Hospitality Business August 2021 by The Intermedia Group

GREEN CUISINE | OUTSTANDING FOOD PRODUCERS | PEOPLE’S PALACE REVAMP

www.hospitalitybusiness.co.nz AUGUST 2021 Vol.8 No.7

NZ's most comprehensive range of Food Safety Instrumentation from TESTO NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

sweet & smokey

American style bbq sauce. dip, marinate, baste.

pulled jackfruit

TACOS

Available now from your local distributor scan for recipe

Contents REGULARS

06 DIGEST Commercial Kitchen designer, WildFire celebrates 25 years, and Eden Park will host the 2021 Hospitality Awards.

08 I NDUSTRY NEWS The winners of the 2021 Outstanding Food Producers awards discuss their success stories, from eggs to plums

11 S UPREME PIE WINNER Supheap Long wins NZ Bakels Supreme Pie competition, breaking tradition.

PEOPLE 16 P REMIER TOWER TO OPEN Auckland's Cordis hotel features luxury and finesse in its major extension.

33 S CENE AROUND TOWN Meet the Quest Hotel’s youngest hotel franchisee, Nikita Seth.

FEATURES 20 IGNITING PLANT BASED TRAINING Jasbir Kaur talks about a refreshed Level 5 Diploma programme that honours the growing trend for plantbased eating.

23 G REEN CUISINES Join the trend to green cuisine as we feature plant based foods currently growing through knowledge, skill and versatility in New Zealand’s restaurant and commercial kitchens.

28 09

30 HOTELS The People’s Palace in Wellington takes a modern twist for new brand Nuami & 51 Albert Street Auckland is destined to become the city’s tallest skyscraper.

COLUMNS 29 J ANINE QUAID – NZ CHEFS EXECUTIVE DIRECTOR Diarise the Hospitality Summit and the competitions next month.

32 M ARISA BIDOIS, CEO OF THE RESTAURANT ASSOCIATION Meeting the training needs of New Zealand’s hospitality & tourism sector. HOSPITALITY BUSINESS - AUGUST 2021 3

Editor AUGUST 2021

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342 Newmarket, 1149, Auckland, New Zealand

Vol. 8 No. 7

Dazzled with food options

EXECUTIVE CHAIRMAN Simon Grover MANAGING DIRECTOR Paul Wootton

Fresh, frozen, pre-prepared, fishy, vegan, plant based, meaty, poultry, rice and grain based menu items all reflect just how lucky we are to have both the best choice and resources to eat well in New Zealand – while also reflecting our respective values and expectations from fine dining to quick and casual eating, in spite of COVID 19 restrictions. We are spoiled for choice. Our August issue celebrates the very best of our food, from the Outstanding Food Producer’s awards collection, to the top meat pie in the land. The greatest steak and cheese pie, as judged by Chef Peter Gordon and colleagues, came from a pool of over 5000 entries! Jasbir Kaur of Ignite Colleges (page 20), has recognised the need to also teach our chefs of tomorrow how to respect the fruit of the land and our Green Cuisine feature talks to major suppliers to the industry about the versatility of their ethically produced products and the roles they play in meeting the global trend towards more plant based food. We also take a trip down memory lane to Wellington’s iconic People’s Palace on Cuba St where it has undergone a radical modernisation from its colourful history, and we recognise the rise of a young hotelier in Auckland who at just 23 is making a major step forward as the youngest manager of a Quest hotel. As we re-adjust yet again from the new border restrictions, remember New Zealanders eat some 15 million pies each year, and many still want to be dazzled by excellence and surprising green cuisine when they decide to eat out and support local!

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

Kia Kaha

Kimberley Dixon

in w.

ww .fa c

g sta

eb o

m ra

.co m

.co

pit ali

ali pit

sin

s es

sin

www.hospitalitybusiness.co.nz

On the Cover: Testo

SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 DIGITAL & PRINT COORDINATOR Eclypse Lee elee@intermedianz.co.nz ART DIRECTOR Adrian Tipper atipper@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES subscriptions@intermedia.com.au

Circulation 7,031 Official external audit 30/09/18 www.abc.org.nz

The Intermedia Group takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers. This magazine is printed on Impress stock from Spicers Paper using FSC-MIX source pulp from well-managed forests and other controlled sources. We print using BIO-inks that contain base materials from renewable resources including wood resin (rosin, colophony), vegetable oils, linseed oil and soy bean oil. This magazine is printed by ICG, an Toitū enviromark gold certified printer. This magazine is distributed within a BOPP (polypropylene) soft plastic film wrap, which is fully recyclable. Please return to designated soft plastic collection points for recycling.

www.hospitalitybusiness.co.nz AUGUST 2021 Vol.8 No.7

DISCLAIMER

NZ's most comprehensive range of Food Safety Instrumentation from TESTO NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Proudly supported by

EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502

GREEN CUISINE | OUTSTANDING FOOD PRODUCERS | PEOPLE’S PALACE REVAMP

Testo are market leaders in thermometers, pH testers, data loggers and oil testers for food safety that can be used across a variety of applications including restaurants, catering, food production and more. Eurotec are proud to be the distributor of Testo in New Zealand for over 30 years, providing high quality food safety equipment to the food sector. www.eurotec.co.nz I Online Shop www.testo.nz I 09 579 1990

GROUP PUBLISHER Craig Hawtin-Butcher craig@intermedia.com.au

This publication is published by The Intermedia Group (NZ) Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2021 - The Intermedia Group (NZ) Ltd

Hospitality business – ISSN 2382-1892 (Print) Hospitality business – ISSN 2463-4352 (Online)

4 AUGUST 2021 - HOSPITALITY BUSINESS

Want to grow your business in 2021? We connect brands to New Zealand’s largest trade audiences for the hospitality, foodservice and accommodation sectors – over 70,000 per month.

Talk about results...

Digital circulation

Print Circulation

“After a crazy year for hospitality, the team at Hospitality Business has kept the industry up to date. Being broad reaching across all aspects of the market, Hospitality Business print and digital media provides topical and newsy reading, covering relevant issues and the latest industry ideas. We are proud to showcase our projects with Hospitality Business”

7,030

Sue Danielsen, Director, Wildfire Commercial Kitchens & Bars

10,000

Social impressions 42,500 per month

Print Readership

35,000 +

eNewsletter Subscribers

10,000

Contact Wendy Steele e: wsteele@intermedianz.co.nz t: 021 300 473

Digest In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz

Record numbers attend Go With Tourism expos Go with Tourism – the governmentfunded initiative to build New Zealand’s tourism & hospitality workforce attracted more than 16,500 visitors during its career expo season. The number reflects the sum of all five expos held in 2021. The host cities – Wellington, Christchurch, Auckland, Dunedin and Hamilton – all experienced recordbreaking numbers this year. Go with Tourism Programme Director, Matt Stenton, says the numbers are encouraging as the Tourism and Hospitality industries face its worst skills shortage ever. An estimated 80,000 people will be needed by the time New Zealand’s border open. “We are very proud to be wrapping up our 2021 career expo season with several wins under our belt. “Not only do we love engaging our rangatahi directly and opening their eyes when it comes to tourism & hospitality careers, but we’ve been able to reach record-breaking numbers of students at a time when the world is against our industry. In fact, we smashed our target attendance of 15,000, with 16,500 visitors in total.

“Labour shortage is the hottest topic in the media right now and it’s an undeniable fact our industry is currently struggling with staffing. In view of this, seeing so many people come to our expos and wanting to explore their career options gives me hope that we will claw back talent. “The feedback we’ve received about our expos has been phenomenal. Not only are teachers and students telling us we’re opening eyes, but we’re hearing words of gratitude and encouragement from community leaders and politicians everywhere we go too. “ “When people understand the multitude of opportunities and progression available in our industry – once they unlearn what society tells them Tourism & Hospitality work is – we often find that they are interested to be a part of this fantastic industry. “Breaking down long-held negative perceptions of tourism and hospitality careers is an important outcome for Go with Tourism, particularly in secondary schools. Small changes at this level, such as the current NCEA Change Programme which is exploring turning tourism into an achievement standard subject, will make a big impact in the long run.”

From Left: - Aimee Creasey, Milan Szasz, Livia Luo, Amani Fawzy, Del Ventura, Lynda Mackay, Amander Vincent, Andrew Cook, Craig Cunningham, Sammy Karlin, Peter Yeo, Sue Danielsen, Yanni Wang.

Wildfire celebrate 25 Years One of New Zealand’s leading commercial kitchen and bar design companies, Wildfire, has turned 25. The business for most of this time was guided by Nils Danielsen, however, following Nils’ passing in late 2018, Sue Danielsen has kept his legacy growing. Nils had a philosophy: “We always put our customers first and we run things like a family business. We’re all passionate about the work we do and passionate about getting it right.” Wildfire’s key brief is to get inside the client’s head to understand what is required and be on the same page for a project. 6 AUGUST 2021 - HOSPITALITY BUSINESS

“We’ve always had a reputation for quality work. We’ve never varied from our core business and have stayed focused to deliver the best solution for our client. Our goal wasn’t to be the biggest, but we do want to be the best and every time we complete a job it’s really important to us that our clients are happy.” Wildfire has completed a multitude of key projects over the past 25 years. From the early days of design and fit-outs for Icon Restaurant at Te Papa Museum and the Westpac Trust Stadium in Wellington, to Wildfire Restaurant in Sydney, followed by the design & fit-outs of Christchurch Jade and Waikato Stadiums.

Then in 2008 Wildfire was selected for the redevelopment of Eden Park - designing and installing kitchens & bars for the 2011 Rugby World Cup, one of the largest food service contracts awarded at the time. In recent times, Wildfire has completed many keynote projects including: Four Points by Sheraton, the 6 star Six Senses & Vunabaka development in Fiji; Tokoriki Island Resort Fiji and the Air New Zealand Premium lounges. Recently during COVID, Wildfire finished several installs at the Commercial Bay precinct including, Saxon & Parole, Poni Room, Ghost Donkey and Liquorette Restaurants.

DIGEST

Eden Park to Host Hospitality Award Winners Finalists for this year’s Hospitality Awards for Excellence have been announced from a record number of entries from venues in the awards’ 24-year history. The Hospitality Awards for Excellence celebrate the success, achievements and the resilience of the hospitality and accommodation sector. Winners will be announced at a black-tie dinner at Eden Park on the final night of the inaugural New Zealand Hospitality Summit, ‘The Future of Hospitality – Building Forward’, in Auckland on 7-9 September. CEO Julie White says the Awards for Excellence are a chance for Hospitality New Zealand to recognise and reward members who strove throughout the year to create the highest possible standards and experiences for both their guests and their team. “This year the awards are particularly relevant considering what businesses and employees have been through, and are still going through, though in a way it’s a pity we have to single out anyone. “Every hospitality business owner, operator and every worker out there

deserves a medal for the resilience and perseverance they’ve shown through probably the toughest period the industry has ever been through. “Because of that I imagine it was hard for the judges to get this far, and even harder for them to pick the winners. It’s inspiring to see hospitality businesses still looking to be the best and to meet customers’ needs after all they’ve been through.” During the Awards evening the People’s Choice Award will also be announced, voting is now open for all New Zealanders to vote for their favourite hospitality or accommodation venue. The independent Head Judge, Michael Friend, says most provinces are represented. Entries have generally been weighted evenly between CBD, suburban and rural. He says once again most categories include a wide variety of operators, from largescale corporates to ‘mum and dad’ operators, with both styles featuring as finalists. “On the subject of the impact of the pandemic, a clear trend has emerged that demonstrates a stronger-than-previous

connection between venues and ‘local communities’, and vice-versa. “Having judged the awards for the past five cycles, I consider there are a greater number of quality entries this year. The finalists are generally at a much higher standard, which presents the judges with a great challenge in determining each category winner and the Supreme Award winner.” The Summit will be hosted by Hospitality New Zealand and the NZChefs Association, and will feature the best both organisations have to offer. Features include: Dedicated hospitality and accommodation think tanks with guest speakers, education and training seminars, a trade show displaying the latest innovation in the industry, a demonstration kitchen, the NZ Hospitality Championships (featuring both cookery and a range of service elements), and a networking lounge. For a full list of the 2021 finalists go to : https://www.hospitalitybusiness.co.nz/ eden-park-venue-for-2021-hospitalityawards-for-excellence/

www.gilmours.co.nz

0800 270 414 HOSPITALITY BUSINESS - AUGUST 2021 7

PRODUCT PARADE

Simply the best

assionate food producers from Raglan to Wanaka were among the champions in a league of their own in this year’s Outstanding NZ Food Producer Awards, with Wairarapa’s Homegrown Farm Fresh Meats taking the Supreme Champion 2021 title. Homegrown Farm Fresh Meats Mixed Box - Beef & Lamb is the work of couple Dion and Ali Kilmister, who run 1500 head of cattle and 15,000 sheep on three farms spread over 250 km in the lower North Island. As well as farming, in September 2019 they became retailers establishing Homegrown Butchery, Deli and Pantry, a bricks and mortar butcher’s shop, deli and pantry in Masterton which also has as an online store. Bestowing the awards, the judges tasting notes said, “We really wanted to tuck in! Very tender meat – all the way through… pure meat flavours of both the beef and lamb are outstanding.” Head judge Lauraine Jacobs said Homegrown Farm Fresh Meats’ mixed box of beef and lamb was an absolute standout. “Every single cut of meat in that box was incredibly flavourful and tasty, a testament to good farming practices and the natural New Zealand grass-fed lamb and beef that is the envy of farming countries around the world.” It’s the second year in a row that the Giesen Paddock category winner was also named Supreme Champion and the second time Homegrown Farm Fresh Meats has been named Paddock Champion, after winning for their Gourmet Lamb Pack back in 2018. A second Wairarapa business was also named a Champion, with Tora Collective named Seafood New Zealand Water Champion for its fresh pāua. Commercial fisher Troy Bramley and his partner, marketer Claire Edwards say the realisation the best seafood from NZ waters wasn’t destined for Aotearoa prompted them to set up Tora Collective. They fish sustainability off the southern Wairarapa coast with the aim of supplying ‘kaimoana fresh as, straight from the ocean’. The judging panel believed they had achieved their mission with one judge noting, “It’s quality pāua that can be sliced and cooked just like that! It’s an awesome product.” Tora Collective was also recognised with the NZ Life & Leisure Spirit of 8 AUGUST 2021 - HOSPITALITY BUSINESS

Food glorious food from New Zealand New Zealand Award. Tora Collective with the power of how growing and launched in October 2019 and now gardening can help people”. supply about 50kg of live pāua a week Organic urban farm Hamlin Road exclusively within New Zealand. As Farm supplies fresh produce and well as fishing sustainability, their seedlings to its South Auckland commitment to the environment community. However, it’s more than a extends to their packaging which is farm, it grows produce and people. The recyclable or compostable. They use farm employs and trains people from seaweed to stop live seafood from Counties Manukau recovering from moving in transit and fill robust bull addiction and mental health challenges, kelp with water then freeze it, using it giving them vocational training, work as a natural ice pack. experience and support to help them Another South Island business was find work and confidence. recognised with Emerson’s Dairy FMCG Business New Product Champion awarded to ViaVio for their Champion is Loaf Salted Caramel Mascarpone. Nelson’s ViaVio is named Brownie Balls. From their Ellerslie after a combination of its founders bakery, Loaf craft a range of bakery names; Flavia Spena and Flavio products including, since last October, Donati, both originally from Rome. Loaf Salted Caramel Brownie Balls. Made traditionally - by handThe judges said the balls were “rich, pouring milk into a cheeseclothmoreish, smooth, provocative’ “Look out for lined colander and leaving it and noted that they ‘would be to slowly strain - ViaVio amazing with a coffee”. winning products mascarpone impressed the In recognition of the wearing champion, judges with its creamy challenges facing business gold, silver and bronze texture and rich buttery over the past 18 months Outstanding NZ Food Producer and the innovation flavour. ViaVio also won gold medals for their prompted by Covid, Awards medals – a promise pecorino and yoghurt plus this year’s new business of produce made in New silver medals for ricotta recognition has become Zealand, which tastes and stracchino. known as the Covid Label & Litho Drink Outstanding New Business; outstanding!” Champion; Raglan Food Co, Bake ‘n Break for their Cheese Natural Coconut Kefir Drinking Burger Slider Bake. Bake ‘n Break Yoghurt is also from a producer who was born during a Zoom strategy has previously been recognised in the meeting during the first week of level awards. Raglan Food Co was 2020 four lockdown in March 2020. Like Outstanding Sustainability Champion. many businesses, Bake ‘n Break’s This year it was Raglan Food Co’s parent company, The Cater Station new Natural Coconut Kefir Drinking needed to diversify as its catering Yoghurt which was the top drink. business wasn’t trading. Just over a Judges enjoyed the beautiful coconut year later their cheese sliders for an aroma and creamy appearance. Raglan easy home dinner are finding favour Food Co’s Apple & Ginger Kefir – the judges thought it was a “cool Drinking Yoghurt also won a gold concept…great family food”. medal with silver medals awarded to Thirty judges, tasting in 10 panels two other new drinking yoghurts in of three, assessed a record 300 plus their range. food and drink entries from 126 Pathways Hamlin Road Farm producers. Judges tasted products from Range received the Outstanding throughout New Zealand on Saturday Sustainability Award. Every entrant 17 April 2021. The main panels in the Outstanding NZ Food Producer of judges were supported by three Awards is judged for its sustainability specialist sustainability judges, four with these marks included in the cooks and 12 stewards. final total for each entry. This year’s Look out for winning products sustainability judging trio – Emily wearing champion, gold, silver King, Fiona Stephenson and Holly and bronze Outstanding NZ Food Leach said Pathways Hamlin Road Producer Awards medals – a promise Farm “demonstrated how to run a wellof produce made in New Zealand, functioning organic urban farm along which tastes outstanding! n

PRODUCT PARADE

Outstanding Food Producers 2021 BOTTLED PLUMS

Farro Earth Champion is Augustine’s of Central for its Black Doris Plums in Pinot Noir Syrup. The champion title accompanies this year’s pair of gold medals for Augustine’s of Central Black Doris Plums in Pinot Noir Syrup and Augustine’s of Central Apricot & Date Chutney. The business is owned by Wanaka chef Gus Hayden who has revived the age-old art of preserving, giving Central Otago summer bounty a modern twist. The judges loved the simplicity of ingredients and described Black Doris Plums in Pinot Noir Syrup as having “a lovely story of terroir.”

BUTCHERS

Dion and Ali Kilmister, who run 1500 head of cattle and 15,000 sheep on three farms spread over 250 km in the lower North Island are the 2021 Supreme Champions of the Outstanding Food Producers Awards.

HANNAH

Little ‘Lato, Mango Lassi DairyFree Gelato was awarded the Free-From Champion title. Since being founded by Chief gelato maker, Hannah Wood in late 2017, the bespoke gelato has become known for its abundance of dairy-free options. Little ‘Lato aims to add a little joy into every customer’s day and they certainly did on judging day, with one of the judges saying “So bloody nice! Totally, utterly, delicious!”

CHICKENS

Kiwis chose Oliff Farm Premium Pasture Eggs as Coast People’s Choice Outstanding Food Producer. Deonne and Dean Olliff have revived the age-old practise of pasture raising chooks on their Silverdale property. Returning to old fashioned farming creates eggs which are full of flavour. Oliff also wowed the judging panel, receiving a gold medal for their Premium Pasture Eggs, with the judges saying ‘nice rich, coloured yolk…she’s a good egg!’

RAGLAN TEAM

Label & Litho Drink Champion; Raglan Food Co, Natural Coconut Kefir Drinking Yoghurt is from a producer previously recognised in the awards. Raglan Food Co was 2020 Outstanding Sustainability Champion. This year it was Raglan Food Co’s new Natural Coconut Kefir Drinking Yoghurt which was the top drink. Judges enjoyed the beautiful coconut aroma and creamy appearance. Raglan Food Co’s Apple & Ginger Kefir Drinking Yoghurt also won a gold medal with silver medals awarded to two other new drinking yoghurts in their range. HOSPITALITY BUSINESS - AUGUST 2021 9

PRODUCT PARADE

New Zealand’s Finest A selection of medal-winning products from the Outstanding New Zealand Food Producer Awards 2021.

Outstanding Silver for Pure NZ Ice Cream We believe in purity, provenance and sustainability – meaning all our flavours are intense and original. We carefully select natural ingredients from Marlborough Flakey Sea Salt to 72% Belgian Callebaut Chocolate. So you can be sure that only the finest produce available is used to handcraft your serve of PURE deliciousness. purenzicecream.com +64 (0)3 443 7792 purenzicecream.com/stockists

Honey you will definitely like FRUNEY passionfruit honey spread is like sunshine for your toast or pancakes, or simply enjoy as is. Carefully handcrafted in Hamilton, New Zealand using local ingredients, there is no sugar added, no gluten, no preservatives, no artificial flavours and colours. www.fruney.co.nz E: jul.lavrentyeva@gmail.com

Gold & Silver for pure delish Snacking Clusters pure delish’s Almond & Vanilla and Almond & Dark Chocolate Snacking Clusters are crafted from only the best ingredients they can source, from the 80% dark chocolate to the pure vanilla bean extract. Blended by hand, these delicious snacking clusters are also grain, gluten and egg free. E: info@puredelish.co.nz

Superseed Crackers third flavour wins Silver Handcrafted in Wellington from organic seeds, fresh lemons, olive oil and sea-salt, Superseed Crackers - Lemon & Poppyseed are a new addition to the market. Containing no fillers or flours, they are crispy and savoury with a delightful lemon taste. Available at 80 stores nationwide, they are healthy, delicious and cater for Keto, Paleo and Gluten-free customers. E: nikki@creativecooking.co.nz www.superseedcrackers.co.nz

Little Bird Organics Little Bird Organics is New Zealand’s leading plant-based whole foods range created by Chef Megan May from her internationally acclaimed Little Bird Kitchen cafe. Made from activated ingredients, their high protein Mexican Crackers make a delicious accompaniment to guacamole while the decadent Cacao & Raspberry Macaroons are your guilt-free indulgence for any moment. www.littlebirdorganics.co.nz

OLLIFF FARM OLLIFF FARM have brought back the wholesome, delicious experience of a ‘backyard egg’ through ground-breaking farming methods. Farming micro-flocks in ‘uniquely designed moveable coops’ brings nutrient dense, flavoursome tasty eggs – like no other. Servicing high-end restaurants and cafes Auckland wide, you can also purchase their multi award-winning premium pasture eggs at selected retail outlets. hello@ollifffarm.co.nz www.ollifffarm.co.nz

Friendly Fantail Organic Turmeric Latte This gorgeous handmade spice mix is causing quite the stir in-store! Discerning consumers love that it’s super yummy, is jam-packed with goodness but contains NO fillers or nasties. Perfect for gluten free, sugar free, vegetarian, vegan and paleo diets or those simply wanting a healthy alternative to tea and coffee. P: Emma Smetham 027 299 9580 E: Emma@friendlyfantail.co.nz www.friendlyfantail.co.nz

10 AUGUST 2021 - HOSPITALITY BUSINESS

ViaVio A2 Natural Yogurt All natural unsweetened rich and creamy yogurt made following an ancient traditional recipe from Italian Dolomites mountain villages with fully traceable local milk from A2 cows, no preservative added. A great healthy option for breakfast or desserts. Re-use the 100% recyclable glass jar for your own preserves. P: 0273121697 E:sales@viavio.co.nz www.viavio.co.nz

Pete’s Natural 100 % New Zealand sodas Pete’s Natural Boutique Sodas Lemonade won a Bronze medal! The Lemonade is made with locally sourced fruit, not made from concentrates, low in sugar and includes hops for relaxation.

32 Hau Road, Motueka, Nelson P: 021 0785 758 E: mrspete@petesnatural.co.nz www.petesnatural.co.nz

2021 SUPREME PIE AWARDS

Sopheap Long.

Long leaps to baking history

Sopheap Long of Euro Patisserie in Torbay has won the 24th Bakels NZ Supreme Pie Award

uckland baker Sopheap Long topped with a semi-soft tangy cheese; of Euro Patisserie in Torbay just delicious. The golden flaky pastry has won the 24th Bakels NZ had perfect layering and the base was Supreme Pie Award with a lightly golden brown with a hand holdseriously good steak and cheese pie. able firmness. We just couldn’t fault it.” In winning, Sopheap is also making Mr Kersel says that to win the Supreme baking history by being the first female Award Sopheap’s pie had to outshine just to win a Bakels NZ Supreme Pie Award on 5000 pies in the competition this year, since its inception in 1996. entered by 465 bakeries. NZ Bakels managing director Brent “On more than one occasion we had Kersel says that it’s exciting to see to go back and take another look at the Sopheap reach the top of baking stardom top finalists in a few of the categories after having only won her Apprentice because the results were either a Pie Maker Award in 2019. tie or half a point difference. It “In winning, “This is an enormous was a very tightly run race to Sopheap is also achievement for her and the finish line. Maybe during making baking history we congratulate her on her periods of lockdown in 2020 by being the first female success. It shows that if you are to win a Bakels NZ determined to work hard and be committed to the quality of what Supreme Pie Award you produce then it can take you since its inception far and reward you well. Pie fans in 1996.” from everywhere will be heading for her bakery to try her pies and I’m sure they won’t be disappointed.” Mr Kersel says: “When it came to judging Sopheap’s gold-winning steak and cheese pie in the final round to find the Supreme winner it seemed like all of us judging stopped in our tracks as we tasted it and we were all deep in thought. This pie has everything going Sopheap’s for it! The steak was chunky but so ‘seriously tender it just melted in your mouth. It good steak and cheese pie.’ was surrounded by rich, dark gravy and

our bakers spent time polishing their skills. The standard of entries certainly seems to suggest that.” The steak and cheese, and the mince and cheese categories year-on-year receive the highest number of entries in the competition, an indicator that Kiwis really like the blend of beef and cheese, even though bacon and egg pies are a huge breakfast seller and gourmet meat pies are rapidly growing in popularity, as are the vegetarian pies. “This year the Bacon and Egg gold award pie had a creamy sauce surrounding the egg and wonderful smoky bacon. The Gourmet Meat gold winner was slow-cooked Wagyu beef curry, perfectly balanced sweet and savoury spices in an Asian-fusion style. Both demonstrate that pies today are enormously superior to when we started this competition and yet they are still an affordable, nourishing meal,” says Mr Kersel. Bakers from across New Zealand converged at the Hilton Hotel in Auckland on July 27 for the 24th Bakels NZ Supreme Pie Awards - a Bourbon St, New Orleans themed night - to celebrate the champions among them and crown the first ever Pie Queen, Sopheap Long. n

HOSPITALITY BUSINESS - AUGUST 2021 11

HYGIENE

NASA Originated Health Tech Available In NZ

ew Zealand water solutions company, Big Blue Limited, has been appointed exclusive partner to bring ActivePure to New Zealand, Australia and the Pacific Islands. Using technology originally developed by NASA, ActivePure keeps the indoor air you breathe and surfaces you touch cleaner and safer 24/7, and the producers say is set to change the way Kiwis stay safe and healthy. For New Zealand’s resilient hospitality industry, ActivePure can help operators promote their businesses to customers while they eat, stay and play. Optional hand sanitiser at the front desk and end-of-day cleaning are no longer good enough. Restaurants, bars, hotels and tourist are looking to 24/7 continuous and safe solutions to best attract hygiene conscious consumers. ActivePure can also provide international travelers coming into our tourist hot-spots with additional peace of mind around virus risk management in their hotels and restaurants visited. Believed to be the only technology of its kind in the world to be tested and shown to be effective against the actual SARS-CoV-2 virus (the virus that causes COVID-19), ActivePure is already used by millions of people worldwide and is arriving in New Zealand just as we enter a new kind of ‘clean revolution’. Big Blue managing director Paul Wiggans says after seeing the extensive testing and having the literature reviewed and accepted by leading New Zealand clinical microbiologist Dr Arthur Morris, the health benefits of bringing this tech down under for New Zealanders to place in their workplaces and homes became clear. “I am the first to admit that ActivePure sounds too good to be true however everything we have seen clearly demonstrates that ActivePure will help safeguard New Zealanders from a range of viruses and bacteria, think Staph and Listeria right down to the common cold,” Wiggans says. Dr Arthur Morris was impressed by the efficacy of the technology when combating a wide range of indoor hygiene-related issues such as

Automated Hygiene Technology 24/7 mould/fungi, staph in sports facilities and gyms, and offers an infection prevention and control option for hospitals, aged care facilities, schools and hotels. “I am entirely satisfied that ActivePure technology is supported by high levels of efficacy and safety testing. The technology operates to provide continuous air and surface disinfection against a range of clinically important bacterial and viral pathogens. “The reports I reviewed showed high levels of efficacy against SARS-CoV-2 in the air and on surfaces,” says Dr Morris. Founder of Big Blue, Rob Croft, has been looking at automated hygiene technology that could be effective and affordable in both homes and businesses since 2016. Croft saw that a new model of clean was emerging in the global commercial sector which was going to

“For New Zealand’s resilient hospitality industry, ActivePure can help operators promote their businesses to customers while they eat, stay and play.”

12 AUGUST 2021 - HOSPITALITY BUSINESS

An ActivePure unit sanitises an area of up to 180m2

play a critical part of an organisation’s commitment to the health and wellness of staff and customers. After trialing and discarding a range of options it was during the 2020 Level 4 lockdown that Croft gained access to Cris Brunetti, the managing director of global development for ActivePure Technologies. “Getting into their schedule was hard given the scale they operate at but ‘NZ Inc.’ is a powerful brand and we were able to make it happen – they have been incredibly supportive,” says Croft. Portable and cost-effective to run, an ActivePure unit can sanitise an area of up to 180m2. Simply plug it in and walk away. Units are available to rent or own. For over 21 years Big Blue has provided hygienic hydration solutions to thousands of organisations (public, private, SME and corporates) from Bluff to Kaitaia. Customers include major hospitals, NZ Corrections and the NZ Defence Force. Hygiene has always been fundamental to Big Blue’s business and customer base. Around eight years ago, the directors noticed hygiene was becoming the major factor in decisions around water coolers and developed their own EnviroSafe process for servicing and sanitising their fleet of coolers. n

HYGIENE

Fats Oils & Grease Removed

ioProtect® F.O.G.Eliminator is believed to be NZ’s only natural bio-active cleaner that has advanced lipid peptide surfactins (a powerful compound) and Bacillus Subtilis (a soil borne bacteria), which eliminates and digests Fats, Oils and Grease (FOG). All other bio-active cleaners utilise enzymes which simply emulsify FOG, mobilising it and moving the problem of Fats, Oils and Grease further down the waste system. This can cause issues with commercial grease traps and council drains, as well as just spreading FOG further around the floor, rather than removing it. F.O.G. Eliminator actually consumes Fats, Oil and Grease removing them from surfaces and the waste system completely and creates a colony of useful bacteria which continue to digest FOG, providing long term benefits for your workplace. Product Specialist, Tania Glover of Pacific Hygiene says, “When used on kitchen or service area floors, F.O.G. Eliminator completely removes surface Fats, Oils and Grease providing a slip free surface and preventing falls, the predominant cause of injury in a commercial kitchen.

F.O.G. Eliminator then continues to work getting into grout and seams and right into the microporous floor surface.” F.O.G. Eliminator can also be used for treating drains to remove odours with the added benefit of cleaning your drainage system downstream. When used in commercial grease traps it significantly reduces operating costs and maintenance by minimising or even eliminating the need to clean it out. F.O.G. Eliminator is a USDA Certified Biobased product. Safe to use, it requires no PPE and reduces reliance on many toxic and dangerous chemicals in the commercial kitchen environment whilst providing extraordinary cost in use for all cleaning applications back of house and as a surface spray cleaner front of house. Made in the USA and blended in NZ, F.O.G. Eliminator is a great addition to the BioProtect range, distributed by Pacific Hygiene Ltd through its development arm IsoTechnologies. For great video tutorials, technical data and where to buy visit www. fogeliminator.co.nz or for further information contact Tania Glover on 09 477 5799.

F.O.G. Eliminator REMOVES FATS, OIL + GREASE

KEEPS DRAINS FREE FLOWING & ODOUR FREE SUPERIOR FLOOR CLEANER, NON-SLIP FORMULATION REMOVES ORGANIC BUILD UP FROM SURFACES AND DRAINS ECO-FRIENDLY, NON-HAZARDOUS & NON-CORROSIVE

www.fogeliminator.co.nz • p. 09 477 5799 HOSPITALITY BUSINESS - AUGUST 2021 13

COMMERCIAL KITCHENS

Chef Adam Dickson Joins Stoddart Cracking cuisine and amazing toys to play with in the kitchen

hat does it take to go from starting as a kitchen hand at the Sheraton Mirage in Port Douglas at 14, to writing recipes in cookbooks alongside the likes of Marco Pierre White, Gordon Ramsay and other famous Chefs? Stoddart is delighted to announce that celebrated Chef, Adam Dickson has joined the team as Chef/Sales Specialist. It takes dedication to fulfil your potential, as Adam Dickson has appreciated. From gaining his Chefs passport at 18, this allowed him to travel the world, cooking for movie stars, running major catering operations at the Olympics in Sydney and the Americas Cup, to owning his own restaurant to giving back to the industry by facilitating training for culinary apprentices and working with catering association.

It has been a full circle for Adam, as he brings to the Stoddart table 28 years’ experience in the hospitality industry having worked through-out the world in kitchens from hot dog stands to fine dining establishments. Adam’s recent background has been teaching up and coming Chefs at MIT in Auckland where he passed on his knowledge to Level 3 & 4 students for around four years. Further, he was involved with the Restaurant Association mentoring apprentice chefs in mid to end of apprenticeship assessments as he firmly believes in encouragement of on-the-job training. “I am looking forward to getting into it and utilising the collective knowledge and experiences of the Stoddart team

14 AUGUST 2021 - HOSPITALITY BUSINESS

and myself so we can offer to our clients the best possible outcome for their needs.” “Representing the Stoddart brands and delivering excellences, along with some cracking cuisine and amazing toys to play with in the kitchen will be something that is very different and something that will be unique to the New Zealand marketplace”. Adam has already commenced at Stoddart and is looking forward to getting around in the next little while to introduce himself to Dealers and reacquaint himself out in the marketplace. Stoddart is moving to a much larger facility in Auckland with a full showroom and demonstration kitchen that will incorporate the brands that Stoddart manufacture or distribute. n

SPONSORED CONTENT

Spark Sport for Business – streaming sports content Giving Kiwis and Kiwi businesses more flex and access to the sport they love

treaming has quickly become the norm for Kiwi households to watch their favourite shows and sports. But how does the Hospitality industry fare when it comes to streaming entertainment and sports direct to punters in their venues? Hospitality Business sat down with Rae Herbert from Spark Sport for Business to help debunk a few streaming misconceptions and help Hospo operators gain access to more sport.

up and technology, our customers are enjoying some of their favourite sports at the click of a button. We’re finding, the venues that get set up correctly can enjoy the on demand flex that Spark Sport offers, with an extensive library of online action to choose from.

Is streaming in a hospitality outlet more expensive? Not at all. We’re focused on Hospitality venues getting the most out of their current AV set ups, and most venues can start streaming “Our customers by simply adding some new are in control of their technology – which isn’t content – whether always costly. Venues don’t need to invest in a bunch of it's viewing sport in new smart TVs. Streaming real-time, replays or simply requires the right internet connectivity coupled highlights.”

How does streaming sport fit into the Hospitality landscape? Our customers are in control of their content – whether it’s viewing sport in realtime, replays or highlights – whenever you or your customers want to view it. Streaming is no different to how you might show content on multiple screens today with one device or decoder. You can do the same with Spark Sport and stream multiple sports at once for the one cost.

What has the experience been like for the Hospitality industry since Spark Sport for Business launched? Spark Sport has streamed thousands of hours of action to hundreds of pubs and clubs around NZ since we launched in September last year. With the right set

with smart technology and our Spark Sport expertise to get the most out of existing set ups. We have a discussion with every venue to help create customised, economical solutions that suit their needs. Who can help me set up to stream? Spark Sport for Business offers a one-stop-shop with our accredited installation service that ensures consistent levels of service. Alternatively we know many venues have their own local AV specialist and our installers are more than happy to work with them to get the best result for your business. n Want to bring more sporting action in? Get in touch with the Spark Sport team on 0800 776 785

Spark Sport Makes It Easy: NZ Venue Co runs 11 leading Hospo venues, including Dr Rudi’s in Auckland, Turks in Napier and 9 in Wellington. Their digital marketing manager Shane Andrews shares his views on Spark Sport for Business: • “Four Kings is the premier sports bar in Wellington, so it made sense we teamed up with Spark Sport. We pride ourselves on offering as much sport possible for our customers and Spark makes this easy. • Being able to play multiple games at once

with the same subscription is essential for us. On big game days for something like the English Premier League, we’re often full and groups want to watch different matches. Spark showed us how to connect to our huge number of TV’s without needing to upgrade. • The highlights package has really taken off too. Highlights on demand weren’t possible with the old model but now our customers can watch what they want. For us, Spark Sport really is win-win.”

HOSPITALITY BUSINESS - AUGUST 2021 15

LUXURY TOWER The Pinnacle Tower is set to open its doors at Cordis Auckland on October 1, 2021.

16 AUGUST 2021 - HOSPITALITY BUSINESS

LUXURY TOWER

October Opening For New Cordis Tower Gearing Up To Be The Biggest Hotel In New Zealand

ocated right in the heart of the city, the 17-storey Pinnacle tower houses 244 new premium rooms and signature Cordis suites, making Cordis Auckland the largest hotel in terms of room count in New Zealand with 640 rooms. “We are looking forward to welcome guests from October to the Pinnacle Tower where they can revel in spectacular city skyline and Waitematā Harbour views and enjoy the warm hospitality Cordis, Auckland is so renowned for,” said Franz Mascarenhas, managing director of Cordis Auckland. Mascarenhas added, “Guests are invited to experience heartfelt service with a renewed sense of Kiwi spirit in a fully immersive local experience.”

The top floor hosts the Chairman Suite, one of the city’s largest luxury offerings to ensure the hotel remains the choice for visiting dignitaries.

Kaitiakitanga (guardianship of the natural world) is breathtaking as it runs through the entire art collection. From the interior fit out to the food and beverage offering and the art collection- the best of New Zealand is showcased at every level, starting with a specially designed Art Promenade, where the hotel building is connected to the Pinnacle tower through an immersive directional walkway of art. In this space, focusing on concepts of Te Whi Ao and Kaitiakitanga, Lonnie Hutchinson has created an abstract nature walk through the landscape of Auckland including native flora of earth, sea and volcanoes. The Pinnacle Tower embraces Cordis Auckland’s standards, with warm and stylish residential furnishings. The new rooms and suites are versatile in design with multi-purpose inter-connecting room options, ideal for families and groups offering flexibility, functionality and style. The top floor hosts the Chairman Suite, one of the city’s largest luxury offerings to ensure the hotel remains

Heart Of The Local Scene The Pinnacle Tower offers breathtaking 360° views of iconic Auckland landmarks from the upper floors of the hotel including Harbour Bridge, One Tree Hill, Rangitoto, Mount Eden and Sky Tower. Designed by acclaimed New Zealand architects Jasmax, the interiors are sleek and streamlined, luxurious yet minimalist in contemporary finishes. Home to the largest curated locally commissioned art collection, art curators Coupland Cormack have curated a collection of 40 innovative commissions, “The new spanning across multiple development also mediums that have sees the expansion of been created by some the hotel’s existing Eight of Aotearoa’s most Restaurant receive an prominent contemporary additional 70 covers artists. The unique blend of taking the restaurant’s contemporary design capacity to 250.” combined with the A plush new Cordis Club Lounge inspiration behind the Māori on the 16th floor with stunning city concepts of Te Whai Ao (light views provides an exclusive retreat before the dawn), The Manawa with complimentary drinks, canapés, Line (a heartfelt connection) and and a live breakfast station

the choice for visiting dignitaries. The option for direct-entry guest lift access, from an exclusive VIP entrance is available to guests staying in the Chairman Suite upon request. The Chairman Suite with 248.8 sqm of space and every modern convenience – signature Cordis Dream bed, a dining area, spacious marble bathroom with an oversized circular soaking tub bathed in natural day light with floor-to-ceiling windows that look out to stunning city views. Finished with a selection of locally curated bespoke art pieces, custom made furnishings, fire place and a large private balcony with a fire pit. A plush new Cordis Club Lounge on the 16th floor with stunning city view provides an exclusive retreat with complimentary drinks, canapés, and a live breakfast station for made-to-order eggs. Cordis’ Club Lounge is set to be the largest and most exclusive hotel club lounge in New Zealand. The addition of two new event spaces in The Pinnacle Tower: The Jade Room, a 400 sqm events space has both natural light and a private outdoor area and a new state-of-the art Boardroom both further adding to a versatile events and gatherings offering by Cordis. The development also sees the expansion of the hotel’s existing Eight Restaurant receive an additional 70 covers - taking the restaurant’s capacity to 250. The addition of a new destination bar Our Land Is Alive showcases only New Zealand sourced food and beverages with a local twist. Along with an enhanced Reception and Lobby areas which offer a seamless transition to the new Pinnacle Tower and caters for the expanded capacity of the hotel. “We have used the quieter period to upgrade our facilities and gear up for the opening of the Pinnacle Tower, as the biggest hotel in New Zealand,” said Mascarenhas. “Our aim is to continue to be at the forefront of the hospitality industry.” n

HOSPITALITY BUSINESS - AUGUST 2021 17

DESIGNED AND ENGINEERED IN AUSTRALIA TO MEET AUSTRALIAN AND NEW ZEALAND STANDARDS

Airex’s extensive range of refrigeration and display products, exclusive to Stoddart, has been designed and tested in Australia to master the elements of its diverse climate. Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications. Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.

EMBRACING GREEN FUTURES

Trainee Chefs Embrace Plant-Based Menus

Ignite College’s Jasbir Kaur – creating restaurant quality plant-based meals.

By Vanessa Trethewey

rainee chefs at Ignite Colleges’ Cookery School are staying ahead of the rest with a refreshed Level 5 Diploma programme that honours the growing trend for plant-based eating. Under the tutelage of Ignite Colleges General Manager and highly-regarded chef Jasbir Kaur, culinary arts students are now taught the intricacies of crafting mouth-watering, restaurantquality plant-based meals. “Ignite College’s culinary arts programmes are known for being fresh and innovative. We keep up with the latest global trends, push boundaries and equip our trainee chefs with all the skills they need not just now, but in the future,” says Jasbir. “The trend for plant-based eating gained a lot of prominence last year, so to ensure our students stay work and future ready, we added plantbased modules into the menu planning block of our International Diploma in Culinary Arts Level 5.” Mastering everything from vegetable dips, lentil crackers and rice cakes to curry chickpea burgers and vegan cheese, Jasbir’s students graduate with all the culinary knowledge and capabilities they need to cook up a meat-free storm. “Most restaurants now have at least one or two plant-based options on their menu, I think it’s pretty much expected these days. But a lot of chefs just do a direct replacement – that’s not something I’d recommend. At Ignite we teach our students that it’s not just about replacing meat with a plant-based option – you also need to make sure it tastes good and that the flavours complement each other. We teach our students to combine exciting techniques and flavours to create unique, innovative and utterly delicious plant-based dishes.” Dehydration is a popular technique, and thanks to Ignite’s state-of-the-art training kitchens (which include a specially designed “science kitchen” where aspiring chefs conduct culinary experiments), Jasbir’s students have everything they need to master their craft.

“At the moment, the students are particularly enjoying making plantbased ice cream and creating delicious egg and dairy alternatives for panna cotta and crème brulee.” Plant-based eating may be taking the world by storm, but it’s nothing new to Jasbir, who grew up in India on a predominantly plant-based diet. “At home meat was only cooked on the weekend, so I spent my childhood watching my mum cooking an incredible variety of vegetable dishes in multiple different ways. She taught me that it’s not about trying to replicate meat using soy or preservatives, but it’s about creating extraordinary dishes from a wide variety of vegetables.” Jasbir’s passion for plant-based has seen her not only up-the-ante on Ignite’s training programmes, but she is also now working with a New Zealand company to launch an exciting plant-based, gluten free, soy free charcuterie range. “It will be the first of its kind and will soon be available in supermarkets and for export. We’ve already done extensive product testing and the response has been overwhelmingly positive, as the products are not just for vegans, but are also ideal for those who enjoy meat but want to boost their vegetable intake.” n

20 AUGUST 2021 - HOSPITALITY BUSINESS

“It will be the first of its kind and will soon be available in supermarkets and for export. We’ve already done extensive product testing and the response has been overwhelmingly positive.”

EMBRACING GREEN FUTURES

HOSPITALITY BUSINESS - AUGUST 2021 21

/ ps: htt /w llfo we ark .m ww

100% Plant Based

Meal solutions & Finger Foods.

nO Beef Patties

nO chicken schnitzel

er tch -bu

n ree

NEW!

e-g /th

z o.n

s.c od

crafted for vegans, loved by all

Extremly versatile Prep-saving, easy, & quick Flavourful & Delicious FOR more information Ph: 09 270 3311 or visit: markwellfoods.co.nz/the-gREEN-BUTCHER/

GREEN CUISINE

Let them eat plants

huge wave of health and socially conscious plant based eaters, concerned not only about their own wellbeing but that of the planet, is sweeping the world and Kiwi chefs are being forced to sit up and listen as the trend takes hold here too. Some hopped on board when it was just a ripple but during the past five years the demand for plant based food has grown to the extent that plant based operators say it’s a case of chefs ignore at your peril. A host of exciting new vegan offerings have hit the market, making it easy for new plant based eaters and chefs to make the transition. Christchurch’s Portershed Vegetarian and Vegan Restaurant founder and owner Emma Wood has been vegan since she was seven. “I was raised in a family that ate fish and chips and hot dogs. I had pet chickens and then one day we were eating chicken and I realised. I never touched meat again,” says Emma.

Versatile planet friendly menus The plant based following has become huge as the next environmentally and planet aware generations of Millennials and Generation Z customers think before they eat. “They tend to think with their heart a little bit more, question and research things. They have Google now,” says Emma. “There’s more of a social conscience.” She says turning vegan is a selfless act and it can be hard. “Initially people enjoy the textures and flavours that they grew up with.” However, the increasing range of excellent plant based ‘meats’ and other vegan-friendly products have enabled those new to the game to still enjoy their old familiar favourites. “Yes, you can still have a sausage roll or a custardfilled donut,” says Emma. “Kiwis love something salty, fatty, naughty and sweet and that’s over 50 percent of what we sell in our cabinet.” More mature vegans tend to opt for more vegetable and plant dishes.

It’s surprisingly easy for chefs to transition, she says. Half a banana is equivalent to one egg as a raising agent when baking, and avocadoes, chia and flaxseeds also serve well in this area. Emma wouldn’t be without her egg replacement powder though, made on site. It’s the Quarter Pounder Burger filled with soy and hemp protein, smothered in melted dairyfree cheddar, with homemade aioli and fresh greens, served on a fresh ciabatta bun with beer battered chips on the side that takes the cake though. Nature’s Charm Jackfruit is also another secret weapon, simple and a very tasty replacement for pulled pork in the likes of tacos and on pizza or in sandwiches. “It’s real easy, cooked in a big crockpot then caramelised in the oven and stored in the fridge before being heated on the grill,” says Emma. Liquid Smoke also adds body and depth to dishes using jackfruit. Nature’s Charm also does delicious mushroom calamari rings. HOSPITALITY BUSINESS - AUGUST 2021 23

GREEN CUISINE

Factofile An estimated 3 % of New Zealanders claim to be embracing vegan and vegetarianism.

More than 2.5 million Australians now say they are vegan or vegetarian

The plant-based trend can be generationally categorised, with millenials leading the way

The value of the global plant protein market is predicted to increase to $24.3 billion by 2025

Ovolo has turned all of their restaurants plant-based for 2021

????????????????

24 AUGUST 2021 - HOSPITALITY BUSINESS

There’s really no excuse with so many great vegan-friendly ingredients now available, she says. Custards are ready to go and easy to use. Coconut condensed milk, whipping cream and caramel sauces are all also easily available for vegan foods. Versatile & additive free Wild Chef’s Jennifer Lang and chef husband Jeremy Lang have been supplying dietary-friendly products to restaurants, cafes and caterers for almost 20 years and pride themselves on only using ‘real’ locally sourced ingredients whenever possible. “We offer versatile wholefood options, such as potato and herb or kumara rosti, for example, says Jennifer. “These can be topped with either a great steak or grilled vegetables. We offer solutions that allow chefs to work smarter to meet all of the dietary requirements of their customers.” Wild Chef supplies a lot of great dietary and vegan catering options, such as mini canapes, small bases and options that are perfect for bars and pubs as sides or for functions and platters. Chefs won’t find any preservatives, additives or numbers in Wild Chef products, which are also completely gluten and nut free. Products, almost all of which are vegan-friendly, are blast frozen and sold

frozen free flow with offerings like black bean patties, corn patties, falafel, polenta chips, hash browns and hash sticks. Vegan food may have once been reserved for a fringe group of society, but these days if operators don’t have a decent plant based food offering of some kind they could well be losing customers. It’s forcing chefs to be creative and have more fun with the food, say plant based restaurateurs. “It’s a mind shift for chefs having to use an alternative to that beautifully, delicious pound of butter,” says Jennifer. “They need to be listening to their customers and what their front of house staff say, adapting, testing and doing specials to gather feedback from their customers.” She says it’s wonderful to see a number of restaurants now offering dedicated plant based menus and others offering vegan dishes interspersed throughout their menus, rather than the odd token vegan or vegetarian option. It’s not only the planet savers and socially conscience who are opting for vegan food either. With the huge increase in dietary requirements plant-based foods are also a safe option for those needing to avoid the likes of gluten and dairy. “People just want a greater quality of life,” says Jennifer. There are even great vegan cheese products on offer now with Angel Food supplying its cream cheese and cheese range to the likes of The Cheesecake Shop, Pizza Hut, Hell Pizza and Bidfood. Angel Food founder and marketing director Alice Shopland says there’s been a huge uptake in demand during the past five or six years. “I think it all started for some Kiwis concerned about

“Vegans are no longer boxed to one dish at the bottom of the menu having to negotiate with the waiter as to what can be left in and what must be left out,” - Chris Kinnell

GREEN CUISINE an open mind, whereas five years ago they wouldn’t stop and engage.”

Versatile polenta fries from Wild Chef.

how dairy farming may be impacting our waterways,” she says. “People also became more concerned about animal welfare, their own health and dairy intolerances.” There’s a real shift with customers now turning up at a pizza restaurant and expecting to find dairy-free and gluten free options, says Alice. “I’m noticing at food shows people are now really interested and pleasantly surprised with our products, keeping

Dairy Free feta reformulated Angel Food is about to add a newlyreformulated dairy-free feta to its range of dairy-free cheddar, mozzarella, grated Parmesan and cream cheese. Chris Kinnell, owner of The Butcher’s Son in Auckland, says his guests are of a varied age and demographic, intentionally eating only plant based or vegan food. It’s about trust, with customers assured that every ingredient in every dish is plant based, he says. Even the wines, beers and cocktails are 100 percent plant based, with no animal based refining products used in processing. “A lot of sugar is refined using bone char so we are careful to avoid liqueurs that contain ingredients refined in that way,” says Chris. “Vegans are no longer boxed to one dish at the bottom of the menu having to negotiate with the waiter as to what can be left in and what must be left out,” says Chris. A casual dining restaurateur, his plant based following can be sure to still enjoy their

traditional comfort foods – vegan style, with plant based burgers also the most popular here, using meat alternatives from Sunfed.

His main advice to operators is to train their front of house staff well so that they’re ready for customers’ questions and can give a definitive, confident answer if they have to. Plant based fans need not miss out on that sweet treat either, albeit a much healthier and food intolerance-friendly version than the traditional refined sugar staples. Wanaka’s Good Roots Feasting owner Emily Bugg is now going national, targeting more cafes and bulk wholefood stores with her decadent plant based treat bars. She’s set her tasty raw slices and cakes aside just to focus on growing demand for the raw bars. Flavours include Chocolate Mint, Creamy Hemp using Brothers Green Canterbury Organic Hemp, Bounty and Cherry Berry. One of Emily’s top sellers is the P.B. (Personal Best) Bar incorporating her favourite Bay Rd Peanut Butter from

ALTERNATIVE BY NATURE.

Dairy-free milks uniquely crafted to perfectly complement a variety of café beverages.

altdairyco.com altdcbaristanz

HOSPITALITY BUSINESS - AUGUST 2021 25

GREEN CUISINE Dunedin, organic chocolate and pea protein. “It’s our take on a healthy protein bar,” she says. Another show-stopper is the medicinal mushrooms featuring Chaga and Reishi mushrooms, both amazing for their stress healing properties. Emily opts for Fair Trade, organic and local wherever possible. After moving to Wanaka from Byron Bay in Australia with her family she’s noticed major momentum picking up for the plant based following, especially from parents whose children suffer from food intolerances as did hers prior to their plant based diet. “People also want a treat but they’re more conscious of what they’re putting into their bodies. They no longer want rubbish,” says Emily. Mobile soft serve vegan ice cream It’s a similar story for Queenstown mother of four Hana Deavoll, who with husband Sam runs Vice Cream, a retro Mr Whippy-style, mobile soft serve vegan ice cream truck catering at local events and market days. “Our children are all vegan and dairy free now and so many times they would miss out on a treat when we were out,” says Hana. “We saw the truck on Trade Me and thought, ‘Ok, we’ll do it.’”

on the exclusive restaurant’s menu was made from vegetables, fruits, legumes, fungi grains and more.

Customers now turn up at pizza restaurants expecting both gluten free and vegan options.

“In the midst of last year, when we began to imagine what Eleven Madison Park would look like after the pandemic we realised not only that the world had changed but also that we had changed. We have always operated with sensitivity to the impact we have on our surroundings but it was becoming even clearer that the current food system is simply not sustainable in many ways,” Daniel wrote in his newsletter. He said he and his team have been working tirelessly to immerse themselves in this cuisine. “It’s been an incredible journey and a time of much learning. “I find myself most moved and inspired by dishes that centre impeccably-

Vice Cream is now not only popular with vegans, Celiacs and the dairy-intolerant, but everyone else too. “Ninety percent of our customers are not vegan,” says Hana. It’s the taste of the coconut “Ninety percent of milk soft serve and real fruit ice creams, sorbets and gelato that our customers are not wins them over. vegan,” says Hana. It’s They buy in some of their flavours from Wanakathe taste of the coconut based Pure NZ Ice Cream, making the soft serve on site milk soft serve and real themselves. fruit ice creams, sorbets Juggling Vice Cream with a full-time building business and gelato that wins they’ve had to turn down offers them over. to cater further afield but they’re already booked to cater on site at Wanaka’s huge Warbirds Over Wanaka in April next year. Eleven Madison Park embraces plant based menu Further afield one of the world’s top restaurants, Eleven Madison Park in New York, has reopened as a vegan and plant based restaurant. Chef Daniel Humm says when the restaurant reopened in June after fifteen months in hibernation and working as a soup kitchen, every dish 26 AUGUST 2021 - HOSPITALITY BUSINESS

prepared vegetables, and have naturally gravitated towards a more plant-based diet. This decision was inspired by the challenge to get to know our ingredients more deeply, and to push ourselves creatively. It wasn’t clear from the onset where we would end up. We promised ourselves that we would only change direction if the experience would be as memorable as before,” he said, We are obsessed with making the most flavourful vegetable broths and stocks. Our days are consumed by developing fully plant-based milks, butters and creams. We are exploring fermentation, and understand that time is one of the most precious ingredients. What at first felt limiting began to feel freeing, and we are only scratching the surface,” he said. n

Options allow chefs to work smarter.

Vice Cream -popular sweet treats.

, E T S A T ALL OF EAT M E NON THE

THE

HIGH IN

FIBRE HIGH IN

PROTEIN

Serving Suggestion

e with r experienc e g r u b ll fu to all; Creates the that caters e r tu x te d ste an plantamazing ta ans. Rich in g e v to s r eate sizzle from meatwith all the s k o o c it y. , in burger patt s based prote u io c li e d ct from a you’d expe

TO FIND OUT MORE AND FOR SOME INSPIRATIONAL RECIPES VISIT HARVESTGOURMET.CO.NZ

VEGAN CHEESE

Winners of the Inaugural Vegan Cheese Awards

Plant based cheese platter choices

o longer will Kiwis have to their Sundried Tomato and Garlic The awards were judged by vegan gaze at all the vegan cheeses • Hard Cheese winner is Treetops comedian Tom Sainsbury, Food trying to decide which one Food with their Pepper Kick and Beverage Industry Judge Aaron melts the best on pizza, or • Flavoured Cheese winner is Savour Pucci, restaurant owners Mike which one their friends will enjoy on a with their Cumin Khuwattanasenee (Khu Khu) and Luke cheese board, these results will let them • Runner Up is Savour with Burrows (Wise Boys) who had the know which are the country’s best their Chipotle delicious tasks of awarding marks based vegan cheeses. • Surface Ripened winner is Moa with on texture, appearance and flavour Vegan cheese makers have finally their Blue to our array of cheeses. They were cracked the Holy Grail of plant• Runner Up is Savour with particularly impressed with Angel Food’s based cheese, including blue, feta and their Cashbert Cream Cheese saying it was “Amazing mozzarella cheeses. Once considered • Commercial Cheddar winner is Zenzo on a bagel, spreadable, classic authentic the domain of the dairy industry, • Runner Up is Zenzo with their cream cheese, wonderfully rich” our Kiwi entrepreneurs have been Smoky Paprika Media spokesperson Claire Insley working hard to create amazing plantremarked “Congratulations to all our based alternatives. winners and runners up, it’s clear that Finally it’s here! The judges at the healthy, plant-based cheeses are ready first Vegan Cheese Awards, held at the to tackle the Kiwi palate. Our awards award’s host, The Butcher’s Son, have are showcasing the excellence in this taste tested over 30 different cheeses niche, yet burgeoning market. These made in New Zealand to help people cheeses are healthy for you, healthy for find the Best Cheese. The results our environment and kind to animals, are in! Nine different categories of when vegan cheese tastes this good, cheese were tasted and tested and why settle for less?” given marks out of ten. These All the winners can be purchased plant-based cheeses are made direct from the manufacturers or in from ingredients such as cashew the local supermarket or health food nuts, potato starch, coconut oil, shop. Read more about the awards and macadamia nuts, even kumara and winners https://www.vegansociety.org. a variety of herbs and spices. nz/vegan-cheese-awards-winners/ n There is no cholesterol in plants, so those keen to preserve their health as well as the environment but love cheese, can finally eat their way safely into cheese heaven. Supermarkets “These plantknow that vegan cheese is on the rise as they are seeing a based cheeses are 36% increase in plant based made from ingredients foods. This is a huge win such as cashew nuts, for the plant-based industry potato starch, coconut oil, and The Vegan Society Aotearoa New Zealand is macadamia nuts, even delighted to present the first kumara and a variety of award winners: herbs and spices.” • The SUPREME winner was Let Them Eat Vegan with their Cheddar Spread • Mozzarella winner is Zenzo • Runner Up is Angel Food • Feta winners are joint: Angel Food and Let Them Eat Vegan • Runner Up is Savour with their Casheta • Cream Cheese winner is Angel Food • Runner Up is Grater Goods The judges particularly enjoyed Angel Food’s Cream • Soft Cheese winner is Let Them Eat Cheese saying it was “Amazing on a bagel, spreadable, Vegan with their Cheddar Spread classic authentic cream cheese, wonderfully rich. • Runner Up is Treetops Foods with 28 AUGUST 2021 - HOSPITALITY BUSINESS

GUEST EDITORIAL

Industry Co-Ordinates To Forge Hospitality’s Future

By Janine Quaid, Executive Officer, NZ Chefs

ith the economic fallout of Covid-19 and the lockdowns still being felt, businesses closing or struggling to find staff, the ever-present threat of restrictions are likely to be imposed at any time. Now with the suspension of the Trans-Tasman bubble, our hospitality sector continues to battle on in an industry that is anxious, fatigued and feeling the ongoing hardship caused by the events of the past year and a half. While mindful of the potential challenges, the NZChefs Association, in partnership with Hospitality New Zealand have forged ahead with The New Zealand Hospitality Summit. A one-stop shop with multiple events – all happening in the same place, at the same time. Xpo Connect is a 140+ exhibition event specially targeted for the Owners, Operators and Chefs,

with exhibitors ranging from commercial business, artisanal producers and with a key focus on indigenous suppliers, complete with a Demonstration Kitchen promising the latest in tips and tricks. The long running NZ Hospitality Championships are back, with all the favourite competitions such as Barista, Bedmaking, Chatham Islands on a Plate and Restaurant of the Year along with some new classes such as the NZChefs Pitmaster – Battle of the BBQ. A special feature this year is the inclusion of BIANZ Baker of the Year.

Key events include the Battle of the BBQ and a special BIANZ Baker Of The Year competition.

Beside these key events, the annual Hospitality NZ conference and the biennial NZChefs conference are taking place along with a full series of seminars at Seminar HQ. As a registered exhibitor, delegate or competitor, exclusive access to the Goodman Fielder Networking Lounge is available for interaction, discussion and, of course, networking. This is all wrapped up with the NZChefs Awards Dinner, a showcase event of success and recognition and the dinner focussing on being a culinary and cultural journey. In a year of uncertainty and angst this event is seen as being a celebration of all that is strong, resilient and unique within hospitality, - a must come, see and do. n

WHAT: New Zealand Hospitality Summit Te Tihi o Manaakitanga WHEN: 7-9 September 2021 WHERE: The Trusts Arena 65-67 Central Park Drive Henderson Auckland For more information contact Janine at info@nzchefs.org.nz and see our 2021 NZ Hospitality Summit Prospectus

HOSPITALITY BUSINESS - AUGUST 2021 29

HOTELS

30 AUGUST 2021 - HOSPITALITY BUSINESS

HOTELS

Revamped Wellington Icon

Decadent 1920s Shanghai meets French Empire vibe. By John Bishop

n old Edwardian building on Wellington’s eclectic Cuba Street, once a temperance hotel, has been revamped yet again to become the second Naumi Hotel in New Zealand. Most recently the CQ Hotel and Trekkers before that, the People’s Palace was built by the Salvation Army in 1902 to provide safe and alcohol free lodgings for non-drinkers and temperance folk. Today the Army’s national Headquarters is still across the road, and the People’s Palace name is still embossed on the stonework on the buildings’ exterior, a popular style at the time. Inside, the four story building has been transformed yet again in a bold even garish display of colours channelling a somewhat decadent 1920s Shanghai meets French Empire vibe. Naumi positions itself as a quirky, exciting hotel and entertainment brand where staying in the hotel is an important part of the fun. It’s appealing to casual, solo travellers, to adventurous couples and weekend break people looking for an experience which goes beyond a comfortable bed and a bar and café.

“...they were refuges and shelters for the urban poor ...providing affordable accommodation for travelling working class people...”

Cuba Street was New Zealand’s first pedestrian mall and is now Wellington’s most vibrant and quirky street beginning with the world famous bucket fountain which has entertained children since it started in 1969 and continuing with Cupa Dupa, a two day street carnival attracting over thirty thousand visitors a year. Along the street are at least four of Wellington best regarded café restaurants, Loretta, Floriditas, Olive, and Ombra plus Logan Brown consistently one of Wellington’s best fine dining establishments since opening in a former bank building in 1996. Naumi Wellington General Manager Mads Neilsen, who has moved uptown from the Doubletree by Hilton, talks proudly of the purple, red and blue themed floors and of the company’s plans for further development: 62 junior suites are to be added to the present total of 116 rooms, with construction to start in September. An Asian fusion restaurant called “Lola Rouge” is also scheduled along with a high tea service in ‘The Parlour’, a colourful and relaxing lounge area between reception and the bar on the ground floor. A particular target is “urban retreat” couples who want to come and experience the city. The hotel has 35 car parks and 100kms of bike trails beginning literally right out the door. A walking tour of the city’s art scene is in development and the company is working with fashion designers and the street’s artistic community to create interesting experiences for their guests. It’s a long way from the hotel’s original purpose which was to replace a small rescue house for needy women built on the same site in 1894. The People’s Palace hotels were a well-established institution in many large Australian cities where they were refuges and shelters for the urban poor and provided affordable accommodation for travelling working class people. They were also part of the Salvation Army’s humanitarian programme to assist the “fallen and suffering

brothers and sisters” and to rescue society’s outcasts. Three People’s Palace hotels were opened in New Zealand - Auckland (1903), Wellington (1908) and Christchurch (1912). All three buildings were substantial Edwardian Classical buildings, but only the Wellington building survives. The Wellington property was originally three storeys with 98 bedrooms on the two upper floors, with a large kitchen and dining room on the ground floor. In 1928 the Salvation Army bought the property next door and added it into the hotel. Later it was renamed the Railton Hotel and in 1986, the Sallies sold it to a group of investors headed by Wellington city councillor Rex Nicholls who operated it as a backpacker’s hostel called Trekkers. It was remodelled inside in 1987 and in 2003 it was sold to the CQ group (Comfort Hotels) who seismic strengthened the two buildings and refurbished the interior. An extra floor and parapet were also added. Now the 113 year old building has a new owner and a new interior ready for its next phase of life. n

HOSPITALITY BUSINESS - AUGUST 2021 31

HOTELS

An artist’s render of 51 Albert Street.

Albert St Sky Scraper Begins Merricks Capital, an Australian-based investment manager and non-bank lender has financed the $200 million development of 51 Albert Street, soon to be one of Auckland’s tallest buildings. The project, led by developers Ninety Four Feet and being built by Icon, now commences 3 year build upwards to become Auckland’s premier residential tower and hotel. Andrew Torrington, Managing Director (Investments), Merricks Capital says he is proud to be funding such a prestige project that will create jobs and boost the Auckland economy as it continues its post COVID-19 recovery. “We are delighted to be playing a key role in one of Auckland’s most exciting projects. “Despite the obvious short-term challenges surrounding the hospitality industry, Merricks Capital remains very bullish about the long-term prospects of Auckland’s hospitality industry and the city as a centre of commerce. Furthermore, we recognise New Zealand as a premier tourism destination as the world recovers over the next three years,” he said. “Our fully-funded, flexible lending model means we can balance short-term uncertainty with our longerterm positive outlook and deploy capital which will keep the Auckland economy moving against a backdrop of global insecurity.” According to Adrian Redlich, CEO, Merricks Capital this development reinforces Merricks Capital’s commitment to the New Zealand commercial real estate market. “This deal reaffirms our position as one of the largest financiers in the New Zealand property space,” Mr Redlich says. “With over $300m worth of capital deployed across commercial real estate and agriculture in the last year, our alternative lending options are in demand across the entire property sector. “The New Zealand property sector is booming, and Auckland in particular rivals the likes of Sydney and Melbourne in terms of long-term positive outlook. Designed by Scott Carver, 51 Albert Street will comprise a new 43 level development containing a 225 room, 5 star hotel. The hotel will be branded ‘Hotel Indigo’ and operated under a Hotel Management Agreement with the InterContinental Hotels Group (IHG), the first Hotel Indigo in New Zealand. The top levels will also include 30, luxury residential apartments with sweeping harbour views to the west and surrounding city views to the south. Two ground floor retail tenancies will anchor the development, which is scheduled for completion in 2024. 32 AUGUST 2021 - HOSPITALITY BUSINESS

The Hotel Britomart Adds to its Trophy Case The Hotel Britomart has been named winner of the Hospitality Award in the 2021 New Zealand Interior Awards. The only awards programme with the sole focus of celebrating New Zealand-designed projects that push the limits of interior and spatial design, The Interior Awards, recognise the talented designers and teams that conceptualise and develop these ideas. Across New Zealand eight projects and one up-and-coming designer were honoured this year. “This exceptional project, which celebrates Cheshire Architects’ 10-yearlong relationship with its client in the Britomart Precinct, is a sensorial feast.” said the jury. “Demonstrating a level of craftsmanship and collaboration with local artisans that goes far beyond what is typically seen in commercial projects of this scale, the architects have created an interior spatial experience that is layered with history and an emotional connection to our land.” With 99 guest rooms and five luxurious Landing Suites, The Hotel Britomart opened in October 2020 at the heart of downtown waterfront Auckland’s Britomart precinct. The Hotel Britomart is New Zealand designed, developed and owned. It was designed by Auckland’s Cheshire Architects and developed by Cooper and Company, the team behind the rejuvenation of the Britomart neighbourhood. The jury concluded, “In response to a bar set high by their client, the architects have fulfilled the brief while setting a new way of working, drawing extensively on local resource and essentially hand-building every element of the final result. Nothing has been

left behind in this fully immersive, yet seemingly effortless, hotel experience.” In a New Zealand first, the hotel was designed and built to 5 Green Star standards established by the NZ Green Building Council. This required focus on the sustainable credentials of everything from paint finishes to taps and light fixtures. 80% of construction waste was recycled, and the hotel’s annual carbon emissions are expected to the 50% lower than a building designed to the minimum standards of the New Zealand building code. The 2021 jurors included Rufus Knight of Knights Associates, Amanda Harkness of Architecture NZ, Sarah Bryant of Peddlethorp Architects, Craig Moller of Moller Architects and Raukura Turei of Monk Mackenzie. More accolades The Hotel Britomart has also picked up three prizes in the Auckland architecture awards. The Te Kāhui Whaihanga New Zealand Institute of Architects Auckland Branch Awards were announced at a ceremony at the ASB Waterfront Theatre on Wednesday evening. The hotel, designed by Cheshire Architects and opened in October, was recognised with awards in three categories: Commercial Architecture; Hospitality; and Interior Architecture. It also won a Resene Colour Award for its interior. The five-person jury described the hotel as “a generous gift to Aucklanders”. The awards are an annual celebration of Auckland and Northland architecture, a peer-reviewed selection of projects recognised by a jury from the Auckland branch of Te Kāhui Whaihanga New Zealand Institute of Architects.

The Hotel Britomart does detail like no other; shown through its natural timber accents and hand-made brick exterior, the works of local ceramic artists, built-in sofas and a mini-library.

SCENE AROUND TOWN

QUEST Mt Eden Opens With Youngest Franchisee New faces and new menus

onveniently located between Mt Eden Village and Eden Terrace, the latest Quest Apartment Hotel opened this month. Tucked back from the main road on Edwin Street, it is within easy walking distance of Mt Eden Village, and the new City Rail terminal. Quest Mt Eden has a new franchisee with Nikita Seth stepping into the role. At just 23 years old, Nikita is the youngest franchisee holder in the history of Quest Apartment Hotels New Zealand. She has, however, grown up around the brand; her father is Kamal Seth, franchisee of Quest on Queen. “I know my father will make a great mentor during the first few months, but he has also helped impart the knowledge for me to be able to work autonomously,” says Nikita. “One piece of advice he gave me is that goodwill is the most important factor for running a business. Practice goodwill, and success will follow.” Nikita has worked at Quest on Queen for the past four and a half years, and also works for St John’s as a payroll officer. A Bachelor of Business graduate majoring in employment relations and human resources, she is looking forward to putting her skills into practice at Quest Mt Eden.

“I am extremely grateful to have this opportunity,” says Nikita. “It’s exciting that Quest Mt Eden is opening next month, I’m looking forward to providing a really hospitable experience for everyone who comes through the doors.” This is just one of six new openings for Quest Apartment Hotels New Zealand in the next 12 months, including Queenstown, Cambridge Terrace in Christchurch, Lambton Quay in Wellington, Mt Maunganui, and Hastings.

Quest Franchisee, Nikita Seth,

Group General Manager, Adrian Turner, says: “Quest Apartment Hotels New Zealand’s strong market position means growth to meet demand is a logical progression for the brand. The openings in the next year reflect locations which will benefit from the presence of a new accommodation provider. “Despite COVID-19 obstacles, business continues to stay strong as the country’s largest accommodation network remains a popular choice among professionals travelling domestically for work. “Mt Eden is a prime example of an up-and-coming business hub with increasing demand for serviced apartmentstyle accommodation. We’re thrilled to have a brand new offering in the area for corporate and noncorporate travellers.” n If you would like to feature in Scene Around Town, and have exciting new appointments or dishes, let us know at kdixon@intermedianz.co.nz or call me 0274 505-502.

HOSPITALITY BUSINESS - AUGUST 2021 33

Hospostart Expansion Supports Trainees

Students learn the basics of coffee making, bar, front of house, and entry level culinary skills. By Marisa Bidois, CEO Restaurant Association of New Zealand

t is no secret that the single biggest issue facing our industry is the lack of skilled staff. Prior to the pandemic, the sector was suffering from severe labour shortages which has worsened with the closed borders, however, regular surveying of our members shows a genuine interest in hiring locals for jobs. For some time we have been advocating for the Government to support and help us to attract 10,000 Kiwis into our sector and so we are proud to announce the expansion of the Hospostart programme, run in conjunction with the Ministry of Social Development. The Hospostart training programme prepares job seekers for a career in hospitality. MSD provides some funding and support for the programme, which plays a vital role in seeing job seekers equipped with entry level skills and mentoring support to gain and maintain employment in hospitality. Hospostart is run regularly in Auckland and is now expanding to Waikato, Christchurch, Gisborne, Nelson and Northland. It offers a two-week intensive training course and eight weeks job seeking support. The training is employer driven and updated regularly based on consultation from members and the industry in relation to entry level requirements. The Hospostart programme is designed not only to equip job seekers with the necessary skills for a career in hospitality but also to build their confidence and support them in their new roles. During their two weeks on the programme, the students will learn the

basics of coffee making, bar, front of house, and entry level culinary skills. Many of our students will not have had the benefit of dining out regularly or experiencing fine dining level of service, so the training really does start from the ground up and includes a site visit and lunch experience, providing them with first-hand experience in a restaurant environment. The sessions are practical and cover skills that will help them nail a job trial and succeed at an entry-level position. To be a successful candidate for the programme, the applicant needs to be “The Hospostart open to learning, programme is available to work evenings, designed not only to weekends and most equip job seekers with importantly see the necessary skills for themselves having a career in hospitality. a career in hospitality Involvement but also to build their in the programme

34 AUGUST 2021 - HOSPITALITY BUSINESS

confidence.”

makes it easier for Hospostart trainees to enter our industry. In addition, knowing they have mentoring support from a team through their first few months of job seeking is a vital component to their success. Our trainees come from all walks of life, some have had previous work experience, and others are new to the work force altogether. When they have found employment, their mentor continues to offer support for an additional three month period. This helps the student navigate the challenges that may arise in the first few months. The pride with which a student shares the details of their new role and the soaring confidence levels they get when they sustain a job is the most rewarding part of running the course. Over the past few years it is with great pride that I have been able to hear their work stories and watched them grow as individuals and progress in their careers. n

Hospostart is run regularly in Auckland and is now expanding to Waikato, Christchurch, Gisborne, Nelson and Northland.

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

O U T

N O W

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

GROWING GRAPES ON FORMER GOLD-MINING CLAIMS HAS HELPED PRODUCE SOME 24-KARAT WINES FROM DOMAIN ROAD VINEYARD

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

Coopers Creek The Little Rascal SV Gisborne Arneis, RRP $21.99

NEW ZEALAND’S LEADING CONSUMER

Leftfield Gisborne Albariño, RRP $17.99 Waimea Estates Grüner Veltliner 2018, RRP $29.99

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

XXXXXXX XXXXXX

Wine

CAMERON DOUGLAS

Tour

SIP YOUR WAY FROM ONE END OF THE COUNTRY TO THE OTHER VIA THIS NATIONWIDE GUIDE TO OUR FINEST DROPS

TRUE NORTH Northland remains a small yet important region with a handful of wineries continuing the story of viticulture and wine. Marsden Estate has shown its value to the New Zealand wine industry overall with value and consistently well-made wine. Ake Ake, Paroa Bay and The Landing produce wines with warmth and generosity, representing the region’s dedication to the production of fine wine from Chardonnay, Pinot Gris and Syrah. The Auckland wine region reaches as far north as Matakana, south to Clevedon and across the water to Waiheke Island – it’s a key centre for fine wine production. The region supports many varieties – from Bordeaux-style red blends and Syrah on Waiheke Island to Pinot Gris from Matakana. Brick Bay, Cable Bay, Tantalus Estate, Mudbrick, Stonyridge, Man O’ War and Puriri Hills are among many quality producers. World class Chardonnay from Kumeu River and the third most recognised winery brand on the planet Villa Maria (based at Ihumãtao in Mangere) are two cellar door and wine tasting experiences that should not be missed. The Waikato and Bay of Plenty form a single wine region. Once well known for its aromatic wine production, it is now home to only two estates. Gisborne’s own wine story began in the 1800s with early settlers producing wine

for their own consumption, and by the 1920s it was well into significant volumes for commercial sales. Gisborne is home to the Millton family – James and Annie are pioneers in biodynamic viticulture practices and unquestionably set a benchmark in this important method. A few of my favourite wines from producers in the region include Tohu, Toi Toi, Odyssey Wines, Huntaway, Spade Oak, Coopers Creek, Matawhero and Millton Vineyards. Hawke’s Bay is a beautiful place to visit – with warm summers, mild winters and a stunning landscape. It contains a range of different soil types, from free-draining river stone soils to red metals and limestone,

which ensures Hawke’s Bay is able to ripen a wide variety of grape types and make some excellent wines. Many notable producers are situated here – examples include Elephant Hill, Clearview Estate, Bilancia, Te Mata Estate and Pask with their Syrah stories; great Cabernet-led blends and Chardonnay from Villa Maria, Sacred Hill, Esk Valley, Craggy Range and Te Awa Estates. Be sure to look out for some great wines from Radburnd Cellars too. North east of Wellington is the Wairarapa, where the important sub-regions of Gladstone, Masterton and Martinborough are located. Every producer in the region seems to have a fascinating story underpinning their Ostler, Waitaki Valley, North Otago

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

Summerhouse Sauvignon Blanc 2019 Marlborough

Classically styled Marlborough SB with flavours of passion fruit and white peach, lemongrass, wet stone and white flavours. Juicy and flashy texture with a core of fruit and contrasting acidity. Balanced and well made, ready to enjoy from today and through Summer 2021. POINTS: 90 RRP $19 summerhouse.co.nz

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

Enticing and sophisticated bouquet of SB with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate. Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021. POINTS: 94 RRP $19 rapaurasprings.co.nz

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay. Loads of texture from plenty of acidity with a flinty salty layer. Well made, vibrant and ready, in fact delicious! Drink now and through 2022. POINTS: 94 RRP $28 smithandsheth.com

Wairau River Sauvignon Blanc 2019 Marlborough

Pyramid Valley Sauvignon+ 2019 North Canterbury

Exacting aromas and flavours include fresh citrus and a leesy spice, white peach and grapefruit, a gentle stony and chalky earthy layer and lifted floral moments. Crisp, refreshing and dry on the palate with flavours that mirror the nose, especially grapefruit peel, sweet lemon and apple. Pristine acidity and lengthy finish. Well made, balanced and ready to enjoy from today and through 2023. POINTS: 94 RRP $28 pyramidvalley.co.nz

Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate – flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stone and minerals. Crisp and dry on the finish. Drink now and through 2022. POINTS: 92 RRP $20 wairauriverwines.com

Greystone Sauvignon Blanc 2018 North Canterbury

Varietal SB greets the nose with a sweet herb and angelica leaf tease. Golden kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting. Drink now and through 2022. POINTS: 94 RRP $29 greystonewines.co.nz

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

CAMERON DOUGLAS MS

D I G I TA L E D I T I O N S AVA I L A B L E O N I S S U U

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

https://bit.ly/WorldOfWineNZ

108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

+ the perfect wine matches

SWAP YOUR DROP

Delicious alternatives to tried-and-trues

FOR MORE INFORMATION, EMAIL info@intermedianz.co.nz

Hospitality news straight to your inbox FOR THE LATEST HOSPITALITY NEWS, SUBSCRIBE FOR FREE NOW TO THE HOSPITALITY BUSINESS E-NEWSLETTER

FULL PAGE ADVERT