Hospitality Business - September 2017

CHRISTMAS FARE • ROCK 'N ROLL CHEF • FOOD SAFETY

www.hospitalitybusiness.co.nz SEPTEMBER 2017 Vol.4 No.8

Festive season essentials with the Maggi and Nestlé Docello culinary ranges… see inside for details GLUTEN FREE MADE IN NEW ZEALAND

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Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.

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contents

23

CHRISTMAS APPEAL

Preparing for the holiday season

34 SUITE SLEEP

REGULARS 10 NEWS & EVENTS Out and about in the hospitality scene 11 IN SEASON Asparagus & Avocados

FEATURES 23 CHRISTMAS APPEAL Preparing for the silly season in style 20 FOOD REGULATIONS Serious business you need to know 31 INTERIOR DESIGN TRENDS Design for maximum impact

4 | September 2017 | Hospitality BUSINESS

Stylish Beds for sweet sleeping guests

12 HEAVENLY BAKING

Junior Pastry Chef of The Year, Sam Heaven

ROCK ‘N ROLL CHEF

Catering For the stars

28

editorial SEPTEMBER 2017 Vol 4. No.8

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

Seasoned Greetings!

Normally the very mention of Christmas planning in September would have me running for the hills in a bid to escape such madness! However, the old adage of ‘if you fail to plan, you plan to fail’ ( thanks Mum!), rings very true, especially when it comes to menu preparation, human resources, corporate event bookings and knowing what your customers want to eat, so our Christmas Fare feature is a timely reminder of the benefits of planning ahead!

We also take stock this month of the importance of Food Safety, and the number of businesses who are unaware of the changes in the Ministry of Primary Industries Food Act, that apply to them. Top this up with an Invercargill based chef with a true Rock ‘n Roll catering history and we think we have an issue that caters to all tastes!

Merry reading!

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

CHRISTMAS FARE • ROCK 'N ROLL CHEF • FOOD SAFETY

THERE’S A LOT TO CHEER ABOUT WITH MAGGI AND NESTLÉ DOCELLO®

www.hospitalitybusiness.co.nz SEPTEMBER 2017 Vol.4 No.8

Festive season essentials with the Maggi and Nestlé Docello culinary ranges… see inside for details GLUTEN FREE MADE IN NEW ZEALAND

NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

Full of flavour, big on functionality and gluten free, the Maggi and Nestlé Docello® ranges are making it easy for foodservice operators to seamlessly include gluten free dishes on the menu this Christmas. Find out more – www. nestleprofessional.co.nz or call 0800 830 840.

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

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

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

NEWS

Taste of

Auckland Masterchef judge and restaurateur George Calombaris is scheduled to provide a cooking demonstration at the Electrolux Taste Theatre.

Food lovers won’t want to miss this year’s Taste of Auckland presented in partnership with Electrolux, with chefs Ben Bayly from Baduzzi, Gareth Stewart from Euro, Cameron Knox from Tok Tok and Australian MasterChef judge George Calombaris just some of the big names in a jam-packed November line-up.

The 16-19 November festival at Western Springs is already shaping up as the most ambitious yet. Live cooking demonstrations, intimate chef experiences, a gourmet hãngi and wine masterclasses are just some of the foodie-friendly attractions on offer, as well as cocktail bars, the return of Brew Street, a souped-up music stage and of course, a stunning menu of delicious food.

Chef, restaurateur and MasterChef Australia co-judge, George Calombaris heads our way for his first New Zealand food festival appearance. Bringing a taste of his highly-regarded Melbourne restaurant The Press Club to Auckland, he will host a free live cooking demonstration .Ten top Auckland restaurants will be serving up their signature fare including North Wharf favourite Baduzzi. After a four-year hiatus, owner Michael Dearth and chef Ben Bayly say they are looking forward to getting back into the tasting action and forecast a lot of meatballs.

Chef Gareth Stewart will return with Nourish Group’s flagship Euro Bar & Restaurant and says he is looking forward to bringing some excitement, fun and freshness to the menu this year. “From land, sea and garden we will be looking for something to grab your taste buds,” he says.

Pals and former My Kitchen Rules judges Bayly and Stewart and their respective teams will also be collaborating on a special opening night VIP dinner in the Qantas Hospitality Marquee.

Winner of last year’s ‘Best in Taste Awards’ and much-loved Takapuna Asian fusion eatery Tok Tok is back at Taste, with chef Cameron Knox already working on some punchy flavours to outdo his winning Crispy Hapuka Dry Red Curry dish from 2016.

New on this year’s line-up is Ponsonby darling Saan and chef Lek Trirattanavatin with award-winning Northern Thai cuisine, and chef Murray Wiblin from Vodka Room serving up Russian (and vodka) inspired specialties.

Ponsonby BBQ joint Miss Moonshine’s also makes an appearance with pit boss and owner Ryan Clarke planning an Argentinean style open fire BBQ. This promises to go well with a brew or two at Brew Street, with craft brewers Liberty, Cassels,

returns with ambitious line-up

Tuatara, Good George and Birkenhead Brewery so far confirmed to take part.

After wowing guests two years ago, the popular Gourmet Hãngi makes a return with host and hãngi master Rewi Spraggon and guest chefs including Ben Bayly and his team from The Grove and Kyle Street of Culprit, who will each offer festival visitors their own unique contemporary gourmet take on the traditional Mãori hãngi.

Back after last year’s inaugural success, Electrolux Chefs’ Secrets will give restaurant aficionados the opportunity to intimately cook and dine with some of the country’s top names in food, including Clooney’s newly appointed chef Jacob Kear and FISH chef Fraser Shenton.

With such a stellar cast of culinary superstars sharing their food knowledge and more than 100 producers of fine food, wine, spirits and craft brews joining them to showcase their best products, fans can expect an ambitious, jam-packed Taste, says Festival Director Rob Eliott.

“Our team, the chefs, producers and our wonderful partners are all hard at work creating fresh experiences for our guests and a truly world-class food and drink festival here in Auckland and I think we’re well on the way to a standout year.”

Eliott says ticket pricing has changed this year with exceptional value on offer for Thursday and Friday afternoon tickets and advance purchase ticket deals for all sessions available over the next month.

Qantas has extended their involvement in the festival to present the very the best of food, drink and hospitality in the Qantas Hospitality Marquee. This will host some very special dining events and also provide a base for VIP Ticket holders at the weekend. Guests will enjoy the spacious covered lounge, bar and additional conveniences to enhance their experience at Taste of Auckland.

Tickets went on sale on 24 August with General Admission starting from just $17 and VIP Tickets offering access to the large Qantas Hospitality Marquee from $95.

Corporate Hospitality packages can be purchased directly through event organisers Lemongrass Productions. n Contact hospitality@lemongrassproductions.co.nz for more information. Head to the Taste website for more information www.tasteofauckland.co.nz Hospitality BUSINESS | September 2017 | 7

NEWS

Commercial Bay to welcome first

New Zealand Saxon & Parole

Precinct Properties has announced “I’m looking forward to opening a New York City-based restaurateurs, restaurant in Auckland andcouldn’t AvroKO Hospitality Group (AHG) be more thrilled with Commercial will make their New Zealand Bay’s stunning harbourside location. debut by opening Saxon + Parole Saxon +Parole will meld New Zealand in the Auckland CBD development and New York influences to offer Commercial Bay, which launches a wholly unique experience.”With in 2019. Overseeing the menu will a rooftop terrace overlooking the be AHG executive chef and partner, Waitematã Harbour, Saxon + Parole Michelin-starred chef Brad Farmerie. will be located intransformational Chef Farmerie has longstanding Downtown development, Commercial Kiwi connections, having worked Bay ( www.commercialbay.co.nz ), alongside his mentor Peter Gordon which is owned and being developed for many years at the Sugar Club in

by Precinct Properties. Bounded by London and at AHG’s first restaurant, Britomart, theViaduct and the CBD, the New Zealand-influenced PUBLIC, the new precinct will bring together in New YorkCity. a world-class mix of restaurants,food Named after two prize-winning, and beverage purveyors, office spaces New York-bred racehorses that - including a striking 39-storey tower inspired international attention at to be known as PwC Tower, public the turn of the twentieth century, environments, and an urban laneway Saxon + Parole is also located in New shopping experience.

York City’s Bowery district and in The area was known as Michelin starred executive Chef, Moscow, Russia.

Commercial Bay in the 1800’s, when Brad Farmerie will oversee the Since its first location opened in it was the centre of Auckland’s menu at Saxon & Parole, opening New York in 2011, Saxon + Parole has transport, trade and commerce. in in downtown Auckland in 2019. received much acclaim for its menu This new development will again of “Grilled Meats & Aquatic Delights” appoint the southern shoreof the and its revered cocktail programme.

Waitematã as the heart of the The restaurant’s inviting bar has been named both “Best American city, re-establishing a central hub and unique destination for Restaurant Bar” and “Best Restaurant Bar in the World” at the Aucklanders and visitors alike. prestigious Tales of the Cocktail Awardsand it has also been named “We’re thrilled that such a renowned and established one of the “Best Bars in America” by Esquire magazine. The restaurant like Saxon + Parole will make the North Western Auckland location’s menu will be inspired by the food, wine and Terrace of Commercial Bay home,” says Precinct Properties CEO cocktails served in NewYork, prepared with fresh, local ingredients Scott Pritchard. “This is the first hospitality announcement for and a distinctly New Zealand flair.

Commercial Bay and signalsthe calibre of the other operators “I’ve been working with Kiwi ingredients and the incredible we’re working with and the level of interest we’re receiving.” suppliers who produce them fordecades,” explains Farmerie.

Saxon + Parole is scheduled to open in 2019. n

Luxury Fine Dining Experience Pullman Auckland has appointed Cobus Klopper as the hotel’s new Executive Chef. An award winning and highly experienced chef, Klopper began his career in South Africa and has travelled to the United Kingdom, Australia and New Zealand, bringing over 23 years of culinary experience. He has worked in luxury hotels and fine dining restaurants such as SKYCITY, Hilton and Ostro Brasserie and has developed recipes for My Food Bag. Additionally he has been a judge and has won numerous awards and Gold and Silver Medals at the New Zealand Chef of the Year Hospitality Championships.

“I’m very excited to work with the team at the Pullman Auckland and look forward to steering its culinary offerings to new heights,” says Klopper. He will oversee the hotel’s Tapestry dining and Omni Bar, in room catering as well as meetings and events banquets. n

8 | September 2017 | Hospitality BUSINESS

Pullman Auckland’s new Executive Chef, Cobus Klopper.

NEWS

National Hospitality Award finalists reflect passion & professionalism “The finalists for the 2017 Hospitality New Zealand Awards for Excellence have been selected and it was no easy job for the judges”, says Vicki Lee, CEO of Hospitality New Zealand.

“Once again, I’m excited by the calibre of the entries received, as It reinforces the level of professionalism and passion that our operators have for the industry. On top of that they had to squeeze in writing their awards entries around the major event of the year, the Lions Tour, which had many in the industry flat out for a number of weeks. No doubt, many of the Lions fans enjoyed eating, drinking or staying in these businesses and I’m confident they will have been well looked after.

“Each year the awards undergo a complete review to ensure we have the industry covered from a category perspective. We also continuously refine the entry process to make it simple to enter while still requiring entrants to prove they are deserving of an award”, Ms Lee said.

“The finalists are spread from one end of the country to the other and this is reflective of the value the industry brings to every region in the form of jobs and money injected into the local economy.

Tourism continues to grow and these businesses are an integral part of the visitor experience.”

Country hotels, upmarket metropolitan gastro pubs, multimillion dollar hotels, neighbourhood cafés, regional motels,

exceptional hosts, marketers and trainers from all over the country are among the finalists announced today.

Fifty-four award finalists are spread across 16 separate categories. The finalists in this year’s Hospitality New Zealand Awards for Excellence are below.

MYSTERY SHOPPERS SCRUTINIZE FINALISTS Entrants in the Hospitality New Zealand Awards for Excellence are judged over an eight-week period by a panel of independent industry professionals, who assess every entry on a range of commercial and operational criteria – including staff training and human resources, customer service, food and beverages, marketing and promotional activities, environmental initiatives and the demonstration of business growth. The finalists will now be mystery shopped to ensure what they say on paper is what they actually do in real life. Winners of the Hospitality New Zealand Awards for Excellence will be announced at the organisation’s national conference being held in Wellington on October 19.

BEST BAR D4 on Featherston, Wellington Emerson’s Taproom and Restaurant, Dunedin Gin and Raspberry, Wanaka

BEST NEIGHBOURHOOD BAR & EATERY Good Neighbour, Hamilton Park Kitchen, Miramar, Wellington The Dubliner, Methven

BEST CAFÉ Dog with Two Tails, Dunedin Fidel’s, Wellington Longshot, Auckland

BEST NEWCOMER – ACCOMMODATION Aura Accommodation, Rotorua Porters Boutique Hotel, Havelock North

BEST COUNTRY HOTEL Jolly Stockman, Gisborne Theatre Royal Hotel, Kumara Woodbourne Tavern, Renwick, Marlborough BEST ENVIRONMENTAL/SUSTAINABLE BUSINESS Hapuku Lodge & Treehouses, Kaikoura Pullman Auckland Wahi at Oceans, Tutukaka BEST HOTEL Edgewater, Wanaka Escape to Picton Boutique Hotel Jet Park Hotel & Conference Centre, Auckland Pullman Auckland BEST MOTEL Harbour City Motor Inn, Tauranga La Rochelle Motel, Akaroa Whangaparaoa Lodge, Auckland 10 | September 2017 | Hospitality BUSINESS

BEST NEWCOMER – F&B Brew Union Brewing Co, Palmerston North Emerson’s Taproom and Restaurant, Dunedin The Little High Eatery, Christchurch BEST REDEVELOPED ACCOMMODATION Aura Accommodation, Rotorua Jet Park Hotel and Conference Centre Stay Kerikeri BEST REDEVELOPED BAR/RESTAURANT Bowl and Social, SKYCITY Hamilton Danger Danger, Wellington Jack Hackett’s Irish Pub, Wellington The Rising Tide, Mt Maunganui BEST RESTAURANT Botswana Butchery, Queenstown Kika, Wanaka Smith & McKenzie Steak House, Hamilton Stratosfare Restaurant & Bar, Skyline Rotorua White + Wong’s, Auckland

EXCELLENCE IN GAMING Ed St, Pukekohe Square Leg, Hamilton Tote and Craft, Upper Hutt Yardhouse, Hamilton EXCELLENCE IN HOST RESPONSIBILITY Christchurch Casino Jack Hackett’s Irish Pub, Wellington Stampede Bar and Grill, Papakura EXCELLENCE IN MARKETING Bowl and Social, SKYCITY Hamilton D4 Featherston, Wellington Escape to Picton Boutique Hotel, Restaurant and Bar The Dubliner, Methven EXCELLENCE IN TRAINING & STAFF DEVELOPMENT D4 on Featherston, Wellington Delaware North Wellington Airport, Wellington Emberz at Ascot, Invercargill Emersons Taproom and Restaurant, Dunedin

IN SEASON Avoid squeezing avocados as they bruise easily.

Slow cooking for meltingly tender meat.

MEAT

BEEF BRISKET

c This versatile cut is perfect for slow cooking in an aromatic broth and served with seasonal vegetables or carved the next day for a hearty sandwich. With a little bit of time and the correct cooking method, beef brisket can be made meltingly tender and flavoursome and is the perfect secondary cut to add interest, texture and flavour to any main course dish on the menu.

SEAFOOD FAT AND TENDER MUSSELS

d New Zealand’s Greenshell™ Mussels are unique to New Zealand waters and are farmed in the Marlborough Sounds, Coromandel, Golden Bay and Stewart Island.

Greenshell™ Mussels are often referenced as one of the most sustainable sources of seafood in world because of their low environmental footprint. They grow on lines suspended from ropes above the seabed for 14 to 18 months and are harvested all year-round. Greenshell™ Mussels are fatter and tenderer mussel than those found in the wild, with the mature males having a creamy-white flesh and females an apricot-orange meat.

They also have great nutritional properties – a 100-gram serving provides a quarter of an adult’s daily protein needs and just under half the daily iodine required. Greenshell™ Mussels cooking versatility is one of its greatest features.

The shellfish can be served in nearly any manner you can think of; baked, grilled, sautéd, barbequed, fried, smoked or steamed. Our favourite way to enjoy this unique shellfish is as a fritter, with feta and watercress. Mussel, feta and watercress fritters are a delicious meal that goes great as a starter or a main.

To find this recipe of learn more about Greenshell™ Mussels visit seafood.co.nz

FRESH PRODUCE AVOCADOS

c Several varieties of avocado are harvested in New Zealand at different times of the year, with the Hass avocado available in September. Avocados are nutrient packed and are gaining in popularity with health conscious consumers.

Ripen avocados at room temperature then store in the refrigerator. Avoid squeezing as they bruise easily. Choose Hass avocados based on colour – bright green are not ripe, olive green will be ripe in 2-3 days, brown green are firm ripe and purple brown are soft ripe. Handle all produce with care and wash well before eating.

Avocados are one of the best everyday simple, healthy and delicious vegetables (that’s actually a fruit) and Kiwis love enjoying them in salads, wraps, dips and smoothies. Try scooping avocado flesh into a bowl with lime juice, a dash of hot pepper sauce and some salt, then roughly smashing the avocado and ingredients together, until chunky but spreadable. Serve on slices of ciabatta bread. ENJOY!

ASPARAGUS

d Early season asparagus is available from September – signalling the return of asparagus rolls with cream cheese for 2017.

Asparagus has a high water content and will lose water if stored in a dry environment. Store at 2-4ºC with approximately 95% relative humidity with ends covered in moist paper towels, stand in a jar with 1-2 cm of water (like flowers in a vase), or alternatively wash, then refrigerate in plastic bags. Handle all fresh produce with care and wash before eating. Asparagus is ethylene sensitive so store separately from ethylene producing produce.

If asparagus rolls aren’t your thing, snap or slice off the tough ends then char grill/barbecue, roast or steam for a great side dish. Asparagus should be tender but slightly crisp. For maximum flavour, don’t overcook.

Asparagus should be tender but slightly crisp

Versatile mussels can be steamed, baked, battered or smoked, sautéed or barbequed!

Hospitality BUSINESS | September 2017 | 11

Q&A

Sam Heaven

Junior Pastry Chef of The Year Hospitality Business caught up with the award winning aspiring apprentice chef at Auckland’s SKYCITY to discover the secret to his success WHEN DID YOU BECOME INTERESTED IN BAKING? My family has photos of me at the age of three sitting in a cheese box watching my Dad marsk gateaux at our family bakery, Heaven’s Bakery in Hawkes Bay and giving me a small pace of bread dough to play with which would keep me entertained for hours. I have so many memories of begging to go to work with him and starting at midnight was all a part of the fun.

and Christian Lang in the main pastry kitchen. I have also had help from Samantha, the head pastry chef at MASU. And finally, Steven Thompson who looks after all apprentice chefs at SKYCITY and helps us with our assessments and makes sure we are all on track with our training.

WHY DID YOU CHOOSE THE SKYCITY APPRENTICE CHEF PROGRAMME? HOW HAVE YOU FOUND YOUR FIRST YEAR SO FAR? I have already learnt so much in the apprenticeship programme at SKYCITY and through them I am working on getting my City and Guild qualification.

The experience that SKYCITY offers is just unbeatable and the support I have had, I just couldn’t thank them enough.

HAVE YOU COMPETED BEFORE AND IF SO HOW DID THIS PREPARE YOU FOR THIS YEAR’S NZ HOSPITALITY CHAMPIONSHIPS? My competition history started in 2012 when I won Rising Young Baker 2012, trained by my Grandfather, Graham Heaven. While still at high school, St Johns DO YOU HAVE A CHEF YOU TRULY College in Hawkes Bay, I was part of a ADMIRE? team that won Secondary School of the My favourite chef is Grant Achatz from Year,2015 and I won the Secondary Schools A strict routine for practicing pays Alinea, he has been my inspiration along Student of the year in 2016 and also that dividends for SKYCITY apprentice chef,19 year old Sam Heaven. side a lot of other amazing chefs and year, I along side my team mate went on pastry chefs. to win the National Secondary Schools Culinary Challenge. I competed in that WHICH IS YOUR FAVOURITE KITCHEN EQUIPMENT TO USE? particular event for three years (2014, 2015, 2016).

I really like my sous-vide because of the control I can gain using That same year I competed under Heaven’s bakery and went on this equipment. to win the Baking Industry Association of New Zealand open class live bake-off. All of this experience came into play this year. I took HAVE YOU WORKED ELSEWHERE? all of my knowledge of competing and preparing and brought it to I have gained work experience with Gumnut Patisserie in NSW the table. Even with the great results I got, I still learned a lot this Australia, one of the top and well known patisserie’s in Australia year that I will bring back next year. and with James Beck at two hat restaurant, Bistromomy. Have DO YOU HAVE A PRACTICE ROUTINE? also worked with Chris Mirams at Picnic Patisserie. I worked I have a very strict routine for practicing, getting up at 6 am, under Francky Godinho at St Georges Restaurant, Havelock working from 7am-3:30pm (if there’s no overtime needed) and North in the pastry section. Franky competed in the New competition practice from 3:30pm until late in the night, around Zealand culinary team for a number of years and has worked all 8:30-9pm. The week before the competition it’s more like 11:30pm over the world. to 12:30am to get the dishes just right!

I would love to take this opportunity to thank all of these chefs who have put me on this journey that I am on, without them I HOW DOES IT FEEL TO WIN JUNIOR PASTRY CHEF OF THE YEAR? wouldn’t be where I am now.

It just adds to the fire! All I want to do now is practice more, learn WHAT IS YOUR FAVOURITE PASTRY TO MAKE? more and keep developing myself and my cuisine. It strengthens My favourite pastry item to make at the moment is mousse my goals and ambitions and makes the path that little bit lighter because of the flexibility with what you can do with it, for example on where I want to see myself. My aspirations are very high and I you can infuse different flavours, smoke it, manipulate texture, have a long way to climb to get where I want to be, but its simply and shape using different moulds and using dry ice and liquid to become one of the top pastry chefs in Australasia and have my nitrogen - your only limit is your imagination. own place where I can display my passion.

WHO IS YOUR MENTOR AT SKYCITY? I have had a lot of help from all of the chefs at SKYCITY including Fiona Ruane and Peter Ray in the main kitchen and Lisa Crown 12 | September 2017 | Hospitality BUSINESS

AND FINALLY, WHAT IS YOUR FAVOURITE PASTRY TO EAT? My favourite pastry item to eat… I have to say my weaknesses are Danish pastries and croissants. n

thought for food. hospitality summit 201 7

Join us at the Hospitality Summit. Two days packed full of inspiration and advice. Get the latest industry insights, packaged in quick-fire sessions.

Sun 15 & Mon 16 October St James Theatre 77-87 Courtney Place Wellington 9.30am–4.00pm *Industry event: Sun 15 October | 4–6pm

To purchase tickets, visit:

restaurantnz.co.nz/event/hospitality-summit Here are a taste of our speakers.

Mai Chen Managing Partner, Chen Palmer

Hayden McMillan Etta Dining Executive Chef/Owner

Simon Power GM Consumer Banking & Wealth, Westpac NZ

Tobias Grant Commercial Director, Pop Up Globe

Kirk Hope CEO, Business NZ

FOOD TRENDS

Soul

A VEGAN MENU WITH Soul Bar in Auckland is just one of many city venues offering dedicated vegan options as standard. Vegan foodie Jai Breitnauer checks out their and the benefits of adding vegan dishes to your menu.

I

n May UK supermarket Tesco reported that the demand for vegan options had risen by 40 percent in a year. With an incredible 350 percent rise in veganism in a decade according to The Guardian newspaper, not to mention the increasing number of vegetarians, flexi-tarians and reductarians (it’s the age of austerity after all), it really does pay to cater for difficult dietary requirements.

“Soul Bar has always had a vegetarian menu, and since I joined a year ago I’ve been building more vegan dishes,” says Soul Bar head chef Gavin Doyle, whose creations include a beetroot and quinoa salad with cashew butter starter, and a main course of celeriac tagliatelle. “More and more people are becoming vegan. It’s hard when they go out and dine as not everyone caters for them. I’ve designed a broad menu for a variety of people.”

Doyle says that building a seasonally influenced vegan menu around other dishes isn’t hard at all. He chooses to use a core set of ingredients that can be incorporated across the rest of the menu, so if the vegan options aren’t in demand nothing is wasted. He says it’s also easy to create menu options that cater for a variety of dietary requirements, so your vegan dish might also be suitable for someone who is lactose intolerant or you might want to make it one of your gluten free options as well.

Soul Bar is in good company in Auckland, as stylish eateries like The Sugar Club and The Grove offer fully vegan fine dining and degustation options. On top of that you have outlets like the rustic and seasonal Scarecrow, who always have several vegan dishes on offer, and No 1 Queen Street with their vegan dumplings and Lord of the Fries concession. Even Burger Fuel offer options that can be easily ‘veganised’ and of course Hell Pizza now offer vegan bases and dairy free cheese and toppings. So, if the vegan market is in such a period of growth, why aren’t more restaurants and cafes offering a vegan menu, especially out in the ‘burbs?

14 | September 2017 | Hospitality BUSINESS

Restaurateurs embrace catering to vegetarian tastes!

“I don’t believe everywhere has to offer vegan options, you’ve got to know your audience,” says Poi Eruera of Odettes Eatery at City Works Depot. “We’re in town, we get a really varied range of people and it makes sense we should cater for them. But a pasta restaurant in the suburbs doesn’t need to do vegan pasta.”

Eruera says their vegan dishes are in the least demand of all the dietary requirements, although she does admit they haven’t labelled anything on their menu as vegan or actively advertised that they offer vegan options.

Instead, they rely on word of mouth so as not to clutter the menu of confuse their target market, and Eruera says it is important for other eateries to consider this when designing a menu. She believes can’t be all things to all people and still have a clear vision around your business. She also believes that vegans are a group who are most likely to call ahead and check, and if this happens then a restaurant should try and be flexible to the diners needs.

“We are always really happy when a customer calls us with special dietary requirements. It’s a chance to show off.”

Doyle takes a different view, noting that customer experience is an essential part of eating out, and if you don’t obviously cater for vegans they may feel uncomfortable.

“It’s in our best interests to have options on the menu. It’s time consuming in the kitchen to make a dish from scratch, and the diner may feel left out or pushed to the side.”

Doyle also notes that having well-trained and fully briefed staff is easier when you have a specific menu, and with some dietary requirements – particularly allergies – it’s essential for the kitchen to be clear what they are serving up.

There is one thing Eruera and Doyle both agree on – you should only serve food that you are proud of, not a dish created to tick boxes.

“We only serve food that is delicious and beautiful,” says Eruera. “If it is also vegan, that’s great. I’d rather eat something thought through than a default dish.” n Hospitality BUSINESS | September 2017 | 15

Accelerating Success.

Reach more people. Better results faster.

NEW CENTRAL LIBRARY PROVIDES EXCITING HOSPITALITY OPPORTUNITY CAFÉ AND ESPRESSO BAR FOR LEASE

66 CATHEDRAL SQUARE, CHRISTCHURCH CENTRAL

Artist’s impression

Artist’s impression

Hospitality opportunity: café & espresso bar

Artist’s impression

Due for completion mid-2018

Prime corner position with great profile

3,000 visitors per day estimated

Largest public library in the South Island

Conveniently linked to key destinations within the inner city

Construction of Christchurch’s new Central City Library is well under way and, come mid-2018, will result in a world-class cultural hub for Christchurch that fosters life-long learning and access to information, inspiration and entertainment. Estimating approximately 3,000 visitors per day, there is an exciting opportunity for a café operator to secure a prime position with great profile to Cathedral Square and Gloucester Street.

In addition to the Ground-Floor Café, you are able to extend your reach with a smaller espresso bar on Level 1, which will service the 200-seat community arena, exhibition space, upper levels, and play areas for families, children and youth.

For lease by way of public tender, The Request for Proposal (RFP) documents, will only be available to download via the Government Electronic Tender Service (GETS) website. Please register at: https://www.gets.govt.nz/RegisterUser.htm The RFP documents will be uploaded by Christchurch City Council onto the GETS website prior to the end of August GETS Reference: 18921708 Contact the marketing agents today for further information on this unique and exciting hospitality opportunity.

colliers.co.nz/69419

Nick Doig 021 944 722

Annabelle Bramwell 021 845 885 South Island Commercial Limited Licensed under the REAA 2008

NEW OPENINGS

INATI 48 Hereford St, Christchurch Central Ph: 03 3901580 www.inati.nz

Simon and Lisa Levy – bringing theatre and elegance to the fore.

A MOUSE CALLED BEAN Little High Eatery 255 St Asaph Street, Christchurch Ph: 0212610495 www.amousecalledbean.co.nz Great coffee and decadent all-day desserts are the focus at the quirky little A Mouse Called Bean espresso dessert bar in the Little High Eatery in central Christchurch.

It’s the second A Mouse Called Bean venue for owners Nathan Bonner and Libby Lane.

Nathan comes from a circus performance background and still performs his own street, fire and unicycle show in Christchurch and internationally, while Libby comes from a photography background. The pair first opened the concept in Christchurch’s Restart Mall.

Boutique coffee, breakfast and all-day options range from mango chia pots and muesli to croissants, and muffins and scones. Cakes By Anna, She Universe Chocolate and tailor-made Mouse Brownies, fudges, Oreo cheesecake and raspberry and white chocolate cheesecake have also been attracting a strong fan base.

A Mouse Called Bean promises ice cream sundaes and banana splits to team up with its popular iced coffees, as summer approaches too, says Libby.

Gordon Ramsay’s former head chef Simon Levy is taking Christchurch by storm with his own unique twist on Kiwi theatrestyle dining at INATI, which he and wife Lisa opened recently. INATI is Maori and means to share a portion of food, or to be extraordinary or exceptional. Here customers are totally immersed in the theatre of the kitchen. “The most exciting aspect is dining around the brass-topped chef’s table and interacting with the chefs and waiting team, says Lisa. This is elegant, but approachable, dining. There

are 19 seats around the chef’s table and 45 in the restaurant in total. Popular already in INATI’s line-up of delicious shared plates are the Boeuf-nuts – beeffilled dougnuts - and Goose Trumpets – a twist on a Kiwi dessert classic. These are waffle cones filled with goose liver parfait, blackberry jam, seed mix and goose prosciutto. Donkey Carrot, served with pear and taleggio, and Pig’s Head – pickled pork jowl, pig’s head croquettes, carrot and smoked bacon, have also become signature dishes. Simon’s impressive pedigree includes a role as senior sous chef at Pierre Koffman’s The Berkeley Hotel, as well as head chef for Gordon Ramsay at The Warrington.

NEW YORK DELI BNZ Centre 120 Hereford Street, Christchurch www.newyorkdeli.co.nz The New York vibe is taking over in Christchurch with the popular New York Deli opening a third venue – this time in the central city. New York Deli already operates in Lincoln Road and the Bush Inn Centre, and director Mike Parkinson says the company is also seeking to expand further in Christchurch, as well as Queenstown and Auckland.

Authentic New York-style gourmet sandwiches – Brookyln short rib takes top honours - all-day bagels and classic American hotdogs have the punters continually lining up for more. New York Deli prides itself on its hotdog sausages, offering Bratwurst, Chorizo and Cumberland.

The fries, graced with a delicious kick of New York Deli’s secret Chilli Sprinkle seasoning, are also pretty famous around Canterbury, and the company makes its own special tomato relish. Staff are decked out in 1980’s New York-style red bandannas and aprons, adding to the New York vibe, and there’s a huge range of salads, fillings and sauces to choose fromThe new Hereford site is a first foray into hospitality for franchisee William Zou.

SISTER KONG 123 Victoria Street, Christchurch www.sisterkong.co.nz Chinese-inspired, Sister Kong is an authentic Bao House, offering authentic Taiwanese and Hong Kong-style food in downtown Christchurch.

It’s baijiu bar, meets street Bao house, meets Kung Fu chefs. Brought to the city by Sally and Sam Hooper - the owners of the popular Pot Sticker Dumplings, which opened three years ago - Sister Kong is their take on a Hong Kong Baiju House. Sally and Sam did their homework travelling to Hong Kong and Taipei to study the best of bao burgers. “We were inspired, after these trips, to find places that blurred the lines between restaurants and bars and excited about the idea of opening such a place in Christchurch,” says Sally. Head chef Wen Ting studied in China, and was trained by a Michelinstar Kiwi chef. Sister Kong’s reinvented Hong Kong Bao Burgers, like the trademark Saffron and Chili Bao, Breakfast Bao, and Matcha Dessert Bao, have already attracted a large fan club in the city.

Hospitality BUSINESS | September 2017 | 17

NEW OPENINGS

LOUIS – CHAMPAGNE BAR 2/123 Victoria Street, Christchurch Ph: 03 3773614 louisbar.nz Louis is a classy new central Christchurch champagne bar, specialising not only in top-line champagnes, but also beautifully crafted seafood dishes.

It’s a first Christchurch venture for majority owner Jason Whitelaw, who has worked extensively in hospitality in Australia and in London, where he worked at The Punchbowl. Manager Karl Dixon also grew up in hospitality and has been behind the bar in England and New Zealand for 13 years. Louis offers 16 top-line champagnes. Oysters are also a huge focus and come 12 different ways. Oysters in champagne batter take top honours so far, closely followed by the likes of Bloody Mary Oysters, French Mornay Oysters and Hendrick’s Gin Oysters with cucumber. It’s north-facing and light and the décor is elegant with a fit-out modelled on The Palace of Versailles. Louis offers an extensive line-up of gins and whiskeys as well and seats 56 inside with space for more outside.

DOMINO’S FRANKTON

FORTUNE FAVOURS 7 Leed Street, Te Aro fortunefavours.beer Fortune favours the bold, says brewer Shannon Thorpe, who left a senior role with the Good George Brewing to move to Wellington and open his own craft beer brewery. He’s picked one of the Capital’s buzziest little artisan food and beverage laneways; Leeds Street, to launch Fortune Favours. The new, 1000 litre brewery has two bars, each on different levels, along with a ‘meat and cheese’ bar offering food paired with the brews. Brewing fermenters sit on the ground floor and the brewhouse upstairs in the two-storey building. There’s also a cannery; take away 946 ml cans, canned fresh while you wait! Fortune Favours is a partnership with the Wellington Hospitality Group.

CBK – CRAFT BAR AND KITCHEN 6 The Octagon, Dunedin Ph: 03 4790010 www.cbk.nz CBK – Craft Beer Kitchen with its extensive range of 60 craft beers and ciders has been embraced by Dunedin.

Right in the heart of the city in The Octagon, the former Terrace Sports Bar has undergone a complete facelift and rebranding. The CBK atmosphere is lively, cosy and unpretentious with plenty of good southern hospitality – a vibrant venue that caters for almost 300. CBK’s huge line-up of beers and ciders isn’t the only attraction. Meat-lovers are tucking into the CBK stonegrill option, cooking their own fresh cuts of original and coldsmoked meats right at their table, seared and sizzled to their liking.

Five Mile Centre, Grants Road, Queenstown Ph: 03 4280361 www.dominos.co.nz Experienced ‘pizzapreneur’ and franchisee Brett Moore has opened a third Queenstown Lakes Domino’s Pizza outlet. Domino’s Frankton, 6kms from central Queenstown, fired up its ovens recently, bringing 25 new jobs to one of the country’s fastest growing districts.

Brett has worked at Domino’s for 25 years and started out as a delivery driver, working his way up the ranks to become a franchisee, and he’s been running his own business successfully for the past 13 years. He owns Domino’s Queenstown and Wanaka and is excited to have launched a third outlet in a brand new retail centre, close to rapidly growing residential subdivisions. They love their meat in the south, and Meatlovers is proving the most popular pizza topping from Domino’s Frankton’s traditional range of pizza options.

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

18 | September 2017 | Hospitality BUSINESS

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

FOOD SAFETY

Livelihood of food businesses under threat Critical changes have been made to the Ministry for Primary Industries Food Act, yet many regional hospitality service or retailers are unaware of the new registration requirements.

Many businesses across New Zealand are set to have their food licenses expire in September this year, and unless they have developed and registered a comprehensive food control plan (FCP) by this time they will face being ruled non-compliant and risk costly fines or damage to their food grading from the Auckland Council.

FCP Consultant and Trainer Grant Pickup has visited more than 100 businesses in recent weeks and is shocked at how many owners either didn’t think the rules applied to them or were completely unaware of any changes.

“The question I am often asked is isn’t it just for restaurants and cafes?” he says. “They are often surprised to learn that even if you are only making sandwiches for sale you will still need a food control plan.”

Those that did know of the new requirements were frustrated by the onerous task of setting up the initial plan taking their focus away from the kitchen and management of their establishment.

“the multiple hats that are worn by chefs and food business owners doesn’t leave a lot of spare time to navigate the complicated process involved in setting up an FCP,” Grant says.

So he and business partner Anna created Foodcontrolplans.co.nz, a business designed to help highlight the true value of the new system while giving business owners and chefs the gift of less time filling in paperwork.

“The day to day running of your food control plan records can be vital and valuable evidence to demonstrate that you have safe and hygienic food preparation practices and cooking methods,” says Anna.

Many people get sick from food every day and they generally blame the last place they spent their money, even though this is rarely the cause. “A food control plan is about protecting yourself and your business”.

“But creating new FCP’s can be a time consuming and confusing procedure that is costly when the clock is ticking,” she says. “We can help mitigate the process and provide food businesses with essential protection for their business and customers.” n

“The question I am often asked is isn’t it just for restaurants and cafes?”

www.chomp.nz Audit ready all the time.

Digital Food Control Plan Chomp through your plan. ▶ Do you want to be audit ready 365 days of the year? ▶ Do you struggle with getting staff to complete all tasks all the time? ▶ Do you want to service customers, not regulations? ▶ Do you want to save staff time and you money?

Join the change and visit us at www.chomp.nz Request an online demo: info@chomp.nz It’s as easy as that!

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Don’t put your reputation at risk! Chomp makes sure tasks are recorded and notifies you of what needs to be done. When the Auditor comes, no surprises.

Chomp instructions are intuitive and easy to master for sharp, pr problem free reporting where and when it counts.

Chomp displays non-compliance or corrective issues for quick remediation and action.

At $2.80 a day Chomp delivers real cost savings in freeing up staf staff time, to focus on customers, not regulations.

No fixed term contracts.

FOOD SAFETY

Temperature

Measurement Technology

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Twelve Golden Rules of Safe Food Handling Safe food handling is essential for preventing the spread of germs and disease in the kitchen. Remember to keep the following rules in mind whenever you prepare or cook food, in order to keep your patrons healthy and free from disease.

1. Always wash your hands thoroughly before you start preparing food.

2. Do not handle food with bare hands – use gloves instead.

3. Do not handle food if you are sick or have cuts or sores on your hands.

4. Keep hot foods hot (>60°C) and keep cold foods cold (<5°C).

5. Defrost food in the fridge or microwave.

6. Do not refreeze thawed food.

7. Store food appropriately.

8. Do not overload the fridge.

9. Clean and sanitize your cooking or storage area after preparing or storing raw food.

10. Never smoke in food areas.

11. Clean the entire cooking area regularly and thoroughly.

12. Eradicate pests, as they carry germs.

Source: Nutrition Fact Sheet

Audit ready all the time!

Chomp is a New Zealand developed Food Control App, designed to replace the pain of pen and paper recording of daily tasks under the now essential Food Control Plan. Chomp has rapidly transformed the landscape of Food Control Plans and is now making massive changes in the way staff interact with their Food Control Plan. “ Chomp has changed the way my staff perform their daily tasks, everyone’s loving the App and all businesses should be using Chomp” says Suzanne Braks – General Manager, Autobahn Café Ltd Chomp is simple, fast and very easy to use. Pen and paper recording is not suited to busy kitchen environments and often leads to forgotten or poorly recorded Plans which become a major issue at audit time. The Chomp system ensures that not only your staff get the right prompts on time, online, but also that managers are given a very clear and simple dashboard to follow the progress of plans, every day, with no surprises!

“Our first Chomp audit was super fast and simple” Debbie Hart – Manager, Alchemy Restaurant At only $2.80 a day to operate your plan, Chomp delivers real cost savings in freeing up staff time to focus on customers, not regulations.

Chomp offers more than just a smart recording tool but also includes a FCP training package and highlights all issues or non-compliance with your plan for quick remediation.

The Chomp team say they will do the heavy lifting and load a plan for you: fast, simple and seamless. Go to www.chomp.nz and book a 20 minute online demonstration.

Chomp through it! n

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Whether in the transport and storage of foods, in restaurants, in large kitchens or in chain restaurants. Wherever temperature needs to be recorded, testo measures up and helps you keep compliant.

Contact your nearest Eurotec office today for more information.

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FOOD SAFETY

Timely reminder of basic hygiene rules A key factor in the maintenance of high hygiene standards for Food Safety lies in the knowledge of how cross contamination of food can occur. All staff handling food in the kitchen, or cleaning in the kitchen need to be aware of the following potential hazards when preparing food.

CROSS-CONTAMINATION OF FOOD Cross-contamination happens when germs from one place (e.g. on food surfaces, hands, linen or equipment) pass to another place. Crosscontamination can happen in many ways.

1. Person to person - If you shake hands with someone who has not washed their hands after going to the toilet, or who has sneezed into their hand.

2. Person to food - If you don’t wash your hands after going to the toilet, then touch food.

3. Food - If you allow raw meat to drip onto ready-to-eat food on a lower shelf in the fridge.

4. Equipment to food - If you use tongs to take raw chicken to a pan, then use the same tongs to move cooked chicken onto a plate.

5. Linen to food - If you handle raw meat, wipe your hands on a tea towel, then use the tea towel to wipe a bench where food will be prepared.

6. Equipment food - If you use a meat slicer to cut raw food, then use the same slicer to cut cooked food 7. Crockery to food area - If you use crockery with chips and cracks.

Germs grow in the chips and can then get into the food. n

Protect your brand and supply chain.

Talk to us today about our new course “Introduction to the Prevention of Food Fraud” This course equips you with the knowledge to differentiate various forms of food fraud, and covers how to carry out a risk assessment. ( 0508 00 1122 www.asurequalitytraining.co.nz

Your trusted partner for independent quality assurance services

22 | September 2017 | Hospitality BUSINESS

Personal hygiene As with many aspects of control in other areas, all personal hygiene requirements and regulations mustbe abided by: failure to follow just one rule can (and has) led to massive outbreaks of food poisoning causing not only loss of trade and jobs at the venue, but also deaths in the community especially among the very young, the very old, and the very weak.

Personal hygiene is a serious issue and must be treated as such: the hospitality industry simply cannot afford to tolerate workers who treat it as a joke. You are regarded by patrons and your employer as a professional and you must therefore know what is expected, and implement sound work practices, and be vigilant in ensuring regulations are complied with.

PROPER WORK ATTIRE A food handler’s attire plays an important role in the prevention of foodborne illness. Dirty clothes may harbour pathogens and give customers a bad impression of your establishment. Therefore, managers should make sure food handlers observe strict dress standards. Food handlers should: • Wear a clean hat or other hair restraint. A hair restraint will keep hair away from food and keep the food handler from touching it. Food handlers with facial hair should also wear beard restraints.

• Wear clean clothing daily. The type of clothing chosen should minimize contact with food and equipment, and should reduce the need for adjustments. If possible, food handlers should put on work clothes at the establishment.

• Remove aprons when leaving food-preparation areas. For example, aprons should be removed and properly stored prior to taking out garbage or using the restroom.

• Wear appropriate shoes. Wear clean, closed-toe shoes with a sensible, nonslip sole.

• Remove jewellery prior to preparing or serving food or while around food-preparation areas. Jewellery can harbor microorganisms, often tempts food handlers to touch it, and may pose asafety hazard around equipment. Remove rings (except for a plain band), bracelets (including medical information jewellery), watches, earrings, necklaces, and facial jewelry (such as nose rings, etc.).

• 3.2 Ensure that no clothing or other items worn contaminate food.

An outbreak of food poisoning traced back to you is no laughing matter. The personal hygiene rules are: • No jewellery to be worn on hands and wrists: food can lodge in the jewellery, deteriorate and then fall back into food. There is also a chance that stones/gems may fall out into the food providing a physical food contaminant. If you simply must wear a ring, then cover it using a glove or band-aid.

• Facial hair must be kept neat and controlled: hair should either be covered or sprayed to keep it controlled in such a way that hairs do not fall into food, long hair must be tied back (this is applicable to waiting staff as well as food preparation and food service staff), and beards should also be covered.

• Fingernails must be short (use a nail brush to clean under them as bacteria reside there. clean and free of polish: cracked fingernails and chipped nail polish can harbour bacteria and may also flake off into food.

• Cuts and sores must always be covered: a proper, coloured, waterproof dressing must be applied and a finger stall used where necessary.

• Food handlers in the acute state of a common cold must not handle food.

• Food handlers with any communicable disease must not deal with food until they receive a certificate from a doctor stating that they are cleared to work with food.n

SEASONS & GREETINGS

Heavenly Christmas appeal

Photo courtesy Nestle Professional

BY SUE FEA

C

hristmas is a wonderful time to celebrate with family, friends and workmates, and the country’s top chefs are doing their darnedest to lure Kiwi tastebuds away from the traditional turkey and ham this year.

Salmon, seafood delicacies, venison and beef are increasingly snatching centre stage from the big bird and ham on the bone on Kiwi Christmas menus, much to the delight of many chefs.

While they’re happy to oblige with their own twist on turkey and ham for those who just can’t do without those traditional hot favourites, restaurant kitchen brigades are also keen to hang on to their identity and brand this Christmas.

Hipgroup group executive chef Jo Pearson says diners at the group’s popular Amano Restaurant are becoming more adventurous and keen for lighter, summery options that can often be shared around a large table. “The driving force is that people want to get together and celebrate and say ‘thank you’ to their team and clients.

It’s more about creating an environment and atmosphere so that people can celebrate,” she says.

Poached Salmon – increasingly popular with diners!

“We want to stay true to our food philosophy - fresh New Zealand seasonal Italian flavours with a big emphasis on seafood, sustainability and no waste,” says Jo. “We’re happy to serve turkey and ham, if that’s what people want, but customers love our whole loin of pork, or whole leg of lamb, cooked over charcoal, or on the rotisserie, as a celebration meal. The majority of our protein is slow-cooked on the rotisserie, or over charcoal.”

The Italian flavour will come through in the form of a light, seasonal vegetable pasta dish, using asparagus, broad beans or fresh peas.

“We go for balance, maybe starting with a shared option like Focaccia di Recco – a cheese-filled regional bread from Italy - moving on to a cold raw fish dish, fresh from the markets.”

The Christmas rush began early for some restaurants this year, with many taking early corporate Christmas party bookings as early as June.

Darren Wright, of Chillingworth Road in Christchurch, has noticed less demand for traditional turkey, although many customers still have their “old favourites”. > Hospitality BUSINESS | September 2017 | 23

SEASONS & GREETINGS

Photographs courtesy Nestlé Professional.

Photographs courtesy Nestlé Professional.

Merry Berry Sundae.

Spiced infused Lamb – keeping traditional Kiwi fare on the menu.

“Potentially something like turkey could feature for us this year, but he taught there. “It’s a confit, cooked in coconut and oil.” food has changed so much during the last five years,” says Darren. “We Venison carpaccio is also beautiful at Christmas time, served with now have foraging, and more focus on seasonal local ingredients.” blackcurrant jelly and goat’s cheese and a little lavosh cracker.

He’ll definitely be going for Cloudy Bay Clams, as well as Canter Darren says most customers are definitely keen to try something new.

Valley Duck. “It’s a beautiful product.

“People are really interested in food now.

We use it a lot. I like to sear it with more They want to see different options. If you traditional fare like cranberry and orange.” want them to return, you’re going to have to “The driving force is that people Chillingworth Road also has a cherry stall offer new things,” he says. “People are a lot want to get together and celebrate just down the road and a stash of preserved more adventurous, thanks to food education and say ‘thank you’ to their team cherries in liqueur from last summer and and food TV. They’re generally more and clients. It’s more about creating Darren’s hoping to serve macerated cherries enthusiastic and passionate about cooking.” an environment and atmosphere so over his duck this year. “These cherries are Chefs say there’s also more emphasis on that people can celebrate,” absolutely stunning.” Fresh strawberries and healthier eating now, so dessert options are – Jo Pearson, Amano, Britomart Auckland raspberries, also grown up the road, will often much simpler and lighter than the feature strongly. “The key is what’s seasonally traditional stodge of a Christmas steamed growing.You can’t beat berries picked in pud, lathered in brandy sauce. the sun and that warmth,” he says. “We did quite a bit of foraging last Not if you’re well-known French chef Laurent Loudeac, of Christmas, retrieving fruit that was going to waste from Christchurch’s Wellington’s Hippopotamus Restaurant in QT Museum Wellington.

Red Zone, which we’ve preserved.”

He’s also keen to hang on to his restaurant’s identity this Christmas.

Darren’s private vegetable grower in North Canterbury will be Laurent’s just itching at the apron strings to serve up some good hearty busy supplying freshly-picked varieties of summer beans and specialist wintery European-style Christmas fare that reminds him of home. “I’m tomato varieties grown to order.

French so I want to replicate what we have at Christmas in France.

Ora King Salmon is always a nice summery favourite at Christmas.

We do a ‘Christmas At Home’ menu and the whole idea is to recreate Fresh from mentoring a team of 20 young chefs in Rarotonga with the a French Christmas,” he says. “It’s very hard to make a ham look good likes of Mark Sycamore and Greg Piner, Darren will be using the recipe on the plate, but I know it’s really big in New Zealand.” He also finds turkey a very dry meat to cook to perfection.

In France, Christmas is celebrated on Christmas Eve (December 24) so Hippopotamus offers a special Christmas Eve celebration dinner as well.

Christmas Day’s menu will start with the likes of oysters, prawns, and smoked salmon, rockmelon and prosciutto, or duck liver parfait – a smooth duck mousse. “People enjoy sharing now. There’s good interaction, they don’t have to choose and can enjoy a nice selection of options.”

Laurent always serves fresh fish at Christmas – snapper or groper with creamed leek and beurre blanc, and last year he served beef fillet, but this year he’s opting for venison. “Venison is a bit more Kiwi and New Zealanders love it.” He pan fries a venison strip loin, which is quickly roasted and served on red cabbage and chestnuts with a nice jus. This will be teamed up with potato gratin or roast potatoes, salad greens and fresh seasonal vegetables – probably beans.

Dreamtime chef dessert.

Dessert French-style, normally comes in the form of a traditional 24 | September 2017 | Hospitality BUSINESS

SEASONS & GREETINGS Christmas with Volker at the Langham Hotel in Auckland.

French Christmas log (sponge biscuit, rolled with butter cream), decorated with sugar mushrooms and fake sugar leaves. Mini pavlova will keep the Kiwis happy and Laurent says he normally goes for a fresh orange and strawberry salad with Grand Marnier or Cointreau.

Christmas is time to be extravagant, says Laurent, whose canape menu will feature the likes of smoked salmon and avocado mousse on crostini, or a mini tartlet; scallops wrapped in pancetta and warm venison with onion jam.

For German Volker Marecek, executive chef at Auckland’s Langham Hotel, Christmas is also all about hearty European fare. Traditional Christmas ham is popular here and Volker will be serving up a slowcooked ham with a honey, brown sugar, orange juice, cinnamon and clove glaze. “I’ll probably serve my turkey with a nice stuffing, brussel sprouts and duck fat roast potatoes,” says Volker. He often opts for the more flavoursome turkey leg – removing the bones and filling the legs with stuffing.

“In Germany we eat whole duck or goose, roasted, with potato dumplings and whole baked apple, filled with marzipan, made using almonds and raisins.”

Beef tenderloins and fillet with reduced red cabbage sauce could also be on Volker’s Christmas menu, with bread and butter pudding also likely to be in the line-up.

Cloudy Bay Clams also feature here in the Christmas canapes, along with smoked octopus salad and chicken breast filled with cranberries.

“Kiwis are quite traditional when it comes to Christmas. They love their ham and turkey, but we’re definitely noticing the garnishes are healthier.”

For Volker, a Kiwi Christmas means barbecuing a rib of beef in his backyard pizza oven, and serving that with marinated vegetables, grilled on the barbecue.

At Auckland’s Harbourside Ocean Bar Grill head chef Shaun Tyagi’s guests are always keen for salmon and red meat. “I’ll try a ham terrine with summer pickles this year – cauliflower and broccolini pickle served with baby carrots and black garlic puree,” says Shaun.”

Tasty morsels of kingfish ceviche and deep-fried spicy chicken bites, served with sticky chilli sauce, will grace his canapé menu, along with slow-cooked beef cheek, served in cups, with mash, potato crisp and beef jus. “People are wanting more summery foods, but many still want a warm, heavy main, than a lighter dessert.” Eye fillet is Habourside’s most popular sit-down dish, prepared in the sous vide then grilled, and served with smoked mash, honey glazed carrot, shallot tatin, creamed horseradish and beef jus. n

GLUTEN FREE CHRISTMAS CHEER With the festive season just around the corner, Nestlé Professional has made it easy for foodservice operators to seamlessly include gluten free dishes on the menu.

Early this year, Nestlé Professional unveiled its new advanced controlled production facility at its South Auckland factory. This has enabled it to meet surging demand from both local and international foodservice operators, for its popular gluten free product range.

Now with an extensive culinary range to choose from that is full of flavour, gluten free and big on functionality, there is a lot to cheer about this Christmas both in and outside the kitchen.

Top performing brands Maggi and Nestlé Docello include a comprehensive range of gluten-free products which can be used on their own or to enhance dishes at Christmas and New Year’s events.

Included in the range are: soups, boosters, sauces, jus, gravies, mashed potato, desserts and mousses. Whether it’s a classic Christmas roast or signature dish, Nestlé Professional has it covered, with a product that will add that finishing touch.

With consumer demand for gluten free products on the rise, it is now easy to accommodate these diners without adding further operational complexity in commercial kitchens.

Nestlé Professional’s world class facility makes gluten free products to such a high standard that both Coeliac New Zealand and Coeliac Australia have endorsed the range. Furthermore, every product batch is laboratory tested and found clear of gluten.

As well as a high quality flavour, taste and texture, the range also incorporates foodservice-friendly functionality such as bain-marie, cook chill and freeze thaw stability.

To avoid the extra work and cost of preparing separate dishes this Christmas incorporate Nestlé Professional’s gluten free range in menu planning preparations.

Decadence at the Langham Hotel.

Traditional Christmas at The Langham Auckland hotel.

Hospitality BUSINESS | September 2017 | 25

SEASONS & GREETINGS Delicious Duck dishes are gaining in popularity for Christmas.

Every Doggie Has Its Day.

Now It’s The Duck’s Turn.

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P Foods head of Australia, New Zealand and Pacific Islands Richard Lovell says New Zealand is probably the only first world country not to have value-added duck as a staple at both a retail and foodservice level.

Duck in New Zealand has been sold, either as a raw whole product – the likes of raw duck breast or legs - or smoked duck breast.

This is all about to change.

The world’s largest poultry integration (CP Foods – Thailand) has just passed the most stringent of international bio-security tests and been approved to sell frozen, cooked, value-added duck on the New Zealand market. No other country is allowed to sell cooked frozen duck to New Zealand at present.

New Zealand is far behind its neighbours with per capita duck consumption at just over 600g, compared with chicken, clocking in at 36kg, says Richard. Australians consume 1.65Kg. It’s all because of a lack of options at both retail and foodservice level, he says. “This gives the end-user, either at home or in a restaurant, the limited option of creating fun and creative meals.”

Together with Shore Mariner, CP Foods is now able to bring the two top selling lines that feature in all EU, Canada and Asian markets to New Zealand. The Boneless Roasted Aromatic Crispy Duck & Fried Boneless Peking Duck are cooked in a time-consuming process to authentic recipes that have remain unchanged for decades, says Richard. After being cooked, the products are hand-deboned, vacuumed packed and IQF frozen.

“When it lands chefs are able to easily defrost the product, and serve it in a variety of Western, Asian and fusion cuisines from pizza toppings and sandwich fillers to Peking duck pancakes and more,” he says. “Finally, you don’t have to spend copious amounts of time cooking raw duck.”

For a menu solution that ticks the boxes of versatility, quality, convenience, consistency, and authenticity, a range is the answer. n For more information, contact CP Foods’ NZ distributor; Shore Mariner Ltd. www.shore-mariner.co.nz email: sales@shore-mariner.co.nz ph: 09 270 3311 26 | September 2017 | Hospitality BUSINESS

e c i v r e s d o o F y t i gear up Qual . . . d e t r o s e g n Summer menus a r e e r f for

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For more information on Waitoa products or for your local Waitoa Distributor please call Waitoa on 0508 800 785.

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PROFILE: MAT JACKSON Invercargill chef, Mat Jackson travelled the world with musicians including Neil Young, Elton John and the Rolling Stones.

From a southland farm to

ROCK N ROLL STARDOM

BY SUE FEA

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estined by his dad to become a stock agent, Invercargill chef Mat Jackson jumped the bus, instead heading for the kitchen and a 12-year global adventure cooking for stars like Paul McCartney, Elton John, Neil Young and The Rolling Stones.

Invercargill may not have found huge favour with Mick Jagger, but Mat’s back home to stay. Tucked away in the Deep South running his two busy cafes – The Grille and Meccaespresso – few people are aware of Mat’s impressive pedigree, and that of his wife Linda O’Brien.

Together they also operate Mash Catering in Southland.

Otautau-raised farm boy Mat began his chef career at Skyline Restaurant in Queenstown in 1986 as a kitchen hand.

Dad had me lined up after leaving Waitaki Boys High School for a job as a stock agent in Invercargill, but I jumped off the bus and went to Queenstown instead of Invercargill,” grins Mat. “That’s how it all ended up happening.”

However, Queenstown was already renowned as ‘party town’, even in the 1980’s, and word soon got back to Mat’s Dad. “He’d heard that I wasn’t doing much with my life, so I ended up applying for the navy.

That’s where I did my formal chef ’s training and afterward completed that at Cromwell Polytechnic.”

After leaving the navy Mat ended up at Wellington’s renowned Café Paradiso in Courtney Place. “It was synonymous with Wellington at that time,” says Mat. “I ended up flatting with a guy, who had worked in Antarctica, who helped get me a job there, so I then spent six months baking bread for an Australian catering firm at McMurdo Station.”

About this time – 1991 - he met wife Linda. “I’d moved to Queenstown to get away from a girl and ended up coming back with a wife.”

28 | September 2017 | Hospitality BUSINESS

The pair travelled in the United States doing odd jobs and eventually ended up in London. “I tried working as a kitchen hand in London, but I wasn’t happy. I ended up in Soho House in London as a junior chef,” says Mat. “It was my first real introduction to the brigade cooks, so it was all a bit alien to me,” he says. “The pay was horrendous and we worked double split shifts.” He lived an hour out of the city and it all got too much so he sent his CV to a catering company that dealt with rock ‘n roll stars, shows and road tours. “They only asked me three questions – what was my star sign, could I roll a split, and did I wear boots.” He was in. Within three days Mat had scored a job cooking for 90’s punk star Courtney Love and her band, Hole. “I’d cook for them when they were on the road, and as a show caterer – the artists, the band and crew,” says Mat. “There were 17 in the crew altogether. “I’d cook in a little kitchen in little theatres and small house venues throughout the UK.” Throughout the years Mat ended up working for rock star catering company ‘Eat Your Heart Out’ where he started cooking on small tours for stars like Eric Clapton, Neil Young, Tom Jones and Neil Diamond.

“There’d always be two or three chefs, plus a couple of crew. We’d do seven countries in seven days – catering breakfast, lunch and dinner. We did the European MTV Awards, cooking for 20 or 30 artists and crew.”

A good portion of the 12 years was spent cooking for Irish dancing star Michael Flatley. “I was asked to cook for a little-known Irish dancer, who turned out to be huge, so I’d be doing big world tours with him,” says Mat. That lasted for four-and-a-half to five years.

He then travelled with The Rolling Stones and rock band Bon Jovi.

His last job in the world of fame was working for ex-Beatle Sir Paul McCartney for three years. “It was awesome. I’d have to prepare three

PROFILE: MAT JACKSON vegetarian meals a day for up to 300 people,” he says. “It was strictly vegetarian. No meat was allowed on site. That’s the deal if you tour with Paul. On your days off you’d find everybody on staff at whatever steakhouse was nearby – the crew and band catering team.” They travelled around Europe, Russia, Japan and the United States.

He and wife, Linda, both worked for Elton John on separate tours.

“Those were more stately home tours.”

The pair had a choice of working for either Neil Young or Madonna.

“I chose Neil Yong and she chose Madonna. Neil Young was my favourite to work for, because I just love his music, but he was so down to earth and interested in where you came from.”

An army marches on its stomach, says Mat, and with everybody on board working 17-hour days he had to provide food to match every demographic from the truck driver to Paul McCartney’s band.

Mostly he’d turn out an omelette bar. Breakfast would run into lunch and lunch into dinner. “You’d be serving one and preparing another.” He’d prepare a full range of protein foods, vegetarian dishes, fresh salads and soups, all produced locally from scratch.

“It was very well paid work and we were well looked after – nice hotels, charter planes and tour buses, but it was hard work,” he says.

“In nine months working for Paul I had three days off and then it was >> straight into cooking for The Stones.”

“It was very well paid work and we were well looked after – nice hotels, charter planes and tour buses, but it was hard work”

Prized memorabilia from Sir Paul McCartney.

One of Mat’s creations at his busy Invercargill operation – The Grille.

Hospitality BUSINESS | September 2017 | 29

PROFILE: MAT JACKSON

Linda Jackson who also catered for the stars, including Madonna, with their two sons Saben and Zephyr in Invercargill nowadays!

He was touring with a lot of Kiwis and Australian crew. “We have Dad had passed away. The owner was looking for a chef so I worked a good work ethic and the company we worked for, Eat Your Heart there for two years while setting up Mash Catering.” Mat operated Out, was created by Australians and New Zealanders. It’s now a a mobile catering truck, which he’d fitted out for film commercial big machine.” work around Queenstown. “Then the credit crunch hit and film They worked on a three-tiered system - a universal crew, chefs and commercials dropped off.” However, he did cater for Peter Jackson’s front of house, all travelling with the main entourage. “We’d have one movie, The Lovely Bones, driving his truck up to Wellington and chef cooking in one city and one in another, back. He and Linda have also catered for with a third, ready and waiting to cook in weddings for eight years. They recently sold “It was strictly vegetarian. another city.” The advance chef would be the truck to Queenstown private caterer No meat was allowed on site. getting orders in and ensuring equipment was Chef Brendan.

That’s the deal if you tour on site.

“We’re still catering, but we now do with Sir Paul McCartney.

“We had nine chefs and six front of house more marquee work and focus on our two staff on The Rolling Stones tour, with a touring Invercargill businesses.” The Grille, at the On your days off you’d find crew of around 350 people. It was huge with Bill Richardson Transport World Motoring everybody on staff at whatever VIP areas to cater for in major cities like Museum, caters for up to 300 upstairs and steakhouse was nearby – the London.” They’d serve up everything from sushi 700 in the museum area, and Meccaespresso crew and band catering team.” to a raw fish bar to Presidents, Prime Ministers, is also busy. film and rock stars, rubbing shoulders with At 48 and now a father of two – many of the world’s most rich and famous. “We were just working chefs Zephyr,10, and Saben,9 - Mat’s committed to his old home on the crew. They’d say ‘Gidday’, and have a yarn – not so much with stamping ground and isn’t catching the bus north again anytime The Stones, but maybe at an after-tour party they would.” soon. “I love it now,” he says.

Mat also cooked for private events at Paul McCartney’s home in “We’ve got a lot of catching up to do in hospitality to compete London. “He’s a nice guy and looks after his crew.” with Queenstown,” he says. “Invercargill’s been pretty stagnant this However, after 12 years working such hectic schedules it was time last 25 to 30 years. Now we’ve got cafes popping up and we’re seeing to come home. Mat and Linda have been off the road for quite a while some investment in the city, which is bringing tourists in. We’ve got now, returning to New Zealand in 2003 or 2004. to start showcasing what we do a bit better,” says Mat. “Our family had a wee holiday house in Riverton (40 minutes “I’ve seen the whole world, a few airports and the throng of the from Invercargill) around from The Beachhouse (Restaurant) and city. I’ve enjoyed and loved it, but this is home.” n 30 | September 2017 | Hospitality BUSINESS

INTERIOR DESIGN Stunning design that encapsulates the theatre of kitchens

Creating A Clear Picture Personality & Style

For Functionality

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heatrical connection, food story and all of their theatrics are now taking centre stage. Bernie sites technology are all changing the face of how The Farriers Bar and Eatery in Masterton as a perfect example. hospitality interiors are now designed, as “They have two guys in hats prepping pizzas flat out, customers demand a whole new experience. flipping them onto the paddle and in and out of a big oven RM Designs director Bernie O’Fagan, whose with customers able to sit a metre or two away and interact.”

Christchurch-based company works all over New RM Design also worked on an old-fashioned rotisserie-style, Zealand, says there’s been a huge shift in kitchen design. wood-fired pit at Christchurch’s Papanui Club. Here two It’s vital to have in-depth input from experienced full-sides of lamb and 12 chickens can all be roasting at once chefs and operators well in advance, and designers in a very public area. Manuka chip adds to the flavour, as can be working for as long as a month with a client well as the ambience and aroma, allowing patrons to be fully perfecting every detail of the design. Ergonomics and immersed in the experience, says Bernie.

Space Studio functionality are vital with operations needing spaces to “This is all affecting our designs. There’s so much focus on Senior associate work efficiently, whether it’s a quiet Monday or a busy food now – its preparation, its display - the interaction with Helen Darroch Saturday night. the customer. It’s a big change.”

Restaurant kitchens represent a massive investment The importance of food and hospitality has also really these days, with the average spend at around $200,000, says Bernie. changed with new drink driving laws. “That’s completely altered “Ideally we run a mini-workshop with the chef, bringing in other the psyche of customers and influenced big changes in design,” says experts from kitchen suppliers like Wildfire or Atkins, usually with Bernie. Customers would’ve been happy with Shepherd’s Pie at someone else who’s been an experienced chef,” he says. It’s vital to get the neighbourhood pub in the past, but they now expect a much a clear picture of each client’s brand and to be fully familiar with the classier meal and interior design. This also means much more detailed identity they’re trying to create. equipment and appliances, which impacts design, says Bernie.

There’s a huge trend for open, theatre-style kitchens, with customers Project Design International’s design director Phil Llewellyn agrees. increasingly wanting to enjoy the theatrics of cooking, says Bernie.

The theatre-style trend, inspired by an increasing desire for customers Television food cooking shows have contributed to this in some way, but to know the ‘story’ of their food, needs to deliver drama, but also places it’s not really a new concept, says Bernie. “You only need to go back to the new demands on design. days of The Food Kitchen in The Viaduct Auckland with Julie Christie.

“In the past we were looking at mostly silver (stainless steel) and She had live cooking beamed via TV’s onto screens in the restaurant and white kitchens. We’re now introducing a lot more aesthetics – coloured that was 15 years ago now, and Hudson and Halls even earlier.” equipment, decorative tiled walls behind the cooking line,” says Phil.

“People totally expect to see more than the food coming through a twoThe theme of the restaurant design now needs to carry through to the way swinging door now,” says Bernie. “They want to taste the action.” visible areas of the kitchen. “We conceal the less aesthetic areas of the It’s a trend that interior architects have had to adapt to. “I can’t kitchen with design detail.” remember the last time we tied a kitchen back behind the front of Phil is also seeing a real emergence of ‘hero’ elements, like charcoalhouse. It would be five years,” he says. fired grills and wood-fired pizza ovens, now used a lot as features The increasing demand for a ‘signature dish’ is also impacting how within kitchens. spaces are designed. “This might be a European trend, but we’ve picked Bench profiles, upstands and equipment can be grouped together to it up and made it our own.” Sports bars may have been famous for their give a streamline “suited” appearance, and concealed brackets used for cheese and ham doorsteps back in the day, but wood-fired pizza ovens and wall shelves to create a less industrial finish.

Hospitality BUSINESS | September 2017 | 31

INTERIOR DESIGN

STATEGIC & RELIABLE APPROACH TO DESIGN Statement iD is a procurement company who specialise in sourcing original and authentic furniture fixtures & equipment as well as operating equipment for the hotel and hospitality industries.

Established by Tracy Cook-Kelland and Kate Russell - who combined have over 40 years’ experience - Statement iD takes an experienced and strategic approach to project delivery, offering reliable procurement services to hotels, hospitality, commercial designers, architects and specifiers.

Most of their projects are focused within New Zealand and the Pacific and currently include a couple of Auckland hotels, a resort in the Pacific Islands, various aged care facilities and an apartment building in Auckland’s CBD. Tracy’s career began working with structural engineers, project and development managers, and has since moved towards design and procurement. She has significant experience in largescale and complex projects. Kate is a civil engineer who now specializes in project management, design and FF&E packages for hotels across New Zealand.

At the core of their success, is the sourcing of product which achieves the highest possible quality and sits well within the client’s budget. The team has developed long-lasting relationships with trusted manufacturers and suppliers from around the globe, enabling them to achieve this balance.

Under the Statement brand sits another side of the business. They are the authorised reseller in New Zealand for furniture brand TON from the Czech Republic, and Lebello Outdoor Furniture from America.

TON was established in 1861 and their tables and chairs have become synonymous with quality and innovation. Many of the original ancient wood-bending techniques are still used today in their award-winning modern collections which are designed by a selection of Europe’s leading furniture designers. For large scale projects TON can offer custom finishes to their products which further distinguish them as designer pieces.

Lebello’s premium furniture can be found in some of the world’s finest hotels and residences. Their collections have been at the forefront of introducing colour to the outdoor fibres market by means of their trademarked Tech-Ropes which are made in Milan.

The award-winning Forever Summer Collection is now available in New Zealand through Statement iD. As well as offering imported designer products Statement is currently developing their own range of contemporary luxury furniture which is designed and manufactured and soon to be released in New Zealand.

32 | September 2017 | Hospitality BUSINESS

INTERIOR DESIGN

Hero elements, like charcoal-fired grills and wood-fired pizza ovens, now used a lot as features within kitchens.

Lighting is also vital in creating the perfect ambience and flow. This can be more task-oriented, such as LED lighting under shelves, or localised to target specific areas, rather than bright overall lighting.

Customers are far more widely travelled these days, adding to their understanding and expectations around food authenticity, says Phil.

The rise in demand for ethnic and street food is also now emerging and Phil believes this, along with healthier food styles, will be the next trend impacting design. “We’re seeing more whole foods, vegetarian options, African influences and just general overall health awareness.

People are more aware of what they’re eating. Many clients are now omitting fryers in their kitchens.”

Changes in technology and connectivity are having a big influence on hotel interior design, says Space Studio senior associate Helen Darroch. “People are working remotely, and are having real and online meetings anywhere,” says Helen. “We need to be mindful of that need for greater flexibility in public areas of hotels, as well as in guest rooms.”

Space Studio is working on the new SO Sofitel in Auckland, the new Pullman at Auckland Airport, as well as the Langham Hotel Auckland refurbishment.

“People expect free 24/7 Wi-Fi connectivity in all areas of the hotel,” says Helen. “This effects the way we design these spaces. Lounge seating areas are potential work spaces now and in guest rooms people need inroom charging and to be able to connect their device to the TV.” Space Studio is already discussing future advances with hotel operators that will enable guests to swipe into their rooms using their phones, or in-room ordering from their personal device. “Technology is changing hotel design quite quickly,” says Helen. As a result designers are creating more flexible spaces, so that guests can do the same work in the hotel lobby as what they would have done from the desk in their guest room.

Quality furnishings are vital with rooms getting roughed up by luggage and the like.

Gyms and wellness options are also being elevated as a more health-conscious guest emerges. “We’re already seeing things like in-room treadmills, barbells and yoga mats.” At some Westin Hotels, they have a Run Concierge who will take guests on running routes through the city.You can even borrow gym shoes and clothes to use during your stay, for only $5. So guests don’t need to cart bulky fitness gear in their luggage.”

However, there’s no ‘one size fits all’ when it comes to hotel interiors.

Each hotel brand or location has its own story and identity and it’s all about listening to, and liaising with, the client to interpret that well.

“I like hotel rooms with well-considered design, but the functionality behind that also works well,” she says. “A decorative panel concealing ugly cables or plugs in a service counter - that to me shows the skill of an experienced interior designer.”

It’s about getting all the parts right, says Helen. “A hotel operator needs something that speaks their brand. They all have a different personality and a different style.” n

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The company has a full range of commercial beds to suit all requirements and budgets. All Sleepyhead Commercial mattresses are designed specifically for commercial use, are made in New Zealand and are backed by Sleepyhead’s Commercial Warranty. They also offer a range of Designer Upholstered Bases to match interior décor. A simple and sophisticated alternative to the valance, their upholstered bases are considered both elegant and hard-wearing, and come in two different fabric qualities and a selection of colours.

If space is an issue the Sleepyhead Commercial Roll-away bed design is the perfect space saver, that can be stored vertically when not in use. The unique headboard design makes it simple to move in and out of storage or from one room to another. Featuring our exclusive Torquezone spring system the Roll-away mattress is built for long lasting comfort and support.

The Commercial Roll-away bed is available with a choice of standard castors or heavy duty outdoor wheels and is backed by a 5 year warranty.

34 | September 2017 | Hospitality BUSINESS

Sleepyhead Commercial also offer a full range of Commercial Bedding Accessories including mattress protectors, pillows, drawer bases, mattress toppers and healthcare waterproof fabrics.

Great sleep starts with the right pillow. It’s essential to invest in quality pillows as they work in unison with the mattress, to provide your guests the best comfort and support. When you consider that the pillow makes up approximately 25% of your sleep surface, it’s a vital component of the sleep experience. Pillows should support the neck and head, working together with the mattress to assist with correct spinal alignment. Sleepyhead have built a range of commercial pillow options to do just that. Using innovative technology, they have various shapes & feels to suit all sleeping positions. Sleepyhead Mattress Protectors ensure your mattress is protected against dust mites, liquids & stains. Our breathable TENCEL® mattress protector features a waterproof backing & knit skirt, the silky fabric is so light it won’t disturb the feel of your mattress.

With Sleepyhead, your guests will wake up feeling refreshed and revived, ensuring they become your return guests. n For further information email commercial@sleepyhead.co.nz or free phone 0800 753 377 www.sleepyheadcommercial.co.nz

CHAMPION BARISTA NAMED AT NZ SPECIALTY COFFEE COMPETITION

Winning barista, Dove Chen of Grey St Kitchen in Hamilton is no stranger to the NZ Specialty Coffee Association competitions. He placed eighth in 2015 and third in 2016 when he was a mere two points from first place. Dove’s hard work and determination over the last year paid off seeing him crowned the Meadow Fresh New Zealand Barista Champion 2017.

Runner-up, Alex Casserly from Crafted Coffee Company in Christchurch, took the crowd on a nostalgic spellbinding journey with a delicious coffee. Firm local favourite, Frank Hsu from Frank’s in Wellington took out third place.

Dove Chen placed eighth in 2015 and third in 2016, when he was a mere two points from first place.

Dove’s Extra Grueso Natural Geisha was grown by Jose Manuel Gallardo of Finca Nuguo.

Processed naturally and then fermented in Panama, the coffee was then shipped to Auckland and roasted by Scott Pepler.

Winning barista, Dove Chen in action at the recent NZ Specialty Coffee Association Barista competitions held in Wellington.

Dove Chen with MC Nick Clark, former New Zealand Barista Champion 2013.

Photo credit: Diane Wang

Dove Chen’s signature drink included fermented pineapple juice and freeze dried fruit that he transformed into juice.

Dove’s signature beverage was comprised of fermented pineapple juice and freeze dried fruit that he transformed into juice. The judge’s palates were treated to flavour notes of warm lemon meringue pie and toasted sugar cane in the milk based beverage round.

Rounding out the six were the following baristas: 4th: Mike Tan 5th: Nara Lee 6th: Isaac Yu. Dove is now preparing for the World Barista Championship 2017 which will be held in November in Seoul. As MC Nick Clark, and former New Zealand Barista Champion 2013, closed the competition, hosted by the Wellington L’affare team, he reminded Dove that he has the whole of the New Zealand coffee industry at his disposal to help him in his efforts to bring home the World Champion title. n

Hospitality BUSINESS | September 2017 | 35

JAMAICA BLUE LANDS ON THE HIBISCUS COAST

Jamaica Blue’s signature brand of coffee and fresh, seasonal fare is about to find another home in Auckland, with the opening of the franchise’s newest café in Browns Bay. The North Shore site is the eighth Jamaica Blue café to open in New Zealand and is paving the way for further expansion of the franchise.

New Zealand General Manager Jon Hassall says the Jamaica Blue café experience is like no other in the country and he’s confident customers will embrace the new Browns Bay store, as well as the five other new stores slated for opening before the end of 2017.“The Jamaica Blue concept really is different, with its three varieties of expertly brewed coffee, our seasonal menus and our café design,” he says.

“The site has a large seating area, which has allowed our designers to be creative with modern and relaxing fit-out, and there’s also space for our customised outdoor area that gets all day sun.”

Even more importantly, says Mr Hassall, the new café’s generouslysized kitchen is ready to create the delicious dine-in and cabinet food options synonymous with the Jamaica Blue brand.

“We’ve gone back to basics with our current winter menu, which includes our very popular range of gourmet pies that are made fresh in-house,” he says.

“Our offering also includes a variety of classic dine-in options, such as the Big Breakfast or the Vintage Ground Beef Burger, and we also pride

ourselves on our mouth-watering cabinet food and fresh salad options.”

The North Shore site is the eighth Jamaica Blue café to open in New Zealand and is paving the way for further expansion of the franchise.

Jamaica Blue’s seasonal single origin coffee is from Colombia, producing an exceptional brew with punchy acidity and a rich texture. A new single origin coffee will be launched alongside their summer menu in November. The company plans to expand even further in New Zealand over the next two years. n

New location for Jamaica Blue on Auckland’s North Shore.

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OPINION

Restaurant Association NZ Marisa Bidois - Chief Executive

FOOD FOR THOUGHT BREAKING IT DOWN – WHAT’S BEING SPENT WHERE? FOOD SERVICE FACTS BRIEF Restaurants and cafes reign supreme in the battle for our dining dollars, with total sales of $4.4521 billion. Nearly 50 cents of every dollar spent in the sector goes through the till of a restaurant or café, more than double that of its nearest rival, takeaways ($2.0324 billion)

CREATING JOBS, FINDING PEOPLE IS NOT AS EASY AS IT SOUNDS

Regionally, Auckland is the biggest market, with sales of $3.6609 billion, followed by Wellington ($1.2009 billion) and Canterbury ($1.1384 billion). The growth picture paints a slightly different story with Bay of Plenty, one of the smaller regions, recording the greatest growth at 18.22%, followed by Auckland (11.52%), the Rest of the North Island (9.79%) and Wellington (9.23%).

More than 120,000 people now work in the sector, up 4.9%. We’re seeing increased employee numbers in almost every segment and in all but one region. Auckland recorded the greatest increase in staff in both real and percentage terms as did the takeaway segment.

Of the nine regions featured in the report, eight recorded increases in revenue ranging from +18.22% for BOP to +0.57% for Otago. Revenue for Canterbury dipped by -0.18%.

As the most populated region and the main tourism gateway to New Zealand, Auckland plays the largest role in the tourism and hospitality sector. Revenue increased by $378 million over the past 12 months, more than triple the dollar growth for 2016, and the outlook remains very positive.

Bay of Plenty was the star performer, with percentage revenue growth more than double the national growth rate and far outstripping second place Auckland. The BOP region is benefiting from ongoing strength in horticulture, growing tourist numbers and a construction boom.

Waikato, Wellington and Rest of North Island regions – revenue growth slightly above the national average. Waikato as part of the wider upper North Island area including Auckland and BOP is benefitting from gains across a broader range of industries and strong population growth.

Manawatu-Wanganui and the Rest of the South Island regionsrevenue grew at half the national average

Good trading conditions mean that hospitality businesses can hire more staff, says Bidois.

While many industries are being disrupted by technology, hospitality needs actual people in real time working. As more people eat out more often, more chefs are needed for every service to stand in a hot kitchen, cooking to order, and more front of house staff are required too.

Finding enough qualified people to meet demand from the dining public is one of the biggest challenges we face. Our industry is running flat out, training apprentices, upskilling from within and for as long as we can, hiring internationally. We can barely keep up with the growth.

It’s a great problem to have, but it’s business owners who are plugging the gap when they can’t find the right people. It’s not sustainable and I worry about the long-term impact. As an industry we are working hard to find a lasting, effective solution.

OUTLOOK With domestic demand and tourism showing no signs of slowing down, we can expect growth to continue for the foreseeable future.

Factor in the effect of the America’s Cup and what we’ve got is an additional boost to an already vibrant sector that is a major contributor to the New Zealand economy and the tourism experience.

Hospitality BUSINESS | September 2017 | 37

WINNING TALENT

Chaine des Rotisseurs members compete to represent New Zealand New Zealand hosts a competition every other year within the Chaîne des Rôtisseurs members to select a national representative to compete at the International Jeunes Chefs Competition. The purpose of this competition is to encourage and promote the culinary expertise of young Chefs Rôtisseurs in the tradition of the Chaîne des Rôtisseurs, by exposing them to a competitive environment with their peers.

After months of preparation, seven young competitors from around the country, were ready to compete in the Concours National des Jeunes Chefs Rôtisseurs in Wellington on August 6. The competitors gathered at the facilities at Le Cordon Bleu who made the facilities available for the Chaîne des Rôtisseurs to use.

Faced with a mystery black box that included assorted fruit, vegetables and pantry items sponsored by Bidfood, Bidfresh, Vegetables.co.nz and an array of other sponsors, a whole Ora-King salmon, Waitoa chicken and Whittakers dark chocolate, the commis had just four hours to write their menu and prepare a three-course meal for four people.

The tasting judges awarded points on the three categories of taste, presentation and originality. The three kitchen judges, all professionals, awarded points on professionalism, sanitation, cooking skills, and menu composition.

They also deducted points for lateness, reflecting real-life challenges of working kitchens. Third place went to Douglas Anderson of Bolton Hotel, Wellington. Daniel Baird of Wharekauhau Country Estate, Wairarapa took out second place, both competitors took home a highquality chef’s knife sponsored by Southern Hospitality.

The first-place winner and New Zealand candidate for the International competition was Zachariah Meads of UCOL, Palmerston North. Zachariah showed innovation and creativity with his dishes and

his cooking techniques and presentation was of a high standard report the organisers. Zachariah also received a high-quality knife, care of Southern Hospitality and will now be further trained and prepped to compete in Canada in the 2018 Concours International des Jeunes Commis Rôtisseurs.

In July Zachariah won the Commi Chef of the Year title at the New Zealand Hospitality Championships. The Chaîne des Rôtisseurs New Zealand say they were proud to host this competition, which embodies the values of the organisation: superior standards in culinary arts.

Competition sponsors included Le Cordon Bleu, Southern Hospitality Bidfood Bidfresh Ora King, Moffat, Pasta Vera, DilmahTe Tera Beef + Lamb New Zealand, Fonterra Olivo, Foundation Foods, Vegetables.co.nz So Sweet, Waitoa ,Flight Coffee and Whittakers. n

Top Brew The Ticket To Homeland A bronze medal in last year’s Dilmah High Tea competition gave Dushantha Senarath and Zach Newton the hunger to try again for the ultimate prize – the gold medal and a trip to Sri Lanka.

The duo’s determination paid off. Representing the Pullman Auckland hotel, Dushantha and Zach brewed tea and created a menu that took out the gold at the recent NZ Chefs national salon.

The prize includes a trip to Dushantha’s homeland Sri Lanka to attend the Dilmah International School of Tea, to help mentor students at the MJF Charitable Foundation’s culinary training centre and to see the tea plantations and spice gardens for which the country is renowned.

Dusantha’s winning menu consisted of three dishes, all showcasing Dilmah tea infusions. One of the dishes included lemon curd with a ginger stick bundle in a chocolate nest paired with Dilmah Keemun a special loose leaf black tea. The duo describes the pairing as ‘flavourful, feisty and eloquent’.

Nigel Scott, general manager for Dilmah NZ, says during recent visits to New Zealand by Dilmah Founder Merrill J Fernando and his son Dilhan, funds were raised toward an annual scholarship for Kiwi culinary professionals to go to Sri Lanka. The goal was for them to help train students at the purpose-built culinary centre just outside Colombo. More recently a second group of 18 students has been welcomed with open arms into the country’s hospitality

38 | September 2017 | Hospitality BUSINESS

industry, which is battling to keep up with its rapidly growing tourism sector.

Each intake comes from tea plantation families, those injured in the recent civil war, or people who live with disability. They are supported through their training by the MFJ Charitable Foundation, to which Merrill J Fernando contributes around US$3 million a year to assist with work with people and the environment in Sri Lanka. n

Dushantha Senarath and Zach Newton – 2017 winners of the Dilmah High Tea competition.

OPINION

AS WE SEE IT

Hospitality New Zealand Vicki Lee, CEO

EVERYBODY NEEDS MIND FOOD This month’s column is an outrageous, enthusiastic and unapologetic plug for our upcoming annual Conference and Awards which are being held in the Best Little Capital in the World, Wellington 17-19 October, at TePapa.

Now, let me tell you all the reasons why you should attend.

You deserve it – let’s face it, it’s been a busy year for many in the industry and sometimes that means you are so busy doing what you are doing, that you forget to look up and outside of your business. A few days in Wellington is just what you need, aside from the stellar Conference programme we have lined up this year, you can also squeeze in some very good shopping, purvey some great coffee, check out the food scene and enjoy the delicious (and sometimes strange and unusual) craft beer in our many bars dotted throughout the city.

be talking about new trends in the industry – how do people want to interact when they are staying in hotels or dining out these days, and what do they want to eat? We are going to touch on that secret weapon called optimism, and how a positive culture is a stable culture – and this is just to name a few of the topics on offer.

With these three very relevant and compelling points in mind – make sure you turn this into action and register now. Oh, and don’t forget about booking your tickets for the Awards night at the same time, that’s shaping up to be a fantastic night too.

Your brain needs feeding – doing what you always do means you will likely get what you have always got. That’s fine if you have completely nailed it on the business, career and personal front but, let’s be honest, who doesn’t need a bit of mind food from time to time.

We have one heck of a line-up of speakers for you - It’s shaping up to be a great event with speakers who will make you think long and hard about the way you do business, as well as, the way you care about your own health and wellbeing and that of your team. We will

Epicurean launches new cutting & serving boards In time for spring and summer entertaining, these premium cutting and serve-ware items are just right for adding a stylish touch to any table setting. Not to mention the ease with which you can cut then serve immediately - perfect for meats, small platters, pizzas straight from the wood-fired pizza oven and much more.

In addition, Epicurean introduces the Craft Series, a selection of brewery and bar tools for use either in pubs and restaurants. Including mash paddles, flight servers and more these items are sure to impress!

Made in the USA and produced in Epicurean’s signature wood fibre composite – the products are according to Epicurean eco-friendly and organic, superdurable, non-porous, knife friendly and last but not least - dishwasher safe. For further information : www.petergower.co.nz

Hospitality BUSINESS | September 2017 | 39

Help us help you...

Create a level playing field There are Bars and Sports clubs out there right now stealing the SKY service, so they could be stealing customers from you.

Think about it, you pay a full commercial SKY subscription and the venue down the road attracts your customers and pays nothing.

If youâ&#x20AC;&#x2122;re suspicious of a venue let us know and you have our word that your name will remain completely anonymous throughout the investigation. Itâ&#x20AC;&#x2122;s all part of our Piracy Promise and for more information go to www.skybusiness.co.nz.

So help us help you to protect your investment in great entertainment, together we can create a level playing field for everyone.

Protect your investment.

Contact SKY Business on 0800 759 333 or skybusiness@skytv.co.nz

LEGAL TALK

FBTfor company cars

T

here are some common misconceptions regarding Fringe Benefit Tax and motor vehicles. The Income Tax Act 2007 covers the application of fringe benefit tax (FBT) to the provision of motor vehicles by employers to employees. FBT arises when an employer makes a work motor vehicle available to an employee for private use, in connection with the employment relationship.

FBT arises when the vehicle is made available for use. It is irrelevant whether the employee actually uses the vehicle for private use.

Merely sign-writing a vehicle, or satisfying the work-related vehicle exemption (for example because a vehicle is a double-cab ute), does not mean private use can be ignored.

Motor vehicle FBT does not arise on a particular day if the vehicle is: • a work-related vehicle at all times during the day; • used by an employee to make an emergency call; or • used by a qualifying employee for certain business travel exceeding 24 hours.

To be a work-related vehicle on any day, a vehicle must: • be a “motor vehicle” (i.e. a four-wheel drive, some station wagons, or a double-cab ute).

• not be a “car”. If a motor vehicle is designed exclusively or mainly to carry people, then it will not qualify as a work-related vehicle.

This includes vehicles that have rear doors or collapsible rear seats. A station wagon will typically be regarded as a car designed exclusively or mainly to carry people unless

there is specific evidence to show the station wagon has been designed equally to carry passengers and goods, or if the necessary alterations have been made to the vehicle to convert it into a work-related vehicle.

• display, prominently and permanently, on its exterior, the form of identification the employer (or if the vehicle is hired, the owner of the vehicle) regularly uses in carrying out their undertaking or activity (i.e. name, logo, acronym or other similar identification). Personalised number plates, or a business card affixed to the inside of the windscreen would not satisfy this requirement. Large magnetic door signs would also not satisfy the requirement for the form of identification to be “permanently” displayed.

• not be available for the employee’s private use, except for private use that: A) is travel to and from their home that is necessary in and a condition of their employment; or B) other travel that arises incidentally to the business use, such as being on call.

David Hoskin is a Barrister and Solicitor practising in civil and criminal litigation STEINDLE WILLIAMS LEGAL LIMITED www.swlegal.co.nz

An employee may use the vehicle to travel between work and home without generating FBT liability for the employer, if there was a condition of the employee’s employment contract that the work vehicle must be securely garaged at home, and not be used for private use at any other time. If the employer allows the employee private use of the vehicle on the weekends or after work hours, then the employer has liability to pay FBT on the vehicle for those days. n Article courtesy of FMCG Business magazine) Hospitality BUSINESS | September 2017 | 41

LAST WORD: HOTEL CHIC

Hot hotel:

Sofitel Paris Le Faubourg

T

here’s soft landings and then there’s soft cheese landings. Paris is one of those cities that is on everyone’s wish list and this hotel is smack bang right in the heart of the action. Walk to the Louvre? Check. Walk to the Eiffel Tower? Check. The Tuileries Garden is less than 500m from the front door and if you’ve got your sneakers on, you can walk to many of the big attractions without too much trouble.

But the problem is that you may not want to leave the hotel. With 147 rooms and suites, this hotel is set around an internal courtyard that gives it a distinctly residential feel. Luxurious soft furnishings, dreamy beds, a breakfast buffet that will make all others look like dry Weetbix and a bar that is very suitable for breaking open the Champagne combine to make it a very easy place to simply sit and enjoy.

"Luxurious soft furnishings, dreamy beds, a breakfast buffet that will make all others look like dry Weetbix" It’s worth noting that this is not a conference hotel. There’s no mega ballroom. There’s no LED screens advising where the next session will be held. In fact, there’s nothing to indicate that you have any work to do at all. It’s all elegance, sophistication and ultimate convenience to the attractions of Paris.

Security is also taken care of in a big way as the hotel is on the same street as the American Embassy.There are armed guards at either end of the street and while they loiter around looking handsome in their uniforms, the second anyone puts a foot out of line, they are onto it, as witnessed when a tourist decided to take a selfie from the traffic island adjacent.

Perfect for incentive groups that love fashion, art, food and Parisian élan, this hotel has to be experienced at least once in a lifetime.

Sofitel Paris Le Faubourg is located at 15 rue Boissy d’Anglas, Paris, France. n Article courtesy of SPICE magazine) 42 | September 2017 | Hospitality BUSINESS

New Zealand’s largest hospitality audience eNewsletter

9,784

Subscribers

Social Media

8,049

Print Mag + eMag

Website

5,938

11,018 Monthly

Monthly UV’s

Hospitality Business is New Zealand’s leading source of business information for hospitality industry professionals.

Our media community consists of 34,789 industry professionals. Key decision makers & influencers include: • Restaurant and Bar owners • Directors • Restaurant managers

• Bar managers • Café managers • Hotel Managers

In addition www.hospitalitybusiness.co.nz is the online content library, and includes an extensive array of news items and content plus an internal search engine.

Hospitality Business also has a rapidly growing social media reach of 8,049 followers courtesy of content shared through dedicated Facebook and Twitter pages.

17%

The backbone of the Hospitality Business brand is the magazine (11 Issues annually, print & digital). The circulation is 8000 print copies nationally and 3,018 digital.

A weekly eNewsletter keeps 9,784 opt-in subscribers up to date between magazine editions by featuring the latest content on tips, trends, events, product releases and giveaways.

Magazine (print & emag) eNewsletter Subscribers Social Media followers Unique Website sessions

32% 28% 23% 17%

23%

Total Audience 34,789 every month (as of July 2017) To discuss print, digital and social media advertising opportunities contact Wendy Steele - 021 300 473 - wsteele@intermedianz.co.nz

32

%

28

%

www.theshout.co.nz

September 2017

Introducing NEW CRAFTED SYRUP AND TOPPING RANGE.

POP-UP BARS • BEERVANA • SPOTLIGHT ON SAUVIGNON BLANC 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

On The Quiet A L I M I T E D R E L E A S E B Y J U L E S TAY LO R 2017 SINGLE VINEYARD PINOT NOIR ROSÃ&#x2030;

Exclusively available in New Zealand through Hancocks Wine Merchants www.hancocks.co.nz

(09) 361 8400 sales@hancocks.co.nz

EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Sunshine is here to stay… hopefully At last we’re moving into the warmer months and we all know what that means – sipping on a crisp Sauvignon Blanc in the sunshine! But while we all enjoy a classic fruity Sauv with our cheese and crackers, there are a few different expressions of New Zealand’s best-known wine emerging.

From oak-influenced to wild ferment, winemakers are testing the boundaries of the humble grape to create new and complex flavour profiles. We put the spotlight on Sauvignon Blanc on pgs 15-17.

And what else does spring bring?

Pop-ups! Pop-up bars have been… well… popping up all over the city for a while now but are they just a passing trend or here to stay? Tash McGill finds out on pgs 8-9. But whether they’re open for only a few months or become a city staple, those bars are bound to have one of the most-loved classic cocktails on their list – the martini. This gin go-to is not as simple as it sounds, and it has evolved over the years - take a look at the Martini Movement on pg 10.

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. See you next month!

Contents 04 Industry news & insights

06 Small vineyard, big success A look at North Canterbury’s Dunnolly Estate Wines

07 Bar faces Meet some of the industry’s talented bartenders and mixologists

08 Once you pop, you can’t stop

Are pop-up bars here to stay?

Tash McGill finds out

10 The martini movement An FYI on this classic cocktail

12 Beervana Beer writer John Oszajca samples many, many beers at this festival just for us!

14 The reality of Riesling Tasting notes from Cameron Douglas MS

15 Spotlight on

Sauvignon Blanc We take a look at new and emerging expressions of this popular variety

Editor’s picks ARIKI ULTRA PREMIUM VODKA New Zealand Manuka flower, water from the mountains of the Tongariro plateau and vanilla and coconut from the islands of Rarotonga and Tonga give this triple distilled vodka a Pacific edge. Find out how to make a cracking martini with it on pg 10.

FOUR PILLARS ‘BLOODY SHIRAZ’ GIN 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

Yarra Valley Shiraz grapes steeped in highproof Rare Dry Gin for eight weeks produced this punchy vintage gin from Australian distillers, Four Pillars. Distributed by TicketyBoo Liquor Limited, (09) 377 7597. For more info, visit www.fourpillarsgin.com.au.

VILLA MARIA R&D MARLBOROUGH SAUVIGNON BLANC ‘ON SKINS’ 2015 Produced from the Seddon Vineyard, this limited edition Sauvignon Blanc has a golden hue with aromatics of melon, cardamom and clove and flavours of orange rind and ripe peach. Read more on pg 10.

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 3

NEWS MIXERS

Get in the mix

Just when you thought you’d tried every mixer on the market, Barker’s Professional release a new range of artisan fruit teas, drinking vinegar and premium crafted syrups.

All made using real fruit and natural sweetness, the drinking vinegars include New Zealand apple cider vinegar and come in two delicious flavours – Rhubarb & Redcurrant and Squeezed Blueberry with Pear & Ginger.

“Drinking vinegars (or shrubs) are a great addition to cocktails because they provide acidity and sweetness,” says Barker’s consultant mixologist Cheryl Stokes.“The benefits for bars include reducing the need for purchasing lemons and limes (which are expensive in summer) and less time spent juicing citrus for cocktail preparation, which leads to less waste!”

Also in the new range is Barker’s refreshing premium crafted syrups which are available in six 500ml flavours, including Lemon, Lime & Bitters and Brewed Apple & Elderflower; while the fruit tea syrups in Lemon & Mint and Squeezed Feijoa & Lime are both infused with Zealong Oolong Tea. Perfect for a spring drink, add these Barker’s Professional syrups to your favourite punch, bottle of bubbles or crafty cocktail for a zesty adult beverage!

For more information, visit barkersprofessional.nz.

Spring Shrubbery INGREDIENTS:

METHOD:

• 30ml White rum • 30ml Barker’s Professional Squeezed Rhubarb & Redcurrant Drinking Vinegar Syrup • 30ml Pineapple juice • Dash Angostura bitters • Charge with soda

Measure all ingredients except the soda into a shaker. Fill with ice, shake and strain into a glass filled with fresh ice and add soda, stir through. Garnish with rhubarb ribbons or candied rhubarb strips.

WINE NEWS

Jules Taylor to release new OTQ varieties Marlborough vineyard Jules Taylor is releasing its newest additions to the OTQ (or ‘On The Quiet’) series this month. A limited edition single vineyard collection, OTQ was made on the quiet by winemaker Jules Taylor - hence the name.

Having discovered special pockets of fruit in vineyards that showed great promise, Taylor combined this with her desire to try something a little different and challenge the conventional winemaking interpretations of Marlborough’s signature varieties; Sauvignon Blanc, Pinot Noir, Rosé and Chardonnay.

This year, Jules Taylor is releasing a 2016 Chardonnay and 2017 Pinot Noir Rosé to complement the collection (2016 Sauvignon Blanc and 2016 Pinot Noir). The wine is sealed in bespoke bottles

4 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

decorated with artwork inspired by the flora and fauna found in vineyards around Marlborough.

The OTQ Chardonnay has already been awarded a Silver Medal at the 2017 Melbourne International Wine Competition and was given 95 points by Wine Orbit, which said: “This is gloriously complex and engaging on the nose showing grapefruit, white stone fruit, fig, nougat and flinty characters. The palate is powerful and graceful, and delivers excellent fruit intensity and creamy texture, brilliantly structured by bright acidity. It is impeccably composed and styled, offering elegance and refinement.”

Jules Taylor OTQ is available on-premise this month. For more, visit www.julestaylor.com

INDUSTRY INSIGHTS

INDUSTRY INSIGHTS

Brewers Guild recognises achievement

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

Each year the Brewers Guild awards a special trophy to one of the industry’s pioneers. The Morton Coutts Trophy, sponsored by DB Breweries, is a prestigious award recognising outstanding innovation and achievement in the New Zealand brewing industry.

The Trophy’s namesake was a true innovator recognised here and overseas. Morton Coutts OBE was a New Zealand inventor who revolutionised the science of brewing beer. He developed continuous fermentation, made New Zealand’s first television broadcast, and died in 2004 aged 100. Morton was a third-generation brewer – his grandfather Frederick Kühtze emigrated from Germany and established Waitemata Brewery.

Last year’s winner, John Harrington, is a Canterbury craft beer pioneer. John took up brewing in 1991. It’s his third career – he left school at 15 to operate the family’s grocery delivery business on the West Coast. His second career started in 1971 as a publican and pub owner in Christchurch. John and wife Valerie were so successful that John was able to retire in his early 40s. He got bored and started brewing as a retirement hobby.

Apart from building and running a successful family-run brewery, John was also honoured for the mentoring and support he’s given to other brewers. Today the business he founded is one of the biggest craft brewers in the country, having won the coveted Brewers Guild’s Champion Brewery award in 2012 and restructuring after some pretty harsh earthquake damage.

The 2015 Trophy went to another Canterbury family business, Gladfield Malt. The win followed five generations as barley growers, 11 years as maltsters, major investment in new equipment, and a programme to develop and produce new malt varieties.

And 2014 recognised Invercargill Brewery’s Steve Nally for developing beer bladders that allow brewers to replicate the traditional cask beer experience.

Previous winners also include Doug and Jim Banks, twins who worked with Morton Coutts at DB. The 2017 Morton Coutts Trophy winner will be announced at the Brewers Guild Awards on Saturday, 7 October. For more information, visit www. brewersguild.org.nz/news/morton-coutts-trophy-2017

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

Beer by numbers ANZ has released its fourth annual Craft Beer Report, providing insights for businesses on the growth and development in the industry. We take a look at a few of the numbers highlighted this year…*

194 ‘craft’ breweries in New Zealand

6

new hop growers signed up for the 2018 harvest.

40

of the ‘craft’ breweries are in Auckland

15%

sales by volume for the $10to $15-a-litre price bracket

1600+ UNIQUE BEERS IN THE NEW ZEALAND MARKET

4.4-5.0% ABV IS THE FASTEST GROWING SEGMENT

One brewery for every

24,000 people in New Zealand

Twenty-Two Percent annual growth in small brewery production volume in 2016

10%

of beer produced in New Zealand destined for export

*Source: 2017 ANZ Craft Beer Industry Insights report (www.anz.co.nz). Data was collected by Statistics NZ, Beertown.NZ Ltd and ANZ.

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 5

WINE

Small vineyard, big success Dunnolly Estate Wines in North Canterbury is a true family affair.

Established in the Waipara Valley in 1995 by Peter and Felicity Parish, the couple is joined in their quest to create authentic, sustainable wines by daughters Amanda, winemaker Nicky and their son Matt, also a winemaker who is based in the U.S. “I always thought that it would be a wonderful experience to taste the wine from the vines that I brought to maturity,” says Peter Parish, the Viticulturalist and Director of Dunnolly Estate Wines. “My other stipulation is that the wine must be something that I would celebrate with my friends with pride.”

Parish says that creating a successful winery has been challenge and the family has tackled “all the elements that God has sent” over the past 20 years, but they have seen continued international success while competing with some of the world’s top winemakers.

“In our game we must compete with the well-healed international wine producers whose goals are ‘returns on shareholders’ funds and not to worry about the hands-on stuff,” says Parish. “I firmly believe at Dunnolly Wines, we must find a point of difference.

“We constantly question ourselves in the winemaking process - are we authentic? We ensure sustainability from the vineyard to the bottle in producing wines without compromise.”

Parish says in maintaining these standards for 20 years, Dunnolly Wines has gained recognition amongst its peers and significant sales success in the U.K., Australian and U.S. markets, as well a listing on the Air New Zealand in-flight wine programme.

“This has strengthened our resolve to push the barrel,” says Parish.

Now into their fifth vintage, the Dunnolly Estate 2016 Reserve Chardonnay, 2016 Pinot Noir and 2017 Pinot Gris is available now, visit www.dunnolly.co.nz for more information.

6 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

PEOPLE

Bar faces OLIVER NASH MEXICO, AUCKLAND CENTRAL I became a bartender because…

I didn’t want to be a chef! My first job was as a kitchenhand and I’ve always had a natural inclination to progress and want to move to the next thing. As I started cooking a bit more in the restaurants, I was in a realised how it was too stinking hot in there! My service weapon is… My geek brain. Tequila is my forté, hands down and any customer who shows an interest is gonna cop it.

But similarly, any cool facts customers have and I will not leave them alone. The best part of the industry is… The people that look you in the eye and say thank you. Honestly, melts my heart every time. You’re so welcome. The worst part is… The stigma hospitality holds. I still feel a lot of people don’t take it seriously as a career option, we’re more than just students and alcoholics! Hospitality is transferable to any country, as well as being one of the more entertaining job sectors in the market. And like anywhere, it pays well if you’re any good! The international bar I want to visit is… The Imperial Cabinet Saloon, back in time in the late 1800s. Every other bartender will hate me, but I LOVE a Ramos Fizz, and that’s where they started. Watching 20-odd bartenders making this one drink at a bar in New Orleans, sounds pretty good. Look it up and make one yourself, it reads weird and is a pain to make, but they’re incredible. The cocktail I would make cool again is… The Ramos Fizz. As you can see, I’m trying! Bartenders must have been trying to flush it out of the memory for years just cos they’re lazy. Don’t let them win! Drinkers are paying attention to…

Stories. Anything that has a cool story that is put out there will sell.

Craft beers are a prime example, perception of little guy taking on the big dogs and doing well. Any aspiring/struggling hospo staff out there: learn your product. Then it’s easy to sell.

AARON RICHARDSON NEIGHBOURHOOD, KINGSLAND I became a bartender because…

When I first moved to Auckland for uni I needed a job to pay the rent, and a lot of my friends here worked as bartenders. So I followed suit.

My service weapon is… Lemon water - lemon water is life. But also, just trying to realise that we’re all human, so that if I make a mistake or a customer is rude, I just try to be understanding of that and do the best that I can. The best part of the industry is… The sense of community I think. The people I work with are such great people, it feels really good to have a job where everyone has fun but also works really hard together. Also, even just going out, and meeting other people who work hospitality they just seem to get it. The worst part is… I’ve been called some pretty terrible things by people who

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

I’ve refused service to, but that just comes with the territory I guess. The international bar I want to visit is… PDT in New York, I really like the speak-easy prohibition era vibe, plus, you enter the bar through a phone box, how can you top that?! The cocktail I would make cool again is…

I think that’s kind of a tie. I’m a big fan of the Singapore Sling, I mean I think it’s still cool, but people don’t seem to order it anymore. Also, Lemon Drops are such a great simple cocktail, I feel like more people should get in on the Lemon Drop vibe. Drinkers are paying attention to…

Aperol Spritzers definitely. I’d say even in last six months the number of spritzers I make has tripled. Apparently they’re really big in Europe at the moment, so I think that’s starting to filter through to New Zealand.

MADELEINE TATE TALULAH, AUCKLAND CENTRAL I became a bartender because… I kind of fell into it, I have been in the hospitality industry for years but was mainly in restaurants working on the floor. I tried bartending about six years ago to shake things up a bit and have since realised people are always happier with a tasty beverage in their hand. My service weapon is… My endearing personality. The best part of the industry is… Meeting people. I find that I am constantly meeting new interesting people from all walks of life with interesting stories to tell. The worst part is… The people who rock into a dark bar with sunglasses on. The international bar I want to visit is… So many countries, so many bars… Death and Co in NYC, and the Little Red Door in Paris I think are my top two. The cocktail I would make cool again is… I think the margarita needs a little bit of love, the mojito and daiquiri have had their time. Drinkers are paying attention to… I think New Zealand drinkers are becoming more and more interested in what they are drinking different flavors and textures matter, more so now than a quick vodka soda.

MOHIT SHARMA NZ HOSPITALITY CHAMPIONSHIPS’ COCKTAIL CHAMPION OF THE YEAR I became a bartender because…

I love to see the smile on other people’s faces. My service weapon is… My passion and dedication towards the industry. The best part of the industry is… It’s very dynamic. The worst part is… You can forget about the family time!

The international bar I want to visit is… Dead Rabbit, New York. The cocktail I would make cool again is… Variations on the Mojito. Drinkers are paying attention to… Your confidence and product knowledge of preparing a lip-smacking drink.

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 7

BAR FEATURE

Once you pop,

you can’t stop Are pop-up bars a passing trend or a cultural institution? Tash McGill finds out from those in the know.

T

Project Botanicals is a pop-up that runs for two weeks to explore the diversity of Bombay Sapphire gin 8 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

here is perhaps no other industry in the world that celebrates as many openings and mourns as many closings as the hospitality business. The tide of wavering public opinion and the sheer financial pressure in an increasingly competitive market are variables we know and understand. The business of hospitality is tough and everybody knows it. So when a concept comes along that works, people pay attention and an idea that began as a trend can become a cultural institution.

While Britain and Australia embraced the pop-up trend in the early 2000s, it was another 10 years until pop-up concepts really started to make an impact here.

Chase Bickerton, Luxury Spirits Ambassador for Lion, recalls working with Mark Southon (O’Connell St Bistro), Nick Honeyman (Paris Butter) and Hayden McMillan (Etta, Melbourne) along with a number of other young personalities in 2011 for the Next Crew Art dinners. A short series of pop-up restaurants, each event ran for multiple nights in unusual venues and pushed creative food and beverage concepts. “It was a platform for us as young, up-and-coming hospitality professionals to showcase our talents, get creative and get noticed,” he says. “It was an opportunity for creative collaboration that wasn’t available to us in other ways.”

A great pop-up is essentially the solution to a problem. In Christchurch in 2011, pop-ups were a way for operators to keep the doors open, bringing life, vibrancy and people back into a shaken city.

And sometimes it’s a clever way to use available space.

Auckland’s now iconic Golden Dawn opened its speakeasy-style doors ‘for a limited time only’, with rumors evolving from quarter to quarter as to exactly when the surrounding development would see the pop-up have to close. Nearly seven years later, the doors are still open and Golden Dawn is at the centre of a new dining precinct that has emerged around it.

What’s the formula to making a pop-up work and is this good for business? Unlike many other countries, the pop-up trend seems to continue here. Jason Rosen owns several venues; Ponsonby institutions Mea Culpa and Revelry, and is in the process of opening The Parasol and Swing Company, a rooftop bar in Auckland’s Viaduct. While none of his venues are pop-ups, Rosen says the trend isn’t dead, but he’s cautious. “I think there have been times where people have offered an inferior product by jumping on the craze. The rules of operating a good bar should still apply; a good concept or idea and quality of product and service,” he says.

“When the trend was large overseas, most of the time it was a way for people who didn’t necessarily have the money for a whole bar to try the industry out. I think it’s exciting to have new concepts opening and great if it means a short-term injection of cash to keep more cool and creative concepts coming,” says Rosen.

“If it’s just a money grab, then it’s not really doing the industry any favours. But I’ll always welcome new people into the industry doing cool things.”

There has been a shift to newer, low cost ways of exploring the hospitality business. The food truck boom has demonstrated there are still plenty of creative, young talents looking for ways to enter the industry, particularly where they can easily access customers without

BAR FEATURE

The Juniper Room opened in late summer to cater for the bridal shower crowd

the overheads of permanent venues. Food trucks offer a solution to unused or undercapitalised city spaces where clear lots, warehouses and wharves can be converted into temporary outdoor food markets.

Chase Bickerton agrees that pop-ups can be a powerful way for new people in the industry to get established and says anything that creates excitement in hospitality, encouraging people to get off the couch and out exploring their city spaces is beneficial. He also sees the importance of collaborating with established venues. “People in New Zealand have finite resources, when you take a dollar at an event that is probably at the cost of them spending that same dollar on some other form of entertainment,” he says. “We always look to ensure we are supporting the industry by driving exploration and collaboration with local businesses and pushing our attendees to go and visit them soon after our events.”

Bickerton has been running Project Botanicals for two years now, collaborating with local chefs to highlight and tell the story of the botanicals used in Bombay Sapphire gin. The pop-up runs for two weeks with the express intention of exploring the diversity of the mixed drink. “It’s an interactive medium for people to engage with the brand, while showcasing the amazing talent in the hospitality scene,” says Bickerton. “It’s also good to do something different but without challenging an existing bar or restaurant brand. It also continues to provide me with a creative and challenging outlet.”

Ofir Yudilevich, owner of The Jefferson, acknowledges the risk of brand dilution as well as the cost factor of running a pop-up. He is currently in the third rendition of The Jefferson’s upper room space.

However, he argues the investment is worth it. “Pop-up bars are a great way to communicate to your clients and let them know you are still here and they give those who wouldn’t normally come in to see you reason to come visit again. The key is to be seasonally relevant with your concept,” he says. “Over late summer, we opened The Juniper Room, a gin bar themed with pink and florals and catering to the bridal shower market.

“For us, the pop-up is also a way of testing new concepts before bringing them to market in bigger, more permanent venues. But it works well to have new stories to tell and market every three to four months.”

It’s clear the business of pop-up still makes sense and the variations here and internationally are bringing new life to the concept itself.

Pop-up restaurants are taking bookings up and down the West Coast of the USA, where diners book tickets and receive a text message with the location 24 hours before. The food truck and festival scene is encouraging use of social media to drive fans and diners to new locations all over cities with a single Facebook, Instagram or Twitter post.

Look for Summer 2018 to feature moveable locations, cameo appearances and collaborations between brands, bars and restaurants and

as ever, look for success in those who deliver exceptional customer service and experience to be the ones who stick around. For them, the bubble has not burst. n

Chase Bickerton, Luxury Spirits Ambassador for Lion

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

WWW.TICKETY-BOO.CO.NZ

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 9

CLASSIC COCKTAIL

The Martini

Movement Dry or dirty, fruity or chocolatey – everyone’s joining the martini movement.

Timeless and elegant, the martini is a classic cocktail that remains a staple on every bar list, but nowadays it comes in many different forms. What are they? We take a look.

THE ORIGINS Like most cocktails there are questions surrounding the origin of the martini. Some say it was named in 1863 by an Italian vermouth producer who started marketing their product under the brand name of Martini, after its director Alessandro Martini. But the most widely accepted story is that it evolved from a cocktail called the ‘Martinez’ created by bartender Jerry Thomas at the Occidental Hotel in San Francisco in the 1870s. Thomas created the cocktail for a miner who had struck gold and wanted to celebrate with some Champagne but the bar had run out. And there, the martini was born.

Most mixologists agree that gin was used in the original versions but slowly martini recipes evolved to include vodka – and now they can swing either way. The difference? Gin offers the unique flavour of botanicals while vodka provides a more neutral, smooth base to the martini.

THE CLASSIC RECIPE Five parts gin or vodka and one part dry vermouth, garnished with an olive or lemon twist.

WET OR DRY? A wet or dry martini refers to the amount of vermouth used in the recipe. The less vermouth added, the drier the martini.

DIRTY OR WITH A TWIST? A dirty martini contains a splash of olive brine and is typically garnished with an olive to add a more savoury flavour. ‘With a twist’ refers to citrus peel - usually lemon but sometimes grapefruit - that is cracked over the drink to lightly coat the surface with citrus oil.

THE MODERN TAKE A classic dry martini is not for the faint of heart but bars are mixing it up with added extras to appeal to every palate…

Espresso - Made with vodka, espresso coffee, coffee liqueur, and simple syrup.

Chocolate – Made with vodka, chocolate liqueur and crème de cacao.

Bitters – The original martini contained orange bitters, an ingredient that disappeared over time. But now it’s making a comeback with mixologists using orange, peach and even lavender bitters in their martinis.

Fruity – Made with vodka or gin, simple syrup and fresh fruit or fruit syrup.

10 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

BLACKIWI MARTINI INGREDIENTS: • 1 Large Kiwifruit (diced) • 10 Blackberries • 120ml Simple Syrup • 120ml Ariki Ultra-Premium Vodka

METHOD: Add the diced Kiwifruit and Blackberries to a cocktail

shaker and muddle well. Add the simple syrup, Ariki Vodka and ice and shake to combine.

Strain into two glasses.

GLASS: Martini

GARNISH: Blackberries and mint

J O IN T H E T R IB E

trade@arikispirit.com

arikispirit.com

BEER FEATURE

Beervana 2017 I

John Oszajca headed to Wellington’s festival of froth to check out the new trends evident on the beer scene.

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

t’s been a few weeks thing when you consider since approximately that only 9% of this year’s 15,000 Kiwis gathered beers were lagers. at Wellington’s Westpac However, one notable Stadium to celebrate what change (at least in this is arguably the world’s most author’s opinion) is that beloved beverage. I refer, of the types of Sour Beer course, to beer. being produced this year Wellington’s annual was notably different festival of froth is a mustthan those in years past. add to every beer lover’s When Sour Beers first bucket list, both here at started to emerge in the home and abroad. The New Zealand market, atmosphere of the event lies they had a tendency somewhere in between a to be the products of a car show and Mardi Gras, as handful of artisan leaders. the entire concourse of the They were mostly funky, Westpac Stadium is lined barrel aged beers, made with brewery after brewery; in the tradition of classic Soren Eriksen of Warkworth’s each one there to share Sour Beer styles, such as 8 Wired Brewing Company their most ostentatious Lambic and Flanders Red. creations. This year alone, However, it would appear the two-day festival featured 449 brews from New to me, that a bit of palate fatigue, coupled with Zealand, the U.S., and Australia - many of which the rise of the ‘kettle sour’ (a method of producing were exclusive to the festival. a quicker, easier, and arguably less-complex Sour While the New Zealand craft beer scene is still Beer), has resulted in a dramatic increase of Berliner relatively young, it is growing faster than one can Weisse and Gose; two styles of Sour Beer that are even report on. Each month, we see new breweries lower in alcohol, often less acidic (and as such are taking up shelf space in even the far-flung regions more ‘quaffable’), and which lend themselves more of this country, and the creativity and skill of the readily to the kettle sour technique. Whether this is average New Zealand brewer seems to be boundless. a good or bad thing is a matter of debate. However, While there was no shortage of variety at this one thing seems certain… It has led to more locally year’s festival, there were a few trends that seemed produced Sour Beer in New Zealand. apparent, even beyond the usual hoppy beers, soft While it seemed like more breweries had a Sour bellies, and facial hair that seem to go hand-in-hand Beer on offer than not, a few notable stand-outs with any self-respecting beer gathering. were 8 Wired’s Fist Full of Cherries and Craftwork’s La Framboise - a delicious raspberry-infused SOUR BEER Lambic-style beer that was truly a world-class While it may be true that sour beer is no longer the example of the style. And it would be difficult ‘cool new beer style’ that it once was, its endurance to discuss this year’s Sour Beers without at least seems to be a strong indication that the style is here mentioning The Ardvark from Garage Project - a to stay. Sour beer made up 10% of the beer being citrus sour ale ‘conditioned on 350,000 lemongrass poured at this year’s Beervana. A fairly remarkable ANTS’. And not to worry, the company’s co-owner,

12 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

BEER FEATURE Jos Ruffell, insures me that they only use “free range ants from the South Island”… in case you were wondering.

BRETT BEER Another noticeably new appearance on tap lists throughout Beervana was the presence of Brettanomyces. Brettanomyces is a genus of yeast often referred to as ‘Brett’ or ‘Wild Yeast’. Unlike Brewer’s yeast, which has effectively been tamed (over centuries in many cases) to produce consistent, and somewhat ‘clean’ flavours, Brettanomyces strains are wild strains that produce funky or barnyard-like flavours in beer. Depending on how and when in the fermentation process it is used, Brett can also produce intensely fruity esters or phenolic notes. Not always for the faint of heart, you might say that a Brett Beer is to a traditional lager, what a smelly French cheese is to edam. I, for one, can’t get enough of the stuff.

While Brett is almost always present in a barrel aged Sour Beer, its presence in non-soured commercial beer has been relatively rare in New Zealand. If this year’s line-up was any indication, this is beginning to change. While a number of breweries had Brett Beers on offer, Garage Project grabbed a lot of attention with their Toadstone (a black, Brettfermented buckwheat ale), and Mermaids Hand (a golden barrel aged Brett-beer, brewed with pear juice). Mcleod’s Brewery was pouring their refreshing Bonnie Pale Ale - a hoppy Saison conditioned on Brettanomyces for three months. And Te Aro Brewing Company offered a 100% Brett Fermented Red IPA, called (B)Rhett and Scarlet Red IPA. At my last trip to Beervana it seemed obvious to me that Kiwi brewers had officially embraced the extreme. All manner of bizarre ingredients, high ABV levels, extreme hopping rates, and a general showy nature, had permeated the New Zealand craft beer scene. While there were certainly still elements of that at this year’s festival, the domestic craft beer scene seems to ultimately be maturing a bit as it takes less cues from the U.S. and continues to come into its own.

The alcohol levels seem to have come down, the IBU levels are dropping, and there is a noticeable increase in, well, beers that taste like beer. Breweries like Tiamana made impressive showings with their Schwarzbier (Berg), Concept Brewing has done well introducing Kiwis to a once extinct style of oak-smoked wheat beer from Poland with their 2% Grätzer, and even Breweries like Sierra Nevada (arguably the kings of the modern craft session beer) were there to share some of their classic Pale Ale as well as a long list of collaboration beers, made in conjunction with breweries from around the world, including New Zealand’s Garage Project.

One only needed to glance at the list of IPAs on tap to see that this is beginning to change. While a number of breweries proudly offered up their take on the East Coast IPA, an even bigger number stopped short of embracing the moniker and instead chose to rely on descriptive terms that are undeniably East Coast, such as juicy, creamy, hazy, unfiltered, and tropical.

Notable examples on offer included Deep Creak’s Lupulin Effect New England IPA, Eagle Brewing Company’s On Topper the World, and Mcleod’s 802 #4 IPA, presumably named after Vermont’s 802 area code (the home state of Mcleod’s Head Brewer, Jason Bathgate).

CHOCOLATE While it needs to be pointed out that chocolate beer is really nothing all that new, it’s hard to talk about the beers at this year’s festival without at least mentioning the huge array of chocolate beers that made the line-up.

Chocolate Milk Stouts abounded and there were no shortage of chocolate Porters to be tried. However, it was unquestionably the Willy Wonka inspired dessert-beer-spread put on by Behemoth Brewing Company that really… ehem… took the cake. Their Chocolate Fish Milk Stout, Brave Bikkie Brown Ale, Notella Chocolate Hazelnut Porter, and Triple Chocolate Milk Stout each featured chocolate in either a starring, or supporting, role, and the Dude Abides White Stout, IImPEACHment Sour Ale, and Good Morning Vietnam Imperial Coffee Stout, rounded out their decadent tap list nicely.

But beyond the colourful booths, the over-the-top ingredients, and the return of (at least to some extent) beer-that-tastes-like-beer. The thing that stood out most to me about this year’s festival was the high quality of the beer itself. Craft beer drinkers often tend to mistake an increase in flavour for an increase in quality. Unfortunately there is no inherent correlation between the two. The reality is that many craft beer producers do not have the equipment, or the experience, to produce consistently fault-free beer. As such, when sampling many dozens of beers as one does at a festival like this, one would expect a reasonable percentage of the beer to have noticeable flaws. I am happy to report that this was not the case at this year’s festival. While I may not be able to say that every beer I tried was perfect, I can say that most were of a very high quality. That was a refreshing an unexpected change from years past, and further testament to the commitment of New Zealand brewers to producing world class craft beer. n

THE EAST COAST IPA If you are a craft beer aficionado, then you have at least heard about a controversial new style of beer out of the U.S. known as the East Coast IPA (aka New England IPA). Unlike the stronger, more bitter and generally more intense West Coast IPA that has dominated the craft beer scene for some time now, the East Coast IPA is less bitter typically cloudy, and so brimming with fresh, tropical hops as to be commonly referred to as ‘juicy’. But while many Kiwi craft beer fans may have heard of the East Coast IPA, very few have actually tried one. As a new style that hails from the American East Coast, few New Zealand breweries have produced an East Coast IPA aside from the odd media stunt or novelty one-off.

Jos Ruffell of Garage Project

Lee-Ann Scotti and Michael O’Brien of Oamaru’s Craftwork Brewery

Andrew Childs from Behemoth Brewing Company put on an impressive Willy Wonka inspired dessert-beer-spread

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 13

TASTING NOTES

The reality of

BY CAMERON DOUGLAS MS

W

ine made from Riesling grapes can be, for many, a perfect wine. Why? Because it can have a beguiling effect on the senses and engage the taster in ways that other white varieties cannot. The idea or suggestion that Riesling is a sweet wine made only for old folks to sip on in retirement homes is long gone, though one aspect of this wine remains true – it is a difficult wine to sell.

The majority of wine produced from Riesling is dry to off-dry, and this is where it excels.With an increase in production throughout New Zealand and current availability, it would be wise for all staff to know what key expressions of Riesling there are. Understanding the relationships between soil, site and winemaking can reveal a lot about a wine’s particular expression and while some of our customers may look right past the Riesling section on a wine list or retail shelf, it is still very important your staff are able to guide your customers into the right wine for their palates.

Fortunately, many producers have used some of their back-label space to apply a ‘sweetness through dryness’ scale.Though designed for the wine buyer, staff and customers can choose a wine based on how sweet they would like the wine to be (they can also refer to the alcohol level as a guide – higher is usually dryer).This scale, useful at a simple level, does not reveal a wines texture, floral attributes, degree of acidity and elegance.

In addition to this information, the Internet can assist in further understanding the origins, soils and winemaking best suited to this variety.

In New Zealand, the use of screw top technology, which can hold a wine’s freshness and style for significantly longer periods, has shown that Riesling is a variety that can age particularly well under this closure. This makes it a smart choice for the wine cellar.

Dry or off-dry? Just-dry Rieslings have a tiny amount of residual sweetness, hardly detectable, that shows off as much of the pure fruit expression as possible, while grabbing hold of any textures and acidity to create a seamless and silky palate. Examples with flavours of hot lemon juice and white peach with apple against a background of ripe acidity and fine texture make excellent drinking. Off-dry examples have enough residual sweetness to notice, showing off the aromas and flavours of mandarin and green tea with apple blossom and lime flower.

These wines also have searing acidity which again displays some very fine textures and finish.

Riesling partners well with light and delicately sweet foods, such as scallop or scampi based dishes; foods that have some heat spices can be paired with off-dry to sweeter Rieslings. Dishes to avoid with Riesling are those with a lot of weight and richness such as pasta with creambased sauces or stews. n

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

Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.

ESTATE HAWKE’S BAY RIESLING 2015 2 MISSION

Floral, fruity, a little bit spicy and youthfully fresh bouquet; green pear, apple and citrus fruits. On the palate – lush, fleshy, zesty and fruity, very vibrant with flavours of apple and preserved lemon, some floral and light mineral qualities; fresh with plenty of acidity, nice core of fruit and medium+ length. Balanced and well made with a measure of residual sugar though still dry on the finish. Drink now and through 2025.

Points 90 RRP: $16.00 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.co.nz

14 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

TWO

BIO:

Very floral and vibrant with lots of energy in the bouquet – aromas of mandarin, lime flower, green apple, lemon, quince and apricot stone; a leesy/honey like moment from perhaps a natural ferment. On the palate – zesty, vibrant, youthful and packed with very energised flavours of lemon, mandarin, quince, green apple and kaffir lime; razor-like acidity is offset by a mix of just ripe and ripe fruit as well as some residual sugar; lengthy and intense finish. Drink from 2020 through 2030++.

Points 94 RRP: $28.00 Distributor: Lion Phone: (06) 306 9955 www.martinborough-vineyard.co.nz

ONE

VINEYARD 1 MARTINBOROUGH ‘MANU’ RIESLING 2017

WINE FEATURE

Spotlight on

Sauvignon Blanc We explore new and emerging expressions of Sauvignon Blanc with expert opinion from Master Sommelier Cameron Douglas and New Zealand wineries.

N

ew Zealand is renowned for its Sauvignon Blanc.

Accounting for 85.6% of the country’s wine exports in 2016 and more than 21,000ha of the 36,192ha of grapes planted in New Zealand, it is by far our most prominent variety. But despite most of the grapes coming from the Marlborough region, our Sauvignon Blanc can definitely not be described as onedimensional. Changes in winemaking and exploration of flavour and textures have seen new expressions of this classic style emerging.

Here we take a look at a few examples.

“Because the juice is fermented in oak and then aged for eight months in the same vessels it builds in a subtle texture and structure which works well with the mouth-filling flavours of nectarine and white peach that you get from the Waipara Valley,” he says.

Brown says oak-influenced Sauvignon Blanc would tick a lot of boxes for both Sauvignon Blanc and Chardonnay enthusiasts.

“Particularly those interested in food friendly wines,” he says. “It is probably considered a little more ‘serious’ than a traditional Sauvignon Blanc, but for people wanting to explore or expand their drinking repertoire there are some great examples.” >

OAK-INFLUENCED

The majority of Sauvignon Blanc in New Zealand is fermented in stainless steel tanks but some wineries choose Füder (German oak) or Burgundy barrels to create a more complex flavour.

While we typically think of Chardonnay as having oak characteristics, Sauvignon Blanc producers may use older oak barrels to add a layer of complexity, rather than an oak flavour, says Master Sommelier Cameron Douglas. “That said, there are producers who ferment wine in a barrel specifically for oak flavours and complexity,” he says. “These wines are fuller and richer styles, offering an alternative to some Chardonnay and Viognier.”

Waipara Hills winemaker Andrew Brown makes the Equinox Sauvignon Blanc, which uses well-seasoned barrels that impart a subtle oak influence to the wine.

“Generally speaking the style is made in small quantities [but] we are finding that consumers are becoming more interested in more textural styles of Sauvignon Blanc with subtly complex aromatics,” says Brown.

“We generally use riper, more sun-exposed fruit for our barrel fermented examples, so instantly we have juice that has more tropical flavours and is generally lower in acid.

Waipara Hills winemaker Andrew Brown

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 15

WINE FEATURE

ORGANIC AND BIO-DYNAMIC

Organic and biodynamic are essentially modern terms for wines made with fruit grown without the influences of chemicals, such as herbicides and pesticides. In New Zealand, organic winemaking has grown significantly over the past 10 years. Now, around 10% of wine producers hold Organic Certification for their vineyards and approximately 2,000ha of grapes planted in New Zealand are certified organic.

“New Zealand Sauvignon Blanc has been painted with the same brush for far too long - there are more and more exciting and varied examples of the varietal with some of the finest being organically produced,” says Stephanie McIntyre from Organic Winegrowers New Zealand. “Not tampering with the growing environment allows a grape to develop into an expression of its place - Sauvignon Blanc retains its vivid nature but develops greater focus and complexity.

“Each organic and biodynamic site provides a unique infrastructure and winemakers are revelling in the chance to take its distinctive qualities through to bottle,” says McIntyre.

One winery producing premium organic Sauvignon Blanc is Marlborough’s The Darling, who recently picked up the Champion

Sauvignon Blanc Trophy at the 2017 Australian & New Zealand Boutique Wine Show. “The fact that organic wines are being recognised for quality against other wines is a huge testament and a positive step forward for the organic movement,” says co-owner Chris Darling, who started the Organically Certified winery in 2008 with viticultural expert Bart Arnst.

Darling is a strong believer that organic wines produce the best flavour and quality. “Organic grapes produce thicker skins as a natural defence to the elements. Flavour, especially in white wines, is derived from the skins, therefore the thicker the skins, the more flavour is available,” he says. “If grapes are sprayed with fungicide and pesticide they do not need to produce thicker skins for self-defence.

“We tend to see organic wines having greater texture on the palate,” says Darling. “We also seem to get an attractive flintiness on the nose.”

Stoneleigh Vineyard

WILD FERMENT

Wild ferment Sauvignon Blancs use indigenous yeast in fermentation.

“The yeast arrives with the grapes on the skin and is used exclusively to begin and end a ferment cycle, as opposed to a yeast strain that is pitched into the fermentation vessel as well,” says Cameron Douglas MS. “This type of ferment can show off more texture and intriguing flavours in the finished wine.”

There are a number of wild ferment Sauvignon Blancs produced in New Zealand, from wineries including Greywacke, Gravel & Loam, Spy Valley and Stoneleigh, who produce the Stoneleigh Wild Valley Sauvignon Blanc.

“Stoneleigh has always had a philosophy of minimal intervention in the winery and we were keen to provide consumers with the opportunity to explore the unique flavours and textures that come with wild fermented wine,” says Stoneleigh winemaker, Jamie Marfell. “There’s a certain wine style that we’ve come to expect from Stoneleigh, which is vibrant and bright, with lots of passionfruit and grapefruit flavours. With wild fermentation, we get a bit more stone fruit coming through – peach and nectarine flavours - and that’s the wild fermentation kicking in and changing the flavour profile,” he says. “But the gold is in the palate – there is a bit more richness, a 16 | September 2017 | HOSPITALITY BUSINESS | TheShout NZ

bit more texture, a bit more breadth and a softness that goes through it, so the acidity doesn’t stand out like you get with a classic Sauvignon Blanc. The volume tends to balance out the acidity and that makes the wine a bit more approachable and a bit more versatile when it comes Stoneleigh winemaker to food and wine matching.

Jamie Marfell There is definitely a growing trend towards more complex Marlborough Sauvignon Blancs.”

TESTING THE BOUNDARIES… A few winemakers are going even further and testing the boundaries of the Sauvignon Blanc grape to research and develop new wines and see just how far the Sauvignon Blanc variety can go. One such winemaker is Helen Morrison who is the brains behind Villa Maria’s R&D Marlborough

WINE FEATURE Sauvignon Blanc ‘On Skins’ 2015. Produced in very small quantities, this wine spent 18 days on skins in an open-top stainless steel fermenter.

Wild ferment was initiated, then a neutral yeast strain added to ensure the ferment reached dryness. After pressing, the wine spent 11 months in seasoned French oak barriques, undergoing wild malolactic fermentation in the spring. No sulphur Villa Maria winemaker dioxide was used during Helen Morrison the fermentation or maturation process, with no fining additions or filtration at any stage in the winemaking process.

“The purpose of this project was to get Sauvignon Blanc in front of those that ‘don’t like Sauvignon Blanc’,” says Morrison. “This production method and style is so far removed from our usual Sauvignon Blanc profile - the acidity is much lower, the wine is very textural and the aromatics are more savoury than fruity. Whilst there are glimpses of the Sauvignon Blanc origin in this wine, there’s so much more complexity to inspire even the nonSauvignon Blanc drinkers to give it a try.”

VM1708-2890 OAW advert_The Shout.indd 1

BLENDED

Sauvignon Blanc is classically blended with Semillon in Bordeaux, France, and it is also common in Australia (particularly in Margaret River, WA), using their old Semillon vines. While Sauvignon Blanc grapes are typically fruity, light and acidic, Semillon grapes are heavier and almost oily. “Sauvignon Blanc and Semillon makes for a fabulous blend that gives a waxy, fuller, much more complex style of wine,” says Douglas.

This style is not overly common in New Zealand but is starting to gain some traction with New Zealand vineyards, including Pegasus Bay and Man O’ War, which both produce a Sauvignon Blanc Semillon blend.

Pegasus Bay General Manager, Paul Donaldson, says the winery has always tried to make a more European style of Sauvignon Blanc. “We leave the fruit out a little later than most producers, as we are aiming for a concentrated and textural flavour,” he says. “I find [our Sauvignon Semillon] ticks both boxes for either Sauvignon drinkers, with lots of varietal character there; or more experimental drinkers, with the Semillon flavours coming in, and some skin contact and funk there too from the winemaking,” says Donaldson.

“I think producers are starting to make Sauvignon in this way, however the Semillon adds an extra dimension and there simply isn’t a lot planted in the country!” n

18/08/17 3:28 PM

TheShout NZ | HOSPITALITY BUSINESS | September 2017 | 17