Hospitality Business May 2021 by The Intermedia Group

2021 HOSPITALITY SUMMIT | JAX HAMILTON CELEBRITY CHEF | GILMOURS WINE COMPETITION

www.hospitalitybusiness.co.nz MAY 2021 Vol.8 No.4

EXCLUSIVE TO

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

C O M I N G

S O O N !

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

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

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

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

NEW ZEALAND’S LEADING CONSUMER

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

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

XXXXXXX XXXXXX

Wine

CAMERON DOUGLAS

Tour

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

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

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

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

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

Summerhouse Sauvignon Blanc 2019 Marlborough

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

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

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

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

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

Wairau River Sauvignon Blanc 2019 Marlborough

Pyramid Valley Sauvignon+ 2019 North Canterbury

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

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

Greystone Sauvignon Blanc 2018 North Canterbury

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

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

CAMERON DOUGLAS MS

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

P R O M OT E Y O U R W I N E S TO AN AUDIENCE OF MORE T H A N 2 0 , 0 0 0 W I N E LO V E R S

108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

+ the perfect wine matches

SWAP YOUR DROP

Delicious alternatives to tried-and-trues

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

Contents REGULARS

06 DIGEST Key news & events to keep you up to date.

09 WINE COMPETITION Gilmours present a great hospitality opportunity.

20 NEW OPENINGS Two great new places to meet & greet.

PEOPLE 18 CHEF OF THE MONTH Celebrity chef Jax Hamilton takes the stage.

28 WINNING CHEFS Meet the 2021 winner & finalists of the Restaurant Association of NZ’s Queenstown regional awards.

FEATURES 10 FINE FOOD 2021 Spot the must see exhibitors at this major event scheduled for June.

24 BURGER BONANZA

Seventy-four percent of surveyed burger lovers say the Kiwiburger needs the egg!

32 MELBOURNE’S NOVEL MOVENPICK HOTEL Looking for time overseas now the Bubble has opened up? Take a look at Melbourne’s latest hotel offering!

34 BIG CHEESE Hamilton hosts champion cheese judging.

20 HOSPITALITY BUSINESS - MAY 2021 3

Editor MAY 2021 Vol. 8 No. 4

Bubble Bonanza A huge sigh of relief and anticipation echoed around New Zealand with the announcement that our borders would reopen to Australia on April 18! While the hospitality industry isn’t out of the firing line just yet, optimism is replacing fear as we embrace the winter ski season and the return of the Aussie tourist $$ to our shores! Our May issue heralds the brave initiatives of new openings in Auckland and New Plymouth and celebrates the achievements of four top chefs in Queenstown who made it to the regional finals of the inspirational Restaurant Association of New Zealand awards for 2021, despite COVID 19 restrictions. The 2021 Fine Food show is just weeks away in Auckland, bringing the best and brightest new equipment and food industry delights to our shores from both domestic and international exhibitors. And food industry participants looking for a holiday with a keen eye for up and coming new Australian destinations, could do worse than look at the offerings in Melbourne of the newly opened Movenpick Hotel. Be on your A game if you have entered the Great Toastie Challenge as the judges are now out and about tasting all entries across the country, and the Hospitality Association of NZ plans to hold a Summit in September that could well shape the industry’s future. All in all a far more positive scenario for the industry is in the wings! Kia Kaha

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

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342 Newmarket, 1149, Auckland, New Zealand EXECUTIVE CHAIRMAN Simon Grover MANAGING DIRECTOR Paul Wootton GROUP PUBLISHER Craig Hawtin-Butcher craig@intermedia.com.au EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz ART DIRECTOR Adrian Tipper atipper@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES subscriptions@intermedia.com.au

Kimberley Dixon

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ISSN 2382-1892

4 MAY 2021 - HOSPITALITY BUSINESS

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

RESEARCH: Travellers willing to spend for responsible travel More than half of travellers (60 percent) are looking for more environmentally and socially conscious travel in the wake of COVID-19 according to a global survey of 9,000 travellers conducted by IHG Hotels & Resorts. The research also revealed: 86% Of Australian adults are committed to their everyday sustainable habits when they travel. Travellers will spend an average 31% more on accommodation that operates responsibly. Post-pandemic, 58% of Australian travellers will be more mindful of dining out and supporting local businesses.

International News: $28 billion US Restaurant Recovery Plan

US President Joseph R. Biden, Jr. has signed the American Rescue Plan Act into law creating a $US28.6 billion Restaurant Revitalization Fund (RRF), the most important recovery tool for the beleaguered industry to date. Final passage of the bill came almost exactly one year after the first restaurants were ordered to close and the country’s National Restaurant Association sent a plan to the US Congress urging the creation of an industry-specific relief programme. Since then, foodservice sales fell $US255 billion and 110,000 restaurants have closed. “The creation of the Restaurant Revitalisation Fund will be a catalyst to reviving restaurants and saving jobs across the country,” says Tom Bené, President & CEO of the National Restaurant Association. “Our focus from the beginning of this crisis has been on ensuring that our favourite local restaurants could access the assistance they would need to survive. This fund is a win for the smallest and hardest hit restaurants that have sacrificed and innovated to continue to serve their communities.” The RRF will create a new federal programme for restaurant owners with 20 or fewer locations. Operators can apply for tax-free grants of up to $5 million per location, or up to $10 million for multi-location operations. The grant amount is determined by subtracting 2020 sales from 2019 revenues. Funds from the grants can be spent on a wider range of expenses than previous relief programmes, including mortgages or rent, utilities, supplies, food and beverage inventory, payroll, and operational expenses. Five billion dollars of the fund will be set aside for restaurants with gross receipts under $500,000 and, for the first three weeks of the application period, the Small Business Administration will prioritise awarding grants for women-, veteran-, or socially and economically disadvantaged-owned businesses.

Easy To Use In Room Tech

At Table Ordering Once scorned as the solace of the disengaged diner, phones at the table are enjoying a renaissance! At table ordering systems where customers scan a QR code that takes them to the menu are becoming more popular at high turnover bars and restaurants – winning big ticks for convenience and hygiene. (Editor’s note: Not totally convinced, but it is a trend….). 6 MAY 2021 - HOSPITALITY BUSINESS

New Zealand owned and operated Village Accommodation Group has opened its 5 star boutique Ohtel Auckland at the Viaduct Harbour on Market Place. All rooms are designed with modern mid-century furnishings and kiwiana artwork, providing guests a luxurious yet unpretentious st experience with many personalised touches, including all the usual e ar op Oh 5 star items, a few you may not expect, and a focus on easy to use tel Auckland in room tech. All suites feature standalone baths in the guest room, equipped with record players and classic vinyl for complete relaxation. Located on leafy quiet Market Place, only 100m from the vibrant Viaduct Harbour, Ohtel offers guests access to the outdoor swimming pool, spa, sauna and a fully equipped gym, as well as secured car-parking onsite, guest restaurant and complimentary use of Ohtel bicycles for seeing the sights. Adam Cunningham, Managing Director comments; “We wanted to bring to Auckland a unique hotel experience, providing guests thoughtful amenities in a relaxed setting but with a quirky difference. Each room is special, showcasing unique artwork that celebrates the 1950s in a modern environment. We are looking forward to welcoming guests to our boutique property.”

DIGEST

Hospitality NZ launches new trade show & summit

r th

industry leaders to smaller, artisan suppliers. “We want to showcase the industry after such a challenging year, and there’s no better way to do that than to throw the doors open so the public can see the best of what ee member businesses usually offer in 2 9 da the background,” she says. 7yS r um “Hospitality providers and chefs are, by be mit em t p e their very nature, both skilled and welcoming, is sche duled for S and they want to show they’ve lost none of that manaakitanga during COVID-19 and the lockdowns and, in fact, are pushing on more determined than ever to provide and nourish provide and nourish the needs of people and the needs of people and communities is at communities is at the heart of what we do.” the heart of what we do.” NZChefs Executive Officer Janine “We love working with NZChefs, so when Quaid says partnering with Hospitality NZ the idea of the summit was floated, they offers networking and knowledge sharing were the natural fit to work together as occasions, bringing together the business and industry leaders. management expertise with the operational “We want to showcase the industry teams and showcasing skill and talent. after such a challenging year, and there’s “Reviving the NZ Hospitality no better way to do that than to throw the Championships after a two-year hiatus doors open so the public can see the best provides an opportunity to include a range of what member businesses usually offer in of other events and activities. the background. “This will be a veritable one-stop shop. “Hospitality providers and chefs are, We are truly excited at the prospect of our by their very nature, both skilled and organisations working together in this space welcoming, and they want to show they’ve and what this collaboration can mean for lost none of that manaakitanga during our members.” COVID and the lockdowns and, in fact, are It’s hoped the summit will become an pushing on more determined than ever to annual event.

Hospitality NZ has announced it is joining with the NZChefs’ Association to host their first New Zealand Hospitality Summit and trade show, in September this year. Julie White, Hospitality NZ CEO says the summit is an opportunity for the industry to connect and for both organisations to showcase not only the best of what they have to offer and key lessons from a tough 18 months, but more importantly what the future of hospitality could look like. The three-day summit will be held in Auckland at the Trusts Arena in Henderson from 7-9 September, will feature educational seminars, a trade show displaying the latest innovation in the industry, a demonstration kitchen, networking lounge, and the NZ Hospitality Championships featuring both cookery and a range of service elements. The prestigious Hospitality NZ Awards of Excellence will be announced at an awards dinner at which the best in the industry will be recognised and celebrated. The organisers say the menu promises to take guests on a cultural and culinary journey. The first keynote speaker confirmed is Danny Myers from the multi-award winning Union Square Hospitality Group, who will share insights from creating and operating some of New York’s most beloved restaurants, cafés, and bars. Julie White says the summit will represent the best of the industry, from

Top 20

WINE SELECTION We have awarded the best international wines available locally. See gilmours.co.nz for the winning wines.

Gilmours is your one stop Foodservice shop Become a member today and enjoy wholesale prices. Sign up at gilmours.co.nz

DIGEST

Heaven Enters Hall of Fame Sam Heaven from the Park Hyatt in Auckland has cooked, carved and plated his way into the Beef + Lamb New Zealand hall of fame. Sam has won the title of Beef + Lamb Young Ambassador Chef after a 90-minute cook-off against the other two finalists – Ashley Knudsen from No. 7 Balmac in Dunedin and Lyall Minhinnick from Fleurs Place in Moeraki, held recently at Homeland – Peter Gordon’s new cooking school in Auckland. Sam is no newcomer to competitions and says he is over the moon about his win. “I am so excited to get this opportunity to represent Beef + Lamb New Zealand and to be mentored by some great chefs – I am looking forward to making the most out of it and learning as much as possible.” “It’s going to be amazing to look back in years to come and know that I was the first Young Ambassador Chef” says Sam. The three finalists were chosen earlier in the year after young chefs from around the country were invited to submit their best beef and lamb dishes to be in with a chance to be a finalist and cook for the Beef + Lamb Ambassador Chefs Tejas Nikam, Phil Clark, Norka Mella Munoz and Jack Crosti, who were the judges on the day. Judges were impressed with Sam’s dishes and his thought processes which had gone into creating them. This, along with his innovative plating and excellent flavour profiles, tipped the judges’ decision to crown Sam as the winning young chef. “Sam had the whole package and was so well focused on the job of delivering extremely tasty and well executed dishes to the judges table,” says head judge, Norka Mella Munoz. “All the elements of his dish connected and the ingredients and flavour combinations were exceptional.” Norka says all three young chefs did extremely well on the day, as it’s not easy cooking under pressure. She is proud of these young chefs stepping out of their comfort zone as the experience of networking with other chefs will benefit all their future careers. As well as the prestigious title, Sam will receive mentoring throughout the year from the Beef + Lamb Ambassador Chefs, plus a hands-on paddock to plate experience from Greenstone Creek beef and Provenance Lamb. The cooking competition was a first for Beef + Lamb New Zealand,

Beef+Lamb Young Ambassador, Chef Sam Heaven.

who for twenty-five years have been shaping the careers of head chefs and executive chefs around the country. With the foodservice industry being hit hard over the past year by the pandemic, Beef + Lamb New Zealand wanted to look to the future and provide inspiration for young chefs to get excited about their careers, says Lisa Moloney, Foodservice Manager at Beef + Lamb New Zealand. “New Zealand farmers should be reassured that these young chefs are doing their product proud and I can safely say the future of New Zealand’s foodservice industry is in good hands” says Lisa.

Kapiti Grant Doubles Recycling Capability Award-winning liqueur and spirit-maker Koakoa is doubling down on its groundbreaking spirit crates system as it ramps up its sustainability commitment. Their spirit crates system was initially launched in 2019 by co-owners Chris Barber and Bec Kay in their response to the excessive amount of cardboard and glass being discarded in the hospitality sector after just one use. The company has received a $5000 grant from its local Council, enabling them to purchase an additional 200 plastic crates, doubling the scheme. After their gin, vodka and limoncello is delivered in the green plastic crates, their hospitality clients return used bottles (in the crates) to the factory. After being washed, sanitised, and refilled the bottles are returned to their clients. Each bottle is used up to seven times before ultimately heading for recycling.

8 MAY 2021 - HOSPITALITY BUSINESS

Chris Barber, Co-Owner of Koakoa, says to date, their scheme has saved 1600 bottles, delivering more than just financial savings. “On average, our bottles cost about $1.90 each, and our labels cost $0.70 each. In just over a year, we have saved our customers more than $4,000 and cut the need for an additional 133 cardboard boxes. With the support of the new grant, we can now double the impact and the savings. It will reduce our environmental footprint further and help our customers reduce theirs. In addition to the crates, Chris and Bec have also sourced a recyclable alternative to the 12ml tasting cups the company must use under Liquor Licensing laws, saving thousands of plastic cups from the landfill each year. The scheme is initially available across the wider Wellington region, as Koakoa works on the logistics of taking it nationwide.

BUSINESS TO BUSINESS

Gilmours launch

International Wine Competition Top 20 Gold Medal Winners

ilmours have launched an inaugural International Wine Competition, designed to recognise quality, affordable international wines in New Zealand. The competition was developed to educate foodservice members on international wines and assist in planning their wine lists. “It also offers wineries an opportunity to take part in the only business-to-business international wine competition in New Zealand,” says Martyn Norris – Gilmours Liquor Category Manager. “It’s great for our members and their customers to have a broader knowledge and understanding of the wine that is available to them outside of New Zealand. Many wineries that produce in the Old World have been making wine for centuries and bring elegant wines at affordable prices.” A two-day judging event took place late March, with the Top 20 winning wines awarded gold medals

Chair of Judges Emma Jenkins

and these now feature as the ‘Gilmours Top 20 Wine Selection’ for 2021. Emma Jenkins MW chaired the event with an independent panel of wine judges experienced in International Wine. This was made up of Sam Kim (Wine Orbit) and Simon Nunns (Consulting Winemaker) and was run by Chief Steward Jo Gear.

Entries were judged using a doubleblind identification system meaning all wines were tasted blind and judged based on their style, region and vintage. Chair of Judges Emma Jenkins MW commented: “I commend Gilmours for taking the initiative in creating the competition, one that will undoubtedly pay dividends for both foodservice businesses and consumers. It was encouraging to see the range of varieties and styles entered, and my fellow judges and I were very happy with the corresponding range and quality of the wines that made the final Top 20. From this list, consumers should feel confident in broadening the horizons of their wine world, exploring a diverse array of new tastes and styles.” You can read about all the Gilmours Top 20 Gold medal wines online at Gilmours.co.nz from 18 May or pick up from any of their seven Cash ‘n Carry stores North Island wide. n HOSPITALITY BUSINESS - MAY 2021 9

FINE FOOD 2021

Reconnecting With Foodservice & Hospitality Foodservice, food retail, and hospitality industries reconnect to move business forward at Fine Food 2021.

fter a year of isolation and uncertainty, the time has never been better for those in the foodservice industries to do what they do best: get together, rub shoulders, share experiences, ideas and new products and services, and connect face to face. It’s all happening at Fine Food New Zealand, taking place at the ASB Showgrounds from 13 - 15 June 2021. As the biggest trade show dedicated to the food and foodservice industries, Fine Food New Zealand covers everything from cutting-edge food and beverages, the latest equipment from leading producers, explorations and demonstrations of industry trends, and professional development opportunities. “Now more than ever we’re seeing the necessity for innovative approaches to foodservice,” says Brent Spillane, Managing Director of XPO Exhibitions which puts on the Fine Food New Zealand exhibition. “The country has enjoyed a resurgence from domestic tourism, and now we’re offering a perfect opportunity for reconnecting, sharing experiences and providing the fuel the industry needs for the road to recovery.” Designed to provide delegates with opportunities to network, source suppliers and discover new innovative 10 MAY 2021 - HOSPITALITY BUSINESS

products and services, Fine Food New Zealand brings together the who’s who in the industry from across New Zealand and the world. Spillane says an overall theme of reconnecting and moving business forward recognises the value of getting together in person to plan the way forward. “Hospitality has changed dramatically in a short space of time. There are challenges, but also opportunities, and that’s reflected in the agenda.” This includes the SilverChef Seminar Series, and the NZ Chefs Skills Workshops; Spillane points to ample opportunity for local apprenticeships with international workers effectively locked out. “The skills shortage means motivated people have a great chance of accelerating their abilities, learning from the pros, and staking their claim as New Zealanders look to get out and taste what is special about New Zealand cuisine in their own country,” he remarks. Other popular features return, including the New Product Showcase, Best Cellar covering beverages, Artisan Alley which presents handmade and small-batch goods, and Gilmour’s One-Stop-Shop covering all their

food service offerings. Additional ideas and insights are available at the Anchor Food Professionals zone, demonstrating the best of dairy, and the Vitasoy Plant Base which makes the case for increasingly popular vegetarian and vegan alternatives. Spillane encourages all in the food and beverage sector to attend. “We’ve put together a packed schedule and we’re keen for everyone to reconnect, learn, compare notes, expand their networks and discover new opportunities to grow businesses and return to sustainability and profitability,” he says. Taking place at the ASB Showgrounds from 13-15 June 2021, Fine Food New Zealand is supported by Silver Chef, the Baking Industry Association of New Zealand (BIANZ), Bidfood, Service Foods, Gilmours, the Restaurant Association of New Zealand, Goodman Fielder, NZ Chefs Association and Vitasoy. Foodservice, food retail, and hospitality industries Aare expected to reconnect to move business forward. The event is free to attend for those in the trade who register before 12 June 2021. For more information and a complete list of exhibitors and what’s on, visit www.finefoodnz.co.nz. n

FOOD. IT’S yOUR BUSINESS.

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Flex Your Culinary Muscle With Trueheat The ideal Trueheat customer is the small to medium sized cafe or small restaurant market.

12 MAY 2021 - HOSPITALITY BUSINESS

COMMERCIAL KITCHEN EQUIPMENT SPONSORED CONTENT

urns & Ferrall were looking for a cook line range to fulfil a gap in the market and after an extensive search through various global trade shows, found that product in their own backyard with Trueheat. “We’ve been working with Trueheat for the last five years, focusing on their Salamander offer, but just in the last 12 months we have started importing the full product range out of Australia,” says Tony Broome, Director of Burns & Ferrall. Australian owned and designed, the Trueheat range has been specifically engineered for the restaurant and café market. Fully customizable with a range that covers all the essential café and restaurant items including cooking ranges, cooktops, barbecues, fryers, pasta cookers, salamanders, grills, infill benches and stands, the Trueheat series offers mix and match configurations to suit all kitchen types. “Now with more features and endless combinations you can see why Trueheat is fast becoming a staple in restaurant and café’s all-round New Zealand,” says Broome. The ideal Trueheat customer is a small to medium sized cafe or small restaurant market. Burns & Ferrall have had great success with fit outs in a variety of Christchurch cafes, most recently The Borough, a multi-complex venue in the newly renovated Richmond Club. “The

“We selected the Trueheat range after extensive research not only did they come in on value for money, but the allround performance of the equipment is second to none. It is powerful, great quality and design. I would highly recommend the Trueheat range as it has been tried and tested in a busy environment and has never let us down.” Hamish Ingham, Pasta Wafu.

Across the entire range, piezo ignition is standard on all enclosed burners along with flame failure controls. Completed with silk printed control dials, you will never have to worry about replacing faded and worn dials. The new Trueheat oven range combines durability, power and functionality that is designed to withstand even the busiest of kitchens. Newly engineered sturdy pull-down oven doors and well insulated cavities allow for a quick heat up and reduced heat loss. Versatility, clean design and functionality in the improved open burner and griddle tops allow for multiple combinations available in 300mm, 600mm and 900mm widths for greater flexibility in your kitchen and are now suitable for countertop or on-stand installations. An open pot fryer - complete with a premium fast action thermostat and a high-grade stainless steel open pot tank now range matches to the entire Trueheat RC series. Included as standard with the fryer are two baskets, a cover, clean out rod and wire basket support grid. team at The barbecue is the star of the Burns & Ferrall are show, incorporating premium first class and nothing is infrared technology that allows the barbecue to be fully heated ever out of the question. They in 20 minutes, providing worked in with us on our multienhanced and evenly million-dollar rebuild for The distributed heat compared to a radiant barbecue. Borough, Richmond Club and Trueheat range not their service and professionalism onlyThe flaunts a stylish design was second to none”. but is backed by an Nathan Thompson, Richmond Club.

industry leading 2-year warranty on all parts and labour. Because all restaurant and café kitchens deserve culinary muscle at an affordable price! “It’s robust, has gone through a significant Australian design and engineering process and has been proven in the Australian market. We are very excited to be able to offer it as part of our tiered cooking equipment offer” says Broome. Established in 1948, Burns & Ferrall have designed commercial kitchens throughout New Zealand and the Pacific Islands. They are the only hospitality company that design, sell and service their equipment for the life of the asset - and with over 20,000 hours spent in commercial kitchens every year, its easy to see why they are the industry leaders in their field. n

HOSPITALITY BUSINESS - MAY 2021 13

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versatile & competitive The Giorik Steambox Evolution range offers a large variety of gas and electric ovens in six different sizing configurations.

he Giorik range of combi ovens embodies the ‘Essence of Evolution’ - featuring patented technologies that ensure meals are created to perfection. Giorik, like Stoddart, is a family owned business that has consolidated its position in Europe as a leading manufacturer since 1963. Stoddart acknowledged a similarity in evolutionary growth and product quality and took the opportunity to supply the Giorik range to the Australian market. From dynamic to premium ovens, the Giorik range provides the highest quality with innovative technologies and extreme versatility, all at a competitive price point. Giorik Steambox Evolution The Giorik Steambox Evolution range starts a new erva, where technological research defines commercial cooking. The Steambox Evolution range utilises a high efficiency boiler that provides outstanding performance levels – reducing time, water use and energy consumption. The Symbiotic System combines boiler integration and the optimum aspects of its high efficiency steam generator to provide unique, precise and continuous moisture control. Achieving precise humidity control is made easy with the integrated Meteo System, ensuring outstanding cooking results. Rack Control is the EasyService option enabling different dishes to be cooked at the same time at various levels. This premium oven offers a large 9” touch screen with an intuitive user interface and precise controls. Personalise your Steambox Evolution combi oven with different cooking modes or use the pre-programmable recipes. Finish off service with the automatic wash system, with the choice of four wash levels as standard paired with a closed circuit and minimal water usage. The Giorik Steambox Evolution range offers a large variety of gas and electric ovens in six different sizing configurations. 14 MAY 2021 - HOSPITALITY BUSINESS

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Giorik Kore The Giorik Kore premium oven is the only compact oven with a boiler. Its 519mm wide footprint is maximising efficiency in the smallest space. Giorik Kore offers a large 7” touch screen with all the same features as its larger footprint Steambox. Equipped with a high efficiency boiler, Symbiotic System, Meteo System, Rack Control and an automatic wash system, the Kore is the perfect addition to both small and large commercial kitchens. The Giorik Kore range also offers the choice of gas and electric ovens in two different sizing configurations. Giorik MovAir Giorik MovAir’s dynamic oven is one of a kind, complete with innovative functions and features all while offering extreme versatility with its optional mirrored door configuration. Offering precise humidity control, large 7” touch screen and an optional automatic wash system, MovAir is the definition of value for money. MovAir comes in in either 5, 7 or 10 tray sizing configurations.

Giorik Mini Touch The Giorik Mini Touch dynamic oven is a revolutionary compact oven with intuitive and innovative touch screen controls. With a 519mm wide footprint, the Mini Touch offers a compact 5” touch screen display with humidity and rack control, an optional automatic wash system and intuitive programming. Mini Touch is available in electric models with three different sizing configurations. Wifi connection is offered across the entire Giorik range, allowing customers to always stay connected via the Stoddart Cloud. This innovative feature allows service information about the oven to be gathered, so equipment errors and parameters can be analysed remotely. Connection to the Cloud also enables the oven’s software to be updated in real time. Contact Stoddart today to arrange a complimentary Giorik Combi Oven demonstration. Call Stoddart on 1300 79 1954 or email info@stoddart.com. au to find out more and book your Giorik demo session today!

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Sandi Reily joins Hospitality NZ

Working with industry to help it thrive.

ospitality New Zealand has appointed Sandi Reily as its new Marketing, Events and Communications Manager. Sandi comes from thirteen years in the leisure travel market across Australasia and the US where she has worked with tourism and hospitality stakeholders in New Zealand, Fiji and the Cook Islands. The last five years have seen Sandi set up an office in the US, from where she has promoted New Zealand businesses. Sandi’s strengths in building relationships, engaging with industry and assisting business owners to understand their market and grow their business makes her a perfect fit for Hospitality NZ. “Working with New Zealand business owners and seeing them thrive is what motivates me,”

16 MAY 2021 - HOSPITALITY BUSINESS

says Sandi. “I’m excited to be part of hospitality’s revival post-COVID.” Over her career Sandi has earned accolades including being selected by Tourism NZ as a partner for the Tuku Iho Smithsonian Washington DC market launch. She is a Westpac Business Awards Finalist, was named a Cook Islands Tourism Market Innovator and is a Fiji Tourism Excellence Award Finalist. She has also been instrumental in starting new projects and initiatives in the NZ Blood Service and NZ Police. Hospitality NZ Chief Executive Julie White says Sandi is arriving at the right time for her members. “Her expertise will be invaluable as we strive to represent our members’ interests and help them navigate the coming months as they recover from COVID-19.”

As We See It

Solving the Skills Shortage By Julie White, CEO, Hospitality New Zealand

here’s no doubt the opening of the trans-Tasman travel bubble in April was the best news hospitality businesses have had for 12 months. Even before it happened, we knew it would be no silver bullet, and that there would be peaks and troughs as the initial surge of people rushing to connect with family slowly turned into business travellers and Australian visitors, and the effects spread across the country. So it has proved. Some areas are reaping immediate benefits, though not yet large, while others may have to wait a little longer. But it’s also something of a double-edged sword for the hospitality industry, which is now faced with having to find staff to replace many of the several thousand seasonal migrant workers and people on working holidays who have been shut out by our closed borders. It was they who have brought much-needed skills to our bars, cafes, restaurants and accommodation providers that the industry couldn’t fill with Kiwis. But it’s not just while the borders remain closed to all but Australians. There are strong indications from the Government that even when our borders open to other countries, the industry won’t have the same access to migrants it’s had in the past. The industry absolutely agrees with hiring more Kiwis, but the problem has always been finding the right mix of quality and quantity in a population spread over a country the size of Britain. We are up for the challenge and I know the Government is. It was clear to me after a recent meeting with Immigration Minister Kris Faafoi that he’s empathetic to the challenges we’re facing and realises a two-tier approach is needed.

Training and providing a pathway is the key, but it won’t happen overnight, and we’re going to need help from the Government as we navigate the ebbs and flows to come. We’ll need help with things such as reviewing compliance costs and legislation and, yes, we will need a reasonable inflow of migrants in the medium term. Asking the industry to train and employ more Kiwis while asking it to cope with a higher minimum wage (and its flow-on) without support, won’t work. That’s what the Government can do, what about the industry? Well, right now we’re going fullbore on a training programme we believe will make a real impact. Our industry is staffed by many talented and dedicated professionals who have long provided on-the-job training that hasn’t been captured to add value to those who have chosen it as a career and also for those who transit through our industry by adding and upskilling soft skills. There are others who have fallen through the cracks during their education journey, including lacking even basic numeracy and literacy skills. We have and will continue to find a place for them in our industry with proper ongoing training and a career pathway. This has been a problem since before COVID, but the border closures laid it bare. A hospitality passport is what this programme is designed to tackle. It’s in the final stages of development and won’t be

REAL IMPACT TRAINING

New Industry Led Training Programme Benefits Include: • First-timers can learn fundamentals in an instant, with courses no longer than 1 hour. • Employees have access to their own learning passport which highlights skills learnt to be shared throughout their learning and career. • Staff can watch training on any device, anytime. • The first year will be free for Hospitality NZ members.

launched for a month or two yet, but I can give an overview of it. It’s an online tool that will offer employees courses on hundreds of pieces of content across a range of categories – beverage, culinary, service, housekeeping, business, management, compliance and COVID. What I really love about it is it’s industry expert-led, and businesses can create their own content wherever they are in New Zealand. That also means they don’t need to have an employee showing a newbie the ropes because that’s part of the module they’ve chosen. I’m very excited about this programme, which is all about future-focusing the industry to create better businesses with better staff. Watch this space. n HOSPITALITY BUSINESS - MAY 2021 17

CHEF OF THE MONTH Jamaican born Jax Hamilton’s vivacious personality matches her food philosophy.

18 MAY 2021 - HOSPITALITY BUSINESS

CHEF OF THE MONTH

Chef of the Month

Jax Hamilton

amaican celebrity chef, Jax Hamilton, was raised in Britain around a colourful kitchen of food, love, laughter, dance and song and at 55 cooking is still very much a celebration for her. Cooking and food are her ‘go to’ when she’s stressed. “Sometimes I’ll get up at 3am and cook a full roast dinner then sit out on the swing in the park backing onto my tiny herb and vegetable garden and enjoy it with a glass of wine,” she says. One of six children raised by her solo nurse mum, who worked nights, Jax and her sister, by matter of Jamaican default, ended up doing a lot of the cooking. “In Jamaican families the girls do all the work and meet the household needs,” she says. “That’s why both of my boys are fabulous cooks.” Her mother had a small garden and, cooking from the age of seven, she learned to cook everything from scratch using what was fresh in the garden and what was available in the pantry. “I had a lot of aunties who lived in England and once or twice a year they would go to the markets with my mother and they’d have big cook-ups together,” says Jax. “I’d sit under the kitchen table and listen while they cooked, danced and laughed. Because of that I’ve always loved to have music playing when I’m cooking. It’s a really happy, therapeutic space.” Jax started her working life in London at 16 as a junior press officer and by 18 was working for names like British soul and pop band Simply Red, Matt Bianco, Everything But The Girl and Echo and The Bunnymen. Later, while working in qualitative research, a blue-eyed Kiwi boy from Timaru arrived in her office building wearing, a Puffa jacket, shorts and jandals and Jax was smitten. They married and after 13 years in London moved to Christchurch with their two young sons. Their parting eventually led to Jax’s brave move to take a leap of faith and do something entirely different, which followed her passion for food and cooking. In 2011 she entered

Celebrating Food Hax MasterChef NZ, placing runner-up, Jax says she’d “rather buy food than and life has never been the same since. buy toilet paper”, so she’s focused on Based in Christchurch, Jax gets to using safe, wholesome ingredients that travel all over the country, in demand nourish the body and the soul. as celebrity chef and MC at events, With one of her now adult competitions and shows, which she just sons turning vegan last year, Jax is loves. She’s heavily involved in helping experimenting with a “meat-free May” charities too, creating budget conscious this month. “I love meat, especially recipes for Christchurch City Mission chicken and fish and I’ve never done it and producing online recipe content for before so I want to see how my body He Waka Tapu, a healthcare provider feels.” Her mid-20s sons come around helping Maori and Pacific Islanders, as for dinner every Monday. “I try to create well as a kitchen appliance library. a beautiful dish that’s vegan, like spinach Families using this service can gnocchi with mushroom ragout, or a borrow equipment and tools. A past hearty chickpea curry with plantains.” food ambassador for Countdown’s “While I loved London, I can’t Feed Four for $15 for eight years, Jax believe I ever lived there now,” she says. is also now food ambassador for the “When you live in London you make a Christchurch Grow Garden Festival living. When you live in New Zealand and develops recipes and content for you make a life. Here in New Zealand food industry clients. I’ve achieved my dreams, with many Her whirlwind life is constantly more to come,” says Jax. n cooking up a storm in the kitchen and she wouldn’t have it any When you live in London ‘Trending 2.1 other way. Trending 2.1 million you make a living. When million followers followers on TikTok with her you live in New Zealand quick fire Jax Food Hax, she’s you make a life says on TikTok with her Jax Hamilton. posting daily, usually a quick quick fire Jax Food 60-second bite. Prior to her Hax, she's usually MasterChef experience, Jax was executive director for posting daily 60 Dress For Success, another second food bites,” Christchurch charity. Her food - fun and inspiring, matches her colourful, vivacious, personality. “I just love to mix my dishes up by blending a pinch of Cockney cheek with a cup of Jamaican personality, all served up on a homegrown Kiwi plate,” she says. She’s constantly churning out new recipes from her home kitchen studio. So what’s her favourite food? “I just love, love soup! You hold it in the palm of your hand and bring it close to your chest, blow on it and sip it. It’s like a whole hug in a bowl,” she says. “We need that wholesome nourishment.” Raised around rice, Jax also loves a good risotto, whether that’s mascarpone lemon with herbs or “you’re going to town with truffle oil”. HOSPITALITY BUSINESS - MAY 2021 19

NEW OPENINGS

Attitude with elegance

tate Bar & Bistro opened its doors in New Plymouth mid-April, bringing a fresh new attitude to the city’s dining scene. Co-owner and award-winning Executive Chef Carl Maunder says the new concept celebrates the classics and brings them back to the fore, taking a simple and considered approach to delicious food. “State Bar & Bistro is a homage to my time working in some legendary bistros in the 90’s and 00’s, it was a little bit rock and roll, while at the same time intensely focused. With this concept we wanted to capture the freedom and spirit of that time, and not just from a food perspective but the overall feel of the venue.” “There is a juxtaposition of attitude and elegance, in the bar we’re serving up deceptively casual snacks in a luxe

20 MAY 2021 - HOSPITALITY BUSINESS

setting which is going to be really fun” he says. In the restaurant people can expect beautiful bistro fare featuring high quality ingredients, thoughtfully sourced. A highlight is the dedicated steak section where diners can select from a variety of premium cuts cooked on charcoal. A collection of modern and classic vinyl records provides the soundtrack for the STATE BAR’s light-filled atrium, making it the perfect spot to pop in for a drink after work or a casual dinner. There’s more planned for later in the year with a rehaul of the existing dining room to accommodate a ‘Chef’s Table’ experience. “We want to bring the kitchen out into the dining room so that people can get up close to the action. The Chef’s Table bespoke experience will give diners a chance to chat with the chef throughout the evening, discovering more about food and wine,

while having an amazing time, “It also gives us the ability to do more experiences such as oyster tastings, wine education and technique demonstrations,” Carl says. Additionally to a la carte, State Bar & Bistro is available for events with a range of spaces to suit private parties and dinner experiences. Chef Carl is joined by new Head Chef Kei Suzaki who has extensive experience in some of the country’s top establishments including leading the team at Josh Emmett’s Rata and Ostro, Nic Watt’s Akarana Eatery, and O’Connell St Bistro. Hospitality Entrepreneur, Craig Macfarlane, says the renewed concept adds to the growing hospitality offerings at the eastern end of Devon Street, breathing new life into the Gover St space. “A big plus for us is having people with international experience like Carl and Jade, which has certainly helped to draw more talent to the region. We are proud to partner on a top-class concept that cements New Plymouth’s growing reputation as a culinary hotspot.” The bistro is sister restaurant to State Pasta, located at the eastern end of Devon St in central New Plymouth. n

NEW OPENINGS STATE BAR & BISTRO

31 Gover Street, New Plymouth 4310 06-758 5373

Executive Chef Carl Maunder

HOSPITALITY BUSINESS - MAY 2021 21

NEW OPENINGS The Libraries 29 Galway Street, Britomart, Auckland.

Brick walls reveal layers of history

ucked away on the first floor of the Britomart heritage Masonic and Buckland buildings in downtown Auckland, The Libraries are a succession of elegant spaces crafted for intimate gatherings, private dinners, meetings and more. Opening in May 2021, they will also be available for use by guests of The Landing Suites and The Hotel Britomart. Located at the heart of where the iconic masonic building meets the contemporary design of The Hotel Britomart, layers of history, art and design are intertwined across four elegant rooms hidden away in the elegance of New Zealand’s first 5 Green Star hotel. The Libraries deliver a warm, deeply personal and considered hospitality experience within The Hotel Britomart. Called a destination unto itself The Libraries connects food, wine, and people. The space will feature a series of wine and food experiences hosted by kingi’s Head Chef Tom Hishon and wine expert David Nash. The Lounge With artworks by Ralph Hotere and Shane Cotton, and brick walls revealing layers of history, The Lounge allows 22 MAY 2021 - HOSPITALITY BUSINESS

guests the luxury of sinking into sumptuous banquettes or gathering for conversation around its beautiful bar. The Chef’s Library A thoughtful and considered private dining room hosting up to eight guests for sublime meals crafted by executive chef Tom Hishon and paired with exceptional wines to match. The adjacent kitchen allows natural conversation with the chefs as each unforgettable course is served. The Wine Library The loft-like Wine Library is lined with high shelves filled with bottles, and lit by a chandelier of hand-crafted glass. Its central kauri table is designed to be the focus of tailored wine tastings or private dinners for up to 12 people with fine wine specialist David Nash. The Papuke Room Filled with light and the textures of ancient native

timber and century-old brick, the Papuke room is a generous, flexible space that can host seated dinners, cocktail functions, presentations, meetings and gatherings of up to 50 guests. “The Libraries are an extension of the unique and special offering at The Hotel Britomart and we’re proud to be able to provide a collection of memorable spaces that will make any event unforgettable,” says Clinton Farley, The Hotel Britomart General Manager. n

New Zealand On A Plate

A new vision for post pandemic food tourism

ould you like to go on for incredible experience driven travel. the waiting list?” But a vibrant hospitality scene is a vital As restaurants come component in attracting tourists to out of their covid New Zealand and entertaining them induced hibernation in major cities while they are here. around the world, this must surely Food embodies cultural identity and be the most dreaded question for individuality, giving the tourist an insight optimistic diners keen to experience into a new experience, and a deeper the joys of hospitality again. It is insight into the place they are visiting. however, the most welcome situation Offering visitors a chance to for hospitality business owners after a experience New Zealand through our long year of pandemic operations. food and beverage experiences gives Long periods of cooking for us a window to create unrivalled themselves have reminded experience destination dining that is distinctly and seekers exactly how much they enjoy uniquely ‘ours’. dining out. COVID-19 restrictions Our restaurants, cafes, food trucks and have meant many travellers have saved food experiences should now be focused money they would have ordinarily on delivering a culinary representation spent on overseas experiences. of who we are as a people and what it is As New Zealand opens its to be in New Zealand. doors to Australian tourists, From roadside shucked the tourism and hospitality oysters, fish and chips fresh Our restaurants, sectors now have a unique from the ocean, hot and cafes, food trucks opportunity to prepare to flaky pies in a rural cafe welcome more tourists to beautifully cooked NZ and food experiences with money to spend. lamb served in a winery should now be focused But how has COVID restaurant or lodge, there changed visitor are a plethora of food on delivering a culinary expectations? experiences we can offer. representation of who New Zealand has To deliver this will build we are. always been a destination pride through every strand of

our supply chain – from the growers and pickers right through to the server and in turn see us valued for the vital role we play in hosting our guests. Creativity and passion is the lifeblood of hospitality business owners. This is an industry that with a little support can deliver unique tourism experiences in bucketloads. In April 2021 we met with Tourism Minister Stuart Nash to talk through our vision for the future and hospitality roadmap. We let him know that all we need are the support and tools to help us to do what we do best. We need on-the-ground, in-business support to help us better showcase our community value proposition and an immigration policy that will allow us to fulfil the essential skills gap policy renewal that supports skill needs. We will continue to advocate to get our industry the support it needs to ensure we are a central part of our future tourism strategy. And from you, all we ask is for you to ignite your passion for your craft and deliver an experience that is unique to your region, to your suppliers, to your customers and most importantly to you. n HOSPITALITY BUSINESS - MAY 2021 23

BURGERS

wattiesfoodservice.co.nz 24 MAY 2021 - HOSPITALITY BUSINESS

BURGERS

Burger Bonanza + Eggs?

Burgers range in taste and style

o add an egg or not to add an egg – that is the great Kiwi Burger question of the moment! As burgers continue to grow in popularity such burning questions are top of mind throughout the country! A recent Beef+Lamb survey showed that 74 percent of participants agreed that the egg is a vital component of the burger bonanza! The first hamburger was said to have been created way back in 1900 in New Haven Connecticut, USA. It consisted of a ground meat patty between two slices of bread! Oh how things have changed. McDonalds alone

sells a record 2.6 billion burgers each year globally. To many it is the Bun that Makes the Burger! The bun has become a staple discussion point- wholemeal, white, sesame, milk based, gluten free, you name it, it is now on the menu at both fast food and casual dining establishments. Considered equally as important are the range of delicious mayonnaise, cheese, mustard, or sauces that go with the mighty meat, chicken, fish or plant based patty. Love ‘em or loathe them, to leave a good burger range off your casual dining menu would be costing you major profits! n

SCAN FOR RECIPES

Signature Recipe; Creamy, pickley and deliciously familiar. wattiesfoodservice.co.nz HOSPITALITY BUSINESS - MAY 2021 25

Mc Cain

s r e p s i Cr

A world of possibilities. A modern and unique v-cut wedge with skin left on for a rustic feel and ridges that deliver a supreme texture experience.

UNIQUE V-CUT VERSATILE SUPERIOR HOLD GLUTEN FREE FORMULATION* Product Code: 1000006742 Pack Size: 4x2.5kg *Manufactured in the same production facility that processes products containing gluten. May contain gluten.

mccainfoodservice | www.mccainfoodservice.co.nz

TOASTIE TIME

Great Toastie Judging Underway

udging has commenced in the The Great NZ Toastie Takeover following the closure of entries on April 30 and hundreds of eateries will feature the time honoured favourite on their menus from May 13 to June 30 in order for the judging to take place. Competition finalists will be announced on July 1 and the supreme winner will be revealed on July 30. The competition is back for a fourth year – and this time it cast the net even wider in the hunt for the country’s supreme toasted sandwich. The popular competition has previously followed an invite-only format but 2021 is the year organisers Cook & Nelson and McClure’s Pickles decided to see what the rest of the country can do. The competition is now open to all New Zealand eateries, whether they’re cafes, bistros, hotel eateries, food trucks or hole-in-the-wall nooks. There are, of course, a few competition rules. Each toastie creation must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must also contain cheese and some tasty morsels from the McClure’s Pickles range. Everything else is up to the toastie maker’s imagination. Each entry must be on the establishment’s menu for the full duration of the competition (May 13 to June 30) and be available to customers during lunch hours. Like previous years, each toastie will be scored on a set criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality.

A group of approximately 30 judges will be casting their eyes (and taste buds) over this year’s entrants. Those judges will be split across the following regions, with eateries from each area going through to the final: • Auckland / Northland (as far south as the Bombay hills) • Hamilton/Waikato, Thames/Coromandel, Tauranga/Rotorua/BOP • Central – Taupō /Napier Central North Island, New Plymouth and Whanganui/Taranaki • Wellington Region – north to Wairarapa and Palmerston North and east to Gisborne • Nelson and Blenheim south to include Christchurch and West Coast as far south as Greymouth • Remainder of South Island to include Queenstown, Dunedin and Invercargill All finalists will receive a case or pail of McClure’s pickles and $300 worth of dine-in vouchers which will be given away to locals via social media. The competition’s grand toastmaster will then visit the finalists incognito to sample the entries and liaise with McClure’s Pickles cofounder Joe McClure and head judge Kerry Tyack to determine New Zealand’s top toastie for 2021. The supreme winner will walk away with a year’s worth of pickles, $500 worth of dine-in vouchers, a toastie trophy and, most importantly, bragging rights to the best toasted sandwich in the country. n

SCAN FOR RECIPES

The ultimate, authentic American BBQ taste. wattiesfoodservice.co.nz

HOSPITALITY BUSINESS - MAY 2021 27

CHEF PROFILES

Top Queenstown Chefs The Restaurant Association Awards for Queenstown took on a special meaning this year as the resort region witnessed a major fall in patronage and income due to COVID-19. Resilient chefs and restaurants continued to strive for excellence and in this issue of Hospitality Business we feature both the winner, Yann Robert and the finalists of the Southern Hospitality Chef of The Year category, to celebrate their style and abilities. 28 MAY 2021 - HOSPITALITY BUSINESS

CHEF PROFILES

Winner: Chef Yann Robert French chef Yann Robert hails from a top pedigree, fine dining background, cooking for Michelin star restaurants in France. His New Zealand repertoire includes time at Amisfield in Queenstown, and from there he joined Jervois Steakhouse in the resort. Yann has also done a stint running the private Soho Basin ski area kitchen – a venue with amazing scenery, but no water or power - just a barbecue and snow. Yann has worked under some of France’s best Michelin star chefs during his career – Davy Tissot, Eric Pras and Emile Jung. His decorated career all started as a 14-year-old when he needed money and there was a restaurant next to his house. “They just had a really good team and it was a fun atmosphere to work in,” says Yann. “I worked with people who were really passionate.” He combined work with studying for his diploma, fitting in six day weeks while studying at CEFPPA in Strasbourg. “When I first arrived in New Zealand six years ago I didn’t speak English,” says Yann. “I could only say, ‘hello’ and ‘goodbye’. Now I’m a resident, almost Kiwi,” he laughs. It’s meant for some awkward kitchen moments when trying to give directions. Yann is a polished chef, probably thanks to the tough, make no mistakes environment in which he trained. “It was really old school – pots would be thrown away,” he says. “If you made a big mistake you could only do it once.” For Yann a cooking career is about being part of a team and taking care of people. “It’s the camaraderie.” While he’s an expert on the grill, Yann loves creating all manner of dishes. “I love to be creative. I love food.” He’s just created a delicious layered espresso martini, ginger, vanilla and coffee crumble dessert. Yann is loving the freedom of the Kiwi lifestyle after enduring many a 14hour day back home. “Here in New Zealand life comes first and work second, whereas in France work comes first and life is second.”

Ainsley Thompson

Finalist: Ainsley Thompson – The Dishery

Ainsley Thompson never envisaged herself as a chef. It wasn’t even on her radar while studying for a Bachelor of Management Studies, majoring in economics and international business. However, it was the corporate world that eventually identified her passion for food and cooking, in a roundabout sort of a way. “I hated working in an office so I started making cool themed cupcakes and bringing them in for my workmates on a Friday,” she says. “Then my mother in law suggested I open a cupcake shop and do what I love.” From there she went to cooking school at WelTec. “I realised that was where I was meant to be and I discovered my passion for food and cooking,” says Ainsley. There was always a celebratory aspect to food for Ainsley growing up in a family of great cooks. Her first work experience was at the prestigious Matterhorn in Wellington, a supreme award-winning restaurant at the time. “On the first day head chef Sean Marshall asked me to fillet fresh line-caught snapper, way back before that was fashionable,” says Ainsley. “You’d never get a commis chef to do a job

Yann Robert

like that as it’s an expensive product. He really pushed me and gave me the hard jobs to do,” she says. “I learned how to cook traditionally and sustainably in a strict professional kitchen where nothing went to waste.” It was through her link with Matterhorn that she would eventually score a role at Queenstown’s Sherwood Restaurant, a trail blazing new venue at the time that would become renowned for its ethical and environmentally sustainable practices. But prior to that Ainsley worked at the renowned French Café in Auckland where she learned the ropes in a large, classical and very busy kitchen. Here she honed her skills in bread making. Skin problems arising from allergies then led Ainsley to explore creative new options before heading to Kaikoura to work at Hapuka Lodge and Tree Houses. “That was a big change,” she says. “They had their own chickens and garden and raised pigs and sheep,” says Ainsley. “I’d drive around and pick up the free range eggs each morning, pop into town for fresh produce and down to Rosemary’s for fresh lettuce. It was awesome.” All of that taught Ainsley how to build good relationships with suppliers. “That stood me in good stead for my role at Sherwood, and now at The Dishery,” she says. “I’m always very careful and thoughtful about how I choose my suppliers.” >> HOSPITALITY BUSINESS - MAY 2021 29

CHEF PROFILES

Finalist: Lucas Parkinson – Ode, Wanaka Owner of upmarket, organic, fine dining restaurant Ode, in beautiful Wanaka, Lucas Parkinson stumbled into his cooking career at 18, after time as a panel beating apprentice. “I went to live in Ohakune for a winter to escape Auckland.” He ended up working in a small Italian café and pizzeria. “I walked in and said, ‘Hi, I’m Lucas. I’m half Italian. Do you have any jobs?,’ and they said, ‘Yes’.” After two winters Lucas’s father suggested he should do some formal training, so off to the Auckland Hotel and Chef Training School in Newmarket he went. “I had no intention of heading into high end cooking,” says Lucas. “I thought I’d just qualify and go back to $20 an hour working in a pizzeria.” However, a taste of the pace, thrill and excitement of a busy, top 50 kitchen during an internship at Tabou in Kingsland had him hooked. “From there I just carried on working at top restaurants.” Later, married with a young daughter in Queenstown, Lucas chose to opt out of cooking and be a stay-at-home dad while his wife finished studying for her business degree. He fired up a quirky new business idea to help pay the bills, launching Frankton Heat, his homemade barbeque hot sauce which was a local hit.

Ode Business Story

Every cloud has a silver lining, as Lucas Parkinson discovered this year. When push comes to shove, in a small community like his everybody pitches in to help during hard times. Within days of announcing late last year that he’d be forced to close his organic, modern New Zealand restaurant, Ode, in Wanaka, Lucas’s 35-seater restaurant was full every night for five or six weeks. It was heartening to say the least, and perhaps pay back for a job well done. Faced with the enormous challenges of the Covid crisis in a tourist town, Lucas put out a national call for investors to help prop up his previously successful restaurant last year to ride out the tide of the Covid wave. Investors came forward and he chose what he thought would be the best one. “I was keen to share the business and partner with somebody else to share the load of owning a business,” he says. However, soon after reopening the investor pulled out. “I didn’t want to go public again so we soldiered on and climbed our own ladder without an investor,” says Lucas. Prior to this had already all been such a hugely stressful time. “I had 10 or 11 people reliant on me for work, and to hold on to the culture we’d created and what we were doing. I thought it was the end of my restaurant,” he says. “But then we started selling apple crumbles online to

30 MAY 2021 - HOSPITALITY BUSINESS

However, when the couple moved to Wanaka about 2016 Lucas ended up taking a job at the renowned, upmarket Bistro Gentil with head chef Mario Rodrigues. Mario revived his passion for creative upmarket cooking. “I didn’t want to go back to the kitchen environment which in some restaurants - not Ode or Bistro Gentil - can be toxic with the screaming, yelling and belittling, but cooking becomes like your passion,” he says. “I love the art of creating a beautiful dish.” Mario gave him a free reign on half of the menu and within a short time Lucas was keen to open his own restaurant.” Ode is all about offering locally-produced, organic New Zealand cuisine – wild shot game meats and ethically caught seafood. Lucas is proud of how he sources and showcases the best local suppliers and producers, even if that means hours of messaging to see what’s fresh and available after service each night.

raise money. It went viral, got on the buzz feed and they showed it to the world.” The next day Lucas and his team had 800 orders for apple crumbles, and counting by the minute. There was so much demand for their apple crumble that they had to put a plea out to the locals for more apples. “Wanaka’s got a really supportive community,” he says. Fortunately it was apple season and tons of apples came forth. “We went through three tons of apples and produced 2190 kilos of apple crumble, which was mainly sold locally,” says Lucas. It all turned into such a feel good story with local residents buying apple crumbles to ‘pay it forward’ to frontline workers, or those who were really struggling or going through very tough financial times last year. “People paid for the crumbles and we’d drop many of them off to those in need. We donated about 100 ourselves,” says Lucas. “That’s what got us open again.” Apple crumble turned out to be Ode’s saving grace. The restaurant had been fully booked for last winter. That wasn’t the end though. The Auckland lockdown in August had made Lucas realise just how important that market was to his business with about 80 percent of his Kiwi business coming from New Zealand’s largest city. That’s when the locals stepped up to try and prevent the closure, dining out in luxury and style to help keep Ode alive.

Parkinson Lucas

It wasn’t the first time Lucas had been faced with ruin. His pride and joy, Ode, had already been physically rebuilt, after being destroyed by fire in 2018, the day after it was awarded its first ‘hat’ by Cuisine Magazine. It was closed for a year before reopening. Lucas is no longer looking for investors. “We’re not full every night but we’re trading at about 50 or 60 percent which is sustaining us,” he says. “We’re like a rowing boat that’s staying the same place, but at least we’re not floating backwards downstream.” With the Australians now able to travel freely to New Zealand and their love of skiing, he’s hopeful that the forecast for this winter should be very good. “Wanaka should be very prosperous again by the end of June when the ski season’s opened,” he says.

CHEF PROFILES

Finalist: Corey Hume

Corey Hume

– True South Dining Room With 24 years and top accolades under his apron, high end chef Corey Hume has mastered it all. A culinary Olympian and top 20 best young chef in the world, Corey is renowned not only for his creative calibre but also his kind heartedness, mentoring chefs and raising funds for important community causes and charities. Corey hails from a family of foodies on his mother’s side and revelled in many a home-cooked potluck dinner growing up. He quickly learned to help out in the kitchen at home and while art was always his strong point, Corey says that wasn’t really a career choice back then. “I was too young to be a police officer, but once I started cooking I was hooked,” says Corey. Working for the legendary Kiwi chef, Phillip Kraal, after leaving school, Corey was schooled by the best. “He was running the number one restaurant in New Zealand at the time and he sat me down at 16 for an hour and told me his story,” says Corey. “He’d worked at The Ritz and been personal chef for the King of Jordan when in London. He instilled strong characteristics in me.” Corey says he enjoyed the self-discipline of chef training which combined nicely with his love of Japanese culture. He loves the artistic expression and flavours of food and also using his gifting to institute change around the table

for betterment. Corey has always been passionate about helping charities. He may have served up at some of the best establishments – The Hilton Tokyo, The George, Stagier in California at Michelin starred restaurants, and Blanket Bay, however, Corey says his career highlight was launching the original dining concept to support Ronald McDonald House in 2001. n

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HOSPITALITY BUSINESS - MAY 2021 31

HOTELS

Mövenpick Opens 2nd Melbourne Hotel Swiss heritage meets Melbourne style

Mövenpick Hotel Melbourne on Spencer 160 Spencer Street Melbourne VIC 3000

32 MAY 2021 - HOSPITALITY BUSINESS

Mövenpick Hotel Melbourne on Spencer will form the six-level podium of the striking 78-storey Elenberg Fraser architectdesigned Premier Tower development

HOTELS

ccor, together with Singapore’s Fragrance Group Limited, will open Australia’s second Mövenpick hotel with the opening of Mövenpick Hotel Melbourne on Spencer in May 2021. Situated at the meeting point of Melbourne’s iconic Spencer and Bourke Streets in the CBD, the 172-room premium hotel promises to indulge and delight guests with its contemporary design and boutique interiors, a dedicated cafe serving the brand’s signature ice cream, an exotic blend of modern South East Asian cuisine at it’s very own Miss Mi restaurant and bar, a daily Chocolate Hour and an assortment of other Mövenpick brand signature offerings, 25-metre swimming pool, sauna, well-equipped gynamsium, and a boardroom. Mövenpick Hotel Melbourne on Spencer will form the six-level podium of the striking 78-storey Elenberg Fraser architectdesigned Premier Tower development. Simon McGrath, CEO Accor Pacific, says: “We’re delighted to be bringing the Mövenpick hotel brand to Melbourne. This investment will benefit the local community by providing a choice of even greater accommodation options for visitors to the city and for Accor loyalty guests. The city of Melbourne is the perfect location for a Mövenpick hotel, enriching Melbourne’s incredible culinary scene with an outstanding restaurant and bar, and masterfully blending the brand’s Swiss heritage with a top quality hospitality experience.” Fragrance Group CEO, James Koh, said: “We are excited to further develop our partnership with Accor and deliver Mövenpick Hotel Melbourne

The 172-room premium hotel promises to indulge and delight guests with its contemporary design, boutique interiors, and a dedicated cafe serving the brand’s signature ice cream.

Miss Mi delivers a vibrant and modern approach to traditional Asian barbeque and grill signature dishes.

on Spencer, which will be a unique addition to Melbourne’s tourism offering. We can’t wait to unveil this exquisite hotel, and showcase its showstopper Miss Mi venue, to Melburnians and those visiting the culture capital of Australia.” Mövenpick Hotel Melbourne on Spencer is the second Mövenpick hotel Mr Koh has partnered with Accor on in Australia, following the success of Mövenpick Hotel Hobart, which opened in January this year. Well-known for its Swiss heritage, Mövenpick draws upon the brand’s 70-year-old rich culinary legacy. The hotel’s onsite Miss Mi restaurant and bar will amplify Melbourne’s dining

Key Tips To Movenpick Melbourne

A range of signature Mövenpick brand experiences are also incluing: • Chocolate Hour: With the brand’s Swiss origins being famous for chocolate, Mövenpick Hotel Melbourne on Spencer dedicates one hour each afternoon to the ‘Chocolate Hour’. • Healthy Shots: Energy shots blended with juice or yoghurt and fresh fruit and vegetables will be offered to guests at breakfast as a kind gesture to start the day. • Go Healthy: A range of tasty and nutritious dishes will be offered at breakfast, including grab and go small portions, helping guests make healthy choices. • Mövenpick Products: As the only hotel brand with its own branded range of fine food and beverages, Mövenpick Hotel Melbourne on Spencer guests will be able to experience Mövenpick’s culinary heritage first hand with Mövenpick ice cream. • Wi-Fi Everywhere: Free wireless high-speed internet will be offered, providing seamless connectivity in the hotel building and its surroundings. • Web Check-In: A convenient online service for guests to avoid reception formalities.

scene, offering guests and visitors a taste journey through South East Asia. Designed by global design agency Greymatters, Miss Mi delivers a vibrant and modern approach to traditional Asian barbeque and grill signature dishes, awakening the senses with an exotic blend of smoke, aromatics and spice. Mövenpick Hotel Melbourne on Spencer is positioned in the heart of an eclectic dining and fashion district. It boasts a superb CBD location opposite Southern Cross railway station and nearby to the Melbourne Convention and Exhibition Centre, bringing unrivalled convenience and accessibility. With a Swiss heritage dating back to the 1940s, Mövenpick offers a unique blend of contemporary city and resort hotels worldwide. Mövenpick Hotel Melbourne on Spencer joins some of the world’s finest hotels including Mövenpick Resort & Spa Jimbaran Bali, Mövenpick Resort Kuredhivaru Maldives, Mövenpick Resort & Spa Dead Sea, Mövenpick Hotel Sukhumvit 15 Bangkok, Grand Plaza Mövenpick Dubai Media City UAE, Mövenpick Hotel Amsterdam City Centre, Mövenpick Hotel The Hague and Mövenpick Hotel Hobart. Opening Special: Be among the first to experience Mövenpick Hotel Melbourne on Spencer by taking advantage of its opening special from $240* per night in a Superior King or Twin Room including a Chocolate Hour experience for two on one afternoon. To book, visit all.accor.com

HOSPITALITY BUSINESS - MAY 2021 33

CHAMPION CHEESE

NZ’s Medal Winning Cheese Judged In Hamilton

he New Zealand Specialist Cheesemakers Association (NZSCA) has announced 265 medal winners in the NZ Champions of Cheese Awards 2021. More than 310 cheeses from 35 cheese companies were judged by a panel of 32 judges led by Master Cheese Judge Jason Tarrant for the first time, in Hamilton. Judging resulted in 265 medals being awarded; 84 gold medals, 121 silver medals and 60 bronze medals. Outstanding Gold medal winning cheeses include; Geraldine Cheese Company, Aged Deer Gouda which won gold in the Fonterra Co-operative Group Original Cheese category, New Zealand Food Safety New Cheese category gold medal winners Nieuwenhuis Farmstead Cheese, Poukawa Fog and Whitestone Cheese Co, Oamaru Blue; and Clevedon Buffalo, Buffalo Salted Curd which won gold in the IFF/Danisco Fresh Unripened Cheese category. Judge Jason Tarrant said “Overall, the calibre of the entries was excellent with just over one out of every four cheeses entered earning a gold medal.” He noted peak ripeness in white mould and washed rind categories was a little illusive this year. However he said “this was outweighed by the many fantastic results in other categories showcasing world class New Zealand cheeses.” NZSCA Chair Neil Willman said the Association was delighted to see so many New Zealand cheeses meeting the high standard necessary to be awarded gold, silver and bronze medals. 34 MAY 2021 - HOSPITALITY BUSINESS

Cheese lover's paradise “Congratulations to all medal winners. We’re delighted many more will be recognised following the board’s decision this year to issue certificates to the second and third placing cheeses in each category. “This year judging was not without challenge. With Auckland and our Manukau venue, Ignite Colleges going into lockdown one week before the judging, the NZSCA team worked at lightning speed to reorganise the entire event to our backup venue in Hamilton. “My personal thanks to the NZSCA team and the fantastic team at WINTEC for their support. The event and venue were both outstanding.” Mr Willman concluded saying “I’m waiting with great anticipation for the announcement of the 2021 champions at our Gala Dinner in May.” Trophy winners will be announced at the NZ Champions of Cheese Awards Gala Dinner at SkyCity in Hamilton on Wednesday, May 5. A full list of NZ Champions of Cheese Medal Winners is available on the NZSCA and CheeseloversNZ websites.

• Fonterra Co-operative Group Champion Original Cheese • ECOLAB Champion Blue Cheese • New Zealand Food Safety Champion New Cheese • CHR Hansen Champion Soft White Rind Cheese • Kiwi Labels Champion Greek/ Cypriot Cheese • Cheeselinks Champion Fresh Italian Style Cheese • IFF/Danisco Champion Fresh Unripened Cheese • AsureQuality Champion Dutch Style Cheese • Champion European Style Cheese • Sabato Champion Farmhouse Cheese • Thermaflo Champion Washed Rind • Big Chill Distribution Champion Flavoured Cheese • Tetra Pak Champion Retail Cheddar Cheese • Champion Bulk Cheddar Cheese • Good George Brewing Champion Goat Cheese • dish magazine Champion Sheep Cheese • 180 degrees NZ Champion Export Cheese

The NZ Champions of Cheese 2021 Trophies to be announced on May 5 include:• Countdown Champion of Champions (Commercial) • New World Champion of Champions (Mid-sized) • Puhoi Valley Champion of Champions (Boutique) • MilkTestNZ Champion Cheesemaker

Special Awards • Innovative Packaging Aspiring Cheesemaker • Curds & Whey Champion Homecrafted Cheesemaker and Cheese • New World Cheese Lovers’ Choice • Ignite Colleges Chef’s Choice • C‘est Cheese Champion Butter • Countdown Champion Yoghurt n

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