Hospitality Business December 2018

FOOD ON Q • OUR WORLD TAPAS CHAMPION • HOTEL SCENE

www.hospitalitybusiness.co.nz DECEMBER 2018 – JANUARY 2019

Vol.5 No.11

NATURALLY HARVESTED

FROM THE COASTAL WATERS OF OTAGO

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

Editorial

DEC 18 – JAN 19

MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz

MERRY CHRISTMAS!

EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au

2018 has certainly provided a wealth of great stories for Hospitality Business to cover!

It is a tribute to the professionalism and energy of the people we have had the great opportunity to talk to, who have made the magazine such a wonderful resource of ideas and celebration of successes! Our great thanks go to our industry partners listed left in our Publisher’s Panel and to our readers who support and supply us with a never-ending wealth of inspirational stories! Keep them coming in 2019!

Winding up toward a successful and highly profitable summer festive season is fundamentally at odds with the rest of the Kiwi population, who at this time of the year are seeking a welcome break from the stress and tribulations of work! With that in mind – take care of yourselves and your employees – take time out to breathe and smell the roses – at some stage at least.

From the team at Intermedianz – the New Zealand publishers of Hospitality Business – we wish you all a Merry Christmas and look forward to another year of delivering your stories in 2019!

EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 SALES MANAGER - THE SHOUT Sam Wood swood@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Jes Magill, Sue Fea, Catherine Milford GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz

Vol. 5 No. 11

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

Kimberley Dixon

PROUDLY SUPPORTED BY

FOLLOW US ON

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

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

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

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

Copyright © 2018 - The Intermedia Group Ltd ISSN 2382-1892

FOOD ON Q

•

WORLD TAPAS CHAMPION

www.hospitalitybusiness.co.nz DECEMBER 2018 – JANUARY 2019

•

AUCKLAND HOTEL SCENE

Vol.5 No.11

NATURALLY HARVESTED

FROM THE COASTAL WATERS OF OTAGO

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

ON THE COVER: DELICIOUS SOUTHERN CLAMS. New Zealand Littleneck Clams, more traditionally known as the New Zealand cockle, tuaki or tuangi, (they are clams!) have been exported to a dozen countries for over twenty years by Southern Clams Ltd. These carefully managed wild stocks are harvested in the brilliantly clear, unpolluted waters of our Southern Pacific Ocean, on the Otago coast of New Zealand.

Visit http://www.nzclams.com for more info and recipe ideas.

Hospitality BUSINESS | Dec 2018 – Jan 2019 | 3

Contents REGULARS 05 NEWS

Food on Q opens in Queenstown and the Goodside resides at Smales Farm

08 I N SEASON

The most seasonal produce for our Summer

18 N EW OPENINGS

The very latest tasty openings!

PROFILES 20 D ANI CHEN

Our world tapas champion - SkyCity chef takes on the Spanish!

34 D INING TRENDS FOR 2019 Is New Zealand up with the play when it comes to culinary trends?

FEATURES 10 B REAKFAST & BRUNCH How to grow the market

22 H OTELS MAKING A DIFFERENCE

22

So Auckland Opens & Hotel Grand Windsor wins more accolades!

09

34 10 4 | Dec 2018 – Jan 2019 | Hospitality BUSINESS

NEWS

Left: Guests attending the official opening of the North Shore’s destination dining precinct were treated to a sample of each of the site’s new restaurants, cafes and bars.

Right: Smales Farm Chief Executive Officer, Paul Gunn.

DESTINATION DINING PRECINCT ON THE

“GOODSIDE” Smales Farm on Auckland’s North Shore is busy continuing to reinvent itself so it is no longer just a place of work, and the next step of its vision has opened. Called Goodside, it is a collection of restaurants, cafes and bars in a leafy, easy to access venue that was once literally a farm.

The business park buildings adjacent now house thousands of employees who no doubt will be delighted with the new onsite food and beverage offerings. Yet the vision of the destination dining precinct is larger than a lunchtime quick bite.

According to the developers, Goodside provides locals and tourists alike a great range of food and beverage experiences in a relaxed, airy environment. Aucklanders can socialise seven days a week while enjoying Goodside’s vibrant mix of hospitality options that deliver an outdoor fireplace, greenhouses, private dining areas, al fresco dining areas, DJs, live music and a range of events.

“Goodside is believed to be something not seen before on the North Shore: a beautiful and exciting destination that is home to some of Auckland’s best food and beverage artisans,” says Smales Farm Chief Executive Paul Gunn.

“We’re excited to have brought on board some of the best boutique hospitality operators in Auckland. They see Goodside as a perfect opportunity to expand their footprint in Auckland, with many of them coming North of the bridge for the first time.

I have no doubt they’ll make Goodside one of the best hospitality destinations in Auckland.”

“Sharing food, coffee and a quiet drink are incredibly important for business relationships. With Goodside however, not only are we creating more opportunities for Smales Farm residents, we’re creating a fantastic hospitality experience the local and wider Auckland community can enjoy 7 days a week,” adds Paul.

CURRENT TENANTS AT GOODSIDE INCLUDE:• Goodness Gracious – growing off the back of its consistently satisfying bagel-centric café offering, with its third outlet opening at Goodside.

• Ripe Deli, the vibrant food lovers’ haven on Grey Lynn’s Richmond Road, is creating a newstore with its famous salads, great coffee and delicious baking and slices.

• The artisans at &Sushi, of City Works Depot fame, have opened their first store North of the bridge.

• Fantail & Turtle Bar and Eatery is home to 30 craft beer taps and an on-site brewery, making it the new must ‘check out’ location for beer aficionados.

• The Grange is a new all day European restaurant, offering delicious food and beverages alongside a relaxed dining experience.

• New Asian fusion restaurant Soho is opening, promising a delicious Thai infused menu.

• Shake Out burger brand bringing a quick, modern food experience to market for the first time at Smales Farm • A Monthly Special pop up store will continuously provide a new experience, even for regulars,with a new guest restaurant every month.

Hospitality BUSINESS | Dec 2018 – Jan 2019 | 5

NEWS

Food Right on Food On Q is Queenstown’s own version of Uber Eats – a homegrown restaurant meal ordering and delivery service – and with a huge number of restaurants per capita in the area it’s quickly catching on.

Launched 20 months ago by local British travel agent Danny Sykes and his Queenstown bar owner business partner, Daniel Taiaroa, who owns Bungalow, Food On Q has just expanded to take in the majority of the main residential populous of Queenstown.

It now boasts 34 restaurants, including seven from Frankton, 6km from the central business area, and one 21kms away at nearby historic Arrowtown.

The Food On Q website (www.foodonq.co.nz) took on the seven Frankton restaurants in mid-November when the business expanded, taking in the mass of residential subdivisions around it and beyond. The company’s nine or 10 Moped scooters are busy buzzing to and fro with hot dinners from midday until 10pm with an operations manager at the helm ensuring each meal is collected and delivered piping hot and perfectly presented.

Danny has had 15 or 16 drivers on the job since they expanded into Frankton – a move prompted by frequent requests from residents. Hours kicked off from 5pm until 10pm there with a largely residential population, but will extend to a midday opening in the New Year.

Settler’s Restaurant in Arrowtown does its own delivery, or customers pick up themselves at present because of the distance involved.

Customers from all over the area can hop on the Food On Q app, launched in July, and place their order, with the option of delivery or pick up themselves.

Restaurant offerings include everything from boutique Indian, Italian, South American and Asian fusion, like Madam Woo, to Finz Seafood and Grill and popular meat specialty restaurants like Flame with its whole chickens and ribs. Flame’s full rack of ribs, served with its famous mushroom sauce, and chips has kept many a meat-lover happy, says Danny.

“For us it’s all about maintaining that food service and quality, so we have zones limiting where we will deliver to from Queenstown restaurants and how far we will travel from our new Frankton restaurants,” he says.

Delivering ‘Food On Q’ around Queenstown.

6 | Dec 2018 – Jan 2019 | Hospitality BUSINESS

BY SUE FEA

Omar Ahmadi, Danny Sykes and Sam Stroud ready for action at Food On Q.

“Packaging is really important and we use specificallydesigned, insulated bags that keep the food hot, with straps to hold meals like soups and curries in place.”

“When you transport a gourmet burger, or a meal from the likes of Flame Bar and Grill, it can start to lose its quality after 10 minutes,” he says. “We usually stick to a delivery distance of about 7kms.”

Queenstown’s peak time traffic delays, especially around Frankton, need to be avoided too. “We’re all about providing an efficient service,” says Danny.

Orders are divvied up and assigned to drivers and Danny said it’s imperative that they’re all picked up instantly when they’re ready to go. “Packaging is really important and we use specificallydesigned, insulated bags that keep the food hot, with straps to hold meals like soups and curries in place.” They also deliver ice cream and milkshakes.

With even more new eateries set to open in a new Frankton commercial development early 2019, Food On Q is set to tap into an ever-expanding market.

However, Danny says for now they have only eyes for home.

“We’re a Queenstown based company. We started here and we have great pride in servicing our own community and working with local businesses,” he says. “It’s great for local restaurants as it’s adding a separate line of revenue for them and Queenstown has such an amazing array of restaurants.”

“Our online platform enables them to make their business visible to all users and customers. It’s like an online store for restaurants as people can jump on and see what’s available in their area. It’s instantly visible,” he says. Some meals don’t travel well so each restaurant chooses what items they offer on their Food on Q menu, but they try to offer everything, says Danny.

BE WISE WHEN YOU ADVERTISE Everyone deserves to get what they pay for.

Hospitality Business is independently audited and verified by ABC, because we want our advertisers to know they’re getting the exposure they’ve been promised.

To advertise call Wendy Steele on 021 300 473

IN SEASON

FRESH PRODUCE c CHERRIES Fresh, sweet cherries are delicious and in season. Biting into a cherry isn’t just about savouring the amazing taste, they’re also packed with antioxidants and offer many health benefits, including help with insomnia and joint pain.

They’re very versatile too and can be used in cocktails, summer cheese platters, cakes, cheesecakes and summer desserts. T&G Global, a cherry specialist, focuses on local markets but also exports cherries to the world, including the growing Asian market where consumers have developed a taste for the niche fruit.

New Zealand produces more than 5,000 tonnes of cherries every year from around 650 hectares of orchards, mainly in Central Otago. A high level of local expertise and efforts to market it in the premium fruit sector are paying off as Otago cherries build on their reputation as being among the world's best. The region’s dry climate, cold winters and rich soils prove well suited to a range of cherry varieties.

Cherries still have a novelty element to them as they are only available for a small window of time, making them particularly sought after when they are harvested.

SEAFOOD c YELLOWFIN TUNA December: Yellowfin tuna, or thunnus albacares, is a migratory species of fish found in the warm ocean waters of northern New Zealand. The season begins in December, when the fish arrive in the East Cape and ends in March.

Its torpedo-shaped body has a dark metallic blue back and an underbelly that varies from slate to silver in appearance.

Bright yellow fins and yellow-shaded sides make this species distinct from other tuna. Caught mainly by longliners, they reach up to 2 metres in length and weigh approximately 180 kilograms at full maturity.

Unlike the ample fat in albacore tuna, yellowfin tuna has very lean meat. Raw, the flesh is deep red with a mild but sweet flavour and a dense, beef-like texture. It is a prized species amongst chefs for sushi and sashimi.

Upon cooking, the meat becomes opaque with a large flake that holds its moisture well. Baking yellowfin tuna retains its delicate flavour but is equally good smoked or grilled.

For a tasty dish, coat a loin of yellowfin tuna in black and white sesame seeds. Sear the tuna in a preheated pan for 45 seconds on each side. The outer edge of the tuna should be opaque and the middle rare. Slice the loin into portions and serve with Asian greens.

MEAT a BEEF AND LAMB EXCELLENCE AWARD SEASON December is a month of festivities and celebrations and it’s also the season of The Beef and Lamb Excellence Awards. Chefs around the country will be proudly hanging gold plates in their restaurants as over 160 restaurants nationwide are acknowledged for their culinary skill at serving up delicious and innovative New Zealand beef and lamb dishes. These chefs are helping to set the scene for innovation and excellence within the food service industry and providing outstanding dining experiences for locals and visitors alike. www.nzexcellenceawards.co.nz

FRESH PRODUCE b SWEETCORN & PEAS Just in time for the holiday season, fresh sweetcorn and peas from sunny Hawkes Bay are arriving on the market floor in larger volumes. Sweet tasting peas come in several varieties from garden peas, to snow peas, and snap peas - all are popular over the summer months.

The fresher the peas, the sweeter the flavour, so they’re best served as soon as possible after purchase. Fresh garden peas are delicious steamed or boiled with fresh mint leaves.

Snow peas or ‘mange tout’ are great in stir fries snow peas in stir fries, salads and can be raw or lightly steamed. They’re perfect for Asian dishes too.

Plump, sun ripened sweetcorn is a must for summer entertaining and outdoor dining.

Choose cobs with fresh green husks and fine silky tassels. Corn kernels should be plump, tightly packed and not wrinkled.

Perfect in salads or on the cob. Cook until tender, smother in butter and top with flaky sea salt and pepper.

8 | Dec 2018 – Jan 2019 | Hospitality BUSINESS

IN SEASON

FRESH PRODUCE MEAT c BEEF EYE FILLET Summer is here and there is nothing better than serving your customers a tender and tasty beef eye fillet. This cut of beef is the perfect complement for classic flavours and ingredients and, as so many chefs do, pairing it with a secondary cut of beef adds interest, texture, and flavour to a dish. Pictured here, chef Marc Soper from Wharekauhau Country Estate has included with his eye fillet a braised oxtail and thyme bun, beef liver parfait and puffed tendons to give his dining guests the whole nose to tail experience.

c TOMATOES It’s peak season for tomatoes and this year there are more varieties to choose from than ever before from bite-sized cherry tomatoes through to sweet tasting, yellow tomatoes and the giant mocha coloured Kumato™ T&G’s Beekist® range of bee-pollinated tomatoes is proving more popular than ever.

The brand has, at its heart, an old-fashioned growing philosophy using recycled rainwater, pollination by good natured bees and tomatoes hand-picked from the vine – perfect for foodies who want to taste a tomato the way nature intended.

In glasshouses set amongst the rolling hills of the Waikato and in South Auckland, T&G has around a million tomato plants growing and more than 12,000 bumble bees at work.

Tomatoes are a top seller in New Zealand, second only to potatoes in terms of vegetable spend. Their popularity has been driven by their versatility and the wide variety on offer.

BEEKIST® TOMATO AND BASIL TARTLET At NZ Fashion Week this year, delicious Beekist® tomato & basil tartlets were a hit with guests. They were created by Mint Kitchen exclusively for NZ Fashion Week. Check out the recipe here;

SEAFOOD c GREY MULLET January: Grey mullet, mugil cephalus, is a surface-dwelling coastal species that’s common in European waters and Australia. New Zealand is at their southernmost limit, where they’re found in shallow muddy harbours around the North Island between November and March. They also appear in the Cook Strait during the summer months.

A smaller species of fish, the grey mullet grows to approximately 1 kilogram. Its streamlined body has a grey back tinged with olive or blue that fades into a silver belly. Its eyes are yellow, and the fins vary from a muddy to a pale yellow.

Grey mullet tends to be grossly underappreciated due to its bold earthy flavour. But when married with acidity and robust umami flavours, the fish makes for delicious eating.

Fillets are dark-toned, whiten on cooking and have a high oil content. They’re also an excellent source of selenium and vitamin B12. The firm texture and flavour of the flesh makes them ideal for a carpaccio with lemon zest, olive oil and fresh chilli.

Grey mullet is excellent smoked – as is the roe, which is a delicacy traditionally used in the Greek meze taramasalata.

For a delicious and inexpensive meal, fry a mix of mushrooms and garlic in olive oil. Grill or panfry the mullet in a dollop of butter, season with salt and a squeeze of lemon and top with parsley. The earthy flavours of the mushrooms make for an excellent match. For more ways to enjoy seafood, visit www.seafood.co.nz/recipes

INGREDIENTS: • 250g ricotta • 375g short pastry sheet • 50g parmesan (or veggie alternative) finely grated • 1 egg, beaten • 1 garlic clove, crushed • 4 Beekist® cherry tomatoes, thickly sliced • olive oil • basil, a handful of leaves METHOD: Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.

Heat the oven to 200C/fan 180C/gas 6. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes.

Remove the pastry from the oven (leave the oven on) and gently press the middle down if it has puffed up. Leave to cool a little.

Tip the ricotta into a bowl and add the parmesan, egg and garlic, then mix and season.

Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil.

Hospitality BUSINESS | Dec 2018 – Jan 2019 | 9

BREAKFAST & BRUNCH

Bountiful

Portable

Breakfast and brunch dining habits are shifting to fit consumers’ busy schedules today and include more snacking, less traditional breakfast foods, and eating on-the-go during the morning hours.

Wise operators might also stress the productivity and health benefits of breakfast and brunch to appeal to the growing number of young consumers less likely to prioritise the morning meal.

To attract weekday customers, operators are leveraging technology to enable easier pre-ordering via smartphone apps for meals ready on arrival and coffee, croissants, muffins and traditional fare; while also offering convenient, sustainable portable options.

For weekend and special occasions, operators who offer a diverse menu with both traditional and innovative menu options to appeal to consumers’ desire for variety are in demand!

10 | Dec 2018 – Jan 2019 | Hospitality BUSINESS

BREAKFAST & BRUNCH

Brighten Up Your Summer – With Taste Sensations Le Sirop de MONIN offers a range of light summer flavours to brighten up your summer menu – whether it’s a cocktail, mocktail, main course or dessert. We’re loving MONIN’s new summer ranges of flavours suitable for many brunch celebrations!

Lovely Eggs

MONIN SALTED PISTACHIO Crack open rich and roasted Pistachio flavour, and forget about the pesky shells. MONIN Salted Pistachio Syrup adds delicious, nutty flavour to your favourite lattes, mochas, dessert, cocktails and culinary creations.

Brunch is such a luxury for diners today and attracting people to your restaurant, café or hotel – and turning them into regulars requires careful menu planning and attention to detail. Eggs remain a key component and we just loved this idea!

Orange Spritz The perfect pre-dinner or party drink, Spritz is an effervescent wine-based cocktail embodying the romance of northern Italy.

Recipes

MONIN CHEESECAKE A classic dessert choice that goes the extra mile in something tall and frosty – the flavours of savoury freshly baked biscuit and subtle cream cheese of the MONIN Cheesecake syrup turn a milkshake, latte or frappe into a cheeky indulgence.

Habanero Lime

NEW

The heat of habanero. The sweet acidity of lime. It all adds up to a tantalizing flavour sensation.

MONIN Orange Spritz syrup captures the essence of this sophisticated and seductive cocktail. Irresistibly eye-catching, it perfectly marries the juicy sour-taste of orange with the delicate notes of white wine and the right amount of bitterness.

The spicy tart flavour of our Habanero Lime Concentrate packs a zing when added to beers, mojitos and more.

Recipes Recipes

The perfect combination of sweet and spicy, MONIN Habanero Lime Concentrate lends sweet heat to margaritas, bloody marys, and other tart & sweet beverages

When the sun sets, twist all your classics and lemonades with MONIN Orange Spritz syrup and ‘La Dolce Vita’ is yours forever.

Recipes

Habanero Tommy’s Margarita

Habanero Lagerita

• 10 ml MONIN Habanero Lime • 10 ml MONIN Agave syrup Habanero • 20 ml fresh lime juice Tommy’s Margarita • 10 ml MONIN Habanero Lime • 50 ml tequila

• 20 ml MONIN Habanero Lime • 20 ml fresh lime juice • 60 Habanero ml tequila Lagerita • 20beer ml MONIN Habanero Lime • Lager

•Orange 10 ml MONIN Agave syrup Classic Spritz Shake all ingredients with ice. juice Strain into • 20 ml fresh lime • 20 over ml MONIN Orange Spritz syrup tumbler fresh ice.

• 50 ml tequila • 100garnish ml sparkling wine You can with fresh or dehydrated Shake all ingredients with ice. Strain into • 20 ml soda water lime wedge.

Classic Orange Spritz tumbler over fresh ice.

Build all ingredients into a wine glass filled

You can garnish with fresh or dehydrated • 20 ml MONIN Orange Spritz syrup with ice cubes. well and serve.

You can lime Stir wedge. garnish withwine orange slices. You can also • 100 ml sparkling replace sparkling wine with dry white wine.

• 20 ml soda water Frozen Habanero Daiquiri

Build•all intoHabanero a wine glassLime filledDaiquiri 20ingredients ml MONIN Frozen Habanero with ice Stir•well andjuice serve. You can Lime • 20cubes. ml fresh lime 20 ml MONIN Habanero garnish slices. You can also • 60with ml orange light• rum 20 ml fresh lime juice replace sparkling wine with dry white wine.

Orange• Froze 60 ml light rum until smooth.

Blend all ingredients together 30 ml Orange Spritz syrup Blend all ingredients together until smooth.

Pour •into a MONIN daiquiri glass.

• 150 ml rosé Pourwine into a daiquiri glass.

Blend all ingredients with ice until smooth.

You can garnish with orange slice.

Orange Froze

• 30 ml MONIN Orange Spritz syrup • 150 ml rosé wine Blend all ingredients with ice until smooth.

You can garnish with orange slice. monin.com

monin.com

• 20 Hibiscus ml fresh lime juice OrangePour Spritz Mocktail •all 60ingredients ml tequila into a lager glass filled • 20 ml MONIN Orange Spritz syrup with ice.

Stir well & top up with cold lager beer.

• Lager beer • 10 ml MONIN Hibiscus syrup You can garnish with lime wedge.

Pour all ingredients into a lager glass filled • 20 ml lemon juice Orange Spritz Hibiscus Mocktail • tonic water with ice. Stir well & top up with cold lager beer.

You can garnish with lime wedge.

• 20 ml MONIN Spritz syrup Build all ingredients intoOrange a glass filled with ice cubes. with tonic Hibiscus water. Stir syrup well and • 10Top ml MONIN serve. You can replace MONIN Hibiscus syrup • 20 ml lemon juice Pomegranate or with MONIN White Peach, Watermelon syrups.

• tonic water

Habanero Colada

• 30 Habanero ml MONIN Habanero Colada Lime Build •all20 ingredients intode a glass filledPineapple with ice MONIN •ml 30Le ml Fruit MONIN Habanero Lime cubes. Top with tonic water. Stir well and • 120• 20 mlml coconut Le Fruitwater de MONIN Pineapple

serve. You can replace MONIN Hibiscus syrup Orange Coffee Spritz • 120ingredients ml coconut in water shaker in theor order with Combine MONIN White Peach, Pomegranate • 30 ml MONIN Orange Spritz syrupin shaker Combine ingredients in theshake order listed. syrups.

Add ice cubes.

Cap and Watermelon • 150 ml toniclisted. water iceinto cubes.

Cap glass and shake vigorously. Add Strain serving filled • 60 ml cold brew vigorously. Strain into serving glass filled with fresh ice. Garnish. withand fresh ice.

Garnish.

Build MONIN syrup tonic over ice. Stir and top up with cold brew.

You can garnish with dehydrated orange wheel.

Orange Coffee Spritz

• 30 ml MONIN Orange Spritz syrup • 150 ml tonic water • 60 ml cold brew Build MONIN syrup and tonic over ice. Stir and top up with cold brew.

You can garnish with dehydrated orange wheel.

Recipes

Recipes

Habanero Tommy’s Margarita • 10 ml MONIN Habanero Lime • 10 ml MONIN Agave syrup • 20 ml fresh lime juice Habanero Tommy’s Margarita • 50 ml tequila

• 10 ml MONIN Lime Shake all Habanero ingredients with ice. Strain into tumbler over fresh ice.

• 10 ml MONIN Agave syrup You can garnish with fresh or dehydrated • 20 ml fresh lime juice lime wedge.

• 50 ml tequila Shake all ingredients with ice. Strain into tumbler over freshHabanero ice.

Frozen Daiquiri You can garnish with fresh or dehydrated • 20 ml MONIN Habanero Lime lime wedge.

• 20 ml fresh lime juice • 60 ml light rum

Blend all ingredients together until smooth.

Pour into a daiquiri glass.

Frozen Habanero Daiquiri • 20 ml MONIN Habanero Lime • 20 ml fresh lime juice • 60 ml light rum

Blend all ingredients together until smooth.

Pour into a daiquiri glass.

Habanero Lagerita • 20 ml MONIN Habanero Lime • 20 ml fresh lime juice • 60 ml tequila Habanero Lagerita • Lager beer

• 20 ml MONIN Lime Pour all ingredients into Habanero a lager glass filled with ice. ml Stir well & toplime up with cold lager beer.

• 20 fresh juice You can garnish with lime wedge.

• 60 ml tequila • Lager beer

Pour all ingredients into a lager glass filled

with ice. StirColada well & top up with cold lager bee Habanero You garnish with lime wedge.

• 30 mlcan MONIN Habanero Lime • 20 ml Le Fruit de MONIN Pineapple • 120 ml coconut water

Combine ingredients in shaker in the order listed. Add ice cubes. Cap and shake vigorously. Strain into serving glass filled with fresh ice. Garnish.

Habanero Colada

• 30 ml MONIN Habanero Lime • 20 ml Le Fruit de MONIN Pineapple • 120 ml coconut water

Combine ingredients in shaker in the order and shake vigorously. Strain into serving glass filled with fresh ice. Garnish.

listed. Add ice cubes. Cap Available online at grabmonin.com

monin.com

Proud to get behind New Zealand’s biggest awards and events in 2018!

To the winners and finalists, the organisers, the inspirers and the hard workers who celebrate innovation and provide support for our thriving industries.

The Intermedia Group wishes you a very Merry Christmas.

We look forward to working with you all in 2019!

Top Shelf T

AD

T

NZ ’S BIGGES T

R

V E L IQUOR E

EN

www.intermedianz.co.nz

DESSERT

INDULGENT, CREAMY & UNIQUE! Looking for delicious new additions to your dessert menus this summer? Killinchy Gold has released three new summer ice creams to tempt your customers with!

• BLUEBERRY & LEMON • PASSIONFRUIT & LYCHEE • ENGLISH TOFFEE Catering primarily for the restaurant and café markets the new flavours can also be located in boutique ice cream parlours! Both the Blueberry & Lemon, and Passionfruit & Lychee ice cream flavours are believed to be unique in New Zealand!

HOW LONG DOES IT TAKE TO DEVELOP NEW PRODUCTS? Blueberry & Lemon has been in development for approximately six months and its release coincides with blueberry season.

HOW DID THE IDEA FOR PASSIONFRUIT & LYCHEE ICE CREAM FLAVOUR DEVELOP? It was derived from the ongoing popularity of South East Asian flavours in New Zealand cuisine HOW DOES THE ENGLISH TOFFEE FLAVOUR STAND OUT? English Toffee is a variation on the continued popularity of Caramel and Salted Caramel flavours, however, it has a more indulgent creaminess!

14 | Dec 2018 – Jan 2019 | Hospitality BUSINESS

Summer recipe Killinchy Gold Blueberry & Lemon Tart INGREDIENTS Crust 170gm crushed waffle cones (approximately 12 waffle cones) 60gm melted butter 1 tbs chopped fresh mint Filling 500ml Killinchy Gold Blueberry & Lemon Ice Cream – lightly softened 125gm Blueberries (1 punnet) Topping 125gm Blueberries (1 punnet) ¼ cup toasted almond slices 1 lemon Icing Sugar to dust

METHOD • In a food processor blitz the waffle cones to a roughly chopped crumb. Add the melted butter & mix until combined.

Lastly add the chopped mint and pulse to mix through.

• Press crumb mix into a 23cm tart case and refrigerate for 15 minutes.

• Scatter one punnet of blueberries onto the crumb base and then cover with the softened Killinchy Gold Lemon & Blueberry Ice Cream.

• Smooth to an even surface and scatter the remaining punnet of blueberries over the top surface lightly pressing them in to the ice cream.

• Scatter the toasted almonds over the blueberry topping.

• Using a fine grater or microplane grate the zest of the lemon over the top of the blueberries.

• If not using immediately cover or seal before placing in freezer (to stop icing over) • Prior to serving remove from freezer & place in fridge for 15 minutes to lightly soften.

• Dust with icing sugar prior to serving.

NEW FL AVOURS BLUEBERRY & LEMON

PASSIONFRUIT & LYCHEE

84590

84591

ENGLISH TOFFEE 84593

INDULGE YOUR CUSTOMERS THIS SUMMER Available nationally from BIDFOOD

INTENSE FLAVOURS

AT ANY STAGE OF CREATION

Serving Suggestions

INTRODUCING

CHEF® Liquid Concentrates

SIX LIQUID CONCENTRATES TO SUIT ANY DISH CHEF® Liquid Concentrates are created to be as easy to work with as possible. In a rich liquid form, you can add them drop by drop to a dish until you get the precise flavour you want.

All flavours in the range have a light colour so you can use them in light or dark sauces. They’re designed to dissolve and deliver flavour immediately in any dish. Use them in countless ways, as a base or to add top notes.

Can be used like a bouillon, seasoning or to enhance sauces, hot or cold Ideal for vinaigrettes & dressings Perfect for marinades & sous-vide cooking NO PRESERVATIVES | NO ARTIFICIAL COLOURS | NO ARTIFICIAL FLAVOURS

To request a product demonstration with sampling contact us on 0800 830 840 For more information on the range go to www.nestleprofessional.co.nz ® Registered Trademark of Société des produits Nestlé S.A

NEW OPENINGS SWEET SOUL PATISSERIE

118 Cashel Street, Christchurch Ph: 03 3651919 www.sweetsoul.nz Brazilian sisters Rea and Taina Scur have the sweet treat tastebuds sorted with their eye-catching, mouth-watering delights at Sweet Soul Patisserie in central Christchurch. Rea, who has trained at both Le Cordon Blue and Bellouet Conseil in France and also has New Zealand qualifications, just loves to create artistic pieces out of fine pastry. She uses real ingredients and plenty of Belgian chocolate to create delicious, beautifully presented entremets – small multi-layered, mousse-based French cakes. There’s a twist on French techniques in this modern pastry cuisine, using flavours that are familiar to Kiwis. Hagley Park cherry blossom inspired the pale pink Belgian white chocolate and black cherry cakes that went down a treat during spring and Rea is gradually introducing the locals to more traditional European-style cakes.

It’s not only about the cakes in this authentic and intimate 12-seater Euoprean-style patisserie shop-style café. The coffee is great too.

SARDINE

59 Beach Street, Queenstown 03 4412233 www.sardine.co.nz There’s no sardine on the menu, but the walls are plated up with plenty at the latest, funky new bar to open in downtown Queenstown. Good Group has launched its Auckland Sardine cocktail bar concept, connecting with its adjacent White and Wong’s restaurant. The intimate, 40-seater, late-night cocktail bar is really buzzing, offering plenty of Absolut Elyx Vodkabased mixes for summer, including all the traditional classics like Manhattan and Old Fashioned. Open from midday until 4am daily, but closed on Christmas Day, Sardine Queenstown caters to a slightly different culture, with many of its patrons tourists stopping by for a drink, or settling in amid the Portuguese-style sardine can wallpaper for the evening. Dumplings, gua bao buns, bang bang chicken salad, salt and pepper squid and prawn dumplings taking pride of place on the bar menu, whipped up fresh right through until 4am.

MARVEL QT

172 Arthur’s Point Road, Arthur’s Point, Queenstown Ph: 03 389000 www.marvelqt.co.nz Queenstown’s renowned, former Gantley’s historic 1863 stone building, has been refreshed and renewed to become Marvel QT, offering more casual dining in what is now a multi-functional venue. At the core is fresh produce, showcasing farmers with passion and devotion to their animals and produce. There’s seating for 70 inside, with a large roaring fire during winter, and 40 outside in the beautiful established grounds and bar area. Owners Wendy Sutherland and Alisdair Gribben, who also own Marvel Grill in Auckland, have Chris Law, formerly of Soul Bar and Bistro in Auckland, at the helm as executive chef. Fish and chips is a big seller in the restaurant - fresh fish prepared twice daily in beer batter and served with minted peas, hand-cut fries and tartare sauce, as is liquid centre chocolate pudding. Marvel QT also offers ‘The Store’ – its own larder of local, imported and house-made specialty items, with the likes of pies, gourmet foods, bakery goods, cheeses and fresh produce.

18 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

PORT ROAD WHANGAREI Relax and enjoy life in the winterless North, come join us in Whangarei, we have room for you!

Potential Restaurant or Café development available!

Stage 1 of this new development in Whangarei is complete with the Tenants, Ray White Real Estate, having moved in and delighted with their new abode. The owners and long-time occupants, United Port Road Ltd, are very excited to see the ever-developing changes in the area of Port Road and are eager to get Stage 2 underway. The owners seek expressions of interest from prospective tenants and their target is to attract and entice the establishment of a prestigious restaurant/café.

With the development of Stage 2 purposely designed to be setback from the premises of Stage 1 and 4 to allow for outdoor dining they believe the space could offer such a business arguably the highest profile space available in Whangarei with an unrivalled dining experience.

THE LOCATION Whangarei, Northland’s thriving provincial business centre, is just two hours north of New Zealand’s economic hub, Auckland. This proximity allows easy leverage of Auckland’s infrastructure and services for your business - without the higher cost of doing business in this large city, and enjoys a sub-tropical climate with warm summers and mild winters, ideal for your customers to relax in.

This is a prominent, well-positioned property located on Port Road in a sought after and growing location of Whangarei. The general locality has benefited from infrastructural developments nearby, such as the Te Matau a Pohe Bridge (bascule bridge), just to the south of the property and the Hatea Loop walkway which runs along the rear of the property. These infrastructure developments have led to added demand to redevelop this area of Port Road.

The property offers direct access, by foot, to the Hatea Loop and uninterrupted views across to the international award-winning Te Matau a Pohe bridge.

Along with the construction of the Hundertwasser Art Centre with Wairau Maori Art Gallery at the Town Basin and the reported proposed new 115 berth three pier marina, just downstream from 131 Port Road, the property is in a prime location for all to enjoy. As they say in Real Estate ‘location is everything’.

THE DEVELOPMENT It is being developed by the Owners in association with a local Design & Build company and Resource Consent has been granted to establish a Restaurant/Café as part of Stage 2 with positions for Tenancy 2 and 3 available pending an agreement to lease with an interested party. Both Tenancies are 326m2 with associated onsite parking, and offers additional outdoor space of approx. 80sqm2.

As per the Artists impression and picture of the completed Stage 1, the premises construction will be a single storey commercial building, with the proposed external design for Stage 2 being similar

to that of Stage 1. The internal design and actual fitout can be part of the construction project, as a ‘turn key’ property or left up to the prospective Tenant to complete themselves. This of course can be decided during the agreement process.

Construction is estimated to take 6 months following the appointment of the Design & Build company and issuance of Building Consent. Prior Lease negotiations will also need to be considered regarding timing. Lease costs are by negotiation and are dependent on the level of fitout required of the landlord.

INTERESTED? Give Derek a call on 0274 596 336 | derekb@unitedinfrastructure.co.nz

TALENTED KIWI CHEF

Dani Chen Crowned Tapas Queen In Spanish Competition

S

BY JES MAGILL

tunning young talent, chef-de-partie Dani colleagues back home. Marty [Kindleysides] and Chen from SkyCity’s Bellota restaurant Sameer [Marathe] also helped me with the costings and in Auckland, represented New Zealand in we tasted a lot of tapas!” the 2018 World Tapas Championship in Marty, executive chef for SkyCity’s signature Spain last month, winning the title over some leading restaurants, and Sameer, head chef at Bellota, were international chefs. pivotal in helping Dani get ‘competition ready’ in what Also the only female and the youngest entrant, must be record time.

Dani was up against some celebrated names with To qualify for the World event, Dani won the significant support crews. “One was an executive chef Australasian competition in September and had who normally has 60 chefs working for him,” Dani minimal time to practice for the final in Valladolid, Chef-de-partie Dani Chen at says. “And just about everybody competing could Spain. “September was very busy and just two weeks Bellota, received a lot of job speak Spanish except me. One chef who couldn’t speak before the competition I started to think about the offers following her 2018 World Tapas Championship Spanish brought a translator with him and I’m like, dish. I selected 12 condiments and mixed lots of win in Spain.

“Oh, I’m from a village. I have no one helping me!” variations, then I chose eight versions before I chose There were more challenges too for this Kiwi my final one.” competitor prior to competition day. “My recipe was On competition day the chefs had 25 minutes to in English so no one in my host restaurant could understand it, and I prep their dishes and Dani snatched a few seconds to check out other only had seven hours total to prepare my dish. I bought the ingredients I entries. “I saw one dish that was really cool by Rico Torres from Mixtli needed at the supermarket and found the props in a pet shop. It took me restaurant in the US and I thought he would probably win. an hour to choose 10 pieces of coral – they had to be the perfect shape – “Rico made his own multi-sensory presentation box with a forest and I found the garnish growing in a fish tank!” inside. When the judges opened the box, they heard the sounds of the The language barrier and lack of resources didn’t slow Dani up forest – you could hear the birds. It was amazing.” though, as she scooped the coveted holy grail for Spain’s iconic bar Dani’s answer to the “Who inspired you when you were young?” cuisine. Asked what made her tapa stand out from the others, she question, is refreshingly candid: “No one really, I just love eating. I do says, “Because it featured a lot of Spanish cuisine I think; the tuna, the lots of research and even if I have to travel for an hour or two to sample escabeche vegetables and the colour too. something, I’ll do it, just for the food.”

“The coastal regions of Spain inspired my dish and Yellowfin tuna is Asked to name her favourite Auckland restaurant, she says there are one of the most popular fish for Spanish cuisine. That’s why I kept it too many, and luckily this hard-working 27 year old is always inspired raw, so you could taste the freshness. Adding my own Asian fusion style by several restaurants right on Bellota’s doorstep; Depot, Masu and The to the dish helped too.” Dani’s tapa proved the perfect combination, Grill, in SkyCity’s impressive dining precinct and The Sugar Club on with the judges marking all contestants on flavour, costing, originality Level 53 of the Sky Tower. and presentation.

In her spare time Dani’s learning Spanish and is working on some Working at SkyCity for the past three years, Dani acknowledges new tapas concepts she discovered in Europe, for Bellota’s new menu several people who helped her take out the prestigious tapas title. On the launched this month. [December] She’s thinking a contract at Masu team at The Sugar Club with Peter Gordon for the past two and a half could be next, before heading to London in a couple of years. years, and joining the team at Bellotta in May, also under Peter, Dani “I’d like to work at Peter’s London restaurant Providores. I haven’t knows she’s in the best place for her career right now. asked him yet but I will,” she says. There’s no question what Peter’s “Working for Peter is amazing, I’m learning so much. The answer will be, and no doubt this protégé will travel a long way for competition was tough but I really felt the support from all my great food. n NZMA graduate Dani Chen’s winning tapa featured escabeche vegetables rolled in raw yellowfin tuna with seaweed dressing, horseradish cream, crispy chilli served on a Calasparra rice cracker with blackened squid ink

20 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

SUMMER READING

White+Wong’s Go Into Print Over the past two years White + Wong’s has won the hearts and palates of Kiwi’s looking for great food and fun times, now they can recreate that experience at home thanks to White + Wong’s cookbook.Available from the beginning of December, White + Wong’s cookbook captures the special vibe of the two restaurants in Auckland’s Viaduct Basin and in picturesque Queenstown.

White + Wong’s cookbook features their signature dishes including Shaking beef and Wagyu beef dumplings - standout dishes that are never removed from the menu. The cookbook recipes are easy to follow and use widely available ingredients, allowing home chefs to wow their friends and family with dishes which capture the flavour of the muchloved White + Wong’s originals.

Those wanting to spice up their life will love the Massaman curry of lamb shoulder and Tom Yum, hot and sour prawn soup. Foodies who want more subtle flavours will be impressed by delicate, fragrant recipes like Tea-smoked Big Glory Bay salmon and Fijian kingfish sashimi.

Bites, raw and cold cuts, dumplings, soups, hot starters, barbecue and roast meats, curries, sides, vegetables, rice, salads, desserts,

sauces, dressing and curry pastes all feature in the cookbook and the complex technique required in some recipes is balanced with the simplicity of others, meaning cooks of all abilities can recreate White + Wong’s delicious Asian food masterpieces.

CEO of Good Group Hospitality - owners of White + Wong’s - Russell Gray said creating the cookbook was a thank you to diners for the way they have embraced the White + Wong’s experience. “It’s fitting that we recognise our guests by giving them the opportunity to make some White + Wong’s magic by recreating our delicious flavours at home.”

Since opening in March 2016 more than half a million people have enjoyed a meal at White + Wong’s and it has also received critical acclaim.

In October it was named ‘Best Restaurant’ in the Hospitality New Zealand Annual Awards for Excellence 2018. Earlier in the year, White + Wong’s Auckland venue manager, Sonya Chan was acknowledged at the Lewisham Awards as 2018 Outstanding Maitre’D. White + Wong’s is a hardback cookbook with mouth-watering photographs. It’s available at good bookstores and from White + Wong’s Auckland and Queenstown restaurants for $49.95.

START YOUR CAREER IN HOSPITALITY 80% of our graduates go on to employment or higher study *

FREE

courses available**

ENROL NOW *80% represents an average student outcome over twelve months in 2016 and 2017. Visit ‘Latest News’ on nzma.ac.nz for more details. **Terms and conditions apply. Contact the NZMA team for more information

0800 222 833

HOTELS

Sweeping Grandeur Combines With Artisan Cuisine Auckland's Hotel Grand Windsor provides a stylish oasis on Queen Street

22 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

HOTELS

W

alking from the noisy hustle and bustle of Auckland’s central Queen Street into the quiet elegance of the entranceway to Hotel Grand Windsor, MGallery by Sofitel, is almost surreal. Ascending the stairs under opulent gold chandeliers in the lobby, the Art Deco-style door opens to reveal a sophisticated and well-designed lounge and bar area. The subtle colour and design of the plush soft furnishings, cut-glass decanters and stunning flower decorations gives a feeling that not only have you stepped through doors; you’ve stepped through time, to a place where you can rest, relax and be at peace in real style. Hotel Grand Windsor, MGallery by Sofitel is a one-off: a place that’s steeped in history, but with a very modern point of difference: a progressive and exciting recycling programme never before seen in a New Zealand hotel.

The luxury venue has just been recognised by the Hospitality New Zealand Awards as the Best Redeveloped Accommodation for its extensive redecoration – and with good reason. Just a few years ago, this unassuming pitstop would, by the current team’s own admission, ‘struggle to reach three stars’. Now a five-star hotel, this historical treasure has a firm place among the top boutique hotels in the country.

“We are thrilled to accept this Award and to be recognised for bringing to life the vision we always had to bring back the undeniable sophistication, luxury and elegance of the 1920’s while catering to a discerning, modern guest,” said Ronnie Ronalde, Group Operator Manager for CPG Hotels, which operates Hotel Grand Windsor. “Our team worked tirelessly to achieve this vision and I ask them to share in this celebration.”

Originally a soda fountain and tea house when it first opened in 1928, the Hotel Grand Windsor MGallery by Sofitel has been carefully and extensively refurbished over the course of 12 months, using inspiration from the original Art Deco architecture and interior design. Tea has remained a theme that runs throughout the hotel, with a tea-based drink offered to guests on arrival, as well as bone china and premium tea sets in each of the 79 guest rooms. In a nod to its origins, the hotel is also becoming well known for its high tea at Cooke’s Restaurant and Bar – named after the eatery of the same name in the first Windsor house with 15 leaf teas on offer as well as bubbles and cake.

The sweeping grand staircase which runs prominently from the lobby to all seven floors is a dramatic reminder of the style and grandeur of earlier days (although lifts are of course available for those happier to look and admire than climb the impressive structure!). Original artwork and interior design relating to the 1920s and 1930s takes pride of place >>

CROWNED BEST NEW HOTEL AT WORLD BOUTIQUE HOTEL AWARDS Auckland’s Hotel Grand Windsor, MGallery by Sofitel has been recognised amongst the best in the world at the Boutique Hotel Awards in London, winning the esteemed ‘Best New Hotel’, as well as taking out top honours as Australasia’s Best New Hotel and Australasia’s Most Inspired Design Hotel.

Widely regarded as the most influential Awards programme globally, the Boutique Hotel Awards finalists are nominated by travel industry experts and luxury travel journalists to be independently evaluated.

More than 300 nominees from 80 countries this year were reviewed with judges looking for the character and feel of a unique experience.

The Boutique Hotel Awards is the first and only international awards organisation exclusively dedicated to recognising unique excellence among boutique hotels. It is the only independent awards organisation in hospitality where each and every property is visited personally by an experienced hotel judge, who specialises in each category, and where decisions on winners depend on true first-hand guest experience at the property.

Judge’s comments on Hotel Grand Windsor reflected the outstanding attention to detail and customer experience. Remarking on design; “The design was beautiful, elegant, understated and calming. It felt a world away from the hustle and bustle of the central city, it was amazing how you could just step away from it.”

Hospitality BUSINESS | Dec 2018 - Jan 2019 | 23

HOTELS around the hotel, while the contemporary take on the Art Deco interiors come to life with modern yet glamourous bathrooms, lounge spaces and suites.

Each guest room is designed around pictures of jewellery belonging to Mrs Simpson (she of the Edward & Mrs Simpson royal scandal of the 1930s; a couple renowned for their love of exquisite jewellery). Bespoke furniture in every room has been designed by Auckland-based Space Studio to match wall portraits of the jewellery, making every room unique. “We have guests who will book the same room on each visit as it’s become special to them, while others want to admire all the artwork and design in the different rooms,” says Ronalde. “Each room and suite has its own personality and style, while remaining in the theme of the rest of the hotel.”

But while much of this fascinating place has stayed true to its rich history, it’s significantly ahead of its time with regard to ecological progress.

As well as boasting a restaurant that creates its artisan international cuisine through the use of local and sustainable produce in creating artisan cuisine. the Hotel Grand Windsor MGallery by Sofitel is leading the way when it comes to reducing waste, and recycling in an industry known for its high carbon footprint. This year the hotel was awarded the Gold Sustainable Tourism Business Certification from Qualmark New Zealand – the highest possible recognition award in the country from Tourism New Zealand in recognition of their work to make the hotel as close to carbon zero as possible. The hotel has just announced it is working with leading hotel supplier Astro on a pilot programme in which every piece of single-use plastic is returned from the Grand Windsor to Astro, where it will be recycled and remade into more hotel products. “It’s a significant step in an industry which is well known for its high use of plastic; for us it’s another step towards becoming completely carbon zero,” says hotel General Manager Chris Dickinson. “The Qualmark Golden Biro is the highest rating available in hospitality, and we want to take our mission to create as little waste as possible as far as we can.”

The success of combining historical opulence and style with progressive thinking is set to be continued elsewhere in New Zealand by owners CPG Hotels. Wains, Dunedin’s oldest hotel dating back to 1853, is set to reopen at the end of this year, following a $3 million refurbishment. Next on the list is Eden Crescent Hotel, on Eden Crescent in Auckland’s CBD, due to open in 2019. This heritage building originally dating back to 1860 will offer another boutique property containing 91 rooms, restaurant and bar, meeting facilities, swimming pool, wellness centre and spa.

24 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

“The Qualmark Golden Biro is the highest rating available in hospitality, and we want to take our mission to create as little waste as possible as far as we can.”

Proud to be suppliers of luxury beds to

Hotel So & Hotel Grand Windsor Sleepyhead is New Zealand’s largest and most trusted bedding brand.

The Sleepyhead Commercial range features leading innovative technology, designed for optimum comfort and durability.

Phone: 09 276 9300

Fax: 09 270 6006

Free Phone: 0800 753 377

Email: commercial@sleepyhead.co.nz

HOTELS

SO/ Auckland Opens as New Hotspot Lifestyle Hotel French Chef Joins Harbour Society

A

fter much anticipation, international luxury lifestyle hotel SO/ Auckland has removed the bollards and rolled out the red carpet, welcoming guests and nosy neighbours to eat, drink, stay and play in the heart of the city.

The HI-SO rooftop bar, with expansive views of the Waitemata Harbour and Rangitoto Island, is set to transform the way Kiwis and visitors socialise this summer.

A feat for New Zealand’s already bursting culinary scene, SO/ Auckland’s Harbour Society restaurant on the 15th floor is home to French Chef Marc De Passorio, former owner of Michelin-starred restaurant, L’Esprit de la Violette. Marc has sold L’Esprit de la Violette and jumped at the chance to make Auckland his next culinary home.

VODKA CRAYFISH Preparing what’s set to become his signature dish, vodka crayfish, Marc explained: “I’m so pleased to have touched down in my new, beautiful home. In 2012 I visited New Zealand for the first time and fell in love with the country; the fantastic produce and wine as well as the amazing scenery wherever you go, fresh air and generous, friendly people.”

Located in prime position at 67 Customs Street East, SO/ Auckland occupies the former Reserve Bank building, formerly home of the country’s gold reserves. As the seventh addition to the SO collection of rebellious lifestyle hotels around the globe, and the first to open in the Pacific region, SO/ Auckland is believed to be shattering convention.

Renowned Kiwi fashion innovator WORLD has provided flair throughout the hotel as the signature design partner for this very individual, designer lifestyle hotel. WORLD’s influence includes the hotel’s bold emblem design, which reflects the ‘volcanic history of Auckland, the natural beauty of New Zealand and the history of the building itself.’

VAPOUR LIQUID & SOLID Playing on the volcanic theme, guests can choose their room design style from Vapour, Liquid and Solid in all SO Cozy, SO Comfy, SO Club and 26 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

SO Studio rooms. A floor has been dedicated to Penthouse Suites, each enjoying their own exclusive style; SO Lofty features a Caldera theme and SO VIP, an Exposure theme. Set to become one of the city’s most Instagrammable hot spots and the place to be seen, SO/ Auckland is claiming to be the city’s hottest travel and lifestyle destination for locals and visitors alike.

“We’re ecstatic to finally open the doors to Auckland’s most audacious hotel,” said SO/ Auckland General Manager Stephen Gould. “It’s >>

SUITE DREAMS AT SO A great sleep can completely transform the way you look and feel – physically, mentally and spiritually. That’s why Sleepyhead is passionate about creating the best sleep guests can possibly get.

Using fresh thinking and innovative design, we’ve created the optimum in bedding solutions to give your guests the utmost quality, comfort and support for an exceptional sleep. On a Sleepyhead commercial bed, guests wake up feeling refreshed and revived, ensuring they become return guests.

The beds supplied to SO Auckland Hotel are designed to offer superb comfort as well as good support and feature the exclusive Torquezone system at its core and are topped with generous layers of New Zealand made Dreamfoam.

Endorsed by the New Zealand Chiropractors’ Association, the company’s exclusive Torquezone spring system has been designed with a ‘posturised’ centre for more concentrated support where it’s most needed – in the centre third of the mattress where the lumbar area and hips require additional support.

“We are proud to be New Zealand’s leading commercial bed supplier and our custom built bed ranges are made in New Zealand and are built to provide years of service,” says Damien Hegarty Sales Manager for Sleepyhead Commercial.

IF YOU LOVE SPORT...

THERE’S NO PLACE LIKE IT They want it. You’ll have it.

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

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

Some additional charges will apply for premium channels and events.

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

HOTELS

been an exciting journey with the global SO team since 2011 to prepare for opening including two years of immersion with the brand at SO/ Bangkok. Every touch of a SO/ hotel is unique to its location and thanks in large part to our signature designer WORLD, we have unlocked a destination truly unique to our shores,” he said.

WORLD designer Benny Castles.

Following in the line-up of celebrated fashion designers, WORLD joins an international stable that includes Mr. Kenzo Takada in Mauritius, Monsieur Christian Lacroix in Bangkok and Viktor&Rolf in Berlin. An obvious fit for the hotel due to their bold, energetic, playful style, WORLD’s touch can be seen in everything from the staff ‘attire’, wallpaper, suite artwork, neon art installations and, most importantly, the hotel’s unique emblem.

Benny Castles, designer and director for WORLD explains, “We knew from the outset this was a very special project to collaborate on. Our role was to create an experience that helped guests and visitors leave the hustle and bustle of the city behind and welcome them in to a new world.

Now SO/ Auckland has opened, I’m beyond excited to see the reaction.”

Furniture and lighting installations by Dutch design house, Moooi delight throughout the hotel. Most spectacularly, Mixo Bar on the ground floor entrance is home to the hotel world’s first Mega Chandelier created by Marcel Wanders.

And what’s a designer hotel without the most indulgent of spas? SO/ Spa is bringing the big guns (and potions) to answer all beauty, wellness and relaxation prayers. With innovative offerings like Himalayan detox therapy, Tibetan sound healing, chakra balancing and peeling Chlorella masks, there is something to relax and revitalise every type of spa goer.

Whether it is a quick morning-after eye treatment or combatting jetlag, there are spa treatments aplenty.

Rates begin from $469NZD per room per night and each of the hotel’s 130-rooms includes its own luxurious bath, an abundance of natural light, a separate rain-shower, on-demand, in room technology, complimentary non-alcoholic mini bar and Wi-Fi, a flat screen TV and a choice of harbour or city views. Harbour view rooms also have outdoor balcony access.

The hotel is also home to the Club Signature lounge, SO/ Fit and an indoor heated pool, and has a café opening early 2019. >> 28 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

AUCKLAND VISITOR GROWTH • The country’s winning blend of epic scenery, decent weather and friendly, English-speaking people is expected to continue to pull in the crowds, with visitor numbers expected to grow 5.4 per cent annually to reach 4.5 million by 2022 • The global attention and ‘high calibre’ visitors the city is expected to attract as hosts of events such as APEC or the America’s Cup Challenge in 2021 make this especially important.

HOTELS Eco - Sanctuary, Mahu Whenua Luxury Lodge, redefines high class accommodation!

Boutique Hotel MajorDomo Celebrates Deloitte Listing !

A

Queenstown company pegged as one of the country’s leading high-growth businesses has done it again. New Zealand luxury accommodation and experiences company MajorDomo has featured for the second time on the Deloitte Fast 50 national awards, celebrating revenue growth among the best.

MajorDomo, owned and operated by founders and directors Fiona Stevens and Lisa Hayden, was one of just four business from the lower South Island to make it onto the coveted 2018 list. It’s the icing on the cake for a business that has just celebrated its fifth anniversary with a whirlwind of continued growth and expansion.

When they made the list in 2016 they had a small but hardworking team of four full-time and one part-time members of staff. The business was based in a shared working space to keep operating costs low, and used its website and social media as its main sales platform.

Fast-forward to 2018 and MajorDomo now operates from new offices in Queenstown with a team of seven full-time equivalent staff, as well as one part-timer and several regular contractors in Queenstown and Wanaka.

While it’s still proud of its innovation and nimble business model through direct website and social media sales, it is now actively selling ‘in market’ in the UK, Europe, US and Australia.

It has launched a new division of MajorDomo called MajorDomo Select, specialising in high-end exclusive villas targeted to the discerning guest and high-end international travel agents.

It also launched luxury lodge and eco-sanctuary Mahu Whenua to the luxury international tourism

market – a stunning homestead and private cottages set on over 550 square km of high-country land owned by globally-renowned record producer Robert ‘Mutt’ Lange.

MajorDomo is responsible for the marketing, management and operation of this beautiful lodge, a departure from the villa market yet one which works in “fabulous synergy” with the wider MajorDomo offering.Lisa and Fiona say they have loved seeing their hard work and dedication to the business coming to fruition.

“We’ve worked hard to evolve our range of products and services so we’re internationally ‘market-ready’ for visitors, whether they’re adventurous and fun-loving families or friends, groups or individuals who prefer a luxury retreat in supreme exclusivity.

“Launching Mahu Whenua was an obvious highlight, and we’ve focused on adding to our portfolio of villas while not forgetting the fabulous owners we work with who’ve entrusted their precious property to our care.

“We’re still a small and boutique business and we’ve never forgotten that it’s not about us, it’s all about our owners and guests making sure they have the best experience and service, each and every day.”’ n MajorDomo private villa Kahurangi, located in Queenstown

From left, MajorDomo directors Fiona Stevens and Lisa Hayden.

Hospitality BUSINESS | Dec 2018 - Jan 2019 | 29

HOTELS

INSPIRED BY HER

– light meals & fresh flowers

On request, a staff member will deliver a specially brewed pot of tea to the room.

MGallery by Sofitel recently worked with global marketing research company, IPSOS, to conduct a global in-depth survey to understand guests’ habits and what they want to see and experience in hotels.

The survey found that 86% of female travellers wanted a hospitality programme designed specifically for them.

As a result, MGallery by Sofitel established Inspired by Her which focuses on the needs of women when they are travelling.

Seventy three percent of women surveyed said they often forgot to pack an essential item and don’t realise they’ve left it behind until they get to the hotel. As a result, through Inspired by Her all MGallery hotels

offer emergency kits which include complimentary beauty items, makeup remover, nail polish remover, hair ties and pins, moisturizer, sunscreen, stockings and more.

Women also stated they want quality hairdryers and good bathroom lighting when staying at a hotel – all MGallery hotels in the Pacific now have quality hairdryers and makeup mirrors available.

Bridie Commerford, Vice President of Marketing, Communications and Guest Relations for AccorHotels Pacific said the Inspired by Her programme is a direct result of listening to women.

“Over eight percent of guests in our MGallery by Sofitel hotels in Australia are female, so it was important for us to bring in feminine touches to enrich the guest experience.Eight out of 10 men surveyed also told us that they were supportive of a female orientated hospitality programme.

“Through the emergency kits, wellbeing experiences and food and beverage offerings, we hope Inspired by Her will ensure our guests feel welcome”.

As part of the Inspired by Her programme, MGallery hotels in Australia have also added light and healthy menu items in restaurants and a number of dishes have been created specifically around inspiring females.

Signature cocktails have also been created ‘with her in mind’ with floral creations, Champagne and muddled fruit a feature. An elegant tea pot service has also been created for guests. On request, a staff member will deliver a specially brewed pot of tea to the room.

Other key insights from the global survey found that wellbeing experiences tops the list of ‘Memorable Moments’ women want to have, while the top 5 feminine touch items women like in a hotel are fresh flowers, fragrance, quality bedding and materials, and attention to service detail.

Big Changes for Two Iconic Hotels Recent appointments of a new General Manager and the creation of a Director of Sales and Marketing role for the hotels will ensure that big changes are on the horizon for two of New Zealand’s most iconic hotels, Chateau Tongariro Hotel and Wairakei Resort Taupo.

David Stavert joins Bayview Hotels New Zealand (Wairakei Resort Taupo and Chateau Tongariro Hotel) as the newly appointed General Manager, replacing Kathy Guy who retired earlier this month David Stavert after almost two decades in the role.

Stavert first started with Bayview in 1995, has worked for both properties and was Executive Assistant Manager for Wairakei Resort when he left in 2011 to take up the General Manager role for sister property The Sydney Boulevard Hotel.

“I am excited to be coming home as general manager of these two hotels that I know so well,” says Stavert. “They are such unique properties with so many strengths. I look forward to bringing my operational background and experience to this position to continue to build upon the legacy of these heritage properties.”

Mr Stavert is also looking forward to working with the local communities of Taupo and the Ruapehu region.

30 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

“During my time at the Sydney Boulevard Hotel my passion for community and charity was a significant part of our ethos. I plan on bringing this same commitment with me and making a real impact within our local communities.”

Lee Watkins also joins the team as the Director of Sales and Marketing for Wairakei Resort Taupo and Chateau Tongariro. Lee brings over 23 years’ industry experience and has had roles Lee Watkins with Accor Hotels and Stamford Plaza, worked in destination tourism sales for Auckland Convention Bureau, and recently looked after event sales for Tongariro Lodge.

“I am delighted and privileged to be leading the sales and marketing team for two of New Zealand’s most iconic hotels. Like Dave, I too return to Bayview Hotels after holding my first job in hospitality as a receptionist at The Grand Chateau 20 years ago. I look forward to bringing my experience to the team and working with them in creating memorable experiences for our guests, outstanding conferences and events, and all with the exceptional and warm hospitality our hotels have offered for many years.’ n

BUSINESS

IN GOOD SYSTEMS WE TRUST

By Peter Nelson, Sculpture Hospitality Managing Director New Zealand, Australia and Pacific Islands

With so much to think about as a venue manager or owner, it’s important to have solid systems in place to make sure nothing falls through the cracks.

It’s especially important when it comes to something as crucial as ordering and managing your stock.

With so many parts to the process, it pays to have checks, balances and accountability every step of the way. Otherwise you can be stuck with insufficient or excessive stock, incorrect or damaged stock, or leave yourself vulnerable to theft – all of which can quickly eat into your profits.

PHASE ONE: ORDERING

The first thing we always suggest is to start with a clean slate. Steer clear of recycling last month’s order form. Make sure you’ve done a thorough stocktake before you place an order – having minimum and maximum levels for each product will make doing this much quicker. Talk to your bar or kitchen staff to ensure you aren’t ordering unnecessarily.

Keep a record of exactly what you’ve ordered, including the date of order, product, quantities, price and the name of your supplier. Make this easily available to staff who may be responsible for signing off on deliveries.

Regularly compare market costs of products to ensure you are paying the best prices. There’s no harm in asking for a discount either, especially if you

have a good relationship with your supplier. The worst they can say is no.

PHASE TWO: DELIVERY

The general rule once your order arrives is to check, check and check again. The first step is to make sure the delivery docket and invoice match your records. Don’t be afraid to partly open crates, cases or boxes to look inside, as once you sign off on a delivery, you have no come back with the supplier. Ensure the driver remains with you while you check the order and if there are any damaged or missing items, clearly note these on the invoice and have the driver verify this with his signature.

Make sure to always check the price on the invoice too. We have helped clients save thousands of dollars by discovering incorrect pricing on invoices. Computers are great tools but only when the correct information is fed into them.

This process can take some time, so make sure your order is dropped off when it suits you (not when is most convenient for the vendor). If you won’t be around, ensure you have a well-trained and trusted staff member who knows your processes to receive it on your behalf.

PHASE THREE: STORAGE

Once the stock has been delivered and signed off, the final piece of the puzzle is to carefully manage the transition of stock into storage.

One trap we often see, is managers letting the delivery driver do this.

While it may be more efficient, you leave yourself open for disaster, as anything can happen when the stock is out of mind. Make sure it doesn’t sit unattended for any period of time either.

KIWI ACCESS

The new Kiwi Access Card replaces the 18+ Card from 14 January 2019.

Visit the website for more information, or email info@kiwiaccess.co.nz.

The new 18+ Card

Launching 14 January

www.kiwiaccess.co.nz

VIEWPOINT

As We See It

Wellington launches Don’t Guess the Yes, a sexual assault prevention campaign The hospitality industry in New Zealand prides itself on its social conscience. As an individual standing alone, there is only ever so much one can achieve.

As an entire industry standing together, or better still, as an entire community standing together, we can almost move mountains.

That is what November was all Hospitality New Zealand about for Hospitality New Zealand; Vicki Lee, CEO trying to move mountains, and protect the community, one person at a time. Last month was a huge success in that respect, as our Wellington branch kicked off Don’t Guess the Yes, a sexual assault prevention campaign, with a uniquely hospo spirit to it.

Don’t Guess the Yes is effectively a pilot scheme for Hospitality New Zealand, which we intend, bartender by bartender, and branch by branch to turn into a nationwide initiative.

More than 50 of our Wellington members signed up to the campaign, which aims to address issues surrounding consent and alcohol consumption. The official launch took place over the weekend of November 23-24. During that time, those 50 plus hospo venues promoted awareness of sexual assault prevention through posters, social media, TV screens, as well as having their staff wear “Don’t Guess the Yes” T-shirts.

32 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

In the lead up to the launch weekend, the bars and nightlife venues that had signed up to the campaign sent their staff members (bar staff and security) down to a free sexual assault prevention training session run by Hospitality New Zealand on November 13. The aim of this session was to give bar staff the knowledge and power to keep an eye on their customers, recognise red flags, and to feel empowered to step in to help a customer that could be vulnerable, before a problem occurs.

The training programme was a roaring success, and we are already looking to repeat it. The session was lead by our Wellington Branch president Matt Mclaughlin, who has largely been responsible for spearheading the campaign, and also featured representatives from Wellington Police and the Sexual Assault Prevention Network.

Don’t Guess the Yes was a collaboration between Hospitality New Zealand, Wellington Police and Wellington City Council. We also partnered up with the Sexual Assault Prevention Network, Victoria University of Wellington Students’ Association and Massey University Students Association to create the project and training.

The campaign gained significant support from our Wellington Mayor Justin Lester, who recognised and awarded Matt Mclaughlin for his contribution to the community through Don’t Guess the Yes. Matt was honoured by Wellington City Council for trying to keep Wellington safe and buzzing with a Safety in the City award at the 2018 awards ceremony on November 20. We are extremely proud of Matt’s achievement!

The Safety in the City awards, which like Don’t Guess the Yes, are a community-wide initiative illustrate what we can all do for the benefit of the whole community, when we put our heads together.

Wishing you all a safe and happy holiday break.

INDUSTRY NEWS

Highlighting Hospitality Establishments - As Great Places To Work.

I started my career in the hospitality industry at the age of 16. From the very first coffee I served, I understood what a privilege it is to work in this industry.

Out of sheer love and Marisa Bidois passion for hospitality I have - Chief Executive committed the majority of my professional life to it.

I’ve been so inspired by the professionals that I have met as they pursue a career or run a business in our industry that I couldn’t imagine working anywhere else.

To watch the community of chefs, front of house staff, café and restaurant owners grow around the world, share ideas, inspire one another, and establish genuine relationships is for me, what this business is all about.

But we are not without our issues. We have a serious skills shortage and we need more people to see us not only as a viable career option but also to take us to their hearts.

At the Association we have put a lot of work into trying to highlight hospitality establishments as great places to work. We spend time consulting with government, focusing on immigration policy, training our people and telling our stories. BUT we cannot do it alone. Our goals will be achieved far quicker if we, as an industry, work together to meet them.

When we look at the barriers to our industry we see recurring themes.

“No development opportunities” they say, “long hours, and low pay”, “not a respectable place for your children to work”. This is not my reality but it is often how our industry is perceived.

Understanding the issues, of course, is the first step to solving them.

It’s about providing genuine development opportunities and looking out for the mental and physical wellbeing of our colleagues. We need to start a collective movement to address these areas and then we need to start a relentless pursuit of sharing our great work so that others will see the industry as a positive place to build their careers.

We released tools for the industry around wellness last month, in partnership with the Mental Health Foundation and courses for industry through St Johns and Life Line. So be sure to check these out.

I also believe that hospitality extends outside of our industry and plays a role in the lives of so many. From two old friends enjoying their weekly morning tea together to big deals being negotiated in private dining rooms, hospitality owners have the power to change the way that we interact with one another – a power that should not be underestimated or undervalued.

The idea behind this year's hui was to incorporate the vision of two organisations Restaurant Association and Eat NZ. The Restaurant Association in its mission to champion our industry and assist hospo owners with running their businesses while protecting, promoting and educating our industry and Eat NZ’s vision to promote and champion our best food, drink, and culinary tourism opportunities.

Our shared desire was to link the many siloed sections of our industry and bring them together for two days in a mission to create a collaborative and shared vision for New Zealand food.

So many of the attendees were nourished by what they heard over the course of the two days, we shared ideas, offered perspectives, and established meaningful connections.

Hospitality BUSINESS | Dec 2018 - Jan 2019 | 33

NEWS

2019

TOP 8

DINING TRENDS

N

ew Zealand hospitality and food service providers are certainly “on trend.” When Hospitality Business searched for the “what’s next’ top dining out experiences expected for 2019 we discovered many of our restaurateurs and chefs are leading the field. Restaurants like Pasture in Auckland, Sheppard in Wellington and hotels such as QT and SO/, to name just a few, have embraced many of the trends listed below. The trends were observed by BENCHMARK®’s executive chefs and culinary experts at the company’s 80 luxury hotels, resorts and restaurants coast to coast, offshore and in Europe. Good news too that Kale has outlived its welcome and will soon be replaced by such wild weeds as sorrel, dandelion greens and amaranth!

“Food and Beverage is an ever-evolving realm of experiences”, says Patrick Berwald, Benchmark’s vice president food and beverage. “The opportunity for us is not only to be ahead of the trend but to understand who tomorrow’s customer will be, what fulfils their needs and how we can be ready to meet that demand”. #1 THE TEA PARTY. While three cups of tea are consumed worldwide for every cup of coffee, in the U.S. coffee drinkers are dramatically becoming cuppa fans. This is not a new trend, but what is new is how people are beginning to think of tea with the same reverence as coffee due to its many varieties, applications and benefits. One’s local coffee roaster may soon have a new neighbour in the form of a “tea bar”. Craft tea blending, nitro tea on tap and even tea cocktails will start to proliferate on Main Street.In New Zealand a return to high tea delights has been witnessed at placed like Chelsea Bay, and a number of luxury hotels. #2 MEAT LOVERS. Not yet available to buy commercially, heme (from the Greek word for ‘blood’) is at the cutting edge of food science and is a possible stepping stone to a more environmentally sustainable meat and protein alternative. Tech-food companies are using it to bring a meaty quality to their wheat and potato protein burgers with the “bloodiness” of meat cooked rare. Not to worry, if you still enjoy good old-fashioned beef – select steak restaurants will be expanding their repertoire to include new cuts like Vegas Strip steak (from the shoulder area), merlot cut (from the heel) and bavette (the bottom part of sirloin known as flap meat). #3 FERMENTED. Big brand kombucha (fermented tea) has cemented itself in the new age of alternative beverages, but consumers will soon see various styles of home-grown kombucha coming out of boutique/lifestyle hotels and chef-driven, trendy eateries. Further to the fermented craze, these same businesses will expand their line to include more kimchi, pickles, sauerkraut, tempeh, kefir, but also carrots and cream; and many other foods fermented, cooked and offered to customers. All with the focus on consuming the least processed food possible - increasing probiotics to improve the immune system. #4 TASTES LIKE CRICKETS! As food costs continue to rise, chefs are looking for new sources of protein. Insects appear more and more as a sensible choice on many 34 | Dec 2018 - Jan 2019 | Hospitality BUSINESS

levels. They exist in large quantities and can be found everywhere. In fact, 80 per cent of the world consumes insects: low in fat and 3-4 times as much protein as beef, insect powders can enhance your cocktails and even cricket flour can be used to make bread and pastries. Their products will soon flood the shelves of grocery stores and restaurants alike. #5 FARM TO TABLE 2.0.

One trend that has been in the works for some time now, of course, is the farm to table movement. It has recently taken a brand-new path and that is the chef/farmer movement of custom farming in regard to specifying what seeds are being planted for new menu development. Benchmark’s US Willows Lodge has partnered with a farm in their valley, which is helping to cultivate a new type of a relationship that will change the way each supports the other to sustain farming inside their community, ultimately, saving the small, sustainable farms for generations to come. #6 ARE YOU IN OR OUT? In an age of online and mobile food-ordering services, diners have moved away from eateries to placing more value on being home-bound and the convenience of delivery. However,it is projected that diners will stop unwrapping their plastic packages of cutlery and again recognise that restaurant dining offers more compelling and satisfying experiences, which truly nurtures the soul. Whether it is celebrity spotting, educating your taste buds on adventurous cuisine or building relationships in social atmospheres – outside eateries offer all things you just can’t get at home.

The rise of destination dining centres such as Goodside on Auckland’s North Shore and Morningside in Grey Lynn represent the trend towards a quality venue offering of fast casual food service choices. #7 THE VEGETARIAN FACTOR. What was once seen as the random individual that a restaurant chef or an event manager had to appease, now has become more than a minority in the way chef’s approach menu offerings. With today’s diners increasingly aware of their “macro diets” combined with culinary professionals applying unique and creative takes on mom’s homecooking, menus will continue to see a large portion dedicated to vegetarians and what is plant-based and coming from the ground.

Dishes are even becoming vegetable-focused, with proteins as the complement. Even vegetarian tasting menus are quickly becoming the staple in many accredited establishments. #8 FOOD & THE GREATER GOOD. The Food & Beverage and hospitality industries are no strangers to supporting the hungry and less fortunate: from children to shut-ins.

However, with a global focus on the natural disasters humanity faces – the collective culinary community is starting to put their food where their mouth is and put greater efforts behind charities that provide sustainable support. Chefs are beginning to make more meaningful connections around food: less about social media and more about that they take on the deeper issues and how food is involved.Yet again New Zealand is well into this practice with Let’s Eat! In Queenstown, and Eat My Lunch, to name just a few. n Sources include Benchmark US.

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

www.theshout.co.nz

December/January 2019

A fresh approach to specialised

wine auctions PLUS PINOT NOIR • NZ CIDER AWARDS • INDUSTRY INSIGHTS N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

The Gold Standard in Beer Line Cleaning Portermark’s unique cleaning services using its proprietary chemicals and detailed procedures have been implemented in a number of hotels and pub venues across Australia including award winning breweries and is now ready to service bars throughout New Zealand.

Our mission is to ensure that the quality of the beer served to your customers is just as the brewer intended. We specialise in the cleaning and service of everything to do with delivery of product, from the keg to the tap.

WE ANALYTICALLY PROVE YOUR BEER LINES ARE CLEANED TO FOOD SAFETY STANDARDS WHAT WE DO: Our fully trained and certified BeerTechs using our uniquely manufactured products and processes will service your beer lines every 3 weeks and includes: • Quality Line Clean GUARANTEED every 21 days • Keg couplers sanitised • Taps sanitised • Replace any o’rings on leaking taps • Monitor keg rotation, dates and stock along with proper storage practices • Monitor for Co2 leaks and advise management if any detected • Annual service of both keg coupler service and tap service

Contact Paul Today to find out more about our service and how we can give your establishment

“The Perfect Pint” 021 514 660 • paul@portermark.co.nz

www.portermark.co.nz

08

Contents 03 Editor’s note

04 Industry news 06 Industry Insights

Updates from NZ Winegrowers and the Brewers Association of NZ

12 T oe-curling Pinot Noir

Tasting notes from Cameron Douglas MS

15 B ar Design Awards

The Best new designs from Australia.

16 R TDs

08 In-Cider Knowledge

The Shout celebrated with the 2018 NZ Cider and Fruit Wine Awards winners in Nelson.

Kiwis looking for something a little different to grab and go this summer have plenty of exciting options.

10 Ciderology 101

10

Cider can be surprisingly varied, finds John Oszajca.

THE COVER: THE WINE AUCTION ROOM

The Wine Auction Room are determined to demystify the art of wine buying to ensure your wine collection and hospitality is always on point. Find out more on pg 4 and for contact details visit wineauctionroom.com .

www.theshout.co.nz December/January 2019

A fresh approach to specialised

wine auctions PLUS PINOT NOIR • NZ CIDER AWARDS • INDUSTRY INSIGHTS N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

Editor’s picks AKARUA 2017 PINOT NOIR

16

With notes of ripe dark cherry and wild raspberry, red flowers and a hint of dried thyme, this is the perfect wine for a festive dinner. It offers layers of oak, showing off clove and vanilla spice, toasty wood moments and oak sweetness. Great Christmas present for serious Pinot Lovers - they can cellar it for best drinking from 2020 through 2028. See more toe-curling Pinot Noirs on pg 12-14.

AWARD-WINNING CIDER

Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Tamara Rubanowski trubanowski@intermedianz.co.nz ph 027 2784761 Sales Manager info@theshout.co.nz

It was just too hard for our team to pick a fave in this year’s spectacular line-up of award-winning ciders, so we reckon any of the top drops mentioned on pg 8-9 will be a perfect thirst quencher this summer. Peckham’s Cider won two trophies for their Ice Cider and they also scooped up the Traditional Cider Award with their Western Pathfinder and the Pear Cider/ Perry Award with their 2 Barrel Perry – so these should definitely be on your ‘must try’ list.

BRANCOTT ESTATE’S CONVENIENT NEW CANS

A fresh way to enjoy wine ahead of a season full of festivals, barbecues and outdoor adventures, canned wine is the next new thing! Brancott Estate has convenience covered this summer with the release of four of its popular wines in 250ml cans.

Sporting bright designs, the slimline range includes two naturally lower alcohol options, as well as two classic wine varieties: Sauvignon Blanc and Pinot Gris. Find out more on pg 5.

TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 3

NEWS

COVER STORY

A perfect night in with The Wine Auction Room The sound of the Kiwi summer is unmistakeable. Barbeque chats. The bounce of trampolines miraculously delivered by Santa. Cicadas … relentless. The best background music for a summer night in, and the backing track for the inception of New Zealand’s newest specialist wine auction house, The Wine Auction Room.

Having spent a lifetime dedicated to wine, Reece Warren’s name is wellknown in the industry. In January 2018 he decided it was time for the loyal (and novice) wine enthusiast to have access to an interesting variety of wine in an easy, convenient way.

“When studying wine in London back in the ‘90s, my mates and I would often pool our pounds, go to Christies or Sotheby’s to bid on a bottle that we wouldn’t be able to afford on our own. Bidding was a great experience. Sharing those wines around the table with my friends made for even better memories.”

The auction scene has evolved since then, but the secondary market for wine in New Zealand doesn’t share the same history. With few specialist players, the market is mostly served by auction houses whose primary interest is in other high value items such as art and jewellery.

“We are buyers too, so we know what makes the difference when bidding for wine.

We provide information about the wine, scores and ratings from renowned critics, the condition of the cellar that it came from and, where available, tasting notes.” All of this is delivered in an easy to use online platform (wineauctionroom.com).

“In 2018 our auctions were online, so people could bid comfortably from home or work. In 2019 when we also call live auctions, people can bid in the auction room (just like my London experience) or they can bid online in real time, listening to the auction from the comfort of their home. They will be in the room with us too - virtually.”

The Wine Auction Room are determined to demystify the art of wine buying to ensure your wine collection and hospitality is always on point. The Wine Auction Room has a physical office in Grey Lynn, Auckland and an online one here: wineauctionroom.com

SPONSORED NEWS

The perfect pint – the Portermark Way Beer line cleaning isn’t the most riveting topic to have over a beer, but it is fundamental if publicans and hospitality operators want to serve a good pour and have satisfied customers.

The very nature of beer means that beer lines are easily infected with bacteria and candidae from yeast. The protein compounds in beer also lead to oxidation, which can cause aging in beer lines and that’s not the kind of maturity you want.

On top of that, mineral deposits and scaling can make the beer pour difficult to manage, and to the customer, the beer can taste nasty and stale.

Enter Portermark’s revolutionary beer line cleaning technology from Europe: • It reduces the clean from once a week to once every 3 weeks • Trained, professional ‘Beer Techs’ do the job for you • They check cellar stock rotation, fridge temperatures and remote units too • ‘O’ rings are replaced free of charge twice a year

• Portermark’s technology means improved beer quality, less waste and higher yields • And it frees you up with more time to pour more great beer.

With some of the biggest, brightest names in the beer business getting on board with Portermark, that’s a clear indication they’re on to something.

Here’s a frequent response from hospitality operators about Portermark’s technology: “Our beer quality has improved, and our wastage has gone down… The Portermark team are doing a fantastic job.

Having professionals doing this job is so much better than internal bar staff. [It’s] money well invested.”

The final and vital endorsement from customers, cellar managers and bar staff – shows a big lift in satisfaction from all three stakeholder groups. So, if all this Portermark success is working up a thirst, why not head to the laptop, click on the Portermark website www.portermark.co.nz and maybe raise a glass in their honour while you’re there.

4 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

Revolutionise your beer and line cleaning, increase beer quality and reduce waste with Portermark.

NEWS

AWARDS NEWS

WINE NEWS

Handy can format the next new thing A fresh way to enjoy wine during a season full of festivals and outdoor dining, canned wine is the next new thing and Brancott Estate has convenience covered this summer with the release of four of its popular wines in 250ml cans.

Sporting bright designs, the slimline range includes two naturally lower alcohol options; Brancott Estate Flight Sauvignon Blanc and Brancott Estate Flight Rosé (9% ABV), as well as two classic wine varieties, Sauvignon Blanc and Pinot Gris.

The packaging also offers a new take on tasting notes for those wanting to know more, visually representing the flavour profiles on the back of each can in a way that can be easily understood.

The Villa Maria team AWARDS NEWS

NZ shines in Sydney International Wine Competition New Zealand wineries once again showed their power in the international market, taking out the honours for most successful winery and the two most successful wines of the 39th Sydney International Wine Competition.

Yealands Wine Group took out nine medals and trophies for their wines, while Saint Clair Family Estate was second, with eight medals and trophies.

The most successful individual wines of the Competition were also from New Zealand, with the Akarua - RUA Pinot Noir 2017 and Brancott Estate Letter Series O Chardonnay 2017 both winning three trophies.

The Competition saw a wide range of great-value wines from Australia, New Zealand, South America and Europe winning trophies and medals this year, including New Zealand’s Toi Toi Marlborough Reserve Sauvignon Blanc 2018, which won the Kemenys Perpetual Trophy for Best Value Dry White Table Wine of Competition.

The Sydney International Wine Competition is unique in being the only international wine show that judges all its finalists in combination with appropriate food – meaning that consumers can select wines that are best suited to accompany specific meals, from BBQs to formal dinners.

An international panel of highly-credentialed judges led by New Zealand’s Warren Gibson, and including five Masters of Wine judged the 1800 wines submitted, awarding 241 Top 100, Blue Gold and Gold medals, along with 25 trophies.

For more information visit www.top100wines.com

Pinot Noir Trifecta at Marlborough Wine Show Pinot Noirs ranging from 2012 to 2017 took out the three major awards at this year’s Marlborough Wine Show. Winner of the OI International Wine of the Show was Villa Maria’s Single Vineyard Seddon Pinot Noir 2015.

Chair of Judges, Jack Glover, described the winning wine as delivering structure with classic Marlborough red fruited accents and tannins with freshness. “Freshness is the key one,” he says. “You have a wine that is not the current vintage, but still delivering a benchmark style, high quality Marlborough Pinot.”

Villa Maria also picked up the Marlborough Museum Legacy Award for their Single Vineyard Southern Clays Pinot Noirs, 2012, 2015 and 2017.

Glover says the Legacy Award highlights consistency at a very high level, between wines from different years. “It was pleasing to see that this year we had Pinot Noir that stood up in this space. That quality consistency over a number of vintages of Pinot Noir is showing a coming of age of our vineyards and our winemaking.”

The third major trophy to go to Pinot Noir was the Coterie Trophy for Wine of Provenance, awarded to Tohu Rore Reserve Pinot Noir 2017.

“For this award we were looking at the quality of the wine but also looking for a wine that shows where it is from,” Glover says. “This wine gave voice to its place, a true provenance wine.”

The 18 Trophies for the Marlborough Wine Show were announced at a Long Lunch, celebrating the Marlborough Wine Industry.

FOR MORE INDUSTRY NEWS FOLLOW US ON

The international panel of judges was led by New Zealand’s Warren Gibson.

CHECK OUT

THESHOUT.CO.NZ

TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 5

INDUSTRY INSIGHTS

Pinot Noir takes top spot at New Zealand Wine of the Year™ Awards

ANGELA WILLIS New Zealand Winegrowers Global Events Manager

A Central Otago Pinot Noir has scooped up the top prize at the inaugural New Zealand Wine of the Year™ Awards.

The Maude Pinot Noir Central Otago 2017 was awarded the New Zealand Wine of the Year™ Champion trophy presented by O-I New Zealand, as well as winning the Fruitfed Supplies Champion Pinot Noir trophy and the Best Wine - Central Otago regional trophy, at the New Zealand Wine Awards Dinner held in Wellington on 3 November.

The producer of this champion Pinot Noir, Maude Wines, is a family-owned wine company who first planted vines on their Mt Maude Vineyard in 1994.

They produce award-winning wines from their winery amidst the stunning back drop of Lake Wanaka in Central Otago.

The winning wine was described as “pure class” by Chair of Judges Warren Gibson, who remarked that the Maude Pinot Noir was a delicious and complex young wine which showed beautiful refinement.

The revamped New Zealand Wine of the Year™ Awards competition focuses strongly on

celebrating the grape grower and their single vineyard wines, as well as championing New Zealand wine excellence on a larger scale, with a particular lean towards vineyard excellence and regionality. This year’s competition saw almost 1,400 wines entered.

The Awards Dinner, with Jesse Mulligan and Kanoa Lloyd as MCs, celebrated the New Zealand Wine of the Year™ Awards winners, as well as other industry achievements including Young Viticulturist of the Year, Annabel Bulk and Young Winemaker of the Year, Greg Lane.

The New Zealand wine industry also recognised the service and dedication of industry icons Mark Nobilo, Jane Hunter and Ivan Sutherland by inducting them as Fellows of New Zealand Winegrowers.

The Fellows award acknowledges individuals who have made an outstanding contribution to the New Zealand wine industry.

For more information on the New Zealand Wine of the Year™ Awards visit www.nzwine.com/events.

INDUSTRY INSIGHTS

Pair your beer

DYLAN FIRTH Executive Director, Brewers Association of New Zealand

With the year drawing to a close, brewers are pushing hard to ensure the high demands of the festive season will be met. Whether it’s the end of year work function, the increase of sunshine hours compelling us to dust off the BBQ or the extended family and inlaws coming over for Christmas lunch at your place.

Summer is when we most like to enjoy our favourite hop infused beverage.

A big part of the festive season focuses on food.

We will likely spend hours getting the ingredients and recipe right, but only too often people will neglect the importance of what beverage will go best with the food on the table. Beer and food matching can be as simple or complex as you like. For, like wine, beer comes in endless varieties.

One of the first things I learnt when pairing food with beer was the 3 C’s.

Complementing: When you choose a pairing with similar flavour profiles. Think a bold stout with some nice dark chocolate. Contrasting: When you go to the different end of the flavour spectrum as to accentuate the flavours of both the food and the beer. Finally, Cutting: This is where the beer flavour cleanses the palate. Such as the freshness of a good pilsner which will cut through fatty foods, making each bite like having your first over again.

How you apply this is really up to you. But to give a topical example, Christmas classics such as honey glazed ham - which has a rich and salty profile - pairs well with something not too hoppy. A perfect option would be a wheat beer. Wheat malt

6 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

pulls a bit of sweetness from the pork and also gives these beers a soft, bready sweetness that latches onto the glaze.

So, take a moment when you are next putting together a menu or meal to think how you can take it to the next level with a great beer match.

Beer and food matching can be as simple or complex as you like.

EVERYONE DESERVES TO

GET WHAT THEY PAY FOR Be WISE when you ADVERTISE The Shout is independently audited and verified by ABC, because we want our advertisers to know they’re getting the exposure they’ve been promised.

To advertise email info@intermedianz.co.nz

FEATURE Jasmine Melnik (More FM) and partner.

In-Cider

KNOWLEDGE The Shout celebrated with the 2018 NZ Cider and Fruit Wine Awards winners in Nelson.

T

he 2018 NZ Cider and Fruit Wine Awards were held on November 2nd at The River Kitchen. Hosted in Nelson for a third successive year, the evening celebrated and recognised the high quality of cider produced in New Zealand as well as the growing range of styles available.

Following the awards the NZ Cider Festival took place on 3rd November at Founders Park. Here many of the award-winning ciders were showcased and available for the public to sample, creating a true celebration of all things cider for cider lovers.

Judging for the NZ Cider Awards 2018 took place in the Moutere Hills in October.

Here rigorous taste testing took place with a judging panel led by experienced gurus of the cider and wine world. Judges included, James Rowan – Winemaker, Merophy Hyslop – Cidermaker and Innovator, Geoff Griggs – Alcohol Beverage Writer, Dylan JauslinAward Winning Writer/ Author, Sam Wilson – Head Brewer and Adrian Harrison – Cider Connoisseur.

8 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

INDUSTRY AWARDS

1

2

“Nelson producer, Peckham’s Cider, were once again in top form.”

4

6

IMPROVEMENT IN QUALITY AND COMPLEXITY In total the panel received 114 entries for Cider and Fruit wines combined, in which the judges awarded seven trophies, 11 gold medals, 28 silver medals and 37 bronze medals.

David Sax, Chairman of the NZ Cider Association was absolutely thrilled with the results and the number of entries. “Over the last few years the improvement in both quality and complexity of the winning ciders has been staggering. This has also been demonstrated by the number of New Zealand ciders now taking out gold medals and trophies in overseas competitions.”

On the night of the awards local Nelson producer, Peckham’s Cider, were once again in top form, winning two trophies for their Ice Cider in the categories of Champion Cider and

3

7

5

8

Ice Cider. They also scooped up Traditional Cider with their Western Pathfinder and Pear Cider/ Perry with their 2 Barrel Perry.

Other trophy winners included, Contemporary NZ Cider, which was picked up by Paynter’s Cider, The Huntress, the Cider with Fruit category was awarded to Bohemian Cider, Twig & Berries while the Cider with Spice, Botanicals or Honey was handed to Zeffer Cider Co with their Apple Crumble Cider.

For the Fruit Wine trophies, Ruahine Ports scooped up two awards for their Roaring Red Boysenberry Port (NZ Champion Fruit Wine and Fortified Fruit Wine). Lothlorien Winery also scored two awards for their Reserve Sparkling Apple & Feijoa Wine (The Sparkling Fruit Wine and The Graeme Oldfield Memorial Trophy - Best Feijoa Wine).

Due to the soaring growth of the Cider industry the NZ Cider Awards have been held independently. n

PHOTO CAPTIONS

1. Awards trophies

2. S amantha Mackey-Wood (The Shout), Gabe Cook (The Ciderologist), Jody Scott (Zeffer) 3. P aul Paynter (Paynters Cider) and Grey Guy (Foodstuffs) 4. M urray Davis (Hally Labels) and Caroline Peckham (Peckhams) 5. Awards medals 6. P eter Simons (DB Breweries Managing Director), Gabe Cook (The Ciderologist), Justin Oliver (Bohemian Cider) 7. C ody Hughes and Adele Macky from DB Breweries 8. Gabe Cook (The Ciderologist)

Cider Awards Photography: Steve Hussey

TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 9

CIDEROLOGY For a beverage that is typically made with just two primary ingredients, cider can be surprisingly varied.

T

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

hough technically a fruit wine, cider has always been intrinsically linked to beer. This is in part because of the lower alcohol content – and therefore greater “sessionability” – of cider, but also because the culture of cider is more linked to that of beer, than it is to wine.

Wine tends to be a more serious beverage. Higher in alcohol, loaded with bold flavours, and balanced by a considerable amount of acid, wine tends to be pondered over or sipped alongside a meal. The mere idea of quaffing a bottle of wine is untenable.

Cider, on the other hand, (like beer) is a more social drink. Lighter, less acidic, and arguably less pretentious than wine, cider goes down easy on a hot day, and its fruity (often sweet), flavour-profile makes it an easy-drinking beverage that the masses can enjoy. Couple this with the fact that cider is the perfect drink for people with gluten or hop sensitivities, and it is no surprise that cider sales have been on the rise for some time.

Cider is an alcoholic beverage that is made by fermenting apple juice. While cider-making likely began thousands of years ago, the earliest record of fermenting apples into alcohol dates back to 55 BC, when the Romans invaded England and found that cider was already being enjoyed by the locals. Fast forward a few thousand years and cider remains

10 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

a popular alternative to beer and wine. Typically ranging between 4.5 - 7% ABV (though stronger and weaker examples exist), cider is particularly popular in the U.K., as well as many commonwealth countries such as Canada, Australia, and of course here in New Zealand.

DEFINING CIDER

For a beverage that is typically made with just two primary ingredients (apples and yeast), cider can be surprisingly varied. It can be pale or amber, cloudy or clear, still or sparkling, sweet or dry, barrel aged, and/or flavoured with fruits, vegetables, spices, and even hops. All of this variation aside, cider can be broken down into a handful of traditional styles. Let us take a look at these established styles and become a bit more familiar with this age-old beverage that seems to be increasing in popularity with every year.

NEW WORLD CIDER

The majority of the cider sold in New Zealand (and elsewhere) falls under a category known as “New World Cider”. Normally on the lower side of the ABV scale (around 4% – 6%), and typically made from the juice of common eating apples, New World Cider relies on back-sweetening (adding sugar or juice after fermentation is complete) to provide balance

CIDER and drinkability to what would otherwise typically be a bland and flabby drink. If your drink tastes like an apple flavoured fizzydrink, chances are it is a New World Cider.

Perry (aka Pear Cider) has roots almost as deep as apple cider, and has been produced for centuries in England, as well as South Wales and France.

ENGLISH CIDER

English Cider is an old world traditional cider that tends to be dry (though sweet examples exist), full-bodied, higher in alcohol (6% – 9% ABV), and complex. It is typically made with traditional Cider Apples, which contribute more tannins and bitterness than eating apples, and produce a cider that remains balanced even though the sweetness commonly found in New World Cider is not present. The flavours and aromas often found in English Cider are often described as spicy, smoky, and in some cases even barnyard. Many English ciders are bottled still, but carbonated versions are also common.

FRENCH CIDER

French Cider is perfect for anyone who enjoys a sweet cider but also appreciates the complexity commonly found in old world ciders. Typically lower in alcohol (3% - 6% ABV), French cider is produced using a technique called “keeving”. Keeving is the practice of removing essential nutrients from the cider to arrest fermentation. Starved of nutrients, the yeast tire-out early and fermentation stops sooner than it normally would. The cider is then bottled near the end of that fermentation to capture the remaining CO2, resulting in a naturally sweet, yet sparkling, cider. A combination that is difficult to produce without the use of any chemicals, sugars, artificial agents or pasteurization.

SPANISH CIDER

Spanish Cider (aka Sidra) is to cider, what Lambic is to beer. Bold and flavourful – though not for everyone – Spanish Cider uses only the wild yeast and bacteria that naturally occur on the apples to ferment the apple juice. The result is a cider that is dry, very fruity, funky, and sour. Spanish Cider is typically fermented for about six months before being packaged. The final product is cloudy, with a noticeable amount of sediment at the bottom of the bottle. Spanish Cider is also traditionally poured into the glass from a great height. This aerates the cider, blowing off some of its less desirable aromatic compounds and allowing you to enjoy a tart, refreshing, very unique, cider.

PERRY

Just as cider is made from fermented apple juice, Perry (aka Pear Cider) is made from fermented pears. As with cider, special varieties of pears are grown solely for making traditional Perry, while modern New World Perry tends to be produced from simple table pears. While Perry does express the flavours and aromas of pears, those notes tend to be relatively subtle. The result is a refreshing alcoholic drink that typically comes across a bit like a young white wine.

FRUIT & SPECIALTY CIDER

In addition to the traditional styles of cider mentioned above, all manner of fruits, vegetables, spices, and even hops are commonly added to ciders. Usually these specialty ciders are relatively sweet, with a common New World Cider base, and they make up a considerable percentage of cider sold in today’s bottle shops. Whereas, berry-flavoured ciders seemed to dominate the shelves just a few years ago, we are now seeing ciders infused with increasingly exotic ingredients including – but in no way limited to - passion fruit, pineapple, watermelon, hibiscus, coconut, chocolate, and even cucumber. There is also an increasing amount of interest in higher ABV “Apple Wine” and “Iced Cider”.

“Apple cider continues to strengthen its place in the market and we are starting to see some world class examples.”

- David Sax, Chief Cider maker at Redwood Cider Co. EMERGING TRENDS

Harvest Cidery’s General Manager, Hamish Jackson, told us about emerging cider trends that we might see in the coming year. He explained that, much like the craft beer market, we can expect to see a growth in the popularity of canned cider. “This can be seen with the investment in canning by both Peckham and Zeffer cider companies,” Jackson explained. “Zeffer has also rolled out a 1-litre glass bottle. This follows very much in line with what wine producers are hearing from their customers, wanting variation in pack format.”

Regarding the demand for flavoured ciders, as compared to traditional ciders, Jackson says: “Having just finished up the Cider Festival in Nelson the other week, and talking to the other companies, all their flavoured ciders did very well! This seems to go slightly against some sales data that shows consumers are tending towards more traditional ciders. I believe consumers are more looking for the craft producer, looking for variety that way, as you have seen in the craft beer scene.

You still need the larger producers to make sessionable ciders at a lower price point to bring people into the category, who once there, start looking for the interesting ciders.”

The growth in popularity of traditional ciders seems to prove that New Zealand’s cider consumers are continuing to mature. Consumers are increasingly interested in the story behind what they drink.

However, while in the beer world the notion of “craft” tends to refer to the independent and experimental nature of the brewing company, in cider “craft” tends to refer to being rooted in tradition; especially when it comes to the varieties of apples grown for cider making. While New Zealand is making strides in the right direction, the real transformation to watch for will continue to be in the orchard. n TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 11

BY CAMERON DOUGLAS MS

Toe curling Pinot Noir M BIO:

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

any years have passed since I discovered how great Pinot Noir could be. Since then I have always been on the lookout for examples that take me back to that one moment when I knew that variety produced some of the ‘it’ wines, some of the ‘great’ wines.

Wine that curls your toes when you spend minutes engaging in its aromas for before taking the first sip, holding the liquid on the palate just to feel the texture interact with the senses, then a second and third to process the story in the glass is a special wine indeed. Pinot Noir can be that wine, but finding just one example, and hopefully many across your lifetime is part of what makes wine and Pinot Noir so much fun.

Pinot Noir takes time to get used to.

Some examples, sometimes the best ones, are difficult when tried too young - led by stubborn tannins and over-zealous acidity that the core of pure fruit can be missed.

Pinot Noir is often not drinkable upon release because the tannins and acidity over power the finer textures, flavours and nuances yet to come from bottle age and integration.

There are many influences on the smell, taste and textures Pinot Noir – type of farming, soil type is a significant player, access to moisture and cropping levels. In the winery there are important considerations for example – the ratio of whole bunch versus de-stemmed, cold soak, natural or inoculated ferments (or both), racking from tank to barrel or barrel to barrel, the type, size and age of oak used.

To discover the true aromas and taste of Pinot Noir the right glass is critical. The best glass shape to use is one that looks like a brandy balloon with a long stem. A large pendulous bowl creating a lot of surface area to swirl wine. The glass needs to taper inwards at the top to focus, fine tune and separate key aromas. This kind of glass will help the taster, you, discover Pinot Noirs secrets, its nuances and real story.

Some wines just don’t have that story – they are too simple, too rushed by the producer, too sweet or not enough oak, or too much oak. Balance, length and complexity on the palate are three important components of any great wine with a story to tell. n

Wines are scored out of 100 points and are listed in no particular order.

Numbers are not indicative of a ranking.

12 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

TASTING NOTES ROAD PARADISE 1 DOMAIN BANNOCKBURN PINOT NOIR 2015

Enticing, varietal and complex bouquet with aromas of sweet oak, crush minerals and ripe red berry fruits. Dry, firm, tense and very youthful on the palate. Flavours from the bouquet show on the palate. Firm tannins and abundant acidity, complex and lengthy. This wine needs cellar time. Best from 2022 through 2032.

95 Points RRP $85.00 Co Pilot (09) 412 9137 Domainroad.co.nz

MARGUERITE PINOT 2 CLOS NOIR 2014

SV PINOT 3 AUNTSFIELD NOIR 2017

95 Points RRP $49.00 Clos Marguerite 021 415 692 Closmarguerite.co.nz

94 Points RRP $45.00 Negociants (03) 578 0622 Auntsfield.co.nz

Integrated, complex and Burgundian-like bouquet with aromas of cherry and strawberry, fallen leaves and old rose perfumes. Fine and integrated on the palate with dusty chalky tannins, medium acidity then cashew nut fine oak flavours. Lengthy, balanced and well made.

Drink now and through 2024.

4 AKARUA PINOT NOIR 2017

A core of ripe dark cherry and wild raspberry, red flowers, a hint of dried thyme and crushed minerals. Dry on the palate with layers of oak showing off clove and vanilla spice, toasty wood moments and oak sweetness.

Fine to moderate youthful tannins, matching acidity level and lengthy finish. Best from 2020 through 2028.

No mistaking the rich and vibrant colour this wine displays. Aromas and flavours of plums, dark cherries and oak match the power the appearance suggests. Dry with abundant core of fruit and fruit and oak tannins, plenty of acidity and long finish. A powerful, rich and complex example. Best from 2020 through 2030.

5

NAUTILUS SOUTHERN VALLEYS MARLBOROUGH PINOT NOIR 2015

Varietal with a mix of fragrances from silty clay soils, cherry and oak. Dry, tense and youthful with a poise and tension from acidity, abundant tannins and a range of fruit flavours. Decent length and finish. Drink now and through 2024.

93 Points RRP $44.00 Nautilus Estate (03) 572 6008 Nautilusestate.com

94 Points RRP $45 Hancocks (03) 445 4292 Akarua.com

FIVE

FOUR

THREE

TWO

ONE

TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 13

TASTING NOTES MAYBERN 6 JOHANNESHOF SINGLE VINEYARD PINOT NOIR 2016

Complex and detailed bouquet with an immediate Pinosity. Fragrances and flavours of red berry fruits, plum and red apple. Fine tannins, medium+ acidity, complexity, still developing with a layer of charm and finesse, minerality and florality. Lengthy and fine - drink now and through 2024.

93 Points RRP $35.00 Co Pilot (03) 573 7035 www.johanneshof.co.nz

SCOTT MARLBOROUGH CENTRAL OTAGO 7 ALLAN 8 LOVEBLOCK PINOT NOIR 2017 PINOT NOIR 2016 Smoky woody bouquet with brown spices and a core of fruit. Dry on the palate with flavours of dark cherry and wild raspberry, some fine baking spices and balanced acidity. Layers of oak with fine tannins and a smoky toasty wood layer. Lengthy finish. Balanced and well made.

Drink today and through 2024.

Attractive and complex bouquet with aromas of rose and sweet oak, wild flowers and red berry fruit. Dry on the palate with a youthful tension and poise from chalky tannins and abundant acidity. Still developing, a wine that needs decanting or cellar time. Best from 2020 through 2026+. *Vegan

92 Points RRP $19.99 Hancocks (03) 572 9054 Allanscott.com

95 Points RRP $31.99 Hancocks (09) 365 1471 Loveblockwine.com

9 Q PINOT NOIR 2017

A complex and enticing bouquet with suggestions of herbs, wild flowers, plum and tart cherry. A minerality emerges as the wine begins to open up. Very youthful and tense on the palate, a wine that needs cellar time to settle and integrate more. Higher acidity and youthfully firm tannins confirm this requirement. Decant for service and best with food. Overall best drinking from 2020 through 2028.

90 points RRP $59.00 Q Wine 021 349 400 Qwine.co.nz

Varietal with a distinctive red and dark cherry, raspberry and light brown spices centered bouquet. Dry on the palate with fine tannins, medium+ acidity and finely balanced finish.

Immediately drinkable and will be great with food. Drink now and through 2022.

90 Points RRP $29.95 Nautilus Estate (03) 572 6008 Nautilusestate.com

TEN

NINE

EIGHT

SEVEN

SIX

14 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

MARLBOROUGH 10 OPAWA PINOT NOIR 2016

INTERIOR DESIGN

Best Retail Design – Chandon Australia by Foolscap Studio, Coldstream, Victoria, Australia [photocredit Tom Blachford]

BEST BAR

DESIGNS S

Best Bar Design – Malt & Juniper by Sans-Arc Studio, Adelaide, South Australia [photocredit Brendan Homan]

ome of the most ambitious and aspirational venues have been revealed as the winners of the 2018 Eat Drink Design Awards.

The awards celebrate the exceptional design of hospitality spaces across restaurants, bars, cafes, nightclubs, hotels, retail spaces and temporary installations.

This year’s jury remarked that Australasian hospitality design has become synonymous with breath-taking innovation and some of the best projects in the world. Victoria and South Australia are the regions with the most winning venues this year.

“The projects that resonated with the jury were those that demonstrated authenticity, clarity and confidence. We were excited by projects where the designer had successfully told the narrative of the venue through careful selection of materials, colours and forms,” said Cassie Hansen, Editor of Artichoke magazine and jury chair.

“The standard keeps getting better and better and my fellow jurors and I agree that Australia is at the forefront of global hospitality design.”

This year The Best Bar Design went to Adelaide’s Malt & Juniper, designed by Sans-Arc Studio. The jury said that with rich wooden elements and high-back leather booths blended with hard green marble creating a space that aspires to institution status, Malt & Juniper “is a homage to the cocktail bar of yesteryear”.

This is the second Best Bar Design award for Sans-Arc Studio, who also won for its design of Adelaide’s Pink Moon Saloon in 2016.

The liquor industry was again recognised with Chandon Australia winning Best Retail Design for Foolscap Studio. The jury was impressed by “the sense of esoteric presence throughout the tasting rooms and boutique. The feminine aesthetic and smooth curves of the design perfectly personify the bubbly brand, enticing visitors to purchase oodles of sparkling wine”.

For more information and a full list of winners visit theshout.com.au .

TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 15

Ready

to drink

New Zealanders looking for something a little different to grab and go this summer have plenty of exciting options.

R Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

emember the days when an RTD (Ready To Drink) also meant ready to party? From the iconic Vodka Cruiser to the infamous BigFoot, a 1.5l cheaply priced and brightly coloured pre-mixed RTD, for a long time RTDs carried a portion of blame for exacerbating a problematic drinking culture. But we’ve come a long way since then and while new flavours are regularly added to the Vodka Cruiser line up depending on seasonal trends, there’s a new wave of RTDs that are aimed less at twentysomethings on a budget and more at a sophisticated consumer who just likes less hassle.

In 2012, partly in response to the escalating RTD wars, the Distilled Spirits Association of New Zealand (DSANZ) came up with a voluntary code to self-regulate the production and sale of RTD

16 | Dec 2018 - Jan 2019 | HOSPITALITY BUSINESS | TheShout NZ

beverages. The more cynical might argue that it was an industry requirement to prevent the Government stepping in but the voluntary code acknowledged care had to be taken in the packaging and marketing of a product that had already proven popularity with younger consumers. It also ensured that products not meeting the code would be removed from sale.

Prior to 2012, the RTD business was booming as all the major industry players had hands in the game but with no real constraints on ABV, packaging size or marketing. Now, an alcoholic RTD is regulated to a maximum abv of 7%, a maximum of 2 standard drinks per individual package and an added caffeine limit of 145 mg/L. This last limit was primarily in response to the explosion of RTDs that combined ‘energy drinks’ – that brutal caffeine and sugar combo with alcohol.

RTD

WHAT’S GREAT ABOUT THE RTD?

“RTDs are growing up”

Despite some bad press and possibly lower quality perceptions, it’s not all bad for those who see the benefits of consuming RTD products. For partygoers and home entertainers, it’s quicker and easier than managing an entire back bar and even makes for a simple way to self-monitor consumption. If vodka and tonic is your beverage of choice, it’s easy to take your three standard drinks to a BYO function and not have to worry about heavy-handed pours.

If the prior perception is that RTDs were sugar-laden versions of bourbon and cola, rum and cola or rum and ginger beer, designed to disguise lower quality alcohols – there’s good news. With more attention than ever on the quality of what we consume as well as removing unnecessary additives, the time was ripe for a fresh, clean approach to the RTD. Enter Dan Benoy and Holly McGrath of the Clean Collective. From an idea that germinated in 2016 to finally launching in December 2017, they were on a mission to create an RTD product free of sugars, additives and artificial flavours. They released a vodka-based ‘mojito’ in Mandarin and Lime, followed Watermelon and they now have released a Gin & Tonic with a twist of lime. Sold in four-packs of 300ml glass bottles for around $14.99, they are perfect for an afternoon BBQ or picnic.

In a social media frenzied world, the clean modern packaging of these zero sugar, zero carb beverages lights up the Instagram feeds of the keto-friendly, health conscious. Also making a rush on social media screens this summer is all manner of things pink – and the RTD market has not been left untouched. Gordon’s Pink Gin has made it to New Zealand in time for a bumper summer, including in a 4-pk pink gin and soda combo. With an RRP of $13.99, it’s never been easier to serve something sparkling and pink – just add strawberries, mint or a slice of lemon.

Of course, while the traditional RTD territory is simply spirits and mixers, there are a few other notable entries that while they don’t necessarily belong strictly in the category – deserve a mention.

Already noted in previous columns, pre-made espresso martinis in single serves make for a great night cap, thanks to Metters Martini or Batched, a New Zealand made product. Think of these as a more sophisticated version of the plastic Baileys shooters you might have once picked up.

If we’re talking about Ready To Drink as a principle – then there are a couple of emerging trends worth noting for the summer season and beyond. While RTDs are completely a consumer-facing product with little expectation to see any bar carrying stock, the idea of premixed cocktails ready to serve has been around for quite some time.

From aging Manhattans in small casks on the back bar or pre-bottling individual serves for both speed and presentation – the idea of readyto-drink merges with ready-to-serve in a hospitality industry that is always looking for something fresh and new to present to consumers.

Enter the cocktails on tap concept – pre-batched cocktails perfectly balanced and ready to serve on tap. This trend is emerging in permanent fixtures overseas, with margaritas, sangria and gin and tonics being among the most popular to add to the beer and wine on tap selection.

Of course, there’s a little more chemistry involved in creating a shelf stable, perfectly balanced cocktail that can be kegged and dispensed by tap. Local newcomers Cocktails &. enlisted the help of expert bartenders who created their menu of six cocktails and premiered their mobile, event-friendly cocktails on tap offering at the Ellerslie races earlier this year. Run by hospitality event gurus Frances and Luke Woodford of Lab5 Agency, they’ve now perfected the product offering and are launching a bar-install friendly service as well as continuing their event hire service.

All of this supports the idea that RTDs are growing up and that New Zealanders looking for something a little different to grab and go this summer have plenty of exciting options. n TheShout NZ | HOSPITALITY BUSINESS | Dec 2018 - Jan 2019 | 17