Hospitality Business October 2019 by The Intermedia Group

REMUNERATION 2019 | BREAKFAST MEETINGS | SOUTHERN SAUCE

www.hospitalitybusiness.co.nz OCTOBER 2019 Vol.6 No.9

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Contents REGULARS

06 DIGEST Taste of Auckland gears up and we have a Guest Editorial from Pare Keiha, Faculty Dean at AUT

08 IN SEASON Strawberries, Tomahawk Steak & Hapuku ready to plate this month!

09 NEW OPENINGS Barkers of Geraldine celebrate 50 years with a new store and eatery

28 NELSON’S COLUMN Are you checking your deliveries are correct?

FEATURES 12 BREAKFAST & BRUNCH Eggs benny remain the most popular brekkie & brunch staple and trends show a venues’ ability to host business meetings adds to the bottom line.

16 KITCHENS Check out our list of essentials for establishing a foodservice kitchen.

20 RESTAURANT ASSOCIATION HUI

Marisa Bidois, CEO, outlines the agenda for November’s industry meeting

24 HOSPITALITY REMUNERATION The 2019 hospitality remuneration survey graph shows what the industry is paying!

32 MEAT SAUCE PROVIDENCE Nick-named Fat Bastard Meat Sauce , this product has a tale to tell.

21 HOSPITALITY BUSINESS - OCTOBER 2019 3

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Editor OCTOBER 2019 Vol. 6 No. 9 PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 EDITOR - THE SHOUT Charlotte Cowan ccowan@intgermedianz.co.nz SALES MANAGER - THE SHOUT Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600 CONTRIBUTORS Sue Fea GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au ACTING CIRCULATIONS MANAGER Troy Brookes – subscriptions@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz

Essential reading Welcome to the October issue of Hospitality Business. This issue contains a variety of essential information, from making sure your delivered goods are accurate, through to a hui agenda, and a remuneration survey. We are delighted to feature a Guest Editorial from the newly appointed Dean of Faculty from AUT, Pare Keiha as he discusses his vision for the future of our $35 billion industry! A practical remuneration graph to help the hospitality industry recruit, retain and pay staff correctly appears on pages 26 & 27. Produced by Hospitality New Zealand as a result of this year’s industry survey, this is essential reading. The graphic shows the range and averages of paid wages and salaries and provides a valuable tool for the association to present to Government when advocating industry concerns. We also provide the agenda for the Restaurant Association of New Zealand’s hui scheduled for November 3 & 4 , at Auckland’s Queen’s Wharf and information from their hui partners. A host of new openings return this month and we celebrate with Barkers of Geraldine as they celebrate their 50th anniversary with yet another new store and eatery. Turn to page 32 for a heart warming saucy story, and on page 34 Italian flair hits the Christchurch landscape in the form of Casamassina, bringing Ancient Roman cuisine to the garden city.

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

Kia Kaha Stay Strong.

Kimberley Dixon Follow us on

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

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2019 - The Intermedia Group Ltd ISSN 2382-1892

REMUNERATION 2019 | BREAKFAST MEETINGS | SOUTHERN SAUCE

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www.hospitalitybusiness.co.nz OCTOBER 2019 Vol.6 No.9

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

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Digest In association with Hospitality Business’ online newsletter

Competitors were given 25 minutes to produce their tapas dish and were scored on originality, flavour, presentation and business potential.

www.hospitalitybusiness.co.nz

Tantalus Estate Head Chef Wins Tapas Champs Tino Passano, head chef at Waiheke Island’s Tantalus Estate Vineyard, has been named the Australasian Tapas Champion for 2019, earning a spot at the World Tapas competition in Spain later this year. The high-pressure cook-off, held at Ignite Colleges’ cookery school in Manukau, drew 27 chefs from around the country. Competition was stiff but Passano wowed judges with his innovative take on a Kiwi classic – a Duncan venison, cacao, suet and harakeke sausage roll. “I love sausage rolls myself, and I wanted to try something new and different with suet pastry,” said Passano. “The idea was to showcase New Zealand natives, and I was keen to use kawakawa, which we grow a lot of in the rejuvenated wetland areas of the estate. The peppery taste of kawakawa goes really well with venison.” Passano has been head chef at the popular Tantalus Estate Vineyard for the last two and a half years, and prior to that was sous chef at Mudbrick Vineyard and Restaurant. Originally from South Africa, his experience also includes a stint in the UK working as a pastry chef. While he admits to feeling most at ease “out the back”, Passano was eager to showcase his skills in the public arena. 6 OCTOBER 2019 - HOSPITALITY BUSINESS

“To come out and do something like this is a challenge but I like it. It takes you out of your comfort zone and helps you keep growing as a chef. Plus, the prize and the opportunity to compete internationally is incredible.” Competitors were given 25 minutes to produce their tapas dish and were scored on originality, flavour, presentation and business potential. The panel of top industry judges included acclaimed chefs Nobu Lee and Des Harris, Cuisine magazine editor Kelli Brett, E-Spain founder and event sponsor Angel Morton, Australian chef Alberto do Lorenzis and hospitality industry heavyweight Michael Friend. The competition is now in its second year, and according to organiser Ignite Colleges General Manager Jasbir Kaur, is going from strength to strength. “At last year’s event the tapas were of a very high calibre, but this year is even better. I can’t wait for 2020,” she said. The Ambassador of Spain in New Zealand HE Fernando Curcio Ruigómez and the Economic and Trade Commissioner Jordi Fornells flew in from Wellington for the competition, delighted to celebrate Spain’s favourite fare Down Under. “This event is a fantastic opportunity for Australasian chefs to learn more about

Spanish cuisine, and it’s also a chance to promote New Zealand ingredients and culinary innovations internationally,” said the Ambassador. “The effort that competitors are putting into their tapas is what really makes cooking improve. It’s fantastic to see such innovation and so many new ideas. This year the competition has been very tough, and the presentation has just been amazing.” One of the Ambassador’s favourites was an edible book created by Bellota chef Shuyun Chen (Dani). Dani took out the Australasian competition last year and went on to become the 2018 world champion. “My experiences last year in Valladolid have really helped me in my career. I brought home lots of fresh ideas, and a lot of doors have opened for me since then,” she said. Second place in this year’s competition went to Alok Vasanth from The Tasting Shed, while Ignite Colleges student chef Tamara Johnson took out third spot. Ignite Colleges and Jasbir Kaur both received awards in appreciation of their continued support in the promotion of Spanish gastronomy in Australasia. The event was sponsored by E-Spain, with support from HTT (the Hospitality Training Trust), Great Taste NZ, Monin, Yolo, Davis, Unox and Atlantic Chef.

GUEST EDITORIAL

Professor Pare Keiha Auckland University of Technology

Shaping up to be a truly gastronomic experience, this year’s Taste of Auckland just keeps improving with menus taking shape and a host of new talent added to the already impressive line-up. On from 31 October to 3 November, New Zealand’s biggest food and drink festival will see some of Auckland’s most exciting restaurants take over the waterfront’s Cloud and Shed 10 for four delicious days and nights. Announcing its biggest line-up yet, new eateries including Nanam, Oyster & Chop and the return of the Gourmet Hāngi bring this year’s popup restaurant tally to 13, including nine that are new to the festival. In a festival first, a special Collab Kitchen involving leading chefs Josh Barlow ex Sugar Club, Hayden McMillan ex Etta of Melbourne, Lucas Parkinson from Ode in Wanaka, Phil Clark of Phil’s Kitchen and Nick Honeyman of Paris Butter is sure to be a crowd pleaser. With new festival zones to explore, treat yourself at the Decadence Collective. Start with delicacies from the special Sashimi Bar created by the clever team at &Sushi or freshly shucked oysters from Shucker Brother. Wash it all down with a glass of No. 1 Family Estate Cuvee. For more information go to www.tasteofauckland.co.nz

So cie ty a

More Talent at Taste of Auckland 2019

Dean of Faculty of Cu ltur e&

Festival food – filled with delights from top Auckland restaurants.

International tourists are increasingly stimulating combinations. These graduates seeing our beloved Aotearoa as a wine and will take New Zealand’s hospitality industry food destination. into its next golden age. As the Dean of the Faculty of Culture Consequently, we will soon be offering and Society at the Auckland University of an extensive paper combining food and Technology, I am excited to have a central wine domains in experiential ways in order role in preparing our great graduates for this to stimulate and motivate our students to exciting future. know more, now and in the future. Key to But I also want our institution to do its that paper’s success is the expertise of our part in marketing New Zealand as one of the chef lecturers and our Master Sommelier best wine and food destinations in the world. Cameron Douglas. Consequently we seek to host hospitality and However, I want our hospitality, tourism and tourism students from universities overseas events students to leave an aspirational learning for an experiential internship paper in our environment at AUT armed not only with summertime, when our weather and produce practical skills but transformed with passion is at its best. and a pinch of entrepreneurial enterprise. Recognising our comparative advantages, Clearly, I am excited and passionate about we could call it a Food Safari Down Under, the future of hospitality, food and wine in and it might take them to Otago, to marvel New Zealand. at our summer fruit, taste our central Otago As the nation’s leading provider of hospitality pinot noir, and then to the Clutha River to qualifications, AUT’s School of Hospitality and catch and cook their own fish, and pair Tourism can take a leading role in developing it with a local wine. These products, our and promoting hospitality not only in New kaimoana and other proteins, make our Zealand, but to the wider world. country a showcase. And, as someone who loves wine and Having had an extraordinary experience, food, I am astounded at the standard those students would go home to be our of food our students produce. It is little ambassadors. With time we can contribute wonder that Auckland and New Zealand’s to international interest in New Zealand as a hospitality industries are so vibrant, exciting premier wine and food tourist destination. and cutting edge. Many of our eateries are Our country has a lot to offer, but we are so as good as you will find in any major capital used to it that it is taken for granted; we need city in the world to step back and say that what we have is unique and wonderful. In preparation for this rise of wine and . Keiha food tourism, I believe we need to instil are P r in our students a refined palate. sso ofe r I have always held a great ,P UT interest in hospitality and food, A t priding myself on my food memory – for which I can thank my grandmother’s manaakitanga, her sense of hospitality, sharing and caring. And indeed her passion for cooking. I would like to see our graduates leaving AUT with not only excellent cooking and hospitality skills but also sophisticated palates; to think in extra-ordinary ways so as to match food and beverage in exciting and

HOSPITALITY BUSINESS - OCTOBER 2019 7

IN SEASON

Strawberries

Strawberries are one of the most popular fruits available and herald the arrival of warmer temperatures as Spring creeps into Summer. Traditionally strawberries start to appear on the market floor in October with volumes increasing as the festive season approaches. Part of the rose family, strawberries are the first fruit to ripen in Spring, taking just two weeks to mature from flower to fruit.

Tomahawk Steak

Shared platters are a great way to serve a large steak such as this stunning looking tomahawk made for two. Served with a disc of green peppercorn, anchovy and thyme butter really enhances the flavour of the beef. Pictured here served with ponzu tossed greens by Beef + Lamb Ambassador Chef, Jarrod McGregor. nzexcellenceawards.co.nz

Hapuku

Hapuku, more commonly known as groper, belongs to the temperate bass family of fish and are found around New Zealand and on the Chatham Rise at depths of up to 400 metres. Hapuku, meaning “big bellied fish” in Maori, has a rotund body, with a pointed head and a distinct protruding lower jaw. Its skin tends to be dark blue or silver-grey in appearance, although juveniles are a more vibrant blue. You’ll find top quality steaks of this fish on seafood display shelves between the months of October and May when hapuku are in their prime. These fish have a firm, white flesh with a delicate flavour and few bones. It is especially delicious as a steak as the flesh remains moist when cooked and flakes heavily. The firm texture of the flesh makes it a versatile fish to cook with too – whether steamed, pan fried, poached, or barbecued. Arguably one of best eating fish, hapuku should be treated with care to preserve its subtle flavour and succulence. Allow it to be the standalone star, rather than drowning it in a sauce. Smoking hapuku is particularly delicious and complements its flavour profile well. For more ways to enjoy seafood, visit www.seafood.co.nz

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Casting shade on outdoor entertaining In its 25th year, Tradewinds Parasol (NZ) has developed into one of the top suppliers of commercial umbrellas in New Zealand, you will rarely sit outside at a café, tavern or restaurant enjoying a long black, lunch or a chilled glass of NZ’s finest and not be sitting under an umbrella that Tradewinds has supplied. Asahi, Steinlager, Peroni, Wither Hills, Veuve Clicquot and many more global and local brands can be seen on Tradewinds supplied umbrellas at most of New Zealand’s best known-venues. Laurie and Sharron Stewart recently acquired the Auckland based business and are already developing the product range so that they can help you build your businesses and create shade solutions at the same time. They are working on a range of branded accessories like throws and cushions which will work well with the umbrellas and some quirky furniture and structures that can be branded and used for events or as permanent fixtures. Their core business, however, is umbrellas and they really have something for everybody from a premium quality café style to more substantial centre pole umbrellas similar to the 4.0m octagonal ones recently supplied to Neil and James at the Takapuna

Beach Café where the Tradewinds Classics have been the umbrella of choice for many years. In partnership with well-respected Kiwi manufacturer Shadowspec, Tradewinds also offer a range of technically advanced, single and multicanopy cantilever umbrellas which are becoming much more popular for commercial purposes because of their quality and versatility and, above all, because they represent great value for money. Linda Newall who owns The Roost, in Waiuku, chose a multi-canopy recently, a single mast Shadowspec Unity with four 3.0m cantilever canopies which covers 38m2 of her courtyard so guests can enjoy her outdoor space year-round. The Unity has allowed Linda to hold events recently, some in challenging weather and she says “I cannot recommend Laurie and his team enough for their attention to detail, ability to meet the brief, and customer service. The umbrella system is now a feature of our courtyard, providing an extended outdoor area for our corporate and wedding groups for both rain and shine”. As Laurie points out, “not everyone realises how versatile umbrellas are and Sharron and I are lucky enough to have the chance to develop that understanding and take the business forward”.

We specialise in umbrellas and outdoor products Create a great outdoor entertaining area with our stunning umbrellas. We have premium café style centre pole umbrellas (now available, in stock). We also offer technically advanced, single and multi-canopy cantilever umbrellas which are becoming much more popular for commercial purposes because of their quality and versatility. Custom branding our specialty, talk to us today.

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172J Marua Road Ellerslie, Auckland Call 0800 800 279 www.tradewinds.co.nz

NEW OPENINGS

New Eatery Marks 50 Years of Barker’s SOUTH CANTERBURY-FOUNDED and based, Barker Fruit Processors (Barker’s) has always been renowned for leading the charge with new fruit and vegetable flavour innovations. Now celebrating its 50th year, Barker’s has just taken its hometown operation to the next level, launching a new foodstore and eatery to maximise their ‘story’. “Our team do a wonderful job crafting and making many of our wonderful preserves, chutneys, sauces etc., so we need to ensure we provide our customers the right opportunity to taste and feel comfortable using them,” says Barker’s Corporate Commercial Director Nicky Donkers. “Our new foodstore & eatery will partner our tasting alongside food on its menu helping provide a fantastic ‘real-life’ experience and reinforce our story,” she says. “We wanted to take our customers on a journey. Food should be all about an experience, and sharing with friends and family. By creating that experience and telling stories, the company is bringing customers closer to the Barker’s brand, she says. The new 140 to 160-seater Foodstore and Eatery is on the main tourist route between Queenstown and Christchurch, so perfectly situated to capture the local and visitor market. The new 40 to 60-seater alfresco deck and eatery overlooks a restful rhododendron garden and walkway with plans to connect the venue, via a walkway, with the nearby Waihi River. Nicky says they’re not closing off to the public for events but if groups want 10 OCTOBER 2019 - HOSPITALITY BUSINESS

to book a function for 60 or so people that area can be reserved. The staff hit the ground running on opening day last month with locals loving the experience and coming back for more, and tourists stopping to enjoy an authentic Kiwi experience. “We’re expecting this to be popular with our local Canterbury cousins as a destination dining and fun experience for people from as far north as Christchurch, - it’s a great day out with many things to do in our gorgeous town,” says Nicky. The café-style operation offers breakfast, morning tea, lunch and afternoon tea and Barker’s is aiming to open for evening dining two or three evenings a week leading up to Christmas. The Foodstore is a fun, interactive experience with its own complimentary beverage station offering Barker’s syrups for tasting. Education is a big focus. It’s interactional and instructional. “People grab a glass, choose a syrup and dilute it with still or sparkling water. They can then enjoy a few flavours if they aren’t familiar with our range. Wandering around our Foodstore while looking and tasting our products is a lovely experience. “ There’s also a complementary condiment station in the main eatery, where customers are enjoying everything from burgers and flatbreads to fritters and tasting platters, which they can also team up with their own choice of Barker’s products. This includes sauces, jellies and chutneys which customers can mix and match. “We’re inviting people to come experience, taste and play,” says Nicky.

Everything on the chef’s menu and in the cabinet line-up incorporates, or partners with, Barker’s products. Breakfast stars include Barker’s homemade granola, infused with Barker’s unsweetened blackcurrant juice with Greek yoghurt and berry compote, chocolate chip waffles with apricot spreadable fruit and eggs benedict. “We can hardly keep up with the demand for our morning tea scones with butter, cream and our preserves, and our soft-centred muffins, we have such a special offering and story and we are now bringing it alive” says Nicky. Barker’s is renowned through out NZ for their functional bakery fillings and as a result have an extensive bakery offering with much of this made-inhouse. Items like Peach and Passionfruit custard squares, mango and vanilla bean Danish, pineapple and coconut eclairs, soft centred fruit muffins are just some of the delicacies in the bakery cabinet. Lunchtime pork belly, pear and fig and roast chicken, capsicum and apricot pies have been very popular, as have our Angus Beef habanero sausage rolls. Staff served 300 coffees alone on the first day and that trend has continued. “Our aspiration for such a complex is based around educating, brand building, research and promotion, helping ensure our products are used to their full potential, how and where Barker’s originated, as well as sharing ideas for food combinations,” says Nicky. So far that recipe seems to be sliding down nicely. n

NEW OPENINGS

GOLDEN LOTUS

173 St Asaph Street, Christchurch Ph: 0225688718 www.thegoldenlotus.co.nz

The Golden Lotus is a new intimate, 30-seater Thai fusion style restaurant in new Christchurch boutique eatery precinct, The Yard, in the central city. It’s owned by Cambodian-born Rothany Lap and family members. Rothany’s auntie Pavy Seng, who owns both Thai Container and Thai Box in Christchurch, has proved a valuable mentor with her restaurant experience and fluent Thai. Thai chefs turn out traditional, authentic Asian dishes with the likes of Amok Curry and Pad Thai.

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19 Grant’s Road, Queenstown Central Ph: 03 3077257 www.sals.co.nz

Sal’s Authentic New York Pizza just launched its 30th store in Australasia, and its first outside of Christchurch in the South Island, in the new Queenstown Central Retail Centre at Frankton. It’s quite an achievement for the Kiwi founder of the Sal’s concept Nick Turner, who first launched Sal’s in Auckland in 2009. The company plans opening its second Queenstown Sal’s in Shotover Street, and will take over the iconic Captain Cook Hotel in Dunedin in October.

123 Ardmore Street, Queenstown Ph: 03 4438579 Email: reservations@wgk.co.nz

There’s a big focus on what’s good for you at Wanaka’s Courtyard Café, owned by Tania Johnston and Sam Blatch, owners of the adjacent Wanaka Gourmet Kitchen. Courtyard has 16 outdoor seats set alongside a living wall of plants. Upstairs outdoor seating is perfect for the colder days with warm rugs and heaters provided. The rotating roasted hot meat rolls are a winner this winter and include the likes of pork with crackle, homemade apple sauce and gravy and coleslaw, and air-battered blue cod.

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BREAKFAST & BRUNCH

Boardroom Cafés & The 15 Minute Rush Café breakfasts and brunch are making a big comeback, taking centre stage as the popular emerging option for business meetings.

et’s face it, a café or restaurant meeting is far less boring than the boardroom or workroom table, and well, didn’t our grandmothers always used to say, “a good breakfast sets you up for the day’? Increasingly cafes and restaurants are noticing that the morning market is on the rise with laptops and devices commonplace now, alongside longtime Kiwi breakfast favourites. Breakfast and brunch is the biggest seller at Vic’s in central Christchurch, a hive of business meeting activity from 7am every weekday mornings. Situated in Victoria Street in the corporate heart of the city, Vic’s is known for its fast service, great coffees and breakfast meetings. “We turn out several hundred coffees a day,” says manager Beth McKay. “Mornings are our busiest time.” Weekdays produce a big demand for everything from quick 15-minute business meetings to longer sessions during which different staff may come and go at various times. “We’ve always been popular for breakfast meetings during the week. By 7am our café is full,” says Beth. “We also get a lot of tradies having early morning meetings with so much construction going on around us in the central city.” Other customers, often remote workers, arrive in with their laptops to work for a few hours, ordering several coffees, and usually Vic’s homemade muffins, scones or slices. On busy weekend days Vic’s caters for about 100 people. “Sunday mornings are especially busy. It’s all go,” says Beth. “We get a lot of young teens and families. We’re close to Hagley Park so we also get people out walking their dogs.” Eggs Benedict is hanging onto its rightful place as a long-held breakfast and brunch favourite and is a biggest seller at Vic’s alongside Big Breakfast – bacon, free range eggs, mushrooms, sausage and hash browns, served

up on Vic’s own toasted Europeanstyle Artisan breads. These chunky wholegrain breads – sourdoughs, bagels, ciabatta, focaccia and a gluten free option, were in so much demand that Vic’s had to open its own bakehouse at Ferrymead, near Sumner. Vic’s Bake-house also sells these to other local cafes and restaurants. Needless to say Vic’s French toast is also a top seller, as are pancakes, with banana, yoghurt, maple syrup and fresh fruit or berry compote. Porridge, and Vic’s hearty and nutty homemade muesli made with honey also star. Customers seeking healthy sugar-free options, or on specialist diets for either lifestyle or medical reasons, are definitely on the rise at most restaurants and cafes. The Keto diet is becoming hugely popular and increasingly customers ask for the likes of the Vic’s Big Breakfast without the toast as carbs start to take a back seat on the plate. “A lot of Keto customers will just order a selection of our sides, such as avocado, spinach, mushrooms and eggs,” says Beth. She’s noticing many more special requests from customers, which staff always try their best to accommodate, but one things for sure – eggs are still centre stage. “We keep to the basics and it’s been going great for us for 20 years, so why change something good?” she says. Christchurch-based RM Designs managing director Bernie O’Fagan, who loves a good breakfast meeting at Vic’s, or Unknown Chapter, which serves great coffee and breakfast wraps. “It’s definitely

12 OCTOBER 2019 - HOSPITALITY BUSINESS

Women tend to go for the lighter option of courgette and haloumi fritters with harissa aioli and grilled vine tomatoes, while the blokes love to tuck into Federal’s Pork Knuckle Benedict

becoming more popular. I think people are a bit sharper and ready to go in the morning. They’ll cut through the points more quickly,” says Bernie, who works a lot with tourism and hospitality clients. “It’s still informal and you’re sharing a meal and a coffee, but the focus is on business.” Breakfast and brunch are definitely taking over from dinner meetings with businesspeople less likely to take their laptop out to dinner with a client. “I think it’s a lifestyle change. People have families and things on in the evening, or they might be training.” A few key issues may be misinterpreted over the likes of Skype

Eggs Benedict is hanging onto its rightful place as a long-held breakfast and brunch favourite.

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BREAKFAST & BRUNCH

whereas there’s no misunderstanding in a face-to-face meeting. Many businesses also just prefer to have staff catch-ups at a local café over breakfast before the day gets busy, rather than in the office. “You can drop six or seven points on the table. Everyone’s got their laptop open,” says Bernie. “I find a heap of people are now really keen to meet over breakfast, even at 7am, while others may say, ‘no way’,” he says. “With the likes of repeat clients they often want a quick meeting at 7 or 7.30am and they can still be in the office by 8am.” Bernie’s business takes him to Auckland once a month where he says it’s also starting to suit people to meet over an early breakfast to avoid the traffic build-up. At Federal and Wolfe in Auckland working owner Fiona Morgan has noticed the upsurge in business breakfast and brunch customers. Remote workers seem to be on the rise too. In fact there’s such a demand that renovations she’s planning in December will include a power point near, or under, every table. “At the moment we only have one power point and they all fight for that one table, which is not in the ideal spot right next to the coffee machine,” says Fiona. “We’re noticing more breakfast meetings, especially on Thursday and Friday mornings – 90 percent of them are corporate clientele, usually one on one meetings but four at the most.” Most popular on the Federal and Wolfe breakfast and brunch menu, especially with tourists, is Dukkah Eggs – two poached eggs, whipped feta, rocket and bacon, topped with Dukkah. Women tend to go for the lighter option of courgette and haloumi fritters with harissa aioli and grilled vine tomatoes, while the blokes love to tuck into Federal’s Pork Knuckle Benedict, spicy pulled pork with barbeque sauce, two poached eggs and hollandaise on top.

numbers with more of a focus on a more “We’re noticing more casual brunch with customers taking breakfast meetings, time to enjoy especially on Thursday and it during the weekend, says Friday mornings – 90 percent Lucie Franquet. of them are corporate clientele, “We get a lot of breakfast usually one on one meetings meetings, especially on but four at the most.” Fridays, and they’re – FEDERAL AND WOLFE’S usually after a quick coffee and a snack,” FIONA MORGAN says Lucie. Manager of Mozaik Café in Sweet pastries, croissants, Albany, Rushabh Patel has regular canelé, petite cakes are popular business companies that pop in, with these fast service customers. some every morning, for a breakfast Naturally, in a French café French catch-up with employees or updates. toast is popular and this is a brioche Other businesses, from tradespeople bread, served with poached pear and to IT companies, may come in every salted caramel sauce, cinnamon crème fortnight. “They discuss the latest topics, fraise and bacon as an option. They love a hearty breakfast in what’s going on in the company. We can have anywhere from 10 to 20 people,” Southland and at the opposite end says Rushabh. “Sometimes people don’t of the country in Invercargill it’s the want to sit in the office. They buy a same story. “We’ve always had a good meal and stay for two or three hours.” breakfast trade,” says Batch Café coowner Donna Hamilton. “You don’t Others bring their laptop in, find a quiet corner, tap into the wifi and work over get much chance to set up. We hit the breakfast or brunch, while others stay ground running at 7am.” working in the café all day. Scrambled Breakfast meetings are nothing new eggs, toast and bacon is a good breakfast in the south with everybody from tradies and concrete plant workers to staple, as is Eggs Benedict with bacon, while prawn and chicken salad slide lawyers and corporate professionals down nicely for brunch. Rushabh is regularly combining business with noticing more customers wanting good start to the day at Batch Café. healthier options too, avoiding oily Bacon and eggs are making a goods, asking for sugar-free. Families comeback in the south as customers and events with friends are more the avoid carbs. Scrambled or poached focus during weekends. eggs on feta with spinach, or eggs with At Auckland’s La Petite Fourchette Parmesan and eggs and avocado are in Britomart there’s been a new shift also popular. “People don’t eat as much for the owners from lunch to more of bread, as they’re avoiding gluten or Batch Café’s an emphasis on breakfast and brunch. carbs,” says Donna. “They may have legendary Quick weekday morning breakfasts one piece instead of two. We’re serving scones. are attracting good more eggs and avocado now than ever before, and without bread.” The key is to be flexible, she says. Star of the show at Batch Cafe is the potato rosti with poached eggs, avocado, Dukkah and spinach. “Eggs Bene will never die,” says Donna. “We do this on ciabatta and spinach.” In the south they love their baking, even though there’s a tendency toward less sugar now, and Donna says there’s been a definite increase in requests for gluten and dairy free. “We’re very conscious of that in our recipes.” Batch Café’s legendary scones and bran muffins can set up a hungry tummy for the day and homemade muesli is also popular. n

14 OCTOBER 2019 - HOSPITALITY BUSINESS

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COMMERCIAL KITCHENS

Essential Equipment to Succeed The market for restaurant kitchen equipment is huge.

lobally, it’s estimated to be worth approximately $112 billion by 2025. Great restaurants need the best equipment in order to thrive. That’s why many owners are happy to shell out large amounts of money on these items. As well as enabling them to store, prepare and sell food, they can dictate the success of the business. If you’re looking to buy commercial kitchen appliances for your restaurant, here is a list of all the items you need. Essential Restaurant Kitchen Equipment If you’re looking to start a restaurant business, buying equipment is one of the first things you’ll need to do. With these items, you can serve up just about any type of cuisine. Commercial Refrigerators In order to keep your food fresh for as long as possible, it’s crucial that you buy top-quality commercial refrigeration equipment. They’ll stop ingredients from spoiling, increasing their lifespan and saving money. That’s why they’re one of the most important pieces of industrial kitchen equipment out there. When thinking about what type of refrigerators to buy for a restaurant, consider the size and capacity that is required. A restaurant that seats a hundred people will require much more refrigerated storage than a small, casual cafe, so keep this in mind when shopping. Take a look at the various features available, too. Ideally reach-in refrigerators are required, as these will be the most convenient for staff. However, a walk-in cooler may also be required if an establishment is particularly big. You may also need prep refrigerators, which have countertops mounted to them, or merchandise refrigerators for customers to use.

The specific type you need will depend on the type of food you’re serving and how quickly you want to prepare it.

Commercial Grill Whether you’re grilling steaks, pancakes or burgers, you’ll need the perfect commercial grill. Flat-top grills or griddles are great all-around options for restaurants. They can accommodate just about any food, allowing you to prepare several separate servings in one space at the same time. There are also other specific types of grills. For example, panini grills have a lid that can be pulled down to press and cook Italian sandwiches. For Japanese restaurants, there are dedicated Teppanyaki griddles available. There are tortilla grills for Mexican restaurants, too. Cookware & Linens As well as large commercial kitchen appliances, you’ll also need to purchase cookware. These essential items can add up quickly, so it’s important that you write out a kitchen checklist and make sure you cover what you need. The specific cookware items you need will depend on the cuisine you’re serving and the skills of your chefs. However, this generally includes pots and pans, baking pans for cakes and pies, and hand tools like tongs, whisks, ladles, and spatulas. Of course, you’ll also need to shop for knives. On top of that, there are linens to buy. This means various towels and rags that will be used to handle hot equipment and clean the restaurant. Oven Every restaurant needs an oven. However, there are lots of different types to choose from. First, there are conventional ovens and convection ones. Then, there are pizza ovens, too. These can include brick ovens, conveyor ovens, and deck ovens.

16 OCTOBER 2019 - HOSPITALITY BUSINESS

Deep-Fryer Are you serving french fries, tempura, calamari, mozzarella sticks, churros or donuts? If so, you’ll need a deep-fryer. When you’re shopping around, take note of the capacity and temperature range you need. Then, consider the individual features of each model, how appropriate they are for your cuisine, and how easy they are to clean.

A successful kitchen contains numerous elements to enable Chefs and staff to deliver great meals.

Shelving For your dry storage, you’ll need to buy some shelving. Before you do so, consider the needs of your business. Will you need to move it from place to place around your restaurant? If so, look for some with lockable wheels. If your shelving will be used to store delicate items like bottles, plates, and glasses, you might need to look at caged shelving units. This will prevent any accidents, spillages or damage. A POS System and Printer A POS (point of sale) system will help you to keep track of all of the orders and transactions that take place in your restaurant.

Metro Shelving Solutions provide complete remedies that optimize space, improve workflow and ensure safety within commercial kitchens, health care, aged care and commercial catering applications. Metro provide green, cost effective and innovative storage solutions such as wire & rack type adjustable shelving, mobile & track shelving, walk in cooler shelving, polymer carts and insulated pan carriers across New Zealand. Metro products come standard with Microban antimicrobial product protection, which is proven in commercial catering equipment, healthcare and commercial food equipment settings.

COMMERCIAL KITCHENS Waiting staff can use it to input every order they receive and communicate them to the kitchen staff in a quick and efficient way. This means your service is efficient and mistakes are kept to a minimum. It can also be used to track employee hours and calculate labor costs, as employees can use them to clock in and out of work. Along with the POS system, you’ll also need a printer. This will produce tickets for the kitchen staff to use for each order, as well as bills and receipts for customers. You may have several printers for different stations throughout the restaurant. Safety Equipment Health and safety is a priority in the restaurant business. If you don’t follow the appropriate regulations, you could get shut down before you even get started. Stock up on items that keep your staff and premises safe, such as security cameras, fire extinguishers, wet floor signs, aprons, oven mitts, and goggles.

ON THE SHELF

Metro is focused on providing complete shelving solutions to improve workflow.

Buy the Right Equipment In order to run a successful restaurant, it’s crucial that you arm yourself with the best tools of the trade. That means buying equipment that not only suits the needs of your staff and your customers but your budget, too. Source: consolidatedfoodservice.com

For over 80 years, Metro has been the world’s leading manufacturer and supplier of storage and transport products in the commercial kitchen equipment and healthcare industries. Founded in 1929, the company is headquartered in Wilkes-Barre, Pennsylvania, and has offices throughout the United States and internationally. Metro is focused on providing complete solutions that optimize space, improve workflow and ensure safety within commercial kitchens and commercial catering equipment locations. Metro’s advanced technology provides green, cost effective and innovative products and services in wire shelving, plastic shelving, mobile shelving, adjustable shelving, solid shelving, dunnage racks, track shelving, walk in cooler shelving, supermarket shelving, warewash handling and durable pan carriers across Australia and New Zealand. Their products come standard with Microban antimicrobial product protection, which is proven effective in commercial catering equipment, healthcare and commercial food equipment settings. Microban protection is inbuilt during the manufacturing process and is designed to last the lifetime of every product. This protection system utilises an antimicrobial additive that is effective against a wide range of bacteria, mould and fungi, and has received NSF International Certification for food contact and water applications. Choose products with Microban for enhanced protection against corrosion, bacteria, mould, mildew and fungithat cause odours, stains and product degradation. The Metro 4 and 5 shelf ranges include the Super Erecta Metroseal 3, the Super Erecta Pro, and the Metro Max Q. These shelving systems are easy to assemble and are covered under warranty against corrosion. The newest products in the range – the Metro MightyLite Pan Carriers – are heavy duty insulated pan carriers for transporting and delivering hot and cold food pans. An advanced polymer foam construction with high strength-to-weight ratio withstands impact without damage, whilst being more than 60% lighter than traditional Pan Carriers. To find out more about the Metro Storage Range, contact Stoddart New Zealand. n

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RESTAURANT ASSOCIATION

Hui 2019 – Be part of the conversation!

New Zealand’s second food hui takes place next month in Auckland. By Marisa Bidois – CEO Restaurant Association of New Zealand

e’re a small country with a big voice, and when we speak, more often than not, the world listens. Be part of the conversation at food hui this November, where we’re gathering up some of the best local and international speakers who bring with them tools, stories, and ideas to educate and inspire! No matter how experienced you are, everyone has more to learn. So, to provide you with new ideas to help drive your business forward the Restaurant Association of New Zealand and Eat New Zealand have joined forces again this year to present the country’s 2nd food hui, to be held in Auckland in November. Hui is a twoday annual gathering that will expose you to new ways of running your business, drawing on the expertise and knowledge of the industry’s influencers. Our industry is busy, at times even chaotic, and for business owners it takes a lot of energy and focus to keep things running smoothly. However, here at the Restaurant Association we are firm believers that taking time out to uncover new ideas, find out about new innovations and trends, and share viewpoints with other likeminded people is essential to your business. There is huge value in talking about food for the ultimate aim of making New Zealand the best food destination in the world. At this year’s food hui, we are excited to have “the godfather of modern dining”, Marco Pierre White, join us as key note speaker on Day 1. Dubbed the first celebrity chef, godfather of

modern dining and enfant terrible of the UK restaurant scene, this is his first ever New Zealand appearance. Other topic matters this year include: • Don’t Get Spooked: Harnessing The Power Of Ghost Kitchens • Māori food systems as inspiration for the future of Aotearoa. • Dining In Innovation: How technology and new science is shaping our dining experience — too much science fiction or way of the future? • Developing New Zealand’s culinary tourism offering. • Hacking Food’s Future: What does the future of food hold? • Imagining the restaurant of the future • Integrating The Old With The New: Best Practices For

Modernizing Your Restaurant • Regenerative Agriculture; the opportunity for a new farmer narrative. • Where Do Employees Fit In The Future Of Restaurants? Answering

the automation question - robotic gastronomy • Let’s Get Personal: Evaluating Personalization To Enhance Customer Experience • Waste to Wealth: There’s waste at every stage of the food supply chain. • Lead Generation: How to build, grow and retain a customer base through digital technologies. • The future of the New Zealand food story. As those of us in the hospitality industry know, our businesses succeed due to the power of human to human contact. Likewise, outside of the presentations you see and hear

20 OCTOBER 2019 - HOSPITALITY BUSINESS

at conferences and meetings, the connections you make are some of the most valuable reasons to attend. Our nation is filled with the most passionate chefs, business people, entrepreneurs, inventors and innovators in the food space whose stories are just as awe inspiring as our landscapes. You can gain insights on the challenges and successes of others, taking the discussions from a presentation to a more personal level. Conferences provide an important reminder that you are not on your own. Don’t be of the mindset that we are in too competitive an industry to share details of your own business, as your peers are actually some of the best prospects to offer inspiration and advice. If we stand together, we will be unstoppable and have a large influence in how our country sees its cuisine, in the context of its people, businesses and place. This is both a challenge and an opportunity for those working in food and hospitality, but nonetheless, an exciting one! The world is turning its gaze to New Zealand. Together, we have the power to create enormous change for good. So, have your viewpoint rejuvenated and return to your business refreshed and brimming with ideas to help to drive your business forward - join us in November for the most important food conversation in New Zealand! n Hui 2018 will take place on 3–4 November at Shed 10, Auckland. Find out more and secure your tickets at foodhui.nz.

RESTAURANT ASSOCIATION

Taranaki names its top places to dine THE FINALISTS HAVE been announced in the Taranaki Hospitality awards and represent the top-notch dining establishments in the region as voted by the hospitality industry. Affectionately known as the Halamoana Awards, they began in 2006 and ran for nine years. After a five-year hiatus, and under the stewardship of the Restaurant Association of New Zealand, they have been rekindled for 2019, paying homage to excellence in the Taranaki hospitality scene. Popular restaurant The Social Kitchen situated in the former Salvation Army citadel takes out four nominations for outstanding restaurant, ambience and design as well as accolades for chefs Blair Clement and Seamus Fawkner in the outstanding chef and emerging chef categories. Situated within the Puke Ariki museum on St Aubyn Street, noted for its stunning architecture and outstanding sea views, Arborio picks up three nominations including best restaurant. Ngapera Hohaia-Aiton is recognised in the best waiter/waitress category while Nikhil Chauhan is nominated for outstanding chef. Great cafes are not lacking in the region with The Federal Store, Monica’s Eatery, Emmalou Macaron and Coffee House and Elixir café all receiving nominations in the category of outstanding cafe. Those looking for the region’s best flat white have ample selection with Elizabeth Collins of Elixir Café, Zoe Flower of Emmalou Macaron and Coffee House, Antony Manjali of Escape Coffee and Tash Corban of Ozone Coffee Roasters all finalists in the category of best barista. Crowded House, Frederics Restaurant and Bar, Shining Peak Brewing and the Good Home all have received nominations for the title of Best Bar.

The Taranaki community is also able to vote for its favourite establishment in the People’s Choice Award category. Fifteenawards will be handed out to the best of the Taranaki hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in the region. CEO Marisa Bidois says, “Named by the Lonely Planet as one of the best regions to visit, we’ve seen a real resurgence of the hospitality scene in Taranaki. With a swathe of openings in the past year, there is a new creative energy amongst the hospitality crowd which is reinvigorating the dining scene. Winners will be announced on Monday October 21. For a full list of the finalists, please visit https://hospitalityawards.co.nz/taranaki.

“Switch over to Nova, it’s better for business all over.” When it comes to giving great value to Kiwi businesses, you can’t go past Nova. As a Todd Corporation company, we’ve been at the forefront of energy exploration and production for around 60 years. We supply electricity and natural gas to thousands of businesses, from industrial giants to the tiniest little cafes and, hopefully, to your business. Join the growing number of businesses who’ve switched over to Nova. You’ll really enjoy our great rates, moreover.

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To changeover, visit novaenergy.co.nz or call 0800 668 236 and we’ll talk it over.

RESTAURANT ASSOCIATION HUI 2019

Permission to play music? WHILE COPYRIGHT LAW protecting the rights of music creators has been in place in New Zealand for over 90 years, hospitality businesses are sometimes surprised to learn that they need a licence to play music in their business. Hospitality Business caught up with Restaurant Association partner OneMusic to get the low down on using music. Who is OneMusic when they’re at home? OneMusic is the licensing brand for APRA AMCOS and Recorded Music NZ. We licence businesses that play music on behalf of APRA AMCOS and Recorded Music NZ, who return licence fees collected to music creators – songwriters, composers, music publishers, recording artists and record labels – as royalties. Both are member organisations, which means that after administration costs all money collected is returned to music creators as royalties. Why would a business need a music licence? Under the Copyright Act (1994), having permission from music creators to play music in a business setting is required by law. A OneMusic licence grants businesses the permission they need to play virtually all music from anywhere in the world. A OneMusic licence gives you peace of mind that your business is on the right side of the law, and helps to ensure that music creators are fairly compensated for the use of their music. n For more information or to apply for a licence visit www.onemusicnz.com

BETTER WITH MUSIC

Music licences for the hospitality industry. onemusicnz.com

SPONSORED CONTENT Touch2Success

Leading Takeaway Solution Provider Arrives Down Under IN TODAY’S MARKET across the world, takeaway owners face a massive conundrum; how to increase their online presence and thus increase online orders, while ensuring that a major chunk of their revenue doesn’t go in third party commissions. These challenges also troubled Touch2Success, believed to be one of the leading takeaway solution providers in the world. So they created a solution for foodservice providers who offer takeaway meals that charges 0% commission on all the online orders processed through their ordering system. “I have many friends that own takeaway outlets and they have always mentioned third party commission as their biggest problem in growing their businesses online. Solving this problem for my friends and the takeaway industry as a whole led us to create Touch2Success” says A Mula, Director, of Touch2Success. At the same time, Touch2Success helped to improve a takeaway’s online presence with their advanced technology. By leveraging this technology, they optimise a takeaway company’s operations; streamline their workflow, and help them gain new customers. They provide a SEO Horizontal_01.pdf

27/09/19

friendly online ordering website, branded mobile apps, and marketing support through social media and Google Ads. Online management reports provide customer feedback and reviews. “I originally tried Touch2Success to see what all the hype was about after being recommended it by a friend. I wasn’t sure wether to choose another company but then I found some of them charging commissions per order. Luckily, I made the right move and had my website with Touch2Success and now, about 30% of the orders I get are through online. I’m sure, I would have ended up paying a fortune in commission if I had gone with a different company.” says Rauf, a takeaway owner. After solving the problem of third party commission and online presence in other parts of the world, Touch2Success is looking to help takeaways down under. They have kickstarted their operations in Australia and New Zealand and have already tasted great success with takeaways reacting to their novel approach. n For more information go to: www.touch2success.com

12:36 PM

Food Of The Month

Mussels FOR THOSE WHO are leaning more towards lunch than breakfast by the time they’re ready for brunch, Omega Seafood’s gourmet, vacuum-packed green lip mussels and little neck clams offer great versatility and flavour. Omega Seafood marketing and sales manager Lizzie Redwood says this quick and easy, already lightly cooked option is proving to be a lifesaver for chefs. “They retain their original freshness beautifully and have a one-year chilled shelf-life,” says Lizzie. The other beauty of these products is that the vacuum seal retains all of the natural juices from the harvesting and cooking process, making a perfect mussel and clam stock for chowders. Each shellfish holds a teaspoon of saltwater when they’re harvested and this is then released from the shell when they’re cooked in the pouch. “The flavour is delicious and they really are great value,” says Lizzie. This Marlborough-based family business stands by the safety and ease of these products. “They’re all portion-controlled for easier use and due to the pouch design and the fact they are vacuum-packed no oxygen gets in.” Lizzie’s dad Chris Redwood has been in the mussel farming business for more than 40 years so he knows his stuff. “We’re noticing a lot more restaurants and cafes moving towards our products because live mussels and clams go off so quickly,” says Lizzie. It’s also a costly exercise for hospitality operators dedicating staff to scrubbing and de-bearding mussels. It can take a huge toll on wages, draining staff from other roles where they can be put to better use.

24 OCTOBER 2019 - HOSPITALITY BUSINESS

Clients to date just love the fresh flavour, she says. “Many are doing white wine, steamed mussels, or a creamy chowder then placing whole shell mussels on top for that ‘wow’ factor.” Clams are usually served in a chowder, or vongole (clam pasta). “They don’t lose any flavour. The shells protect the meat from drying out which retains the tenderness. They’re even great to eat straight from the packet, or in their own sauce,” says Lizzie. n

HOSPITALITY NEW ZEALAND

As We See it It’s out – Hospitality NZ’s 2019 Remuneration Survey ! By Julie White, Acting CEO Hospitality New Zealand

ith sourcing labour and managing labour costs the ongoing sector challenges, we’ve taken our latest survey results [adjacent] to create the national Hospitality NZ Career Map 2019; a practical snapshot to assist members recruit and retain staff and check you’re paying them correctly. The map overleaf on pages 26 & 27 shows the range and averages of paid wages and salaries and is a valuable tool for Hospitality NZ to present to Government when advocating for our industry’s concerns. Noting some key year on year increases, there’s 18% for Kitchen Hands; 30% for Demi Chefs; 13% for Executive Chefs; 12% for Hotel Housekeeping Supervisors, and 16% for Hotel Receptionists. These increases are well above the minimum wage increase of 7%.

Immigration NZ recently announced major changes to how work visas will be acquired. Most changes take effect in 2021 by which time the six existing work visas will be replaced by one Employer-Assisted work visa. By 2021 all employers wishing to employ overseas workers will need accreditation. One change includes a new three stage Employer-led visa application process – the Employer Gateway, Job Gateway and Worker Gateway. Another proposes to use the level of pay to categorise a job in place of existing skill bands. While there’s relief ANZSCO ratings are being dropped, our main concern is the Job Gateway being set at $25 an hour. This is a 150% increase on the wage threshold from $55K to $79K p/a for a Work to Resident Visa. Putting this in context, in 2020 the minimum wage increase reaches $18.90 and in 2021, $20; so for many operators

$25 isn’t the entry level pay point. Hospitality is a major contributor to NZ’s economy but venues are actually closing because operators don’t have enough staff. While our members want to employ Kiwis the reality is there aren’t enough who are keen to get into hospitality. What’s often overlooked too amid the rising costs of wages, are the benefits many operators provide to employees and the cost to employers in creating these benefits. There is good news on the Skills Shortage list: Auckland, Hamilton, Wellington, Dunedin and Christchurch CBDs will have one, while the regions won’t. While some changes are a welcome step in the right direction there’s a way to go to secure that sweet spot for our members and Hospitality NZ is working with Immigration NZ to do that for you. n

HOSPITALITY BUSINESS - OCTOBER 2019 25

HOSPITALITY NEW ZEALAND

Hospitality New Zealand Career Map Kitchenhand

Prep Chef

$16.50 - $22.00 ($18.02) $37,232 - $67,500 ($47,346)

$17.50 - $26 ($19.18) ($40,000)

COOKERY

FOOD & BEVERAGE

Waiter

Maitre d’

$16.50 - $25.00 ($18.38) $40,000 - $48,822 ($44,205)

$18.00 - $30.00 ($22.32) $60,000 - $78,000 ($69,000)

Barista

Senior Cafe Assistant

$17.70 - 28.20 ($19.39) $36,900 - $44,200 ($40,420)

$17.00 - $23.00 ($18.29) $36,000 - $60,000 ($43,938)

Bartender

Duty Manager

$17.00 - 25.00 ($18.73) N/A

$17.00 - $40.00 ($20.82) $37,000 - $76,000 ($51,904)

Kitchenhand $16.50 - $22.00 ($18.02) $37,232 - $67,500 (47,346)

CATERING

Catering Assistant

Cook

$17.00 - $23.00 ($18.29) $36,000 - $60,000 ($43,938)

$17.50 - $23.00 ($18.62) N/A

Housekeeper $16.50 - $25.00 ($18.74) ($37,500)

ACCOMMODATION

26 OCTOBER 2019 - HOSPITALITY BUSINESS

Barista $17.70 - $28.20 ($19.39) $36,900 - $44,200 (40,420)

Housekeeping Supervisor $18.00 - $35.00 ($21.40) $45,760 - $55,000 ($49,587)

Receptionist

Head Receptionist

$17.50 - $27.00 ($19.25) $36,816 - $53,585 ($40,580)

$19.00 - $26.25 ($22.21) $51,732 - $52,000 ($51,866)

Porter

Head Porter

$17.70 - $21.50 ($18.57) ($37,440)

$21.00 - $21.75 ($21.56) $57,010 - $75,000 ($66,005)

Reservations Agent

Reservation’s Manager

$17.70 - $24.50 ($19.62) $39,000 - $50,000 ($43,574)

$20.50 - $22.00 ($18.20) $37,000 - $46,000 ($39,525)

HOSPITALITY NEW ZEALAND

Sous Chef $17.70 - $53.00 ($23.27) $35,500 - 75,293 ($54,422)

Commis Chef

Chef de Partie

Executive Chef

$17.50 - $29.58 ($19.49) $37,000 - $73,832 ($45,481)

$17.70 - $30.00 ($21.05) $40,00 - $58,000 ($47,926)

$24.50 - $48.55 ($33.88) $66,743 - 160,000 ($92,096)

Demi Chef $17.70 - $24.00 ($19.51) $42,000 - $49,470 ($47,295)

Cafe Manager $18.00 - $35.00 ($22.43) $45,760 - $78,000 ($55,046)

Restaurant Manager

Food & Beverage Manager $18.00 - $25.00 ($20.81) $42,000 - $62,525 ($46,866)

$19.00 - $36.00 ($24.28) $40,000 - 90,000 ($61,033)

Supervisor $18.00 - $25.00 ($20.81) $42,000 - $62,525 (46,866)

Commis Chef

Chef Manager

Operations Manager

$17.50 - $29.58 ($19.49) $37,000 - $73,832 (45,481)

$18.00 - $35.00 ($22.43) $45,760 - $78,000 (55,046)

$17.70 - $33.65 ($21.11) $34,320 - $82,400 ($59,965)

Head Chef $18.00 - $55.00 ($25.67) $45,000 - $128,125 ($65,700)

Front Office Manager $16.75 - $36.00 ($22.68) $40,000 - $65,000 ($54,075)

Rooms Division Manager $21.00 - $35.00 ($28.00) $40,000 - $100,000 ($60,465)

Revenue Management

Business Development Executive

$55,000 - $95,000 ($65,313)

$32,000 - $42,000 ($37,000)

Concierge

Business Development Manager

$16.39 - $24.00 ($17.78) $40,699 - $62,500 ($48,456)

$57,000 - $80,000 ($69,663)

Executive Housekeeper

Director of Sales & Marketing

$16.50 - $26.00 ($19.35) $36,400 - 50,000 ($42,847)

$70,000 - $135,000 ($92,584)

General Manager $19.75 - $44.00 ($29.23) $50,000 - $227,000 ($107,000)

HOSPITALITY BUSINESS - OCTOBER 2019 27

NELSON’S COLUMN

Are You Being Ripped Off With Deliveries? Goods signed for are often not double checked, leaving your business vulnerable.

n my August Hospitality Business column I wrote about the importance of having processes around the purchasing of goods in a business. Equally important, is what happens when the goods that you have ordered arrive at your premises. What is difficult about goods received I hear you ask? You sign for the order and put it into stock, right? Wrong! In a perfect world you would assume that what you have ordered will be delivered but there are so many instances and ways that this can be wrong – the wrong products are delivered e.g. Wither Hills Chardonnay instead of Pinot Gris; the wrong size is delivered or a product on the delivery docket is simply missing and not delivered at all. In a recent example at a regular audit we were carrying out for a client we discovered they were short 100 litres of a draught beer. After checking back through all the sales and ensuring that all stock on hand was correct we told the venue owner there were a couple of kegs missing from their stock. This particular venue has security cameras above the door where their stock is received and upon viewing the footage of the delivery and cross referencing it to the delivery docket and invoice, the keg count showing on the footage confirmed they were short delivered two kegs. So what were the learnings from this? Our audit discovered they were missing 100 litres of beer; $580 at cost and more importantly, $2300 loss at retail based on their margins. Equally concerning was that a staff member had signed the delivery note which contained a statement saying the recipient had checked and received the goods as detailed on that delivery note. Sadly the above example is all too common. We regularly find evidence

of goods signed for that are Perishable goods make up “The staff not checked. In the August a large part of a venue’s that sign for column I spoke about the food. Ensuring that you importance of having a receive them in the your goods have a written record of what best and most fresh responsibility to ensure you have ordered. condition is essential. Part of the reason for In both food and the order is all present and this is to ensure you beverage dishonesty correct against what you have a record to cross is always an issue and reference to your have ordered. It is important this is no different delivery. The staff that when it comes to that you have given staff sign for your goods deliveries. A dishonest clear direction in what have a responsibility delivery driver will to ensure the order is all know the venues that you require” present and correct against don’t have any checking – Peter Nelson what you have ordered. systems in place and they will It is important that you have know which venues they can given staff clear direction in what short deliver a keg or case of product; you require:which venues they can take out some • all goods be counted and cross produce from an order. If your venue referenced against the is not vigilant then you can easily fall delivery docket, prey to these scams. Sadly internal • the delivery docket is cross dishonesty is also prevalent which referenced to your order to ensure means you need to have the checks and what you ordered is what you have balances in place. received, Have another staff member, other • that the goods are all in good than the person who has received the condition - e.g. there are no goods, complete a second check of the breakages etc,. order and then put the order away. This may sound basic but unless you We have seen instances where a staff have set out your requirements you member has been in collaboration with risk being like the example sited above. a driver and knowingly received and signed for a short order, and split the WASTAGE profits with the driver. One of the biggest factors affecting Stock on hand in venues vary from food costs is waste and a lot of this size and as a result so does the amount occurs before the food actually makes of stock carried, but an average venue the plate. Many vendors deliver before will have anywhere from $20,000 to a venue opens and product is left at $60,000 between food and beverage the back door where many items can on hand. Stock is another form of deteriorate without proper storage cash and so it is crucial that systems such as refrigeration. and processes are in place to account In this scenario you also need to and control this valuable part of be very careful about not accepting your business. n inferior product either through quality or product that is going to Peter Nelson is the Managing give you a lower yield, both of which Director of Sculpture Hospitality New is going to cause a higher food cost. Zealand, Australia and Pacific Islands

28 OCTOBER 2019 - HOSPITALITY BUSINESS

Andrew Ballard

Executive Chef ANZ

Weâ&#x20AC;&#x2122;re for creating a better kitchen culture.

Show your support at www.fairkitchens.com

ADVERTORIAL

C R E AT I N G A H E A LT H Y C U LT U R E TO C R E AT E A H E A LT H Y B U S I N E S S

Q&A

WITH RYA N GREGORASH

Author: Glenn Cartledge, Hospitality Industr y Writer

Rya n Grego ra s h is the directo r and head che f at Stolen Bike, a high-prof ile cate r ing f i rm b a s ed i n Roto r ua , New Zea land. While cor ne r s of t he hospit alit y indust r y are bei ng r i g h tly s cr utinised for dubio us HR pract ice s, S tolen Bike is par t ne r ing wit h in d u s t r y p ro g ra m me # Fa irKitchens to a dvoca te a more progre ssive approach to e mployee welfa re.

Could you please share your business philosophy?

Why is it important to you to that Stolen Bike sets a higher employment standard?

Has this focus on staff welfare enhanced your ability to retain people? Does it have a positive effect on morale?

It’s one thing to talk about engaging your staff but how do you actually achieve it?

Stolen Bike’s mission is to be recognised as the provider of the finest catering by our clients, peers and the greater public. But when I wrote this I understood that we needed great staff, trained and retained, who also needed to feel important and a part of this. So we developed the “four pillars” upon which we believe success is built – and they are based around Teamwork, Accountable Empowerment, Strategic Leadership and Fairness. I was taught at a young age in business when you make a decision regarding people, remove money from the equation and you will need up with the right and fairest result.

Firstly, it is fair… both ethically and morally! It is important we respect all Stolen Bike’s employees’ career needs and goals while helping them build a fun-filled life outside Stolen Bike. I want to be able to recruit the best staff in the world. I also want to show people that the hospitality industry can actually be a viable and rewarding career. So Stolen Bike pays all of its employees above the living wage [see sidebar article], and our employees receive an annual pay rise of at least the rate of inflation. Plus, all our people are entitled to seven weeks’ paid annual leave. We want them to be fresh and full of energy not only at work but when they are enjoying their own personal pursuits.

30 OCTOBER 2019 - HOSPITALITY BUSINESS

As the director of an “employee-first company”, I talk about emotional ownership with the rest of the team. It is my belief that once you have someone engaged emotionally, you have a level of commitment that cannot be surpassed. This industry is racked with staff turnover. Many restaurateurs brag that they have an annual turnover of only 45%! After spending time at university studying business I really could see the true cost of the turnover of staff. People need to be engaged, fresh and passionate about what they are achieving. They also need to have emotional ownership and the ability to enjoy life outside of work. If we continue to practice this on a daily basis we should be able to cherry pick the best staff in the city, province, country and possibly the world. In fact, we have a new head chef coming directly out of South Africa from one the finest restaurants in that country.

A professional kitchen can be a boring, repetitive and monotonous place. Onion after onion, potato after potato, mopping, cleaning and always more dishes! We will often get in new products and ingredients and have a play to see if we can develop new and exciting canapés or tapas from the idea of a team member. This certainly helps build amaraderie and is excellent in team building. This “play around” (as we refer to it) is how we stay fresh, interested, engaged and involved. In addition, it often introduces the team to new skills, techniques, flavours, and food and wine pairings. We thrive on ideas and we are constantly talking about new options. We all are truly passionate about food; we’re deeply rooted into it.

ADVERTORIAL

As someone who has studied business and now has deep experience in running his own operation, what advice would you give other business owners?

In a notoriously tough and changing industry, how do you maintain your levels of enthusiasm? What keeps you excited?

It’s important to diversify and create a variety of revenue streams. Stolen Bike has two distinctive sides to the business: Stolen Bike Catering @ Scion and out-catering, but we have four separate revenue streams within those. Scion is a government research facility with 1000 people on campus. There we run a café for the staff that is also open to the public. We also have exclusive rights to in-house catering at Scion. Then we have out-catering contracts, which are ongoing with local businesses that require weekly catering. And finally we cater for high-end dinner parties, cocktail and canapé functions, weddings and Christmas parties. We strive to have a broad spectrum of income streams to ensure the business will always be sustainable. Each revenue stream is distinct and does not cannibalise another; rather they complement each other and also introduce us to new clients and customers.

I especially have a passion for Stolen Bike as everything has been created and developed by me. It is not a brand or café or name I bought. Neither did I commission some PR company to come up with an awesome name. I have not taken over any else’s business. I did not buy a going concern. I am extremely proud of the national awards we have already won. This recognition only provides fuel for my in-built fire to achieve Stolen Bike’s vision while living and respecting our mission statement.

What drove you to become a partner of the #FairKitchens movement?

There seems to be a heck of a lot of support for ethically sourced eggs, free range chicken, wild fish, etcetera, yet there is little around the ethical treatment of people that work in the same industry. I was truly amazed that someone else in the hospitality industry actually had similar thoughts to my own. To quote Sir Richard Branson: ‘Customers will never love a company until the employees love it first.’ With Stolen Bike’s philosophy and #FairKitchens, we can change this.

Ryan Gregorash Director & Head Chef, Stolen Bike

Find out more at www.fairkitchens.com

EXPLAINER: NEW ZEAL AND’S LIVING WAGE Like most developed countries, New Zealand has a minimum wage. This is set by the government and, by law, is the lowest rate payable by employers. According to the Living Wage Movement, it’s barely enough to allow its recipients to get by. By contrast, the Living Wage Movement, which is highly critical of what it terms neo-liberal government social economic policy, has introduced the concept of a living wage. By way of explanation, the movement describes the living wage as:

“

The hourly wage a worker needs to pay for the necessities of life and participate as an active citizen in the community. It reflects the basic expenses of workers and their families such as food, transportation, housing and childcare, and is calculated independently each year by the New Zealand Family Centre Social Policy Unit.

”

The living wage rate is voluntary for businesses, and for 2019 is set at $21.15 per hour. This is $3.45 more than the minimum wage set by the government ($17.70 in 2019).

In an effort to attract and retain the best staff, Stolen Bike actually pays its people in excess of the living wage.

“Not only is it the right thing to do,” says Ryan Gregorash, “it makes good business sense too.”

HOSPITALITY BUSINESS - OCTOBER 2019 31

“FAT BASTARD SPECIAL”

West Coast Legacy With A Wild Future A salute to an old mate has a dedicated following from some of New Zealand's finest chefs. By Sue Fea

t’s a good 10 years since the boys on the West Coast gave their final approval on their mate Shane Wratt’s phenomenal wild meat sauce, borne out of the 2008 credit crunch. Shane’s Glasseye Creek Wild Meat Sauce is now sold in 300 or so outlets all over the country, mostly smaller independent butchers and delis, numerous supermarkets and in Australia. Christchurch-based Shane, who has strong family links on the West Coast, is on track to produce 150,000 bottles this year and his sauce has almost 6000 followers on Facebook. He’s been exporting to Australia for six years where the Aussie blokes love their wild meat tucker. Shane’s now poised to tackle the US export market with interest there, although, at first, demand may exceed supply from this little home-grown Kiwi company. Glasseye Creek Sauce has won numerous awards, including South Pacific’s Best Meat Sauce last year, Best Non-American BBQ Sauce in the United States a few years ago and Best New Food at the local Hokitika Wild Food Fest, which Shane reckons is probably the award that means the most. They’re not in a rush on the Coast where ‘good things take time’. Each small batch of Shane’s sauce takes nine hours to brew in a 1000-litre cooker, and no expense is spared, using the best of ingredients. “I only use premium products, like New Zealand molasses, Californian raisins, the best Japanese soy sauce and cold-pressed Napier orange juice,” he says, but Shane’s staying ‘mum’ on the rest of the 18 secret ingredients. “We cook it low and slow – even cooking the raisins takes an hour and a half.” Certain ingredients are added at different times and different stages 32 OCTOBER 2019 - HOSPITALITY BUSINESS

to achieve different layers of flavours, he says. The sauce has been created specifically to accompany wild meat, which is why Shane strived for five months to gain the approval of some of the Coast’s most hardened wild game hunters and Southern Men. “I’d drive back and forth from Christchurch with bottles to test on them. We had to get it just right,” he says. It was the whitebait season of 2008. The global financial crisis had just hit and Shane had been through a difficult time after a relationship break-up to boot. “My world was unfolding fast,” says Shane. “I’d lost everything, and my best mate Dave White, who owned the Little Wanganui Hotel, a classic Kiwi pub up on the Coast, near Karamea, invited me over to see how the real world lives and have some time out,”

“We cook it low and slow – even cooking the raisins takes an hour and a half.”

he says. “He taught me how to catch whitebait, drink Jameson’s (whiskey) and dabble in the pub kitchen with a bit of cooking.” “I’m a foodie and Dave’s pub grub was superb, but the hunters weren’t the best chefs when it came to wild meat, so I started dabbling in making some sauce to help him out. There’s little fat in most wild meats which makes it easy to dry out, so my sauce just added some guts and life to it.” Glasseyecreek Sauce soon became a ‘signature’ essential at the Little Wanganui Hotel, complementing Dave’s ‘Fat Bastard Special’ which became the signature dish of the West Coast. There was only one Cardinal Rule. The boys insisted that Glasseye Sauce should never accompany pure and pristine West Coast whitebait. As Shane says, “some things are best left alone”. Unfortunately, the following year Dave was killed tragically in the pub, leaving his little four-year-old daughter, Jessie May, now 14, and her mother, Kirsty, without a much-loved dad and partner. “He was larger than life,” says Shane, fondly. “Everybody loved Dave. He was a genuine Kiwi bloke, with a heart of gold, always there to help out.” Dave was well-known in Wanaka, as well as on the Coast, and Shane first aired his magic sauce to the masses during overflowing memorial services for Dave in both places. “It was a hit. They loved it,” says Shane. The guy in the catering tent was spotted throwing the normal supermarket sauce out and replacing it with Shane’s. After that the sauce just took off.

“FAT BASTARD SPECIAL”

“‘White Eyes Sauce’, (Dave’s nickname), contains his four favourites beef, onion, beer and bourbon.”

“Dave was an inspiration to me and saved my life during a difficult time, so the sauce was really made in his honour,” says Shane. In a beautiful gesture and salute to his old mate, Shane allocated a portion of the company to provide for Jessie May in Dave’s absence. Shane’s kids, Gibson, 14, and Sammie, 16, now living with him in Christchurch, are very proud of the company, and the family still spends a

lot of time with Jessie May and Kirsty. Shane’s kids always shared in his wild West Coast sense of humour as youngsters, proudly displaying ‘promeat’ T-shirts at a vegan festival once to promote Dad’s product. These days Shane says Glasseye Creek Sauce has almost a cult-like following from some of New Zealand’s best chefs. Shane now has his sights on South Korea, Japan and Singapore, where one of the largest food distributors has asked for samples. There are plenty more good brews about to be launched. ‘White Eyes Sauce’, (Dave’s nickname), contains his four favourites - beef, onion, beer and bourbon. There’s ‘The Good Smoke’, Pretty Hot’ and also ‘1080 Sauce’ another superhot sauce in honour of Dave, who was a key objector in the ‘1080 Stop The Drop Campaign’ on the Coast. “I was tired of people asking how hot my sauce was,” says Shane. In the meantime, an original bottle of Glasseye, sits proudly in Shane’s home kitchen, alongside an aptly-labelled bottle, ‘Big Dave’, containing a third of Dave’s ashes. n

HOSPITALITY BUSINESS - OCTOBER 2019 33

AUTHENTIC ITALIAN FLAIR

High-end Milan Fashion Flows to Food Casamassima delights Christchuch by Sue Fea

rom a high-end Italian fashion business in Milan to a kitchen in central Christchurch, restaurateur and creative chef Vladimiro Cesari goes all out to deliver a good ‘story’ with his fine Italian fare. Vladimiro and his wife, Silvia, opened Christchurch’s Casamassima Italian Fare Restaurant in 2017 after moving to New Zealand with their three children – daughter Marianna, 17, and sons Edoardo, 15, and Niccolò, 11.

34 OCTOBER 2019 - HOSPITALITY BUSINESS

It was a bold move for an Italian foodie with 30 years under his belt working in the family fashion business founded by his father in Milan. “We had a successful family company in Milan after my father moved our family there in 1969,” says Vladimiro. “We were producing five different fur collections and some labels.” Under the Cesari family brand were labels like ‘Jun’ and Manoel Cova. Vladimiro was also the president of A.I.P. – the fashion industry trading association that oversees all fur fashion production. However, in spite of all of this success, Tuscany-born and raised Vladimiro says his first love and passion has always been food. “Coming from Siena in Tuscany there was a rich food heritage in my background,” His mother loved to cook and his auntie still owns an international cooking school there called Lella Cooking School’, where Vladimiro completed a number of cookery courses. Whenever he had the opportunity he’d take another course to learn as much as he could about cooking, earning various diplomas and completing a number of food and wine courses while working in Milan. “My focus was always the fashion business, but my passion has always been food and wine,” he says. It wasn’t until he and the family moved to New Zealand that Vladimiro turned his ‘passion’ into a career. He has his good friend from home, Marco Casamassima who left the restaurant company last year, to thank for urging him to move his family to New Zealand for a fresh start. The pair had been friends since they were 16 and Marco had fallen in love with a Kiwi girl in 1995 and so moving to Christchurch. “He told us it was such a wonderful country with a nice lifestyle, so I came to look for myself in 2014 and fell in love with New Zealand,” says Vladimiro. “It was a period in my life when I wanted to change something. I’d been soaking in the culinary culture of Italy and its food, cooking all my life, so I said, ‘why not?’.” He, Marco and two Italian-based friends founded Italian Food Philosophy Ltd, and later on, in April 2017 Vladimiro and Marco also opened Casamassima. Through Italian Food Philosophy they import the best of Italian food and products from Italian artisan food producers. “We handpick the best Italy has to offer and bring a selection of niche foods to New Zealand, distributing them around the country, but mostly they’re sold here in Christchurch.”

Casamassima is full of Italian flair – vibrant, quaint, colourful, cosy and very Italian. Surrounding the red chequered table cloths at the 40-seater restaurant are shelves packed with Italian Food Philosophy offerings, everything from jams and gelato to pure olive oil, pasta and pasta sauces, as well as Italian craft beers and wines. “We sell very specific and traditional products like a doublelayered focaccia bread filled with melting stracchino (cheese), native to the region of Recco,” says Vladimiro. He’s also very proud of his imported prosciutto di Cinta Senese. “This is beautifully seasoned and made from the back leg of a semi-wild pig. Prosciutto is different depending on what region of Italy you taste it in – some are salty, some are sweet.” The Cinta Senese pig is bred in a national park-style forest fenced areas where it’s free to roam. “This meat is particularly tasty and free of fat,” says Vladimiro. It’s a very rare product as the pig is protected by the ‘Consortium of Cinta Senese’ – a protective controlling body. “We’re the only ones importing this product in Australasia, so we’re quite proud of it.” Italian Food Philosophy products arrive in in freezer or chilled containers four or five times a year. With a background in fashion and flair it’s obvious that Vladimiro doesn’t do things in halves. Casamassima is already becoming renowned around Christchurch for its authentic, themed Italian specialty events. These are usually booked out with two sittings a night and guests get to experience various true tastes of Italy, with each event focusing on a different era or region. Casamassima hosted two of these fully-themed events last year, which was a huge amount of work, says Vladimiro, but he’s hoping to run a third – a Medieval Night’ later this year. Last year’s ‘Dine With The Romans’ was hugely popular with its special ancient recipes like cold, spicy soup and grilled meat, all made the original way according to ancient documents. Vladimiro recreated these ancient recipes and staff and friends all donned original Roman costumes for the hugely popular event. “We had a good laugh as their costumes, which were really hard to source, were more like a toga and the staff had been trained to speak in ancient Latin – all very entertaining.” Even the restaurant was appropriately dressed with special

Chef Valdimiro Cesari's Casamassima restaurant reflects his Italian passion for fine fare.

“I’d been soaking in the culinary culture of Italy and its food, cooking all my life, so I said, ‘why not?’.”

Roman columns fitted and ancient vases and the likes decorating the interiors. A few months later Casamassima hosted a Renaissance Night turning on another specifically-designed menu and costumed staff. Vladimiro’s now planning the Medieval Night. “Once again we’ll look at various places and dishes serving a lot of traditional recipes from the medieval era, especially my home province of Tuscany. Vladimiro’s hometown of Siena, with its ancient stone buildings, is rich in medieval history. These big events take a lot of planning and it’s proved difficult finding the ancient recipes or the oldstyle ingredients used. However, every month Vladimiro and his staff turn out at least one regional Italian night, serving up food native to a region, like gnocchi, polenta or ravioli. Whatever they do, they obviously do it well. In November 2018 Casamassima was awarded the rare, prestigious Ospitalità Italiana award from the Italian Government, after only two years of operation. “This is only granted to restaurants around the world that are recognised for their authenticity of their food, their staff and the quality and standard of their venue,” says Vladimiro. “We’re very proud as this has only been granted to two other New Zealand restaurants – La Bella Italia in Wellington and Non Solo Pizza, both open more than 20 years. “This is the best reward for all the hard work we’ve put in,” says Vladimiro, who’s hugely grateful to his manager and staff. “Without them none of this would have been possible,” he says. n

HOSPITALITY BUSINESS - OCTOBER 2019 35

SHOUT NEW ZEALANDâ&#x20AC;&#x2122;S LARGEST LIQUOR AUDIENCE

THE

OCTOBER 2019 | www.theshout.co.nz

CHARDONNAY TEQUILA PALE ALE

NEW ZEALAND

w e N

to PASK

Introducing Pask Wineryâ&#x20AC;&#x2122;s NEW Instinct range. Designed to be fresh & great tasting wines across a selection of popular NZ varieties, including Rose, Pinot Gris, Chardonnay, Pinot Noir, Sauvignon Blanc and Merlot. View the range at www.pask.co.nz

Distributed in NZ by Hancocks 0800 699 463

contents

The Shout Editor, Charlotte Cowan

4 INDUSTRY NEWS AND INSIGHTS 7 PALLISER ESTATE’S NEW SINGLE VINEYARD RANGE

october 2019 12

30 years in the making

WINING UP

With spring finally here and the rain

8 PINOT GRIS AND CHARDONNAY

(hopefully) behind us, it’s time to start

Tasting notes from Cameron Douglas MS

thinking about what we’ll be drinking

12 TEQUILA: THE NEW CELEBRITY SPIRIT

this summer. In this issue, light and bright wine reigns supreme with Rosé hitting the news with big wins at the New World Wine Awards on pg 4. Plus, while Sauvignon Blanc is known to be the go-to for sipping on in

Tash McGill delves into the world of premium tequila

16 ALE’S WELL THAT ENDS WELL

John Oszajca takes a look at the tasty style of Pale Ale

summer, Master Sommelier Cameron

Douglas tastes some delicious Pinot Gris and Chardonnay options on pgs 10-13. And if a cold brew is more your style, John Oszajca explores the best options for a tantalising Pale Ale on

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

OCTOBER 2019 | www.theshout.co.nz

pgs 16-17. And a big congrats to John

From one of New Zealand’s premier wine brands comes the inaugural Single Vineyard range. Whare Pinot Noir and Om Santi Chardonnay reﬂect the Palliser Estate winemaking team’s dedication and love for Martinborough and their vineyards. For more, head to pg 7.

girl, Rainey. Don’t forget to pick up a copy of our huge summer bumper issue next month featuring the best and a massive Christmas gift guide!

COVER STAR:

PALLISER ESTATE

on the birth of his gorgeous new baby

bubbles, awesome Australian wines

NEW ZEALAND

CHARDONNAY TEQUILA PALE ALE

Cheers!

EDITOR’S PICKS 1 PALLISER ESTATE OM SANTI VINEYARD MARTINBOROUGH CHARDONNAY 2018 Scored 95 points by Cameron Douglas MS and described as a complex yet youthful bouquet of Chardonnay with aromas of clove and vanilla scented wood smoke, this is a weighty wine with a decent level of acidity, precise measure of oak and long finish. For more top Chardonnay choices, head to pgs 12-13. PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Sales Director Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600

2 DOMAIN DEFIANCE CENTRAL OTAGO PINOT GRIS 2019 Produced using grapes from the Defiance Vineyard where miners once hunted for gold, this Pinot Gris has a creamy texture, balanced acidity, good levels of complexity and a long lingering finish. For other picks for Pinot Gris, check out pgs 10-11. 3 BEHEMOTH ‘MURICA APA Brewed using predominantly Riwaka hops from Nelson, supported by a couple of American hop stars; Amarillo and Citra (and a handful of specialty malts) ‘Murica is a refreshing light amber American Pale Ale that will quench your thirst on a hot day. For more Pale Ales, head to pg 16-17. For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.

THE SHOUT NZ | OCTOBER 2019 | 3

news

Mercurey NZ Young Winemaker of the Year announced Emily Gaspard-Clark from Spy Valley Wines in Marlborough has been named the Tonnellerie de Mercurey NZ Young Winemaker of the Year 2019. Following the regional finals held around the country in August, three finalists – Gaspard-Clark, Kate Franklin from Sacred Hill and Jordan Moores from Felton Road competed for the national title last month. The three finalists were tested on their winemaking knowledge and skills – including a presentation, a general wine knowledge and essay paper, an interview and a CAPEX paper, wine judging and running fining trials in the laboratory, and a speech at the awards dinner. Gaspard-Clark won an educational trip to Burgundy, a $2000 Programmed Property Services Education Scholarship, a Riedel decanter, a mixed case of wine from Winejobsonline and cash. She will also be an Associate Judge at the NZ Wine of the Year competition, receive a personal tasting experience with a Villa Maria senior winemaker and attend the NZ Wine Awards in November. For more information, visit www.nzwine.com/en/initiatives/young-winemaker/

WHAT’S ON October 17-19 BREWNZ 2019 Wellington www.brewersguild.org.nz October 19 INTERNATIONAL GIN & TONIC DAY October 25 NZ INTERNATIONAL WINE SHOW AWARDS DINNER Auckland www.nziws.co.nz October 31-November 3 TASTE OF AUCKLAND Queens Wharf www.tasteofauckland.co.nz/ November 16 THE NEW ZEALAND CIDER FESTIVAL Nelson www.nzciderfestival.com/ November 16 NEW ZEALAND WINE OF THE YEAR AWARDS DINNER Blenheim www.nzwine.com

sponsored

Rockburn releases the first Kiss of summer Central Otago boutique producer Rockburn Wines has released its highly anticipated Stolen Kiss Rosé. As one of New Zealand’s first premium Rosé producers, Rockburn has been a trendsetter in the category for years, while keeping a close eye on consumer demands. Just like Kiwis’ palates, Stolen Kiss Rosé is evolving and this year the team at Rockburn crafted a drier and lighter style for wine lovers to enjoy as “the first kiss this summer”. While the 2019 vintage has a Provence-inspired, peachy look, its flirtatious and fruity character certainly hasn’t changed. With a delicate cherry perfume, followed by a sensual strawberry kiss, Stolen Kiss leaves you with a feeling of pure pleasure and delight. Awarded 90 points by Cameron Douglas MS, Rosé lovers need to be quick, as the limitededition wine usually sells out by the end of summer. Stolen Kiss Rosé 2019 will be available in selected fine wine stores and restaurants, the Rockburn Cellar Door, and online via www.rockburn.co.nz (RRP $30.50 750ml bottle and $69 limited edition magnum). 4 | OCTOBER 2019 | THE SHOUT NZ

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exclusively sold at cellar door and on premise

industry insights

Cellarbration More than ever before, tourists are arriving in New Zealand with the objective of checking ‘visit a New Zealand winery’ off their ‘To Do’ list. Wine tourism is on the rise in New Zealand. Of all international holiday visitors, 23% visit a New Zealand winery, and in 2018 we had 776, 599 visitors who spent more than $3.2 million. The international wine tourist is spending more, staying longer and visiting more regions than the average visitor. There are over 250 wineries offering more than 400 wine tourism experiences in New Zealand, with services ranging from cellar doors with tastings, private wine tasting experiences with winemakers, vineyard tours, to restaurants and luxury accommodation. The experiences available are highlighted on nzwine.com/visit, and broken down into four separate segments – Sip, Dine, Stay and Play. Each section shows what is on offer in each region, by winery, and is a very handy tool for people to use if they are wanting to plan a stay featuring a wine experience. But the wine tourism experiences on offer are not just for those visiting from offshore. Following the success of NZ Winegrower’s inaugural Cellar Door Day

Keri Edmonds Wine Tourism Manager, New Zealand Winegrowers last year, where more than 70 cellar doors participated, we will be launching ‘Cellarbration’ as a weekend long event over Labour Weekend (26-28 October). The key objective of this initiative is to increase domestic tourist visitation to our local cellar doors and wine tourism experiences. We are encouraging Kiwis to get out and about, and experience cellar doors in their own backyard, or to escape the hustle and bustle of the city and travel to another wine region for a weekend cellar door experience. Across New Zealand, local wineries will throw open their cellar doors to celebrate this annual event, with special offers including cellar door discounts, food and wine pairings, tastings of library wines, vertical tasting and special. Keep an eye out on social media on @nzwinegrowers and #cellarbration to see the action. A reminder that visiting a cellar door doesn’t mean a reason to overindulge, and consumers can visit www.cheers.org.nz where useful information on safe and responsible drinking can be found.

Waste not, want not How consumers buy their products is increasingly being influenced by the environmental footprint they leave when doing so. Businesses are responding to this in a range of ways, from plastic bag bans, to using recycled materials in the first instance. Much of this is led by consumer demand, but other initiatives come from businesses looking to the future and who understand their social responsibility when producing a product. How breweries are working towards better waste outcomes is multi-faceted. Be it a carbon-zero certified beer by The Fermentist or DB Breweries partnering with Keep New Zealand Beautiful. One industry led initiative is the Glass Packaging forum (GPF). This group is funded by its members with the aim of increasing glass recycling rates around New Zealand. The GPF is accredited by the Ministry for the Environment with the aim of lifting glass recycling rates in New Zealand to 82% by 2024. Between 2019 through 2024, the scheme is designed to increase recycling capacity alongside Visy Recycling and container glass manufacturer O-I through the creation of hub/spoke collection systems nationwide. To date, the GPF has awarded over $3.3 million in grants for projects which improve the quality and quantity of container

6 | OCTOBER 2019 | THE SHOUT NZ

Dylan Firth Executive Director, Brewers Association of New Zealand

glass available for recycling. The grants are funded through voluntary levies paid by the GPF members who represent 85% of the market by packaging weight. A recent consultation by the Ministry for the Environment has started the ball rolling on the possibility of a Container Deposit Scheme (think money back on returned bottles). While this may bring back the nostalgic bottle drive memory for many, it poses many risks for industry and consumers in terms of cost and whether it provides an actual positive impact on recycling rates. The landscape in recycling is rapidly changing and, as signalled by this government, if the brewing and other industries don’t keep ahead of the curve, they will be left with regulation that likely is not fit for purpose and leaves someone out of pocket.

on the cover

PalliserEstate’s NewSingleVineyardRange 30 YEARS IN THE MAKING

ith its 30th vintage this year, Palliser Estate is celebrating with the inaugural release of its Single Vineyard range. Beautiful wines, the Whare Pinot Noir and Om Santi Chardonnay reﬂect the team’s dedication and love for Martinborough and their vineyards. “Our philosophy is about nurturing soil life, which in turn nurtures the vines and with the fruit produced, having the patience and faith to leave it alone minimising the distortion that human hands create,” says Chief Winemaker, Guy McMaster. McMaster became Chief Winemaker earlier this year, heralding a new era in the winery with a fresh perspective and new approach to winemaking. His passion for organics has been obvious at the estate since joining as Head Viticulturist in 2016. Both the Om Santi

and Whare vineyards are under organic conversion; Whare will be certiﬁed in 2020 and Om Santi following suit in 2021. McMaster sees this as just the beginning and a non-negotiable step for making authentic wines that truly speak of the land. Whare was planted in a mixture of Pinot Noir clones in 1998. With this complex planting, the devoted vineyard team hoped to gain valuable insights into their suitability for growing outstanding Martinborough Pinot Noir. “We believe we have done just that,” says McMaster. “The wine from this site displays a remarkable earthiness and a velvety tannin structure that clearly expresses a sense of place.” Palliser Estate’s coolest and stoniest site, Om Santi is situated on the front edge of the terrace. The densely packed river gravels, 10 metres in depth, force the wines to work hard to search for

The Palliser Estate Vineyard team

water and nutrients. The resulting wine reveals a beautiful flinty minerality and stone fruit qualities that truly is a unique expression of this site. “All the individual parcels from these vineyards are tasted with only the finest barrels selected for the Single Vineyard blend, then bottled unfined and unfiltered so the truest representation of our sites and season is revealed to you in every glass,” says McMaster. The limited edition Single Vineyard wines focus on Pinot Noir and Chardonnay and will only be available at their Cellar Door in Martinborough, online through their site or at exclusive on premise locations. For more information, contact Pip Goodwin, CEO Palliser Estate or visit www.palliser.co.nz. n THE SHOUT NZ | OCTOBER 2019 | 7

t o n i p gris

n New Zealand, Pinot Gris is one of the most popular with sales of this semi-aromatic variety increasing at both retail and in restaurants. Pinot Gris is available as a dry, off-dry and occasionally a very sweet dessert style. There are also some sparkling versions of Pinot Gris. Some of the typical aromas and flavours to expect from Gris are whitefleshed fruits - especially pears, apples (perhaps quince) - and white-fleshed stone fruits like nectarine. I often hear Nashi pear used as a descriptor, along with honeysuckle. Acidity is usually medium (above for some), firm textures from some skin contact cushioned by plush fruit concentration and warmish alcohol are collectively the main drivers of aroma and palate feel. When lees stirring is used the faint smell of beer may show as well. Some producers also take advantage of being legally allowed to add the juice or coferment with other varieties notably Gewürztraminer and Riesling without having to reveal this information on the label. Be sure to visit the producer web pages if you want to know for sure. Gris is grown in all regions of New Zealand with weightier, richer styles from Northland, Gisborne and Hawke’s Bay can be expected; slightly leaner expressions from Auckland, Wairarapa, Nelson and Marlborough and lean slightly steely expressions from North Canterbury, Waitaki and Central Otago. Pinot Gris works well with many different cuisine styles so long as the weight and intensity of food are similar.

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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 8 | OCTOBER 2019 | THE SHOUT NZ

tasting notes DOMAIN ROAD DEFIANCE CENTRAL OTAGO PINOT GRIS 2019 Complex, mineral, fruity, varietal and enticing bouquet of Gris. Flavours on the palate suggest preserved white nectarine, Asian pears and a range of apples. Dry with a core of fruit, mineral and spice. Balanced and well made with a long gentle finish. Drinking well now and through 2022. Points 94 RRP $27.00 Distributor: Co Pilot Distributors Phone: (09) 412 9137 www.copilotdistributors.co.nz

THE LANDING BAY OF ISLANDS PINOT GRIS 2019 Ripe, fleshy, fruity, varietal and totally inviting bouquet of Gris. Flavours on the palate suggest fresh apple and pear skin, a light nutty lees layer, chalky clay soil ideas and a poise that reveals a coarse silk texture. Well made, totally enjoyable and ready. Drink from today and through 2021. Points 94 RRP $26.99 Distributor: The Landing Wines Phone: (021) 270 1875 www.thelandingnz.com

QUARTZ REEF SINGLE VINEYARD CENTRAL OTAGO PINOT GRIS 2018 Distinctive bouquet with a core of minerality and varietal fruit signatures. Apple and pear skin, sweet lemon and blossoms, a gentle white pepper spice. Dry on the palate with a core of fruit, adding a smooth satin texture. Abundant acidity, white spice and a floral mineral quality. Well made, decent finish, lots to like. Drink now and through 2022. Points 93 RRP $32.00 Distributor: Vintners Phone: (0800) 687 9463 www.quartzreef.co.nz

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MAIN DIVIDE NORTH CANTERBURY PINOT GRIS 2018 Powerful, enticing and generous bouquet of Gris. Suggestions of honeysuckle and lemon peel, a touch of marmalade and button mushroom then apple and firm green pear d’angou. Fleshy, fruity, tasty, tangy and dry on the palate. Flavours mirror the nose, plus plenty of acidity and lengthy finish. Lots to like with this wine. Drink now and through 2021. Points 93 RRP $20.99 Distributor: EuroVintage Phone: (03) 314 6869 www.maindivide.com

JOHANNESHOF MARLBOROUGH PINOT GRIS 2018 A lovely bouquet of Gris, classic, generous and fruity with an Alsace -like fragrance of minerality and core of spicy white fleshed fruits. Just dry on the palate with flavours of white fleshed fruits, some roses and spice. A light lees beer note adds complexity, medium acidity, just a touch of tension then a lengthy finish. Well made and ready to enjoy. Drinking best from today and through 2021. Points 92 RRP $29.00 Distributor: Co Pilot Distributors Phone: (03) 573 7035 www.johanneshof.co.nz

WAIRAU RIVER MARLBOROUGH PINOT GRIS 2019 Floral, fruity and varietal bouquet of Gris with aromas of flowers and citrus, pear and apple, honeysuckle and white spice. Fleshy and generous on the palate with flavours that reflect the nose plus a little ginger spice and crushed rock earthy qualities. Well made, balanced and ready. Drink now and through 2021. Points 91 RRP $20.00 Distributor: Federal Merchants & Co Phone: (03) 572 7950 www.wairauriverwines.com

LUNA ESTATE MARTINBOROUGH PINOT GRIS 2019 Lovely bouquet of Gris packed with aromas of minerals and white-fleshed fruits, white flowers and sweet citrus. Dry, fruity and tense on the palate with some poise and panache. Plenty of acidity, a core of fruit with a citrus peel note, well made and ready. Enjoy from today and through 2022. Points 90 RRP $21.99 Distributor: EuroVintage Phone: (0800) 338 766 www.lunaestate.co.nz

PALLISER ESTATE MARTINBOROUGH PINOT GRIS Great bouquet of Gris with aromas of preserved flowers and ripe whitefleshed fruits, lees and a tangerine citrus suggestion and a little mixed fruit spice. Equally lovely on the palate with a mixed flavour package from citrus to pear, fruit spices and leesy finish. Nice texture, balanced, well made and ready. Best drinking from today and through 2020. Points 90 RRP $31.00 Distributor: Negociants NZ Phone: (0800) 634624 www.palliser.co.nz

Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking. THE SHOUT NZ | OCTOBER 2019 | 9

y a n n o d r a cth LAS MS

DOUG N O R E M A BY C 1

he vast majority of aromas and flavours of Chardonnay come from the management of fruit once it arrives into the winery. Winemakers use their skills to shape the aromas and textures of Chardonnay through particular techniques - for example, leaving some grape solids in the juice before fermentation, fermenting in stainless steel, concrete eggs or vats, large plastic tubs, new or used oak barrels of varying sizes and toast levels. Some producers can add oak flavour by suspending large bags of toasted oak chips inside a stainless-steel tank as a cost saving measure (oak barrels are very expensive). The fermentation stage is the most critical because it locks in most of the flavours we recognise. Chardonnay can age quite well, but only if provenance, yield, winemaking then storage present in the right combinations. There are some predictable or ‘traditional’ expressions of Chardonnay still popular and available. The creamy, fruity, oaky and buttery style is still very popular. These wines are made in a specific way that uses an acid conversion technique called Malolactic Fermentation (MLF). Here’s how it works: chardonnay wine post ferment is susceptible to certain bacteria forming naturally in a wine usually over spring. The enzyme that is activated by the bacteria converts some or all of the malic acid into a softer milky lactic acid. You may recognise this in the wine as a buttery texture. Combined with the flavours of new oak the nutty, smoky and even butterscotch flavours can be delicious for many.

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GIESEN SINGLE VINEYARD THE FUDER CLAYVIN MARLBOROUGH CHARDONNAY 2015 Complex, complete, detailed and precise - a bouquet requiring your absolute attention first. Flavours include grapefruits and baking spices, vanilla and white wood smoke, peaches and cashew. Dry, weighty, rich and concentrated, complex, detailed and lengthy. Drink now and through 2025+. Points 96 RRP $59.99 Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

TE PĀ THE RESERVE COLLECTION ST LEONARD’S MARLBOROUGH CHARDONNAY 2018 Bold, forward, fruity, youthful and distinctive bouquet of Chardonnay. Aromas of roasted orchard stone fruits - nectarine and peach, baking spices of vanilla and a little clove, then smoky oak. Dry, weighty and equally bold on the palate. Full-bodied with flavours that reflect the fruit and oak messages, plus roasted nut and a burnt butter note. A lovely wine with a complex weight finish. Drink now and through 2023. Points 95 RRP $49.95 Distributor: Beverage Brothers Ltd Phone: (03) 570 5192 www.tepawines.com

3 DOMAIN ROAD DEFIANCE CENTRAL OTAGO CHARDONNAY 2018 The bouquet takes a while to reveal all it has to show complex and detailed, youthful and fresh with a core of mineral rocks then oak and fruit. Equally complex on the palate with a lovely core of fruit and oak combinations, white-fleshed fruits, a touch of tropical fruit with a quartz-like mineral finish. A lovely wine

with the finer details needed to become a classic. Can be enjoyed now and will cellar as well. Best from 2020 through 2025. Points 95 RRP $32.00 Distributor: Co Pilot Distributors Phone: (09) 412 9137 www.copilotdistributors. co.nz

LUNA ECLIPSE MARTINBOROUGH CHARDONNAY 2018 Nicely complex on the nose, a core of fruit contrasted by oak and minerality. Nothing is overdone so quite a pure and balanced attack. More complex on the palate where the oak begins to emerge stronger than the nose suggested. Equally strong is the fruit telling the same story as on the nose. Some fine tannins and plenty of acidity this is a lovely wine. Lengthy finish and a developing complexity Drinkable now though best from late 2020 through 2025. Points 95 RRP $35.99 Distributor: EuroVintage Phone: (0800) 338 766 www.lunaestate.co.nz

TONY BISH HEARTWOOD HAWKE’S BAY CHARDONNAY 2018 Charming bouquet of Chardonnay with a medley of aromas led by yellow stone fruits in harmony with lees, butterscotch and sweet apple. Gentle creamy textures contrasted by acidity and the bite of wood accentuated by its natural spice and sweetness. Medium+ acidity and a core of peach and ripe citrus fruit flavours. Youthful still, so should be cellared for at least another year. Best from late 2020 through 2024+. Points 95 RRP $35.00 Distributor: Caro’s and Long Cloud Wines & Spirits Phone: (06) 650 3353 www.tonybishwines.co.nz

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tasting notes

PALLISER ESTATE MARTINBOROUGH CHARDONNAY 2018 A classy and classic bouquet of Chardonnay with aromas of a fruit laden silty soil mineral and oak layered attack, a building complexity and natural charm. Toasty, fruity and fresh on the palate with oak leading the flavour package then stone fruit, wood spices and synergy. Dry, lengthy, balanced and well made. Lots to like here. Drink now and through 2024. Points 94 RRP $43.00 Distributor: Negociants NZ Phone: (0800) 634624 www.palliser.co.nz

MATAHIWI ESTATE HOLLY SOUTH SERIES WAIRARAPA CHARDONNAY 2018 Complex and fragrant bouquet of Chardonnay - all the layers of a well made wine showing off aromas of grapefruit peel and peach, nutty oak and toasty spice layers. Dry on the palate with lots of nutty fruity flavours, citrus, apple, peach and baking spices. Fine wood tannins and medium acidity. Well made and ready. Drink from today and through 2024. Points 93 RRP $32.99 Distributor: Matahiwi Estate Phone: (06) 370 100 www.matahiwi.co.nz

BLACK BARN HAWKE’S BAY BARREL FERMENTED CHARDONNAY 2018 Bold, fruity, oaky and nutty bouquet, but also quite elegant and complex. No mistaking the aromas of wood smoke and baked peach, some citrus, quince and apple; raw energy on the palate with oak and acidity, new wood and baking spices. A full-bodied wine with a big gutsy palate and lengthy finish. Drink now and through 2025. Points 94 RRP $39.00 Distributor: Negociants NZ Phone: (06) 877 7985 www.blackbarn.com

THE LANDING BAY OF ISLANDS CHARDONNAY 2018 Very generous bouquet of Chardonnay with a big, nutty, oaky and fruity core. A suggestion of popcorn or butterscotch adds a layer of complexity and familiarity. Ripe peach and apple fruit flavours, vanilla and spicy oak. Fullbodied with a core of fruit carried along by the alcohol and acid line. Lengthy finish, well made. Best drinking from today and through 2023. Points 93 RRP $39.99 Distributor: The Landing Wines Phone: (021) 270 1875 www.thelandingnz.com

HUNTER’S OFFSHOOT MARLBOROUGH CHARDONNAY 2017 Complex and textured bouquet of Chardonnay with a steely gun flint and leesy beginning then grapefruit before peach, vanilla before cashew and other wood spice. Loads of texture on the palate with flavours that reflect the nose, medium+ acidity and weight, lengthy and refreshing complex finish. Well made. Drink now and through 2022+. Points 94 RRP $34.90 Distributor: EuroVintage Phone: (03) 572 8489 www.hunters.co.nz

STATE OF FLUX AWATERE VALLEY CHARDONNAY 2018 Complex and textured bouquet with aromas and flavours of a lees centric and pure fruited core. Fine, layered, chalky and fruity on the palate. Flavours are floral as well as fruity with medium+ acidity and some very fine fruit tannin detail. Balanced and well made. Drink now and through 2021. Points 93 RRP $39.00 Distributor: Yealands Phone number: (03) 575 7618 www.yealands.co.nz

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SELAKS FOUNDERS HAWKE’S BAY CHARDONNAY 2018 Bold and rich bouquet, with aromas of toasty oak, baking spices and roasted orchard fruits. Full bodied on the palate with creamy round textures, then flavours that mirror the nose - lots of wood spice, vanilla and clove, fresh medium+ acidity. Balanced and very well made with a long finish. Lots to like about this wine. Cellar or drink now and through 2023. Points 94 RRP $29.99 Distributor: Constellation Brands NZ Phone: (0800) 662 456 www.selaks.co.nz

TONY BISH SKIN IN THE GAME HAWKE’S BAY CHARDONNAY 2018 A complex, intriguing and enticing bouquet of Chardonnay. Takes more than a few sniffs to get all the content and story of this example - aromas of chalk and texture, red apple skin and dry citrus peel, some floral moments and a core of energy. Dry on the palate with a core of texture and skin contact derived flavours - hard to describe, so I’ll just suggest you try the wine and decide for yourself. Suffice to say, complex and intriguing, detailed and lengthy. Drink now and through 2022+. Points 92 RRP $30.00 Distributor: Caro’s and Long Cloud Wines & Spirits Phone: (06) 650 3353 www.tonybishwines.co.nz

TE PĀ MARLBOROUGH CHARDONNAY 2018 An attractive bouquet with a soft smoky and toasty wood aroma, contrasting scents of orchard fruits with golden queen peach and red apple and a whisper of grapefruit. On the palate - a dry wine with a mix of flavours from roasted yellow stone fruits to vanilla, brazil nut and tostiness of oak. Youthful, balanced and well made with a lengthy finish. Decant for service with food through 2020 then on its own till 2022. Points 92 RRP $24.95 Distributor: Beverage Brothers Ltd Phone: (03) 570 5192 www.tepawines.com

SACRED HILL SINGLE VINEYARD HAWKE’S BAY CHARDONNAY 2018 An attractive and immediately inviting power of richness showing roasted stonefruits, toasty oak and nutty, almost burnt butter attributes. Equally rich and characterful on the palate with a nutty toasty oak attack, then flavours of yellow grapefruit peel. A decent weight and richness, well defined acid line and lengthy finish. A wine many Chardonnay fans will enjoy. Drink now and through 2022. Points 92 RRP $24.99 Distributor: Quench Collective Ltd Phone: (06) 879 8760 www.sacredhill.com

SELAKS THE TASTE COLLECTION BUTTERY HAWKE’S BAY CHARDONNAY 2018 A very distinctive bouquet to this wine with aromas of cashew and brazil nut, burnt butter, vanilla and yellow orchard fruits. Full bodied, juicy, rounded texture, medium acidity and flavours that mirror the nose. Classic Friday through Sunday Chardonnay style. Drinking best now and through 2021. Points 90 RRP $21.99 Distributor: Constellation Brands NZ Phone: (0800) 662 456 www.selaks.co.nz

THE SHOUT NZ | OCTOBER 2019 | 11

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u q e

Not just something you down with lime and salt on a Friday night, tequila is fast turning into a favourite spirit amongst celebs – but only the premium kind. Tash McGill explains just what that means.

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

12 | OCTOBER 2019 | THE SHOUT NZ

T I R B ELE

C W E NE

T I R I Y SP

equila is one of history’s most codified spirits; recognisable in television and movie tropes by the ritual licking of a salt rim, downing of a shot and sucking of a lime. The mythology of tequila runs deep – many people tell stories of how tequila shots mark the beginning of the greatest and worst nights of their lives. Some urban myths preach the opposite: a hangover-free morning after or a sure-fire way to boost any mood and thus, every movie party montage begins with tequila shots and every gendernormative girls’ night out starts with margaritas. Tequila is somewhat of a muse in Sean Combs’ the world of show DeLeón Diamante business and perhaps why it’s no surprise that tequila is the celebrityendorsed and produced spirit of the moment. Right now, there are at least 12 tequila brands on the market that boast current or previous celebrity

ownership; from Dwayne ‘The Rock’ Johnson to Nick Jonas, AC/DC and George Clooney. Clooney co-founded the brand Casamigos with Randy Gerber, before accepting an offer from Diageo for a cool $US1 billion in 2017. The story goes that after buying houses next door to each other in Mexico, the two friends started making their own tequila on contract, but before long were drinking 1000s of bottles a year with family and friends, which meant they were forced to officially license. Casamigos became available to the public in 2013. If you think a billion dollars seems a little pricey for tequila, a spirit the average consumer might be used to seeing thrown back in shots with disregard for quality or considered to be the fast track to getting boozy because of it’s cheaper price point, think again. In 2017, the global tequila market was valued at $4.66 billion and will be worth more than $6.4 billion

Enjoy Responsibly Altos Plata and Altos Reposado are distributed by Pernod Ricard New Zealand. Contact your Territory Manager to find out more.

spirit on show

“IN 2017, THE GLOBAL TEQUILA MARKET WAS VALUED AT $4.66 BILLION AND WILL BE WORTH MORE THAN $6.4 BILLION BY THE END OF 2025.” by the end of 2025. Some estimate the industry will hit this milestone by 2023, in growth fueled primarily by North American and expanding global demand for superpremium agave spirits. STAR-STUDDED PREMIUM PRODUCT Here’s the quick recap: all tequila is mezcal, but not all mezcal is tequila. If in doubt, tequila doesn’t have the usual smoky flavour associated with mezcal. Defined by geographic production regions and the exclusive use of the blue agave plant, the annual global production of tequila has averaged between 200-250 million litres. Beyond the five production regions, the categorisation of tequila is all in the aging; Blanco is bottled just after production, Joven is Blanco that is either blended with a little bit of aged tequila or aged for just a few weeks before bottling. Reposado is aged for a minimum of 60 days but no more than 364 days. Anejo is aged for a minimum of 365 days but less than three years. Extra Anejo, the most recently added classification, is aged for at least three years. But there’s another very important classification often overlooked, but where most of the expected growth is likely to come from. Tequila can either mixto (51% blue agave, 49% other sugars including corn-based alcohols), or the much higherquality, 100% pure agave. Truth is sometimes stranger than fiction – as far as the elusive 0% hangover, 100% party tequila espoused in the movies goes; the answer is in 100% pure blue agave Blanco tequila. The purer your spirit, the less chance of a hangover from additives or sugars such as those found in mixto tequilas. Anything with a 100% blue agave label and produced with provenance, in small quantities can command the superpremium categorisation. That’s exactly where celebrities like Clooney, Sean ‘P.Diddy’ Combs, Justin Timberlake, Carlos Santana, AC/DC and more come in. Since 2012, there’s been a 14 | OCTOBER 2019 | THE SHOUT NZ

consistent growth in tequila as the go-to spirit for musicians and celebrities. Almost every celebrity-owned product line is premium or ultra-premium 100% agave tequila, providing a crucial top-end to the market already common with Scotch, bourbon, rye, vodka and gin. Diageo certainly saw opportunity to expand the ultra-premium end of the market with the purchase of Casamigos; alongside their partnership with Sean ‘P.Diddy’ Combs, whose ultra-premium tequila DeLeón Diamante sells for $US150 and includes a reserve bottling finished in Sauternes casks called DeLeón Leóna, for a mere $US850. While you might be used to seeing those figures attached to collectible whisky or wine, it simply doesn’t align with most mainstream perceptions of tequila. That’s where culture is beginning to shape the way industry responds. WHEN A MARGARITA ISN’T A MARGARITA Imagine my surprise recently in Cuba, when I ordered a Hemingway daiquiri and was served a frozen blended daiquiri with a dark rum float on top. Over time, the tourist culture has changed consumption trends. Hemingway would probably roll over in his grave. But the same applies to the margarita – it’s the Americanised way to drink tequila, delivered courtesy of tourism and the movies. The traditional Mexican way to drink tequila is neat and more often as a sipping spirit, alongside a serve of sangrita (a tomato Anything with a 100% blue agave label can command the super-premium categorisation

and fruit juice mix). You sip each one intermittently, so the acid and spice from the sangrita enhances the sweetness and flavour of the tequila. If your ‘traditional’ margarita is based on juice concentrate and simple syrup with mixto tequila, it’s easy to understand where those pesky tequila hangovers come from. Of course, the easiest way to enjoy the premium spirit is to enjoy it the way the distillers and makers would. Simple, straightforward, sipped. The resurgence of the sipping trend and culture means a stronger opportunity for superpremium and ultrapremium brands to take center stage in the backbar and premium spirits shelf. Arguably, elegant images of George Clooney and Dwayne Johnson help propel a sipping culture forward. Clean-eating and ketoloving fitness freaks can also enjoy a carb-free but still flavourful spirit that offers a more pleasant sipping option than vodka. DRINK LIKE A STAR Ultimately tequila’s star is still rising, with growth coming from the top end of the market and new styles of drinking. With summer on the horizon and a large range of 100% agave tequilas in market focus on building your backbar with premium and ultra-premium expressions. Ensure your bar and sales team programme has plenty of education about the regionality and purity of the tequila you’re selling. And please, consider eliminating the salt lick and lime ritual. n

out of this world sales@sprigandfern.co.nz

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s ’ le THAT ENDS WELL

hen we think about a Pale Ale, the image that comes to mind is not exactly an exciting one. We tend to think of a Pale Ale as a simple ‘gateway-beer’; a beer that is more interesting than an American Lager, but certainly not a challenging – or even interesting – style. We expect them to be easy to drink, maybe a wee bit hoppy, and (as the name would suggest) pale – at least by craft beer standards. It’s the beer that American Lager drinkers might ask for when nothing lighter is available, or when they feel like going for something “a bit more craft”. However, this underwhelming reputation is really only something that has been bestowed upon the style in recent years. In reality, the Pale Ale is a tasty and important style. Moreover, it would be fair to say that the humble Pale Ale is the mother of the entire craft beer movement. It may not seem like a big deal in this day and age, but the Pale Ale’s definitive quality (its pale hue) was quite an innovation when it first hit the scene in the late 17th century. Prior to that time, 16 | OCTOBER 2019 | THE SHOUT NZ

Beer writer John Oszajca shares an insight into the tasty style of Pale Ale – and no, that doesn’t technically include IPA…

all malted barley was dried using wood- or peat-fuelled fires. The smoke and heat produced by these fires resulted in darker, often smoky, beers. As such, most beers prior to this time were brown or black in colour (e.g. Brown ale, Porter, Stout, Dunkel, etc). However, sometime in the middle of the 17th century, maltsters began using coke (a fossil fuel derived from coal), to dry their malt. When used as fuel, coke generates a significant amount of heat without the soot or smoke of wood and peat fuelled fires. The result was a paler malt, and the beers produced with this new pale malt were gold to amber in colour. These pale beers were a hit, and we see the term Pale Ale first used in Britain as early as 1703. By the 1800s, they became known as ‘Bitters’, not for any overwhelming bitterness, but rather to distinguish them from Brown Ales and Milds, which tended to have a sweeter finish. Almost immediately, the Pale Ale began to evolve as it gained popularity in Britain and soon spread across the globe. For example, the hard water of BurtonUpon-Trent complemented

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

beer feature a more highly-hopped style of Pale Ale (Burton Ale) than those initially found in London (Bitter). As Pale Ale spread across the globe, many different nations would incorporate indigenous ingredients, brewing processes, and personal taste to produce regional variations on the Pale Ale, or entirely new styles of their own. One popular descendent of the Pale Ale is the India Pale Ale (IPA), a significantly stronger and hoppier version of the Pale Ale which was designed by British brewers to withstand the long sea voyage to India. However, a devastating combination of advances in refrigeration, war, the temperance movement and changing tastes, would drive many beer styles into near extinction and towards an overwhelming homogenisation that favoured (the arguably less interesting) Pale Lager. Pale Ales lived on (especially in Britain) but its popularity waned. That is until 1980 when a fledgling American microbrewery from Chico, California, produced its first batch of Pale Ale. I refer to the now legendary Sierra Nevada Pale Ale – which, no doubt, was inspired by the flavourful English Bitters. However, Sierra Nevada used American hops and a cleaner, better-attenuating California yeast strain. The result was a refreshing Pale Ale, loaded with flavour (at least compared to the American Light Lagers on the market). For many, the Sierra Nevada Pale Ale was a revelation. While Sierra Nevada was not the first to produce an American Pale Ale, they were the company to put the style on the map and set in motion what would ultimately grow into the modern craft beer movement. While the Pale Ale has long since been outshined by the IPA, and a mélange of other increasingly extreme beer styles, it remains a tasty and popular beer that makes an appearance in nearly every brewery’s line up. Today, when we use the term Pale Ale we are typically referring to one of three types of beers - the British, American, and Belgian Pale Ale. Let us take a look at each of these variations of the style and the unique qualities that set each one apart. ENGLISH BITTER (AKA BRITISH PALE ALE) The original Pale Ale, the English Bitter comes in three strengths: The Ordinary Bitter, Best Bitter, and the Strong Bitter (aka ESB). Raging from between 3.2% and 6.2% ABV, bitters are

“IT WOULD BE FAIR TO SAY THAT THE HUMBLE PALE ALE IS THE MOTHER OF THE ENTIRE CRAFT BEER MOVEMENT.” malty beers with notes of bread crust, biscuits, and caramel, and a moderate to high degree of earthy, herbal, and floral hop character. Perhaps what sets the English Bitter apart the most is the use of classic English yeast strains. These strains are known for producing fruity esters, and attenuating less than their cleaner, American counterparts. This lower attenuation allows for a lower alcohol beer that still retains a high degree of body and mouth feel. Often traditionally served on hand pump and/ or with a lower than average degree of carbonation, an English Bitter is a beer that you can drink a fair amount of and still feel fine the following morning. To try a classic English Bitter brewed right here in New Zealand then grab a can of Bob Hudson’s Bitter from Auckland’s Galbraith’s Brewing Company. Bob Hudson’s Bitter is brewed using Golden Promise pale ale malt and crystal malt from Yorkshire, Styrian Golding hops, and hard water to bring you an authentic Englishstyle pale ale. Better still, head down to Galbraith’s Ale house and see if you’re lucky enough to find it on hand-pull.

commonly grown on the American West Coast. However, time and perhaps competition from the IPA, has driven the intensity of the APA up over the years, creating a bolder style. Though the style has become internationally recognised as the American Pale Ale, many nations (including New Zealand) produce Pale Ales that emulate the balance of the APA, while showcasing their own unique hop varieties (such as the New Zealand Pale Ale, or NZPA). You’ll find no shortage of American Pale Ales in New Zealand’s bottle shops and craft beer bars. A few of this countries stand-outs that shouldn’t be missed are Yakima Monster from Liberty Brewing, Dirty Boots from Garage Project, ‘Murica from Behemoth, and Super Charger from Panhead.

BELGIAN PALE ALE With roots that date as far back as the mid1700s, the Belgian Pale Ale is Belgium’s take on the English Bitter. Unlike many other Belgian beers, which tend to be bold in both flavour and alcoholic strength, the Belgian Pale Ale is an easy drinking, copper-coloured ale that is much more subdued than the average Belgian Ale. Ranging between 4.8% Sprig & Fern’s and 5.5% ABV, you Belgian Pale Ale will find many AMERICAN PALE ALE of the same Where the British Pale Ale malt characteristics that you tends to strive for balance, might find in an English Bitter the American Pale Ale (APA) (bread crust, biscuit, caramel) strives to showcase as well as much of the same the unique flavours hop character (herbal, floral). and aromas of However, where the British American hops. Pale Ale gets its fruitiness Originally there was from British yeast strains, the a greater degree Belgian strains used in the of delineation Belgian Pale Ale produce an between American unmistakably Belgian beer East Coast and with notes of pear, citrus, and West Coast Pale occasionally a hint of spice. Behemoth’s Ales. East Coast Pale While the Belgian Pale Ale is ‘Murica Ales were known for perhaps the rarest of the Pale Ale being more subdued, variations, you don’t have to fly all and more similar to British the way to Brussels to get your hands on Pale Ales, while West Coast a pint of this delicious style. If you’re lucky Pale Ales were dryer, cleaner, enough to come across a bottle, try the and loaded with the floral, plainly titled (but delicious) Belgian Pale citrus, and pine aromatics that Ale from Sprig & Fern . . . you won’t be Galbratih’s Bob Hudson’s Bitter are unique to the hop varieties disappointed. n THE SHOUT NZ | OCTOBER 2019 | 17