KITCHEN ESSENTIALS 2017 • SUMMER READING • IDYLLIC WAIHEKE
www.hospitalitybusiness.co.nz DECEMBER 2016 - JANUARY 2017 Vol 3. No. 11
your partner when the heat is on. PLUS CHRISTMAS BEER • WORLD’S BEST WINE LISTS • SOCIAL PICS
D NEW ZEALAN
NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
Quality foodservice is at our heart... now with a fresh new look
ACU_ING_11417
Proudly supplying Kiwis for 25 years+
For more information on Ingham’s foodservice products contact your local distributor or Ingham’s at www.inghams.co.nz or 0508 800 785
Image: Health Promotion Agency
contents
20 IDYLLIC ISLE
Great expectations for our idyllic isle - Waiheke
REGULARS 07 NEWS Issues, accolades,events and more… 13 BEST IN SEASON 16 OPENINGS
FEATURES
36
24 KITCHEN ESSENTIALS: WHAT’S HOT IN THE KITCHEN?
FUTURE LEADERS ASK: More professionals please!
46 INTERNATIONAL TRENDS We are equal on the global stage reports Scott Richardson! 50 SUMMER READING
THE SHOUT 56 SPARKLING SUMMER Why Kiwis should pick Prosecco 60 WINE AND DINE Cameron Douglas MS chooses the world’s best wine lists
24 KITCHEN ESSENTIALS: What’s hot in the kitchen?
31
62 HOPPY HOLIDAYS! Christmas beer from John Oszajca
MASTER COMMANDER: George Calombaris Hospitality BUSINESS | December 2016 - January 2017 | 3
editorial DECEMBER 2016 /JANUARY 2017 Vol 3. No. 11 Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
Grand old lady of Kaikoura holds her ground Talking to the proprietors of one of New Zealand’s oldest and most exquisite boutique hotels, located smack bang in the middle of beachfront Kaikoura, I was reminded of the inner strength, character and resilience of hospitality people. When the 7.8 magnitude earthquake struck North Canterbury’s Cheviot at 12.02 am on November 15, sending bone shattering ripples up and down the country, scenic and tourist centric Kaikoura took a king hit. It was cut off logistically from the outside world as roads cracked, landslides tumbled and basic services such as electricity, cell phone coverage and the internet fell over along with chimneys, glassware and crockery. Yet in the midst of all this pandemonium proprietors Jen and Warren Barnes remained calm and ensured the safety of their full house. Within minutes of the quake happening all their guests were corralled to the safety of the rear courtyard, away from potentially collapsing buildings and powerlines, all in complete darkness. Quick thinking about the strong potential of a tsunami – Kaikoura Boutique Hotel is located on the waterfront esplanade, - Jen and Warren prevented guests from going back to their rooms to grab car keys, instead they promptly organised transport up Tom’s Track to higher ground for staff and customers alike . And while it was a little uncomfortable and not quite the leisurely experience guests expect when visiting this region, everyone at this locality survived and now has a novel travel story to retell. Internally the hotel has been badly damaged, with every item of crockery smashed. Recovery will take months to complete, however this grand old lady, built in 1860, held her ground and remained standing, defying nature; instead she reflected the courage and resilience of her owners – not bad for a 126 year old!
PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 EDITOR - THE SHOUT Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 NATIONAL SALES MANAGER - THE SHOUT Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES MANAGER - THE SHOUT Angela Bowes abowes@intermedianz.co.nz ph: 021 130 6824 CONTRIBUTORS Jes Magill, Vicki Jayne, Rachael Shadbolt, Kathy Ombler, Sue Fea, John Oszajca, Pat Pilcher, Marisa Bidois GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY
Kimberley Dixon Editor
ON THE COVER - MOFFAT – YOUR PARTNER WHEN THE HEAT IS ON. www.hospitalitybusiness.co.nz DECEMBER 2016 - JANUARY 2017 Vol 3. No. 11
your partner when the heat is on. PLUS CHRISTMAS BEER • WORLD’S BEST WINE LISTS • SOCIAL PICS NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
Blue Seal Evolution Series from Moffat - New Zealand’s favourite and most trusted brand, offering a level of choice and flexibility not seen before. Manufactured locally to exacting standards, with 24/7 service and spare parts assistance. Moffat leads the way with innovative solutions both locally and internationally, exporting to more than 50 countries. For more information visit www.moffat.co.nz.
4 | December 2016 - January 2017 | Hospitality BUSINESS
DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2016 - The Intermedia Group Ltd ISSN 2382-1892
7
Congratulations to the restaurants nationwide, awarded the 2017 Beef and Lamb Excellence Award. A prestigious award given only to those who serve the most delectable, skillfully composed and superbly presented beef and lamb dishes. nzexcellenceawards.co.nz
NEWS PUBLISHER’S NOTE
First choice publication! 2016 has certainly been a remarkable year for the team at Intermedia New Zealand. We are delighted that our readership continues to grow and has exceeded 25,000 each month across our print and digital platforms! As we head into 2017 we remain dedicated to bringing you the very latest and relevant industry news, safe in the knowledge that our supporters and advertisers are reaching an audience as passionate about hospitality as we are. We appreciate your support, feedback, and we welcome ideas, information and suggestions on how to continue to be the publication of first choice! Our first 2017 online edition will be out early in January and our February issue will run a special ‘Leaders Forum’ to discuss trends and picks for the new year. Feel free to encourage your colleagues and friends to subscribe to our digital products…it’s quick and simple…just head to www.hospitalitybusiness.co.nz and sign up! While this time of the year is chaotic for the industry, and the November 15 earthquake has presented a raft of new challenges for many, we would like to wish you a very happy and safe Christmas and New Year! Dale
6 | December 2016 - January 2017 | Hospitality BUSINESS
Dale Spencer, Intermedia New Zealand Managing Director.
NEWS 2016 CULINARY OLYMPICS GERMANY
Silver winning Kiwi Olympians rouse standing ovation!
Indomitable Kiwi spirit flies high again at the 2016 Culinary Olympics: Ganesh Khedekar, Anita Sarginson (Manager), Mark Sycamore with daughter Maia; Stephen Le Corre (Captain), John Kelleher, Keith McDonald (Fonterra), Richard Hingston, Darren Wright and Corey Hume. The New Zealand Anchor Food Professionals’ team wowed the crowds at the recent IKA Culinary Olympics held in Erfert, Germany, where the NZChefs Association challenge gained a lot of interest. Walking into the opening ceremony, the team even drew a standing ovation and the Hot Section dinner for 110 sold out in the first rush. NZChefs President and chef de mission Graham Hawkes says, “Other teams were really keen to find out what we were up to – it was very obvious the New Zealand style of cuisine is really favoured at the moment. The chefs put everything into the competition. The food they served up to a sold out service really wowed the guests and the judges, giving them a real taste of New Zealand.” Despite the usual challenges for Kiwi competitors overseas (a limited budget, one of the smallest teams, the most challenging logistics, the furthest to travel to compete, plus running on adrenalin and no sleep for 36 hours), the Kiwi team took out silver in the highly prized Hot Kitchen section. The committed crew, made up of long-standing industry leaders Stephen Le Corre, Richard Hingston, Darren Wright, Corey Hume, John Kelleher and Mark Sycamore created a New Zealand-focused menu
comprising salmon entrée, lamb loin main course, and a South Pacificinspired dessert. The team also won two bronze medals in the cold Culinary Arts section, and Pastry chef and showpiece specialist Ganesh Khedekar created a chocolate centrepiece featuring Gollum which was a huge drawcard for the crowds. Countries securing the most medals in order were Singapore, Finland and USA. Team manager Anita Sarginson, and the event’s most qualified ‘dishie’, was informed by one judge that they thought the Kiwi effort in the Hot Kitchen category was worthy of a gold. Winning a gold medal in the same event 28 years ago and following a 28 year absence from the competition, Hawkes says, “It was fantastic New Zealand was still able to break in and show the world what our cuisine is all about. And at a time when the competition is run very differently – the judging is a lot harsher and a lot more intricate.” The Nordic teams, tipped to be strong going into the competition, are employed by their Governments to work full-time on their challenge, which is in stark contrast to the volunteer Kiwi team. But the Nordic challenges lost their stranglehold on the global culinary scene it seems, “The food on the Nordic tables looked fantastic – like art on a plate, but
perhaps they’ve forgotten the difference about what’s real and edible, and what’s simply good to look at, says Hawkes. “The great thing about the New Zealand hot and cold tables was the food really looked as though you wanted to eat it. The quality of our produce really stood out too and people are really starting to notice that.” He says everyone involved in this year’s competition was, “honoured to represent New Zealand on the international stage, and were equally thrilled to show the world that our cuisine could easily become the next destination for food tourism – that we have the best products and the best chefs.” What the Kiwi team lacked in numbers and budget, they made up for that with passion: “Being able to unite a talented group of chefs from around the country, have them training together and running a series of ‘feasts’ where their dishes were presented to industry professionals to perfect the menu, certainly helped.” The 2020 Culinary Olympics challenge looks set to be a strong one as well with the Association starting to plan for it in February 2017. “We’ve already had two phone calls from keen chefs,” says Hawkes. “And going by the strength of the winners at this year’s NZChefs Association competitions, the industry’s in great form.”
Hospitality BUSINESS | December 2016 - January 2017 | 7
NEWS RESTAURANT REVAMP
Luxurious expansion and refit for one of NZ’s best restaurants
opening the fine-dining restaurant seven years ago with his wife Chand. Rating globally too, Sidart was recently voted the 792nd best restaurant on the World’s 1000 Best Restaurants list by Frenchbased La Liste. Check out the restaurant reinvention which enhances Sidart’s innovative menu, where inspirational art on a plate is served. www.sidart.co.nz
Sid Sahrawat in the new chef’s working area.
Sidart’s original room revamped
Image by Babiche Martens
marble-top chef’s working area in the original dining room makes the Chef’s Table dining experiences and the Tuesday Test Kitchen events even more exciting, up close and personal. The famous seven course Discovery Menu is also available Wednesday to Saturday. Chef/owner Sid Sahrawat is widely regarded and recognised as one of NZ’s most talented and innovative chefs, since
Image by Babiche Martens
As well as the exquisite food, wine, cocktails and stunning view at Sidart in Three Lamps, Ponsonby – there are now even more reasons to dine there. Globally recognised, Sidart has undergone a lavish refurb and expansion, completed just in time for the season of celebrations. A second dining area has been created, the Alhambra Room, for 20+ diners and includes an intimate bar; and the new
GOLF TOURISM
Accolades abound for Millbrook Resort
Millbrook Resort Spa manager, Michelle Batchelor leads a dedicated team of 14 to provide award winning beauty therapies and deep tissue massages.
Queenstown based five-star golf destination, Millbrook Resort has three new international accolades to add to its trophy cabinet. Not content with winning New Zealand’s Best Golf Hotel Award at the 2016 World Golf Awards, held at the Conrad Algarve in Portugal, and New Zealand’s Best Resort Spa at the World Luxury Spa Awards 2016, it has also been named Oceania’s Best Golf Hotel. The three awards come ahead of the ISPS Handa New Zealand Golf Open to be hosted at the resort, which offers luxury accommodation and four restaurants, in March 2017. The New Zealand Open is part of the PGA Tour of Australasia, held in partnership with the Japan Golf Tour, which will see leading professional golfers head to the event. Millbrook’s golf course was designed by two of New Zealand’s most renowned professional golfers. The original 18-hole course was designed in 1993 by Sir Bob Charles and in 2009, Greg Turner designed an additional nine holes and remodelled the 18-hole course. This provides three interchangeable 18-hole course configurations set in Queenstown’s spectacular alpine scenery. The Oceania Award covers hotels and golf courses in Australia, Fiji and New Zealand. Millbrook Resort, Director of
8 | December 2016 - January 2017 | Hospitality BUSINESS
Operations, Brian Howie commented that the three endorsements reflected the staff members’ passion and commitment to achieving world class hospitality. The Spa at Millbrook opened in 2001 and has undergone expansion and development to meet growing customer demand. Managed by UK trained beauty therapist, Michelle Batchelor, who joined the resort four years ago, the spa offers traditional beauty treatments along with specialities such as hot stone massages and the delightful Vichy aqua table. “We also offer deep tissue massages which are popular with both our domestic and international golfing clientele who appreciate our on-site facility for dealing with the sport’s related injuries,” says Michelle. A team of 14 of dedicated professionals work at the spa, which is one of a select number of spas in New Zealand accredited to use the Elemis Spa & Skincare range. This is the second time in the three years that the World Golf Awards have been running that Millbrook has won New Zealand's Best Golf Hotel. Votes from the public and industry professionals determine the award recipients. A vote from an industry professional carries five times the weighting of a public vote.
NEWS ACHIEVING EXCELLENCE
Meet NZ Clefs d’Or member #26! Congratulations to head concierge at the Crowne Plaza Auckland, Dilshan Weheragoda, for achieving membership of the prestigious Hotel Concierge Society! Dilshan joins an exclusive society of just 25 concierges in New Zealand and 4,500 globally who have achieved an exceptional level of service to the hospitality industry, thereby earning the societies’ coveted Les Clefs d’Or – translated from French meaning Golden Keys. The trade marked and registered golden keys are produced by Swiss jewellers, Bucherer and sit neatly on the member’s lapel. The not-for-profit Hotel Concierge Society is an association that recognises the very best concierges in each of its 80 member countries, and is dedicated to promoting professionalism both to the tourism industry and a concierges’ career. Dilshan joined the Crowne Plaza eight years ago and is the first concierge at the hotel to achieve membership. Originally from Sri Lanka, he and his family moved to New Zealand over 17 years ago to pursue
better life opportunities. His passion and dedication to the hospitality industry has seen him work from the bottom up, working initially as a kitchen steward, moving onto banquet food and beverage attendant, waiter, and then a guest experience specialist role before embarking on his current role as head concierge. Les Clefs d’Or New Zealand President, Nick Steele said it was a great pleasure to recognise Dilshan’s success by inducting him into the exclusive society. “Dilshan exemplifies the virtues of a Les Clefs d’Or concierge and it was a privilege to pin the golden cross keys onto his lapel.” The Hotel Concierge Society was established in 1926 and in order to achieve membership applicants must have at least five years experience in the hospitality industry, three of which as a concierge,and achieve excellent results in a vigorous application process. The New Zealand chapter of the society holds regular bi-monthly events and meetings to encourage career development and training opportunities.
Concierge Dilshan Weheragoda
NEWS
FOOD FOR THOUGHT Restaurant Association NZ Marisa Bidois - Chief Executive
HOW TO CONNECT WITH THE TRENDSETTING POWERFUL CONSUMER In his two outstanding presentations at the recent Hospitality Summit keynote speaker, Chris Lucas spoke a lot about the “power consumer”. These consumers are young, prepared to spend money and eat out often. They are bored by traditional brands and are looking for something cooler…essentially the new power consumers are millennials. We’ve had a lot of discussion over recent years about millennials in the workplace, (as employees), but not so much discussion about millennials as customers. According to Chris, millennial customers are highly influential over older generations and are trendsetters across all industries, from fashion to food, making them a force to be reckoned with. Hospitality business owners need to learn what pushes these customers’ buttons and cater experiences that attract them to their businesses – baring in mind that traditional advertising methods will be ineffective in capturing their attention. Millennials want something new, they want it more often and there are profound implications for those that fail to recognise this sector of societies’ worth. We share with you the top 10 findings from a recent study produced by American company Elite Daily on the millennial consumer:
1. THEY ARE NOT INFLUENCED AT ALL BY ADVERTISING Only one percent of millennials surveyed said that a compelling advertisement would make them trust a brand more. Millennials believe that advertising is all spin and not authentic. That’s why they will avoid banner advertisements on Facebook and various news websites. 2. THEY WOULD RATHER BUY A CAR AND LEASE A HOUSE. Seventy-one percent of millennials would rather buy than rent a car, whereas 59 percent would rather rent a house than buy one. Sixty-one percent admit that they cannot afford a house. The economy has had a major impact on millennials, many of whom still live with their parents, have crushing student loan debt and are underemployed. Since they are getting married, having children and getting decent paying jobs later in life, they are putting off owning a home. A car is cheaper and they need one to get around if they are still living in their parents’ basement. 3. THEY REVIEW BLOGS BEFORE MAKING A PURCHASE Thirty-three percent of millennials rely mostly on blogs before they make a purchase, compared to less than three percent for TV news, magazines and books. Older generations rely more on traditional media, whereas millennials look to social media for an authentic look at what’s going on in the world, especially content written by their peers, who they trust.
10 | December 2016 - January 2017 | Hospitality BUSINESS
4. THEY VALUE AUTHENTICITY AS MORE IMPORTANT THAN CONTENT. Forty-three percent of millennials rank authenticity over content when consuming news. They first have to trust a company or news site before they even bother reading the content that the source produces. Blogs are meant to be authentic and many of them are run by a single individual. Millennials connect best with people over logos. 5. THEIR FUTURE INHERITANCE WON’T CHANGE THEIR BUYING BEHAVIOUR. Despite the billions of dollars of inheritance that it is predicted will transfer from baby boomers to millennials in the upcoming years, 57 percent said that the money won’t change their spending habits. This is surprising because most people would think that this money exchange would make millennials spend even more, yet the surveys’ findings report that it won’t have an impact. 6. THEY WANT TO ENGAGE WITH BRANDS ON SOCIAL NETWORKS. Sixty-two percent of millennials say that if a brand engages with them on social networks they are more likely to become a loyal customer. They expect brands to not only be on social networks but to engage them. This obviously takes more labour from companies to be able to maintain social networking feeds but it is worth it if you want to reach millennials. 7. THEY WANT TO CO-CREATE PRODUCTS WITH COMPANIES. Forty-two percent of millennials said they are interested in helping companies develop future products and services. In our society companies usually create products and hope that their target market will consume them. When it comes to millennials they want to be more involved with how products get created. Companies that enable them to be part of the product development process will be more successful. 8. THEY ARE USING MULTIPLE TECH DEVICES. Eighty-seven percent of millennials use between two and three tech devices at least once on a daily basis. A further 39 percent are either very, or completely likely to purchase a tablet computer in the next five years. When there’s new technology available, you can bet that the millennials will be all over it! In order to keep your brand relevant and appealing to millennials you need to be able to engage them on new platforms as they are released.
www.ServiceIQ.org.nz
0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
NEWS FRESH COLLABORATION
Logan Clark joins Bracu Bracu Restaurant has announced the appointment of Logan Clark as new head chef. Logan brings over 12 years of top-notch culinary experience to his new post, having worked in such establishments as Iguacu, Saison, The French Café and most recently as sous chef at Clooney Restaurant. “We are thrilled to welcome Logan as head chef to Bracu Restaurant,” says Peter Simunovich. “Logan is a great culinary talent who has spent many years working with highly experienced chefs, fine-tuning his technique and gaining the insight needed to use high-quality ingredients in a modern and artistic manner. We are looking forward to seeing his influence on the Bracu menu.” Logan holds culinary qualifications from Christchurch Polytechnic. Specializing in the area of fine-dining, a few of Clark’s career highlights include working alongside top chefs Des Harris and Simon Wright, as well as working abroad in both Germany and Melbourne. “I am excited to serve as head chef at Bracu restaurant,” says Logan. “The team has been very welcoming, and I am looking forward to collaborating with them and sharing the key learnings from my career to help deliver a unique dining experience for our guests.” Nestled amid the stunning olive grove of the Simunovich Olive Estate, Bracu Restaurant offers elegant and contemporary fine dining in a truly exceptional setting. Guests are invited to enjoy
NEW FLAVOUR LEMON CURD
Made with
Kerikeri Lemons
the locally sourced, seasonal menu while they relax on the allweather verandah or inside the restyled Kauri villa set amongst the thousands of olive trees. www.bracu.co.nz
Fresh head chef for Bracu: Logan Clark
Peace of Mind Unique Credit card system giving you and your customers Peace of Mind For Pubs, Bars, Clubs, Restaurants and the Leisure industry. Are you sure you can trust all your customers and all your staff? • Credit Card is placed in the drawer • Customer is given the unique key • The locked drawer is then stored in the rack – secured to the wall • Customer opens the locked drawer when its time to pay
• CUT LOSSES FROM WALK OUTS – all for under $1 a day • TURNOVER INCREASED – card users spend more than cash customers by up to 35% Visa say
Used in more than 3000 outlets across UK and Australia
RENT OR BUY
the personalised units www.CardsSafe.co.nz Ask about a trial, contact Tracy now:
021 0222 0015
AVAILABLE NATIONWIDE FROM BIDVEST FOOD SERVICE.
12 | December 2016 - January 2017 | Hospitality BUSINESS
Tracy@CardsSafe.co.nz
IN SEASON NEW ZEALAND KING SALMON
Whole Eye Fillet: the king of beef cuts and for even cooking, ‘trussing’ is the key.
WHOLE EYE FILLET
c Arguably the king of beef cuts, the whole eye fillet is tender and flavoursome and sure to impress at any special occasion. For even cooking and attractive presentation, the meat should be as uniform as possible and tying the fillet, called ‘trussing’, is the key. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. Tuck the thinner tail of the fillet underneath and tie in place. To find out more visit www. recipes.co.nz
d The Maori name for salmon is hamana and it is prized for its rich flavour and delicate texture. Introduced to New Zealand in the 20th century, all King Salmon sold or exported in New Zealand today are farm-reared and harvested year-round to suit the market. Hatcheries also release millions of smolt into rivers annually for recreational fishing stocks. Salmon has a full, rich flavour with a delicate, “melt in the mouth” texture - the result of a premium breed, which stores higher levels of natural oils. It’s also very versatile and can be cooked using a variety of methods. It cooks quickly and will flake easily when tested with a fork. Salmon is cooked just right when the flesh turns opaque. It is also delicious served rare, and popularly eaten raw as sushi or sashimi. It’s this premium taste and texture that makes salmon especially popular as festive and summer menus. You can buy king salmon whole, filleted, portioned or smoked. Good-quality king salmon will have an even consistency of vibrant apricot colour across the salmon meat, with firm, moist flesh. A whole king salmon can be wrapped in clingfilm or foil to keep it from drying out. If sealed, king salmon can be stored in the freezer for up to six months and defrosted slowly at room temperature. Check out a variety of impressive recipes – appetisers and mains – on www.seafood.co.nz
You can’t go wrong: Cherry desserts with delicious dairy toppings to suit diners’ preference.
PRODUCE
c For delicious seasonal menu inspirations, cherries are a welcome sight over Christmas and this year’s supply come to you from Hawkes Bay, Nelson and Central Otago. Top tips for storing this delicate fruit include; refrigerate at 0 degrees Celsius, don’t wash cherries until ready to eat as excess moisture during storage will hasten decay, and avoid storing cherries near strong-smelling foods, such as onions or garlic. Cherries pair well with dairy - tart or creamy cheese (i.e. ricotta, mascarpone, cream cheese, goat cheese), butter, whipped cream, yogurt, crème fraiche, white chocolate, and ice cream – especially chocolate or vanilla. Potatoes are versatile and pair well with just about any ingredient. Combine with pesto, bacon and grilled chicken, add into salads, make gnocchi, home-style hash browns for breakfast menus, stir through chorizo, crisp up on the grill or serve them hasselback style with a roast. Sweetcorn, another seasonal favourite, is highly perishable so don’t remove husks until you’re ready to cook. Try Mexican sweet corn – steam corn and top with mayonnaise, chili powder, grated cheese, lime juice and coriander. Beekist tomatoes are sweet and compact, great in salads and bursting with flavour. And for some festive recipe ideas – try grilled fish with salsa; tomato and goats’ cheese tarts and tomato and meatball risotto. Visit www.firstpick.co.nz for the latest fresh produce from T&G Global
Salmon, with its premium taste and texture, makes it especially popular as a Christmas treat.
Hospitality BUSINESS | December 2016 - January 2017 | 13
NEWS
AS WE SEE IT Hospitality New Zealand
Rachael Shadbolt - GM Accommodation, Communication and Partnerships
RESILIENCE AND PERSPECTIVE… 13 November 2016, I picked two Austrian backpackers up from the Wellington Train Station. The connection was a tenuous one… a very long time ago I was an exchange student in the United States, Iowa to be exact. One of the Austrian backpackers had recently been an exchange student in the same town I had been and was friends with the daughter of my American host sister. Fast forward 25 years and there I was chucking two very big backpacks in the back of my, not so big, car and taking them for a tiki-tour around Wellington. First stop, Mount Victoria lookout, so they could get their bearings and work out where the ferry would take them in a few days’ time to the South Island. We talked about the supermoon that was due to grace our skies that week and the associated king tides and… about earthquakes. I sagely said, “yes we get them, but not very often and they haven’t been too bad lately”. The wind got up (it was a bit chilly) so we stopped talking at that point, got in
the car and headed home for roast lamb and kiwi craft beer. 14 November, 12.02am the Kaikoura/ Hanmer Springs earthquake makes its presence felt. It was one heck of a rumble. In the interests of good hospitality and tourism public relations, I pulled myself together enough to go downstairs and check on the backpackers. Shaken and just a little bit stirred, they ask if there was going to be more like that. In response, I tucked them back into bed, said there was likely to be some aftershocks and that we’d assess things in the morning. 14 November, 10,00am, the backpackers arrive upstairs, their friends and family from around the world have been texting and skyping. The questions are as you would expect – “Are you OK? Are you safe? So…I guess that’s the end of your holiday in New Zealand?” Like the Canterbury earthquakes in 2011, there was the incorrect assumption that New Zealand and most certainly the South Island was
closed. Already anecdotal feedback is coming in of overseas visitors cancelling their summer season accommodation bookings in the South Island. It is vital we get the message out that, while we have experienced a significant event in the South Island, it is most definitely not shut. We must acknowledge, that for those most effected by the earthquake, there has been loss of life and businesses and the impact on them must not be diminished. But we also do ourselves and the tourism and hospitality industry no favours if we don’t send a clear message that we are open for business. Meanwhile…14 November, 2.22 pm, two backpackers are sitting on my couch. They are still going to the South Island, they aren’t sure when… they want to take the ferry, but they will likely to turn right and head down the West Coast, because as one of them said “It’s not all closed, is it? And we’ve got the backpacker hostel booked in Queenstown for New Year’s Eve”.
PROPOSED AUCKLAND VISITOR LEVY Hospitality New Zealand has expressed concern at the proposed targeted rate on commercial accommodation providers in Auckland. “The proposed Auckland Visitor Levy, takes too narrow a view of who actually benefits from tourism, with commercial accommodation providers being the only businesses targeted to collect the proposed surcharge on behalf of the industry”, says Rachael Shadbolt, Hospitality NZ. “Given the reach of the tourism dollar into so many sectors of the economy it is unfair that only hotels, motels, apartments, backpackers and the likes, are being targeted.” The proposed targeted rate on accommodation providers, as set out in the draft Annual Plan, is forecast to capture $20-$30 million a year through a levy to fund some or all of ATEED’s visitor-related expenditure. “We welcome the opportunity to engage with the Auckland Council on
this, however in its current proposed structure it is unlikely we or our commercial accommodation members in Auckland would support such a move.” she said. “Mayor Goff’s media release acknowledges that ‘accommodation providers and other businesses benefit most directly from the funding Council puts into attracting visitors…’, so why is he proposing a visitor levy that is only collected by the accommodation providers, what about the ‘other businesses’ he mentions”. “The visitor levy discussion has been whirling around in the industry for years and we are well overdue to have a decent thorough conversation about it. The preference would be for a national discussion rather than individual Councils setting up their own systems which would be administratively burdensome not to mention confusing. We are too small a country for that”, she said. Auckland’s tourism spend was $7.37
14 | December 2016 - January 2017 | Hospitality BUSINESS
billion (YE July 2016) representing an increase of $1.519 billion or 26% in the past two years. Domestic spend was $3.414 billion (up 12.5% in the last two years), and international spend was $3.956 billion (up 41%). “Spend in commercial accommodation is only a small proportion of the tourism spend in Auckland making up about 10%, so why is this the only sector being targeted. The Council has also failed to recognise the many other accommodation providers in Auckland, who currently do not contribute towards tourism funding such as, holiday houses, Airbnb etc, but benefit from visitors. Surely if a visitor is paying to stay in these sorts of accommodation they should also be included as part of this discussion.” “The targeted rate, visitor levy discussion is a much wider discussion than just commercial accommodation providers and we look forward to the debate.”
Bay of Islands Home & Income — with a difference! Are you an entrepreneur? Investor? Looking for a business opportunity? Why not come to live, work and play in the beautiful Bay of Islands, one of the most sought after destinations in New Zealand. FOR SALE is a unique property comprising a 3 bedroom home and separate 2 business premises (commercial kitchen, conference venue and retail space), all set on a 4,000m2 site in Kerikeri. Be the owner/operator, or choose to rent, hire, or lease any, or all, of the 3 buildings.
FOR MORE INFORMATION GO TO: www.homeandincomenewzealand.com or contact the owner – Alexa 021 557 228
EVERYTHING is included for immediate
START UP!
www.homeandincomenewzealand.com
Gain Competitive Advantage with Coeliac New Zealand’s
DINING OUT PROGRAMME Gluten Free Training and Accreditation Ensuring gluten free food remains gluten free Now Available
Online Gluten Free Training Course For both kitchen and front of house catering staff who are preparing or serving meals for customers requiring gluten free options.
Visit coeliac.org.nz for more info |
P 09 414 7467 | E dop@coeliac.org.nz
ACCREDITED 2016
OPENINGS Introducing Amano: Italian-inspired rustic fare in a stunning historic building with modernity on display in the impressive kitchen fit out.
Amano - loving the hip rusticity – and talk about fresh •
AUCKLAND •
AMANO fresh produce that’s delivered daily. The 66 – 68 Tyler Street, Britomart menu is changed daily, sometimes twicePh: 09 394 1416 daily, depending on what produce, seafood Northland scallops: www.amano.nz and meat is available from suppliers on with radish and scallop roe bottarga Hipgroup has done it again. Opened a venue any particular day. (thin slices of raw scallop button). offering an on-point concept that resonates “The ability to share staff and resources This is just an example as the menu with the dining mood. Amano is all about between Amano, The Store, Ortolana and changes daily depending on the fish food that’s fresh, sustainable and as much Milse has made opening a lot easier,” caught the night before. In this dish as possible features the group’s garden to says Brown. “The other Britomart sites the roe goes into the bottarga; if it’s plate philosophy; reassuring people that also provide a great training ground for kingfish, the bones are used for stock. what they’re eating comes served with our new staff to become familiar with integrity as well as spot-on seasoning. Hipgroup and ensure a smooth opening Amano is Hipgroup’s fourth hospitality from a service perspective.” venue at Britomart, joining Milse, Ortolana This place has been a long time coming. and The Store. The latter three were It seems there’s been industry talk of it built as part of the temporary Britomart for years, with a cooking school tipped development until the development proper to open as well, “From its initial concept, gets under way, but it’s a good guess Amano was the best part of four years in that this restaurant, located between the the making. Down the track there will be historic Altrans and Quay Buildings, will a Stage Two upstairs, which among other be there for some time. things, will include food demonstrations.” Amano (which means love in Italian) Hipgroup has been focused on and pretty plans to be a lot of things to many people. much led the call to support the provenance With co-owner Scott Brown driving the development, it’s open and sustainability movements in the industry, but Brown says seven days from 7am until late; there’s an onsite flour mill and at times it has been hard to have a constant, direct farm to table bakery which uses South Island grains for the beautiful artisan supply. “It has also been highly capital intensive but the benefits breads and pastries, and arguably the freshest handcrafted pasta far outweigh the negatives. Being able to guarantee our customers available anywhere in the country. a fantastic, fresh and in-season product all the time is something Sustainability is really evident where the seafood is concerned. we’re very proud of and wouldn’t change for the world.” It’s locally sourced and ‘seasonal’ – which means lesser known Hipgroup executive chef, Jo Pearson, has been on board for a fish species wild-caught at non-spawning times, following ethical good while now, as have several key team members. For a stable catch guidelines. team, having a shared vision is really important, says Brown. The overall vision for Amano, according to Brown was to, “We’re very lucky to all share the same vision and work together “create a space large enough to showcase our provenanceas a team. When we have values that people can identify with and inspired, farm-to-table company food philosophy. We make so buy into, every one combines to achieve the ambitious goals we much from scratch and use the best possible local and seasonal set ourselves.” ingredients at all Hipgroup venues, but with smaller sites and Around Auckland, Amano joins other Hipgroup properties kitchens, this hasn’t been as visible in the past. “ including St Heliers Bay Bistro, Rosie Café in Parnell, Provenance Amano and its 17m long open kitchen provides the opportunity in Waimauku, Richmond Rd Café in Grey Lynn and Takapuna to show off things like the pasta and bread production and the Beach Café, to name most of them.
On the Menu:
16 | December 2016 - January 2017 | Hospitality BUSINESS
OPENINGS
MRS FERG BEACH STREET
69 Beach Street, Queenstown Ph: 03 4411201 www.fergburger.com The ‘Ferg’ empire in Queenstown has done it again, launching a Mrs Ferg gelateria in busy Beach Street, right opposite the Queenstown Bay waterfront. Internationally renowned Fergburger, was followed by Fergbaker, then a Mrs Ferg ice cream outlet. Ferg has now opened a more sophisticated, licensed dessert parlour and gelateria, adding desserts and dessert cocktails, like espresso martinis and gelato cocktails, to the offering. From healthy breakfast bowls and baguettes, to gelato with hot sauces, crème brulee, profiteroles, gelato donuts and great coffee, it’s all sliding down a treat. Ferg Group general manager Steve Bradley says it’s become a popular afterdinner dessert option for evening diners as well.
CHARLIE BROWN
28 Dungarvon Street, Wanaka Ph: 0210598815 charlimoustik@hotmail.com A French pastry chef, who’s a dab hand at DIY, is gathering quite a following in Wanaka, near Queenstown, with his French creperie food caravan operation. Charles Scarceriaux built his creperie at home in France and shipped it to New Zealand, where he now turns out delicious savoury and sweet French crepes in Wanaka. The Charlie Brown sweet crepe uses a traditional batter, while the savoury gluten-free version is made from buckwheat flour. Fillings include everything from goat’s cheese, basil, tomatoes, walnut and honey, to caramelised apple, with cinnamon, homemade caramel sauce and whipped cream. Charles imports his own French camembert, and uses free range eggs.
JUCY SNOOZE CHRISTCHURCH AIRPORT
5 Peter Leeming Road 03 903 0070 www.jucysnooze.co.nz Jucy has launched the first in a multi-million dollar chain of upmarket pod hostels, opening its new 271-bed Jucy Snooze hotel, near Christchurch Airport recently. Jucy chief executive Tim Alpe says there’s been strong interest in the ‘micro accommodation’ concept. Jucy had 600 international bookings secured a month before it even opened the Christchurch hostel. The self-contained accommodation capsules or pods include beds, storage lockers, a power supply and WiFi. With prices starting from $39, Jucy Snooze not only targets backpackers, but low cost travellers, families and baby boomers. The hostel offers reduced rates for airline passengers wanting a quick kip in between flights.
SUTER GALLERY CAFÉ
208 Bridge Street, Nelson Ph: 03 9280698 www.thesuter.org.nz Colourful South Island foodie and café operator Katrina Kallil has re-opened Suter Gallery Café in Nelson in a beautiful park-side setting offering great café food. Katrina opened what was to be a temporary café, Halifax Café, while Nelson’s muchloved Suter Gallery underwent a multimillion dollar renovation. However, Halifax has become so popular that it will remain. The new 115-seater Suter Gallery Café offers everything from creamy Marsala mushrooms on toast for breakfast to beetroot-infused hummus, delicious salads and nourish bowls of roasted salmon, Cajun chicken and fillet of lamb. Ginger gems with lemon butter and oat and blackcurrant slice also have the sweet lovers entranced.
Hospitality BUSINESS | December 2016 - January 2017 | 17
OPENINGS
THE CARTEL MEXICAN BAR AND GRILL
28 Scott Street, Blenheim Ph: 02 7227 7664 www.cartelbar.net.nz Two Marlborough hospitality business partners who share a love for Mexican food have spotted a gap in the Blenheim restaurant and bar market, launching The Cartel Mexican Bar and Grill. Craig Macgregor, a chef of almost 30 years, and Joe Johnstone, who’s owned hospitality businesses for 15 years, also own Blenheim’s popular Yard Bar and Bistro. The new 45-seater Mexican venue is offering casual, but authentic, Mexican street food. The emphasis is on shared tapas and small plates, with four or five cuts of steak also turned out from the chargrill to complement the great tacos, burritos, fried chicken, squid and ceviche.
HIGHWAY 99 CAFÉ AND BAR
4 McFeely Street, Tuatapere, Southland Ph: 03 226 6250 www.tuatapereaccommodation.co.nz A popular new Tuatapere café and bar has injected new life into the humble sausage, with help from renowned Southland sausage expert Leo Henderson. Highway 99 Café and Bar is turning out a new homemade sausage called the Takitimu Sausage. Patrons can now watch Leo creating Takitimu Sausages through an internal glass window. Tuatapere businessman Murray Dowling built the new 80 to 100-seater Highway 99, associated with his accommodation business. Right on route to the Hump Ridge walking track, Highway 99’s hearty cooked Southland breakfasts, featuring homemade Takitimu sausages and eggs, of course, are proving to be a big drawcard with tourists and locals alike. 18 | December 2016 - January 2017 | Hospitality BUSINESS
CHATEAU ON THE PARK DOUBLETREE BY HILTON
189 Deans Avenue, Riccarton, Christchurch Ph: 03 348 8999 www.doubletree.com A $12 million refurbishment has injected fresh, new life into Christchurch’s iconic 192-room Chateau On The Park, now Chateau On The Park Doubletree by Hilton. Marketing coordinator Hannah Short says The Chateau’s classic age-old, baronial, medieval-style character has been retained, with most of the focus on refurbishing the rooms and updating furniture. The Garden Court Brasserie may also be refurbished in a separate upgrade next year. The resort-style Chateau, directly opposite Christchurch’s popular Hagley Park, overlooks just over two hectares of beautiful, expansive gardens, featuring a moat, vineyard, heated outdoor pool and rose garden. It also offers seven dedicated meeting spaces for conferencing.
OPENINGS
New GM heralds fresh life for Christchurch Crowne Plaza
New beginnings - Crowne Plaza Christchurch signage on show across the city
leisure travellers and to offer the community a meeting place in the heart of the city.” The next stage of the refit reveal includes new glazing and cladding Crowne Plaza Christchurch’s on lower levels, which will be new General Manager installed in the next few weeks. Reinier Eulink With the new Crowne Plaza Christchurch about to come on stream, IHG will operate six properties in New Zealand including Crowne Plaza hotels in Auckland, Queenstown and Christchurch, two Holiday Inn properties in Rotorua and at Auckland Airport, and the InterContinental Wellington. Christchurch and Canterbury Tourism CEO Vic Allen said the original Crowne Plaza was a “well-known building” in Christchurch. “To see the brand once again standing tall in the city will be greatly appreciated by local residents and visitors alike,” he said. “With the opening of the new Crowne Plaza, the provision of hotel rooms in the city will be back up to around 60% of pre-earthquake numbers. This will make a significant contribution towards the recovery of the visitor economy in Christchurch. “I’m sure the tourism industry will welcome Mr Eulink back to Christchurch, and we look forward to working with him soon.”
LITE
The new Crowne Plaza Christchurch has celebrated a milestone with the appointment of a new General Manager to start January 2017, and the removal of scaffolding from the former Forsyth Barr building revealing the new signage and lights. The eagerly-awaited property – which will be one of the largest upscale hotels in the Christchurch city centre offering 204 hotel rooms – is on track to open in May 2017. The new 4.5-star hotel, part of the InterContinental Hotels Group (IHG), will feature eight junior suites and 196 guest rooms, plus a restaurant, bar, café, fitness centre and function rooms. The property is situated at the corner of Colombo and Armagh streets on Victoria Square, opposite the former Crowne Plaza site which was demolished in 2012 following the 2011 earthquakes. Newly appointed General Manager Reinier Eulink will return to Christchurch to take up his new role, starting on January 9 2017. Previously Mr Eulink spent 18 months as General Manager for IHG at Holiday Inn City Centre Christchurch, and before that was Executive Assistant Manager at Holiday Inn Wellington. Most recently he has spent five successful years leading Queenstown’s Crowne Plaza. During his time in Queenstown the property has won multiple travel and tourism awards. Mr Eulink said it was an “exciting” time for the Crowne Plaza brand to return to Christchurch. “Opening a hotel has been a long-held ambition, and I’m delighted to head back to my old stomping ground to support the Christchurch community. “The hotel will be a landmark for Christchurch, and it’s an honour to see the Crowne Plaza Christchurch signage standing tall in the city. “Finally revealing the sign is the first step in bringing Crowne Plaza back to the city.” The property is the city centre’s tallest hotel at 17 storeys. Work on gutting, repairing and strengthening the former office building began last year, including a new scissor stair which was fitted in 36 pieces. The hotel also has five lifts. Work is well underway on the interior with rooms painted and wallpapered and joinery being fitted. The former office tower is owned by MC Christchurch Holdings, and director Chris Goldsbrough said he was equally pleased to see the new signs up and to hear of Mr Eulink’s announcement. “As owners, local investors and developers, we’re incredibly pleased to see someone of Reinier’s skillset and experience take the lead,” he said. “Revealing the new signage marks a significant event in the property’s major refit and we’re thrilled to see the iconic building gain a new lease of life. “We’re hoping to create a hub for business and
LICKS
®
Be Free. Dairy Free.
Like Licks Vanilla Frozen Dessert - 5 Litre Available nationwide from Bidvest Food Service.
Hospitality BUSINESS | December 2016 - January 2017 | 19
WAIHEKE ISLAND
Idyllic Isle Great expectations provide new challenges for island paradise
Te Motu’s The Shed is noted for its genuine Waiheke feel.
H
ailed as a global tourism destination, Waiheke Island’s major challenge is finding staff to support its high hospitality standards - as Hospitality Business correspondent,Vicki Jayne discovers. Waiheke’s reputation as a top wine and food destination gained extra international clout this year - designated as the world’s fourth best island by Condé Nast Traveller, after also featuring in Lonely Planet’s top 10 global destinations. While good news for the island’s expanding range of top-line wineries, award-winning restaurants and quirky cafés, such accolades also set the bar higher in terms of meeting visitor expectations. That can make gearing up for what promises to be a very busy summer season even more demanding. “Waiheke is at the point where we are getting such incredible visitor numbers and internationally experienced travellers and they are expecting something very high end. Consequently there’s not a lot of chance to get that wrong!” That’s according to Carrie Mendell, who with partner Campbell Aitken runs Tantalus Estate, the latest kid on what is already a wellestablished block - Onetangi’s golden mile of vineyard destinations. On the former Saratoga vineyard site, Tantalus is just a short hop from
20 | December 2016 - January 2017 | Hospitality BUSINESS
Stonyridge (wine pioneer and hospo exemplar), the rustic charm of Te Motu and perennially popular Wild on Waiheke. It opened in late September following a major renovation led by Cheshire Architects, which took the island’s organic, hand-crafted ethos to new creative levels. One example: when the owners ripped out some old rootstock in the 11-acre vineyard, it was recycled into original and atmospheric light fittings for the new cellar door restaurant. The 20-acre site also features a restored wetland and native bush as well as olive trees, beehives, and herb gardens. The Tantalus offering includes not only its first 2014 vintage wine but hand-crafted ales from the on-site Alibi brewery and international cuisine from UStrained chef, Joe Vasiloff that makes good use of ingredients from local artisan producers such as Ringawera bread, Waiheke Micro Greens and Waiheke Mushrooms. Tantalus has the capacity to seat 200 guests for special events and day-to-day, is catering for up to 120 at inside and outside seating areas. Its start up has been gradual enough “to get some of the kinks worked out rather than opening seven days off the bat,” says Mendell. A major challenge was finding staff. “We’ve run a pretty lengthy interview process but we want people who like what they do, who are passionate about the food and beverage industry. We’re lucky to
WAIHEKE ISLAND have had a lengthy training process as well - while waiting for our liquor licenses to come through. It’s about making sure everybody is knowledgeable, confident and comfortable in their positions.” Finding top staff is an island-wide challenge. Waiheke’s reputation as a hospitality destination already attracts a big influx of seasonal workers from around the world - Argentinians are as perennial as the migrating godwits. Many make the island their second home. “We have several overseas team members who come back to us year after year and are truly part of the Cable Bay family,” says Jane Macdonald, marketing and business relationships manager for the Oneroa-based vineyard/restaurant. As well as its growing range of hand-crafted wines, the company has developed on-site organic gardens to underpin its garden-to-plate philosophy. Within easy reach of the island’s ferry service, it is set up to cater for both book-ins and walk-ins with a formal Dining-Room plus more casual and contemporary dining on the Verandah. > Casita Miro - Waiheke’s hidden Spanish treasure.
Cable Bay’s Angus Beef dish with freshly picked vegetables and its 2014 Syrah. Hospitality BUSINESS | December 2016 - January 2017 | 21
WAIHEKE ISLAND “The challenge when it’s busy is not so much the numbers coming through the door as the unpredictability of things. To plan for our busiest days, we allow bookings for groups of 10 or more and offer them special dining packages to ensure everything runs smoothly on the day,” says Macdonald. Staffing levels rise by 30 or so through the busy spring/summer season with roughly two-thirds of new hires going to the front of house team and the remainder to the kitchen, says Macdonald. “Our biggest focus is ensuring our service is on the same level as our food and wine and that our front of house team members are the right people for the job.” Cable Bay founder Neil Culley is also director of the University of Auckland’s Wine Science Programme based at Goldies on Waiheke where students get to study in a working vineyard. It helps to add to the island’s sense of energy around wine knowledge. Te Motu General Manager Craig Biggs who is also president of the Waiheke Wine Association says he’s delighted to see more young people with a genuine interest in obtaining wine qualifications. “That’s really lifted the game over the past few years.” But, when it comes to seasonal work needs, he is concerned about Government intentions to crack down on immigration. “Unfortunately, hospitality will be adversely affected. There’s not too many New Zealanders lining up for kitchen or waiter jobs.” Owned by the Dunleavy family, Te Motu was established in 1989. Its restaurant, The Shed, recently featured in Lonely Planet’s ‘threeday food trail’ around Auckland - noted for its “stellar Bordeaux-style reds” and hero dishes such as slow-cooked lamb shoulder. Homegrown greens, fruit and locally sourced olive oil, mushrooms and other produce add to a “genuine Waiheke” feel. “We offer a very authentic wine experience - we have some wonderfully aged wines and people working here need to be knowledgeable about wine and wine service,” says Biggs. Demand for qualified people is high, agrees Felix Bijl, Operations Manager for Batch Winery. And when there are 40 or so island eateries “fishing from the same pool,” it can be quite competitive. If someone qualified comes up on a Facebook feed, you have at least 10 people responding, he says. Casita Miro’s Goat’s cheese croquetas.
22 | December 2016 - January 2017 | Hospitality BUSINESS
WAIHEKE ISLAND
“Finding top staff is a Waiheke Island challenge…demand for qualified people is high and when fishing from the same pool it can be highly competitive!”
Old grapevine root-stock recycled into atmospheric lighting adds to the handcrafted feel of Tantalus’s cellar door restaurant.
The recently opened Tantalus Estate.
Originally from the Netherlands, he’s into his fourth season on Waiheke - the first two at Cable Bay. While Batch is further from Waiheke’s entry point, Matiatia, its spectacular views and a laid-back atmosphere make it well worth the trip, says Bijl. And Batch offers its own free shuttle service from the ferry. The kiwiana-themed Thomas’s Bach restaurant (its signature “high teas” are delicious new takes on kiwi favourites such as pavlova) has just undergone major renovations but will be back in full swing come this month. “January and February are when it really explodes on the island,” says Bijl. Waiheke is a game of two halves, notes Casita Miro proprietor Cat Vosper. “We’re really running two operations - a summer one and a winter one. This year, we’ve had to really work hard to staff up for summer. And the lack of worker accommodation here compounds that.” The 2011 Restaurant Personality of the Year winner who describes her much-awarded restaurant as “Waiheke’s hidden Spanish treasure” says the island’s growing fame is definitely impacting on visitor numbers. “Business is tracking quite significantly above last year already.” But she worries whether the island’s infrastructure can cope. Affordable rental accommodation is in ever-shorter supply as former rentals are bought as holiday homes and seasonal rental rates head skyward. Some seasonal staff have been reduced to living in tents and at least one local vineyard has built its own staff quarters. Unlike their mainland counterparts, island hospitality outlets also have to deal with their own water supply and sewage disposal. Traffic chaos at Matiatia wharf does not create a great first impression for visitors and hospitality providers have had to fight for decent signage, says Vosper. Auckland Council’s Tourism Events and Economic Development arm (ATEED) is happy to trumpet the island’s attractions, but its record in helping promote and streamline visitor experience on the island is not so good, she adds. “There needs to be a sensitive, coordinated and generous approach to catering for visitors.” Meanwhile, what’s on offer just keeps getting better, says Vosper. “The cool thing about Waiheke is that there are some fabulous operations here now and a very wide choice. I’m proud of how the island has evolved. There are some really professional people offering excellent products. I’m in awe of that and delighted to be part of it.” ■ Hospitality BUSINESS | December 2016 - January 2017 | 23
KITCHEN ESSENTIALS 2017
Kitchen Essentials
Image supplied by Moffat
2017
24 | December 2016 - January 2017 |  Hospitality BUSINESS
KITCHEN ESSENTIALS 2017
EQUIPMENT OF CHAMPIONS here’s another certainty in life, as well as death and taxes – the challenges of running commercial kitchens will just keep on growing. Chefs are a tough breed though, right, and they thrive on challenge? After all, they simply seem to keep on creating those amazing meals that continue to wow the dining crowds. How things appear, and how they actually are can be quite different, however, so we asked Marc Soper – one of our most awarded chefs and currently executive chef at Wharekauhau Country Estate in the Wairarapa – what he sees as the main challenges facing the industry today. With the ongoing battles of staff shortages worldwide and the skill set sometimes being spread so thinly; Soper believes having equipment that utilises time more efficiently and ensures consistency in quality, will be the main drivers in future trends for commercial kitchens. “Chefs want to capture the essence of products and showcase the best dishes they possibly can. With staff shortages, though, the choices are for longer days for chefs, or buying the right equipment that uses time as wisely and efficiently as possible,” says Soper. The menu at Wharekauhau is all about provenance and seasonality, “Because of where we are and how I incorporate the items grown around the region into my dishes, I need particular pieces of equipment that allow me to create ever-changing menus while preserving the goodness of the season. “For me, those kitchen must haves are the sous vide, the ice cream machine, the vac packer, the convotherm oven and my thermometer. >
T
Executive Chef Marc Soper
There’s also been a resurgence in artisan bakery production with fresh value-added bakery lines made on or off site daily
Hospitality BUSINESS | December 2016 - January 2017 | 25
KITCHEN ESSENTIALS 2017 “Successful commercial kitchens these days are as much about showing drama and spectacle as they are about the meals that come from them.” Moffat Group Export Manager and GM of Sales, Stuart Murray
ROLL OUT THE DRAMA AND SPECTACLE Successful commercial kitchens these days are as much about showing drama and spectacle as they are about the meals that come from them, according to Moffat Group Export Manager and GM of Sales, Stuart Murray. “That means the back of the house has been coming to the front and continues to do so,” says Murray. “Open kitchens pique interest in the cooking/prep process, provide customers transparency in food handling and environment, and add to the theatre of the dining experience. “So the challenges are providing equipment that looks great aesthetically and adds to the front of house environment, while streamlined functionality allows easy cleaning. We see this with features which are visually appealing such as prime cooking suites, theatre baking, roasting and rotisseries. Not surprisingly, Waldorf Bold Enamel in Black, Chili Red and Burgundy, have been popular here and overseas.”
INTER-FRIDGE
More Options + More Solutions
CHOOSE
INTER-FRIDGE FOR YOUR PROFESSIONAL COMMERCIAL KITCHEN & BACK BAR REFRIGERATION EQUIPMENT
www.interfridge.co.nz
to view our complete range
E: james@interfridge.co.nz | P: 0800 244 553 | M: 027 606 2222 www.interfridge.co.nz | sales@interfridge.co.nz
26 | December 2016 - January 2017 | Hospitality BUSINESS
Image supplied by Moffat
Vac packaging allows me to keep products fresh and prepare products for the sous vide; and my ice cream machine works overtime, turning out sorbet and ice cream that we incorporate daily into our menus. “The convotherm oven is invaluable to us too. Because we make all our breads on site we can programme the oven to cook the doughs as per our standard recipe, and have the flexibility of steam options as well. And having to temp check and record everything now days, the trusty thermometer gets used daily.” And here’s something for Soper’s Christmas wish list, the thermomix, “Being able to mix as well as cook, it’s amazingly versatile. For example, you can mix and cook Crème Anglaise without fear of overcooking it or someone having to constantly stir it. As well as making a great product, that makes sound business sense.”
“
I depend on my appliances… That’s why I choose to use Intercoms Sous Vide Cookers and Vacuum Packing Machines from D&L Packaging to constantly produce world class meals. Mark Harman Award Winning Local Chef
”
Learn more about Intercom’s Sous Vide Cookers and Vacuum Packaging Machines
09 443 6301 info@dlpack.co.nz www.vacpack.co.nz
Image supplied by Moffat
The Waldorf Bold by Moffat, strong and powerful - in a range of colours.
Make a bold impression. In style the Waldorf Bold range makes an immediate impact. MULTI-FUNCTION CAPABLE EQUIPMENT Murray agrees with Soper, “With staff shortages continuing to affect kitchen operators, equipment that can be many things to many chefs is in high demand. Great examples are the Combination prover/holding cabinets that address production needs as well as additional holding capacity during peak service. Then there avre the speed cooking ovens such as Turbochef for rapid heat to order, and Combi ovens which can be used for all menu day parts, whether for steaming, baking, roasting, broiling or reheating. Moffat is well placed in this segment too with three levels of combi to meet customers’ needs – whether in Convotherm, Blue Seal or Turbofan Combi products.” The arrival of food trucks on the international dining scene is also driving innovation technologies. Creating food in these non-traditional environments usually means working with smaller footprints but smaller equipment still needs to be up to the task, and people without chef training often use the equipment. “Our Turbofan series addresses this trend and provides a lot of solutions, including control technology for the smallest industry footprints,” says Murray. “Further solutions in this basket include hot-holding for ‘grab and go’, value-adding opportunities such as rapid heating products, Danish or fresh-baked pastries going out with coffee, and whole-meal take home solutions too.” >
In substance it delivers equally impressive power, adaptability and everyday functionality. Big performance, beautiful design and bold results – get ready to make your definitive kitchen statement. For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.
moffat.co.nz international@moffat.co.nz
KITCHEN ESSENTIALS 2017
When it comes to selecting heavy duty equipment, the Blue Seal Evolution Series offers a level of choice not seen before. With a bigger range of equipment, you have even more flexibility to configure your kitchen exactly the way you want it.
For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.
moffat.co.nz international@moffat.co.nz
Marc Soper, Wharekauhau Country Estate, Waiararapa Out front and looking good
Image supplied by Moffat
A natural selection.
“Chefs want to capture the essence of products and showcase the best dishes they can. With staff shortages, though, the choice is either longer days for chefs, or buying the right equipment that uses time as wisely and efficiently as possible.”
Testo Saveris 2 Wifi Data Logging System Temperature and Humidity monitoring to the Cloud anywhere,anytime.
Ensure your temperatures are reliably recorded with seamless and efficient monitoring and documentation with Saveris 2
Cloud Storage
HOW HOT IS THAT Keeping a handle on the heat: the 104 waterproof folding probe thermometer from Testo; one of Marc Soper’s kitchen must haves
GAME CHANGERS “Vacuum pack units and sous vide cookers have been industry game changers and most good restaurants today use both,” says D&L Packaging Sales Manager, Tim Morton. Supplying vacuum packaging units and sous vice cookers plus bags and pouches for Food Service, restaurants and cafés, the D&L Packaging Sous vide cooker sizes come in 9L for home use, 25L units for restaurants and cafés, and 50L for bigger prep/catering kitchens where a tight footprint isn’t an issue. “At D&L we do things differently,” Morton explains, “Our Sous vide bath comes in a full unit offering an easier solution (rather than having separate componentry) with a heat pad underneath ensuring consistent heat regulation. All our sous vide pouches are 100 per cent safe too, and are clearly marked sous vide grade. “While not all kitchens have sous vide, they should use vacuum packaging. It’s essential for getting a longer shelf life from produce, being able to consistently serve quality food, keeping costs down and dramatically reduces time spent on prep and service.” To ensure their equipment is affordable and accessible D&L works closely with Silver Chef and the rental/purchase package deals have proved really popular. Morton says, “Once people make that initial outlay, the benefits pay off quickly.” With former high profile venues to his name such as Huka Lodge and Hotel deBrett, chef Mark Harman the marketing and media ambassador for D&L since 2013. While it’s no surprise he’s completely sold on the D&L range of benefits and quality, he is still very impressed with impressed with the technology, “Sous vide technology and vacuum sealing have changed everything in terms of cooking,” says Harman. “From pre-portioning, to better portion control and more consistency in terms of the finished product on the plate, this equipment just speeds up everything in the kitchen. There’s much less down time waiting for food to cook.” Could that mean less of the famous chef eye-roll when a customer orders a well-done steak? Possibly, reckons Harman, “Instead of taking 25 minutes to cook, a well done steak can be served up in 8 minutes.” And that’s going to make a lot of people happy. ■
HACCP International Approved
All Testo Food Safety instruments are certified by HACCP International
104 probe Thermometer
108 Digital Food Thermometer
All available at
831 Infrared Thermometer
www.testo.nz
PROFIT MAKING KITCHEN SOLUTIONS SAVE TIME SAVE COSTS E REDUCE WASTE VENUE MAXIMISE REVENUE ave in any The Swiss made Pacojet is a must-have chen. It works modern restaurant, café, bar, and kitchen. xtremely fast and is very easy to use. It is an extremely versatile tool that allows you to make: • Micro-purees from fresh, as well as deep frozen products • Your own ice creams and sorbets • Ultra light mousses • Soups from almost anything • Sauces and fillings er The original high-tech helper. No matter what the dish your Pacojet will deliver ultra smooth perfect results every time. Thousands of renowned chefs the world over swear by it.
The sous vide cooking revolution.
Sous vide is a long established cooking method used to prepare meat, fish, vegetables and fruit. • Use economical cuts for premium dishes. Food cannot be overcooked, cheaper cuts of meats are in vogue because of this process. There is minimal food wastage. • Deliver high quality dishes consistently time after time, with enhanced taste and texture. • Cook appetisers, entrees, mains and desserts in one appliance at the same time.
SOUTHERN HOSPITALITY LTD
VACUUM PACKER Increased shelf life reduces repetition within the kitchen. Reduced product loss with portion control for service or individual portions. Seals in flavours by macerating with marinades, dry rubs or alcohol or just seal in the natural flavour.
T: 0800 503 335 | www.southernhospitality.co.nz | ordernz@southernhospitality.co.nz
MASTER COMMANDER
Master &
Commander
George Calombaris is this year celebrating the tenth anniversary of his flagship restaurant, The Press Club, and is using the occasion to reflect on the importance of leading from within. By Danielle Bowling.
H
e may have 20 years of cheffing experience under his belt and a fine diner celebrating its 10th birthday this year (a true feat in this industry), but George Calombaris still has plenty left in the tank. At 38 years of age, he oversees Made Establishment, which today comprises five different dining concepts ranging from the 32-seat fine diner, The Press Club, to Jimmy Grants, Calombaris’ foray into the booming ‘fast casual’ sector. When we spoke with him, the group was about to launch its first Australian interstate venture, a Jimmy Grants outlet at The Kitchens food precinct in Robina, Queensland, and a restaurant is due to open on Sydney’s Albion Street, Surry Hills next year. Calombaris has claimed a swagger of industry awards including being named Chef of the Year in The Age Good Food Guide (2008) and Entrepreneur of Year (Southern Region Emerging category) in the 2011 Ernst & Young Entrepreneur of The Year Awards. As a young chef he represented Australia at the 2003 Bocuse d’Or International Culinary Grand Prix in Lyon, France, and was even the subject of one of this year’s winning Archibald Prize portraits.
His first ever restaurant,The Press Club has been donned with two hats by The Age and was named Best New Restaurant in 2008. But accolades are not a measure of success for this son of Egyptian and Cypriot migrants. “Put the awards, the recognition and all that stuff aside,” he said. “It’s an exciting thing to know that we’ve been a profitable restaurant for 10 years. And profit doesn’t mean the amount of money you put in your pocket – well, it does – but more than anything, it’s the fact that we pay our suppliers and we pay our staff. We’ve done things the right way and I think [The Press Club] has been the backbone and the impetus for the rest of the group. “Without The Press Club there would never have been the Hellenic Republic, and without The Press Club there would never have been Gazi or Jimmy Grant’s.There would never have been Mastic, there would never have been me travelling around the world, or George on MasterChef.The Press Club is my credibility, and when I moved it a couple of years ago [from Exhibition Street to Flinders Road, some 600m away] I could have shut it in its entirety and put a Jimmy Grants there, but I didn’t want to choose the easy way, because that place feeds my soul and my creativity, and it makes so many people happy,” Calombaris said. > Hospitality BUSINESS | December 2016 - January 2017 | 31
MASTER COMMANDER
Take control. The NEW Turbofan series is easier to use with 3 control panel options - manual, digital and the new touch screen option. Kitchens now have even greater choice when baking and roasting with an optional core temperature probe and 5 levels of continuous moisture in selected models. For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.
moffat.co.nz international@moffat.co.nz
SHIFTING PRIORITIES To say that Calombaris works hard is an understatement. He’s as hands-on as he can be at each of his restaurant concepts, given the significant filming and promotional commitments that come with being one of three judges on MasterChef Australia – the Channel 10 reality TV programme which first hit the small screen in 2009 and has been the catalyst for significant growth in the restaurant industry. Like many restaurateurs, Calombaris said today’s diners are more educated and enthusiastic than ever, and as excited as he is about this progression, he admits that his focus has shifted from being customer- to staff-centric. “I never used to be too conscientious about my staff; I’ll be quite honest,” he told Hospitality. “I used to lead with an iron fist. I don’t do that anymore. For me, it’s 100 percent about my staff … The customers will get looked after by my staff. Don’t get me wrong – I’m in there everyday and I’m around customers. But what I’m trying to say is that I’ve got a responsibility to really look after my staff, every single day.” So what changed? What prompted his shift from dictator to democrat? “I guess I just got to the point where I was sick of everyone whinging about their staff, and me starting to talk like that as well. I don’t want that. My industry is a beautiful place. If I’m negative, negativity breeds negativity. I don’t tolerate it.” Calombaris acknowledges that recruiting and retaining the right people is a significant challenge in the hospitality industry, but unlike many operators, he feels that by and large, the problem lies with the employer, not the employee. “It’s a massive issue because we make it an issue. I’m sick of the excuses. I’m sick of hearing ‘we can’t hold onto our staff; they don’t want to work.’ Well, why don’t they want to work? We’ve got to understand that the industry has changed dramatically and if we don’t change with it we’re going to be left behind. I am not going to be left behind. “We’ve started to implement four day weeks at The Press Club … They’re not doing the 100 hour weeks that I used to do. I don’t want them to do that. It puts pressure on your relationships and on your life outside of work. What I want is not that bullshit word ‘work/life balance’. That’s rubbish. I want them to love their job so much that when they’re coming in, they are so pumped and excited,” he said. The Press Club staff socialise together on their days off, Calombaris sends them on off-site training days with different food producers, and will even take them to the opera. Regardless of whether they’re the kitchen hand or the restaurant manager, everyone gets a daily Order of the Day runsheet before they get to work, filling them in on what needs to be achieved that day and the role they’ll play; and the staff meals are nutritious and most certainly sit-down occasions (“I don’t want them standing at the bench with their asses hanging out.”). Build a good culture, stay connected with your people and be invested in their lives – both personally and professionally, and as an employer you will reap the rewards, he said. “Take young George in our kitchen, for example. He’s a red headed boy who’s 19 and was on Junior MasterChef series one when he was 10. We’ve put him through Hellenic Republic and he just started at The Press Club last week. We’ve got a plan for this kid. We’re not going to throw him into the deep end. We’re not going to burn him out. We’re going to be smart about it. We’re going to have a programme, and we’re going to make sure we have a constant connection with him. “I don’t buy into the ‘let's sit down and do an appraisal’ approach. I mean, what the hell is that? Appraisals should happen every day, on the job. It means listening to your people. Every day is a new day, and every day your staff have gone through something different.You don’t know what’s happened at home; you don’t know what’s happened on the train. Every day is an appraisal and we need to listen to them.”
THE MADE ESTABLISHMENT PORTFOLIO • The Press Club – a modern Greek fine dining restaurant on Flinders Street • Press Club Projects – a development and experimental kitchen, also on Flinders • Gazi – a Greek street food concept on Exhibition Street • Hellenic Republic – a Greek taverna-style restaurant with sites in Brunswick and Kew, and the Hellenic Hotel in Williamstown • Jimmy Grants – a fast casual souvlaki bar, with five outlets in Melbourne and one in Robina, Queensland – Made Establishment’s first store outside of Melbourne.
INVESTING IN THE FUTURE Of course the elephant in the room is the comments Calombaris made in 2012 regarding penalty rates. He echoed the concerns of countless other foodservice operators, arguing that Sunday rates are unsustainable and a significant roadblock to profitability. Unsurprisingly, the casual workforce took offence, and Bill Shorten, workplace relations minister at the time, weighed in, claiming that low paid workers like waiters wouldn’t be able to frequent Calombaris’ restaurants if they weren’t paid penalty rates. Almost five years on and Calombaris said his comments were taken out of context, but he maintains that the government needs to get involved and acknowledge the contribution that hospitality makes to the Australian economy. “It’s about sitting down with restaurateurs and actually talking to them and asking what they’re finding tough. Between myself, Shannon Bennett and Andrew McConnell, we probably employ close to 2,000 people in Melbourne … Imagine if the three of us went bankrupt tomorrow? Would the government come bail us out like they do Holden? We’re not going to be in that position because we work tirelessly to make sure our businesses are healthy, and I’m not saying the government doesn’t support us, but there’s a lot more they can do. “You can ring the Restaurant & Catering Association and get the stats from them about restaurant closures around Australia.We talk about the good news, but there’s a lot of bad news too.There are a lot of restaurateurs closing their restaurants, going bankrupt and not just hurting themselves, but hurting suppliers and staff too. All I’m saying is that I don’t want that to happen,” he said. “At the end of the day, my sole ambition is to look after this incredible industry and make sure it’s healthy, so one day, when I do walk away from it, hopefully I’ve left a healthy cog in the revolving wheel and have inspired and helped people along the way.” ■
Our webstore is live. Buy genuine Moffat spare parts online and enjoy a quick and simple process to view parts pricing and order online. Secure and quick credit card payment facility.Track order and shipping status online. Visit our new webstore on http:// spares.moffat.co.nz and set up an account today! For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.
Courtesy of Hospitality magazine (Australia) moffat.co.nz international@moffat.co.nz
Congratulations to our finalists. The Silver Fern Farms Premier Selection Awards celebrate the expertise of New Zealand’s best chefs using the finest quality cuts of Silver Fern Farms red meat. Seventy-three entrants from across New Zealand have been judged and we are proud to announce the twelve exceptional finalists. To experience New Zealand’s best red meat dishes, reserve your table at one of the finalist restaurants in your region. For more information about our finalists, visit www.silverfernfarms.com
2016 FINALISTS
LOGAN COATH
ALEX AITKEN
TU FEARN
ARCHIVE BAR AND BISTRO,
M O LT E N W I N E B A R / A U C K L A N D
WHITE + WONG’S / AUCKLAND
MUDBRICK / WAIHEKE ISLAND
Lamb Belly.
Beef Cheek.
Beef Short Rib.
MAT McLEAN
RICHARD PONDER
ANDREW MAY
PA L AT E R E S TA U R A N T / H A M I LT O N
S A LT O N T H E WAT E R F R O N T /
A M AYJ E N - T H E R E S TAU R A N T /
Beef Short Rib and Tongue.
N E W P LY M O U T H
FEILDING
Beef Rib-Eye and Short Rib.
Venison Tenderloin.
PAUL LIMACHER
GEOFF NGAN
AARON BALLANTYNE
C H A M E LE O N R E S TAU R A N T,
SHED 5 / WELLINGTON
H O P G O O D ’ S R E S TAU R A N T / N E L S O N
I N T E R C O N T I N E N TA L / W E LLI N G TO N
Lamb Fillet and Neck.
Lamb Cutlet and Shoulder.
Beef Tenderloin.
DANIEL HILL
MARIO RODRIGUES
GREG PINER
P I T C H E S CA F É & R E S TAU R A N T / O P H I R
BISTRO GENTIL / WANAKA
VA U LT 2 1 / D U N E D I N
Beef Eye Fillet, Cheeks and Marrow.
Beef Eye Fillet.
Venison Short Loin.
INDUSTRY WINNERS
Future hospo leaders ask: more professionals please Eight young industry stars won scholarships of up to $3000 each recently under the annual Hospitality NZ/SKY Future Leader initiative. Three of the aspiring hospitality leaders share their stories with Hospitality Business. Vicki Lee, Hospitality NZ CEO says, “If these three winners offer a glimpse of the young talent that’s out there, there’s cause for optimism.”
AMBER HAMILTON-VITTLE: FIVE STAGS LEAMINGTON TAVERN, CAMBRIDGE I came into hospitality for a change and fell in love with it. Opportunities are endless and taking on more responsibility, my passion grew too. It’s so satisfying knowing the effect we have on customers just by providing great service. I’ve been in hospitality for four years, working my way from bartender to Bar Manager. I put my heart and soul into learning the business and taking on different goals. I have timelines in place that I review on the way to my ultimate goal. I’d love to own my own gastro pub in an up and coming small rural-like town that needs an X-factor pub to bring the hospitality scene back to life. I believe hospitality needs more professionals. We receive poor pay and no tips and how do you continue to get great, skilled staff when remuneration is low? As an industry, we need to work on skill levels, ensuring our future leaders have the correct tools and knowledge to be successful.
Amber Hamilton-Vittle
36 | December 2016 - January 2017 | Hospitality BUSINESS
I also want to be a role model, a mentor to new comers, and eventually, establish an iconic product or venue in line with another individual’s visions and values so I can roll this out nationwide.
INDUSTRY WINNERS
CAMERON PRIDDLE, BRENTWOOD HOTEL, WELLINGTON I’ve been a Chef de Partie at the Brentwood Hotel in Wellington for eight months now, making my way up from a Kitchen Hand, and a Modern Apprenticeship for three years, then a Demi Chef before my current role. As for my passion, it’s in providing quality food and service. Even as a chef, I’m as passionate about service as I am about the food I cook. My love for hospitality blossomed as a kitchen hand, plating desserts for the a la carte kitchen and helping with conference buffets. Then I wanted to be a chef, where my love of cooking has continued to grow. Thinking about industry challenges, I think good service is hard to find with a lot of staff having no desire to work in the industry. We need to focus more on quality service through training and encouraging professionalism, paying higher wages and cooking secondary cuts with skill and care, which I believe is just as good as fine dining.
Cameron Priddle
I’d like to make a contribution in hospitality through mentoring younger people in the industry, and fanning their flames of passion for it. And as to my future, possibly the GM of a hotel, or running a supply business to the industry? I’ll see where the opportunities fall.
EMMA PORE: HOTEL ON DEVONPORT, TAURANGA I began as a housekeeper, working my way up to my current position as Operations Manager at Hotel on Devonport Tauranga. I’ve worked in the liquor sector, events and now accommodation. My interest in hospitality is not one dimensional – I’m interested in looking at the overall capacity. My father spent his life in the hospitality industry. He was part of a large extended family that was always ready to feed people. My flat mate calls that cupboard love and that love of hosting people turned into a huge passion of mine. My family tried to discourage me from choosing hospitality, wanting me to aim for something more lucrative but I found myself gravitating back here. I believe nothing worthwhile comes easy and I wake up every day happy with what I do. I love to engage with customers and believe my biggest contribution to the industry will be implementing continuous improvement processes using the practical knowledge and skills I’m continually learning. I want everyone to experience the happiness I feel everyday whether working in hospitality or experiencing the service this industry provides.”
Emma Pore
Hospitality BUSINESS | December 2016 - January 2017 | 37
HOTEL BUSINESS
Luxury Queenstown penthouse transformation revealed The award-winning Sofitel hotel in Queenstown has unveiled its new-look top suite, Penthouse No.10, following an impressive $2 million update completed to coincide with the destination’s peak summer season. Over the past decade, Penthouse No.10 has been a home-away-fromhome for many movie stars, models and moguls visiting Queenstown. General Manager Vincent Macquet expressed his delight in the final look of the Penthouse and is certain that the renovation will extend and enhance the boutique hotel’s offerings in the luxury market. “We’re excited to reveal our new-look Penthouse No.10, which will appeal to loyal and new guests alike. Our designers have worked to deliver a chic, modern makeover befitting a Parisian-meets-alpine style apartment. While we’ve updated our furnishings and artwork, and refreshed our luxe colour palette and finishes, the team also took care to retain the indulgent French influence and accessible Queenstown charm of this amazing space which has appealed to and entertained so many guests over the years.” Located just a few moments from the heart of Queenstown on the top floor of the Sofitel, distinct features of the 225sqm penthouse include sweeping, unparalleled views of Lake Wakatipu, two living areas and fireplaces, an eight-seat dining table, a private movie theatre, Bose audio system and latest technology Apple TV with more than 120 TV channels, plus Xbox Kinect facilities. An oversized patio comes complete with a six-seater Jacuzzi, perfect for relaxing with a partner or a larger party of friends. Penthouse No.10 can sleep up to six guests, and features a walk-in wardrobe (His and Her’s) with makeup table and full length mirror.
Offering European porcelain finishes, opulent bathrooms feature rain showers, in addition to a full body length bath boasting a built in TV and exquisite Hermes products. A private bar offers a selection of eight different white & red wines (a mix of French and New Zealand such as Grant Taylor’s renowned Central Otago Valli label), French Champagne including Perrier Jouet, and high-end spirits like Grey Goose Vodka and cocktail making equipment. In addition, a butler is at Penthouse guests’ service to assist with serving breakfast, and even helping with shopping bags while in town. The hotel’s talented Executive Chef will personally craft afternoon canapés daily, served by a butler. Every guest staying in Penthouse No 10 will delight in a range of luxury extras, including private airport transfers, breakfast and canapés served daily in Left Bank Bistro or in the privacy of the Penthouse room (at no additional costs) by private waiter, access to Sofitel’s exclusive Club Lounge and complimentary private bar beverages. The offer also features a decadent wellbeing component to include a two-hour treatment of guests’ choice off the menu at Sofitel Queenstown’s award-winning So Spa. Guests can also choose to have their SoSpa treatment in the privacy of the Penthouse, or even on the balcony while overlooking scenic Lake Wakatipu. Penthouse No 10 is priced from NZ$5,000 per night. Subject to seasonality. Visit www.sofitel-queenstown.com The penthouse’s elegant pre-Christmas update follows a more extensive, multi-million refurbishment at the address in August, which introduced a new bar and luxurious new features. ■
SOFITEL, WORLD CLASS HOTELS & FRENCH ELEGANCE Sofitel is the only French luxury hotel brand with a presence on five continents with 120 addresses, in almost 40 countries (more than 30,000 rooms). Sofitel offers contemporary hotels and resorts adapted to today’s more demanding and more versatile consumers who expect and appreciate beauty, quality and excellence. Whether situated in the heart of a major city like Paris, London, New York, Shanghai or Beijing, or nestled away in a country landscape in Morocco, Egypt, French Polynesia or Thailand, each Sofitel property offers a genuine experience of the French “art de vivre”.
38 | December 2016 - January 2017 | Hospitality BUSINESS
Food, glorious food!
Catering Services Request for Proposal Summerset is a rapidly growing, nationwide aged-care provider, who is committed to bringing the best of life to older New Zealanders. With over 3,800 people calling one of our 21 villages home, we are looking for a catering provider for two of our Auckland villages who, like ourselves, prides themselves on service. We are looking for talented, experienced caterers with flair to deliver a variety of high quality, nutritious meals to our residents, and run the village cafés, which are the heart of villages for both residents and the general public. The stunning Summerset at Monterey Park (Hobsonville) and Summerset at Heritage Park (Ellerslie) are our latest villages that opened in Auckland this year. Once complete, each village will be a thriving community of approximately 400 people living in a range of villas, townhouses, apartments, serviced apartments and rooms in the care centres. We’d love to hear from suppliers who have a proven record of providing food that’s of high quality and variety, and covers the full range of dietary requirements. This includes providing all meals for the approximately 50 residents who live in each of our village care centres. Our preferred supplier will also be experienced in delivering great service and café style food and light meals at the cafés, as well as catering for village events and meetings. Ideally, we’d prefer to work with one provider who can provide catering services to both villages. To discuss this great opportunity to work with Summerset, and to request a full copy of this Request for Proposal, please contact Debbie Summers on 04 830 1108 or debbie.summers@summerset.co.nz
Love the life SUM0160 Catering RFP Press_185x270_v3.indd 1
SUM0160
Submissions will close at 5pm, Friday 3 February 2017.
29/11/16 4:08 pm
Jamaica Blue opens in hospital venue
Contemporary décor, good coffee and healthy food: Jamaica Blue Auckland Hospital in central Grafton has a new café for visitors, staff and patients to enjoy. Café brand, Jamaica Blue has opened its seventh operation in New Zealand, joining an entourage of 160 global outlets. As part of its local expansion in New Zealand, Jamaica Blue has been working on developing an all new range of healthy recipes called the Signature Harvest Collection. Operations manager for Jamaica Blue, Jon Hassall says naturally Auckland Hospital has strict regulations around food available on the premises. “While the menu appeals to a wide range of tastes it is also specifically relevant to a health facility.
“Great coffee is at the heart of our business. This coupled with a contemporary, relaxed setting the Auckland Hospital Jamaica Blue café is particularly suited to the environment it is operating.” Founded in 1992, the first Jamiaca Blue café opened in New South Wales. Today the franchise operates in line cafes and kiosks in a range of diverse markets including the United Kingdom, the United Arab Emirates, China, Malaysia and Singapore as well as Australia. The Jamaica Blue offer comprises a selection of exclusive coffees – including award winning Jamaica Blue Signature Blend – s well ass anrange of cold beverages.
Machete Coffee delights
Striking design draws in customers at Machete Coffee
9 Boulcott Street, Wellington Ph: 022 643 2234 Specialty coffee without the snobbery and healthy Guatemalan-style tacos are the concepts at Machete Coffee – presented in a strikingly attractive designed space with Guatemalan features. Owners, Kiwi Paul Day and Guatemalan-born Cesar Cua worked in New York eateries, before moving ‘home’ to share the food and coffee culture they’ve come to love. We want to take the snobbery out of coffee, says Day. “If you don’t know anything about single origin coffee that’s OK, just come in and try it. For our menu (tacos and salsas and, for breakfasts, bircher muesli and tartines) we are trying to use great New Zealand produce. Not every taco has to be laden with cheese.” A liquor licence might be considered in the future.
Hospitality BUSINESS | December 2016 - January 2017 | 41
TECH
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
Huawei P9 Cameras are mandatory travel fodder – they keep you in touch and can capture trip memories. Unfortunately, they’re bulky, one trick ponies. Not so with Huawei’s p9. Its dual rear cameras use Leica optics and give most high end cameras a real run for their money. Being a smart phone so you can stay in touch, navigate and do other tasks that’ll make travel chores easier. http://consumer.huawei.com/en/mobile-phones/p9/index.html
Philips Sonicare DiamondClean Electric Toothbrush Electric toothbrushes don’t normally make good travel companions. They’re bulky, plus their chargers can take a tonne of luggage space. Not so with Philips Sonicare. It comes with a compact travel case that doubles as a charger. The Sonicare DiamondClean uses ultrasonic technology. This sees it generating a whopping 31,000 brush strokes per minute. Try doing that with a manual toothbrush. The Sonicare does a far better job of plaque removal. Philips claims you’ll have whiter teeth in one week and improved gums in two weeks. www.philips.co.nz/c-m-pe/electric-toothbrushes
XE.com Shopping when overseas is fun – at least until the credit card bills arrive. The XE.com app won’t solve that, but it will convert currencies. This will let you see what you’re spending so the billshock isn’t so severe. XE.com is a free download for iPhones and Android Smartphones. www.xe.com/apps/android/
42 | December 2016 - January 2017 | Hospitality BUSINESS
TECH
Bose QC20
Noise-cancelling Earbuds
Here We Go Getting lost was a rite of passage for any traveller, yet with the Here We Go app and the P9, it’s also avoidable. Here We Go is a GPS navigation app. You can download full maps of where you’re visiting for use offline. This also means no data roaming charges. Getting from A to B just got hassle free. http://360.here.com/2016/07/27/goodbye-heremaps-say-hello-to-here-wego/
Passing time when flying usually involves watching movies or listening to music. It also involves listening to the roar of jet engines. Enter stage left, the Bose QC20 noisecancelling earbuds. They’re small enough to pocket, but can transform jet engine noise into a whisper. www.bose.co.nz/en_nz/products/headphones/earphones/quietcomfort-20i-acousticnoise-cancelling-headphones.html#v=qc20_apple_black
Samsung gear
VR
Flying economy can be a special form of hell. Spending hours in a cramped seat with several hundred strangers isn’t fun. Samsung’s Gear VR headset is a great solution. Putting a Galaxy S7/S7 Edge into the Gear VR sees cramped economy hell replaced with spacious virtual environments. These range from cinemas (for watching movies stored on your S7/S7 Edge to games). When paired with Bose QC20 earbuds, magic happens! www.samsung.com/nz/consumer/ mobile-devices/wearables/gear/SMR323NBKAXNZ
Hospitality BUSINESS | December 2016 - January 2017 | 43
REGIONAL EXCELLENCE
RANZ Announces Bay of Plenty Winners Celebrations took place at Mills Reef winery late November, to recognise the winners of the first Restaurant Association’s Bay Hospitality Awards. A gala dinner for over 250 people was hosted by local Masterchef New Zealand winners, Karena & Kasey Bird, to announce the Bay of Plenty’s finest across a wide range of categories. Andrew Taggert, the region’s Restaurant Association of New Zealand branch President was delighted at the calibre of the entries into the awards, which were well supported by sponsorships from leading industry suppliers and participants. “Over 3500 votes were received over the fourteen categories we identified and the award presentation night provided an opportunity to recognise those who have truly excelled. “After such a successful event, the seven member organising committee of RANZ Bay of Plenty are looking forward to the 2017 round, with planning already underway.”
AND THE WINNERS OF THE INAUGURAL 2016 BAY HOSPITALITY AWARDS ARE: Meadow Fresh: Outstanding Barista - Joannes Hans Kraenzlin Calnar Business Systems: Outstanding Café - Love Rosie Moana New Zealand: Emerging Talent - Jessica Payne (The Pizza Library Co.)
Bidvest: Outstanding Street Food - Johneys Dumplings Menumate Point of Sale: Outstanding Caterer - Good Things Kitchen Lion Co: Outstanding Bartender - Katie Short (The Barrio Brothers) Pernod Ricard NZ: Outstanding Bar - Mount Brewing Bar Menumate Point of Sale: Outstanding Front of House Team - Flying Burrito Brothers Mills Reef Winery: People’s Choice - Flying Burrito Brothers Spark Business: Outstanding Sales Rep - Dan Shea (Mills Reef Winery) Independent Liquor: Outstanding New Venue - The Rising Tide Bidvest Tauranga: Outstanding Chef - Ian Harrison OneMusic: Outstanding Design / Ambience - Macau Bar & Kitchen Lounge
Menumate Point of Sale: Outstanding Front of House Team - Flying Burrito Brothers
Gimours Tauranga: Outstanding Restaurant - Harbourside Restaurant
Putting the right people in your hands
Hospo Recruit is a unique recruitment solution developed for the hospitality industry to help put the right people into the right job. Hospo Recruit is unique because of its Labour Market Test (LMT) report*. This LMT report can be used to support a work visa application by showing evidence of an employer’s genuine attempts to employ a local worker and why they may then wish to offer a position to a person from overseas. This is a vital but time consuming step in the recruitment process and Hospo Recruit makes it easy.
* This feature is available in specific recruitment packages.
Hospo Recruit uploads your job vacancy to five job boards* online in one easy step (TradeMe Jobs, SEEK, Hospitality NZ, QJumpers and Work and Income) and has exclusive access to the Hospitality NZ Talent Pool where 10,000 hospitality job seekers have registered their interest.
NEED HELP TO FIND THE RIGHT PEOPLE TO WORK FOR YOU? Call HOSPO RECRUIT on 0800 407704 (H0SP04U) For more information visit: www.hosporecruit.co.nz
New Zealand’s largest hospitality audience eNewsletter
10,002 Subscribers
Social Media
3,556
11,018
4,596
Monthly UV’s
Monthly
Hospitality Business is New Zealand’s leading source of business information for hospitality industry professionals. Our media community consists of 29,172 industry professionals. Key decision makers & influencers include: • Restaurant and Bar owners • Directors • Restaurant managers
Website
Print Mag + eMag
• Bar managers • Café managers • Hotel Managers
In addition www.hospitalitybusiness.co.nz is the online content library, and includes an extensive array of news items and content plus an internal search engine. Hospitality Business also has a rapidly growing social media reach of 4,596 followers courtesy of content shared through dedicated Facebook and Twitter pages.
The backbone of the Hospitality Business brand is the magazine (11 Issues annually, print & digital). The circulation is 8000 print copies nationally and 3,018 digital. A weekly eNewsletter keeps 10,002 opt-in subscribers up to date between magazine editions by featuring the latest content on tips, trends, events, product releases and giveaways.
Magazine (print & emag) eNewsletter Subscribers Social Media followers Unique Website sessions
12%
38
%
16%
38% 34% 16% 12%
Total Audience 29,172 every month (as of November 2016) To discuss print, digital and social media advertising opportunities contact Wendy Steele - 021 300 473 - wsteele@intermedianz.co.nz
34
%
INTERNATIONAL TRENDS
Southland Chef Takes On Global Taste Sensations It’s every chef’s dream – a month-long gastronomy escape rubbing shoulders with the world’s hottest culinary wizards, taste testing their food, and experiencing the latest and greatest in restaurant trends. Hospitality Business contributing writer, Sue Fea talks to Scott Richardson about the reality of his adventure!
S
outhland chef and Southland Boys High School hospitality and cookery tutor Scott Richardson got to live the dream recently, taking in taste sensations in Singapore, Greece, Turkey, Morocco, London, New York and New Orleans. The NZ Chefs’ Association Otago and Southland branch secretary, Scott was one of three New Zealand delegates at the biennial WACS – the World Association of Chefs Societies Culinary Congress in Thessaloniki, Greece. He joined NZ Chefs national president Graham Hawkes and continental director Murray Dick. While overseas Scott took the opportunity to check out what some of the world’s top chefs are up to. Scott has instilled a passion for cooking into hundreds of eager young southern boys during his 12 years of teaching. All but two have gone on to become chefs, with some now working for the stars in internationally famous kitchens. Two of his most successful students, Ethan Flack and Brendan Baucke, have made the big time. Ethan works for renowned French chef Raymond Blanc at his 2 Michelin Star restaurant in England, while Brendan works for the Roux brothers at Roux at The Landau Restaurants in London’s Langham Hotel. This trip was time for some pay-back, and Ethan and Brendan took their former teacher on a four-day, tailor-made gastro tour. “The only stipulation I made was that it involved ‘The Man behind the Curtain’
46 | December 2016 - January 2017 | Hospitality BUSINESS
in Leeds,” says Scott. Maverick Great British Menu TV series winner, chef Michael O’Hare, didn’t disappoint. His eccentric presentation was a sight to behold – albeit not what you’d expect. Scott savoured the exquisite flavours of his butter poached cod and shoe-string potatoes, smeared in black squid ink and vinegar powder. Presented in a black porcelain plate with tentacles around the sides, Michael served the same dish on a large painted canvas for the TV series. “We had 10 courses there that just blew us away, but that was the stand-out. He does some way out, crazy stuff and it just blew the boys’ minds, as they’re both French classical inspired chefs.” Dessert was a chocolate mousse with bright purple, lavender ice cream, covered with a sheet of chocolate, spray-painted in silver, a creamy potato custard on the side and potato crispies on top. He also struck gold when the boys booked a table at well-known 2 Michelin Star chef Sat Bains’ English restaurant. “The chef ’s table became free and the maitre d later showed us into our own private room where we met Sat.” A 4-course lunch with high-profile UK chef Simon Rogan, also of Great British Menu fame, at The French, in Manchester, was a chance to catch up with another of Scott’s chef proteges, ex Southland farm boy Jaydan Dodunksi, who works for Simon. “Dessert was a golden, hand-blown sugar apple, filled with apple mousse, sitting on a crumble
Scott Richardson, Ethan Flack (crouched down), and Brendan Baucke at The Roux at Landau
“Dessert was a golden, hand-blown sugar apple, filled with apple mousse, sitting on a crumble and served on an apple granita, inside a gourde. Inside the lid of the gourde was a map of the world.”
Designed around you. Because we listen to you, the new Convotherm 4 range has been developed around your needs in the kitchen. With two controlpanel designs – easyTouch and easyDial - 7 capacity options, and 28 models to choose from, you will have the degree of control you need. For more information on our brands and products - please visit www.moffat.co.nz – and refer to our brochures, specification sheets and Connection publication.
New Orleans Beignets
moffat.co.nz international@moffat.co.nz
INTERNATIONAL TRENDS
Left to right: Brendan Baucke, Sat Bains, Ethan Flack and Scott Richardson.
“Their take on spanakopita incorporated a vibrant green dehydrated spinach wafer dressed with spots of gel and feta. It was a wonderful way to start a meal.” and served on an apple granita, inside a gourde.” Inside the lid of the gourde was a map of the world. Scott also dined on French-inspired cuisine using Asian ingredients at Jaan on the 70th floor of a Singapore high rise, booking last year to get in. Tetsuya Wakuda’s Waku Ghin, recently awarded 1 Michelin Star honours, offered four separate dining rooms. “Personal chefs cook six of the 10 courses in front of you.” At $NZ500 per person, without wine, it was definitely a high-end experience, but well worth it. “I had Canadian crab and the most delicious marbled Wagu beef, and beautiful black-footed paua.” In Istanbul Scott tucked into modern Turkish cuisine at Mikla and the part Turkish, part Finnish chef was extremely impressed to meet a Kiwi cookery tutor. Gastro M.K. in Morocco offered cocktails and
48 | December 2016 - January 2017 | Hospitality BUSINESS
first courses in a rooftop garden in Marrakesh, with the main event in a fountain-focused open courtyard. New powdered food technologies were big at the Congress, and he found chefs in Athens who knew how to work this brilliantly at Hytra. “They used amazing Greek ingredients. It was Greek food using new technology,” says Scott. “Their take on spanakopita incorporated a vibrant green dehydrated spinach wafer dressed with spots of gel and feta. It was a wonderful way to start a meal. All the flavours came through, but they were not what you expected.” For Scott one of the highlights at the 900-delegate Congress was hearing from the great grandson of legendary French king of gastronomy, Auguste Escoffier, renowned in the 1800’s as the chef of kings. Auguste set up The Ritz, and devised many famous French sauces. Escoffier Foundation founder Michel Escoffier now works in partnership with culinary schools around the world. “We shouldn’t forget that it’s because of Escoffier that we have many classical sauces like hollandaise and bechamel today,” says Scott. A presentation by Herve This, a chemist internationally-renowned for his work with molecular gastronomy in the 1980’s, was fascinating. “It’s still in the early stages, but they’re looking at taking the chemical properties of a steak, for instance, and creating a powder to be used in its place, producing the same flavours.” Herve’s working with chefs in France creating dinners using chemistry. They take the molecules that compose ingredients, and use them as raw ingredients. High-profile Australian Greek chef George Calombaris, of The Press Club fame, also brought back to the motherland the latest in Aussie Greek food trends. “He was trying to demystify Greek cuisine and modernise it, using dehydrated gels, powders and mousses. He took his Aussie and his Greek heritage and fused them together,” says Scott.The starters were pegged to tiny Aussie-style rotary clothes lines set on the tables. A tour of taste sensations wouldn’t be complete without stopping off in New York at Kiwi Matt Lambert’s 1 Michelin Star Musket Room, where Matt sent out a little extra – a hapuka dish he was trialling. “He’s doing his darnedest to showcase New Zealand cuisine to New Yorkers.” In New Orleans Scott tucked into authentic French beignets at a large open-air courtyard restaurant, where the waiters wore white shirts, bow ties and aprons. For Scott the entire experience left him not only gastronomically satisfied, but totally content that New Zealand, and the rest of the Pacific, are right up there with world culinary standards. “So often we in Southland can feel so far removed from what the rest of the world is doing,” says Scott. “However I discovered that we don’t have to worry about what others are doing. We should just do our own thing. It’s just as good as what they’re doing overseas.” ■
IF YOU LOVE SPORT...
COME WITH US They want it. You’ll have it. SKY has nine dedicated sport channels, and even now we are finding it hard to fit in all our exclusive sporting events. A SKY subscription will give your venue all the LIVE sport you need to create that match day atmosphere for your customers. Some additional charges will apply for premium channels and events. Call us now on 0800 759 333 to cash in on the benefits of having SKY in your venue.
SUMMER READING Mal Corboy Kitchens - With cuisine created by New Zealand’s Top Chefs Best known as New Zealand’s most awarded kitchen designer, Mal Corboy has published a beautiful coffee table book showcasing a collection of his award winning kitchens, paired with delightful recipes from leading Kiwi chef, Simon Gault and his team. Corboy, who began designing kitchens in 1988, has garnered an international reputation for his eye catching interiors and custom furniture design. His work can be found across the globe, from a recent fit out in Trinidad, to bespoke kitchens in New Zealand, Australia and the United States. Along with creating award winning kitchens, Corboy’s specialist set of skills extend to bathrooms, customised furniture and full interiors. He continually pushes boundaries to create challenging, dynamic kitchens that combine function and design in equal measures. The book – Mal Corboy Kitchens - is a work of art in itself with excellent photography by Kallan Macleod. The book provides visual stimulation and inspiration for restaurants, hotels and the hospitality sector generally – especially those facing redesign after the November 15 earthquake! A serious ‘must-have’ for any discerning creative designer of, or in a kitchen! 67
Mal Corboy.indd 67
13/05/2014 3:19 pm
A holiday cookbook with a twist While relaxing on holiday at this time of the year sounds ridiculous to the hospitality trade, taking time out to read and learn from this book, may prove a very worthwhile investment! Called At The Beach - A Cookbook Memoir, it has been compiled by author and freelance writer, Margaret Brooker as a recollection of her culinary and summer related experiences. The dishes contained in the book have a distinct holiday season feel and her commentary of evocative stories of life at a remote Wairarapa beach, far from shops and markets, provides a pleasant, yet timely approach to stocking kitchen essentials and planning ahead. Beach food, as it is called, which can be replicated in cafés and bistros, is all about improvising ingredients with whatever is to hand, and simplifying recipes to work with less. The author is a food writer who resides in Wellington, and sometimes the Wairarapa, with her husband and two daughters. At The Beach is her third book with publishers, New Holland. She is the author of It’s My Turn To Cook, which won the Cordon Bleu World Food Media Award for Best Children’s Book in 2010, and New Zealand Food Lovers’ Guide and At It’s Best. The book contains delicious ways to prepare seafood, including crustaceans.
At the Beach: A Cookbook memoir by Margaret Brooker, published by New Holland, RRP $34.99. Available from all good bookstores or online at www.newhollandpublishers.com
50 | December 2016 - January 2017 | Hospitality BUSINESS
Time to pick
Prosecco? CHRISTMAS BEER • WORLD’S BEST WINE LISTS • SOCIAL PICS N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E
NEWS EDITORIAL
Cheers to Kiwi summer! The Shout Sales Manager Angela Bowes and Editor Charlotte Cowan
It’s been a long time coming but we can finally see those warm summer rays peeking over the clouds, just in time for the party season! And what better way to celebrate summer than with a crisp beer or ice-cold wine in hand? This month in The Shout, we get the lowdown on Prosecco the bubbly making a name for
itself Down Under; beer writer John Oszajca looks at the Kiwi relationship with Christmas beer; and Master Sommelier Cameron Douglas shares his top picks for the world’s best wine lists. Looking ahead to 2017, The Shout team is excited to continue bringing the best beer, wine, and
spirits news to New Zealand’s largest liquor audience and we thank you so much for your unwavering support this year! Don’t forget to visit www.theshout.co.nz and sign up to our e-newsletter and ‘like’ us on Facebook @theshoutnz. Merry Christmas and Happy New Year!
GIVEAWAY
Win Zoku’s Bar Ice Collection! Zoku has released a new Bar Ice Collection to keep your drinks cool this summer, including king-sized spheres, jumbo cubes and ice words. The silicone molds are easy to remove by simply pulling the silicone apart and the slow-melting ice ensures your drinks stay cold but not watered down. The Shout has three Zoku Bar Ice Collection sets to give away, including a Geo Ice Mold, a Jumbo Ice Mold, a Naughty/Nice Ice Mold and a Cheers/Salute Ice Mold, worth $109.80 each! For details on how to enter, visit www.facebook.com/theshoutnz WINE NEWS
Big wins at the Air New Zealand Wine Awards The Air New Zealand Wine Awards saw Giesen Wines, Villa Maria and Mission Estate add to their already impressive trophy cabinets. Family-owned Giesen Wines claimed the Open Champion White Wine Trophy with its Giesen Estate Riesling 2015, which also won the Champion Riesling Trophy; and the Champion Sweet White Wine Trophy with the Brothers Late Harvest Sauvignon Blanc Marlborough 2014. The winery also claimed five of the 91 Gold Medals awarded. Villa Maria took home the Champion Merlot, Cabernet and Blends Trophy for its Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon/ Merlot Hawke’s Bay 2014, as well as five Elite Gold Medals. “The Reserve Gimblett Gravels Cabernet-Merlot 2014 is a real ‘rock’ in our range and is incredibly consistent year after
year,” says Villa Maria Group Chief Winemaker Nick Picone. “Increasing vine age and a sensitive approach between the vineyard and winery mean this wine is continually getting better and will keep fans of fragrant, supple yet dense Hawkes Bay Cab-Merlot blends very happy.” Mission Estate received two big awards, winning the Champion Syrah Trophy for its Mission Reserve Syrah 2015 and the Champion Exhibition Red Wine Trophy for its Reserve Cabernet Franc 2014. This year the Air New Zealand Wine Awards judged more than 1,400 wines and awarded 18 Trophies and 39 Elite Gold Medals. The overall Air New Zealand Champion Wine of the Show was awarded to Lowburn Ferry Home Block Pinot Noir Central Otago 2014. For a full list of winners, visit www.airnzwineawards.com
(L to R) Nick Picone, Villa Maria Group Chief Winemaker; George Fistonich, Villa Maria Founder and CEO; and Helen Morrison, Senior Marlborough Winemaker
Published By
Managing Director - Publisher
Editor
Sales Manager
The Intermedia Group Ltd
Dale Spencer
Charlotte Cowan
Angela Bowes
505 Rosebank Road, Avondale
dspencer@intermedianz.co.nz
ccowan@intermedianz.co.nz
abowes@intermedianz.co.nz
021 774 080
021 130 6824
Auckland, 1026, New Zealand
52 | December 2016 - January 2017 | Hospitality BUSINESS
NEWS NZ FIRST
New Zealand’s first barrel aged gin BEER FUSION
Kiwi artisans create beerinfused products To celebrate Pilsner Urquell’s 174th birthday, the historic beer has teamed up with Kiwi artisans to create a limited edition collection of beer-infused products. The range includes: Pilsner Urquell-infused sourdough loaf from Andrew Fearnside of Wild Wheat Bakery; the first beer-washed cheese from Kaikoura Cheese Company’s Daniel and Sarah Jenkins; a Pilsner Urquell beer- and hop-infused sausage from Dave Rossiter at Westmere Butchery; and beer- and hop-infused truffles by Wellington-based Czech chocolatier George Havlik of Bohemein Chocolates. Since arriving from the Czech Republic in 2014, the Pilsner Urquell brand has formed close relationships with these local artisans who share a combined passion to keep their craft alive. “These craftsmen know us well and we know them, so when the idea came to collaborate on a product for the people, it felt right,” says Pilsner Urquell Beer Ambassador David Holan. “We hope that consumers love the products as much as we do and that we continue to grow the range in future months.”
Golden Bay’s Dancing Sands Distillery has released New Zealand’s first barrel aged Gin. Aged for three months in used 14-year Murderer’s Bay Gold Rum barrels and new French Oak barrels, the resulting Sacred Spring Barrel Aged Gin is blended and bottled at 48% and has a distinctive oak flavour and champagne colour. The Gin also has hints of sweetness drawn from rum casks and Sacred Spring’s signature additions of juniper, Manuka and spice – with peppercorns and cardamom leading the way. Each bottle is wax-sealed by hand and individually labelling with a bottle number. Dancing Sands Distillery will be running tastings of Sacred Spring Barrel Aged Gin throughout the country in December and January, visit www.dancingsands.com/ barrel-aged-gin for more information.
CHAMPAGNE NEWS
Moët’s new summer bubbles For lovers of a cold glass of bubbles in the sun, Moët has released a new Champagne especially designed to be enjoyed over ice. “Champagne on the rocks isn’t a new way to serve an old drink, but a new drink in its own right,” says Ali Campbell, Moët & Chandon Senior Brand Manager. “Moët Ice is perfect served on ice and also allows you to enjoy it with fresh simple garnishes.” To serve Moët Ice, pour the Champagne into a large Cabernet-style glass and then add three large ice cubes – be sure to add the ice cubes second or the Champagne will foam and lose effervescence. Moët Ice can be mixed with garnishes such as mint leaves, lime or white grapefruit zest, cucumber peel, slice of ginger, cardamom seeds and any red fruits. Moët & Chandon will be hosting pop-up Moët Ice Sunday Sessions featuring live DJ sets and bespoke cocktails at three Kiwi bars this summer: • 46 & York, Parnell, Auckland: 18 December and 15 January, from 3-6pm • Pier 19, Queenstown: 11 December, 19 and 26 February, from 3-6pm • Pilkingtons, Central Auckland: 2 December, 10 February and 3 March, from 4-6pm
Hospitality BUSINESS | December 2016 - January 2017 | 53
BOOK EXTRACT
Marlborough Man A quintessentially Kiwi story of an accidental wine-industry trailblazer
M
arlborough winemaker Allan Scott shares an extract from his new memoir Marlborough Man - the story of a young farmhand who helped plant the region’s first vines and went on to create his own globally-successful family vineyard. Here Allan recounts the very beginning of his life in wine. ALL WORK NO PLAY The transition wasn’t easy or quick by any means. For many months to come, I would still be switching back and forth between jobs each day, about my only release being rugby. In addition to driving trucks at the Lucerne factory, I was doing the winter maintenance work there: pulling apart, greasing and replacing pieces of the machinery with which the factory tried to extract protein from the plants. It was messy, miserable work that I hated with a passion, and each night when I got home there was more work to do on our small farm, particularly weeding between all the pine trees and vegetable plants. We worked so much that my first two years in Blenheim are essentially a blur. However, there was something special happening in Marlborough in the winter of 1973, right under everyone’s noses. For a short time, just as winter was setting in, Cathy’s parents and one of her sisters decided to travel overseas for several weeks. I took over things for
54 | December 2016 - January 2017 | Hospitality BUSINESS
Arthur while they were gone, and, to be perfectly frank, the most exciting thing to me during that time was that the Marlborough Rugby Club was having an extraordinary season. The team was about to head to Christchurch to play Canterbury for the Ranfurly Shield, which happened to coincide with the return of Cathy’s parents and sister. Just before we were to drive to Christchurch to pick them up (where I would try to convince Arthur to go and see the match), the news broke that hundreds of hectares of land in the Brancott Valley had been sold to a mystery buyer, for the wide planting of some mysterious crop. Soon, Arthur and I were watching many of my friends from the Marlborough team hoist the shield in triumph. Even though the excitement of that game was of a kind I won’t soon forget, my memory of it is somewhat overshadowed by the discussion Arthur and I had over what could be happening back home. By the time we had returned to Blenheim, the rumour was out that Montana Wines had purchased nearly 1,200 hectares of land in the span of about a week and a half, about 400 hectares of which would be planted immediately with grapevines. I knew absolutely nothing about wine, but the notion of growing fruit to produce a different product entirely was absolutely
BOOK EXTRACT
+
QUICK Q A WITH ALLAN SCOTT WHAT INSPIRED YOU TO WRITE MARLBOROUGH MAN? Marlborough is filled with amazing history and having been a part of the original vine plantings in 1973, I thought it was important to document the many people who had helped shape Marlborough into the place it is today (not to mention the entertaining antics) before it was too late.
WHY SHOULD KIWIS GO OUT AND BUY A COPY? People who have an interest in the history of New Zealand wine will find the establishment of Marlborough as a region intriguing. Marlborough would not be the successful place it is now without good old fashioned ’Kiwi ingenuity’, especially given the fact the master plan was somewhat flawed being copied from a California blueprint (meaning
conditions were utterly different). I hope this book will also show that anybody can achieve their goals if they have the will, and not necessarily the expertise!
WHAT ARE YOUR PREDICTIONS FOR THE FUTURE OF MARLBOROUGH WINE? The future for Marlborough wine appears to be very bright. There is continuing optimistic planting in more random areas of the province which I believe brings character and creativity to the wine, especially as premium growing vineyard land is now very scarce. More importantly, prospects in most markets seem to have insatiable demand with export prices maintaining a good return level. In saying this, it’s also important to maintain a level of caution moving forward as being too greedy can lead to unfortunate problems down the line.
WIN! We have one copy of Marlborough Man – A quintessentially Kiwi story of an accidental wine-industry trailblazer by Allan Scott and Eric Arnold to give away to lucky readers of The Shout. For details on how to enter the draw, visit www.facebook.co.nz/theshoutnz
intriguing, given all the time I had spent to that point tending to my own small farm, growing every vegetable we could think of to make an extra dollar. Wine played absolutely no role in our lives — I’m not even sure if I had tasted wine to that point, much less knew where to buy a bottle. ‘You know,’ Arthur said to me, ‘there just might be more of a future in it than driving a truck and shearing sheep, especially over winter.’ I admitted he had a point. And then he sealed it: ‘And you’re not enjoying what you’re doing.’ So I agreed that I should look into a job. I didn’t know where to begin, but, as it turned out, Arthur took care of that before I could. Several years before, Arthur had worked as a stock auctioneer for Pyne Gould Guinness (today better known as PGG Wrightson, the agricultural supplies behemoth). One of the employees he had hired was John Marris, a local then renowned for his youthful ambition. While most know John for the Wither Hills winery, founded by his son Brent in 1992 and later merged with John’s land holdings, John came to the wine industry through Montana’s purchase of vineyard land in the Brancott. Along with his stock agency work, John gained real-estate qualifications shortly before Montana came calling. It was John who helped Montana acquire the land it needed to establish its
wine empire — and it was John whom Arthur rang about finding me a job on the vineyard. ‘Sure,’ John said to Arthur. ‘Send him round on Monday morning. Have him drive up to the big barn and ask for the manager on-site, Jim Hamilton.’ It was early August, and word had it that workers were already pulling down the fences on the newly acquired lands. I drove out there very tentatively, and it seemed there were a million other people there, all of whom had been promised or already allocated jobs. I realised that it wouldn’t have mattered if Colin Meads had placed the call in lieu of Arthur: anyone and everyone was as needed as they were welcome. I stepped out of my car, and began wandering towards the barn, in search of Jim. I only expected to do a day’s work and earn a day’s pay. I had no idea that showing up then and there, on that cold, blustery day, was the decision that would change everything for me and for my family, much less cement my place in a global industry. n © Marlborough Man – A quintessentially Kiwi story of an accidental wineindustry trailblazer By Allan Scott and Eric Arnold Published by HarperCollins, RRP $55.00 Hospitality BUSINESS | December 2016 - January 2017 | 55
CHRISTMAS BEER
Hoppy Holidays! It’s that time of year again. The decorations are out, the shopping malls are packed, and our stomachs are already rumbling at the thought of the holiday feasts that lie ahead. But just as Christmas has its traditional fare, so too does the season offer up a tantalising array of Christmas beers. Beer writer John Oszajca tell us more.
T
he tradition of brewing special beers for the holiday season dates back more than 1,000 years when the Vikings were first noted to have brewed a strong, malty ale for their Jul (or Yule) celebrations as a winter offering to Odin, Frey and the other Norse gods. Many other nations around the world also have long standing traditions of brewing up special seasonal beers to celebrate the Christmas holiday, such as the UK, the US, and much of Scandinavia. These beers are typically higher in alcohol, are often spiced, and sometimes use an array of ingredients common to the fall harvest, such as pumpkin and cranberry. However, we here in the Southern Hemisphere – where we are more likely to celebrate Christmas with a backyard barbecue than we are to spend it clustered by the fireplace – do not have quite the same established relationship with Christmas beer. A 10% ABV spiced Barleywine does not quite go down as well on a hot summer afternoon, as it does on a cold winter’s eve. That said, much in the same way that many New Zealanders embrace the wintery Christmas traditions of Europe and North America, despite the arguably inappropriate weather, there are a few New Zealand brewers that produce special seasonal brews for Kiwi beer drinkers who are in the mood for traditional holiday cheer. One such Brewery is Blenheim’s award-winning Renaissance Brewing Company, whose Abundance Cherry Porter is one of the few locally-brewed Christmas beers available in New Zealand. I spoke to their co-founder and Director of Brewing Andy Deuchars to get his take on the unique considerations associated with brewing holiday beers for the New Zealand market. “A Christmas beer – kind of like the rest of the Christmas fare – is your holiday treat. [It’s] the beer world’s equivalent of the turkey with all the trimmings,” says Deuchars. “Traditionally they are a little bit bigger, a bit richer, and a bit darker. Sometimes there will be some fruit or vegetable added - pumpkin comes to mind for North America.”
56 | December 2016 - January 2017 | Hospitality BUSINESS
I asked Andy about the challenges and considerations associated with making a Christmas seasonal beer for the Southern Hemisphere. “Christmas beers are kind of geared towards colder weather, at least for our cultural ways of looking at beer,” he says. “But when it comes to holiday food, New Zealanders have a ‘we’ll just make [traditional food] anyway’ kind of attitude. So we’ll have these hot Christmas dinners where you’ve got turkey, ham, roast, the holiday pudding… with traditions of North America and Britain in there. “On the other hand, it is sweltering hot and culturally [our summer traditions] call for lighter beers, both in colour, body, and alcohol. It’s probably not the smartest thing to drink, giant, potent alcoholic beverages in the hot summer sun,” says Deuchars. “Although in saying that, when people say ‘oh it’s summer here, time for lite beers’, my response is often, what about] Nigeria?’. It’s the biggest Guinness drinking country there is and it’s literally ‘Africa hot’. That’s why I’m being clear to say that culture plays a part - probably a bigger part than we realise.” In light of the warm weather Kiwis enjoy in December, and given the cultural biases that Andy pointed out, I wondered about the thought process that goes into crafting a beer for this somewhat unique market. “There’s the two-pronged thing. If you’re making a lighter style you’ll have to ask yourself what is a lighter style that still goes with the holiday?” says Deuchars. “In that case you might opt for something with fruit to give it a bit of exoticness, or to bring some richness to it; a strawberry wheat beer for example. Something with the seasonality of the fruit, and also something that’s light and easy to drink. There’s definitely that way to go.” Deuchars explained that when it comes to brewing more traditional Christmas beers, it’s a bit easier. “I just ask myself what is a big, rich beer that I would like to have on my holiday table. And then I do that. Just pretend you’re in the Northern Hemisphere and go for broke,” he says. “There can be some small technical challenges, like how and when to add the [fruit] to the beer. If you’re going to barrel age it,
CHRISTMAS BEER you need to know when to start [brewing] so you have it ready when you need it. It’s more marketing and sales that can be a problem - you don’t want it sitting around your warehouse for a long time, you want it out there in the shops and then into somebody’s refrigerator as soon as possible.” It’s this latter approach that Renaissance has taken with Abundance - a 7.6% Baltic Cherry Porter, brewed annually for the Christmas season. A Baltic Porter is a somewhat unique variation on the Porter style. Originally brewed by the countries bordering the Baltic Sea, it tends to have the malt flavours reminiscent of an English porter and the restrained roast of a Schwarzbier, but with a much higher alcohol level than either. It’s a complex dark beer that is typically mellow and smooth rather than acrid like a stout. “A while back we decided that we wanted to do a Baltic Porter. And then we thought, what can we do to make it a bit more Christmassy?,” says Deuchars. “And that’s when we decided on the cherry.” He says being in Marlborough with so many cherry orchards that adding cherries would be an easy task. “The cherries that you use in beer are sour cherries. And everything that grows here is sweet cherries, which leave a really subtle cherry flavour once you get it into your beer,” he says. “So what we ended up using is a concentrated sour cherry juice that’s imported. The nice thing about [the imported juice] is that it’s just pure concentrated cherry juice, there’s nothing added to it at all. So I get to be a little bit of a purest in that way. The downside is that it’s really expensive!”
Cynicism (and religion for that matter) aside, Christmas is a magical time. It’s a time of togetherness and joy, full of little reminders of all the good that is around us. And while Christmas beer may not be as well established, or as significant, as many of our Christmas traditions. It is a very well established one that stretches across much of the globe, and one that is regrettably not as celebrated here in New Zealand. But thankfully there are a few sentimental brewers, such as Renaissance, that embrace the holiday season and offer a Yuletide seasonal brew for those who cherish the holiday traditions and the nurturing of spirit, and social bonds they reinforce. n
Renaissance Brewing Company's Andy Deuchars
“A Christmas beer – kind of like the rest of the Christmas fare – is your holiday treat. [It’s] the beer world’s equivalent of the turkey with all the trimmings,” Andy Deuchars, Renaissance Brewing Company
Hospitality BUSINESS | December 2016 - January 2017 | 57
CLASSIC COCKTAIL
Rusty Nail The Rat-Pack classic is having a bit of a revival of late, with popular television shows and a renewed interest in obscure drinks leading the way.
According to cocktail authority Dale DeGroff, the invention of the drink should be credited to bartenders at the 21 Club in Manhattan who came up with the idea sometime in the early 1960s. The cocktail’s name was then settled in 1963 after one Gina MacKinnon, who was the chairwoman of the Drambuie Liqueur Company endorsed the moniker “Rusty Nail”. The drink hit popular culture thanks to the infamous Rat Pack taking a shine to it, creating a drinking trend.
THE RECIPE Interestingly, there was no hint of the Rusty Nail in the first 28 years of commercial Drambuie production. Cocktail historian David Wondrich has traced the origin to something called a B.I.F. from 1937. Credited to a F. Benniman, the drink comprised three parts liquor to one part liqueur, with a dash of Angostura bitters. There were then a few other pretenders to the throne, including something called a Knucklehead in the upper Midwest of America that is probably best left alone. It wasn’t until the drink pretty much lost all semblance of ‘cocktailness’ – no more bitters or stirring – and became the epitome of simplicity that Wondrich says it became the popular drink that it was. And so it was the short ingredients list, and easy construction (as Wondrich says: “there’s really no way to screw this one up”) that combined to make this drink a classic.
BUT WAIT… THERE’S MORE! If you feel like putting a twist on the classic, there are plenty of spirits that can step into the place of the blended Scotch whisky. The Rusty Bob substitutes Bourbon, while the Smoky Nail and the Clavo Ahumado (which is Spanish for ‘smoky nail’) see Islay whisky and mezcal subbed in, respectively. The current trend for adding cold brew coffee to everything will give you a Railroad Spike – incidentally its four parts coffee to one part Drambuie, served in a highball over ice. Oh and if you add Canadian rye whisky instead of Scotch you’ll get a ‘Donald Sutherland’. So now you know.
RUSTY NAIL
TV IN YOUR GLASS For the television fan, the cocktail is poured and commonly drunk by character Saul Goodman of the cult television series Breaking Bad and its spin off Better Call Saul. It was also a preferred drink of the character Tony Blundetto in classic mobster show The Sopranos. 58 | December 2016 - January 2017 | Hospitality BUSINESS
Image credit: The Everleigh
GLASS: Double Old Fashioned INGREDIENTS: 60ml Blended Scotch whisky 15ml Drambuie METHOD: Combine the Scotch and Drambuie in a double OldFashioned glass, add lots of ice, and stir. NOTE: Blended Scotch is traditional, but other kinds can be used. The quantities in the recipe are a rough ratio, some people prefer half and half for the sweetness – ask your customer what they prefer.
FEATURE
Vivacious vintages BY CAMERON DOUGLAS MS
N
ew Zealand’s annual wine harvest typically begins in early March and can last through late May, depending on the variety and style of wine to be produced. Each year, at this time, the new vintage grapes are harvested and wine is made. Many 2016 white wines and a few of the reds are now available at retail and in restaurants while others will not be released until 2017/2018. New growth for the 2017 vintage is abundant already, with tiny bunches of grapes now formed. At the time of writing (and just back from a trip to Marlborough, with Central Otago scheduled for this week) indications are for a decent vintage - although some frost and hail damage has occurred in areas. Not every vintage is ideal and no two vintages are ever the same – all sorts of conditions
affect the quality, and subsequently the wines produced. For example, severe wet weather around harvest time can cause berries to swell diluting flavours; fungus and disease pressure can spread quickly - adding significant challenges to a producer. In years where there is an El Nino weather pattern (1972/73, 1982/83 and 1997/98 15/16) a severe drought can occur.This is devastating for most of the farming sector, but can have benefits for the wine industry – moisture control through irrigation can yield some fabulous wines; conversely too much heat can also cause high alcohols in wine as the sugar production in grapes can get too high. In 2012 much of the country encountered significant cloud cover (excluding Central Otago) causing a lack of heat, sunlight and photosynthesis, harvest crops were low, acid
levels high and an overall lack of intensity in the wines. There are always exceptions, of course - as was the case in Otago. Conversely 2013 and 2014 were near perfect vintages with little to no disease pressure in most wine regions, yields were abundant and subsequent wines produced were excellent overall. The 2015 and some examples so far from 2016 wines are looking very smart with some exceptional wines tasted in recent weeks. Highly regarded New Zealand vintages in recent times have been 1998, 2001, 2007, 2009, 2013 and 2014. The tasting this month included examples from ‘07 and ‘09 – some exciting results, and a solid reflection of what is available at the moment in the varieties. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
Very complex bouquet with a defined toasty autolysis and fine honey tones, citrus, white peach and red apple. On the palate – equally complex with a fine mousse leading to flavours of brioche, ripe and soft citrus, peach, strawberry and apple; plenty of acidity still leading to a calm, silky, long and elegant dry finish, a beautiful wine. 97 Points RRP: $85.00 Distributor: No 1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz
2
TWO
NO 1 FAMILY ESTATE VIRGINIE METHODE TRADITIONELLE CUVEE 2009
ONE
1
TWO PADDOCKS CENTRAL OTAGO PINOT NOIR 2008 (SOLD OUT)
An elegant and soft bouquet with florals, red apple skin, light red fruits and mineral/soil undertones; plenty of integration underway as well as youthful vibrancy. Juicy, fresh, dry, fruity and elegant; fine tannins and medium+(ish) acidity, moderate oak tones, a balanced and elegant wine with a lengthy finish and loads of complexity and charm. Drink now and through 2022. 95 Points RRP: $65.00 Distributor: Negociants NZ Phone: (03) 449 2756 www.twopaddocks.com
Hospitality BUSINESS | December 2016 - January 2017 | 59
WINE LISTS
Master Sommelier and consummate traveller Cameron Douglas chooses his favourite wine lists from around the world.
C
Eleven Madison Park, New York
Manresa - Los Gatos, California Manresa is a wine programme that has to speak specifically to the food. Essentially what they do is source seasonal produce and create their menu one to two days in advance, if not on the day, based on their seasonal produce. So the wine list has to be able to speak to the freshness and the rarity of some ingredients - it’s very specific in that regard. Their wine list is global, so it looks to speak to many different countries and varieties, it’s not afraid to step outside the comfort zone of wine and offer something different. Other top US picks: • Eleven Madison Park - New York City, New York • Annie Gunns - St Louis, Missouri • Pappas Bros Steakhouse - Dallas, Texas • The Musket Room - New York City, New York • Aureole - Las Vegas, Nevada 60 | December 2016 - January 2017 | Hospitality BUSINESS
The French Laundry, California
Image by Nick Vasilopoulos
THE UNITED STATES The French Laundry - Napa Valley, California The French Laundry’s wine list has to be exclusive and it has to be as exceptional as the food the service is.The French Laundry has always been about the package of every element - from when you walk in the door, to when you leave. So the wine list has to be at least as good, if not better, than all of those elements. It’s about targeting rarer vintages of specific wines. The only downside is that it doesn’t include the New World wines as much as I would like it to, personally. But given its location in Napa Valley, it is a wine list that features wines from the area, as well as famous French Burgundy and Bordeaux wines.
Image by Deborah Jones
reating the perfect wine list can be a daunting task for restauranteurs. Should you focus on complementing the food? Is it important to choose local wines? Or perhaps should you go with the best French or Italian vintages? Master Sommelier and Judge of Gourmet Traveller WINE China Wine List of the Year and Australia Wine List of the Year, Cameron Douglas, shares his top picks for international restaurants with the most amazing wine lists. Take some inspiration from these…
Image by Francesco Tonelli
Wine & dine
Manresa, California
WINE LISTS
“The wine list has to be as comparable and classy as the food - one cannot let the other down.”
Jonah’s, Sydney, New South Wales
TRB, Beijing
AUSTRALIA Many of these are holding onto their love of French, Italian and Spanish wines but some of them are branching out into Portuguese and they’re looking into alternative American wines. They also recognise the benchmarks of New Zealand and some of them are also very proud to display natural and orange wine sections in their list. The wine list has to be as comparable and classy as the food - one cannot let the other down. That’s a problem that we suffer from in New Zealand - sometimes the wine list is not as good as the food or the food is not as good as the wine list. That balancing act is not particularly well addressed in this country, although we are trying. • • • • •
Jonah’s – Sydney, New South Wales Quay – Sydney, New South Wales Est – Sydney, New South Wales Vue De Monde – Melbourne,Victoria Ferment Asian – Barossa Valley, South Australia n
The Gourmet WINE Traveller Wine List of the Year is set to launch in New Zealand in 2018 and Cameron Douglas, along with Bob Campbell MW, will head the pre-judging.
CAMERON'S TIPS FOR CREATING A GREAT WINE LIST CHINA The first two in the list below would be my top picks but they are all dining rooms in Asia with outstanding wine lists. They’re very much in favour of the French classics – Bordeaux, Burgundy, Alsace – but also Italian, Spanish and Australian classics. Some of them have American classics in there too. But the majority of wine served in those restaurants are under cork closure and I think that’s a point of difference. The Asian mindset is that wines closed under cork are somehow superior, when in fact it’s the content of the bottle that is the target. • • • • • •
TRB – Beijing Jean Georges – Shanghai Hakkasan – Shanghai Jade on 36 – Shanghai Kazuo Okada - Hong Kong Aux Beaux Arts - Macau
1. Know what the style of food at the venue is all about to ensure your wine selections can complement, contrast and preferably pair with the food. 2. How does the venue classify itself? Bistro, fine dining, themed, or is it simply modern casual? Ensure a portion of the wine selections reflect at least some of this classification. 3. Don’t create a wine list based on your personal spend limits ensure a range of price points are available for glass and bottle sales. Resistance often occurs at $10.00, $12.00 and $15.00 a glass and $40.00, $65.00 and $80.00 a bottle. There will always be customers who are prepared to pay more, don’t leave them out. 4. Have familiar brands available - companies that make the headlines with awards are safety zone wines for you and the customer. 5. Any great wine list should be easy to navigate - the font should not require cell phone flashlight at night and the information about each wine should be 100% accurate.
Hospitality BUSINESS | December 2016 - January 2017 | 61
PROSECCO
A sparkling
SUMMER One Australian family winery is encouraging Kiwis to add Prosecco to their summer sparkling selection. The Shout editor Charlotte Cowan gets the inside knowledge on this up-and-coming variety from Brown Brothers vineyard.
F
ounded in 1889, the Brown Brothers vineyard in north-East Victoria, Australia, has been making wine for 125 years. Ironically, up until recently there haven’t actually been many ‘brothers’ involved in the vineyard but currently there are two sisters, Caroline and Katherine Brown - daughters of Brown Brothers Executive Director, Ross Brown - who are passionate about the family business. I met Assistant Winemaker and Brand Ambassador Katherine and Public Relations Manager Caroline at an Auckland wine tasting, featuring 24 wine families from across Australia and New Zealand, and they had one variety on their minds – Prosecco. I had to come clean - I haven’t tried a lot of Prosecco other than when I lived in the UK for a short time, and I ignorantly thought it was a sweet sparkling wine, similar to Moscato. But Katherine says this isn’t necessarily the case. “It is up to the winemaker to determine the sweetness of the Prosecco,” she says. “At Brown Brothers we make our Prosecco in a dry style. Our grapes are picked early in the season to retain nice hints of green apple and lemon sherbet. These flavours come naturally from the grapes, ensuring the wine is filled with flavour, but certainly not sweet.” With Australia currently being one of the top 10 countries to import Champagne, I wondered why Brown Brothers decided to produce this less-common sparkling variety? “During a trip to Europe about five years ago we saw the Italians enjoying sparkling wine at all hours of the day, not just for a celebration, but for refreshment,” says Katherine. “With Australia’s [warm] climate and our passion for the European lifestyle, we saw that the Prosecco trend would kick off here. “With this in mind, we decided to find the best growing conditions for the Prosecco grape in Australia. Looking at Italy, the conditions required would be in an Alpine, cool-climate area, that has good sunshine over the growing season. Luckily for Brown Brothers, the King Valley mirrored these conditions and this area now grows Australia’s premium Prosecco.” Brown Brothers currently produces two varieties - Prosecco and Prosecco Rosé – and unlike their Champagne counterparts, both are available in New Zealand for less than $20 a bottle. “Prosecco is not the wine to put away and cellar for a momentous celebration,” says Caroline. “It’s the perfect wine to have chilling in the fridge for every-day occasions.” Katherine agrees: “You can enjoy Prosecco on a Wednesday night, just to celebrate getting past hump day.” So will Prosecco continue to gain momentum in the sparkling wine market? Brown Brothers Wine Ambassador Andrew Harris believes so. “The growth of the variety is booming here in Australia. Prosecco is relatively unknown and the discovery of the wine is generating a buzz,” he says. “I think we are still around five to eight years off finding out the full potential of this fantastic sparkling wine. Most of our wine sales are domestic with a little export to New Zealand and Singapore, so there are still a number of markets for us to explore with Prosecco.” n 62 | December 2016 - January 2017 | Hospitality BUSINESS
Brown Brothers sisters Caroline and Katherine Brown
THE PROSECCO PROCESS Brown Brothers Prosecco grapes are machine-harvested in the coolness of the summer night, usually around mid-February (which is earlier than many other varieties), with the aim of holding good acid and lemon sherbet-like flavours. Through a direct tipping process, the Prosecco grapes go through a gentle press cycle to separate the juice from the skin and stalks. The juice is then chilled as soon as it is pressed and moved to stainless steel tanks for primary ferment. Primary ferment is regulated at cool temperatures, between 12 and 16°C. A specialty Champagne yeast is used for the fermentation which retains crisp acid and fresh flavours. It can take around 10 days for this juice to become a dry wine. Secondary ferment takes place in a pressure vessel offsite where the bubbles are naturally created. This process of secondary fermentation, known as the ‘Charmat Method’, gives a fine bubble and creamy mousse. The wine is then held in stainless steel for about three months prior to bottling.
Brown Brothers Assistant Winemaker and Brand Ambassador, Katherine Brown.
PROSECCO MOJITO INGREDIENTS: 1 bottle (750 ml) Brown Brothers Prosecco A large bunch of mint 8 fresh limes
METHOD: • By hand, remove mint leaves and crush about 10 in each glass with half a lime to release the mint oils and lime juice. • Pour Prosecco over the mint and lime. • Cut remaining lime into quarters and add to glasses. Enjoy.
Brown Brothers Banksdale Vineyard
DID YOU KNOW? • Prosecco is thought to originate from a former village named Prosecco, which is now a suburb of Trieste, Italy. • Prosecco is usually a dry sparkling wine with apple and pear aromas on the nose that follow through to the palate. • By law Champagne NV wines must spend 15 months on dead yeast cells (lees) and vintage Champagne three years – there is no such law for Prosecco. • Prosecco is best teamed with seafood such as oysters, smoked salmon and calamari, and other fresh summer cuisines.
Hospitality BUSINESS | December 2016 - January 2017 | 63
BEHIND THE BAR
Behind the bar: Gin
Looking for a great Gin to liven up your summer cocktails? Give one of these a go!
1
SACRED SPRING BARREL AGED GIN
Casked for three months using two different types of barrels, Sacred Spring Barrel Aged Gin’s huge oak flavour shines through, with hints of sweetness drawn from the rum casks. You’ll also recognise signature hints of juniper, Manuka and spice with the peppercorns and cardamom leading the way. RRP $87.00 44% ABV Distributor: Dancing Sands Distillery Ph: (03) 525 9899
2
SIMPLY PURE – BLACK ROBIN RARE GIN
3
ELEPHANT GIN
Inspired by the traditional sundowner experience after a day out in the African bush, Elephant Gin is produced for wildlife adventurers and urban explorers alike. Handcrafted in Germany and with high quality production standards, the Gin is distilled using 14 botanicals, including rare African ingredients to create its distinctive floral, fruity and spicy flavour profile. RRP $89.99 45% ABV Distributor: Federal Merchants Ph: (09) 578 1823
Artisan hand-crafted and batchdistilled in a reflux copper pot still by a German master distiller, Black Robin Rare Gin is a combination of 11 exotic botanicals blended together to create a contemporarystyle London Dry Gin. On the nose a gentle botanical mix of chervil, watercress, parsley and mint delights, giving way to a delicate mix of piercing lemongrass, spice and lime zest on the palate.
4
RRP $79.95 43% ABV Distributor: Negociants NZ Ph: 0800 634 624
RRP $70.00, 40% ABV Distributor: Tickety-Boo Liquor Ph: (09) 377 7597
MARTIN MILLERS LONDON DRY GIN
Martin Miller’s London Dry Gin is clear and complex with sweet aromas of violets, orange blossom honey, cucumber, herbal juniper, and spice aromas round. Satiny entry leads to a fruity medium-to-full body with lovely smoothness, balance and depth. Finishes with long, violet gum and sweet spice fade.
64 | December 2016 - January 2017 | Hospitality BUSINESS
5
THOMAS DAKIN GIN
Thomas Dakin Gin is distilled in small batches in a baby copper pot still, using a secret recipe of 11 botanicals - including some traditionally used for making cordials in the 18th Century - as well as juniper, orange peel and English coriander, with the unique addition of red cole (horseradish) to give the Gin its long, lingering finish. RRP $94.99 42% ABV Distributor: Federal Merchants Ph: (09) 578 1823
6
SACRED SPRING DRY GIN
Using eight botanticals – with native Manuka as one of the primary flavours - Sacred Spring Dry Gin has a spicy profile, highlighted by cardamom, peppercorns, and coriander, followed by a refreshing liquorice aftertaste. Served best with FeverTree tonic, muddled cucumber and an orange twist balance beautifully with the spicy profile. RRP $77.00, 44% ABV Distributor: Dancing Sands Distillery Ph: (03) 525 9899
7
HENDRICK’S GIN
Only Hendrick’s uses a marriage of spirits from a Carter-Head and Bennet Still to create a smooth Gin that has both the required character and balance of subtle flavours. Hendrick’s is hand-crafted in miniscule batches of only 450 litres at a time and is made with infusions of cucumber and rose petals which produces a refreshing Gin with a delightfully floral aroma. RRP $84.99 41.1% ABV Distributor: Federal Merchants Ph: (09) 578 1823
8
SIPSMITH LONDON DRY GIN
The quintessential expression of a classic, traditional London Dry Gin. Bold, complex and aromatic with zesty, citrus freshness. Smooth enough for a Martini, but rich and balanced for a G&T, Sipsmith London Dry Gin finishes with spicy juniper and a hint of lemon tart. RRP $75.00 41.6% ABV Distributor: Tickety-Boo Liquor Ph: (09) 377 7597
SOCIAL SCENE WHAT: THANK KRUG IT'S 5 O'CLOCK WHERE: THE GROVE, AUCKLAND CENTRAL WHEN: NOVEMBER-DECEMBER 2016
and Olivia Bascand
Janet Hoffman
Fiona Connor, The Shout Editor Charlotte Cowan and Krug Senior Brand Manager Ali Campbell
The world’s best-rated House of Champagne teamed up with Auckland restaurant The Grove, among other New Zealand eateries, to redefine casual work drinks with ‘Thank Krug It’s 5 O’clock’. From 5pm on weekdays guests of The Grove enjoyed a flute of Krug with food pairings based on this year’s unique ingredient – the egg. The Grove’s senior chef Ben Bayly designed three dishes for the two-month-long event, including a unique take on egg and soldiers. Owner of The Grove Michael Dearth and guests
The Grove’s Ben Bayly
Proudly Distrbuted by Federal Merchants & Co | P: 0800 846 824 | E: info@federalmerchants.co.nz Hospitality BUSINESS | December 2016 - January 2017 | 65
SOCIAL SCENE WHAT: CHAMPAGNE MUMM CELEBRATES THE MELBOURNE CUP WHERE: SOUL BAR & BISTRO, AUCKLAND VIADUCT WHEN: 1 NOVEMBER 2016 Champagne Mumm celebrated the Melbourne Cup Carnival by hosting an afternoon event at Auckland’s Soul Bar & Bistro, as well as various bars and restaurants around the city. Guests at Soul Bar & Bistro were treated to a four-course lunch, accompanied by limited edition Mumm Cordon Rouge and Mumm Rose, both adorned with foil labels featuring a horse and jockey design. The Melbourne Cup celebration kicked off Champagne Mumm’s New Zealand race season, which will continue until Auckland Cup Week in March next year.
Olivia Carter and Judith
Tabron
Christopher Richwhite, Hamish Pinkham and Andrew J Steel
Tom Bates
Sassetta Andrew, Megan Hutchison and Wilhelmina Shrimpton
66 | December 2016 - January 2017 | Hospitality BUSINESS
Inna Tanner
International Credentials for Sommeliers An exciting opportunity for the wine and hospitality sectors of New Zealand has once again become available to all wine and service professionals.
The Court of Master Sommeliers is returning to New Zealand to offer its highly prestigious certification programme. The first two levels of the four level Sommelier Programme will again be available to career minded individuals who have a passion for people, service, wine and beverages.
The Court of Master Sommeliers is an internationally recognised examining body. Career minded individuals who want or require the correct credential for their chosen profession can engage in this programme to enhance their career, employment prospects and further validate their role in the hospitality sector. Sommeliers can and do make a significant difference to beverage sales in any On or Off-premise business.
WHEN AND WHERE Introductory Course and exams June 15th – 17th 2017: Lakeside Room, Villa Maria, Mangere, Auckland. $850.00 programme and exam fee*. Limited to 40 participants. Certified Sommelier Exams June 17th: Lakeside Room, Villa Maria, Mangere, Auckland $500.00 Exam fee. Limited to 20 Participants.
ENQUIRIES to: Cameron J. Douglas – Master Sommelier email: cameron@guildsomm.com For more information about the Court of Master Sommeliers please visit: www.courtofmastersommeliers.org. Comprehensive textbook available now NZ$80.00. *Members or new members of the New Zealand Sommeliers and Wine Professionals Association are offered a discount to the Level One course. http://www.sommelier.co.nz/
No more worries! Meet Syscall SYSCALL offers the most complete and reliable wireless calling system to improve your business efficiency and customer service. SYSCALL is the most comprehensive line of wireless calling system, designed to provide a wireless on-site messaging solution to a variety of businesses such as restaurants, hotels and resorts, grocery stores and retail, manufacturing and warehouses and food courts. SYSCALL will help your business grow!
For more information: www.syscall.co.nz email syscallnz@gmail.com phone 021623768