Hospitality Business July 2019

'MR MOFFAT' RETIRES | TOP CHEFS' SECRETS | BUSINESS COSTS

www.hospitalitybusiness.co.nz JULY 2019 Vol.6 No.6

HOSPITALITY BUSINESS - JULY 2019 1

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

BORN IN 1783 CRAFTED FOR TODAY Schweppes 1783 Unique natural flavours, beautifully balanced and expertly crafted.

Inspired by the master.

Editor JULY 2019 Vol. 6 No.6

And Now We Are Five!

Authentic, trusted and trending are three key words that sum up the hospitality industry in New Zealand! They can also be applied to Hospitality Business as we celebrate our fifth year of recording, and informing New Zealand’s evolving hospitality industry, in all its forms. It is a privilege to highlight the many and varied achievements of the people who help to contribute $34 billion dollars to the New Zealand economy each year, – from the small café, to the boutique fine dining restaurant, or the multi-national hotel chain, on our shores. Any business owner knows turning five is a big deal! And our strong relationships with organisations such as Hospitality New Zealand, the Restaurant Association, TIA , and the NZ Hotel Industry Association, provide essential information that help pave the way at a variety of levels – for hospitality based businesses to excel.

In this issue we talk to eleven top chefs from a variety of backgrounds, with at least five year’s experience, about their kitchen equipment choices that help them succeed!

If you flip our side of the magazine over you will see a great new look The Shout, and if you look more closely a number of prizes are up for grabs there, to celebrate our 5th birthdays!

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

Kia Kaha Stay Strong.

Kimberley Dixon

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 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 EDITOR - THE SHOUT Charlotte Cowan ccowan@intgermedianz.co.nz SALES MANAGER - THE SHOUT Jacqueline Freeman jfreeman@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Jes Magill, Sue Fea 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

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On the Cover: TATUA

www.hospitalitybusiness.co.nz JULY 2019 Vol.6 No.6

Tatua specialty creams now look as good as they taste!

The new Tatua pouches are self-standing, resealable and create less waste – making them easier and less messy to use! The Tatua Dairy Whip range is getting a makeover too, with the same great-tasting product inside. For more information visit tatua.com

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

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'MR MOFFAT' RETIRES | TOP CHEFS' SECRETS | BUSINESS COSTS

www.hospitalitybusiness.co.nz JULY 2019 Vol.6 No.6

HOSPITALITY BUSINESS - JULY 2019 5

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

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Contents REGULARS 08 DIGEST The great NZ Pie awards return & Nestle Toque d’Or 2019 judge announced

28 HOSPITALITY NEW ZEALAND CEO Vicki Lee talks about the cost of produce

29 IN SEASON Working with seasonal meat, seafood & produce

34 RESTAURANT ASSOCIATION CEO Marisa Bidois looks at surcharges

FEATURES 12 TOP CHEFS’ SUCCESS From chopsticks to pizza ovens chefs talk about the equipment that make their kitchens work!

30 ‘MR MOFFAT’ RETIRES We pay tribute to industry icon, Brian Davies.

32 HOTELS NZ Hotel Industry celebrates success & announce new scholarships

12 30 34

32

29 HOSPITALITY BUSINESS - JULY 2019 7

Digest When it comes to judging the Bakels NZ Supreme Pie Awards Gareth says he’s looking for the flavours of New Zealand regions and the personalities behind pies from those places.

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

Pie Providence Counts!

Gareth Stewart: celebrity judge for pie awards There is a danger when listening to Gareth Stewart, Nourish Group’s national executive chef, talk about pies that you will end up desperately needing one yourself.

Gareth has just been announced as the 2019 Bakels NZ Supreme Pie Awards celebrity chef judge and he can’t wait to start tasting those pies. “I’m pumped; I’m really looking forward to it.”

“I love the personal touch of a pie. There are the ingredients and recipes that have been handed down for generations that people are really, really proud of. So I’m looking to taste that in the pie and also people’s providence as well.”

Today Gareth loves the diversity of the 15 restaurants he oversees at Nourish Group, among them Euro, Jervios Steak House, Crab Shack, Shed 5, Pravda Café and Grill, and Soul Bar & Bistro, now owned by the group.

Through his years as a UK-born, Londonbased chef he took his career heights 8 JULY 2019 - HOSPITALITY BUSINESS

to Claridges Hotel, Michelin-starred The Greenhouse, and Mews of Mayfair before heading to New Zealand 12 years ago with his Kiwi-born wife.

During that time, pies were never far from his thoughts. They were the food that strengthened his cultural heritage and sustained him from a young age onwards.

And he loved the regional differences in UK from the pie and mash shops of London to the Cornish pasties of the West Country.

“My heritage is I’m half Jamaican and we have a different type of pie called a patty, which is kind of a half pasty, half pie and it’s filled with spicy beef mince with Scotch bonnet chillies. From a very young age I used to eat hundreds of them. I remember going to a party and there were piles of them and I remember parking up next to a pile and working my way through them. Delicious!”

In New Zealand Gareth is serving up gourmet pies, many feature French cooking techniques such as the duck pithivier - duck confit wrapped in a ball with savoy cabbage

and then surrounded by flaky pastry, which is currently on the Euro menu.

“I’ve got an amazing recipe for a pie I used to make at Soul Bar called Steak and Bluff Oyster Pie Charles Dickens.

“You braise off the steak and that goes into the pie mould. The actual lid of the pie has a hole in it so when you bake it nothing comes up, but when the pie comes out of the oven cooked you push the oysters in. The oysters are just warmed and it’s beautiful.

“I love fish pie having grown up in Portsmouth next to the seaside, so seafood is always a big one for me.”

When it comes to judging the Bakels NZ Supreme Pie Awards Gareth says he’s looking for the flavours of New Zealand regions and the personalities behind pies from those places.

“I’m looking forward to tasting the differences and seeing some good pastry.

There is something very honest about a pie and I think that’s what I love about them. They’re very honest.

Darren Wright Appointed Nestlé Toque d’Or Chief Judge Diners can expect ceviche and Peru’s most popular street food, antichuchos – marinated and barbecued meat at the soon to be opened Inca restaurant.

Third Restaurant Joins Westfield Dining Venture Restaurateur Nic Watt, together with chef Darren Johnson have announced their first joint venture, Inca, a Peruvian-style eatery, will open at Scentre Group’s $790million Westfield Newmarket, later this year.

Joining the centre’s rooftop dining, lifestyle and entertainment precinct, the pair - who between them have worked at revered restaurants including Nobu and Roka in London, Tokyo’s Park Hyatt, and Huka Lodge and MASU by Nic Watt in NZ – will create a smart casual, South American eatery.

“I first discovered the delights of Peruvian food in 2012, when I went to Peru to study ceviche and antichuchos and I fell in love with the cuisine back then and always had a vision to do something,” explains Inca co-founder and owner Nic Watt.

“There’s a huge Asian influence on food in Peru due to the large Chinese and Japanese immigration. Inca will be about those Latin American-meets-Asian flavours.”

Diners can expect ceviche and Peru’s most popular street food, antichuchos – marinated and barbecued meat – served sizzling from the woodfire. Originally peasant food dating back to the time of the Conquistadors in the Americas in the 16th century, they’ll be cooked at Inca over manuka and coffee charcoal in the two-metre wood-fire hearth.

The interior of Inca’s 181sqm dining space was inspired by the striking terracottas, pinks and greens of Peru’s Rainbow Mountain.

This will be reflected in honest, noble materials such as rammed earth walls, wooden tables and stone flooring. The restaurant will seat 110 diners both inside and out and open from lunch through to dinner.

Inca is the third retailer to be joining Rooftop on Broadway, in addition to previously announced White + Wong’s & Sardine Cocktail Bar and Something & Social. Rooftop on Broadway will offer ten new restaurants and ‘always on’ entertainment with views of Auckland city.

IF IT'S NEWS LET US KNOW:

Email Kimberley Dixon at kdixon@intermedianz.co.nz

Darre

n Wright

Award-winning chef Darren Wright has been appointed as Chief Judge for the country’s top student culinary competition – Nestlé Toque d’Or. Despite his hectic work schedule, Darren said being part of the event is something he couldn’t pass up given that Nestlé Toque d’Or is a highlight on the annual culinary calendar.

“It’s an event that brings together under the ‘one roof’ the country’s top student and trainee culinary and restaurant service stars.

“For over three hours, teams compete against each other in a live kitchen cook off that is both fast paced and frenetic. Nerves are frayed as they battle it out to win the top award.

“It’s an incredible experience where the industry gets to see the next generation of culinary talents before they go on to make names for themselves in the industry both here and overseas.”

Having competed himself in many high profile international culinary competitions, Darren is all too familiar with the high level of commitment required to excel in such an environment.

NZChefs National President and organiser of the event, Hughie Blues, says Darren’s strong international standing and longstanding involvement with Nestlé Toque d’Or made him the standout choice for Chief Judge.

To compete at Nestlé Toque d’Or, the institutes put forward a team of three who, under the guidance of their tutors, spend months in advance preparing for the event. They must perfect a three-course meal for six people and practise delivering each course to three diners and the panel of judges all within a set timeframe.

Nestlé Toque d’Or is New Zealand’s longest running and most prestigious student cookery and food service event. It is held in 17 countries around the world and has launched the careers of several world-famous chefs, including Jamie Oliver.

The 29th Nestlé Toque d’Or will be held on Monday 12 August in Auckland. An awards dinner will be held later in the evening where the winning team will be announced.Learn more at nestleprofessional.co.nz/nestle-toque-dor

As we go to press:

E.CF Asia Pacific buys Burns and Ferrall Burns & Ferrall has announced the acceptance of an offer to sell to E.CF-Asia Pacific, incorporating Reward Hospitality and Tas Hotel & Catering Supplies, effective 31 July 2019.

Tony Broome will continue to lead Burns and Ferrall which has become an iconic New Zealand company over 70 years.

This acquisition will strengthen Burns & Ferrall by providing access to a broader and more comprehensive product offering from the global E.CF group sourcing network, larger inventory pools and development of essential digital tools.

HOSPITALITY BUSINESS - JULY 2019 9

COMMERCIAL KITCHENS Wildfire & Moffat

Leading Edge Bakery Specialist Collaboration Produces Dream Kitchen Rocket Kitchen was a specialist boutique retail store producing handcrafted cakes, sweets and desserts.

With growth and development into wholesale production of both sweet and savoury products, Rocket Foods have earned an enviable reputation through commitment to premium products and quality customer service.

If great baking is about combining the right ingredients - then Rocket Foods is the culmination of Richard Reese and Derek Oud, combining the magic ingredients of Savory Construction, Wildfire Commercial Kitchens and Bars, and the Moffat Group to design, specify, plan and execute an impressive leading edge production bakery on a grand scale.

Auckland based Wildfire Commercial Kitchen and Bars are well known for their quality ‘design and fit-out’ work in hospitality projects and were chosen by Rocket Foods to design, specify and install the most appropriate bakery equipment for this large and exciting project.

The bakery’s concept brief was a collaboration between Derek Oud, Guillaume Nicoli of Ma Cherie and the late Nils Danielsen.

This was an opportunity to build a bespoke and modern production kitchen – a bakers dream kitchen.

The design and specifications were reviewed by Tony Crump, Moffat’s National Bakery Manager, who responded with enthusiasm - the

Moffat range of bakery equipment was perfect for the job.

Included in the specification were two large Tagliavini Double Gas Rack Ovens, a Tagliavini Rotovent Single Rack Oven, various mixers, pastry sheeters, a Rotel Multideck baking oven, and a Metos Culino 150L Kettle along with several models from the Waldorf range of heavy-duty equipment..

Electric lifting transport trolleys for the large mixers minimise the risk of heavy lifting and back injuries often associated with the baking industry – and to fit Rocket Foods mandate of quality and reliable equipment which was safe to operate and clean.

Richard Reese was adamant that over and above standard amenities for his staff he wanted to provide comfortable conditions in the staff rooms, change rooms and a temperature-controlled environment in the bakery.

“To build a bakery within an existing building in the most cost effective manner, meant using coolroom panels was an obvious choice”, says Peter Yeo, Wildfire’s Project Manager. “It made sense to continue using the same product for the cool rooms & freezer rooms throughout the entire construction of all walls and ceilings, and for these we engaged White Refrigeration.

This design and construction will also future proof the facility, as the bakery will be forever evolving”.

“This was an opportunity to build a bespoke and modern production kitchen – a bakers dream kitchen.”

Co-ordinating site conditions to allow very large equipment to be installed amongst other trades was challenging.

Between Wildfire and Moffat, the heavy equipment installation was carefully managed amongst the delivery and installation of other new equipment, stainless steel fabrication, extraction and refrigeration.

Wildfire Director Sue Danielsen said “I am very proud to reflect on another great project executed by our team, with all the collaborative parts coming together to get the right result for our client. While the project may be completed and the facility’s production underway, we will maintain a long term relationship with Rocket Foods, and knowing that all products are supported

by Moffat’s 24/7 aftersales support commitment is a huge reassurance to the operator, and to us.” n www.wildfire.co.nz www.moffat.co.nz

10 JULY 2019 - HOSPITALITY BUSINESS

Getting the mix right.

Wildfire and Moffat bring the best solutions together for their customers.

Wildfire has successfully consulted, designed, supplied, managed and commissioned many of New Zealand's largest and most prominent commercial food service projects.

The Moffat group design, develop, manufacture and market a comprehensive range of commercial food service and bakery equipment products.

Together we are proud to collaborate with Rockets Foods to develop their new leading edge production facility.

phone +64 9 815 1271 sued@wildfire.co.nz www.wildfire.co.nz

phone 0800 66 33 28 sales@moffat.co.nz moffat.co.nz

TOP CHEFS

Top Chefs Reveal Kitchen Secrets Tips & Tweaks for Commercial Kitchens

F

rom Combi Ovens, to Chopsticks – every Chef has a favourite piece of kitchen equipment that makes their hectic and demanding lives easier! Hospitality Business sat down with eleven recognised Top Chefs who have demonstrated a variety of highly successful culinary skills both in New Zealand and overseas, to discover the hidden secrets to their achievements. We also wanted to find out what, in an ideal world, they would add to their kitchen repertoire!

12 JULY 2019 - HOSPITALITY BUSINESS

Premier Chefs

Ri ch ard Hingston

Sc ott Buckler

Pa

An drew May

Be nO

blo T chini ac

Th omas Barta

e donoghu

Ri ch ard Highnam

Ma

rk Gillespie

Make a bold impression.

In style the Waldorf Bold range makes an immediate impact.

In substance it delivers equally impressive power, adaptability and everyday functionality.

Da

Luk e Hines

An g tho ny Hoy Fon

niel Morini

Big performance, beautiful design and bold results – get ready to make your definitive kitchen statement.

For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.

moffat.co.nz freephone 0800 66 33 28 HOSPITALITY BUSINESS - JULY 2019 sales@moffat.co.nz

13

IMPROVE

kitchen efficiencies with Chomp digital FCP Discovering missing records or documents days before your food safety verification is a recipe for disaster. So how do you regain your peace of mind?

The old method of recording food compliance on paper is destined to become as extinct as the dodo. Adapting your kitchen and evolving your food safety culture to incorporate Chomp’s digital system, will keep you ahead of the game.

New technologies are abundant, and we take them on because they deliver a new level of performance, whether it’s a new booking system, POS system or a digital food control app. The answer to your food safety compliance concerns is Chomp Digital Food Safety. Chomp provides an app-based solution for kitchens to manage your compliance.

Chomp’s digital food control app prompts and reminds kitchen teams of all tasks that could otherwise slip through the cracks. It improves efficiencies and controls over the compliance of kitchen tasks and gives owners and managers daily visibility of performance and issues.

Giving your staff better tools to manage your kitchen’s food control is paramount in helping them do what they need to do, to get it right.

You’ll stay on top of your compliance with Chomp.

❝

It’s worth thinking outside the box from the traditional paper methods.

FCP compliance doesn’t have to be a headache. It doesn’t have to be a paper war. You can reduce your workload and change your compliance experience for you and your staff with Chomp.

Converting from paper to Chomp is easy and is proven to be a costeffective solution. Some of the expense of operating your paper systems aren’t so obvious – but they are there. How many hours does Chef spend managing paper records? How easy is it to show your verify what they need to see, quickly and precisely? Time is money!

❞

Chomp provides full support and partners with you by pre-loading your app tasks. Chomp provides full and comprehensive training, where you will benefit from our many years of compliance and hospitality expertise and knowledge. In the times you need support the Chomp team is always there for you and you will talk to a real person to get your answers. Your success is our success!

Chomp not only covers all aspects of your food control requirements, we also provide food safety training for all staff and the option to electronically monitor and record your fridge and freezer temperatures and performance. All records are cloud stored and can be accessed remotely, the perfect solution for off-site administration days.

Chomp is an ideal solution for managing enterprise (multi-site) operations, where keeping on top of multi plans and staff across different locations can prove challenging. Chomp will ensure you are in touch and on top of all your locations records.

It’s worth thinking outside the box from the traditional paper methods.

FCP compliance doesn’t have to be a headache. It doesn’t have to be a paper war. You can reduce your workload and change your compliance experience for you and your staff with Chomp.

Call us today for a free demonstration.

CONTACT DETAILS:

info@chomp.nz | www.chomp.nz 021 2777 003 / 0800 CHOMP 1

TOP CHEFS

Richard Hingston

Head Chef Christchurch Casino Locally born and raised in Canterbury, Richard started his career at Lincoln College and then transferred to the Park Royal for the opening.

After becoming qualified and winning Junior Chef of the Year in 1990 he headed off to London to expand his knowledge and specialise in pastry from Swiss professor, John Huber. While studying, Richard met his wife-to-be Adele on the same course.

During his time in London, Richard became the first New Zealander to be a member of the Academy Culinaire de France in Pastry. His impressive résumé includes restaurants such as The Ritz Hotel, Harrods, Waldorf Hotel and The House of Commons as the Head Pastry Chef.

He then returned back to his roots in Canterbury and worked at The Crowne Plaza Hotel for 12 years. While there he won numerous accolades including Pastry Chef of the Year, Restaurant of the Year and South Island Pastry Chef of the Year. He now heads the kitchen brigade at Christchurch Casino with 55 staff to oversee and five outlets.

Richard has also been a member of the New Zealand Culinary Team for several years with a career highlight of representing New Zealand at the Culinary Olympics in Germany.

It’s clear to see that Richard is in his element in the kitchen and his passion for food is intoxicating – he’s so passionate that he built his own pizza oven! Whether he’s out hunting or writing recipes for NZ Hunter, it’s clear to see that Richard is passionate about food.

Q. What is your favourite piece of kitchen equipment?

Would have to be the Moffat Convotherm Combi Oven with the different functions it has.

Q. Why? Its reliability, and it’s a locally supported product right here in Christchurch which has the added bonus of exceptional customer service should we need any servicing.

Q. How do you use it?

We use the ovens daily and because of this we have two in The Grand Café so while one is steaming we can be roasting in the other, or we could be cooking crème brulee at a low temperature. The versatility and ease of control the oven brings with the cooking functions is fantastic.

Q. What can’t you absolutely cook without?

In no particular order, butter, dark chocolate, salt and red wine – sounds as if I have gone Keto !! Most importantly the staff I have here at Christchurch Casino.

Convotherm 4 brings style to the professional kitchen. It is clear at first glance that this unit combines top-class technology with user-friendly, hygienic design. All unit sizes share the same logical and intuitive system of operation: a real plus in an often hectic daily life of catering.

Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

Everything that comes out of these ovens is consistent, not just today but tomorrow and the day after. It doesn’t matter if it is a senior chef or a junior using it, it produces the same quality or perfectly cooked product. In this game consistency is key and that is what we get when we use this oven. From a product point of view it is an essential piece of equipment for any kitchen and also no wastage, therefore it also saves us money as the yield is greater.

Q. What would be your number One purchase in the next 12 months – in an ideal world?

A new Moffat Deck Oven. We purchased one at an auction several years ago and it’s time for an upgrade!

Your meal.

Our mission.

For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.

>>

moffat.co.nz freephone 0800 66 33 28 HOSPITALITY BUSINESS - JULY 2019 sales@moffat.co.nz

15

TOP CHEFS

Scott Buckler

Beef & Lamb Ambassador Chef of No 31 Restaurant in Hanmer Springs Scott is originally from the South West of England and has been in New Zealand for around six years.

Coming to New Zealand was a key turning point in Scott’s career where he landed his first Head Chef role on the West Coast at Franz Josef. He then returned to England to learn front of house, becoming an assistant manager. With the extra training under his belt, he returned to New Zealand and headed up to Motueka, Nelson and worked in Kaiteriteri in the Abel Tasman National Park. Here, Scott had the opportunity to learn and manage a fast-paced kitchen environment. After this, it was a move to Christchurch to join the new hospitality scene in at a start-up restaurant.

When an opportunity came up at the Alpine Village of Hanmer Springs, Scott jumped at the chance to join the team at No. 31 Restaurant and continue the restaurant’s award-winning reputation. His move to Hanmer Springs also paid off when he was announced earlier this year as a Beef + Lamb Ambassador Chef. Scott says adding this accolade to his name has brought him new opportunities to network with farmers and processors and learn more about the paddock to plate story. In turn he is able to tell this story by the food he serves to his customers. Scott is very appreciative to everyone who has mentored him throughout his culinary journey in New Zealand and is very proud of where he is today.

Q. What is your favourite piece of kitchen equipment?

It must be the Sous Vide machine.

Q. Why? It’s such a versatile cooking technique where you can cook your chosen protein (beef or lamb) for various lengths of time and temperature to create an end product with such different taste, texture and flavour or a combination of these things that you wouldn’t get using the traditional methods of cooking which develops the question from the customer ‘how did the chef cook this?’.

Take control.

The Turbofan series is easier to use with 3 control panel options - manual, digital and the new touch screen option. Kitchens now have even greater choice when baking and roasting with an optional core temperature probe and 5 levels of continuous moisture in selected models.

For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.

moffat.co.nz freephone 0800 66 33 28 16 JULY 2019 - HOSPITALITY BUSINESS sales@moffat.co.nz

Q. How do you use it?

We use this to cook 90 percent of our protein and this allows us to cook everything in a constant way.

Q. What can’t you absolutely cook without?

Salt. For me salt enhances the flavour of pretty much everything, even down to sweet items on the menu, more traditionally Salted Caramel or adding salt to chocolate.

Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

For example, taking a simple mashed potato and not adding salt to the cooking process changes the end product. This also goes for seasoning your protein before cooking.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

I would love to get a Rational Combi Oven , the Rolls Royce of combi ovens I’ve been told.

This creates and opens up more cooking techniques from smoking to dehydrating to cooking overnight.

TOP CHEFS

Andrew May

Beef & Lamb Ambassador Chef of Amayjen in Feilding.

Originally from Palmerston North, Andrew has been in the hospitality industry for over 20 years. He moved to the United Kingdom in 1992 and travelled extensively throughout Europe and Zimbabwe where he extended his repertoire whilst discovering new ingredients and techniques.

After his travels he then settled in Scotland and began working as head chef in one of Scotland’s top country house hotels, The Kinloch House Hotel, which is a member of Relais and Chateau. During this time Andrew had some of his recipes published in the UK edition of ‘A Taste of Relais and Chateaux 97” and in 2009 he won the ‘Chef of the Year’ title in Scotland.

In 2010, Andrew and his family moved back to the Manawatu to pursue their dream of owning their own restaurant. Andrew opened Amayjen the Restaurant (pronounced Imagine) with his wife Jenni in 2014. With the beginning of their new culinary story in New Zealand, their main goal was to become one of Manawatu’s finest eating establishments. To do this Andrew focused on cooking and serving his food in a modern and innovative way using the freshest local ingredients that were already right on his doorstep, to keep the locals coming back for more.

Andrew has developed his style at Amayjen, gaining accomplishments and awards in his own right. He feels at home in the kitchen but if he’s not creating dishes, you’ll often find him out foraging for ingredients, including a variety of wild fruits, herbs and flowers to add a personal touch to his dishes.

Andrew and Jenni are proud to have gained five Beef and Lamb Excellence Award gold plates since opening Amayjen in Feilding. Andrew is now excited to be spending 2019 as a Beef + Lamb Ambassador Chef and looks forward to inspiring other chefs to create the best beef and lamb dishes they can.

Q. What is your favourite piece of kitchen equipment?

The Thermomix Q. Why? The amount of things it is capable of doing!! It’s amazing - chopping, making soups, anglaise, steaming, boiling, slow cooking - I use it every day.

Q. How do you use it?

We particularly love it for our homemade soups, for example more or less pick the vegetables add all ingredients in the recipe and turn it on to the correct temperature you wish to use - the recipe and instructions all come with the Thermomix. For the bread it’s the same, it mixes the dough and you remove it to prove. Ready for baking. For the slow cooking, again very similar - you put in your vegetables which the Thermomix will chop for you, then add your flavourings, meat and liquid and cook away at the temp and instructions given for that certain dish!

Q. What can’t you absolutely cook without?

I can’t cook without my Rational Combi Oven.

Q. What benefits does it bring to your “For me salt skills and the quality of the food you enhances the prepare and present?

The precise temperature for cooking all flavour of pretty much meats and the ability to steam, bake and everything, even down to roast to mix of humidity so meats don’t sweet items on the menu, need to dry out. more traditionally Salted Q.What would be your number one purchase in the next 12 months – in Caramel or adding salt an ideal world?.

A brand new stainless steel work table and to chocolate.”

- Scott Buckler

benches with refrigeration underneath. We brought all our equipment second hand as we were on a budget to get started. >>

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TOP CHEFS

Ben Odonoghue Celebrity Chef

For celebrity chef, television presenter, author, and brand ambassador Ben O’Donoghue, cooking is a passion and a reflex. It’s something he’s done since childhood and it never ceases to give him pleasure or stimulate his imagination. He unequivocally believes that food should be simple and distinctive and technically and culturally correct.

Ben started his career working in several top Australian restaurants before moving to London.

For four years he worked at the famous River Café, before joining his mate, Jamie Oliver, at the exclusive “Adande (refrigeration) Monte’s Club as Executive Chef. cabinets provide He then worked as Head Chef at the famous Atlantic Bar & my kitchen with Grill and helped Oliver Peyton win the contract to open the extremely effective National Dining Room at the National Gallery with his creative organisational and seasonal menus. His involvement in the UK Food industry options,” has continued as creative director of food for The Great Australian Pie Company.

Ben moved back to Australia with his family to immerse himself in his home country’s burgeoning food scene with a television, restaurant and publishing career.

Ben’s television credits include four series of the internationally acclaimed food and travel program, Surfing the Menu, which he co-hosted with fellow chef, Curtis Stone.

From Ambassador of Jamie’s Ministry of Food, celebrity Dry July participant, Queensland Australia Day Ambassador and Variety Queensland Ambassador, Ben is continually seen in the public as a great Aussie bloke with a warm generous spirit.

Q. What is your favourite piece of kitchen equipment?

My favourite piece of kitchen equipment would be my Adande refrigeration units. They are super energy efficient and provide excellent temp control.

Q. Why? They are easy to clean and provide excellent organisational options for ease of use during service as you can configure a variety of gastronome inserts to suit you MEP and also this allows for simple visual assessment for stock levels going into and handing over after services.

The draws also offer great temp control from down to -22 c to + 15c, - allowing you to use as freezer draws or general fridge draws. Also being tub units there is less variation in temp during service compared to conventional door units as the cool air settles into the unit and doesn’t spill out when the doors are open.

Q. How do you use it?

Running three services in both my venues we use two units per section. This allows us to designate a draw to each menu per section. During change over into each service the draws are simply switched over - already set up for each service. This provides for a quick and efficient change over, saving labour time.

Q.What can’t you absolutely cook without?

Adande (refrigeration) cabinets provide my kitchen with extremely effective organisational options, providing effective labour savings. Also their efficiency provides cost effective energy savings. I wouldn’t open a kitchen without these units.

Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

Being able to control temperature within the units effectively means that all my produce is at its best and reduces wastage. I can cook items from frozen to get the best results - ie:- chips and frozen battered or crumbed fish products on the frying section, giving the perfect results and minimising spoilage and wastage. The ability to organise my MEP within the units means my team are more aware of their produce and par levels, meaning they are better able to manage their time and production. This allows them to focus more on quality.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

A new boat with the money I save from using Adande refrigerator draws!! Seriously probably nothing as the units are very reliable. Goods news for me ! >>

A natural selection.

When it comes to selecting heavy duty equipment, the Blue Seal Evolution Series offers a level of choice not seen before. With a bigger range of equipment, you have even more flexibility to configure your kitchen exactly the way you want it.

For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.

moffat.co.nz freephone 0800 66 33 28 HOSPITALITY BUSINESS - JULY 2019 sales@moffat.co.nz

19

TOP CHEFS

Thomas Barta

Queenstown Executive Chef, Good Group Hospitality Thomas Barta recently moved south with Good Group, to oversee their Queenstown operations; the newly opened White + Wong’s and Botswana Butchery.

Since joining the Good Group team at Harbourside in 2012 he has used his precise skills and his respect for ingredients to propel his way to Head Chef. In 2015 Thomas took the crown for the Best Ora King Salmon Dish NZ in their annual awards. The accolades kept coming and he and the restaurant were rewarded in 2017 when the Cuisine Good Food Awards awarded Harbourside a hat under his leadership. In 2018 not long after Thomas took up the Executive Chef role, Botswana Butchery Queenstown was also awarded a hat in the same awards.

Thomas’ appreciation of fresh, seasonal food began at birth, with his family owning a fish restaurant in their native Hungary. His European upbringing enabled him to train in Italy, Germany and the UK. It was the five years he spent working in London learning from some of Europe’s best chefs, including Michelin Star chef Gordon Ramsay at Claridge’s, that sharpened his skills and shaped his future. He believes the experience gained under Gordon Ramsay has been formative in his career, influencing his cooking philosophy and the way he presents food.

After arriving to New Zealand in 2011 he worked alongside leading chefs including Shaun Marshall at Roxy Restaurant and with Gareth Stewart at Soul Bar & Bistro, before joining Harbourside in 2012.

Q.What is your favourite piece of kitchen equipment?

My temperature probe.

Q. Why? It is the ultimate kitchen gadget it helps me in so many ways but most importantly I’m using it to probe the temperature of the steaks at Botswana Butchery in every service.

Consistency is the key and every steak has to be perfect, this equipment tells us what’s going in the middle of the meat and how long until we reach the perfect cooking temperature.

Q.How do you use it?

Just simply stick the probe in the middle of the product and read the current internal temperature.

Q. What piece of equipment can you absolutely not cook without?

The Combi Oven.

Q. What benefits does this piece of equipment bring to your skills and the quality of the food you prepare and present?

It can steam, slow cook, bake , roast ,braise, smoke and its cleans itself!

It is fantastic. I can’t imagine working without it. It helps us to prepare ahead for larger numbers of diners.

Q.What would be your number one purchase in the next 12 months – in an ideal world?

A big Green Egg. I’ve tried it not too long ago it was awesome. I love roasting meat or seafood over good quality charcoal. It gives a next level flavour to anything you cook.

Richard Highnam

Auckland Executive Chef, Good Group Hospitality From his base at Harbourside Ocean Bar Grill, Richard Highnam oversees all of the Good Group Auckland restaurants, working closely with the Head Chef at each venue.

It’s a varied and exciting role which Richard says allows him to take his traditional chef training and meld it with a focus on producing simple, tasty classic dishes with a twist – and always with great flavour!

Cookery runs in his family, Richard’s grandfather was a chef and he inherited his love of food from him. This passion for food saw Richard begin his career in Wellington, working in large restaurants before he landed a job at Auckland’s legendary French Café working with award-winning chef, Simon Wright. Over the years he’s also worked in a number of other wellknown Auckland restaurants, including Kermadec and he was head chef at Hotel De Brett, Regatta Bar & Restaurant and The Tasting Shed.

In the early 2000s Richard gained international experience when he spent five years in London working at the well-known Bleeding Heart Restaurant as well as a number of country house hotels. Richard’s experience also includes running his own business; he spent three years in Hawke’s Bay as owner/chef at The Old Church Restaurant & Small Boutique Hotel. Richard moved to Good Group Hospitality in May 2018 to take up his current role.

Q. What is your favourite piece of kitchen equipment?

A heavy based stainless-steel pan.

Q.Why? Having a good quality pan gives you great heat distribution and gives an even cooking temperature. From making sauces to purees or 20 JULY 2019 - HOSPITALITY BUSINESS

sealing meat it always gives you the consistence you are wanting in the kitchen Q.How do you use it?

This is used like any other pan. Place on any heat source add a little oil and away you go.

Q. What piece of equipment can’t you absolutely not cook without?

My Sharp Knife.

Q. What benefits does this piece of equipment bring to your skills and the quality of the food you prepare and present?

Having a good quality comfortable sharp knife is a must. It gives you precision slicing and will get you through your long list of cutting jobs with speed.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

A Jasper Charcoal Oven. These ovens are great as they run on a solid fuel source and seal and cook meat fast and add a great flavour to cook a great piece of meat. >>

TOP CHEFS

Pablo Tacchini

Beef & Lamb Ambassador Chef at Cucina, Oamaru 2019 Beef & Lamb Ambassador Chef, Pablo Tacchini is originally from Argentina where he trained at the culinary institute, Mausi Sebess for two and a half years. He worked in Argentina in different restaurants for more than five years before coming to New Zealand for a holiday with his wife and young son. They fell in love with New Zealand, especially Oamaru and after being offered a job as a chef they decided to stay and make New Zealand home.

Pablo worked at restaurants around the Otago region before taking over as Head Chef at Cucina 1871. About two years ago the opportunity arose for Pablo and his wife to buy the restaurant. They changed the name to Cucina, upgraded the decor and changed the food style to what it is now.

Pablo’s style of cuisine is a reflection of what he grew up eating with his family every day. Part of his family comes from Italy and the other part from Spain, so when he mixes these two influences with his Argentinian culture, his style of cuisine gets very interesting.

Q. What is your favourite piece of kitchen equipment?

The Char-Grill Q. Why? Because it is very important for the style of cooking we do at Cucina.

Most of our meats and vegetables are cooked on it.

Q. How do you use it?

We use the char grill to cook or finish our meats or vegetables, to achieve the flavour profile we are looking for in our menu, smoky, charred, burnt, etc.

Q. What can’t you absolutely cook without?

Our steaks and lamb cuts, also our home made chorizos are not the same without that charred flavour and texture.

Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

The benefit is mostly on the flavour but also in the look of the finished product. It is not easy to work on the char grill, it requires a good amount of experience and knowledge on how heat works and how to apply this on different kinds of meats and vegetables.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

We would like to invest in an indoor charcoal, open fire grill.

SPONSORED CONTENT powertank.co.nz

Simon Gault’s Powertank: “It’s Pure Genius.”

Perfectly Clean & Efficient Award-winning celebrity chef and owner of Giraffe restaurant at the Viaduct in Auckland, Simon Gault knows how to please people when they visit his restaurant. For him, it’s about diners enjoying great food in a relaxed environment and it’s all eyes on the kitchen, right down to grills, pots and pans.

“With open kitchens now, the kitchen is a stage and everybody’s watching,” says Simon. “So it’s important every piece of equipment looks as new as possible and Powertank achieves that. I wouldn’t have a kitchen without one now.”

Available in five sizes, Powertank resembles a water bath and offers two options of non-caustic, bio-degradable cleaning agents to remove carbon build up on all stainless steel trays, grills and cooking equipment. Simply immerse, leave from half an hour, to overnight, and everything comes out like new.

The team at Giraffe have their equipment on a Powertank roster, so everything’s cleaned perfectly as required. The super-effective, safe technology also includes a lid-locking system and user-friendly load baskets which cope with even the heaviest pieces.

Simon has used Powertank for nearly 10 years now, as executive chef for the Nourish Group and since

opening Giraffe two years ago. It’s super easy to use, he says, “You park it in the kitchen or out the back and let it work its magic. The word I use to describe it is, genius.”

Sustainability is a business survival strategy these days and Powertank saves on labour, power and water usage. It liberates staff from hours of scrubbing, provides significant energy and water saving efficiencies and asked about competing brands, Simon comments, “I don’t think there are any.”

Start how you mean to finish, he says. “If you look after every piece of equipment, your team will use things with more care. Not only does your kitchen look great, it keeps replacement costs down too.”

For further proof that Powertank is a wise investment, it’s even great for morale. “When the team enters the kitchen and everything is clean and gleaming that does great things for their state of mind and as a result, the standard of food we serve to our guests.

“And there’s another thing,” according to Simon. “All my BBQ grates and grills at home look fantastic. Every so often I bring them into Giraffe, place them in th e tank and out they come, looking brand spanking. Every BBQ fanatic knows how good that feels.” n

POWERTANK NZ LTD 0800TANKMAN (826562) powertank.co.nz

HOSPITALITY BUSINESS - JULY 2019 21

TOP CHEFS

Mark Gillespie

Head Chef Botswana Butchery and Dirty Laundry Mark describes himself as a ‘true kiwi chef’ with a passion for creating great cuisine using the amazing New Zealand produce that’s readily available. It’s his ability to harness this passion to create delicious, seasonal dishes which has made him Botswana’s Head Chef for the past five years.

He’s also taken on the mantle of Head Chef at Good Group’s most recent opening, Dirty Laundry. Following training at the Auckland School of Hospitality and Tourism in the early 2000s, Mark’s first full time job was at Moka Restaurant in Henderson, owned and operated by the Corban family. He moved to Australia in 2003, working at the Hotel Grand Chancellor as a Sous Chef of a steak restaurant.

Upon his return to New Zealand he worked at a number of the Sky City restaurants including Orbit Restaurant and was part of the culinary team that opened The Grill by Sean Connolly. Mark has been at Botswana Butchery Auckland since it first opened in 2012 Q. What is your favourite piece of kitchen equipment?

The Char Grill Q. Why? The Char grill creates great flavour, reminds me of great Kiwi summer’s past and present. It’s also very versatile in its own right.

Q. How do you use it?

Fire it up, gas, coal or wood depends on where you are, In my work

place it’s mainly used Meats, but also is used for searing fish, crusting bread and grilling pineapple currently.

Q. What piece of equipment can you absolutely not cook without?

A good set of tong’s and a reliable timer.

Q. What benefits does this piece of equipment bring to your skills and the quality of the food you prepare and present?

Cooking a lot of steaks in a short period of time, good tongs are ideal for speed and a timer is crucial for accuracy. When running big restaurants, timing is everything!

Q. What would be your number one purchase in the next 12 months – in an ideal world?

I would love a Thermomix, more than just a great blender and can heat and has a timer on it also, perfect for consistency of sauces and purees. >>

Luke Hines

Nutritional Therapist

Luke Hines is Australasia’s clean living expert who celebrates real food that tastes phenomenal. Based in the Gold Coast as a nutrition coach, motivator and personal trainer, Luke travels between Australia and New Zealand sharing his delicious healthy meals, realistic mindset and all the moves to help people live their best life.

Luke now has nine best-selling cookbooks and his nutritional therapy qualifications under his belt. Most recently he stars in Australian TV Show, Wellness Australia on Channel 7.

Q. What is your favourite piece of kitchen equipment?

I don’t think I can go past my stick blender! Of course with all of its various attachments which make life super easy in the kitchen.

Q. Why? I think Stick Blenders are that perfect middle ground between a traditional blender and a food processor. Their slimline shape and moderate size allows them to be very versatile and do a variety of functions from blending, pulsing, whisking and stirring. Depending what attachment you attach, it can allow you to perform most advanced techniques in the kitchen without needing anything else on the kitchen bench.

Q. How do you use it?

I start my day with a PowerUp Bullet Coffee which is a long back coffee blitzed with MCT Keto Tonic and grass-fed ghee. The stick blender really emulsifies the ingredients together into a thick a frothy drink.

Beyond that my humble stick blender pulses roast vegetables into puree’s, makes a deliciously smooth and creamy soup, and can tackle any element of a dessert from whisked egg whites to whipped cream!

Q. What can’t you absolutely cook without?

My good quality non-stick ceramic fry-pan! This scratch resistant, mineral based surfaced pan is my go-to and I have been known to travel with it! I love this type of pan so much I designed my own range, 22 JULY 2019 - HOSPITALITY BUSINESS

including a pink one to make the kitchen feel fun and happy. I love knowing it is toxin free, and good for our health and the environment whilst being sustainable and ethical, whilst maintaining maximum nutrients in the food that I cook.

Q, What benefits does it bring to your skills and the quality of the food you prepare and present?

Working with a good quality non-stick pan literally changes everything when it comes to amplifying skills and producing high quality food. It fry’s to perfection, heats evenly due to the even heat distribution, and heats up really quickly making cooking a breeze. From the perfect crispy skin salmon to pancakes that flip every time, you need a good pan!

Q. What would be your number One purchase in the next 12 months – in an ideal world?

I think I would like to install an open fire pit, fire grill or one of those Kamado BBQ’s that are on the market. Nothing beats cooking on and over hot coals and open flame, that’s the goal for sure! >>

SPONSORED CONTENT Winterhalter

Winterhalter Launches a “Masterpiece” in the NZ Market Winterhalter – the German renowned dishwashing specialists - have opened a new head quarters in the land of ‘the long white cloud’. The German company’s revolutionary Polish Free glass washers are taking New Zealand’s growing hospitality industry by storm.

NZ General Manager, Phil Neverman heads the Auckland based team. Phil has 35 years’ experience in the industry and has already left a stamp on Kiwi kitchens all over the country.

“Polish Free in New Zealand has become one of the most successful Winterhalter initiatives in the Southern hemisphere and we will continue to drive the success of Winterhalter’s Polish Free Glass Washing in New Zealand and the Pacific with the Masterpiece,” says Phil.

Winterhalter New Zealand (which incorporates the Pacific Islands) has a fully dedicated spare parts division and technicians. Phil Neverman says there’s never been a better time for the company, and people are very grateful for the change that Polish Free has made to their businesses.

These include: - Soul Bar, Prego, Amisfield, Craggy Range, Giraffe, Monsoon Poon, Mission Estate, to name just a few.

Technology and innovation are changing the lives of many in ways we couldn’t have imagined 20 years earlier. Winterhalter doesn’t let the banality of washing dishes hinder their pioneering minds.

Another exciting initiative to add to the list, is introducing the new edition of the Under-Counter range called “The Masterpiece”. And it certainly lives up to its name. Its touch screen control panel makes it feel like the latest smartphone, and it can connect to the internet - where you can log into the server, which has live updates on every dishwasher in your venue. What is more, Winterhalter technicians can, on request, log into your dishwasher matrix and solve some issues over the phone.

“The new Under Counter Series is even more economical to operate: up to 25 percent compared to the previous model. Consumption of electricity and chemicals consequently drop, further reducing overall operating costs and helping the environment, says Phil. n

The new UC Series undercounter warewashers.

MASTERPIECE

Winterhalter New Zealand Ltd Unit 1, 4 Brick Street Henderson, Auckland 0610 P: 09 973 5100 E: phillipneverman@winterhalter.co.nz W: winterhalter.co.nz

Intuitive and simple to use. Completely safe and reliable to operate. Every detail is of the highest quality. With the new UC Series, Winterhalter is unveiling the next generation of undercounter warewashers. The UC is a piece of engineering art. A professional tool for amazing wash results.

HOSPITALITY BUSINESS - JULY 2019 23 Ready for the requirements of today and tomorrow.

TOP CHEFS

Daniel Morini

Chef & owner of Morell Bistro, Remuera Auckland.

Daniel is of Maori/Italian heritage. Cooking runs thick through both sides of his family. His late father Angelo Morini from Bologna, Italy owned the popular Pasta & Opera restaurant in Auckland in the early 2000’s. Daniel has been taught how to prepare traditional Italian food by many branches of his family. Daniel has twenty-five years’ professional experience in restaurant kitchens, both in New Zealand and Australia.

Daniel is best- known for his long stint at SPQR where he was Head Chef for many years. Daniel met his wife Sarah at SPQR where Sarah worked front of house and they married in 2012.

After four years in Sydney together Daniel & Sarah returned home to Auckland to open their dream restaurant – Morell. A gorgeous Gatsby-style bistro set in the leafy streets of Remuera Auckland. Morell opened in December 2017 two months after the birth of their daughter Mataya.

Daniel is head chef and Sarah runs front -of-house.

Q. What is your favourite piece of kitchen equipment?

UnoX Cheftop Mindmap Oven

Q.Why? It’s like having another chef in the kitchen but quieter! It does everything from steaming to baking, it can even play music. It has a program which can record everything you cook, with the correct time and temperature… it’s hard for the chefs to get it wrong.

Q. How do you use it?

It’s all at the touch of a button! A little programme pad on the side that I can personalise myself.

Q. What can’t you absolutely cook without?

The Vitamix Mixer Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

It provides incredible texture & smoothness to purees and sauces. The control over consistency means we can blend everything to look and taste perfect.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

A pizza oven. I love pizza – eating & making it.

Anthony Hoy Fong

International consulting chef A Mount Albert local, now residing in New York, Anthony travels and cooks all over the United States at well-known prestigious culinary events, including cooking for President Barack Obama at the White House and is a regular consulting chef to the West Wing.

He is the co-founder of Top Chef University, an innovative, online culinary training platform based on the Emmy-award winning Bravo show, Top Chef. Anthony has also appeared on the Cooking Channel’s Unique Eats; on the Food Network show, Rachel vs Guy (including judging Coolio’s cooking), and has made regular appearances on his visits home on local productions: Good Morning, Sunday, The Cafe, Whanau Living and Cook the Books Q. What is your favourite piece of kitchen equipment?

Chopsticks Q. Why? They do everything. They’re precise, easy to pack and always a good reminder of my roots in the kitchen... they can replace my tongs, forks, spatulas, tweezers and whisk all in one as they’re super versatile.

Q. How do you use it?

Test the temp of hot oil, (look for bubbles to appear when you press them to the bottom of the pot)...

24 JULY 2019 - HOSPITALITY BUSINESS

use as a spacer between a lid and pot when braising or simmering. They’re also the best for precision plating - forget about those fancy expensive tweezers!

Q. What can’t you absolutely cook without?

When it comes to silky, smooth restaurant-quality sauces, soups and purées I gotta have my commercial Vitamix Blender. You can’t replicate the texture it yields... and those things are indestructible too. I would never go to culinary battle without my Vitamix.

Q. What benefits does it bring to your skills and the quality of the food you prepare and present?

A luxuriously smooth texture in sauces and purées you can’t replicate.

Q. What would be your number one purchase in the next 12 months – in an ideal world?

Josh Emmett’s new cookbook - The Recipe. It looks like a banger (and beautifully shot too). n

n o i l l i m 1COMBI-STEAMERS: R AT I O N A L I N L A N D S B E R G A M L E C H C E L E B R AT E S P R O D U C T I O N M I L E S T O N E

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mpressive success for Rational: the world market and technology leader in the field of hot food preparation for commercial kitchens produces the millionth combi-steamer. And sends the unit on a world tour before being installed at the Hofbräuhaus in Munich.

rotary knob and the personalised control panel. “This SelfCookingCenter will be going to the Hofbräuhaus,” explains Dr Stadelmann, “and so we will place the logo of the Munich institution in a clearly visible position.” The SelfCookingCenter will be returning to Germany around the end of October for installation at the Hofbräuhaus.

Quite a normal SelfCookingCenter, as they leave the production halls of Rational in Landsberg am Lech hundreds of times every day. But there is one combisteamer that will hold a special mention in the history of the company, because it is the millionth unit. “A milestone for Rational,” explains Peter Wiedemann, Chief Technical Officer of Rational AG. When Siegfried Meister founded the company in 1973, nobody imagined how successful it would become within such a short time. The first combi-steamer was produced just three years after the founding of the company, and the technology has been continuously developed since then. Today, more than 130 million meals are prepared in Rational units every day around the world.

For the entrepreneurs within the company, as Rational employees see themselves, this is no reason to rest. Quite the contrary. “We know about four million commercial kitchens across the globe that use our technology to their benefit. A motivating number for us,” says Markus Paschmann, Chief Sales & Marketing Officer, and adds: “Even though the percentage of kitchens with Rational units is constantly rising, there are still many we wish to inspire with the customer benefit we offer.”

THE COMBI-STEAMER IS GOING ON A WORLD TOUR The secret to its success is customer orientation and specialisation. From the very first day, the Landsbergers concentrated on offering the people working in commercial kitchens around the world the greatest possible benefit. “And it is precisely with these people that we are celebrating this milestone with,” says Dr Peter Stadelmann, Chairman of the Board. And so it was decided that the millionth combi-steamer would be sent on a world tour to be displayed at the major trade fairs around the globe. The milestone unit can easily be identified by the lettering “1,000,000” written on its gold

sales@burnsferrall.co.nz

0800 428 733 www.burnsferrall.co.nz

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HOSPITALITY NEW ZEALAND

As We See it As food prices reach record highs, how can you off-set the costs?

By Vicki Lee, CEO Hospitality New Zealand

A

pril through to June have been particularly difficult months for many of our members that offer food and beverage services, due to the marked increase in food prices in New Zealand.

Everyday ingredients hit the headlines daily for reaching “record highs”, including but not limited to flour, eggs, dairy, avocados, chocolate and ice cream.

Here are just a few examples, using the data from Stats NZ, of the price increases that our members faced throughout April, May and June this year: • Avocados reached $5.73 per 200g, 13 percent higher than a year ago.

• A 250g block of chocolate cost 11 percent more in April 2019 than in March 2019.

• The price of eggs increased by 13.5 percent in May 2019, versus May 2018.

• The price of cheese, butter and yoghurt rose by 7.6 percent, 5.1 percent and 2 percent respectively in May compared with April 2019.

Since each industry faces its own regulations and unforeseen circumstances, there are different factors affecting each of these increases. In May, the rising cost of flour, and therefore bread, was attributed to a two-year drought in Australia. The steadily rising price of eggs, has been linked to a move towards free-range production, which has resulted in decreased flock sizes, and therefore egg supply. Some of these increases, such as the price of avocados (a favourite national topic in NZ), can be partly explained by seasonality and partly explained by damage to crops due to unforeseen weather conditions, and the consequent fluctuation in market price.

28 JULY 2019 - HOSPITALITY BUSINESS

However, the common factor in all NZ-based farming and food production is the increase to the minimum wage in April 2019. Just as hospitality operators have been forced to think about how to pass on their increased staffing costs, their suppliers have faced the very same question, as wages have increased for everyone along the supply chain.

Faced with increases to wages plus the prohibitive cost of serving poached eggs or avo on toast – how can our members off-set some of their costs without having to pass them all on to their guests?

Speaking recently to one of Hospitality New Zealand’s National Board members Kristy Phillips, who is the owner and operator of Zest restaurant in Timaru, which has over 20 staff, Kristy told me that in her experience, getting to know your suppliers is the key.

“Developing good relationships with your suppliers can definitely offset some of these rising costs. Make yourself valuable – be an asset to your suppliers.

The independent suppliers are a little bit more nimble and agile, but, we have been here at Zest Timaru for nearly ten years, and our experience with larger suppliers is, if you don’t miss your payments, and you pay on time, and you make yourselves a valuable asset to them, then they are of course far more willing to negotiate with you, and work with you,” Kristy explained.

It is also important, Kristy advised to look ahead to what is happening globally in the market, giving the example of the recent swine flu outbreak in China, which has led to large numbers of livestock being culled.

As a result, a shortage of pork imported from China is expected to affect New Zealand around Christmas time this year, with prices due to rise by an estimated 25 percent.

The feedback we have heard from some members is that, suppliers that have not made incremental increases in their prices to cover their own changing costs have been forced to make a large jump in their prices this year. There is arguably a lesson to be learnt in this for restaurateurs, about how to manage increased costs on a regular basis. While April and May have been particularly difficult for suppliers and hospitality operators alike, we would advise operators to look ahead, and assess your pricing and costs on a regular, seasonal basis.

If you do not already make seasonal changes to the prices of and ingredients used in your dishes you might want to look at this solution. If you currently have a menu that needs to be printed professionally and at great cost every time you want to change a dish or price, this obviously becomes much more difficult, which is why we would also suggest creating a menu that can be easily changed and printed in-house (where possible).

Flexibility in your menu is extremely important. If you need to take avocado or blueberries off the menu for a season, because the cost out of season is prohibitive – do that – and communicate to your customers why.

Many customers will understand and appreciate that you are trying to be seasonal, sustainable, and serve them fresh ingredients – while not passing an extra cost on to them. n

IN SEASON

SCOTCH FILLET Scotch Fillet – cut from the whole boneless eye of the rib, scotch fillet has a slightly open grain with some lovely marbling. This cut of steak is popular on restaurant menus and sought after by discerning customers for its succulence and flavour due to the ribbons of fat running through the meat. This marbling keeps the meat tender and moist while cooking and matched with a creamy mash, or crispy onion rings is perfect for winter menus. nzexcellenceawards.co.nz

MONKFISH While not the most aesthetically appealing fish, monkfish (giant stargazer) certainly packs a punch of flavour.

Endemic to New Zealand, monkfish are widespread in New Zealand coastal waters, particularly in the South, where they dwell in depths of 50 – 500 metres off the continental shelf.

Although monkfish are available yearround, they are in their prime between May and August.

Fillets are white, have a low oil content and are a good source of selenium and vitamin D. Monkfish’s firm flesh and large flake makes it an excellent choice for pairing with robust, spicy flavours and marinades.

Mild to sweet in flavour, monkfish holds its shape well in chowders and curries and when pan fried. Roasting or baking the fish for a few minutes is a quick, delicious way to prepare the fish as it tends to go tough when overcooked.

For a simple and tasty dish, peel and slice 45g of fresh ginger into strips and finely chop 2 red chilis.

Heat 3 tablespoons of sesame oil in a pan, add 2 star anise, 2 cinnamon sticks, the ginger and chili and sauté. Combine 11/3 cups of chicken stock, 2 teaspoons of brown sugar and 1 teaspoon of starch in a pan and bring to the boil. Add 2.5 tablespoons of soy sauce and remove from heat, allowing to cool for 15 minutes. Season 660g of monkfish fillets with salt, then place in a steamer for 10 minutes or until just cooked.

To serve, pour sauce over each fillet and garnish with freshly picked coriander.

For more ways to enjoy seafood visit www.seafood.co.nz/recipes/

NZ NAVEL ORANGES Navel oranges are the stars of the fruit bowl when winter arrives, and the good news is they stick around until December.

Oranges originated in China where the fruit grew wild, perhaps as early as 2500 B.C. By 1200 A.D. oranges were widely grown in Spain and Portugal. Today they are grown around the world, including New Zealand, where the sunny regions of Northland and Gisborne have become thriving growing regions for the fruit.

The Navel orange season starts in sunny Northland in July, an area renowned for its sweet, delicious Navel oranges. The Gisborne growing region follows closely on the back of Northland.

Navel oranges have one of the highest vitamin C contents of all fruit and once played a role in preventing sailors from getting scurvy on long sea trips Whether you’re using the juice, zest, or fruit itself, this versatile fruit lends itself well to all kinds of sweet and savoury dishes, from show

stopping orange cakes to chicken casseroles or roast brussels sprouts, oranges, and bacon baked with a little oil and salt for an effortless side dish. The sweet caramelized oranges cut the porky richness beautifully.

They are available on T&G’s market floor now at a good price. Go to firstpick.co.nz HOSPITALITY BUSINESS - JULY 2019 29

BRIAN DAVIES RETIRES

Farewell, “Mr Moffat” Jes Magill looks back at Brian’s stellar career while the pair has a chat around the kitchen table.

I

t seems a little surreal for many in the industry, that after 50 years in hospitality and 33 of those working for kitchen equipment specialists Moffat, that Brian Davies is actually retiring. An exemplary ambassador for the company and a force for good industry-wide, a lot of people can’t imagine life without him.

In fact they often think he owns the business and call him Mr Moffat.

Starting out as an apprentice chef with the Hotel Workers’ Union in Christchurch in 1968 at the “pimply” age

of 16, Brian says the hospitality industry back then was definitely in its infancy.

“There were very few restaurants so when people dined out it was mostly in hotels. The food was basic, mostly glorified home-cooking such as roast chicken and roast meats. It was difficult to buy cookbooks and knives for chefs then too. You couldn’t simply purchase a knife, they had to be ordered and brought into the country under an import license.

“The varieties of vegetables and cuts of meat we see today just weren’t available either. What stands out for me is how much the food styles have developed, how the quality of the products and produce has improved and the variety that restaurants can offer,” he says. “You didn’t dare serve steak cooked anything other than medium to well done. It took a long time to convince diners to at least try medium, or medium rare, let alone rare steak.”

During these formative years, Brian clocked up one decade learning his trade at three hotels – two in Christchurch and one in

“The skill set of these young people coming through the high schools is phenomenal and to see 9, 10 and 11 year old kids cooking so well is really exciting.”

30 JULY 2019 - HOSPITALITY BUSINESS

Timaru – before travelling with his wife Lynn on their OE. Returning to Christchurch in 1979 he taught hospitality for one year before joining a supermarket chain to oversee the development of their deli service, a hot new thing at the time in the country’s food scene.

In 1986, he was shoulder tapped

by Baker Perkins, a specialist Bakery and Food Service company, which eventually merged with APV, that eventually took over Moffat. Initially Brian was responsible for primarily selling bakery equipment and Convotherm combi steamers before gradually taking on more responsibility and 18 years ago, he became their National Sales Manager.

“Representing Moffat has been the pinnacle of my career,” he says. “I’ve been thrilled to work with a great bunch of dedicated people. Everyone, from the shop floor through to the CEO, has a fantastic attitude not only to the company but to the industry as a whole.”

It is exactly this professional and personal passion for the industry that has distinguished Brian’s career. For 15 years Moffat has been a Platinum Sponsor of NZChef’s Association and wholeheartedly supports the flagship cooking competitions, plus training and industry groups that exist around the country.

Asked about the challenges to the industry, Uber Eats and ready-made meals top his list. “I think Uber Eats is certainly having an impact on restaurants. It’s too easy to pick up the phone, order a meal and stay home while Uber takes a 30% cut from the restaurants to fill the orders. Diners could help out here by asking their favourite restaurants if they do home deliveries and effectively cut Uber out of the loop.

“Sadly I think the day will come when a lot of kitchens are built solely for

BRIAN DAVIES RETIRES home food delivery with, for example, an Asian station and a grill station, where the orders go directly. This isn’t hospitality, it’s just delivering food as fuel. The chefs will still cook the meals but there’ll be less demand for frontof-house staff. And now the standard of supermarket ready-made meals is so high, these are also competing for consumers’ restaurant spend.”

Another big issue are the high rents that some restaurant owners are forced to pay when it’s already challenging enough to make a living and Brian has a theory on what’s driving this: “A lot of Hospo operators are tenanting new buildings where the cost of servicing is very high. I believe landlords want to get their money back too soon and this adds considerable pressure to already squeezed margins.”

Of course, training is another hot topic. “It’s still important to keep a high level of training for chefs,” he says. “It seems too easy and quick these days to get a qualification. These chefs aren’t getting the experience they need on the floor and no, there’s still no substitute for time and experience.”

New Zealand has some fantastic chefs and very talented people in the industry but a lot of them seem to operate in their own social media bubble. He would personally love to see more face-to-face participation at industry events where talent and ideas can come together and contribute to a healthy, vibrant scene. At the end of the day. an eroded hospitality industry won’t be able to complement New Zealand’s tourism industry, which is

currently the nation’s number one revenue earner.

But’ it’s not all gloom from this hospo front-runner who has enjoyed the industry immensely for its dynamism, passionate people and his love for great food. There’s plenty happening that pleases Brian too and that’s especially meeting the students who take part in Kids Can Cook, an initiative run

by Hughie Blues, NZChefs current national president. “The skill set of these young people coming through the high schools is phenomenal and to see 9, 10 and 11 year old kids cooking so well is really exciting.”

Post retirement, Brian is keen to continue his involvement with NZChefs and he’s also available for anyone in the industry who needs advice. Perhaps not when he’s travelling the world with his wife Lynn, though, who is also retiring soon. The Davies’ have several well-earned trips planned for 2020 and on behalf of Hospitality Business and the rest of the industry, Lynn and Brian, safe travels and bon appétit! n

HOSPITALITY BUSINESS - JULY 2019 31

HOTELS

Consummate Hoteliers Recognised

L

eading hoteliers from Auckland and Queenstown have taken out the top titles in the 2019 New Zealand Hotel Industry Awards, while a Christchurch hotel has been recognised for its environmental efforts.

High performing staff and managers from hotels in Rotorua, Dunedin and Wellington have also been named in the Awards, announced at a gala dinner in Auckland at the Cordis. The Awards capped off the two day New Zealand Hotel Industry Conference, co-hosted by Horwath HTL and Tourism Industry Aotearoa.

The awards celebrate the achievements of the exceptional individuals who work in New Zealand hotels in roles ranging from Front Office Services to General Manager, as well as a hotel with an outstanding environmental initiative.

The judging process selected candidates who demonstrated a number of factors, such as receiving recognition from hotel guests beyond the norm, demonstrating a remarkable commitment to their employer, having undergone training to further their career, and personal attributes such as personality, problem solving, and anticipating guests’ needs.

Twelve individuals were singled out for awards, with General Manager of the Year going to Jeremy Healy of Sofitel Auckland Viaduct Harbour, while Novotel Auckland Airport General Manager Paul Columbus was named Senior Hotel Executive of the Year.

Hotels Celebrate Top Performers The judges said both winners stood out for their leadership and for displaying a passion for their work that saw them go beyond the call of duty.

Jeremy Healy was described as a consummate hotelier, a dedicated individual who never stops trying to improve product standards and service delivery. Passionate and committed, he goes above and beyond, leading his team to deliver exceptional personalised experiences.

He has been instrumental in developing luxury talent and capability across the region through sharing best practice and mentoring new General Managers, as well as supporting those who would like to grow their career in luxury hospitality.

The judges said Paul Columbus embodied the complete package of a senior hotel executive. As well as achieving outstanding financial performance, he is at the forefront of delivering people culture, innovation and commitment to excellence in his hotel portfolio, and is a wholehearted ambassador for the New Zealand tourism industry.

He plays an active role in the wider Auckland hotel sector, as a member of Auckland Tourism, Events and Economic Development’s Destination committee, and is in his fifth year as Auckland regional hotel sector chair for TIA. Matt McDonald from Queenstown’s Millbrook

The New Zealand Hotel Industry Awards winners, with co-hosts Sally Attfield (far right) and Stephen Hamilton (far left)

32 JULY 2019 - HOSPITALITY BUSINESS

“Our hotel sector is in good heart ” - TIA sector manager Sally Attfield

Jeremy Healy.

Resort was awarded Outstanding Young Hotel Executive of the Year.

Matt is Food & Beverage Operations Manager at Millbrook, where he has successfully reduced staff turnover in his department and more than doubled profitability. The judges were particularly impressed by the time he puts into developing local hospitality students who may never even work for him.

He believes that by enthusing future workers, he is helping grow industry talent. He wants future generations to see hospitality work as an enjoyable, rewarding and successful career path which they can thrive in, just as he has.

CarboNZero Accreditation The award for environmental initiative of the year went to Sudima Christchurch Airport, the first CarboNZero accredited hotel in the South Island. There is strong engagement across the hotel in reducing the property’s environmental footprint, involving every team member from gardening, housekeeping, engineering, food and beverage, and front office.

Environmental sustainability is a long journey but Sudima Christchurch Airport is making determined progress, with continuous, incremental changes to meet its environmental objectives.

A new Award introduced this year, for the Hotel Industry Technology Employee of the Year, went to Ella Blake, Assistant Hotel Manager of the Bolton Hotel, Wellington. The Award recognises someone who has made an exceptional contribution in championing a technology project that has led to increased guest satisfaction and operational efficiency. n

Paul C olumbus.

Hotel Industry General Manager of the Year, sponsored by AHS Hospitality Jeremy Healy, General Manager, Sofitel Auckland Viaduct Harbour

Hotel Industry Senior Hotel Executive of the Year, sponsored by Dalman Architects of Space Paul Columbus, General Manager, Novotel Auckland Airport

Hotel Industry Outstanding Young Hotel Executive of the Year, sponsored

by Sparkle Master Drycleaners Matt McDonald, Food & Beverage Operations Manager, Millbrook Resort, Queenstown

Hotel Industry Environmental Initiative of the Year Sudima Christchurch Airport

Hotel Industry Technology Employee of the Year, sponsored by GuestTraction Ella Blake, Assistant Hotel Manager, Bolton Hotel, Wellington

Hotel Industry Administration Employee of the Year Nicolette van Lieshout, Building Futures Project Manager, Accor New Zealand Regional Office

Hotel Industry Concierge of the Year, sponsored by Sparkle Master Drycleaners Frederique Irion, Concierge, Cordis, Auckland

Hotel Industry Food and Beverage Employee of the Year Bonn Tucker, Food and Beverage Supervisor, Scenic Hotel Southern Cross, Dunedin

Hotel Industry Front Office Services Employee of the Year, sponsored by the New Zealand School of Tourism Kevin Dias, Front Office Manager, Sudima Auckland Airport

Hotel Industry Housekeeper Employee of the Year, sponsored by Vendella Nicolas Souto, Executive Housekeeper, Millbrook Resort, Queenstown

Hotel Industry Regional Hotel Employee of the Year, sponsored by Linenmaster Edward Judd, General Manager, Novotel & ibis Rotorua

Hotel Industry Revenue Manager of the Year, sponsored by ARMA Mark Nixon, Revenue and Reservations Manager, Bolton Hotel, Wellington

Hotel Industry Sales, Marketing & Distribution Employee of the Year, sponsored by Fastrack Digital Elizabeth Burrett, Marketing Manager, SKYCITY Hotels, Sky Tower and Tourism, SKYCITY Entertainment Group

un Ba

Chief Concierge Joins Prestigious Les Clefs d’Or Society Crowne Plaza Auckland’s Chief Concierge, Manish Baungally, has been officially accepted into prestigious Hotel Concierge Society Les Clefs d’Or. The humble 34-year-old was presented with his “Golden Keys” at Crowne Plaza Auckland, after going through a meticulous application process to meet the strict criteria set by the Union Internationale des Concierge d’Hotels Les Clefs d’Or. Manish is now one of 26 concierges to be accepted into the New Zealand chapter of Les Clefs d’Or, which has approximately 4,000 members worldwide.

“They don’t take just anyone into Les Clefs d’Or. I was tested on my New Zealand knowledge, and then went through an interview where they assessed my leadership skills and some guest problem handling scenarios.” said Mr. Baungally To earn membership, applicants must sit a written exam, supported by numerous references from past and present employer’s, in addition to letters of support from local tourism operators.

Baungally has been with Crowne Plaza Auckland since 2015, starting as a room attendant, before moving to the concierge team and working his way up to Chief Concierge in 2019.

“This is an achievement that I’ve worked very hard to obtain and have set my eyes on since hearing about Les Clefs d’Or during my studies at Pacific International Hotel Management School.”

“Guest service is our number one priority. Its more than just service with a smile, we’re dedicated to delivering nothing short of excellence to all our guests.”

“I feel proud wearing these keys on my lapel, it reminds me of the hard work I put in to obtain them, and why I do what I do.”

Translated as “The Golden Keys,” Les Clefs d’Or is the highest accolade in the concierge profession, and an honor that General Manager of Crowne Plaza Auckland, Tim Pollock, says is reflective of the hard work and dedication to providing the best guest experience possible.

Membership in Les Clefs d’Or brings a range of professional benefits, including training, mentoring and developing a close network of industry professionals.

Les Clefs d’Or was officially founded in France in 1952, with the New Zealand chapter of the society officially being added in 1994.

New Scholarships Launched For Hotel Students A new scholarship for students studying towards a career in hotel management has been launched at the 2019 New Zealand Hotel Industry Conference.

Four New Zealand Hotel Industry Scholarships worth $3000 each will be awarded for study in 2020. Applicants will need to be entering their final year of study, on a hotel management or business degree with a major in hotels/ hospitality. Applications will open later this year.

Tourism Industry Aotearoa Hotel Sector Manager, Sally Attfield says the scholarships are a way to support individuals wanting to join the sector.

“Hotels offer fantastic career opportunities, from guest-facing roles to numerous behind-the-scenes positions that all contribute to running an accommodation property. We want to encourage young people to consider hotel careers,” she says.

Horwath HTL Director Stephen Hamilton says the growth in tourism means hotels can offer more opportunities than ever to young people, in every part of the country.

“Wherever your interests lie, you are sure to find a suitable role in our hotel sector,” he says.

TIA and Horwath HTL co-hosted the New Zealand Hotel Industry Conference, held at the Cordis, Auckland on 19-20 June 2019.

Four New Zealand Hotel Industry Scholarships worth $3000 each will be awarded for study in 2020.

HOSPITALITY BUSINESS - JULY 2019 33

Manish

ll y .

2019 New Zealand Hotel Industry Award winners are:

ga

HOTELS

RESTAURANT ASSOCIATION

The Cost of Getting Paid Food for Thought

By Marisa Bidois – CEO Restaurant Association of New Zealand

I

n our discussions with the Government one area that we have concentrated our efforts on over the past 12 months is the payment landscape. There is increasingly widespread use of card payment for goods and services received by consumers when dining out, however the fees associated with accepting these cards are a significant, and increasing, cost to running a business.

Cash is a dying method of payment, as for all business types there is a shift by consumers to using electronic payments for their hospitality purchases. This widespread adoption of electronic payment by consumers see merchants bearing the cost of the transaction through their merchant fees.

A high number of merchants would actually move providers if they were to receive a better deal on their card processing costs. Currently though, short of refusing to accept credit card payments, it is difficult to avoid merchant fees altogether. Alternative payment solutions now exist in New Zealand, but there are limited choices. We expect that there will be rapid growth in merchants accepting payment methods like Alipay and WeChat in the future but currently these are best viewed as a part of a business’s offering strategically based on their location, clientele, or to attract customers they might not have otherwise gained (e.g. using Alipay and

WeChat as a marketing tool as much as a form of alternative payment).

On the other hand, surcharging, is a way for operators to offset the merchant fee imposed upon them by the banks. While surcharges are already the norm in a number of industries, credit card surcharges in hospitality have up until now not been widely adopted. In 2019, however, it has been noted that surcharges are now being used by increasing numbers of tourism and hospitality businesses, with little negative feedback from consumers.

You’ll need to decide if a surcharge would create tension in the business/ customer relationship in your business, however, it is reassuring to know that if you do decide to add a surcharge that it is becoming a far more mainstream option than it used to be. We sought advice from our payments partners, Eftpos New Zealand, on how to go about adding a surcharge. There are clear legal obligations you must meet if you add a surcharge to your normal prices when someone pays by credit card, as they point out: Do I need to tell my customers about the surcharge?

Yes, you must clearly display notices, signs or decals at your physical premises, as well as a notice next to your Point of Sale, in a minimum of Arial 10 point font, disclosing that you will apply a surcharge when payment is made by credit card. In the absence of a physical point of sale, such notices or signs must be displayed prominently during an Internet order transaction or communicated clearly in a telephone order, in each case prior to the transaction being processed.

When do I need to tell my customers about the surcharge?

You must ensure the surcharge is clearly disclosed to the Cardholder prior to the completion of the transaction and give the Cardholder the

34 JULY 2019 - HOSPITALITY BUSINESS

opportunity to cancel once the surcharge has been disclosed.

How do I work out the value of my surcharge?

You must ensure the surcharge bears a reasonable relationship to your cost of accepting the credit card.

The Cardholder must be informed of the rate, amount or method of calculation of the surcharge at the time of purchase. You can choose to apply the surcharge as a flat fee, or as a percentage (with optional minimum and maximum surcharge amounts). You can also set a minimum and maximum purchase amount that triggers a surcharge (the Eftpos NZ solution has been designed to clearly display on the terminal screen the surcharge amount).

Are there limits to the amount I can surcharge?

Yes, there are maximum limits. If you choose to apply the surcharge as a flat fee the maximum is $9; if you choose to apply the surcharge as a percentage the maximum is 9%.

Does the surcharge have to be part of the purchase transaction?

Yes, the surcharge must be processed as part of the total amount of the transaction.

How do I describe the surcharge to my customers?

Inform your customers that you apply a surcharge to payments made using a credit card, which is in line with your cost of acceptance. You must not describe the surcharge as, or inform the cardholder that the surcharge is, applied by a card scheme, by your payment provider, or by a third party financial institution.

What cards can I surcharge?

You can apply a surcharge to credit cards only. Please note contactless Tap & Go transactions are excluded from surcharging. n

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

JULY 2019 | www.theshout.co.nz

NEW ZEALAND

TOHU MAKE THEIR MARK WITH NEW WHENUA FINE WINES

FIRESIDE BREWS NEW COCKTAIL TRENDS BIRTHDAY GIVEAWAYS

Our Whenua Single Vineyard wines are a signature of the land and our love for it.

As tangata whenua of Te Tauihu at the top of the South Island, we honour our ancestry, our environment and our future.

Tohuwines.co.nz

contents

july2019

4 INDUSTRY NEWS AND INSIGHTS The Shout Editor, Charlotte Cowan

WELCOME TO OUR NEW LOOK!

Welcome to The Shout NZ’s brand new look! To celebrate our fifth birthday this month, we have launched a fresh new design that we hope you love as much as we do. Same great content, just in a fabulous new packaging!

Speaking of our birthday, it’s a big deal turning five (as any parent will know), so we’re giving our dedicated readers the opportunity to win some great prizes. From tickets to Beervana to fun Roséinspired gift packs from Rockburn, there are five lots of five prizes that you could take home. Head to pg 10 to check them out.

And while you’re there, why not flick back a page to pg 9 to see what was trending in wine, beer and cider back in 2014 and if they’re still popular today.

Plus, Tash McGill tells us what’s new in the world of cocktails on pgs 12-13, Cameron Douglas shares tasting notes on Syrah and Merlot on pgs 14-15 and John Oszajca gives us even more reason to sit by a fire with a tasty brew on pgs 16-17.

Head to our Instagram or Facebook pages @TheShoutNZ and let us know what you think of our new look! Cheers!

7 TOHU WHENUA CELEBRATES DEEP CONNECTION TO THE LAND Tohu’s new single vineyard series

12

9 BACK TO THE FUTURE

A look back at 2014 and the liquor trends predicted by those in the know

10 5 BIRTHDAY GIVEAWAYS

10

7

It’s our birthday and we’re giving you gifts!

12 MIXING IT UP

Tash McGill explores new cocktail trends

14 SYRAH AND MERLOT Tasting notes from Cameron Douglas MS

9

16 FIRESIDE BREWS

John Oszajca shares his picks for winter warming beers

SHOUT

16

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

JULY 2019 | www.theshout.co.nz

NEW ZEALAND

TOHU MAKE THEIR MARK WITH NEW WHENUA FINE WINES

FIRESIDE BREWS NEW COCKTAIL TRENDS BIRTHDAY GIVEAWAYS

COVER STAR:

TOHU WHENUA SINGLE VINEYARD SERIES

Since 1998, Tohu has focused on producing estate grown, single vineyard wines from New Zealand’s premier grape growing regions. The new Tohu Whenua Single Vineyard series features eight wines – including Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Albariño and Pinot Blanc - with each varietal carrying the name of the vineyard from which it originates. For more on the Tohu Whenua range, head to pg 7.

EDITOR’S PICKS

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 Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Sales Director Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz

1 THE LANDING BAY OF ISLANDS SYRAH 2015 Black-red in colour, this Syrah from The Landing was made from grapes grown on the coastal slopes overlooking the Bay of Islands. For more on this succulent Syrah, check out Cameron Douglas MS’ tasting notes on pgs 14-15.

2 MOA MANUKA HONEY ALE A rich and complex brew, this limited edition ale from Moa is lightly hopped to let the native Manuka honey qualities flourish. For more fireside brews to sip on in the chilly months, take a look at John Oszajca’s picks for winter warmers on pgs 16-17.

3 MONIN HABANERO LIME SYRUP If you love a spicy cocktail, this syrup from Monin should be a staple in your drinks cabinet. Packed with the heat of habanero and the sweet acidity of lime, it will add a kick to any mojito or margarita. To win a bottle of this delicious syrup – plus many more prizes – take a look at pg 10.

THE SHOUT NZ | JULY 2019 | 3

news

World’s fastest growing spirits brands revealed The IWSR Drinks Market Analysis Global Database has released details of the world’s top 100 fastest growing spirits brands, categorised by their respective case volume growth in 2018.

The 100 leading brands, across all the major spirits categories, represent 690.5m nine-litre cases of the world’s total 3.17bn cases of spirits.

The fastest growing brand is also the top-selling spirit brand in the world - Korea’s Jinro soju - which grew 6.4% to a total of 80.9m cases. The majority of brands that top the list of fastest-growing are national or regional products, including soju, baijiu, and Indian whisky.

“Though we saw a decline in beer and wine consumption last year, brands in the spirits category continue to enjoy great consumer loyalty,” says Mark Meek, the IWSR’s CEO. “It’s particularly interesting to see the growth of gin brands, the category which experienced the largest gain in global beverage alcohol consumption in 2018.”

The fastest growing whisky is Pernod Ricard’s Imperial Blue Whisky, which is an Indian whisky. Tanduay Rum from the Philippines is the fastest growing rum and Magic Moments Vodka, another Indian brand is the fastest growing vodka. Diageo has both the fastest growing gin and brandy in Gordon’s and McDowell’s respectively, while the fastest growing flavoured spirit is Aperol, reflecting the global ‘spritz’ trend.

For the full list, visit www.theiwsr.com

WHAT’S ON July 12-13 WINETOPIA TSB Bank Arena, Wellington www.winetopia.co.nz July 21 CRAFT’D WINE + SPIRITS FESTIVAL Wynyard Quarter, Auckland www.craftd.global July 22-24 NEGOCIANTS FINE WINE TOUR Auckland, Christchurch and Wellington www.negociantsfinewinetour.com/ July 26-28 COURT OF MASTER SOMMELIERS PROGRAMME Villa Maria Estate, Auckland www.courtofmastersommeliers.org/ upcoming-courses/oceania-courses/ July 26-28 WINE & FOOD CELEBRATION Auckland www.event.foodandwine.co.nz/

Sprig & Fern announces new Wellington tavern Nelson’s Sprig & Fern Brewery has announced the location and branding for the next Sprig & Fern Tavern in Berhampore, Wellington.

Sprig & Fern Tavern Berhampore will have 19 taps of Sprig & Fern craft beer and cider, including multiple limited releases and the new Sprig & Fern nitro offering.

“We are very excited about the expansion of our venue footprint in the Wellington area,” says Lee Brown, Sprig & Fern Brewery General Manager. “With all the community, family friendly environmental elements and great conversation that you come to expect from a Sprig & Fern venue, there are now more options than ever for our Wellington supporters, just in time for Beervana.”

Sprig & Fern Tavern Berhampore will focus on community and conversation without the inclusion of televisions, pool tables or pokies and will be 12th bar under the Sprig & Fern brand umbrella.

Sprig & Fern Tavern Berhampore is due to open in August 2019.

4 | JULY 2019 | THE SHOUT NZ

August 9-10 BEERVANA Westpac Stadium, Wellington www.beervana.co.nz October 5-6 THE CHOCOLATE & COFFEE SHOW The Cloud, Auckland www.chocolatecoffeeshow.co.nz October 17-19 BREWNZ 2019 Wellington www.brewersguild.org.nz

industry insights

Vintage 2019: Small but stunning The results are in - a wonderfully warm summer has contributed to a superb vintage for New Zealand’s wine regions, with 413,000 tonnes of gapes harvested during Vintage 2019. Although smaller than we originally anticipated, the quality of the harvest is being touted as exceptional from top of the North to bottom of the South Island.

New Zealand wine has an international reputation for premium quality and innovation, and a high-quality harvest is good news for our industry as export growth continues, with an increase of 4% to $1.78 billion over the last year.

While every vintage is different, winemakers are excited about the calibre of wine that will be delivered to the bottle and we are confident 2019 vintage wines will be enjoyed by consumers around the world, with New Zealand wine now exported to more than 100 countries.

Although our grape growers and wine makers are pleased with the quality, Vintage 2019 is the third smallerthan-expected harvest in a row. As a result, sales are predicted to exceed production and with this will come a tightening of supply. Smaller vintages in 2017 and 2018 resulted in wineries working to manage product shortages,

Philip Gregan CEO, NZ Winegrowers

and many of our members hoped for a larger harvest this year. Now with another smaller-than-expected vintage, will come more supply and demand tension overall. So, you may need to be in quick to nab your favourite drops!

The country’s largest wine region, Marlborough, produced over 76% of the grapes harvested, followed by the Hawke’s Bay at 9.3%. The Hawke’s Bay wineries were particularly pleased with the dry conditions that mean fuller flavours, and the opportunity for some stunning reds and Chardonnay.

We can look forward to something special coming out of Vintage 2019. Get your glasses ready.

From fresh to fireside What do we mean when we talk about ‘seasonal beers’? Seasonals can be based on events, holidays, collaborations or the tilt of the earth’s axis. It is really a broad-church description. However, when it comes down to it, seasonals originally were designed to accompany the climate and people’s desire to match flavor with what the weather and temperature were doing.

Spring beers tend to be lighter and dryer reflecting the move away from cold nights.

Summer is a time to get out and about, so New Zealanders go to has always been the traditional Lager or Pilsner styles. More so today there has been the move to the fruitier Pale Ales and IPAs. Autumn colours are a beer drinkers friend, with the amber ales matching perfectly with the cooler temperatures and leaves turning. Just before we turn our attention to winter, we are blessed with a range of fresh hop brews showcasing some of New Zealand’s finest hop varieties.

The before you know it, we come into winter, it is cold and wet. What a great time to hunker down and settle in for the long haul. To replicate the extended nights of winter, beers for this season tend to be heavy and dark.

Stouts and Porters have a lot in common. Dark with toasty flavours, leaving you with a warm fullness. Along with

Dylan Firth Executive Director, Brewers Association of New Zealand

traditional styles, winter is a great time to try some smoked malt beers or try your hand at something barrel-aged. The combination of bourbon, oak or another heady spirit adds amazing complexity to a winter tipple, just beware some barrel aged brews can push the higher end when it comes to alcohol.

There is no hard and fast rule of what beer to have at any occasion but taking a few cues from what mother nature is doing out the window can really improve a beer experience, especially when we are looking for something to brighten the mood when the rain keeps falling.

THE SHOUT NZ | JULY 2019 | 5

Tohu Whenua Single Vineyard Wines – our gift from the land.

Our Whenua single vineyard wines are a gift from the land, our tūrangawaewae, the place where we stand.

TOHU WHENUA AWA SINGLE VINEYARD CHARDONNAY 2017 Complex, fragrant, youthful and powerful bouquet of Chardonnay. Aromas and flavours of gun-flint and white peach, lemon curd and new wood, vanilla and apple. No mistaking the acidity, youthful energy, and complexity of this example. Dry, weighty, woody and layered. A wine to watch. Decant for service please with best drinking from 2021 through 2026.

95 Points RRP $39.99

TOHU WHENUA AWA SINGLE VINEYARD PINOT NOIR 2017 Smoky with a core of red fruits, baking spices, dark cherry, raspberry and plum then rose and red zinger tea. Dry on the palate with a core of fruit, exotic red tea, firm chalky tannins and plenty of acidity. The oak and smoky wood suggestions layer in on the finish highlighting a dried herb and stony mineral suggestion. Well made, complex and lengthy.

Cellar time needed to complete the integration of flavours and textures.

96 Points RRP $41.99

TOHU WHENUA AWA SINGLE VINEYARD SAUVIGNON BLANC 2018 Great bouquet and palate of Sauvignon Blanc. Aromas of tropical fruits and sweet hay, pink grapefruit and crisp fridge-cold Pacific rose apple. A savoury minerality cushioned by flavours of pineapple and passion fruit are contrasted by high acidity and a crunchy texture.

Long finish, dry and very satisfying. Drink now and through 2025. A wine that will most certainly age if cellared properly.

94 Points RRP $29.99

Each wine is an expression of the uniqueness of our standing place, and our enduring connection to the land.

TOHU WHENUA MATUA SINGLE VINEYARD CHARDONNAY 2017 Attractive bouquet of Chardonnay with some familiar aromas of warm peach and ripe apple, grapefruit peel then vanilla custard, cashew nut and toasty wood. Plenty of complexity and charm, dry and weighty wine on the palate with flavours that mirror the nose. Peach and apple, wood spices and baked nuts, a burnt butter, clove and vanilla push. Some very fine wood tannins and medium+ acidity. Overall a lovely wine that needs bottledevelopment time in your cellar. Best drinking from late 2020 through 2026+.

94 Points RRP $34.99

TOHU WHENUA MATUA SINGLE VINEYARD PINOT NOIR 2017 A bouquet packed with pinosity - aromas of red apple and rose, tea and red cherry. Spices of clove and vanilla are intense with a French oak toasty wood complexity. Delicious on the plate, quite dry with firm tannins and plenty of acidity. The core of fruits and oak with some minerality layer in.

A youthful wine, varietal, medium weight and complex. Decant for service with best drinking late 2021 through 2027.

95 Points RRP $34.99

Where available: The Tohu Whenua Series is now available and being introduced to restaurant, bar and fine wine stores nationwide.

Distributor Kono Beverages Phone 0800 864 894 Web https://tohu.co.nz/whenuaseries

on the cover

Tohu Whenua

CELEBRATES DEEP CONNECTION TO THE LAND ith artisan winemaking, stories of the land where the wine comes from, and labels inspired by traditional tukutuku patterns, Tohu Wines has launched Tohu Whenua, a new series of single vineyard wines.

Each varietal within the Whenua series carries the name of the vineyard it originates from – either Whenua Awa, in Upper Awatere Valley, Marlborough or Whenua Matua in Upper Moutere, Nelson.

“As kaitiaki, guardians of our lands, we have spent a lot of time on our vineyards, understanding and nurturing each of the blocks,” says Bruce Taylor, Tohu Chief Winemaker. “We’re using this intimate knowledge of the land to create premium single vineyard wines.

“The two vineyards have very different characteristics and therefore produce very distinct flavours in the wines,” he says.

“The Tohu Whenua wines are made from select parcels of land that represent the true characteristics of the land and can be traced to the individual blocks where the grapes are sourced from.

“We are respectful of the fruit in the vineyard and are focussed on capturing their unique characteristics and taking those flavours straight to the bottle with minimal interference. We have great vineyards and we just want that to come through in the wine,” says Taylor.

“The grapes for the Whenua series are carefully selected from individual blocks chosen for a harmonious match between the varietal, the soil, the climate, altitude and topography. From

w

there, the winemaking style is traditional and artisanal, allowing the distinctive characteristics of the grapes and the terroir to speak for themselves.”

Rachel Taulelei, Kono CEO, says Tohu Whenua is a special release. “It follows on from our celebration last year of 20 years since we launched the world’s first Māori-owned wine company,” she says.

“The Whenua series is a gift from our land.

Each wine in the series is an expression of the uniqueness of our tūranagawaewae, our standing place, and our connection to the land.

WHATUNGARONGARO TE TANGATA TOITU TE WHENUA - AS PEOPLE DISAPPEAR FROM SIGHT, THE LAND REMAINS

“The Tohu Whenua series is not only about showcasing excellent wine, it is also about sharing our story, our journey and our values,” says Taulelei. “We have a rich history that has defined the Tohu purpose and vision. We have strong values – including kaitiakitanga, manaakitanga and rangatiritanga– which we hold as guiding principles in our everyday work, whether you are based at the winery, vineyards or in the sales and marketing team.”

She says manaakitanga is guiding how they are introducing Tohu Whenua to their trade partners. “Our sales team are holding personalised tasting sessions all over Aotearoa. They’ll be sharing the stories of the people and the land behind the wine. People who enjoy premium wine also enjoy knowing the background of the wine and the people who have created it,” says Taulelei.

There are eight wines available in the series, including Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Albariño and Pinot Blanc. n The Tohu Whenua Series is available now - www.tohuwines.co.nz/whenuaseries

THE SHOUT NZ | JULY 2019 | 7

T H E L E G AC Y LI V E S O N

Crafting iconic smooth and rich red wines from the Barossa for over four decades.

Contact you Giesen Group Representative or phone 03 344 6270

PeterLehmannWines

@peterlehmannwines

peterlehmannwines.com

retrospective

back TO THE future To celebrate The Shout NZ’s 5th birthday, Caro Jensen from Sip NZ & drinkfo.com takes a nostalgic look back at 2014 and the wine trends predicted by those in the know. Were they true or false? Read on…

THE RISE OF ROSÉ Over the last five years, the rise of TRUE Rosé has surprised researchers and the trade alike. Most producers have added at least one photogenic pink or blush wine to their portfolio by now, capitalising on the ongoing trend. According to Foodstuffs, Rosé sales have grown 39% year-on-year over the last five years in New Zealand, not only establishing a new wine category firmly but also opening the door to a new generation of wine drinkers for many producers.

GREEN IS THE NEW BLACK Sustainability in all its forms, including TRUE the environmental and social aspects, has been a key driver in purchase decisions over the last years, fueling the organic and natural wine movements in particular. Many big producers have followed suit over the last five years by adding an organic offering to their portfolio and they are more and more concerned about their viticultural and winemaking practices in light of their environmental impact.

and personal brands - while being glued to their devices - some producers have certainly increased their coolness factor via creative and clever use of these mediums, but I would say there is certainly room for more “coolness” in the wine industry, especially in comparison to other drink categories.

ONLINE BEATS OFFLINE Yes, the number of wines sold online FALSE is continuously increasing. But that is mainly driven by retailers increasing their online shop offering and new creative wine subscription services popping up, rather than wineries truly embracing online sales themselves. Whether it is the fear of competing with a major retailer down the road, freight challenges or lack of expertise or focus – there is plenty of potential in the direct to consumer channel for wineries ready to be harvested. n

HOW THINGS HAVE (NOT REALLY) CHANGED GOING UP IN IN BEER & 2014 CIDER… CANNED BEER Garage Project’s Jos Ruffell told Neil Miller: “Personally, I believe 2014 will be the year of the can in Australia and New Zealand”.

CIDER CONSUMPTION A Roy Morgan survey revealed that the number of Kiwi cider drinkers had tripled from 2010 to 2014.

CRAFT BREWERIES With the number of breweries steadily increasing, even in 2014 we were asking ‘are there too many?’.

CROWDFUNDING Yeastie Boys raised $500,000 in 30 minutes to fund UK expansion plans.

CHOCOLATE AND COFFEE BEER Tuatara Brewery released Tuatara Black: Dark Chocolate and Tuatara Black: Mojo Espresso in 2014. Now chocolate and coffee brews are a staple in many craft brewery’s line-ups.

OUT OF THE BLUE Luckily the wine blue(s) is over. While FALSE the Instagram community embraced it as a fun gimmicky product, the trade simply couldn’t get themselves to push blue wines along, one merchant even stating publicly: “I’d rather shoot all my family, their pets and friends than sell blue wine”. I think we all knew (and desperately hoped) this is a fad and luckily blue wine came as fast as it went. Phew!

WINE IS COOL sort of “Wine is becoming increasingly cool, TRUE with the influencers and trendsetters of a whole new generation,” said Drinks Business in 2014. Coolness is a rather hard one to measure, but the craft movement - in combination with the rise in social media has given boutique makers a voice and platforms to inject personality and authenticity into a notorious stuffy and conservative category. With Caro Jensen millennials seeking authentic THE SHOUT NZ | JULY 2019 | 9

win

BEERVANA TICKETS Held at Wellington Stadium on August 9 and 10, Beervana is New Zealand’s biggest beer festival.

Featuring New Zealand best breweries, interactive themed bars and innovative collaborations – plus some delicious food – Beervana is the best way to discover everything that is great about beer, all in one place.

We have five GA tickets to give away!

ROCKBURN STOLEN KISS ROSÉ GIFT PACKS Hang in there, Rosé lovers - the release of Rockburn's famous Stolen Kiss Rosé 2019, aka the first kiss of summer, is only a few weeks away.

Since you can’t sip on the delicious blush drop right now, Rockburn gift packs are the next best thing.

We have five pink prize packs including a tote, tee, badge and Rosè gummies - to give away!

Y A D H S T R Y I B VEAWA GI u giving yo e r ’ e w , birthday head to h t d 5 n a g i s b y giveawa out NZ ’s s h u S o l e u h b T a f rate ese five h t To celeb t a k o e a lo win! gifts! Tak nd Facebook to ma MONIN HABANERO Instagra LIME SYRUP With the heat of habanero and the sweet acidity of lime, the spicy tart flavour of Monin’s Habanero Lime Syrup packs a zing.

It’s perfect for adding sweet heat to Margaritas, Bloody Marys and other cocktail creations!

We have five bottles to give away!

LONELY PLANET'S GLOBAL DISTILLERY TOUR BOOKS Featuring the best distilleries and bars in more than 30 countries, Lonely Planet's Global Distillery Tour tells you where to go and what to taste - from gin, bourbon and whisky to vodka, tequila and more. Each distillery, including eight from New Zealand, has a suggested must-try drink or tasting experience and also recommended local sights so you can explore the local area inbetween tasting sessions.

We have five books to give away!

10 | JULY 2019 | THE SHOUT NZ

WATERMELON VISTA SPARKLING WATER Vista is a naturally flavoured sparkling water that captures the refreshing, tropical flavour of big, ripe, juicy watermelons. Like Vista’s original flavours, Watermelon Vista has no sugar, sweeteners or nasties and is made in New Zealand. A perfect mixer for your weekend cocktails!

We have five 8-packs to give away!

TO WIN! TO GO IN THE DRAW TO WIN ONE OF THESE FABULOUS PRIZES, HEAD TO @THESHOUTNZ ON FACEBOOK AND INSTAGRAM FOR INSTRUCTIONS ON HOW TO ENTER. TERMS AND CONDITIONS APPLY.

sponsored

NEGRONI WEEK IN NUMBERS

111 265

PARTICIPATING BARS AND RESTAURANTS BARTENDERS TRAINED

GRAZIE MILLE! THANK YOU FOR YOUR PART IN NEGRONI WEEK 2019.

CELEBRATION, CREATIVITY AND BITTERNESS BY THE BATCH.

A record 111 bars and restaurants from around the country joined Campari New Zealand and EuroVintage in Negroni Week, June 24th – 30th. This annual global fundraiser champions the Negroni cocktail and raises money for charity with every drink sold. This year held special significance as the Negroni celebrates 100 years since its creation in 1919 in Florence, Italy by Count Camillo Negroni. Time changes things, but not everything, and Campari remains the red heart of the Negroni to this day.

LAUNCH AT ODETTES

CAMPARI ACADEMY TRAININGS Negroni Week activities began in May with the launch of Campari Academy, a new educational platform for bartenders.

CAMPARIACADEMY PRESENTS:N100–ONE HUNDRED YEARS OF NEGRONI was held in Wellington, then Christchurch, with both sessions booked out. The trainings traced the evolution of the Negroni and looked to the future with special guests: Jack Coppack and Alex Vowles from Hawthorn Lounge in Wellington and Zac Goy from Vesuvio and Charles Gillet from Poplar Social Club in Christchurch.

Thank you to Ombra and Botanic for your hospitality, and a special thanks to all bartenders who attended.

In Auckland, David Fletcher, Campari NZ Brand Ambassador, hosted condensed versions of this training tailored to individual venues. Thank you to those who opened their doors to share stories and samples of Negroni and Campari. Salute!

RIFFS ON RIFFS Over the week, bartenders created riffs on past classics and developed future favourites.

Negroni Week specials and recipes were shared to social using #N100Recipes and #NegroniWeek, and Campari NZ provided social support for accounts who went above and beyond. Check out @camparinz on Instagram and Facebook for more photos and videos from the week.

Aperitivo at Auckland’s Odettes Eatery launched Negroni Week to media. Odettes continued their support by serving Negroni specials throughout the week with matching small plates and hosted an in-restaurant screening of Roman Holiday – the perfect accompaniment to a Negroni as the film’s star Audrey Hepburn was a Negroni fan. Grazie to Poi, Clare, Joost and the team at Odettes!

O.G.B. CHRISTCHUCH

FORRESTERS LANE - WELLINGTON ODETTES AUCKLAND

CIN CIN FOR CHARITY

BEDFORD SODA - AUCKLAND

OMBRA - WELLINGTON

GEMMAYZE STREET - AUCKLAND

Venues supported a variety of local and global causes and at the time of print, donations are still flowing through. The venue that raises the most for their chosen charity will have the donation matched by Campari NZ up to $1,000. We look forward to sharing the winner with you soon.

Negroni festivities don’t end here. Please contact David.Fletcher@campari.com or your EuroVintage Acccount Manager for more information about trainings, products and opportunities.

IT UP If you’re brave enough to head out for delicious libations as the nights get longer and the days cooler, spirits writer Tash McGill has collected the most interesting, unusual and global trends you’re likely to see on a cocktail menu.

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

12 | JULY 2019 | THE SHOUT NZ

PINEAPPLE, PINEAPPLE, PINEAPPLE This ripe crown of tangy-sweet deliciousness has been synonymous with hospitality since Columbus supposedly discovered the fruit on his second exploration of the Caribbean.

The rare fruit became known as a symbol of welcome and luxury because it was impossible for northern farmers to grow and it would often rot enroute from the Caribbean to destinations in Europe and later, the United States. But if tinned pineapple, pineapple lumps or that pineapple-laden Hawaiian shirt haven’t yet given you that tropical feeling – fear not!

Pineapple rum is just what you’ve been looking for, a palate- pleasing spirit that demonstrates how flavoured rum should be done.

Plantation Stiggins’ Fancy Pineapple Rum (distributed

by Proof & Company) macerates the ripe pineapple into aged rum while distilling the rinds into white rum. The result of this multi-step process is a rum that balances, sips and mixes well. It lifts a daiquiri, delivers flavour, earthiness and just ⊳ Plantation Stiggins’ the right amount of Fancy Pineapple Rum

sweetness without cloying or dumping on other flavours. Enjoy in any rum cocktail or straight into the glass.

While you’re out and about, look for some of our other favourite pineapple flavour combinations – coffee, cardamom and allspice, absinthe and salted caramel. It’s a tropical holiday in a glass.

100 YEARS OF NEGRONI World Gin Day was celebrated on the 8th of June, preceding Negroni Week from June 24-30; an annual week-long global festival of the Negroni. Participating bars create their traditional or twisted version of the classic Negroni and donate $1 for every Negroni sold to a good cause of their choosing. It’s a great way to rally local hospitality community and a global audience around a great ingredient, inspired twists and good causes. This year marked the 100-year anniversary of the Negroni and

cocktails therefore expect to see Negronis everywhere for the next month or so. The recipe couldn’t be simpler: combine equal parts gin, Campari and sweet red vermouth, pour over ice into a chilled rocks glass and serve with an orange peel twist. Stir, never shake. The Negroni itself is a variation on the older Americano, but has become one of the iconic Italian cocktails. Delicious as an aperitif, even on a cold day, the warming citrus, spice and bitterness make the Negroni a timeless trend.

SUSTAINED SUSTAINABILITY Just over a year ago, the Trash Tiki tour hit New Zealand shores to talk about zerowaste bars and sustainability. Now, the movement is slowly taking hold. Expect to see more zero-waste cocktail recipes and ingredients making use of what would otherwise hit the trash. Lizzie Dyson, bar manager at Auckland hotspot Amano, has taken to making her own syrups and reductions from leftovers. “There are all kinds of waste reducing initiatives which add complexity to cocktails,” she says. “I took to keeping oxidised red wine and reducing it with salt, sugar and balsamic, and adding it to my Bloody Mary recipe, it takes it to another level!”

In June, the winners of the Australasian 42BELOW Sustainable Cocktail Showcase travelled to Bali to pick up rubbish, clean waterways and learn more about the impact of waste on the planet. The competition was designed to showcase those bartenders already working hard to reduce the impact of their cocktail programmes on the planet through their sustainable cocktail submissions. Venues like Revelry in Auckland’s Ponsonby Rd have already been experimenting with menus devoted to minimizing wastage ($24 per kg limes anyone?) and ditching the plastic consumables littering our waterways and landfill around the world.

The magic of this ongoing trend for hospitality owner-operators is that this time, sustainability doesn’t come at a cost.

For your dollar spend per kilo of food product, you can increase your revenue yield by 20-50% at the same time as reducing your ingredient costs by making previously imported products in-house.

The trick is throwing brainpower at the challenge rather than money.

SESSION COCKTAILS If 2018 was the year of non-alcoholic spirits like Seedlip, 2019 is the year that low-alcohol cocktails may reclaim some territory. If you’re used to sipping a session beer, it’s the same principle. Some customers love to throw a drink back and others prefer to take their time (and their ABVs) into account.

Bartenders the world over are introducing flavour-packed session cocktails that can hold their taste, dilution and chill factor for the distance. It can be as simple as a herbaceous modifier, reduced alcohol content and a tasty mixer, but the low-alcohol cocktail is here to stay and ensure you can still get to work the next day. More interesting than some easy-going session beers, a reduced alcohol volume can also mean reduced cost to produce, another easy selling point. Everything from craft beer shandies, spritzes and homemade cordials adding zip to a 0.5 ounce of vodka & tonic is making its way to a session cocktail menu soon. So next time you’re in the mood, why not enjoy the night and little longer and choose a low-alcohol cocktail?

SIMPLICITY IS BACK Two years ago, garnishes were freezedried, dehydrated, poised delicately on the edge of custom glassware or towered in layers of aromatic in a highball glass.

While a lavish garnish looks and often smells impressive, it can occasionally render a drink unapproachable, not to mention add hidden costs to your menu (the $24 per kg limes again, folks).

Have you been poked in the eye with a wayward garnish before? It’s not a lot of fun. But get ready to celebrate the return of the simple serve. No fuss, no decoration for appearance’s sake.

The simple serve puts all the focus on

the beverage, the maker and the story behind the drink. No more urgently folding origami cranes to decorate your Paper Planes. Anytime a classic cocktail (see the Negroni above) experiences a resurgence, the clean and simple lines of a great drink served well grab our attention again. Therefore, the focus is straightforward – presentation is about glassware, ice and approachability. The aroma and nose and look of the libation in the glass is what globally renown bars like the Sazerac Bar in the Roosevelt Hotel, New Orleans are all about.

The Parasol & Swing Company

INTERNATIONAL AWARDS SEASON Speaking of the Sazerac Bar, this outstanding hotel bar has been named a finalist in the Tales of the Cocktail Spirited Awards for 2019. That’s good news but more exciting are the three New Zealand venues that were named in the AsiaPacific section of the global awards.

The Parasol & Swing Company was nominated for Asia-Pacific Best High Volume Cocktail Bar, a deft nod towards their busy spot in the Auckland Viaduct.

Head there for sustainable cocktails.

Deadshot (Ponsonby Rd, Auckland) was nominated for Best Cocktail Bar, for some of the best cocktail table service you experience in the country. Take a seat while Alistair Walker and his team talk with you about a drink customized to your palate, likes and dislikes.

Finally, the team at Mea Culpa, Barney Toy and James Millar, won a nomination for Best Bar Team in Asia-Pacific. Just in time as the iconic small cocktail bar ran a final service as Mea Culpa. The team spent much of June in renovation mode before reopening as Clipper, a bar they hope will become a truly neighbourhood place. This will be the place to check out pineapple flavour combos, simple garnishes and a great session cocktail or two. n THE SHOUT NZ | JULY 2019 | 13

h a r t y o s merl AND

e

njoying a glass of red wine can happen almost any time of year and with the right food, company and atmosphere, memories are created.

Selecting the correct or best red wine can cause just a little angst if the food or company is very particular. Two varieties that will nearly always deliver when this kind of challenge presents are Merlot and Syrah – two excellent winter wines.

Merlot in a blended red wine is often the lead player in the silky softness, the cushion, the mid-palate pleasure, the voice of reason and balance. Also, it doesn’t carry too much acidity or tannin to tame and loves oak – French and American equally – though not together.

On its own as a single variety expression, Merlot has to be more than just a voice of reason and mid-palate pleasure, it must also show off the right weight, texture and intensity. This means that vineyard site, farming style, growing conditions through a season and ripeness play important roles for the finished product to mean something in glass. Ideally, Merlot should have an aroma and flavour package of violets and dark plums, a fleshy core, suggestions of blue fruit and a natural earthy quality. Merlot tannins are typically rounder and easy on the gums. The

core of fruit often seen from Merlot means it can handle oak rather well, so expect to engage in both when tasting decent examples.

Another variety that works rather well on its own is Syrah, which also goes by the name Shiraz. Like Pinot Noir, Syrah can have a floral lift of violet, a complex core of fruit and beguiling textures.

When aged, it can be very compelling and seductive and with the right food, incredible.

Syrah will often have a dark cherry fruit and raspberry flavour when young, and when less oak is used, it can be a nice alternative to Pinot Noir. Typically, Syrah does have a lot more power and impact on the palate with bold tannins, sometimes more oak and a noticeable back bone of acidity. Complex or aged Syrah may also show a meaty quality, as well as gravelly soil suggestions, field mushroom and garrigue character. These ideas also include flavours of blackcurrant and dark cherry.

When oak is also a feature, clove and vanilla, wood smoke and pepper become more pronounced. Syrah often thought of as being from warmer climates, but this is not necessarily so. A riper, more jammy style can be discovered from warmer sites, while in cooler sites, Syrah can be even more complex, layered and with great finesse and length.

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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas.

14 | JULY 2019 | THE SHOUT NZ

tasting notes PASK DECLARATION SYRAH 2014 What a lovely bouquet of Syrah - both Rhone and Hawke’s ideas with a gravelly soil core cushioned by dark berry, plum, blue fruit and pepper. No mistaking the layer of oak with dark spices and smoke.

Weighty, rich, meaty and spicy. Plenty of acidity and tannins adding texture and complexity. Long beguiling finish. So much to like about this wine. Best from today and through 2026.

Points 95 RRP $50.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz

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THE LANDING BAY OF ISLANDS SYRAH 2015 Dark forest berries, toasty oak with clove and vanilla scents, baked field mushrooms, black cherry, ageing meats and a clay gravel earth core. Dry, luscious and fruity with flavours of blueberry, pepper, blackcurrant and raspberry.

Plenty of acidity with ripe, firm youthful tannins, great structure and length. The complexity builds as the wine opens up in the glass. A delicious wine, quite masculine with broad shoulders, weight and power. Drink now and through 2026.

Points 95 RRP $39.99 Distributor: Keith Barker Phone: (021) 270 1875 www.thelandingnz.com

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THE LANDING BAY OF ISLANDS SYRAH 2014 Great bouquet with smoked berries and meats, pepper and baked field mushroom suggestions. No mistaking the spice, clove and vanilla oak power. Dry on the palate with firm tannin and acid structure. Flavours of berries and pepper bring contrast and complexity. Warm, generous and lengthy finish. Drink now and through 2024.

Points 93 RRP $39.99 Distributor: Keith Barker Phone: (021) 270 1875 www.thelandingnz.com

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SQUAWKING MAGPIE THE CHATTERER GIMBLETT GRAVELS HAWKE’S BAY MERLOT 2016 Lovely fruity, plummy, fresh bouquet with aromas of baking spices, oak, plums, cherries and dark berries. Dry, firm, fruity and youthful with moderate tannin level, a back bone of acidity and dark berry and plum flavours. Balanced and well made.

Drink now and through 2025.

Points 91 RRP $24.95 Distributor: Squawking Magpie Phone: (06) 878 1800 www.squawkingmagpie.co.nz

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SQUAWKING MAGPIE THE CHATTERER GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2017 Distinctive bouquet with aromas of blackcurrant, dark raspberry and crushed cherry; some clove and vanilla toasty oak aromas. Dry on the palate with plenty of acidity and fine to moderate tannins - adding a firm youthful texture.

Overall balanced and well made with moderate length and finish. Drink now and through 2024.

Points 90 RRP $24.95 Distributor: Squawking Magpie Phone: (06) 878 1800 www.squawkingmagpie.co.nz

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VOLCANIC HILLS HAWKE’S BAY SYRAH 2018 Varietal, fruity, smoky and enticing bouquet. Smoked pepper and meats, raspberry and black currant. Dry and quite fruity on the palate. Moderate weight with medium+ acidity. The core of this wine is lovely with black currant and raspberry fruit flavours. Moderate length and decent finish. Drink now and through 2022.

Points 89 RRP $27.95 Distributor: Volcanic Hills Winery Phone: (07) 282 2018 www.volcanichills.co.nz

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HÃHÃ HAWKE’S BAY MERLOT 2018 Great colour of deep purple and ruby; aromas to match with Doris plums and heirloom plums, fleshy dark berries and dark flowers. The oak surrounds the fruits flavours with suggestions of vanilla and clove. Easy tannins with a dusty feel, medium acidity, balanced and ready to enjoy. Best from today and through 2022.

Points 89 RRP $17.99 Distributor: Hãhã Phone: (06) 833 7814 www.hahawine.co.nz

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HÃHÃ HAWKE’S BAY SYRAH 2018 Nice and gentle varietal beginning with a soft black pepper and raspberry fruited bouquet. More blackcurrant than raspberry on the palate with pepper, wood and black licorice to follow. A light smoky note adding complexity and depth.

Firm tannins, plenty of acidity, well made overall. Drink now and through 2023.

Points 88 RRP $24.99 Distributor: Hãhã Phone: (06) 833 7814 www.hahawine.co.nz

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

THE SHOUT NZ | JULY 2019 | 15

i

e d i s s e w r fi bre

t’s that time of year again.

The sheds are stacked with firewood, the drains have been cleared, and the bottle shop shelves are slowly filling with a plenitude of audacious, fireside beers to get us through New Zealand’s cold winter months. During the long days of summer we tend to seek out lighter, more quaffable beers, such as Lagers, Saisons, and even Sour Beers. But when the days grow short and the nights grow cold, many of us are inspired to seek out something bolder.

These “winter warmers” - as they are often referred to – are typically malt-forward, often dark, and usually high in alcohol. They are meant to be sipped and contemplated slowly, perhaps in some oak-panelled library by the fire; the ghosts of philosophers and crotchety old men, whispering in your ear.

For the most part the term ‘winter warmer’ has come to mean a strong beer that is brewed seasonally, and made available during the winter months. Naturally, in the Northern Hemisphere, these beers appear on shelves during the Christmas season. As such, they are often spiced with cinnamon, cloves, ginger, and nutmeg, or infused with any number of fruit-cake-like or otherwise ‘Christmassy’ ingredients, such as molasses, cherries, or chocolate, just to name a few.

However, they can also be classic styles such as Barleywines, Russian Imperial Stouts, Belgian Dark Strong Ales, English Old Ales, and more.

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Winter warmers are not beers for the faint of heart. They typically range between 8% and 12% ABV, and they are not cheap.

You might expect to pay $10-$30 (or more) for a single 500ml bottle. This high price is due to the large amounts of ingredients required, the high excise taxes each brewery is required to pay, additional labour time needed to brew them, the long conditioning times often necessary for such a highly alcoholic beer, and the simple fact that these are specialty items typically brewed in smaller quantities. However, for all the same reasons, they are also highly sought after by many beer fans; often cellared for years and enjoyed as part of vertical tastings. Their high alcohol levels, and malty profiles make them beers that often improve with age, thus making them collectables in the eyes of many craft beer faithfuls.

HERE ARE SEVEN LOCALLY-BREWED WINTER WARMERS THAT YOU DON’T WANT TO MISS THIS SEASON… BLACK SABBATH FROM PANHEAD CUSTOM ALES When I think of winter warmers, the first thing that comes to mind is a Barleywine. The classic Barleywine is a strong, pale-to-amber malt bomb. It is not uncommon to find notes of toffee, biscuits, marmalade and dark fruit. While highly roasted

Panhead’s Black Sabbath

As the days grow colder, it’s time to get aside those thirstquenching lagers and pick up a dark, strong winter warmer, writes John Oszajca.

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

beer feature

“WHEN THE DAYS GROW SHORT AND THE NIGHTS GROW COLD, MANY OF US ARE INSPIRED TO SEEK OUT SOMETHING BOLDER.”

Renaissance Brewing Company’s Heritage

Moa’s Manuka Honey Ale Outlier Cartel Apricity

Black Narcissus

Behemoth Brewing Company’s The Fix

Craftwork’s Dark Lord

malts are not common in a classic Barleywine, Panhead’s Black Sabbath is a black rye Barleywine, which was inspired by the famous John Reid-built hot rod by the same name. Roastier than a typical Barleywine, but not as roasty as its colour might suggest, this unique Barleywine is loaded with notes of dark fruit, tobacco, and bourbon. Not strictly a seasonal offering, this 11% ABV ale will make the perfect fireside companion over the many cold nights ahead.

HERITAGE FROM RENAISSANCE BREWING COMPANY Renaissance Brewing Company has gathered everyone who has served as the company’s head brewer over the last 14 years to make a special collaboration beer to celebrate the company’s 1000th brew.

Heritage is a 9.5% Imperial Porter. The beer boasts almost a dozen types of malt and a healthy dose of Apollo, Southern Cross, Pacific Jade, and Nelson Sauvin Hops. The result is a rich and toasty, decadently dark ale. This is a limited edition beer so grab a few bottles while you still can.

MANUKA HONEY ALE FROM MOA BREWING COMPANY If you’re looking for something a wee bit lighter to warm your bones this winter, then grab a bottle of Moa’s Manuka Honey Ale. Another limited release, Moa teamed up with renowned honey experts, Comvita, to produce a rich, malty, and complex ale that clocks in at a relatively modest 8% ABV. The base beer is an English Strong Ale, which was only lightly hopped to insure that the flavours of native New Zealand Manuka honey shine through. The slightly sweet characteristics of the honey pairs well with the English Strong Ale, offering beer fans a uniquely Kiwi take on a classic English fireside beer.

BLACK NARCISSUS: A COLLABORATION BETWEEN BEER JERK AND DOUBLE VISION BREWING If you’ve never heard of the beer style known as Braunschweiger Mumme, then you’re certainly not alone. This dark, spiced ale originated in Germany during the Middle Ages, and was said to have “the colour and consistency of tar - a thing to be eaten with a knife and fork”.

Beer Jerk and Double Vision Brewing have come together to revive the style, and give adventurous Kiwi beer lovers a glimpse at the past with their own, unique attempt at this historical recreation. To produce their Braunschweiger Mumme, they boiled the wort for five hours (about five times longer than usual), to

concentrate its flavours and produce the beer’s infamously viscous body.

They then added Blessed Thistle and cardamom pods to the brew. The result is an intensely dark, spice-infused beer, that clocks in over 12% ABV. This one will be hard to get your hands on, so be sure to check in with Beer Jerk’s online store or the Double Vision taproom and grab one the moment they become available. In fact, grab at least two of them so you can try one this year, and save the other until next winter.

THE FIX FROM BEHEMOTH BREWING COMPANY If you’re looking for something a bit more on the playful side, then look no further than The Fix from Behemoth Brewing Company. While Behemoth are probably best known for their amazing range of hoppy beers, they are also known to release some wild and whacky creations from time to time. Enter The Fix. For this special release, Behemoth has teamed up with the folks from Fix & Fogg peanut butter company to produce an 8.5% ABV chocolate and peanut butter Imperial Stout. The resulting beer is a big, velvety stout, that is rich in all the peanut and chocolaty goodness you could want in a beer. That’s a thing. I promise.

APRICITY FROM OUTLIER CARTEL The seldom-used word ‘apricity’ means ‘the warmth of sun in winter’. A fitting name for this popular winter warmer that is back for another special release this season.

Apricity is a light-brown coloured wheat and oat-spiced doppelbock. This muchloved beer is rich with notes of Christmas cake, speculaas spices, raisins and plums.

Clocking in at 8% ABV, this full-bodied and warming beer can be sipped by itself like a brandy, or enjoyed with a meal.

DARK LORD FROM CRAFTWORK BREWERY Somehow this list just wouldn’t be complete without mentioning at least one classic Belgian Dark Strong. A Belgian Dark Strong is the strongest of the Trappist-style ales. They are dark, complex, very strong Belgian ales, with a delicious blend of rich malt, dark fruit flavours, and spice. Craftwork’s Dark Lord is boiled for four hours during the brewing process, and then aged for a year before being sold. Dark Lord has received numerous medals and is currently the highest rated New Zealandmade Belgian Dark Strong on Untapped.

If you’re looking for a classic strong ale to contemplate over by the fire this winter, you won’t go wrong with Dark Lord. n THE SHOUT NZ | JULY 2019 | 17