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June/JULY 2021 • Vol. 7 No. 2
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PAUSE OR POP?
CAN LOCAL TOURISM SAVE OUR INDUSTRY? At the time of writing this, the Australasian travel bubble has been paused. I picked up a newspaper a week after the pause and it was still advertising cheap travel to the Gold Coast and Queensland – but is this travel bubble still feasible? Given that COVID-19 keeps surprising us, I hope we will be able to maintain a balance of Pacific-based tourism with strict border controls. In China, they currently have arriving travellers directed into a sectioned area and tested. Travellers must wait until the test results come back until they can leave the airport. This is one way, and if I’m honest as we pursue a quarantine-free travel bubble I prefer testing on both ends of the flight to keep this ever-evolving virus at bay. Meanwhile, while we are paused, it is important to continue a local strategy and keep engaging with locals to travel within our borders. Operators that are using this time to update websites, Instagram, Tiktok, and newsletters out to previous guests are engaging with their customers, building loyalty. Consistency is key, cast the net wide and see what you catch. Part of doing this is identifying your target audience so you can curate a memorable experience for your niche. Don’t just meet guest expectations, exceed them, and the best way you can do this is by looking at what other hoteliers
(local and international) are offering that is innovative and appealing. Haven’t got a pillow menu sorted yet? Not offering a personalised mini bar option? It’s the small things that add up, and while you can’t please everyone, you most certainly can try. Maybe teaming up with another local business to see if you can collaborate to offer guests a unique experience; whether this is a wine tasting, cheese making, high tea, painting class – if you have the space, the sky's the limit. Be bold. Speaking of space and the pandemic, I have seen a lot of conferences cancelled due to COVID-19. Try to suggest to your clients to utilise smaller conference spaces for longer periods of time to break up their event for smaller numbers of people. This way they will have more engagement with their audience and smaller numbers per day. This issue we are showcasing a variety of conference and event spaces that offer unique points of difference. l
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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
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ISSN 2423-1193 (Print) ISSN 2744-5984 (Online) 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 2021.
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THE GARDENER'S GARDEN By Phaidon
This internationally bestselling inspirational resource for garden lovers and designers sports a gorgeous new cover design - bringing the book's winning blend of authority and visual appeal to a wider-thanever audience. The Gardener's Garden spans seven centuries to spotlight more than 250 of the globe's finest permanent gardens by leading garden designers, horticulturalists, and landscape architects, brought to life via more than 1,000 sumptuous photographs and in descriptive texts by leading garden writers.
THE ARABESQUE TABLE: CONTEMPORARY RECIPES FROM THE ARAB WORLD By Reem Kassis
Opening up the world of Arabic cooking today, Reem showcases a mosaic of 130 delicious, accessible home recipes. Organised by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well. This stunning coffee table book is more than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.
GRACE: THIRTY YEARS OF FASHION AT VOGUE By Grace Coddington Showcasing some of the most memorable photographs published in British and American Vogue from 1972 to 2002, iconic fashion editor Grace Coddington shares her story. Both monograph and memoir, this coffee table book shows how Coddington transformed static studio portraiture into modern vivid tableaux and turned location shoots into cinematic narratives.
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FROM THE COVER...
COFFEX X THE PRESS CLUB Coffex has provided a beautiful custom panel La Cimbali M39 espresso machine paired with a Fiorenzato Evo grinder for The Press Club . Coffex wanted to provide a coffee machine set up that matched the elegance of the restaurant. The La Cimbali M39 is elegant, versatile, and reliable even under extreme working conditions, while the Fiorenzato Evo grinder features touchscreen and CapSense technology, making the entire coffee making process efficient and
stress-free. For conferencing Coffex has provided a Curtis 6L bulk brewer with Thermopro Urns. This unit is efficient and easy to use. It helps create premium coffee giving attendees the ultimate coffee experience that they deserve. For more information email Shamsi at newzealand@coffex.com.au or call 09 573 5446. l
HILTON AUCKLAND WELCOMES NEW CULINARY DIRECTOR
THE HOTEL BRITOMART ADDS TO ITS TROPHY CASE WITH LATEST DESIGN ACCOLADE
NZ COMPANY HELPS LINK RAPID COVID-19 TEST AND DIGITAL TRAVEL PASS TECHNOLOGY
The Hotel Britomart has been named as the winner of the Hospitality Award in the 2021 New Zealand Interior Awards. The Interior Awards is the only awards...
New Zealand software company Rfider is providing the digital link between a Singaporean-based COVID-19 testing technology company and the platform...
Hilton Auckland are excited to announce multi-award-winning and respected chef, Des Harris as their new Culinary Director, overseeing the direction of all menus across the hotel including... CLICK TO READ MORE
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CLICK TO READ MORE
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Bollo has a strong character inspired by its heightened level of comfort, with generously shaped cushions and a bold appearance. The soo volumes reach out to embrace the slim metal base, creating an interesting intersection between the base and its cushions. The flexibility of this chair within a hotel setting is endless, whether it be the armchair for the hotel room itself or a public space wow factor piece. Featured alongside the Bollo is the Fogia Arch shelving system, the design is a clean combination of bent wood and straight lines and a great level of strength. Entrust your hotel fit-out to Statement iD and feature furniture from Fogia and many other exclusive luxury brands. T: +649 309 7828 M: +6421 337 004 W: info@statementid.co.nz E: www.statementid.co.nz A: 12 Nugent Street, Graaon, Auckland
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Aotea Square Ice Rink Aotea Square, Auckland CBD Open Sunday – Thursday 10am-10pm and Friday – Saturday 10am-11pm until 1st August. Strap on your skates and get ready to slide into winter at the Aotea Square Ice Rink. Auckland Live and Paradice Events have brought back the much-loved ice rink and 35-metre, multi-level ice slide, with a collection of icy adventures, themed parties, skating lessons and more. Whether you want to practice your skills, skate with the family or hang out with your mates, celebrate the season with cosy nights on the ice.
Walk of Wonders Black Barn Vineyards, Black Barn Rd, Havelock North, Hawke’s Bay/Gisborne
How to Train your Husband Detour Theatre, 155 Seventeenth Avenue West, Tauranga, Bay of Plenty
5 – 15th August 2021 5pm-9pm An immersive light, art, fire and audio experience for all ages. Step into the world of an 11-year-old girl on her adventure into a parallel time and dimension. Immerse yourself in this dynamic visual experience as the narrative comes to life through animation, augmented reality, graphic illustration, projection mapping, roaming performance art, kinetic sculpture, fire, and music.
Sat 3 July, 7.30pm-9.30pm This madcap comedy addresses an issue close to nearly every woman’s heart. Does husband training sound impossible? Not when you have a legendary Husband Trainer living right next door. The play follows the adventures of three generations of the Smith family as they attempt to turn their men into full, trained members of the opposite sex. Nothing quite goes according to plan and the result is a hilarious comedy with plenty of unexpected twists and turns.
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QUEST
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urnz Group has played a significant role across the scope of interior design, full procurement and overall installation of Quest’s most recent addition, Quest Takapuna. The brand new 51 suites come procured with finely selected finishes and fabrics that are captured within a modern framework of design and delivered to the highest standard of commercially durable products. From the finer details of the cushion weave, to the window sheers, through to the kitchen and bedding supplies, Furnz provides a full interior design and FF&E package, delivering fit for purpose products that are long lasting within a high functioning hotel. Furthermore, the company has procured all of the kitchen and laundry appliances including all hard-wired
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fixtures, with high grade and well recognisable brands within a commercial framework. With Furnz Group completing 28 and counting Quest fitouts and refurbishments across New Zealand, the company has both the professional experience and industry connections to deliver a turn-key solution for both the Quest Franchise, as well as an intrinsic role in the hotel experience of Quest guests, ensuring ease of comfort for a leisureful and enjoyable stay. With all of the furniture customised and manufactured within New Zealand, Furnz Group can confidently ensure quality control across all steps of the design, manufacturing and procurement stages, ensuring a high result within budget and expectation on delivery and install. l
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WELCOME T Fable D 16
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TO Dunedin
Your event will come to life seamlessly at Fable Dunedin. The team at Fable Hotels and Resorts are experienced conference and event coordinators who take the stress out of arranging any type of function. From planning to delivery, all aspects are covered, freeing you to focus on the special touches to make it memorable. The dedicated staff on-site are renowned for their excellent service and pride themselves on making every event both successful and enjoyable.
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Location Overview
SPACE FOR WORK AND PLAY Maintaining the original charm of the historic Wains Hotel, Heritage-listed Fable Dunedin has an impressive Victorian façade, a sense of warmth and a boutique character – offering the foundation for an out-of-the-ordinary experience. The Octagon, Town Hall and Forsyth Barr Stadium are in walking distance, with Otago University and the Peninsula a short drive away. Offering 50 boutique-style rooms, four function rooms and the Press Club.
GETTING DOWN TO BUSINESS Fable Dunedin offers four versatile conference spaces and additional breakout area options catering for small meetings up to 200-guest events. The Chancellor Room on the first floor is a magnificent pillarless room with stained glass windows and its own full-service bar providing a regal venue for your corporate event or special celebration. The Chancellor Lounge with its Victorian chandelier lends the same heritage ambience in a more intimate setting. The Bracken Room on the ground floor is ideal for small meetings and training sessions. The Godfrey Room is an intimately sized boardroom- style room for formal meetings of up to eight people.
BRACKEN ROOM
CHANCELLOR ROOM
Inspired Spaces for Open Minds CONFERENCE ROOM FEATURES Their events and conference spaces bring together the best of practicality and wonder. Modern conveniences co-exist with luxury ambience to elevate the atmosphere into something truly special. Well-lit and pillar-free, with unlimited complimentary wifi, each room is flexible, usable and offers the freedom to create an event that simply flows.
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Space to Celebrate EVENTS AND LAUNCHES
Fable Dunedin is a space made for special occasions, from a product launch to an intimate cocktail event, and everything in between. Their beautifully appointed and flexible spaces can cater for seated or standing guests, for multi-day events or just several memorable hours. Keep your guests fuelled with a range of options whipped up by Fable’s talented chefs. Fable can cater for a range of appetites, tastes, and dietary requirements. Their day delegate packages all include coffee breaks and buffet or a la carte lunch, plus you can add on other catering options to satisfy everyone throughout the day.
When the Work is Done ACCOMMODATION
Stay on-site for ultimate convenience and indulgence. Located in the heart of the city, Fable Dunedin is a boutique-style property offering 50 stunning guest rooms and suites all equipped with international standard hotel facilities including internet access and 24-hour in-room dining services. From drinks or a simple meal, to a lavish gala dinner, there are dining facilities to accommodate you during your stay. For more information visit www.fablehotelsandresorts.com, email reservations@fabledunedin.com, or call 03 477 1145. l
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For Your Next Event
BOOK PAVLOVICH COACHLINES A thriving family run business, Pavlovich Coachlines has been rolling since 1938. Beginning as a school bus service run out of the back of an old milk truck, the company now has a fleet of over 100 vehicles, including 20 luxury coaches for charter. As the preferred supplier for many corporate companies and event venues in Auckland, it’s safe to say Pavlovich have extensive experience providing transport for any group size, be it 15 or 500+ people. When you step onto a Pavlovich coach, your clients can expect excellence – it’s inherent in the delivery of their coaches, their driver expertise, meticulous forward planning and total care for their
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clients from start to finish of the booking process. Coach transport is fantastic for moving groups together in a timely manner and ensuring your event runs smoothly. With mini 24 seaters, mid-sized 33 seaters and large 53 seat coaches, Pavlovich has the transport solution for your needs. The entire fleet is fitted with GPS, seat belts, air conditioning, WiFi, microphones and PA systems. Having GPS in the vehicles means you’ll know exactly where your coach is and how far away your clients are. Travelling in a coach with Pavlovich’s team of professional and courteous drivers saves your delegates the stress and hassle of sitting in traffic and finding
parking, most importantly, booking organised transport allows you to be a responsible host. Providing transport after an event where alcohol is served is now an essential part of many health and safety plans. Eliminate the risk and allow your guests to enjoy your event, while ensuring them a safe journey home. With an attention to detail and a commitment second to none, Pavlovich is your transport solution. Always on the lookout for a challenge, Pavlovich invites you to join them and experience what they can provide. To book Pavlovich for your next event email reservations@pavlovich.co.nz or call 09 620 5490. l
HOSPITALITY SOLUTIONS AV systems designed and installed including sound systems, PA systems, digital signage, LED displays, screens, projectors and lighting. Easy control and simple maintenance.
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BUSINESS AT BRACU Bracu Estate offers a beautiful and elegant all-weather venue to host your event, a mere 40 minutes from central Auckland or Hamilton but with the added benefit of feeling a million miles away in the midst of nature. The spaces include the purpose-built Pavilion function space, the classic Bracu Restaurant and Wine Library, and Bracu Estate House. THE PAVILION
WINE LIBRARY
The Pavilion is a versatile event space, set amidst an olive grove of over 25,000 trees and serves as a secluded and private space for any function, catering for events from 50 - 190 people.
For those who desire only the finest things in life, you will admire the privacy and prestige of the venue’s carefully stocked Wine Library. This beautifully appointed room is separate from the main dining area offering unrivalled seclusion for you and your guests. The wine library is a perfect space for a board meeting, contract negotiations or any event that requires a little more privacy. The space caters perfectly for groups of up to 12 people.
The Pavilion is perfect for: • Conferencing • Product and car launches • Gala dinners • Fashion shows • PR launches • Development days • Weddings
BRACU RESTAURANT Bracu Restaurant, a beautifully restyled Kauri villa is the perfect space to host product launches, team lunches or training days. Your guests can enjoy coffee and morning tea in the garden before getting down to business. Spend lunchtime letting off steam with the onsite Beretta activities before winding up your day with a decadent meal seated at a long table on the all-weather veranda. Bracu Restaurant is ideal for groups of up to 50 and is available for semi-private bookings or on an exclusive basis.
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BRACU ESTATE HOUSE The Bracu Estate House is nestled in the expansive olive grove. This wellappointed five bedroom home offers all the comforts for those staying overnight whilst providing a suitable space for small conference and boardroom meetings of 12 people or less. Full catering is available at the house from the events menu, or their awardwinning restaurant is just moments away. This five bedroom, two bathroom house can sleep up to nine people. For all your conferencing and events needs email events@bracu.co.nz, call 09 236 1030, or visit their website www.bracu.co.nz for more information. l
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ELLERSLIE EVENT CENTRE Steve Barton is accustomed to catering for big crowds. The Ellerslie Event Centre and Auckland Racing Club’s executive chef can expect to plan full meals for more than 2500 people on the busiest race days. Barton calculated that he has served more than two million people throughout his career which includes 23 years in his present position. For this issue of Hotel Magazine, Steve Barton has agreed to share one of his favourite winter recipes from Ellerslie Event Centre’s extensive menu - pan seared venison tenderloin. Enjoy!
PAN-SEARED VENISON TENDERLOIN Servings: 4 Prep Time: 24 hr Cooking Time: 20 min
INGREDIENTS: Meat 500g venison tenderloin 2 tbsp butter Marinade Juice of 1 lemon 15 dashes of Worcestershire Sauce 1 tbsp brown sugar 1 tsp cayenne pepper
3 garlic cloves, chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme Optional garnish Pea tendrils Pomegranate seeds Reduced balsamic vinegar
METHOD: · Combine all the ingredients for the marinade into a ziplock bag and mix
well. · Add tenderloin to the bag and massage marinade over the meat. Seal bag and leave in the fridge overnight to marinate. TOTE ON ASCOT · Before meat from the bag and pat dry. Add butter Tote on Ascot is thecooking, definition of remove refined tradition. in 1885 and to aOriginally heavybuilt bottom skillet, if you have one, or a regular pan and heat to once home to the world’s first automatic medium-high. Place tenderloin into the skillet or pan and cook for five totalisator machine, today this charming building has been painstakingly minutes on eitherrestored side. to accommodate events of all sizes, from · Once cooked, remove from the skillet or pan and cover with foil. Allow the opulent to the intimate. Themeat originalto betting windows and aminutes before slicing to get a perfect, medium rare rest for ten meticulously preserved open-beamed tenderloin. ceiling create an open space which is Garnish with you have on hand or you have the option to finish warm· and welcoming; whilewhatever the Italian granite, titanium and leather bar makes with pea tendrils for colour, alongside a handful of pomegranate seeds for an inviting refreshment stop. Stark, and a drizzle of reduced freshly whitewashed walls provide a crisp balsamic vinegar. contrast against an elegant new oak floor and – Tote on Ascot’s pièce de résistance – a ‘starry sky’ on the oak ceiling that showcases hundreds of twinkling lightbulbs. For a glimpse of one of the venue’s newest space; Tote on Ascot, see the video below.
The Ellerslie Event Centre is one of Auckland’s most popular venues – hosting both intimate gatherings as well as some of the country’s largest events. Centrally located, with the added perk of extensive free on-site parking, the venue has 22 rooms and spaces to choose from. Check out all they have to offer at www.eventcentre.co.nz, and for a glimpse of one of the venue’s newest spaces; Tote on Ascot, see the video on the right. To book your next event or for more information, email functions@ellerslie.co.nz or call 09 524 4069. l To book your next event or for more information email Vanessa at vanessah@ellerslie.co.nz or call 027 370 2401.
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REFRESHING YOUR HOTEL TARGET MARKET By Alix Dougherty, Content Marketing Specialist at Preno
“If COVID-19 has taught us anything, it’s that the hotel industry is subject to significant change at any moment. In fact, even without COVID-19, the hotel industry is changeable at the best of times. The hotel industry continues to face new challenges of exponential tourism growth, stronger competition, changes to traveller trends, and environmental concerns like sustainability.
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THE WORLD IS CHANGING, AND THE HOTEL INDUSTRY MUST CHANGE WITH IT
HERE'S HOW TO GO ABOUT RE-SEGMENTING YOUR HOTEL TARGET MARKET
Before COVID-19, many accommodation owners were sitting quite comfortably without deploying much change in their business. But the world is changing, and the hotel industry must change with it. No longer can hoteliers stick with old marketing strategies, out of date hotel management systems, and, of course, hoteliers can no longer target the same guests. Because of COVID-19, travel trends have changed at an exponential scale. The whole world has seen borders closed off, flights cancelled, and hotels closed (both in temporary and permanent cases).
COVID-19 has had negative influences to businesses across all industries, but the tourism and hospitality industries have arguably taken the biggest hit. The world continues to go into lockdowns in order to stop the spread of the virus – all the while, border closures remain for most countries, and others have very strict travel restrictions.
HOTELIERS CANNOT WELCOME THE SAME TARGET MARKETS THAT THEY USED TO
No longer can hoteliers expect to welcome the same guest segments that they did in a world before COVID-19. The hotels that are and will continue to survive this pandemic are the ones that make proactive changes to their approach – and this starts with shifting the guest focus and refreshing your target market segmentation strategy.
“Your favourite segment on the other side of the world can’t get to you right now, so who are you going to welcome instead?”
FOR MOST HOTELS, INTERNATIONAL GUESTS ARE NOW COMPLETELY OUT OF REACH Hoteliers are now having to consider how to remain strong during this drastic shift in the market – and for many, this means shifting the focus to domestic target market segments.
HERE’S HOW TO DO THIS... STEP 1: ASSESS MARKET TRENDS AND CHANGES IN THE INDUSTRY
Start by assessing the market in your specific location. Every country has taken a different hit from COVID-19, so some have more rigid travel restrictions than others. Ensure to stay consistently up to date with the news, and what changes are happening in your country, city, and town. This will help you identify which target markets are no longer worth reaching for (at least for now).
STEP 2: DETERMINE WHICH TYPES OF TRAVELLERS ARE WITHIN REACH
Once you’ve assessed the market (and remember, COVID-19 is unpredictable,
so you may have to do this more than once), you can then consider(and discover) new potential target markets. If your country is in a safe enough place to allow domestic travel, you have the entire population to explore to find the best target market segments to suit your hotel property. Or, if travel is restricted to within your city, you could consider targeting locals with “staycation” schemes, for instance.
STEP 3: RE-DEFINE YOUR TARGET MARKET SEGMENTS
Following your research and exploration of the market, you’ll have the information you need to re-segment your hotel target market. Hotel businesses all over the world are having to shift their target market, and a key part of this is making changes to their hotel services. Make sure to match your hotel services with your new target market segments – remember, it is the hotels that are embracing change that are those who are not only surviving, but thriving.
STAY POSITIVE AND FIND WHICH TRAVELLERS ARE WITHIN YOUR NEW REACH
Find which travel segments are within your reach, make necessary changes to your service offering, and re-angle your marketing strategies. Don’t be afraid to try something completely new – this is how your hotel will survive until COVID-19 settles and international travel reopens. Want to learn more about the types of travellers in the hotel industry, and how to segment your target market?” Read about hotel target market segmentation here
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HASSEL-FREE HASSLE-FREE FIT-OUTS WITH FITOUTS F.E.DERAL WITH HOSPITALITY F.E.DERAL EQUIPMENT Food Equipment Distributors (F.E.D) HOSPITALITY is the importer of a very large, exclusive, and professional range EQUIPMENT of food equipment, catering, kitchen equipment, refrigeration, furniture, tableware,ood and cookwareDistributors enabling Equipment (F.E.D) has served the them to offer customers unsurpassed catering industry value andcommercial quality with a history by importing a large and of over forty-five years serving the exclusive range of quality hospitality commercial catering, baking and equipment for over 45 years. food industries. F.E.D. is an Australian and New
F
Zealand with offices and F.E.D. is ancompany, Australian and New Zealand company with offices, showrooms, and warehouses in New workrooms all throughout Australia and South Wales (NSW supports the ACT), Queensland in Auckland, New Zealand. (QLD), South Australia (SA), supporting Tasmania Rainie Hebrides, New (TAS) and the Northern F.E.D Territory (NT),Zealand Victoria Country Manager is also the CoFounder of We Don’t Have Elephants,
equip&dine (VIC), Western Australia (WA) and in New Zealand, Auckland for supply of commercial food equipment. F.E.D suppliedcompany kitchen equipment, anRecently, Auckland-based specialising including cook top, dishwasher, and steamer to a newly in commercial interior design, fit-out, opened dumpling shop on Auckland’s K’ Rd called andand project management. gives Bun Bao. Rainie Hebrides, NZThis Country Manager for F.E.D is alsoheading the Co-Founder of We Have businesses to F.E.D anDon’t added Elephants, an Auckland-based company specialising breadth of information around design in commercial interior design and fit-out, building consent andcouncil build.licensing applications, company branding, and and“We project This givesfor businesses heading aremanagement. a one-stop-shop knowledge to F.E.D for equipmentexperience,” needs an added noted breadth of and a hassle-free information around design and build. Hebrides. “We are a one-stop-shop for knowledge and a hassle-free experience,” noted Hebrides, who has years Recently, F.E.D supplied kitchen of experience in commercial design. Bun and Bao’s equipment to Bun and Bao in Auckland. mission was to transform the humble dumpling from mission was tosensation. an Bun Asian and streetBao’s snack into a new dining The unique challenges Bun and Bao faced from included transform the humble dumpling aan short timeline for completion, along with dining a shortage Asian street snack into a new of supplies around the country due to the COVID-19 sensation. The F.E.D challenges andand Bao pandemic. Luckily, were fullyBun stocked were able to install the equipment two days. faced included a shortwithin timeline and a “I have known Rainie Hebrides for F.E.D over fivewere shortage of supplies. Luckily, years as both a designer and equipment supplier. As stocked and installed the equipment afully designer she manages an excellent team of experienced and skilled designers who, from the within two days. first“Imeeting knew what I wanted for my restaurant. have known Rainie Hebrides for During the process of the design, Rainie kept me in over five as both designer and the loop withyears all facets of the a design and was always available to answer questions commented equipment supplier. Aspatiently,” a designer Brian Wong, owner Bun and Bao. she manages anofexcellent team of “Throughout both the tender and fit-out Rainie experienced and skilled designers visited the site at least once per week to makewho, sure the fit-out the design and towhat liaise Iwith the fromwas thefollowing first meeting knew main and sub-contractors. This helped wanted for my restaurant, " saidimmensely Brian in making sure that we got to open our doors to trade Wong, owner Bun and in the quickest timeofpossible. SinceBao. the restaurant
opened, the after-sale service on the equipment is always done with a smile on her face and she deals with any issues in a quickwas andon efficient ensure the fit-out trackmanner.” and to Hebrides noted customers are moreallowed focused on liaise with thethat contractors - this having an experience when dining out, with openBunkitchens and Bao to open soon plan and designs thatasshow off as thepossible. kitchen, particularly on trend. Hebrides noted that customers are With customer high priority, during the more focusedcare on ahaving an experience height of the COVID pandemic, F.E.D reviewed their whenstructure diningand out,maintained with open-plan pricing their stock levels to ensure clientsand had designs access to affordable equipment. kitchens that show off the “Seeing our clients being on successful kitchen, particularly trend.at what they do best and being able to support that is the most “Seeing clients being successful rewarding partour of what we do,” concluded Hebrides. morethey information about F.E.Dable can help atFor what do best andhow being to facilitate your kitchen needs, visit www.fedproducts. support that is the most rewarding part co.nz
of what we do,” concluded Hebrides. For more information about how F.E.D can help facilitate your kitchen needs, visit www.fedproducts.co.nz. l
Throughout both the process Hebrides visited the site at least once a week to
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30 min
restaurant or cafe set-up consultation
Your free consultation includes: • Consent Requirement (Hospitality) • Kitchen Layout Plan Consultation • Equipment Planning • Service Checklist
* Terms & Conditions Apply Contact Us Today! sales@fedproducts.co.nz 0800-081-847
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PROUDLY NZ OWNED AND SUPPLYING MANY OF THE NATIONS TOP CHEFS, RESTAURANTS, FAST FOOD CHAINS, HOTELS, AND SUPERMARKETS SINCE 2008! May 2021 June/July2021
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ontrend
Gunzetal Vorton 30/0738
The shade of green is often associated with refreshment, peace and security – and it’s a hue that’s been popping up everywhere in the interior design space. The dull minimalist days are gone, guests want colour, character and personality in the spaces they stay in. From electric greens to subtle khakis, the green colour palette is large and will easily freshen up your accommodation offering. Peyton By Nick Scali
Loft Rug By iRugs This unique and simple Loft Rug is modern and brings the outdoors, indoors. In a grassy-green similar to the Gunzetal Vorton 0359 thread, coupled with a thick ivory outline, it loosely resembles the markings seen on tennis courts. A simple addition, this rug will add character and fun to a communal space like a hotel lobby or waiting area. l
Jacquard Bath Towel Range By Citta This luxurious yet practical jacquard textured pattern in moss green adds subtle sophistication to a bathroom or spa essential of bath towels, mats, and face cloths. The dark moss green, in a similar tone to the Gunzetal Vorton 0738 thread, will bring visual interest to bathroom sinks or bathtubs. Made from 100 percent cotton, guests will leave feeling relaxed, pampered, and wanting more. l Gunzetal Vorton 24/0359
This gorgeous high back fabric dining chair featuring rubberwood legs is in this luxurious teal-green hue, easily matched with the Gunzetal Vorton 0330 thread. Its subtle curved back post allows for comfortable seating coupled with its simple and sleek design means it will elevate a dining area effortlessly. If your in-house restaurant or café needs a subtle mood booster, this dining chair will do just that. l
Threads available from
Gunzetal Vorton 23/0331
Gunzetal Vorton 24/0354
The Louisiana Light Green Velvet Curtain by Koikaa, in a tone like the Gunzetal Vorton 0358 thread, is soft, smooth, and luxurious. The curtain has an 80 percent blackout rate and can be custom-made to fit any window. Great to use for visual separation of areas within large rooms, or simply for privacy in guest rooms. l
Gunzetal Vorton 23/0334
Louisiana Light Green Velvet Curtains By Koikaa
Lumbar Felt Pillow By Hommey Add a pop of colour to your seating offerings with the Lumbar Felt Pillow cover by Hommey. Never scratchy, but instead soft, gentle and cosy, just how a pillow should be. Add it to other textured companions like a bouclé armchair or a linen throw. The vibrant green hue, similar to the Gunzetal Vorton 0331 thread, will add a bit of fun without being overpowering. l
Green Cordial Yomi Armchair By The Independent Collective After something more striking and unique? The Green Cordial Yomi Armchair is the answer. In an electric green, like the Gunzetal Vorton 0330 thread, this armchair will be the center of attention in any space. In a timeless shape that pays tribute to the great design names of the 20th century – but with a twist. The clear inflatable PVC seat makes this chair suitable for indoor or outdoor use, spice up a reading nook, or place by a pool for the ultimate eccentric look. l
Round Leather Bar Stool By Corcovado The Round Leather Bar Stool by Corcovado is handmade with a custom-dyed leather in a dirty olive shade similar to the Gunzetal Vorton 0355 thread. With teak wood legs as the base, this barstool is both comfortable and sturdy. Ideal for kitchen islands in presidential suites or at in-house bars and restaurants. l
0800 837 797 www.terryapparel.co.nz
cleaning&sanitisation
THE NEXT GENERATION OF HYGIENE A XENT.ONE is the hygienic way to stay fresh, all day. AXENT.ONE is a new generation shower toilet, with a series of exceptional functions that are all activated using a single control. Located discreetly to the right of the toilet bowl, this control is as easy to use as the crown on a Swiss timepiece. Created by Italian architect and designer, Matteo Thun and Antonio Rodriguez, this remarkable toilet complements and elevates the entire bathroom experience for any guest room. Nothing is as hygienic as cleaning with water, it gives guests a sense of vitality and vigour. It has the power to heal, restore and rejuvenate. Feeling clean is part of our lives – now more than ever. The AXENT.ONE is rimless – redefining modern toilet hygiene. The stain resistant surface and the rimless profile help eliminate bacteria, making it
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easier to keep everything clean. It is also equipped with a nozzle for automatic self-cleaning with fresh water before and agter every use. The is cleaned automatically with fresh water before and after every use. Its wash function is easily adjustable for guests to tailor their experience to the perfect pressure and temperature for personal comfort. The seat includes adjustable heating options. With an integrated sensor, it detects the user’s presence on the seat and will start to heat immediately. Other functions include a warm air dryer for gentle airflow across the skin, a massage function via an oscillating shower spray, an automated deodoriser, energy saving night light and lastly a quick release seat for easy cleaning purposes. For more information about the AXENT.ONE visit www.plumbline.co.nz/axent.one or email hello@plumbline.co.nz. l
WATER TEMPERATURE CONTROL
SELF CLEAN
NIGHT LIGHT
REMOTE CONTROL
20 MINS WITH
SHAMSI POWER
NEW ZEALAND MANAGER AT COFFEX
S
hamsi Power began her long-term relationship with coffee 25 years ago as a teenager working in hospitality. Now, as the New Zealand manager of Coffex, she specialises in staff training, equipment sourcing and creating systems with minimal waste, and is lucky enough to have had a career in a field about which she is intensely passionate. After several years doing general café work, Power began working for Roasters Coffee, a small company which was one of the earliest coffee houses in Wellington. The owner, Robert Jarray, was a real trailblazer, being the first to bring super-automatic machines to New Zealand. “He’d roast single origins, and he’d encourage us to play with the coffee and create blends. It was a really good coffee education,” she explained. After a time, the company was bought out by Burton Hollis. As a result, Power found two new mentors in Frances Hollis and David Burton, two giants of the local coffee industry. She then went on to work for training agency Treehouse, which helped solo mothers on the benefit into jobs. “We’d empower them to use the skills they had running a household and pair that with basic hospitality and retail skills before assisting them into work,” she said. “We had a high success rate – I really enjoyed that job.” When Coffex launched in New Zealand, Power was
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approached by an old colleague to act as a territory manager in Wellington, before being promoted to New Zealand manager. Although Coffex has only been in New Zealand since 2003, last year marked the Australian-founded Coffex’s 60th anniversary. Power said that it is the company’s focus on relationships which has seen it stick around for six decades. The Coffex team is ready to go at any time and has developed a reputation for responsiveness, as well as being at the cutting edge of exciting new products, while maintaining their core brand. “Hospitality is a people industry, and you have to fundamentally like people and be interested in them. Many of my customers have been with me for 17 years, and they’re like family.” With Coffex as a sponsor of the 2021 Vitasoy Espress Yourself Latte Art Competiton, Power will also be serving as a judge at the live latte art competition. So, what will she be looking out for? “Three things; contrast, control and a spirit of hospitality. The first two are obvious – getting a good contrast between light and dark, and creating a crisp pattern – but what I want to see is a real connection between the competitor and the judges. Sam Low (winner of Vitasoy Espress Yourself in 2019) really stood out in that regard, and that’s the kind of attitude we’ll be looking for in our winner.” The intricacies of coffee keeps Power in the game, even after two and a half decades. “It’s the perfect marriage of art and science.” l
AVAILABLE TO
READ ONLINE NOW
artgallery
Local Artists
Enhance the staycation or transtasman bubble travel experience for your guests with the help of local artists. Displaying these unique pieces by talented local artists will add an extra special detail to one’s stay. Display these pieces altogether in a mini-exhibition within your accommodation and/or entertainment offering, or simply place in guestrooms, lobbys, or inhouse bars and restaurants.
DEEP #1, FLUID SERIES By Di Tocker New Zealand glass-blower Di Tocker creates hand-made cast glass sculpture series using the Lost Wax Method. This piece in particular was inspired by the glaciers in Southern Argentina, simply place on a pedestal in a sunny corner of a guest room and watch the magic happen. l
KAKAPO PRINT By Hansby Design Bring nature inside with this print by Hansby Design. The Kakapo is adorably clumsy and cheeky, this print highlights New Zealand’s unique and endangered parrot. Created on a deep ink background with gorgeous shades of tonal green. Guests of all ages will enjoy this rendition of one of New Zealand’s native birds. l
RETURNING WITH SPRING By Deborah Moss New Zealand Artist Deborah Moss draws upon the power of nature when creating her poetic pieces of art. Her work is experimental and process driven; a sensory experience that invites play and encourages the work to develop on its own accord through rich layers of paint. The ‘Returning With Spring’ piece is fun, bright, and adds texture to guest rooms or communal areas. l
30CM OCEAN ART By Wild Ones Creative This stunning 30cm Ocean Art poured on acacia wood mimics sand crashing onto the shore. Poured via a three stepped layering technique, it not only gives the piece depth and dimension, but it creates a realistic feel of waves rolling in one after the other. l
ZOE GLASS SCULPTURE By Sofia Athineou Get guests talking with this stunning, handmade glass sculpture by New Zealand artist Sofia Athineou. Based in the Waitakere Ranges, Athineou is a mixed-media artist with an emphasis in glass; a medium with many sensual and optical qualities. This piece will be perfect to be placed under a skylight to reflect and refract the vibrant colours of the glass. Place as a centre-piece in a lobby and you’ll get guests fighting for the perfect photo with it. l
(09) 304 0142 ext 703 caroline@reviewmags.com
TARGET YOUR MARKETING, DEFINE YOUR AUDIENCE, HONE YOUR STRATEGY WITH US. Want to talk to CUSTOMERS?
Ashish Dhar
Corporate Chef and Executive Chef of Sarin Hotel Group
Ashish Dhar was born and bred in what he describes as ‘heaven on earth’ – Kashmir. Having always had a close relationship with nature and its miraculous contribution to the world, Ashish was lucky to have herbs and spices and their flavours right at his fingertips.
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“left home in my late teens for a culinary journey, starting from the most vibrant city of India – Mumbai, where I graduated with my hospitality qualification and the rest is history,” he explained. Ashish has now been in the industry for 20 years. After graduating, he worked for carnival cruise lines, through all the ports from Costa Rica to Tampa. Ashish then moved to London where he worked for five-star restaurants across a range of cuisine from continental, to French and modern British. “Following my five-year tenure in London, I went back to India to work for top premium brands of the capital and developed an excellent fusion combination of continental, and core Indian flavours which are now known as ‘Progressive Indian cuisine’. ” It was in 2018 that the owners of the Sarin Hotel Group, who Ashish described as connoisseurs who love travelling and enjoying the local cuisines of each region
they tour, headhunted him for a corporate chef position managing the head chefs of four different hotels, overseeing the menu and cross training staff. “I now spend most of my time chefing at the Lower Hutt Events Centre for large corporate and weddings as well as managing the team at the Centre’s popular Tutaki Cafe.” Ashish’s day starts with a good cup of coffee and a peep into the world through news, blogs, and social media, he also loves to start with getting into his favourite attire: ‘the whites’. “I love my chef’s jacket. I do not feel complete on the kitchen floor without my chef’s’ uniform. It brings responsibilities on my shoulder to run the show with efficiency and high standards, it also brings pride and joy in my heart and widens my chest a few more inches.” Ashish’s heritage gives him the perfect foundations for culinary inspiration - India has a wealth of cuisines, their flavours, and every ingredient in each cuisine plays a unique role. “I like to give a little bit of a modern or
let's say an international touch to Indian dishes and create something which is not too complicated; it brings a ‘wow’ effect, but I make sure I do not overdo it.” One of Ashish’s greatest career achievements has been successfully launching restaurants in multiple hotels with different international brands across India, UK, and New Zealand, which is no mean feat. “In my current position at Lower Hutt Events Centre (LHEC), I am particularly proud of the fact we have been extremely successful in positioning ourselves as a preferred cultural wedding destination,” he noted. “We have hosted numerous Indian and Pasifika weddings which consist of large numbers of guests and we offer a one stop shop experience which is thoroughly enjoyed by our guests. We are differentiating ourselves with the quality and presentation of our food that is produced by our in-house culinary team and offering flexible solutions to address the needs of our clients.” Meanwhile, Tutaki café operates seven
days a week in the LHEC and has matured extremely well in the market. It has a loyal following for which Ashish and his team are grateful and that base continues to grow as they endeavour to keep the menu evolving and offer monthly promotions that provides customers with something new while they are able to enjoy the best of Tutaki’s a la carte menu at any time. Ashish is currently exploring new sketches of culinary style on a modern canvas by focusing on simple things with big flavours so that his guests at the Lower Hutt Events Centre (conference goers, wedding guests, café diners) have an amazing experience with high quality cuisine. “I am passionate and confident that I will be able to achieve this with the Sarin Hotel Group as they are committed to delivering a genuine and quality product. I am also excited about the opening of a new hotel in Lower Hutt called The Sebel, also owned by The Sarin Group, in September this year which I will also manage. It will be a game-changer for Lower Hutt.”
Of course, for Ashish and his teams, the COVID-19 pandemic has had a catastrophic impact, but it has also brought vital learnings about how to stabilise in such as uncertain atmosphere and while it has been hard, this chef is confident that the industry will bounce back with more power, more resources, new education, and additional methodologies. “Chefing is not a sprint, it’s a marathon,” he expressed. His advice to those just starting their culinary careers is just as relevant to those with more experience in the industry. “Take one step at a time; build your foundation strong with knowledge and experience. And do not try to make it easy, make it good. It will become easy automatically with practice and commitment, and most of all it’s not just a career, it’s an art of living. I believe that if we do not compromise on the quality of ingredients used to produce a perfect dish, the result naturally falls into place and gives you immense pleasure. The same applies to life.” l June/July2021
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W
ith a career predominantly based between Martinborough and Central Otago, Oliver ‘Olly’ Masters, winemaker at Misha’s Vineyard in Central Otago has been around wine since he was a teenager. His father, who taught Biology and Chemistry was a keen wine club participant, plus friends and family were also in the industry, so wine was always around. “Winemaking was a part of my initial Biotechnology degree studies at Massey University and has always been one of the fun parts of life,” noted Masters. Unfortunately for him, but fortunately for the New Zealand wine industry, Masters’ footballing aspirations suffered from his lack of ability. Instead, his first job in the wine industry, after graduating from wine studies at Lincoln University in 1989, was when he and a friend top-grafted rootstock in the merlot block of an Ata Rangi Vineyard. “It was a scary first job but thankfully successful. As with this and what followed, it was the people I met that often determined the paths I subsequently walked.” For the following 15 years, Masters was mostly based in Martinborough with many years making wine at Ata Rangi. He then established a wine consulting company in 2005 and subsequently was approached by Misha and Andy Wilkinson to be involved in their new venture, Misha’s Vineyard, in Central Otago. “The opportunity to make Pinot Noir (and aromatic whites) in the Central Otago region on such a spectacular site was irresistible. This year marks the 15th vintage at Misha’s Vineyard, and I’ve been at the helm for winemaking
from the outset.” Misha’s Vineyard grew from a passion for wine with the first vines planted in 2004. It started producing wine in 2007 with the first commercial release in 2008. Now Misha’s has 26 hectares of vineyard on a 57-hectare estate with more to be planted. Misha’s Vineyard now export to 17 countries and have been named one of the country’s Top 20 Wine Producers. “Misha and Andy established the vineyard with a ‘no compromise’ philosophy and that flows through to the way we approach the viticulture, winemaking and how the brand is marketed. The idea is to get it right the first time and not to take shortcuts!” Misha’s Vineyard is sustainably farmed and certified as a member of Sustainable Winegrowing New Zealand (SWNZ). The brand is also sustainably certified across the winery and the bottling line – so all aspects of wine production. They work closely with the adjacent high-country sheep station and usually have some 700 merino sheep doing the ‘winter mowing’ on the vineyard. “Our vineyard crew hand-tend and hand harvest the 65,000 vines on our single estate vineyard so we have minimal use of machinery. Our composting program utilises the grape marc after winemaking to ensure resources are used wisely. Careful stewardship of the land is an absolute priority for us. Also maintaining a viable business is also obviously a key part of that circle of sustainability.” Wine and vineyards are about balance, according to Masters. “You want the vineyard to be healthy and still looking like that in 10+ years’ time, just as the wines should be. Consistency of style lets the vintage and vineyard site be the loudest voice.
Winemaking is done with native yeasts for the Pinot Noir fermentation and a portion of natural/wild fermentation is used across the range of aromatic white wines to give wines of great texture and ageability,” he said. “I love being in the vineyard. I think that our physical surroundings shape us and all that we do, especially when we let it happen. Central Otago wine will always have a purity and edginess that reflects the landscape and climate.” Being invited to judge at various wine shows across Australia and New Zealand over his career has been a privilege, explained Masters, and an aspect of the industry that he has always enjoyed, seeing it as a large part of his ongoing education. Masters’ advice to those just beginning their journey in the world of wine is to go to as many wine tastings as possible. “The more you taste, the better you understand and appreciate all the aspects of making great wine.” Masters said he has witnessed a flowering of a young industry in this country over the last 30 years that has been amazing. Continuing to share wines and knowledge with the rest of the world will only help progress the Kiwi wine journey and while vine age is one thing New Zealand often lacks, this quality driver is something only time will resolve. Blending and finishing wines is the fun, final part for Masters, but ultimately, it’s seeing the joy he can bring to people who interact with his product that is the most special, and he wishes to simply keep making good wines from older vines. “It’s been a privilege to be involved in the wine industry and meet many of the special people who have helped shape it.” l
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DRY JULY
topdrops
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While Dry July highlights one month of sobriety, it also shines a light on new products in the ever growing nonalcoholic category. Zero percent beverages have rapidly gained popularity over the last five years and have shown no signs of slowing down. Take a moment this month to showcase your support with these top drops.
Finery 0% Alcohol Free Sparkling Cocktail - Vanilla & Elderflower Sublime elderflower, creamy sweet vanilla, aromatic extracts, and delightfully fancy soda. The Finery Vanilla and Elderflower variant is inspired by nature has no added sugar while also being carb-free and gluten-free.
Ecology & Co London Dry and Tonic Familiar juniper and botanical notes complemented by bitter orange and cinchona bark. The Ecology & Co London Dry and Tonic is completely alcohol free, distilled and mixed for you here in New Zealand.
Lyre’s Coffee Originale Espresso martini’s are the epitome of a classy cocktail. Now you can enjoy them alcohol-free with Lyre’s Coffee Originale. This spirit captures the essence of a coffee liqueur, with distinct and contemporary flavours. Enjoy on the rocks or in a martini.
Zeffer Cider
Export Citrus Beer
Heineken Lager
Crafted from local Hawke’s Bay apples this refreshingly off-dry is lightly sparkling and full of flavour with a delicate sweetness. It is also vegan and gluten free.
For a more sour offering, we have Export’s 0% Citrus beer. DB Export 0.0% Citrus is a new taste experience with a naturally cloudy appearance and vibrant scent.
For beer drinkers and crave that vibrant hoppy taste, Heineken’s 0.0% lager will see you through the dry season.
Posh AF Gin and Tonic
Seedlip Spiced 94
Jacob’s Creek Rosé
Feel fancy with Posh AF’s gin and tonic, lifted with pink grapefruit and rosé. Bitter-sweet, invigorating and enhanced with a botanical extract that mimics the warmth of alcohol.
Seedlip is one of New Zealand’s most wellknown alcohol-free spirits. Seedlip Spiced 94 is an aromatic and earthy blend, with allspice, cardamom, lemon and grapefruit. A great replacement for alcohol in any recipe, or simply paired with tonic.
With notes of raspberries and redcurrants with ripe, juicy strawberries, Jacob’s Creek doesn’t compromise on flavour with their alcohol-free Rosé.
Arkay Bourbon
Good Cocktail Co Mojito
Glen Dochus Whiskey
Arkay’s alcoholfree bourbon warms and burns just like the real deal. Made with the same techniques to maintain flavour whilst minimising alcohol.
If you prefer to make your own cocktails, enjoy your favourite cocktail flavour, minus the alcohol, with Good Cocktail Co’s alcoholfree cocktail mixer. Simply add soda or lemonade and you’re good to go.
Blended and bottled in Scotland, Glen Dochus’ alternative whiskey carries the notes of Scotland with an aromatic, light smokey caramel flavour with pepper and apricot notes.
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