Hotel Magazine | December/January 2020

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December/JANUARY 2020 • Vol. 6 No. 1

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editor’snote

Kaoru Takii

A MIXOLOGY EXPERIENCE It’s five o’clock somewhere, right? Your guests are on all sorts of time zones, not only that, they are either on holiday, business, staycation, no matter the reason –­ bring out your best cocktails, wines or spirits!

Found in the heart of Roppongi, Tokyo, the Mixology Experience’s mission is just that – creating playful experiences with beverages.

These bartenders are equipped with unique glassware, liquid nitrogen, a volcano vaporizer, a smoke machine, experimental ingredients, and a bar full of guests waiting in anticipation. They even carve their own mini icebergs for whiskey. On a recent visit, bartender-extraordinaire Kaoru Takii prepared ‘Calming’ for me which involved enclosing my drink in a plastic bag, then a vaporizer was used to enhance the aroma of the ingredients inside. After a few moments and a quick snip with a pair of scissors at the top of the bag, the aroma released was delightful and enriched the drinking experience. It was unlike any beverage I have ever had. Other cocktails utilised liquid nitrogen to create frozen daiquiris in front of your eyes, or a smoke machine for visual effect. The bartenders were in lab coats for a reason, they truly were scientists of the beverage kind.

Hotel bars don’t have to be boring, create experiences so your guests return, not just for the comfy bed but for the experiences you provide. Experiences also act as a drawcard for future guests when they see social media posts or hear from friends or business associates.

At Japan’s Food Export Fair, there was a huge variety of products, tastes, and category crossovers. This little show has become the little show that roars. Great networking, excellent product innovations that would appeal to the New Zealand hotel guest profile. A show highlight was sheets of fruit (what we would call roll-ups) which were artistically used as foodservice garnishes.

Using the sheets to create origami cranes and flowers. This expo is the perfect place to find ingredients and products that are uniquely Japanese, all of which are ready to export to New Zealand.

12-14 DECEMBER HOTELEX, Guangzhou

25 DECEMBER CHRISTMAS DAY

26 DECEMBER BOXING DAY

1 JANUARY NEW YEAR’S DAY

3- 6 MARCH FHA HoReCa

9 -11 MARCH ANUFOOD, Brazil

10-11 MARCH Food Safety, Risk and Compliance Conference, Auckland Calming

31 MARCH – 3 APRIL FHA Food & Beverage

31 MARCH – 2 APRIL The Hotel Show, Saudi Arabia

15 – 17 APRIL ANUFOOD, China

27 – 29 APRIL Shanghai Hospitality Design & Supplies Expo

18-21 MAY International Luxury Travel Market Asia-Pacific, Singapore

1-2 JULY New Zealand Hotel Industry Conference, Auckland

Caitlan Mitchell, Editor, caitlan@reviewmags.com

23 -25 SEPTEMBER 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 EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com

EDITORIAL TEAM: Ed Scott, Chris Glavovic SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

100% OWNED ISSN 2423-1193 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 2019.

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THERE’S POWER IN NUMBERS FOR REGION’S LEADING HOTEL MANAGEMENT GROUP

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ascarenhas

Madison Murray, Lara Cunningham and Anthony Robertson, Owner/Manager of Heritage Collection Lake Resort Cromwell

Le on M

events across the country, all of which has been very beneficial for the hotel and helped bring exposure.

Marlborough Vintners Hotel Blenheim brings guests luxury among the vines for the perfect romantic leisure destination, as well as being an opulent conference destination.

Guests and delegates can sip locally grown, world-class wines, matched with a fine dining experience in the onsite Vintners Room Restaurant.

Another property that has prospered from being part of the Heritage Collection is Portside Gisborne. Located on the water’s edge in Gisborne, The Portside Hotel offers understated i ud elegance and personalised service in nR Stephe an intimate, friendly and home-awayfrom-home atmosphere, and enjoys a mix of corporate business, leisure and group tours.

“We recently picked up an off-season large arts group stay through Heritage Hotels’ sales team making direct calls to prospect for us, something we don’t have the resources to do ourselves,” said Stephan Rudich, hotel manager of Portside Gisborne.

“As a region not always on the main tourist route, the power of Heritage Hotels’ website has ch

The Heritage Collection group of properties spans both the north and south islands of New Zealand – from Paihia in the north to Cromwell in the south.

Cromwell hotelier Anthony Robertson came onboard five years ago. His hotel recently won its first award at the prominent World Luxury Awards, which Heritage Hotels has been successfully involved in for the past four years.

“It’s been great for us as a relatively unknown hotel and destination,” said Robertson, owner and manager of Heritage Collection Lake Resort Cromwell. “Since joining the group, we’ve enjoyed a lot more PR visibility through the Heritage Hotels’ initiatives.”

A video made by a prominent travel videographer at the property, set on the shores of Lake Dunstan in Central Otago, has attracted over one million views, whilst a location shoot took place at the hotel for a popular Australian reality television. Both events were arranged

by Heritage Hotels’ head office PR department.

“The reality television segment put us in front of 2.5 million Australian viewers – a key market we wanted to reach,” said Robertson.

The boatshed-themed accommodation has one to threebedroom self-contained villas with extensive decks and lake views, ideal for families, as well as studio rooms for couples or business stays. Just seven minutes north of Cromwell, it’s the perfect location for events, conferences or meetings, its large flexible venue suited to large conferences or intimate events featuring hearty southern catering to match.

The Heritage Collection Marlborough Vintners Hotel also transitioned successfully to the group, with general manager Desmond Moraes saying one of the benefits has been the increased visibility and access of the hotel to important overseas markets.

“Being part of this established and renowned hotel brand, with good contacts within the wholesale market, has consistently brought us a lot of business we wouldn’t normally have had,” said Moraes. “It’s a pleasure to work with Heritage Hotel Management and the leadership team are always available to provide support with operational challenges we face at the hotel.”

The hotel benefits from bulk buying power and strong relations with various suppliers in the industry, as well as being well-represented at various travel and tourism conferences and

De sm ond Moraes

Consider joining Heritage Hotel Management, where there’s power in numbers when it comes to marketing, databases, sales management, customer knowledge and hotel business acumen built up over 20 years operating within the New Zealand market.

made a big difference to the visibility of our region and has brought in leisure bookings to us directly, cutting out the major cost of OTA commissions,” said Rudich.

“The new website, launched this year, has been working particularly well for us in reach and engagement, reducing our reliance on third party booking websites.”

Heritage Hotels’ website recently received global recognition, winning the 2019 Travel Weekly Magellen Awards with a gold in the Hospitality Marketing – Website category.

“With over 20 years of experience, Heritage Hotel Management has focused solely on New Zealand properties, making it an award-winning specialist in the market, with an internationally acclaimed website and a sales and marketing expert team across the key market segments,” said Leon Mascarenhas, operations manager of the Heritage Collection.

“Joining the Heritage Collection means the operations can improve the bottom line of a hotel’s business by accessing key services of the group, including owner liaison, central reservations and rooms division management.”

Franchisees in the group are offered a core set of shared services, including sales and marketing, central reservations, finance, IT, operations and human resources. There are also full management agreements available.

For more information email Leon Mascarenhas on LeonM@heritagecollection.co.nz l

It’s a pleasure to work with Heritage Hotel Management and the leadership team are always available to provide support with operational challenges we face at the hotel

training&education

ONWARDS AND UPWARDS Bachelor of Hotel Management graduates on location at The Ascot Park Hotel Invercargill.

TASTING THE HIGHLIFE WITH HOTEL MANAGEMENT QUALIFICATIONS As the millennial interest with travel and wanderlust grows, so does the allure of the highend hotel experience. Fortunately, the Southern Institute of Technology (SIT) has a way of turning this wanderlust into a career opportunity, with its hotel management courses.

Their Bachelor of Hotel Management is a business degree focused on equipping graduates with skills that are sought after by employers. It concentrates on management concepts, such as marketing operations, human resources, food and beverage, event management, legislation, entrepreneurship, and financial accounting.

Students are also given every opportunity to experience the industry first-hand, including an

GOT TALENT? According to the Ministry of Business, Innovation, & Employment, job prospects in the hospitality industry are good: “Opportunities are expected to increase as the global economy strengthens

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internship for the final semester of the third year. Graduate Certificate and Graduate Diploma courses in Hotel Management allow graduates to quickly become qualified and experienced in the hotel industry at a high level.

Having already finished a diploma in hospitality management at the Hubei University of Education, graduate Rachel Liu came from China to finish off her studies in SIT’s hotel management course, having

and tourism increases. High job turnover also contributes to making it easier for new workers to enter a hospitality occupation.”

Despite this, the hospitality industry is suffering from something of a PR crisis. In New Zealand and around

previously worked in Shanghai as an intern. She found her tutors very helpful during her year at the Invercargill campus.

“When I was looking for a job, the employment advisor helped me to recreate my resumé, and let employers understand my advantages,” said Liu, who enjoyed experiencing a different education to that of China and found studying at SIT to be more flexible. Now, Liu is working as an assistant manager, responsible for a restaurant, front office and housekeeping staff.

With a range of exciting courses, from diploma and degree level right through to graduate certificate and graduate diploma level, SIT has something to suit everyone.

SIT’s Hotel and Tourism Management programmes are designed to allow graduates to hit the ground running in employment. Head to www.sit. ac.nz for more information on how to kickstart a career in Hotel and Tourism Management and start travelling the world with work. l the world, young people are not being made aware of the potentially lucrative career paths available to them in hospitality, and businesses are sometimes left relying on a quick turnover of inexperienced staff, often working part-time to support studies.

So significant is the problem that a number of organisations now exist to help the hospitality industry both source and hold on to young talent. Employing a diverse range of approaches – from training fresh talent to upskilling existing employees – these organisations seek to bolster and enrich New Zealand’s hospitality industry with home-grown and overseas talent. l

For more than 20 years, UP Education has been helping 12,000 students every year from across the world gain the right skills and attitudes to succeed in their chosen field. 80 percent of its vocational graduates going on to higher study or employment.

Recently UP Education launched The Culinary Collective, a new school of cooking and hospitality designed to address the growing need for skilled workers. The school has 16 highly specialised courses on offer, including ‘Front of House’, ‘Professional Chef’, and ‘Restaurant Manager’.

“Currently, there aren’t enough people actively setting their sights on building a longterm career in hospitality,” said a spokesperson for The Culinary Collective. “Many young people join the industry in a part-time capacity while they study, but the industry loses them once they finish study or go into other jobs.”

There is clearly a job to do in changing the overarching perception of the broad spectrum of employment outcomes the industry offers, so that young people in New Zealand feel enticed and inspired to seek a career in hospitality.

By providing specific training and establishing a viable career trajectory, The Culinary Collective bypasses traditional routes to hospitality success that involve starting out in relatively unglamorous positions such as being a pot washer or a porter, instead providing students with a carefully customised set of skills according to the job outcome they are seeking.

“Today, students who set their sights on becoming a chef can acquire the skillset needed for the role by training with an education provider such as The Culinary Collective,” said the spokesperson. “This creates skilled employees who are ready to hit the ground running in their chosen field – a great outcome for the graduate and the industry.” l

travel sectors. By empowering and motivating people to provide great service, ServiceIQ seeks to help businesses remain competitive and maintain New Zealand’s reputation internationally as a great place to live or visit.

“Employers need to step up, as New Zealand Police have done, and start telling better work stories,” said general manager for industry engagement Tony Laskey. “ServiceIQ already does this without our ‘Earn and Learn

Doing What You Love’ campaign, aimed at young people and school leavers.

Our website careers section also includes downloadable career maps, and our Service Career Kickstarter booklet helps school career advisors

asket

Whilst finding new talent is important, so too is upskilling existing employees. A study from Research First indicated that employers and employees alike prefer on-the-job training, with career progression and improved leadership capability amongst the top reasons cited.

ServiceIQ is the industry training organisation for the service industry, including the accommodation, hospitality, foodservice, retail, tourism, and

To ny L

NURTURING TALENT

work through career options with young people.”

As a partner of the Got A Trade? Got It Made! initiative, ServiceIQ invites its employer partners to the annual school leaver event SpeedMeets, where students in their final year of school meet with prospective employers. Where there’s mutual interest a match is made, and the student and employer can begin the process of recruitment.

“The other side of the recruitment coin is staff retention – having a job and working towards a recognised qualification at the same time is a huge attraction for many people,” Laskey explained. “Not only will people stay while they’re upskilling and gaining NZQA credits, but our employers tell us that once staff are qualified, their loyalty remains.

Offering on-job training towards a certificate or diploma shows that the employer has the interests of staff, and their career within the industry, in mind.” l

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training&education

PUSHING YOURSELF TO THE NEXT STEP New Zealand’s hospitality industry is plagued with staffing issues. One of the main concerns in the industry is the lack of formal training which leads to the idea that there aren’t chances for career progression in hospitality.

New Zealand’s Defence Force (NZDF) offers exciting opportunities in hospitality for those willing to push themselves to the next step and embrace a dynamic and unique part of the sector.

A role in catering and hospitality within the NZDF is crucial—as the saying goes, an army marches on its stomach. This is highlighted in the training and development that is poured into both the cheffing roles and the steward roles.

Through the NZDF, as a chef, army applicants will be taught everything they need to know to operate effectively in a small catering team, eventually as a head chef, as well as being trained to work in a range of environments, from full kitchen facilities in camp to mobile and tented field kitchens.

Through the navy, applicants will learn to cook both at sea and ashore, as well as learning

to cater to a cocktail party one night, and a high-carbohydrate meal for a recruit the next.

The NZDF offers applicants the chance to gain internationally recognised qualifications as well as getting the opportunity to cook in competitions. Alongside military training, there are several courses that one can undertake to further their culinary training, all in accordance with the City and Guilds of London Certificate.

As a steward, the NZDF offers a range of training and development options, as well.

Stewards are there to provide support to the chef teams to ensure the force is well-fed and well-served. The role of a steward is varied, and applicants could find themselves doing anything from table service to bartending, for ten people, or 500. Similar to the cheffing role, stewards will undergo standard military training as well

as specialised training, with the opportunity to gain NZQA and the City and Guilds of London Institute qualifications as well.

Not only does the NZDF offer great opportunities for career progression and thorough training, but it also offers competitive salaries and a range of benefits and allowances.

Some of these include free medical and dental, subsidised food on base, competitive superannuation and sponsored tertiary study programmes at all levels.

The rigour that is taught in the NZDF is second to none, and a successful graduate from the training provided will have these embedded in their work ethic. l To learn more visit defencecareers.mil.nz or call 0800 1 FORCE.

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New Zealand Certificate in Cookery (Level 4)

MANAGED TRAINEESHIP The WelTec Managed Traineeship leads to the New Zealand Certificate in Cookery Level 4 and is specifically designed for trainee chefs already working in professional kitchens.

The two year, block release, programme supports trainees to work towards becoming a qualified chef whilst continuing to be employed in the industry.

Learn through practical tutorials and workshops and be assessed in a purpose-built environment alongside other trainee chefs. Access to our online learning system and regular onsite visits will provide additional support to both the trainee and the employer throughout the process.

ENTRY REQUIREMENTS Candidates must be employed for a minimum of 24 hours per week in a WelTec approved hospitality business in an appropriate position (e.g.: Kitchen Assistant, Commis Chef, Junior Chef or similar role).

DURATION Eight one-week block courses over two years (Four per year)

THE PROGRAMME COVERS: • Cooking methods and their applications • Cold larder techniques • Food safety, Health and safety • Standard operating policies and procedures for commercial kitchens

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• Preparation, cooking and presentation of fish dishes • Farinaceous and vegetable dishes • Preparation, cooking and presentation of meat and poultry dishes • Patisserie techniques to produce and present desserts • Techniques to produce dough and pastry products.

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stayconnected

STAY CONNECTED This year, the iPhone turns 12, Facebook turns 15, and the World Wide Web celebrates its 28th year since going public. In a relatively short period, these technologies and others like them have dramatically transformed almost every aspect of our lives, from the way we travel to the way we eat.

Accordingly, today’s hotel guest’s expectations now exceed merely a hot shower and room service. Busy guests with places to be may rarely stop to think about the complexities of providing high-speed Wi-Fi and in-room streaming in a hotel, but these are services that hoteliers and technology companies alike have had to implement remarkably quickly in the race to provide guests with the seamless in-room experience they demand.

Streamvision is an Australian provider of bespoke digital solutions, working with a variety of clients from hospitality ventures to large corporate entities. Hotel Magazine spoke to CEO Greg Bassine about the needs of the modern hotel guest.

“Ultimately, as the end-user, hotel guests and home consumers want the same thing – high speed, high definition content at their fingertips, and the ability to intuitively and immediately understand how to interact with an entertainment system,” he said.

Bassine pointed out some easily overlooked problems that hotels face when providing guests with connectivity technology. “It’s important that all guests staying in a given hotel room are able to cast their content to the in-room TV, but that their next-door neighbour is unable to ‘hijack’ their TV, either intentionally or unintentionally.”

Such a blatant ‘digital intrusion’ is a more visible example of a wider problem facing hotels: that of hundreds, or even thousands of guests accessing the same digital services in close proximity.

“The ability to monitor and control bandwidth usage is essential,” Bassine said, “to ensure that a few data hogs don’t consume all the available bandwidth, spoiling the experience for other guests.”

As well as virtual crowd control, hotels must deal with the fact that their guests are transient. Just as clean sheets and towels are a prerequisite of any guest room from budget to boutique,

so too is clean data.

“Hotel entertainment systems need the ability to automatically log out of and erase all user data upon check-out,” Bassine pointed out. “If a guest has logged into her YouTube account on the in-room smart TV, that could lead to their data security being compromised.”

Such compromises are not unheard of – in July, Marriott was fined £99m (NZ$187m) for infringements of the UK’s General Data Protection Regulation after a cyber-incident exposed a variety of personal data contained in approximately 339 million guest records. Just a week or so later, US hotel management company AavGo was alerted by a benevolent ‘white hat’ hacker to a security lapse in their online booking system, exposing the data of up to 8 million entries.

Paul Blackwood, of Hospitality Internet, is familiar with the challenges of providing guests with the connectivity they desire without compromising their data security.

“A hotel Wi-Fi network has a single job: connect a device to the internet, and nothing else,” he explained. “That means that device cannot see, and is protected from, all other devices on that network.”

This is usually achieved through a process known as client isolation, which prevents devices on the same network from communicating.

Though sufficient for most hospitality ventures like restaurants and cafés, modern hotels also need to be able to offer shared micronetworks which allow guests within rooms to share digital services.

“Top-end guests expect a more homelike experience,” Blackwood said. “They’re used to connecting all their personal devices together on a private local network.”

Achieving this in a hotel situation is tricky. “Can you imagine all devices talking freely in a hotel with, say, 50 Chromecast devices?”

Blackwood asked. “Instead, if you have personal networks for each room, then we use encrypted Wi-Fi

Ultimately, as the end-user, hotel guests and home consumers want the same thing – high speed, high definition content at their fingertips, and the ability to intuitively and immediately understand how to interact with an entertainment system that is personal to that room, and that room only. Then, devices in that room can share their devices in their own secure environment.”

Of course, once the technicalities have been dealt with and the system is up and running, there remains the small task of providing guests with the kinds of services they desire.

For the hotelier’s perspective, Hotel Magazine spoke to Sihil Piyasiri, director of global hotel and owner solutions in Australasia and Japan for Intercontinental Hotels Group. Piyasiri explained that good connectivity is now expected as standard, across the budget spectrum.

“At a base level that means having great Wi-Fi with enough bandwidth to accommodate guest needs, whether it’s downloading work files or streaming their favourite shows,” he said.

But just as upmarket hotels distinguish themselves with more luxurious facilities and services, so too should they offer improved connectivity features.

“Where we are starting to add some extra touches in upscale or luxury brands is around sound systems with quality speakers and Bluetooth pairing capabilities, so that guests can enjoy their own music,” said Piyasiri. “We’re even

starting to look at voice control to operate blinds and lights, and tablets for room service ordering, guest requests and in-room controls.”

These changes are reflective of the drastic transformation occurring in the home entertainment industry, changes Piyasiri and his team are constantly monitoring. From their Atlanta office, the Global Hotel and Owner Solutions team has a laserlike focus on the latest technology, testing ideas with guests, and implementing those solutions that will have the biggest impact on the guest experience.

“I don’t remember the last time I watched free-to-air TV, and I don’t think I’m alone,” Piyasiri joked. “Of course, there are still many people who watch TV but, for many, the way we consume has changed dramatically, so we have had to adapt.”

Piyasiri was keen to point out, though, that hoteliers should never let technology replace the human touch crucial to hospitality.

“While we are innovating in many areas, we still need to provide options that work for different generations of traveller,” he explained. Working in hospitality means keeping the guest experience front and centre, providing efficient service at scale without replacing the Continued on page 14

stayconnected Continued from page 13

human touch.

“As an example, if we introduce in-room tablets for room service ordering, we need to offer the ability for guests to call room service to speak with someone to order.

Instead of overwhelming guests with the hospitality equivalent of a webpage full of pop-ups, digital services should be just like any other services in a good hotel – inconspicuous, yet easily accessible,” he said.

A good example of this is IHG’s new IHG Connect service. “When the guest arrives at any IHG hotel with IHG connect, they are automatically connected to highspeed Wi-Fi via their IHG Rewards Club profile,” said Piyasiri. “No more waiting to check-in and get your room number before you can log in.”

This unobtrusive but robust service streamlines the guest experience and makes life easier for the hotel, a perfect example of the kind of win-win solutions that innovative digital services can provide.

“Technology shouldn’t replace hospitality, it should complement it,” Piyasiri concluded. “The important thing is providing the human connection to those who value it, and technology and automation for those who prefer that.” l

OK COMPUTER? Though best known for its e-commerce platforms, Chinese tech giant Alibaba’s diverse portfolio includes fintech, film, retail, and hospitality ventures.

The company’s high-tech FlyZoo Hotel in Hangzhou is designed to provide guests with a glimpse into the future of hospitality.

The 290-room ultra-modern boutique hotel is stocked up to the nines with state-of-the-art technology, from keyless doors to robot room service. Chinese

users with the FlyZoo app can book rooms directly from their phones, choosing their preferred floor via the app and even the direction the room faces. The app also provides virtual tours of each room before users make their final selection. Upon arriving at the hotel, guests can check in on their mobile app using facial-recognition technology and go directly to their room.

For non-Chinese users without access to the app,

several self-service kiosks are available in the FlyZoo Hotel lobby. These kiosks capture guests’ face and allow them to access elevators and enter their rooms merely by looking at a face-scanning screen. Inside each room, a Tmail Genie – Alibaba’s version of an Amazon Echo artificially-intelligent assistant – lets guests adjust the room’s temperature, close the curtains, change the lighting, and operate the television just by speaking.

Room service can be ordered via the Genie, with food and toiletries delivered directly to the room by Alibaba’s ‘robot butler.’ Once the robot reaches the room, guests enter a passcode sent via text to access their goods, which are kept safe in the robot’s storage compartment.

Though the hotel is almost entirely automated, a handful of employees are on-site to assist as needed. More a proof of concept than an all-out replacement for the traditional hotel, FlyZoo provides an alternative that, whilst lacking in face-to-face warmth and congeniality, is certainly a compelling option for travellers seeking convenience and a streamlined experience. l

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stayconnected

ROUNDTABLE

How should technology operate in a hotel room?

Marcus Keenan

Sihil Piyasiri

Stephen Gould

GENERAL MANAGER, RYDGES WELLINGTON

DIRECTOR, GLOBAL HOTEL & OWNER SOLUTIONS, AUSTRALASIA & JAPAN, IHG

GENERAL MANAGER, SO/ AUCKLAND

What you get at home is what the expectation is at a hotel. People are turning up with their own devices, and they want to be able to share the screen or watch their own Netflix. We need to provide complimentary good quality, high speed broadband access.

We’re not there yet – our infrastructure is very different. It’s not their problem, but guests don’t necessarily understand the challenges that face the owner. It’s a complicated process to distribute those kinds of signals and make sure they are robust. From a guest’s perspective it seems simple, but it’s how we make it happen at our end, so it’s seamless, that matters.

Greg Bassine CEO, STREAM VISION Broadly speaking, hotels need to make sure they have the latest generation technology configured correctly to support the in-room entertainment services that they want to provide to their guests. In this regard, in-room entertainment suppliers need to be able to clearly identify network capacity requirements to hotels. This will usually involve their engineers or solutions architects working closely, not only with the hotel’s engineering department, but also with the hotel’s network and internet suppliers. A seamless experience for guests is created by making sure all the pieces are in the right place.

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A hotel room should be as comfortable and connected as at the guest’s home. Great Wi-Fi is a minimum, and it needs to be available everywhere in the hotel – in the room, lounging by the pool, at the gym or dining at hotel restaurants and bars.

Casting capability is the next big thing – Netflix, Stan and Foxtel have now become a new normal in content consumption so, if we don’t support casting ability, TVs will simply end up being an expensive piece of furniture in a guest room. Add a great sound system to the mix possibly voice control and tablet room service ordering - and you’ve delivered a fantastic guest entertainment experience.

I think the biggest step hotels can take is to simplify. If my five-year-old can’t do it, then it’s too complex. If it’s more complicated than Enter, Back, and Volume Up and Down, it just doesn’t work.

If we look at all our user interfaces, simplifying is the ultimate goal – less buttons, less clicks. For a long period of time, in-room entertainment became very comprehensive, but by being comprehensive it became very complex. It was difficult to find the billing information or the right TV channel, the TV remote had so many buttons, and everything became very complicated.

At the same time, in our personal lives, we now have just the one device that does everything.

There’s a lot of different platforms and a lot of hotels that want to load as much as they can for their in-room entertainment, but the software and the system isn’t able to simplify it. The more time and effort you put in, the simpler the experience should be – streamlining it, not complicating it.

Paul Blackwood DIRECTOR, HOSPITALITY INTERNET Chromecast can’t normally work on a secure public WiFi service, because guest devices are isolated and protected from the network and each other. You don’t want the guests to see dozens of available devices on the network; we usually allow each device to the Internet and nothing else.

With GuestCaster, we can allow the guest a private Wi-Fi service just for their room, as if they were at home. GuestCaster runs from the existing Hospitality Internet WiFi service that runs throughout the building. It will require our latest hardware, so please check with us to see if you qualify.

Shane Jolly HOTEL MANAGER, CORDIS AUCKLAND The installation of smart TVs with the ability to be able to mirror or cast content from a guest’s own device is the best step that any hotel can make, along with a strong, high bandwidth internet connection.

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7 EMAIL: sales@hospitalityinternet.co.nz or visit www.hospitalityinternet.co.nz

who’swho

STUDIO GASCOIGNE A well-designed hospitality space needs to balance multiple variables simultaneously, no easy feat given the high demands placed upon the space by both staff and guests. Studio Gascoigne has been solving such problems for 31 years: having won over 170 awards for architecture, retail design, hospitality, and interiors in New Zealand and Australia, it’s safe to say they know their stuff when it comes to good design.

Designing hotels is quite a challenging process, in that we’re primarily targeting our design towards the hotel guest, rather than its owner,” explained Studio Gascoigne’s founder and principal designer Mark Gascoigne.

In order to create a design which will attract and welcome customers, Mark and his team need to know who those customers are, and the particular pitch or story the hotel is trying to convey. “Guest rooms need to move on from the boring and generic ‘box’ model and develop much more personality, and incorporate a strong local flavour.”

Studio Gascoigne recently completed a project at the Auckland International Airport terminal involving multiple hospitality and retail clients, as well as some of the terminal’s public spaces. The company has numerous hotel renovations to its name, including the Hotel DeBrett in downtown

Auckland, and Gascoigne is passionate about optimising the guest experience not just in the room, but elsewhere in the hotel.

“Although there is some great work happening in hotels I still see many refurbishments which simply upgrade ‘old bland’ for ‘new bland’, and still don’t provide guests with the essential comfort, privacy, and connectivity they really want,” said Gascoigne.

“I personally see much more potential for hotels to include public spaces which are more than just waiting areas, but active spaces where guests can meet or entertain their friends or business clients. I think hotels really need to get up to speed with this, because they’re losing so much business to other hospitality operators.

With over forty years combined experience in managing the planning, purchasing and handover of Furniture, Fixtures & Equipment (FF&E); our clients can have complete faith in our procurement processes and quality control inspections.

We’re passionate about inspired design, with proven expertise in hotels, resorts, restaurants, bars, aged care and boutique offices.

We take pride in our personalised service with a collaborative and strategic approach to project delivery, ensuring all deliverables are socially and economically sustainable.

Recent projects include Four Points by Sheraton on Auckland’s Queen St, The Churchill designed

by Izzards - Auckland’s highest rooftop bar boasting stunning views of the city from atop the Four Points by Sheraton hotel, Breakfree on Cashel in Christchurch, The Sebel Viaduct Harbour, Adina Apartment Hotel and Wild Estate on Waiheke Island. We have also completed a variety of boutique offices and aged care fitouts across a

range of budgets and design styles.

Success for our client’s businesses means sourcing FF&E which achieves the highest possible quality at the lowest price. By developing long-lasting relationships with trusted manufacturers and suppliers worldwide, we can achieve this delicate balance. Many of our products can be conceived and customised to create completely bespoke solutions.

We also represent some of the world’s most renowned luxury commercial furniture brands, handpicked for their leading design, superior craftsmanship and environmental commitment. They offer not only cutting-edge design but have an enduring commercial viability which is second to none. Statement iD’s brand portfolio includes TON, SP01, Lebello Outdoor, TONIK Outdoor, Job’s Chairs, Torre 1961, Fogia and Kun Design.

For more information, contact info@studiogascoigne.com or call +64 09 378 8088

Founder and Principal Designer, Mark Gascoigne

STATEMENT INSPIRED DESIGN Statement iD offer transparent, efficient, reliable procurement services for Hotel, Hospitality and Commercial Designers, Architects and Specifiers looking for expertise in sourcing and selecting original, authentic product.

Find out more at www.statementid.co.nz or contact info@statementid.co.nz (09) 309 7828, we’d love to hear from you.

Photo: Statement ID Director, Tracy Cook-Kelland

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MEETS

SUDESH JHUNJHNUWALA SUDIMA HOTELS & RESORTS CEO

Sudesh Jhunjhnuwala is the owner and CEO of HIND Management and Sudima Hotels & Resorts. The Sudima Group’s business interests span AsiaPacific, and Jhunjhnuwala himself has lived in a number of remarkably diverse places, including Myanmar, Nepal, Hong Kong, and California.

Jhunjhnuwala first worked in his family business manufacturing watches. He came to New Zealand in 2001, and immediately fell in love with the country. “Coming from Hong Kong, from very much a hustling, bustling place that moves at a hundred miles an hour – I was ready to take that step and change of lifestyle,” he told Hotel Magazine. “In New Zealand, not everything is materialistic. It’s more about your work-life environment, your family, and the greenery – everything just appeals to us.”

Alongside their watchmaking business, Jhunjhnuwala’s family also owned commercial and industrial properties. Over a number of years, they sold them and got further into the hotel business, expanding on a portfolio which already included a 600-room five-star hotel in Singapore. “Our family knows about hotels, and I’ve grown up around hotels, so it was something that I was comfortable with.”

Sudima was the first hotel group in New Zealand to be awarded carboNZero certification in 2013, something Jhunjhnuwala sees merely as an extension of the hotel’s fundamental philosophy. “We care, not just about our guests and our employees, but we also care about our environment, and the communities that our hotels operate in,” he said. “I think what it has done is help us attract a lot of good people, young talent who want to try and work for us because of our culture.”

Calm and affable, Jhunjhnuwala is naturally

hospitable in conversation, and clearly passionate about his chosen industry. He cites Barack Obama as a personal hero, and over the course of his career he has witnessed a great many changes in New Zealand’s hospitality industry.

“Until about ten years ago, a lot of the hotels were run down, but as the hotels have started to make more money the owners can see that it’s possible to put money back in and improve our assets,” he said. “And that improves the guest experience.” l

We care, not just about our guests and our employees, but we also care about our environment.

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minutes with

MARK FLINTOFF Hotel Interiors

Mark Flintoff has been in hospitality longer than he can remember. Raised in a hotel from the age of five, he lived on-site with his parents as they managed a large licensed venue on the Melbourne peninsula.

“I was promoted to chief dishwasher at the ripe old age of seven,” Flintoff laughed. “We moved to the Gold Coast in the late seventies, where I worked as a waiter at the age of 16 at La Parisienne. I learnt to burn a perfectly good steak Dianne at the table and mastered the art of silver service.”

Spending his early career in foodservice gave Flintoff a way into the hotel industry, working in food and beverage at larger hotels in Australia and overseas, including Regent, Sheraton, Hilton, Conrad, and Southern Pacific.

After several years, Flintoff transitioned into the FF&E sector, joining commercial joinery and furniture design and manufacturing firm Hotel Interiors in 2012. The Brisbane-based

company has provided furnishings fixtures, furnishings, and equipment for dozens of hotels around the world, including ongoing Ramada developments in Auckland and Queenstown.

The company’s diverse portfolio is a testament to their adaptable approach, letting the guest experience guide their decisionmaking.

“It’s important to capture a hotel’s demographic,” Flintoff explained. “If the guests are 80 percent leisure and 20 percent corporate, you might consider homely amenities like drawers, a larger wardrobe space, an extra luggage rack, a dining table as well as a desk, or an extra chair.” l December/JANUARY 2020

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IN THE PIPELINE New Zealand’s hotel construction boom is in full swing. Alongside The Langlands Hotel in Invercargill, there are a number of key projects likely to come to fruition in the coming years that you should be keeping an eye on.

SYLVIA PARK, AUCKLAND

LOOKING SOUTH National construction company Leighs Construction was recently awarded the opportunity to construct The Langlands Hotel in Invercargill.

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Leighs Construction works with a host of subcontractors via a Request for Tender. Those selected vary according to the needs and location of any particular project.

“We have a number of factors that we look at there,” explained Jarman.

Da “One of them is a vi pre-qualification for health and safety standards, and obviously price is a factor.

“A hotel’s high-end user requirements, finishes, and services often require specialist subcontractors to do the job right. The quality of the work and their track record with us is a key factor, because at the end of the day we need subcontractors that can deliver on time and to a great standard.

As part of Leighs Construction’s contract with the Invercargill d

Located on Dee Street’s ‘Langlands block’, the seven-storey, $40 million development is set to transform Invercargill’s CBD, providing a modern space with contemporary interiors for visitors to the city.

The hotel was named via a competition by the Invercargill Licensing Trust, in which over ten percent of entrants chose ‘Langlands’ or a variation of the name, a reference to Scottish architect and Justice of the Peace William Langlands.

Leighs Construction is also working on a boutique hotel in a historic building at the Christchurch Arts Centre, though the new Langlands build represents the company’s largest hotel project to date. The company has extensive experience constructing hospitals, including the Burwood Hospital in Christchurch, built in a joint venture as part of the government’s rebuild programme in the wake of the 2011 earthquakes.

David Jarman, the company’s chief financial officer and acting managing director, believes the company’s experience with hospitals made bridging the gap into hospitality easier.

“They tend to be quite similar, in that you’re building rooms that are fairly high-spec, with a strong level of services in the rooms and throughout the building,” he told Hotel Magazine. “That’s our base of experience, really, and I suspect we’ve perhaps been selected to build The Langlands partly on this basis.”

Licensing Trust, the company will be mentoring one or two apprentices from the Southern Institute of Technology’s Invercargill campus, as well as providing opportunities for young people via the company’s Future Leaders Programme. The twoyear programme provides students working towards a diploma or degree, or who have recently completed one, with support for their course fees and invaluable experience in the construction industry.

It’s still early days for The Langlands – the development is projected to finish in October 2021 – but the hotel represents a lot to Invercargill. One of the world’s southernmost cities is, it would seem, on the way up.

“We’ve got people in our business who have got some historic connections with Invercargill who are going to be involved in the project,” Jarman said. “There’s certainly a lot more happening down there now, and it’s great to see the buildings going up and the way they’re developing.” l

There’s certainly a lot more happening down there now, and it’s great to see the buildings going up and the way they’re developing.

Plans for a 35ha Sylvia Park Mt Wellington property were unveiled by Clive Mackenzie, chief executive of owner Kiwi Property Group in late November.

The company are in advanced discussion with international hotel operators, provisionally segregating off the top five floors of this fifteen-storey development for use as a hotel.

DUNEDIN In October, Dunedin City Council put out the call to developers interested in constructing a highquality hotel complex on the site of the Filleul Street car park, opposite Dunedin Town Hall.

The site has been of interest in the past to Tekapo businessman Anthony Tosswill, whose 2016 plans for a 17-storey hotel and retail complex fell through the following year. According to the DCC, the site has received significant interest.

TAUPO A proposed eight-storey hotel in Taupo’s CBD, developed by Cypress Capital Investments, is facing an uncertain future as mediation with the Taupo District Council resulted in no agreement acceptable to all parties being reached. l

colourtrending

Resene Permanent Green

Resene Wallpaper Collection 1906-131-02

reens and blues fill-up the tropical sphere in the furniture and homeware trends this spring. Whether it’s adding potted greenery to space or putting up full tropical-inspired wallpaper, the tropical trend is here to stay.

The Resene Wallpaper Collection 1906-131-02 is a multi-layered, multi-dimensional art piece. You can’t miss as it completely transforms any space into a botanical wonderland. The green hue found in this wallpaper is similar to Resene Permanent Green.

Something that is slightly different from your usual palm leaf tropical throw pillow is the

Velvet Cushion by Vanilla Fly. Its long silhouette allows for maximum comfort whilst the large lion print right on the front of the design makes you look twice. It’s luxurious and detailed making it a perfect addition to any hotel room. The large lion print in a black velvet texture is a deep colour like Resene Charcoal.

The delicate leaf print on these glass vases is what makes these pieces so gorgeous and intricate.

The detailed leaf veins seen on the Embossed Lead Impression vase

by Gisela Graham and the Kendra Green Glass Vase by Parlane not only pair well together but also gives a unique character when placed in a room individually.

Further, being able to see the stalks of your floral arrangements is a small detail that goes a long way. These two vases are close in colour to Resene Nourish and Resene Green Smoke respectively.

The Malavike Patchwork Toby Footstool by Voyage

Maison brings a homey feel to any room. This chic ottoman highlights tropical elements throughout the patchwork print and adds flavour to any lounge setting. Enliven dull couches with a pop of colour given with this footstool. The green and blue hues in this footstool are similar to Resene Hullabaloo.

A tropical-themed space cannot be complete without a potted plant.

Faux plants are perfect for hotels with a busy schedule, they’re an easy fuss-free addition to your greenery collection. The faux Rogue Monsteria Plant

by Freedom brings a chilledout vibe with a slightly tropical look. The abundance of leaves will freshen up every corner whilst the vibrant hue is very close to Resene Log Cabin. l

Resene Charcoal

Velvet Cushion Big Lion by Vanilla Fly

Resene Nourish

Embossed Lead Impression Green Glass Vase by Gisela Graham

Resene Hullabaloo

Malavika Patchwork Toby Footstool

by Voyage Maison

Resene Log Cabin

Resene Green Smoke

Kendra Green Glass Vase by Parlane

Colours available from Resene ColorShops

Rogue Monsteria Plant by Freedom

www.resene.co.nz 0800 737 363 December/JANUARY 2020

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20

minutes with

MICHAEL ANDERSON DIRECTOR OF SALES AND MARKETING, QT AUCKLAND

Born and raised in Auckland, Michael Anderson has called New Zealand’s largest city home for most of his life. Growing up next to Cornwall Park, Anderson recalls fond childhood memories of days spent playing cricket and rugby in the park grounds.

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ike many young people, Anderson’s first hospitality job was a part-time position during high school. He worked at Alexandra Park Race Track in the Owners and Trainers Lounge, where he first got a taste of the industry. “It was a really entertaining environment experiencing the highs and lows of the horse owners,” he explained.

A foodie at heart, Anderson cites Anthony Bourdain as an influence, guiding him into the hospitality industry at an early age. When a careers councillor at Auckland grammar suggested that the 17-year-old Anderson consider a Bachelor of International Hospitality Management, which catered to his passions for food and beverage photography whilst providing strong career prospects, he leapt at the chance.

Anderson subsequently took on a graduate training program with Accor hotels, exposing him to everything the hospitality industry had to offer in a brief 18-month window. Since then, he’s not looked back, having held positions at Accor, Pullman, and Swissotel. For the past five years, he’s worked in Sydney, but his recent appointment as director of sales and marketing for the new QT Auckland sees him returning to his hometown.

It’s clearly an industry for which Anderson is the perfect fit, and he expressed great enthusiasm for the business. “I love the diversity of staff and guests that we have in the industry,” he said.

“This has led to friendships from all over the world with people from all walks of life. I also really enjoy how an amazing guest experience is the sum of many small parts - I love watching an entire team come together to create that.”

Over the span of his career in New Zealand and Australia, Anderson has witnessed a number of changes in the industry. “We’re no longer a strictly transactional service,” he argued.

“Guests are looking for something intangible and experiential from their accommodation. They can’t necessarily touch it or see it, but they know what it is when they feel it. At QT, we focus on culture, creativity, and comfort. It’s not just about a pillow to lay your head on, it’s about a full experience.”

Outside of work, Anderson enjoys reading, with a penchant for historical novels, as well as continuing to tend to his lifelong passion for cooking. A keen outdoorsman, he also enjoys a spot of fishing and trail running.

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As a long term fan of the New Zealand Warriors, Anderson and a group of friends have purchased a bottle of Penfolds Grange to be opened when the Warriors win the premiership.

“I’m concerned it will turn to vinegar first,” he admitted. l

I love the diversity of staff and guests that we have in the industry, this has led to friendships from all over the world with people from all walks of life.

RISING STARS

These days, much is made of the hospitality industry’s dearth of young talent. With many positions filled by overseas workers, it’s easy to forget that New Zealand is a country brimming with potential just waiting to be mined. World-class educational opportunities and a blossoming tourism industry mean that all it takes is a little encouragement to bring out the best in people.

With this in mind, Hotel Magazine is proud to announce the launch of our new Rising Star feature.

Each issue, we’ll be profiling an up-and-coming young person in the hospitality industry.

Kate Sweeney and Imogen Graham are the recipients of the inaugural Hotel Industry Scholarships. Managed by Tourism Industry Aotearoa and Horwarth HTL, the scholarships were on offer to young New Zealanders entering their final year of degree study in hotel management. Alongside financial assistance, Sweeney and Graham will gain entry to industry events including the 2020 New Zealand Hotel Industry Conference and Hotel Industry Awards Gala Dinner.

IMOGEN GRAHAM Though born in Auckland, Imogen Graham has lived in a number of the North Island’s major cities, including Wellington, Hamilton, and Napier.

“Having exposure to the hospitality industry from my part-time job and also attending lectures,

I saw that it has a growing future and lots of chances to be creative and innovative,” said Graham. “I really love to be part of that space.”

Graham recently finished her Bachelor of Applied Management at WelTech, which she began at WinTech in Hamilton. She entered her studies in Wellington focusing on accounting, but soon expanded to include strategic management. At the end of 2019, she will begin her Master’s in Global Management at Victoria University, and is

looking forward to using her scholarship to meet some of her hospitality industry role models.

Outside of her studies, Graham enjoys staying active and healthy, and is an aspiring polyglot. Having gained a conversational level of Spanish in high school, she is now studying Hindi. “A lot of people I study with speak Hindi, and so they’ve taught me quite a bit.

Because so many people around the world speak it, I thought I may as well make the most of it and learn some more.” l

KATE SWEENEY Kate Sweeney is studying for a Bachelor of Commerce at Lincoln University, majoring in Hotel and Tourism Management and Global Business. Born and raised in Christchurch, she first worked as a waitress in a local breakfast restaurant at the age of 15. “I always thought I would work in hospitality, but this was just a stepping-stone to help me into it,” she told Hotel Magazine. “I enjoyed

that job, and then moved into working at events, which sparked my interest into seeing what other options I had within hospitality.”

Outside of her studies, Sweeney enjoys travelling and staying fit. She hopes one day to run a marathon, and although she idolises the world-class athletes capable of racing the iconic distance, her true heroes lie closer to home. “My family, in

particular my dad, are the people I will always look up to as heroes.

Dad has always been the hardest worker and I am determined to one day make a difference like he does.” l

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SHEPHERD FILTERS TAKES OUT “2019 PRODUCT OF THE YEAR” AT PRESTIGIOUS AIRAH AWARDS Last month at the annual Australian Institute of Refrigeration, Air conditioning and Heating (AIRAH) awards, Shepherd Filters’ disposable kitchen grease filters were named the “2019 Product of the Year.”

These natural wool filters are a game-changer for hospitality businesses. Traditional metal filter change-outs are a huge frustration for kitchen staff, who are required to remove them, soak overnight, and pressure wash in the morning.

Such filters only capture 20-40 percent of the grease, the rest passing through to coat the duct interior, resulting in a costly clean at least once a year.

Shepherd Filters can be changed out with a simple clip process taking under 60 seconds per filter. Staff will notice it is easier to clean kitchen surfaces, as Shepherd Filters capture up to 98 percent of the grease floating in the air, only leaving a minute

amount to settle on these surfaces and inside the duct.

What’s more, Shepherd Filters drastically reduce grease fire risk.

It only takes 2mm of grease to fuel a kitchen fire, yet standard filters cause major grease buildups between duct cleans, putting kitchens at risk for a large amount of the year. By never allowing build up, Shepherd Filters protect each hood 365 days of the year.

New Zealand specialist industrial cleaners, Presco Environmental, stumbled across this product in 2016 and now distribute them throughout New Zealand.

“I immediately realised these Shepherd Filters were far superior

to any filter I had ever seen before. It became obvious our customers felt the same way,” said Matthew Prestidge, industrial hygiene and indoor air quality advisor at Presco Environmental.

“Clients report multiple benefits, including reduced costs, cleaner surfaces and a better working environment in their kitchens. Such a simple solution to help you and our planet.”

Presco Environmental commenced distributorship of Shepherd Filters throughout New

Zealand in May 2019.

“When we were offered the opportunity to distribute this amazing product in New Zealand, I was honoured,” said Prestidge.

“It is a privilege for our company, and we are excited to be sharing our Shepherd Filters passion with kitchens across the country.”

Learn more about this product at www.prescoenvironmental.co.nz/ products/shepherd-filters Or contact Matthew at matthew@presco.co.nz l

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Disposable Easy-to-use Compostable Highly effective Cost saving Fire retardant Innovative 100% natural NZ wool Award-winning Kitchen exhaust

Grease filters Shepherd filters capture up to 98% of airborne grease, compared to as low as 20% with a standard kitchen grease filter. Less fire risk, less duct cleaning costs, less labour and complications and you can change these filters in less than one minute each.

Learn more at www.prescoenvironmental.co.nz/products/shepherd-filters

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ANUGA 2019

WORLDWIDE. LEADING. TRENDSETTING. Current trends, the latest innovations, and visionary concepts for the food of the future were under focus at Anuga from 5 to 9 October 2019, the world’s largest trade fair for food, beverages, and hospitality. It was a record-setting year for Anuga, with over 170,000 trade visitors from 201 countries and around 7,500 exhibitors from 106 countries descending on Cologne for the five-day event. 90 percent of exhibitors and 75 percent of visitors were from outside Germany.

UP TO GOOD

Under the Sustainable Coffee Fruit company, UP TO GOOD produces a natural and upcycled energy drink made from the fruit of the coffee berry, Cascara. Traditionally, coffee farmers have discarded the coffee berry, but UP TO GOOD utilise all their resources to ensure minimal wastage.

The original Sparkling Cascara Energy Drink sits front-and-centre of the range, alongside three additional flavours: Lemon Ginger, Classic Cola, and Hibiscus Berry.

UP TO GOOD prioritises sustainability by upcycling the coffee fruit, using only natural caffeine and no additional extracts.

For more information or to become a stockist, email lars@uptogoodenergy.com or visit www.uptogoodenergy.com

ANTHON BERG

Since 1884, Anthon Berg has been producing chocolate in Denmark. The company introduced its popular line of liqueur-filled chocolate bottles in 1922, and today 18 branded flavours are available, including four cocktail-filled bottles, four coffee liqueur-filled bottles, and collections of single malt Scotch and cognac-filled bottles.

Anthon Berg’s indulgent chocolate treats offer guests a premium taste experience with a tongue-in-cheek sense of fun.

For more information or to become a stockist, visit www.anthonberg.com

EAT GRUB

GADAL TEA

Romanian company Gadal Tea focuses on producing an organic range of tea products.

Available in six blends and three pure plant teas, Gadal’s best seller is its Lolita blend which combines graprefruit, cornflower petals, and rosehip.

“The name means ‘growth’ or ‘development’ in Hebrew,” explained sales manager Felix Ernst. “Our goal is to lift up your spirits through pleasant tastes and aesthetics.”

For more information or to become a stockist, email felix@gadaltea.com or visit www.gadaltea.com

Instead of jerky or nuts, offer your guests something a bit different with UK-based Eat Grub’s range of edible insect snacks. Insects provide a sustainable source of protein, and co-founders Shami and Neil set about to prove they can be delicious, too. Eat Grub’s best seller is its Roasted Crickets, which come in three flavours – Smokey BBQ, Sweet Chilli & Lime, and Peri-Peri.

“Eat Grub’s passion is to encourage people to embrace insects as a sustainable, nutritious, and above all tasty source of food,” said Neil. “With a diverse and exciting range of insects from mealworms, grasshoppers, crickets, and buffalo worms, Eat Grub provides exciting, sustainable options to the market.”

For more information or to become a stockist, email jordan@eatgrub.co.uk or visit www.eatgrub.co.uk

MARMETUBE

POPCROP

Owner of Popcrop Robert Karabon discovered bluecorn when travelling in Mexico and brought it back to Poland, where he created a range of healthy cereal snacks made with whole grains and no additives except Himalaya salt.

All of Popcrop’s diverse range of cereal snacks are processed slowly to ensure the taste and nutrients of the grain remains intact. Popcrop produce ideal snacks to spruce up a mini bar for kids and grown-ups alike.

For more information or to become a stockist email info@popcrop.pl or visit www.popcrop.pl

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This innovative German company produces an assortment of fruit spreads in squeezable tubes.

Inspired by squeezable bottles of honey, friends Daniel, Dennis, and Max produced six flavours of fruit spread – Strawberry, Cherry, Raspberry, Apricot, Peach, and Blackberry – all of which contain 66 percent natural fruit content.

“It’s not just about the flavour,” said Marmetube general manager Daniel Hutscheneruter. “It’s about the sustainable and innovative packaging, questioning every step of the process in the established way of doing things. It’s about staying true to our values as we continue to grow.”

For more information or to become a stockist, email info@marmetube.de or visit www.marmetube.de

WHAT’S HOT IN THE MINI BAR

1 1. KEA COOKIES Whether they’ve been pounding the pavement, pounding the boardroom table or pounding the tracks to see New Zealand’s native mountain parrot, your guests will enjoy relaxing with a delicious Kea Cookies and a soothing beverage.

With a large range of gluten, wheat, dairy and egg-free and organic cookies that are suitable for vegans, Kea Cookies meets most dietary requirements.

Available in convenient twinpacks your guests will fly into great tasting Kea Cookies.

Contact Kea Cookies at info@keacookies.co.nz or phone (09) 5270556.

2. LIQUID GOLD Honey-based beverages are experiencing a resurgence, and as one of the world’s leading producers of manuka honey, New Zealand is well-placed to lead the way in this sector.

Alchemy has been producing honey wine (mead) and premium

2 honey wine-styled products in Gisborne for close to 20 years.

The Peach Frizzante offers a crisp peach infusion of East Cape Manuka honey from Alchemy’s own hives, incorporating strawberries and a pop of lime.

The frizzante is naturally fermented and gently sparkling, the perfect post-work reward for a day well done with a moderate 5.2 percent alcohol.

For more information, email Russell.Cowley@ alchemybeverages.com or visit www.alchemybeverages.com

3. MIGHTY FINE Almighty makes delicious drinks with organic produce, all delivered in stylish nofrills packaging. 10 percent of Almighty’s profits go towards helping to teach kids about growing, cooking, and eating their own healthy fruits and vegetables in hands-on lessons in school gardens.

Available in Plain, Lemon, or Peach & Ginger, Almighty’s

3 sparkling water is activated charcoal-filtered for purity, and contains no sugars or sweeteners – only natural flavours. The satisfying sound of cracking open a can is all that’s between your guests and sparkling hydration.

For more information, email sales@drinkalmighty.com or visit www.drinkalmighty.com.

4. GRAPE EXPECTATIONS Moana Park has been crafting iconic Hawke’s Bay wines since the 1970s. In fact, the original site in Puketapu that was first planted back in 1981 is still part of the Moana landscape.

A blend of 80 percent Merlot, 15 percent Malbec, and 5 percent Cabernet Franc, all estate-grown, the Estate Series Merlot Malbec offers a full, nearly impenetrable black-red colour with youthful purple hues on the rim. The nose is gently full and softly concentrated with primary aromas of ripe blackberry fruits and spicy black plums, with unfolding fragrant

4

5 herbs, camphor, and cedar oak elements upon aeration.

For more information, email sales@moanapark.co.nz or visit www.moanapark.co.nz.

5. SAY CHEESE Made in Italy using only the finest Italian cheese, Ghiotti Italian cheese bites are great for snacking, in the room or on the go. With no added preservatives or artificial flavourings, these savoury snacks are made with 100 percent Italian cheese, and are a great option for those with specific dietary requirements as they are gluten, lactose, and preservativefree, as well as being suitable for vegetarians.

For more information, email info@europeanfood.co.nz or visit www.ghiotti.co.nz.

6. AN APPLE A DAY South Cider – formerly known as Eddie’s – brews fine apple ciders from its secret Sub-Antarctic headquarters just south of the Basin Reserve in Newtown,

6 Wellington.

Eddie Giles began his career in fermentation making wine. A stint in the vineyards of Austria introduced him to the business of making cider, a craft he embraced with enthusiasm on returning to New Zealand. Eddie’s cider became a local hit for its crisp dryness and fruit-forward character.

In 2018, a subsequent hostile takeover by a group of rapacious venture capitalist penguins saw Eddie’s renamed as South Cider.

Eddie himself however continues to toil at the presses under his polar overlords, creating ever more delicious variants of the simplest and most elegant of the alcoholic beverages.

South sources only NZ fruit for its ciders, with no added sugar and low calories. South are in the testing phase of some groundbreaking flavours using NZ fruit and vegetables.

For more information, email paul@southcider.co.nz or visit www.southcider.co.nz. l

December/JANUARY 2020

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topdrops

a couple of minor tweaks later the 1919 Classic recipe was born.”

Since then, the Aucklandbased distillery has gone from strength to strength, and recently won the Alcohol category in the New Zealand Artisan Awards.

1919 recently released its first limited edition gin, produced on September 1 and simply called ‘1.9.19’.

“We got to push the boundaries of what we could do and used a combination of vapour infusion and maceration,” Crabb explained. “The response has been amazing and actually took us by surprise.”

Since then, the company has been conducting extensive research and development into its next limited edition ‘Kiwiana’ release, as well as scheduling the launch of a limited batch of whiskey. It’s still early days for the brand, but Crabb is enthusiastic about his product and confident in the consumer base.

“Gin is unique in that it can be so diverse, so consumers seeking lower calorie options with plenty of flavour are able to experiment with ‘more-ish’ flavours – think the 1919 Classic with hints of citrus and subtle floral notes, or the Boysenberry by the team over at Blush. It’s an exciting time to be distilling gin.” l

JUST THE TONIC

Since 2013, gin has been in a period of ascendancy worldwide, with many new brands and producers entering the market. Small batch craft approaches and gin-based liqueurs have been popularised, reaching a market outside that of traditional gin drinkers.

New Zealand producers are leading the industry as it thrives in a period of innovation and rejuvenation. After getting a taste for gin whilst at sea, former sailor and 1919 Distilling founder Soren

2 MEGA EVENTS. 2 DATES.

Crabb crafted his first gin at home in 2016, taking advantage of New Zealand’s status as one of a handful of countries which legally allow home distilling.

“Let’s just say it was, well,

‘bold’,” the entrepreneur joked.

“I continued playing around with new recipes until one evening I incorporated Otago cherries and Manuka honey. After tasting that, I knew I was onto something, and

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en the vines e w t e b

Goldie Estate HEINRICH STORM, WINEMAKER

Goldie Estate is a boutique vineyard and winery located on picturesque Waiheke Island. But Goldie Estate is more than just a vineyard; it represents a space dedicated to the betterment of New Zealand’s wine industry, housing the Goldwater Wine Science Centre.

In conjunction with the University of Auckland, students can come to learn and study wine science in a sphere dedicated to the innovation and exploration of wine.

New Zealand’s wine industry is often credited for its forward-thinking ideas and practices, especially considering the relatively young age of our nation’s wine history. Through institutions and programmes like the one offered at Goldie Estate and the Goldwater Wine Science Centre, it’s clear how New Zealand’s industry is leading the charge in wine innovation.

Heinrich Storm, Goldie Estate’s winemaker, fell in love with wine over a decade ago prompting him to pursue the science behind it.

“I’ve been lucky to have been able to do a combination of part-time studying while working in the industry as well as receiving mentoring from some industry stalwarts along the way,” said Storm. “Drinking lots of wine has also been key in this training exercise.”

Goldie Estate’s vineyard is influenced by both the ocean, and the rich, volcanic clay on which it is planted.

“The wines have a softness or roundness to them, with elegance and structure and a subtle salinity or savouriness,” explained Storm.

“I believe this directly reflects the terroir or landscape.”

Involved in the wine industry since 2008, Storm said that his wine philosophy has evolved over the years. He noted a strong desire to emphasise sustainable winemaking and viticultural practices. In essence, it is making the best possible wine with the least impact on the environment. This is perhaps highlighted by the fact that climate change is beginning to visibly affect wineries around the world—something that Goldie Estate and Storm are well aware of.

“The research suggests that New Zealand will be affected by climate change. We’re already starting to see some signs of this. On Waiheke Island, we’re increasingly experiencing bizarre

weather events like record rainfall, or record temperature and drought conditions. We have not had to make any drastic changes yet, but it is something we have to be aware of for future planning,” he said.

“Globally, there is a big push toward more sustainable vineyard practices,” said Storm.

“We are in the process of transitioning to a fully organic vineyard programme by 2021, and being certified organic by 2025.”

Goldie Estate’s wines are influenced by a myriad of factors.

“I would like to think that we construct beautifully balanced wines. They’re concentrated

and full-bodied, yet restrained. The tannins, oak and acid all work harmoniously together,” said Storm.

Storm also commented on how the topic of wine was very subjective. There is more to wine than meets the eye, and the bottled beverage was the result of the background, the land it comes from, the history, and the story it told.

Outside of wine, Storm enjoys rugby, fishing and cooking. “Sharing a meal and good wine with friends and loved ones is an essential part of my life. If I’m not drinking wine, you can normally find me drinking gin or sipping on a negroni.” l December/JANUARY 2020

29

MEET THE CHEF

Corey Hume THE REES QUEENSTOWN, EXECUTIVE CHEF

Corey Hume was recently appointed executive chef at The Rees Queenstown.

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ume’s culinary ambitions were in place from a young age. At 16, he landed his first job in a top New Zealand restaurant, learning the ropes and building a solid base of experience. Since then, he was worked around New Zealand and overseas.

Speaking of his new appointment at The Rees, Hume expressed both his excitement and ambitious dreams for the hotel.

“It’s a great opportunity, and they want to make some interesting changes which aligned with what I had wanted to be doing for some time,” said Hume. “I hope to not only implement those changes but ultimately exceed them beyond what they had envisaged.”

Hume described his cuisine as ingredientbased and defined by technique. “I’m not bound by one style – I look at each ingredient differently, from many different angles. Flavour needs to be at the front always, but I love a bit of flair and making thought-provoking things.”

Some of his favourite cooking techniques include using charcoal, braises, sous vide, curing, and smoking, and he is enthusiastic about New Zealand produce. “As a country, I feel we’re getting to the stage where we can say this is ‘Kiwi’ food, based on our homegrown ingredients,” Hume said. “I’m really interested in using more New Zealand-based ingredients and continuing to discover what we have that is uniquely ‘us’.”

New Zealand’s hospitality industry is experiencing similar problems to the rest of the world, with staff shortages, toxic work cultures, bullying, and harassment all too common problems. Hume noted that the expansion of cities has lead to lengthening commutes for hospitality workers, who often work in central city areas. “In New Zealand, it’s been extremely difficult for operators to make any sort of margin in restaurants these days outside of the tourist hot spots,” he said.

Regional problems also plague New Zealand.

While Queenstown faces the housing costs problem, Christchurch seems to be suffering

from a lack of energy in the city—no customers, and too many dining venues. Hume said that although it won’t always be this way, the situation remains complicated.

Hume’s dishes have evolved over the years, becoming more refined and simpler over time.

With a focus on seasonal, New Zealand produce, the flavour of his ingredients is allowed to shine through. “The dishes change naturally depending on the seasons and style of restaurant and their resources,” he explained. “But I always go back to the flavour profile, and I am asking myself ‘are the ingredients I’m using the best and tastiest I can find?’”

Alongside his ambitions for The Rees, Hume is also keen to work more closely with the Ronald McDonald House charity in his spare time, an enterprise he has been involved with for some time. He also hoped to continue to support New Zealand’s competitive culinary team, who are competing in the Bocuse d’Or in 2020. “I’ll continue to support that endeavour where I can, in an advisory capacity.” l

“The dishes change

naturally depending on the seasons and style of restaurant and their resources, but I always go back to the flavour profile, and I am asking myself ‘are the ingredients I’m using the best and tastiest I can find?

CHEESE MASTERCLASS

When provenance matters, choose GHIOTTI

www.ghiotti.co.nz | support@europeanfood.co.nz | +64 9 551 7410

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