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Issue 77 | December 2011/January 2012

CAPITAL ATTRACTION Wet, windy and wonderful; Positively Wellington Tourism’s David Perks talks about creating the capital of cool

7 DEADLY SINS

Workplace temptations best given a wide berth

ONLINE SHOPPING

Can a couple of quick clicks really replace retail therapy?

FAT TAX

Is ‘user pays’ the best way to tackle unhealthy habits?

DIGITAL LIFE

Measuring social media

RAMPING UP RETAIL Driving customer conversion rates

News | Initiatives | Interviews | Personalities | Information | Success | Profiles | Finance | Property | Sustainability | Export | Transport | Retail | Solutions | ISSN 1173-1524


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www.wellingtontoday.co.nz   December 2011/January 2012 | 3


Issue 77 | December 2011/January 2012

IN THIS ISSUE… Viewpoints

CAPITAL ATTRACTION

6 Economics

Balancing credit and debt

Wet, windy and wonderful; Positively Wellington Tourism’s David Perks talks about creating the capital of cool

6 Business Coach

7 DEADLY SINS

Essential steps to turn around your business

Workplace temptations best given a wide berth

ONLINE SHOPPING

Can a couple of quick clicks really replace retail therapy?

FAT TAX

7 Retail Sales

Is ‘user pays’ the best way to tackle unhealthy habits?

Driving customer conversion rates

DIGITAL LIFE

Measuring social media

7 Sales

RAMPING UP RETAIL

Positive mindsets are vital to sales success

Driving customer conversion rates

8 HR News | Initiatives | Interviews | Personalities | Information | Success | Profiles | Finance | Property | Sustainability | Export | Transport | Retail | Solutions | ISSN 1173-1524

Wellington Today    

Issue 77

10,464 HEAD OFFICE

9 Digital life

Measuring social media

10 Tech

Academy House 47B Birmingham Drive Middleton PO Box 1879 Christchurch

The 12 scams of Christmas

10 Events Diary

Courses, seminars and events near you

MANAGING DIRECTOR

38

Features

Gary Collins

GENERAL MANAGER Rebecca Harris

11 Online shopping

Quick, cheap and easy it might be, but can it really replace retail therapy?

OPERATIONS MANAGER Di Barclay

13 Fat tax

ADMINISTRATION Kylie Moore           ADMIN MANAGER Kelly Clarke Kimberley Wells Judy Slater Tayla Brown

SALES & ADVERTISING SALES EXECUTIVES

NEWSROOM Jonathon Taylor             EDITOR Bridget Gourlay        CHIEF REPORTER Marie Sherry Kayte John 03 961 5050 0800 555 054 editor@academy.net.nz

PRODUCTION Ian Knott           PRODUCTION MANAGER Carolynne Brown    PRODUCTION CO-ORDINATOR CJ McKay             DESIGNERS Kirsty Opie Jarred Shakespeare Sarah Betman Phone: Fax: Email:

Navigating the media minefield Is Google ranking really important?

www.wellingtontoday.co.nz

Phone: Fax: Email:

8 PR

9 Online

ABC circulation as at 30/06/10

Nicole Watson         Rob Cochrane Mandy Woods Melissa Sinclair Grant Williams Annabel Judd John Somerville Graeme Tall Kerry Wilson Kent Caddick

The seven habits of difficult employees

03 940 4737 0800 555 054 production@academy.net.nz

Disclaimer: This publication is provided on the basis that A-Mark Publishing is not responsible for the results of any actions taken on the basis of information in these articles, nor for any error or omission from these articles and that the firm is not hereby engaged in rendering advice or services. A-Mark Publishing expressly disclaim all and any liability and responsibility to any person in respect of anything and of the consequences of anything done, or omitted to be done, by any such a person in reliance, whether wholly or partially upon the whole or any part of the contents of this publication. Advertising feature articles are classified as advertising content and as such, information contained in them is subject to the Advertising Standards Authority Codes of Practice. Contents Copyright 2011 by A-Mark Publishing (NZ) Ltd. All rights reserved. No article or advertisement may be reproduced without written permission.

ISSN 1173-1524 (Print) | ISSN 2230-634X (Online)

Is ‘user pays’ the best way to tackle unhealthy habits?

14 The capital attraction

Wet, windy and wonderful; Positively Wellington Tourism’s David Perks talks about how Wellington became the capital of cool

16 The seven deadly sins

Workplace temptations sure to upturn any office

18 Lifestyles

A place in the sun, top drop for when you’re there, superb sounds, a kitchen whizz, any wine lover’s best friend and the ultimate accessory

Business 19 Focus

The Copthorne Hotel and Resort Solway Park makes an ideal get-away spot, Novotel Wellington’s award winning ways and the celebrated Rydges Hotel opens its doors in downtown Wellington. For Colin and Nalini Baruch, owners of olive grove Lot Eight, failure was never an option and the Masterton District Council realises a scheme its been planning since 2004

26 Property & Construction

40 32 Initiatives

NEC New Zealand offers cutting-edge technology to create the perfect picture

33 Goods & Services

Lower Hutt’s LB White reflects on 40 years in business, Toops Wholesale’s buying power means bargains for customers, see inside the transparent operation of Mr Glass and how engraver Peter Campbell kept a steady hand while scribing ‘2011 New Zealand’ onto the Webb Ellis Cup

38 Hospitality

Let La Boca Loca add a little Mexican spice to your life, sample a taste of Martinborough at IN.GRE’DI.ENT café, Lovat Venison brings its distinctive flavour Wellington’s way, dine fine in Ambeli’s colonial villa, or have it all at your place with Blue Carrot Catering

Golden Homes showcases its wares, Plumbing Services’ quick and efficient service, how Archaus Architects deliver designs with difference and step inside Proarch Architects’ commercial spaces

Competition guidelines Conditions of entry: One entry only per person and must be sent on the official entry form or as otherwise stated. Entry is free and open to all residents of New Zealand. All entrants must be over the age of 18, proof of identity and date of birth may be requested. Employees and their immediate families of Academy Publishing, the promoter and agencies associated with any promotion in this publication are ineligible to enter. Winner(s) will be notified by email/phone. The judges’ decision is final, no correspondence will be entered into. No responsibility is accepted for late, lost or misdirected mail. Prizes are not transferable or redeemable for cash. Academy Publishing, the promoter and agencies associated with any promotion in this publication shall not be liable for any loss or damage whatsoever suffered (including but not limited to direct or consequential loss) or personal injury suffered or sustained, during the course of prize winning travel or in connection with any other prizes won. Academy Publishing, the promoter and agencies associated with any promotion in this publication accept no responsibility for health, luggage, insurances, travel, personal expenses and transfers other than specified. Entries remain the property of Academy Publishing, the promoter and agencies associated with any promotion in this publication and cannot be returned. Academy Publishing, the promoter and agencies associated with any promotion in this publication reserves the right to photograph and publish winners. Entries may be used for further marketing purposes by Academy Publishing, the promoter and agencies associated with any promotion in this publication but are not made available to any third party.

www.magazinestoday.co.nz

4 | December 2011/January 2012   www.wellingtontoday.co.nz

This publication is printed on papers supplied by

All wood originates from sustainably managed forests or waste sources. All mills utilise the Chain of Custody system to verify fibre source. The end product is recyclable. All mills are ISO 14001 certified.


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“My favourite jobs are the campaigns. I can use all my skills in one. Starting with the logo I then make it work for all the marketing collateral, from invitations through to posters, forms, banners, magazine ads and web images.

You’ll also appreciate someone whom you can strike up a working relationship with, as though they were sitting at the desk next door.

As business owner and designer, Simpson is focused on building long term relationships with clients — working alongside business people to maintain their brand and ensure consistency in their advertising and marketing materials.

If you haven’t found that contact yet, or are looking for fresh talent, then check out 40 Knots Graphic Design. Anna Simpson is a freelance graphic designer who started her own business in 2007. With a diverse international background in advertising, marketing, education, publishing, tourism and the corporate sector, Simpson has valuable insight into how her designs can be used by clients to achieve their business objectives. Experienced and professional, Simpson has weathered the recession and built up a strong client base that keeps coming back for more. Simpson’s exceptional creative talent is complemented by a clear understanding of the functionality for whatever she is designing — a rare and special quality and one that is essential when combining large amounts of text and images.

“I love seeing the work complete and live and breathe it until it’s out there.”

Huge growth isn’t something 40 Knots is out to achieve — for Simpson, quality not quantity is important. “I enjoy having a core group of clients who feel they can just call or email, and we kick off a new project together. I’d love to work with more marketing companies or departments —those who want a contractor they can call to deliver a brief on time and with a clean design.” A visit to her website — www.40knots.co.nz — shows the attention to detail and diversity Simpson can offer. 40 Knots Graphic Design T  (04) 387 8372 www.40knots.co.nz

TESTIMONIAL “Anna is a talented graphic artist, very adept at interpreting a design brief to deliver just what the client needs. She has a particular flair for using photographs creatively and is meticulous to ensure the quality of her work is always spot on. Having said that, she is not overly ‘precious’ about her designs and takes feedback very positively, making her extremely easy to work with.”

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www.wellingtontoday.co.nz   December 2011/January 2012 | 5


Viewpoints | Economics / Business Coaching

Balancing credit and debt

Essential steps to turn around your business

Dr David Tripe is Director of Banking Studies at Massey University’s College of Business.

One of the topics of recent financial news from around the world and New Zealand has been credit ratings. Both the United States and countries in Europe have suffered downgrades, which have sometimes been the subject of complaint by politicians, alleging unfair treatment. New Zealand has also had a credit rating downgrade from two out of the three major agencies (Fitch and Standard & Poors) to AA, although the third (Moodys) has so far left New Zealand’s rating unchanged at AAA. What are ratings, why do they matter and what are the politics associated with them? Credit ratings are opinions by ratings agencies as to creditworthiness. In respect of countries, how sound is the economy? Will the country be able to repay its debts? Because it is an opinion, the judgement will sometimes be wrong, but in rating corporations’ debt issues and countries, their judgements are usually vindicated. Particularly if you’re in a different country to the one where you’re lending, you will find the credit rating to be a useful signal. Because credit ratings look at credit worthiness, or more specifically, at the probability of default (defined as failure to repay the full amount due when it’s due), they will also relate to interest rates.

payments, putting a burden on the balance of payments current account. The main reason for New Zealand’s debt having grown to this extent has been our continuing balance of payments deficits on current account. We have absorbed foreign funds as both debt and equity to pay for our spending being greater than our income, and this has resulted in the gradual buy-up of our banks, farms and other assets by foreigners. The only way we can stop the buy-up of New Zealand is by increasing our savings, so that we spend less internationally, and that we can then afford to finance the ownership of New Zealand ourselves. This is one of the reasons why the major parties are both looking at extending Kiwisaver contributions. A change to New Zealand’s pattern of current account deficits is not going to happen quickly, and when it does occur, it will be likely to involve a downward shift in the value of the New Zealand dollar relative to all currencies, increasing the costs of imports (leading to petrol at $3 per litre?). In the short run, the New Zealand economy is likely to face worse conditions, and we might easily face another credit rating downgrade. These are some real challenges for the New Zealand economy.

In general terms, the worse the credit rating, the higher then probability of default, and the higher the interest rate will be. Lenders identify a higher risk of not getting repaid, and want a higher interest rate to compensate themselves for this. So how risky is New Zealand and is its credit rating appropriate? Could we be subject to further downgrades? Government debt is not a major problem, despite the attention given to it by politicians. However, if future governments do not reduce the current budget deficit (which could be $15 billion or more in 2012), government debt could become more important. The major risk in New Zealand is private debt. As at June 30, net foreign investment (debt plus equity) in New Zealand exceeded foreign investment by New Zealanders by $140 billion, equivalent to 70 percent of GDP. This is large by international standards, and much of it is debt requiring regular interest

6 | December 2011/January 2012   www.wellingtontoday.co.nz

John Treace has 30 years experience as a sales executive in the medical products industry and has spent a decade restructuring the sales departments of struggling companies. For more information visit www.treaceconsulting.com

I have taken part in many business turnarounds in my career, and time and again noticed the same problems, regardless of whether the reason for the turnaround was a relatively minor situation or a reorganisation after bankruptcy. Here are the five steps that need to happen during any major business adjustment and pitfalls to avoid along the way. While this article will focus on sales teams, these steps are of a universal nature and will apply to most departments within a company.

1. Assessing the situation Before a successful business turnaround can be implemented, it is crucial to understand what got the company where it is now. Throwing money at a problem does not work. Providing that the company’s products or services are competitive, the issues affecting the performance of a sales team can range from an ineffective sales process to low morale, which is caused by any number of factors. In these situations, I have never seen a “bad” sales team, but I have seen plenty of lousy processes and plenty of low morale—both deal-killers that will destroy any company’s sales effort.

2. Defining a winning culture Companies in need of a turnaround usually have ill-defined culture. In failing businesses, employees will not be forthcoming, and answers will vary from person to person; you’ll find that no two sales reps share the same description. It is imperative that the sales team embrace a unified culture, one that will define success. At the heart of culture are the core values a company embraces. Core values are simple action statements that define the principles the company believes in, not fuzzy declarations that can be interpreted at the whim of management. They define corporate culture, and companies without them tend to wander and underperform.

3. Managing people People are the most important component of any organisation. Powerful investment groups don’t invest in companies; they invest in people. Most failing ventures have poor methods of measuring individual’s sales results, so care must be taken in the selection process as making this determination is critical.

4. Creating a new vision of the future When companies fail, employee morale and confidence is degraded, and many high performers will look for employment elsewhere. Most employees in these situations want their company to prosper, but they don’t know how to accomplish it. It is imperative that a vision for the company be formulated and effectively communicated to all employees. Powerful companies have sales organisations that embrace a vivid vision of the future and employ sales representatives who are confident in their management and in their employment with the company.

5. Developing a strategic plan Once a management team has defined the core values, culture and vision of the future, effective strategic planning can begin. It makes little sense to begin strategic planning before these first steps have been accomplished. The strategic planning process should include the top management members who will be charged with implementing the plan. Powerful companies have solid strategic plans, and they effectively gain employee buy-in to them.


Viewpoints | Sales

Positive mindsets are vital Driving customer to sales success conversion rates Karen Degen is the owner of Set Free with EFT, a company that changes mindsets to create emotional freedom and business success. Email karen@setfree.co.nz or visit www.setfree.co.nz

Without a positive mindset, anyone charged with selling goods and services is doomed from the beginning. This not only includes small business owners, but also professional salespeople.

a positive and motivated person, but the subconscious mind is far more powerful than the conscious mind and can stop us in our tracks. The change in her business practice after being cleared of this belief was immediate and profound, as she then expected prospects to find her worthy.

Most people working in sales have had training of some sort to teach them how to sell. They learn things like how to approach customers, what questions to ask them and how to close a sale. This is valuable and essential training, but it misses a vital aspect of success — the mindset of the seller.

Many companies are now hiring experts who work with the mind of their sales team to effectively increase business performance.

One of the first things salespeople are taught is how to set sales targets. What they are not taught is how to change their thoughts, beliefs and expectations to be in line with what they want to achieve. Without the correct mindset, reaching our highest potential for success is unachievable. Many business owners and sales professional have a reluctance to make cold calls. The reason for this differs from person to person, but it’s commonly a fear of rejection. Most of us have been rejected in the past and when the person on the end of the phone turns us down it triggers all those old events, compounding the rejected feeling. That compounded effect of past rejections is so strong that we then expect the next person to reject us also.

One exercise I often give to salespeople is to sit for a moment before making that call and imagine in their mind the way they want it to go. They visualise the prospect happily agreeing to a face-to-face meeting or buying the product directly. I then get them to imagine the feeling of pleasure and excitement when they get off the phone. Often our expectations create our reality, so we need to maximise our expectations. It’s important to know what you want to achieve and to expect success. Unfortunately most people don’t have big enough expectations of themselves or what they can achieve. Working with a mind expert can remove those comfort zones and increase those expectations. As we change our minds, we change our lives.

Same-store sales are looking a little flat and you need to find ways to deliver better results. There’s still a scent of the financial melt-down lingering, but you survived and it’s time to start getting the sales needle to move in a positive direction. One of the best ways to do this is increase your conversion rate; that is, sell to more people already visiting your stores. These are the folks who visit your store but don’t buy. Driving conversion rate is a source of sales opportunity most retailers today overlook. Before you can drive conversion, you need to actually track prospect traffic. This is not the same as transaction counts. Transaction counts represent the number of people who made a purchase; traffic counts represent the total number of people who came to the store including buyers and non-buyers. If you don’t track traffic in your stores, you can’t calculate conversion rate. If you can’t calculate conversion rate, well, you can’t improve it. So for the roughly 35 percent of businesses who actually track traffic and conversion rates, here are five ways you can improve conversion rates in your stores.

Understand why people don’t buy: One of the most important things a retailer can do to improve conversion rates is to understand why people don’t buy. Long till line ups, can’t find sales help, out-of-stocks, poor merchandising, the list goes on. Every store manager should spend some time observing visitors in his/her store. Resist the temptation to help; just observe the behaviours. Watch customers as they move through your store and it won’t take long for you to identify some actions you can take to turn more visitors into buyers.

One business owner I worked with hardly ever called her prospects. As a sole trader this was seriously affecting her business. In her case it wasn’t a fear of rejection, but a subconscious belief that she wasn’t good enough. When she was a child a family situation created this belief, which was buried in her subconscious mind. The mere thought of making a call would trigger this, making her believe the prospect would find her lacking. She was generally

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Set conversion targets by store: Having goals and targets are important if you want to improve results. If you don’t have a conversion target for your store, you need to set one. It’s important to remember that every store is unique and conversion targets should be set uniquely by store. The trick is to move your own conversion rate up relative to your store’s performance.

Make conversion a team sport: It takes the collective effort of all staff to help turn prospects into buyers. From the cashiers and sales associates to the merchandisers — everyone in the store plays a role. Don’t think of conversion as merely some business metric, but rather a simple measure of how well the whole store is doing at helping people buy.

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rates tend to be inversely related. That is, when traffic is high, conversion tends to sag. When traffic levels are low, conversion rates tend to go up. It’s not hard to understand why this happens. When the store is busy, till lines are longer and it’s harder to get help from an associate. The opposite is true when the store isn’t as busy. So, if you want to improve conversion rates, look at the traffic in your store to identify when conversion rates are sagging — these sags represent the times when sales are being lost.

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Viewpoints | PR / HR

Loss of context

The seven habits of difficult employees

Pete Burdon is managing director of Media Training NZ, a company specialising in training business people and niche groups how to communicate with the media. He can be contacted at info@mediatrainingnz.co.nz or via www. mediatrainingnz.co.nz

Many business leaders get into trouble in media interviews because they assume they are like any other conversation. Often these people are great communicators and competent speakers, but they are unaware that media interviews require an entirely new set of skills. How many times have you heard someone complain of being taken out of context? Most of the time, this happens because they don’t understand the important distinction between media interviews and other conversations. Apart from live television and radio interviews, every time you speak to a journalist, you risk being taken out of context. This is just the nature of journalism. It’s because a journalist will only use snippets of the interview in their subsequent story. They don’t have the space for more. You may speak for 30 minutes and only 30 seconds of your conversation may be used. This is totally different to giving a speech. Here you can build one idea on another, referencing something you said earlier to highlight a point. People in the audience get to hear the whole speech, so you can do this.

communicate the great things they are doing through the media”. The problem with this response in a media context is that the journalist may take the first part of that answer alone, so the story could focus entirely on, “Media trainer denies teaching people how to lie,” and not use the rest of my answer. This makes for a negative denial story and implies some shadiness on my part. Not every journalist will do this, but some will and it’s best not to give them the chance. Without the control of context, I would be better to answer with a positive statement like, “I’m proud that I train people to communicate the great things they are doing through the media.” You can see how I answered the question, but gave it a positive twist so it could not be taken out of context. The most famous example of this was Richard Nixon when giving his speech during Watergate. He explained how he had never profited from the Presidency and he had earned every cent. This was followed by the words, “I’m not a crook”. I don’t need to tell you which part of that speech was used by the media. In a nutshell, if you don’t want it used, not say it in any context.

You don’t have that luxury when you are talking to the media. You never know what parts of your interview will be used. That means everything you say must make sense on its own and not be reliant on things you say before or after each point you make. For example, in a real life conversation, if someone said to me, “How does it feel to teach people how to lie to the media,” it would be fine for me to say, “I don’t teach people how to lie to. I train them to

Dr Mary Casey (Doctorate of Psychology), a conflict resolution specialist, is the founder and CEO of the Casey Centre, a leading integrated health and education service. Visit www.caseycentre.com.au

Every manager knows the frustration of a difficult employee in the workplace – from the late starter to the incessant whinger. While diversity in a workplace can bring the best set of skills to the business, managers need to be alert to any behaviour which can harm the business and its culture. When dealing with a difficult employee, what works for one may not work for another and, as no employee is the same. You need specific strategies to most effectively deal with their personalities.

So here are some strategies for dealing with seven difficult employee types The seducer: Strategic friendships and allegiances is the goal for these types – they pick and choose their networks to benefit their careers. They praise you, compliment you and may even buy you small gifts in order to manipulate and seduce. We all love praise and compliments, so it is easy to get caught out by this kind of manipulation. Set strong boundaries for acceptable behaviour with other employees. The back-stabber: These employees discredit their co-workers and take credit for more work than they have done. This kind of behaviour highlights a deep insecurity in these employees. An employer’s best strategy is to be open to feedback from other employees and confront the employee with what they have said or done – let them know their behaviour is unacceptable. It is a good idea to speak to them in private because, being insecure, they don’t cope with confrontation or assertiveness. The social networker: An addiction to Facebook, Twitter or mobile phones will have

significant effects on the productivity of any employee. Set a strong policy for internet usage, specifically outlining boundaries on social networking as it is a new phenomenon. Ensure it outlines consequences for abusing the policy.

The martyr: These people blame everything and everyone rather than take responsibility. They have a “poor me” attitude and try to make those around them feel sorry for them. They use this behaviour to manipulate. Keep these people responsible by putting the onus back onto them. The iceberg: Cold and non-communicative, these employees rarely keep you or their team up to date on their work, don’t contribute in meetings and keep to themselves along with any information they may have. Ask open-ended questions so that they are forced to give you information. If they often answer ‘I don’t know’, a good tactic is to ask ‘What if you had to guess?’ or ‘What if you did know?’” The tardy employee: These employees keep to their own clock; they arrive late, take long lunchbreaks, leave right on time or make regular personal appointments during work hours. Tardiness should be addressed in a professional manner. If they have a good reason for coming in late, find a compromise between their schedule and their work that won’t affect the business or their productivity that is seen to be fair by everyone. The offloader: They ensure they have very little work on their plate while making themselves look very busy and important. Often these employees are not confident in themselves to do the job, although they can be very confident communicators. It’s important that a clear and detailed job description and specific KPIs form the basis of their performance appraisals.

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To order your SafeBottle today... 0800 777 444 | www.safebottles.co.nz | service@safebottles.co.nz 8 | December 2011/January 2012   www.wellingtontoday.co.nz


Viewpoints | Online / Digital Life

Is Google ranking really important?

Measuring social media

Suzanne Carter is the business development manager for website design and development company Limelight Online Ltd, and has 15 years website industry experience. For more information visit www.limelightonline.co.nz

If your website serves more as an online brochure to which you refer clients and potential clients, then doing well in the search engines such as Google may not be a priority for your business. However, for the vast majority of businesses it is critical to their success to be able to attract targeted traffic to their website. This in turn drives enquiries and new business.

which is why it is very important to start work on Search Engine Optimisation (SEO) as soon as you can on your website, preferably even before commencing the design process. Unfortunately doing nothing is not an option — not if you are looking for new online business.

Websites that are well positioned in Google are the ones that are likely to get more visitor traffic because they are visible to searchers.

Once your website is optimised it is necessary to continue promoting your website in the search engines using Search Engine Marketing (SEM); the goal being to increase your website presence in the search engines. SEM assists with the promotion of your website in various ways including link building, pay per click campaigns and article marketing.

For example, if you own a business that sells camera accessories and you are not appearing on the first page of Google results when users search for your product, then you are not very likely to get visitors to come to your website. This is because enquiry drops dramatically if your website is not on the first page or two of search results. When users have so many websites to choose from in the search engine results, it is extremely important to optimise your site so that your website can be found easily and is the one that users click through to. If your competitors are positioned higher than your site in the search engines, then it may well be their site your potential client visits, instead of yours.

Search Engine Optimisation is a complex process which involves a number of techniques to improve the visibility of your website in search engines. And it doesn’t end there.

Graeme Russell runs Adage Business, a boutique marketing/communications agency that assists businesses and nonprofits with the planning and implementation of communication and social media strategies. Visit www.adagebusiness.co.nz

Almost everyone is talking about social media, how great it is (or isn’t), best practice and of course what the return is from its use. Everyone looks to social media to engage and build awareness of themselves, their business and more. Businesses use it to build customer knowledge, to act as a customer service tool and of course to gain business. But where many seem to have a problem is working out what the ROI is. ROI is traditionally seen as ‘return on investment’, money in the bank, but there is another way to look at ROI, and that is ‘return on involvement’. What is return on involvement? It’s what you gain from being present on any of the social media platforms like Facebook, Twitter, LinkedIn, etc.

Social media marketing can also assist with building your websites online popularity. Social media involves building your networks on Facebook, Twitter and LinkedIn by regularly engaging with your fans, followers and connections.

If you’re using any social media and wondering why you’re not gaining from it, it’s likely that it’s the content you are sharing that is letting you down.

Is ranking on Google really that important? Absolutely, if want to grow your business through your online presence.

If you want to gain from social media you need to take yourself less seriously. Don’t always ‘talk shop’ as gone are the days of B2B and B2C marketing; it’s all P2P now — person to person, and that’s where the win is with social media.

Regardless of industry, the online market is certainly very competitive and continues to become more so, which makes it harder for websites to rank highly. Just having a website does not guarantee success.

Sharing information about the business is important, but social media should be avoided if it’s only going to be used to push your bandwagon. If people are themselves online, sharing stories, offering tips and tricks outside of their normal business messages, they will gain more.

It doesn’t matter how fantastic your product or service is if no-one actually knows about it. Websites need all the help they can get

It’s the involvement with others in social media that will yield results; it’s the content

and engagement that is important. For business, it gives the ability to listen to what people are saying about them, this then gives an opportunity for ‘issues’ to be dealt with almost immediately, helping brand reputation. Unlike traditional promotional activities which focus on pushing your message, social media works on the ‘attracting pull’ premise. A quick look at social media sites will show that people are asking questions — they want to know the best restaurant, café, shopping area, where to stay and much more. Anyone can answer these questions — but, where some business let themselves down and miss out on ROI, is that they are not monitoring to see what people are talking about. If people are talking about your business sector, and quite likely your business, you need to be listening. Think of social media as a pond, you drop a pebble in a pond and ripples emanate out, that’s what happens when you post a message on your social media profile. How far it goes depends on your network, your connections and also how far they in turn share it with their connections. The wider the spread the more impact your update has, the more impact the greater the eventual possible return on investment. So before you start looking at the bottom line and wondering where the money is to be made using social media, think more about the relationships you can build — this will be worth a lot more than mere money in the bank.

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0800 777 444 | www.safebottles.co.nz | service@safebottles.co.nz www.wellingtontoday.co.nz   December 2011/January 2012 | 9


Viewpoints | Tech

News | Events Diary

EVENTS DIARY

The 12 scams of Christmas

— What’s Happening on Business & Social Fronts Introduction to Business Seminar – IRD

Ian Knott has been commentating on various forms of technology for the last 16 years. He’s had columns on gadgets, gaming, computing and digital entertainment in many newspapers, magazines and websites in New Zealand and overseas.

It’s that time of year again, that time when the credit cards are taking a hammering and the whole world is looking for a bargain. They don’t call it the ‘Silly Season” for nothing, and it’s a time when many normally sensible folk will let their guard down on the off chance of making that dollar go a lot further. For that very reason, cyberscammers are out in force and have armed themselves with an arsenal of tools to catch the more vulnerable and unaware consumer in their search for that elusive bargain.

designed a new wave of malware directed at Mac users. There are well over 5000 pieces of malware targeting Macs, and this number is increasing by 10 percent month on month. 7. Holiday Phishing Scams: Phishing is the act of using phony email or social media posts to trick consumers into revealing information or performing actions they wouldn’t normally do online. Cyberscammers know that most people are busy around the holidays so they tailor their messages with holiday themes in the hopes of tricking recipients into revealing personal information.

McAfee’s 12 Scams of Christmas

8. Online Coupon Scams: An estimated 63 percent of shoppers search for online coupons or deals when they purchase something on the Internet. But watch out, because the scammers know that by offering an irresistible online coupon, they can get people to hand over some of their personal information.

1. Mobile Malware: Malware targeted at mobile devices is on the rise, and Android smartphones are most at risk. McAfee cites a 76 percent increase in Android malware in the second quarter of 2011 over the first. New malware has recently been found that targets QR codes, a digital barcode that consumers can scan with their smartphone to find good deals.

9. Mystery Shopper Scams: Mystery shoppers are people who are hired to shop in a store and report back on the customer service. There have been reports of scammers sending text messages to victims, offering to pay them $50 an hour to be a mystery shopper and instructing them to call if they are interested. Once the victim calls, they are asked for their personal information.

2. Malicious Mobile Applications: These are mobile apps designed to steal information from smartphones or send out expensive text messages without a user’s consent. Dangerous apps are usually offered for free and masquerade as fun applications, such as games.

10. Hotel “Wrong Transaction” Malware Emails: Many people travel over the holidays, so it is no surprise that scammers have designed travel-related scams in the hopes of getting us to click on dangerous emails.

Antivirus company McAfee has released its ’12 Scams of Christmas’ list and it gives us a glimpse at the many electronic pitfalls that are around every corner.

3. Phony Facebook Promotions and Contests: Who doesn’t want to win free prizes or get a great deal around the holidays? Unfortunately, cyberscammers know that these are attractive lures and target Facebook with phony promotions and contests aimed at gathering personal information. 4. Scareware: Scareware is the fake antivirus software that tricks someone into believing that their computer is at risk — or already infected — so they agree to download and pay for phony software. An estimated one million victims fall for this scam each day. 5. Holiday Screensavers: Bringing holiday cheer to your home or work PC sounds like a fun idea to get into the holiday spirit, but be careful. Holiday-themed screensavers, ringtones and e-cards have been known to be malicious. Perform a security scan on the file before installing or sending the file.

11. “It” Gift Scams: Every year there are hot holiday gifts that sell out early. When a gift is popular scammers will also start advertising these gifts on rogue websites and social networks. Consumers could wind up paying for an item and giving away credit card details only to receive nothing in return. 12. “I’m away from home” Scammers: Posting information about a holiday on social networking sites could potentially be dangerous. Someone connected with that poster on Facebook or other social networking sites could see their post and decide that it may be a good time to rob them. Furthermore, a quick online search can easily find their home address. It makes for worrying reading, but if you recite the mantra “if it’s too good to be true then it probably isn’t” and follow sensible email and internet protocol, then you’re likely to get through the holiday season relatively unscathed.

6. Mac Malware: Until recently, Mac users felt pretty insulated from online security threats. But with the growing popularity of Apple products, cybercriminals have 10 | December 2011/January 2012   www.wellingtontoday.co.nz

Starting a business? Go to the IRD’s free seminars to learn about Working smarter with our online services, Business structures Income tax. For more information visit www.ird.govt.nz

Wellington Summer City Festival Hot town, summer in the city... it must be the 2012 Wellington Summer City Festival. The Summer City Festival is Wellington’s summer in the city festival of outdoor fun and entertainment and with a wide array of events and concerts over three months, there are heaps of reasons to get out and join in the action in Wellington. For more information visit www.wellingtonnz.com

The Flavour of Italy La Bella Italia, Lower Hutt Chef Gabriele Cagnetta will show you how to make pasta and then you get to do it yourself under his guidance. This is cooking class with flavour, as each participant receives a glass of prosecco and small servings of antipasti are available. For more information visit www.labellaitalia.co.nz

Employer Workshop –IRD This is a hands-on interactive session where you will learn how to complete a mock monthly wage summary for two employees, calculate PAYE and other deductions, and file your employer monthly returns online. It is ideal for sole traders, partnerships and other small businesses. For more information visit www.ird.govt.nz

Data Risk Management – NZ Institute of Chartered Accountants Don’t let your business get caught with its pants down. Learn about secure, offsite and automatic backup software. This seminar is intended for Business owners, accounting and finance staff looking to protect their data efficiently, automatically and securely. To register, visit http://events.nzica.com

A Hitchhiker’s Guide to Economics – NZ Institute of Chartered Accountants An understanding of economic debates in the context of the New Zealand economy with presenter Dr Ganesh Nana, chief economist of Business and Economic Research Ltd (BERL). Ganesh has more than 25 years of experience working in the field of economics. To register, visit http://events.nzica.com

Stop Reacting, Start Responding –NZ Institute of Chartered Accountants One of the most destructive elements of human behavior is the lack of impulse control. It is essential to have the skills to stay cool under pressure and to respond rather than react. Learn how to manage your own anger, emotions of others and how to stay cool under pressure. To register, visit http://events. nzica.com

How to Give Your Clients Exactly What They Want – NZ Institute of Chartered Accountants This course will outline a seven-step process to ensure you focus your practice on giving you clients exactly what they want. To register, visit http://events.nzica.com/

Early Warning Signs of Business Failure – NZ Institute of Chartered Accountants This is the fifth and last webinar on insolvency. Highlights include the common causes for business failure and the actions that can be taken to address those risks before it’s too late. To register, visit http://events.nzica.com/

Evaluating Truthfulness and Credibility - SDL Behavioural Science Consultancy This three-day program centred on cutting edge behavioural science, prepares people with the knowledge, skills and approaches to evaluate verbal and nonverbal communications from others. For more information visit www.microexpressions.co.nz/services.php

The Outperforming Finance Function – NZ Institute of Chartered Accountants What differentiates functions in successful organisations and how you can become a best-in-class finance function. Presenter Gary Obbes explores these new challenges facing finance. To register, visit http://events.nzica.com/

If you would like to feature a business related event in this diary, email newsroom@academy.net.nz at least two months before the date of the event.


News | Features Fact File ¡ Almost half of the New Zealand population shopped online in 2011 ¡ Each shopper spent an average of almost NZ$1400 ¡ Total country online shopping expenditure for the year is expected to reach $2.68 billion ¡ Of the 2.68 million, an estimated $910 million or 34 percent will be spent with offshore online retailers ¡ Online shopping has increased 12 percent since 2010 ¡ Online retail expenditure accounts for 5.1 percent of all retail sales. This puts New Zealand on a par with Australia but still well behind USA and UK markets.

Click on to

online shopping

By Bridget Gourlay

I recently read an amazing book, the type where you become so engrossed in the world the author has painted that when you are pulled out of it you look around, blinking, momentarily startled at your surroundings. With a friend’s birthday coming up, I knew it would be the perfect gift. So I hopped online and checked out what Amazon was selling The Tiger’s Wife for. It’s a popular book that recently won the Orange prize, so I wasn’t surprised to find I could get it delivered to my door for $10. To buy it in hardcover, it was $21.

Being Gen Y I’m surgically attached to my keyboard, so online shopping is just a natural extension of myself. But there is another option and that’s (brace yourself) buying it at an actual, real live shop! But therein lies the rub — it’s often much more expensive. At the shopping mall closest to me, a large nationwide bookseller was selling The Tiger’s Wife for $27.99. Even a New Zealand book, Mister Pip by Lloyd Jones was $29.99 at the bookseller, and $15 from Amazon. Shopping has been part and parcel of economies since human history began. Thriving markets existed in Ancient Egypt and Greece thousands of years ago, and in the world’s biggest cities, street names became synonymous with retail — the Champs Elysee, Fifth Avenue, Oxford Street. But with the advent of the internet, it’s possible to buy things online with just the click of a button. No longer do we have to physically go to the shops for a bottle of perfume or a tennis racket. It’s easy to hop on the internet, choose what you want and have it delivered to your door. Even with postage fees, eliminating middlemen, shop rents and staff salaries make many items cheaper than they would be in store. Price Waterhouse Coopers and Frost & Sullivan released a report earlier this year which showed online shopping increasing to NZ$2.68 billion in 2011 — an increase of 12 percent from 2010. Almost half of the New Zealand population will shop online in 2011 with each customer spending an average of almost NZ$1400. These figures are set to increase again, with the total online spend reaching $4.22 billion by 2015. So what does this mean for retailers? Has the internet killed shopping, the way it so

mercilessly dealt to CDs and is now savaging TV and DVDs? James Gilbert, director of Australasian ecommerce provider Solutionists, doesn’t think so. Firstly, he says there are some products that just don’t work online such as the $2 Shop. Secondly, retailers have a unique insight into what their local customers really want and can use this knowledge to create products and services under their own brand that uniquely satisfy the requirements of their customer group.

Social media is an integral part of online shopping with 34 percent of shoppers following an online shopping site on Facebook. This is something Kowtow has noticed. “I think one of the most potent ways of advertising is through Facebook and Twitter — it’s just huge,” Piatek says. “You really do notice the power of it. If we have a sale, or new stock has arrived, and we put that on the website then you can really see the number of online sales increasing that day.”

“For retailers who take this own brand approach, suddenly the world of internet shopping becomes an opportunity instead of a However, because Kowtow sells loose fitting garments, Piatek doesn’t think everyone threat,” Gilbert says. in the fashion industry has as much online He warns that it is equally important your success as her. Part of the thrill of shopping is online offering is delivered at a world-class trying numerous things on, and making sure standard, in order to remain competitive in a they fit properly. global market. “The return on investment figures for many of “A company with dresses and tailored clothing — well, you do need to try it on. And it’s just our clients shows that retailers could expect that much harder to click the pay button on to recoup their full ecommerce investment within six months of launch. While the cost of the internet when it’s $500 dollars. A baggy T-shirt for $100 is different.” setting up an enterprise level webstore can be significant, it is nothing when compared to that of a physical store — with much lower overheads, and a much bigger audience.”

Twice as much

Wellington entrepreneur Goisha Piatek agrees. Her company Kowtow sells boutique fair trade and organic clothing. “We got our online store revamped in September last year and the month we did that our sales doubled. How easy a site is to navigate is so important. We get sales every day from online.”

Physical appeal Newmarket Business Association head Ashley Church agrees that there are some things about the physical shopping experience that still appeal to Kiwis and we shouldn’t be moving out of shops just yet. “Kiwis are innately pragmatic people who see the internet as simply another part of the overall shopping experience. We like the convenience of the internet for ‘simple’ purchases — but we also recognise that it has its limitations.”

While Kowtow has stockists around the country and in Australia and Japan, Piatek says He cites immediacy, safety, personal service online retail sales are “huge”. and ‘the experience’ of in-store shopping “We sell causal garments so once people as reasons why people will be in no hurry know their size they can re-order off our to replace it completely with the internet online store.” anytime soon.

www.wellingtontoday.co.nz   December 2011/January 2012 | 11


12 | December 2011/January 2012   www.wellingtontoday.co.nz


News | Features

FATtax By Bridget Gourlay

In the 1960s we started to crack down on cigarettes. Despite the best efforts of multi-million dollar tobacco lobbyists, it was becoming obvious there was a direct link between smoking and lung cancer, as well as a whole host of other nasty diseases. Successive governments sprung into action. In 1963, smoking ads were banned. Ten years later, it was the law to have health warnings on all cigarette packs. Smoking was gradually outlawed in movie theatres, schools and aeroplanes. Special sections for smokers were put in place in restaurants, until it was stubbed out completely in 2003. The reason for it was that smoking was dangerous to our health. So, the argument goes, why don’t we do the same for obesity? Sure we have campaigns about the importance of exercise and healthy eating, but a glittering display of junk food is available everywhere we go. Filling up petrol?

Pies, coke, sweets are all available at the counter. It’s the same with the supermarket. Local dairies and fast food chains are found in most suburbs. All this and we have rising obesity rates that are, if you’ll excuse the pun, weighing heavily on our health system. Statistics show three in ten children and six in ten adults are overweight or obese.

Mills says that in one study of vending machines, sales of low-fat snacks increased by 80 percent when the price was halved. In another, sales of carrots doubled in high schools when the price was lowered. In China, increasing the price of fatty pork by 10 percent reduced people’s fat intake by up to 11 percent.

This health crisis costs $460 million to our health system every year, but also hits the nation’s pocket in indirect costs such as lowered productivity rates.

“Right now, we pay the difference between the nominal price of junk food and the rapidly increasing cost to society. That simply isn’t fair.”

Denmark recently introduced a ‘fat tax’ — hiking the GST on everything which has 2.3 percent or more saturated fat. Fellow European country Hungary has done the same, with a slightly different system, taxing foods with high levels of fat, sugar or salt. Even Tory Prime Minister David Cameron was recently quoted in the Guardian as looking into following suit.

Not in NZ

Les Mills CEO Phil Mills says the junk food industry is getting a free ride and needs to pay its true cost. “Around the world, tax shifting is at the cutting edge of macroeconomic policy. It discourages harmful industries, pays for the damage they cause and creates markets for better products. In Germany, for example, a switch from taxing income to taxing non-renewable energy created 250,000 new jobs in the renewableenergy sector and reduced CO2 emissions by 20 million tons. It works.”

But New Zealand won’t be following in Europe’s footsteps anytime soon. Health Minister Tony Ryall told Auckland Today the Government has no plans to introduce fat taxes. “Such a tax would add to the burden of many families in tight economic times.” The Food and Grocery Council’s Katherine Rich says fat taxes give the impression that all fat is evil, which she says is absolutely not the case. “The issue is how much any one person consumes and whether this is balanced with physical activity… education about healthy lifestyles which balance food intake with activity is the only key to people understanding how to feed themselves and their families.” Fight the Obesity Epidemic’s Dr Robyn Toomath says Rich’s comments are outrageous. “Education is the only thing

we’re doing, and doing pretty poorly. Obesity is getting higher and higher, there’s no justification in saying that at all.” Toomath says we could start with a simple sugar tax, such as a soft drink tax if we want to start making junk food pay for its true cost and make it more expensive than healthy food. “Taxes can be more sophisticated. There’s very sophisticated work being done on nutrients — you can grade food with points — minus points for saturated fat and give it plus points for vegetable oils. That way there’s no confusion between an avocado and meat pie. Some things like milk are high in fat but have got good things going for it.” She says making junk food less available, such as limiting the number of dairies and fast food chains in communities, could also work. How would a fat tax affect those in hospitality? Bruce Robertson, the industry’s president, says the answer is clear. “It would put the prices up,” he says simply. “The fundamental thing is the tax would put the prices up on items and then that would be reflected on the menu. Lots of products have a component of fat, which customers want and like. “It is simply another tax. I have had a look at the situation in Denmark, and even in Denmark the jury is out on whether it’s the right decision. It seems to be as much a revenue gathering exercise as it is a health one.”

“The issue is how much any one person consumes and whether this is balanced with physical activity… Katherine Rich | Food and Grocery Council www.wellingtontoday.co.nz   December 2011/January 2012 | 13


News | Cover Story

For the great majority of Wellington’s life, it has been laden with the perception that it did little more than play home to our government and throngs of overpaid, underperforming civil servants. Well how times have changed.

The CAPITAL

ATTRACTION By Melinda Collins

Today it’s widely regarded as not only the governmental, but cultural capital of the country. It’s the unofficial home of our film industry, the Wearable Arts, Museum of New Zealand Te Papa, the Royal New Zealand Ballet and the New Zealand Symphony Orchestra. Private sector hubs, such as in technology, are gaining considerable traction and the Wellington Sevens are now, thanks to local enthusiasm, practically a national institution. So the reality has changed, but has the perception? Much like a business, it doesn’t matter how great you are, all that matters is the perception you create. And the man charged with transforming the wider perception of Wellington is Positively Wellington Tourism CEO David Perks. It has been a successful year for the Wellington tourism sector – the city got the ‘Coolest Capital’ nod from Lonely Planet and had, admittedly like much of the country, a successful Rugby World Cup. Tourism is, after all, one of Wellington’s key economic and social drivers, contributing to long term community, industry and business development. So how can it continue in this vein, especially with Auckland’s supercity status and the Christchurch rebuild hogging the headlights? How can Wellington continue to attract its fair share of attention and build on progress already made? It’s been an unexpected outcome to a unique

year, David explains. “This year has in some ways been a surprise; with tight economic conditions and the Christchurch earthquake… but Wellington has been able to pull itself through one of the hardest years and remain in top form.” Today’s form, he says, is based on a tourism strategy designed in the 1990s. “Wellington has had a tourism strategy for 15 years based on partnership with the private sector and all this effort and investment means the city has been able to do this well during the past 12 months. “In those days Wellington wasn’t a destination. So, after 15 years of shouting from the rooftops that this is the greatest city, it is fantastic to have others looking critically at Wellington and saying ‘well, yes it is’.” Achieving this kind of success requires takes more than playing name games. Producing a catchy phrase that rolls off the tongue is one thing, but changing mainstream perception is something else altogether. And the way New Zealanders perceive their capital today couldn’t be more different from that of two decades ago. “We will continue to build on this strategy, continue to invest in marketing Wellington and continue to work as a partnership with the private sector.” That private sector relationship is worth almost $3 million a year for the city’s marketing campaign. “What makes Wellington’s tourism unique is the investment we get from our investment partners. We get

14 | December 2011/January 2012   www.wellingtontoday.co.nz

just short of $6 million from the Wellington City Council towards marketing the city and our total spend is about $9 million – the difference is filled by private sector investment. “This allows for a significant amount of marketing. But it’s the region’s attributes which really attracts people to Wellington – our marketing is simply about sharing those attributes with the world.” As part of the ongoing strategy, Positively Wellington Tourism released the Wellington Visitor Strategy 2015 at the end of 2008, mapping out how the city can get the world to recognise it as the ‘Best Little Capital in the World’ by 2015. A charitable trust principally funded by the Wellington City Council (WCC), Positively Wellington Tourism’s role is to create economic and social benefits for Wellington by working with the private sector to market the city as an attractive visitor destination. Essentially the organisation aims to increase the number of visitors to Wellington and to extend the length of stay of those visitors. “Creating an exciting and interesting destination for visitors serves the dual purpose of making Wellington a better place to live and visit.” And experience, he says, taught him how important visitors are. “I worked with Millennium Hotels for more than 10 years, then spent six years managing the Copthorne at Waitangi. That was a big business in a small district where tourism

was a direct economic driver,” David explains. “This position has been good for me to understand just how important tourism can be to the health of a regional economy.” Economic health wise, the city is heading in the right direction, he says. “The quantum leaps that Wellington city has made have been fuelled by bold infrastructural investment; Te Papa, Westpac Stadium, Oriental Bay Beach, and the regeneration of Courtenay Place to name a few. These big decisions are absolutely, positively what has moved Wellington to where it is today. Now we need to be looking for the next opportunity.”

Looking for a little neighbourly love Back in the 90s Positively Wellington Tourism’s first port of call was to sell Wellington to Wellingtonians. “They began to love the city they call home and today Wellington is a proud city with a vibrant CBD every day of the year. Then we had to work on promoting the city around the rest of New Zealand. “The activities and events we have means Wellington is repeatedly voted the best destination for New Zealanders; it’s a place for conferences, meetings, events, people enjoy being here.” We’ve won over New Zealanders, now it’s time to work on our neighbours, David says. “Wellington needs to be at front of mind for Australians planning a New Zealand holiday and Positively Wellington Tourism wants to inspire them to see Wellington as a long


News | Cover Story weekend break in the way we view the likes of Sydney and Melbourne. “Whatever we do, it must be ‘Wellingtonised’. Whether it be an event, a new product, an infrastructural development, or a campaign, it must be creative, innovative and enforce our place as the country’s cultural capital.” This includes exploring how we can get an ongoing long haul flight service from Wellington to ensure ease of travel for international guests.

Consumer hooks The ‘events capital’ model has been an incredible success story for Wellington, David says. “We need to continually develop our iconic events and find new and exciting ones to keep drawing visitors back; if we don’t, Wellington risks losing its competitive edge. “As the business community works against a recession, sponsorship dollars are drying up. This is a major risk to the events industry and wider community. Wellington’s events capital reputation contributes to the innovative and creative reputation we all enjoy and benefit from.” A destination needs to constantly develop new hooks to draw consumers in. “We must constantly view Wellington with a critical eye to ensure we continue to attract both new and seasoned visitors. We can never see Wellington as perfect, no matter how much we love our city; we must always seek to improve. “The city has made the most of the harbour and film industries, and these are two major areas of opportunity for the development of further iconic Wellington tourism experiences.”

While David believes in the importance of constant reinvigoration, key strategies which have proven successful should certainly stay. “Firstly we mustn’t drop the tourism strategy which has proved so successful. This partnership approach which has worked so well for so long has created stellar results for our city while others are struggling,” he says. One market the capital can, and perhaps needs to take advantage of, is as a domestic conference destination. “A large conference facility continues to be a gap for our city and many major acts skip the cultural capital due to our lack of an appropriate indoor events centre. Our current facilities are not designed for conventions; the TSB Bank Arena and the Westpac Stadium can handle the job, but since Auckland completed the Vector Arena, it feels a bit like we’re missing out. “This has got to change. We need to make the most of the opportunities in that area. “If Wellington can provide good quality jobs, the lifestyle you can fit around those jobs, an array of arts and culture events and whole city events which take over the city... these are things that make for a good lifestyle and good lifestyle is what attracts people to visit and settle in our city. We’re very fortunate to be the ‘Coolest Capital’ with high quality experiences that anywhere in the world would be proud of.”

Opposite: Positively Wellington Tourism CEO David Perks Above from top: Wellington from the air, Westpac Stadium Below: Wellington City at night

www.wellingtontoday.co.nz   December 2011/January 2012 | 15


Editorial Special | Office Temptations

THE

SEVEN DEADLY

Whether it’s the temptation to surf the net instead of finishing your report, do some “creative” accounting, or a desire of a more tangible nature — the melting brown eyes of the new receptionist, for example — workplaces can be awash with sin. The biblical seven deadly sins — Lust, Gluttony, Greed, Sloth, Wrath, Envy and Pride — rear their heads in the office. Here’s the Wellington Today guide to the Seven Deadly Sins of the Workplace, and how to avoid sampling forbidden fruit.

Wrath

THE SIN: Losing your temper and lashing out in anger at a colleague/ junior/boss/the wall. We all make mistakes and how management deals with them is crucial to running a good business. It may be tempting to go Old Testament and scream hellfire and damnation at a newbie when they lose you a sale or mess up an order, but choosing the path of peace and love often brings better results. That’s something high-flying six-figure-earning advertising executive Michael Gates Gill learned the hard way. In his memoir How Starbucks Changed My Life, he writes about how he found himself fired, divorced, diagnosed with a brain tumour and virtually broke in his late 50s. Gill reflects on his business career as he serves coffee and cleans the toilets at Starbucks, remembering the times he yelled at and fired his juniors instead of supporting them. Once he fired an inexperienced young woman for making a rookie mistake, and he often delighted in telling employees they would have to work the weekend. Gates realised none of these approaches worked at all. They drove away talent and ruined people’s self-esteem, instead of creating quality loyal employees. The salvation: Reigning in the anger doesn’t mean you have to grow dreadlocks, hold hands and sing Kumbaya. But taking a constructive approach to errors means your employees will think you walk on water — earning you their trust, respect and loyalty.

Greed

THE SIN: Taking what you shouldn’t. Enron. This single, short word conjures up the image of a bubble of corporate greed bursting spectacularly. The giant Texan company used a combination of accounting loopholes and dangerously corrupt financial reporting to hide billions in debt from failed deals and projects. It resulted in the whole company going bankrupt, several of the top dogs serving time in prison and thousands of people losing their jobs. Even in little New Zealand we see headlines of businesses failing and employees winding up in court because someone has helped themselves to company safe. Not all greed results in media maulings and court trials of course. There’s the more surreptitious kind. In a tight economy, employees aren’t going to jump ship as easily, so bosses can get away with giving themselves huge salaries and not financially acknowledging the hard work of their best staff. But the staff will quietly note the flash new Mercedes, or that thousand dollar fountain pen. When a better offer comes along, even if the company decides to match or beat it, don’t be surprised if your best people resign. Then your penance will be finding another superstar and spending the time (and money) on training them. The salvation: Investing the money earned back into the business, and not on your new yacht, will pay out in the long term with highly skilled staff and systems making the company a long term success. And for goodness sake, reward your staff. 16 | December 2011/January 2012   www.wellingtontoday.co.nz

Sloth

THE SIN: Probably the most self explanatory sin when it comes to not just professional life, but anything and everything. Sloth — the avoidance of physical work or a sluggishness of soul — is just plain old fashioned laziness. The trouble is, our entire way of life now pays homage to slothfulness. What the industrial revolution started, the technological era is finishing off by inventing ways for us to do less and oh boy, has the concept ever taken off. Just compare obesity rates in the western world today to a century ago. And look no further than your sofa for further evidence — it’s sitting right there — the remote control. OK, so it might not be sinful, but it sure is slothful. With self help books called The Lazy Way To Success or the ultimate machine for the super sloth — the Segway, designed specifically to eliminate the need to walk short distances, this entire era has dedicated itself to finding ways to make life less energetic. Even exercise has fallen prey to the curious notion that less is more with odd looking machines advocating easier exercise. The bad news is, there are no shortcuts to success. Do you think that babe’s perfectly toned butt on the ‘buns of steel’ infomercial found its perfect form flopping around on the sofa with a couple of cursory reps done twice a week? Not even — that devastating derriere was developed during rigorous sessions of sweat, pain and persistence. It’s said the lazy person falls prey to poverty and it’s literally true — if you can’t read a balance sheet for yourself then you’ve surrendered financial control of you company to your accountant. If you’re unprepared to do your own job through lack of planning or research, you’ll impact everyone around you — especially if you have a leadership role. The salvation: Getting lazy can be caused by a lack of motivation. So start setting goals. Make lists of what you want to achieve in the long term, and the write down what you need to achieve on a monthly and weekly basis and get going at work, home and play — it will pay off.


Editorial Special | Office Temptations

WORKPLACE SINS Pride

THE SIN: Labelled as the sin from which all others arise, pride, or vanity, is the excessive belief in one’s own abilities and it interferes with, well pretty much everything. Now we’re not talking about taking pride in what you do; in this instance read ‘pride’ as being vain and/ or arrogant. This sin manifests in business in many forms. It’s arguably best demonstrated by the arrogant executive unwilling to listen to feedback from staff or customers. Also know as hubris, pride lives and thrives in the superiority of the leadership, and hence a company’s culture. Take the succession of failed finance companies who ignored the rules for quick profits and paid the ultimate price; failed companies and court dates. They’re a great example of pride in business gone rampant. The leaders were so filled with hubris they thought themselves untouchable, above the laws of any land. All of this behaviour can be tracked back to vanity, arrogance and pride — it’s the original sin.

Envy THE SIN: The green eyed monster. Allowing yourself to be overly envious of others in the workplace. This can sabotage your self-esteem, which is one vital characteristic every successful business person shares. As much as we hate to admit it, we’ve all been jealous of someone else at one time or another. We hate to admit it because the emotion we feel is a deep, dark and unsettling feeling. Jealousy is the surface lesion that hints at the real wound — a sense of personal loss, a lowering of self-esteem and, at times, a feeling of self-criticism. These deeper emotions can seep out in the form of anger and they can be tough to deal with in the workplace, where there is competition for rewards and opportunities. Getting jealous when co-workers are recognised for achievements or spending an inordinate amount of time fixated on what you don’t have rather than what you do will foster a bad attitude and negative overall demeanour. German philosopher Immanuel Kant once said that envy “disciplines us to see our own good overshadowed by the good of others”.

Pride in business is not the same as doing a great job and being well satisfied. When we do a really great job and we have a measure of wisdom, there is an absence of arrogance. There simply is gratitude. Great sportspeople we admire demonstrate this characteristic.

Everyone can get jealous. A little jealousy can push you to work harder, but too much jealousy can cause a person to sabotage the overall success of their company. Remember your co-workers are part of your team. An achievement by one should be a win for everyone.

The salvation: There is an infinitesimally thin line between confidence and arrogance, so remember the age old saying ‘pride comes before a fall’ and instead err on the side of humility.

The salvation: Rather than being envious, let the accomplishments of others become motivational fuel for your fire in working toward your own successes.

Lust

Gluttony

THE SIN: Desperately lusting after a co-worker. An inordinate craving for a colleague, boss or employee.

THE SIN: Many individuals move up the corporate ladder so fast that they actually end up failing as a consequence. More isn’t always better — especially if you’re not ready for the challenge at hand.

Work can be a dangerous place. I’m not talking about breathing in the fumes from the photocopier or the scalding hot coffee from the coffee machine. I’m talking about the sexual current that can flow through the office. According to all the latest statistics, the workplace has become the number one place for people to form a relationship, engaging in infidelity or to simply have a brief hook-up. Assuming you work in a relatively modern environment, it brings us into close regular contact with members of the opposite sex. If you find yourself working alongside some stunning creature, even if you’re happily attached, you can find yourself thinking unhealthy thoughts. So get your mind out of the gutter — a little attraction is healthy but obsessing over a specific co-worker can seriously damage your career. Office romances are not illegal. However, they can lead to situations that are illegal and can expose the parties involved, their supervisors and the corporation to a great deal of liability. Lust between people in the workplace can easily escalate into sexual harassment when there is any power differential between the parties. Even the perception that sexual favours are being traded for job security, compensation, promotions can trigger complaints and lawsuits, not just from the parties involved, but from others who might feel they are impacted by the unfair treatment. Many CEOs, politicians, corporations, professionals, clerics have learned the hard way that lust in the workplace can bring down empires and destroy lives.

Every workplace has at least one gluttonous team member — someone who takes on way more than they can chew! Gluttony is the over-indulgence in things. While it is commonly used with regard to food, it can be over-indulgence in anything. Gluttony is closely related to greed and may be inseparable. Not knowing how to delegate or when to ask for help can be an easy trait in the work place, no one wants to seem like their failing. It may seem like a good idea to play the hero. After all the more important tasks you undertake the more valuable you will seem to your superiors, right? Not always. If those tasks are not done correctly, or on time, this kind of behaviour can be very damaging. Learn how to share work with others and admit when you have taken on too much. It’s important to ensure that you are not only professionally ready to take on a new and bigger challenge, for which expectations are equally bigger, but also that your personal life is ready for the new demands and strains to be placed upon it. The salvation: Achieving career success also includes maintaining a life balance, and a misplaced professional desire can create a backlash both at home and among peers. Learn how to delegate at work, and ask for help when needed. Don’t see this as admitting defeat; see it as a way of working and communicating successfully with co-workers.

The salvation: No matter how strong your desire is for someone in the work place; it’s wise to think of your intentions instead of acting on them. Think of the long-term effect this could have on your job — is that one night stand, confession of undying love, sneaky affair really worth it? If so be prepared for the consequences. www.wellingtontoday.co.nz   December 2011/January 2012 | 17


News | Features

LIFESTYLES

a place in the sun

not just toast

Santorini

Bodum Slotless Toaster

Fantastic, fabulous, unforgettable Santorini deserves all the superlatives it gets. Every traveller succumbs to the beauty of this surreal, postcard landscape. Santorini is a relic of what was probably the biggest volcanic eruption in recorded history.

This is the trendy slotless toaster that can toast any type of bread, regardless of its thickness. Like the company’s conventional toasters this model is available in eight different stylish colors but has a stainless steel flatbed cooktop to toast unfriendly items like croissants, baguettes and leftover pizza slices. There’s a simple dial allowing you to specify the level of browning, and when not in use the flatbed toaster can be stored on its side, freeing up counter space.

If you want to experience the full dramatic impact of Santorini it’s worth arriving by a slower ferry with open decks, rather than by enclosed catamaran or hydrofoil. Santorini is famous for its spectacular sunsets. The village of Oia on the northern tip of the island is a hugely popular sunset viewing site because there is an uninterrupted view of the sun as it finally sinks below the horizon. Further south the last of the setting sun can be obscured by the islands of Nea Kameni and Thirasia. Santorini has a wide variety of accommodation to choose from. Many are nestled and built in high among the cliff tops. Spiliotica Villas offers stunning views down over the ocean. Check out: www.avatonresort.com and www.anastasisapartments.com

top drop Mt Difficulty Target Riesling 2011 With its founding vineyard established in 1992, Mt Difficulty is one of the most respected wineries in the Central Otago region of New Zealand’s rugged South Island. Floral and ripe citrus notes compete in the aroma of this riesling. A moderate amount of residual sugar has been retained to balance the slightly lower acidity from a warmer season. This wine will richly reward those who can cellar it. RRP: $25.95 Available from: Wine stores/supermarkets/restaurants

best foot forward Andrea Biani Loren shoes These shoes from Andrea Biani are the must have shoe of the season. Bold, bright and just plain gorgeous! So get ready for a night out in these peep toe style heels with a platform for comfort and a strap around the ankle so you can dance the night away. Colours available include Cobalt or Black Suede RRP: $179.90 Available: Andrea Biani stores and online at www.andreabianishop.co.nz

18 | December 2011/January 2012   www.wellingtontoday.co.nz

superb sounds Philips Fidelio Primo DS9000 Phillips Fidelio Primo is the gateway to everything you hold precious about music. Built with premium components and natural wood, it unleashes full fidelity from your iPhone/iPod, offering an authentic sound experience true to the original. With a curved back for better sound, the clean lines and sensuality of the curved back cover not only looks fabulous – it also creates a more effective structure for acoustics. Carefully designed, the curve increases the stiffness of the speaker cabinet, dramatically reducing internal resonance and resulting in more precise and natural sound reproduction. You get to enjoy both lovely looking speakers and a sensational sound. RRP: $699 Available: Noel Leeming

RRP: $89.95 Available: www.bodum.com

finding flavour Vinturi wine aerator Wine which has been allowed to breathe tastes better. As wine breathes, it opens up, and releases its intended aromas and flavours. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi’s patented design delivers perfect aeration in the time it takes to pour a glass. Simply hold Vinturi over a glass and pour the wine. It draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. You’ll notice a better bouquet, enhanced flavour and smoother finish. Red and white wine aerators are available. RRP: $81 Available: www.newzealandvinturi.co.nz and www.brightidea.co.nz


Focus | Copthorne Hotel & Resort

Easy access

Left- The Copthorne Hotel and Resort Solway Park features three restaurants, all serving a variety of delicious meals. Above- A dedicated conference team can help you achieve the perfect conference or dining event.

Solway Park is particularly popular as a venue for larger conferences. Master Plumbers, Gasfitters and Drainlayers’ Association and the Groundspread Fertilisers’ Association all recently held large conferences at the resort. They came away raving about the facilities, the space and the large number of highquality attractions and activities in the region.

Winding down in the Wairarapa The Copthorne Hotel and Resort Solway Park in the Wairarapa is the ideal location for any corporate conference or get-away, with dedicated staff on hand to help create the perfect event. The Copthorne Hotel and Resort Solway Park is set on 10 hectares of landscaped grounds and gardens in the heart of Wairarapa’s wine region, just 75 minutes from Wellington’s CBD. The Qualmark Four-Star-Plus hotel can accommodate up to 234 conference delegates, with up to 500 for dinner.

Amenities include seven fully flexible function rooms and three restaurants. There is plenty to do onsite, including indoor and outdoor swimming pools, spa pools, a gym, a beach volleyball court, a golf driving range, tennis and squash courts and a full-scale confidence course. Sales manager Angela Scott says conference delegates love that the Copthorne Hotel and Resort Solway Park is located on open land. “We’re not in the middle of a CBD, so there’s more space to spread out and plenty of free parking,” she says. “Some groups bring a lot of props and need a large area for trade space - we have plenty of that.”

Solway Park has a dedicated conference team ready to deliver a seamless experience. “We don’t leave anything to chance. Our team works extremely closely with our clients to ensure no stone is left unturned and that everything goes according to plan.” The hotel is continually looking for ways to create the “wow factor” for conference delegates, and staff are available to arrange everything from themed dinners, trade exhibitions, meetings, training sessions and partner programmes, through to leisure activities. Copthorne Hotel and Resort Solway Park Wairarapa PO Box 453 Masterton 5840 T (06 370 0500 E reservations@solway.co.nz www.solway.co.nz — Advertising Feature

Getting to and from the Copthorne Hotel and Resort Solway Park in Masterton has never been easier due to the total transport solutions available from Tranzit Coachlines. The bus and coach operator works closely with Solway Park to ensure all transport needs of its guests and conference delegates are catered for. Marketing manager Jenna Snelgrove says Tranzit provides easy access to the Wairarapa and the Copthorne Hotel and Resort Solway Park. Tranzit Coachlines operates nationwide with a depot located right next to Wellington Airport, and its head office in Masterton. “We can cater for large or small groups travelling to and from Solway Park. The hotel is set up for more than 200 guests and we can run door-to-door transport for that number of people seamlessly,” Snelgrove says. In addition to its services to and from Solway Park, Tranzit Coachlines can cater for groups doing day trips around the Wairarapa’s many high-quality attractions. One of the most popular tours is the Martinborough Gourmet Wine Tour, with Tranzit able to cater for any sized group. Other popular tours include a garden tour, boutique shopping in Greytown and a tour to the famous Tui Brewery in the tiny village of Mangatainoka. Tranzit Coachlines 316-320 Queen Street Masterton T (06) 370 6600 230 Rongotai Road Wellington T (04) 387 2018 E info@tranzit.co.nz www.tranzit.co.nz

www.wellingtontoday.co.nz   December 2011/January 2012 | 19


Focus | Novotel Hotel

AWARD WINNING WAYS make for a sumptuous stay Left - Makisi, Right - Sumit Award Winning Chefs at Novotel Hotel

About Novotel Wellington Novotel Wellington is conveniently located in the heart of the city with direct lift access to Lambton Quay, the renowned Wellington shopping precinct, and is a short walk to attractions such as Te Papa Museum and the Wellington Convention Centre. Its location on The Terrace means it is in the heart of the business district, with multi-storey offices housing the city’s biggest companies right next door. The hotel offers 139 rooms, some boasting fantastic city views, a gymnasium and the revamped Caucus Restaurant & Bar.

“Hotel chefs at times can be confined to a traditional style of cuisine, I wanted to be a little bit more creative,” Novotel’s Chef Sumit Kumud says of his cooking style. And his refusal to fit the mold has paid off. Kumud’s sumptuous beef tenderloin recently became a finalist in the NZ Hospitality Awards. This is just one of a string of other awards Novotel Wellington’s contemporary restaurant Caucus has picked up recently.

fondant potato and a subtly crumbed poached egg. The ingredients are elegantly centered and finished with a port wine jus. The Hospitality Association’s CEO Bruce Robertson says the finalists in the awards ceremony – such as Novotel - truly represent the crème de la crème of New Zealand. “What we have seen with these entries is that customers across New Zealand have voted with their wallets. There has been a definite ‘flight to quality’ – and that degree of quality is represented in the calibre of this year’s finalists.”

This meal isn’t the only top-quality fare the Novotel kitchen can provide. Its chefs’ skills The slow roasting of the highest quality were recently put to the test in May, when tenderloin fillet allows the meat’s flavour to come through and be the focus of the meal. It the Wellington Culinary Fare was held. In this is served with garlic prawns, field mushrooms, contest, competitors race against the clock to

complete a range of challenges and win the coveted ‘Chef of the Capital’ title. Both Kumud and fellow Novotel chef Makisi Tulikihakau won medals in numerous categories. Kumud won silver medals in the ‘hot prepared served cold’, ‘live salmon main’, ‘live beef main’ and ‘live pork main’ sections. Tulikihau received a bronze medal in the ‘tapas platter’ and ‘live seafood main course’ sections, plus a bronze medal in the overall Chef of the Capital award. Restaurant and bar manager Victoria Frazier says there are many other exciting options on the Caucus Restaurant menu, which include the Chefs’ Seafood Creation – a dish where the only the main ingredient is revealed to the customer, the accompaniments and theme of the dish is a surprise. “This item is extremely popular with our regular guests,” she says.

Simply Squeezed is proud to provide extra-ordinary service to the Novotel. We have been making the best tasting Juices & Smoothies right here in New Zealand since 1991.

The quality of Caucus Restaurant’s cuisine does not stop in the restaurant. The Novotel Boardroom, which seats up to 12, offers an all inclusive executive experience, ideal for working lunches, cocktail functions and board meetings. “From the entrée to desserts we try to have something innovative, something different,” Frazier says. The Novotel Hotel 133-137 The Terrace Wellington Central 6140 T (04) 472 4487 E H3276-RE01@accor.com www.novotel.com/wellington

Pandoro has operated in New Zealand for 19 years being set up by its original founders to produce and retail the highest quality authentic Italian artisan breads and cakes.

Wellington Wholesale Orders Deliveries daily

20 | December 2011/January 2012   www.wellingtontoday.co.nz

0800 807 142

Phone 04 499 1121 • Fax 04 499 1161

Email: info@simplysqueezed.com

www.pandoro.co.nz

www.simplysqueezed.co.nz

Pleased to support the Novotel Hotel

Email sourdough@xtra.co.nz


Focus | Rydges Hotel

RYDGES OPENS UP with a flourish > The final result was significantly increased public awareness of the hotel and an award from the Hospitality Association.

“People had to head out in the city on foot and locate a Rydges Ambassador’s situated at five iconic Wellington landmarks,” Ayers explains.

Rydges Wellington’s director of sales and marketing, Danelle Ayers explains, says Rydges Hotels and Resorts took over the management of an existing hotel in March and re-branded the property to ‘Rydges Wellington’.

“A text code was then collected and a clue received to help locate the new landmark. Once all five codes were texted in they went into the draw for the major prize. The competition could also be entered via Facebook – we had five multi choice questions regarding key Wellington landmarks – that meant it was open to non-Wellington based people.”

“It was vital to us that the local Wellington market became aware of the brand change from the outset. With the help of Chilli Marketing and Markom PR we set out to create a marketing campaign that would be both unique and memorable and help put Rydges Wellington firmly on the map.

Moving into the fiercely competitive hotel market in central Wellington is no mean feat and it would be easy to be just another downtown hotel. But when Rydges made its move during the early stages of 2011, the marketing team set to work on an attentiongrabbing campaign.

“One aspect to our campaign was the ‘Live like a VIP’ competition where the major prize was a three month stay in our penthouse suite, two Dyrberg Kern ‘his and hers’ watches, $1500 Corporate Cabs gold card, two Luxury East Day Spa experiences, three months Cityfitness membership, six months free movies at The Embassy and one case of Moet & Chandon Champagne – a total prize value of $75,000.” The campaign celebrated Rydges’ new home and was all about loving Wellington. So tempting was the prospect of living in luxury at the height of the city skyline that hundreds of people signed up to see what was involved and joined in on the fun of the competition that involved a central city-wide treasure hunt.

Nationwide media interest followed the lucky 18 year old student who won three months living the VIP life in a penthouse. TV ONE’s Breakfast programme interviewed the lucky winner live on the popular show with a crossover from the penthouse, surrounded by the prizes.

another quirky marketing campaign is being hatched. Watch this space! Rydges Wellington 75 Featherston Street Wellington 6011 T (04) 499 8686 E sales_wellington@rydges.com www.rydges.com/wellington From left to right in the photo with the team with the award; Danelle Ayers, Brian Waldock from American Express (HANZ award sponsor), Lisa Blake (Rydges Wellington, sales executive).

“We’re trying to market a bit differently from what you would expect of a hotel. It was an in-your-face approach.” Ayers says the team was thrilled to win the national Hospitality Association Award. “This award validates our hotel marketing and our integrated strategic approach. It’s helped us to get noticed and ultimately grow our business in an increasingly competitive environment. We are delighted with this level of recognition,” she says. And what happens next is already being planned. In February next year Rydges Wellington is launching a new restaurant and

www.wellingtontoday.co.nz   December 2011/January 2012 | 21


Focus | Lot Eight

Getting into the GROVE To take on a fledgling business in a young industry takes nothing less than guts. But then if the journey to success was an easy ride, we would all be on the bandwagon, which makes victory all the more meaningful. For Colin and Nalini Baruch, owners of olive grove Lot Eight, failure was never an option. “One cannot invest as much of themselves in a business as we have to contemplate failure. We planned every step of Lot Eight’s growth and we avoided taking a risk so big as to compromise the business or the brand,” Nalini explains. There are no indigenous olive trees in New Zealand and the industry is still young, so there was always the risk the venture wouldn’t be sustainable. Planted just a year prior to the couple’s 1997 purchase, Lot Eight began as a retirement plan, but has become a way of life for the pair. “We wanted to invest in something while we were still young enough to meet its growing demands. By the time we retire (that is if we ever do), we will have a lovely home and olive grove to retire to.” Nalini is the oil maker, the creative and technical support for the company, while Colin brings a pragmatic business approach. Combined with contracted expertise when required, it has been a recipe for success. Situated on two hectares in the Wairarapa, a region heavily planted in grapes, the pair discovered the two fruits favour similar climates, they took the gamble and it has paid off. “Martinborough has clay soil. The trees have had to work hard to put their roots down through the clay which has given them stability. The water level outside of summer is high enough for the trees and olives to benefit from it and the heat of the summer helps with the ripeness of the fruit,” Colin says of the area’s ability to produce quality fruits. At Lot Eight, grove management sits at the very top end of the list of priorities which

helps produce good fruit for pressing. “We are however in an area prone to high winds, hail, frost and as witnessed this year, snow. Careful sorting of the fruit prior to pressing becomes essential if any of these occur. Harvest is also a critical step and to ensure high quality fruit goes to the press, we use mechanical shakers.” Lot Eight oils are not filtered but instead allowed to sit before bottling to allow the sediments to settle at the bottom of the oil tanks. “All our bottling is done at the same premises as most of the Martinborough wines. This ensures the plant is clean, hygienic and meets required food handling standards. The bottles are flushed with nitrogen before the corks are put in. This process helps protect the oil from oxidisation.”



Right: Colin and Nalini Baruch, owners of olive grove Lot Eight. Lot Eight releases four oils each year; two extra virgin olive oils, a single blend and a citrus olive oil and Colin says harvesting times are crucial. “Like anything that is sourced from nature, whether from the ground or the sea, the goodness of the product depends on the investment made in growing the raw material. “Bitterness and pungency are characteristics we look to avoid in our oils and therefore picking the fruit at the right time is key. Our stringent screening processes ensure we produce only the highest quality oils.” Blending the oils is a month long process. Nalini tastes the different batches on a weekly basis until she is able to determine the proportions that will make up a particular release. Their Blue Label is blended for a versatile range of uses, from salads to baking. The Red Label is a more robust oil ideal as a dipping oil or for finishing dishes. Their Citrus

Olive Oil has a sensational following, thanks to the blend of fresh New Zealand citrus that is pressed with the olives. In addition to the quality of Lot Eight’s oils, the company’s products are produced in smaller batches with no preservatives. “A significant factor in the production of any Lot Eight product is that it is something we would use and enjoy. Our products reflect our own tastes and desire for genuine, natural tastes. Lot Eight products reflect a fusion of ethnic flavours and the freshness of New Zealand.”

Pain & Kershaw ltd, Martinborough’s fine supermarket Proud to stock lot 8 products Come visit and try their olives at our deli

Professional service in a timely and cost effective manner, without compromising professional standards.

P.O. Box 12 The Square Martinborough | Ph: (03) 3065 100 | www.pandk.co.nz

PLEASED TO BE ASSOCIATED WITH LOT EIGHT8 Call Morgan & Co Chartered Accountants Ltd today for all your business requirements.

Foxglove Bar & Kitchen, 33 Queens Wharf, Wellington

Lunch: Thursday and Friday 12-2pm Dinner: Tuesday - Saturday from 5.30pm

A unique blend of historical ambience and contemporary convenience right on Wellington’s stunning waterfront. Open seven days for lunch and dinner.

282 Jackson Street, Petone Phone: (04) 920 1774

Phone: 04 460 9410 • www.foxglovebar.co.nz

www.gustobistro.co.nz

22 | December 2011/January 2012   www.wellingtontoday.co.nz

11 Jellicoe St Martinborough 06 306 9476

296 Queen St Masterton 06 378 7069

Email: ca@morganca.co.nz


Focus | Lot Eight

Products are sold online, delivered freight-free anywhere in NZ, available through selected stockists and with a list of restaurants up and down the country, including some of New Zealand’s biggest names. “We choose our stockists and chefs carefully and to date the relationships have all worked well.” With the grove just over one hour away from Wellington, Colin and Nalini have been able to keep in touch with the business community there. “We live and work amongst New Zealand’s leading wine makers and horticulturalists, all of whom have helped us along the way and we remain very grateful for the support.” They have also received strong support from friends, family and colleagues. “We have a great working relationship with our customers and suppliers and that goes a long way towards helping our business grow. Every issue we face as a business is carefully analysed and solutions have been sought to best suit all parties.” In some cases it has meant providing a longer payment time to certain customers working hard to keep up in a recession and accepting credit cards to assist buyers. “We work closely with chefs to develop our products and our business has received great support from Grow Wellington, Grow Wairarapa and Positively Wellington Tourism. “All of this has helped introduce our products overseas.” Throughout the years they have replaced trees to accommodate varieties that grow well in the Wairarapa. “The trees we planted are replacement trees for those that did not do well. Trees that were not developing well were removed and the soil dug over and treated against possible disease spores, before new trees were planted. Consequently they have all done well.” It’s a competitive industry, but the high quality of Lot Eight’s products has ensured a growing market share. “There are more brands on the shelves now than 8-10 years ago when we produced our first commercial quantities of oil. Lot Eight now has 14 contracted growers supplying fruit. With more groves coming online, it will allow for the next stage of Lot Eight’s expansion. Lot Eight is more than a supplier

Above: Labelling the bottles Right from top to bottom: 1. Lot Eight Branding 2. The grove in Winter 3. A finished product of premium extra virgin olive oil, the list of products includes cold pressed citrus olive oil, marinated olives, dukkah, tapenades and spices. “The level of our market share in Wellington alone would indicate that Lot Eight is now a competitive business.” However the industry has had its ups and downs. “When we first marketed Lot Eight oils, the biggest challenge was to educate buyers about olive oil and its uses. That was followed with education as to the high quality of New Zealand oils. In recent years the volume of production in our industry has led to significant price cutting amongst larger producers competing for limited market share.” Over-supply and limited marketing capability are a growing challenge for the industry as is the recognition that New Zealand olive oils and primary products generally are of high quality produced at a price.

use the products. So why has Lot Eight been such a success? “Hard work, following our business plans and building strong personal relationships over time with suppliers, contractors and customers; Lot Eight reflects our personal values, ideals and beliefs. “In the future we will continue to grow the product range and services, grow our export and on-line markets and look to integrate with other organisations delivering complementary products and services.” Lot Eight 8/239 Lake Ferry Road Martinborough T (06) 306 9988 E info@lot8.co.nz www.lot8.co.nz — Advertising Feature

Satisfying discerning appetites

since 1996

LUNCH Mon through Saturday High Tea Saturday from 1.30pm Dinner Seven nights. Offering festive season set menus, starting from $39.50 for the Bistro menu which includes 3 courses and bread.

Lot Eight has counteracted the issue with a hands-on approach, talking to customers, public tastings and a personal involvement with its customers and their businesses. Lot Eight is significantly more than just its products, as demonstrated in its tailored inhouse tastings and presentations on how to

5 stars Cuisine magazine  2008 • 2009 • 2010 • 2011 www.loganbrown.co.nz cnr Cuba and Vivian St

04 8015114

Proud to supply Lot Eight8 with Super quality produce at an exceptional value!

Home of local olive oils and wines. Specialising in local and NZ cheese platters matched with a local glass of wine.

IN.GRE’DI.ENT is proud to supply Lot 8 Olives, Dukkah and Olive Oil to our many customers.

88 Victoria St, Christchurch Central Ph. 03 366 1613 Open: Mon - Fri 8:30 - 7pm, Sat 9 - 6pm & Sun 10- 5:30pm

Open 7 Days. For bookings please visit www.ingredient.co.nz/grandmaskitchen Grandma’s Kitchen serves Traditional High Teas on weekends and Public Holidays. Ph: 06 306 8383 | E: info@ingredient.co.nz 8 Kitchener Street, Martinborough

Wellington’s only 5 Star Cuisine Awarded Restaurant 2011

18 Majoribanks Street Mount Victoria Wellington Phone: 04 385 7577 reservations@ambeli.co.nz enquiries@ambeli.co.nz

www.ambeli.com www.wellingtontoday.co.nz   December 2011/January 2012 | 23


Focus | Riversdale Sewerage

Residents of Riversdale Beach near Masterton will soon benefit from a new sewerage treatment and disposal scheme that will make their old septic tanks redundant.

MAKING A

BIG DIFFERENCE

TO A SMALL COMMUNITY The Masterton District Council has been working on developing a new sewerage scheme for the small community since 2004. The system began operating in late October and is nearing completion. Council special projects manager Ian Steer says construction of the new sewerage scheme is going well and the community is already benefiting. There are 270 properties at Riversdale Beach that will be connected to the scheme.

“This new sewerage system will make a big difference to local residents,” Steer says.

the second and the ponds are now receiving effluent from the community.

“At the moment all property owners either have a septic tank or a holding tank, which they have to get cleaned out on a regular basis. Many of the septic tanks are pretty old and studies show that about 86 percent of all septic tanks fail to meet requirements.”

The system received its ‘first flush’ on October 17, with property owners then able to request their plumber/drainlayer make connection to the scheme.

The comissioning phase of the scheme began on September 19 with the filling of the first of the three ponds at the treatment plant site. While the first pond was being filled, contractor Hopper Construction has continued lining the other two ponds. With this work now complete, water has been transferred from the first pond into

About the scheme CPG, formerly Duffill Watts Group designed the Riversdale Beach sewerage scheme and have undertaken the construction management of the project. The pond-based scheme uses underground gravity reticulation within the Riversdale Beach community to transport raw effluent from properties to a main pumping station at the southern end of the community.

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The effluent is then pumped to a treatment and irrigation area built on land previously owned by the Tatham family. The reticulation scheme is optimised so that gravity is used where possible and pressure pipes are used where this is not possible, ensuring costs are minimised. A pumping or rising main through Eastleigh property conveys raw effluent to the treatment plant on the Tatham property. The plant features a series of three large earthen ponds, which store and treat the raw effluent so that its use for irrigation can be optimised.

Major council project While the $10 million Riversdale Beach community sewerage scheme is one of the largest projects undertaken by the Masterton District Council, the council is also involved in the $30 million upgrade of the Homebush Wastewater Treatment Plant, which services about 18,000 Masterton residents. The upgrade will reduce the effects of the current surface water discharge to the Makoura Stream and Ruamahanga River. It will involve the establishment of a land irrigation system combined with a partial discharge to the Ruamahanga River during higher than median river flows. The existing leaky wastewater treatment ponds are being replaced with new lined ponds. Site works and construction of the oxidation ponds has begun on the Homebush scheme, which will take a further 18 months to complete.

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Focus | Riversdale Sewerage of the ground proving challenging. However, it was something contractor Hopper Construction was well used to, having undertaken canal development projects in Pauanui and other locations in the North Island. “Riversdale is pretty flat and to get sufficient fall to operate a gravity system you have to have a fall and then pump it back up again. There are about four pump stations along the way,” Steer says. There were also some land issues regarding gaining easements to cross local farmland that had to be resolved. Steer says a 3km pressure main has been laid from the community to the treatment plant site and the ponds have been lined.

BUILDING THE TREATMENT SYSTEM Construction of the Riversdale Beach community sewerage scheme has gone extremely well, despite some difficulties posed by the region’s unique geography.

Left- The Masterton District Council has been working on developing a new sewerage scheme for the residents of Riversdale Beach since 2004. Above - A treatment and irrigation area has been built on land previously owned by the Tatham family. Top - Hopper Construction overcame some unique challenges during construction of the scheme.

Masterton District Council special projects manager Ian Steer says the large sewerage scheme has been built to budget, although it is about six months behind schedule due to wet weather. Work began in April last year.

Water for commissioning was taken from the Motuwaireka Street under a special consent. At the consented rate for water extraction, it will take about two months to fill the three ponds.

The council purchased the land from the Tatham Family Trust and is now leasing it back to the trust, which will harvest the grass for grazing or baleage. Steer says the Tatham family were extremely pleasant to workl with when many other landowners nearby did not want the scheme on their land. “It’s a land-locked scheme. All the surrounding farmland is owned by the Tathams and they’re the only ones who see it. They have been excellent to deal with.” Masterton District Council 64 Chapel Street Masterton 5840 T (06) 370 6300 F (06) 378 8400 E mdc@mstn.govt.nz www.mstn.govt.nz

Once the ponds have reached their minimum operating level, aerators and other items of equipment will be installed and tested. The ponds will be tested for water tightness, while the plant and equipment will also be operated and tested.

Land irrigation system

Hopper Construction is building the scheme and has had to make allowances for the region’s high water table, which is only about a metre below ground level. The community is located on low-lying flat ground next to the sea. Some of the pipes had to be laid at a depth of 4.5 metres, with the job of extracting water out

The final step in the construction process will be the testing and commissioning of the land irrigation system, which will get underway when there is sufficient water in the third pond, hopefully by March. The irrigation system comprises a network of underground pipelines feeding an array of pole-mounted spray guns that will irrigate nine hectares of farmland with up to 400mm of treated wastewater on an annual basis.

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Proudly working together with The Masterton District Council & The Riversdale Beach Community to construct the new Riversdale Community Wastewater scheme. www.wellingtontoday.co.nz   December 2011/January 2012 | 25


Golden Homes Wellington | Property & Construction

The

golden touch

Golden Homes Wellington’s beautiful new showhome in Emerald Hill is attracting a large amount of interest from people interested in building a new home in the prestigious Upper Hutt subdivision.

The Emerald Hill showhome has a Gerard Rockport shingle tile roof and Austral schist cladding as a feature. Golden Homes Wellington has recently opened up stage nine of the Emerald Hill subdivision, which involves 20 lots ranging in size from 540sqm to 1537sqm. General manager Phil Savage says the Wellington company has already completed stages seven and eight and is currently building homes in stage 8B. “We’re starting earthworks in stage nine now and titles will be available in March. People can select their lot now and start

making plans. Covenants apply to protect your investment,” he says. “We have some sites going under contract in the next couple of weeks. We’re doing them as house-and-land packages and we have exclusive rights to the development.” Emerald Hill is located in northern Upper Hutt and offers exclusive living, while still enjoying the benefits of easy access to the Hutt Valley and Wellington city.

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Savage says while stage 8B involved smaller house sites, ranging from 400-450sqm, stage nine’s larger sites allow room for large executive homes.

Golden Homes built the home with a

“We build a range of homes from 68sqm through to our largest design, which is just over 400sqm,” he says.

The home is built to Golden Homes’ standard

of space and luxury.

specifications. The kitchen features Roxx 50mmthick bench tops with a 900mm-wide servery, while the cupboards and drawers are all self

Exciting new showhome

closing. There is also an integrated microwave,

To coincide with the stage nine Emerald Hill development, Golden Homes Wellington has just opened its new showhome right across the road on the corner of Norana Road and State Highway 2. The 300sqm single-storey home is one of Golden Homes’ standard plans, Rover, and features four bedrooms, two bathrooms and a four-car garage.

wall oven and a double dish drawer.

The showhome has a Zog steel frame and features Enviroboard cladding, which is an aerated concrete panel that is plastered. The home includes above-spec insulation, with R3.6 ceilings and R 2.8 walls, double-glazed windows and a Gerard Rockport shingle tile roof.

exceeding expectations and reflected a slow

“It’s built on a cavity, which means there won’t be any problems with leaky homes,” says Savage.

the light,” he says.

“The showhome has a monolithic modern look to the exterior and has Austral schist cladding on two ends as a feature.”

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2.7-metre stud height, which creates a feeling

Savage says the opening of the new Golden Homes showhome is well timed to coincide with the release of stage nine of Emerald Hill. It is open from 1-4pm on Saturdays and Sundays, or by appointment during the week. Public interest in the showhome was already turn around in the building industry, which has been flat for about three years. “We’ve had a good month with business, which is quite positive. We’re starting to see

“Banks are becoming a bit more tolerant and are releasing funds. With the fine weather there are more people out, while the opening of the showhome is also creating more interest.”

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Golden Homes Wellington | Property & Construction High-quality homes Home owners choosing to build a Golden Home can relax and enjoy the process, knowing they are backed up by a reputable housing company with 20 years’ experience in the industry. Golden Homes has been building homes in New Zealand since the early 1990s, and has been operating in Wellington since 2005. It is owned by the Gillies Group, which has built more than 500 homes and has created several large-scale housing developments in Upper Hutt Employing experienced permanent administration and sales staff along with a large team of qualified and registered builders and subcontractors, Golden Homes Wellington offers customers all the benefits of being backed up by a national company. General manager Phil Savage says Golden Homes Wellington prides itself on being a market leader for building solid homes. Clients are always impressed with the high standard of products used, the price per square metre and the quality construction. “We offer a maintenance-free product and we give a controlled and guaranteed build time. We also offer our own seven-year build guarantee,” he says. Golden Homes Wellington uses good quality fittings and fixtures in all its homes. The company offers two levels of specification, named GoldStar and Golden. Building a GoldStar home is an affordable option with a wide range of house plans to choose from. All GoldStar home plans can be altered to suit the client’s specific requirements, or you can work with a Golden

Homes consultant to create your own perfect plan, with a free no-obligation quote. The Golden Homes range of homes offer a higher standard of specification, from the kitchen appliances to the wallboard, paint finish, insulation and architraves. “Quality is the big thing and can identify you from the opposition quite clearly,” Savage says. Customers get all the information they need up front to allow them to make the right decisions. There are no secrets or hidden extras, with consultants giving as much detail as possible about all costs involved.

The Golden Homes advantage Golden Homes Wellington has developed a 96-step build process, with a minimum of once-weekly client updates. The company guarantees its completion date and offers its own Gold Star warranty cover, along with a 24-month maintenance guarantee plan. Homes can be provided in anything from kitset form to fully landscaped, with a wide number of standard plans available. Golden Homes Wellington can help clients find the perfect site for their new home, offering a large selection of sections in Upper Hutt. Golden Homes uses Zog steel house frames, which are becoming increasingly popular with home owners. Zog steel frames don’t twist, shrink or warp and significantly reduce the chance of unsightly plaster cracking, saggy ceilings, bowed walls and jamming doors or windows.

Golden Homes Wellington offers a range of high-quality kitchen fittings and options. Zog steel frames and trusses will not burn and Golden Homes Wellington PO Box 40-407 are electrically safe, reducing the amount of Upper Hutt 5140 flammable material in your home. T (0800) 506 507 Light steel gauge framing also offers real E wellington@goldenhomes.co.nz advantages over traditional wood framing in www.goldenhomeswellington.co.nz the event of an earthquake. Steel has a significantly higher strengthto-weight ratio than wood. A steel frame is typically one-third the weight of a wood frame. Consequently, damage through movement will be significantly reduced since there is less weight to move during an earthquake, and less weight that must stop.

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www.wellingtontoday.co.nz   December 2011/January 2012 | 27


Plumbing Services (2007) Ltd | Property & Construction

Your local

plumbing people Plumbing is one of those things that falls firmly in the ‘out of sight, out of mind’ category. But while during the course of any given day we might not give it a second thought, when it fails, then it instantly becomes the centre of attention, taking pride of place at the top of anyone’s ‘to do’ list. This is because it’s an essential service and, be it a repair requiring instant attention or an installation, plumbing needs to be done quickly, efficiently and correctly. What this means is the safe bet is to get people who know what they’re doing; people like Plumbing Services (2007) Limited. It’s a company that’s grown from being a small residential plumber into a large provider

of turnkey plumbing and drainage solutions to both residential and commercial clients. Plumbing Services was formed in 2002 as a residential business employing just a few staff. The company was sold in 2007 and has experienced rapid growth since, now employing 22 staff from its premises in Goodshed Road, Upper Hutt.

Commercial plumbing and drainage Plumbing Services offers a complete range of plumbing and drainage services, including commercial and residential plumbing, drainage, solar installations and gas installation. General manager Brendon Verry says the mix of works between residential and commercial varies depending on market conditions. At present two thirds of the company’s business is commercial, with the remaining third involving residential housing. “With our commercial work we do projects worth anything from $10,000 up to $1 million,” Verry says. “We prefer the larger projects that are longer running and lately we’ve done a lot that are in the $100,000 to $300,000 range.”

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027 60 70 727

Plumbing Services undertakes a lot of education work and is currently doing a $300,000 drainage project at Heretaunga College. The company recently worked on the Wellington Girls’ Pipitea Block, an upgrade to

info@minimixers.co.nz | www.minimixers.co.nz

Plant room pre-lagging at Te Aro Towers in Wellington.

the Wellington High School gymnasium and the new library at Wellesley College. Another big job for Plumbing Services was the completion of four new facilities at Wellington Zoo, including the Hub, the Nest and the Roost. “Our relationship with the zoo is really good and we’ve done a lot of work for it in the past,” Verry says. “We also do a lot of hospitals and retirement villages, including the upgrading of Elderslea Retirement Village and the St Joseph’s Dementia Unit. We are currently working on the upgrade of Aroha Retirement Village for Peryer Construction.” Plumbing Services is also a specialist in large housing projects and apartment blocks. It is currently working on Te Aro Towers apartments, which is a 108-apartment block being built by Arrow International. The 10-storey building has only just been completed and has run to budget and under time.

Residential projects Plumbing Services undertakes 150-200 residential plumbing and drainage projects a year on new homes. “We have become a ‘one-stop shop’ for numerous housing companies as we can handle all facets of the plumbing, drainage, central heating and solar installations, which helps both the housing builder as well as there custome,r as they only have to deal with one company providing many solutions”. Due to the company’s location and the increase in people moving to rural areas, Plumbing Services offers packaged solutions to rural block housing projects that require onsite sewer disposal and water collection. “Our relationships with our suppliers and knowledge from our staff enable us to provide energy saving, waste, and water service solutions,” says Verry. “This includes providing designs and installation for on-site sewer disposal, European central heating design and install, and solar hot water.” Plumbing Services covers the greater Wellington area through to the Wairarapa. Despite the economic downturn, the company has experienced quite a large growth in the past few years. However, the industry in

28 | December 2011/January 2012   www.wellingtontoday.co.nz

general is proving slow to recover. “This year I thought it would be a year where things would be coming right for the industry and things would start improving, but that hasn’t been the case,” Verry says. “I’ve had to re-look at different projects and our business base. We’re having to continually improve ourselves and the way we do things and as a result we’re still experiencing growth. There is work out there but there are a lot more players in our area coming from different regions, which makes work for us a little bit harder.”


Plumbing Services (2007) Ltd | Property & Construction Plumbing Services undertakes trenching for drainage renewal at Heretaunga College.

An underfloor heating, solar and wetback combination, installed by Plumbing Services (2007) Limited.

Broad service portfolio Plumbing Services (2007) general manager Brendon Verry believes the success of the business is due to its wide range of skills, abilities and being able to adapt to change. “Our versatility and experience is our niche,” says Verry. “We’re a one-stop shop, particularly for our housing clients. It’s very attractive for housing companies to only have to deal with one plumbing and drainage company. We work for a lot of major housing companies and we employ a lot of very experienced staff.” Plumbing Services employs certified plumbers and gasfitters, registered drainlayers and plumbers, apprentices and experienced heavy machine operators.

Employing this range of skills and experience makes Plumbing Services extremely versatile, which Verry says is a key reason for its success. “If housing drops off we increase our work in the commercial sector or vice versa – that’s due to our versatility and ability to do a lot of different facets. Our general ability to do most things has been a big bonus for us.”

Customers of Plumbing Services feel confident in dealing with such a highly regarded and qualified company that always gives them a great result. Plumbing Services enjoys strong relationships with its commercial customers, including Naylor Love, Arrow International, Peryer Construction and Maycroft Construction.

The company runs with a lean management crew, ensuring all managers are heavily involved in the day-to-day projects and operations.

It has also built important relationships with many large housing companies, including Golden Homes, Stonewood Homes, Jennian Homes and Urban Building Services.

Verry says one of the difficulties within the plumbing and drainage industry is that price is the main factor for a lot of housing companies.

“Our great relationships with our customers and suppliers, together with the service we provide and the skills and experience of our staff, are what will enable us to continue growing in the future.”

“Some are starting to realise that quality is the big thing, along with employing qualified staff, and that financial savings can be made “We have a contracts supervisor for commercial during the contract, rather than before the work, a contracts manager for residential and contract starts. We pride ourselves on all our a drainage manager, and an office manager, as staff being registered or licensed. Quality is well as myself as general manager.” what’s got us here.”

Plumbing Services (2007) Limited 8 Goodshed Road Upper Hutt T (04) 566 3071 F (04) 566 3081

CDC

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Pipe out work being done at Elderslea Retirement Village.

The competence band for energy saving systems

Contact in New Zealand: www.ecoheatingandplumbing.co.nz, info@ecoheatingandplumbing.co.nz, PHONE: 04 977 5651 www.wellingtontoday.co.nz   December 2011/January 2012 | 29


Property and Construction | Archaus Architects

DESIGNS with a difference From apartment buildings to car showrooms, retail stores to restaurants, Archaus Architects are turning heads in Wellington and across New Zealand. Archaus is an up-and-coming, award-winning architecture practice with its head office in Wellington and a smaller branch in Auckland. The company is owned by directors Mike Cole and Dennis Burns, who work closely to deliver a diverse range of architectural and interior design projects. The range is impressive, from commercial and industrial developments to multi-unit residential. They partner with one of New Zealand’s most well-known and experienced interior designers, Warren Brighouse of Brighouse Trio, to deliver a full package for their clients.

Above:Archaus Architects designed the award-winning Red Ginger Restaurant and Bar.

The practice’s philosophy centres around ensuring clients are getting cost-effective results with a focus on innovative solutions. They pride themselves on the relationships they form with many of New Zealand’s leading developers, as well as their independent client base.

Top Left: Archaus Architects won a New Zealand Institute of Architects award for 32 Cuba Street.

Left: The exciting new showrooms of Porsche and Audi were designed by Archaus Architects.

Extensive design portfolio

The list of projects Archaus have undertaken is extensive and its diversity is evident in the plethora of categories it has worked across. There is considerable experience in designing for the hospitality industry. One such project is the award-winning Red Ginger Asian Bar and Restaurant.

The Archaus team also designed Mama Sushi in Wellington, which was built in a tight space and to an even tighter budget. The clean interior fit-out respects the owners’ idea of an elegant uncluttered space to present sushi.

Within its portfolio of apartment projects, Archaus designed the Monvie Apartments, This was a hugely successful conversion of a Chaffers Dock and Boat Houses, and the ground-floor tenancy in an existing two-storey recently completed Tattoo on Able Smith concrete building in Tory Street. The industrial Street. Tattoo is located in an eclectic concrete shell interior of the restaurant is surrounding and features a full-height graffiti exposed as a minimalist backdrop, with the artwork on the end of the building. addition of high-quality joinery and lighting resulting in a stylish and embracing vibrancy. Awards and award nominations are commonplace for the practice, which won a

New Zealand Institute of Architects award for 32 Cuba Street, a building that houses Kate Sylvester, and a short list for the Audi and Porsche showrooms on Cambridge Terrace. Archaus recently designed Wellington’s new Ronald McDonald House, which is under construction and due for completion in August 2012. The project includes designing 34 accommodation rooms for families and a range of lounges, common areas and offices. Also among the extensive client list are chain stores Briscoes, Rebel Sport and VTNZ.

Creating a point of difference

Creating efficiencies for clients, in both time and money, are high on the priority list for Archaus and one way the business achieves this is through the Revit architectural programme and Autodesk 3ds Max, which it utilises for the design phase. The programmes allow the inclusion of all building services, including mechanical and plumbing, in the designs and create a live project on the computer. The software helps cut down on variations on site meaning reduction in unnecessary and unexpected costs for clients. Associate David Mould also believes the openness and approachability of Archaus make it extremely appealing for clients. “A lot of developers, as well as clients, like the

open approach where anyone can come into the office. It’s quite a relaxed atmosphere here and we have quite a young team,” he says. “Our two directors, Mike and Dennis, established the business and encourage students to work with us as well.” Another major strength of Archaus is the diversity of its designers, who bring experience and ideas from around the world, resulting in the most up-to-date and internationally recognised solutions for clients. “We’re quite international and that brings in international experience from different projects,” Mould says. “That diversity is a key reason for our success. We each come from different backgrounds and drawing on that overseas experience and projects we’ve been involved in really helps.” Watch this space and the spaces around you — with many exciting projects in the pipeline, Archaus is helping to ensure that New Zealand stays at the leading edge of architecture and interior design. Archaus Architects Limited 25-29 Pirie Street Wellington 6011 T  (04) 802 5630 F  (04) 802 5632 E  info@archaus.co.nz www.archaus.co.nz     — Advertising Feature

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Property Construction | ProArch Architects

Inside the world of

COMMERCIAL DESIGN Proarch Architects Limited is a leading architectural company of New Zealand schools and commercial buildings. It has recently designed a sevenclassroom building for Kuranui College in Greytown, which complements an extensive portfolio of high-quality architectural work. Proarch undertakes a wide range of highquality architectural services focused on project management, master planning and architectural design in the commercial and education sectors. Director Mike Swann says the work occupies about 90 percent of the company’s core business, with the Proarch team completing projects for a wide variety of clients located throughout New Zealand from its home base in Palmerston North. “We have a number of commercial clients and developers who we work for throughout the country,” Swann says. “We like to work with them to achieve their desired outcomes.” Proarch contends that while there has been a drop off in new-build commercial developments, alteration and re-tenanting of existing built spaces has never been busier. With a 23-year history in the master planning and design of new and existing

schools, Proarch sees the designing of flexible learning spaces for future generations as part of its mainstay. The Proarch team works closely with both the individual school and the Ministry of Education.

to use and maintain visual control. The walls are built in a fractured style, as they are angled in three dimensions to create an interesting feature.”

An impressive portfolio

Proarch has accumulated a vast range of knowledge and expertise between its four directors, Roy Price, Mike Swann, Shane Lewer, and Amanda Coats. Collectively they He indicates that education projects have their have more than 100 years’ expertise between own particular challenges due to the number them and have completed over 3000 projects of people who use the facility and the wide since the firm’s inception. range of technical requirements. Proarch has Sustainable architecture is a growing focus recognised this intrinsic community function for the company, with registered architects that educational architecture provides and Mike Swann and Matthew Argyle, along has encouraged multi-purpose and adaptable with architectural graduate Mat Wilson, all build solutions for its clients. undertaking Green Star building training in recent years. However, they are yet to see a Kuranui College huge demand for sustainable design coming Proarch is project managing the new seventhrough from clients. classroom building it designed for Kuranui “Our contracts are with the individual school but we are required to design to the Ministry of Education guidelines.” Swann says.

College in Greytown. The building consists of three standard classrooms and four science labs. “It’s designed as a modern learning environment, which allows a greater degree of flexibility of teaching space,” says Swann. The project is being built by DR Borman of Masterton and will be completed by the end of the year. The new classroom block replaces an existing building following an extensive space rationalisation programme within the school. Swann says: “We designed an office in the middle of the block as a hub for all teachers

Council-initiated Youth Centre located in Coleman Mall in Palmerston North. The Youth Centre serves as a youth-orientated community facility. The Proarch team, fronted by Matthew Argyle and Mat Wilson, worked closely with both council staff and community stakeholder groups to establish an outstanding built result. Additionally, Proarch is proud of its longstanding association with Palmerston North Boys’ High School and received a 2011 Architectural Award for its new Dining Hall which was designed to cater for 170 boarders. Proarch Architects 306 Church Street West Palmerston North T (06) 356 9549 www.proarch.co.nz

Proarch Architects undertook a joint venture with Architects Ian Pritchard to complete the New Zealand Institute of Architects’ Award Winning Green Star 5-Star Port of Taranaki building and now has several Green Star projects on the books in Auckland. The company has been recognised through many projects over the years and has recently won two design awards from the Western Branch of the New Zealand Institute of Architects (NZIA). The company received a NZIA Architectural Award and was the recipient of a Resene Colour Award for the Palmerston North City

FIRST CHOICE DECORATORS LIMITED FRANK FLOHR Mobile 0274 925 368 Tel 04 570 1235 • Fax 04 570 1237 PO Box 30 251, Lower Hutt 5040 email: frankflohr@xtra.co.nz www.wellingtontoday.co.nz   December 2011/January 2012 | 31


Initiatives | NEC NZ

PICTURE THIS… Three simple words sum up NEC, a cutting-edge Japanese technology company. ‘Empowered by Innovation’. That’s the company’s brand statement and that’s what stands it apart from the other technology companies. A leading global manufacturer and provider of IT and networking solutions, NEC maintains a worldwide network of subsidiary companies - including New Zealand, where it has been operating for more than 40 years and has a large base of loyal enterprise customers.

Leading technology NEC has a wide range of display products with LCDs and projectors to suit most commercial applications, from a highly reliable professional series to specialised products such as video wall or outdoor solutions. There is also a range of free applications that enable remote management, monitoring and scheduling that add great benefits to network operators. And iPhone users can connect a projector and present directly from their phones.

In addition, NEC screens are ideal for dynamic interactive advertisements and other digital signage - they are often communication tools used in markets like retail, education, corporate and hospitality. Many companies have got on board with NEC’s latest technologies. At Wellington Airport, the digital wall using NEC screens is primed to showcase New Zealand’s premium advertising brands, screening a range of advertising and interactive promotions. NEC screens are also used for presenting real-time flight information. One of the country’s large banks has been using NEC screens for over five years and the LCD monitors are used for presentations and interactive displays in universities and polytechnics across the country.

Commercial grade products “NEC’s products are an investment”, explains business development manager Bill Tawhai. “That means that although they aren’t the cheapest, they are of high quality and are the latest technology. NEC products are built for longevity, which means replacing products less often.”

NEC offers a five-year warranty for most projectors - almost unheard of in the technology game, and a three year full commercial warranty for screens.

Environmental responsibility There’s also the green component of NEC’s products that truly makes them forwardlooking. A lot of NEC’s R&D takes place in Japan and in the EU, where the importance of buying green is very important and sometimes legal criteria for public agencies. NEC is committed to green technology, including efficient consumption of energy and use of sustainable materials right from production through to packaging. “NEC’s products are designed to operate at very low voltages. They pass a wide range of environmental standards overseas including TCO and ROHS,” Tawhai says. “With all the green building going on in New Zealand, companies should look at using more eco-friendly products too. With our products that consume less energy, customers can literally save thousands of dollars. We’ve done research and seen how much businesses are saving on power bills over time and it’s phenomenal– meaning NEC’s products just speak for themselves.”

Above: The NEC digital wall at Wellington Airport. Changes in the company’s team are also underway. NEC New Zealand has a new managing director, Alan Hyde, who is concurrently the managing director of NEC Australia. His appointment at NEC will allow closer collaboration between Australia and New Zealand and better leveraging of strategies and resources between the two companies. NEC, with offices in Wellington and Auckland, is also strengthening its capabilities in developing biometrics solutions and applications as well as collaborating with local educational institutions to develop the latest technology and solutions for the New Zealand market. NEC New Zealand Level 6, NEC House 40 Taranaki Street Wellington 6011 T (04) 381 1111 F (04) 381 1110 E sales@nec.co.nz www.nec.co.nz

— Advertising Feature

Building the brand “In New Zealand, we are building our name and brand awareness. At the moment we have a public presence with screens and projectors but we want to expand this awareness.”

Take Control of your NEC Projector with our Free Apps Control your NEC projector remotely, wirelessly project photo albums and documents, or quickly calculate throw distances, screen dimensions and aspect ratios from your PC or mobile device. Visit nec.co.nz to find out how.

32 | December 2011/January 2012   www.wellingtontoday.co.nz


Good and Services | LB White

LB White’s plumbing services include: • Commercial and domestic maintenance work • Plumbing installation for new homes

Forty years of SUCCESS Statistically, for every company that survives its first five years, another two go bust. So getting through the wobbly years, then building a reputation and a legacy is no mean feat. But that is exactly what Lower Hutt company LB White has achieved. After 40 years, it is still going strong. LB White Ltd was started by Barrie White who joined the company to do his apprenticeship, then ended up buying out the then-owner and renaming the company. Many years later, Barrie’s son Howard did his plumbing apprenticeship at LB White Ltd. Today, Howard owns 60 percent of the business and is the company’s general manager. “He has been in that role for ten years or so and I’m happy and proud with the work he’s done,” Barrie says. LB White offers a range of services, from general plumbing services like fixing leaks, to installing new bathrooms. The company can also meet any gasfitting requirements and can install and maintain any commercial or domestic water heaters.

• Hot water cylinders — suppliers and installation • Hot water systems, mains pressure and circulating systems

backflow prevention service — that’s ensuring in the country right now because the work no water, gas or other substance gets into the hasn’t been done properly in the first place!” potable water supply and contaminates the Howard White believes the company’s point drinking water. of difference is its good service and reliability L.B White Ltd has been Wellington’s — which is probably why repeat and referral leading Rheem representative since 1986. service makes up a lot of its business. He also The company both installs and services believes having a workshop, which many Rheem products. It represents Rheem from plumbers don’t have today, sets them apart. Wellington South and the Wellington CBD, Howard says his future goals for LB White is to through to Lower Hutt, Upper Hutt, Porirua, uphold the reputation it has built. “I want us and Plimmerton. to keep going the way we’ve been going, it has been working well for us.” Words of wisdom Barrie White still has a hands-on role within the company today. He says the business has lasted for 40 years because of the reputation for honesty it has built. “We’re always honest with people, there’s no short-cutting. Sometimes we lose jobs because we give quotes that honestly say what is required,” he says. “Just the other day someone came in and said we had done their bathroom 25 years ago and it had only just had its first leak. That speaks volumes to me. We’ve been giving five year warrantees on our installation of our water cylinders for years and we’ve never in my memory been called in to fix one because we did the job so well in the first place.

“Just being honest and doing a good job is The teams believes water is one of New Zealand’s most valuable resources and offers a why we’re still here. We’ve got leaky buildings

• Back flow preventer suppliers and installation • Kitchens, bathrooms, toilets and laundry remodelling • Hot water boilers— suppliers  and installation • Back flow preventer surveyors • Back flow preventer testing (IQP) • Installation of Rheem Lazer, Stellar, Integrity and Zip Water Heaters • Gas hot water systems • Gas service and installations

LB White Ltd 42 Victoria Street Lower Hutt 5010 T  (04) 587 1023 E  l.b.white@xtra.co.nz — Advertising Feature

Vulcan hot water heater systems service centre

• Spouting and downpipes installations.

Mico Plumbing are proud to support LB White Limited. Mico Victoria Street

18 Walter Street, Wellington. Ph: (04) 802 7680

CHARTERED ACCOUNTANTS & BUSINESS ADVISORS

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Business Services • Taxation • Benchmarking • Accounting • Budgeting • Business Start-up • Cash Flow Forecasting • Management Consulting

• Office Duties • Payroll Services • Risk Management • Software Solutions • Strategic Planning • Financing

34 Birch Street, Lower Hutt, 5011 Phone: (04) 569 3510 Email: office@businessworks.co.nz www.businessworks.co.nz

www.wellingtontoday.co.nz   December 2011/January 2012 | 33


Goods & Services | Toops Wholesale

A passion for

WHOLESALE SERVICE Toops Wholesale Limited is a business to business wholesaler covering the lower North Island. One hundred percent Kiwi owned and operated the company was set up as a subsidiary of Foodstuffs (Wellington) Cooperative Society Limited, New Zealand’s largest co-operative grocery body. Being part of this co-op means Toops has the buying power to secure the best price and the best deals from suppliers, which are then passed on to its customers. Operating for more than 25 years its purpose is to cater to the needs of Kiwi businesses, particularly those in the hospitality sector. As all good businesses do, Toops has grown and adapted to be able to deliver what its customers need, when they need it. The product ranges have grown and Toops now stocks a truly extensive array of products covering a vast range of categories. This covers the likes of catering, packaging, confectionery, cleaning and office products, liquor, beverages, fresh meat, fruit and vegetables, as well as a comprehensive chilled and frozen range. Toops has a passion for food service; it still delivers right to its customers’ doors via its stores. Trade marketing co-ordinator Anahera Brown says the aim is simple - to be the best business for your business. “It is a one-stop-shop for a wide range of products supplied to business. Toops is more than just a distributor of products; its service goes that extra mile.”

Huhtamaki congratulates Toops on their many years in the food service industry. As a trusted supplier to Toops of cups, plates, cutlery and takeaway containers Huhtamaki products continue to be the first choice for single-use tableware and convenience food. nz.sales@nz.huhtamaki.com | Ph. (09) 837 0510 | www.huhtamaki.com

Toops also has four self service stores, open seven days a week, operating in New Plymouth, Napier, Palmerston North and Wellington. “Toops is the only wholesaler in the lower North Island that offers Fly Buy points on everyday spend. Our customers accumulate reward points from a variety of Fly Buy outlets and they can choose how they reward themselves,” Brown says.

Proud to be supplying Toops Wholesale Ltd with seriously delicious cakes & desserts

Gladly Supplying Toops Wholesale ltd 34 | December 2011/January 2012   www.wellingtontoday.co.nz

120A Aerodrome Road | Mount Maunganui Ph: (07) 574 0101 | www.florentines.co.nz

Ensuring food safety Toops’ commitment to providing safe food to its customers has seen the company implement a HACCP-based Food Safety Programme (FSP) in each of its warehouses. Toops asks its suppliers to verify that the food safety measures used by them meet the legislative requirements of an HACCP-based FSP. To become food safety approved, each supplier will need to provide evidence to Toops that its processes provide safe food to all its warehouse sites and distribution centre. Toops FSP requires that: • Suppliers provide verification that they or their delivery agents have an appropriate FSP that meets the set standard i.e. a Ministry of Health approved HACCP-based FSP • Suppliers acknowledge product specifications and their delivery standards to Toops Wholesale Limited. • Suppliers will notify Toops Wholesale Limited if at any stage they fail to comply with these standards.

Working together With approximately 230 staff members across the organisation, many of the staff have been with Toops for more than a decade. “We’re a business that inspires loyalty and provides the channels and opportunities for people to grow and develop their skills. We have an efficient customer service team that can be contacted via phone, email or fax,” Brown says. Toops picks, packs and delivers orders straight from its store, and uses contract carrier AF Logistics to provide a dependable and trustworthy supplementary service. It also works closely with its sister companies, Gilmours in the Upper North Island and Trents in the South Island, giving the company local strength with a national reach. This provides an effective national distribution solution and service to a number of large national customers throughout New Zealand. “Toops has over 22,000 small to large

A staff member unloads product.


Goods & Services | Toops Wholesale

Toops is strictly business to business, dealing with all types of businesses including sole trader operators, partnerships, sports groups, clubs and companies. The following business types are just an indicator of who Toops can do business with:

businesses trading with us, which is great considering the last three years have been unsettling due to the economy downturn. “Being 100 percent Kiwi owned means Toops know where its customers are coming from, it gives us the chance to talk to our customers and not at them,” Brown says. “It means we keep our profits in the New Zealand economy and invest in our local communities so that we all benefit rather than sending them to an overseas head office. The relationships we have built over the years with our suppliers and customers is what sets Toops apart.” Toops 11 McCormack St Ngauranga Wellington T: 0800 18 66 77 F: 0800 28 66 77 E: webmaster@toops.co.nz www.toops.co.nz — Advertising Feature

• Amusement & Entertainment Facilities

• Liquor Outlets

• Associations, Organisations & Federations

• Limited liability companies

• Bakeries

• Manufacturers

• Bed & Breakfasts

• Office Food Services

• Business Clubs & Companies

• Resorts

• Catering Vendors

• Restaurants & Cafes

• Convenience Stores

• Schools, Tuckshops, Cafeterias & Offices

• Event Managers

• Ship Provedors

• Government Departments and local council

• Sole traders

• Hospitals & Resthomes

• Sports Clubs & Sports Grounds

• Hotels & Motels

• Tourist Operators.

• Institutions

www.wellingtontoday.co.nz   December 2011/January 2012 | 35


Goods & Services | Mr Glass

Transparent operation Sometimes a name says it all and in the case of local business Mr Glass – it pretty much does. Mr Glass can replace or install glass in any location and is a specialist in retro-fitting double glazing in existing windows with minimum hassle and cost.

Window repairs and retrofitting

The Lower Hutt company was created in 1997 by Wayne McGregor, a specialist glazier with 31 years’ experience in the glass industry and a strong building background.

This attention to detail and quality can be seen in every aspect of Mr Glass’ service, including general window maintenance to do with sticky locks and latches, ranch slider wheels, window rubber and stays.

Wayne is passionate about glass and has extensive knowledge in all aspects of glazing. One secret to his success, he says, is simply listening to what his customers want and striving to achieve the highest level of communication, quality, advice and cleanliness. “Communication with the client is huge. We track and measure where every call comes from - it’s all computerised. We have an electronic job dispatch system now where all jobs go out through our glaziers’ phones. This ensures accuracy with all jobs. The customer is number one always,” he says.

EWF E L I w i n d o w

The business has grown considerably since its inception and part of this is due to being able to do it all. Mr Glass can do everything to do with glass, including window repairs to timber and aluminium doors and windows. The company’s glaziers always prime the wooden timber frame before reglazing with new putty, to ensure longevity of the putty and prevent it cracking over time.

A growing area of business for Mr Glass involves retro-fitting double glazing in existing aluminium and timber-framed windows. “Retro-fitting has really taken off in the last two years,” Wayne says. “There’s been a big focus on double glazing as people want warmer and more efficient homes.” Installing double glazing makes a huge difference to every home’s insulation capabilities, reducing heat loss by up to 73 percent. Mr Glass offers a new timber retro-fit system that is leading the glass industry. “Our retro-fitting system involves re-using the existing joinery, which is BRANZ certified. It’s a 30 percent saving on the old way where we

had to replace the sashes,” he says. “Now we just router out the existing sash on site; we’re one of only two companies with this system in the greater Wellington area. It results in big cost saving for our customers.”

The bottom line, he says, is there’s plenty of pride within the company. “I’ve been doing this work from when I was 16 years of age. I chose this work because there’s glass in every home.”

In addition to its window installation and repair work, Mr Glass offers a complete turnkey glass package.

Mr Glass PO Box 30012 Lower Hutt T 0800 Mr Glass (0800 674 5277) www.mrglass.co.nz

Its services include sandblasted glass for feature windows and mirrors, high-quality heavy weight frameless showers which are custom designed to meet individual requirements, and glass balustrades for balconies, stairwells or to enclose swimming pool areas. Wayne says glass splashbacks have become a very popular trend. The end result is the business has grown during every year of its operation, (experiencing a 195 percent increase in profitability during one year), offers a fully mobile 24 hours a day, seven days a week service, and all phone calls are answered personally opposed to the automation of going through a call centre. Wayne puts it all down to his enthusiasm for the industry and the commitment of his specialist team of glaziers. “We’ve got a good solid team and a good brand and quality service,” he says. “We have the back up of having the feedback forms which report on everything from phone manners to quality service. All our vans look professional.”

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36 | December 2011/January 2012   www.wellingtontoday.co.nz

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Above Top - Mr Glass is a specialist in retro fitting double glazing into old windows. Above - Mr Glass can make virtually anything to do with glass, including balustrades.


Goods and Services | Peter Campbell Engravers

Engraver gets ultimate honour Engraving the Webb Ellis Cup with the words “2011 New Zealand” after the whistle blew at the end of the Rugby World Cup final was not the most difficult job in Peter Campbell’s long career as an engraver, but was definitely one of the most memorable. Campbell, who owns Peter Campbell Engravers in Lower Hutt, was chosen to hand engrave the illustrious cup from a selection of specialist engravers around the country. He admits to being nervous leading up to the RWC final, but his years spent honing his craft paid off and the job was completed to perfection. Campbell was flown to Auckland for the rugby final and was located in an office in the stands at Eden Park during the game. He waited anxiously until the final whistle blew, not knowing whether he would be engraving New Zealand or France onto the cup. “We had the situation in the game where it could’ve gone either way and I got quite nervous then,” Campbell says. “I engraved it as soon as the whistle went. I had eight minutes to get it engraved before the presentation. I was very proud to get that job.” He had a few weeks to practice the correct font, which he doesn’t use much these days, and says it all fell into place on the night.

A hand-engraved decorative banjo plate.

imitation metal and glass are also ideal materials for laser engraving.

Hand engraving specialty

Campbell’s selection to engrave the Webb Ellis Cup is a reflection of his long career as a hand engraving specialist. Originally working as a jeweller, he began engraving in the early 1970s and formed his business, Peter Campbell Engravers, in 1972. Campbell developed his skills in hand engraving and is today one of New Zealand’s leading engraving specialists. Peter Campbell Engravers offers a wide range of engraving services, with its hand engraving service still in high demand. “There’s still a market for hand engraving but machines do a lot of work now that hand engravers used to do,” he says. “But I still do hand engraving on crests, family seals, patterned wedding rings, the inside of wedding rings and bangles, in contemporary and traditional designs. We can supply signet rings or any jewellery you may want engraved.”

Most of Peter Campbell Engravers’ handengraving customers are jewellers and trophy businesses, with Campbell doing work for about 200 jewellers throughout the country. He is proud to have been contracted to do the original master engraving on the Worth and Douglas range of licensed Lord of the Rings rings and bangles. Campbell engraved sterling silver models, which are used to cast the pieces of jewellery

Laser engraving

Campbell recently employed a skilled engraver, Riki Potter, who does all the computerised machine and laser engraving and the company offers almost limitless options for any engraving request. Computerised engraving can be used for a multitude of projects, including plates, cups, trophies, bowls, dishes, knives, watches, pens, cufflinks, plaques, silver trays, tankards and company or sports club logos. Laser engraving utilises precision instruments of a microscopic level, which produce a unique and characterised design, logo or section of text with spectacular results. Peter Campbell Engravers can engrave wood, creating a unique piece of work. Metal,

Campbell says Potter is proving a huge asset and is bringing a whole new element to the business. “Riki is creating coasters and Christmas tree decorations that we can laser cut people’s images and names into. He’s making the laser machine do all sorts of things,” he says. “He’s doing leather diaries with a customer’s logo, which is big for corporate gifts. There’s a huge market for corporate gifts and we’re trying to get into that.” Corporate customers demand high quality, which is a huge focus for Peter Campbell Engravers. “They like to know the person they’re entrusting knows what he’s doing. You have got to have quality to succeed. It’s not a huge industry so if your quality is not up to scratch word soon gets around.” A recent move to a larger premises in Jackson Street, Petone has allowed the business to begin selling giftware and other items, in addition to its traditional cups and trophies. Peter Campbell Engravers Limited 229 Jackson Street Petone Lower Hutt 5012 T  (04) 568 8807 E  pc.engraver@xtra.co.nz www.pcengraver.com    — Advertising Feature

PICTURE FRAMERS A hand-engraved wedding ring with an island-style pattern.

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www.wellingtontoday.co.nz   December 2011/January 2012 | 37


Hospitality | La Boca Loca Mexican Restaurant Authentic traditional Mexican cuisine offers something for everyone; dishes include salsas, quesadillas, tacos, enchiladas, burritos, fajitas, tostadas and guacamole.

be offering up some of the best Mexican food around especially as the cuisine itself is undergoing a bit of a renaissance worldwide,” Putnam says.

Mexican meals are often paired with rice, beans, and fresh tortillas. It also contains many fresh vegetables, making this cuisine one of the world’s healthiest, as long as you don’t go overloading your meal with sour cream and melted cheese.

La Boca Loca had two stage openings with a casual side for breakfast and lunch to start then the dinner side. “After a couple of weeks we finished off the dinning room and bar, eventually opening the whole restaurant. It was like having two restaurant openings in less than a month”, says co-owner and director Elliott.

Today you don’t need to visit Mexico to get a taste of the real thing. La Boca Loca situated in Miramar is a Mexican restaurant busting with fresh, seasonal and authentic food. The unique ambience with style and culture draws from Mexico stimulating all the senses, transporting you to another world. La Boca Loca has been serving up fresh Mexican food for breakfast, lunch and dinner since April 2011. It also provides takeaway coffee and food. Lucas Putnam has wanted to open a good quality Mexican restaurant since washing up on the shores of Miramar in 2001. Putnam grew up in California so Mexican food was the staple of his diet for 23 years. After arriving in New Zealand to work in the film industry Putnam missed the food back home but saw an opportunity. “I wanted to bring good food to Miramar, a great suburb with a lot of potential,” Putnam says.

A LITTLE

Spice for Life Mexican cuisine is a style of food well known for its intense flavours, colourful decoration and varied ingredients, most of which are native to Central America.

To make his dream a reality, Putnam enlisted his friend Christopher Martinez, a chef with his own restaurant in Puerto Vallarta, Mexico. Martinez was born and raised in Sinaloa, Mexico; he grew up surrounded by fresh and flavourful cuisine. His experience in the kitchen started early when he would help his grandmother cook his favorite dishes. He worked in restaurants in different parts of Mexico where he learned to make traditional dishes from different regions. In 2010 Martinez sold up and moved with his wife to Wellington. Putnam and Martinez joined forces with Marianne Elliot, Putnam’s partner, local chef Adele McMahon and friend Tanya Shearer, to build La Boca Loca.

With 28 friendly staff members the restaurant uses organic produce whenever possible. It combines sustainably raised and sourced beef, pork, chicken and seafood with carefully sourced traditional ingredients like dried chillis, handmade tortillas, and salsas. Together the team’s love and respect for Mexican food and culture, and the seasonallychanging menu presents delicious updates to classic dishes, served in a relaxed atmosphere.

“ We believe that healthy, sustainable food can and should be as tasty as anything else, tastier actually.” La Boca Loca’s interior is warm, welcoming and fun. “We wanted people to feel both completely at home and totally transported. We did a lot of research on traditional and modern Mexican design,” Elliot says. The bright spot in Miramar provides a warm haven in the winter and a sunny, spacious hang-out for the summer months. The restaurant’s inviting dinning room is decorated with vintage Mexican art and it has navy chairs made from recycled bottles.

Customers also have the option of eating up on the kitchen counter where they can be entertained by the sight of the chefs Together they are committed to bringing great preparing their meal. Mexican food to the people of Wellington and The food is a mix of styles from Mexico to recreate the flavours of their childhoods, in and California; it’s influenced by Martinez the context of fresh, responsibly produced and background and education. “The menu is sustainable cuisine. also influenced by the recent upsurge in modern Mexican food that draws heavily upon Putnam explains that the cuisine of Mexico traditional recipes and eschews fast food style is still new to New Zealand but it’s growing or mass produced Mexican food,” Putnam says. in popularity fast. “It’s an exciting time to

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38 | December 2011/January 2012   www.wellingtontoday.co.nz

Corn Chips, Tortilla Bread, Guacamole, Jarritos, Mexican Beers, Salsas and Sauces Freedom on open pastures 24/7 all year round. Free to grow naturally in small flocks with no beak, toe or wing trimming, antibiotics or chemicals.

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Hospitality | La Boca Loca Mexican Restaurant With its modern take on Mexican cuisine the restaurant has a commitment to food that is fresh. The chefs make the corn chips and corn tortillas for the tacos on-site. Salsas and guacamole are also freshly created and housemade by the chefs. Tortillas are the Mexican equivalent of bread in New Zealand. Made with traditionally ground corn or wheat flour as a base, they are similar in appearance to a thin pancake and are eaten with many Mexican dishes, quite often just with your hands. La Boca Loca only offers products like stuffed jalapenos when they are in season rather than importing them pre-stuffed and frozen. Putnam explains how La Boca Loca also plans to grow its own vegetables in an effort to source more foods locally and organically. “We believe that healthy, sustainable food can and should be as

tasty as anything else, tastier actually.

Sample menu

“We also want to broaden the reach of our cuisine and do cooking classes and expand our already extensive menu to include many more classic and innovative Mexican dishes,” Putnam says.

Brunch Menu

The restaurant also has an extensive beverage menu specialising in cocktails such as the popular ‘La Boca Loca margarita’. An extensive wine list with local and Spanish/French wines is available and beers range from Mexican, Italian and NZ such as Emersons.

Scrambled eggs with Mexican chorizo (spicy pork mince), cubed potatoes and beans

Within eight months of opening La Boca Loca has received an overwhelming amount of reviews, the restaurants success has even reached the pages of the ‘New York Times T’ magazine for its delicious food. You only

Huevos con Choriz o y Papas $13

Chilaquiles Verdes $14 House made corn chips sautéed in our tomatillo salsa, two eggs, cheddar cheese & pot beans

Tacos Machaca $14 Two corn tortillas filled with chilli marinated fish & melted cheese, served with salsa ranchera

Enchiladas Rojas de Pollo $14 Two corn tortillas cooked in ancho chilli sauce filled with roast chicken, rajas & corn cream

Dinner Menu Carne Asada $25 Grilled Primestar sirloin served with pot beans, feta, spring onions, pickled mushrooms & fresh corn tortillas

Burrito Vegetariano $12 Seasonal vegetables, pot beans, cheddar cheese, & pico de gallo salsa wrapped in a flour tortilla, topped with sour cream

Tacos de Puerco $14 Two corn tortillas filled with achiote roasted pork shoulder, melted cheddar & pineapple salsa, served with sour cream

Pastel de Chocolate con Tequila $9 Tequila fudge cake with Cointreau, orange, strawberries & custard

have to read the reviews on its website to see why this restaurant has become a success. One reviewer writes, “Excellent fresh Mexican. Lives up to all the hype we’ve heard, definitely worth a repeat visit.” With delicious homemade tacos, corn chips, burritos and much more La Boca Loca is definitely worth checking out.

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La Boca Loca 19 Park Road Miramar Wellington T 04 388 2451 E info@labocaloca.co.nz www.labocaloca.co.nz — Advertising Feature

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www.wellingtontoday.co.nz   December 2011/January 2012 | 39


Hospitality | IN.GRE’DI.ENT

taste of Martinborough A

Make sure you bring your appetite to Martinborough, where wineries and excellent eateries promise to ease you into a very happy state of mind. From Martinborough’s town centre you can stroll to any or all of the 30 local vineyards — its all about food, wine and the rural relaxed countryside. Immerse yourself in its many accommodation choices and discover the vineyards, restaurants, cafés and boutique shops that are on offer. Right in the heart of Martinborough is IN.GRE’DI.ENT, a café and deli offering local produce, traditional high teas and picnic hampers full of delicious treats.

The main IN.GRE’DI.ENT IN.GRE’DI.ENT - A Taste of Martinborough provides visitors and locals with great quality products such as cheese and local wines. The quaint café/deli is situated on Kitchener Street and is fortunate to receive the all day sun,

allowing its guests to sit outside and enjoy afternoon tea. Ron and Tania Everson opened IN.GRE’DI.ENT in April 2011. They relocated to Martinborough from Lower Hutt with a vision to provide quality products with a friendly service for locals and visitors. “The café/deli was originally a bakery, the layout is quirky yet compact but we have managed to make it look cosy and bright,” Tania Everson says. The friendly staff at IN.GRE’DI.ENT are always willing to share their wealth of information about the various cheeses, wine, olive oils and the area. Tania and Ron both have a passion for Martinborough and all that it provides, especially the wine. All products sold are chosen personally to ensure that quality standards are maintained.

Local food and wine IN.GRE’DI.ENT is licensed and specialises in local or mixed New Zealand cheese platters along with antipasto, salmon pate, pork terrine and chicken liver pate platters - best enjoyed with a glass of wine from the local boutique vineyards. The chicken paté is made fresh each week by Wakelin House in Greytown. The menu also extends to a good selection of luncheon foods such as panini’s, soups, sandwiches, pies and a selection of cakes and slices. It currently serves Emporio Organic coffee and wine is available by the glass or bottle. If you are staying in one of Martinborough’s many homestays or visiting for the day, the café/deli can provide you with a hamper full of local goodies or a cheese platter, complemented with a bottle of local wine. These can be delivered free of charge. It also supplies picnic backpacks for customers to pre-order and pick up as they wander around Martinborough for the day.

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40 | December 2011/January 2012   www.wellingtontoday.co.nz

Visit our Cellar door when you come to Martinborough Taste our gold medal Pinot Noir and delicious olive oil. Book a stay at Sage Cottage. Spacious, well appointed, sunny and private.

c: 0274 446648 /0274384401 p: 06 306 8835 www.brodieestate.co.nz

IN.GRE’DI.ENT has become well known for its salmon pate which is freshly made on-site every week and the cheeses are selected from Kingsmeade, Masterton and Cwymglyn Farm in Ekatahuna. “We source most of our food locally and our bread is supplied from Breadcraft Ltd in Wairarapa during the week and on weekends we sell The French Baker bread and pastries that are located in Greytown,” Tania Everson says.


Hospitality | IN.GRE’DI.ENT

Available at IN.GRE’DI.ENT:

Grandma’s kitchen The decision to move from Wellington to Martinborough was an easy one as it enabled Tania to pursue her dream of serving high teas. As you walk through the Café/Deli you will come across Grandma’s Kitchen, serving high teas on weekends and public holidays. “The tea rooms have been renovated to look and feel as if you are sitting in a dinning room,” Everson says.

“High teas are very much about reconnecting with memories of my childhood, having cups of tea in miniature china cups with my Nana, Grandma and Mother,” Everson says.

The only tearooms in Martinborough, Grandma’s Kitchen will take you back to your childhood where afternoon teas are served in fine bone china and the home baking is served on three tier plate stands. The tearooms have been renovated and High tea fell out of fashion over the past 10-20 re-opened on Mothers’ Day weekend in May. It offers a cosy, warm environment to enjoy years but is coming back as a afternoon treat with friends, family and for special occasions. that friends and family of all ages can enjoy together. High tea started as a substitute for “You can experience a traditional high tea a working man’s evening meal. Back then the served with love and enjoy sharing time with working class had just one meal in the day; a friends and loved ones. The tea served is from high tea of lunch leftovers was served to keep Tea Total a New Zealand owned company that hunger at bay after work. has a wide range of black teas, green teas, spiced teas and fruit teas. The teas are also These days however, it has changed into a available in retail packs to take home and dainty event serving cakes, savouries, small continue the experience,” Everson explains. sandwiches, which are served on a three-tier cake stand. A typical high tea also has a range Tania feels the service they offer is the driving force behind IN.GRE’DI.ENT. “Nothing is too of flavoured teas to choose from.

much trouble for our customers and we ensure our customers have the best possible experience when they step into our café/deli and tearooms. “Our aim is to fine tune our food and ensure that quality products and our high standard service is maintained. We would also like to expand Grandma’s Kitchen for high teas.” Tania and Ron’s passion for food, wine and of course Martinborough can be clearly seen in every detail of their café/deli. They want their customers to enjoy the experience and the district as much as they do. “We not only want our customers to come back to IN.GRE’DI.ENT but to Martinborough too,” Everson says. IN.GRE’DI.ENT 8 Kitchener St Martinborough T  (06) 306 8383 E  info@ingredient.co.nz www.ingredient.co.nz   — Advertising Feature

Products ¨ Shcoc Chocolate from Greytown ¨ Olive Oils — Lot 8, Moon over Martinborough, Stone Valley, Hurangarua, Smiths, Molive, Olivo, Atutahi, Ruakokapatuna ¨ Olives — Kalamata, Green Olives, Spiced & Citrus Olives from Lot 8 ¨ Deli Meats — Champagne Ham, Salami, Pastrami, Procuttio, Parma Ham ¨ Lavenders Green — Lemon Products, Cordial, Russian Fudge ¨ Lighthouse Gin ¨ Fiona’s Products — Jams, Relishes, Dressing, Chutney’s, sauces ¨ Emporio Coffee — Organic Espresso and Decaf ¨ Huiti Lavender Products ¨ Tea Total — a selection of loose leaf tea served in the Tea Rooms ¨ Pies from Cornucopia (Pork, Black Pudding & Apple, Chicken, Pistachio & Leek, Beef & Red Wine) ¨ Salmon Pate — Made fresh every week ¨ Chicken Liver Pate — Made fresh every week ¨ Pork & Pistachio Terrine — Made fresh every week ¨ French Baker Bread is available weekends and Public Holidays a selection of Breads and pastries Local Wines ¨ Alexander Pinot Noir & Dusty Road Pinot Noir ¨ Brodie Estate Summer Blush ¨ Cabbage Tree Chardonnay ¨ Cottage Grove Savignon Blanc ¨ Croft Pinot Noir & Savignon Blanc ¨ Murdoch James McIntyre and Trafalgar ¨ Stonecutter Pinot Gris ¨ Vynfields Riesling ¨ Margrain Chenin Blanc ¨ La Michelle

Our wine is made only from grapes grown on our property. We invite you to select a winemaker’s platter to enjoy with our wine over the summer. Open Weekends and Public Holidays 11am – 5pm. OTHER WINERIES

info@wakelinhouse.co.nz Phone: (06) 304 8869 123 Main Street, Greytown Open: Thu - Mon from 5:30pm Closed: Tue & Wed

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Tel 06 306 8178 Fax 06 306 8176 52 Kitchener Street, Martinborough, NZ info@thecabbagetreevineyard.co.nz

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THE CABBAGE TREE VINEYARD

conceived by nature, crafted by hand Hot summers, long dry autumns and stony terrain; the idyllic Wairarapa settlement of Martinborough offers a fertile ground for producing Burgundian style wines. The region enjoys worldwide recognition for its Pinot Noir, an achievement all the more distinguished as the variety is notoriously temperamental. The area is also earning similar recognition for other varieties, most notably Chardonnay and Pinot Gris.

Pleased to be associated with IN.GRE’DI.ENT 59 Kitchener Street, Martinborough Ph: 0508 4 Croft | Email: sales@croft.co.nz | www.croft.co.nz

www.wellingtontoday.co.nz   December 2011/January 2012 | 41


Lovat Venison | Hospitality

Bringing Wellington’s way While it has long been said when the going gets tough, the tough get going, there are not many who would get going as far as John Douglas. Based in the small settlement of Greta Valley, little more than an hour north-west of Christchurch, his business Lovat Venison was one of many affected by the region’s recent seismic events. Without Earthquake Commission (EQC) assistance, he took matters into his own hands. “I didn’t have a lot of choice; it was roll over or get on with things. I had lost a significant number of my customers and my markets. “So I had to think logically and logic told me I had to diversify my markets.” A deer farmer by trade, Douglas has always been passionate about spreading the virtues of venison, so he jumped at the opportunity to spread the word around Wellington. “For several years I had been selling venison through farmers’ markets in Amberley, Oxford and Lyttelton, which has been an enjoyable experience. But since the earthquake it has been difficult. “Someone mentioned the possibility of Wellington and the idea sat really well with me.”

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Ta Papa. “It’s a weather orientated market, so some days it’s a good market and some days it’s a very good market,” he laughs. He’s generally home by 4am Monday. “At the end of the day people think I’m mad going to Wellington; it’s hard with the hours, but it’s enjoyable.

“I have been knocked around because of For almost a year, Douglas has been doing the the earthquake because my clientele went with it. I’ve received no handouts from the Christchurch-Wellington trip every weekend. government to relocate; I have done it on my “I sell at three markets in the greater own bat to promote what I’m doing, which Wellington area; two Saturday markets on hasn’t been easy, but I’m passionate about Hills Street in Wellington city and one in the product and its quality and consistency – Lower Hutt.” those attributes along are big enough to carry It’s hard slog; on Friday he does the Ohoka the company.” markets and Christchurch deliveries, before There’s no denying he enjoys the work. “It’s leaving for Wellington at 9:30 that evening. about educating people about venison,” he He boards the ferry at 5:30am Saturday explains. “Half the battle is that people just morning to set up the markets. The markets don’t know or understand venison. have boosted the Lovat Venison name, so the afternoon is consumed with “It’s commonly believed to be expensive; Wellington deliveries. by the time you take off the bone and fat, venison is considerably cheaper than other On Sunday it’s the Harbourside markets on the corner of Cable and Barnett streets beside meats. There’s a common assumption that

venison is a gamely meat; there’s a totally different taste between farm raised venison and wild – there’s more consistency with farm raised. It’s low fat and high iron.” Established in 2005, Lovat Venison is a nationwide supplier of venison meat. Douglas started by supplying wine and food festivals. “People used to ask me where to get some good venison from; it was frustrating because I wasn’t selling my own product and there would be times when cuts weren’t available. I had built up a clientele selling on behalf of Silver Fern Farms and then couldn’t get the product. So I began selling my own meat.” The overseas market had crashed from the highs of two years previous, there was an oversupply of venison so the price had dropped substantially, but Douglas was a deer farmer from way back, tough as the country, or so the proverbial saying goes. But the meat is certainly not tough. “Every day I get feedback from new customers; you give them a sample, they put it in their mouth, and they are surprised at how tender the meat is. They are looking for the packet,

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42 | December 2011/January 2012   www.wellingtontoday.co.nz


Lovat Venison | Hospitality thinking I must be giving them the best cut for it to taste so good. What they don’t realise is that it’s all that good.” Lovat Venison comes in different cuts; “There are seven muscles in the hind leg, or the denver,” he explains. “There is the rib rack, sirloin and tenderloin, shoulder meat for casseroles or pies and mince. Our meats are always from young animals, so there is no variation in quality; it is consistently high quality.” It’s a competitive industry, but according to Douglas, Lovat Venison competes well by maintaining control and consistency. “We grow the meat, we have control of the meat. We get it back from the freezing company, it’s stored in my chillers, then it’s taken from my chiller for consignment anywhere in New Zealand. We have control of the product from growing the product, to sending in export quality animals to the local trade.” He still gets asked how to cook it and that’s the easy part, Douglas adds. “I’ve done the hard part for the public by bringing them the meat. I’m no chef, I’m a farmer, but even I know it’s an easy meat and one of the safest meats as well.

“Ninety percent of our venison is packed for ‘hot and quick’. That means customers can open the pack, put it in the pan with some oil for 2-3 minutes either side, then rest it for 3-5 minutes off the heat and it’s done. Most people say keep it natural; the natural flavours of venison don’t require flavouring or marinating – you can just keep the flavour of the meat.”

With virtually no fat, calories or cholesterol, venison has the advantage of being extremely healthy without sacrificing eating pleasure. New Zealand deer receive no hormones or growth stimulants and the country’s sophisticated farming techniques mean deer can roam and graze naturally in the open air, free from the stresses which can toughen muscles and develop strong tastes.

So when it comes to venison, what makes for good meat? “Quality and consistency,” he states emphatically.

Naturally tender and mild in flavour, modern venison suits the lighter culinary repertoire. A naturally lean meat, it is ideal for cooking quickly over the high heat of a barbecue or wok, stir-fried or roasted and served with a light sauce and a salad for those gorgeous summer evenings.

“Every day I get the satisfaction of people coming to me saying it’s the best venison they���ve tasted. When you’ve talked someone into it and they love it, it’s a great feeling.”

Cooking venison Once known as the ‘meat of kings,’ as only royalty were permitted to own or hunt deer, venison remains a culinary treat. A natural, tender and healthy meat with a mild distinctive flavour and smooth texture, venison lends itself to many cooking styles and cuisines.

Venison fact file • Deer farming originated in New Zealand and our little South Pacific country remains the world’s largest and most advanced in the specialised agricultural pursuit • Yet they are not native to New Zealand; the first deer were imported from England and Scotland for sport in the mid to late 19th century and released mainly in the Southern Alps and its foothills in the South Island, which proved to be ideal

While its natural flavours of require little to bring them to life, you can marinate and season venison. Its low fat properties mean it is best marinated in an oil based marinate for added moisture.

• By the middle of the 20th century, their environmental impact had deer labelled as pests

On the grill

• The export of wild deer started in the 1960s, turning a pest into an export earner

A fantastic lean meat, venison needs little cooking. The high, intense heat and fast cooking times of a grill make it perfect for cooking the perfect bit of venison. Brush the cut lightly with oil to prevent the low fat meat from adhering to the hot cooking surface. Venison doesn’t require cooking to the high temperatures of beef and should only be cooked to about 63 degrees celcius. Great for summer burgers, just remember unless you want a tasty char-burger, don’t overcook.

• Pioneers saw an opportunity in the early 1970s to build on this base by capturing live deer and farming them • Today there are more than 4000 deer farms in New Zealand, ranging from small hobby farms to extensive commercial operations

Smoking venison Whether low or slow, smoking works great with venison. Again compensate for the lack of fat, commonly done by seasoning the venison before wrapping it in bacon. The bacon with maintain the moisture of the meat while it smokes. Ensure there are spaces between the bacon to let the smoke reach the meat and enjoy.

• There are approximately 1.8 million deer, or half the world’s farmed deer population • Venison tends to have a finer texture and is leaner than comparable cuts of beef • Not only low in fat and cholesterol, venison is also high in vital nutrients like B vitamins, iron and phosphorous.

Lovat Venison 380 Greta Road North Canterbury T (03) 314 3489 M 021 062 4905 E lovat.downs@clear.net.nz www.lovatvenison.co.nz — Advertising Feature

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Open Everyday - from 9am Breakfast, Lunch & Dinner We welcome your bookings Ph. 03 314 9411 95 Main North Road, Amberley Go to www.norwestercafe.co.nz to view menu and beverage list www.wellingtontoday.co.nz   December 2011/January 2012 | 43


Hospitality | Ambeli

The finest of dining “I welcome you as if you were in my own home. You’ll leave having experienced something that is both personal and world class.”

Inside the colonial converted villa on Majoribanks St, a short stroll from Courtney Place, lies a world of charm and originality. This is down to the vision and quirky enthusiasm of owners Elisavet and Shae Moleta. Shae Moleta, winner of the Cuisine magazine’s Restaurant Personality of the Year award, is the maître d’ and sommelier at Ambeli. He is renowned as a true host, using his passion to add a generous serving of restfulness and enjoyment to your visit. Shae Moleta has worked in Wellington restaurants for more than 15 years since moving from his family farm on D’Urville Island in the Marlborough Sounds.

Shae Moleta | Ambeli maître d’ and sommelier

Elisavet Moleta is from the founding Wellington Greek-Cypriot family, the Georges (Papageourgiou). The family has been fishing, market gardening and running restaurants since her ancestor Damianos landed here at the turn of the last century. Opened in 2006, Ambeli is an intimate and friendly restaurant offering modern Mediterranean cuisine. From Wharekauhau lamb rack to quail porcini and chorizo dolmades to the amazing desserts, the varied and mouth-watering menu will never fail to delight your taste buds. Ambeli is about passion for food, wine, and the dining experience. “I welcome you as if you were in my own home. You’ll leave having experienced something that is both personal and world class,” Shae says.

Fine dining Ambeli’s building may be small but its dining experience is expansive. Three dining rooms spread over two storeys and huge windows are visible from the street. Black tablecloths also lend a deeper sense of ease and relaxation than the more formal white and flowers are placed on every table. Ambeli exerts a love of soft touches and old-world comforts; this can be seen down to the bow ties worn by the service team. “The restaurants site has been home to an eatery going back for over 40 years, all the past proprietors have been to Ambeli since it opened and all agree it is the best enterprise yet,” Shae says. Executive chef Josh Evans has brought new taste combinations to Ambeli. Among the mains, there is always something freshly pulled out of Cook Strait. “The bluenose served on a pearl barley risotto cooked in red wine and laced with roasted pancetta may change your thinking forever on how to serve a white fish fillet.

Lovat venison south isLand based

Supplying Wholesale/Retail NZ wide

“Every dish is a delight and a surprise to even the most care-worn food critic, managing to embody the youthfulness, playfulness and Mediterranean heritages in force,” Moleta says.

Can be found at farmer’s markets: • Ohoka-Just out of Chch, Friday’s • Hill St-Thornton/Riverbank, Lower Hutt, Saturday’s • Habourside City-Sunday’s

Finest and freshest

ContaCt any time

0210624905

Ambeli’s award winning cuisine is seasonal, locally sourced, and offers the best in flavour and texture for both New Zealand and international palates, while celebrating its Sicilian, Greek-Cypriot, and Italian heritage. It combines slow-food techniques with the vibrancy of made-to-order components.

Shortloin, Tenderloin/Fillet, any Denver Leg Cut, Mince, Gourmet G F Sausages & Any Other Cuts.

E: lovat.downs@clear.net.nz W: www.lovatvenison.com

Urlar and Fromm Wines proud suppliers to Ambeli Restaurant. www.urlar.co.nz

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www.negociantsnz.com 44 | December 2011/January 2012   www.wellingtontoday.co.nz

LOT EIGHT IS PROUD TO SUPPORT AMBELI


Hospitality | Ambeli

Each dish is made with only the finest and freshest ingredients and is prepared daily from scratch. It sources produce from local suppliers and offers seasonal menus to suit any palate, whether fish, meat, vegetarian or dessert lovers.

to offer. “Whether boutique or from one of our world class wineries, it will complement your food. Our speciality is matching your wine to your cuisine, to cleanse the palate, complement the food flavours, and enhance your dining experience,” he says.

“The driving force behind the menu is the ever changing season. Ambeli works immediately with all its growers, from the herbs and sprouts to the lamb, beef, chicken and fish,” Moleta says. “Whatever you chose, be sure that you’re in for a tasty surprise as these are not just ordinary meals, but an explosion of colour, taste and flavour, with combinations that will surprise and delight.”

Crystal glassware of every shape and description stands ready, with a myriad of crystal decanters waiting in ranks for the service of rare and fine older vintages.

Ambeli has achieved the Hallmark of Excellence, the highest standard of cuisine in Beef & Lamb for 2008, 2009, 2010 and 2011. Degustation and tasting menus at Ambeli is also available. Let executive chef Evans write you a ‘Chef’s Choice’, serving the most meaningful aromas and flavours. The degustation/tasting menu can also be matched with word class wine.

A world of wine Moleta, who is on record as saying he knows his wine list “better than his own mother”, truly listens when asking his customers about what they like. He delivers a huge slice of added satisfaction to your night with his extensive wine knowledge. Ambeli partners with local winegrowers who provide the best wine that New Zealand has

Sample Menu Starters Cumin Marinated Prime Angus Beef Tartar with Preserved Lemon Aioli, Micro Green Salad & Crostini     $20.00 Vine-leaf Wrapped Quail stuffed with Porcini & Chorizo with Melted Leeks & Jerusalem Artichoke Salad     $25.00

Ambeli offers specialty wines from various regions around the world, some famous, some new and some from places that may surprise you. But whatever your palate there is something special for everyone.

Mains Organic Free-Range Chicken stuffed with Harissa & Feta, Prawn, Chorizo & Coriander Filo Sobrecitos, Organic Pumpkin Puree & Paprika Yoghurt   $38.00

Creating genuine authenticity

Ambeli is currently developing its own creamery so the restaurant can produce its own cheeses and yogurts. With the amendments to the pasteurisation strictures, Ambeli now has the ability to produce its own completely natural and unpasteurised cheese. “We also have a thriving craft of cold-smoking, with bellies of pork and legs of beef and lamb curing against the day. We also serve our own charcuterie, this is all down to our passion for epicurean authenticity,” Shae says. He feels Ambeli is the kind of place even the most day-worn person can go to with the certainty they will leave invigorated and restored.

“We have been called ‘the home of welcome’ and are own maxim is ‘from our hearts to your plate’.”

Pan-roasted Line Caught Fish & Bakalyaros with Cress Aioli Braised Olive & Baby Fennel with Red Pepper puree     $38.00

Reserve your table now and taste for yourself the Ambeli award winning menu.

Dessert

Ambeli 18 Majoribanks Street Mount Victoria Wellington T  (04) 385 7577 E  reservations@ambelli.co.nz www.ambeli.co.nz    — Advertising Feature

Caramelised White Chocolate Panna Cotta Black Olive Caramel, Buttermilk Sorbet, Puffed Rice & Sesame Crisp     $16.00 Valrhona Chocolate Terrine with Ricotta & Lavender Ice Cream Licorice Caramel & Pineapple Jelly     $16.00

Ambeli Awards 2010

Cuisine Restaurant of the Year ‘Best Personality’ Winner — Shae Moleta

2010

Cuisine Restaurant of the Year ‘Best Neighbourhood Restaurant’ Winner

2011

Capital Awards ‘Best Front of House’ Winner

2011

Cuisine Restaurant of the Year ‘Best Smart Dining’ — runner up

2011

Cuisine Restaurant of the Year — The only Wellington restaurant awarded Five Stars

Pleased to be associated with Ambeli

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Hospitality | Blue Carrot Catering

SUPER SERVICE

for any occasion        From handing out nibbles while surrounded by lions at the zoo, to working at posh cocktail parties or making picnic baskets, no two days are ever the same for Nicole Manning. As the co-owner of Blue Carrot Catering, one of Wellington’s most popular catering companies, she and the rest of the team are always thinking up new ways to make special occasions a day her customers will never forget. “I love my job,” Manning says.

TESTIMONIALS

“I could be doing an elegant cocktail function, then a private anniversary, a formal dinner or a barbeque. It’s so much fun, especially when people think outside of the square.

“Thanks so much for the beautiful lunch yesterday. Everyone really enjoyed the meal from soup to sweet. The mushroom soup was highly complimented by everyone and all the dishes were delicious.” Institute of Directors (Marion)

“Recently we did a simple wedding which was just on a paddock with blankets and picnic baskets. This job is so much fun because we, the team at Blue Carrot Catering, are always coming up with new ideas, and thinking of logistics.”

“Thank you so much for providing organic food for our board and council meetings and also a beautiful picnic hamper for overseas guests to enjoy while viewing a Wairarapa farm. The food has been wonderful and people have been commenting on the quality and freshness of the produce. Providing organic food has been difficult to source and it is fabulous that you are now providing a much needed service.” Organics Aotearoa New Zealand (Karen Jackson)

Manning has been in the hospitality industry for 20 years, and she offers her wealth of advice to her customers. “I know all the things people need to look out for. I’m always making sure they’ve thought about everything, such as ‘should a special family table cloth be there’. I think of everything that needs to be covered because for many people they’ve never had to organise functions before.

“We will create a menu that is individual to each client’s needs. For example, if there are going to be lots of overseas guests we’ll use kumara and lamb. We love to guide people, but we definitely listen to what they’re

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wanting, and what atmosphere they want to create. We can also guide them with the menus, we’ll let them know if it’s too light or there’s too many carbs.”

‘real food with a twist’ — the presentation is important but taste must be there.”

The Christmas rush is well under way at Blue Carrot, but this is the time the team prepares for all year. “This is our 11th year in business so Humble beginnings we are used to it. We’ve got our heads down, Blue Carrot Catering was started by Manning but we’re doing such fun functions. We often and her business partner Gordon Blair in 2000. cater at Wellington Zoo when there’s all sorts Before that, the pair had a café and were of things going on such as African drummers doing some catering work, but realised that playing while you’re passing round nibbles.” catering was where their passion truly lay. From catering to corporates with morning The business now has a team of 20 and has teas, finger food lunches, lunch boxes and catered for thousands of people. afternoon teas to specialist events, Blue Carrot At Blue Carrot, the food is always fresh, Catering covers the field. delicious and creative. “The avenue we’re going along is real food, but something Blue Carrot Catering adventurous,” Manning says. “When people PO Box 39111 are happy to experiment we do different Wellington Mail Centre things. Most of all, it’s important to have fresh T (04) 568 8838 food. We use local suppliers and endeavour E  nicole@bluecarrotcatering.co.nz to be a sustainable business. We call our style www.bluecarrotcatering.co.nz — Advertising Feature

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Proud to be the Business Advisers to Blue Carrot Catering Ltd. WHKChartered CharteredAccountants Accountantsand andBusiness BusinessAdvisers. Advisers WHK Level6 6Westfield WestfieldTower, Tower,Lower LowerHutt, Hutt,Wellington Wellington|| P.P. 04 04 569 569 9069 9069 Level Level 5, 56 Victoria Street, Wellington | P. 04 384 4161 Level 5, 56 Victoria Street, Wellington | P.04 384 4161 E.wellington@whk.co.nz | www.whk.co.nz Email Ben - ben.blackler@whk.co.nz | www.whk.co.nz 46 | December 2011/January 2012   www.wellingtontoday.co.nz

Weddings | Birthdays | Special Occasions Corporate Functions & Product Launches Children’s Parties | Barbecues | Dances Balloons | Party Ice | Confetti | Streamers

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79 The Esplanade. Petone. Ph: 04 568 3474 | Fax: 04 568 3667 Email: market@johnsfish.co.nz www.johnsfish.co.nz

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Do you have a fussy dog? All theNatural Goodness your pet deserves

in the palm of your hand Add to Dry Food for a Wholesome Meal Experience!

Imagine having dry, meat-flavoured cookies for dinner every day. While our pets may never have complained, it is only logical to think that having too much of the same thing ruins the joy a meal should bring.

FAQs 1.

Won’t feeding a Topper with normal food cause my pet to put on weight since he is eating more than his usual? Canino Toppers help provide a more satisfying meal for your dog, and encourages your dog to finish up the kibble. Canino Toppers is an all-natural topper made only with fresh, wholesome ingredients. It provides nutrients in the best form available, with high digestibility. If you have been feeding your pet a dry diet exclusively, we encourage you to transition your pet by decreasing the amount of kibble slowly. Canino Toppers should make up an approximate 10% of the entire meal.

2.

If I’m feeding lamb and rice kibble, can I still mix it with Beef and Potato topper?

Canino Toppers is all about providing a healthy variety to nutrition. Containing only fresh, whole ingredients of the best quality, our products strive to turn each mealtime into an event worth looking forward to. With bite-sized morsels of human grade real meat and vegetables, Canino Toppers can be mixed into your dog’s kibbles for a different texture and taste whenever you think your furry best friend deserves a better meal. Believing that the best way to ensure our dogs gets the best nutrients is from consuming an assortment of proteins, Canino Toppers can be fed by rotating between the meat, poultry and fish varieties. This means your dogs receive everything they need for a pleasurable and healthy meal experience.

I cook my dog’s meals myself at home, why should I still feed Canino Toppers? We think it’s really wonderful that you are able to be your dog’s veryown chef, but unfortunately, not every one can afford the time. What’s great about Canino Toppers is that we use the same natural and fresh ingredients, cooked perfectly, and served straight from the can. It is hassle-free, and can provide an extra source of protein on top of the original diet. It is convenient, economical, and adds variety to life!

There can never be too much of a good thing; treat your best friend to a hearty serving of prized Mackerel and Lobster. Turn that boring meal into a fancy occasion with DEEP SEA TREASURES, because every day should be a special day.

The connoisseurs love Canino’s freshly caught Tuna from the ocean, which is why they prefer eating it on its own. Simmered in simple gravy, BIG COAST TUNA is a wonderful addition to an everyday meal.

It’s difficult not to love a healthy and tasty meal of Tuna and Chicken, especially when they are freshly farmed and quaranteed of good quality. FISH AND FOWL is low-fat and nutritious perfect as a daily topper for your dog’s dry diet.

Give your dog something to howl about - a deeply satisfying TUNA AND BEEF JUMBO. The firmness of the choice cuts add extra bite to a simple dish. Mixed with kibble, this topper is a hot favorite.

should I switch to using a 4. Why topper instead of feeding an occasional canned food?

Unless your dog is allergic to a certain type of protein, Canino Toppers complement all dry diets. Providing your dog with different types of proteins in a single meal ensures that your dog receives nutrients in different forms, which is a good thing. Apart from being extremely convenient, Canino Toppers are created to give you and your dog more variety in life so each mealtime is worth looking forward to.

3.

For the delicate palate, this all-vegetable topper is light and chock-full of vitamins. With the colourful salad steamed and then simmered in gravy, GARDEN FIESTA can be used on its own or served with your dog’s usual dry or wet diet.

Most canned foods are designed to be complete meals, with added vitamins and minerals. In our efforts to keep nutrition simple and natural, you’ll find that “what you see is what you get” with Canino Toppers, which means there are no by-products or unnecessary vitamins. Our raw ingredients come in fresh every day, with no preliminary processing. That’s because we believe in feeding our pets the best, naturally.

5.

Puppies have different nutrient needs from the adults; can I feed them Canino? Unlike complete meals, Canino Toppers act as a topping to make your dog’s meals more satisfying. Imagine the usual dry diet as a plain pizza and Canino Toppers as your ‘pepperoni’. A good quality kibble will properly nourish your puppy for its life stage, while Canino Toppers provides the fresh proteins that will make your dog a happy healthy one.

Perfect for staving off that meat craving, HOMESTYLE GOULASH is deliciously flavourful. Quality cuts of Beef combined with bite-sized Sweet Potatoes ensure your dog has a growlingly good time at dinner.

Ditch the “Chicken or Beef” dilemma and have them both! Pair the versatile Chicken chunks with the robust taste of gently cooked Beef for a delightful combo. ROOS AND MOOS always hits the spot.

Sometimes, a Shrimp cocktail just isn’t enough. Pile the succulent OCEAN ENSEMBLE on top of his usual dry food and watch your doggie smacks his lips with appreciation. Bon Appetite!

Nothing beats the wholesome taste of tender Chicken, accompanied with soft-stewed Carrots and a thick, delicious gravy. CHICKEN STEW POT PIE is like a doggie cuddle on a cold day - heartwarming and comforting.

$39.95 + free delivery incl gst | Box of 24 Servings For more detailed information call on 0800 101 729 47b Birmingham Drive, Middleton, PO Box 1879, Christchurch. Fax 03 961 5112 - Email: info@canidae.co.nz - Web: www.canidae.co.nz


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Wellington Today Magazine Issue #77