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September 2020 • Vol. 6 No. 4
With Handsafe you’re in safe hands. SEPTEMBER 2020
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CLUB streamvision
A membership based program which provides its members with unlimited, license free access to the software and technology solutions from Streamvision. An evolution of how hospitality providers acquire and promote technology within their venues, allowing ultra low cost access to class leading technology solutions, all while being supported by our industry leading support team.
Most importantly, all at an amazing low support cost!
sales@streamvision.com.au
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Our technologies • GRE - IPTV (Internet Protocol Television) / MATV / WIFI Guest Room Entertainment Solutions
• Digital Signage and Meeting Room Signage
• Wired and Wireless Infrastructure Solutions including GPON and DOCSIS
• Tablet Software and Digital Concierge (Venue supplied devices, or Guest BYOD)
• GPNS - High Speed Internet Access Solutions Managed HSIA and WIFI for Guests
• WIFI and Network Solutions from HPE Aruba, Ruckus and Ubiquiti
• Network Management and MSP Services
• Supporting TV’s from Samsung, LG, Philips and Sony
• Internet and Broadband Access with Managed Router Services
• and much more...
• Menu Board and Chef Specials Solutions
All solutions are owned, developed and supported direct by Streamvision here in Australia, Local Support
How does it work? Join
Choose
Implement
Pay a fee of $6500 for your 36 month membership to CLUBstreamvision
Select from our solutions. Streamvision will quote you on Hardware required along with Implementation costs. You pay NO licensing costs
Our Implementation Teams will work with you to implement your chosen solutions
Support
Our Support Program will support your solutions 24/7 for a low cost of $5.00 ex GST per room per month. This is for support of all chosen and installed technologies within CLUBstreamvision!
Review
Always review your technology needs, and when you identify a gap, contact Streamvision to implement a solution to fill that gap. You still only pay a single Support Fee, regardless of how many solution you have implemented!
What can I expect? • Leading class software and technology solutions which not only exceed your Guests Expectations, but also drive new revenue streams never before experienced in your venue
• The best pricing for hardware to facilitate your solutions • Ongoing development of existing and new products • The best support available in the Hospitality Industry
• Low capital costs to enter into our technologies • Greatly reduced ongoing operating costs when you remove redundant vendors (e.g. existing HSIA, Digital Signage Vendors)
Contact our team today to discover how CLUBstreamvision will benefit your venue
1300 300 407
THE IMPACT OF THE “NEW NORMAL” The COVID-19 Pandemic has had farreaching effects on not only consumer behaviour but also business behaviour. New company registrations are up over the same period last year as some of those displaced from the industry that they were employed in, have taken the opportunity to start a business. How we work, live, and play has changed, and some of these changes will remain long after a safe vaccine is available. With the first lockdown, some of these behavioural changes revolved around personal and family health. However, the bite is in, and the impact on the economy is now the most concerning factor about COVID-19. Most businesses have a financial control tower, but some lack real-time visibility and understanding into their liquidity positions. Never before has the importance of accurate real-time data been so vital to business. Identifying capital pain points can help pinpoint key actions to generate revenue and reduce loss exposure. The decision by Government to an immediate easing of physical distancing requirements on public transport has freed up flights and this, in turn, has drawn Jetstar back to flying to New Zealand regions from mid-September. This action then caused
a reaction from Air NZ as they had an airfare sale which saw a flurry of bookings and hopefully this test of closer physical distancing will not mean a further lockdown as Aucklanders travel from 2.5 alert level to the rest of the country’s level 2. The regions may well be nervous as Aucklanders travel the country but the accommodation sector should reap the benefits. Be prepared. Be wise, sanitise and up your already extensive cleaning regime. If you are a conspiracy theorist for masks, the Starbucks COVID-19 cluster in South Korea should be enough for you to reconsider your position. There were at least 56 cases of coronavirus linked to one Starbucks in Paju, South Korea. None of which were the maskwearing employees across multiple shifts from that day. Don’t be an egg, all of your employees should be wearing masks. Especially with Aucklanders rushing to travel throughout New Zealand.
Caitlan Mitchell, Editor, caitlan@reviewmags.com
GOT SOMETHING TO SAY? Confused about alert level rules? Feeling unheard? Contact us now.
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www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com
EDITORIAL TEAM: Alan Higgs, Georgina McKimm, Chris Glavovic
EDITOR: Caitlan Mitchell, caitlan@reviewmags.com
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CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com
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Hotel is published bi-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 2020.
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GUEST SELECT Now in over
Motels and counting... That’s right, over 891 Motels and Hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a Sky decoder in every room with access to over 50 channels, it brings Kiwis the most amazing experience and we know your guests will love it too. And now you will receive High Definition, SoHo and SoHo 2 at no additional cost. How Guest Select could benefit your business · · · ·
Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels
We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.
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ION•I AT
O MM D
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SEPTEMBER 2020
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SINGLE-USE FACE MASKS
These are a great option for foodservice as they are simply disposed of after use, cutting down on handling in an environment where sanitation is so important. TERRA Surgical Masks are available at Gilmours. These masks are 3-ply, latex-free, and help reduce the exposure to airborne bacteria.
THE RESPONSIBLE TRADER Checklist
Now more than ever, Kiwi consumers will only spend their money with brands and businesses they can trust. Protect yourself, your staff, and your customer base by being a responsible trader. Here are the key things you and your business need as we head into the new normal of pandemic preparedness.
FACE MASKS
The Government has advised wearing masks in public under Alert Level 3. All responsible businesses trading and working in Level 3 should also provide face masks to their employees. Wearing a face mask can reduce the risk of people who have COVID-19, spreading the virus to others. A face mask can help stop infectious droplets spreading when someone speaks, laughs, coughs or sneezes. An experiment using highspeed video found that hundreds of droplets ranging from 20 to 500 micrometres were generated when saying a simple phrase, but that nearly all these droplets were blocked when the mouth was covered by a cloth. The protection of your employee’s physical health and the safety of your customers should be a top priority at all times. During a global pandemic, providing vital protective gear such as face masks is not only essential; it also sends a clear message to your team and your customer base that you are a responsible trader. A face mask is an instant and clear sign of your willingness to be part of the team of five million, all working together to stomp this virus out.
REUSABLE FACE MASKS Hill Hats, a hat manufacturer with a history dating back to 1875, has turned its hand to reusable face masks since the outbreak of the novel coronavirus. Hills Face Masks are stylish, handcrafted and reusable. Designed to help reduce the spread of COVID-19 and the cold and flu, proudly Kiwi made for a world of faces. Available in a range of classic and eye-catching linen or cotton natural fabrics free of synthetics. Each Hills Face Mask is constructed with multiple layers including an interchangeable Hills non-woven material filter and an antibacterial technical fabric to absorb moisture
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THERE ARE TWO MAIN ROUTES YOU CAN GO WHEN PROVIDING FACE MASKS:
DISINFECTING TOUCH POINTS
Like face masks, it is important to provide your staff with disposable gloves, particularly with the handling of any food products. Gloves should be provided in varying sizes, and non-latex versions should be made available as latex allergies are common. Protective gear provides a tangible signal to your customers of the processes you have put into place to protect them, not only in the event of a pandemic but at all times, providing them with the best quality service possible. Gilmours, New Zealand’s largest supplier of wholesale food and beverage products is your one-stop-shop for your Level 3 essentials like face masks, gloves, and hand sanitiser. Gilmours understands your needs and challenges, because they’re 100 percent New Zealand Owned and Operated. The team at Gilmours not only provide you with a range that’s relevant to your business, but they also provide solutions outside of simply product and price.
Disinfecting is the killing of pathogens on surfaces or objects. This process does not necessarily clean dirty surfaces, but by killing germs on a surface after cleaning, it further lowers the risk of spreading infection. Many people will mistakenly interchange disinfecting and sanitising, but it is important to note two differences: effectiveness and application. A disinfectant cleaner may remove more germs than sanitising, making it more effective in killing pathogens; however, disinfectants are not generally food safe. Disinfectants must be rinsed once the dwell time, or amount of time the surface must remain visibly wet, is achieved. In contrast, food safe sanitisers remove pathogens to a safe level after cleaning and food products may be placed on the surface immediately after the dwell time. Such sanitisers may not remove pathogens as thoroughly as a disinfectant, the application process is simpler because they do not require a rinse. The key areas to focus on should be staff and guest touchpoints. Staff should be disinfecting, not just sanitising, the areas that employees and guests touch frequently. This includes all door handles, rails and non-food contact countertops.
from the skin. The mask and Hills filter are all washable and recyclable. While Hills Face Masks are non-medical grade and have no standard, they are recognised as an essential manufacturing service item. Hills
Face Masks, are a socially responsible choice for Personal Protective Equipment (PPE). Please note that employees must be taught to handle reusable face masks with care and clean them properly between uses.
Gloves
BIOLOGICAL vs CHEMICAL CLEANING HAND SANITISER It is important to encourage the regular use of hand sanitiser and sanitiser stations among your customers and staff. Only washing your hands will not kill invisible germs, bacteria, and viruses. Sanitise them with alcohol-based hand sanitiser after washing hands. Sanitisers with an alcohol concentration between 60–95 percent are more effective at killing germs than those with a lower alcohol concentration or non-alcohol-based hand sanitisers. The alcohol-free hand sanitisers merely reduce the growth of germs rather than kill them outright whereas alcohol-based hand sanitiser kills germs and bacteria completely. An alcohol-based hand sanitizer can work up to 6 hours. Hand sanitation should become a normal part of the daily routine. As a responsible trader, you can make this easy by providing sanitising stations at the front entrance of your establishment, as well as back of house areas. Gilmours Instant Hand Sanitiser kills 99.9% of germs, it is non-perfumed and without colourant. The team at Gilmours not only provide you with a range that’s relevant to your business, but they also provide solutions outside of simply product and price.
Mental Health & Wellbeing
Aside from the practical defences against the pandemic, it is also important to look after your mental health and the mental wellbeing of your staff. Hospitality and foodservice are stressful industries at the best of times, but there are resources available to you. Don’t be afraid to reach out. In our pre-pandemic world, most of us would never have thought of foodservice staff as essential workers; now there is a greater understanding of the importance of our once thriving Kiwi hospitality sector and those who work in it. As well as guidelines on safety protocols, The Ministry of Health urges employers to look after the wellbeing of employees, including promoting healthy eating, exercise, getting enough sleep and taking time to unwind.
Create A Psychologically Healthy Workplace It is important to consider what stressors your workers are facing. Are they responsible for childcare or eldercare? Are they managing their children’s distanced learning? Are they taking public transportation to work? Do they have any underlying health conditions making them more vulnerable to the virus? All of these factors can have a profound impact on an employee’s mental health and ability to focus at work. A solution is to implement mental wellbeing checks – ask your employees how they are doing. What are they struggling with? What do they need to feel safe at work? Showing genuine concern will go a long way towards building trust and engagement.
For a long time now, there has been a great deal of discussion regarding the two main types of cleaning products: biological and non-biological. You might have even heard of the latter being referred to as chemical-based cleaning products, and this name seems to have a given people a negative perception of any chemical cleaning products. The standard argument used in favour of biological cleaning products is that they are more environmentally friendly. This type of product is generally safer and less harmful to people using the product and for people in the general area. Healthier contents within biological substances are also known to replace bacteria and diseases, helping to better halt the spread of germs and other potentially life-threatening bacteria. Chemical cleaning products tend to need to be used with higher temperatures though and aren’t as naturally geared towards breaking up dirt in the same way as biological cleaners. The one advantage they do have however is that they are less likely to set off allergies with their odour neutralising features. There is room in any cleaning programme for both kinds of cleaning products, but you need to ensure that your staff have trained to use both kinds of products responsibly, they also need to know when each one can be best utilised most efficiently.
Keep Good Communication At times of crisis and uncertainty, you can’t over-communicate with your people. Lack of information can lead to an increase in anxiety and stress and a decrease in engagement and performance. When information is not forthcoming, people will often “fill in the blanks” with their own fears. Be clear about direction. Be transparent when you can. If you don’t know something, share that too. Workers will appreciate your honesty. Lead with a focus on empathy, compassion and humility. To support the mental health of New Zealanders at this time, The Mental Health Foundation has developed a new online resource Looking after mental health and wellbeing during Covid-19. The new section on the MHF website includes tips to look after your wellbeing and answers some of the questions the foundation has been getting. Visit www.mentalhealth.org.nz to access these resources and remember that anyone in New Zealand can free call or text 1737 at any time to speak to a trained counsellor, it’s free and confidential.
SEPTEMBER 2020
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SAY GOODBYE TO CHOCOLATES ON THE PILLOW AND HELLO TO SANITISER ON THE NIGHTSTAND Keeping up with the ever-changing, and ever-increasing desires and demands of today’s digital and discerning guests is a challenging task. Some aspects of the guest experience are timeless.
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ravelers tend to expect, among other things, cleanliness, complimentary shampoo, proximity to business meetings or key attractions, and a great view. Beyond the complimentary shampoo, extra little freebies are a great way to thank guests for using your services. ‘Free’ is a powerful psychological trigger, offering a gift
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to your guests, however small, will be appreciated by them and can make the difference when it comes to repeat business. The in-room mini-bar is swiftly going out of date. Researchers have found that many travellers don’t want to pay the steep prices associated with items in the minibar, and as many hoteliers know, it’s expensive to keep them stocked. According to TripAdvisor, it’s among the top five amenities guests couldn’t care less about. An in-room gift of a free “mini-bar” selection, however, can go a long way in creating the guest experience. These could include snacks and products from local producers to showcase the surrounding region. COVID-19 has created a new normal for every aspect of our lives, this is true for hotels as well. Instead of simply a bag of nuts and some chocolate, that free selection of goodies can and should now include mini hand-sanitisers and even complimentary face masks. Imagine giving your guests a branded face mask they could keep as a souvenir of their stay, and with cleanliness among the top three things Kiwis say will make them feel
comfortable returning to normal, a free mini hand sanitiser is not only practical for protecting your guests and your business – it is also the perfect way to show how much you care and understand the new postpandemic environment. Kiwi family owned and operated, Health Pak, have the perfect solutions for your new-normal guest gift packs. The Auckland based amenity company has been making Handsafe Sanitisers in New Zealand for over 20 years. They have protected the hospitality industry through Sars and the Swine Flu and now COVID. Health Pak have a number of 70% alcoholbased sanitisers including Handsafe Anti-bacterial 70% IPA Sanitiser Towelettes. These alcohol based antiseptic wipes are suitable for eliminating bacteria, fungi, and most viruses on the surface of the skin. These towelettes are individually sealed and are an ideal portable option that can be used instantly. No need to carry a bottle, these sachets fit into any pocket, wallet or purse and can be used without mess or fuss. Simply open the sachet, remove tissue wipe, and clean hands or applicable surface. Health Pak also offer a Handsafe Anti-bacterial 70% IPA Sanitiser gel in a handy 35ml size, these bottles are made specifically to be placed in each room to give the guest an added feeling of security and peace of mind. This cost effective, flip cap sanitiser will help protect your guest during their stay and subsequent travels. “One of the absolute keys to hotels growing their occupancy in the coming months is going to be guest perception of sanitisation and safety. Nothing will be more important than hospitality being seen to be super proactive in this area,” noted Health Pak. Health Pak have been making quality New Zealand made sanitisers for decades to protect you, your staff and your guests. Now you can Be Seen to Be Clean, and add to your customers’ great guest experience with these nifty products that will not only make your guests feel special, they serve a practical purpose in this new world. l
SEPTEMBER 2020
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THE KING OF CLEAN
A recent Kantar survey found that almost half of Kiwi respondents said that regular sterilisation and deep cleaning measures were key to making them feel safe to return to normal daily life. This was more important to those surveyed than everyone wearing face masks, or everyone being tested for COVID-19.
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t is now vital for the accommodation sector to Be Seen To Be Clean to get customers back through the door in our post-pandemic new normal. With a wealth of experience in commercial cleaning - 50 years and counting - and the company’s position as an innovator, Jani-King is the ideal choice when it comes to meeting the hygiene and sanitation needs of the hotel and hospitality industry. Founded in 1969, Jani-King is the world’s largest commercial cleaning franchise company. Through a network of 120 Regional Support Centres and 9,000 Franchise Owners in 12 countries around the globe, Jani-King provides commercial janitorial services to tens of thousands of satisfied customers on a daily, weekly, or monthly basis. As the most successful commercial cleaning franchise in New Zealand,
Jani-King strives for excellence and commitment to customer satisfaction is evident throughout all levels of Jani-King’s operation. The Jani-King franchise model was introduced into New Zealand in 1998. Since then, the company has experienced dynamic growth and success to become one of the largest Jani-King regions in the world. Jani-King’s specialist Hotel Contract Managers will work with your team to create a bespoke cleaning programme to get your hotel sanitised to the highest standards and keep it that way. Say goodbye to variable costs and day-to-day HR dramas with inhouse cleaners, with Jani-King you are guaranteed a standard of quality with a high focus on excellence.
Some key elements of the cleaning services Jani-King offer:
FULL HOUSEKEEPING Sometimes you might not be able to offer a full housekeeping service from your in-house resources, Jani-King can remove the stress. With the use of our advanced cleaning skills and techniques, our team can guarantee your hotel a deep-clean and well-kept environment that remains top-notch and appealing to customers at all times. FRONT-OF-HOUSE CLEANING Arguably the most important part of any business organisation as it’s your customers’ first look at your business, front-of-house appearance needs to be kept up at all times. Jani-King will give you a hotel frontage that will go a long way in attracting customers and keep them safe and healthy. BACK-OF-HOUSE CLEANING Although this part of the hotel is
rarely visited by customers, it still needs to be kept sparkling clean and germ-free for your staff. From cafe kitchens to staffroom and bathroom facilities, Jani-King has cleaning solutions developed from years of experience. Jani-King works with international brands the world over, including hotel chains such as Hilton and Ramada. “The Ramada Queenstown engaged Jani-King Commercial Cleaning as our main cleaning team this year and it’s been an absolutely fantastic decision,” commented Pauline Ewen, General Manager Ramada Queenstown Central. An experienced, friendly, and hardworking team into the hotel to ensure that our hotel remains spotless every day. The quality of their work is as good as it gets, and their communication is outstanding. Jani-King came highly recommended to us and has certainly made our hotel sparkle every day.” For more information about how Jani-King can support your business to Be Seen to Be Clean visit www.janiking.co.nz/services/hotels l
Have your customers jumping for joy with The King of Clean • • • •
No disruption to your business. No need to deal with in-house staff issues. Receive a customised cleaning schedule. Guaranteed customer satisfaction.
Jani-King, cleaning for the health and safety of your staff and customers 0800 526 454 10
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The closest you will come to tasting gold
The CWSA (China Wine and Spirits Awards) is the biggest and most prestigious wine and spirits competition in China. Wines and spirits enter from 55 countries and are ‘blind tasted’. To win these gold medals is truly an honour and a privilege. Savour these precious wines before they are claimed by someone else! DOUBLE GOLD – Saint Clair Barrique Sauvignon Blanc 2016 GOLD MEDAL – Saint Clair Omaka Reserve Pinot Noir 2019
New Zealand Producer of the Year - AWC Vienna 2018, 2016, 2015 WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE
IS THAT REALLY COVID-19 CLEAN?
The COVID-19 pandemic has brought about a new standard for facility hygiene. As the world recovers, businesses need to protect staff and customers during and after reopening.
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uilding service contractors (BSCs) and facility managers should review current practices, products and tools. Before implementing new processes, review hygiene standards with industry experts who can help ensure the appropriate level of surface hygiene - cleaning, sanitising and disinfecting – is identified for each surface. Cleaning vs. Sanitising vs. Disinfecting. Though these words are often used interchangeably, there are important differences between cleaning, sanitising and disinfecting. • Cleaning removes soil from a surface but makes no specific claims about killing diseasecausing organisms. Cleaning assumes that the process will remove many of the organisms on the surface, but assumes small numbers of organisms after cleaning would be acceptable. • Sanitising kills surface bacteria to help ensure that there are very low levels of disease-causing bacteria left on surfaces but makes no
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claims about fungi or viruses. • Disinfecting has the power to kill bacteria and fungi and inactivates viruses and at a much higher level than sanitising. Sanitising provides a 3-log reduction to bacteria and disinfecting provides a 6-log reduction, with each log being a factor of 10. Anytime there is visible or “gross soil” on a surface, employees must first clean before disinfecting or sanitising. When disinfecting a surface, you can use a disinfectant to clean but must apply it twice, first to clean and then to disinfect. Using a disinfectant that has been through a standardised test method allows you to clean and disinfect in one step when there is no visible soil on the surface and when allowed by the product label. Check the product label to confirm it is a one-step process. The same considerations also apply to sanitise non-food contact surfaces. Concentrates or ready to use disinfectants and sanitisers require a minimum concentration and contact time in order to be effective against
the targeted microorganisms; check your product label use directions for this information. Knowing the nuances of how a certain product should be used to achieve the desired outcome is key to optimizing the performance of sanitisers and disinfectants.
Diversey Best Practices for BSCs and Facility Managers When choosing a disinfectant, there are a number of features to consider: • Check that the product is approved for the pathogens of for COVID-19, look for disinfectants that can be used against COVID-19 listed in the Australian Register of Therapeutic Goods (ARTG) for legal supply in Australia. • Purchase a one-step disinfectant with shorter contact time. Cleaning and disinfecting in one step will accomplish your goal without sacrificing performance and a short contact time helps ensure the
product is used in compliance. • Look for a product range that offers solutions in a wipe, concentrate and ready-to-use formats to meet a variety of needs. Not all product forms are appropriate for all situations. Having flexibility in how the product is applied is important. • The best products are gentle on skin and surfaces while tough on pathogens. Look for products with accelerated hydrogen peroxide that offer high efficacy and low toxicity.
Cleaning in a New World
Employees need to know how to properly clean, sanitise and disinfect surfaces, especially during and after the pandemic. When in the market for disinfectants, building service contractors and facility managers should pick a product that is fastacting, effective and less likely to cause irritation and surface damage. If you have questions visit diverseyvericlean.com or call 0800 803 615. l
CIRCLE back Rounded edges, arches and circle motifs are a front runner for upcoming design trends. This design style was proven to be popular in the 60s, and like most trends, they always circle back. Circular edges in interior design promote an easygoing and relaxed feel, which is perfect for hotels, motels, Airbnb’s and everything in between.
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omplete a waiting area, lobby or lounge area with the Horizon Coffee Table by Citta. The seamless connection between the tabletop and the curved legs accentuates a fluid and effortless feel that will brighten up the mood of any space. The solid wooden base, in a hue similar to Resene Whitewash, is light and airy, sitting perfectly in this rounded homeware trend. In a bright yellow shade like Resene Cleopatra, the Lorette Table by Fermob is minimal and sleek, without sacrificing character and personality. In a gorgeous oval shape, perfect for entertaining. It’s perfect for narrow spaces so you can seat more guests comfortably in smaller dining areas. The openwork metal surface showcases various artistic perforations, with its design still visible when the table is set. Add the Lorette Table to any outdoor dining area and it will easily aid conversations and entertainment. The Barnett Bar Stool by Freedom Furniture takes on the rounded-shape furniture trend swiftly. With no harsh
angles seen as well as the seat being perched onto a rounded base, this barstool is modern and unique. In a dark shade like Resene Karaka, it’s the perfect addition to an urban in-house bar. Create the perfect indoor-outdoorflow with the Edge Tray Table by Houe. Using its handy ring-shaped handle, the tray table can be moved from a living space to the patio or garden with ease. Its rounded base in a powder blue similar to Resene Time After Time swiftly livens up any space. The ringshaped handle can be tucked on its side to create a safety ledge to ensure drinks and snacks will stay securely on the table, where they should be. The Britta Armchair by Mocka in a gorgeous blush pink wash, resembling Resene Careys Pink, is stylish and comfortable - perfect for guest rooms, living rooms or reading nooks. With its unique curved arms, it makes this otherwise simple armchair modern yet timeless. This 1960s Tavolo con Ruote table designed by Italian architect Geo Aulenti
Colours available from Resene ColorShops 14
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Lorette Table by Fermob Resene Cleopatra
embodies the industrial aesthetic. With a thick glass tabletop coupled with interesting wooden castor-style wheels as table feet, it’s a retro-vintage masterpiece. Use this statement piece as a coffee table or cosy it up with a fireplace backdrop. A statement floor vase is a go-to to elevate any space. The Ignacio Waves Circle Vase by Orren Ellis features a rippling textured outer to mimic the ripples on the sand the waves leave behind. The design on this vase is organic and natural, in a hue like Resene Crowd Pleaser, it’s the perfect finishing touch for minimalistic spaces. Place dried or fresh bouquets in this vase to bring the joys of nature, indoors. Who said rugs had to be boring? The Delaunay Circle Rug by Designer Rugs is driven by abstraction with shades of blush pink, deep purple, warm grey and rich navy. The deep pink tone seen in this multi-colour rug, similar to Resene BFF, is mixed with both warm and cool hues without hesitation. Easily create an uplifting space from the ground up, with a fun circle rug. l
www.resene.co.nz
0800 737 363
Britta Armchair by Mocka Resene Careys Pink
Ignacio Waves Circle Vase by Orren Ellis Resene Crowd Pleaser
Delaunay Circle Rug by Designer Rugs Resene BFF
Tavolo con Ruote table by Geo Aulenti Resene Cedar
Horizon Coffee Table by Citta Resene Whitewash
Edge Tray Table by Houe Resene Time After Time
Barnett Bar Stool by Freedom Furniture Resene Karaka
SEPTEMBER 2020
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Bonham Architecture & Interiors sources internationally designed & bespoke furniture
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Auckland based BONHAM Architecture & Interiors has been contracted to design the new Anchi Hotel in Huangshan City, China. The 24-storey business hotel project will provide multiple rooms and two floors of bars and restaurants as well as a luxurious penthouse floor. Bonham has been commissioned to develop the interior design of all areas as well as a new façade and the landscape of the arrival areas.
ONHAM Architecture & Interiors was founded in 2008 by Jason Bonham, who is Principal and Creative Director. They are a multidisciplinary firm creating ultraluxurious, timeless internationallevel interiors, architecture, and bespoke furniture designs. The team is made up of 30 staff from over ten countries around the world, which brings a global, sophisticated, cosmopolitan viewpoint and creativity to the firm. This also provides a seamless experience with translation and communications when working remotely with international clients. The interior design for the Anchi Hotel is focussed on artisanal materiality and a luxurious layering of haptic finishes and textures. Inspiration
was taken from the art of the region, in particular the pottery and ceramics. The handmade pottery with glazed and rough textures have been translated into spaces to enable the connection of the region to the local and international guests. “On our last visit I bought several small bowls that I now use almost every day - this feel and look of the glazed pottery is how I came upon the idea to do a large ceramic vessel display wall detailed by local artisans,” explained Jason Bonham. “I loved the tactile feeling of holding the bowls and also how they reacted with the light. This light play on the ceramics was very beautiful and I wanted to re-create this in the hotel with the many finishes, surfaces, and colours to be installed.” (continued on page 18) SEPTEMBER 2020
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(continued from page 17)
Local natural aesthetics are re-imagined within the use of texture giving a distinctive design and creating an international look and feel. Bonham Architecture & Interiors wanted the general spaces and rooms to feel like a home away from home; intimate, warm, and textured. Without the boundaries of a brief, the design team were free to explore form with function as shown within the Main Lobby and continuing through to other common areas as-well as the Hotel rooms.
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Bonham Architecture & Interiors believe that quality is the ultimate measure of value. Their approach is anchored in timeless, contemporary, bespoke, and luxurious but liveable spaces, that reflect the clients’ individual aesthetic along with their social, work, leisure, and cultural contexts. “Luxury design is timeless, whilst always contemporary in thought. It’s about helping clients realise their architectural and interior design visions in a way that still delights them after years of use” l
We craft bespoke architecture & interiors for our discerning clients in New Zealand and abroad.
NEW ZEALAND
AMERICA
HONG KONG bonham.nz
CHINA SEPTEMBER 2020
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15 Bath Street, Parnell • Email: info@statementid.co.nz • Phone: 09 309 7828
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1. SP01 Clark Dining Chair
Designed by Metrica. A contemporary interpretation of the classic bistro chair, Clark was designed for comfort. Made from solid ash, this sculpted piece is defined by fine details and subtle curves and angles. Fine craftsmanship highlights the sculpted solid timber seat and back elements in contrast to the slender timber frame. The result is a practical, stackable chair of impeccable beauty.
2. TON 811 Armchair
The armchair, inspired by a model from 1930 by Josef Hoffmann, blends his interest in Art Nouveau and simple shapes with manufacturing processes applied since 1861. The armchair is therefore more geometrical, but bears the clear features of the manual bending technique of TON. This armchair variant combines an upholstered seat and back, but is available with both timber or rattan variations. Customise this piece with stains, coloured lacquer and upholstery finishes for a truly bespoke furniture piece.
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3. SP01 Chee Collection
Chee is an ornate but contemporary bent wire chair collection designed for comfort. The overlapping metal wires curve out from the frame to create a striking geometric web. This bent wire web supports the back and forms a seat that is both beautifully graphic and supremely comfortable. Suitable for indoor and outdoor use and suitable for home or projects.
4. Job’s Chairs Italy, P-Nut
P-Nut is a new addition to the Job’s playful collection of seating. P-Nut is small in stature, but big in comfort and versatility. The lower more tapered height of the backrest takes up less visual space and the slim line leg adds a simple elegance. An enduring design, perfect in it’s simplicity
5. Sissi Armchair by Driade
Designed by Ludovica & Roberto Paloma the Sissi armchair is a sculptural, very versatile, self- centred and contemporary piece. “Its modern design winks cheekily at the past and at the female world. The merging and intersecting rings look as if they have been bent by the hand of the viennese craftsmen, whom since over a century ago, would offer the world an elegant and design archetype. The connections, linked in such a way, turn Sissi into a refined and sculptural piece, just like the ultimate viennese chair famous for its wooden curves- it is inspired by.
6. Michelle Dining Chair by SP01
Tim Rundle has developed the visual language of the arc to create seating that is an exercise in architectural geometry. On its own, a single Michelle chair makes a bold style statement, the variously oval or round backs and circular bases set upon fine tubular steel frames to create sculptural shapes in space. When assembled enmasse the arched backrests of the dining chairs
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and stools form a rigorously ordered group that references classical colonnades.
7. Bacco Barstool by Job’s Chairs
Bacco Stool is named after Bacchus (Bacco in Italian), the Roman god of wine, because it’s a source of relaxation, a way to enjoy a well-deserved rest after a hard day’s work. This is a multipurpose, modern and elegant chair with soft lines and, above all, a cozy shape. The result is a curved shell that looks delicate but withstands frequent use. Bacco is padded with crushproof rubber foam and upholstered with fine leather or fabrics that are soft to the touch.
8. Fogia Spisolini
Designed with Andreas Engesvik. Spisolini is an evolution of the successful Fogia Bollo lounge chair. The chair has been redesigned and re-imagined into smaller proportions with the same unique upholstered form for use as a dining solution. This visually arresting dining chair, unmistakably Bollo but refined for its new setting. Engesvik spent time testing the perfect density of foam for a comfort level that’s perfect for those long, drawn out leisurely evening soirees enjoyed in southern France, Italy and Spain.
9. TON Bloom Table Series
Designed by Arick Levy. The Bloom small tables consist of five
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height variants – ranging from 30 to 105 centimetres in height. They can be used either in households or restaurants and bars. The table top can also be offered in round and or square variants. The pedestal is formed of four bent squared timbers that are ramified under the massive table top. Elegant in it’s form and practical in it’s use the Bloom table offers an attractive table option unique in it’s design.
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10. TON Ink Table
Designed by Michal Riabic. Striking in its natural finish, the Ink table stands out from the rest with its eye-catching triangular legs extending naturally from the corners. Thanks to its thin tabletop, the Ink table can be easily paired with armchairs for a truely comfortable dining solution.
11. TON Merano Dining Chair
Designed by Alex Gufler. The TON Merano seating series is an award winning collection comprising of chair, armchair and barstool. The sleek lines and curved backrest form a design with a compelling simplicity. Suited to many interior design concepts this stacking chair is versatile whilst being beautifully functional. Available customised with stain, lacquer and upholstery additions.
www.statementid.co.nz SEPTEMBER 2020
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EBB DUNEDIN 28 ROOM LUXURY HOTEL
Dunedin family Property Investment Group CL Hotels are launching New Zealand's first modernist boutique hotel, Ebb-Dunedin.
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bb is a modern boutique hotel that provides guests with relaxed luxury for a restful pause on their journey. Inspired by the land, sea and sky that surround us, the contemporary neighbourhood hotel will serve friends, locals, and guests a slice of Dunedin's unique way of life. They have collaborated closely with awarded architect Gary Todd to create a modernist building with a defining black steel structure and glass curtain façade covering the entire front and rear facades. The glass face contains a semi-transparent artwork created by nationally acclaimed Dunedin artist Simon Kaan. The bespoke interior architecture has been crafted by Sydney based INDYK architects, the team behind award-winning QT Hotels. Dunedin's Stewart's Construction is the appointed builder with Sydney based creative agency MAUD leading creative brand direction. The hotel is spread over four floors, containing 27 curated rooms, one exquisite two-bed penthouse suite and an onsite cafe/wine bar adjacent to the atrium garden. All rooms surround a light-filled covered atrium featuring numerous artworks by some of New Zealand’s best artists, creating a sense of being in an exhibition. The atrium contains large trees and floor to ceiling climbing plants. Each level has its own distinct guest lounge to enjoy a cocktail or two with other guests while soaking in the atrium atmosphere. Each room has floor to ceiling, wall to wall glass at one end containing the semi-transparent commissioned artwork by Simon Kaan. Rooms have a nod to Dunedin heritage architecture through colour tones, black and white stone, natural oak timber joinery, open plan bathrooms with fluted glass sliding screens, a funky full mini-bar with curated local tastings and iconic furniture and fittings. The tactile layers create a sense of escapism and invite visual exploration. Ebb-Dunedin is opening in early 2021 to welcome friends, guests, lovers, explorers, and escapees. Follow progress through www.ebb-dunedin.co.nz and Instagram @ebbdunedin. l
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FABLE HOTELS & RESORTS
First Luxury Boutique Hotel
- Hotel Fitzroy Curated by Fable
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othing was left to chance when it came to creating an unforgettable guest experience at Hotel Fitzroy curated by Fable. Not even the minutest of detail was spared in ensuring the hotel environment was flawless. For every guest that checks into the five-star boutique hotel, the host will do whatever it takes to make their stay as memorable as possible. Guests are encouraged to make themselves entirely at home and indulge in the complete and utter comfort on offer, including evening cocktails and canapes. “To be leading the launch of our first curated by Fable hotel is something every customer centric General Manager dreams of, it brings you back to why you love hospitality,” commented General Manager, Chris Dickinson. “The truly luxury boutique hotel experience
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that’s been curated within Hotel Fitzroy is nothing short of exceptional from the hosts who have been handpicked to bring the experience to life through to the most exquisitely designed suites, guest spaces and food & beverage the property offers. Hotel Fitzroy will be a fantastic addition to the vibrant Ponsonby neighbourhood but will also set a new benchmark for boutique hotels in Auckland.” Inside the heritage two-storey villa on the corner of Fitzroy Street and Richmond Road in Ponsonby, are elegantly styled rooms that allow guests to relax in complete style and comfort. On arrival, guests are welcomed into an intimate reception area comfortably sinking into over-sized Moooi designer chairs while being refreshed with a Manuka, lemongrass and ginger sours tea with parmesan and sumac shortbread. The landmark villa is juxtaposed by a contemporary building with a dramatic black slatted exterior, an external sculptural spiral staircase and four superior rooms. Breakfast designed by award-winning Group Executive Chef Jinu Abraham, is delivered to each guest’s room in the morning. Each breakfast has a focus on local inspiration, whole foods and sustainable produce grown and raised in the region and is included in the room rate. So too is the tumbler of whisky in the library and customselected minibar. For guests wanting a nightcap, a place to read the newspaper or catch up on work, the intimate Fitzroy library has been designed with exactly this in mind. There is a well-stocked bar and extensive collection of books for guests to enjoy a quiet moment. Into these shared spaces, the artwork has been carefully selected to include pieces by local artists who have an international presence. Fable believes strongly in sustainability and this can be seen in everything from the locally sourced, environmentally friendly amenities in the bathrooms to the delicate wooden key cards. As a new hotel brand, Fable Hotels & Resort was founded on the principles of an environmentally
friendly policy, social responsibility, and local suppliers. It is the hosted moments that separates Hotel Fitzroy curated by Fable from all other hotel experiences. Fitzroy’s hosts get to know each guest and understand what they’re seeking from their Auckland stay. Their skills and commitment to what redefining luxury means allows them to mould each stay in a way that perfectly fits with every guest’s wishes. Because tailor-made experiences and instinctive service equates to an unforgettable stay. It will be a story that stays with you. “After all that’s why we’re here, to care for our guests” noted Dickinson.
The Finer Details ADDRESS: 43 Richmond Road, Ponsonby-Grey Lynn INTERIORS: Designed by Devi Lecchi of Mandala Design INTERIORS HIGHLIGHTS: Italian-sourced beds are found in the villa’s luxury rooms, while custom rugs from SF Design give depth to the hotel’s hallway and fern frond wallpaper from Seneca by Elitis adds drama to the library. DESIGN SUMMARY: “A stylish, comfortable and crafted boutique hotel in a beautiful synergy of old and new,” said Lecchi.
About CPG CPG Hotels is one of New Zealand’s largest privately-owned hotel groups with 15 properties in some of the country’s top tourist hot spots including Auckland, Rotorua, Wellington, Picton and Dunedin. Properties currently in the group include two five-star boutique hotels and a range of three and four-star hotels. CPG Hotels has strong commitments to both sustainability, with recycling and environmentally friendly policies at its properties, and a strong social responsibility. l
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L ocal M atters The New Appetite For Provenance in a Post-COVID Environment.
Building confidence is vital in persuading consumers to visit the out-of-home market post lockdown. A new McCain commissioned independent research across New Zealand has revealed how consumers are placing increasing scrutiny over the food outlets they choose to visit, and their menus.
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he quality and sourcing of ingredients has always been an integral consideration for consumers when choosing where to visit, but research shows 77 percent of consumers now expect venues to provide information around where food was grown or produced. In the new world, provenance is a key expectation for a majority of consumers when deciding where to go and eat.
The Increasing Appeal of New Zealand Produce
With 69.9 percent of Kiwis saying they find New Zealand produce more appealing now than prior to the COVID-19 crisis, it is evident that the appeal of local produce is at the forefront of consumers’ minds post lockdown. Additionally, research suggests that consumers have greater trust in
New Zealand produce and perceive it to be fresher and better in quality. Post Lockdown, Consumers Have a GReater Expectation For Venues to Serve New Zealand Produce 80.6 percent of consumers said that they would be more inclined to eat at their local restaurants and pubs knowing that they source local ingredients thus supporting local farmers and the economy. Keeping consumers informed about where their food and produce comes from will ensure the most frequent and lucrative visitors keep returning to the food outlets they love.
In Summary
• Sourcing and provenance are predicted to become even more important to consumers in a postCOVID out of home market. • Consumers will increase the scrutiny that they place on food outlets when it comes to provenance. • New Zealandproducts on menus will appeal more to consumers post lockdown and will influence their decision about where to eat out. McCain’s For Local McCain Foods is all about celebrating local produce, people
and communities. That’s why they have been serving quality produce in New Zealand for over 30 years. Working with over 12 local growers and over 250 local employees and continually investing in Aotearoa’s local plants, McCain Foods is committed to supporting local and building a bright future, together. To get all the insights on Why Local Matters and access more information on how McCain contributes to local, visit www. mccainfoodservice.co.nz Source of Data: Independent McCain study across New Zealand, May 2020. l
Source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. A varied, balanced diet and a healthy lifestyle is recommended for good health.
Be inspired at www.realfoods.co.nz SEPTEMBER 2020
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Did you know that it costs around $5 - $7 a day just to make a bed? It was a privilege for Slumberzone to associate with The Hotel Magazine and sponsor one of the National events where bed making was one of the competitions. After an interesting race, the winners bagged the prize with a timing of around 15 minutes.
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ow, this was the fastest, prize winning bed making in New Zealand. This made us to think the cost of bed making to a business. Even at the lowest wage rate, it works out at around $5- $7 per day. Spending $5 - $7 per day on an old bed which compromises the comfort of your guest and risk negative reviews? Yes, we agree that replacement of beds is a big cost to the business. So, how about if we come out with an idea of a leasing a brand new premium quality bed starting at $0.80 per day? This would assure that you have more returning customers for a Good Night sleep and positive online reviews to attract new customers.
Crazy, isn’t it? • This crazy idea made us think little further and a few questions arose: • What would be the warranty of the new bed? • How would a bed on lease qualify for a change? • What would be the freight factors?
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We worked on the questions to find the solutions: • There would be NO warranty on the beds. Surprised? Since the beds are on lease, it is our responsibility to assure that the bed in your accommodation
is maintained to the highest standards. A mattress with any fault would be replaced at the earliest at our cost. • Irrespective of the mattress condition, the mattress would be replaced every 4 years with optional upgrades to the Accommodation owners. • Be it any part of New Zealand,
there would be ZERO freight for our customers. We are sure that an idea which sounded crazy few minutes back must be sounding interesting by now. But, if you still have questions, the Slumberzone Commercial team will assist you at the earliest. AND if you happen to be in the first TEN customers to our idea,
you get 2 Premium Silk Pillows with every bed you order. Rush in your inquiries to: commercial@slumberzone.co.nz l
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SERENE LIFE – A blend of luxury from the House of Slumberzone
Our Mornings matter as well as our good night sleep. The way we wake up sets the tone for the entire day. Therefore, we need to invest in our restful sleep. For that we need to ensure that the mattress you are sleeping on is Supportive and Comfortable.
Luxury Mattresses and accessories are made of higher grade materials by experienced craftsmen so these stand apart from the mass manufactured equivalents. Serenelife Mattresses are Luxurious, High End and are crafted with a simple goal in mind to provide best health benefits as we are mostly using natural fibers such as Horse Hair, Silk fibers quilting, high technology natural fabrics, skin
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friendly foams, Hi mate Latex and best Spring technology. All these materials have excellent properties including moisture wicking, temperature regulating, anti bacterial and provide Superb Comfort. These beds can be a sensational piece of your investment which could enhance your blissful hours of sleep and can become a Signature piece of your Bedroom. l
A PERFECT LUXURY MATTRESS JUST AS UNIQUE AS YOU ARE Serene Life Bedding Experience total Luxury with Serenelife’s 100%Mulberry Silk Filled (A GRADE) Pillow and 100% 25 Momme (A GRADE) Silk Pillow cases. Bring 7 star Hotel Experience with our 100% Tencel Bed sheets.100%Mulberry Silk Filled Duvet Inners. Wake up after a Marvellous night’s Sleep in a Luxe Cushioned Bedding as Silk Being Natural not only wicks away moisture twice as fast as cotton does but also reduces allergies, improve your Complexion, soothes your skin, takes care of your hair health and protects you from dust mites. Silk fibers are known for game changer as we start aging. With Serene Life Beds & Bedding, you are sure to enjoy most luxurious sleep and get up in the morning refreshed with zest and energy.
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It’s not the big that eat the small; it’s the fast that eat the slow “That title isn’t my own. It’s the title of a book that Jason Jennings and Laurence Haughton wrote that has resonated with me throughout the corporate world and now in my small business world. When we struggle to see or indeed react to what the future trends really are, as opposed to what the trends might be, we fall behind. Never has this been truer than our current reality we are all facing in tourism businesses.
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owever there are some of us that are doing well, against all odds it seems. These are not big corporate businesses necessarily, but small, agile businesses who can quickly react and change tack. I liken it to a large ship. When an obstacle presents itself, the large ship is cumbersome to turn. Whereas, with a small boat, the reaction can be instantaneous as it ducks and dives. So here’s the point. These days, speed is important. When you see a game change take place, it doesn’t mean you’re dead in the water. Rather, it means you need to act fast, be bold and be decisive. Within the bed and breakfast industry, we’ve seen some very clear, agile decisions made that have had huge positive impacts on their businesses. These B&Bs are not bemoaning the fact that their international business has come to a halt but more have said “Right, what can I do to be more attractive to our domestic market”. New Zealanders are moving. They are ready to get out and explore their own country but just being open is not enough. There are four points
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that I would recommend every business consider when working in the here and now. Anticipate the physical and emotional barriers being thrown up in front of a potential customer or guest. There is going to be a lot of customer perception out there about how safe your business is and your ability to deliver a safe and enjoyable experience. Spot the trends. The country trends, your industry trends and your competitor’s trends. One great thing to come out of lockdown is that there are loads of resources, free and paid for. Talk to industry groups and associations. Ask for their data and predictions. Many of these larger businesses and groups have access to high level data that we as a small business don’t. Put every idea through the grinder and don’t be scared to trial, accept, discard ideas that work and those that don’t. Assess not only your business but your customers as well. Walk through your idea from your customer’s experience. Do it physically if you have to.
And finally, let the best idea win – Test/ Review; Test/Review – Be brave and be honest. Most of all, don’t be afraid to give ideas a go. If ever there was a time to try something new, it’s now. The message to all businesses is clear: Notice when the game has changed, and when that happens; take action quickly. Anticipate, spot trends, trial new ideas and let the best idea win.” l
DONNA BROOKE President, Bed & Breakfast Association NEW ZEALAND www.bandbassociation.co.nz
SHOW SOME LOVE SOUTH ISLAND
28th September - 2nd ctober
At the end of September, endella is road tripping the South Island, bringing some love and cheer to the accommodation sector. Armed with 20kg of Whittakers chocolate, our 'Spin-to-Win' wheel, cash giveaways and a camera, we’ll be visiting venues far % wide and updating our social pages hourly!
2080kms, 30 Towns & Cities – Who will we visit? Follow the Journey #showsomeloveroadtrip
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Supporting the Culinary Leaders of Tomorrow NESTLÉ GOLDEN CHEF’S HAT AWARD 2020 The Nestlé Golden Chef ’s Hat Award has announced the Grand Finalists of the inaugural virtual culinary competition. Two young Kiwi chefs have joined the top ten, impressing judges from across the ditch.
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his year has been like no other for the competition. In response to the challenges presented by the hospitality lockdowns, it quickly pivoted from a regional cook-off in culinary kitchens across Australia, to video entry. A new trans-Tasman element was also introduced with the competition launching into New Zealand to support even more chefs. The New Zealand North Island Grand Finalist is 22-year-old Sam Heaven who works at the Park Hyatt in Auckland. “What motivates me the most is the fact that I’m third generation hospitality, my grandfather and my father were both pastry chefs and I really wanted to follow in their footsteps but I wanted to make my own path and make my own journey at the same time,” explained Heaven. “I really wanted to use the passion that they passed down to me because hospitality is really in my blood, but I want to find my own way in
this industry so that’s why I picked cookery.” The New Zealand South Island Grand Finalist, 23-year-old Jamie Jackson from Christchurch, is currently working at Crockett Bar and Restaurant. “One of the best bits of advice I’ve ever been given is just to never stop learning,” expressed Jackson. “We work in an industry that’s constantly evolving, so sometimes it can be hard to keep up. Being open to always wanting to learn from anyone at any time goes a long way to being successful in this industry.” NZChefs National President Hughie Blues noted that it was refreshing, in this crazy time, to work alongside partners not only here in New Zealand with Nestlé Professional, but also in Australia with the Australian Culinary Federation. “Having the opportunity for New Zealand chefs to be part of the Golden Chefs Hat competition and compete against their Ozzy counterparts is a huge plus,” said Blues.
“Given the number of New Zealand entries and the quality and passion showed throughout only goes to prove that, despite the challenges at present, our chefs still have the drive to compete and be the best they can. I wish our two finalists all the very best and I will be watching the live cookoff with a very close eye.” The 2020 Chef of the Year will be awarded an AUD$10,000 cash prize to further their culinary career. The Nestlé Golden Chef’s Hat Award is celebrating 55 years this year and exists to offer the next generation of young chef talent a platform to accelerate their culinary careers and become the culinary leaders of tomorrow. The Nestlé Golden Chef’s Hat Award proudly partners with NZChefs and the Australian Culinary Federation who share in the collective vision of being dedicated to the development of young chefs and the future of the industry. l
“What motivates me the most is the fact that I’m third generation hospitality, my grandfather and my father were both pastry chefs and I really wanted to follow in their footsteps but I wanted to make my own path and make my own journey at the same time. I really wanted to use the passion that they passed down to me because hospitality is really in my blood, but I want to find my own way in this industry so that’s why I picked cookery.”
“One of the best bits of advice I’ve ever been given is just to never stop learning. We work in an industry that’s constantly evolving, so sometimes it can be hard to keep up. Being open to always wanting to learn from anyone at any time goes a long way to being successful in this industry.”
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MEET THE CHEF
Jonathan Pasion PARK HYATT AUCKLAND
Born in Maui, Hawaii, Jonathan Pasion began his culinary career early on, influenced by his Filipino heritage and love and respect for quality and traditions. He has many fond memories of learning and understanding home cooking with his family in Paia. Jonathan’s Filipino roots embellish all aspects of his life, including his cooking style.
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“I
grew up in a big family where food was always at the core of gathering and celebrating, every Sunday we would all get together over a home cooked meal,” Pasion told HOTEL magazine. Participating in this ritual from a young age inspired Pasion to grow and nurture a fond interest for food. “I have always been in the kitchen and involved with preparing food even as a little child, I would always watch my grandma and mother cook. I would constantly be in the way tasting what they were cooking and trying to participate as much as possible.” He began his career as a dishy at 15 years old at a small local family owned restaurant in his hometown, Maui where he learned the fundamentals of cooking before attending culinary school. In 2010, after graduating from the University of Hawaii Maui College with a Culinary Arts Degree, he expanded his craft at Johnson and Wales University in Providence. Pasion joined Hyatt in 2014 as a cook and progressed to the Chef de Cuisine at Andaz Maui’s Ka’ana Kitchen, one of the most popular restaurants on Maui, before joining the Park Hyatt Auckland team in 2019. “Hyatt has given me endless opportunities to travel and grow within the company and with every opportunity to travel to a new place and experience new things, keeps me passionate to see and learn more.” The first thing Pasion does when he gets up in the morning is have a cup of coffee. “Setting a tone for your day is important,” he explained. “I like to greet my team and colleagues with a big ‘Good Morning!’ if I pass them on the way in.” Pasion sets his agenda for the day and checks the kitchen and restaurant to make sure everything has been put away perfectly the night before and is ready for the day’s service. Fridges are checked for the correct food quantities and freshness. By this time, the breakfast team usually begin to arrive and Pasion runs through a pre-shift briefing on hotel occupancy, arrivals, departures, VIP guests, special events, and so on. “In no time at all the afternoon shift rolls in and we repeat the same pre-shift briefings. Finishing with dinner service, which begins at 5.30pm. One last stock check for the next day and I head home.” The name of the signature restaurant at Park Hyatt Auckland is Onemata which in Te Reo Maori means ‘rich, fertile soil.’ Onemata serves to celebrate New Zealand’s abundant coastlines and plentiful produce, everything from the fisherman, farmer and butchers block. Pasion and his team have hand selected only the freshest and most premium ingredients to hero on the menu and the suppliers are at the cornerstone
of every dish. There is a very international team at Onemata, this has translated proudly in the food as the team combines New Zealand produce with traditional dishes from their own backgrounds to create contemporary fusion-style food. “At the heart of the restaurant, is our hearth ovens where we combine primitive cooking techniques with modern technology to showcase beautiful New Zealand meats.” The ultimate ingredient for Pasion to cook with, however, is anything seafood. Being raised on Maui, he was surrounded by the ocean and the freshest seafood such as opihi (Hawaiian Limpet), octopus and Hawaiian snapper. “Food is memory. It is a very special and sacred thing to sit down with family and friends together, and take that first bite as it transports you to another time and place,” expressed Pasion. “Food is nostalgic, offering a multi-sensory experience that gives guests a sense of home.” For Pasion, one of the most rewarding aspects of his job is food’s ability to bring people together and celebrate, just like when he was a child and his family would all get together on a Sunday to enjoy a home cooked meal. “This idea of food and togetherness will never go out of fashion. It is a unique sense of accomplishment when a group of friends or strangers enjoy each other’s company, laughing and sharing stories around a good plate of food. Even in the work place, food also has this same effect and being able to make this atmosphere happen with my team in Onemata, is much more rewarding than a pay cheque!” In 2019 Pasion was the Global Winner of f Hyatt’s The Good Taste Series. The Good Taste Series competition is an annual global contest that cultivates emerging chefs and celebrates cultural diversity. “I’m passionate about growing and learning and I think it’s important to always remember you can always improve on the skills and practices you have.” Pasion would like to continue to expand his knowledge and understanding on where food comes from and how it can be used in different ways. “Adding new foods to my own island-style of cooking or creating totally new flavour profiles is something I experiment with every day.” Pasion’s advice to those starting their culinary career is to be open minded and take in as much knowledge as possible. “Always be willing to go the extra mile. Take the opportunities that are given to you, you never know when you will get a change to have the opportunity again.” When he’s not in the kitchen Pasion can be found exploring his adopted home of New Zealand, trying “Kiwi” foods and learning all about rugby. l
THE TOTAL PACKAGE FROM ODD COMPANY After a cracking first few months in the market, Odd Company, the interesting RTD brand launched in New Zealand at the beginning of the year, has introduced a delicious new flavour variant to its range. Named ‘The Total Package’ this one’s naturally good at everything and strikes the perfect balance of sweetness and refreshment. The Total Package is a light, fresh take on a summery white rum cocktail with a sweet but delicate
pineapple flavour, cut with the sharpness of lime and subtly rounded with tropical cues of coconut. The Total Package makes a perfect new addition to the suite of Odd Company products, which Kiwis are embracing. The Total Package White Rum, Pineapple & Lime with Sparkling Water, 10 x 330ml can pack, 5% ABV.
TUI HARD SODA
Following the success of Tui Bourbon and Cola and Tui Vodka Lime and Soda, the iconic Kiwi brand has released a range of hard soda RTDs. The new range features local fruit extracts and caters to drinkers who are interested in the increasingly popular easy drinking lower-sugar RTD style. Inspired by the global drinks trend of ‘hard’ or ‘spiked’ sparkling water beverages, Tui Hard Sodas have a refreshingly light taste profile with a dry, sharp soda finish. Made using a blend of vodka, sparkling water, local fruit extracts from around the country, and flavours, the range packs a delicious punch especially thanks to Waikato Raspberry, Otago Peach and Gisborne Orange extracts. TUI HARD SODAS ARE AVAILABLE IN THREE VARIANTS: Waikato Raspberry, Lime and Soda • A vibrant burst of raspberry upfront, paired with a zesty lime which brings crispness and balances the fresh berry hit, leaving a final delicate finish. Otago Peach, Apple and Soda • Sweet peach paired with a grounding crisp apple base, bringing a satisfyingly light yet rich taste profile. Gisborne Orange, Mango and Soda • A robust classic combination of a sweet tart orange paired with juicy ripe mango to deliver a crisp finish. All in 10 x 330ml can pack, 5% ABV
WILDXSODA
Aotearoa’s most refreshing vodka soda with no sugar, no carbs and only natural ingredients. WildxSoda uses all-natural extracts and essences derived from natural sources from New Zealand and overseas. The flavours are light and easy on the pallet. Only distilled spirits are used in WildxSoda, they use cane sugar as it is inherently fermentable and in its current state it does not require the addition of enzymes or added chemicals. It is a cleaner and more efficient way of making vodka and the distilling process also makes them vegan friendly. WildxSoda Vodka x Berry • Vodka and soda with a splash of berry natural flavouring for a taste that’s fresh and a little fruity. WildxSoda Vodka x Blood Orange • Vodka, soda and blood orange has subtle sweet notes, almost like a Fanta but with no sugar. Both available in 10-pack, 330ml, 5% ABV
SUNDOWN NEW ZEALAND GIN
A fresh approach for a more sophisticated audience, this low sugar ready to drink cocktail tastes as good as it looks. Locally made in the sunny Bay of Plenty from 100% natural ingredients, you won’t find preservatives in this cheeky little pre-mix. It’ll help you escape the day or transform a night out. Best enjoyed over ice when the sun is out. Sundown Pink Gin with Soda and Sundown Gin & Tonic are now available in cans. Sundown Pink Gin with Soda • A traditional dry Gin made with Kawakawa, Horopito and combined with 100% Natural flavours of Raspberry, Rose and Rhubarb. This pink Gin is a moreish cocktail with no preservatives and is low in sugar. Sundown Gin & Tonic • Sundown Gin is infused with 100% freshly squeezed Hawkes Bay lemons combined with tonic for a timeless match. New Zealand made, it contains a unique blend of 9 botanicals with a kiwi twist - Juniper Berry, Angelica, Lemon, Orange, Coriander Seeds, Kawakawa, Horopito, Orris Root, Gentian Root. Both available in 6-pack, 250ml, 5% ABV
PALS Pals, in four thirst-quenching flavours, use only a minimal number of the best ingredients to be sourced. Pals RTDs are low in natural sugar with the sweetness coming only from Hawke’s Bay apples. Pals have used premium, all-natural flavours and real lemon and lime fruit extracts from the Hawke’s Bay. Unlike many other RTDs on the market, Pals also only use extremely clean, high-quality spirits, hence why Pals are so smooth. Their ingredients are great for mates who are also gluten-free & vegan, plus Pals are free from artificial colours, flavours and preservatives. Pals Vodka Hawke’s Bay Lime and Soda • This refreshing option is a beautiful blend of premium vodka, Hawke’s Bay lime and soda water. Low in carbs, high on flavour and maxed out on freshness. Pals Vodka Watermelon Mint and Soda • This refreshing option is a beautiful blend of premium vodka, watermelon, mint, and soda water. Clean, fresh and simple. Both available in 10-pack, 330ml, 5% ABV
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en the vines betwe
It was destined that Matthew Donaldson would become a winemaker, Pegasus Bay Fine North Canterbury Wine is a family affair after all.
“M
y parents have always been passionate about wine and so I started drinking a little bit of wine during meals when I was a teenager,” Donaldson explained. “When I was 15 years old, I worked with a family friend who was a winemaker and this was around the time that my parents brought the property that is now Pegasus Bay Winery/Vineyard.” The Donaldson family have been immersed in the wine industry since the early 1970s and were pioneers of local grape growing and wine making. Associate Professor and Consultant Neurologist, Ivan Donaldson, first became interested in wine when his girlfriend at the time, Christine, gave him a book simply called Wine. Penned by English industry legend, Hugh Johnson, the book started Ivan on an exciting journey, that has never stopped. After travelling to explore the wine regions of Europe, Ivan returned home to plant one of the first vineyards of modern times in Canterbury and to marry Christine. The first vineyard was a hobby with Ivan making wine in the garage at home on the weekends, in-between seeing patients at his private practice in the evening and after his shifts at the public hospital. By the mid 1980s the couple had decided there was definitely a future for wine making in Canterbury. They went on to plant Pegasus Bay with the help of their four sons, who have all ended up working in key roles within the business. Ivan, now retired from medicine, continues to oversee viticulture while Christina’s ‘happy place’ is in the winery’s extensive grounds, now beautifully wellestablished thanks to her careful planting over the last 30 years. Matthew Donaldson is the eldest son and graduated with an oenology degree and a postgraduate diploma in viticulture from Roseworthy College, in Australia. He has worked
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numerous vintages in other parts of the world, with a particular focus on Burgundy. 2020 has seen him have his 28th vintage at Pegasus Bay. “We built the first stage of the winery in 1992 which was the year I finished wine school. As a family we are all on the same page in terms of our focus, we value quality boutique production over bulk production and profit. This has made working with my family both easy and satisfying.” Planted in 1985 the Pegasus Bay vineyard is largely un-grafted producing ultra-low yields of grapes per vine with loose bunches and small berries. Tucked up under the lee of the Teviotdale Range, the vineyard gets maximum protection from the Pacific’s easterly breezes, while heat summation during the day is promoted by the smooth stones and gravels left behind by an ancient river bed washed down from the Southern Alps. “We respect our piece of dirt and our farming practices are focused on its long term vitality and sustainability,” noted Donaldson. “This philosophy follows through into the wine production as well.” Pegasus Bay is an accredited member of the NZWG sustainable viticulture programme and firmly believe in the principles of using natural methods to counteract pests and diseases, rather than the application of unnecessary pesticides and herbicides.
Pegasus Bay’s most challenging season was in 1994, the vineyard was just coming into a decent production but unfortunately it got frosted and that small amount of crop that was spared was very average because the vines were so out of balance. The family picked themselves up and carried on, their most successful season? “2020, because every year we improve our understanding and learn to handle things in the vineyard and in the winery a little better,” said Donaldson. “Plus the weather was extremely kind this year.” Donaldson never wants to become complacent and wishes to keep refining Pegasus Bay wines which the family pride on being rich and balanced with character. If he could change anything about the wine industry it would be the fact that bulk production is where the money is. “Our aim is to grow grapes of the highest quality, which fully express the features of the vineyard and to handle these with the utmost respect. Minimal intervention at all stages from vine to bottle typifies our approach.” Donaldson loves a good Riesling, fine reds and white Burgundy. When he’s not immersed in winemaking he enjoys fishing and spending time with his family and friends. For more information visit www.pegasusbay.com
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“We built the first stage of the winery in 1992 which was the year I finished wine school. As a family we are all on the same page in terms of our focus, we value quality boutique production over bulk production and profit. This has made working with my family both easy and satisfying.” SEPTEMBER 2020
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