Hotel Magazine | December/January 2018

$

9.95

December/JANUARY 2018 • Vol. 4 No. 1

FRUSTRATED WITH THE MILLENNIAL WORKFORCE?

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

Millennials are mysterious creatures, and it can be hard to understand them if you aren’t in a neighbouring generation. When it comes to the workplace, millennials get a bad rap, when actually research shows that millennials are the driving force behind workplace change.

We found out three things all millennials have in common. Flexibility, meaning, and challenge.

FLEXIBILITY IS KEY Don’t bother calling it entitled or unrealistic, because flexibility is what they want.

Unwilling to let the demands of work negatively impact their life, millennials are unlike any previous generation.

Seventy-seven percent of millennials feel they are more productive with flexible schedules and 84 percent feel ‘connected’ and continue to check their work email after leaving for the day.

Want to attract the crème de la crème of millennials? You might want to re-think your policies and how work gets done. Ditch full-time jobs in the office for a case-by-case system. Experiment with new arrangements.

We’re not suggesting you throw the rulebook out the window, make sure you line out what the job requires and to what results you need.

CONNECT THE DOTS Do you have a millennial employee who just puts in the bare minimum? It may be because they don’t see anything in that job or the company that inspires them. Combat this with working together on a “craft” job that

will deeply engage their interest. Ask them what they are interested in and try to pair the position with their interests.

According to a recent study, 76 percent of millennials would rather have a career they are passionate about but don’t earn a lot of money than have a higher earning career they’re not interested in. If they don’t feel a personal connection to their work, they’ll just see it as temporary. Believe me; they aren’t scared to drop a job like an old hat.

Your millennial employees want to see their impact on the success of the company.

Unfortunately, a lot of older employees in management roles feel younger workers don’t see the bigger picture, but often this is key to their motivation and focus. They also want to talk to their managers often, that once a year performance review isn’t enough. They want on-going feedback.

Don’t lose your best employees because you didn’t acknowledge their yearning for purpose.

CHALLENGE THEM Young employees start lobbying for promotion long before they’re ready.

Unrealistic expectation or are they just looking for a challenge? It’s your job to help them understand what challenges are realistic for them to take on. It’s NOT helpful when they talk to you about the promotion, and you smugly say “talk to me in a year”.

That doesn’t inspire them, that doesn’t motivate them. You need to share the skills and experience they need to develop to be considered for the next promotion. This way they will begin to work on what you outlined and plan ahead.

Feedback is crucial. Be clear and specific.

@artdecomasonichotel

@blush_flowers

Happy holidays from the team at Hotel Magazine. Wishing you all the best for holiday season and the New Year. We look forward to working with you in 2018.

the numbers

The Christmas Package at the US Grant in San Diego includes high tea, served in a Tiffany tea set which guests keep, a traditional holiday dinner, and two tickets to a performance of ‘A Christmas Carol’.

Infamous service robot Yobot, from New York City’s Yotel, turns into #YOBOTSanta and gives out free flights, hotels and travel essentials.

According to popular belief in Yarmouth, Novia Scotia, ‘It’s Beginning to Look a Lot Like Christmas’ was written while staying at the town’s Grand Hotel.

www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, mark@reviewmags.com

@aquadome_hotel.therme.spa

ADVERTISING: Ankita Singh, ankita@reviewmags.com Caroline Boe, caroline@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Tay James Marriott, tjames@reviewmags.com

The Ritz Carlton in Florida, not content with a simple gingerbread house, constructs the world’s largest gingerbread pirate ship, with a new crew member added every year.

@rydgeswlg

@shangrilahotels

100% OWNED ISSN 2423-1193 Review Publishing Co Ltd

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

@thereeshotel

December/JANUARY 2018

1

EXTENSIVE TOURISM MARKET EXPERIENCE

Recent sale By TourismProperties.com of Pounamu Management Rights to Swiss-Belhotel International, now known as Swiss-Belsuites Pounamu Queenstown.

TourismProperty.com founders, Adrian and Chrissy Chisholm, started in the tourism hospitality and leisure sectors in the 1970s.

They have been involved in many operational, ownership, development and consulting roles, before undertaking their tourism hospitality and leisure real estate brokering, within New Zealand and the South Pacific Islands

in 2005. TourismProperties.com’s leadership in the industry has pioneered and set many professional standards by which all other business brokerage firms are now measured.

The unparalleled experience and expertise of the nationwide team, unmatched resources, and the most highly trained network of professional tourism and hospitality business

MEETING HYGIENE EXPECTATIONS Gyms are a breeding ground for bad bacteria. With so many sweaty bodies grouped in one place, necessary precautions must be taken to prevent guests from picking up infections such as MRSA, ringworm and HPV. On average, it takes around 90 seconds to wash and thoroughly dry hands using soap, water and hand dryer. Using Hygiene Wipes, it takes just 12 to 15 seconds to carry out the same procedure.

The disinfectant wipes are tested and approved to both European and New Zealand standards and are 99.9 percent effective against killing bacteria and germs. One wipe is all that is needed to disinfect hands, surfaces and equipment. The wipes are recyclable and the chemicals biodegradable, reducing the environmental impact. The wipe system is far more effective than a spray bottle and paper towel combination, as quite often gym users simply cannot be bothered.

Hygiene Wipes and the Wipepod dispenser put the cleaning products front of mind, and cut out a step in the cleaning of equipment.

Designed to meet high usage demand with limited space options, the Wipepod dispenser can hold up to 1,250 wipes. They are easy to install, highly visible, have a keyless locking system and encourage positive gym hygiene. Specifically designed for use with Hygiene Wipes, customers will get the best wipes and the best wipe dispenser.

Offshoot are wet wipe specialists, and can create customised solutions for their customers, including wipes, paper, soap and cleaning consumables. With the help of Offshoot, a hotel gym can be a place where guests can go to keep healthy, not to get sick. With the Wipepod system already installed in leading hotels such as Rydges in Christchurch and Sofitel in Wellington, guests are coming to expect convenient and effective hygiene solutions.

For more information contact Wesley Binedell on 021 190 1223 l

2

hotelmagazine.co.nz

100% OWNED

brokers have been instrumental in the sale of hundreds of businesses across New Zealand.

TourismProperties.com normally features over 150 businesses for sale, covering all regions of New Zealand and the Pacific Islands.

The team are specialists in assisting purchasers and vendors in buying and selling motel and hotel businesses, management rights, bed and breakfasts, lodges, backpackers, holiday and caravan parks, cafes, bars, taverns, country pubs, restaurants and other tourism and leisure businesses and properties.

When considering buying a tourism business, it’s very important to talk to specialist business brokers, to understand the various types of formulas for pricing and funding, the differences between leasehold, Freehold, Management Rights, Management Agreements, plus the different leases, management agreements and land and unit titles.

Because TourismProperties.com specialises exclusively in tourism and hospitality businesses and properties, the team are uniquely placed to offer buyers sound, professional advice based on extensive market experience. For more information visit www.tourismproperties.com or email hello@tourismproperties.com. l

BREAKING THE MONOPOLY

In 2012, the then-owner of wholesale company Nelson & Co had finally had enough of the monopoly in the market place for trade exhibitions for homeware, hospitality and gift products, so she decided to do something about it.

Debbie Stevens had always had a creative nature, which led to a permanent spot on a weekly TV programme called 5.30 With Jude, in which she showed viewers different craft ideas, also running a retail and design school during this time. After selling this business it was time to move back into the wholesale side and she began importing homewares from Denmark and Sweden.

After exhibiting with a boutique trade fair in Australia, Stevens decided it was time to offer an alternative to the one trade event in New Zealand and she began Source home + object.

“We took things to the next level and decided that businesses

want to be able to buy all year, not just at fair time, so we decided to be open all year, five days a week,” she said.

Source home + object now has 25 different companies under one roof offering tableware from Europe and Australia, as well as high-end bedlinen designed in New Zealand and towels from Brazil, Turkey and Japan.

“We want to treat our customers the way they want to treat their customers – as individuals – and it’s working! At fair time we have around 500 visitors from retail stores, interiors designers, lodge and B&B owners, restaurants and cafes all visiting us to have a different experience.

I think we have created a place where it’s a pleasure to do business, rather than a chore.”

For more information contact 09 376 0582 or email: showroom@ sourcehomeobject.com www.sourcehomeobject.com l

December/JANUARY 2018

3

LEADERS IN THE WORLD

As tourist numbers lift and presentation becomes increasingly important the need for an onsite steamer becomes more compelling. Creased furnishings and table surrounds are forever needing attention to maintain fresh crisp appearances. Accommodation clients can use the steamers not only for their own furnishings but also provide the steamers as a service for guests, either complimentary or for hire. Propress Professional Garment and Fabric Steamers are considered the leaders in their field worldwide.

Bruce Moore Agencies has been trading since 1978, originally starting in Dunedin solely as a clothing agency. After shifting to Christchurch over 20 years ago, BMA moved into distributorships

– Propress was the first. With over 4000 units around New Zealand, somewhere around the country on a weekly basis there will be a steamer that needs servicing, repairing, safety certified or at times, replaced.

BMA’s two authorised service centres, one in Auckland and one in Christchurch, are quick to respond.

The Propress Professional Steamers’ point of difference is the stainless-steel boiler tank with its commercial grade element to produce a continuous head of steam enabling steaming at much higher levels. With no cold-water reservoir, the difference in performance is huge. In addition, the Propress Lightweight aluminium nozzle gives unmatched performance in terms of speed and quality of finish.

Over 35 years of Propress Steamer production, there have only been four model designs – a review is underway to find ways to further improve what is already an incredibly effective piece of equipment.

As the number of Propress units in use around New Zealand grows, it provides its own momentum. It’s a tool for people who understand the necessity for smart presentation to create the best impression on existing and potential clientele.

For more information visit www. propress.co.nz, phone 0508 243 629 or email bruce@bma.co.nz. l

PROVIDING SOLUTIONS

Hospo is a new online platform which provides solutions to issues that sometimes seem as if they won’t go away. Founder Piet van de Klundert has previous experience working in and owning hospitality businesses, and describes the Hospo platform as “revolutionary”.

As owner of The Learning Place, a NZQA registered training provider, van de Klundert and his team developed the only online Licence Controller Qualification in New Zealand addressing the need for an accessible low-cost highquality LCQ. Hospo is a recruitment tool for both employers and job seekers, a rostering platform for managing staff rosters. It can serve as a training platform, with four core compliance training modules; Food Safety/Food Control Plan, Fire

Warden and Evacuation, Health and Safety and Safe Service of Alcohol. Each business receives ten of each module to train their staff. Also available is an online chat function for licensed premises regarding licensing issues that require advice. The platform’s two functions of recruitment and training have been translated into Mandarin, Korean and Hindi.

The platform offers a Tool Box of templates, comprising of comprises everything from a standardized job contract, job descriptions, written warnings, performance reviews and many more. It also includes a generic health and safety plan developed for businesses such as bars and cafés that can be tailored by the user.

Businesses pay an annual membership fee of $250.00 to access all the above, but Hospo estimates an annual tangible value to clients of around $7000. This is a huge benefit for hospitality businesses across New Zealand meeting compliance needs and addressing the constant recruitment issues that businesses face.

For more information visit www.hospo.co.nz l

The Powerclock Blu…

Bluetooth Bedside Clock!

objects made to be loved www.designtree.co.nz

4

hotelmagazine.co.nz

100% OWNED

Wrap your Guests with the lightweight warmth of

So much lighter in weight than most quilts!

Favoured by guests around the world for perfect warmth throughout the night.

MACHINE WASH & TUMBLE DRY FOR ‘GUEST FRESHNESS’ EVERY TIME! • Suits 3 Sheet Beds • Hypo-Allergenic • Shrinkproof • Super Fast Colours • No Fading • No Ironing • Quality Tested to Global Standards

AVAILABLE DIRECT TO NEW ZEALAND HOSPITALITY OPERATORS SINGLE BED SIZE - UNDER $30NZ FOB SYDNEY

Distributor enquiries welcome

sales@velluxblankets.com.au

+61 2 9810 8409

velluxblankets.com.au

December/JANUARY 2018

5

HUGE STEPS FORWARD FOR LINK

LINK is making huge steps forward in the accommodation market with sales up well over 50 percent on the previous year.

Part of the reason for this is four accommodation specialist brokers with many years of experience in the market have joined LINK. LINK is proud to welcome Ray Hart, Lindsay Sandes, Gordon Fridge and Jono Jarvis as part of the hotel and accommodation team. They are well known as heavy-hitters in the industry. Since coming on-board this financial year, they have been successful in having 20 unconditional sales and the company has a further $20,000,000 in conditional contracts in the accommodation

sector. There is lots of action going on and the market is very active.

LINK now has a a solid nationwide network from the Far North to Invercargill that specialise in the accommodation sector.

Transactions have been brisk and the feeling is that it should continue into the new year. With the top accommodation brokers in the country, LINK is the biggest and the best. At LINK, the team are totally results focussed and have the highest levels of integrity.

They will not stop working until they get you the best price possible. LINK has the market presence, the reach and the people to facilitate a successful sale. If you are considering selling your business, you will get the expertise of a leading team within the accommodation industry.

For more information contact Nick Stevens – General Manager, LINK Auckland, Ellerslie. Ph: 09 555 6040 or 021 641 978 l

SHOWCASE STUNNING LANDSCAPES

From the black sand West Coast beaches to the snowcapped Southern Alps, the main selling point of New Zealand tourism has always been the landscapes. David Kerr has been shooting New Zealand landscapes and collaborating with tourism operators throughout the country for the last 35 years.

During that time, he has had seven books published on his work, won a tourism design award from Tourism New Zealand and was the official licensee for the 1990 Commonwealth Games in Auckland for Postcard product.

Featuring iconic photos captured throughout his photographic career, New Zealand Greatscapes Kerr’s latest publication, a contemporary square format hard cover coffee-table book with 128 pages showcasing New Zealand’s stunning landscapes. Perfect for

a hotel lobby for guest to peruse at their leisure, New Zealand Greatscapes showcases the best the New Zealand has to offer to those who have travelled around the world to see it. The books can also be personalised or branded as corporate gifts.

Rooms and common areas can be transformed with a spectacular wall mural of David Kerr’s New Zealand landscape photography.

With an image selected from his vast image library, found at www. nzstockphotography.co.nz, Kerr can offer image that will create the mood and effect that you are trying to achieve. Furthermore, Kerr’s stock image collection is available for web and print brochures, to add a scenic touch to your accommodation marketing. l

2 Venues. 1 Mega Show.

24 - 27 April 2018 Singapore Expo

Since 1978

Suntec Singapore

Asia’s most comprehensive international food and hospitality trade event 119,500 sqm of exhibition area

6 specialised exhibitions

4,000 exhibitors from over 70 countries / regions

68 international group pavilions

78,000

Tens of thousands of products and solutions from across the globe

trade attendees from 100 countries / regions

20

Over related competitions, activities and workshops that provide an all-encompassing show experience

foodnhotelasia.com hotel-asia.com

Co-located with

Organiser

6

hotelmagazine.co.nz

100% OWNED

Pre-register your visit online now! foodnhotelasia.com/preregister

Endorsed by UBM SES Tel: +65 6233 6638 Email: enquiry@foodnhotelasia.com

1 power-packed FHA2018 International Conference

Supported by

Held in

Find us on

Food&HotelAsia

Flexible Shade Solutions from

UMBROSA

ORDER YOURS TODAY

0800 4688366

Icarus

Spectra

Paraflex

Showroom: 18 Barrys Point, Takapuna, Auckland E: sales@designconcepts.co.nz W: www.designconcepts.co.nz

December/JANUARY 2018

7

ALICE WINS TOP AWARD

EXPANDING PRICING TECHNOLOGY Hopper, a popular travel app which identifies cheap plane tickets, is now expanding into hotel bookings. Starting in New York but soon rolling out to ten more cities across the US, Hopper will draw from reviews and pricing data and use a colour-coded system (red for expensive, orange for moderate and green for cheapest) to let users know which dates are more expensive than others.

The new function will work in conjunction with the flight price function, letting users know what days will result in a cheaper overall cost of travel.

“The main difference is travellers view air travel as a commodity and often make their purchase decision strictly based on price, so we provide an overall price prediction for their trip,” said Hopper CEO Frederic Lalonde. “For hotels, we offer a more granular approach to price predictions since every hotel has a different pricing strategy and travellers aren’t solely basing their decision on price. Therefore, users won’t see ‘hotel prices in New York will drop,’ but rather a specific ‘buy’ or ‘wait’ recommendation for each property.” l

SINGAPORE AIRLINES UPGRADES

Singapore Airlines has unveiled its $1.2 billion upgrade of its A380s, to be operating before Christmas. The upgrade will feature new first-class suites complete with luxurious double bed and furnishings. Singapore Airlines will also retrofit 14 existing aircraft to ensure the airline has consistency across the entire fleet.

The Suites will have exclusivity and privacy with the six suites being found in the front cabin on the upper deck of the aircraft. Thoughtfully designed each suite is meant to be an oasis complete with an adjustable full-flat bed and

8

hotelmagazine.co.nz

100% OWNED

a plush leather chair. The beds can also be stowed away completely revealing even more space within the suite. Each suite features a full-sized personal wardrobe, a 32-inch full HD monitor, amenity box lined with soft leather, a handbag stowage compartment, specially designed carpet and access to two stylish lavatories, one of which feature a full sit-down vanity.

The upgraded fleet will have a total of 471 seats with those being broken up into six suites, 78 business class seats, 44 premium economy seats and 343 economy seats. l

Hospitality platform ALICE has won top honours at the third annual HX TECHPitch, a tech innovation competiton held as part of HX: The Hotel Experience in New York. Judges included the President and CEO of the Hotel Association of New York City and the director of experience planning and integration at Walt Disney Parks & Resorts.

Other finalists included Maidbot, a housekeeping robot; Openkey, keyless hotel access innovators; Remi, a smart mirror from Mirror Image and KEYPR VDroom, which creates virtual reality websites for artists.

ALICE was the first costsaving, communication and revenue generation platform for hotels, enhancing guest experience

and simplifying guest service.

Since it started in 2013, ALICE has been used in a number of top hotel brands such as Two Roads Hospitality, Dream Hotel Group, Grupo Posadas, SIXTY Hotels, NYLO Hotels, ALICE co-founder and president Alex Shashou said he was surprised with the win.

“When staff operations technology competes against robots, the robots usually win,” he said. “This award is an important endorsement from the industry that platform technology that streamlines staff communication and task management is a valuable technology breakthrough that can make a big impact on the guest experience.” l

SOHO DITCHING THE DONALD

Those wandering the streets of New York City can’t walk too far without seeing a building emblazoned with the name of the most controversial president in living memory. However, by the end of the year, there will be one less TRUMP on the streets of the Big Apple, with the Trump Organisation announcing that it is ending the licensing deal with Trump SoHo. The organisation will hand over day-to-day operations of the property, once one of the jewels in the Trump crown but disliked by its SoHo neighbours, to the owners.

The decline in business is thought to have been kickstarted, among other things, by basketball superstar LeBron James and his refusal to stay at the Trump SoHo during a trip to New York with his Cleveland Cavaliers team.

This move supposedly resulted in up to twenty sports teams and corporate clients deciding to no longer stay in the hotel. The hotel’s sushi restaurant,

Koi, closed in April after a decline in business, and there has been a general decline in room rates since the 2016 election. There have also been reports of staff members who belong to minority groups targeted by the divisive president leaving their roles, leading to significant staff shortages.

However, apolitical guests are impressed with the hotel as a whole.

“It’s a fantastic hotel. The name doesn’t matter,” said a man from Germany. He said that the hotel’s view, location and the level of service made it an appealing place to stay. The hotel has a patched history. A construction worker fell to his death during construction due to substandard wooden supports, and in 2008 the district attorney launched a criminal investigation into the Trump family, accusing the Trump organisation of inflating the number of condos that had been sold at the time in the wake of the Great Recession. l

$

Distributors to the Hospitality Industry

FREE SHIPPING OVER $200 EX GST*

EARN REWARD POINTS Owners Russell and Nadine Barnes

M e m b e r

o f

Speed up housekeeping and achieve a professional finish with a DryLife® Boxed End Quilt now available in White, Mocha or Granite in all sizes including Cali King.

T PURCHASE

FF YOUR NEX O $$ N R EA D N A E N LI N O P SHO

z .n o .c s e li p p u ls ia rc e m m o www.c

Good Linen Co

Feather Pillows – King & Euro

DryLife®

Microfibre Reversible Blankets

Polycotton Fitted Mattress Protectors

by Good Linen Co.

Don’t let malodours put your rooms out of action – the C80 CUBE Ozone Generator will get rid of nasty odours in approx. 2 ½ hours.

Silver Hospitality model also available for large operations with turnaround time of approx. ½ hour.

Good Linen Co

Pillowtop Mattress Topper

Wide range of Commercial Hotel Pillows including Polyester Standard 450gm, Full or Luxury 600gm.

Bed n Ba deaux

Scarves & Cushions

Good Linen Co has quilted zipped pillow protectors for all sizes of pillows Standard, King/Lodge and Euro Pillows with our unique long-side zip available in the Standard size

We stock brands you know and trust!

Shop with us 24/7 - Orders over $200 excl GST freight free (excludes beds, bunks, mattresses) Phone: 09 573 6144 | Fax: 09 573 6145 | sales@commercialsupplies.co.nz

www.commercialsupplies.co.nz

December/JANUARY 2018

9

The tourism market in New Zealand is booming. Visitors spent 3.1 million guest nights in New Zealand accommodation providers in October alone – a 4.8 percent jump on the same month in the previous year. Statistics New Zealand predicts that, at any given time, 80 million people are actively thinking about a New Zealand holiday. From these figures, it’s clear that there has never been a better time to be involved in the tourism industry.

This month, Hotel Magazine has listed the key figures in the New Zealand business brokering industry. Whether you’re buying or selling a hotel, motel, hospitality or leisure business, these are the people you want to help you along the way.

DEAN HUMPHRIES – COLLIERS INTERNATIONAL NEW ZEALAND Dean Humphries is recognised as New Zealand’s leading hotel investment advisor specialising in divestment, development feasibility, operator selections and valuation of hotel and tourism assets.

Dean is responsible for running the Colliers New Zealand National Hotel Division, the largest team of hotel consultants in the country.

Since 2015, Dean has been responsible for the sale of over $430m in hotel assets and was awarded the New Zealand Commercial & Industrial Salesperson of the Year by the Real Estate Institute of New Zealand in 2016.

Notable sales include Novotel Queenstown, Novotel and Ibis hotels in Auckland, Wellington and Christchurch, Heartland Hotel Auckland Airport, Kingsgate hotels in Hamilton and Whangarei and Travelodge Wellington.

Dean provides advice to many institutional and private entities including Auckland International Airport, Colwall Investments, Distinction Hotels Group, Reddy Group, Scenic Hotel Group, AccorHotels, Infratil, Russell Group of Companies and M&L Investments.

One of Dean’s most notable assignments was being selected to be the co-author of the New Zealand Regional Hotel Market Analysis and Forecasting Study (Project Palace) for New Zealand Trade & Enterprise, Tourism New Zealand, Ministry of Business, Innovation and Employment, and Tourism Industry Aotearoa.

Phone: +64 9 358 9896 Mobile: +64 408 156 Email: dean.humphries@colliers.com

KELVYN COFFEY – COFFEY TOURISM BROKERS: Kelvyn Coffey, the principal of Coffeys Tourism Property Brokers Ltd, has been involved in selling tourism accommodation properties since 1984. Over that time, with ongoing growth and investment in domestic and international tourism, the industry has changed dramatically. It is no coincidence that the demands of the market together with the expectations of existing and prospective operators in tourism accommodation businesses, have also changed. To meet these demands and expectations Coffeys have adopted a simple philosophy; to provide their clients with the benefit of their market knowledge, operational experience, and their brokerage and advisory services to the highest

standard, and to maintain a reputation for integrity and professionalism.

Coffeys specialise exclusively in the business of tourism accommodation brokerage, with brokers based right throughout New Zealand. Their business and the team within the business, has been developed to bring all the skills and experience they need to serve their clients best. So for selling, leasing, buying or just market advice, contact the experienced nationwide specialists.

Phone: 0800 263339 Email: info@coffeys.co.nz Website: coffeys.co.nz

WAYNE KEENE AND GORDON McGREGOR – RESORT BROKERS: Resort Brokers was founded by Gordon McGregor and Wayne Keene in November 2002 to provide a specialised service to owners of tourism related properties and businesses.

With over 70 years property experience between the two proprietors alone, they offer a wealth of knowledge and experience to the industry.

They are specialist experts in selling tourism and hospitality related businesses, presenting opportunities in their most favourable light, with an efficient and cost-effective process, ensuring the best results possible within a particular market.

Resort Brokers has a team of 10 specialist brokers across New Zealand and are continuing to expand further in the South Island with a recent appointment in Nelson with a further new appointment in the New Year.

10

hotelmagazine.co.nz

100% OWNED

Whilst the majority of sales revolve around the midsized accommodation properties, the company also regularly transacts larger properties of $5m through to $20m.

A real focus towards investment in technology which sits behind Resort Brokers website has given the company a cutting edge above its competitors. The team have developed sophisticated methods of matching buyers and sellers ensuring opportunities are not missed.

Tell them what more you would expect from market leaders and they will do our best to accommodate your requirements – they are always looking to lead through improvement and value feedback.

Phone: +64 9 369 9708 Email: info@resortbrokers.co.nz

ADRIAN CHISHOLM – TOURISM PROPERTIES: Adrian Chisholm has extensive knowledge and understanding of the tourism, hospitality and leisure sectors, and has held senior positions and directorships throughout the industry in New Zealand, Australia and the South Pacific Islands, after completing the NZ Hotel Management Course at CIT in 1976.

Adrian’s passion for the industry has developed over 30 years of hotel, motel and resort management, management rights operations, property developments, ownership, consulting, and since 2005, as a tourism, hospitality & leisure real estate business broker in New Zealand and the South Pacific Islands.

Adrian and his wife and business partner of 40 years, Chrissy Chisholm, operate the head office of their nationwide TourismProperties.com Business Brokerage from Queenstown, after many years being based in Christchurch and Auckland. In addition to running the head office, both Adrian and Chrissy personally broker in the Central Otago and Southland regions, and have sold 36 businesses in the region during the last two and a half years since relocating to Queenstown.

Mobile: +64 21 727 888 Email: adrian@tourismproperties.com

NICK THOMPSON – BAYLEYS Nick Thompson is a director of Hotels and Tourism at Bayleys Real Estate. He has over 10 years’ experience in the property sector including valuations, sales, relationship management, leadership and strategic roles.

Nick has been a specialist in the hotels and tourism sector, having spent a number of years valuing some of the most notable assets in New Zealand and the South Pacific as well as being directly involved in a wide range of hotel transactions during his time at both Colliers and Jones Lang LaSalle. He has provided a range of investment advice to many institutional and tourism related entities in New Zealand and the wider South Pacific Basin.

Nick completed his Bachelor of Property in 2004 before conducting a ‘Big OE’ where his passion for

tourism was developed while running a large youth hostel in Southern France through the summer periods and a portfolio of ski chalets in the French Alps through the winter months. Following his overseas travel, Nick completed a Masters in Finance and gained valuer registration in 2010.

Nick’s qualifications and experience offer a strong platform for providing sound advice for a range of hotel and tourism assets, and are ideally suited to his specialisation in the field of tourism real estate.

Phone: +64 9 309 6020 Mobile: +64 27 600 4712 Email: nick.thompson@bayleys.co.nz

MALCOLM McCRAE – McCRAE REAL ESTATE LTD: As a specialist motel broker with many years’ experience in motel leaseholds, motel freeholds and motel investments, Malcolm has sound motel industry knowledge offering professional advice when buying or selling motel businesses and investments.

This specialist market requires appropriate knowledge and skill and clients can have total confidence in Malcolm’s abilities. He excels when connecting buyers and sellers, viewing properties, negotiating, obtaining relevant confidential information, guiding legal process all this contributing to successful transactions.

Malcolm deems it a privilege to work on behalf of his

clients to achieve the best possible business outcome, from New Plymouth, Taupo, Hawkes Bay through the lower North Island to Wellington. McCrae Real Estate Ltd operates a well maintained successful website www.motelmover.co.nz Mobile: 0274 462 987 Phone: 06 3577743 Email: malcolm@motelmover.co.nz

PETER HAMILTON – CBRE As the Director of Hotels Valuation & Advisory Services for New Zealand, Peter Hamilton provides valuation and consultancy advice to hotel owners and stakeholders throughout New Zealand and across the South Pacific.

CBRE’s services include investment and market advisory, valuations, feasibility studies and operator selection.

Peter has a passion for hotels and the tourism industry and enjoys working closely with hotel investors to maximise their returns. This could be through development advisory or as part of the valuation process.

Whether it’s a motel in Rotorua to a 5-star resort in Bora Bora, he values learning the ins and outs of each and every business he has the privilege of being involved with.

Peter has built up more than 10 years of experience in the valuation of hotels having worked in CBRE’s offices in London, Sydney and now Auckland. This experience has provided him with invaluable insight into how CBRE can best advise its clients, who range from institutional investors and banks to developers and owner-operators.

With the New Zealand hotel industry currently experiencing a significant period of growth it is vital that stakeholders seek the best advice to ensure the industry and their investment achieves its full potential.

Phone: +64 9 359 5419 Mobile: +64 21 920 877 Email: peter.hamilton@cbre.co.nz

December/JANUARY 2018

11

JONO JARVIS – LINK BUSINESS:

Born and bred in the seaside town of Oamaru, Jono Jarvis grew up in Dunedin and Central Otago achieving a Bachelor of Commerce degree at Otago University.

Jono has over 20 years experience as a private residential property investor in both Wellington and Auckland and a shareholder of a private property company that owned serviced apartments in central Auckland. He was also the property manager of a commercial property in Auckland CBD, comprising 13 levels and multiple tenants.

Jono also has 20 years corporate experience in

banking and management consulting with a focus on investment, sales management and business restructuring. Overall, he has been involved in property investment and management for the duration of his working life and has a practical working knowledge of the industry. Jono is now passionately involved in the tourist accommodation broking business.

Phone: +64 9 579 9226 Mobile: +64 21 177 9760 Email: jono.jarvis@linkbusiness.co.nz

GORDON FRIDGE – LINK BUSINESS: After transferring from residential sales, Gordon Fridge very quickly became engrossed in the tourism accommodation business, to the point at which he is proud to say, that in the past five years, he has sold nearly all the management rights businesses/properties in Mount Maunganui and most of the motels which have come up for sale in the BOP region, including Whakatane.

Gordon greatly values the many very positive references from both vendors and buyers that he believes truly reflects his work ethics and practices.

RAY HART – LINK BUSINESS:

Born and educated in Auckland, Ray Hart left school, completed his building qualifications, and progressed to dairy farming in the Waikato. In 1985 he sold the three dairy farms he had purchased, moved back to Auckland and until 1990 owned and operated a marine brokerage business.

In 1991 he started a new business, CFI New Zealand Ltd, importing and manufacturing contract furniture for the hospitality trade. In 2004, he sold his business, yacht, house, and travelled extensively around New Zealand in a caravan for nearly two years. On completing the trip around New Zealand, Ray and his wife settled in

LINDSAY SANDES – LINK BUSINESS:

Lindsay Sandes is a professional business broker who has attained numerous successful sales of motel freeholds, motel business leases, motel freehold going concerns, franchised service apartments, sale of hotels and management rights.

Lindsay has an extensive management background in the tourism industry and has held senior domestic and international positions representing global accommodation brands. He has a good understanding

JENNY BLAIN – LINK BUSINESS:

Jenny Blain is office manager and a business broker for LINK Northland in Whangarei. Besides other ventures, Jenny has owned/operated a motel lease in Whangarei and several management rights businesses in both Australia and New Zealand. This background gave her a good understanding of all major management systems.

She has extensive knowledge in office administration and property management with exceptional communication and customer service skills. Because she has owned and operated multiple local (and award-winning) businesses in different industries, she understands the local market, the dynamics of local business and the industries operating in Northland.

12

hotelmagazine.co.nz

100% OWNED

Vendors know that he will do exactly as he says he will, he maintains regular contact and will give the best advice needed to secure a sale.

He is totally committed to the professionalism demanded by this industry and is more than happy to provide references as required, just as he is more than happy to be regarded as the ‘go-to’ broker in the Bay of Plenty/Whakatane area.

Phone: +64 9 555 6055 Mobile: +64 22 156 9330 Email: gordon.fridge@linkbusiness.co.nz

Napier, having purchased a 4-star motel. They sold the motel to move back to Auckland to be closer to family and made the decision to sell real estate, specialising in the accommodation/tourism industry.

Ray has been successfully selling motels for the last nine years, specialising in the Rotorua and Taupo region.

He has built a solid client base, due to his honesty, integrity, and penchant for hard work.

Phone: +64 9 555 6023 Mobile: +64 21 335 488 Email: ray.hart@linkbusiness.co.nz

on the New Zealand accommodation industry and group branding. He has an extensive network of hospitality industry colleagues as well as motel, hotel and management rights owners. He is a consistent high achiever from numerous sales.

Phone: +64 9 555 6003 Mobile: +64 21 895 940 Email: lindsay.sandes@linkbusiness.co.nz

Jenny and her husband Cliff have worked together as a team for much of their lives and enjoy new challenges. Initially their experience started out with sheep and beef farming before venturing into dairy farming and avocado orcharding.

After 12 years in residential real estate, she decided to take the opportunity to become a business broker and became very passionate about her work. Jenny is respected for her very strong values, her high integrity and because she is always ready to go the extra mile for her clients.

Phone: +64 0 222 0120 Mobile: +64 21 455 421 Email: jenny.blain@linkbusiness.co.nz

SHARENE TEMPLE – SOTHEBY’S REALTY Sharene Temple has extensive knowledge and experience in award-winning prestigious sales and marketing of real estate over her successful 15 year career, and continues to be one of New Zealand Sotheby’s International Realty’s high achievers. Brought up in family-owned hotels, Sharene quickly learnt people skills and client service at an early age. She has been the seller and marketer of a vast array of award-winning hotels, lodges, residences and apartment projects throughout New Zealand. Sharene was also recipient of “Home of the Year Award” and a “Special Design Award” when she built her own home of recent years. As an experienced business professional owning her first successful business at the age of 25, Sharene listens to her client’s needs

by responding with options that offer clients highly desirable solutions. Sharene also values the importance of community support - every sale she completes she donates lunches to hungry Kiwi children by gifting to Eat My Lunch.

Let Sharene’s energy and passion showcase your luxury property with integrity and style. Wrapped with the exceptional Sotheby’s International Realty brand and international links, they will ensure great success together.

Mobile: 027 224 6045 Email: sharene.temple@sothebysrealty.com

STERLING ARNET – KAKAPO BUSINESS SALES: Sterling Arnet is a hospitality guru.Prior to moving into business sales at Kakapo, he spent 10 years within the hospitality sector, starting out as a chef in high-end restaurants and most recently working as a business development manager for a leading gourmet food distribution company that worked with Auckland’s top restaurants and cafes. His wealth of experience in hospitality is transferable into business sales in many ways. He understands the people that own, work and consume hospitality in New Zealand, and his experience within the industry is invaluable when it comes to buying or selling a hospitality business. Sterling’s vast

database, covering the greater Auckland regions, is a key component in establishing a strong network in business sales. Sterling has a passion to connect people together, and help buyers and sellers with the transition into or out of any hospitality related business. Renowned for his communication skills, adaptability, creative vision and his approachable nature, his experience and knowledge are crucial in a successful transaction. Contact Sterling today for a coffee and a confidential chat.

Mobile: 021 026 85891 Email: sterling@kakapobusiness.co.

Complete the experience - say it in chocolate

Tourism Specialists

Confidentiality Assured

Call 0800 0800 94

Competitive Fees

TourismProperties.com is a New Zealand Wide company who specialise in the sale and purchase of NZ Tourism Accommodation, Hospitality and Leisure Businesses.

Our Expert and Dedicated Tourism Business Brokers, Cover all Regions of New Zealand

A personalised printed Chocolate Graphics Gift will have your Hotel flourish with unique customer satisfaction. Enhance your guests experience and let them know they’re special.

Chocolate Graphics helps your business to create a memorable experience for your guests with the world’s most customisable chocolate – specifically personalised by printing logos and messages in exquisite detail on customised shapes and sizes.

Contact Chocolate Graphics and discuss the creative possibilities.

nk Tha ou Y

Welcome

Brad

Peter

Welcome Enjoy your stay

09 636 6960

sales@chocolategraphics.co.nz • www.chocolategraphics.co.nz

Tom

Adrian

Carolynn

Chrissy

Malcolm

Valentine

Ross

We specialise in Motels, Hotels, Management Rights, Bed & Breakfasts, Lodges, Backpackers, Holiday & Caravan Parks, Restaurants, Cafes, Bars, Taverns, Country Pubs, and all other tourism businesses and properties, across New Zealand.

Call us on 0800 0800 94 or say hello@TourismProperties.com for a free confidential, no obligation, discussion today!

www.tourismproperties.com December/JANUARY 2018

13

DELIVERING CORE SKILLS Interested in working in the travel or hospitality industry? Southern Institute of Technology (SIT) offer various courses in Hotel Management, Tourism, Travel and Hospitality. For those who enjoy working with food and have culinary aspirations, the New Zealand Certificate in Cookery is offered at both Level 3 and Level 4, and for those intending to work as a chef in a senior position, the New Zealand Diploma in Cookery (Advanced) offers higher level training.

With a long history of training exceptional chefs, cooks and culinary artists, SIT also offers the New Zealand Certificate in Food and Beverage Service, which focuses on delivering the core skills required for anyone wanting to make a career, or secure seasonal employment delivering hospitality services, products and experiences to customers.

If it’s too hot in the kitchen and your interests are more aligned with hotel management, the Bachelor of Hotel Management is a business degree focused on equipping graduates with skills that are sought after by employers. With every opportunity to experience the industry first hand, students also complete an internship for the final semester of their third year.

This degree is offered from the Invercargill

campus, but many students choose to complete their internship in one of the many acclaimed hotels in Queenstown, New Zealand’s tourism capital.

The perfect place to study tourism and hotel management, for students that already have an undergraduate degree or experience in the industry, SIT’s Queenstown campus offers the Graduate Diploma in Hotel Management. This course will develop students’ skills and knowledge in strategic hotel management, tourism and hospitality management, entrepreneurship and event management.

The Queenstown campus is conveniently

CAN'T FIND GOOD STAFF?

located in the Remarkables Park Town Centre at Frankton, with modern facilities and small class sizes creating an exceptional teaching environment. Studying at SIT Queenstown offers the opportunity to enjoy the adventurous Queenstown lifestyle and soak up as much knowledge of tourism and hospitality as possible, in a town that has one of the highest concentrations of hotels, bars and restaurants in the country.

Contact SIT today for more information, or to enrol for 2018.

For more information call 0800 4 0 FEES (0800 4 0 3337), email info@sit.ac.nz or visit www.sit.ac.nz. l

STUDY HOSPITALITY Create cocktails, Make great coffee Get the skills to get the job Food and Safety Training � Barista Training Bartending Skills � Dedicated Job Support

If someone wants to join AIS, I think it is the best college in the hospitality industry - Navneet Singh, Bar Manager at Hotel DeBrett and BHM Graduate

CREATE THEM

With increasing reports of a shortage in skilled hospitality staff, there is no better time to upskill.

AIS offers a range of NZQA-approved hospitality programmes at different levels and combined with practical learning and industry placements, our graduates can fill the gaps in your team.

•

Licence Controller Training (LCQ) (Level 4)

•

Barista Skills Certificate (Level 3)

•

Food Safety Certificate (Level 3)

•

New Zealand Certificate in Food and Beverage Service (Café Services) (Level 3)

•

New Zealand Diploma in Hospitality Management (Level 5)

•

New Zealand Diploma in Hospitality Management (Level 6)

•

Bachelor of Hospitality Management

•

Graduate Diploma in Hospitality Management

All Level 3-4 courses use ServiceIQ-developed unit standards

Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz

www.AIS.ac.nz

14

hotelmagazine.co.nz

100% OWNED

ENROL NOW

0800 222 833

nzma.ac.nz

COMMITMENT, FOCUS AND MULTICULTURALISM Hospitality customers are changing.

So why aren’t hospitality staff?

Today, Kiwi hospitality businesses are catering to an ever-changing array of people, and hiring international students who reflect those people is just good business sense. But hiring international students brings far more benefits than just acting as a mirror to your customers. Many have worked in multiple countries and speak multiple languages – arming them with the tools they need to interact with anybody.

Most come to New Zealand with a qualification already – meaning they also come with life experience, work experience, and the ability to learn quickly. They identify where the gaps in their knowledge are and aren’t afraid to ask for help, which is hugely valuable in a new workplace.

Those who study hospitality management at Auckland Institute of Studies also take part in a threemonth internship with brands as well-known as Accor, Heritage, and Millennium – giving them not just overseas experience, but experience right here in New Zealand.

Although fair warning – many of the students get snapped up after their internships already.

AIS offers these top tips for hiring

international students: • Understand that telephone interviews may be challenging for international students (as they can be even for native Kiwis) and offer in-person interviews where possible • Explain what you expect very clearly – many may have worked in very different hospitality environments in which they were told exactly what to do and left little room for autonomy, so need to be given permission to make decisions • Commit to them and they’ll commit to you – in most cases, international students make the most dedicated workers, especially when they’re hoping for you to sponsor them to stay following their year-long poststudy work visa Every year, 90 percent of AIS students come from overseas, from places as diverse as India, China, Russia, South America, Korea, and even Lithuania. They bring with them commitment, focus, the ability to communicate with many cultures, and a passion for New Zealand.

Why not give them a chance? Call 0800 STUDY AIS (0800 788 392) or email: enquiry@ais.ac.nz or visit www.ais.ac.nz l

STUDENT SUCCESS AT NSIA

Xue Li (Shirley) was working at a large electronics company in China before she decided to change her life and moved to New Zealand to become a chef.

Her passion for cooking led her to NSIA. “I always cooked at home, and I loved to design my own special dishes with different flavours and cooking methods,” she said. “When I came to New Zealand I wanted to be a chef and create memorable dishes. It also gives me great satisfaction seeing people enjoying my food.”

Li completed a Diploma in International Cooking and Patisserie Level 5 from NSIA and now works at the newly-renamed Cordis Hotel in Auckland as a commis chef. “I was completing ten days’ work experience when an opportunity arose which I applied for,” she explained. “I was thrilled to be successful.”

Her course at NSIA lived up to her expectations “in every single way. It has given me a really good foundation for cooking, but also made me improve so much that I will have a very successful career in cooking.” The practical elements of the course were her highlight, as it prepared

her for life in a busy kitchen, teaching her not only specific cooking techniques but also the appropriate skills to transfer to the workplace.

“In my career to date, I have over a year and half of experience working in professional kitchens.

During my time there I have learnt valuable skills such as time management and working under pressure.” To be a good chef, Li said, you must be enthusiastic about cookery and have a love of food, as well as being punctual, hard-working and reliable.

“My NSIA training helped me understand and perfect the basics, and applying the knowledge from my training has helped me adapt to working in a busy kitchen.”

Founded in 2001, NSIA programmes are offered in hospitality, cookery, baking and English for Speakers of Other Languages (ESOL).

NSIA has achieved the Training Excellence Award at the New Zealand National Culinary Fare competition for eight consecutive years. Call + 64 9 442 3456 or email enrol@nsia.ac.nz or visit www.nsia.co.nz l

HOTEL, HOSPITALITY & COOKERY @ SIT With Certificates, Diplomas, Degrees and Graduate Diplomas, SIT offers every opportunity to Launch Your Career! ª COOKERY (LEVEL 3 - LEVEL 5) ª HOTEL MANAGEMENT (LEVEL 5 - LEVEL 7) ª FOOD & BEVERAGE SERVICES (LEVEL 3) ª TRAVEL & TOURISM (LEVEL 3 - LEVEL 6) ª VOCATIONAL PATHWAYS HOSPITALITY (LEVEL 2)

Call today or email info@sit.ac.nz 0800 4 0 FEES www.sit.ac.nz

December/JANUARY 2018

15

Want your product featured? Contact sarah@reviewmags.com

HYDRATING MASQUE

Syrene has released its new Aqua Hydrating Masque in time for the holidays so your guests can disconnect and take time to enjoy their own company. Syrene Aqua Hydrating Masque is an intense moisture replacement treatment containing pohutukawa extract, Manuka honey and aloe vera, which deeply and instantly hydrates the skin. Skin will be left smooth and refreshed from the seaweed and marine collagen ingredients, as this help repair damage caused by environmental factors. For more information and to order contact www.syreneskincare.co.nz.

FIREPLACE INNOVATION

Nature’s element of fire has seen little innovation until now, with Naked Flame’s Bio Fuel fireplaces. Changing the way we use fire, Naked Flame’s products do not produce smoke, nor do they require a chimney or flue.

Easy to install and use, the fireplaces only require ethanol fuel to run and burn with 98 percent efficiency, making them environmentally friendly.

The versatile range of sleek, modern designs complement a variety of accommodation styles and include offerings for free standing, wall mounted and table top fireplaces. Suitable for both outdoor and indoor spaces, guests can enjoy the warmth and comfort of the real flames in any setting and the ambience can be controlled by adjusting the flames. Built to last, Naked Flame products come with a three-year guarantee. Experts in the field of Bio Fuel, Naked Flame provide New Zealand’s largest range of Bio Fuel fires and offer free delivery. For more information, please visit www.nakedflame. nz or call 0800 468 8366.

NO MORE SHAKING

No more shaking or leftover clumps with the George Foreman SuppMix. Mix perfect consistency protein powder drinks and meal replacement shakes in only 15 seconds with the press of a button.

The SuppMix is an everyday mixer for powdered supplements including nutrition powder, meal replacement shakes and protein powder.

SHADE FOR SUMMER

Unique shade design; there is no better way to describe what Umbrosa stands for. With headquarters in Belgium, the brand offers a thoughtful collection of classy and exible shade solutions each of which ensures protection from the sun in a stylish way. The shade solutions by Umbrosa are a clear statement of both elegance and understated simplicity, that is easier than ever before to use, especially for busy hospitality staff. The beautiful Umbrosa umbrella is made of durable anodised aluminium, UVresistant materials, and fabrics in the very best quality. They are seen on the terraces of the top restaurants and hotels around the world. Umbrosa is a specialist in state-of-the-art umbrellas for commercial applications at affordable prices. Just in time for the busy summer season, order yours today from Design Concepts. For more information contact sales@designconcepts.co.nz or call 0800 468 8366.

STRUCTURAL BEAUTY

16

hotelmagazine.co.nz

100% OWNED

Released to great acclaim in Milan in 2011

by Wellington designer Rebecca Asquith, The Nectar Lampshade is designed for applications where a feature pendant is required and acoustic absorption is desirable.

Crafted locally from recycled acoustic felt, the Nectar draws its inspiration from the honeycomb for both its structure and for its beauty.

Visit www.designtree.co.nz to find out more about the Nectar Lampshade.

WAFFLE CONE MAKER

Create your own waffle cones for guests this summer. Make it large or small, flat or rolled, or be adventurous with sweet tacos and filled cannoli – the possibilities are endless. For more information call 0800 736 776.

MOBILE GARDEN FOR CHEFS

Launched in New Zealand in August 2017, Vegepod is a new gardening system that allows users to grow vegetables in any space. Designed in Australia, the self-watering vegetable garden protects your veggies from pests and harsh weather with its easy access mesh canopies.

With an irrigation system in the special mesh canopy, the Vegepod also has a reservoir tank that collects rain water under the soil. “The self-watering means the garden can take care of itself and takes 80 per cent less water than a normal vegetable garden,” said company director Lisa Lowe. “They will rarely need watering; what rain there is will fill the reservoirs, continuing to recycle valuable nutrients from your soil.

If extra water is required, the mist spray irrigation in the cover can be turned on.”

Eco-climate covers extend the growing season and accelerate plant growth. “The cover also keeps the plants warm creating a greenhouse effect so you can grow all year round. Even lettuces can be grown in the middle of winter,” she added. No need for pesticides and chemicals as the special mesh helps eliminate weeds.

Vegepods can be used anywhere from the backyard, to balconies, decks and rooftops. They are easy to assemble and are available in three sizes; Small 0.5m x 1m, Medium 1m x 1m, and Large 1m x 2m. Optional stands and wheel trolleys raise your garden to waist height and make your Vegepod mobile. “Adding the wheels makes it easy to move the garden position which is handy if you only have a small patio or deck.”

For more information visit www.vegepod.co.nz or email info@vegepod.co.nz.

QUALITY AND FUNCTIONAL

Acorn Furniture manufacture beautifully handcrafted, elegant and functional timber furniture. Not only is it made with passion in New Zealand, all of the pieces are fully customisable, made to order and come with a seven-year warranty. All of the furniture in the range are suitable for lounges, lobbies, dining rooms and bedrooms. For more information contact Acorn Furniture, sales@acornfurniture. co.nz or call 0800 601 701.

PERFECT BATHROOM SOLUTION

The new Aliseo Interface LED battery operated magnifying mirror is the perfect solution for the Guest Bathroom. The acrylic edge frame lights automatically as your face approaches and turns off as you step away. Easy to use and install anywhere in the bathroom, the Aliseo Interface operates by AA batteries, is non-touch and has a unique SMD- LED light system giving each bulb a 30,000hour life span. Not only will your guest love the clarity of the magnification the Interface offers, but they will enjoy the soft amber glow that illuminates their face. Visit www.splwashrooms.co.nz/interface to see the complete range of Aliseo Magnifying Mirrors. Mention HOTEL SHOWCASE to receive an automatic discount, or email us directly at admin@splwashrooms. co.nz to receive a free quote.

GUESTS’ BEST BUDDY

Buddy Scrub is a natural, cruelty free and vegan friendly skincare range that will cleanse, exfoliate, nourish and moisturise skin. There is currently 18 skus as part of the range consisting of; five body scrubs available in coffee, charcoal, green tea, bamboo and raw cacao; and four luxe body scrubs available in Moondust, Sea Minerals, Pink Salt and Mocha Mint. Buddy Scrub also offers body washes, lotions, and oils that are all made in Australia. Lip balms and scrubs are also available. For more information and wholesale requests please contact Chloe at orders@buddyscrub.com.au or visit www.buddyscrub.com.au.

LUNAR COLLECTION

Russell Hobbs has introduced its new premium breakfast range, The Lunar Collection. Bring the extraordinary into the everyday with this magical lunar eclipse inspired collection. Admired for its beauty and in line with the latest design trends, these new kettles and toasters come in a unique translucent paint finish in Ruby Red, Moonlight Grey & Pearlescent White. For more information call 0800 736 776.

December/JANUARY December/JANUARY 2018

17

9

1 2

7

3

6

10 5 8 4 11 12 There are many factors to be considered when it comes to flooring. There are the practical considerations: a carpeted floor can offer your guests a sense of warmth and homeliness, but can be difficult to keep in pristine condition. A hard floor – wood, stone or tile – can communicate class and sophistication, but with the unpredictable nature of New Zealand weather, you can be left facing a weekly health and safety issue. Then there is the aesthetic: what materials best convey the identity of the brand, the buildings or even the hosts? This issue, Hotel Magazine looks at the best options from carpet to tile and everything in between.

CARPETCOURT 1. Caramel Oak Oiled: An engineered timber with extra-long and extra-wide plank that breathes class and quality, the wood gives your rooms a sense of depth and warmth.

2. Carbonised Coffee: You will fall head over heels for this bamboo timber flooring. A stunning, longlasting floor, made with respect for the environment.

3. White Oak 1 Strip: A prefinished engineered timber range made from some of the world’s finest hardwoods that are treated to avoid shrinking and buckling.

4. Quarry: Soft and hard wearing, this ‘Rhino’ SmartStrand carpet with Forever Clean is a Kiwi favourite. It’s affordable and will stand up to spills and stains.

5. Dark Grey Polished: A porcelain tile ideal for both indoor and outdoor living.

18

hotelmagazine.co.nz

100% OWNED

6. Double Dutch: A great textured ‘Rhino’ SmartStrand carpet option for people on a budget. With Forever Clean it has unbeatable spill protection, permanent stain resistance and long-lasting durability.

THE TILE DEPOT 7. Copacabana Duke Pol 8. Bohemia Polished

DESIGNER RUGS 9. Asuka 1: A unique collaboration between Australia’s leading rug company, Designer Rugs, and celebrated fashion designer Akira Isogawa has resulted in a superb and limited edition collection of rugs. The collection includes nine designs, hand-tufted in 100 percent NZ Wool.

10. Aegean (Gold): Subtle and contemporary hand knot rugs, are

finely crafted in India and Nepal from traditional weaving methods.

Custom colours and sizes are available in selected designs.

11. Blossom: A colourful retrospective collaboration with designer and artist Annie Georgeson sees Annie revive some original designs for the new collection. This collection includes six deisgns, all rugs are handtufted in 100 percent NZ Wool.

12. Ink: The Composites Collection – a brand new family of hand knotted rugs from Greg Natale and Designer Rugs. This hand-made collection of plush Tibetan Wool and lustrous bamboo rugs presents a graphic new bearing for the interior designer that brings to life some of his most exciting pattern-play yet. l

ring the outside in this summer with a calming array of natureinspired colours. Natural influences have been creeping back into the decor sphere, but unlike previous iterations of the trend, this sleek, modern look is based around hues with just a few interesting textures which can harmoniously co-exist. The palette is rich in deep greens, greys and browns, with occasional hints of a very soft blush pink or a warm beige.

The trend is a sophisticated one - and one which lends itself to the long-term and is guaranteed not to fall out of style anytime soon.

First things first; consider your colours.

Paints and upholstery shades should all have a cool base. This will keep a neutral feel, even on

bolder colours like deep bottle green Resene Botanic. Don’t be afraid to add a softer shade of green into the same space, as long as both have cool, complementary undertones. Utilising a cool, neutral palette has advantages; namely that it will allow for textures to shine, whether it’s a soft velvet couch or a wooden coffee table complete with beautiful, natural details.

While it can be tempting to add additional stylistic elements, like a rustic feel or more extravagantly designed pieces, try to avoid this.

Keep furniture items clean cut, with simple lines and classic shapes in order to ensure the space feels modern and fresh. Too many elements can distract from the aesthetic appreciation of highquality furnishings. Houseplants should also be used sparingly - a potted rubber tree is a lovely

addition to a room, but a jungle feel with a multitude of hanging plants may prove to be more trouble than it’s worth with guest allergies and additional cleaning requirements to keep in mind. Bedding should be kept crisp and simple, white cotton sheets with a linen duvet are perfect for the warmer seasons.

Boutique hotels will easily be able to adopt the cool, subtle interior approach, as well as larger accommodation providers who have more of a casual feel. The trend also flows well across an entire property - from guest rooms to lobby areas, as long as the base palette is cohesive, and some matching elements are retained. A major bonus is the easy indooroutdoor flow which won’t even require effort.l

Resene Organic Arnold Circus Stool

Freedom Furniture Dahlia Sofa

Resene Botanic

Isabella Vessel

Areaware Brass Contour Key Ring

Wyatt Coffee Table

Resene Black Pearl Simon James Halford Bed

Hayman Occasional Chair

Resene Rusty Nail

Resene Blanched Pink

Colours available from Resene ColorShops

www.resene.co.nz 0800 737 363 December/JANUARY 2018

19

AVANI Hotels & Resorts makes its debut in New Zealand with opening of AVANI Metropolis Auckland Residences AVANI Hotels & Resorts, with a portfolio of 20 hotels and resorts in 12 countries across Asia Pacific, has made its first foray into New Zealand, with the new AVANI Metropolis Auckland Residences opening its doors in November.

Formerly known as Metro Suites, the 40-storey luxury tower has undergone a multi-million dollar refurbishment over the past five months since it was acquired by the leading international hotel brand, breathing new life into the heritage listed property.

The striking tower has enjoyed a rich history as one of Auckland’s most iconic properties, originally purposed as the Magistrates Court of Auckland, before the residential complex was erected in 1999, which subsequently took out the title of Auckland’s tallest residential building.

Metropolis Auckland Residences is perfectly positioned for guests to immerse themselves in the City of Sails’ enviable lifestyle.

AVANI Metropolis Auckland Residences’ guest suites take stylish, urban living to a new level, featuring spacious living and dining areas, well-equipped kitchens, laundry facilities, complimentary Wi-Fi, grocery delivery services and a thoughtful selection of high-tech comforts. Some suites also boast private balconies.

Room refurbishment includes: all new furniture including bedding, updated kitchens, electronics, paint, curtains, carpet, artwork, linen upgraded to 300 thread count and amenities changed to Eco Logic, a local New Zealand provider that uses recycled New Zealand milk bottles for its packaging.

Now, the new-look AVANI Metropolis Auckland Residences presents as a stylish city retreat suited to both business and pleasure, offering 65 beautifully appointed, upscale guests suites available in One and Two Bedroom configurations.

Located on Kitchener Street, AVANI Metropolis Auckland Residences seamlessly connects guests with Auckland’s most coveted attractions and experiences, from the soaring Sky Tower to Vector Arena, the buzzing waterfront precinct, the Auckland Art Gallery, and the city’s vibrant dining, nightlife and entertainment hubs.

Featuring impeccable views across the verdant Albert Park, Auckland Harbour, Princes Wharf and the eclectic city surrounds, AVANI

Visit avanihotels.com for more information or call 0800 528 008.

For trade enquiries contact metropolis@avanihotels.co.nz.

20

hotelmagazine.co.nz

100% OWNED

December/JANUARY 2018

21

A CLASSY AND HEALTHY ALTERNATIVE A quintessential holiday away, particularly in the warmer months, generally involves a barbecue feast. However, communal coin-operated outdoor hotplates usually found at motels are unreliable at best, and many guests are put off by the sight of greasy stainless steel. The La Plancha range from Fridgetech offers a classy and healthier alternative to these dubious holiday icons.

The La Plancha range features a number of technical elements which sets it apart from other grills. The cast iron plate with moulded edges and grease trap makes for easy handling and maintenance, and the enameling makes it more robust, restores heat and the smooth surface facilitates maintenance. The slight inclination of the plate allows the recovery of greases. Thermocouple safety gas valves prevent gas leakage in case of flame extinction. The concept of Plancha is very

similar to the teppanyaki hot plate.

Users heat the 7mm thick cast iron triple coated enameled plate to a very high temperature (up to 350°C) then cook without fat or oil. There is normally enough fat in meat and food for this process. A few minutes are enough to get the food ready with a fantastic taste.

A big advantage is also the healthy way of cooking. The heat of the hotplate releases the fats and oils so it is not necessary to add any extra, and no contact with the flames removes the risk of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) – carcinogenic compounds that can occur when food items are cooked on open flames.

Motels countrywide have found that barbecues in the La Plancha range offer their customers a great and easier way to cook. The grills are incredibly easy to clean, requiring only a splash of white vinegar and a wipe-down with a cloth. The Plancha comes with a two-year warranty. It is available in single, twin and triple burner units with a choice of black powder coated or marine grade stainless.

For more information call 09 415 1456 or email info@ fridgetech.co.nz. l

NEW ZEALANDER NOMINATED

The New Zealand government has nominated Dr John Barker as a candidate for the role of Director General of the International Organisation of Vine & Wine (OIV).

The OIV is the inter-governmental scientific and technical reference body for wine. Based in Paris, with 46 members accounting for more than 85 percent of global wine production and nearly 80 percent of world consumption, it is sometimes called the ‘UN of wine’.

“Dr Barker is an ideal candidate,” said CEO of New Zealand Winegrowers, Philip Gregan. “He has deep understanding and expertise in the global vine and wine sector built on 20 years of experience.

At a time when the global trade

environment is rapidly changing, Dr Barker would bring a keen appreciation of the importance of international cooperation to the role. “Dr Barker has been at the forefront of major technical, policy and trade developments that have supported the success of the New Zealand wine industry. He has a unique global perspective from his experience across many grape and wine producing countries and his leadership roles in the OIV and other international wine sector organisations.”

“The New Zealand wine sector fully supports Dr Barker’s vision of an inclusive and outward-facing OIV, that is the trusted vine and wine reference body for a rapidly changing world,” said Gregan. l

TAP INTO THE BOOM 24 – 27 April 2018 • Singapore Expo, Hall 10 (Tuesday – Friday) 10am – 6pm daily

International Trade Fair for Wines and Spirits The 2nd edition of ProWine Asia (Singapore) is an industry platform with a showcase from 300 exhibitors. Featuring a wide selection of wines, spirits, wine accessories and services, trade professionals can look forward to establish connections, form partnerships and see the latest in wines & spirits.

Join Mailing List to receive event updates • www.prowineasia.com/sg Held alongside:

Supported by:

VISIT

Find us on:

22

hotelmagazine.co.nz

ProWine Asia

100% OWNED

Held in:

Jointly organised by:

G.F Options Available 23

December/JANUARY 2018

in May to take the helm at South Auckland’s newest tertiary education provider Ignite Colleges, which has just invested $1.5 million into building a state-of-the-art

cookery school on its Manukau campus. Facilities include two fully-specced commercial training kitchens, catering for 20 chefs each, and will open in January. l

SPANISH TAPAS, KIWI STYLE A Spanish-inspired dish with a distinctly New Zealand flavour earned high praise from judges at the first ever Tapas World Cup, which was held in Valladolid, Spain last week.

The smoked chocolate and buckwheat cracker with Horopito lamb and cardamom flan was the creation of Auckland chef Jasbir Kaur, who represented New Zealand in the competition.

Sixteen professional chefs from 16 different countries battled it out for the grand title in a high-pressure cook-off, which gave competitors just 25 minutes to produce eight perfect portions of their tapas dish.

Judging was carried out by a panel

of Spain’s top chefs, who described Kaur’s creation as “spectacular” and “never seen before”.

“I loved the experience,” said Kaur. “It was a great opportunity to showcase some New Zealand produce in a unique way, and fuse methods and flavours from different continents. This dish expressed my love for Spanish traditional flavours as well as unique new world herb influences.”

Kaur’s love of Spanish fare was cemented earlier this year, when she had a three-and-a-half-month stint working at one of the world’s top restaurants, the Michelin-starred Disfrutar, in Barcelona.

She returned to New Zealand

CELLAR DOOR WINNERS ANNOUNCED

UNIQUE OPPORTUNITY The Wine Marlborough Cellar Door of the Year final was held at Brancott Estate Cellar Door and Restaurant last night where Bladen and Hunter’s Wines were announced joint winners of the title with Wairau River coming in third place.

Bladen owner Dave Macdonald also took out the title of the Wine Marlborough Cellar Door Personality of the Year alongside Brancott Estate Cellar Door and Restaurant host Kimberly Matthews.

Finalists for the Cellar Door of the Year title were mystery shopped on criteria the hosts had set themselves along with Wine Marlborough and were put

24

hotelmagazine.co.nz

100% OWNED

through their paces with a quickfire buzzer round that included questions about the region, other cellar doors, wine tourism and general information visitors may ask for. Both Macdonald and Matthews received a mystery shop score of 100 percent.

“We are so immensely proud to receive the 2017 Cellar Door of the Year award,” said Bladen owner Chris Macdonald. “It was very stiff competition!

We would have to be one of the smallest cellar doors in the valley and I’m thrilled that we can still provide a service and experience that can match the larger wineries.

Hopefully this means a very busy season for us!” l

New Zealand’s innovative Family of Twelve has announced a unique opportunity for the country’s wine professionals. Invitations will be open shortly for just 12 people to join a unique two-day wine tutorial.

It will feature eight workshops and three dinners, with guest speakers, and a selection of Family wines, intended to pass on first-hand knowledge to the New Zealand wine industry’s next generation of leaders, representatives and communicators.

Family Chair, Judy Finn of Neudorf, said a pillar of The Family of Twelve’s philosophy is developing the next generation of leaders. “I believe this will be a world class event,” she said. “Our collective background presents

an unmatched opportunity to lead our industry and foster the next generation of the New Zealand wine industry, through developing palates and generating twelve ambassadors for New Zealand wine. The wine knowledge contained within the Family covers all major wine regions and wine varieties.”

At the conclusion of the Tutorial one of the twelve candidates will be named Dux. The Dux will collect tickets for two to a major Australian wine region where they will enjoy a hosted wine experience. They will also receive a collection of the Family’s hero wines for their cellar.

Applications close 2nd February 2018. l

freeze dried products

Snack Pack Range Available in Apple, Mandarin, Grape, Pineapple, Strawberry and Lychee.

STOCKED IN ALL GOOD HOTEL MINI-BARS

www.fresh-as.com

December/JANUARY 2018

25

en the vines betwe

After sharing his first case purchase with his mum back in the early 90s, Ashton Ireland was hooked on wine. “Although I am not a winemaker I do have a good understanding

which helps when working with our winemakers,” he told Hotel Magazine. From sharing that first case, Ireland booked into a night school class with Duncan Win from The Village

In 2011 he created Hãhã Wine, combing his passion for wine with his experience as a financial controller. The name Hãhã in Maori means savoury and luscious, something which the winemakers at Hãhã try to reflect in the finished product. Hãhã Wine is all about balance. “It’s about having enough complexity to ‘wow’ people but having the wine ready to go and enjoy as soon as you open it,” said Ireland. “I also think having a few layers of flavour to understand as you enjoy the wine without food, and then as you marry it up with a dish opening up with other great notes.”

However, part of Ireland’s mission is to make Hãhã wines as accessible as possible. “We are uncompromising on quality,” he said. “First and foremost, the quality has to be the best. Then we ensure that the value is there – one of our goals is to offer great value wines to our customers.”

Hãhã has had a fair few successes over the years, winning multiple awards at wine shows both in New Zealand and overseas. Hãhã was also selected by Negociants Australia for Australianwide distribution within a few years of operating, and is now the number three New Zealand wine poured on-premise across the Tasman.

Ireland credits much of his success to his mentors – Duncan Win, Adrian Baker (formerly of Craggy Range and now of 50th Parallel Wine in Canada) and John Belsham from Foxes Island.

“They all gave me great advice,” he said. “Treat your customers as you would like to be treated, make sure you look after number one, and produce something you can be proud to put your name on.” Ireland also draws influence from his experience in the high fashion industry. “Chris and Helen Cherry from Workshop Demin - they taught me not to be satisfied with second best and to keep the branding simple.”

Rather than focus on a single vineyard, Hãhã

Wine has embraced a model which gives them the flexibility to adapt to consumer trends. “Instead of a traditional model where the land was from three or so generations of family, we have a cool new concept where we contract out most of the services including the vineyards and the winemaking facilities,” explained Ireland. In 2016, this business model saw Hãhã named one of the most innovative wine companies by NZ Wine Tech magazine. Hãhã Wine has sites in Hawkes Bay and Marlborough – one of which is 200m altitude and offers great structure and acidity for the Pinot Gris and Merlot, according to Ireland.

“All our vineyards we draw from are Sustainable Winegrowing NZ members so looking after our great environment, and minimal use of chemicals is a mission too,” added Ireland. “We’re hopefully working on some new initiatives too.”

Ireland has had his share of memorable moments. “Blending our Brut Cuvee with our bubbles winemaker Gary Duke was great fun and really challenging,” he said. “Some parcels were five years aged on lees and we blended from 10 tanks over two days. The result was sensational.” He’s also still very much a wine fan, coming off a month of wine touring with his wife. “Pol Roger Winston is a favourite,” he said. “I had a really old Riesling at Yalumba last year, I think it was a 1964, and the aged secondary characteristics were amazing.”

Ireland has a simple aim in wine – to get rid of the pretentiousness and stuffiness. “I want to bring the fun back!” He describes the Hãhã wines customer as those who “enjoy the clean, green outdoors,” and like enjoying wine with food. “They’re pretty relaxed about wine,” he said. “They’re not really collector types but enjoy learning about wines and experiencing new wines.” l

26

hotelmagazine.co.nz

100% OWNED

Wine Trader in Palmerston North. While working for Craggy Range in a GM role they put him through an overview course, deepening his understanding of the industry.

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

BEST OF THE

BEST Juice Almighty

A Hidden Treasure

Lothlorien’s Apple & Feijoa Sparkling wine is somewhat of a hidden treasure.

The wine cleaned up in the recent 2017 NZ Fruit Wine Association Awards, winning three gold medals and four trophies between the Medium Sparkling Apple & Feijoa Wine and their Feijoa & Manuka Honey Liqueur. Lothlorien Winery is run by Eli DeMeulemeester and his father Dale DeMeulemeester. Dale started the orchard over 45 years ago. Situated in Ahuroa Valley near Puhoi they grow feijoas and produce the wine on site. The sparkling wine is available in 200ml or 750ml for both Medium and Dry variants. The liqueur comes in a 500ml bottle.

For more information email info@lothlorienwinery.co.nz, visit www.lothlorienwinery.co.nz or call 09 422 5846.

Almighty source the best organic produce to make delicious organic juice right here in New Zealand. Using super foods like blackcurrant, ginger and turmeric as well as organic vegetables and organic fruits, Almighty tastes as good as it looks.

Almighty is a leader in sustainability. They are Biogro certified organic and use sustainable packaging including recyclable glass made from 40 percent recycled glass. They cycle too, but that’s another story. Almighty is also contributing to the next generation of little gardeners and cooks, by contributing 3c from every bottle sold to food education programs. Almighty works with various organisations to help dig veggie gardens in schools and to help teach kids how to cook delicious and healthy food they actually want to eat. For more information call 021 587 894, email ben@drinkalmighty.com or visit www.drinkalmighty.com.

Premium Alkaline Water E’stel offers a naturally occurring Alkaline water from an artesian bore and is a source of purity and home of New Zealand’s finest water. Produced in Nelson, New Zealand it is crisp, pure and perfect for hydration. New Zealand owned and operated, E’stel is packaged in BPA free bottles and is available through Stellare New Zealand. For more information contact Paul Elson, paul@ stellare.co.nz or call 021 198 4998.

Award-Winning Craft Spirits

A Kiwi Classic

Long, hot summer days have always required a cooling beverage, and since 1918 Foxton Fizz has been supplying its tasty soda drinks to those with a burning thirst. Having been part of celebrations, parties and summer outings for almost 100 years, when a cool bottle of Foxton Fizz is opened the stories begin and fun times are re-lived. Foxton Fizz started in the small North Island town of Foxton in 1918. When small-town bottlers were the only suppliers of carbonated soda drinks, there were over 230 brands across New Zealand all being supplied to locals in wooden crates stacked on factory delivery trucks. Over the years the small-town brands disappeared and in 2006 Foxton Fizz was set to fall away, never to be seen again. Luckily a group of 10 friends dug deep and bought Foxton Fizz from the long-time owner, rescuing it and the ensuring the memories of their favourite Fizz continue on and on. Foxton Fizz could be the most authentic of the old small town New Zealand soda drinks still in existence and is now stocked in great cafes, bars and restaurants across New Zealand.

For more information contact Matt Watson on 029 4747 333 or (04) 974 6568, or email matt@foxtonfizz.com.

28

hotelmagazine.co.nz

100% OWNED

When it comes to premium spirits, the experience is in the craft. Karven is a local producer of innovative artisan spirits that feature New Zealand botanicals.

Fresh, hand-picked botanicals combined with the purest, spring water is what gives Karven spirits their distinctive character.

Add to that the Karven Master Distiller, who has refined his techniques over twenty-five years across New Zealand and Europe, and you’ve got a product that is truly a cut above. Ultimately, the proof is in the tasting, and Karven’s award-winning spirits do not disappoint.

Karven currently offers Dry Gin, Starka Vodka, Vermouth, Amaro and Absinthe, but can produce so much more. This breadth of range allows customers to serve 100 percent New Zealand cocktails such as Martini and Negroni.

Add something uniquely New Zealand to your establishment with Karven’s quality, innovative products. The range is also available in 50ml, perfect for mini-bars. For more information visit www.karven.co.nz

The Perfect Refresher

Blue Is The New Rosé

Wuthrich Wines proudly introduce Blumond, the world acclaimed and most loved latest trend in the wine and beverage industry. The world’s first blue wine, Blumond is perfect for life’s special moments, with elegance, extraversion and glamour. It’s made in Italy by Fratelli Saraceni, a family winery which is revolutionising the Italian and global wine scene. Are your guests tired of conventional red, white and rosé?

Get Blumond. For more information visit www. wuthrichwines.co.nz, email wuthrichwines@gmail.com or call 0211282168.

A seriously cider-esque Kombucha that is naturally effervescent, delicious and probiotic.

Artisan-brewed from premium green tea in the Bay of Islands, then crown-sealed in beautiful glass like a proper treat. This little drop is the perfect refresher, with lovely little bubbles.

K4 comes in three beautifully crafted flavours – Rosehip & Hibiscus (sparkly, with bright acidic notes), Apple & Elderflower (delicate apple paired with honey-like elderflower), and Mint & Camomile (invigorating mint with a touch of earthy camomile).

Simple ingredients, handled naturally. For more information visit www.k4you.nz, email orders@k4you.nz or call 027 774 5001.

Traditional Techniques, Innovative Thinking

At the heart of Stoke Brewery’s family of beers is its foundation range, a unique spin on a range of traditional styles. They’ve been brewed using Nelson’s world-famous hops, Stoke’s own bespoke yeast, and 14,000-year-old Palaeo water sourced from right under their feet. They’ve been created using a fine balance of traditional techniques and innovative thinking. From its premium Lager to the India Pale Ale, its rich Dark brew to its full-flavoured light beer, there’s a little something for everyone. For more information please email info@mccashins.co.nz, call (03) 547 5357 or visit www.mccashins.co.nz.

Sparkling and Light

McLeod’s Brewery is located in the historic Scottish settlement of Waipu, north of Auckland in the beautiful Bream Bay. McLeod’s Longboarder Lager is their flagship beer a proper lager matured for a full six weeks before release.

Expect sparkling, light-gold colour with lemon and lime aromas. On the palate, it’s crisp, layered with citrus, finishing dry with a balanced bitterness. McLeod’s Longboarder Lager is available in both 330ml and 500ml bottles. Other styles available in 330ml bottles are McLeod’s Paradise Pale Ale and McLeod’s Pioneer Brown Porter. For sales inquiries, please contact eoff@mcleodsbrewery.co.nz.

24K Gold Edition

Blue Nun 24K Gold Edition is a high quality sparkling wine that is slightly sweet, very refreshing, light and elegant in style. What makes it really distinctive is that it contains genuine 24-carat gold flakes which highlight the wine’s natural effervescence. The reassurance of the Sichel Superior Vinification guarantees that the best vineyards with only the best grapes are chosen, with the best care in pressing, cold fermentation, maturing and bottling. A great aperitif or accompaniment for light meals and hors d’oeuvres, this is the perfect sparkling wine for celebrations, special occasions, life’s golden moments or just for fun. Imported and distributed in New Zealand by Q-Liquid Ltd: 0800 111 828, www.qll.co.nz.

Purest In The World Crystal clear and amongst the purest in the world, McCashin’s Brewery offers the Palaeo water in still and sparkling varieties.

Palaeo water comes from one of the oldest aquifers on Earth, carbon dated to the glacial (or Palaeolithic) period some 14,00026,000 years ago. For more information please email info@mccashins.co.nz, call (03) 547 5357 or visit www.mccashins.co.nz.

December/JANUARY 2018

29

MEET THE CHEF

SCOTT GASKIN Head Chef, Beast & Butterflies MSocial Hotel, Auckland

As head chef at a new restaurant in a new hotel, Scott Gaskin has his hands full. Beast & Butterflies, the flagship dining option at Auckland’s M Social hotel, has been on the receiving end of rave reviews, thanks in no small part to Gaskin’s hard work, commitment and creativity – developed over 20 years as a chef.

“There is a lot of passion, teamwork and fun in Beast & Butterflies kitchen,” he told Restaurant & Café. “If you walk through the restaurant you will see the chefs concentrating on service and on the other hand smiling and laughing between services. We have a great team.”

As a young chef, Gaskin tried to soak up as much as possible. One dish in particular was a revelation – “I would have to say a dish from great friend, squab terrine coated with pistachio nuts, frisee salad of glazed turnips and cantaloupe, toasted brioche and honey vinaigrette.” Since those early days his tastes have changed, from heavy and rich food to things a bit more light and fresh. Now his signature dish a kingfish ceviche with coconut, basil and sriracha oil, a dish he will present at the Electrolux Chefs’ Secrets at this year’s Taste of Auckland.

Part of Beast & Butterflies’ appeal comes from Gaskin’s reluctance to follow popular

trends. “Pickling and fermenting has been playing a large part with many menus now, but sometimes it is good to look what everyone else is not using and champion that.”

Moving through spring into summer, Gaskin and the B&B team will be taking full advantage of the berries and stonefruit, as well as the abundance of tomatoes and all the festive season produce. l

MEET THE CHEF

SCOTT WYSOCKYJ Executive Chef Bazaar Interactive Marketplace

Scott Wysockyj didn’t choose to become a chef – it chose him. He loved cooking from an early age – and even started working in at pub at age 12 – and his future was predetermined. Spending time watching his grandmother’s cooking inspired him to follow food as a career.

30

hotelmagazine.co.nz

100% OWNED

“Inspiration came to me from a young age, and learning at knee-level from someone near and dear to you meant it was an emotional, revelatory experience!”

Wysockyj has worked his way around the country, working at Wakatipu Grill @ The Hilton in Queenstown, Shed 5 in Wellington and Gibbston Valley and Waitiri Creek Winery in Central Otago. “I wouldn’t mind a stint on Waiheke Island or to open a café by the beach,” he admitted. “I really think there are a lot of opportunities for New Zealand to apply bespoke cuisine to smaller, lesser-known areas of food service.”

Wysockyj is currently serving as executive chef at the Bazaar Interactive Marketplace as part of QT Queenstown, which opened at the start of December. The restaurant draws inspiration from the marketplace after which it is named and will showcase a range of international foods with with seafood, cheese and charcuterie bars, Asian and grill stations, authentic Italian wood-fired pizzas and a dessert bar.

The staff aim to provide a theatrical and thoroughly interactive dining experience

to create both an ocular and gastronomic experience for guests. To be part of such an illustrious brand appeals to Wysockyj. “I do feel that it will raise the bar to lift Queenstown to the level of service our clients are coming to expect as standard.”

Despite the overwhelming choice available at Bazaar, Wysockyj said that his dishes have evolved to become less complex. “I always keep it simple, relying on the quality of ingredients and letting them be the hero,” he said. “I try to not overcomplicating food or using to many ingredients and techniques.”

Inspiration for his dishes comes from anywhere, from the restaurant’s own market garden to lesser known cuts of meat. “My love for truffles and smoked chipotle are well known,” he said. “Anything that is in season and at its prime.”

Wysockyj doesn’t have a particular favourite dish. “I have made and executed a selection of great dishes, for me the key to any great dish is using local, fresh and seasonal produce,” he said. “Wherever I go my passion and love of food will follow me.” l

20

MINUTES WITH...

CATHERINE BELL

Epicure Trading

Catherine Bell started Epicure Trading in 2003, originally as an offshoot of her retail business, the Epicurean Workshop, which had been running for 17 years.

It supplies quality sustainable tableware to restaurants, caterers, hotels and is the exclusive distributor for Australia and New Zealand of

several international brands.

Epicure Trading is also renowned for seeking out unique artisan and traditional products from around the world, used for cooking, serving or dining, such as Spanish terracotta and handblown glassware from Morocco – all classic products with a great back story.

Sustainability underpins everything Epicure purchases in disposables. “They need to share our ethic,” Bell told Hotel Magazine.

“They need to be able to produce all the documentation we require to say the goods have been ethically produced.”

Epicure Trading has recently launched two new sustainable tableware packaging options to tackle plastic waste – EcoTensil and Natural Tableware. Both ranges bring together sustainability, quality and design, from plates that can be served on both sides to ones which are able to withstand high temperatures in combi-steam ovens, as well as cooler temperatures in refrigerators and freezer units.

“For many customers, knowing where singleuse products have come from and what will happen to them following their use is becoming increasingly important, so these ranges are perfect for putting consumers’ minds at ease about ‘one-taste plastic waste’,” said Bell. The EcoTensil and Natural Tableware ranges are useful for festivals and events that increasingly see chefs taking their kitchens on the road.

Bell has a number of ways to discover new items. “Sometimes they drop into my lap, sometimes I find them at overseas trade shows and others simply by having my eyes and ears to the ground.” At a trade show in Germany earlier this year Bell was served food on a plate made of leaves. Liking the idea, she tracked

down the company that produced them and is looking at adding them to the Epicure portfolio. “It is more challenging for us to source new products as what we look for is not mainstream,” she said. “It sits at the higher end as far as design goes.”

Bell has found that the biggest challenge to the disposables industry is convincing consumers to move away from plastic. “I’ve just been in China sourcing new products and one of the things I looked for was a really robust paper straw,” she said. “I found what I was looking for – now we have to convince all the cocktail bars that paper is way cooler than plastic and so much better for the world.”

Bell is hoping that one-day Epicure is able to design and produce its own range of disposables, but the cost is prohibitive and for now is relying on larger markets to develop the products. “It’s a matter of being able to become the distributor for this part of the world for new products that appear.” l

CUCUMBER

The Epic of Gilgamesh is an Akkadian poem considered to be the first great work of literature, thought to have been written in 2100 BC. As tends to happen with ancient texts, translated from longdead languages off fragments of stone tablet, academics have spent centuries debating the intricacies. Most scholars agree, however, that the titular demigod enjoyed eating cucumber.

Cucumber has been cultivated in India for at least 3,000 years and was probably introduced to other parts of Europe by the Greeks or Romans.

Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.

The telegraph cucumber is the most popular cucumber and is grown under glass. They are often referred to as seedless because when harvested at their best, the seeds are immature or virtually non-existent. Short cucumbers are often called standard or stubby cucumbers. They are short and have a slightly uneven surface. Grown indoors all year round, they can also be grown outdoors in the summer.

The skin on a standard cucumber is tougher than a telegraph cucumber and is usually peeled. For some uses the seeds are also removed. The Apple cucumber is

a pale yellow cucumber. They are crisp like an apple and have a very mild sweet flavour, and are usually peeled. Lebanese cucumbers are green-skinned, white-fleshed and only 12–15 cm long. They have a juicy texture and a tender skin that does not need to be peeled.

When purchasing, choose cucumbers with a firm skin and an even colour. The shade of the cucumber is important with telegraph and short cucumbers; a vibrant green colour assures the buyer that the cucumbers have recently come from the vine, while a dull green or yellow indicates age.

Lebanese cucumbers provide almost twice the amount of vitamin C and vitamin A compared to other varieties. In a 100 gram serving, raw cucumber (with peel) is 95 percent water and provides 67 kilojoules of energy. Cucumbers generally have a low content of essential nutrients, notable only for vitamin K at 16 percent of an average adult’s recommended daily intake. Peeling cucumbers reduces the dietary fibre content slightly.

Cucumbers are available all year with short and apple cucumbers most plentiful in the summer. Store in the warmest place in the fridge

and use promptly. At cooler times of the year they can be stored on the bench. Lebanese cucumbers are always best refrigerated.

For preparation, young cucumbers have a mild and tender skin and it is unnecessary to peel them. Telegraph, Lebanese and cocktail cucumbers never need to be peeled. European recipe books may advocate peeling and removing the seeds, but this is not normally necessary.

Cucumbers are most popular raw as a salad vegetable. Slices of raw cucumber can be used like crackers when serving nibbles with drinks.

Cucumbers can also be used in cold soup. They can be chopped and sautéed, or juiced.

Mark Sycamore of the Ara Institute of Canterbury uses cucumber for his Asian style beef salad in a cucumber cannelloni with orange, ginger and sesame roasted kumara. l 100C 0M 69Y 30K

0C 91M 87Y 0K

0C 34M 91Y 0K

0C 23M 23Y15K

76C 0M 91Y 0K

100C 94M 0Y 0K

0C 0M 0Y 100K

PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

PANTONE 361

PANTONE 2735

BLACK

December/JANUARY 2018

31

1

2

OSAWA WINES 2014 PRESTIGE CHARDONNAY

HÃHÃ BRUT CUVEE

HÃHÃ 2016 MARLBOROUGH SAUVIGNON BLANC Youthful, bright and elegantly fragrant, the bouquet shows feijoa, white stone fruit, lime zest and passionfruit aromas, leading to a concentrated and focused palate that is lively and vibrant. The wine offers excellent fruit purity and intensity, wonderfully framed by juicy acidity. A delightful sauvignon offering plenty of delectable flavours.

6

7

An elegant vodka with the natural dark amber colour (no caramel added), rested in oak barrels specially treated with Manuka honey and some other bee products.

Serve straight either at room temperature or chilled, as it is a perfect sipping spirit, but also good in a Starka Vodka Mule.

With its fresh, balanced taste fresh lime flavour and iconic bottle, Absolut Lime perfectly complements the range as a key ingredient in many of today’s classic drinks with a refreshing twist. Absolut Lime is smooth, rich and very fresh with a distinct note of freshly pressed lime and a slightly sweet and fruity finish.

PUHOI ORGANIC DISTILLERY STARKA

9 32

5

This unique Blanc de Noir was made from 100 percent pinot noir grapes. Ripe handpicked fruit and gentle winemaking have given a wonderfully balanced wine. The wine shows delightful aromas of nashi pear, feijoa and white peach, with ripe pear, nectarine and a hint of spice on the palate. Best served slightly chilled.

100% OWNED

Dawn Ibbotson (102 years of age) is the driving inspiration behind the creation of Saint Clair Dawn, a méthode traditionnelle style of wine named in Dawn’s honour.

Made from premium pinot noir and chardonnay grapes using the traditional method of production, this wine is elegant and complex with a rich palate and fine mousse. Limited release.

OSAWA WINES 2012 PRESTIGE PINOT NOIR Wild blackcurrant and violet aromas lead into a palate that is a blend of raspberry and dark cherry fruits. This wine is richly textured and while young, offers mouthfilling intensity that will develop into layered complexity with time. The tannins are supple and offer a generous structure and ensure a long, persistent finish.

8

ABSOLUT LIME

WOOING TREE 2017 BLONDIE

hotelmagazine.co.nz

SAINT CLAIR DAWN MÉTHODE TRADITIONNELLE

Hãhã’s sparkling wine made its debut last year. A 50/50 chardonnay-pinot noir blend, it’s a smart wine. Toasty, stonefruit flavours come to the fore, while distinctive, stony, chardonnay notes play in the background. The palate is lively and finely textured, with a fine, dry finish.

This wine displays delicate and complex aromas of white stone fruit, citrus blossoms and buttered toast. Understated, delicate savoury oak influences including hazelnut combined with generous rich fruit and bright acidity on the palate, forming a refined blend of power, style and length.

4

3

BRANCOTT ESTATE LETTER SERIES ‘T’ PINOT NOIR Bright blueberry and black cherry aromas, and subtle hints of liquorice and smoky oak. The palate is complex and velvety, with abundant sweet berry fruit, layered with spice and soft savoury tannins. This wine would pair well with duck and game. As the wine ages the earthy notes that emerge will lend it well to mushroom and root vegetable dishes.

10

WHITEHAVEN 2016 GEWÜRZTRAMINER Mid-deep straw, with a gold hue. A bouquet of lifted, aromatic rose petals, mango, ginger and nutmeg spice, with hints of Turkish delight. This is a full-bodied wine with a rich, oily texture that coats the palate with intense varietal flavours. The rose petal and spice flavours persist on the long, soft finish.

OFFER YOUR GUESTS UNLIMITED HI-SPEED INTERNET NO SETUP FEE

$

BUSINESS VOIP SERVICE

BUSINESS GRADE NZ SUPPORT

FIBRE FRO M

98 *

A MONTH

FREE GIGABIT ROUTER

JOIN NEW ZEALAND’S FASTEST GROWING ISP TODAY

TOLL FREE PHONE

0800300036 www.unlimitedinternet.co.nz

INCLUSIVE OF GST.

VDSL ONLY $104 / A MONTH * INCLUSIVE OF GST. * ALL PRICES INCLUSIVE OF GST. ALL BUSINESS PLANS ARE ON A FIXED TERM CONTRACT FOR 12 MONTHS.

PREMIUM SOURCE Experts specialising in BBQ’s, outdoor furniture, heating, indoor/outdoor fireplaces, SPAS and wine fridges at the best prices to you!

LE VIGNE 50 DUAL TEMPERATURE WINE CABINET

BULL BRAHMA

F6 100 (GLASS DOOR) COMMERCIAL SMOKER

F2 70/60 (GLASS DOOR) COMMERCIAL SMOKER

LE VIGNE 168 DUAL TEMPERATURE WINE CABINET

PRO CHEF BENCH TOP COMMERCIAL SMOKER

PRIME GLO

BROMIC TUNGSTEN SMART-HEAT™ ELECTRIC

PHONE: 09 579 6699

•

INFO@PREMIUMSOURCE.CO.NZ

•

WWW.PREMIUMSOURCE.CO.NZ