Hospitality Business September 2021 by The Intermedia Group

CATERING ON LOCATION | TE PAE CHRISTCHURCH TO OPEN | SOS SUCCESS

www.hospitalitybusiness.co.nz SEPTEMBER 2021 Vol.8 No.8

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

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Contents REGULARS

06 DIGEST Keep up to date with the latest industry news, including a new twist on in-room dining.

16 CHEF OF THE MONTH Meet Maclean Fraser – Chef at The Bolton.

PEOPLE 21 SOS David Wood’s initiative to help the hospitality industry survive.

22 COFFEE GURU Paul Baker provides top tips to get through Delta with a strong brew.

FEATURES 08 FILM STAR CATERING Behind the scenes of major productions are talented teams of food service providers catering for all sorts of tastes.

12 TE PAE CHRISTCHURCH

A major event centre scheduled to open next month brings flow on support for the hospitality industry.

18 HOTELS Instagram plays a key role in rejuvenating the hotel sector overseas, providing instagrammable hot spots.

24 FORAGING FOR CUISINE

12 24

Legendary forager Michael King shares the secrets to his botanical success.

COLUMNS 15 LISA HOPKINS – CEO BEIA Celebrating the events industry and its impact on NZ tourism & hospitality.

34 MARISA BIDOIS, CEO OF THE RESTAURANT ASSOCIATION Leading a strategy to support the replenishment of the hospitality sector.

HOSPITALITY BUSINESS - SEPTEMBER 2021 3

Editor SEPTEMBER 2021 Vol. 8 No. 8

Keep Connected With Us

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

At a time when uncertainty and lockdowns are the order of the day, it’s good to know who your friends are! We know it’s currently very tough for this resilient and innovative industry to flourish but we are here to help and support this vital part of New Zealand’s economic fibre. To do this our September issue has both essential and innovative articles on how to get through, including reviewing your coffee menus and a successful voucher system called SOS. Hospitality Business has the biggest hospitality audience of any title in New Zealand – and we make it our business to bring a wealth of informative, original, and useful stories to cater to your needs across all our media channels. This month we go behind the scenes to feature New Zealand’s lucrative film industry’s catering needs; how international hotels have marketed hot spots to the socially savvy; Michael King’s treasured foraging skills providing natural nutrition, and how the highly anticipated Christchurch Convention Centre’s October opening will impact on surrounding foodservice providers. Each week our e newsletter bridges the gap between our print and digital magazine with the very latest information and if you haven’t signed up to it yet, go to www.hospitalitybusiness.co.nz and subscribe – it’s a great way to keep up to date and connected with all aspects of the industry. Stay sane and strong

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www.hospitalitybusiness.co.nz On the Cover: MEADOW FRESH

CATERING ON LOCATION | TE PAE CHRISTCHURCH TO OPEN | SOS SUCCESS

www.hospitalitybusiness.co.nz SEPTEMBER 2021 Vol.8 No.8

The team at Meadow Fresh loves coffee, and with over 80 million coffees made each year with Meadow Fresh milk, they think it’s important to do their part to support New Zealand’s coffee industry. That’s why they are so proud to be the ‘milk behind the masters’.

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4 SEPTEMBER 2021 - HOSPITALITY BUSINESS

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

November Judging For Top Ice Cream Deciding to go ‘early’ the NZ Ice Cream Manufacturers Association (NZICMA) has moved the dates for the 2021 New Zealand Ice Cream Awards, shifting judging to the beginning of November. Making the announcement NZICMA President Karl Tiefenbacher said while no-one can read the future and know exactly when the Covid lockdown will end, the Association thought it best to make an early decision to secure new dates. Therefore, judging will be held at the FOODBOWL in Mangere on Saturday 6 and Sunday 7 November 2021. Medal winners will be announced on Monday 22 November, before the Association hopes to hold its Gala Awards dinner at Mantell’s on Tamaki Drive on Wednesday 1 December. Pushing the dates out means ice cream, gelato, sorbet and frozen yoghurt makers have until Friday 15 October 2021 to enter online at www. nzicecreamawards.co.nz Karl said the Association hopes that by pushing out the dates they will be able celebrate 25 years promoting local ice cream gelato, sorbet, dairy-free and low-fat confectionery frozen products through the NZ Ice Cream Awards. Aside from the change of date, all other details for the NZ Ice Cream Awards remain the same. For the second year Chief Judge Jackie Matthews will preside over a panel of up to 30 judges, including Hospitality Business editor, Kimberley Dixon. ‘Best of Chocolate’ is the 2021 special category.

Entry is online www.nzicecreamawards.co.nz

‘Best of Chocolate’ is the 2021 special ice cream category. 6 SEPTEMBER 2021 - HOSPITALITY BUSINESS

Hospitality Summit Rescheduled for 2022 The New Zealand Hospitality Summit has been postponed to a yet to be confirmed date in 2022. NZChefs CEO Janine Quaid announced the postponement saying the decision was made to protect the health & safety of delegates, competitors, guests and exhibitors at the industry event, originally scheduled for September 7-9 at the Trusts Arena in West Auckland. “The events affected included in the Summit; NZChefs Hospitality Championships, NZ Chefs National Conference, Xpo Connect & HQ Seminar Series, will now be held later in 2022. “This will allow NZ Chefs to ensure a safe environment for those taking part, as the health & safety of our delegates, competitors, and exhibitors, along with visitors and supporters, is our priority. Entitled ‘The Future of Hospitality – Building Forward’, it was due to be a showcase for the hospitality and accommodation industry and a chance to reset how it will evolve to thrive into the future. It was designed for owners, venue managers, accommodation providers, employees, chefs, and those who supply and purchase hospitality supplies, and was

to include think tanks with guest speakers, education and training seminars, a trade show displaying the latest innovation in the industry, and a demonstration kitchen. Hospitality New Zealand Chief Executive Julie White says they are very disappointed at having to postpone, but had no option. “Getting on top of this community outbreak quickly to avoid being in lockdown for a long period of time is the priority. “We only need to look across at our friends in Australia who are doing it tough to be reminded how important it is to get on top of things, and do this quickly. “It was always on the cards the Delta variant would arrive in New Zealand. This is just another punch the industry will roll with. “We intend to reschedule when people are back to freely moving around and no restrictions on gatherings, because after the many challenges our industry has faced and continues to face, it’s as important as ever for us to come together to find solutions as we look to the future. “We’re an important contributor to the New Zealand economy, with our 170,000 people contributing $11 billion a year before COVID, so the sooner we get back to full health, the better for everyone.”

Delta & COVID-19 Resources Below is a list of highly useful links Hospitality Business has collated to connect you easily with important information sources. They provide the latest guidelines, including Government support agencies. • https://covid19.govt.nz/ • https://moh.govt.nz/ • https://www.restaurantnz.co.nz/ wp-content/uploads/2021/08/ Guide-Mandatory-Contact-TracingRequirements-28-August-2021.pdf For employment-related COVID-19 information regarding the following topics, visit www.employment.govt.nz: • Employment guide for workers at different COVID-19 alert levels – Answers to frequently asked questions that you may have at different alert levels including: Health and safety, Leave and pay, Workplace changes. • COVID-19 financial support – Current financial support schemes for businesses, employers and employees including: Resurgence Support Payment, Wage Subsidy Scheme, Short-

•

• •

•

Term Absence Payment and the Leave Support Scheme. Leave and pay entitlements during COVID-19 – Rights and responsibilities regarding pay and leave during COVID-19 response and recovery. Vaccines and the workplace – General guidance to assist businesses and workers. Temporary changes to parental leave law due to COVID-19 – These law changes allow some workers on parental leave to temporarily go back to work without losing their entitlements. Addressing health and safety concerns– Guidance for workers and businesses operating during the different COVID-19 Alert Level restrictions.

DIGEST

South Island Retains Supreme Toastie Title The South Island is once again home to the country’s tastiest toasted sandwich with a relatively new Blenheim eatery taking top honours in the Great NZ Toastie Takeover. Chef Steve MacDougall from Mollies Restaurant (attached to boutique Hotel d’Urville) has won the competition with his toastie creation, the Mo Jo Pork Cuban with a Twist. With slow roasted pork belly, provolone, chimichurri, American mustard, McClure’s Pickles and apple chilli gel slathered between toasted sourdough and served with kumara crisps, the sandwich has been a standout for customers and competition judges alike. MacDougall’s win marks the third in a row for South Island eateries, with Joseph Walker from the Hokitika Sandwich Company taking the title in 2019 and Romeo Dowling Mitchell from Dunedin’s Hungry Hobos winning in 2020. MacDougall has previously made the finals of the Great NZ Toastie Takeover while working for Blenheim’s Vines Village Café in 2019 - and his win this year follows a particularly tough 2020 for the chef. He was made redundant when the Covid pandemic forced the temporary closure of the café and spent nine months at home looking after his young son before taking on the head chef role at Mollies in December. MacDougall says he was determined to give the Great NZ Toastie Takeover another crack after coming so close to a win in 2019.

“Falling at that last hurdle always bugged me, so it was my mission to re-enter the competition, not only to win but because I love the pickles,” he says. “I based the whole thing on the classic ham and cheese toastie but took it to a whole new level.” Steve MacDougall and Mollies Restaurant now have bragging rights to the top toastie award by way of a bespoke Rikki Berger trophy, a year’s worth of McClure’s Pickles, and $500 in vouchers to give away to customers.

2021 Toastie Challenge Champion, Chef Steve MacDougall.

Ovolo Group launches ‘Restaurant In Room’ dining Firmly in the business ideas to keep in mind category, Ovolo Hotels in Australia has a new fine dining initiative in the pipeline. Eager diners missing the social ambiance of their favourite restaurant can now do so while maintaining social distancing in Canberra and Sydney, thanks to a new ‘Restaurant In Room’ concept. Efforts are underway to expand to other Ovolo properties across Australia in line with the gradual lifting of movement

restrictions of each state. The concept allows up to two diners per party escorted to one of the hotel’s rooms for a private dining experience with set three or five course menus prepared by the hotel’s main restaurant. Dinners will take place at set times, beginning at 6 pm with guests vacating the rooms at 10 pm. For additional fees matching beverages can be included along with the keys for the rest of the night followed by breakfast the next day. A new twist on an old favourite – in room dining.

HOSPITALITY BUSINESS - SEPTEMBER 2021 7

CATERING ON LOCATION

Behind The Scenes On Location

or some of us it’s challenging enough just getting one course on the plate for a large family gathering, but in the film catering industry 300 to 600 covers served pronto and perfect is all in a long day’s work. Doof Doof Catering’s Mark Reihana fell into film catering in the late 1990s while feeding America’s Cup crews. A Kiwi innovator, he and his wife, Jo Warren, have learned to adapt to conditions, climate and the dietary requirements of massive crews. Their six mobile kitchen trucks and large fridge chiller are fitted out with up-to-date systems to ensure food safety is carefully monitored. Temperatures are checked regularly as per the Food Control Plan and recorded automatically on a tablet installed in each truck. That information then goes straight to the cloud where the local authority can

Catering For The Stars access it at any time. Mark’s proud of at our maximum capacity. We really these systems and says his aim isn’t had to reimagine the whole set up in only to meet government food safety order for us to get everything back up requirements, but exceed them. and running again and to try and make “I don’t know what the future holds, it as efficient as possible,” says Mark. but I’m gonna have good trucks,” says “Our record for serving is 260 people Mark, whose company was a major in 38 minutes.” contributor toward contactless service In his 15 years on the job Mark’s after the initial 2020 Covid lockdown. company has fed many stars – the “The film industry as a whole worked 300-strong crew of Sweet Tooth, 400 very hard to get protocols in place to most days on Jazz Band, both Netflix enable shooting to resume as soon series, and as many as 600 to 700 as possible and we were just on the large Amazon project. “We went for one part of that,” he says. “We a Subway-style of went for a Subway-style of They Stop Eat and Get service and multiplied service and multiplied it by Back To work it by a few hundred! It a few hundred! It enabled “You get one crack at crews to be fed without it. They stop, eat and enabled crews to be fed touching anything but get back to work,” he without touching anything their own box of food.” says. “We had ve gans, but their own box of food.” vegetarian, “We were doing three gluten – Doof Doof Catering, jobs and about 1000 people free, dairy free, Paleo, Mark Reihana. per day when the first Ayurvedics, people allergic to lockdown happened. We were tomatoes, garlic, capsicum and

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CATERING ON LOCATION mushrooms.” There’s been a huge shift in food requirements with vegetarians and vegans making up 30 to 40 percent. “We used to have the steak a day people. Now they only eat chickpeas,” he says. To deliver variety and quality on this scale requires a military level of organisation. He writes the menu on a Wednesday and sends to his chefs. They check and order the products to arrive at the fridges Friday or Saturday and by Monday they’re cooking. Menus are themed and Mark tries to never repeat a menu on a job. Anything from ramen, corned beef, or tacos, to baby back ribs prepared on his large mobile American smoker. “Most people like what their mums cook for them when they are tired and wet and filming in the middle of the night.” Film catering requires great versatility and ingenuity. Doof Doof has shipped its trucks to Fiji twice for big film jobs, including Adrift, starring American actor Shailene Woodley. There was one day on that set that Mark would rather forget. “We were moving to a new location on the second day and there was a piece of pipe sticking out from a bridge that skewered a 1000-litre fresh water tank draining the whole lot,” he says. The menu that day was “stress with a bit of gravy”. “It’s not like you can just go home if there is no water. You have to improvise.” Generally the A-Class actors are pretty easy to deal with. It’s the lesser known names that can be “a little more high maintenance”, says Mark. While last month’s news that Amazon was quitting New Zealand production after the first year and shifting it to the United Kingdom was

disappointing, film catering operators say they’ve had to be durable. “That sort of stuff happens all the time, but you just get on with it,” says Mark.

last year, finishing up at the end of February, peaking with a kitchen crew of 30. That looked very different amid post-Covid protocols – five buffet lines with 100 people down each side. They had to be innovative too, trialling Bioware boxed meals from a production line buffet. “There were lots of trials. It was a lot of work, but you learn how to do it and get it right,” says Dave. Remote locations are this company’s specialty and in that arena Flying Trestles sticks with what’s tried and tested. The company operates five large trucks adapted back in the early days by using converted shipping containers on the back. “These are our commercial kitchens and they’re designed to come off the truck for long term projects. “We can set up three or four of these together,” says Dave.

Versatility Vital Flying Trestles owner Dave Arnold agrees: “You just roll with the punches,” he says. “In this industry it’s either all on utilising all our resources or there’s nothing happening at all. Certainly in the South Island we find that.” Flying Trestles has spread its net wide with bases in Queenstown and Auckland, but Dave says the filming scales have tipped more in favour of North Island filming locations since Covid shut the borders. It’s been important to diversify as much as possible. Flying Trestles has set up a catering operation in Christchurch in the Tait Electronics building, regularly serving 300 odd people for the building’s function – Dave Arnold, Flying Trestles. rooms. “We’re now working too with 360 Events to do more boardroom catering and gala dinners,” says Dave. Flying Trestles, first launched almost 30 years ago amid a craze of feature filming and television commercials. The Trestles team has fed Oprah Winfrey, Reese Witherspoon, The Wrinkle in Time stars and crew, as well as those from Alien Covenant and Mission Impossible, says Dave, who bought the company in 2012. Flying Trestles started its share of the Amazon catering in November

“We operate two container kitchens and a large fridge chiller truck, with another for storage.”

HOSPITALITY BUSINESS - SEPTEMBER 2021 9

CATERING ON LOCATION “We operate two container kitchens and a large fridge chiller truck, with another for storage.” Each truck is fitted out with two commercial ovens, fired by LPG gas with a minimum of four gas bottles, so if two run out the system automatically switches to the other two for consistent service. They’re fitted with walk in refrigeration, six burners for pots, a dishwasher, and can each hold 1000 litres of water as well as a grey water tank. Turning out 600 to 800 meals a day on the Amazon job and catering for 600 in pouring rain with multiple sandflies

in remote Milford Sound during filming of Alien Covenant, can test the metal, says Dave. Just as stressful is working in minus 5degC at 3am when the gas stops because the temperature has frozen the bottles. During those times Dave says it’s been warmer in the fridge at 3 degC than outside at minus 5.

“Temperatures are checked regularly as per the Food Control Plan and recorded automatically on a tablet installed in each truck.” – Mark Reihana

Star Billing Hospitality Business’ sister Intermedia publication, Inside Film, provides a great resource for the film industry. So if you are looking for catering opportunities in the film industry keep up to date with all the latest news, in depth industry reports, statistics, features, and more, including a handy supplier directory at: www.if.com.au 10 SEPTEMBER 2021 - HOSPITALITY BUSINESS

Catering during filming of MI6 and Goodbye Pork Pie posed different challenges again. However, nothing is beyond his executive chef Antonia Crowley and head chef and operations manager Tom Karauti. Whether they’re Catering at Eden Park for Six 60 or in a paddock at Paradise overlooking the stunning Dart River Valley it’s all about being flexible, says Dave. “We serve up original and innovative food like our Activated Charcoal Meringue and Coconut Grilled Pineapple Dessert or The Raw Rainbow Salad. The team is constantly creating new, fresh and seasonal dishes regardless of the surroundings.” Film catering also requires its own production with adequate lighting for that 5am or 6am breakfast buffet roll-out. “We can’t be late. We’ve had a few close calls,” says Dave. Once his map reader missed a turn-off in the dark and they ended up 20 minutes past the location, leaving them 40 minutes behind for the breakfast food prep for 40 to 50 people. “We had to get breakfast out in 25 minutes, but we made it.” The days can be 12 to 14 hours and the crew work hard and they look forward to their food. Menus must be hearty and wholesome, depending on the season, with the perfect balance of protein, starch, vegetables, salads, tasty sauces and dressings with delicious dessert to follow. “It’s hard grind, but we always make sure everything looks and tastes amazing.” n

SPONSORED CONTENT

The future is here with Spark Sport for Business Broadcasting sports via streaming, gives Kiwi operators and customers more flex and access to the sport they love. Why Spark Sport for Business is a game changer?

Via their technology, SSfB offers more options for their customers and Rae Herbert’s team understands what Kiwi operators need. As a tech innovator, SSfB is committed 100% to streaming spectacular sport and entertainment direct to the sports loving public, and to the industry, delivering on key requirements of value, flexibility and choice. Rae explains how it’s done: Kiwi operators want best bang for their buck, so how does SSfB offer tangible value to its hospitality and accommodation clients?

A one-size-fits-all model for broadcasting sports and entertainment doesn’t suit hospo operators. They want flexible programming and on-call support to get and keep their streaming going. Is this what SSfB provides?

Yes, because we recognise the logic of paying for a service when it’s relevant to you and your customer base. That’s why SSfB has Open Term contracts* so customers can sign up to the service when your favourite sport is on. We also offer fixed term contracts where your installation cost can be spread over 12, 24 or 36 months. (*Eligible for hospitality customers only.)

In traditional pay TV services, customers are bound by what’s programmed to be on at any given moment. But sport is about moments. With Spark Sport you can watch what’s on our five 24/7 channels for that set and forget experience. But the game changer is being able to scroll through and watch highlights, replays and key moments whenever you or your customers want. Finally, Rae, can you sum up the beauty of streaming?

Streaming is the future and it’s here now with SSfB. Customers have more flexibility and choice, as setting up with SSfB allows you to stream other content on the same device – simply providing more choice with Spark Sport. n

Spark Sport for Business “The game As seasoned sports viewers, understands Kiwis’ love for changer is being hospitality customers sport and the atmosphere able to scroll through want the flexibility of that’s created from sharing and watch highlights, viewing the events and Keen to stream Spark Sport? big moments together. We replays and key programmes they want, Get in touch with the team on also appreciate the hardship moments whenever when they want them. Does 0800 776 785 and let’s discuss your that the hospitality industry you or your SSfB offer this service? streaming options. has faced from COVID-19 and customers want.” have priced our offering in a way that gives more Kiwi businesses The Spark Sport For Business Story So Far access to the sport they love than ever Kiwis love a David and Goliath story, and Spark Sport is a beauty; since 2019 before. Does it cost more for venues to offer multiple streams and banks of TVs for customers to view sporting events and programmes?

No, SSfB doesn’t charge extra for multiple streams or TVs in your premises.

attracting a loyal team of customers. It’s fully committed to hospo’s hallowed sports grounds – the pubs, clubs and bars full of revellers who experience streaming that’s so good, they feel right there in the game. In this third story in a series of four, on Spark’s emergence in the sport and entertainment streaming arena, Hospitality Business gets to the crux: the key benefits Spark Sport for Business offers hospitality and accommodation providers.

HOSPITALITY BUSINESS - SEPTEMBER 2021 11

EVENTFUL POSSIBILITIES

Positive Vibe With Te Pae Convention Centre Opening

Christchurch welcomes banquets, conferences & seminars.

nner city Christchurch restaurants, bars and hoteliers are hanging out for the opening of the city’s grand new Te Pae Christchurch Convention Centre, due in late October. Hours before news of last month’s August 17 snap national lockdown, centre general manager Ross Steele and his team were celebrating with more than 100 confirmed events on the books already. These included conventions, exhibitions, large gala banquet dinners, seminars and live performances. Once the borders re-open in times ahead, Ross says there will be a huge spill over to the city’s surrounding restaurants, cafes, bars and retail outlets. “This is all about driving the local economy,” he says. Both the new state-of-the-art convention centre, for which construction began in November

2017, and the city’s proposed new Canterbury Multi-Use Arena, also in the central city, are being built as economic drivers, says Ross. They’re part of a structured, long-awaited rebuild of the city centre following the devastating 2010/2011 earthquakes that hit Canterbury. Long Lead Time The Christchurch City Council voted last month to restore the Multi-Use Arena seating size to 30,000, with capabilities to host up to 41,000 people for concerts. The council was responding to major concerns from central city businesses, including many

“There will be a huge spill over to the city’s surrounding restaurants, cafes, bars and retail outlets.” – Ross Steele.

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in hospitality, when the arena had previously been downsized by 5000 seats. “The convention business has a long lead time and we’re already chasing bookings out to 2027, with some already secured for 2024 and 2025,” says Ross. Prior to last month’s lockdown the excitement was starting to build. “It’s the first of these international convention centres for New Zealand coming on line,” he says. “Our clients are really excited about it as they can see the quality of the build and construction. There’s a real buzz.” The 28,000sqm centre offers all sorts of seating and break-out configurations, including a 1400seat auditorium, divisible into two autonomous spaces of 700 and 14 separate meeting spaces in different configurations. Not to mention, the 2800sqm Exhibition Halls, which can be expanded to 3300sqm. “We have our beautiful Conway Rooms which can hold up to 500 or be set as individual conference rooms. The Rivers Rooms can seat up to about 1000 people for banquets.”

EVENTFUL POSSIBILITIES

HOSPITALITY BUSINESS - SEPTEMBER 2021 13

EVENTFUL POSSIBILITIES There’s a lot of interest rolling in from the association market with plenty of strong Australasian interest because of the long lead in time, says Ross. Christmas bookings are also looking strong. A number of ‘test events’ will be held in October, providing restrictions allow, as a rehearsal for the team. This includes INTECOL’s wetlands hybrid conference which was set to be a huge international event, which will be attended by domestic delegates with international delegates hooking in virtually. “Our IT infrastructure is second to none in Christchurch and among

the highest spec, high speed conference technology in New Zealand, hooked directly to our building,” says Ross. “We offer the latest in audio visual technology and large screens with the option to configure those in different ways. It’s the next generation in convention centres.” The centre has a strong pedigree in its culinary team headed by director of culinary services Darren Tait, who joined the team from Christchurch Casino. Together with executive chef, South African Desmond Davies, sous chef Nick Keen, who’s arrived from Queenstown, and pastry chef Courtney Schimanski, Darren’s team are really committed to highlighting and sourcing local produce and product. The centre’s in-house catering team will be sourcing a minimum of 60 percent of its product from Canterbury, then the South Island, before turning to the North Island. Breakfast & Brunch Next Door For next-door neighbour, Miro restaurateur Francesca Voza the new centre can’t come soon enough.

She signed up for her high end breakfast brunch restaurant tenancy in anticipation of its opening. She’s also been talking with the centre management about taking any overflow for small events in her upstairs function space for which Miro caters. Tourism Industry Association Regional Chair Hotels Reinier Eulink says city hoteliers are looking forward to having such a world class facility in their midst. As the general manager of Christchurch’s Crowne Plaza right across the road he couldn’t be happier. “It’ll be a game changer having the convention centre open and the metro sports facility being built,” he says. “It’ll all be great for our hotels and restaurants.” Restaurant Association Canterbury president and co-owner of Inati, Lisa Levy says it’ll be great for the local economy and a real opportunity to showcase what Christchurch and the Canterbury region have to offer. Both the convention centre and stadium will be a great addition to Christchurch with more than 100 meetings and events booked at the convention centre from when it opens in October 21, says Lisa. “This will give Christchurch and local businesses the opportunity to showcase what we have to offer.” n

Te Pae, the new Christchurch Convention Centre, complete with lecture and banquet halls is set to open late October 2021.

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GUEST EDITORIAL

Business Events NZ Catalyst to Reconnection

By Lisa Hopkins, Chief Executive Business Events Industry Aotearoa (BEIA)

demonstrated that the domestic sector t the time of writing, New had life. Zealand is experiencing its In June 2021, we staged our premier first nationwide lockdown in over 170 days. event MEETINGS, New Zealand’s largest events trade show which When we think back to March played host to both Australian and 2020, with all the uncertainties New Zealand buyers. With 150 eager and unknowns, this does feel very exhibitors, the buyers were able to different. Back then, business events experience a sense of optimism within (conferences, conventions, meetings, the industry, which was built on trade shows and incentives) were confidence. During two days of trade, considered a super-spreader, and we $74M was secured in future business were a little like the round peg in a events, an exceptional result by square hole as far as Government was anyone’s standard. concerned. We were tourism, but not The issues in Australia have meant quite. We aligned in many ways with the much-anticipated trans-Tasman hospitality, but not quite. We had bubble is at risk. But thanks to much in common with inbound extraordinary loyalty from the tour operators, but not quite. domestic buying community So, we made a conscious “During two days and the tenacity of the decision to forge our sector, some great business own path during the of trade, $74M was has been secured for the pandemic, by staying secured in future short to medium term. focused on our sector, and That brings us to this partnering with the many business events, an moment in time and a associations we felt a exceptional result by sense of knowing kinship with. This kept us what in the conversation, while anyone’s standard.” at the same time, staying very clear on direction. It also meant that as an industry, we could continue to Convention centres provide operate, albeit with some changes significant channels for both to the norm. When Tourism New hotels and hospitality. Zealand was given the remit to focus on the domestic sector, we knew this would work well for us, given most business events in New Zealand are domestic in orientation. International opportunities tend to be the more lucrative and higher value component. To do that, we had to reconnect the industry with a pure domestic market. In December 2020, we held BE Reconnected, a trade show which brought together buyers and exhibitors to simply network and check in on each other. Approximately $6M in business was placed during this day and

to do, what to expect and how to proceed. Of course, the Delta variant is much more unpredictable, but we can move forward as a sector. Aside from a more accelerated vaccination programme, there is much to be future-focused about. Te Pae Christchurch will open this year, the first of three significant investments in conference-specific infrastructure which will be world leading. Along with Tākina in Wellington and the NZICC in Auckland, we see these convention centres as important channels, supporting both the hotel and hospitality industries, given most business events occur during the week and use these services. The weekend enables attendees to experience the city or region they are visiting. Business events is the catalyst for much of the visitor economy. Effective communication has underpinned our engagement with Government. Taking an approach which has been solutions-focused has reminded Government of the importance of our sector in terms of the high-value visitor it attracts, and its intrinsic contribution to the economy and community. Business events plays a significant role in New Zealand’s recovery. Tourism New Zealand has named it as one of its top four focus markets, along with Australia, USA, and China. Our reach is broad, and our influence is significant. Solutions driven, innovative and creative, business events will be one of New Zealand’s strategic tools as we look to reengage with the world. n

HOSPITALITY BUSINESS - SEPTEMBER 2021 15

CHEF OF THE MONTH MacLean Fraser, executive chef at The Bolton.

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CHEF OF THE MONTH

MacLean Fraser Top Class Chef & Renaissance Man

acLean Fraser, executive chef at Wellington’s Bolton Hotel and the 2018 Chef of the Year, is something of a Renaissance man. He has a degree in classical studies, hunts game, brews beer and plays cricket. At 38 years of age he has advanced from being a commis chef at Wellington’s well regarded Bouquet Garni Restaurant in 2004 to take up the position of executive chef at the stylish Bolton Hotel in 2014. In this career journey of just 10 years, he was commis chef at the renowned Logan Brown, chef de partis at the Rarotongan in the Cook Islands, sous chef at Zico, an Italian place in Wellington, later holding the same position at the General Practitioner and at Hippopotamus. In 2008 he headed overseas as executive sous chef at the Pacific Regency in Kuala Lumpur, but returned as head chef at Elements, a suburban restaurant in Wellington’s Lyall Bay. By 2011 he is executive chef at Rydges and the next year at Dockside, before heading to the Maldives to the Centara Resort, a private island for high end luxury travellers. In 2014 he’s appointed to the top job at the Bolton where he has remained for one of the longer stays in his career to date. A career highlight was being picked to join the New Zealand Chefs National team which competed at for world honours in Singapore in 2018. The team captained by Mark Sycamore included notable chefs, Darren Wright, Ganesh Khedekar as Pastry Chef, Stephen Le Corre, Eric Lim and Marc Soper. The team placed second in the final and second overall, the best result New Zealand had achieved in 25 years. This experience plus being made Chef of the Year (also in 2018) and a World Chefs accredited Chef Judge made him an obvious choice to organise the

By John Bishop judging panel for the 2021 Jeune Chef spends as a regular chef in the kitchen of the Year competition of the year, run working alongside the team. biennially by the Chaine des Rostisseurs “It depends on what’s going on, but I in New Zealand, says New Zealand like to spend as much times as possible country head, David Shackleton, “a job in the kitchen.” he carried out superbly.” Fiercely proud of his Scottish heritage, The way MacLean tells it becoming a his name is an amalgam of the two sides chef was almost an accident. of his family. Both are highland clans: “I watched cooking shows on TV as a MacLean on his mother’s side and Fraser kid, and I cooked dinners for the family of Lovatt on his father’s. – Alison Holst was my inspiration – but When he is not working MacLean I never saw it as a career. likes to play with his children, Mila, aged “I’d finished my BA in classical 11 and Cato, 7. Both the kids play both studies and I decided I wanted a football and cricket, so he is regularly change. Instead of doing an MA or caught up in transporting, standing on some other course I went to cooking the side lines and cheering them on, the school at Massey (completing a City routine so familiar to parents. and Guilds course – with distinction) So, who feeds the kids? MacLean and “really liked the immediacy, the does. “Mostly me, and mostly in one pot. creativity and the hierarchy and Mila loves lasagne. I use every shortcut order involved in a kitchen.” possible; instant lasagne, pre-made “My first job at Bouquet cheese sauce, pasta sauce from a bottle, “My first job at Garni was an epiphany. although I do cook my own mince.” Bouquet Garni was an Tony Smith was the head His other passion is brewing epiphany. Tony Smith was chef, and while there I beer for which he has also won tried many things for the awards. No surprises there. n the head chef, and while there first time: Bluff oysters, I tried many things for the first balsamic vinegar and time: Bluff oysters, balsamic truffles among others. vinegar and truffles “Later as a sous chef, I among others.” saw a lot of shouting and bullying in various kitchens, which I kind of enjoyed at first, but I decided later I didn’t like it and wouldn’t do it myself, and I don’t. Wild game, By about 2006, MacLean says particularly he wasn’t sure where to go. “I venison, is a knew I wanted to work in the favourite meat best places. I was ambitious and to prepare for impatient and I knew I had to get diners. overseas experience.” Hence the Cooks Islands, and then Malaysia and the Maldives where he was in a US$1000 night resort, which provided an allinclusive experience for “a seriously wealthy clientele.” As Executive Chef, MacLean spends about half his time on menu planning, portion and cost control, and training and supervising staff. The other half he HOSPITALITY BUSINESS - SEPTEMBER 2021 17

MARKETING WITH INSTAGRAM

Southeast Asia’s Most IG-friendly Resorts Hot Instagram Spots for The Socially Savvy Can Add to Your Bottom Line.

oliday snaps have long Banyan Tree Samui been an integral part of the Nestled into a lush tropical hillside travel experience. But with overlooking the Gulf of Thailand, the “pics or it didn’t happen” 38-acre property of Banyan Tree Samui being the mantra of the Instagram is ripe for some of the most picturesque era, gathering visual documentation beach-and-sea views you can imagine. of leisure time has become a pressing In fact, the resort has published its own priority for many. With this “7 Photo Spots” brochure for guests in mind, social media savvy to ponder ahead of arrival. From “The more resorts and hotels around either of two restaurants or the Southeast Asia are going reception area, the amateur intrepid selfiethe extra mile to deliver photographer is blessed with seeker can climb even specially curated photo a magnificent panoramic higher to the hilltop opportunities that provide vista encompassing ample fodder for IG feeds. sapphire sea, a palmwhere they can take in fringed white-sand beach,

a sweeping 360-degree shot of the entire coastline.”

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a cove flanked by coral reefs, and the flora and greenery of the resort in the foreground. The more intrepid selfie-seeker can climb even higher to the hilltop where they can take in a sweeping 360-degree shot of the entire coastline. And if you’re shooting from your villa, you may be able to sneak in a cocktail-and-bikini moment from the edge of your private infinity pool. Alma Cam Ranh Alma this year clinched a coveted spot in ‘The Most Instagrammable Hotel in the World’; tens of thousands of readers of the well-respected United

Snap happy guests enjoy eight visual spots.

A soli tary air ba llo o

Picturesque Banyan Tree Samu’s 28 acre property.

addy fi eld. rap ove ats fl o

Twelve swimming pools cascade down to the Long Beach loungers.

States-based website Luxury Travel Advisor voted Alma the winner of the Asia and Indian Ocean bracket, placing it in the poll’s top four resorts worldwide. And for very good reason. The resort is anchored by 12 swimming pools that cascade down to Long Beach, with sun loungers and cabanas dotted among them, that have attracted serious attention from a who’s who of Vietnamese celebrities. Singers Quang Vinh, Bao Thy, Dan Truong, and Trinh Thang Binh, actors Hoang Yen Chibi and Tuan Tran, power couple Thuy Tien and Cong Vinh and the ‘Xoai (Mango) Family’ are among many influencers who have shared Alma’s pools with their followers, resulting in countless guests replicating their popular images. Hyatt Regency Koh Samui The designers of the newly unveiled Hyatt Regency Koh Samui knew that snap-happy guests would find it hard

to resist the visual allure surrounding them. Therefore, they baked in a Gallery of Eight, a collection of eight sites dotted around the property specially selected for their photogenic appeal. The property fully leverages the beauty of Koh Samui through its coastal location, incorporation of protected native yangna trees and numerous inspired architectural features. The latter includes a showpiece lobby—the starting point for the Gallery of Eight— where numerous skylights allow for natural illumination by the sun and the moon. Other likely photo ops include a valley that abounds with colourful tropical flora and the largest pool zone on the island, a collection of four pools, each cascading down from the main pool on the upper deck of the resort. Tanah Gajah, a Resort by Hadiprana Bali’s only hot air balloon rises over the verdant rice fields of Tanah Gajah, a Resort by Hadiprana, multiple times a day, and although the view from above ground is stunning (you can take in Mt Agung on a clear day) the most popular shot is just below with the impressive balloon in the background of a paddyside picnic. World travelers and content creators, Giulia and Donato, of @_dgtravel_ are one of a number of visitors who captured the resort’s most insta-worthy moment for their feed.

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MARKETING WITH INSTAGRAM

Azerai Resorts Vietnam’s top actors, supermodels, and social media influencers have been flocking to Azerai Resorts’ three properties in Vietnam in recent years to stage fashion photo shoots amid the resorts’ colourful and picturesque backdrops. From celebrity Quynh Anh Shyn, with her 2.6 million Instagram followers, to international supermodel and singer Ha Anh Vu, and popular actress Le Ha Truc, these Vietnamese stars and others have treated their social media followers to gorgeous imagery, along with travel inspiration (these photos were all shot prior to the latest wave of pandemic lockdowns). Quynh Anh Shyn captured the multi-hued sunset overlooking the ocean from Azerai Ke Ga Bay’s beachfront pool. Le Ha Truc appeared on Azerai La Residence, Hue’s elegant new 55-foot (17-metre) riverboat as it plied the Perfume River at dusk. And Ha Anh Vu snapped a shot on Azerai Can Tho’s Mekong Delta cruise boat, with the 2.75-kilometre Can Tho Bridge in the background. The three Azerai properties in Vietnam are renowned for their natural surroundings.

Vietnamese stars treat themselves to resort backdrops.

“Social media savvy resorts and hotels around Southeast Asia are going the extra mile to deliver specially curated photo opportunities.”

Hyatt Regency Phnom Penh One quick scroll through the Instagram hashtag of #HyattRegencyPhnomPenh, which opened in the Cambodian capital in January, brings up plenty of iconic snaps of the hotel’s stunningly revamped Colonial House entrance. Originally built as a secret villa for a princess in the early 20th century, the lemon-colored French heritage building with its wooden shutters, arched doorways, and terracottatiled roof has quickly become the property’s go-to selfie spot, thanks to a recent fashion shoot by SOVRIN Magazine, Cambodia’s top fashion glossy. The shoot features well-known Cambodian actress and model, San Kosamak, posing in a trenchcoat on the steps of the Colonial House, spawning a number of copycat photos on Instagram. For more information or reservations, please visit: hyattregencyphnompenh. com @hyattregency_ phnompenh @hyattregency #HyattRegencyPhnomPenh #ColonialHouse #TheAttic n

Built as a secret villa for a princess in the early 20th century, the lemon-coloured French heritage building provides a great background for instagram worthy shots.

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KIWI KINDNESS

SOS Goodwill Venture Succeeds

Community Support Shines Through

iwi kindness was quick to purchasing large amounts of credit swing back into action as off restaurateurs and the likes then soon as the most recent on-selling that as vouchers to help national lockdown kicked in them out. “We were being approached on August 17, not that it ever by four or five companies to buy SOS really waned. Business but I didn’t feel it was right as In a wonderful act of kindness SOS it was a charity,” says David. “However, Business was launched during last the inKind model works well and the year’s lockdown by International Trade deal was it remained as a charity.” and Development special projects If a restaurateur, for example, general manager David Downs, wanted to do a $20,000 kitchen who used the idea to save his local upgrade during the past year inKind neighbourhood cafes. paid them that amount then on-sold it People were encouraged to buy online as vouchers, taking the lending risk. vouchers for small cafes, restaurants After three days of national and bars to redeem later so that those lockdown David says purchases were small businesses had some cash flow coming through on the website (www. generated. The idea took off with other sosbusiness.nz) every few minutes, businesses, including hair stylists and mostly for cafes and restaurants, beauty clinics, joining the initiative. stretching from as far as Whangarei Once lockdowns lifted and business and Palmerston North, down to started to return last year David Dunedin. “Last time half of the expected SOS Business’ popularity vouchers didn’t get redeemed,” “SOS Business to drop off. “I thought it would says David. “In some cases just kept on disappear,” he says. But no. purchasers went into cafes growing, expanding Instead, SOS Business just kept and tore them up and on growing, expanding to said, ‘Thanks, but we to encompass 2,500 encompass 2500 businesses, want to help you.’” businesses, mostly cafes, mostly cafes, restaurants Auckland gets a lot restaurants and bars, who and bars, who have received of hits, but so do New have received almost almost a whopping $2.5 Plymouth, Hastings, million in funding since then. $2.5 million in funding All the money, less credit card since then.” fees, goes to the businesses, says David. “We’re not-for-profit. We don’t take any margin.” When this year’s August 17 snap nationwide lockdown hit David and the team sprung back into full action to try and help prop up hospitality and other small businesses. “I said, ‘Let’s go hard’, and within less than three days we’d sold $40,000 to $50,000 worth of vouchers, mostly to cafes,” he says. David now has a US-based charitable company, inKind, helping him out an hour or so a day with the SOS Business operations. With the huge success of the project during the past year or so inKind has been able to throw $50,000 in the latest lockdown pot, adding another $10 to every $50 voucher purchased for Kiwi business, making them $60 vouchers. In another boost that’s arisen David Downs. from the project inKind has been

Christchurch and the likes. “Every week we were selling a few thousand dollars in vouchers,” says David. It had been heartening to see large corporates and companies use SOS Business to buy their staff and customers gifts too, he says. “One dairy company wanted to buy every farmer in the North Island a coffee and there were 25,000 farmers,” says David. “We had a huge database so it was easy for us to ensure they could purchase in pretty much every town or district.” On another occasion an electrical supply company, which sold to electricians, wanted to buy every ‘sparkie’ morning tea and they were spread all over New Zealand, says David. “We were able to help them buy vouchers for about 4000 electricians with every town or area represented, except Lumsden in Southland, I think it was.” “One of the other big benefits we’re told about by our hospitality people is that they get a real sense of community support,” says David. “Some have mentioned how good it is for their mental health that they have this sense that other people care about them. That is often even more important that the money.” n

HOSPITALITY BUSINESS - SEPTEMBER 2021 21

COFFEE

Getting Through with a Strong Brew Top Tips to Survive Lockdowns

aul Baker is the GM of Vivace Espresso, a 100% NZ owned and operated business, supplying high quality coffee to cafes, hotels and restaurants nationwide. With more than 25 years hospitality experience under his belt, Paul is no stranger to facing upheavals and challenges. He shares his insights with Hospitality Business and provides some advice for those in the trade to get through yet another lockdown and back on track as quickly as possible. Vivace Espresso supplies coffee to 260 hospitality operators nationwide. What

are you currently experiencing with your clients? It’s very quiet as most cafes are closed due to the lockdown. There was a mad scramble on the Tuesday after it was announced we were going into Lockdown with some cafes trying to cancel their orders that had already been dispatched via couriers. For some it was too late, and they just had to bear the brunt of not receiving any credit back for coffee that had already been dispatched. Most café operators are resigned to the fact that they may have to use old coffee when they reopen, if the lockdown carries on too long. Coffee in general should be used within

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a maximum of 20 days from roasting, however, most coffee already sent to cafes was roasted a day before lockdown. When cafes do eventually reopen, they will be feeling the downturn for another week at least as they won’t be ordering from us, however, our costs and overheads will be still the same. What support, if any, are you are you offering them at this time? All we can do is to communicate and reassure people that we have done this before and can get through it again. We are also managing our client’s payments if required and would rather have payment plans put into place

COFFEE now, so it is workable for all. If this lockdown doesn’t continue for weeks on end, it will be easier to manage the financial obligations.

by less skilled workers who can also multi-task and do other duties - think of the American model of busboy and server mentality. 128

What advice can you give café owners and operators now we are in yet another lockdown? Try to minimise those extra costs by turning off coffee machines and any other appliances that draw power over this time. Try and have a positive mindset by looking ahead as spring and summer is just around the corner. Look at your business model, work out when people are coming in and measure the return vs cost per hour - it may be wise to limit the hours and minimise staffing levels initially once we are out of lockdown. Look at the cost of staffing before you reopen and consider managing the hourly cost by mixing up the menu so some duties can be done

What do you think will happen to the industry if we continue in a lockdown? Some cafes simply won’t reopen or if they do it will be so they can try and sell the business to get out of the lease. I feel the New Zealand café model will change. Service will be paramount, but staff will be expected to work faster and more efficiently for the higher wage. Business owners need to offer more for experienced and efficient staff. In Australia it is common to have less staff on for a busier café, but they get paid more and can manage

the expected hourly revenue flow in relation to staffing costs. In general, costs have increased for hospitality operators over the past 6 months with an increase in diary prices, electricity, and staffing to name a few. I feel café operators need to be realistic in their price points - people will pay more for quality and value so don’t scrimp on the quality both on the plate, cup, and the service. Paul Baker, GM of Vivace Espresso.

What lessons did you learn from the last lockdown and how have you pivoted/ changed the way you operate? We assessed our model and looked at different revenue streams for opportunities. We explored the supermarket route but decided against it as felt we would lose control on the quality of our coffee with beans sitting in warehouses longer than the recommended ‘use by date’. Many supermarkets go on to sell ‘used by’ coffee at discounted prices. Although it was tempting to go down the supermarket route in terms of revenue, we didn’t want to compromise on our reputation for delivering quality beans. Instead, we decided to explore the e-commerce route, with a “Look at rejuvenated brand/ image and the cost of website and make it more user friendly for customers. The staffing before you new website was designed reopen and consider to allow us to develop it into managing the hourly a portal for our wholesale customers to also use - this cost by mixing up is stage 2 of the development the menu” which will be launched in summer. Since the last nationwide lockdown and subsequent regional lockdowns, we started to roast smaller batches more frequently, so we aren’t holding as much stock on hand. We are encouraging our customers to do the same –and buy more regularly to manage their stock on hand levels. You are offering an online home delivery service – how is that going for you? It’s been great! Our new website and online delivery service have started to generate positive consumer awareness that adds value to our wholesale customers. It also means our customers are becoming more educated and aware about the difference in fresh coffee versus old coffee. This in turn gives the café owner reassurance the brand they are selling isn’t being discounted at the supermarket, and still increasing visibility to their customers. n HOSPITALITY BUSINESS - SEPTEMBER 2021 23

FORAGING FOR FLAVOUR Professional forager Michael King. Photo credit: Joanna Paitek.

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FORAGING FOR FLAVOUR

Of Oysters & Ice Cream

A Passion For Wild Plants – A Spicy Suitcase - And Scaling Kauri Trees

rofessional forager Mike King never quite knows what interesting finds might end up on his plate on any given day. The Kiwi from Kapiti Coast, who trained as an arborist in Germany, has always had a passion for wild plants and trees, but in recent years foraging has taken over and he’s built a reputation for himself in the Wellington and Wairarapa regions. Mike now runs professional educational foraging tours in the Wellington Botanic Gardens, his spice suitcase in hand, teaching customers which plants are edible and how to prepare them. The highlight of each tour is Mike’s homemade native plant ice cream tasting where a myriad of mouth-watering flavours keep emerging, about 30 or so to date. The foraging fun all started for Mike when he became a bit weary with the daily grind and physical strain of fulltime tree climbing in his arborist work so began growing oyster mushrooms in a shipping container on his Otaki property. His specialist oyster and shitake mushrooms were soon in demand with local restaurants on the Kapiti Coast. One day Mike dropped off some pink oyster mushrooms to renowned upmarket chef Helen Turnbull at her popular 50-50 Restaurant in Paraparaumu Beach. “She asked me if I could find her some green walnuts to pickle them with and I suggested trying black or Japanese walnuts,” says Mike. From there things progressed to Mike foraging interesting finds for Helen on a weekly basis and for at least a year, prior to last year’s Covid outbreak, he was delivering her three unusual new finds a week. Mike would just bring in what he’d found and Helen would use her culinary creative skills to incorporate those plants and flowers into amazing, beautifully presented plates. Her menu was designed around the finds, however, with the changes to the market since lockdown Mike says Helen’s busy restaurant required guaranteed product for a month or so which is hard to deliver.

He’s still foraging though and has been encouraged to take his delicious native ice cream ranges to the market. “I’ve found ice cream such a great way to showcase flavours,” he says. “If you’re nibbling on a bush or seed you can taste it, but if you soak the plant in sugar and cream the whole flavour comes out. It helps you understand the product better,” says Mike. He uses everything from native flowers to kauri and lemonwood resin to create incredible flavours for his ice cream. “The kauri diggers used to dig up the gum and use it for sealing the hulls of ships,” says Mike. It was also used as an ingredient in varnish and even for aromatherapy. “It has a wonderful citrusy, pine flavour. Lemonwood resin tastes like lemon cheesecake. It’s a really exciting flavour. People walk away from my Botanic Gardens tours and ice cream tasting, inspired,” says Mike. Pohutukawa stamen produces a pungent, raspberry jam aroma, harakeke (flax seed) also makes delicious ice cream with its nutty, musky flavour,

while karamu berries produce a distinct toffee flavoured version. Mike has also discovered that kawakawa berries produce wonderful flavours as a spice whether they’re ripened or not. The kawakawa bush normally produces a staggered ripening of its berries. “I used to just pick a few ripe ones off a bush of 200 to use but if you’re drying them to grind for spice it doesn’t matter if they’re green or not, he says. “Once I realised that I could harvest 1kg to 2kgs off one bush in one go.” Kawakawa is one of his favourite spices. “It’s like a Christmas spice with a hint of gingernut and mint.” The male kawakawa flowers are also delicious dehydrated and ground into a spice while the female flowers become berries. He uses a lot of floral flower petals with those serving up best in a sorbet rather than ice cream. “Cream works best with nutty and bitter, not floral, spicy or sour,” says Mike. Horopito is also best incorporated into a sorbet while Manuka leaf and

“Kawakawa is like a Christmas spice with a hint of gingernut and mint.” – Mike King.

HOSPITALITY BUSINESS - SEPTEMBER 2021 25

FORAGING FOR FLAVOUR dandelion make amazing ice cream flavours. Mike’s even been foraging for two boutique gin distilleries, The National Distillery and Elemental Distillery, that began experimenting some time ago with his harakeke seeds and kawakawa berries which create great flavours and oily textures. “They got in touch after I started posting my finds on Instagram back when I first started.” However, all of this success has come with its risks and on one occasion Mike admits he’s had the odd incident trying certain plants out back in the learning process, although he’s wellschooled up now on which ones to avoid. Kohekohe bark, once a bushman’s tonic, has similar flavours to quinine and

Mike had thought it would make great tonic water to accompany the gin. “I boiled the bark to make a brew and mixed it with soda, but I should’ve only had one teaspoon,” he says. “Instead I drank nearly a shot glass full.” As a result his stomach was very upset for about three days and it took time to replenish his gut biome. The hazards are not only internal. As an arborist he’s well trained for the physical risks too. Mike regularly finds himself scaling 30m pine and kauri trees to retrieve the cones. Everything has its own distinct flavour in nature, even introduced species like gorse serve a purpose on the plate. “Fresh gorse flowers have a lot of amazing flavours and I use them in ice cream,” he says. “Gorse flower ice cream has a really nice coconut flavour.” Surprisingly, magnolia petals are also edible. “If you’re eating them raw then you should use the star magnolia as they’re milder. The thicker and fleshier varieties are better pickled.” Magnolia has a slightly bitter taste with a strong

“If you’re nibbling on a bush or seed you can taste it, but if you soak the plant in sugar and cream the whole flavour comes out.” – Mike King

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aroma and keeps its colour and floral aroma,” he says. “I experimented with dehydrating them and discovered they make a great floral, caramel spice. I was pleasantly surprised.” “I think it’s a lifelong journey finding out what’s safe and what’s not, but I’ve surrounded myself with some really good books and I also use another New Zealand forager, Peter Langlands, who has written some really good notes,” says Mike. Foraging was already becoming popular prior to last year’s Covid crisis, but Mike says that has definitely caused even more of a resurgence. “It’s made people think twice about where their food comeS from,” he says. People are definitely concerned about food security and sustainability. Climate change is hot topic and there’s a general interest in the environment.” Also a trained landscaper, Mike’s recently secured funding to rekindle the Otaki College Horticultural Gardens with its greenhouses, packing sheds, established orchards, pizza oven corner, nature corner and grapevines. It’s hoped there will be classrooms on site to teach people and an operating community garden – a concept that he’s very excited about. n

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Cloud Based Cooking With Vector H Series space: “These ovens can do the job of multiple pieces of kitchen equipment, while producing a more consistent, high-quality product. “The new wider design of the oven chambers means operators can cook pizzas of any size up to 16-inches, and with two or three chambers, they can also cook their fries, chicken strips, and other side dishes or desserts at the same time without any flavour transfer!” “Easy to operate, and featuring Alto-Shaam’s most advanced control yet, the new ovens can be managed remotely through Alto-Shaam’s cloud-based remote oven management system, ChefLincTM.” Through an intuitive dashboard, ChefLinc allows operators to create, manage and distribute recipes to ovens in multiple locations through the cloud. Operators are also able to view oven status, collect and store data, receive detailed service diagnostics and more – providing complete control of their equipment, menus and business from wherever they are. Alto-Shaam appointed Burns & Ferrall as its exclusive distribution partner in New Zealand in February 2021. The partnership sees Burns & Ferrall use its expertise and knowledge

of the local market to promote and sell Alto-Shaam’s kitchen solutions. Tony Broome, Burns & Ferrall Director, says Alto-Shaam’s Vector ovens are designed to deliver the greatest flexibility and unrivalled cooking performance, empowering operators to increase food production and reduce labor costs while maintaining the highest quality output. n

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FOOD WASTE

KiwiHarvest Ambassador Peter Gordon partners with KiwiHarvest to rescue food

ew Zealand’s largest food rescue organisation, KiwiHarvest, has teamed up with internationally renowned chef and restaurateur, Peter Gordon to help raise further awareness of food insecurity and food waste. As restaurants, bars, hotels and café’s grapple with lockdown level requirements, finding worthy outlets for food unable to be used for foodservice, and or over stocked, is often another challenge. Peter Gordon is KiwiHarvest’s first official ambassador, and will be partnering with the organisation on its mission to reduce food waste and build food secure communities around the country. New Zealand’s food industry generates more than 103,000 tonnes of food waste per year, and it is estimated that 60% of food going to landfill is edible. Meanwhile, one in five New Zealanders are living with low to moderate food insecurity each and every day, including up to 305,000 Kiwi children. Gordon says, “It’s an absolute pleasure to step on board as KiwiHarvest’s official ambassador to shine a light on the incredible work they’re doing, helping to address Aotearoa’s dual challenges of food insecurity and food waste. “The sad reality is many Kiwis are either going hungry, or not getting access to adequate nutrition, all while perfectly good food gets thrown away. It’s my view that all New Zealanders should

be able to experience the powerful nourishing and connecting benefits of food, each and every day. “I look forward to partnering with KiwiHarvest on our shared mission working towards the health and wellbeing of our communities, and our environment,” adds Gordon. Deborah Manning, KiwiHarvest Founder and Director, says, “We are truly honoured to welcome Peter to the KiwiHarvest whanau. “Throughout his career, Peter has enriched and connected communities through food, championing

sustainability in the food sector. We particularly admire the work he is doing at Homeland with local food suppliers and community groups – helping Kiwis cook nourishing meals and educating them on the nutritional benefit of food and the importance of buying locally grown produce. “Like KiwiHarvest, Peter shares the belief that everyone should have stable access to nutritious food and is passionate about reducing food waste. Ultimately that resonated with us and our organisation’s core mission,” concludes Manning. n

About KiwiHarvest KiwiHarvest is a national food rescue organisation that collects surplus and donated food and distributes it throughout New Zealand to community organisations, providing food support to those in need. With branches in Auckland, North Shore, Dunedin and Queenstown, it is believed to be New Zealand’s largest food rescue organisation, servicing demand for 250 registered charities and community groups that include welfare groups, marae, city missions, local Salvation Army groups and schools. Since its establishment in 2012, it has rescued over 6.3 million kilos of food and delivered over 18 million meal equivalents to vulnerable Kiwis.

KiwiHarvest's first ambassador, renowned chef Peter Gordon.

Helping Kiwis to cook nourishing meals. 28 SEPTEMBER 2021 - HOSPITALITY BUSINESS

FOOD WASTE

Donated Surplus Food Welcomed By NZFN

Heightened food insecurity increases struggle to meet demand.

ollowing the extension of Alert will be significant volumes of waste as a Level 4 COVID 19 restrictions, result of the continued closure of food many food, hospitality and event businesses and cancellation of events. businesses will continue to face “Lockdown puts significant pressure further disruptions to their operations – on food businesses and producers who potentially leaving them with significant have to close their doors, deal with food surplus set to go to waste. the impact of cancelled orders and At the same time, demand for resulting losses in revenue. food support has surged across “We know how incredibly difficult it New Zealand with food charities is for these businesses that face these “Food and community groups disruptions but we ask that this hubs are working overtime to meet a excess food does not get wasted heightened need. or thrown into landfill. struggling to keep The New Zealand Food “With businesses closed, up with the new surge Network (NZFN) is calling many New Zealanders faced in demand for food. for affected food producers, They need all the wholesalers and food service businesses to donate any support they food surplus, so it can be can get.” redistributed to food hubs (food – Gavin Lindsay. rescue organisations, iwi and charities) and communities in need across the country. NZFN CEO, Gavin Findlay says with unprecedented levels of demand during Gavin Lindsay, lockdown, food rescue organisations NZFN CEO. and community groups can struggle to keep up with requests for food. “Many food businesses throughout New Zealand may have been holding onto food in the hope that lockdown restrictions would be dropped, so the extension of Alert Level 4 means there

reduced working hours and in some cases redundancies. This puts enormous financial pressure on families to continue meeting bill payments and putting food on the table. Even prior to this most recent lockdown, New Zealand’s food insecurity levels were already heightened, so food hubs are struggling to keep up with the new surge in demand for food. They need all the support they can get. “Food producers have an opportunity to make a positive impact by donating any surplus food to struggling communities or individuals. If you do have surplus food, please consider channelling it through the NZFN, free of charge, to help other Kiwis in need,” concludes Findlay. Established in 2020 in response to COVID-19, the NZFN acts as New Zealand’s food rescue facilitator and a single point of contact for bulk surplus or donated food, providing a comprehensive and streamlined solution to connect supply and demand. It eliminates the issue faced by many community organisations of a lack of on-site storage infrastructure, which can often see them having to turn away large food donations. Anyone wishing to donate to the NZFN should email hello@ nzfoodnetwork.org.nz or call 0800 FOODNZ (0800 366 369). n

HOSPITALITY BUSINESS - SEPTEMBER 2021 29

SUSTAINABILITY Sustainable fisherman - Karl on board and on the job.

30 SEPTEMBER 2021 - HOSPITALITY BUSINESS

SUSTAINABILITY

Sustainable Twist to Fish of the Day

Safe and sustainable. Karl only catches what he needs.

Netting fish species with AI

etter Fishing’s Karl Warr is passionate about sustainable fishing, so much so that he’s already operating a cage frame system that he designed to fit into the bottom of his mesh trawling net. Using this Kiwi ingenuity, selftaught DIY expert Karl is already filtering out more than 90 percent of the juvenile fish he catches for suppliers and high-end restaurants while they’re still underwater. NIWA fisheries scientist Emma Jones and Karl are using a $1 million funding grant from MBIE (Ministry of Business, Innovation and Employment) for the research that, if accepted by the industry, could change the face of commercial fishing in New Zealand. It ensures minimal waste and preservation of species and fishing resources. “We’re very much in the proof of concept phase but this is the Holy Grail “A NIWA scientist of fishing,” says Karl. has teamed up with an “It’s never been done environmentally conscious before. Our goal is to open source this Napier fisherman to devise technology to save highly-advanced, active the lives of these selection technology that sentient creatures.” uses AI facial recognition At present a pair of underwater cameras at to net specific fish the gate to Karl’s cage species.” film the fish on arrival. That video is fed up E mm a fr om NI W A on s el d ves he dt ar bo

uring trials.

a cable on the net to a dinghy being towed that carries a modem which relays wifi back to a computer screen in the wheelhouse of the boat. Emma and Karl have collaborated with senior Canterbury University engineering students, the University of Washington and the United States National Oceanic Atmospheric Administration to develop the software. They’ve also been partnering with the local Hawkes Bay iwi, Kahungunu. “Our next step will be to introduce AI in the back of the camera that will signal to the gate to open and close on cue using facial recognition software to identify which fish are coming through,” says Karl. Fishermen like Karl will set off with a “shopping list” each day and hooking this technology to their phone via Bluetooth they will be able to actively select the fish that their restaurants and suppliers have ordered. The technology will close the gate in the net on any fish other than those species, excess fish or juvenile fish. He has an established customer base of high end restaurants locally in Hawkes Bay and across the North Island, including Craggy Range, Central Fire Station, Rita, Bellamy’s, Lillius and Hugo’s to name a few. It’s exciting technology with so much demand from restaurant customers and chefs for sustainably caught product with a credible story, says Karl. “Chefs are fantastic ambassadors for society when it comes to making good food choices,” he says. “They are the rock stars of social change who bring those tastes and perceptions forward and they’re so essential.” “Eventually we want to introduce computer software that will turn facial recognition into species recognition and build algorithms so it’s preprogrammed to catch only that species,” says Emma, who has a history of working in by-catch mitigation. “The key thing for now is to look at the behaviour of the fish and how they react to the gate moving as this can be quite species specific,” she says. Further sea trials will be conducted during this coming summer as part of the project.n

HOSPITALITY BUSINESS - SEPTEMBER 2021 31

JUDGING FOOD

Nationwide Snap Shot Search For Excellence A broad spectrum of finalists and surprises

lant-based mince, seaweed salt, and Sauvignon Blanc Gin are just a few of new Kiwi products announced as finalists in the 2021 New Zealand Food Awards organised by Massey University. A team of judges whittled down the best of the best from 170 entries, selecting 66 finalists from 45 companies from across the length and breadth of the country. The 12 category winners and overall Massey University Supreme Award winner will be announced, at a gala dinner at Central Energy Trust Arena, Palmerston North on October 14 with guests enjoying a three-course meal, drinks and entertainment.

32 SEPTEMBER 2021 - HOSPITALITY BUSINESS

JUDGING FOOD

Wattie’s T om ato

e. uc Whittaker’s ‘Pe an

ut S b’. la

Vogel’s ‘Original Mixed Grain Bread’.

Head Judge Kay McMath says judges focused on finding innovative, high quality and sustainable products. “The team of judges are happy to present an exciting array of finalists for this year’s New Zealand Food Awards. All of these finalists had focused on meeting consumer demands, be that for nutrition, convenience, variety or excellence using technology, creativity and sound processes. Congratulations to all these finalists on a superb achievement.” Finalists include several winners from previous years, including 2017 Massey University Supreme Award winner Spring Sheep Milk Company and 2018 Food Safety Culture award winner, Pic’s Peanut Butter. There is also a line-up of new brands and products such as Grater Good’s Plant Pastrami, Zaroa NZ’s Pohutukawa Smoked Venison Savernacchio, and Blackfoot Pāua Saucisson from NewFish. FoodHQ CEO and New Zealand Food Awards Technical Judge, Abby Thompson, says she looks forward to judging every year, “because it gives a

snapshot of some of the New Zealand food sectors’ most interesting and innovative products. “It was no surprise there were significantly more plant-based products this year, reflecting the increased focus on this trend both in New Zealand and around the world.” Renowned chef of Homeland NZ, Peter Gordon joined the judging panel this year. “As a first time judge, I was excited to be a part of a broad panel of expertise. The judging is about so much more than one person’s point of view and I learned a lot from the experience. “I was really encouraged to see so much innovation in the health and wellbeing space – products that cater for different dietary requirements. Consumers can be excited to see a broad spectrum of finalists, there’s some really exciting surprises in there.” People’s Choice Award Kiwis are being asked to take part in the awards’ People’s Choice campaign. After the success of the special Food Hero

“Consumers can be excited to see a broad spectrum of finalists, there’s some really exciting surprises in there.”

Awards last year, 2021 has seen the introduction of a new Food Hero award, sponsored by Palmerston North City Council. This is awarded to people or organisations that continuously support the New Zealand food and beverage supply chain in some way. The judges have selected the 2021 finalists, and the winner will be determined by the public. The 2021 finalists of the Product Lifetime Achievement Award for products which have stood the test of time are: Wattie’s ‘Tomato Sauce’, Whittaker’s ‘Peanut Slab’ and Vogel’s ‘Original Mixed Grain Bread’. The New Zealand Food Awards have celebrated New Zealand’s food and beverage manufacturers, focusing on innovation, sustainability and excellence, since 1987. Powered by Massey University, the awards are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies. n

– Peter Gordon

HOSPITALITY BUSINESS - SEPTEMBER 2021 33

Training Tomorrow’s Hospo Superstars

By Marisa Bidois, CEO Restaurant Association of New Zealand

he labour shortage in our workers, on temporary work visas, to industry has been well be part of the industry. But we also need to focus in on documented, particularly so what we can do as a collective industry this year. While the situation has been to identify and train tomorrow’s hospo superstars. exacerbated by COVID 19 border closures, this is a legacy issue that To counter some of the unfortunate and in many cases, unfounded has been a source of frustration for reputational issues that our industry hospitality business owners for some time. suffers from, we need better integration of hospitality as a viable The pandemic has given us leave to look very closely at our skills career pathway within New Zealand’s education framework to ensure shortage and how we ensure we have that young people see the array of a future workforce that is consistent opportunities available to them within and work ready. our industry. September sees the launch of our hospitality roadmap - an industry-led Alongside clear ministerial direction on the matter we are also strategy to support the revival and looking for businesses to invest in on replenishment of the hospitality sector the job training. in Aotearoa. August saw the launch of our One of the key work streams will be to encourage better partnerships inaugural HiT30 training programme. Designed to encourage business between industry, government, and owners to upskill themselves and training organisations to support the development of fit-for-purpose, their teams throughout the month of August, the programme features a adequately funded education and range of 30 minute HiT sessions training options, which produce “Alongside delivered over 30 days. ready-to-work, productive, clear ministerial career focused workers. To fulfil our long term staff direction on the requirements, we will need matter we are also increased training for New looking for businesses Zealanders to meet the skills to invest in shortage gap, both in terms of on-the-job availability and quality. We are engaging with training.” Government for investment in the sector through training, promotion, engagement and co-development of sector specific resources. We are asking for more employer-led training opportunities to be supported and expeditiously recalibrating work plans to include the building of longterm capability and improved resilience training across our industry. In the short term there is still an identified need for skilled overseas 34 SEPTEMBER 2021 - HOSPITALITY BUSINESS

Our HiT30 training chart gives business owners ideas on training challenges to complete to keep teams focused on learning. Using the Restaurant Association professional development resources for inspiration the programme aims to keep staff learning new skills and ideas. Our webinars, learning resources and guides are all available to members to help grow skills and knowledge and our professional development plan helps members track professional development. The aim of the programme is to give owners and their teams time to think about career goals and what training is needed to get there. And with so many online learning tools now available, training can continue at all Alert Levels. Whilst HiT30 is focused on 30 days of high intensity training, we hope that it will spark a focus on year round training, to help business owners create their own skilled workforce and demonstrate to young people the endless possibilities and potential career growth in our industry. n

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

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

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

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

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

Summerhouse Sauvignon Blanc 2019 Marlborough

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

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

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

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

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

Wairau River Sauvignon Blanc 2019 Marlborough

Pyramid Valley Sauvignon+ 2019 North Canterbury

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

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

Greystone Sauvignon Blanc 2018 North Canterbury

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

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Getting Through with a Strong Brew

CHEF OF THE MONTH