Hospitality Business March 2019 by The Intermedia Group

FUTURE LEADERS | GODFATHER OF CHEFS | DESIGN TRENDS

www.hospitalitybusiness.co.nz MARCH 2019 Vol.6 No.2

Continuing to make a difference...

NEW ZEALANDâ&#x20AC;&#x2122;S LARGEST HOSPITALITY AUDIENCE

Editor PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 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

MARCH 2019 Vol. 6 No. 2

Making A Difference Welcome to the March issue of Hospitality Business! This month we talk to three hospitality people who are making a difference, in a variety of ways. Executive Chef Phillip Wilson has a newly created role with one of our leading beverage companies -Lion NZ – managing the food arm of the company as it opens new ventures such as Little Creatures at Hobsonville’ s Catalina Bay . Meanwhile Executive Chef Steve Barton celebrates over 23 years providing over 2 million meals for diners and punters alike at the newly refurbished Ellerslie Event Centre for the Auckland Racing Club. Down South is an entrepreneur literally leaving his mark on foodservice providers with his imagination. Turn to our Restaurant & Bar Design feature on page 18 – to find out how and why Dean Johnstone is a designer with a difference. We also highlight a new Chinese restaurant in Auckland with a rich heritage; and we celebrate the success of young leaders with bright futures! Enjoy!

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

Kimberley Dixon

HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia. com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia. com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY

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FUTURE LEADERS | GODFATHER OF CHEFS | DESIGN TRENDS

ON THE COVER: WILDFIRE – BUSINESS AS USUAL!

www.hospitalitybusiness.co.nz MARCH 2019 Vol.6 No.2

Turn to pages 26 & 27 to read our tribute to the late Nils Danielsen and his legacy which continues to impact on the New Zealand hospitality scene. After 23 years in the industry, the Wildfire team are ‘continuing to make a difference’ designing and installing quality commercial Kitchens and Bars. For more information Tel: +64 9 815 1271. www.wildfire.co.nz

Continuing to make a difference...

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

HOSPITALITY BUSINESS - MARCH 2019 3

IF YOU LOVE SPORT...

THERE’S NO PLACE LIKE IT They want it. You’ll have it. SKY has nine dedicated sport channels, and even now we are finding it hard to fit in all our exclusive sporting events. A SKY subscription will give your venue all the LIVE sport you need to create that match day atmosphere for your customers. Some additional charges will apply for premium channels and events. Call us now on 0800 759 333 to cash in on the benefits of having SKY in your venue.

Contents REGULARS

06 DIGEST

News & Views from the hospitality industry

08 I N SEASON

Stonefruit, Blue Cod & Beef Rib

10 N EW OPENINGS

Rooms with a view at Kamana Lodge

PEOPLE 12 C HEF OF THE MONTH Phillip Wilson – Lion NZ

30 E XECUTIVE CHEF STEVE BARTON Serving millions at Ellerslie

32 F UTURE LEADERS

Scholarship winners to watch!

FEATURES 18 R ESTAURANT & BAR DESIGN

• Red Wall 1939, • Dean Johnstone Imagination-ologist • Commercial Kitchen show goes green!

28 30

25 HOSPITALITY BUSINESS - MARCH 2019 5

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

Making a difference, one cup at a time Vivace Espresso is shaking up the recycling industry by introducing compostable cups in all its cafes nationwide via plant based packaging company Innocent Packaging. “The problem we face is that only five percent of consumers are committing to reusable cups. Our coffee is sold in approximately 1.3million cups per year,” says Vivace Espresso General Manager, Paul Baker. “New Zealand can’t recycle plastic, everything ends up in the landfill. We have two options, either create more plastic recycling facilities or compost infrastructure.” “These new cups and lids will break down very fast, are not chemical based and not harmful to the ground they lie on.” said Baker.

General Manager for Innocent Packaging Fraser Hanson said working with Vivace Espresso was a no-brainer, “We want to work with the best, and Vivace Espresso is a long standing premium coffee roaster, and like us it’s 100% New Zealand owned and operated,” he said. . “Currently, there isn’t a blanket rule country-wide for composting and there is a lot of confusion around what is acceptable and what isn’t.” A survey conducted by the Packaging Forum last year found that 61% of New Zealanders believe paper cups can be recycled and 45% say compostable cups can be put in the recycling. “Despite public opinion, to my knowledge, zero coffee cups in New Zealand have ever

been recycled. In fact, there is no recycling system for coffee cups in New Zealand. They are always destined for landfill unless collected and composted which is available in some areas of the country,” said Hanson. Only 11 commercial composting sites in New Zealand accept compostable coffee cups. Hanson said more needs to be done and is currently in talks with local councils and the Government to implement more waste collection and composting services. Because of the varying nature of local composting infrastructure, Vivace Espresso will have systems in place for its retailers by way of café signage, staff education and making bins available where appropriate to ensure consumers are aware of how best to compost their cup for their location.

Foraged food safety - Paramount Restaurant-supplier relationships are built on trust, quality and service and when it comes to foraged food collected by staff, or supplied by foragers, safety is paramount. The bottom line requires that the food is suitable to eat and won’t make customers unwell after eating. Gone are the days of picking blackberries along the roadside without washing them clean from car and other emissions, and gathering watercress from drains can provide a whole new level of potential health hazards from pesticides and farm run-off. The Ministry of Primary Industries has a useful guideline [ https://www. mpi.govt.nz/food-safety/food-act-2014/ national-programmes/steps-for-nationalprogramme-1] which encourages restaurants to receive ingredients from reliable, approved sources , and if foraging is undertaken by staff , seeking MPI approval reduces the possible health risks and ensures adherence to health and safety legislation. More information is also available about foraged/customary food at: Te Kai Manawa Ora - Marae Food Safety Guide.

6 MARCH 2019 - HOSPITALITY BUSINESS

Sime Set For Success When Eliesa Sime was a student at Mt Roskill Grammar in Auckland, his goal was to become a chef. For the last five years, he has been part of the team preparing dishes for travellers at Auckland Airport’s luxury Novotel hotel. In late 2017, he successfully completed ServiceIQ’s premiere Cookery Apprenticeship achieving the New Zealand Certificate in Cookery Level 4 qualification and was promoted to demi-chef. Back at school, his passion for cookery served him proud: he passed NCEA Cookery with merit, which, on leaving college, helped him gain the classic entrée to a chef’s career, a role as a kitchenhand, at the Sofitel Hotel in downtown Auckland. Now the 26-year-old, who relishes his new role at Novotel is on the threshold of a great career. What’s his secret recipe for success? “Put your head down, focus on the work and don’t take your chances for granted,” says Eliesa who made a point of asking his employer for more and more opportunities to learn while he earned. “I love the passion you put into creating dishes for guests. When you put your mind to it you can really succeed. It’s not an easy job but it’s very satisfying and I work for the joy of it.” In New Zealand, there’s a high demand for chefs but Eliesa thinks a lot of young people might look at the pay rate and long hours and get put off. “But if you’re passionate about cookery, the secret is to make your work fun and enjoyable. I love what I do so my job is always rewarding.” It confirmed to the young chef that fresh ingredients and a simple approach can create the most memorable meals.

Eliesa Sime

Tech & Plants Top Trends Vegan and vegetarianism, increased use of technology and offering exceptional experiences to diners. These are some of the key trends expected to make an impact on the New Zealand food scene this year, according to recent research by the Restaurant Association of its 2300 members. The survey conducted this month asked respondents to share what they thought would be the biggest hospitality business, and food and beverage trends for the year ahead. The move to plant-based food came through as the single biggest trend with one third of respondents forecasting its growth. Restaurant Association CEO Marisa Bidois says the global trend towards wellness coupled with a focus on environmental concerns and animal welfare is having an impact on consumer interest in more plant-based menu items. “Many of our members have already adjusted their menus accordingly and offer either vegan or vegetarian food options, and/or have a focus on using local and sustainable produce.” The role of technology in the hospitality industry is one that is gaining momentum internationally and in the longer term could see us saying goodbye to cash registers, waiters and printed menus and hello to kiosks and tabletop ordering systems giving diners the opportunity to browse the menu, create their order, and pay for their meal without the need for wait staff. For the full report go to www.hospitalitybusiness.co.nz/March 6 HOSPITALITY BUSINESS - MARCH 2019 7

IN SEASON BLUE COD

A type of sandperch, blue cod is an inquisitive fish species found only around New Zealand. Preferring cooler waters, they are most abundant south of the Cook Strait and around the Chatham Islands, where they dwell in depths of up to 200 metres. The colour of blue cod largely depends on its age and sex. Males are more distinctly blue, whereas females are more mottled and trend towards shades of green. The species has an elongated body, with a smooth sloping head and snout. Blue cod are available year-round; however, supply is best from April to September. Mild in flavour and low in oil, the fillets make for excellent eating. Their medium texture and flaky white flesh suit most styles of cooking â&#x20AC;&#x201C; baking, marinating, poaching and frying; although smoking blue cod is considered the best method and regarded as a delicacy. To take full advantage of its delicate texture, pan sear the fillets until the flesh just turns white (leaving the middle slightly translucent), and it will fall apart into medium flakes and remain tender and succulent when eaten. Or for a more flavourful dish, steam the fish whole, stuffing it with spring onions, ginger, garlic and butter. In a saucepan, bring soy sauce, sweet chilli and sesame oil to a boil and allow to cool. Once the fish is cooked, pour over the sauce and top with some freshly chopped coriander, a sprinkle of sesame seeds and a squeeze of lemon. For more ways to enjoy seafood, visit www.seafood.co.nz

SAVE THE DATE!

HOSPITALITY NEW ZEALAND CONFERENCE 2019

NAPIER CONFERENCE CENTRE 15 - 17 OCTOBER Save the date for the Hospitality New Zealand Conference 2019. Awards for Excellence entries open soon. 8 MARCH 2019 - HOSPITALITY BUSINESS

www.hospitality.org.nz

IN SEASON

FRESH PRODUCE STONE FRUIT

Stone fruit season is in full swing and this year there is a plentiful supply of all the favourite summer fruits. Stone fruit includes in-season peaches and apricots (both with velvety-down skins), plums (the juiciest of stone fruit), cherries, and nectarines (a smoothskinned variety of peach). When buying, avoid stone fruit with wrinkled or blemished skins and select fruit that feels moderately firm with a little give. Apricots and plums will ripen at room temperature. Nectarines and peaches don’t ripen after picking so select ripe fruit when buying. Store stone fruit at room temperature (especially if plums or apricots need to ripen). Once mature, fruit can be stored for up to two days in the fridge (plums for up to five days). Allow cool-stored fruit to come to room temperature before eating to maximise juiciness and sweetness. Stone fruit contains a range of valuable nutrients, from gold tinged beta-carotene for healthy vision and memory to red-hued anthocyanins that aids overall brain function. Most of New Zealand’s stonefruit comes from Otago, Nelson and Hawkes Bay where the warm summer temperatures help the fruit’s sweet taste. And this year’s warm temperatures mean the fruit is sweeter and juicier than ever. You can purchase fresh produce from T&G’s 12 market floors online at www.firstpick.co.nz

BEEF RIB

Beef rib is full of texture and flavour and lends itself to taking on rich flavours in a slow braise until the meat is meltingly tender. Plated up alongside a perfectly cooked piece of eye fillet creates a symphony of flavour and texture and allows for some creative plating ideas. Beef + Lamb Ambassador Chef, Freddie Ponder of Table Restaurant in New Plymouth has added a smokey BBQ flavour to his beef rib and eye fillet and matched these with the earthy flavours of beetroot done three ways with goat’s cheese and basil jelly. www.nzexcellenceawards.co.nz

NEW OPENINGS

On the menu: Fish tacos, goat’s cheese and date rolls and chorizo croquettes all favourite shared plates.

KAMANA LAKEHOUSE

THE ELEGANT OPULENCE of the new multi-million dollar Kamana Lakehouse boutique hotel retreat, high above Lake Wakatipu with its spectacular mountain views, has already won a fan club from throughout Australasia and the world. Set to be the flagship for future new Kamana properties, the 73-ensuite rooms and the property’s new Nest Kitchen and Bar, have not only been drawing in international and national hotel guests but local residents as well. General manager Richard Crouch, who managed the former Aspen Hotel on the site for more than six years, says the plush new luxury hotel was already sitting at about 85 percent occupancy by the end of last month, only a few months after early December’s ‘soft opening’. The last eight rooms were fully completed earlier this month and the new hotel’s conference venue will be completed in April. The old hotel property has been completely refurbished and reborn, taking it up to a four and a half to five-star standard. Richard says he’s excited to see the fabulous site reach its full potential, maximising some of Queenstown’s most majestic lake and mountain views. He’s worked closely with the owner, Colwall Property Investment Ltd group, which also owns other top-ranked hotels in New Zealand. The company has extensive experience in adding value and redesigning hotels, including its redevelopment of Wellington’s InterContinental Hotel. “It was these views that attracted Alison Laity and her team at Colwall Property Investment in the first 10 MARCH 2019 - HOSPITALITY BUSINESS

instance, inspiring them to create this beautiful new property,” says Richard. Room décor is modern with a big focus on connectivity, comfort and small indulgent touches. At the centre of the hotel is an intimate social space featuring lounge areas with uniquely designed fireplaces and floor-toceiling windows overlooking the wrap-around deck overlooking the lake and mountains. However, the hero of Kamana Lakehouse is the new Nest Kitchen and Bar with its panoramic views. The 105-seater restaurant seats 65 inside and another 40 outside on the large outdoor deck overlooking the lake. It’s rapidly becoming the place to meet for a modern Mediterranean-style alfresco meal for local residents as well as guests and Richard’s hoping to lure in the apres ski market this winter as well. The bar has been cleverly designed encased by a circular Art Deco-style bar clad in brass, accentuated by marble finishes and metal accents. Seductive lighting, highly tactile furnishings, a customised spiral staircase and real trees all come together to bridge the European mountain lodge look with contemporary Kiwi-inspired natural décor. Formerly of Millbrook Resort Millhouse Restaurant, Kamana’s head chef Juan Pablo (‘JP’) Aravena, has been winning favour with his delicious breakfasts and dinners with the hotel in the heart of Queenstown’s stylish Aspen Grove residential area. JP’s quirky breakfast style is proving popular with the likes of ‘Not Your Average Eggs Benedict – poached eggs, mushrooms, seasonal greens and Hollandaise sauce; Mexican-style eggs – smoked beans,

bacon, sausage and avocado and tomato salsa, topped with fried eggs and Wok Joy Fried Rice causing quite an impression. Street-style, shared plates is very much the focus at dinner with calamari and saffron sliders, fish tacos, goat’s cheese and date rolls and chorizo croquettes ranking as top favourites. Traditional Italianstyle pizzas made from JP’s home-made pizza dough are also a hit, topped off nicely with desserts like Crema Catalana – a Spanish-style crème brulee served with berries. Mario Sandulescu, who joined the team in 2017, is the new hotel manager. He brings with him more than 10 years of experience with brands like The Ritz-Carlton Hotels and InterContinental Hotels and Resorts, working in luxury properties from Europe and Singapore to the Caribbean and United States. Kamana was operating at just over 75 percent occupancy before all of its rooms were even completed, says Richard. Predominantly Australians and New Zealanders have been filling the new contemporary style rooms, with their high quality beds, plush furnishings and luxury amenities. The hotel’s new conference centre, catering for up to 80 at sit-down functions like weddings and 150 for stand-up cocktailstyle functions, already had bookings several months before completion. The interior design, brand and restaurant have all been inspired by the Kāmana bird and its natural habitat. The Australasian Crested Grebe or Kāmana (Maori name) is a diving bird native to New Zealand’s Southern Lakes region, including Queenstown. n

NEW OPENINGS

HOOK

BLACK & WHITE COFFEE CARTEL

MONKEY FARM BAR AND EATERY

Black & White Coffee Cartel’s first café franchise outside of Christchurch is one of the gems of the new Queenstown Central retail centre at Five Mile. The light and airy 30 to 40-seater café with its fun, modern industrial look is flooded with sunshine, and has capacity for another 30 or 40 seats as a part of the new development. Black & White has youth on its side. The Queenstown franchise owners, Kelly Roach, 25, and Hayley Gray, 29, are serving up doorstop sized cheese rolls and delicious wraps.

Monkey Farm in Wanaka offers an eclectic mix of European-style food with a Kiwi twist from the breakfast line-up of Eggs Benedict and omelettes to pancakes. There are plenty of gluten free options and many of the meals come with vegetarian versions in this 200-seater venue with its large outdoor environs and playground. Monkey Farm burgers, set in a brioche bun with their homemade beef patties made fresh each day, are a firm favourite so far, packed with beetroot relish, egg, tomato, lettuce and smoked cheddar and served with fries.

PEMBROKE PATISSERIE

DIRTY LAUNDRY,

HAWKER AND ROLL

Australian pastry chef Matt Schmutsch and wife, Kirsty Schmutsch, have opened a delightful pastry café in Albert Town on the outskirts of Wanaka where Matt’s almond croissants, custard squares and custard donuts have the fans raving. The couple, who’ve worked in Melbourne and Christchurch, ran their patisserie business out of the local Farmer’s Market for five years but they’ve now expanded into a patisserie café business. Pembroke Patisserie is light and modern with its large macrocarpa beams and clean finish. Pies, macarons, cheesecakes, chocolate eclairs and Danish pastries are all part of the freshly homemade line-up.

Good Group Hospitality has added their newest day-and-night-time bar and eatery, Dirty Laundry, to their extensive range of Auckland waterfront venues; White & Wong’s, Harbourside Ocean Bar Grill, Botswana Butchery and Sardine Bar. Dirty Laundry offers diners something a little different and is well worth a visit. The relaxed and welcoming interior makes this the ideal dining destination for a working lunch, a casual drink or dinner. The menu offers an exceptional range of food with nibbles, small and large plates, side dishes and salads rounded off with desserts or cheese. Many of the dishes are designed to be shared.

MasterChef star Josh Emett and business partner Fleur Caulton have just opened the country’s fourth Hawker and Roll in Christchurch. Their Madam Woo spin-off serves up delicious, fast and casual Malaysianstyle street food with the popular hawker roll obviously at the heart of the menu. These flaky roti rolls come filled with everything from prawn and duck to chicken, beef and cold sticky pork with a tasty Sambal sauce. The usual dried noodle salads, laksa soup and Hawker’s famous Malaysian slaw with its roasted peanuts also grace the shared plate-style menu at the new 70-seater Christchurch restaurant.

49 Monteith Road, Wanaka Ph: 03 4431222 www.hookwanaka.nz

‘Catch of the Day’ has taken on a whole new meaning in Wanaka with the launch of Hook offering diners the opportunity for ‘catch to plate’ freshness, landing the fish on their own plate. The restaurant has been a long-held dream of well-known local residents Graham and Hayley Lee who’ve been working on it for about 10 years. There’s a big family focus at the 100-seater restaurant overlooking seven man-made lakes, spread over 13 hectares. The largest fish landed so far weighed in at 2.7kgs and customers can hand over their catch to head chef Cory Peterson, formerly of Blue Kanu in Queenstown, who cooks it!

20 Alison Ave, Albert Town, Wanaka Ph: 03 4284163 www.pembrokepatisserie.co.nz

Queenstown Central Retail Centre 19 Grant Road, Frankton Ph: 0273522839 www.blackandwhitecoffee.co.nz

88 Quay Street, Auckland CBD Phone: 09 951 0150 www.dirtylaundry.co.nz

3 Northlake Drive, Wanaka Ph: 03 4436665 www.hello@monkeyfarm.co.nz

79 Cashel Street, Christchurch Ph: 03 2600290 www.hawkerandroll.co.nz

HOSPITALITY BUSINESS - MARCH 2019 11

CHEF OF THE MONTH

Phillip Wilson Consistency & Kindness

Specialist skills? I am just a good all-rounder, I love pastry work but also enjoy the pace and buzz of a well-run a la carte service on the hot line. My specialist skills would be my ability to stay calm under tremendous pressure and my personability with my team. Favourite piece of kitchen equipment? – What couldn’t you work without?

Have you cooked for any famous celebrities, people etc? Too many to list but Johnny Depp would come to one of our sites regularly for a pint of Guiness and fish and chips!

to an interesting and dynamic few years!” pular!

Any family connections in the hospitality industry? None, although my mother is a very good cook and taught me a thing or two.

International experience? In the UK I was a part of the senior management team that built a small independent group of restaurants from one small underperforming site to a group of five hugely popular and successful sites that was sold not long after my departure for circa £45M. The restaurants were based in affluent parts of London and were high volume, high end gastro pubs, some with rooms and some with separate fine dining restaurants attached. They were very dynamic, and each had its own personality and feel to it. The experience I gained and the “We have lessons I learned in the eight years working for Cubitt House will a few new be with me for life. It was a projects in the life changing experience and made me the chef and person pipeline at Lion and I am today. I'm looking forward

g po

How did you get into the hospitality industry? I wanted to be a chef from a very young age. When I was about 10 I saw a chef on TV in full whites with a tall hat making chocolate mousse – I can remember it as clear as day, I decided then that this was to be my destiny. This was way before Facebook, Twitter or Instagram and food wasn’t cool then! When I left high school at the end of 7th form I went straight to Waiariki Polytechnic and did two years fulltime formal cookery training. I worked part time at The Fishpot café and various chain hotels during my study to pay the rent and buy beer!

what expertise and skills are you imparting to the company? Lion as a company are very drinks orientated obviously, but there has been a shift in customer behaviours where they are drinking less, but higher quality and more often than not in a dining or hospitality setting. It makes sense for Lion to bring a ‘food’ arm into their business. I have a wealth of experience in the high end, high volume pub sector in the UK as well as corporate experience with Air New Zealand. I have also worked in all manner of high quality a la carte restaurants throughout my career in both New Zealand and Australia. We have a few new projects in the pipeline at Lion and I am looking forward to an interesting and dynamic next few years! n

At the moment it would be my woodfired pizza oven at Little Creatures, we are producing some really good pizzas at very high volume.

pr ov in

rior to his appointment as Executive Chef with Lion NZ, Rotorua born Phillip Wilson spent two years managing the airport lounges and developing the inflight meals of Air New Zealand. Stepping into the newly created position with Lion NZ has enabled him to garner a wealth of experience, gained both in New Zealand and overseas, to assist the company with its new food destination dining strategy, which is now open to view at it’s recently opened Little Creatures Brewery in Hobsonville.

Woodfi red piz Where were you working prior to joining Lion? I spent two years managing the airport lounges and developing inflight meals for Air New Zealand, they are a great culinary team and it was awesome experience.

Job description for Lion – as this is a newly created position –

12 MARCH 2019 - HOSPITALITY BUSINESS

–

Fish taco’s from Salty’s at Little Creatures Brewery, Hosbsonville Point, Catalina Bay.

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Processes Reduce Time OWNERS OF HOSPITALITY businesses must wonder at the end of the day what they have achieved. No other industry requires their owners to wear so many hats - Marketing, Finance, HR, Inventory Controller just to mention a few. That said, life could be made so much easier by having simple processes in place to help run the business. Take inventory as an example, many venues have hundreds of SKU’s in their system and as a result thousands of dollars tied up in inventory. In the food area huge losses are accrued through waste, overportioning and spoilage due to the amount of product carried. Successful businesses recognise this and have become smart about controlling inventory. One way of doing this is to reduce and focus running inventory on key products. Menus tend to be built around these so to put focus into the core product and what surrounds them helps focus in on these key elements. Similarly there are multiple suppliers in the market, instead of chasing your tail and dealing with a large cross range develop relationships with suppliers that can provide you with the bulk of product that you need. Negotiating power is far stronger if a supplier knows that they will be getting more business and from an

operators perspective this reduces time massively knowing that you have set pricing that will give you consistent food and beverage costs , reduced suppliers that you have to deal with and your administration time will be far less with fewer invoices and the associated paperwork involved with this. Dealing with fewer suppliers will help reduce inventory and inventory cost. Knowing that you are able to get product you need from your supplier, and the days that they will deliver, means that your supplier is your storage room and that you can draw from that when needed. Setting your inventory levels at a figure e.g. 10 days sales, means when you order simply take your current stock and subtract it from your set level of the 10 day figure and you have the amount to order. Technology is now an everyday part of business. Good suppliers today offer a service of being able to purchase on line. This enables prices to be stipulated on the order placed to cross reference against the invoice when received. You also have a copy of your order placed to cross reference with the order received. The more processes that can be put in place to make a business run more seamlessly means that more time can be focused on growing the business and growing profitability.

Peter Nelson is the Managing Director of Sculpture Hospitality for New Zealand, Australia & the Pacific Islands

14 MARCH 2019 - HOSPITALITY BUSINESS

New role for Tony Crump Long-time Moffat Group employee, Tony Crump has been appointed to the newly created position of National Sales Manager – Bakery. Moffat’s GM Sales / Group Export Manager Stuart Murray said significant growth and expansion across its bakery division had led to the creation of the position. Tony has been with Moffat for 14 years and assumed full responsibility for the performance and success of the Bakery Division of Moffat’s NZ business from February 1. “Tony’s experience and professionalism made this a great opportunity for both the business and for Tony” Murray said. “His appointment reflects Moffat’s pledge to our customers before, during and after the sales process, and draws on the support of our investment in Customer Service, Technical Support and Spare Parts Department resources.” Previously the role was incorporated into the responsibilities of industry veteran Brian Davies. The restructure reflects both the business’s succession planning for Brian’s retirement, and the increasing importance of the bakery business. “Our commitment to the development and expansion of the bakery business has never been stronger - and we look forward to the expansion of relationships with the baking industry”. The Moffat Group designs, manufactures and distributes a wide range of products for the Commercial Food Service industry as well as the Wholesale and Retail Bakery sector. Marketed under brands including Moffat, Turbofan, Cobra, Blue Seal, Waldorf, Convotherm, Merrychef, Friginox, Metos, Tagliavini, Bear, Paramount, Rotel and many others. www.Moffat.com

INDUSTRY

Changes on the Horizon Coming up in 2019… By Marisa Bidois – CEO Restaurant Association of New Zealand

here are many big changes coming up over the next few months to impact hospitality employers, with more proposed for later 2019 and early 2020. The raft of changes introduced by the Employment Relations Amendment Bill will be in force by May, while late last year the Government introduced proposals around employer-assisted temporary work visas and in February announced another major change which centres around redefined roles for education providers and industry training organisations (ITOs). We are here to help members and the industry stay updated and informed. While the changes have been widely reported, we bring together here a reminder summary for employers of some of the key changes that are likely to affect your business in the coming months:

90-DAY TRIAL PERIODS

From 6 May 2019, 90 day trial periods are restricted to employers with less

Work period

(start to end of the shift)

than 20 employees “at the beginning of the day” the agreement is entered into. For those businesses with less than 20 employees, you can continue to use 90 day trials. However, while 90 day trial periods are something our members value the most, we often find employers don’t have valid trial periods in place. If you dismiss someone without process and their trial period is invalid, the employee would have grounds to bring a personal grievance for unjustified dismissal. Remember, to make sure you have your ducks in a row for a valid trial period.

“From May 6, 2019, 90 -day trials are restricted to employers with less than 20 employees”

REINSTATEMENT

Reinstatement, or giving someone their job back, is now the primary remedy if: • The Employment Relations Authority or court determines

Minimum entitlement

Timing of breaks

(if there’s no other agreement)

2-4 hours

10 min. paid rest break

The middle of the work period

4-6 hours

10 min. paid rest break

One-third of the way into the work period

30 min. unpaid meal break

Two-thirds of the way into the work period

10 min. paid rest break

Halfway between the start of work and meal break

30 min. unpaid meal break

In the middle of the work period

10 min. paid rest break

Halfway between the meal break and the end of the work period

Repeats again as above for each additional work period

As above for each additional work period

6-8 hours

8+ hours

16 MARCH 2019 - HOSPITALITY BUSINESS

the employee did have a personal grievance; and • Reinstatement is one of the remedies sought by the employee.

BREAKS

From 6 May 2019 specific requirements for the length and timing of breaks will come into effect. Here’s a quick guide that explains the main changes (see table on the left): • If there’s any agreement between the employer and employee about the times breaks will be taken, breaks need to be taken in accordance with this agreement. • If there isn’t any agreement, the business will need to give breaks at regular intervals as above during the shift, so far as is ‘reasonable and practicable’.

VULNERABLE EMPLOYEES Employees in ‘vulnerable industries’, including cleaning and catering, will be able to transfer to the new employer if their work is restructured, regardless of the size of their employer. Previously, employers with less than 20 employees were exempt from this.

INDUSTRY each twelve-month period. This includes a person who lives with a child that has been subject to domestic violence.

MINIMUM WAGE

The adult minimum wage rates will increase to $17.70/hour from 1 April 2019.

IMMIGRATION

The Government is proposing changes that will dramatically affect the process around employer-assisted temporary work visas, if they come into force. Key proposals include: • introducing a new framework for all employer-assisted temporary work visas which will be employer-led, rather than migrant-led, • replacing the Essential Skills in Demand Lists with Regional Skills Shortage Lists, • introducing sector agreements with sectors which rely heavily on migrant labour, and

PAYDAY FILING

From 1 April 2019, employers will need to: · File employment information every payday instead of an ‘employer monthly schedule’; · Give address information and the date of birth of new and departing employees, if they’ve given this to you; and · File electronically if your annual PAYE/ESCT is $50,000 or more.

• improving alignment of the immigration, welfare and education systems.

EDUCATION

A set of wide-ranging proposals has been proposed to strengthen vocational education. The proposals are: • Redefined roles for education providers and industry bodies (Industry Training Organisations (ITOs)) to extend the leadership role of industry and employers; • Bringing together the 16 existing ITPs as a one entity with the working title of the New Zealand Institute of Skills & Technology with a robust regional network of provision; and • A unified vocational education funding system. If anyone would like one of the RA team at to come and visit, or would like more information about any proposed changes outlined above, please let us know. n

VICTIMS’ PROTECTION ACT

The Domestic Violence – Victims’ Protection Act 2018 comes into force on 1 April 2019. The provisions of the Act include: • Employees will be able to request short term flexible working arrangements to help them deal with the effects of domestic violence and ensure their safety at work. There is a process for dealing with these requests, which need to be received in writing. • The definition of a personal grievance will extend to include the adverse treatment of an employee because they are affected (or suspected, assumed or believed to be affected) by domestic violence. Adverse treatment in employment of people affected by domestic violence will also become a prohibited ground for discrimination under the Human Rights Act 2003. • Employees will become entitled to ten days of paid leave to deal with the effects of domestic violence in

“Adult

minimum wage rates increase to $17.70 per hour from April 1, 2019.”

HOSPITALITY BUSINESS - MARCH 2019 17

RESTAURANT & BAR DESIGN Inspiration

Using your imagination! Creating the right ambiance for your restaurant or food service venue requires a number of elements to perfect the recipe. From front of house, through to kitchen design each part plays an important role in the hospitality success story.’ By Sue Fea

a De

st on e io at gin - Si ma gnwri ter turned i

ol og ist .

e’s given ‘air brushing’ a whole new meaning, but Dean Johnstone doesn’t follow fashion trends in creating the ‘right look’ or ambiance for restaurants and bars. Instead, this self-confessed, award-winning signwriter turned ‘Imagination-ologist’ applies his creative talents to ensuring bars, restaurants and cafes around the South Island each adopt their own unique persona. A perfectionist with his art, Dean and his team go to great lengths to ‘wow’ the punters, going all out to deliver the required ‘look’. For him it’s all about creating a ‘personality’ for each property and leaving his stamp on each project. That can mean weeks, even months, of very long hours – at times 22-hour

18 MARCH 2019 - HOSPITALITY BUSINESS

RESTAURANT & BAR DESIGN Inspiration

days – leading up to a new opening, but for Dean, who immerses his whole heart and soul into each creation, it’s all worthwhile on opening night. “It’s just such an amazing feeling to see each property open, seeing people eating where you’ve just had your ladder parked for weeks,” he says, proudly. “That makes it all worthwhile. I’m usually there tightening the last screw minutes before the young waiters arrive in white shirts and bow ties for the opening.” Dean specialises in bringing dreams alive for hospitality owners by applying his incredible creative talents to their walls and surrounds. “We’re known for being left-field. We deliver crazy stuff that looks like it’s out of a movie set and people dig it,” he says. He’s won almost 100 New Zealand Sign and Display Association awards since the early 90’s, about 35 of them gold. In the past 10 to 15 years Dean and his team have themed at least 30 bars and restaurants, mostly around Canterbury. His style and skills have also seen him recruited by Hollywood greats like New Zealand’s own highly-acclaimed movie director Peter Jackson and Hollywood great Roland Emmerich, creating special effects theming, and backdrops for mega-million dollar movies like ‘King Kong’ and ’10,000BC’. “Peter needed someone who’d been to New York and studied the topography of the 1930’s era when ‘King Kong’ was built,” says Dean. He also created 10,000BC’s Woolly Mammoth skeleton, tucked away in the mountains between Wanaka and Queenstown at the Snow Farm, for Emmerich, the Hollywood director famous for ‘Independence Day’, ‘2012’ and ‘Day After Tomorrow’. Some of Dean’s staff also worked on Lord of the Rings and The Hobbit. One of

his regular artists, a Kiwi who flies in to work for him from Australia, has worked on 22 movies. As one of New Zealand’s old school craftsmen, Dean says it was his handcrafted signwriting and artistic ability that got him into the movies. “You’ve got to be very good at problem solving,” he says. His company, ‘Dream It’, has been at the heart of the post-quake rebirth of Christchurch’s hospitality industry with eight of his awards won for one of his most challenging projects in The Strip. A full-on single parent of three kids, aged nine to 14, Dean is constantly juggling home life and business, but both somehow manage to command his undivided attention. “Both are my passion. I just love what I do.” His greatest challenge was creating the themes for all three new Strip properties, Fat Eddies – a 1930’s-style, downtrodden, soul and blues bar; Original Sin, a classy restaurant reflecting the opulence of an old, Catholic church worn down but still beautiful for its fixtures and features, and the 6-metre-wide Kong cocktail bar. “We built all three bars simultaneously. That took three months and in that time I clocked up some 20 to 22-hour days,” he says. Original Sin features gold wrought iron chandeliers “We’re known that look like for being left-field. they’ve come out of Greece We deliver crazy stuff and a massive

that looks like it’s out of a movie set and people dig it.”

painting carved onto concrete depicting Adam taking the forbidden fruit from the serpent. “Kong is a 1930’s speakeasy, art deco-style bar. It’s like walking into a movie set,” says Dean. “You’d expect to see Humphrey Bogart sitting at one end.” “Sometimes the personality of a bar dictates the way we build it,” says Dean. “In theory what we think is cool on paper can change once we’re in the environment. We discuss the name with each client and they convey their dream or the personality they want to create.” Dean’s done everything from Mexican to Americano but says he tries to push the Kiwi theme through wherever he can. He’s worked as far afield as Galveston, Texas, but probably his most memorable job was a half million dollar ‘Submarine Theatre Room’ for a private Kiwi client’s home 10 years ago. It was voted the third top Steampunk Theatre Room in the World. Complete with its own Jim Beam Bar, the submarine interior - its periscope and tropical fish effects when the lights go out wasn’t without its moments, but nor was the 1.2m-high hamburger Dean created recently. Dean oozes passion for his work but the hours he spends on the job are more than made up for at home. Watching Dad carve out a Tyrannosaurus Rex is pretty cool. Last year Dream It was certified as one of only 14 Master Signwriters in New Zealand. “I’m pretty proud of my guys and myself,” says Dean. “We have an incredible team. I’m a coffee drinking, yelling kind of bloke so there’s usually someone allocated to coffee in our team and they’re just as important as the chief artists….in fact they often are.” >>

HOSPITALITY BUSINESS - M ARCH 2019 19

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RESTAURANT & BAR DESIGN Sustainability

Greener Focus For UK Commercial Kitchen Show WHAT? UK Commercial Kitchen exhibition. WHEN? June 4-5 2019 WHERE? NEC (National Event Centre), Birmingham England MORE INFO? www.thenec.co.uk

22 MARCH 2019 - HOSPITALITY BUSINESS

ommercial Kitchen, the UK’s kitchen equipment, services and design show, will feature even more new innovations and solutions designed to help foodservice equipment buyers and caterers make their kitchens greener, says event organiser Diversified Communications UK. Taking place at the NEC Birmingham on 4-5 June, visitor registration for the event is now open. Show highlights include a raft of sustainable products for 2019. The show’s 100+ exhibitors include Cuisinequip/Valentine Equipment, DC Warewashing & Icemaking Systems, Gamble Foodservice Solutions, Hupfer/Trak, Jestic Foodservice Equipment, Meiko UK, Precision Refrigeration, Regale Microwave Ovens, Synergy Grill, Target Catering Equipment, and Wexiödisk. They’ll be exhibiting products including the following:Jestic Foodservice Equipment is showcasing the latest in sustainable frying technology from Henny Penny. The Evolution Elite open fryers should use up to 40% less oil, deliver ongoing efficiencies and labour savings, and use state-of-the-art technology for consistency and to reduce waste. Hupfer’s ThermaDry hot holding drop-in unit uses modern heating technology with low power consumption, utilising infrared heating lamps over traditional heating coils. It features integrated ceramic plates for dry heating and a newly-developed gantry. Gamble Foodservice Solutions is the UK supplier of FEW’s range of cook and hold ovens. The company will be introducing the compact countertop LCHR-1220-4. This plug and play oven runs from a 13A plug, with lower wattage elements that should save money in electricity. Target Catering Equipment is demonstrating its energy saving TR-E+ induction range, which incorporates four square zone induction hobs,

RESTAURANT & BAR DESIGN Sustainability

induction griddle and convection oven. The stove suits various cooking styles including multiple pan cooking, direct plancha cooking and large single pan cooking. Thanks to the latest patented burner technology and natural ceramics, Synergy Grills (like the SG900 for example) reportedly use on average 59% less gas and produce less carbon monoxide residue compared to commercial gas grills of similar sizes. The heat capturing ceramic technology should ensure that heat is focused directly towards the food, therefore requiring less energy for a cleaner, safer and greener grilling experience. Wexiödisk is showcasing its efficient WD-6 Duplus and WD-PRM6 single-hood concept. Featuring a double-rinse sequence, the pre-rinse and wash technology uses just 1-litre of fresh water per cycle, which should reduce water, electricity, and chemical consumption, yet deliver consistent results. The rapid heat-up and energy efficiency of HWM induction hobs from Cuisinequip are suitable for operations where adaptable cooking systems with low residual heat and a small footprint are needed (Robin Hill Country Park in the Isle of Wight is a recent example). They are said to save energy by heating just the pan when it is in contact with the hob. Meiko UK’s M-iClean H is designed to be ergonomic pass-through dishwasher, with performance including up to 21% energy-savings compared to previous Meiko hood machines. Water consumption is also minimised thanks to smaller 2.4 litre final rinse, compared to 3 litres per rack on older Meiko machines. Precision Refrigeration says its most energy efficient product at this year’s Commercial Kitchen show is the A energy rated MCU211 GN1/1 counter. The unit features durable stainless steel interior and exterior, R290 hydrocarbon refrigerant, and 60mm zero ODP insulation. >>

Buying or Selling Commercial Equipment? Based in Auckland, All About Auctions is one of New Zealand’s leading commercial auction houses. It specialises in catering, engineering, commercial goods, liquidations, insurance claims and a wide range of freight claim goods including alcohol. Whether you’re interested in buying or selling All About Auctions can help you! All About Auctions is a commercial auction house centrally located at 643 Great South Road, Penrose Auckland. “Our aim is to provide the best possible service to both buyers and sellers whilst maintaining the highest level of ethical and professional standards in the industry,” says company director Rob Blake. “ We also strive to achieve results quickly for our clients with an easy process for all parties involved, our efficiency is our point of difference. “Our team at All About Auctions has a pool of knowledge and experience in providing excellent services to our customers. All About Auctions has the capacity to run New Zealand wide onsite auctions, inhouse auctions, online auctions (live and timed) or provide a complete cash buy-out service.” The company offers a professional valuation service for many different situations and provides consultancy service for owners, or potential owners of catering businesses. For further information call 09 579 7060 .

SPONSORED CONTENT Wildfire

Nils Danielsen 57 years young 1961 – 2018

professional team focuses on delivering dynamic design and detailed installations. Head of Design & CAD, Amani Fawzy has been with Wildfire for 17 years and was mentored by Nils. “He was the mastermind of commercial kitchen design in NZ and Nils helped me develop my unique understanding of attention to detail and quality required for complex projects.” “One of my roles as a designer is to solve problems and provide innovative solutions through efficient, sustainable product selection,” Amani says. “Designing a sustainable kitchen isn’t about token gestures to make your space look new or innovative. It’s about making considered decisions to design and build responsibly, creating a cooking environment that is functional and built to last.” When Nils started Wildfire in 1996 with three staff, size was no deterrent. Early on the team won huge contracts for Wellington Stadium, Te Papa and Jade Stadium. “After winning the Eden Park redevelopment project we increased to five staff,” says Sue. “Wildfire has always punched above its weight and we’re very proud of that.” The boutique firm with the big reputation faced its toughest commission yet when Nils became

ill last October. Sue, a director in the business from day one, took over running the company. Tragically, Nils passed away on December 30, following a brief battle with cancer. For Wildfire, the passion to keep going is a force and the team is powering ahead to honour Nils legacy – of dynamic design, attention to detail, quality products and the best solution for the customer. “We’ve won several jobs postNils, which we’re thrilled about,” Sue says. “We have great work to do with an amazing team to do it.”

WILDFIRE COMMERCIAL KITCHENS & BARS LTD 3 McDonald Street, Morningside Auckland, 1025 New Zealand Phone +64 9 815 1271 sales@wildfire.co.nz www.wildfire.co.nz

Meet the Wildfire team! Back row from left: Amander Vincent – CAD, Darren Johnson – Project Manager, Brenda Chalmers – Office Manager, Peter Yeo – Project Manager, Del Ventura – Estimator. Fred Zhang – Accounts; Seated front row, from left:Yanni Wang – Contractor, Sue Danielsen – Director, Amani Fawzy – CAD & Design, Andrew Cook – Project Manager.

Nils started his hospitality career as a chef in 1977 and his last head chef role was for Team New Zealand’s America’s Cup 1992 Challenge in San Diego. Returning to Auckland, he worked with a commercial kitchen fit out company before establishing Wildfire in 1996. The rest is hospo history: “We started with the stadiums, then completed many restaurant and bar fitouts within the Viaduct and Princes Wharf developments for America’s Cup 2000. These included Wildfire, Euro and a large number of restaurants we have reconfigured and refitted many times over,” says Sue Danielsen. “At the beginning and at the end, Nils was ahead of the competition. He’s been described as an artist with a huge passion for his profession and a leader in his field; demanding the best, expecting the best and delivering the best.” He was most proud of how much Wildfire achieved with its small team, a team he left in great shape. The only advice he gave them was, ‘Back yourselves and work together. You all have the knowledge and you have my IP.’ “The Wildfire team knew what was required and the transition has been smooth. The team has been trained by Nils, and holding fast to our values of professionalism and integrity, we are honouring his passion to consistently deliver the best.” “Towards the end, Nils asked a colleague, ‘do you think we made a difference to the industry?’ That was a question he didn’t need to ask – he definitely made a difference.”

Nils & Sue Danielsen.

HOSPITALITY BUSINESS - M ARCH 2019 27

RESTAURANT & BAR DESIGN Design Flair

Liu Jian (Kevin Liu) with restaurant manager and interpreter, Michelle Liu at the official launch of Red Wall 1939 in Parnell, Auckland.

Fine Dining Fine dining – Chinese style captures history & taste

new Chinese fine dining experience has opened in Auckland. Called Red Wall 1939, it is a brandnew restaurant, based in Parnell, and is the brainchild of Mr Cheng Ruming, who was one of the master chefs of the controversial founding father of the People’s Republic of China, Chairman Mao Zedong, along with his co-founder and grandson Mr. Liu Jian (Kevin Liu). Housed in the, newly-renovated heritage building in the iconic Parnell Rose Gardens, Red Wall 1939’s menu is based on a traditional, formal style of banquet dining, founded in Beijing’s famous sacred palace, the Forbidden City. It includes some of Chairman and Madame Mao’s favourite dishes. The late Cheng Ruming (1926-2012) was one of only 16 chefs in China to be named a National Pride Master of Cooking. For almost 50 years, he served a range of infamous Chinese leaders as well as dignitaries, VIPs and celebrities from around the globe, including Former US Secretary of State Henry Kissinger, Former US President Richard Nixon and former New Zealand Prime Minister Robert Muldoon. 1939 celebrates the year in which Cheng Ruming began his culinary career. While the family has a portfolio of successful restaurants in China, Red 28 MARCH 2019 - HOSPITALITY BUSINESS

Auckland's heritage venue has a new life!

Wall 1939 is their first venture outside their homeland. Cheng and Liu’s menu is based on the Zhōngnánhǎi cooking method, founded at the Forbidden City. Dishes include some which have previously only been served for State banquets, and to Chinese royalty and dignitaries. Red Wall’s stunning nine-course degustation dinner menu is influenced by the eight main styles of cuisine in

RESTAURANT & BAR DESIGN Design Flair

RED WALL 1939 BESPOKE DESIGN DETAIL

Everything from the lighting and furniture, to the carpet and decor is restaurant manager and interpreter, Michelle Liu by Red Wall 1939’s interior designer based in China, Maosheng Cai, who visited New Zealand to review the location of the Cheng family’s newest restaurant – the first outside China – and fell in love with the Victorian heritage building at the Parnell Rose Gardens. The Red Wall gteam also collaborated with a consultant from Beijing’s Forbidden City – YuanHongQi – to recreate aspects of the rooms, including a private meeting room that is a replica of one of President Mao Zedong’s. Attention to detail has been paid to the tableware. The interiors and stunning tableware were inspired by two artworks, now replicated on the wall of the restaurant. Like the menu, the stunning silver ash porcelain dinnerware is steeped in history. It is hand painted with the bright green, blue and gold imagery derived from the famous Song Dynasty (960-1127) paiting – A Thousand Miles of Rivers and Mountains. Painted in 1113 by teen prodigy Wang Ximeng, at 51.5 cm by 12 metres it is one of the largest paintings in Chinese history and has been described as one of China’s great masterpieces This is overlaid with another truly famous painting, Mountains Shrouded in Clouds by Mi Youren (1086–1165), an accomplished scholar-artist.

Exquisite design, coupled with delicious dishes.

China, from North to South.During the day, guests can enjoy a modern version of the traditional “Bobo Feast” (Chinese High Tea) – believed to be the first of its kind in Auckland. Both have a modern twist and are designed to showcase the stunning NZ produce, while retaining the essence of centuries of state banquets and traditional Chinese cooking methods. Chef Liu says, “Chinese State Banquet cuisine is very different to the takeaway, fusion or modern versions normally experienced in Auckland. China is a country where

the preparation, care, attention and appreciation of food has been developed to the highest level. “The art of Chinese cooking has developed and refined over many centuries. The finest dishes on Red Wall’s degustation menu take three or more days to prepare,” he says. Red Wall 1939’s Bobo Feast is served Tuesday to Thursday, and Sunday, from 11:00am-2:30pm, and on Friday and Saturday at 11am to 3pm. The evening degustation banquet is available Tuesday to Sunday at 6pm – 10pm. It is recommended guests allow three hours for the degustation. The imagery was selected for New Zealand as the beauty of flowing mists, rivers and magnificent mountains depicted in the painting are symbolic of the beauty of the natural landscape of New Zealand, as well and representing the North and South of China – indicating harmony and balance. The tableware, of which there is over 8,700 pieces currently, is bespoke hand painted porcelain by Jianping Li. Jianping Li has designed the tableware for each of the Cheng family’s restaurants and each is designed specifically for the restaurant, its space and locality. All the kitchen equipment was supplied by Southern Hospitality and includes Kolb ovens and Blue Seal static gas convection ovens. n

HOSPITALITY BUSINESS - M ARCH 2019 29

EVENT MANAGEMENT MASTER

Steve Barton Serving Two Million & Still Counting!

30 MARCH 2019 - HOSPITALITY BUSINESS

t 62, Executive Chef Steve Barton could be considered one of the godfathers of the New Zealand hospitality industry. He has held his position at Ellerslie Racecourse and Event Centre for 23 years and has been president of the New Zealand Chef Association for eight years during that time – a role that saw him travel as a judge to Thailand, Dubai and Bali. But, despite watching many of his chef friends falling by the wayside over the years and going into other less taxing fields, Barton is far from slowing down. On his busiest days, Auckland Racing Club’s racedays, he can be catering for 2,500 people in 10 different rooms or marquees. He’ll be feeding 400 people on the first floor of the Ellerslie Stand, 500 on the second floor and 600 on the top. Cuvée, located on the ground floor of the Ascot Stand, has an indoor/ outdoor flow out to the racecourse and seats 500. Then in the marquees further afield there could be 1,000 people needing to be fed, not to mention a handful of smaller room bookings totalling 400 or so guests. Not surprisingly, with such numbers and diners moving around frequently to view races, Barton has found buffets work best – something he tries to vary for each room as much as is feasibly possible. Under his supervision, his team also provides café style food for another 10,000 members of the public. Some of the marquees also call for cocktail food, as opposed to a buffet, which means different food going out sometimes hourly, to several different marquees at any one time. Barton has done up to seven marquees on Vodafone Derby Day during March’s Auckland Cup Week, and still incorporates some personal touches such as a staff member cooking scallops live and on-demand. “It’s a tough business, not many professions have to meet as many deadlines as a chef,” Barton says. “But I enjoy what I do and everyone here is like family.” “My sous chef, Paul Bond (I call him my second wife), has worked at Ellerslie Event Centre for 23 years and my junior sous chef, Gary Tan, for 24 years,” he says. “My direct boss, Craig Fenwick, has been here 12 years now, and one of my salad girls who looks after all the sandwiches and canapés, Rosie Seuseu, has been here 30 years. Most of her sons, including Anthony and Jerry who played for the Auckland Warriors

EVENT MANAGEMENT MASTER

Rugby League team, have all worked here too.” Barton began his career with an apprenticeship at age 15, at Midland Hotel in Manchester - one of the railway hotels which were the best in the country at the time. The man dubbed the “first British celebrity chef”, Michael Pierre White, who went on to train Gordon Ramsey, among others, also trained there. “My mother said you need a job, and there is one going down there at the hotel, go and have an interview. That’s how I got the job. Nearly 50 years later, it has worked out well for me,” says Barton, who worked in eight countries before settling in Auckland. In 1982 he went to South Africa for a catering contract and a few years later to work at a casino. In the Kalahari Desert in Botswana, Barton worked for diamond giant Debeers, looking after all the commercial bars and restaurants at the world’s richest diamond mine. The next town was 850km away down a dirt road. In Malawi, one of the poorest countries in Africa, he ran Blantre Sports Club. It was the hardest place he has ever worked. Fifteen percent of the population had aids, malaria was common and everything was done in house - right down to making coffins for staff who died. Barton came to New Zealand in 1988, working for Travel Lodge as executive chef before transferring to Fiji for couple of years to become food & beverage Director at Nadi Travel

“There would be four or five vegetarians per 100 people - now it is more like 20 with different requests, including vegan, gluten free, dairy free, paleo, Buddhists who food for the Pop-up Globe theatre’s audience, which don’t eat garlic or is located onsite. onions… the list He cooks Chinese, Pacific Island, Lebanese and Indian is long.”

Lodge. Before joining Ellerslie Event Centre, he was sous chef at the Carlton Hotel, which was then the Pan Pacific. None of these roles were longer than two and a half years, and initially Barton had planned to spend a similar amount of time at Ellerslie Event Centre. He hadn’t counted on the job getting into his blood so much. He spends much of his time planning and writing the menu, but there is still a lot of walking between the facility’s five kitchens to make sure everything is going well and he still puts his own hands to the pump if help is needed. His staff ranges from 12 permanents to 50 on big days, and Barton says many executive chefs across Auckland have done a day or two here and there for him over the years. From racedays to weddings, business meetings, conferences, cocktails functions, balls, birthdays…no two days are the same. Barton’s kitchens also provide

meals on a regular basis. Cooking ethnic food, he says, comes and goes with food trends too. It is not the diversity of food that challenges Barton, however, it’s the dietary changes. He recently plated for 620 guests and of those, 122 had dietary requests. “You used to offer vegetarian if they were lucky,” Barton laughs. “There would be four or five vegetarians per 100 people - now it is more like 20 with different requests, including vegan, gluten free, dairy free, paleo, Buddhists who don’t eat garlic or onions… the list is long.” “The more you know about a group coming in, the more you can plan – you have to go a bit deeper nowadays.” Barton has no plans to retire or move to another industry any time soon. He calculates he has served over 2 million people so far in his career. But while he is still enjoying the challenge, who knows how many thousands are ahead… n

Snapshot: Steve Barton Qualifications: London City & Guilds. Most Admired Chefs: Marco Pierre White and Anthony Bourdain Favourite food trend: “Smoking food in our new smoker. We have been enjoying experimenting with

rubs and sauces and using different woods like apple, pear, pohutukawa and manuka. I have probably done a tonne of brisket and a tonne of ribs too.” Favourite piece of equipment: “Bratt pan – you can do anything in it, poach, fry, make a ragout.”

HOSPITALITY BUSINESS - M ARCH 2019 31

TRAINING

Bright Futures Predicted Hospitality New Zealand has awarded eight young people scholarships to pursue their dreams.

he annual scholarship programme, which is now in its sixth year, identifies eight young people with management potential and who are currently working in New Zealand’s hospitality industry. The scholarship is a collaboration between Hospitality New Zealand and SKY and aims to provide the financial support necessary for these candidates to undertake the New Zealand Diploma in Hospitality Operational Management Level 5. The scholarship is open to Hospitality NZ members and non-members alike. In total, the scholarship is worth $3,000 per winner, and provides each of these eight promising young professionals with $2,000 towards the current cost of the New Zealand Diploma in Hospitality Management Level 5, plus a grant of up to $1,000 to cover the costs to the scholar of attending the Future Leaders Day 2019, which is part of Hospitality New Zealand’s annual conference. The diploma is one of the national qualifications offered by Industry Training Organisation (ITO) Service IQ, and is facilitated by Artisan Consulting for ServiceIQ. Applications for the scholarship are judged by Artisan Consulting.

RAYSSA ALMEIDA

Rayssa came to New Zealand from Brazil in 2016, and started off her hospitality industry experience has a housekeeper. In 2018, her passion for the industry drove her to become the outlet manager for Trek Global Backpacker in Wellington. Rayssa enjoys leading a team in a fun and friendly environment, and is excited by the prospect of future study through the scholarship programme.

RORY BOURKE

Rory is the duty manager for the newly opened Rydges Wellington Airport Hotel. Before taking on this new role, Rory worked for the Rydes Wellington for three years. He started out as a GSA, and was then offered the opportunity of a corporate cadet position, which allowed him to get a good understanding of how each hotel department is run. Rory says he hopes this grounding will make him a knowledgeable hotel general manager one day.

5–6 October 2019

THE CHOCOLATE AND COFFEE SHOW

IS BACK IN 2019! Your chance to get face to face with more than 7,000 passionate foodies over 2 days at The Cloud on Auckland’s waterfront. Over 80 artisan chocolate, coffee and sweet treats exhibitors, Masterclasses, Barista Zone, Demo Kitchen and much more. Exhibitor stands and event partnerships now available, contact Shaughan 021 744 138 or Dale 021 361 136 www.chocolatecoffeeshow.co.nz

TRAINING NATHAN BROWN

Nathan is the events sales executive for The Rees Hotel, Luxury Apartments and Lakeside Residences in Queenstown. Originally from Auckland, Nathan has now called Queenstown home for six years. Nathan started his hospitality career working as a café hand and barista in his high school café at the age of 15. Since then, Nathan says his passion for hospitality has grown tenfold, and his career aspirations within the hospitality industry have also become more ambitious. He is looking forward to beginning this next exciting chapter in his hospitality career.

ARIA COUNSELL

After working for Danger Danger for just over a year, Aria was promoted to the position of duty manager, and has now been working in this position for nine months. It didn’t take Aria long to fall in love with the nightclub and bar industry, since she thrives on the high-pressure, fast-paced environment. Aria also enjoys dealing with the unique set of challenges that come with managing a bar. She says she is excited to gain further knowledge and experience, and push herself to achieve bigger and better things.

JAMES ENG

James is a duty manager at Quest Carlaw Park in Auckland, where he has worked for one and a half years. He has worked in the hospitality industry for six years, and says that his primary enjoyment from working in the industry comes from interacting with

guests. He enjoys problem solving for others and ensuring they are comfortable. In his spare time, James enjoys playing golf.

NIKITA HENDERSON

Nikita is a duty manager at the Woodbourne tavern and motels, where she has worked for over a year and a half. Nikita grow up in Blenheim, but also has a wealth of international experience, having spend eight years managing a restaurant and night club in Australia. She has also worked in bars in Canada for six months. Nikita is an active person who loves the great outdoors.

SARAH MOTION

Sarah has been working for over two years as senior front of house for Hobbiton Movie Set Tours. She has worked in hospitality for 13 years. She started her hospitality journey working back of house, but her passion for customer service drew her to the front of house side. Sarah says she strives to be a proactive team leader and that she is looking forward to learning how to be the best leader she can be.

SAM VON HARTITZSCH

Sam works as a duty manager at Rydges Wellington. Since his father was a hotel general manager, and his mother was a waitress, Sam grew up with the hospitality industry. He has been working in the industry for two years, and says he is already happily addicted to it. Sam’s goal is to become a general manager one day, and to grow in the hotel sector. n

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HOSPITALITY NEW ZEALAND

As We See it Gaming Harm Minimisation Training Empowers Members By Vicki Lee, CEO Hospitality New Zealand

t Hospitality New Zealand we constantly strive to add value to our members, as well as making a positive impact on the communities in which they operate. Last month, we were proud to bring extra value and support to our Hospitality businesses that have Class 4 gaming on their site, with the introduction of a new tier of harm minimisation training. Throughout the month of February, Hospitality New Zealand ran training sessions, up and down the country, for our new Class 4 Gaming Harm Minimisation Mystery Shopper training programme. It was developed as a complimentary add-on to the harm minimisation training already rolled out by gaming trusts nationwide. It was also aimed specifically at the owners and managers of gaming venues, so that their business will be in a stronger position to pass on a top down culture of harm minimisation among all staff, helping our communities to be safe from problem gambling. Every year, around $300 million of revenue from Class 4 gaming goes towards supporting approximately 13,000 community organisations and initiatives. That includes, but is in no way limited to, schools, health services, public services and emergency services. According to Business and Economic Research Ltd, New Zealand has one of the lowest rates of problem gambling in the world. Hospitality NZ wants to keep it that way, to protect individuals, as well as the communities and groups that benefit so significantly from the funds raised through Class 4 gaming. Approximately half a million Kiwis enjoy a little flutter on the “pokies” now and again, and the majority are made up of what are deemed non-gamblers (47 percent) and recreational gamblers (49 percent). The remaining four percent is broken down between gamblers that are low

to high-risk, with 0.3 percent (of that four percent) considered to be what is termed a “problem gambler”. With potential for harm to any portion of the community, Hospitality New Zealand was keen to the lead the way in ensuring our gaming members keep that four percent in the forefront of their minds at all times. In the development of our Class 4 Gaming Harm Minimisation Mystery Shopper training programme we engaged the Department of Internal Affairs (DIA), the Health Promotion Agency (HPA) and the gaming trusts. The DIA also provided guidance of key scenarios used to assess harm minimisation, which then helped us to make sure our training covered typical, recognisable red flags that gaming staff can use to watch out for what that four percent of low to high risk problem gamblers might look like in reality. We are confident that this training will empower our members and their staff to ensure harm minimisation is the foundation of all operational practices. The training received very positive attendance and feedback from our members, we will continue to

“Business will be in a stronger position to pass on a top down culture of harm minimisation among all staff”

34 MARCH 2019 - HOSPITALITY BUSINESS

provide this service to ensure that a duty of care to our communities remains the highest of priorities for our hospitality businesses. At this stage, the training has been offered to Hospitality New Zealand members. If you missed out on our training sessions during February but are interested to attend in future, please get in touch with Hospitality New Zealand directly. We will also be hosting training webinars, which will be available to our members on an ongoing basis. n

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www.theshout.co.nz March 2019

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

PLUS BUCKETLIST WINES • WHISKY LOVERS • WORLD’S TOP SPIRITS

SUSTAINABLE IN GLASS

NOW AVAILABLE IN 888ML RESEALABLE GLASS BOTTLES CONTACT: SALES@SPRIGANDFERN.CO.NZ OR 03 544 8675 FOR THE FULL RANGE - WWW.SPRIGANDFERN.CO.NZ

Contents 03 E ditor’s Picks

10 W hisky Lovers

Which whisky personality are you? Tash McGill explains.

04 I ndustry news and insights 06 W orld-class celebration of Sauvignon Blanc

07 S arah Jessica Parker teams up with Invivo

08 C entral Otago Bucket List Wines

12 T he World’s Top 10 Spirits Brands

14 I nside the world of Irish Ales John Oszajka has us all wanting to claim a bit of the orange and the green.

17 N Z’s Hottest

Tasting Notes from Cameron Douglas MS

Craft Beers

www.theshout.co.nz March 2019

THE COVER: SPRIG & FERN BREWERY

Nelson-based Sprig & Fern Brewery has announced a major addition to its product portfolio. See the full story on pg 4.

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

PLUS BUCKETLIST WINES • WHISKY LOVERS • WORLD’S TOP SPIRITS

Editor’s picks THE ACE OF SPADES

Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Tamara Rubanowski trubanowski@intermedianz.co.nz ph 027 2784761 Sales Director Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz

The crystal ball of beer says there are clear signs of Irish Ales on the horizon… and as we are celebrating St Patrick’s Day this month, this prediction suits me just fine. If you – like me - are looking for something a bit different for St Paddy’s this year, try “The Ace of Spades” from Good George Brewing. This is an Irish Dry Stout from New Zealand that is rich in notes of coffee, caramel, and vanilla with a very smooth finish. Sláinte!

PANHEAD’S SUPERCHARGER AMERICAN PALE ALE

My other half’s favourite Kiwi beer of the moment is Panhead’s Supercharger American Pale Ale - and what’s good for the gander is good for the goose. If you’re into cool blondes and enjoy a quality APA with plenty of character, then this is the beer I’d highly recommend. You can find out more about this delicious thirst-quencher on pg 17.

DOMAIN ROAD DEFIANCE CENTRAL OTAGO PINOT NOIR 2016

Master Sommelier Cameron Douglas reveals some amazing Bucket List Wines from Central Otago on pg 8-9, and my pick of the bunch would be Domain Road Defiance Central Otago Pinot Noir 2016. Pour me a big glass on a Saturday night and turn on some good music to send me straight to my happy place.

TheShout NZ | HOSPITALITY BUSINESS | March 2019 | 3

NEWS

Sprig & Fern Brewery’s new glass bottle range Nelson-based Sprig & Fern Brewery has announced a major addition to its product portfolio with 888ml glass bottle singles of a range of its award-winning craft beer, available from early April 2019. The Sprig & Fern Brewery 888ml glass bottles come in seven varieties – A.P.A, I.P.A, Pilsner, Scotch Ale, Tasman Reserve, and two brand new brews: Dry Hopped Pilsner and West Coast I.P.A. Sprig & Fern Brewery is also releasing three new 500ml singles, perfect for the on-premise venue looking to trial the award-winning craft offering. The new 500ml glass offerings are:

and have carried the packaging design that earned us a 2018 Brewers’ Guild of New Zealand packaging trophy through into the new ranges.” Sprig & Fern real craft beers are 100% natural and unpasteurised to retain maximum flavour. Master Brewer Tracy Banner heads the small and enthusiastic Sprig & Fern brewing team that collectively has more than 50 years of commercial brewing experience. Every Sprig & Fern batch is hand brewed with a level of care and an attention to quality that has earned it a great reputation among craft beer drinkers.

BRITISH BEST 5.0% - GREAT & PROUD

This champion British ale won at the 2016 Brewers’ Guild Beer Awards. Brewed in the English Best Bitter style, the combination of five malts gives Sprig & Fern’s British Best the ideal balance of malt sweetness. The addition of crystal malt and caramalt adds well-rounded toffee and biscuit characteristics.

CHOCOLATE PORTER 5% - SMOOTH & SILKY

Brewed with a combination of five malts and featuring luscious chocolate aromatics and flavour, this dark and creamy chocolate beer indulgence is smooth and silky to the last drop.

AMERICAN IPA 5.8% - PINEY & FRUITY

A moderately hoppy and tasteful American Pale Ale brewed with allAmerican hops giving an abundance of tropical fruit, stone fruit, and citrus characteristics. “We believe that as leaders in our industry we have a role to play in providing glass packaging alternatives for our customers,” says Lee Brown, General Manager, Sprig & Fern Brewery. “Our customers have been asking us for a competitively-priced, larger, resealable glass bottle. We have also expanded our 500ml range, and have a 330ml glass range available. Ensuring that we are responding to environmental sustainability considerations is something that’s very important to us. We also understand the importance of display appeal

New winemaker for Palliser Estate Allan Johnston and GuyMcMaster at Palliser Estate

FOR MORE INDUSTRY NEWS FOLLOW US ON 4 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

After 28 years as Chief Winemaker at Palliser, Allan Johnson has left to pursue a new path as a wine consultant. As a founding member of the Palliser team, Allan has been integral in establishing Palliser as a successful business, consistently producing quality wines across all the Palliser ranges. Over the decades his hard work has been rewarded with many awards and accolades recognising his ability as a top-flight winemaker and viticulturist. As John Saker said a few years back “…if I had to pick one winery as a great all-rounder, I’d go with Martinborough’s Palliser Estate. Palliser has won a wine show with every single wine style it produces, and that covers a lot of categories...” Guy McMaster has taken on the new role of Winemaker / Viticulturist. Joining Palliser three years ago as Viticulturist/Associate Winemaker, Guy has made a significant contribution, including the conversion of Palliser’s top vineyards to organic management and assisting in the development of their first single vineyard wines — due for release later this year. His passion, drive and ‘must be fun’ attitude to winemaking heralds in an exciting new chapter in Palliser’s journey.

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FEATURE

WORLD-CLASS CELEBRATION OF SAUVIGNON BLANC

T ANGELA WILLIS New Zealand Winegrowers Global Events Manager

“Over 100 international wine producers, experts and key influencers visited our largest wine region”

he ‘who’s who’ of the wine world descended on Marlborough for the three-day International Sauvignon Blanc Celebration that took place recently. Over 100 international wine producers, experts and key influencers visited our largest wine region, and experienced our diverse Sauvignon Blanc offerings. The event took place from the 28-30 January and featured a world-class line-up of speakers who are experts in the fields of science, research, journalism and gastronomy; including internationally acclaimed wine writers Matt Kramer and Justin Howard-Sneyd MW. In total over 350 guests joined the celebration, which explored the complexity of Sauvignon Blanc, emerging styles, vineyard practices, winemaking influences and future trends. The International Sauvignon Blanc Celebration was built around three themes. Day one was themed around the concept of place, and drew on Tūrangawaewae, the geographical places we feel empowered and connected to. Day two, with the theme of Purity, explored topics such as climate, sustainability and flavour. To wrap up, Day three explored future challenges and opportunities for the New Zealand wine industry. The spectacular evening

6 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

entertainment also proved to be a major highlight, with the sold-out gala event ‘Blanc’, a dinner-enblanc theme, hosting 480 guests at Brancott Vineyard on the second evening of the 2019 celebration. Celebrity Chef Martin Bosley was the culinary director of the gourmet feast that matched with older vintages from the cellars of our wineries. As the three-day celebration came to an end, more than 60 international wine experts experienced a journey like no other on the “New Zealand Wine Flight”. For the third successive year, Air New Zealand and New Zealand Winegrowers joined forces to take guests on a remarkable experience, as two Air New Zealand ATR’s flew guests from Blenheim over Nelson, Wellington Wine Country, and then over Hawke’s Bay before landing in Gisborne. Throughout the journey premium New Zealand wines were served while flying over stunning views of the regions where they were produced. There was no better way to finish the flight than to arrive in Gisborne and carry on to the Sparkling and Chardonnay Symposium, where guests explored and enjoyed some of our other varieties. It was truly a fantastic week spent celebrating New Zealand wine! n

SJP teams up with Invivo

hey’ve done it again! Kiwi wine company Invivo made headlines around the world as the team announced a wine collaboration with New York icon Sarah Jessica Parker. Invivo, arguably New Zealand’s most innovative wine company, is embarking on a partnership with the actress and entrepreneur following months of discussions, time in New York and a wine tasting at SJP’s shoe boutique. Loved worldwide for her acting, perfumes and her wildly successful shoes, Sarah Jessica Parker is gearing up to don her gumboots and stomp on grapes during a very collaborative process, which will see a Sauvignon Blanc and Rose launch in NZ Winter 2019. Sarah Jessica Parker explains “I am a true wine lover and I love including wine in family dinners and occasions with friends, so this is a very exciting and fun project for me. I’m so looking forward to every single stage of the creation. I intend to be very hands-on throughout the process, as I am with all my endeavors, and could not be partnering with a better brand than Invivo.” This new collaboration with SJP is not a celebrity endorsement; the actress will be involved in every aspect of the new wine, from the naming and label design to the winemaking itself and choosing the final blend. SJP is also a shareholder in the company, making this a long-term venture for both parties. Collaborations are already a familiar territory for Invivo – they’re also the guys behind UK talk show host Graham Norton’s extremely successful wine and recently released gin labels. “We want this wine to be 100% Sarah Jessica Parker. So other than selecting the base wines for a Sauvignon Blanc and Rosé, I’ll be taking a back seat and letting her create the blends,” explains Invivo winemaker Rob Cameron. “It comes down to SJP’s palate and preferences. We want to create wines that she truly loves and wants to drink and share with friends.”

GET SOCIAL WITH INVIVO WINES X SJP Instagram: @InvivoWines Facebook: www.facebook. com/invivoandco Twitter: @InvivoWines Vimeo Link for Launch Video: https://vimeo. com/318675104/ a23bd875bc Instagram Link to Launch Video (shortened): https://vimeo. com/318677297/7bd5faa14a

Invivo Co-founder Tim Lightbourne and winemaker Rob Cameron with Sarah Jessica Parker

“I’m so looking forward to travelling to New Zealand to see where the grapes grow and the wine is made.” - Sarah Jessica Parker The blending, tasting and adjusting will be the exact same process that any other winemaker would follow, but with the guidance of SJP and overseen by Invivo. Flying the flag for New Zealand wine around the world, Invivo has received over 200 medals in international wine competitions including World’s Best Sauvignon Blanc, 90 point ratings from both Wine Advocate and Wine Spectator AND awarded Champion Pinot Noir at the 2018 New York Wine and Spirit Show. Sarah Jessica Parker comments “Invivo also sent me some of their other wine – which I LOVED – as well they told me a little bit more about their story. I’m so looking forward to travelling to New Zealand to see where the grapes grow and the wine is made. The boys even brought me a pair of “gumboots” which they assure me are the height of Kiwi vineyard fashion. Regardless, happy to have and perhaps even wear them.” Invivo’s Co-founder Tim Lightbourne says, “The partnership with Sarah Jessica feels like a perfect fit. We didn’t want a silent partner or just a familiar face – we wanted someone who will throw themselves into the process and make wine that’s all about them and reflects their (good) taste. We can already see this happening and can’t wait to taste the end product. New Zealand is already on the map for our wine, but this new collaboration will make it the height of fashion.” n TheShout NZ | HOSPITALITY BUSINESS | March 2019 | 7

Central Otago

BY CAMERON DOUGLAS MS

he wine region of Central Otago sits on the 45th parallel near the bottom of the South Island. This southerly location means all farming and those who live there are subject to a semi-continental/continental climate. Winters can be harsh and cold, while Summers can be quite warm and very sunny. Most vineyards are at elevation, meaning well above sea-level, starting at around 120 metres. Average rainfall is low, and many vineyards require irrigation. Frost remains the biggest threat to viticulture. From what seems like an unforgiving landscape and climate the overall quality of wine produced in this region is in fact very high. Care and attention in the vineyards and wineries speak a lot to the successes of the region.

Bucket List Wines

The landscape is dramatic, with the southern alps towering above, giant shards of schist punch through the valley floor around the Gibbston Valley, Bannockburn and Bendigo; pink and white quartz, pebbles, loams and loose schist litter the landscape, and glacial activity over several millennia have carved out valleys and exposed a variety of soils. Central Otago is perhaps best known for Pinot Noir then Riesling. Sadly, not enough Chardonnay is planted, it is an exciting variety for the region. Site and soil play a big role with sub-regional differences noticeable in the glass. Flavours of dark cherry and plum, undergrowth, schist and mineral dominate, with a distinctive

dried herb feature (Central Otago landscape has a lot of wild thyme growing). Some of the best Riesling in New Zealand can be produced in Central Otago, with dry to off-dry expressions often of very high quality. Pinot Gris is also very successful with over 200 hectares planted. Gamay and Chenin Blanc are varieties to watch out for. Orange wine, Natural wine and Certified Bio-Gro sites are on the increase. The whole region is evolving and maturing. Wines tasted this month reflect this sense of focus and maturity as well as highlighting the importance of Pinot Noir and Chardonnay to the region.

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

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

ROAD DEFIANCE 1 DOMAIN CENTRAL OTAGO PINOT NOIR 2016

Direct and to-the-point bouquet of Pinot Noir with dark red berry fruits of raspberry, cherry, plum and currants, wild spices, layers of oak and toasty wood, complex and intriguing, youthful and engaging. Transitions to the palate seamlessly with flavours and textures that reflect the nose; bold youthful tannins and acidity to match. Long finish. Still very young needing a lot more cellar time. Suggested drinking window 2022 through 2032+. Points 97 RRP $65.00 Distributor: Domain Road Phone: (03) 445 4244 www.domainroad.co.nz

8 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

ONE

BIO:

TASTING NOTES VINEYARD THE HIGH ROAD DEFIANCE 3 DOMAIN 2 MISHA’S NOTE CENTRAL OTAGO PINOT CENTRAL OTAGO

ROAD PARADISE 4 DOMAIN CENTRAL OTAGO PINOT

As with many of the previous vintages of The High Note, this is complex, tense, poised and youthful. The bouquet is slow to reveal its many layers - so decanting is needed if you intend to try this wine before 2022. After quite some time in glass the aromas then flavours begin to release: red apple skin with raspberry, cherry with rose and plum then wood spice with mineral. Toasty, lightly smoky oak with plenty of flavour and presence. Altogether a wine with great potential - an abundance of tannins and acidity to match, a focus and concentration of flavour and texture and a lengthy dry finish. A truly lovely wine looking to be a quiet dark cellar till at least 2022 and easily through to 2030. Points 96 RRP $45.00 Distributor: Negociants New Zealand Phone: (03) 445 4456 www.mishasvineyard.com

An intriguing and complex bouquet with distinctive aromas of minerality, fruit and oak. Apple and white peach, quince and grapefruit, baking spices and nutty toasty oak layers. Dry on the palate, youthful, fresh, vibrant and engaging textures. Flavours of citrus and stone fruit then nutty toasty oak layers with fine tannins. Medium+ acidity and weight. A delicious wine that captivates and shows off Chardonnay from the region. Best drinking from 2020 through 2028. Points 96 RRP $28.00 Distributor: Domain Road Phone: (03) 445 4244 www.domainroad.co.nz

A bouquet that begins with an immediate crescendo an impact of fruit, spice, toasty oak and savoury dried herb layers atop a basket of red fruit. Sounds a bit poetic, yet this is how the wine unfurls on the nose. Dry, textured and fruity on the palate. Youthful, vibrant tannins and prominent acidity add texture and structure alongside berry fruit flavours, barrel and spice flavours. A wine that needs more cellar time to reveal its best. Best drinking from 2022 through 2032. Points 95 RRP $85.00 Distributor: Domain Road Phone: (03) 445 4244 www.domainroad.co.nz

There’s no mistaking the bouquet and origin of this wine - with a savoury wild thyme and dried herb scents leading to aromas of oak, dark cherry and dried raspberry. The aromas are captivating and alluring. Lots of youthful energy. On the palate - dry, textured, tense, fruity and firm. Youthful tannins and noticeable acidity with ripe red berry fruit flavours at the core. A wine still coming into balance, yet drinking nicely now as well. Complex, youthful and lengthy. Best drinking window 2020 through 2030. Points 94 RRP $40.00 Distributor: Domain Road Phone: (03) 445 4244 www.domainroad.co.nz

A fine and complex bouquet with calm yet distinctive aromas of ripe red berry fruits, layers of toasty oak and smoky wood spices. Equally complex on the palate with dark cherry, tea and brown spices, raspberry and old rose flavours. Firm yet fine youthful tannin and acidity adding tension and poise as well as charm and some elegance. Dry finish, well made and quite complex. Best window for drinking early 2020 through 2026. Points 94 RRP $55.00 Distributor: Domaine Thomson Phone: (03) 445 4912 www.domainethomsonwines.com

NOIR 2016

DOMAIN ROAD BANNOCKBURN CENTRAL OTAGO PINOT NOIR 2016

CHARDONNAY 2017

DOMAINE THOMSON SURVEYOR THOMSON CENTRAL OTAGO PINOT NOIR 2015

NOIR 2015

AKARUA 25 STEPS CENTRAL OTAGO ROSÉ 2018

Pale onion skin hues lead to aromas of earth and soil, dried flowers and yellow cherry. Dry on the palate with a core of wild flowers, apple, pear, cherry and soil. Plenty of crisp acidity and length. A wine to consider and savour; very nice. Drink today and through 2021. Points 93 RRP $35.00 Distributor: Akarua Phone (03) 445 0897 www.akarua.com

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TheShout NZ | HOSPITALITY BUSINESS | March 2019 | 9

Whisky

Lovers Which whisky personality are you? Tash McGill explains.

e used to say the shoes maketh the man, but in a world where your neighbourhood millionaire is as likely to be wearing a pair of casual Nike sneakers as he or she is likely to be wearing a pair of Louboutins – well, you get the drift. Sometimes it’s hard to judge a person by their choices, except perhaps when it comes to whisky. There is something to be said for what our favourite brands say about us when it comes to flavor and experience. Read on to discover your essential whisky personality based on what you already love and what you ought to be exploring in 2019.

THE ELDER STATESMEN

If your first choice in malt is a Highland whisky, the likes of Macallan or Glenmorangie, you love what is classic, traditional and timeless. You’ve learned to appreciate the refinement that comes with doing something well and with excellence over a long period of time. You value tradition and elegance. The Highlands cover most of Northern Scotland, stretching up from the cities of Glasgow and Edinburgh into the hills. These whiskies exhibit the appropriate amount of restraint while still capturing the dramatic landscapes and clean waters producing subtle, oaky drams with the honey and heather of the hillsides, rich fruitiness and just a touch of peat and smoke. Or perhaps you prefer the gentle nuttiness and fruits of a Speyside malt with a touch of sherry cask. Either way you’re a refined sort of character who knows how to recognize what’s good and classic, and not to mess with it. 10 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

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.

FEATURE

“You’re an optimist, an unashamed cheerleader and convinced that when Kiwis put their mind to it, they punch well above their weight.” THE WILD & FEISTY ONE

Your favourite whisky makes a statement with every sip, much like you. You like to reach for something Scottish but a little more rugged than a Highland whisky. You’re not afraid to twist and add to your traditions – which is why you love Bruichladdich, one of the most innovative of the Islay malt community. In particular, you love their heavily peated malts like the Octomore. It takes you straight to the wild coast of Islay, where the peat bogs and burns pour iodine and peat into whiskies that start out bold and smoky before melting away into rich fruit and chocolate. A little salty to begin with, you eventually show your sweetness.

THE EXPLORER

If you know and love names like Kavalan and Amrut and you’ve heard of Mackmyra and PUNI – you’re an explorer at heart. If you’re less interested in age statements and more interested in innovative experiments; then you love to taste the flavour wheel less travelled. The more curious and unusual a whisky expression is, the more likely you are to want to get your hands on it. Your curiousity knows no bounds and you’re unbounded by tradition – which is why these whiskies made in Taiwan, India, Sweden and Italy fascinate you. You like the extra spice that 6-row barley brings to Amrut and the white moss peat in Mackmyra. And even if you haven’t tasted them yet, they are top of your list – the grail you’re searching for at every whisky bar you enter. You love to be the first to break new ground and share your knowledge with other whisky lovers, in fact you love buying a bottle and cracking it open with friends so they can experience the fruit of your explorations. Whether it’s whisky, food or hobbies – you love breaking new ground all the time and your favourite is never the same one week to the next!

THE MODERN HARMONIZER

If your favourite whisky is Japanese right now, we know you love to be perfectly on trend and you’re not afraid to pay to get there. You love and appreciate the fine Scotch malt tradition that Japanese whisky production was modelled on, but you also love the unique variations that Japanese commitment to harmony, balance and refinement brings with the use of modern ingredients and methods. You have a fine appreciation of the attention to detail it takes to constantly refine and perfect something. You also recognize the worth of attaining, collecting and enjoying the product of that attention to detail. The delicious delicacy of Japanese whiskies like the Hibiki Harmony range exemplify

the way you choose all your favourite things – in harmony, on trend and modern.

THE INDEPENDENT COWBOY

If American whiskies are among your favourite brands, you’re not afraid to march to the beat of your own drum even if that means your taste is sweeter or spicier than most. You know that just because American whisky started as moonshine, it can be just as refined as the best Old World expressions. What matters to you is that you drink what you like and you like what you drink. If you love the gentle but bold sweet profile of Gentleman Jack, from Jack Daniels, you know exactly what I mean. Just like Gentleman Jack is filtered through charcoal for smoothness, you’re smoothly confident in your own opinions. If your favourite bourbon is from the Buffalo Trace family, you love the full-bodied sweetness of corn and you’re not afraid to show your soft, warm and sweet side. You’re welcoming of one and all and not afraid of enjoying a good cocktail or two. And you’re known for your ability to drop a dry and witty bit of banter – which is when you’re probably reaching for equally American dry and spicy flavours of Bulleit Rye – straight from the frontier. You don’t like to be fenced in or pinned down, so long as people know you’ve got a heart of gold. Golden corn, that is.

THE ANZAC AMBASSADOR

If you purchased a bottle of the Cardrona Distillery ‘Just Hatched’ progress report from the distillery nestled in the Cardrona Valley, you’re probably an Anzac Ambassador. It’s probably sitting beside a bottle of Thomson Whisky and something from the NZ Whisky Company. You’ve also enjoyed a little Sullivan’s Cove, Starward and Lark Distillery drams from Tasmania, just across the ditch. You’re the first at a party to speak with pride about our ability to produce world-beating, gold medal winning whiskies right in our own backyard. You’re proud as punch of local efforts putting our whisky medals on the same pedestal as the Rugby World Cup and your wardrobe is at least 50% pure black. Your love of whisky probably started with Scotch but now you’re committed to singlehandedly keeping the NZ whisky industry afloat and with good reason. You’re an optimist, an unashamed cheerleader and convinced that when Kiwis put their mind to it, they punch well above their weight.

BUT WHAT ABOUT ME?

Whisky is about as personal as it gets – each expression a result of the place and the people that made it. If you’re truly a whisky lover, you’ll never be hemmed in by just one whisky personality. You might play a different character from Monday to Tuesday to Sunday. But the point is – there’s a whisky for everyone and it’s a lot of fun finding it. n

TheShout NZ | HOSPITALITY BUSINESS | March 2019 | 11

SPIRITS

THE WORLD’S TOP 10 SPIRITS BRANDS

eading independent branded business valuation and strategy consultancy, Brand Finance, has produced its ‘Spirits 50’ report, which details the world’s most valuable spirits brands. The list is compiled using what Brand Finance calls its ‘Royalty Relief approach’, which involves estimating the likely future sales that are attributable to a brand and calculating a royalty rate that would be charged for the use of that brand. The overall brand value also includes a brand strength index and estimated brand revenues. The report also details Brand Finance’s top 10 strongest spirit brands, and while there are five Chinese baijiu brands in the top 10 on a value basis, there are only two in the strongest brands list. Brand Finance CEO, David Haig commented: “Huge investments are made in the design, launch, and ongoing promotion of brands. Given their potential financial value, this makes sense. Unfortunately, most organisations fail to go beyond that, missing huge opportunities to effectively make use of what are often their most important assets. Monitoring of brand performance should be the next step, but is often sporadic. Where it does take place, it frequently lacks financial rigour and is heavily reliant on qualitative measures, poorly understood by non-marketers. “As a result, marketing teams struggle to communicate the value of their work and boards then underestimate the significance of their brands to the business. Sceptical finance teams, unconvinced by what they perceive as marketing mumbo jumbo, may fail to agree necessary investments. What marketing spend there is, can end up poorly directed as marketers are left to operate with insufficient financial guidance or accountability. The end result can be a slow but steady downward spiral of poor communication, wasted resources, and a negative impact on the bottom line.” The top 10 valuable brands list has three Chinese brands at the top. Moutai has remained in the top spot, having increased its brand value by 73% to US$21.2bn. Second-ranked Wuliangye was at the same time the fastest-growing brand in the Brand Finance Spirits 50 2018 ranking, up a remarkable 161% year on year to US$14.6bn. Yanghe (up 82% to US$7.8bn) overtook Johnnie Walker (down 6% to US$4.3bn) to become the world’s third-most valuable spirits brand, ensuring that the top three spots were all occupied by Chinese baijiu brands. The report said: “While Moutai, Wuliangye, and Yanghe filled the top three positions, the other two Chinese brands in the Brand Finance 12 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

Spirits 50 2018 ranking: Luzhou Laojiao (up 52% to US$3.8bn) and Gujing Gong Jiu (up 67% to US$2.5bn) have also performed well, claiming their spots in the top 10. “With an aggregate value of US$49.9bn, Chinese spirits accounted for 54% of the total brand value in the league table. Although the United Kingdom contributed 12 brands to the ranking, compared to China’s five, their combined value was almost five times lower at US$10.4bn. The value of British brands is more dispersed among numerous whisky and gin labels.” As well as the brand value listing, Brand Finance evaluates the relative strength of brands, which it calculates through a balanced scorecard of metrics on marketing investment, stakeholder equity and business performance. Based on this criteria Diageo performed well, with its tequila brand Don Julio ranked number one and its Canadian whisky brand Crown Royal, which was number one last year now ranked number two. Moutai was third with Wuliangye being the only other Chinese brand to make it into the strongest top 10. n

THE TOP 10 MOST VALUABLE SPIRITS BRANDS

THE TOP 10 STRONGEST SPIRITS BRANDS

1. Moutail – US$21.2bn

1. Don Julio

2. Wuliangye – $14.6bn

2. Crown Royal

3. Yanghe – $7.8bn

3. Moutai

4. Johnnie Walker – $4.2bn

4. Smirnoff

5. Luzhou Laojiao – $3.8bn

5. Baileys

6. Jack Daniel’s – $3.5bn

6. Finlandia

7. Hennessy – $3.3bn

7. Captain Morgan

8. Smirnoff – $3.2bn

8. Johnnie Walker

9. Gujing Gong Jiu – $2.5bn

9. Wauliangye

10. Bacardi – $2.4bn

10. Jack Daniel’s

Source: theshout.com.au

Inside the world of

Irish Ales

John Oszajka has us all wanting to claim a bit of the orange and the green.

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

hen this author thinks of beer, one of the first images that comes to mind is that of the idealized Irish Pub; some rhotic speaking publican pouring a creamy pint of something black. This is perhaps a notion that should be no surprise, given the rich history of beer in Ireland and the impact their beer has made across the globe. However, there is far more to Irish beer than simply Guinness. As it happens, Ireland’s environmental conditions have proven perfect for growing barley, making it one of the country’s principle crops. The Irish have been turning that barley into beer since as far back as the Bronze Age. While we know little about these pre-historic Celtic beers, a brief mention of these ancient brews was found in an Irish poem written no later than the 9th century. This cursory reference simply states that these “red ales” were drunk in “Dorind”, and “about the land of the Cruithni”. However these pre-historic red ales, would have born little resemblance to the modern Irish red ales produced today. As the centuries passed and trade led to a certain degree of homogeneity, Irish beer styles evolved to more closely resemble other beer styles common in England and Scotland. Still, (as with most beer styles), politics, geography, evolving tastes, and other unique environmental pressures, led to a few unique Irish beer styles that endure to this day. Let’s take a look at two of the more popular beer styles that come to mind when one ponders the unique history and flavours of Irish Ale.

14 | March 2019 | HOSPITALITY BUSINESS | TheShout NZ

HOME GROWN If you’re looking to get yourself a locally brewed example of an Irish Red Ale, you might try “The Leprechauns Belle” from Deep Creek Brewing Company.

BEER

“The first Porter brewed in Ireland is believed to have been brewed in 1776.” gave Guinness (and Stout in general) an economic advantage over the more expensive Porter; a fact that nearly drove Porter into extinction and led to Stout becoming the reigning king of dark beer styles. Over time, Irish Stouts continued to evolve. The alcohol levels dropped and Irish brewers stopped using “Brown Malt”, as was commonly used in English Porter. Instead preferring to derive all of their roasty flavours from the aforementioned Roasted Barley. Today we know this style as the “Irish Dry Stout”. A typical Irish Dry Stout is a very dark (nearly black), roasty, bitter, creamy ale, rich in coffee and dark chocolate-like flavours. Typically clocking in between 4% - 5% ABV, an Irish Dry Stout gets its dry finish from the use of roasted barley, and a reasonably high hopping rate for such a low ABV beer. Irish Dry Stouts also typically forgo the use of “Crystal Malts” (which contribute sweetness and body), in favour of “Flaked Barley” which gives the beer it’s famously creamy mouth feel. This creamy mouthfeel is often accentuated by the use of nitrogen rather than the traditional CO2. This gives beers, like Guinness, that classic foamy head that seems to cascade through the beer in near slow motion. Guinness Draught is the most popular Stout in the world, and it is commonly found on tap, and on grocery store shelves here in New Zealand; though Murphy’s is also relatively easy to find as well. Not often produced by New Zealand craft breweries, there are at least a few craft options for those seeking a uniquely Kiwi take on the style. One such example is Garage Project’s “Snug”. An Irish Dry Stout that aims to provide “the perfect balance of chocolate, coffee and full bodied creamy mouth feel.” You might also consider seeking out “The Ace of Spades” from Good George Brewing; another Irish Dry Stout from New Zealand, which is rich in notes of coffee, caramel, vanilla, and ends with a smooth finish.

IRISH DRY STOUT

While lager makes up about 60% of the beer sold in Ireland, a surprising 35% (approximately) of the beer sold in the country is Stout; a statistic not common elsewhere in the world. Ireland’s love of Stout begins in the 18th century when the similar dark beer style known as “Porter” caught on with London’s river porters and soon spread across much of Europe, including Ireland. The first Porter brewed in Ireland is believed to have been brewed in 1776. A little more than a decade later a brewer by the name of Arthur Guinness would try his hand at brewing the increasingly popular style as well. It wasn’t long before Guinness had phased out all other beer styles in favour of Porter. Soon, other Irish brewers such as Beamish and Crawford, and Murphy’s Brewery followed suit. Originally the term “Stout” simply referred to a strong beer. The term was not in any way synonymous with being dark in colour. A strong version of a Porter was referred to as a “Stout Porter”. As time passed and the style evolved, Porter was dropped from the name altogether and the beer was forevermore known as “Stout”. One of the defining differences between Stout and Porter (at least historically) is the malt which gives it its infamous black colour and roasty flavours. Originally both Porter and Stout were made with “Black Patent Malt”; a type of highly kilned malted barley. However, Arthur Guinness realized that he could save money by using unmalted “Roasted Barley” which was not taxed in the same way that malted barley was. This

IRISH RED ALE

Despite the historical references to the ancient red ales of Ireland, what we know of as “Irish Red Ale” today is a comparatively modern creation. Rather than having evolved from the traditional Irish Gruits (unhopped beer), the modern Irish Red Ale appears to have evolved as an Irish take on the British Pale Ales popular in the 18th century. The key difference being a lower hopping rate and a greater focus on malt. Irish Ale yeast strains also impart less fruity flavours than most English Ale strains, resulting in a cleaner beer. Although still produced in Ireland by a number of breweries, (the most popular of which is Smithwick’s Draught Ale), it’s interesting to note that Irish Red Ale is decidedly more popular in the United States

DID YOU KNOW St. Patrick was patron saint and national apostle of Ireland who is credited with successfully bringing Christianity to Ireland. March 17 is widely accepted as the date of St. Patrick’s death in A.D. 461 – which is why St. Patrick’s Day is celebrated on 17th March.

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BEER

“A typical Irish Dry Stout is a very dark (nearly black), roasty, bitter, creamy ale, rich in coffee and dark chocolate-like flavours.” than in its home country. In the early 1980s, Coors Brewing Company licensed the name “Killian” from George Killian Lett, of Lett’s Brewery in Enniscorthy, Ireland. They began brewing Lett’s famous “Enniscorthy Ruby Ale” under the name “Killian’s Irish Red”, a red lager brewed in the Irish Red style. With the marketing power of Coors behind the beer, it caught on in America and has helped insure an enduring appreciation for the style. However, New Zealand beer drinkers would likely be more familiar with Kilkenny, an Irish Red from the makers of Guinness. Typically clocking in at between 4% - 5% ABV (though stronger examples exist), a traditional Irish Red Ale is an easy drinking, malt forward, clean ale. The low hopping rate gives the initial impression of sweetness, however, the small amount of roasted barley – typically used to provide the beer’s reddish hue – contributes to a relatively dry finish. If you’re looking to get yourself a locally brewed example of an Irish Red Ale, you might try “The Leprechauns Belle” from Deep Creek Brewing Company. According to the company, their Irish Red “follows their family roots back to the Emerald Isle to create a Deep Creek version [of the style]”. In The Leprechauns Belle you’ll find a “malt dominated beer with beautiful roasted barley and hints of orange blossom flavours”. Or, for an Irish Red with a New Zealand Twist, you might try Hallertau Brewing Company’s “Copper Tart Red Ale”: a rich, malt-forward Irish Red Ale with notes of caramel and chocolate. Traditional Irish Ales are not going to win over many hop heads. Nor will they be the beer of choice for those who like to drink their pale lager by the twelve-pack rather than the pint. But if you’re the kind of beer drinker that enjoys an easy drinking, sessionable ale, that is steeped in as much Irish soul as it is in malty flavour, then either of these Irish ales just might be for you. So the next time you find yourself perched at a barstool at some oak-lined Irish pub, grab yourself a pint of the good stuff! n

In the APRIL issue of

Cameron Douglas MS tastes Chardonnay and varietals from the Hawke’s Bay region. FOR BOOKINGS, CONTACT The Shout NZ Sales Director

Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600

CRAFT BEER

NZ’s Hottest Craft Beers

ellington brewery Garage Project dominated the GABS Hottest 100 Kiwi Craft Beers for 2018, taking out first place with its Pernicious Weed, second with its DFA, and landing a total of 25 beers on the list overall. Completing the podium was Panhead’s Supercharger American Pale Ale, which dropped from the top spot that it occupied in 2016 and 2017 down to third place overall. Co-founder of Garage Project Jos Ruffell described the result as “fantastic” and said that it was “brilliant” to see both Pernicious Weed and DFA – formerly known as Death From Above – resonating with so many Kiwi drinkers. “Given the quality and range of beer available here, we’re proud to be represented on the list and encouraged to see such an eclectic mix of beers that are earning drinker’s votes,” he said. “We have a wonderful crew that make Garage Project possible and given the sheer amount of passion and work they put in every day we were hopeful of a good showing, but to get 25 on the list even took us by surprise.” Since opening in 2011, Garage Project has carved out a loyal following of drinkers attracted to its hugely prolific and often progressive beer output, and it’s this creativity that Ruffell credits with Garage Project’s runaway success. “It does seem like there is a growing audience looking to try something new, and our beers are hitting the mark for them. At the end of the day, we brew what excites us and release them in a way we think is interesting and unique. It’s great to see people responding to that.” Auckland-based Behemoth Brewing – which trades in Australia as Chur Brewing – also had a stellar showing in the 2018 countdown, landing in 4th, 5th and 7th place for its Lid Ripper, Snow Mexican and Dump the Trump beers respectively, and earning a total of 16 beers on the overall list. Other notable performances in terms of total number of beers on the list include 8 Wired with eight, Epic, Liberty and Parrotdog with six each, and Deep Creek and Panhead with five apiece. Another standout statistic from the countdown was the number of beers in the Hottest 100 made by independent breweries – 93 – leaving only 7 spots on the list for the big boys. That figure included five beers from Panhead and two from Emerson’s, both owned by Lion. So how does Ruffell rate the idea that independence is of growing importance to Kiwi craft drinkers? “It does seem to be important, but then again, the number one beer for the last several years has been from a Lion owned brewery,” said Ruffell, in reference to Panhead. “So it seems important in one context, but for some drinkers, not critical. “It is encouraging to see the efforts of independent breweries being recognised and supported in the list though, as they are the breweries that are really sticking their necks out to push brewing and beer forward.” n The full list is available on the GABS Hottest 100 Kiwi Craft Beers website. Sources: theshout.com.au; Beer & Brewer

“It is encouraging to see the efforts of independent breweries being recognized” Jos Ruffell, Co-founder of Garage Project

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