at the Oktoberfest festival, it is still the bolder Märzen that is typically exported to other countries, or brewed under the name of ‘Oktoberfest Beer’ by modern craft breweries outside of Germany.

OKTOBERFEST BEER IN NEW ZEALAND

Oktoberfest is the world’s largest beer festival and it begins in mid-to-late September and concludes in early October.

Sadly Oktoberfest Beer, in any of its incarnations, is not easy to come by in New Zealand. Perhaps this is not surprising, given that it is a beer designed to be consumed in the cool months of a German September/ October, while we in the Southern Hemisphere are asked to get into the Oktoberfest spirit just as we head into the warm and sunny months of spring and summer. Whatever the reason, it’s a shame that this delicious – and seemingly underappreciated – style of beer (Märzen in particular) is not more common in New Zealand, whatever the time of year.

As rare as the style is in this country, you will see the odd example make an appearance from time to time in Kiwi craft beer bars and bottle shops. While it’s not currently in production, Moa Brewing Company brewed a Märzen back in 2009 for MarchFest (New Zealand’s own beery autumn festival) and it became a staple keg-only offering for a number of years. And while it is not common, you will occasionally find a few imported bottles of German, or even American, Märzen on the odd shelf. Fortunately, GodsOwn Brewery offers their Drunk Monk Märzen on tap in their Hawkes Bay brew pub. According to co-owner and brewer, Godfrey Quemeneur, their Märzen is “in the tanks” as I type this, and with a little luck it should be ready just in time for you, dear reader, to get your Oktoberfest fix in these last few days of the season. Prost! n TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 7

WINE FEATURE

Make it

Sparkling The French Café´s Sommelier, Stephanie Guth - recently named The New Zealand School of Food & Wine’s Sommelier of the Year 2017 - gives us the rundown on a few sparkling styles.

The Shout NZ’s newest wine writer Stephanie Guth is the Sommelier at The French Café in Auckland where she is responsible for the wine list and assisting with the bar programme. Originally from Canada, Stephanie has worked in Toronto, Italy and England and names South Africa as her number one bucket list wine destination.

CHAMPAGNE THE REGION Synonymous with celebration and luxury, Champagne is a legally regulated and protected term that can only be applied to sparkling wine made in the region of Champagne, France; such as Louis Roederer and Dom Perignon. These wines are produced using the Methode Champenoise and the aromas can range from fruity to toasty with lots of fine, delicate bubbles and a refreshing finish.

THE METHOD The Methode Champenoise begins by making a high-acid still wine, which is referred to as the base Cuvée.

It is then bottled with the addition of liqueur de tirage (a blend of still wine, yeast and sugar), which begins a second fermentation in the bottle. This secondary fermentation can last up to eight weeks as the yeast slowly convert sugars into alcohol and carbon dioxide gas. Lees (dead yeast cells) collect in the neck of the bottle and the wine will be aged on lees for a period of time. The lees are removed by a process called degorgement, which involves freezing the neck of the bottle. The wine may then be topped up with a dosage/ liqueur d’expedition (a mix of sugar syrup and wine) to determine the final level of sweetness. Legally, seven different grapes are allowed in Champagne but most of what is available on the market is made from one or a combination of three grapes - red-skinned Pinot Noir and Pinot Meunier and white Chardonnay.

Louis Roederer Brut THE TASTE Champagne NV Styles range from lean and crisp with aromas of lemon, green apple and stony minerality, to rich and full-bodied with aromas of brioche, toast and baked apples. Rosé Champagne will have more red fruit and berry aromas and its colour can be achieved by blending red and white wine or by the saignée method (extended skin contact).

Champagne can come in varying sweetness levels, from the driest Brut Nature to sweetest Doux. Brut styles tend to sit on the dry end of the scale, as legally the wine can have from 0 -12 grams of residual sugar.

VINTAGE VS NON-VINTAGE Non-Vintage examples represent a house’s signature style. They are often a blend of grapes from various growing areas and also include previous vintages. Reserve stocks from previous years can contribute complexity and richness. NV wines are aged on lees for a minimum of 12 months and are generally Brut in style. Vintage Champagne requires that all of the blend must come from the stated vintage. Vintage wines should only be declared in exceptional years and must be aged on lees for a minimum of 36 months to develop further complexity.

8 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

WINE FEATURE

PROSECCO

METHODE TRADITIONELLE/ CLASSIQUE/CHAMPENOISE

THE REGION

THE REGIONS Wines made like Champagne but produced elsewhere may be labelled as Methode Traditionelle (traditional method). This method is used in other regions of France, as well as around the world in New Zealand, Spain, California and Tasmania. Some producers continue to label their sparkling wines as Champagne, but such wines are banned from the European Union.

Col Vetoraz Prosecco Superiore Brut NV

THE METHOD Prosecco is made from the Glera grape using the Charmat Method. Also referred to as the tank method, this method of production was developed by Frenchman Eugene Charmat in the early 20th century. It is quicker, cheaper, and less labour-intensive than the traditional method.

The second fermentation takes place in a large tank from which the carbonated wine is bottled. There are different levels of bubbles; Spumante is the fizziest, while Frizzante is the more traditional, only slightly bubbly style.

THE METHOD As the name implies, it is made the same way as Champagne. A finished wine undergoes a secondary fermentation in the bottle with additional yeasts and sugars. And the level of sweetness can be adjusted after the second fermentation is complete. Ageing time on the lees is often less restricted than in Champagne.

THE TASTE Examples can vary from bone-dry to sweet, white to rosé and made from almost any grape. Textures and aromas can vary from fresh and crisp to toasty and creamy. Blanc de Blancs, such as Huia Marlborough Blanc de Blancs 2010, refers to making a white wine from only white grapes.

Huia Marlborough Blanc de Blancs 2010

This sparkling wine comes from the Prosecco region in Veneto, Italy. After a legal dispute between what can and can’t be called Prosecco, the Italian authorities decided that Prosecco wine had to come from the specific region but before that, you could produce Prosecco anywhere. An example of Prosecco produced in Valdobbiadene, Veneto, is Col Vetoraz Prosecco Superiore Brut NV.

THE TASTE Because it is not aged on lees, the flavours tend to be fruit-forward with citrus, white flower, peach and pear aromas. The bubbles in tank method wines will be larger and coarser, and the wine will have a less uniform texture.

FRANCIACORTA THE REGION

PET-NAT

Franciacorta comes from the Lombardy region in Italy. It refers to the name of the wine as well as the region where it’s made.

THE REGIONS

THE METHOD

Made by a method that pre-dates the traditional Champagne Method, the name Pétillant Naturel translates to ‘natural sparkling’ and came about in France in the 1990s when two natural winemakers rediscovered the method of producing sparkling wines in this style. The term is now popular with winemakers all over France, California and New Zealand; examples include The Supernatural Hawke’s Bay The-Super-Nat and The Hermit Ram Ancestral Method North Canterbury Sauvignon Blanc.

THE METHOD Pét-nat can refer to any sparkling wine made in the Methode Ancestrale. This means that the wine is bottled before primary fermentation is finished and without the addition of a liqueur de tirage, allowing carbon dioxide to be produced by natural sugars in the grapes. This production method is contrary to the Methode Champenoise, where the base wine is fully fermented, then undergoes a secondary The Supernatural fermentation in bottle with the addition of yeast Hawke's Bay and sugar. Unlike Champagne, Pét-Nat is not The-Super-Nat disgorged, and may or may not be filtered.

2017

Franciacorta was Italy’s first wine to be produced using the Methode Champenoise. It can be made from a single variety or be a blend of Chardonnay, Pinot Nero (Noir) and Pinot Bianco (Blanc). Made in a variety of styles which have varying aging requirements; NV, Saten (Blanc de Blancs), Rose, Riserva and Millesimato, such as Contadi Castaldi Zero Millesimato. A minimum of 18 months on lees aging is what many say makes this wine rich, creamy and complex.

THE TASTE As a warmer region than Champagne, the wines tend to be riper and fuller with softer acidity and lots of bubbles. Aromas and flavours can include almond peach, apple and citrus fruit but finishing dry. n

THE TASTE Pét-Nats have a light and fizzy mouth-feel, usually slightly sweet and generally low in alcohol. The bottles are often cloudy, due to lack of filtration and so the lees remain in the bottle. The end result is a rustic and lively wine, reflective of the terroir from which it came. It can be made from any grape so can be white, rosé or red in colour.

A Franciacorta vineyard at sunset

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 9

TASTING NOTES

Pinot Gris

Popular

BY CAMERON DOUGLAS MS

P

inot Gris is an easy purchase choice for many. At retail, prices can range from below $15.00 a bottle, through to the mid $20.00s and above. In restaurants, the Pinot Gris section is growing somewhat, as diners look to discover examples that taste good and work with their food selections. Pinot Gris is as popular today as it has been for the past 10 years, with sales at supermarkets and restaurants steady.

The aromas and flavours at the core of many good examples of Gris are of white-fleshed fruits, especially pears, apples and white-fleshed stone fruits; medium acidity level (and above for some), firm(ish) to lightly creamy textures, plenty of alcohol and a dry finish for wines that work well with food, to an off-dry finish for customers looking for a specific style and food matching features.

Some of your customers may ask if Pinot Grigio (Italy) is the same variety as Pinot Gris – the answer is yes. The only real differences are selection of clone and how the fruit responds to the soils it is grown in and any use of oak.

In New Zealand, winemakers of Gris are making significantly better examples and higher quality wines than ever before and with some growth in export markets, it seems to be a wine gaining some attention with retailers, restaurateurs and consumers. A few of the reasons why this quality hike is apparent include concentration of flavour, vibrant acidity and textures derived from natural fermentation, lees contact and sometimes a whisper of oak. The bottom line is there are better wines available because attention to detail in the vineyard means better fruit is grown.

Some producers also take advantage of being legally allowed to add juice from other varieties, notably Gewürztraminer and Riesling - without having to put this information on the label – this may be another expression of Gris that can pay dividends with your customers.

Pinot Gris is climbing the ladder of quality as evidenced in this month’s wine tasting notes. 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

Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally.

Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.

TWO

ONE

BIO:

TASTING NOTES BARN VINEYARDS MARLBOROUGH PINOT 3 ZEPHYR 2 BLACK HAWKE’S BAY PINOT GRIS 2017 GRIS 2017

WAITAKI VALLEY PINOT 1 QGRIS 2016

Distinctive bouquet with a mineral-led package of aromas; chalk, lemon, white pear, lees, apple, floral and honeysuckle. On the palate – delicious with flavours that reflect the nose and textures that engage, lovely lees moment and a purity throughout the tasting. Lengthy finish, balanced and well made. Drink now and through 2024.

Points 93 RRP: $34.50 Distributor: Q Wine Phone: (021) 349 400 www.qwine.co.nz

Ripe, fruity, honeysuckle, yellow-fleshed fruits, red apple and a little green too; some lees and spice moments. On the palate – soft and creamy textures with ripe white-fleshed fruit flavours, a little quince and apple; contrasting vibrant and piquant acidity with a lengthy finish.

Points 92 RRP: $28.00 Distributor: Negociants Phone: (06) 877 7985 www.blackbarn.com

‘JAGGER’ SELAKS RESERVE 4 SOHO MARLBOROUGH PINOT 5 HAWKE’S BAY PINOT

GRIS 2017

GRIS 2017

Ripe, pure, varietal and lush bouquet of Gris with aromas of ripe pear and apple fruits, sweet quince and a touch of marmalade and citrus peel. On the palate – vibrant, fruity, zesty and plush with ripe fruit flavours reflecting the bouquet, just-dry to dry on the finish; fresh lively texture from abundant acidity and lengthy finish. Great balance and length.

Drink now and through 2021.

Points 91 RRP: $25.00 Distributor: SOHO Wines Phone: (09) 360 5443 www.sohowineco.com

Bold, fruity and forward bouquet of Gris with ripe yellow and white-fleshed fruit aromas, soft white spice and lees moments.

On the palate – decent level of fruit concentration tempered with a little residual sugar and bright refreshing acidity. Flavours of peach and apple with poached pear and a little quince, nice length and finish, balanced and well made.

Drink now and through 2022.

Points 90 RRP: $15.99 Distributor: Constellation Brands Phone: (09) 412 6666 www.selaks.co.nz

Distinctive and very expressive bouquet with aromas of pear skin and apple skin, whitefleshed tree fruits, a little citrus and spice. On the palate – nicely concentrated, crisp, fruity and just dry; flavours of red apple, green pear, a squeeze of lemon and spice; great balance and length, well made. Drink now and through 2022.

Points 92 RRP: $22.00 Distributor: Hancocks Phone: (021) 984 324 www.zephyrwine.com

RIVER 6 WAIRAU FAMILY ESTATE

MARLBOROUGH PINOT GRIS 2017 Juicy, ripe and fleshy fruits bouquet with sweet pear and red apple then honeysuckle and wet stone mineral tones. On the palate – juicy, fleshy, fruity, lush and tasty. Silky texture, just dry, rounded texture, balanced and well made. Drink now and through 2021.

Points 90 RRP: $20.00 Distributor: Federal Merchants Phone: (03) 572 7950 www.wairauriverwines.com

ESTATE 7 MISSION MARLBOROUGH PINOT

GRIS 2016

Fruity, crisp, fresh and vibrant aromas of pear and apple fruit, a floral and stony/earthy quality and hint of spice. On the palate – juicy and fresh with flavours that reflect the nose, plenty of acidity and just dry finish, overall balanced and well made. Drink now and through 2020.

Points 86 RRP: $16.00 Distributor: Mission Estate Winery Phone: (06) 845 9350 www.missionestate.co.nz

SEVEN

SIX

FIVE

FOUR

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 11

BAR TALK

10 tips Jason ‘Montreal’ Rosen, owner of popular Auckland bars Mea Culpa and Revelry, shares his top bar management tips.

for running a successful bar

W

ith new bars popping up every week, it's important to get your bar management style right.We asked Jason 'Montreal' Rosen, owner of two stalwart Auckland bars, to share his top 10 tips to train exceptional staff and run a successful bar.

HIRING On a CV, aside from the obvious of looking for experience in quality venues, look for time spent at their previous jobs. Prioritise staff who have spent more than 12 months at previous employers and question staff with a series of short stays. Staff who are difficult to work with or constantly unhappy will tend to move around a lot.

INTERVIEWS Ask applicants to tell you about themselves and their interests outside of work. If a person shows passion and enthusiasm there, it’s often likely they will show it on the job and with customers. People who struggle to talk positively about their lives will also struggle to be positive and friendly with customers.You can teach skills, but it’s very hard to teach a friendly, outgoing attitude.

Rosen’s Ponsonby Bar Mea Culpa

NEW STAFF Make sure that new employees are given a comprehensive induction to your venue, and a warm introduction to your other staff. Start with a tour of the venue outside the bar. Sit down in the venue and look at the venue from the customers’ perspective. Describe trade patterns, for example: Friday after work we are usually busy and heavily staffed, Tuesday night we are usually slow and concentrate on cleaning etc.

Then give them a detailed walkthrough of the bar, prep areas, stock cupboards, glassware locations etc. Talk through wine lists, cocktail lists and beer options. Make sure to give them some selling points for each area so they are not left with nothing to say to their first customers, and make sure they write it down so they remember, for example: ‘This wine is our most popular white, it sells itself, here is a good upsell option because...’. Make sure before staff have any contact with customers, they are made familiar with till systems, Eftpos, tabs, and discount policies or promotions. This will avoid errors, save time later, help stock take, and potentially save revenue.

12 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

Every person who walks into your venue should be welcomed within a minute or two

BAR TALK STOCK Teach your staff how stock control works, and explain to them how it relates to your profit margins. The average successful venue only makes a profit of 5-10% of their sales, so if you give away or spill one beer in every five, goodbye profit. So many staff just see the money coming in and don’t understand how much overhead (after cost of goods, rent, staff, etc) it takes to pour that beer.

PROMOTIONS People who struggle to talk positively about their lives will also struggle to be positive and friendly with customers

Know who you are and respect your audience. If you’re a local pub, perhaps don’t try to throw a Champagne & Oysters event. If you’re a classy cocktail bar, try having a pub crawl come through. A lot of venues struggle to decide how they should promote themselves and end up doing too many different things. Have a clear target market, and work to attract them. Research what other venues both locally and abroad are doing for inspiration. Try to avoid doing things that have been done frequently in the local area however and also get your staff involved in promotions. Give them a chance to suggest things and work with them on how to develop those ideas.

CLEANLINESS

Teach your staff how stock control works

It’s amazing how many venues don’t put much emphasis on this unfortunately. It shouldn’t matter if you’re a local pub or the high end restaurant. This should be a constant and ongoing task. Have both daily, and weekly cleaning lists and rotate the staff from time to time so that it is even who takes care of them. Cleanliness extends to gum under tables, crumpled menus, dust, bathrooms. If you can see it dirty, so can the customer, and people don’t tend to trust food or beverage service in disorganised or dirty looking establishments. n

TRAINING There is never enough. My suggestion is to incorporate two to three hours every week or fortnight. Roll them into staff meetings. Cover service standards, wine knowledge, cocktails, spirits etc. Staff who are constantly learning are better at engaging with customers, and are more likely to stay interested in their job.Well-trained staff will also attract other quality staff. If you are not strong in training yourself, there are a tonne of resources online that cover all areas of the industry.Well-trained staff is so important and often overlooked in New Zealand, would you buy a car from a salesperson who can’t tell you the mileage or any features?

CREATE A FUN WORKING ENVIRONMENT

Say hello to four of our favourite gins.

Internationally recognised.

Uniquely Australian.

Making sure your staff enjoy working for you goes beyond just paying them to be there. Training will help, but also giving staff things to look forward to as a group help a great deal. Be sure to have staff get togethers every few months (this doesn’t have to be on your dollar either), and an annual party (this should be, however). If possible, involve them in the organisation of the events so they have a say in what you do. Use staff incentives to encourage better service, having in-house competitions with prizes will also encourage training outside of work.

CUSTOMER INTERACTION When you’re hiring quality people, this will be a lot easier, but there are still a lot of things you can have your staff do to improve this area if it is not their specialty.The first barrier to breakdown with a customer is a warm welcome. Every person who walks into your venue should be welcomed within a minute or two, ideally by a warm greeting followed by the name of the staff member greeting them. People are less likely to complain about, and more likely to tip, people they know by name. Staff should have some stock phrases they can rely on to be hospitable such as ‘How’s your day been’, ‘what are your plans tonight’, ‘have your tried this new product’.

WARM FAREWELL It is also so important to remember a warm farewell, the last five minutes in a venue are often the things people remember the most, and it is terrible to waste an hour of quality service, by leaving them with a cool or nonexistent farewell.

NEW ZEALAND TRADE DISTRIBUTOR: Tickety-Boo Liquor Limited +64 9377 7597 sales@tickety-boo.co.nz www.tickety-boo.co.nz

fourpillarsgin.com.au @fourpillarsgin

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 13

CLASSIC COCKTAILS

Bourbon Bring on the

B

These cocktail classics are bound to put bourbon back on your radar.

ourbon (or Bourbon Whiskey) is a barrel-aged distilled spirit made primarily from corn (a minimum of 51%), with the remainder being rye, wheat, malted barley and singly.

Bourbon is aged in oak barrels, during which it gains colour and flavour from the caramelised sugars in the charred wood.

THE ORIGINS… Like most liquor, the origins of bourbon are not well documented.

Some say it was invented by a Kentucky Baptist minister and distiller named Elijah Craig, who is said to have been the first to age it in charred oak barrels. But others believe that in bourbon County, Kentucky, a distiller named Jacob Spears was the first to name it ‘Bourbon Whiskey’. It’s likely there is no real ‘inventor’ of bourbon as distilling was brought to Kentucky in the 18th century by the Scots. But that’s not where the controversy ends where the name ‘bourbon’ came from is also disputed. It is widely accepted that is it named after Bourbon Country in Kentucky but Louisville’s unofficial bourbon ambassador, Michael Veach, believes it was actually named after Bourbon Street in New Orleans, a major port where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac. Confusing as it all is, there are definitely a few delicious cocktails that highlight the deliciousness of this age-old spirit...

14 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

MINT JULEP The mint julep originated in the southern United States. It was originally prescribed as a medicine for ‘sickness at the stomach’ and appears in literature as early as 1784. Nowadays, it is the official drink of the Kentucky Derby.

INGREDIENTS: 60ml Bourbon Four mint leaves 15ml simple syrup

METHOD: In a julep cup, place the mint and simple syrup and muddle well to dissolve the sugar and release the aroma from the mint. Add the bourbon, fill with ice and stir well. Garnish with a mint sprig.

CLASSIC COCKTAILS

OLD FASHIONED The first use of the name ‘Old Fashioned’ for a bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen’s club founded in 1881 in Louisville, Kentucky. The recipe was reportedly invented by a bartender at that club in honour of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.

INGREDIENTS: 60ml Bourbon or Rye whiskey Two to three dashes Angostura bitters One sugar cube or 5g super-fine sugar

METHOD: Place the sugar or sugar cube in an old fashioned glass. Douse with bitters and add a dash of water. Add ice cubes and the bourbon and stir until the sugar is dissolved and the cocktail is chilled. Garnish with a slice of orange or a cherry.

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 15

MIXERS

Cream

Dream It might conjure nightmares about RSA cocktail lists brimming with Chocolate Mudslides and Toblerones, but cream is coming back as a mixer after years lost in the ‘90s wilderness. We asked James Irvine from Australia’s Swillhouse Group why cream fell out of fashion.

WHY DID CREAM GO OUT OF FASHION? “I think it was the way it was being used. Not so much the ingredient itself but the drinks themselves. I don’t like to badmouth drinks, or styles of drinks, but I think bartending moved away from the sickly sweet dessert serves into the more refined palates that we have today – but there is still a place for it as an ingredient.”

HOW CAN IT BE USED? “One of my favourite drinks is a Ramos Gin Fizz. It’s a classic and it’s not necessarily an overly creamy drink – the cream is used as a binding protein. That’s a good way to use dairy – there are lots of different techniques to using dairy as well – extractions and things. Whey is a good example of that – you get that texture without necessarily using straight dairy.”

“Fresh is best and balance is important, because if you don’t balance it out, it will curdle. Then you will have cream chunks.”

HOW ARE YOU USING CREAM ON YOUR COCKTAIL LISTS AT SWILLHOUSE CURRENTLY? “We use it as a binding agent and a textural element. Obviously it does add an element of aeration. So we have a really nice twist on a Grasshopper right now at [Sydney's] Shady Pines; we also using it in foams and in layering – I’ve tried to bring back the zoom. Zooming cocktails is something that was really popular in the ’80s and ’90s, where you actually have a cream float. I wouldn’t necessarily say it’s come back, but it’s definitely a cheesy kind of fun way of doing it.

But as with anything, you want to make sure that you validate every ingredient that you have in your cocktail.”

ANY SPECIFIC TIPS OR TRICKS TO USING CREAM? “Fresh is best and balance is important, because if you don’t balance it out, it will curdle.Then you have cream chunks. And always, always fine strain.

Because it has that whey property to it, if you’re shaking drinks with cream you’ll get a film and that’s not nice. It’s like that really smoking gun element. If you don’t use it properly it can really f*** you over.” n Originally published in BARS&Clubs 16 | October 2017 | HOSPITALITY BUSINESS | TheShout NZ

SOCIAL SCENE WHAT: BELVEDERE BAR AT NEW ZEALAND FASHION WEEK WHERE: VIADUCT EVENTS CENTRE, AUCKLAND WHEN: 28 AUGUST - 3 SEPTEMBER 2017

Julia Matthews, Anna

Reeve, Cassidy Morris

Loic Quedec, Maddison

and Laura Snelling

Belvedere Vodka refreshed New Zealand Fashion Week guests with cocktails at the Belvedere Bar at Auckland’s Viaduct Events Centre. Guests were treated to a bespoke menu and martini masterclasses hosted by Belvedere Ambassador Mick Formosa, who travelled across from Australia for the event.

Cooper, David Grr

Olivia Bascand and Sophie Chung

Will Bennison, Clayton Balle and Alexandra Wheeler

Aziz Al-Sa’afin, Lily Taurau, Gracie Taylor and Jarryd

Kerr

Jay Reeve and Luke Lockwood

Sophie Chung and Sam Rufften

Clayton Balle and Will Bennison

TheShout NZ | HOSPITALITY BUSINESS | October 2017 | 17