Hospitality Business - February 2018

BRUNCHTIME DELIGHTS • LEADERS FORUM • MEET THE AMBASSADORS

www.hospitalitybusiness.co.nz FEBRUARY 2018 Vol.5 No.1

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NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE

FOOD. IT’S OUR BUSINESS.

You’re invited to New Zealand’s leading food industry trade show – Fine Food New Zealand 2018.

Touch, taste and experience what’s cooking in the foodservice, hospitality and food retail sectors. Discover cutting-edge food, drink, and equipment from leading producers, learn the latest industry trends, meet new contacts and suppliers, and network with your peers.

Register now for FREE entry at www.finefoodnz.co.nz using code: HOSP1

24 – 26 June 2018 ASB SHOWGROUNDS AUCKLAND NZ www.finefoodnz.co.nz Strictly trade only.

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SPACE

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contents

26

BRUNCHTIME Spicing up breakfast and lunch!

22

REGULARS 06 NEWS Industry events and achievements

16 LEADER’S FORUM

Talk from the top

30

09 IN SEASON From seafood, to meat, to produce..all our seasonal best on display!

10 NEW OPENINGS Inspired to open new hospitality venues

FEATURES 24 KITCHEN TRENDS Breaking down the swinging doors 32 COMMERCIAL KITCHENS The chef & the sheet metal worker 33 T ECH TALK Gadgets Galore

JAS RETURNS

Award winning chef heads new school

SEAFRONT ATTITUDE

Foraging for success in a caravan Hospitality BUSINESS | February 2018 | 3

editorial FEBRUARY 2018 Vol.5 No.1

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

Training under pressure?

Coping under pressure is a natural state in the hospitality industry as we strive to provide the best possible experience for customers from all facets of the industry, be it in the kitchen, housekeeping or front of house. Yet this summer I was genuinely surprised at an experience I encountered of an inability to cope – and the potential to lose both credibility and a large amount of money from frustrated customers - by a simple lack of a Plan B when things go wrong and systems go down. While on holiday at a well known Auckland island, renowned for its wineries and restaurants, an electricity outage occurred, causing staff at a fabulous restaurant, who were hosting a wedding party, a large number of tourists and people vacationing, to completely panic. The establishments’ back up generator failed as well, yet the staff, after providing large candles for the tables and free French fries from what was left in the kitchen, continued to accept food orders when they had no idea when the power would resume. No manual barbecues were on site either. While this disarray may be covered by insurance in some instances, it was even more disconcerting to find that the EFTPOS \Paywave system was down and the staff simply didn’t know how to accept payment from the large number of patrons. When I suggested they use an old fashioned ZIP ZAP credit card machine to accept payments the staff looked as if I was speaking a foreign language, until the manager…. half an hour later, managed to find one….yet neither the manager or the duty manager knew how to use the device, and indeed used the wrong merchant paperwork at the til where lunch customers were growing increasingly impatient to leave to catch ferries, for flights, trains and taxis. It struck me that staff training on how to cope in a crisis, no matter how long, requires leadership, charisma and someone on shift at all times who knows how to handle such dilemmas with aplomb and calmness. Staff meetings with experienced personnel will provide answers and possibly financial security for a business when things turn to custard – while bright young things develop new mechanisms to make sure the bottom line gets paid, which in turn secures their paypackets!

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

BRUNCHTIME DELIGHTS • LEADERS FORUM • MEET THE AMBASSADORS

www.hospitalitybusiness.co.nz FEBRUARY 2018 Vol.5 No.1

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S H A R P E N YO U R K N I V E S H E R E ’S YO U R C H A N C E TO W O R K WITH NEW ZE AL AND’S TOP CHEF S

Shaun Tyagi, Head Chef Harbourside Ocean Bar Grill, Auckland

Shaun Clouston, Executive Chef Logan Brown, Wellington

Ben Batterbury, Executive Chef True South Dining Room, Queenstown

A P P L I C AT I O N S F O R T H E 2 0 1 8 Ō R A K I N G N E X T G E N E R AT I O N I N T E R N S H I P A R E N O W O P E N !

As an Ōra King Next Gen Chef you will get to spend one week working for one of our Ōra King Mentor Chefs. The prize package includes travel, accommodation and $1000 sponsorship. You will also present your Ōra King dish to industry influencers and media at the Ōra King Awards Launch, gain valuable experience in one of NZ’s top restaurants, build your profile and make career-advancing connections.

Open to all up-and-coming New Zealand chefs. Applications close on 11 March 2018.

APPLY NOW

Enter online at orakingsalmon.co.nz

See what our 2017 Next Gen Chefs gained from their internship at orakingsalmon.co.nz and orakingsalmon.

NEWS

Meet The Team For 2018 Beef + Lamb New Zealand has announced the selection of New Zealand’s top restaurants and the five chefs they have judged to be producing the nation’s best beef & lamb dishes, awarding them the status of 2018 Beef & Lamb New Zealand Ambassador Chefs. Pictured are: - Alistair Forster, Forsters Mahana, Nelson; Damon McGinniss, Emporium Bar & Eatery at the Art Deco Masonic Hotel, Napier; Freddie Ponder, Salt Restaurant,

DIARY DATES

Waterfront Hotel, Napier; Harry Williams, Alpha Street Kitchen, Cambridge and Kate Fay, Cibo Parnell, Auckland. The Beef & Lamb Excellence Awards programme is the longest running culinary award programme and provides the opportunity to strengthen relationships between primary producers and restaurants. Restaurants are judged on the level of cookery, creativity and the execution of their beef and lamb cuisine.

UPCOMING EVENTS IN THE HOSPITALITY INDUSTRY

10 FEBRUARY

15 MARCH

The region’s best food and wine will be on show at the Brancott Estate. Where: 180 Brancott Road, Brancott Vineyard, RD 2, Blenheim 7272 : www.marlboroughwinefestival.co.nz

This exclusive Gala Cocktail evening is at Fale Pasifika, 20 Wynyard Street, Auckland. www.nzsca.org.nz/

MARLBOROUGH WINE & FOOD FESTIVAL

2018 CHAMPION OF CHEESE AWARDS GALA COCKTAIL EVENING

1 MARCH

RESTAURANT ASSOCIATION OF NEW ZEALAND GOLF DAY

The Auckland Branch is hosting its annual Golf Day on 1 March, 2018 at Akarana Golf Course and you can be assured of a great day of fun, relaxation and some good networking! There will be many great prizes on offer and food or refreshments. www.restaurantnz.co.nz/event

10 – 11 MARCH

HOKITIKA WILDFOODS FESTIVAL 2018

This year the 29th annual Hokitika Wildfoods Festival will be held at Cass Square, Hokitika continuing to captivate the senses with its mix of tastes, sights, smells, sounds and touches, which are all a key part of the famous West Coast hospitality.

Over 50 stalls offering every element of Wildfoods, from the gourmet to the not so much and everywhere along the spectrum in-between, are currently booked and applications are still available at Wildfoods.co.nz. www.wildfoods.co.nz

10 MARCH

WHANGAREI FRITTER FESTIVAL

Get ready for the sixth Whangarei Fritter Festival also to be held on Saturday 10 March 2018! Enjoy a relaxed day with great music and a feast of fine wines and gourmet fritters from the region’s finest local restaurants and wineries. The top local restaurants and cafes will battle it out for the annual Best Fritter Trophy and attendees get to vote in the People’s Choice award. Organised by the Whangarei District Council, the Fritter Festival runs from 11am-7pm on Saturday 10 March 2018 at Toll Stadium. www.fritterfestival.co.nz.

6 | February 2018 | Hospitality BUSINESS

BIDFOOD TRADE SHOWS 5 APRIL - GREYMOUTH Omoto Racecourse, Omoto Road State Highway 7, Kaiata, Greymouth 9 APRIL - TIMARU Southern Trusts Events Centre, 70 Morgans Road, Glenwood, Timaru.

10 APRIL - CHRISTCHURCH Horncastle Arena, 55 Jack Hinton Drive, Addington, Christchurch.

12 APRIL – NELSON Annesbrooke Church, 40 Saxton Rd West, Stoke.

17 APRIL – DUNEDIN More FM Arena, Edgar Centre, Corner of Portsmouth Drive & Teviot St, Dunedin.

18 APRIL – INVERCARGILL ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St. 19 APRIL – QUEENSTOWN Queenstown Memorial Centre, 1 Memorial St Queenstown http://www.bidfood.co.nz/promotions/foodservice-shows/ and bidshows.co.nz/visitors

FINE FOOD

Hospitality Innovation on Show Pop along to Fine Food New Zealand, the country’s top biennial foodservice, food retail and hospitality trade show. Back for 2018, this year’s exhibition is set to deliver an unrivaled opportunity for industry players to experience ‘hands-on’ all the hottest developments in food and drink, culinary and processing equipment, and much much, more.

Taking place 24-26 June 2018 at the ASB Showgrounds, Fine Food New Zealand is ‘the’ place to taste, test and explore the widest range of locally and internationally produced goods and services. And admission is completely free of charge for trade visitors who register online before 24 June.

Lorraine Smith, Fine Food New Zealand Event Manager says there’s no better place for the hospitality industry to gather.

“This is the premier event of its kind on the Kiwi calendar. You can do it all in one place: source new suppliers, discover what’s new, generate sales, make new contacts, catch up with partners and suppliers, identify new leads and opportunities and expand your knowledge.”

In addition to the exhibition, industry experts are scheduled to share their insights on a range of subjects, including food safety technology, staff and business management, sustainability, food trade and more at the Silver Chef Seminar Series.

Trade visitor registrations open early February. To book a stand, contact Lorraine Smith on 09 555 1141 or lorraine@finefoodnz.co.nz.

For more, visit www.finefoodnz.co.nz.

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NEWS

Soul Sold Competing Auckland restaurants, Euro and Soul Bar & Bistro will soon be under the same management when Nourish Group, which owns Euro takes over Soul on March 1. The deal marks a full circle for former My Kitchen Rules judge and chef Gareth Stewart, who left Soul to work as executive chef at Nourish in 2015, as he will now oversee Soul as well as the other Nourish Group restaurants, which include Jervois Steak House and Wellington’s Shed 5, and Pravda Café & Grill.

Dinner in the sky arrives in Auckland The Auckland culinary scene will quite literally, hit new heights with Dinner In the Sky this month. After holding events in 55 countries with over 100 different chefs, and hosting more Michelin Stars than any other restaurant in the world, the internationally travelling pop-up restaurant has arrived in New Zealand.

For only three weeks, from February 1 to 18, six of our hospitality heroes will be cooking up a culinary storm on Auckland’s Queen Wharf. Dinner in the Sky will feature some of New Zealand’s best loved and most respected chefs in this mini restaurant festival in the sky.

The 2018 inaugural line-up is scheduled to include: • Masterchef judge and food celebrity, Simon Gault from Giraffe • My Kitchen Rules host and judge, Gareth Stewart from Euro • Chef Giulio Sturla from Roots • Executive Chef, Fraser Shenton from Fish at the Hilton • Restaurant owner and Chef, Phil Clark, from Phil’s Kitchen • Chef Juan Balsani from Augustus Bistro “Unlike most restaurants where chefs are hidden away in the kitchen our chefs cook and create their food right in front of the guests, providing a rare opportunity to see these masters at work. You may have some of our chefs demonstrating their skills on television, but rarely will you get to see them cooking for you in the flesh,” says Dinner in the Sky Director Steve Chung “It won’t just be the food that tantalizes your taste buds at the Dinner in the Sky table, the daily wine tastings will only feature Air New Zealand Wine Awards trophy winners, so you’ll be tasting the very best of the best. And if you prefer something a little stronger the cocktail flights will be hosted by international award-winning mixologists who will take you to cocktail heaven.”

Price: Tickets range from $255 for brunch right up to $595 for an exclusive dinner by Simon Gault which includes a preflight wine tasting of trophy winning wine. Full pricing details are available on ticketing website. All lunch and dinner flights include Champagne in the ground lounge and fine wine in the air.

During the event, there will be seven flights a day.

Renowned chef Sid Sahrawat.

New Year new menu at Sidart Multi award-winning chef Sid Sahrawat is kicking off 2018 with an experiential menu offering at his Auckland restaurant, Sidart.

Reflecting Sid’s passion for supporting local producers, this new offering incorporates a personal touch with the Sidart team sharing stories of the provenance and producers behind each ingredient.

Renowned for his cutting-edge flavour combinations, textural contrasts and visual compositions, Sid has taken steps to source everything locally, which he says adds an additional element to the dining experience at his much-lauded restaurant.

“Provenance and sustainability has always been important to me and I wanted to take this a step further by fully committing to using only New Zealand produce in our new menu, and sharing the stories behind each dish,” says Sid. “I like to take diners on a culinary journey of taste and flavour.

From the kitchen to the table, our motto is ‘inspirational dining’ and this new intrinsically Kiwi offering really lives up to that.”

Chef Lesley Chandra has returned to work at both Sidart and Cassia in a research and development role after a 12 month sabbatical, completing stages and working at London’s Typing Room. He and chef Jason Kim, a semi-finalist in this year’s San Pellegrino Young Chef of the Year awards will be working with Sid on the new all NZ menu and experience.

Based on the availability and seasonality of produce, the new menu will change less frequently. Two new dishes to grace the new menu include Blackfoot paua w scampi, lovage emulsion, sorrel, green peach and a dessert of celeriac cooked in kombucha, fig leaf, elderflower, yuzu.

And to ensure those who like to celebrate the end of the working week, Sidart is open for lunch on Fridays. As part of this, the chefs collaborate and design a new menu for lunch which showcases seasonality, creativity and technique and includes five dishes. Sid is widely regarded as one of New Zealand’s most talented and innovative chefs and has been consistently recognised since opening the fine-dining restaurant eight years ago.

Currently rated with a score of 86.5 in The World’s 1000 Best Restaurants by La Liste - Sidart has been celebrated in many major restaurant awards

Provenance and sustainability feature on Sidart’s new menu. ( Photos are of dishes from the menu)

8 | February 2018 | Hospitality BUSINESS

IN SEASON

Did you know that all snapper begin life as females?

SEAFOOD

Tasty, tender beef fillet

MEAT

c BEEF FILLET The superb quality of beef fillet guarantees a tasty and tender dish which can be used in a variety of menu applications. It is the perfect cut to use for a fresh summery dish of beef Carpaccio. Here it is paired with black garlic, pickles and a touch of truffle oil and truffle salt which adds freshness and texture to this delicious dish created by chef Harry Williams of Alpha St Kitchen & Bar in Cambridge.

c SNAPPER The quintessential summer fish, snapper, is found most commonly around the North Island and the upper South Island, particularly in Tasman Bay. Snapper are caught all year, but mainly from October to April when the shallower water is warmest. They can reach up to 100cm long and over 10kg, however for the best eating pick something in the 30-40cm range. Snapper extend over a wide variety of habitats, including reefs as well as sand and mud bottoms.

Snapper have a large head, strong teeth, and moderately firm scales. Snapper found in muddy harbours tend to be a paler pink, whilst those found near reefs and weed tend to be a red bronze.

Did you know that all snapper begin life as females. During their third and fourth years of life, about half of them change sex, balancing the adult population evenly between male and female.

Snapper has tender white-to-pinkish flesh with a sweet, mild flavour and is highly versatile in cooking. Our favourite way to eat snapper is cooked whole, stuffed with lemons and a Cajun spice rub. For more ways to eat this Kiwi summer classic, visit seafood.co.nz/recipes.

FRESH PRODUCE d PASSIONFRUIT With a tart-sweet and soft-crunchy flavour, New Zealand passionfruit transports diners to the tropics every time they’re eaten. Available from now until July and these small, sweet and tangy fruits add a summer twist to any sweet treat, despite many New Year resolutions. Passionfruit are a wonderful addition to cakes, biscuits, ice cream, smoothies and more.

Most New Zealanders will remember passion fruit from their childhood, with passionfruit vines growing in abundance in just about every home garden. Amazing in baking, as a sauce or in its own right passionfruit is the essential taste of the kiwi summer.

Versatile and delicious capsicums add dimension to many dishes! c CAPSICUM Baked, grilled, roasted, stir fried or stuffed, New Zealand capsicums are an essential addition to a summer salad, smorgasbord, pizza, BBQed vege kabab or stir fries.

Available in red, green, yellow, orange, white, purple-brown and lime green they add both flavour and colour to any and all summer dishes. Hot or cold roasted capsicums, bring a delicious dimension to salads and sandwiches, while cutting the stems off and stuffing them with rice, mince, cheese and spices is a great way to use this versatile vegetable. To find out what else is in season and available to order online from Turners & Growers, visit www.firstpick.co.nz

Childhood favourite, passionfruit, adds flavour to summer desserts!

Hospitality BUSINESS | February 2018 | 9

NEW OPENINGS

THE GROVE

Sylvia Park 286 Mount Wellington Hwy, Mount Wellington, Auckland 1060

Sylvia Park owner, Kiwi Property, has officially opened the centre’s $8.9million dining expansion, bringing together great new dining experiences as well as a host of Sylvia Park favourites.

The Grove’s new line-up includes:

HAWKER & ROLL Hawker & Roll is a spin-off eatery from Josh Emett and Fleur Caulton’s successful Madam Woo, specialising in Malaysian street or ‘hawker’ food, including the beloved Hawker Roll made famous at Madam Woo’s. Hawker food refers to authentic street, or street market cuisine – unpretentious, crowd pleasing, traditional favourites packed full of flavour and ideal for sharing.

BIRDIE’S BAR AND DELI An industrial, New York style deli, Birdie’s serves an extensive selection of coffee, food and drinks all day offering a rich variety with a focus on small plates and generous portions. The deli-style eatery extends to a large range of take-away options including a seasonal menu of fresh salads and rotisserie chicken.

MEXICO Wall to ceiling art, bright, clashing colours and clever details create an energetic atmosphere like no other. Inspired by the streets of Mexico, food is created to deliver complex layers of flavour across a range of shareable dishes.

Vibrant and fresh or big and spicy, Mexico’s varied menu is just as perfect for a larger celebration as a quick catch-up with friends.

BETTER BURGER Better Burgers are now on the menu at Sylvia Park, delivering premium quality, fresh, flavoursome eats at fast food prices.

Pukekohe potatoes and onions, 100% New Zealand grass-fed beef and just-baked breads from an artisan bakery combine to make a match made in heaven.

PAPA CHOU’S YUM CHA AND CHINESE DINING

GARRISON PUBLIC HOUSE Garrison Public House prides itself on offering something for everyone, from a wide and varied menu, various entertaining spaces and a contemporary environment.Serving handmade gourmet pizzas using Garrison’s own hand kneaded dough, salads, pasta and the best grill steak around.

CASABLANCA Casablanca brings the magic of North-African and Mediterranean cuisine to New Zealand. Drop by Casablanca for an expertly brewed coffee, a full-course meal with the family or a wine and tapas with friends.

The offer’s eclectic setting, vibrant food and genial staff will ensure a memorable experience.

CLEAVER & CO (OPENING SOON) Renowned for their authentic BBQ meat cuisine, Cleaver & Co already has a loyal following out west where first-time diners quickly became regulars. The chefs at Cleaver & Co have a menu featuring classic favourites such as mouth-watering ribs, succulent brisket and tender lamb shoulder as well as a buffalo wing menu and a range of burgers.

THE LITTLE DISTRICT (OPENING SOON) A variety of relaxed spaces makes up The Little District, where customers can enjoy items from three specialty outlets serving up a combined menu of food and drink.

Municipal Coffee Company serves an all-day café style menu, along with a range of salads, cabinet food and sweet treats.

Parklane Bar and Dispensary offers a constantly changing range of local and imported craft tap beer, as well as boutique wines from New Zealand’s leading wineries and a range of seasonal signature cocktails to tempt you.

18 Stuart Street, Dunedin, New Zealand Ph: 03 4771668 Email: papachounz@gmail.com Papa Chou’s Yum Cha and Chinese Dining offers the Chinese version of tapas – a huge variety of tasty dishes to share over either a drink, or the traditional way with Chinese tea. Owned by Jennifer Kasper, whose Chopsticks 101 targets Dunedin’s huge student population, says this style of dim sum food is traditionally accompanied by Chinese tea to wash down the oily flavours.

However, Papa Chou’s range of white wines are also doing the trick nicely in Dunedin. Papa Chou’s is a 150-seater, two-storey venue, with a touch of class. Baskets of Yum Cha steam buns come savoury or sweet - honeyglazed barbeque buns and custard dessert versions are proving very popular, as are Papa Chou’s steamed dumplings. The décor is a mix of Asian fusion downstairs and Oriental upstairs – clean and crisp with plenty of colour.

Jennifer’s background is in marketing, although she is married to wellknown Kiwi cookbook publisher Christian Kasper.

10 | February 2018 | Hospitality BUSINESS

NEW OPENINGS

BOTANIC

126 Oxford Tce, Christchurch botanic.nz Botanic goes down in Christchurch history as the first new bar to open on The Terrace – formerly known as The Strip prior to the 2011 earthquake. Beautifully positioned, Botanic’s front terrace bar overlooks the Avon River in the central city, and at the rear a garden bar area, enclosed in a glasshouse structure, captures plenty of sun. The menu has been especially designed by well-known chef Simon Levy, formerly one of Gordon Ramsay’s head chefs, with the bar and cocktail menu created by James Crinson, New Zealand’s 2016 Barcadi Legacy cocktail competition winner. Developed by brothers Ricki and Daniel Taiaroa - also owner of Queenstown’s Bungalow Bar - Botanic has a capacity for about 200 people, with restaurant seating for 120. It’s the first venue to inject some new nightlife back into the old Strip while also servicing the nearby office workers from 7am with café, a la carte lunches, after work drinks and dinner.

FRANK’S EATERY

Shop 7, 24 Hawthorne Drive, Queenstown Ph: 03 4511085 www.frankseatery.co.nz Queenstown’s new 80-seater Frank’s Eatery under the new Ramada Hotel at Remarkables Park is a great new addition to the resort and is already becoming renowned for its interesting twist on healthy and nutritious food. Owned by Victoria and Aaron Lethbridge, former owners of Café Strada in Masterton, Frank’s has made healthy food fun. The Aunt Bird – kumara, pumpkin, spinach, kale, broccolini, avocado, poached eggs, bacon, turmeric nuts, cashew cream and seeds – is a tribute to Victoria’s gluten-free, professional triathlete sister. The Nutrition Bomb salad, smoothie bowls and the signature breakfast Frank Einstein muffin split are also among top favourites, along with Stewart Island blue cod. French manager Adam Shodjaie, who hails from the Paris hospitality industry, specialises in making great coffee and Frank’s has been keeping Ramada guests happiness filled with its breakfast offering as well.

Hospitality BUSINESS | February 2018 | 11

FOOD SAFETY Be sure.

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The food industry is facing stricter food safety requirements with recent changes to legislation. Paper Food Control Plans (FCP) are no longer a realistic solution in the digital age of the 21st Century, so it’s no surprise that the perfect solution is a digital app.

Chomp managing director and founder Paul Wilson says the Chomp Food Safety App allows operators to get rid of their pesky paper-based Food Control Plans, and move to a simple, streamlined digital-based option. “It gives you real-time visibility of the status of the food safety tasks in your kitchen, and provides up-to-date food safety training for staff,” says Paul. This means less time focusing on tedious tasks and more time offering better service to customers.

Going digital helps protect a business’s brand reputation by making it easier to meet these high food safety standards, and keep operators to date with any changes to the Act. “One of the biggest mistakes in compliance is letting the responsibility of the Food Control Plan fall on an individual,” says Paul. “It’s important to create a culture of food safety within the business. A digital FCP creates accountability for the team, which can be overseen from anywhere, not just the kitchen bench.”

It also provides employees with the training required in the Food Act 2014.

“It’s a common misconception that the FCP is ‘cost free’.

Staff spend 176 hours on average, each year, managing a paper FCP – about 3.4 hours a week. Based on a minimum kitchen wage of $18 per hour that equates to $3168 a year.” A digital FCP can save time and money for operators to put back into their business, he says.

Paul, himself a hospitality professional, created Chomp after he decided that there must be a better way. It’s now the most trusted New Zealand FCP solution with 100 percent of users continuing to enjoy the benefits.

‘Chomp makes my life, and the life of my staff, easier. I can see my venue’s Food Control Plan in one place from anywhere. I’d be happy to recommend Chomp. Everybody should be using it.’ – Suzanne Braks- general manager, Autobahn Group Chomp gives full access and control of the FCP from anywhere.

It provides emailed reports, showing each venue’s FCP, and highlights any missing data or issues. Chomp Improves staff engagement with the FCP and saves money in staff hours – money that’s better spent delighting customers.

For more information, helpful videos or to book a free online demonstration please visit the Chomp website here: www.chomp.nz

PROFILE

Naples with love From

Italian Flair in Queenstown meet Alberto and Lucia

BY SUE FEA

T

hey met in an upmarket restaurant near London, but it wasn’t over champagne and caviar. He was the maitre d and she was washing dishes in the kitchen. It’s just where colourful Italian restaurateur Alberto Calabrese and Italian descent, Brazilian wife Lucia Macedo still love to be, even now – fresh from their 25th wedding anniversary. They now pour 70 hours a week of heart and soul into their own two busy café-restaurant kitchens in Queenstown.

Both of them grew up around great Italian food – Alberto helping in the family’s restaurant kitchen near Naples in southern Italy from the age of 11, working every waking hour that he wasn’t at school. He’s the secret behind their amazing traditional Italian Napoli Street pizzas, while Lucia is a culinary queen when it comes to creating beautiful Italian and Brazilian cakes, slices and desserts.

“I grew up in southern Brazil around my Italian grandmother, who was the most beautiful baker,” says Lucia. Her grandmother’s secret family recipes are now star of the show at the couple’s other restaurantcafé – Terra Mia in Arrowtown.

Their passion for good Italian food means Alberto and Lucia make a great match. “Apparently he saw me for the first time and said, ‘that’s the girl I’m going to marry’,” grins Lucia. She was working as a kitchen hand to fund her English studies and Alberto was fresh from catering school.

Alberto has worked all over the world as maitre d and managed restaurants for different owners, but the couple’s first café pizzeria of their own was Caffe Dell Isola on Northern Queensland’s Magnetic Island. Here Alberto also got to demonstrate his great passion for traditional Italian gelato at their three gelato shops, including one right on the beach.

Hospitality BUSINESS | February 2018 | 13

PROFILE “The key to good gelato is the natural ingredients,” he says. “Less sugar is best. We also used local seasonal fruits. That’s very much the Italian way – source your ingredients from the surrounding region,” says Alberto. In Australia fresh mango and pineapple were plentiful, but now in Queenstown, Central Otago stonefruits like peaches make amazing gelato.

Boutique Queenstown meat supplier Zamora tailormake specialty meat products especially for their two restaurants, including a special porchetta – rolled pork belly using a traditional Tuscan recipe with a secret mix of Italian herbs. “They recently won an award with that porchetta that we developed with them,” says Lucia proudly. “It gives us great satisfaction to know we helped create an award-winning product.”

The couple also makes their own olive tapenade – a delicious Italian concoction of anchovy, capers, chilli – and artichoke dip.

Their Meat Ragout – a type of bolognese - is made as it is in the region where it originated from in Italy, and served with rigatoni.

Of course, there’s no cheating here. Alberto and Lucia turn out their own fresh pasta. “We always use free range eggs for our pastas and baking,”

AS WE GO TO PRESS: Difficulty attracting the right skilled staff to replace his gems has prompted Alberto and Lucia to consider selling Napoli Street 14 months after opening. His two young skilled Italian pizza chefs have recently left to return home to Italy and daughter, Isabella – who was managing Napoli Street, has also just had to leave this month to go back to Italy, to take care of an ailing grandparent. With several new hotels on the way at Remarkables Park, where Napoli Street is, and a new high school just opened across the street, Alberto and Lucia are keen to concentrate on their booming little traditional Italian café in Arrowtown, Terra Mia. “We are just too busy already with Terra Mia, and I can’t get the staff I want for Napoli Street,” says Alberto. “I want the real McCoy. I don’t want any cowboys.”

14 | February 2018 | Hospitality BUSINESS

PROFILE

“Ask any Italian what they would choose. It’s always a Margherita (pizza). Simplicity is the hardest thing.”

says Lucia. “We get a lot of customers asking to talk to the chef after a meal to ask about our recipes.”Their minestrone is always a firm favourite.

“Less is more for everything we do, including pizza, which is best served the traditional Napoli way – Margherita – with mozzarella and fresh basil,” says Alberto. Naturally the big stone pizza ovens at both of their restaurants turn out a multitude of flavours – 20 in all, but Alberto is adamant - chicken, egg, bacon, pineapple and barbeque sauces do not go on a traditional Italian pizza. “Pizza Napoletana is the only way,” he says. “Ask any Italian what they would choose. It’s always a Margherita (pizza). Simplicity is the hardest thing.”

Alberto and his Italian pizza chefs cook straight on stone – the only way. “The key is to have the oven temperature at 480degCelsius for 90 seconds,” he says. His authentic Napoli pizza oven – a Stefano Ferrara handcrafted and assembled in the home of Italian pizza – is believed

to be the only one in New Zealand. Even the zero acidity tomatoes are imported from the south of Italy. “Everything in that region has a specific flavour because of the climate and volcanic soil,” he says.

Alberto is not allowed in Lucia’s side of the kitchen at either establishment, where Brazilian cakes and Italian desserts are her specialty. “These are cakes and slices that I grew up with,” says Lucia fondly. Brazilian carrot cake is proving a big hit at Terra Mia. Unlike the Kiwi version this is pure carrot – a strong and vibrant orange colour.

“This was my grandmother’s specialty – with a chocolate glaze drizzled over the top. People love it.”

Lucia also grew up on crostata – an English tart-style delight made of shortcrust pastry and filled with either Italian-style egg custard or jam.

Lucia’s father was also a wonderful baker and his traditional biscotti was always a treat, as was his semifreddo.

Naturally tiramisu features alongside brigadeiro – Brazilian chocolate and condensed milk truffles – a firm favourite with Queenstown’s large Brazilian population.

Passion is the key in any good restaurant business, says Lucia. “The hours are long and hard, so if you don’t fall back on that initial passion you’ll lose your way for sure.”

Their teenage daughters Isabella and Adriana have been very much part of the family business – Isabella managing Napoli Street until now and Adriana helping with the baking at Terra Mia, before or after school.

Christmas Day is Alberto and Lucia’s only day off, but they chose to open their home to more than 45 staff. “It’s important to include them on a such a special occasion as Christmas, as in a place like Queenstown they’re usually backpackers who are from overseas and a long way from home,” says Lucia. In true Italian style, they’re one big happy family, and of course there’s plenty of good food – antipasta, pasta, a roast lamb and one of the best arrays of cakes and desserts on offer in the Wakatipu. n Hospitality BUSINESS | February 2018 | 15

2018 HOSPITALITY LEADERS FORUM

2018

Hospitality Leaders Forum Hospitality Business invited key leaders in the tourism and hospitality sector to present their vision and industry challenges for 2018 as New Zealand embraces a new Labour government under Prime Minister Jacinda Ardern. The year offers a full diary of discussions to be held, people to meet, and the challenges associated with a sector which employs 230,000 people and contributes $36 billion to the Kiwi economy.

16 | February 2018 | Hospitality BUSINESS

2018 HOSPITALITY LEADERS FORUM

NZ Minister of Tourism Kelvin Davis

T

Fully Briefed to Step Forward

he summer months tend to be the slow season at Parliament – the House rises for several weeks, many government departments close over Christmas and New Year and everyone generally takes a break and puts their feet up.

That is, unless you have the tourism portfolio. There’s nothing quite like busy peak season to bring the industry’s issues into focus.

Thankfully I spent the weeks leading up to Christmas meeting with representatives from across the industry and local government, so I had an idea of what was in store.

It’s been a bumper season and that’s great for tourism businesses – along with eateries, bars, wineries, dairies, supermarkets, rental companies, pharmacies and myriad other enterprises around the country.

We know the tourism industry is now directly employing more than 230,000 people, with a further 168,000 indirectly employed in related jobs. That’s almost one in seven working New Zealanders employed because of our tourism sector.

Domestic and international visitors together are spending almost $36 billion a year in New Zealand, and with nearly five million international visitors expected in New Zealand by 2023, tourism is going to become even more important to our economy.

However, it’s the nature of the industry that more business means more pressure on our infrastructure, more freedom camper and traffic frustrations, more drivers unacquainted with the unique challenges of our roads, more concerns about biosecurity and the environment.

The good news is that these are not unsolvable problems – as tourism continues to grow, there are steps we can take to make sure growth is sustainable. I know that there are plenty in the industry who are willing and able to tackle the issues.

In November Tourism Industry Aotearoa launched an initiative that aims to see every New Zealand tourism business committed to sustainability by 2025. The goal is not only economic sustainability, but also to ensure visitors continue to enjoy their experience, that Kiwis continue to support the industry and welcome visitors, and that our natural environment is protected.

In the same month I spoke at the Great Southern Tourism Opportunity, held by Queenstown Lakes District Council. This conference looked at how councils in the area can collaborate to everyone’s benefit, around destination management and realising the potential of tourism to create new businesses and jobs locally.

Both of these initiatives illustrate the need for a collaborative, strategic approach to make the most of tourism opportunities. From a central government perspective, the Ministry of Business, Innovation and Employment has set up a Tourism Chief Executives’ Group, which is developing a shared cross-government vision for tourism looking ahead to 2050. Some of their work also looks at making sure the policy settings are fit for purpose and remain agile, and that government departments are factoring tourism into their decision making.

I’m very supportive of the dispersal focus that Tourism New Zealand has had for a couple of years now. By encouraging visitors into different parts of New Zealand outside of the peak summer season, dispersal has the dual benefit of spreading the load and supporting regional economic development.

If you’ve hired a car lately you will have seen all the information and advice there is on driving in New Zealand – ‘keep left’ stickers on dashboards, steering wheel tag reminders, brochures supplied at pick up, for example. Some of this is part of the Visiting Drivers Project, which also involves a programme of roading works designed to improve safety along key tourist routes in Otago, Southland and the West Coast.

Local councils are adopting different approaches to manage the pressures from freedom camping, either by using bylaws to regulate the practice, or by promoting specific areas as good places to camp. An industry-led responsible camping social media campaign is also gaining some traction.

What we certainly need more of is basic public infrastructure like carparks, toilets and wastewater systems. It’s clear that some places are victim of their own popularity and local councils have too few ratepayers to afford the facilities they need to cope with growing visitor numbers.

We’ve recently invested $14 million to get infrastructure projects off the ground around the country, and will be making further investments this year. Looking at how we can best fund this type of infrastructure over the longer term is a key focus for me.

Attracting and retaining staff is another critical issue for the sector, and while the Government is committed to providing employers access to migrant labour where there is a genuine skills shortage, this is something that largely rests with businesses. Low wages, seasonal employment, unsocial hours and unclear pathways can make tourism and hospitality less attractive to workers.

I want more Kiwis to see tourism as a career, instead of shortterm job on the road to something else. Some businesses have good programmes in place to attract and retain people and I’d like to see more of this across the sector.

Despite all the work already underway, you only need to pick up a newspaper to see that tourism has a cost and is impacting on communities, to varying degrees.

We need to be singing from the rooftops about the benefit this industry brings, particularly to our regional communities. This also means understanding the concerns and frustrations for locals and taking steps to address them.

I see the benefits first hand in my home region of Northland.

Tourism presents so many opportunities – the businesses cropping up in small Mid-North towns like Kaikohe and Okaihau around the Twin Coast Cycle Trail are a great example.

Visitors are now spending over $1 billion a year up North. For a region that has underperformed on economic and social indicators for decades, this is huge.

Telling these positive stories is important, but behind that we need to be facing the problems in the industry head on.

The challenge for me as Minister of Tourism is going to be bringing together the different arms of central government, along with local government and industry bodies, to ensure our strategy for tourism is cohesive and is a plan we can all get behind.

Everyone in the industry needs to take responsibility for making tourism work for this country and our people, now and into the future. >> Hospitality BUSINESS | February 2018 | 17

2018 HOSPITALITY LEADERS FORUM

Tourism Viewed Positively

by Most

Tourism New Zealand Chief Executive Stephen England-Hall

TIA Chief Executive Chris Roberts

N

ew Zealanders agree that international tourism is good for the country and are evenly split on whether New Zealand is attracting too few or too many international visitors.

The latest Mood of the Nation survey, commissioned by Tourism New Zealand and Tourism Industry Aotearoa, and undertaken before and after each summer, was conducted in November 2017.

The data shows most New Zealanders view international tourism in a positive light. Some 92% of respondents agree that international tourism is good for New Zealand while 87% say they take personal pride in making international visitors welcome in New Zealand.

Only a small proportion knew how many international visitors New Zealand attracts annually. When told it is 3.7 million per year, almost half (47%) said this was just right. Almost a quarter (23%) felt that was too many, while another quarter (23%) felt it was too few.

However, compared to previous surveys, more New Zealanders (40%) are worried about the pressures arising from tourism growth.

Tourism New Zealand’s Chief Executive Stephen England-Hall says pressure on infrastructure is the top concern and while concerns about the environment and traffic congestion remain, they have significantly declined.

The key perceived benefits of tourism are regional economic growth, growth opportunities for businesses, employment opportunities and bringing vitality to regions.

“It is reassuring to see New Zealanders value the industry and are proud of the role they play in it. However, we cannot ignore that for some people, tourism has downsides which is why we are addressing these issues.

“Pressure on infrastructure is the top concern and while concerns about the environment and traffic congestion remain, they have significantly declined.”

18 | February 2018 | Hospitality BUSINESS

“Tourism New Zealand’s focus is about easing the visitor concentration in summer by promoting travel in spring and autumn, and encouraging visitors into some of our less visited regions. A major campaign is currently underway to attract more Australians to Northland and the West Coast in autumn.”

TIA Chief Executive Chris Roberts says the tourism industry is actively working to support communities to reap the benefits of tourism.

“TIA launched the New Zealand Tourism Sustainability Commitment in late 2017, setting eight goals that will see the industry achieve economic, environmental, community and visitor sustainability.

We all have a part to play and it is our goal that every tourism business in New Zealand will commit to operating sustainably.”

TIA is also leading major projects that bring together industry representatives with central and local government to address the management of freedom camping, visiting drivers and tourism infrastructure deficits.

“We know how important tourism is for our country. One in seven people employed in New Zealand is supporting themselves and their families thanks to tourism. It is entirely possible to have ongoing tourism growth and protect the values New Zealanders hold dear. We want a New Zealand where our economy, people and the environment are all better off because tourism exists,” Mr Roberts says. >>

2018 HOSPITALITY LEADERS FORUM

2018, a year for making friends and influencing people.

A

s 2017 is relegated to the pages of history I must admit to having indulged in some quiet contemplation and a pat on the back for a year that saw many changes for Hospitality New Zealand. We successfully completed a brand refresh to further position ourselves as the go to association for all things food, beverage and commercial accommodation. With over a 115 years history we have always been a dominant force in the sector for our members, and on the political front, but as with any well-established organisation we must constantly strive to remain relevant, up to date and credible. We added more Regional Management resource to ensure our growing and evolving membership continues to be well looked after and we added a dedicated Advocacy and Policy Manager to the team which gave us the ability to regularly wade deep into the issues.

Last year’s National Election dominated much of our work. This felt (at times) like we were treading water on a number of important issues as Government came to halt in the lead up to and during the campaign, as well as, in the weeks following as we waited for a new government to be announced. Pre-election we kept ourselves busy with the preparation of our Election Manifesto to ensure candidates were well informed about the hospitality industry. We were delighted to hear our words being repeated almost verbatim along the campaign trail by these political hopefuls, many of whom we are now working with in their capacity as Members of Parliament.

More recently we presented our Briefing to Incoming Ministers (BIM). The saying, ‘throw enough mud at the wall and eventually some of it sticks’ seems very appropriate as much of what we discussed in our Manifesto and BIM is now making its way into ministerial conversations including; finally having a decent conversation about tourism funding (aka: a visitor levy or tax), appropriate regulation of Airbnb type operators, discussions around the ineffectiveness of the Local Alcohol Policy process and much more.

2018, is definitely shaping up to be a year of making new political friends and doing our best to influence people in a way that benefits and supports our members. Ever aware of the changing face of the industry we are working hard to ensure our members are ready for the growth in visitor numbers. Equally, we are ensuring central and local government is aware of the significant contribution our industry makes to the visitor experience. With an expected increase in visitor numbers to 4.9 million by 2023, up from 3.5 million in 2016 there is much to be done to ensure the industry is ready, particularly if these

Hospitality NZ Chief executive Officer, Vicki Lee

extra visitors are enticed to the less touristy regions - Is small town New Zealand ready for them? Many of our members are in these small towns so it’s our job to make sure they are.

In recent years we have seen our reliance on migrant workers steadily grow with our latest remuneration survey indicating 21% of our workforce are on some sort of work visa. This is not through lack of trying to attract New Zealanders, however there simply aren’t enough to go around and there are hungry mouths to feed, beds to make and coffee to be brewed. With the previous, and now the incumbent government’s

“I am really enjoying the conversations to date knowing full well we will have to lock horns at some point but, I’m a great believer in being friends first before the big conversations have to be had.” focus on reducing immigration numbers we need to be looking at all channels to attract New Zealanders into the industry. But attraction is not enough, we need to get them to stick, make a career of it and be our future leaders. The good thing is the Government is very open to these conversations and we look forward to kicking these off in 2018.

There are also a number of other changes afoot that we know are going to challenge the industry. We will continue to work with our members to mitigate against these changes but there are some we won’t be able to avoid. Increases to the minimum wage means businesses need to be looking at ways to work smarter, cuts to immigration means attracting, attaining, training and retaining New Zealanders is even more important. Changes to employment relations, the 90-day trial period and increases in paid parental leave will all have an impact on the bottom line of a business but, it may also make the industry a more attractive place to land as a career.

The diary is already full with people to meet and discussions to have and it’s an exciting time for Hospitality New Zealand as we forge these new relationships. I am really enjoying the conversations to date knowing full well we will have to lock horns at some point but, I’m a great believer in being friends first before the big conversations have to be had. >> Hospitality BUSINESS | February 2018 | 19

2018 HOSPITALITY LEADERS FORUM

Planning To Succeed!

A

s 2018 rolls into gear, we’ve taken some time to reflect on the successes and challenges for the hospitality industry over the past year to help with our planning for the next 12 months and to address areas of focus. The hospitality industry has a very important role to play in New Zealand’s economy, not only in the social fabric of kiwis, but also as a huge part of the tourism offering, which generates a direct contribution to GDP of $14.7 billion (5.9 percent of GDP).

The first half of this year saw buoyant sales performance for the hospitality industry, with growth of 8.2 per cent for the year ended March 2017 and forecasts to exceed $10 billion in annual sales in 2018.

Combined, hospitality and tourism expenditure was $36.0 billion in 2017, an increase of 1.9 percent from the previous year.

Strong tourism growth was achieved in 2017 for both international arrivals and spend in New Zealand, driven by strong growth in Asian markets, especially China, and in established markets such as the US and the UK. Overseas visitor arrivals to New Zealand increased 8.9 percent.

International tourism expenditure was $14.5 billion (contributing 20.7 percent to New Zealand’s total exports of goods and services), while domestic tourism expenditure increased 4.0 percent ($820 million) to $21.4 billion.

While hospitality and tourism is in healthy shape, the industry is not without challenge however, as a recent survey of our members indicates. More than 230,000 people are directly employed in tourism (8.4 percent of the total number of people employed in New Zealand).

More than 120,000 of those are employed in the hospitality sector.

It is therefore a huge challenge to encourage and retain workers to the industry and as such a labour intensive industry the lack of skilled employees is ranked as the number one challenge for hospitality business owners. Closely following this is managing wage costs, while the third top challenge is building and maintaining sales volume. These challenges are consistently positioned at the top in this annual survey and are also forecast by members to rank first, second and third in 2018.

The Restaurant Association also measures business confidence and over the next twelve months 27.47 percent of the industry is feeling optimistic about 2018, 42.86 percent are neutral and 29.67 percent have decreased business confidence for the year. Many of our members express concern about proposed legislation changes, in particular the prospect that the new Government will clamp down on employers’ ability to access overseas labour.

In addition, plans to lift the minimum wage by around 5 percent per annum over coming years are a concern to some of our businesses. This would leave New Zealand with the highest minimum wage relative 20 | February 2018 | Hospitality BUSINESS

Marisa Bidois - Chief Executive, Restaurant Association of New Zealand

to average income in the OECD.The main impact will be to improve New Zealand’s lowest-paid workers but may result in some business being unable to remain sustainable.While other industries may be able to alleviate labour cost increases by further automating their service, the personal connections made as part of the hospitality service offering come with a heavy reliability on labour. Many members are concerned that they will simply not be able to afford the roll on effect of the increase.

“The hospitality industry has a very important role to play in New Zealand’s economy, not only in the social fabric of kiwis, but also as a huge part of the tourism offering, which generates a direct contribution to GDP of $14.7 billion.”

Last year the Ministry of Business Innovation and Employment (MBIE) estimated that a 5 percent lift in the minimum wage would reduce employment by around 3,500 jobs, which would add around 0.1 percentage point to the unemployment rate. The unemployment effect of minimum wages is a contentious issue in economics, but the consensus is that there is some impact.

We’re also looking at other significant changes in the policy environment over the coming years.This includes the coming introduction of a suite of policies that will dampen the housing market and which will likely have flow-on downside impacts for consumption spending. However, in recent commentary from Westpac, it was outlined that the economy had shown resilience through late 2017 leading us to firmer ground as we start the New Year. Among the more notable developments has been the downturn in net migration, which we expect to continue for some time and which will weigh on economic growth. At the same time, construction activity has flattened off in the face of difficulties sourcing finance, challenges accessing skilled labour, and rising costs.

One thing is clear, 2018 will introduce a number of changes and challenges to hospitality businesses. The Restaurant Association will be strongly advocating on the industry’s behalf for strategies that address the needs of our flourishing industry and promote economic and business growth. n

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CHEF PROFILE

Jaz

And All That

One of New Zealand’s most creative chefs and educators puts her success down to never leaving her roots; her passion for cooking, and always giving back to the industry. Jasbir Kaur talks with Jes Magill about her stellar 2017 and goals for her new cookery school at Ignite Colleges this year.

Jasbir Kaur from Ignite Colleges: “We want to attract students who are really serious about being chefs.”

2

017 sure was a big year for Jasbir Kaur. Appointed general manager at the new tertiary education provider, Ignite Colleges in Manukau last May, Jaz (as she’s known in the industry), kept a close watch on the construction of two state-of-the-art kitchens for the college’s new culinary school while she was in Spain for four months cooking and competing.

Jaz worked ‘stage’ for over three months at one of the world’s best restaurants, the two Michelin-star Disfrutar in Barcelona. An unrivalled opportunity for her, this also opened the way for Ignite Colleges cookery students to take up internships at Disfrutar plus other Michelin restaurants in Spain and in the United States.

And representing New Zealand in the first Tapas World Cup in Valladolid in November, Jaz’s entry, Reka Comeda, was singled out by the head judge Fernando Salazar as one of the most creative dishes he’d seen in over 10 years of judging tapas. Salazar went on to say, “This is what the future of food looks like.”

REKA COMEDA – THE PEOPLE’S CHOICE Sixteen chefs representing 16 countries competed for the Tapas World Cup Champion 2017 title. Jaz had one month to prepare her entry, which she described as a fusion of Catalonian, Andalusian, and Maori influences.

“The ingredients had to be 60% Spanish and 40% New Zealand and I knew I had to come up with something truly original.”

Reka means delicious in Maori and Comeda is Spanish for food and for Jaz’s take on the pulled paletilla de cordero tapa, she was inspired by her love of New Zealand and Spanish landscapes and a desire to layer flavours in a way that reflected old and new cuisine styles.

Her concept was ingenious: a smoked chocolate buckwheat cracker leaf with spice-infused Spanish lamb and horopito, upon a cardamom flan and topped with butterfly wings made of sugar. This was all 22 | February 2018 | Hospitality BUSINESS

The kitchen at Disfrutar: 1798 dishes are presented to guests at each service for the 29 course degustation.

CHEF PROFILE exquisitely presented on a stone that hovered above a small plinth and was kept airborne with magnets.

On competition day the contestants were given 25 minutes to plate eight portions. Adding to the already sky-high stress levels, Jaz had made all nine stones and she was the only chef who presented their dish to the judges.

“Primo” and “Spectacular” were comments Jaz was given repeatedly by observers. “A Michelin-star chef asked if she could work for me, and I had to say I didn’t have a restaurant. At one stage there were 50 cameras pointed at me – I felt like a celebrity!”

Despite the fervour created by Jaz’s dish though, judging on the day saw Norway came in first and Spain second and according to Jaz, the judges’ rulings created a bit of a stir. “Although Reka Comeda didn’t win, it was indisputably the People’s Choice,” she says.

Jaz with her 2017 Tapas World Cup entry, Reka Comida: a refreshing journey through exquisite flavour combinations, culminating in a rich and complex finish.

Jaz Kaur’s place of work for 3.5 months last year, the two Michelin-star Disfrutar Restaurant in Barcelona.

CREATIVITY PLUS AT DISFRUTAR Disfrutar was opened in 2014 by three former elbulli chefs and Jaz was lucky enough in March last year to work a three months’ stage there.

Continuing to create similar palate- and mind-blowing cuisine they were famous for at elbulli, the Disfrutar team presents a new menu every week and 100 new dishes each year.

“It was a magic house. The focus on creativity was amazing and it was very challenging too. The production kitchen was 25 steps down from the main kitchen and we worked 16 hour days, five days a week. I didn’t understand a word for two weeks and for the first week my legs ached, having been in education for a few years, but things soon fell into place.

“People lucky enough to get a booking enjoyed a 29 course degustation, which was held over five hours. There were usually 62 covers for lunch and for dinner and of course they were very picky about the dishes going out. Everything had to be precise, it had to be the best.

“It’s a style of dining where all the senses are engaged. For one dessert, you washed your hands with whiskey before you tasted, and for another you would smell roses before experiencing the dish.”

Visiting more mainstream restaurants as well, the dominant trend Jaz saw coming through was for different dining experiences. “One cool restaurant was like a man cave. The chef cooked for us, then he sat down, played guitar and sang for us too.”

And asked about dining trends there that might emerge here, Jaz says, “I think we’ll be seeing more share plates and smaller portions, so people can taste and experience more flavours and that’s exciting for chefs.”

JAZ IGNITES NEW SCHOOL As the country’s newest tertiary education provider, Ignite Colleges invested $1.5m in its hospitality school to produce two state-of-theart commercial training kitchens which opened to the first intake of students last month.

A major goal for the new cookery school is getting students workready earlier, Jaz says. “We’re offering internships to Level 3 & 4 cookery students, not just Level 5. We want to attract students who are really serious about being chefs and working in Spain and the US.” Under Jaz’s supervision, innovation and excitement drove the design for the kitchens which each hold 20 students. Having flexible spaces was essential. The theatre style master class concept can easily be modified and workbenches can be wheeled from the room. There’s power for laptops and iPads on the workbenches, the kitchen’s pristine white walls are white boards as well and the latest multi-coloured LED lighting effects have been installed.

No stranger to developing leading edge tertiary cookery programmes, Jaz was campus manager at an Auckland private training establishment, where she developed the Culinary Arts programme and was responsible for the growth and development of students and chef tutors.

Seriously committed to giving back to the industry, Jaz constantly seeks out new culinary experiences and curates concepts that will inspire New Zealand’s best young talent and the industry is thrilled about that. n Hospitality BUSINESS | February 2018 | 23

KITCHEN TRENDS

Breaking down

BY GRANT ARMSTRONG

Design trends have moved away from the mass market model, moving towards open kitchens and casual dining lanes in precincts and malls alike, reports Grant Armstrong of Ignite

I

swinging doors!

n a high-turnaround, fast-changing environment like hospitality, it’s easy to lose sight of just how far Kiwi restaurants have come in recent decades. As Ignite looks back on 30 years of hospitality architecture since it began designing Georgie Pie restaurants in the late 1980s, it’s clear there’s been a total evolution in how our cafés and restaurants are imagined. Over the years we’ve gone from large-format dining into more personalised, wildly diverse spaces that provide great opportunities for hospitality operators and designers alike.While food has always been the one binding ingredient in all our social interactions, our expectations of where – and how – we eat together have transformed, making the streets our dining room and placing the restaurateur centre-stage.

Back in the early Georgie Pie era, the key driver of customer trust was uniformity. In the 1990s, the general approach was large dining spaces that followed a more mass-market model, ensuring every diner had the same experience, but regarding the actual preparation of the food as secondary. Chefs were usually concealed in the kitchen, and the ingredients and methods they used remained behind the swinging doors.

Now food as theatre has become the standard. Since the arrival of cooking shows like My Kitchen Rules and Masterchef, efficiency alone no longer satisfies the average diner. As the customer appetite for dining out increases, customers want to feel more involved with

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KITCHEN TRENDS

In 2017 Middlemore Hospital opened a dining “street”, Paataka Place.

how their food is prepared. Kiwis are more curious to know where the ingredients have come from, wanting to see and smell and experience the processes of smoking, cutting and cooking, and to personally engage with the owner. While we still expect the convenience of fast food, we expect to feel special too, hence the transformation from mere fast food outlets to “fast casual”, where the dining environment is just as important as getting the food quickly.

This demand for a real experience translates into hospitality designs that emphasise authenticity and a “fresh and natural” ethos. As well as open kitchens where you can watch your meal being prepared, plants have now been brought indoors much more than before, and whereas 15 years ago a fine-dining establishment would have been fitted out using solely high-spec materials, you’ll now see a juxtaposition of luxe and rustic elements. The award-winning Emerson’s Taproom at Emerson’s Brewery in Dunedin allows patrons to watch beer being brewed and bottled from the comfort of their seats, created from reclaimed railway sleepers beneath a chandelier incorporating old saw blades. Rails embedded in the floor are a nod to the site’s former use as a railway yard. Likewise the Little Creatures dine-in brewery opening in a former aircraft hangar at Hobsonville Point allows customers to see the process before they taste.

Previously the emphasis was on creating an entirely enclosed environment, a fully-branded atmosphere that could be replicated anywhere. However, as restaurants have turned their kitchens inside out, the whole dining experience is being externalised too. Shopping malls are an excellent example, now turning internal food courts into attractive dining lanes along the once featureless and boxy exterior walls that give even non-shoppers a reason to visit and stay. In 2017 Middlemore Hospital also opened a dining “street”, Paataka Place, which allows visitors to engage with the world outside while they have lunch.

Outdoor dining used to consist of a few chairs hopefully placed on the footpath beneath an umbrella if one was lucky. There’s now been a shift, as seen also in the big Australian cities, towards creating pedestrianised “lanes” with tables spilling into the street, as in Ignite’s Oracle in the Gold Coast and Chancery precinct in Auckland. Flexible dining spaces give permanent indoor-outdoor flow suitable for all weathers with clever use of heating or cooling. Moving on from the old kids’ zone with ball-pit in family restaurants, hospitality design increasingly reflects the need for outdoor areas to replace disappearing backyards, creating shared public spaces where everyone can interact. More than mere facades, restaurants and cafes are becoming central to placemaking in our towns and cities, creating buzzy streetscapes like the sort increasingly well-travelled Kiwis have experienced in Europe and Asia.

As we travel more, and our population becomes more multicultural, our tastes have matured and diversified, meaning there’s no longer a “Kiwi aesthetic” any more than there is one kind of Kiwi. Conversely, there’s become a tribal element to dining out. The idea of a mass market has disappeared. In the age of Pinterest and Facebook plate pics, where people eat has become an expression of their personality, resulting in places with smaller footprints that cater to distinct markets.

Hospitality BUSINESS | February 2018 | 25

BRUNCH TIME

The

Brunchtime Breakfast and brunch are the new ‘in vogue’ stars of the dining out world and in some cases they’re even upstaging the main event. Hospitality Business writer Sue Fea takes a leisurely long brunchtime look at the sector’s emerging trends.

R

estaurants and cafes are taking the breakfast and brunch markets more seriously as a great revenue stream.

At Jack’s Point Restaurant on the outskirts of Queenstown they’re capitalising on the emerging new breakfast and brunch market. “It’s all price-driven now,” says executive chef Chris Scott, who believes the casual dining trend is taking over from fine dining.

“Gone is the long lunch on the credit card. It’s all about health as well, so that’s no longer appropriate. Corporates are watching their budgets,” he says.

“People are extending their opening hours and getting serious about the market during that part of the day,” says Chris.

Running a restaurant set amid one of the country’s most stunning alpine backdrops, Chris has plenty of scope to offer something that’s a cut above average at Jack’s Point.

“We’ve got the space here and the market to be creative - to do something a little bit different and pave the way,” he says. He’s brought the ‘shared plate’ craze into the breakfast, serving up a set menu for $32, starting with cold options like muesli, poached strawberries and coconut yoghurt, moving through to smoked salmon or bacon and asparagus hollandaise.

“The shared thing is huge. It’s more social, casual and interactive.”

Potato and kelp waffle, with smoked salmon, pickled cucumber and dill crème fraiche, and golden milk - organic cow’s milk with fresh turmeric, spices and honey – also grace his breakfast menu.

“People are taking breakfast a lot more seriously,” says Chris. Other chefs agree.With evening dining becoming more expensive customers are enjoying what they perceive to be better value, dining out for breakfast and brunch.The switch brings higher customer expectations and a more adventurous spirit with many customers also expecting healthier options.

Co-owner of Christchurch’s Hello Sunday Café Chris Penny says restaurants and cafes are cashing in on this trend, following overseas trends. “You don’t have to make all of your money and cram all of your

26 | February 2018 | Hospitality BUSINESS

Blooms

BRUNCH TIME

“In Melbourne, with its seriously awesome food scene, I know of experienced chefs who are selling up their fine dining restaurants and opening cafes” trade into a few hours. Operators have discovered there’s a huge window between 7am and 2pm with a more consistent trade, says Chris Penny.

“People are buying full meals at a slightly lower price point, so they can afford to eat out more regularly.” It just makes better business sense for many operators, he says.

“Brunch restaurants are doing well. In Melbourne, with its seriously awesome food scene, I know of experienced chefs who are selling up their fine dining restaurants and opening cafes,” he says. Breakfast and brunch chefs are also enjoying a more regular lifestyle. “My chefs have a life. They’re out of here by 3pm.”

He tries to switch up classics by incorporating some multi-cultural options, such as Shakshuka – Middle Eastern-style baked eggs, marinated feta, baked Turkish bread and spiced goat meatballs. “We roast our own muesli granola and keep the flavours interesting by adding fruit foams, gels and the likes of poached pears.”

Black Forest-style coconut cream sago comes with strawberries and other fresh fruit. Asparagus crepe with gremolata is a new summer favourite and the beef cheek hash brunch – beef marbled through potato, fried off and topped with an Asian-style sweet pickled cucumber and sriracha hollandaise – is a huge winner.

However, not everyone is keen to break from tradition with chefs reporting good old eggs benedict is still a Kiwi staple.

Avocado, particularly smashed on toast, is hugely popular with the lemon preventing any discoloration and allowing it to be prepared ahead.

“Anything with avocado is pretty popular,” says Auckland’s Meadow co-owner Myles Taylor. Customers are looking for a bit more fire too and Meadow’s Huevos Sucios – fried eggs, potato sucios, black bean salsa, cheddar, chipotle, chorizo and coriander – is famous with fans.

Bloody Marys slide down nicely at the weekends, as does the smoked kahawai and potato omelette, with pecorino and tomato chutney. Myles has noticed that customers are keen to try different alternatives. “People want something light and fashionable when they go out for breakfast and brunch now.” Granola, served with almond milk, coconut yoghurt and mango sorbet is always a refreshing and healthy winner. “Eating out for breakfast or brunch opens up a lot more options and people aren’t just eating out once a week now – more like three times.”

Gluten and dairy free options are a must and operators say they’ve learned to make dishes flexible to accommodate these needs.

“We have a growing customer base of gluten and dairy free customers,” says Invercargill’s Industry Café co-owner Kate French.

Vegan and Paleo-friendly options are also a must, so we cater for this and try, wherever possible, to create our dishes with these options.”

Industry’s location means the menu needs to follow food trends, but also suit the masses. Polenta and coconut porridge with berry coulis, caramelised banana and maple syrup is hugely popular. “It’s light and has beautiful fruity flavours,” says Kate. Beetroot and haloumi fritters are also winners. Stewart Island salmon is smoked on site and, along with blue cod and chips, is staple at both Industry and the owners’ other popular Invercargill café, The Batch. Co-owner Gareth Hamilton - an ex-Stewart Island fisherman - wouldn’t have it any other way.

Decadent waffles with chocolate and hazelnut spread, strawberries, cream and raspberry coulis may not be for everyone but Southern Men Hospitality BUSINESS | February 2018 | 27

BRUNCH TIME still love a hearty feed. ‘The Bad Boy’ – free range eggs, locally-made beef and chorizo sausage, bacon, slow roasted tomato, mushroom and hollandaise on toasted ciabatta – and the Breaky Bun - pork and fennel sausage, with smoked bacon, free range egg, rocket and home-made tomato sauce - both leave the boys happiness filled.

At Hip Group’s Ortolana in Britomart, avocado on toast, charred, grilled asparagus and smoked fish and potato hash are the biggest breakfast sellers. Head chef Kevin Puyat is big on educating customers to eat seasonally. “If it’s not in season I don’t put it on the menu, which doesn’t always please my customers, but if it’s seasonal then we’re passing those savings on to them,” says Kevin. “We really focus on provenance here. I’d rather use locally-sourced heirloom tomatoes and support our local growers, than import mushrooms from overseas.”

He’s looking forward to matching fresh seasonal corn, feta and charred spring onion with the likes of house-made bresaola. For the sweet tooth, toasted bran loaf comes with sweetened vanilla mascarpone and macerated cherries – marinated for three days – topped with toasted hazelnuts and honey.

At Prefab Café in Wellington, co-owner Jeff Kennedy and partner Bridget Dunn have watched the breakfast and brunch market emerge, and take hold. Jeff - one of Wellington’s forerunners for daytime eateries - now turns out up to a thousand meals a day. ”There’s been an enormous social change. People thought I was mad and would go broke opening a day-time place,” says Jeff. “I think customers are looking at costs and think they can eat out for breakfast and brunch, enjoy healthy options and actually save on groceries.” Customers may be getting more adventurous, but there’s still a market on Saturdays for good old bacon and eggs. “It’s pretty ingrained. The children like our waffles with stewed fruit, yoghurt and bacon too.” n

Our salmon thrive in the fast-flowing ice cold waters that surround Mt Cook. This environment creates a fish that is known for it’s clean taste and delicate texture.

We prepare our smoked salmon by a traditional Scottish method using salt, golden syrup, black rum and oak smoke. This careful choice of wood adds a subtle smokey flavour that doesn’t distract from its original taste. And with its silky smooth texture, the 500g cold smoked sliced, is the one you’ll want to reach for.

For more information visit: www.aorakisalmon.co.nz

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

BRUNCH TIME

WE'RE HAVING A HEATWAVE Ice cream – not many other foods bring back childhood memories of summer and playing carefree on the beach, as ice cream does and with this year’s heatwave ice cream is proving popular with young and old at all times of the day! Passing a handful of hard earned coins earned from mowing the lawns across the counter and getting a globe of sweet goodness back, crammed full of crunchy hokey pokey pieces or ripples of boysenberry.

Emerald Foods manufactures Chateau Ice Cream ( amongst several other brands such as Killinchy Gold and New Zealand Natural) and is located strategically in South Auckland, just 45 minutes from the Waikato - one of New Zealand’s key dairy regions Emerald Foods uses only fresh liquid milk, direct from local farms, as well as fresh cream to make all its ice cream ensuring the very best quality and taste.

Fun and full of flavour, Chateau ice cream was created for ice cream shops where a wide range of flavours and affordability are important.

Appealing to children and adults alike, it is now just as likely you will eat it in a cone from a dairy, as you will have it served on a plate with your café or restaurant dessert.

Recently Chateau has undergone a complete recipe reformulation which has resulted in a vastly improved product, one that can now claim to be the best tasting brand in the “Everyday” ice cream market These improvements have led to a complete and vast improvement in quality to an ice cream that is now better, more tastier, more creamier, smoother and easier to roll.

Chateau ice cream is available nationally from Bidfood in 2 litre, 5 litre and 16 litre tubs.

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Hospitality BUSINESS | February 2018 | 29

MICHELIN KAI

Coastal Caravan Cusine - Moeraki, North Otago Freshly foraged food with a French twist

Fleur Sullivan & Coriolan Pons – beachside in Moeraki.

Showcasing Coriolan’s culinary flair for fermentation and foraging.

BY SUE FEA

A

former French Michelin star chef is bringing a passion for fresh foraged food, cultivated during his childhood back in Brittany, and fermentation, to the North Otago coast this summer.

Coriolan Pons is a chef at Fleurs Place on the beachfront in the sleepy seaside town of Moeraki, where the focus has always been on foraged ocean kai.

A keen surfer renowned for his beachside foraging and exploration with traditional methods of fermentation, Coriolan has an impressive pedigree. He worked as a fisherman back in France, creating a restaurant out of sustainable foods delivering a ‘boat to plate’ concept. “I grew up fishing and foraging for crabs and seaweed,” he says. “My first childhood gift was a fishing rod.”

A self-taught chef Coriolan, came third several times in national French competitions at the renowned Ferrandi School of Culinary Arts in Paris by promoting fish species that are not threatened due to ‘over fishing’. He’s also worked at many Michelin star restaurants in France and Switzerland, including Chapon Fin in Bordeaux and Patrick Jeffzoy in Brittany.

When Coriolan’s current boss Fleurs Place owner, Fleur Sullivan, mentioned her vacant coastal caravan adjacent to the restaurant, they hatched the perfect plan. The caravan is now open two days a week, when the restaurant is closed, showcasing Coriolan’s culinary flair for fermentation and foraging.

Keen to learn more about foraging in New Zealand, Coriolan met professional South Island forager Peter Langlands at Amisfield Restaurant in Queenstown and Fleurs Place in Moeraki.

Smoked fish salad incorporates smoked karengo (brown seaweed), locally foraged coastal greens and smoked vegetables, set in a creamy cheese dip with gherkins and herbs. “I really like to forage coastal greens - everything that grows on the land close to the ocean,” says Coriolan.

He’s discovered coastal grass that grows on the high tide line - samphire, or glasswort, which adds a crunchy texture and juicy marine flavour to food. “I want people to be aware that we have edible coastal greens,” says Coriolan. It’s part of New Zealand’s heritage - the foraging culture 30 | February 2018 | Hospitality BUSINESS

Fleur Sullivan & Coriolan Pons

MICHELIN KAI

“A self-taught chef Coriolan, came third several times in national French competitions at the renowned Ferrandi School of Culinary Arts in Paris.”

- and part of our future. By 2050 eighty percent of our diet will be vegetarian, as we can’t keep consuming fish and meat like we do.”

Coriolan is also experimenting with his own version of kimchi Korean spicy pickled cabbage - using seaweed for the fermentation process instead of salt. “I’m also making a white garden kimchi using thirty percent cabbage, herbs and foraged greens. It’s really strong.”

He’s been producing his own delicious vinegars using chives, flowers, local thyme and sage, which complement the seafood salad beautifully, and he’s preserving his own lemons.

“I cook a lot with my instincts. The caravan menu changes daily depending on the catch, what the gardens give me and what I forage,” he says. “I’m starting slowly to see how New Zealanders react, but I’ll play around and try new things.”

Mussels are plentiful in Moeraki and he’s created a delicious smoked mussel and lemongrass chowder, using ideas he picked up working in Thailand.

A stint working in a top restaurant in Columbia is producing some great ceviche and a poke fish salad. Raw terakihi teams perfectly with kumara, coconut cream and vegetables like radish and tomatoes.

Coriolan may have worked with some of the world’s best, but he credits Auckland Chef of the Year Ed Verner, who owns Pasture, with teaching him all he knows about fermentation. “I had a really rewarding few months of work experience there and Ed really opened my mind to the fermentation process. I have been fermenting courgettes, carrots and leeks.”

Fleurs Place favourites like toroi - a traditional Maori mussel dish with raw mussels, puha and watercress - also star in the caravan, where this adventurous young foodie offers his own unique twist on Kiwi cuisine, with a few French flavours from home tossed in. n

Collaborative Communication Workshops Often it's not what you say but how you say it that can land you in trouble.

Hospitality New Zealand is launching a new workshop to help supervisors, managers and owners tackle the tricky area of communication.

The workshop explores face to face communication with both your team and customers; as well as written communication - especially social media and online reviews.

Topics covered in this workshop include: • How do we communicate?

• Your personal communication style and brand.

• Emotional intelligence – what is it and how it can impact the way we communicate.

• Written communication – the hidden dangers of the written word.

• Dealing with online reviews – a focus on how to effectively respond rather than react.

Running throughout the country during March/April 2018.

Register now at www.hospitalitynz.org.nz/training/calendar Supported by the Hospitality Training Trust.

T RA I N I N G ACA D E M Y

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COMMERCIAL KITCHENS

KITCHENMEN

– THE CHEF & THE SHEET METAL WORKER

A

former chef-turned-kitchen expert and a sheet metal specialist have combined their skills as ‘Kitchenmen’ to turn out high-quality and functional hospitality kitchens.

Stephen Ward, who spent 15 years working with leading kitchen design companies, and Shane Eastergaard, who owned his own sheet metal fabrication business first created Chillerman, importing and assembling walk-in chillers and freezers.

“We had traditionally focused that business on the rural, horticultural and hunting communities, but due to an increasing amount of inquiry from hospitality operators we launched Kitchenmen – our hospitality division,” says Stephen. “We use local fabricators in New Zealand and import some modular systems, so that we can offer that flexibility. We often combine modular components with custom-made parts and cooking equipment to make it more cost efficient.”

Kitchenmen has also recently scored the New Zealand distribution rights for the innovative Australian-based 3Monkeez - high quality stainless steel kitchen products and bathroom plumbing fittings, including tapware, scrap basket wastes and modular drainage systems. 3Monkeez has also just released an extremely water-efficient stainless steel pre-rinse unit with distinctive features like variable spray heads and optional hose lengths for sites with restricted space.

Stephen and Shane know the business and they’re all about offering a one-stop shop for hospitality kitchen design from project management, specifying and sourcing through to designing specialist equipment and features. Kitchenmen operates from facilities in Tauranga and Christchurch so the company can service both the North and South Island. n

HOSPITALITY & COOKERY GRADUATES With industry-led training.

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32 | February 2018 | Hospitality BUSINESS

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

JAYBIRD RUN WIRELESS EARBUDS Ear buds are nothing new, but Jaybird has added a new twist by getting rid of cables on its earbuds that are small enough to fit in your ear. No wires mean no tangles, cable clutter and other annoyances. This makes them perfect for joggers and gym bunnies. The Jaybird Run earbuds will run for just over four hours before needing some quality time in their portable charging case. The Jaybird app (Android/IOS) also allows you to tweak their audio output to your heart’s content.

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The MX Anywhere is also comfy to use. It’ll work on most surfaces so you can throw it in a laptop bag knowing it’ll be of use. Its scrollwheel can also handily be switched from an accurate (but slower) clickscroll mode to a faster freewheel mode. Last (but by no means least) it’ll connect to up to three different computers using either the bundled USB receiver dongle or Bluetooth.

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Summer, you’ve got to love it! Long hot days at the beach and summery BBQs may be awesome, but there’s a downside. It can be next to impossible to get away from the heat when you’re trying to get to sleep. Dyson has developed the answer in the form of the Pure Hot+Cool Link.

It’s a space age fan/heater that can filter allergens, pet dander and pollen to improve air quality. Able to be remotely controlled via a smartphone or a bundled remote, the Pure Hot+Cool Link can help keep you cool this summer.

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URBEATS3 What’s this??? 3.5mm plug equipped ear buds - from Apple??? As odd as this might seem, given Apple’s move to eradicate 3.5mm jacks from their phones, the UrBeats3 do indeed come with a 3.5mm audio jack, making them ideal for older iPhones. A small in-line remote dongle allows you to tweak the volume and summon Siri to do your bidding too.

RRP $149.95 www.link.com

34 | February 2018 | Hospitality BUSINESS

Trade and consumer audiences

The Intermedia Group now offers trade and consumers across a wide stable of magazines, digital products, events, awards and social media.

Trade Magazines and Digital Hospitality Business reaches over 34,000 key hospitality and foodservice decision-makers every month!

FMCG Business leads the market with unmatched audiences of over 32,000 per month.

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February 2018

Who dares,

gins PLUS LEADERS FORUM • MARLBOROUGH WINES • WHEAT BEER

N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

24-26 June 2018

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

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

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

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

Fine Food New Zealand

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

In 2016:

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EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Leading the way in 2018

It’s hard to believe it’s 2018 already! And while so far, summer has brought more storms than sunshine, we can expect a brighter year for the Kiwi liquor industry. In The Shout NZ Leaders Forum on pgs 5-9, six industry experts in the New Zealand liquor sector share their predictions for the coming year. From the steady growth of niche and premium offerings; to a continued focus on health and wellbeing, including lower-alcohol and low-sugar options; and a spotlight on sustainability, it seems 2018 is destined to bring a whole lot of positive change to our industry.

But while we embrace and welcome change, we simply can’t forget some of our old friends. This month we’re taking a look at the resurgence of the popularity of gin.

While it has previously had a bit of a rep for making you sin (or cry), this versatile white spirit has leapt back into favour with both local and international distillers adding their own modern take (and curious botanicals) to exciting new products. Who dares, gins, right? Head to pgs 11-13 for more.

We’re thrilled to be back sharing the latest news, events and products in the liquor industry. If you haven’t already, sign up to our fortnightly eNewsletter at www.theshout.co.nz and check out our Facebook and Instagram pages @theshoutnz for some great giveaways and witty posts! Have a fantastic February!

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

Contents 04 Industry news and insights 05 T he Shout NZ Leaders Forum 2018

14 M arlborough: Wine Land

Tasting notes from Cameron Douglas MS

16 T he beer everyone

Insights from industry leaders and their predictions for the coming year

09 B ar faces

loves to hate

John Oszajca delves into the world of wheat beer

Introducing some of New Zealand’s talented mixologists

11 W ho dares, gins

Tash McGill explores the resurgence in popularity of this sophisticated and versatile white spirit

Editor’s picks TE PA MARLBOROUGH PINOT GRIS 2017 Made from grapes from the gently sloping Redwood Hills Awatere Vineyard, this award-winning Marlborough Pinot Gris has notes of white pear, nectarine and subtle jasmine. For more sensational Marlborough wines, take a look at Cameron Douglas’ tasting notes on pgs 14-15.

SUNDOWN GIN If you’re searching for a new RTD to quench your thirst this summer, we’ve found it! Sundown is a brand new 100% natural, preservative-free gin RTD made in sunny Tauranga. Available in Gin & Tonic with Lemon; Gin, Lime & Mint with Soda; and Gin & Cucumber with Soda. For more on what’s happening in the world of gin, head to pgs 11-13.

8 WIRED HIPPY BERLINER Refreshing, light, hoppy, sour and very fruity, Hippy Berliner from Warkworth brewers 8 Wired is inspired by traditional Berliner Weisse ales. For more on wheat beer, the style that everyone loves to hate (not us, of course), check out pgs 16-17.

TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 3

NEWS

BAR NEWS

Cost of errors high for Kiwi hospo industry Avoidable errors are costing the New Zealand hospitality industry thousands of dollars in lost profit each year, according to industry auditors.

Peter Nelson (above), Managing Director of Sculpture Hospitality, which audits beverage usage in cafés, bars, and restaurants, says issues such as over-pouring, wastage, not checking incoming supplies, and incorrect keying and charging are adding up and hitting the industry in the back pocket.

“When we first start working with venues we find, almost without exception, that they are suffering 15 to 20% losses from their beverages,” says Nelson. “We are often called in to investigate suspected theft but 80% of the time, businesses are hurting from other issues related to not having the right checks and balances in place,” he says. “The reality is that people are so busy in hospitality that it’s incredibly hard to keep on top of everything.”

Nelson says many venues could make a significant difference to their profits by putting stock ordering and receiving systems in place, cross-checking agreed prices with suppliers and being wary of beverage suppliers promoting brands at their expense.

“Promotions can significantly reduce the margins for venues and make a special offer for customers - a poor deal for the café, bar or restaurant,” says Nelson.

Sculpture Hospitality is working with approximately 300 businesses in New Zealand as an independent auditor. “We help owners to identify what’s happening, so that they can then train their staff and put a plan in place,” says Nelson.

EVENT

Top Shelf is back in 2018!

New Zealand’s largest trade liquor event is returning for Fine Food 2018.

Scheduled to take place from 24 to 26 June 2018, Fine Food New Zealand is the largest trade event of its kind and includes Top Shelf – a liquor festival dedicated to wine, beer, spirits, craft drinks and suppliers. Top Shelf will combine some of the best local and international brands in one place, offering 29 stands dedicated solely to the liquor sector.

There will also be The Shout Lounge, offering demonstrations, tastings, mixology, educational sessions and meet-and-greets.

Exhibitor, event partner and Managing Director of Intermedia Group New Zealand, Dale Spencer, says the reason for trade to visit Fine Food New Zealand is simple: “It’s the only show of its kind in the country that gathers all the major players and it only happens every two years.

“You can’t beat the awareness and opportunity for face-to-face networking and education about your products to more than 8,000 trade visitors,” he says.

For more information, visit www.finefoodnz.co.nz, or for bookings contact Sam Wood on 021 256 6351 or swood@intermedianz.co.nz

INDUSTRY INSIGHTS

Beer - handle with care!

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

Fresh beer is a living thing. In the old days, all beer was pale and pasteurised. Now New Zealand brewers make more than 1600 different beers each year. They’re using – or rejecting – a range of preservation processes. Some beers leave the brewery unfiltered, unpreserved and unpasteurised, to allow the consumers to experience their full flavours and natural tastes.

Businesses selling and handling beer can’t assume every beer is shelf-stable. Some are continuing to ferment and grow on your shelf right now, and the way you handle them has a big influence on the quality your customer receives.

Hoppy beers, like Pale Ales and IPAs, need to be stored cool and served fresh. Hop flavours fade in a matter of months – a fresh IPA tastes brighter and better than the same beer that’s six months old.

These styles especially suffer from being stored at room temperature.

And smart beer consumers know this. Many make a habit of checking ‘bottled on’ or ‘best before’ dates, and check labels for terms like ‘bottle conditioned’, ‘unfiltered’ and ‘not pasteurised’.

4 | February 2018 | HOSPITALITY BUSINESS | TheShout NZ

It’s really disappointing, but sadly common, to see beers labelled ‘please keep chilled’ sitting around at room temperature on a warm summer afternoon. It shows the retailer doesn’t know their own products and doesn’t care about what customers get.

It’s the brewer’s reputation that suffers when a consumer shells out for a disappointing beer.

One bad experience can mean a customer is lost for life. Brewers rely on retailers and venues to present their beer in the fresh condition it left the brewery.

Beer consumers are extremely well connected, using social media to tell each other where to find the freshest and best beers. They are prepared to travel to get the good stuff and show other beer fans where to shop. Looking after beer, keeping it chilled, and serving it fresh goes a long way towards growing your reputation for understanding and respecting a good beer.

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

LEADERS FORUM

2018

Leaders Forum

PETER SIMONS

PHILIP GREGAN

ANDY ROBERTS

MANAGING DIRECTOR DB BREWERIES

CHIEF EXECUTIVE OFFICER NEW ZEALAND WINEGROWERS

OPERATIONS DIRECTOR BARWORKS

RORY GLASS

CAMERON DOUGLAS

EMMA MCCASHIN

MANAGING DIRECTOR LION BEER, WINE & SPIRITS NEW ZEALAND

MASTER SOMMELIER

PRESIDENT BREWERS GUILD OF NEW ZEALAND

TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 5

LEADERS FORUM

DB Breweries PETER SIMONS MANAGING DIRECTOR

DB Breweries, as well as the wider alcohol industry, has a strong reputation for innovating to stay in-tune with consumer needs - this is what makes it such an exciting sector to be a part of. As such, I think we will inevitably see more product innovation and creative brand activations surface in 2018.

We expect trends around health and wellbeing to continue to gain momentum as consumers become better informed about what’s good for them and their bodies. DB recognises the importance of this. We have committed to putting nutritional information panels on all of our beers, and we are the market leader across low-carb and low- and no-alcohol beers and ciders. Similarly, we know that consumers are seeking premium, high-quality products and greater variety. This is evident in the exponential growth of craft beer over the past few years, as well as strong performance in premium beer, led

by Heineken. At DB, we will continue to ensure our portfolio delivers on different consumers’ needs and tastes.

Looking ahead, we are observing a growing desire by consumers to make more socially and environmentally conscious choices, without compromising on comfort or convenience. It will be up to the industry to create rich, connected experiences with brands that add value to consumers’ lives and the environment around them.

External factors, such the general decline of mainstream beer consumption, local regulatory changes, and the government’s plans to tighten immigration and increase the minimum wage, may influence the industry this year. An important part of DB’s approach to managing these issues will be to continue to innovate, to reduce our environmental footprint and to expand our work in promoting the responsible consumption of alcohol.

We’ve achieved a lot in 2017, including welcoming Tuatara into the DB family, developing new products, such as DB Export Hop Lager and our Monteith’s Sparkling Ciders, and building our sustainability credentials with initiatives such as DB Export Beer Bottle Sand. We’re looking forward to another great year in 2018.

New Zealand Winegrowers PHILIP GREGAN CHIEF EXECUTIVE OFFICER 6 | February 2018 | HOSPITALITY BUSINESS | TheShout NZ

The New Zealand wine industry continues to perform strongly on the global stage. We have achieved more than two decades of uninterrupted value growth and as a result, wine is now New Zealand’s fifth largest export good.

This growth will continue into 2018, and we are in good shape to achieve $2 billion of exports by 2020. We’ve been shouting from the rooftops that in 2017 we overtook Australia to become the third biggest exporter into the United States after France and Italy!

Consumers of New Zealand wines are increasingly concerned about how our products are made and the impact on the planet. For this reason, New Zealand grape growers and wineries will continue to place huge emphasis on sustainability - producing premium wine, whilst employing environmentally responsible and economically viable processes. To date, 98% of New Zealand’s vineyard area is Sustainable Winegrowing New Zealand certified. This is something we are very proud of.

Consumers are also increasingly focused on their own health and wellbeing, and we believe the trend towards lighter alcohol wines will continue in 2018. Lighter wine sales in New Zealand reached $33.5 million in retail value in June 2017 and exports grew to $4.3 million.

Discovery remains an exciting element of the New Zealand industry, with consumers wanting to be challenged through exploring new wine styles.

Sauvignon Blanc remains our top produced varietal, at 76% of all wine production. However, our geography and natural elements provide diverse and unique grape-growing environments where different wine varieties and styles flourish. Sauvignon Blanc is what we are renowned for worldwide, but watch this space.

Finally, in 2018, New Zealand Winegrowers will be learning how to best work with the new Labour-led Government. There are always risks and opportunities with every change in government, and we will do our very best to ensure our members continue to have the support they need to export our incredible wines to the world.

LEADERS FORUM Pubs and hotels have graced our street corners for over 100 years. The hospitality industry contributes in excess of $4.5 billion to New Zealand’s GDP. But while we’re a much-loved institution, our approach to modern challenges doesn’t always reflect our scale or our experience.

No doubt, attention to the tiniest detail and embracing the next F&B trend is as important as ever, but the industry could also benefit by taking a macro view. We all have a role in determining how hospitality is viewed and how we can influence the wider business community and policy makers.

At Barworks, we don’t claim to have all the answers to the macro challenges. By focusing on a couple of key themes, we’re hoping to create the sort of business we aspire to be.

Our people – As the immigration landscape becomes more challenging, we want to grow our talent from within. Our ambition is to create meaningful career paths for our people and to reduce the risk that immigration policies might have. We’re also putting a focus on the wellbeing of our staff and our internal culture to ensure we can recruit and retain the best people.

Industry voice – As a collective body, our industry hasn’t always been taken as seriously as we might like. Barworks is embracing our role in shaping the regulatory and economic landscape. Industry associations like HNZ and RNZ do a great job but are made stronger by the participation from members. In our view, the industry needs to present a unified voice to shape policies that affect us directly.

Sustainability – It would be fair to say that we’ve been followers rather than leaders in this area. Both our consumers and stakeholders expect us to be good corporate citizens, and having a sustainability program plays a part in that. We’re making every effort to work closer with our procurement partners and other industry insiders to find ways to create a more sustainable business.

Competition, immigration and rising costs - These issues are here to stay and will shape the way we do business. It’s amongst these challenges that it’s possible to find the opportunities.

Barworks

ANDY ROBERTS OPERATIONS DIRECTOR

Lion Beer, Wine & Spirits New Zealand RORY GLASS MANAGING DIRECTOR Digital disruption continues to challenge our traditional way of doing business, but it also presents huge opportunities if we’re innovative and agile enough to harness it. Congestion in the market is another key challenge. It’s incumbent upon all of us to manage our ranging appropriately, and ensure that we’re prepared to make hard decisions about under-performing products.

Moderation and premiumisation will continue to be strong trends in 2018. As people learn more about what they are consuming, they’re often willing to pay a bit more for a better product, but consume a bit less. We think this is a win for everyone – the consumer, industry and society.

Sustainability and transparency continue to gain momentum, and are both key priorities for Lion in 2018. We have a few projects planned in this space, including supporting the development of a micro-brewery underpinned by sustainability principles. Watch this space!

Our product portfolio continues to diversify – our non-alcoholic portfolio continues to grow, with new additions like Lindauer Sparkling

Grape Juice and our coffee offering, The Good Patron. In October, we invested in a Tauranga-based kombucha company called Good Buzz, and we’re excited to support them as they continue to grow. We’d love to see Good Buzz kombucha on tap on-premise before too long.

Our new Little Creatures microbrewery and venue is scheduled to open in late 2018. We’ve secured a lease on the Sunderland Hangar, a heritage site formerly used to house trans-Tasman seaplanes. We’re looking forward to becoming part of the neighbourhood at Catalina Bay in Hobsonville Point.

As an industry I hope we continue to embrace change, whether it’s in our product portfolio or in how we do business. Innovation and diversity in all aspects of business bring great benefits, so I’m hopeful that our industry will continue to look for ways to harness these opportunities.

We all have a role to play in helping Kiwis consume our products safely and sociably, so I’m confident that industry will continue to champion a positive drinking culture in New Zealand.

TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 7

LEADERS FORUM

Master Sommelier

CAMERON DOUGLAS MASTER SOMMELIER 2018 should be a very good year for New Zealand’s wine sector.

With a decent harvest and better than average quality, all wine regions should benefit. There will likely be some continued purchase opportunities of 2017 vintage wines but try before you buy. It’s a mixed bag of results from that vintage, so don’t let fancy labels lead you – let the wine speak for itself first.

A trend that I find somewhat exciting is the number of visitors to New Zealand with serious wine tasting and buying desires on their agendas. But more importantly, reaching out for specific guidance as to which producers and places to see. There are plenty of drivers to take them around but a dearth of experts to guide them.

Visitors from the USA and other countries are keen to buy wine to take home, but sometimes don’t buy at the thought of schlepping their wine around with them - so the need for more efficient and cost-effective means to transport their wine to the airport (at least) is needed.

Another potentially exciting trend is the way in which restaurateurs are embracing Sommeliers to sell more beverages and increase turnover. Note I said ‘beverages’– Sommeliers are responsible for all liquid refreshment. Restaurateurs who roll their eyes at this are wasting precious time and should begin to incorporate a Sommelier into their complement of staff or pay a consultant.

Embarrassingly, many front of house staff do not know how to use a cork screw to open a bottle of wine! We might be a screw-top dominated country, but we still release (and import) wines under cork. Another reason to get a Somm’ on board and start training.

Brewers Guild of New Zealand EMMA MCCASHIN PRESIDENT

A trend that I find somewhat disturbing is the slow-yet-obvious erosion of the smaller family owned and operated wine company.

It is critical that we taste, invest and buy from the small, locally produced wine as well the easy buy options from the big guys.

One final trend I find disturbing is the emergence of sub $20.00 at retail Pinot Noir! This is not good and does not do the variety or company that produces it any favours. We should not be exporting such wines and it is teaching the buying public that cheap Pinot Noir is good Pinot Noir. We have to be so very careful this version of Pinot does not become the expectation of our overseas consumers.

It happened with Sauvignon Blanc, so let’s be very careful with this one please.

FOUR TRENDS TO WATCH IN 2018 Drink local Local breweries are popping up all over New Zealand. Now commercial brewers are operating in Kaikoura, Twizel and Kaka Point (North Islanders might have to Google that one!). It’s the same in cities, with small breweries focusing on local neighbourhoods. Being part of a community gives small new breweries a point of difference over established national brands. Consumers are also looking for beers with a local advantage – the shorter supply chain means a fresher product with a smaller environmental footprint.

More demanding consumers We’ve come a long way from “Don’t know much about beer but I know what I like”. 2017 saw the successful start of national training for hospitality staff and beer judges. 2018 customers are prepared to spend well on quality beer. But they’re better informed and they expect wellinformed staff and beer that’s stored and sold in prime condition.

More beer Contract brewing will continue to grow this year as small brewers seek economies of scale. Established small breweries are contracting-out their core ranges, giving themselves the opportunity to experiment with innovative small batches at their original brewery.

Continued innovation Growing demand for sour beers, wild fermentation and hazy unfiltered IPAs shows New Zealand beer drinkers are ever-more willing to experiment with unusual styles and flavours.What was once weird and wacky is now a sought-after product at a premium price. But the beers themselves must be well-made and drinkable. Brewers and beer consumers are quick call out products that are jumping on a bandwagon. n 8 | February 2018 | HOSPITALITY BUSINESS | TheShout NZ

PEOPLE

Bar faces CHARLES GILLET THE POPLAR SOCIAL CLUB, CHRISTCHURCH I became a bartender because…

I didn’t know what I wanted to do after my degree, so I just kept working bars. Eventually I saw the cocktail side of things, and it just looked like so much fun. My service weapon is… My chat, I suppose. I pride myself on being able to talk to anyone or group of people. The best part of the industry is… The skills you learn and the confidence boost it gives you over the years. I apparently was really shy at one stage - now it’s hard to shut me up! The worst part of the industry is… The industry can take you over. I’ve come to actually try and turn off at least once a week and not do work stuff. It’s needed for that mental break. That and the lack of social life outside of work but who needs a social life anyway? I have rum. The international bar I want to visit is… I really want to visit Bourbon & Branch in San Francisco because The Poplar Social Club’s design was inspired by that. The cocktail I would make cool again is…

I’ve bought back the Grasshopper at The Poplar Social Club. My secret is using a touch of cognac to balance out the liqueurs and cream. It’s magically delicious. Drinkers are paying attention to… The amount they’re drinking and its relevance to driving. Which also leads to enjoying a quality of drink, instead of quantity.

GEORGE FOX AKA VANILLA THE LULA INN, AUCKLAND CENTRAL I became a bartender because… It seemed like the right step forward for me. I grew up in the industry and felt that bartending was where I could really make my own mark.

My service weapon is… I can talk to anybody about a lot of random stuff. The best part of the industry is… The community of people in the industry, you meet people from all over the world and get to travel with the skills you learn. The worst part is… The people who believe that working in the industry is a dead end and has nothing to offer as a career choice. The international bar I want to visit is… Milk & Honey in London. The cocktail I would make cool again is… I would like to make the idea of original cocktails cool again. People get so stuck in the idea of recreating a classic when it doesn’t need recreating.

It doesn’t work with movie remakes, neither with cocktails. Drinkers are paying attention to… The confidence in making the drink. They love it when you tell them what you’re doing and why, while doing so with confidence.

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

BEN EASDOWN EMPIRE, CHRISTCHURCH I became a bartender because…

I started off as a kitchen hand in an urban restaurant and worked my way up to bartending. As soon as I started tending the bar, I fell in love with mixed drinks, interacting with the guests and making experience something to remember. My service weapon is…

My knowledge of classic cocktails and being able to customise every drink for each guest’s taste. The best part of the industry is… Being able to meet a lot of new people.

Not only that but being able to walk into any venue and instantly make a connection with anyone because everyone has experienced the hospo scene in some way. The worst part is… Trying to switch the hospo brain off when you’re not working. The international bar I want to visit is…

Milk and Honey - it’s the exact type of tucked-away speakeasy style bar I want to open in the future. The cocktail I would make cool again is…

A Southside. Drinkers are paying attention to… It depends completely from venue to venue. At my venue, the downstairs nightclub area can be a very young crowd, so all they are after is the cheapest thing and not really worrying about taste. Whereas, if you go upstairs to the Ronin Room, I have a more mature crowd who appreciate the more refined flavours and are willing to spend that little extra for a higher quality in the relaxed cocktail lounge area.

KOLIN ABASSI SOCIAL WINE BAR, CHRISTCHURCH I became a bartender because…

Being an astronaut is so 2016.

My service weapon is… Adapting myself to the guest, and making everyone feel welcome. The best part of the industry is… I enjoy the company of people and fine wine, which is why I like to travel and work all around the world as I get to experience and taste the best wine of their regions. The worst part is… To have so much fun and be professional at the same time. The international bar I want to visit is… Antarctica Research Bar. If I could serve somebody famous it would be… Abraham Lincoln just because I think to claim it would sound so crazy! The cocktail I would make cool again is… A glass of Puligny-Montrachet. Drinkers are paying attention to… Brands and products that are local - customers want to support our own beautiful wineries and boutique craft beers.

WE WANT TO FEATURE YOU IN THE SHOUT NZ!

If you're a talented bartender or mixologist and want to showcase your bar, email The Shout NZ Editor Charlotte Cowan on ccowan@intermedianz.co.nz and we'll be in touch asap!

TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 9

YOU WONâ&#x20AC;&#x2122;T FIND PRESERVATIVES IN OUR CHEEKY LITTLE GINS NZ Made - 100% Natural

Available in 250ml x 4 packs.

For more info phone (021) 272 7767 or email info@premiumliquor.co.nz

sundowngin.co.nz

SPIRIT ON SHOW

gins

Who dares, Tash McGill explores the resurgence in popularity of this sophisticated and versatile white spirit previously known to make you sin. Like that’s a bad thing…

A

s with all mainstream spirits, the world of making, crafting and enjoying gin is expanding quickly as the resurgence of craft gin and botanically-driven cocktail profiles gains momentum with consumers, bartenders and craft distillers around the world.

Gin has traditionally been made from any spirit alcohol being distilled with a juniper-led combination of botanicals to produce a refined spirit. Juniper has been known for its medicinal qualities, usually ingested as a tonic for scurvy or stomach ailments during the 17th and 18th century, but its dominant use is as an aromatic oil or spice. Juniper berries are fragrant and spicy with a bittersweet taste and peppery finish. In gin production, juniper is typically used dried and then macerated in the distillation process to impart flavour. To be classified as gin, juniper must be prevalent in the recipe, on the nose and the palate where notes of pine, lavender, camphor and ripe bananas appear as an oily flavour with a hint of sweetness.

While gin is often thought of as primarily English, the history of the spirit is found in Holland in the 17th century.The British discovered the drink while at war and consequently made it their own but the definition is perhaps as muddy as the River Thames itself.The current rules relate to the process of manufacture and no specific flavour profile, other than juniper dominance.Terms like ‘London Dry’ and ‘dry gin’ have little geographical significance.This broad regulation of the category opens a sizeable window for experimentation and modern takes on the product.

THE BOTANICALS… There is an art form in combining modern methodology and curiosity, with tradition and history. Pickering’s and Rogue Society gins are both examples of traditional botanical combinations. In the case of Pickering’s, an old family recipe was found and then painstakingly recrafted into the current release. In these recipes, the oily and fragrant juniper is given earthy, woody, spice, citrus and floral notes through

the use of supporting botanicals such as coriander (the second most important flavour in gin), cassia bark, orris root, cardamom, cinnamon, orange and lemon peel, angelica root, almond, ginger, liquorice and nutmeg. While these are the core botanicals, the explosion of craft distilling has encouraged distillers to experiment with other ingredients.

In Australia, Cameron Mackenzie has been using lemon myrtle and Tasmanian mountain pepper in his Four Pillars Gin botanical recipe, while other brands have embraced finger limes, native ginger and macadamia nuts. The West Winds gin includes Australian bush tomato, wattle seeds and sea parsley. “Gin was the one spirit that we could put a flavour of Australia in,” says The West Winds’ Jeremy Spencer.

Here in New Zealand, the number of craft gin distillers operating has grown from four to more than 22 in the last 10 years and locality does make a difference, especially when it comes to sourcing ingredients.

While there is no local juniper growing here, distillers have focused on using available local Juniper is typically used and native ingredients dried and then macerated to create distinctly New in the distillation process to Zealand spirits. Ariki Gin impart flavour TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 11

SPIRIT ON SHOW

Mikey Ball of Ballin' Drinks

has focused on incorporating local Manuka flowers with their botanicals, while Hidden World and Curiosity from The Spirits Workshop have incorporated native Kawakawa and Horopito into their recipes.

Although Lighthouse Gin keeps their exact recipe secret, Neil Catherall shared that he also included Kawakawa in their award-winning recipe.

With no aging required to finish the spirit, the focus can remain on perfecting the recipe and then accelerating production and demand.The Cardrona Distillery in the South Island included gin production as part of their plan to maintain the distillery while the first barrels of whisky were aging in the warehouse.They distill their single malt spirit alcohol with botanicals, including locally-foraged rosehip, to create The Source Gin. The Source is not the only gin to embrace the floral sweet quality of the rose – Hendrick’s Gin is distilled and then infused with rose petals and cucumber.

MIXERS AND GARNISHES… The combination of distillation and infusion adds complexity and subtlety to the spirit, which is why a deft hand can be required when it comes to mixers and garnishes.

Unlike many grain spirits, gin was primarily created to be mixed to enhance and emphasise the botanical characteristics of the base spirit.

Mikey Ball, of Ballin’ Drinks, has recently returned from London where he was head bartender at Dandelyan, recent winner of the World’s Best Bar award. He’s now back in New Zealand working as a consultant and eager to share international trends and techniques with the industry here.

“Tonic is predominantly the go-to mixer for gin and has a huge history of production in many countries thanks to its major active ingredient, quinine, being a lifeline to protect people from malaria dating back more than 150 years!” he says. “I often feel the mixer is 12 | February 2018 | HOSPITALITY BUSINESS | TheShout NZ

Hendrick’s Gin is distilled and then infused with rose petals and cucumber

Four Pillars Gin includes using lemon myrtle and Tasmanian mountain pepper

Ariki Gin incorporates local Manuka flowers with their botanicals

“There is an art form in combining modern methodology and curiosity, with tradition and history.”

SPIRIT ON SHOW

The explosion of craft distilling has encouraged distillers to experiment with botanicals

G&TS AND RTDS… Part of the universal appeal of gin is its versatility and variety as an ingredient. There are currently more than 75 classic gin-based cocktails on the lists of the International Bartenders Association, with many more variations being created on bar menus around the world, not to mention the use of gin in culinary recipes. The Gin & Tonic is possibly, if not probably, the world’s most popular and versatile cocktail, with infinite combinations of gin, mixer and garnish.

But in the ever-changing and evolving world of spirits, what’s next for the humble G&T? The UK consumer market has been bubbling with ready-to-drink gin and tonic products for the last five years and that trend is expanding globally. Locally, Sundown Gin is the newest ready-to-drink option that is ready to build on the global trend here in New Zealand and fits that trend of being local, preservativefree and easily accessible. Internationally, the selection of pre-mixed gin cocktails includes a range of tonic options as well as Negroni products. This easy accessibility for consumers to experiment with flavour combinations and products will continue to encourage growth in this category.

Gin is no longer just something you pick up in Duty Free and sling for Grandma at 5pm. It is a sophisticated and extremely creative category that offers a range of experiences and products for consumers and industry professionals. n

The party beGINs at Sundown over-done, although there are brands who champion tradition and really make a point of influencing consumers to think about what goes into their mixer and why it’s there. Sometimes a mixer can be too bold or just too delicious on its own to really benefit the gin,” says Ball.

But tonic isn’t the only mixer of choice for gin – other less common but equally delicious combinations are ruby red grapefruit juice, lime cordial, lemon and soda water, or ginger beer. But not just any sugar- and preservative-heavy mixers will do.The demand for natural, sustainable, and local ingredients is permeating the consumer and on-premise drinks industry.There is increasing concern about the quality of ingredients, the quantity of sugar and preservatives in many traditional mixers that are available. For consumers, that means an increasing attention to what is being served behind the bar and what is available in grocery.

Brands such as Soda Press Co are committed to producing products that are low-sugar, as natural as possible and sustainable, to ensure people get the most out of the product and create opportunities for consumers to self-select the level of sweetness and intensity.

Other handcrafted brands such as Fever-Tree and Fentiman’s focus on creating premium mixers and are led by experienced spirits professionals. Both recognised a demand for a better quality product from industry and consumers.

Many gin producers have focused in recent times on signature serves and garnishes, trying to help consumers understand their preferred or best way to enjoy their spirit. Hendrick’s’ cucumber infusion lends to a cucumber garnish, Old Raj recommends rose petals and oranges, Sacred Gin matches with pink grapefruit and peppercorns, Sipsmith suggests mint and strawberries to garnish. In addition to brands marketing these recommended pairings, there are dozens of bartender forums online where additional pairings and more Avant Garde combinations are shared, such as cocoa nibs, salted capers, samphire, raspberries and vanilla. This flavour-matching and garnishing has a strong implication for brand marketing and consumer engagement, as consumers become more educated on palate and preference.

Ball says a lot of brands have worked tirelessly to work out what really does taste good with their gin and those suggestions may be a magnificent way to drink that specific gin and work well for educating and introducing consumer palates to the product. “But I also think it’s important to take the brand guidance as a suggestion and then for bartenders to experiment and push the boundaries,” he says.

As the premiumisation of gin continues in New Zealand, the readyto-drink offerings have also jumped on board. One such example is Sundown Gin, a brand new 100% natural, preservative-free RTD from the newly-formed Premium Liquor Company. Developed with the expertise of liquor legend Mike MacKay and made in sunny Tauranga, the three flavour profiles of Sundown include Gin & Tonic with Lemon; Gin, Lime & Mint with Soda; and Gin & Cucumber with Soda. And yes, it’s real cucumber, sourced locally from the Bay of Plenty.

Each Sundown flavour is made using dry gin featuring traditional botanicals, plus an added Kiwi twist of Kawakawa and Horopito.

“It tastes crisp and dry, just like you’d mixed it yourself,” says MacKay. Sundown is available in 250ml bottles (7% ABV) and will be sold in 4-Packs throughout New Zealand, RRP $14.99. For more information, email info@premiumliquor.co.nz

TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 13

TASTING NOTES

Marlborough:

Wine Land

BY CAMERON DOUGLAS MS

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873 marks first the year when the records show plantings of grapes in Marlborough, yet it wasn’t until 1973, 100 years later, when the real potential for the region was beginning to be realised. Today, Marlborough thrives on the wine industry with many supporting enterprises from cheese, agriculture, events, Airbnb and wine tourism.

Today, there are 534 growers, 141 producers and around 24,000 Hectares of vines in the ground.

Small, compared to say a single wine-region of France, yet Marlborough remains New Zealand’s largest region, commanding nearly 80% of the total national production.

Significant growth in plantings, producers and exports are fuelled by the demand for classic varieties now associated with the region, such as Riesling, Sauvignon Blanc and Pinot Gris. Pinot Noir and an exciting sparkling wine sector has increased demand for Chardonnay and Pinot Noir material. Syrah is a variety not normally associated with the region but has been recognised by many local

and international critics. In addition to the varieties mentioned, Grüner Veltliner, Albarino and Gewürztraminer are among several other varieties showing promise.

For new readers to The Shout – Marlborough is located at the top North-Eastern reaches of the South Island and is essentially a collection of valleys nestled between the Richmond Ranges to the East and Wither Hills to the West. The Southern Alps form immediately south of the region funnelling cool southerly winds into Marlborough. Both the Richmond Ranges and Wither Hills provide a rain shadow keeping the valley floor very dry. The mostly free-draining stony, river wash and alluvial soils mean irrigation is common practice. Organic to commercial farming is practised across the region.

Sub-regional characteristics are beginning to show through some varieties such as Pinot Noir and Sauvignon Blanc. Tasting through the samples for this month’s feature reflect the many expressions of Marlborough’s terroir and winemaking prowess. n

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

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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 speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide.

He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin-Starred New York establishment The Musket Room.

TASTING NOTES PA MARLBOROUGH PINOT 1 TE GRIS 2017

TOI MARLBOROUGH RESERVE MARLBOROUGH 2 TOI 3 LOVEBLOCK SAUVIGNON BLANC 2017 BONE DRY RIESLING 2014

The toasted honeyed spices of a barrel ferment greet the nose, followed with aromas of pears and white peach, some fruit tea notes and nutty oak layer. All these ideas are facsimiled onto the palate with abundant acidity, texture and length. A lovely wine. Drink now and through 2022.

Points 94 RRP $18.00 Distributor: Beverage Brothers Ltd Phone: (03) 390 1377 www.tepawines.com

Elegant and layered bouquet with aromas of ripe white-fleshed fruits and citrus, then peach, soft herb, lees and spice. Powerful on the palate with abundant ripe acidity, a silky texture and lengthy finish touching on all the flavours described above. Drink now and through 2022.

Points 93 RRP $21.95 Distributor: Toi Toi Wines Phone: (09) 972 9498 www.toitoiwines.co.nz

MOORE MARLBOROUGH 4 ANT SIGNATURE SERIES PINOT

SINGLE ESTATE MOORE MARLBOROUGH 5 ARA 6 ANT MARLBOROUGH PINOT GRIS 2017 SIGNATURE SERIES SAUVIGNON

GRIS 2017

Pristine and vibrant bouquet of Gris with crisp green pear and yellow apple aromas, white spice and a light ginger note from some lees.

Equally charming on the palate with a gentle warming from the alcohol, medium+ acidity and flavours that reflect the nose. Overall a very nice wine. Drink now and through 2020.

Points 91 RRP $18.99 Distributor: NZ Wine and Spirit Merchants Phone: (03) 572 7270 www.nzwsm.co.nz

Toasty, honeyed citrus fruits with lemon, lime and orange peel, a light barley sugar note adds depth and a little intrigue. On the palate - dry, powerful, toasty and honeyed fruit flavours accentuating citrus and apricot. Long finish with a developing complexity. Drink now and through 2025.

Points 92 RRP $21.99 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (09) 365 1471 www.loveblockwine.com

Fruity, spicy, varietal and forward with aromas and flavours of red apple and green pear, some Asian pear and citrus. Medium+ acidity, coarse silk texture and persistent lengthy finish. Great balance and length. Drink now and through 2020.

Points 90 RRP $19.99 Distributor: Giesen Wines Phone: (03) 344 6270 www.giesenwines.co.nz

BLANC 2017

An elegant and silky textured bouquet with pristine pure fruit aromas of lemon and pear, some white peach and gentle tropical fruit suggestions (fresh lychee). Vibrant and crisp on the palate with plenty of acidity and fruit concentration, flavours and herbaceousness.

Drink now and through 2022.

Points 90 RRP $18.99 Distributor: NZ Wine and Spirit Merchants Phone: (027) 844 9447 www.nzwsm.co.nz

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TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 15

BEER FEATURE

beer

The

that everyone loves to hate Wheat beer. Do you love it? Beer writer John Oszajca takes a look at this polarising style.

W

heat beer is one of those beer styles that many craft beer fans simply love to hate. A fact that is a bit surprising given the style’s long and persevering history. More surprising is the fact that this prejudice exists at all, given how many popular beers actually contain a healthy portion of wheat.

When one mentions wheat beer, what probably comes to mind most readily is the German Hefeweizen (Weissbier) and to a lesser extent, Witbier - two top fermented ales that contain a large percentage of wheat relative to the amount of barley in the grist. But those are by no means the only styles of beer that are made using wheat.

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

Hefeweizen is a beer that originated in early 16th century Bavaria. It’s a pale, cloudy, highly-carbonated German ale which uses specialised strains of yeast known for producing the beer’s signature banana and clove-like character. It’s this unique flavour profile that has undoubtedly created the love-it-orhate-it relationship that so many beer drinkers have with the style. It would seem that the long history and general availability of Hefeweizen has created a pre-conceived notion amongst many beer drinkers that all wheat beers have this particular acquired taste. This is simply not the case.

Let us take another look at this often underappreciated grain and some of the many traditional styles of wheat beer on the market…

GERMAN WHEAT BEER

By German brewing tradition, at least 50% of a wheat beer’s grist must be malted wheat. The high protein content of the wheat gives the beer a thick billowing head, but also tends to produce a beer that has a hazy appearance, a quality that is compounded by certain yeast strains commonly used in European wheat beers.

There are three primary variations of the German Wheat Beer: • Weissbeir (Hefeweizen) - The aforementioned pale, refreshing, ale with its billowing head and distinct banana and clove-like flavours.

• Dunkelweizen (aka Dunkles Weissbier) - A darker version of the traditional Weissbier that uses additional specialty malts to give the beer a light mahogany colour and richer notes of caramel and toast, on top of the traditional banana and clove-like flavours that the lighter Weissbier is so known for.

• Weizenbock - A stronger version of the Weissbier that comes in both pale and dark versions and combines the best qualities of the

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traditional Weissbier with the richer, maltier flavours of a Doppelbock.

To get your hands on a quality German wheat beer brewed right here in New Zealand, one needs look no further than Matakana’s Sawmill Brewery, which has repeatedly won medals for its much loved Weizenbock. It also produces a popular Hefeweizen.

Sawmill Brewery’s Weizenbock - a dark Weissbier

BEER FEATURE PIWO GRODZISKIE

WITBIER The Belgian Witbier (literally translated as wheat beer) is a centuries-old Belgian beer style that went extinct in the middle of the last century until it was revived by Hoegaarden and later embraced by many modern craft brewers.

This pale and refreshing beer is brewed using a Belgian yeast strain that produces delicate, spicy, phenolic notes, as well as mild-tomoderate fruity esters. But whereas the German Hefeweizen tends to have a strong banana, even bubblegum-like quality, the Witbier yeast strain produces much more understated flavours of fruit and spice.

Often Witbiers will have a slight touch of lactic sourness, and are commonly flavoured with additions of orange zest and coriander, though many different spices are often used as different brewers offer their unique spin on this refreshing and elegant beer.

AMERICAN WHEAT BEER Perhaps no other wheat beer challenges the common perception of the style as much as American wheat beer does. Much like most other wheat beers, American wheat beers contain a large percentage of wheat in the grist (typically 30% - 50%). But whereas yeast character drives the flavour and balance of the more traditional German and Belgian wheat beers, American wheat beer is brewed using a clean yeast strain and makes up for the lack of yeast character with the use of additional hops. These beers are light and refreshing, and often indistinct from your average easy drinking blond ale. While American wheat beers may not be the most sophisticated of beer styles, they are light and refreshing, and if nothing else they prove that it is yeast, rather than wheat, that has given wheat beer its controversial reputation.

BERLINER WEISSE Berliner Weisse is a unique variation on the German wheat beer style. This low-alcohol beer (typically 3% - 4%) is fermented with both brewer’s yeast, and lactic-acid-producing bacteria, resulting in a tart and refreshing pale beer with a light breaddough malt-flavour which helps balance the sourness.

In Germany, this beer is traditionally served with sweet raspberry, woodruff, or caraway syrups to counter the beer’s acidity. In the same way, many modern craft brewers add fruit in a secondary fermentation (such as blueberries and raspberries) to balance the sourness of the beer.

Warkworth’s 8 Wired Brewery produces a modern dryhopped version of the style called Hippy Berliner, as well as Cucumber Hippy Berliner, a cucumber-infused take on the style.

WHEAT WINE

8 Wired’s Hippy Berliner & Cucumber Hippy

Clocking in between 8% and 12% ABV is the monstrous Wheat Wine. The Wheat Wine is a relatively new style of beer that was first commercially brewed in 1988. Similar to a Barleywine, this rich, highly alcoholic, fireside beer is usually brewed with at least 50% wheat malt, producing a complex, bready beer that is rich in wheat flavour.

One of the more unique – and hard to find – wheat beers you’ll ever have the chance to try is the Piwo Grodziskie (aka Gratzer), a Polish beer that dates back to at least the 15th century and whose grain bill is comprised of 100% oak-smoked wheat malt.

This low alcohol (2.5% - 3.3% ABV), highly carbonated, pale, smoked wheat beer combines a number of odd characteristics in a way that all comes together surprisingly well.

While commercial production of Grodziskie completely ceased in the 1990s, it was revived in recent years by modern craft brewers.

While still difficult to find, we do have at least one locally-produced example of the style here in New Zealand, coming out of Christchurch’s Concept Brewing Company. It’s a beer that you need to try at least once.

Concept Brewing Company’s Gratzer

LAMBIC Another well-known sour beer that is typically comprised of about 30% - 40% wheat, is Lambic. Lambic Ales are spontaneously fermented beers brewed in Belgium’s Senne Valley. This means that rather than pitching a standard brewing yeast – as most modern breweries do – they instead pour the hot wort (unfermented beer) into large shallow vats known as ‘coolships’.

This is done so that, as the beer cools, it gets naturally inoculated by the plethora of wild yeast strains and bacteria that are unique to the area. The beer is then typically aged in neutral oak barrels to produce a fairly sour Belgian wheat beer that is full of complex barnyard-like flavours. An acquired taste to be sure, but Belgian Lambics are some of the more unique and sought-after beers in the world.

GOSE The Gose (pronounced GOH-zeh) is a lightly soured wheat beer from Goslar Germany that originated in the Middle Ages. Gose eventually fell out of favour and became completely extinct in the 1960s, until it was revived by modern craft brewers in more recent years. The Gose is a highly-carbonated, tart and fruity wheat ale that is often flavoured with coriander as well as the highly unusual addition of salt; a throwback to the high salinity of the river Gose, which was originally the source of water used to brew the beer.

So for a style of beer that so many drinkers are quick to dismiss, there is a surprising amount of history, and variation to the style.

A Hefeweizen is no more an American wheat beer than a Belgian Blonde is a modern Pale Ale. Whether you prefer complex yeast driven character, sour beers, the toasted flavours of dark beer, or simply want a hoppy and refreshing beer to get you through the summer season, there is unquestionably a Wheat Beer for every palate. For a style of beer that is so rich with history, and with such a varied flavour profile, it’s a shame to see it so often dismissed and unexplored based a single, misunderstood ingredient. n TheShout NZ | HOSPITALITY BUSINESS | February 2018 | 17