COASTAL CUISINE • 2017 LEADERS FORUM • FOOD GLORIOUS FOOD
www.hospitalitybusiness.co.nz FEBRUARY 2017 Vol.4 No 1
NATURALLY HARVESTED FROM THE COASTAL WATERS OF OTAGO PLUS KIWI COCKTAIL QUEEN • WINE POP CULTURE • KIWI LAGER
D NEW ZEALAN
NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
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21 LEADERS FORUM
Where have the Kiwi hospos gone?
REGULARS 06 NEWS Industry events, accolades and more! 09 BEST IN SEASON 32 NEW OPENINGS
35
FEATURES
JOEL MILLER:
13 FOOD GLORIOUS FOOD
Off to Bahrain to cook for royalty
21 LEADERS FORUM 27 HOTELS & ACCOMMODATION When only the best will do!
THE SHOUT 46 KIWI COCKTAIL QUEEN Q&A with Auckland bartender Madeleine Tate
38 COASTAL CUISINE:
A new venture in Mangawhai
13 FOOD GLORIOUS FOOD:
47 THE SHOUT LEADERS FORUM Liquor industry experts share their predictions for 2017 56 KIWI LAGER Beer writer John Oszacja explores the twist on an old classic
From New York to Patea
Hospitality BUSINESS | February 2017 | 3
editorial 2017 - Sprinkled with success stories
FEBRUARY 2017 Vol 4. No.1
Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
Leadership is a quizzical trait- it comes in a variety of forms. From having the entrepreneurial nous to embrace and run with fresh new ideas and ventures, to having the steadfastness of knowing when to provide direction by example. Leading can even simply be to listen accordingly to the people who work for you, or by their patronage of customers who add to your success. This month when reviewing the content before going to press it struck the editorial team of Hospitality Business and The Shout just how many of our articles demonstrate the many forms of leadership abound in our industry. New Zealand is abuzz with growth opportunities in the hospitality and tourism sectors and continues to contribute to our economy. Our Leaders Forum pages highlight achievements and the vision of elected and appointed senior representatives of the industry, while also raising key questions about how to overcome challenges such as staff shortages. At another part of the spectrum, we talk to risktaking entrepreneurs Belinda and Jarrad McKay, whose clever Puha & Pakeha collaboration in a food caravan, bring the best of two cultures together by sharing food of indigenous flavours with outstanding contemporary flair. Sprinkled throughout the publication are heart-warming success stories of people leading the way into 2017 with aplomb! Enjoy our summer edition! Kimberley Dixon Editor
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, Sue Fea, John Oszajca, Pat Pilcher 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
COASTAL CUISINE • 2017 LEADERS FORUM • FOOD GLORIOUS FOOD
www.hospitalitybusiness.co.nz FEBRUARY 2017 Vol.4 No 1
NATURALLY HARVESTED FROM THE COASTAL WATERS OF OTAGO PLUS KIWI COCKTAIL QUEEN • WINE POP CULTURE • KIWI LAGER
NEW ZEALAND
NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
ON THE COVER - DELICIOUS SOUTHERN CLAMS. New Zealand Littleneck Clams, more traditionally known as the New Zealand cockle, tuaki or tuangi, (they are clams!) have been exported to a dozen countries for over twenty years by Southern Clams Ltd. These carefully managed wild stocks are harvested in the brilliantly clear, unpolluted waters of our Southern Pacific Ocean, on the Otago coast of New Zealand. Visit http://www.nzclams.com for more info and recipe ideas.
4 | February 2017 | Hospitality BUSINESS
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BEST REGIONAL DISH
HEAD CHEF DANIEL HILL PITCHES CAFÉ & R E S TAU R A N T / O P H I R
Eye of the Mist – Silver Fern Farms Reserve beef eye fillet, beef cheeks, bone marrow
Congratulations to our winners. The Silver Fern Farms Premier Selection Awards celebrate the talent and creativity of New Zealand’s best chefs using the finest quality cuts of Silver Fern Farms red meat. Twelve exceptional finalists from across New Zealand have been judged and we are proud to announce the winners. The finalists’ dishes are on menus, so take the opportunity to taste these exceptional creations and experience the fine artistry. For more information, visit silverfernfarms.com
BEST LAMB DISH
HEAD CHEF GEOFF NGAN SHED 5 / WELLINGTON
Cumin gremolata Silver Fern Farms lamb fillet, lamb neck & swede pithivier, honey & mint carrot, broad beans, chèvre croquette & braising liquor
THE 2016 PREMIER MASTER OF FINE CUISINE BEST METROPOLITAN & BEST BEEF DISH
CHEF DE CUISINE PAUL LIMACHER C H A M E L E O N R E S TAU R A N T, I N T E R C O N T I N E N TA L / WELLINGTON
Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion & asparagus
BEST VENISON DISH
GROUP CHEF GREG PINER VA U LT 2 1 / D U N E D I N
Cured Silver Fern Farms venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils & crispy shallots
NEWS WORLD CHALLENGE 2018
Sharp skill set required! New Zealand’s national butchery team, the Pure South Sharp Blacks, is set to compete in Ireland at the 2018 World Butchers’ Challenge, and the hunt is now on for the best six butchers in the nation. Butchers are invited to nominate themselves for a place in the national squad of six, who will travel to Belfast, March, 2018 to represent New Zealand. The World Butchers’ Challenge is designed to showcase the highest level of skill in butchery and involves each team breaking down a side of beef, pork and a whole lamb into a themed display of value-added cuts all within a threehour timeframe. 2016 team captain, Corey Winder says the upcoming competition is already delivering a hefty task as it looks to grow from four nations to over eight. “I’ve competed for the last six years from when it all began as a TransTasman competition; it has been gaining
momentum ever since the UK joined in 2013, and this year France competed for the first time. “Now that the competition has been set for Ireland in 2018 we’ve had interest from Scotland, Germany, Italy and Spain. Even though the French were newcomers this year, they took out the title so there’s no doubt in my mind these new countries will raise the bar even higher,” says Winder. The Pure South Sharp Blacks won the competition three consecutive years in a row, from 2013 to 2015 and are seen as world-leaders when it comes to innovation in butchery. Team manager and selector, Todd Heller says he’s looking for butchers with technique to rival the best in the world and those with passion and a love of the industry. The team is sponsored by Pure South, Beef + Lamb New Zealand and New Zealand Pork. For further details and a nomination form visit rmnz.co.nz
Sharpen your knives – the search is on for New Zealand’s top butchers!.
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
NEWS
BOUTIQUE DESIGN
Welcome QT Museum Wellington The famed Museum Art Hotel has changed its name following a $12m+ makeover, to QT Museum Wellington. This is the first New Zealand location for the boutique design- driven hotel collection of QT Hotels & Resorts. Each QT Hotel and Resort embodies the culture of its location. Embracing the creative culture of New Zealand’s capital, QT Museum Wellington delivers an experience which blends art, design and a dash of the absurd, resulting in cool luxury. With the needs of the modern traveller in mind, QT Museum Wellington also features high tech, sophisticated spaces, sassy private hire venues and a paradise for foodies with the acclaimed Hippopotamus Restaurant & Bar. The refurbished public spaces and soon to be completed hotel rooms have been creatively conceived by architect and designer Shelley Indyk. Indyk has created a bold backdrop to display the quirky art, offering a touch of Hollywood glamour whilst respecting the philosophy of the hotel. The hotel’s room designs have been taken to a new level by Indyk including luxury modern traveller perks unique to the design-driven brand – from night caps to emergency bow-ties and other quirky amenities. Finishing touches have been created by stylist Anna Roberts and staff costumes by celebrated Broadway costume designer Janet Hine. QT Managing Director, David Seargeant, says the refurbishment and rebranding represents the evolution whilst paying homage to the unique history of the hotel. “In acquiring this iconic hotel brimming with personality which has become a
favourite for visitors and locals alike, we wanted to evolve and build on its unique character. We have developed this by highlighting the eclectic feel whilst ensuring the quirky character of the QT brand features strongly”. Chris Parkin says he’s delighted with the integrity QT has had in retaining the hotel’s unique cultural significance. “The QT brand aligns so well with my original vision and philosophy for the hotel. It’s heartening to see the legacy the Museum Art Hotel has built, evolve with the stunning QT makeover and now rightfully aligned with the new name QT Museum Wellington.” The hotel’s eccentric and eclectic art collection will continue to be displayed throughout the public spaces and will continue to unfold, selected by Amanda Love, QT Hotels Art Curator. QT Museum Wellington doesn’t stop at signature QT style in public spaces and rooms. The beloved and acclaimed Hippopotamus Restaurant & Bar will continue to serve exquisite Frenchinspired fare under the direction of Executive Chef Laurent Loudeac. Wellington can also expect a new eatery to rival the city’s exceptional restaurant and bar scene mid-2017, in the form of a Japanese/Korean street food inspired bar Hot Sauce. The hotel has operated under the direction of QT Hotels & Resorts since its sale in 2015. QT currently holds seven boutique properties across Australia and New Zealand, QT Queenstown will be next installment of the boutique design-driven collection of hotels.
David Seargeant is Group Managing Director of QT Hotels & Resorts.
Hospitality BUSINESS | February 2017 | 7
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NEWS
Temperature and Humidity monitoring to the Cloud anywhere,anytime. The French Café leads the La Liste list.
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WORLD CLASS LISTING
Eight New Zealand restaurants join top 1000 Leading the ledger of eight New Zealand restaurants to make the La Liste top 1000 outstanding restaurants for 2017 is the perennially great Auckland-based, The French Café. Scoring 94 ¼ out of a possible 100, Chef Simon Wright’s restaurant leads a talented group of New Zealand hospitality businesses that cut the mustard of innovative and dedicated restaurants. Second on the list is The Grove with a score of 91 ¼ , then Sidart ( featured in Hospitality Business Dec/Jan) with 90 ¾ and Kazuya, who scored 90. All of the first four restaurants featured in the 2016 list, however, there are some newcomers to the 2017 table. Both in Auckland, Cocoro and Meredith’s Restaurant made the grade as did Lyttleton’s Roots Restaurant, and Baduzzi on Auckland’s North Shore. La Liste is an alogorithim- based aggregator of food guides and reviews, crafting a ranking of the world’s best restaurants. Sources from around the world are compiled year round, leading up to a glamourous annual award ceremony in Paris. For more information: www.lalistecom.en.
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Melbourne festival 2017 venue for global Top 50 Restaurants Awards HACCP International Approved
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Make an appointment in your diary now to attend the food heaven that is the Melbourne Food & Wine Festival! Scheduled for March 31 to April 9, the event will also be the 2017 venue to announce The World’s 50 Best Restaurants Awards. The 25th Melbourne Food and Wine Festival, presented by the Bank of Melbourne, (MFWF) will open in style with 24 Regional World’s Longest Lunches across the state. At 12pm, food and wine lovers will sit down across regional Victoria, from the banks of the Goulburn river to the boardwalk of Queenscliff Harbour, to an irresistible spread showcasing the very best of Victorian food and wine prepared by award-winning chefs. In 2017 MFWF has purposefully changed its dates to coincide with The World’s 50 Best Restaurants awards. Over 200 food influencers from all over the world – chefs, restaurateurs, critics and food writers – will be in town for the 25th festival. The regional programme will also align with harvest and vintage time, when Victoria is a hive of activity. Long lunches to mark Melbourne Food & Wine festival opening.
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IN SEASON PRODUCE
Succulent lamb, flattened and de-boned for faster cooking.
BUTTERFLIED LEG OF LAMB
c Butterflied leg of lamb is a popular cut. Stuffed, rolled and roasted or marinated and thrown on the grill it is versatile and obtains a robust meaty flavour and is the perfect meat component at any summer barbecue. The main reason for opening, flattening and de-boning the leg is to cook faster. Because of its uneven thickness, it is a crowd-pleasing cut, with the thinner components being more textural and the thicker parts being tender and succulent, suiting all individual preferences. To find out more visit www.recipes.co.nz
d Summer is in full swing; temperatures are high and seasonal produce is at its peak. It’s the time of year to add deliciously and naturally sweet Central Otago stonefruit to dessert menus. Look out for firm, fresh peaches plus nectarines and apricots – great in summery desserts or chargrilled for salads including in season watermelon, gorgeous with soft white cheeses and mint. Like most stonefruit, peaches continue to ripen after picking so try and prep your summerfruit as soon as you receive it or try and refrigerate it for short times. Despite new year’s resolutions, diners continue to crave sweet treats at the end of a summer meal with a throw-back to classics like Peach Melba popular. The dish was created by French chef Auguste Escoffier at the Savoy Hotel, London, in the 1890s to honour Australian opera singer Nellie Melba. If you want something a little more 2017, think visual and flavour combined and mix up the sweet and spicy with a bit of honey and chilli or poach stonefruit like peaches with vanilla water gently. When it comes to greens round beans, lettuce, capsicum and cucumber are all in season for February and essential on summer menus. Grown locally, lettuces are fundamental to any crisp salad and the availability of cucumbers is welltimed given their great hydration benefits. Cherry and truss tomatoes are abundant and full of flavour and colour. Grab sweetcorn and buttercup squash alongside eggplant for lunch and dinner menus alongside versatile courgettes which soak up flavour when pan-fried lightly. Like its seasonal fruit buddies, sweetcorn can be char-grilled for seafood laden salads. To find out what else is in season and available to order online through T&G Global (Turners and Growers) visit www. firstpick.co.nz
SEAFOOD – PADDLE CRAB
c Not often found on the menu in New Zealand restaurants, the paddle crab is underutilised making it a sustainable option for your customers. Paddle crabs are found throughout the country but are caught mainly off the Marlborough coastline and are available year round. Killing the crab is easy and is done in a similar fashion to crayfish; on the underside, just above the tail flap force a sharp knife down, this will kill it instantly or for a simper option put into boiling water. Cook the crab by leaving it in boiling water for ten minutes and then rinse in cold water. To remove the gills and extract the flesh, hold the back legs and with the crab facing you, lift off the shell, then cutting the crab in half with a sharp knife. We recommend sending out the legs, claws and body for a hands on user experience or for a tidier option extract the white, moist and delicious flesh and pair with Asian flavours. Keep the leftover legs, claws and shells and use them in a seafood broth or as part of the base for a stock. Like all seafood the paddle crab is a great source of protein as well as being a good source of selenium and zinc. For recipes or ideas on how to use the paddle crab, visit bestfishguide.co.nz.
Versatile courgettes soak up all manner of spices and flavours.
Seasonal fruits including watermelon add delicious natural flavours to salads and desserts.
Hospitality BUSINESS | February 2017 | 9
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NEWS
LEADING WITH STYLE
The Madam behind the Woo
Fleur Caulton – the passion and drive behind Madam Woo! With the popular Madam Woo set to open yet another restaurant in Christchurch this month, co-founder Fleur Caulton has come a long way since she opened her first restaurant at just 21 years of age. Caulton’s intimate knowledge of the hospitality industry stems from over 20 years experience in the field which earned her reputation as an accomplished and successful restaurateur. After studying Marketing at Massey University and AUT in Auckland she headed overseas, destined to broaden her palate. While travelling, Caulton cooked on luxury yachts and in Austrian ski resorts, working in restaurants and skiing whenever she could. She revelled in life at ski resorts and thought, “I could open a restaurant – I can do that.” Soon after in 1992, at just 21 years old, she returned to New Zealand to settle in Queenstown and opened her first restaurant Solera Vino, “knowing nothing,” she confesses in hindsight. For almost a decade Caulton worked to build Solera Vino into a highly
successful business with a large local and international following. The wine and tapas bar was well ahead of its time and quickly became the place to be to enjoy a great selection of wines, hospitality and innovative food in the Otago region. Caulton’s passion, energy and drive soon caught the eye of keen investors who recruited her to help create a new winery and hospitality experience known as, Amisfield Wine Company. For the next nine years she developed her business skills and reputation as General Manager and played a key role in creating and developing Amisfield into an internationally recognised wine brand. In 2012, Caulton decided it was time to take her considerable experience and begin her own business, teaming up with the internationally acclaimed chef, Josh Emett to form their progressive hospitality group, Mayfare and open the leading brand, Madam Woo. “The name ‘Madam Woo’ was created to encapsulate the image of a beautiful, energetic, independent woman who would charm her clientele, whilst
carefully watching over each and every detail with the care, intensity and skill of us as owners,” says Caulton. “We are really excited to bring Madam Woo to Christchurch, Josh and I believe it is the perfect time for us to have a presence there and I think the vibrant and dynamic dining experience that Madam Woo will provide is something that locals will embrace and enjoy.” With Caulton largely responsible for the business from a financial and aesthetic perspective, her attention to detail is undeniable and she believes in doing the little things well. She has the ability to take an idea and turn it into reality to create genuine hospitality experiences leaving people wanting to dine time and time again. The Christchurch restaurant will be the fifth Madam Woo to open in New Zealand, with eateries already in Auckland, Dunedin, Hamilton and Queenstown, bringing authentic Malaysian street food in a way that is fresh, fast and fun. Head to www.madamwoo.co.nz to find a Woo near you. Hospitality BUSINESS | February 2017 | 11
Hospitality Training Trust – 2017 Grants Each year the Trust provides grants to associations, companies or individuals for projects or ideas that will further the aims and criteria of the Trust around building excellence across the hospitality sector. If you have a great idea or project that fits these criteria, visit our website hospitalitytrainingtrust.org.nz for further information and to obtain an application form or phone 021 188 3212. Applications close on 7 April 2017. Approved grants will be announced in May 2017.
Premium meal preparation and manufacturer required Our client is looking for an experienced operator to manufacture and distribute fresh, premium, prepared meals. The preferred supplier will be committed to quality and have: l Auckland CBD/fringe location l 24/7 availability including public holidays l Commercial kitchen with substantial chiller, preparation and storage space l Delivery vehicle l Approved HACCP Plan
Email expressions of interest detailing experience, staff and facilities to: stewart.kearney@rightway.co.nz by 3rd March 2017
FOOD GLORIOUS FOOD
Food Glorious Food – the best products for 2017
Chefs, restaurateurs and hospo operators are always on the lookout for quality products and ingredients that enhance menus, tantalise palates and meet increased demand for more ethically produced food. Jes Magill looks at what’s hot and significant in food service products for 2017.
T
aking a global peek at trends that just might appear here and drive demand for new products, the dining website finefoodlovers.com published seven food trend predictions for 2017. Making the line-up is liquid flavor, Nikkei cuisine (Japanese/Peruvian fusion), tableside service, kitchen gardens, fewer tasting menus – and the last two probably require a Google search but aren’t as bad as they sound – rancidity and gastro pharmaceuticals. In New Zealand, we’ll definitely be seeing more plant-based diets (Veganism is the new culinary black), and there’ll be further appreciation for native produce and food traditions married with contemporary cuisine. Organic, ethically-produced meats will stay in strong demand too, with the support of nose to tail use of the whole animal, which banishes waste and elevates secondary cuts in the process. Seasonal, sustainably- and wild-caught fish species are appearing more frequently on menus. Using best practice,
catching seafood seasonally involves following spawning cycles which protects fish stocks. Food predictions aside, New Zealand cuisine is on a roll. Our Culinary Olympics team, the NZ Anchor Food Professionals team which competed in Germany recently, cooked for a sell-out event and received a standing ovation. ConversatioNZ, the ever-growing collective of New Zealand chefs, producers, media, tourism and event operators, is a strong, passionate group that champions the best of NZ food and drink through expanding culinary tourism opportunities. Living up to its name, ConversatioNZ has definitely got the industry talking and uses collaborative, nation-wide events to help nurture a stellar culinary future for this country. New awards have been launched too, the Outstanding New Zealand Food Producer Awards, to find and focus on people who, “put their heart and soul into growing and creating products we love.” >
Hospitality BUSINESS | February 2017 | 13
FOOD GLORIOUS FOOD DRIVING INDIGENOUS CUISINE The Puha & Pakeha Maori Food truck business has really taken off. The creation of Belinda and Jarrad McKay, it’s their chosen vehicle that highlights native ingredients, blends them with modern day culinary innovation and shares the cultural deliciousness with the people. “Every dish on our menu follows our kaupapa,” Jarrad says, “We take elements of old school Mãori kai and add modern flavours. Following food trends, we also look at different traditional elements, and our work for street food combines the two.” Even feasting on the Puha & Pakeha website menu is a treat. The dishes are clever yet simple and achieve Puha & Pakeha’s vision – to successfully merge the two cultures of Aotearoa through food that inspires and delights the palate. Some of the favourite dishes offered at markets, events and private catered functions include pulled spice-rubbed pork cooked long and slow hãngi-style to achieve that unique smokey flavour, and served with slaw and a tangy homemade dressing. There’s Horopito Piri Piri Chicken – New Zealand’s native pepper, with piri piri chicken, salad greens and crushed peanut served with handmade coriander and lime dressing,The country’s classic seafood favourite, smoked kahawai, appears as a salad featuring artisan smoked kahawai, watercress, red onion and carrot, plus artisan saffron and orange vinaigrette. The Aotearoa Rueben Sandwich is a blend of three cultures – a clever modern Mãori twist on the classic American Rueben Sandwich, it comes with handmade hãngi cooked pastrami, braised cabbage and cheese and dressing on the culturally-significant, delicious Rewena bread. And how’s this for sweet inspiration: the Kawakawa Meringue. Infused with the sweet aromatic flavour of kawakawa, the meringue is served with a drizzle of handmade salted caramel sauce and fresh cream. With its clever branding and authentic style that’s part calling and part dream come true, it’s no surprise Puha & Pakeha has been a resounding hit. It draws on Belinda’s background in hospitality, home economics, events and marketing as well as realising her dream to one day own her own hospitality business. Of Tainui and Kahungunu descent, Jarrad has a background in Maori Economic Development work and small business mentoring and training, As passionate about promoting things Mãori as they are about their food, keeping the bread-making tradition going is paramount
to both; “Making Rewena bread is a dying art,” says Jarrad. “but we’re determined to keep the tradition going.” While foraging for ingredients is all the go in the industry right now, foraging couldn’t supply Belinda and Jarrad with the needed quantities of plants and herbs they need to feed the hungry Puha & Pakeha kitchen. Belinda says, “We mostly get our produce from boutique suppliers and ingredients aren’t always cheap. Luckily though, there’s a growing community of small producers, committed to perfecting authentic methods, as well as organisations springing up that support Mãori growers and suppliers.” Smokey Seafoods and Smoke House in Katikati, is one such small artisan producer, which specialises in preserving fish through a hot smoked cooking method using natural Manuka woodchips. >
Hãngi kumara and coconut bites served with sweet horopito sauce or aioli. Caravan style, Jarrad and Belinda’s latest addition to the Puha & and Pakeha fleet, which takes indigenous food cooked and presented in modern ways to the hungry masses.
WHERE TO GO FOR PUHA & PAKEHA Auckland's Silo Park over the summer months, Night markets at Te Atatu and Green Bay, the Mt Albert Food Station, Sabato’s monthly market day and The Factory Markets, North Shore.
14 | February 2017 | Hospitality BUSINESS
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FOOD GLORIOUS FOOD CAPITAL FOODIES While discussion around a clearly-defined New Zealand cuisine is ongoing, the Wellington Culinary Events Trust chief executive Sarah Meikle says, “New Zealand produce and products clearly have quality.” The co-founder of the extremely successful annual festival Visa Wellington on a Plate (WOAP), for the past eight years, Sarah predicts the best products for 2017 will be quality-driven and locally and sustainably produced. When it comes to buying decisions, she’d like to see food service professionals know where their food is from and what that means, “We’ve got such great ingredients with the most incredible flavour, and we’re lucky that simplicity is one of our greatest benefits. Diners are becoming much more aware around issues such as sustainability and it has almost got to the point, when people are ordering from a menu, they shouldn’t have to ask whether the food is sustainably produced.” “There’s a very strong community in Wellington that supports local, artisan products and there has been a resurgence in local, artisan supply businesses, including craft beer producers. That all adds to the city’s vibrancy,” Sarah says. Wellington food retailers and suppliers, Food Stuffs and Moore Wilson are also enthusiastic supporters of Visa WOAP and use the festival platform to highlight local products. LOT EIGHT Olive Oil from Martinborough is a great example of a successful niche food service supplier. A producer of some of the finest extra virgin and cold pressed fragrant olive oils to come out of the new world regions, LOT EIGHT co-owner Nalini Baruch was named ‘Pacific Woman in Business’ 2016. “LOT EIGHT is completely focused on developing top quality products and works very closely with chefs to produce the products they need,” Sarah says.
LOT EIGHT co-owner Nalini Baruch was named ‘Pacific Woman in Business’ 2016.
Sarah Meikle, Wellington Culinary Events Trust CEO and VWOAP founder at market.
Hiakai founding chef Monique Fiso gives Maori cuisine a contemporary edge
16 | February 2017 | Hospitality BUSINESS
FROM NEW YORK TO PATEA Devoted to the exploration and development of Mãori cooking techniques and ingredients, as well as Manaakitanga (Maori hospitality), chef Monique Fiso’s Hiakai pop up dinner series and collaborations are bound to make even more ripples in New Zealand’s food scene this year. Haikai, which means hungry, gives Monique the opportunity to express her Mãori heritage through kai. “This year I want to make the food a little more ancestral, using more game birds and seafood. While I’m happy to cook boil ups they weren’t part of the original Mãori diet and I want to keep it on point. When people enjoy a Haikai meal, I want them to know they’ve experienced Maori cuisine, not something dressed up,” she says. This year started with research for Monique, followed by foraging across the country, visiting maraes, immersing herself in the bush and diving for shellfish. She’ll be spending time in Melbourne too, working a stage with Kiwi-born Ben Shewry at his Melbourne restaurant Attica, prior to putting on her biggest Haikai event yet, a collaboration with Tony Moss which will see the pair put down a hãngi at the Melbourne Food & Wine Festival. The festival runs in conjunction with the World’s 50 Best Restaurants List announcement, to be made to a stellar line up of global gourmands and industry professionals on April 7. Before travelling overseas a few years back, Monique learnt the ropes with award-winning fine dining chef Martin Bosley and while in New York, worked in leading restaurants including Matt Lambert’s Musket room, PUBLIC and A Voce. This year, she wants to base herself at Patea, “I have a lot of family there, some iwi groups are growing the plants I use in my cooking and I really want to immerse myself in the community.” >
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MARINE HABITATS: NZ’S MOST PRODUCTIVE? Southern Clams is a thriving New Zealand seafood fishery that harvests in Otago coastal waters and is a recognised pioneer in environmental responsibility. Established by Roger Belton nearly 35 years ago, the company has carved out niche markets overseas as well as supplying the local market. Local demand for Southern Clams’ products – which also includes scallops, crab and oysters – increased last year, which gave Roger Belton a warm glow, “We love it that New Zealanders are really starting to appreciate what we produce. Supplying more locally gives us a smaller environmental footprint, and that’s really important to the company.”
18 | February 2017 | Hospitality BUSINESS
Southern Clams is totally reliant on being able to operate within a clean environment. It’s required to meet the toughest global standards that stipulate when water quality doesn’t pass those standards, clams aren’t harvested, “New Zealanders should feel comforted by that,” says Belton. But he does have a gripe:“Marine habitats are actually the most productive in New Zealand; we have areas that are extraordinarily productive, but as marine producers, we constantly feel we’re not considered. “We need to lift our game in New Zealand, especially around intensive agriculture which comes as a cost to the environment. The most stupid thing we could do would be to compromise the quality of our food production. We need a more natural approach for the long term benefit of the whole country,” Belton says. ■
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LEADERS FORUM
Leaders Forum 2017
The Right Honourable Paula Bennett Deputy Prime Minister & Minister for Tourism
Marisa Bidois Chief Executive Restaurant Association NZ
Vicki Lee Chief Executive Hospitality New Zealand
Tim Pankhurst Chief Executive Seafood New Zealand
Hospitality BUSINESS | February 2017 | 21
LEADERS FORUM
Huge effort across government to support tourism DEPUTY PRIME MINISTER OF NEW ZEALAND & MINISTER FOR TOURISM
T The Right Honourable Paula Bennett
Success also means the sector having what it needs – whether that’s investment, people or infrastructure – to deliver the great visitor experience New Zealand is well known for.
22 | February 2017 | Hospitality BUSINESS
he tourism industry is booming and I’m excited to be taking over the Tourism portfolio from former Prime Minister John Key. Tourism stats continue to trend in the right direction. Visitor arrivals were up 12 per cent in the year to October 2016 to 3.42 million, continuing a record-breaking run. Expenditure is up five per cent for the same period. This year tourism became our biggest export earner, contributing $14.5 billion to the economy in the year to March 2016. The latest forecasts released by the Ministry of Business, Innovation and Employment (MBIE) show visitor arrivals are expected to grow to 4.5 million visitors annually by 2022. Annual international visitor spending is expected to reach $16 billion by that time. The exceptional growth in the sector does bring challenges – ensuring we have sufficient skilled people, accommodation, facilities and other infrastructure, for example. We will face the challenges in Kaikoura and Hurunui alongside the local tourism providers. Already the southern road is open and the harbour is being dredged and remediated. The Government is committed to supporting tourism infrastructure throughout the region. The tourism industry in New Zealand is incredibly well-organised and will mobilise to meet all of these challenges. The Government is playing a key role bringing together the many initiatives happening across various agencies to manage and support tourism growth. In terms of infrastructure, New Zealand Trade and Enterprise is working to attract investment in new hotels in our biggest tourism hubs. We have also made infrastructure funding available through MBIE to help regional communities develop facilities such as toilets, rubbish disposal and waste water management systems that enable them to better respond to visitor growth. Getting more New Zealanders into tourism and hospitality jobs is a priority. We are working with the industry through the Sector Workforce Engagement Programme to improve employers’ access to reliable and appropriately skilled people at the right time and place. The tourism strategy allows us to better coordinate the huge amount of effort happening across government to support the sector – from education and safety campaigns for visiting drivers, to funds for innovative regional tourism products. We’ll know the strategy is successful when we are attracting highvalue visitors from a range of key and emerging markets who come throughout the year, have a great time, come back again, and tell their friends and family to come here. We’ll see all regions benefitting from tourism, through more jobs and economic opportunities. Success also means the sector having what it needs – whether that’s investment, people or infrastructure – to deliver the great visitor experience New Zealand is well known for. While we can’t ignore the challenges, we can work to overcome them and take advantage of the many opportunities with which tourism growth presents us, and I can’t wait to get stuck in. n
LEADERS FORUM
BY MARISA BIDOIS CHIEF EXECUTIVE RESTAURANT ASSOCIATION NZ
Will 2017 be a growth year for the hospitality industry?
R
ecent industry analysis from Deloitte reports that forward thinking companies with an eye towards innovation could turn challenges into opportunities this year. 2016 was a year sprinkled with shifts in the global economy, game-changing innovation, political turmoil, natural disasters, pandemics, and rising consumer demands -2017 looks set to be similar in many ways.
COMPLIANCE Hospitality operators need to be aware of ongoing compliance requirements and make sure they are up to date in their businesses. With key areas to focus on being the Food Control Plan (which needs to be in place by March), and Employment Agreements needing to be updated in April. Health and Safety policies in our workplaces should also be updated if this hasn’t already been done.
ECONOMY When we think about disruption, many think solely about technology and innovation, but hospitality businesses must also keep a close eye on economic trends. The hospitality industry is often a barometer for the wider New Zealand economy and according to our most recent sales figures our industry has had a strong year which reflects the general mood and figures for the country. The 2011 Global financial crisis and recession, however, was a harsh reminder that consumers will be quick to cut dining out from their budgets at the mere hint of a financial downturn. Low interest rates, strong population growth, the buoyant housing market and an improving labour market have all supported a lift in household spending. Our partner at Westpac expects continued strength on this front over the year ahead. Other factors supporting the hospitality sector include the ongoing strength in tourism.Visitor arrivals are up 17 percent in the year to November, and looking ahead to 2017, the sector will get a further boost from events such as the Masters Games and the Lions rugby tour. Although a key challenge for the sector will continue to be capacity constraints, with accommodation particularly stretched. This is likely to see increased activity in traditional shoulder seasons. The anticipated decline in the NZ dollar may also help support spending going forward.
CONSUMER MINDSETS Businesses are driven by customer demand. But customers’ values, preferences, and expectations are not fixed, nor are they universal. Consumers have begun to expect a personalised experience, tailored to meet their needs. Changing consumer expectations will continue to force businesses to adapt in 2017. The more virtual our lives get, the more we hunger after something genuine. What people really want now is not just a product or a service, it’s an experience. An experience that is more honest and transparent …more authentic – and businesses are going to have to keep up with growing consumer authority. There should be no doubt as to whether the rising penchant for authentic and unique offerings and experiences is real. The explosion of craft beer; the rising demand for locally sourced and organic foods are just a couple of examples of this trend. The customer is changing, and it has impacted our industry in a big way and will continue to do so. PEOPLE The skills shortage in our industry does not look likely to ease this year but may become more complicated as changes to visa requirements impact the industry. Business will likely need to look more closely at how they can retain, develop and attract more talent. n Hospitality BUSINESS | February 2017 | 23
LEADERS FORUM
Where are all the Kiwis in hospo? BY VICKI LEE, CEO HOSPITALITY NEW ZEALAND.
I
have learned a heck of a lot about the industry since I started at Hospitality New Zealand last year. Many days and nights spent on the road talking to members, staying in every accommodation type imaginable and eating everywhere from a roadside food truck to a fine dining establishment. Throughout all of this the owners and operators have been predominantly Kiwis and the deeper we get into provincial New Zealand, the deeper the kiwi-ness of the operator, the operation, the service and the world-famous kiwi hospitality. Looking around me however, while the owner or operator might be kiwi, the bulk of the staff in some establishments were not. Which got me thinking – where have all our Kiwi hospitality people gone. Which led to a further thought, if I’ve noticed this then what are our visitors thinking. Without sounding like a broken record (as Hospitality New Zealand has been front and centre in this discussion for many years) the future of the hospitality industry and its success is dependent on the level of talent it has available to it. There is an ongoing and increasing shortage of talented supervisory and management staff coming through the system, particularly within kitchen teams and front of house Café and Restaurant Manager positions. It has long been noted that the industry can’t wait for a solution to be presented to them, and that we can and should do more to encourage and develop people. Additionally, relying on skilled migrant workers is not the silver bullet solution either. Yes, they are vital to our work force and Hospitality New Zealand fights hard at a national level to ensure these channels are protected but, as we have seen overseas, one significant change in immigration policy could turn that tap off with little warning. 24 | February 2017 | Hospitality BUSINESS
Over the years, Hospitality New Zealand has undertaken a number of successful initiatives to create opportunities for the ‘future leaders’ and ‘rock stars’ in our industry to develop career pathways for them. The Future Leaders Day, which is part of our annual conference is now verging on being just as popular as the main event (may I just say, it’s all worth attending). It’s a great way to reward, motivate and educate our aspiring talent. Our Future Leaders Scholarships, in partnership with SKY Television, is now in its fifth year and each year the quality of the applicant increases. The scholarships came about as it was recognised that opportunities to easily upskill in the sector while working, particularly to equip future leaders with the necessary management skills to move forward, were difficult to come by. We needed to put something in place that was easy to access. There are eight $3,000 scholarships available with the successful applicants having most of their fees paid to undertake a National Diploma in Hospitality Level 5 (Operational Management) and up to $1,000 reimbursement of costs to attend the Future Leaders Day at the Hospitality New Zealand annual conference. The winners are announced at the Future Leaders Day and we will be opening applications for the 2017 intake later this year. If you do attend the Future Leaders Day, take a moment to observe the ‘young-ones’ in the room, the light bulb moments they experience and the prolific note taking, albeit on a tablet or smart phone. Cast yourself back to those days when you were new to the industry. There’s a reason why you decided this industry was for you. Don’t forget the passion that drove you to this career and remember to pay it forward, for someone once probably saw your potential, which led to the success you have enjoyed in joining this burgeoning industry! n
LEADERS FORUM
As always the New Year will bring fresh challenges, particularly in an election year where climate change is going to be a major issue.
2017
BY TIM PANKHURST CEO SEAFOOD NEW ZEALAND
building on our growth and innovation
I
t was another positive year of growth for the seafood industry, with kaimoana still holding a special place in the hearts of Kiwis and those all over the world who are lucky enough to enjoy our premium product. Consumers will be happy to know innovation, growth and investment was the battle cry of the seafood industry in 2016, with companies throughout the country continuing to grow their businesses. Moana New Zealand, formally Aotearoa Fisheries, rebranded itself to reflect the pristine waters where it harvests its seafood and also ties in the variety of companies the group now has under its control. Moana also began to modernise its trawling fleet, aiming to set new environmental standards. The first of the modern trawlers, the Santy Maria, was commissioned in September, with up to five to follow. Sanford added to its fleet with the purchase of the San Granit, a 67-metre deep water trawler that was sailed home from Norway. Sealord has expanded its fleet too, ordering a new $70 million, 83-metre freezer trawler. The vessel, being built in Norway, will be delivered in 2018 and bring 80 jobs to Nelson. The purchase of new vessels demonstrates confidence in the long term sustainability of the fishery. The San Granit created 60 jobs in Timaru and the building of the Santy Maria by a Nelson company generated more jobs not only on the water but also on land. King salmon, which became a publicly listed company in October, is the largest producer of King salmon in the world and has a market capitalisation of $154 million. It began operating three new farms in the Marlborough Sounds this year, enabling it to double production in the coming years. The growth in aquaculture was highlighted in the latest primary industries situation and outlook review released in December. The review expects the aquaculture industry to grow 4.1 percent annually
through to 2021. This growth contributed to a 13 percent bump in export earnings for the entire industry, up to $1.8 billion in the year ended June 2016. Export earnings are expected to continue in an upward trend, with 4.4 percent growth predicted per year to help earnings reach $2.2 billion by June 2021, a reflection of demand across a wide range of markets and species. A new product, mussel oil, has helped drive exports. It is one of the most expensive primary industry products at $3000 per kg, with exports earning growing from $3 million in 2011 to $40 million in 2016, a whopping 1300 percent increase. The industry was buoyed by the news in December that the Marine Stewardship Council had awarded certification for three key New Zealand orange roughy fisheries.That means those fisheries, two on the Chatham Rise and a third to the west on the Challenger Plateau, now carry the MSC ecolabel, the international gold standard of sustainable fishing. It has been an exhaustive process that began in mid-2014, undertaken by an independent team of experts that considered input from all stakeholders, including environmental NGOs opposed to the certification. The species is prized as fillets in the US market and as whole fish in China, which has become the premium market. An industry led venture, Seafood Innovations Ltd (SIL) has also shown its worth, with research into salmon feed conversion, a climate project to predict greenshell mussel condition and research into the varying nutritional value of rock lobsters during their moulting cycles. This research insures that the industry is not only growing, but is doing it in a manner that is sustainable. As always the New Year will bring fresh challenges, particularly in an election where climate change is going to be a major issue.Whatever the weather, we in the industry look forward to another year of sustainable growth, as we continue to strive to bring our best seafood to your plate. n Hospitality BUSINESS | February 2017 | 25
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HOTELS & ACCOMMODATION Waipoua Lodge: an historic homestead built by the early pioneers
When only the best Tane Mahuta and the other ancient trees in the Waipoua Forest
will do…. From backpackers to plush hotels and lodges in today’s competitive accommodation market, finding and perfecting a venue’s unique point of difference is essential. Research shows guests love luxurious beds, quality linen, beautiful bathrooms and faultless connectivity. But in a world where add-ons become essentials and social media keeps everyone on their toes, continually focusing on the guest experience brings success to two of our best accommodation providers. Jes Magill finds out how.
B
eing relative new comers to the tourism industry and taking an unconventional approach to offering hospitality, has seen a luxury lodge in the far north scoop three industry awards in a high-profile competition they’d entered for the first time. The boutique five star Waipoua Lodge in Northland took out the supreme award in Hospitality NZ’s 2016 Hospitality Awards, and also took out the ‘Best Accommodation (30 rooms and under)’ and ‘Excellence in Customer Service’ categories. Judges commended Waipoua for representing the “absolute pinnacle of natural and genuine Kiwi hospitality, with outstanding customer experience which delivered over and above expectations.” Waipoua Lodge owner operators, Ian and Fran Farrant, say when they bought the Lodge six years ago, it was a pretty daunting prospect, “It was a totally new venture for us, coming from backgrounds in management and finance, but we fell in love with the place the moment we saw it. It has been such a rewarding journey, and an absolute pleasure to be able to share the experience with our guests.” > Hospitality BUSINESS | February 2017 | 27
HOTELS & ACCOMMODATION Fran and Ian applied their management/strategic thinking skills to how they’ve operated, marketed and grown the business, “This includes focusing on growing tourism to firstly Northland and then the Kauri (West) Coast,” says Fran. “Early on we identified that the story and journey along the Kauri Coast were important to the success of our business. We spent the first few months listening to the feedback of our guests and as a result, came up with the catch-cry “Creating a memorable guest experience” – which has become the prime driver. The key non-negotiable factors were identified, the things that we could influence; this is a continual improvement process to reflect what our guests want.” Ian adds, “Always focus on the guest experience, and have a sustainable attitude to your longevity in the business.” In a move that’s unusual but very wise, Ian and Fran schedule to close the lodge for a day between busy spells, so they can refresh and be even more on their game as they open their door again to welcome guests. Their email address sums it up really, relax@waipoualodge.co.nz FROM COUNTRY CHARM TO CITY SOPHISTICATION The five star, luxury Bolton Hotel in Wellington’s CBD took out the ‘Best Accommodation over 30 rooms’ category in the same awards as Waipoua Lodge; the Bolton Hotel is an independent property that prides itself on personalised extras possibly not found in other hotels. While he says it might sound clichéd, Bolton Hotel Operations Director Hadleigh McPherson says the point of difference for this venue is the team, many of who have been with the business for more than five years, “The Managing Director who built the hotel is also active in the business and has created an environment where individuals are encouraged to be themselves. We have a great sense of individuality and freedom that we believe drives our guests to keep returning, for familiar and welcoming faces,” Hadleigh says. >
A warm winter welcome
Guest suites offer character and unique ambience
28 | February 2017 | Hospitality BUSINESS
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Hospitality BUSINESS | February 2017 | 29
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HOTELS & ACCOMMODATION Providing exemplary service 24/7 to meet high expectations is challenging though, and it’s impossible to be perfect every hour of the day. “Service is an art and you can’t please everyone but present what you are good at and try and get better. We listen closely to comments, complaints and reviews and make changes where we note trends. The rest we put into perspective and keep doing what we do. “While the basic human needs of bed, shower, amenities and wants of quality will
Sophistication at every turn, Bolton Hotel
always be important, trends and preferences change, so we need to stay on our toes. Room refurbishment plans ensure we keep moving forward, meeting guests’ needs and wants. “We’ve found that people are looking for so much more from their experience whether for business or leisure, so we concentrate on achieving a connection through recognising our guests’ individual needs – people dealing with people and assisting our guests to find what they want. Our role continues to evolve from just housing people to hosting people and assisting them to connect with our community.” The Bolton Hotel realizes that technology and connectivity is the new paradigm for travelers and the provision of fast, free WiFi is no longer a want but a need, “We made the decision around seven years ago to focus on this area and have made consistent but small investments along the way – many of which have come after challenging some other perceived “needs” – the 100 newspapers per week we were providing and throwing out got cut and re-allocated towards IT. “Now we provide free unlimited high speed WiFi and an iPad mini in each room where guests can research, communicate with our team and access hotel services through our custom built app. We feel the role of technology is to assist connection between people and service, not division so we design and use it as such.” For this hotel, it’s the people who are important. Undoubtedly, the property is great but guests remember the interaction with the Bolton Hotel team, “A great team can make a humble product look good but a poor team will make a great product look poor,” says Hadleigh. “Wine is very important also.” n
We’ve found that people are looking for so much more from their experience whether for corporate, business or leisure, so we concentrate on achieving a connection through recognising our guests’ individual needs.” Hadleigh McPherson, Hotel Operations Director, Bolton Hotel
Premier twin suite bedroom
Hospitality BUSINESS | February 2017 | 31
OPENINGS
AKARUA WINES & KITCHEN BY ARTISAN 265 Arrowtown-Lake Hayes Road, Arrowtown Ph: 03 4421090 akaruaandartisan.co.nz Central Otago’s Akarua Wines has teamed up with Artisan Catering to launch a new destination restaurant and cellar door, near Arrowtown, on the historic Walnut Cottage site. With seating for more than 100, much of it outdoors in the established gardens, Akarua Wines & Kitchen By Artisan is proving to be a popular breakfast and lunch spot. Lovingly restored, Walnut Cottage was originally built as the office for the Wakatipu Flour Mill in 1870, more recently operating as a café. Executive Chef John Pickens says there’s a real focus on hand-crafted Central Otago cuisine, and sourcing the finest ingredients from around the four coasts of the South Island. Wakanui Beef Short Ribs have been on the list of favourites so far, as have wood-fired pizzas, and breakfast waffles, served with brulee, banana, Canadian maple and blueberry cream.
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AMIGOS CROMWELL
Lane 4, Brown Street, Ponsonby Central Ph: 09 600 1158 missistanbul.co.nz Kebabs are made delicious again, with authentic street eats served over a handmadetile bar and this gal is already famous for simple, honest Turkish food with big flavours. Starters include all day offerings of Egg and sujuk Dürüm wrap, Borek, Fried halloumi and fig jam on pide, plus the more substantial platter, Mumma’s Kitchen Table. Fillings for the signature Dürüm wraps include tender beef, chicken, halloumi, housemade falafel or slowed-cooked Anatolian lamb, with sumac, red onion, fresh tomato and greens on the side; platters satisfy those requiring more. Sweet bites excel too with Lokma (fried doughnuts), Baklava, and housemade Turkish Delight going down superbly with the holy grail for caffeine lovers – Turkish Coffee.
50 The Mall, Cromwell Ph: 03 4458263 amigosmexicangrill.co.nz Founders of Wanaka institution Amigos back in 1995, Warren and Nicki Bradley have now opened Amigos Cromwell with James Emanuel and his wife, Syreeta. General Manager at Amigos Wanaka, James, who grew up in Spain and has worked in restaurants most of his life, now manages both venues. Amigos Cromwell can seat 45 inside with another 20 or so outdoors. “Soft tacos are our big seller,” says Warren. Fresh, modern Mexican food is the focus. Pork belly taco with a roasted pineapple and mint salsa and fried chicken taco in a burnt corn salsa are among the hot favourites. The décor is cool and funky, with plenty of recycled timber, corrugated iron and recycled beer crates, reflecting the vibe of a true Mexican cantina. “Our ethos is ‘eat, drink and party’.”
32 | February 2017 | Hospitality BUSINESS
OCEAN VIEW RESTAURANT AND BAR 111Revell Street, Hokitika Ph: 03 7558344 beachfronthotel.co.nz The Beachfront Hotel in Hokitika has unveiled its totally new look, 70-plus seater Ocean View Restaurant, right on the beach. The restaurant’s four large elevated balcony tables overlooking the sea are extremely popular on sunny evenings, with the West Coast offering some stunning sunsets. Ocean View offers a la carte, or a buffet breakfast, lunch and dinner. Hotel General Manager Oytun Cevik says the entire venue has been renovated, reflecting stylish and warm colour choices, with booth seating and elegant lighting. Green lip mussels and traditional, locallycaught whitebait are sliding down a treat with guests so far, as is the fish, caught fresh each day. The restaurant bar has also enjoyed a major facelift and now features new white-washed timber, ocean-inspired décor and seating.
OPENINGS BASE @ THE COURT The Court Theatre, Bernard Street, Addington, Christchurch Ph: 03 9630870 courttheatre.org.nz Delicious wood-fired pizzas have been causing quite a stir at Christchurch’s Court Theatre, where pizza loving theatre goers have been repeatedly coming back for an encore. Popular Christchurch wood-fired pizza company BASE has opened BASE @ The Court with a new wood-fired pizza oven now taking centre-stage in the theatre’s foyer. The theatre’s bar, now known as Giesens At The Court, has also been refurbished with support from Giesen Wines. BASE co-founder Rod Thomson assisted in the design and construction of the new pizza oven and is operating the pizzeria with his sons and fellow founders Chris and Andy. “We brought our mobile unit here for previous (theatre) productions very successfully, so I was really excited to be involved,” Rod says. “It’s fun to create the pizzas in an open kitchen, and people enjoy watching us make them. We like to call it ‘food theatre meets live theatre’.”
THE GRILLE 9 Marine Parade, Queenstown Ph: 03 4410444 eichardtsdining.com Vibrant and stylish, The Grille, on a prime lakefront site overlooking Queenstown Bay can seat up to 150 people and commands uninterrupted views. Owned by Imperium Group Managing Director Andrew Cox, The Grille joins Imperium’s impressive Eichardt’s precinct, which includes Eichardt’s Private Hotel & Bar, The Spire and
No5 Church Lane. Group executive chef, British-born Will Eaglesfield, renowned for his locally-foraged, home-grown produce and for using the best meat from pampered animals, is the mastermind behind some of the tastiest menus in New Zealand and overseas. The restaurant décor is classy, combining the elegance of Oamaru natural stone with weathered and exposed steel. Bevelled mirrors, floating shelves, antique wall lights, and sumptuous leather banquettes, complete the perfect setting for guests to sip on a cocktail while the sun goes down.
TRUSTED PARTNERS FOR HOSPITALITY FURNITURE www.harrows.co.nz 0800 142 230
Hospitality BUSINESS | February 2017 | 33
OPENINGS ZEN SUSHI & DUMPLINGS 40 Worcester Boulevard, Christchurch Arts Centre, Christchurch Ph: 03 3796888 zensushidumplings.co.nz A corporate Chinese couple has swapped Auckland’s high office towers for the 7-day a week hard grind of hospitality, opting to chase a passion for good sushi and dumplings instead. Former project accountant Weila Li and her Brunei-raised partner Richmond Tiong have hired the best of Japanese and Korean chefs to turn out their self-service, eco-friendly sushi, but they make the dumplings themselves. “We use all free-range meats – Waitoa Chicken, Cressy Farm Pork - and Marlborough King Salmon, and top grade of rice and seaweed,” says Weila. “I want to offer people food how my mum cooked it at home, so that you taste the food with honest ingredients,” she says. So far the sushi and dumpling fans have shown their approval lining up for everything from pork and chive to chicken and coriander dumplings, and self-service sushi, all packed in environmentally-friendly paper and cardboard packaging.
BUNSEN CAFÉ The Arts Centre, 2 Worcester Boulevard, Christchurch Ph: 03 2602272 hamish@switchespresso.co.nz Bunsen Café – a 200-seater café in the heart of central Christchurch - is the latest venture for renowned Christchurch café operators Hamish and Jenny Evans. Bunsen’s blend of ‘shabby chic meets chemistry den’ builds on the history of the site as a former Canterbury College chemistry lab in the restored 1877 Gothic Revival Arts Centre building. It’s the fourth Christchurch café for Switch Espresso owners Hamish and Jenny, also well-known for Black Betty. Bunsen has injected new life into what was once the iconic Le Café site, with its beautifully-restored, old-style furniture telling the story of the former science classroom space. The chemistry theme also flavours the menu, and Bunsen features old chemistry-style glassware. It’s already proving a popular breakfast and brunch spot with its large alfresco area, and is renowned for Avocado Smash, Eggs Your Way and the Bunsen Burger.
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Coeliac New Zealand’s Dining Out Programme is an internationally recognised gluten free training and accreditation programme that ensures gluten free food that is made and served is safe for coeliac and gluten free diners. Many visitors to New Zealand will only dine at gluten free accredited venues in their home country. They often plan where they go, based on where they can eat safely. It’s time to join our Dining Out Programme to get your business up to speed with the rest of the world.
Special offer 20% OFF* *Annual licence fee for full accreditation. Expires 31 March 2017.
coeliac.org.nz/DOP | P 09 414 7467 | E dop@coeliac.org.nz 34 | February 2017 | Hospitality BUSINESS
ACCREDITED 2017
YOUNG GUN
Wintec high achiever cooking for royalty
J
oel Miller, a recent graduate of Wintec, flew to Bahrain last month to cook for a royal family there for the next two years. He can’t divulge who he’s working for but can reveal he is Chef de Cuisine for the family, “This is a once in a lifetime opportunity and I couldn’t be happier,” Joel says. “It will be a huge challenge and that’s what I love.” This young gun, aged just 19 years old, has already left behind a legacy – along with 19 other up and coming chefs, he was asked to contribute a recipe to The New Zealand Chef 4th edition, which is due for publication later this year and is the bible for cookery students throughout the country. Joel was approached about contributing to the book by a former Wintec tutor who taught him during his second year, while he gained the Waikato Regional WorldSkills Chef title and competed at the National WorldSkills Chef Competition. And his entry: a very flavoursome recipe for the Finger Food section – Peking Duck in Steamed Buns. Joel enrolled at Wintec in Hamilton in 2013 aged 16 years after completing his NZCA Levels 1 and 2, “I was super young but I knew what I wanted to do and I wanted the earliest possible start. I finished my Diploma in Cookery in 2014 and graduated in 2015. I left Wintec knowing I did my best, passing both years to the highest possible standard I could and passing London City & Guilds for both years with a Distinction Pass.” And the accolades didn’t stop there; he gained the top award from London City & Guilds, the Gold Medal of Excellence in Cookery – the only person presented with the honour in the Southern Hemisphere in 2014. Asked whether something in the Waikato water brings out excellence in Hamilton chefs, Joel believes the Hamilton food scene has certainly improved, “The quality of food being produced is now very high. There’s a good amount of restaurants now that have been awarded Chef ’s Hats and one restaurant has two. “My future seems so bright for me so far, mainly because I’ve always wanted it to be. I work hard for what I want and believe if you want something enough, with determination and dedication you can achieve it. I plan to travel the world and work in some of the top restaurants to gain invaluable experience and expertise. Then maybe I’ll come back to New Zealand and open a place of my own one day. But for now, I’m well on my way following this dream with this next exciting career move abroad.” n
Joel Miller, Chef de Cuisine for Bahrain royalty for the next two years; “I’m a little bit nervous but who wouldn’t be, moving to the other side of the world at 19 years old.”
STUDENT RECIPES IN THE NEW ZEALAND CHEF 4TH EDITION
This 4th edition of The New Zealand Chef continues to focus on the need to provide trainee chefs and their teachers with recipes and cookery methods based on the use of produce that is available locally while providing in depth information on classical techniques and contemporary styles. This book is an invaluable guide not just for all trainee chefs but for anyone wanting to improve their cooking skills. The inclusion of innovative feature recipes by respected and well known New Zealand chefs adds to the strongly contemporary, local flavour and appeal of this book.
THE NEW ZEALAND
The New Zealand Chef will provide a strong foundation for students studying to achieve qualifications based on NZQA cookery Unit Standards, or the City and Guilds International Certificate or Diploma in the Culinary Arts.
New to this edition
•
Written and designed for easy use with step-by-step methods.
•
More in depth information has been included on classical cookery techniques and styles.
•
Extensive cross- referencing provides links to related information, techniques and recipes.
•
Contemporary styles are incorporated and explained.
•
Both Māori and French terms are used where relevant.
•
New and updated recipes including provision for alternative methods and ingredients.
•
New feature recipes have been used throughout.
•
Textbook is now in full colour to expand on the visual guidance provided to students.
•
Margin notes have been comprehensively expanded and updated.
•
Standard New Zealand names and descriptions for all foods.
•
All recipes use readily available local and imported produce.
Lesley Christensen-Yule • Lindsay Neill
Key features
THE NEW ZEALAND CHEF
First published in 2002, The New Zealand Chef has become the standard culinary text for students studying London City & Guilds and/or unit standards qualifications in Aotearoa New Zealand. Authors Lesley Christensen-Yule and Lindsay Neill have made substantial changes to the 4th edition – including the addition of student recipes.
CHEF
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As well as updating some recipes, replacing others and aligning the book with qualification changes; Lindsay Neill says, “Past editions concentrated on celebrity chefs providing recipes to introduce each chapter.” But for this edition, published and distributed and due for release later this year, Christensen-Yule had a lightbulb moment – that of asking training providers to recommend recent graduates who’ve shown enormous talent, including Joel Miller, to supply recipes instead. (See story this page.) •
Food safety and nutrition information is specifically linked to the topic of each chapter.
•
•
An extensive glossary, a further reading section, comprehensive lists of NZQA and City and Guilds Unit Standards and an index are included for ease of reference.
All the qualifications for the NZQA and the City and Guilds have been updated.
•
Study Guide that includes questions, exercises and activities as well as extension material to develop student understanding is now included on a CD in the back of the textbook.
‘The New Zealand Chef has gained a dominant place as the textbook for culinary training. This is well-deserved recognition for a high quality book, one that clearly meets the training needs of today’s aspiring chefs. Now in its third edition, it will no doubt maintain that status, and continue to meet the needs of the hospitality industry’. Ken Harris
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Chief Executive, Hospitality Standards Institute.
‘Learning to become a chef is much more than simply following a recipe, the New Zealand Chef is a text that supports the fundamentals of cookery blending together classical European, Pacific Rim and our own indigenous ingredients. The latest edition will ensure that it is a relevant text to support culinary training now and with the development of the New Zealand qualifications in the future’. John Norton
The twenty recent graduates selected include those from the far north, with Chelsea Johnston from the Culinary Institute in Kerikeri, to the Deep South, with Ella Ritson-Jones from SIT in Invercargill. Manager of professional cookery. Waiariki Institute of Technology.
Member of the TROQ qualification governance board for hospitality.
9 781442 553231
Lesley Christensen-Yule • Lindsay Neill
Hospitality BUSINESS | February 2017 | 35
Palmerston North’s Muffin Break takes out top prize
Shirley Buxton and her Palmerston North winning team celebrate winning top franchise accolade!
Shirley Buxton’s Muffin Break store in Palmerston North has won the franchise operation’s top accolade from among the 40 Muffin Break bakery cafes operating in New Zealand. Owning not one, but two Muffin Break franchises – the other’s on the Kapiti Coast – Shirley employs close to 30 staff across both operations. The award reflects strong commitment from her team, a factor that’s been instrumental in achieving strong growth, she says. “Really our Palmerston North team is so committed, they treat the business as if it is their own and they know the customers so well and greet them personally. Add to that the fantastic location in The Plaza in central Palmerston North and the recipe is a winner.” More familiar in territory sales, Shirley has no previous hospitality experience and admits she was initially nervous going in to a food business. However, she felt very well supported as parent company, Foodco provides the ongoing training and support to help operators with the transition. “Being part of a successful franchise chain simply removes some of those tricky pain points so you can focus on what’s going on in the store and on your people and customers.”
Shirley has owned the Palmerston North store since 2010, shifting within The Plaza in 2012, a move she says has provided the business with a “fantastic location”. Previously she had cut her franchise teeth on her Kapiti Coast Muffin Break which she bought in 2008. Muffin Break National Operations Manager, Jon Hassall says the Palmerston North store is a shining light among the brand’s local operations. “There’s fierce competition for the Franchise of the Year title,” Jon says. “With a large number of franchisees throughout the country excelling in sales, customer growth and overall performance”. “However, Shirley and her team clearly demonstrated why they deserved the title, revealing stunning growth and a café-full of happy customers.” The Muffin Break Franchisee of The Year Award for New Zealand was recently presented at a function in Melbourne held by Foodco. Muffin Break Palmerston North received a first prize of $10,000 cash with runner-up prizes going to Muffin Break Lambton Square and Muffin Break Upper Hutt who both received $3,000. The Muffin Break concept originated in Canada and was acquired by Foodco in 1989 , opening in New Zealand in 1994 with its first bakery café in Auckland.
Automated Café X opens eyes in San Fran
The world’s first coffee shop opened in Constantinople in 1555. Four hundred and some years later, Cafe X is putting a twist on that old barista model. Opening in San Francisco on January 31, the start-up opted instead to have a large robotic arm craft caffeinated potions. Founder Henry Hu noticed that baristas spent a majority of their time moving cups around while making espresso drinks. So, much like anyone’s natural reaction to that epiphany, Hu decided to build a fully mechanized coffee shop. At scale, Cafe X should be able to increase margins within the industry while reducing wait times for hurried patrons. Third-wave coffee affectionados dealing in drips and expensive siphons might find fault in Hu’s thesis, though a Mitsubishi 6-axis industrial robot is arguably the most “elite” tool imaginable for making coffee. Customers visiting Cafe X’s first US location at the AMC Metreon in San Francisco will be able to order espresso drinks involving milk and flavourings from on-site kiosks and a dedicated app. Visitors have their choice of beans from AKA Coffee, Verve Roasters and Peet’s Coffee. Cafe X’s only other location is in the Hong Kong Science Park. The idea is that each new location can source beans locally. The entire experiment is backed by a $5 million seed round raised last year from Khosla Ventures, Social Capital, Jason Calacanis, Felicis Ventures, Silicon Valley Bank and The Thiel Foundation.
36 | February 2017 | Hospitality BUSINESS
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
COASTAL CUISINE
A big hearted coastal treasure Lloyd Rooney and Michael Fraser have made a significant contribution to the hospitality scene around Northland’s Bream Bay coast.
38 | February 2017 | Hospitality BUSINESS
COASTAL CUISINE
T
hey cover 100s of kilometers a week driving between Highgate Hill, their 890ha sheep and beef farm in Wairamarama south of Auckland which Michael oversees, and their three restaurants – the Quay in Whangarei, The Cove in Waipu and a recent addition, the Dune in Mangawhai. Combining Michael’s passion for the farm and Lloyd’s desire to get back to hospitality, selling their homegrown meat to cafés seemed ideal. Now they sell to three of their own venues, where the cuisine style celebrates favourite European culinary destinations blended with the distinctive South Pacific flavours using fresh local seafood and produce. Already busy running two successful venues, buying an iconic corner site in fast-growing Mangawhai wasn’t in Lloyd’s plan. “It was one of those situations, if I didn’t take it over I might regret it,” he says, and his hunch was spot on. Soon after opening last November, Dune made Viva’s ‘5 Destination Restaurants’ list and the venue’s incredibly busy first summer saw 600 covers on New Year’s Eve and on New Year’s Day. Seeing restaurants badly managed inspires Lloyd to revamp them. He loves the creativity involved in opening new places too, which combines his passions for great food, hospitality and interior design, all honed in his native England where he established businesses inspired by all three. With five areas including two alfresco spaces and taking 100 covers, Dune is vast. How do you keep service running smoothly throughout? It’s challenging, with the kitchen in the middle and the pizza oven and smoker down one end. To co-ordinate meals coming out at the same time the chefs use walkie talkies, which we’re swapping for headsets. This works well 98% of the time! Unfazed by hospo staff challenges inherent in regional, seasonal tourist hotspots what’s your secret to finding good staff? Dune at Mangawhai - a destination restaurant.
"I believe four factors determine a restaurant’s success – great food, service, ambience and location" In London people applying for waiting jobs are asked to pick up four plates.We couldn’t do that here and some of our best waiters at Quay had never worked a day in their lives before we employed them – they were simply beautiful people with untapped talent.We pay well above and beyond. The staff warrant it, that way we keep them and it creates a much better atmosphere. And you need to keep training staff every single day – at Quay we have a daily briefing. When staff are regularly reminded of obligations and duties they take their work more seriously.We also supply rental accommodation in Whangarei and Waipu. Some were living in challenging conditions and this is a way we can impact on people’s lives in a positive way. What’s the key to running multiple sites successfully? Staff. I can’t be in two places so good staff is essential, and it’s important to keep a high level of service. I believe four factors determine a restaurant’s success – great food, service, ambience and location. But there’s a fifth factor too, often indefinable, and until it’s revealed, keeps us on point. You grow a lot of produce yourself and supply meat to your own venues. How does this work? We have the Vege Shack at Mangakaramea, a half hectare property near Whangarei which Michael runs. We have four greenhouses for organic, hydroponic produce. We also grow root veges and this summer, aubergines, capsicums, tomatoes, courgettes, mint and basil. And a lot of the beef and lamb served in the restaurants comes from Highgate Hill. Is it cost effective, being your own supplier? No, it costs us money. But it’s about traceability, consumer confidence and our commitment to the overall concept of ‘gate to plate’. Word is you’re planning a fourth restaurant? Yes, in Pukekohe. I lived there for 10 years and we still go there a lot for farm supplies. The venue is nearly confirmed but the name’s still a secret. Was there any time to relax over summer and what’s your best way to unwind? I managed a couple of days off. We went out to an island with some friends one day for lunch which was beautiful, and having a lie down is great when I can manage it. n Hospitality BUSINESS | February 2017 | 39
TECH
Cheers ears Mobile phones pay with BNZ and ANZ Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
Apple Pay has launched via a partnership with ANZ Bank and now Google Pay is also available to Kiwis thanks to a partnership with the BNZ. Both services allow you to use your phone as a contactless card, allowing you to make payments by tapping your phone against compatible eft-pos terminals. Both services are powered by a free mobile app and actual credit card details are not stored on your phone (or shared with merchants).
Secure and smart travel lock It’s a rookie travel mistake we all dread. Having splashed out on a rugged looking padlock to keep your luggage secure, you arrive at your destination halfway across the world from home, only to discover that the padlock key is still on the dining room table. This is easily avoidable thanks to the Dog and Bone LockSmart Travel. It is a smart padlock that securely pairs with a smartphone to unlock wirelessly. Keys can be shared electronically, even if you are in another country. All access to the LockSmart travel is recorded by the mobile app.
40 | February 2017 | Hospitality BUSINESS
Cables are so last year! Logitech has launched its Jaybird Freedom Bluetooth wireless headphones that can connect with a smartphone to stream audio without that oh-so-annoying cable tangle. Despite their pint-sized formfactor, they deliver big audio. Handily, they’re also small enough to slip into a pocket and can deliver 3-5 hours of playback off of a single charge.
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.
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
%
GOOD OL’ KIWI LAGER LEADERS FORUM • WINE POP CULTURE • VODKA 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
An exciting year ahead!
The Shout Editor Charlotte Cowan
After a busy festive season, it’s nice to be able to sit back and enjoy the new year - with the odd stroll to burn off those extra kilos, of course! We’re excited to kick off 2017 with The Shout Leaders Forum where liquor industry experts predict new trends and developments that we can expect to see coming our way. From craft beer to low-alcohol options and a focus on innovation, as well as
ACTION GROUP
Go Low Action Group aims to reduce alcohol-related harm Go Low’s Bruce Robertson
health and well-being, it’s going to be an interesting year for the liquor industry. For lovers of Kiwi lager, beer writer John Oszajca takes a look at what has become of the old-fashioned brew, and Cameron Douglas MS shares his thoughts on using technology to market the New Zealand wine industry. We also chat to Auckland bartender Madeleine
Tate who is set to take on the world at the Beefeater MIXLDN Cocktail Competition in London this month. If you’d love to read more from The Shout, then head along to our website www.theshout.co.nz and sign up to our e-newsletter for weekly liquor news straight to your inbox. And don’t forget to ‘like’ us on Facebook @theshoutnz. Have a fabulous February!
A new action group headed by former Hospitality New Zealand Chief Executive Bruce Robertson is encouraging Kiwis to drink low-alcohol beer. The Go Low action group, made up of national hospitality and business organisations, is promoting the health and social benefits of low-alcohol beer (less than 3% alcohol-by-volume). “Moderation, responsibility and sociability is what it’s all about, and low-alcohol beer allows for all three,” says Robertson. “Take concerns about drink-driving. While it’s advisable that people don’t consume any alcohol and then drive, the fact is that low-alcohol beer offers a safer option for people who are driving and who do want to enjoy a drink. “It also offers the potential of taking pressure off police and hospital staff, for example, who often have to deal with the end-result of alcoholrelated harm,” he says. Robertson says that while low-alcohol beer has jumped from 1% of all beer consumed in New Zealand to 5% in just three years, we are still a long way behind Australia, where overall consumption is more than 20%. “There’s a range of reasons behind this and we’ll be exploring the issues and solutions with key decision-makers to see if we can get more Kiwis to Go Low. That includes working with government to develop policies that make the production, sale and consumption of low-alcohol beer more attractive,” says Robertson.
WINE NEWS
The Shout announces new wine medals! The Shout and Master Sommelier Cameron Douglas are excited to announce our firstever wine medals, available from 1 February 2017. Start the new year with new initiatives and make your wine stand out from the rest by displaying these stickers on your bottles. Globally the most widely accepted scoring system for recognising quality wine is the 100-point scale and serious wine competitions, such as the Decanter World Wine Awards, have also adopted the point system. Show your customers your wine has been reviewed by one of the best by proudly displaying your review points. The Shout
wine medals are available for reviews of 88-98 points. “Wine producers in New Zealand leverage more wine sales as a result of having stickers on bottles,” says Cameron Douglas MS. “I want the scores I give a wine noticed first. If a wine buyer is interested in who gave that score, then they’ll have to pick up the bottle to discover it is that of a Master Sommelier.” The Shout wine medals are available for $45.00 per thousand + GST. For more information contact Sales Manager Angela Bowes on 021 130 6824 or abowes@intermedianz.co.nz.
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
44 | February 2017 | Hospitality BUSINESS
NEWS EVENTS
What’s On
Prepare yourself for an influx of wine, beer, cider and food with these events happening in a town near you. RETAIL NEWS
Super Liquor launches brand refresh Super Liquor has launched a brand refresh, transforming its nationwide stores to create an enhanced retail experience for customers. Approximately 125 fresh new-look stores have been upgraded over the past year, with a handful to be completed this year. As well as a refresh of their external signage, stores have upgraded lighting, counters and paintwork to improve the shopping environment and a fresh new look has been rolled out across all marketing and advertising material. Super Liquor National Operations Manager Greg Hoar says the new look is underpinned by four brand pillars: Super Convenient, Super Deals, Super Range and Super Service – all ensuring customers have an effortless and friendly shopping experience. “The aim is to be the brand of choice for sociable Kiwis, as well as New Zealand’s leading liquor retailer,” he says. For information on owning a Super Liquor franchise, please contact a Franchise Manager at the Super Liquor Support Office on (09) 523 4064.
February
March
3-19th The Winery Tour Vineyards around New Zealand www.winerytour.co.nz
4th The Chow & Tipple – Food, Beer & Wine Festival Memorial Park, Cambridge www.facebook.com/chowandtipple/
11th Marlborough Wine & Food Festival Brancott Vineyard, Blenheim www.wine-marlborough-festival.co.nz 11th North West Wine, Beer & Food Festival The Huntington Lodge, Waimauku www.eventfinda.co.nz 18th Greater Wellington BrewDay Trentham Racecourse www.cmnzl.co.nz/brewday 19th Nelson Wine & Food Festival Middle-Earth Vineyards, Nelson www.richmondrotary.org.nz 26th Clevedon Jazz Wine & Food Festival Auckland Polo Club, Clevedon www.facebook.com/ clevedonjazzwinefoodfest/
4-5th Matakana Wine & Food Festival Matakana Country Park www.cmnzl.co.nz 10-11th Wellington Wine, Food & Craft Beer Festival Wellington Waterfront www.wineandfoodfestival.co.nz 11th Wairarapa Wines Harvest Festival ‘The Cliffs’, Wairarapa www.wairapapaharvestfestival.co.nz 18th Gibbston Wine & Food Festival Queenstown Gardens www.gibbstonwineandfood.co.nz 25th MarchFest Founders Heritage Park, Nelson www.marchfest.com
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, 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/
Q&A
Kiwi cocktail
Queen Auckland bartender Madeleine Tate is set to take on the world at the Beefeater MIXLDN Cocktail Competition in London this month.
A
uckland bartender Madeleine Tate is heading to London this month to compete in the global finals of the Beefeater MIXLDN Cocktail Competition. Now in its sixth year, the MIXLDN is the world’s largest and most prestigious gin cocktail competition and includes more than 600 entries from 32 countries. The Shout chatted to the 27-year-old national champion about her winning cocktail ‘The Chimney Sweeper’ and what it takes to make it in the bartending world. How did you get into bartending? I initially started working in hospitality when I was 15 as a waitress. Over the years I learned a little bit of everyone’s jobs - from running food, to pouring drinks, to making coffee and helping organise the people around me. I loved working in a busy, lively environment. Since then my career has taken me to Sydney, Queenstown, Whistler in Canada, and finally here in Auckland where I’ve really worked on my craft and started to turn my focus to cocktails, mixology and competing. What do you think it takes to be a great bartender? A good bartender is someone who knows how to make people happy, first and foremost. This can be through making a great drink, teaching them some new information about a product or favourite cocktail, showing them good service, or simply having great banter! What are the most important elements of a perfect cocktail? It’s important to remember that not everyone will enjoy the same things you do, but it’s always better to start with the things you like and know the best.Then before you even pour a drink, spend a little time with pen and paper, workshopping your ideas so you don’t just start throwing ingredients around without a plan of attack. If you are lucky like me, being able to work with other great bartenders to throw ideas off of never hurts either. What are the cocktail trends you’re predicting for 2017? Beefeater Gin’s popularity continues to grow as we see a resurgence in the popularity of gin – with great consumer interest in gin-based cocktails. Cocktails like a Beefeater Lavender Collins are easily created at home or at your local bar.You can go to most bars and ask for an inventive and original house cocktail from the bartender, while you’ll be served a great looking drink with some theatre - you can absolutely give it a go at home too! Are there any cocktails that have made surprising comebacks? I love that the Negroni is taking off these days, and all the wonderful variations to classic cocktails that bartenders are coming up with. What’s next for you? I’m preparing to compete and represent New Zealand in the Global Finals in London, what an honour to be amongst 32 of the world’s top bartenders! As we will be undertaking a series of specially-designed challenges to test my skills, I’ll definitely be getting ready over the next few months and I can’t wait to meet the other competitors and learn from some of the best in the world. n 46 | February 2017 | Hospitality BUSINESS
THE CHIMNEY SWEEPER “The drink featured a variety of elements from the film Mary Poppins,” says Madeleine. “The hazy skies of London as the sun is setting and the black rooftops bursting with soot were the main source of inspiration for the cocktail itself. “We were tasked to create a cocktail that best echoed this year’s theme of iconic London cinema, with a recipe using Beefeater as the spirit base and to perfectly encapsulate the city’s rich history on the silver-screen.”
INGREDIENTS: • 45ml Beefeater London Dry Gin • 10ml PX Sherry • 15ml Amaro Montenegro • 20ml lemon juice
• 1 bar spoon of caster sugar • 20ml egg white • 1 dash of black food colouring
METHOD: Dry shake all ingredients. Wet shake all ingredients. Fine strain into a coupe glass.
LEADERS FORUM
2017
Leaders Forum EMMA MCCASHIN
RORY GLASS
JAMIE DICKENS
JACK GLOVER
KATE LAWTON
ANDY ROUTLEY
President Brewer’s Guild of New Zealand
Managing Director Lion Beer, Spirits & Wine New Zealand
On-Premise Sales Manager Tickety-Boo Liquor Limited
General Manager Accolade Wines NZ
Head of Buying Vinomofo
Managing Director DB Breweries
Hospitality BUSINESS | February 2017 | 47
LEADERS FORUM
Brewer’s Guild of New Zealand EMMA MCCASHIN PRESIDENT
As we enter into 2017, beer drinkers will have more choices, more breweries and more beer styles than ever to choose from. The craft beer segment will continue to grow as consumers seek more flavoursome and interesting beer styles. New craft breweries will continue to enter the market. The Brewer’s Guild Beer Awards had a record 946 entries in 2016 (up from 858). Expect to see entries up again in 2017. Lower ABV and session beers will continue to increase in popularity. The Go Low Action Group headed by Bruce Robertson is “challenging misconceptions about low-alcohol beer, urging Kiwis who haven’t already, to give it a try this summer.” Low-alcohol beers were notable winners at the Brewers Guild of New Zealand 2016 Beer Awards, outperforming their full-strength counterparts in two categories. DB Breweries’ Heineken Light was awarded the top award for Best International Lager while Croucher Brewing’s 2.5%
low-alcohol Lowrider won the trophy for Best Specialty Beer. Expect to see more barrel aged beer on the market in 2017 and for these to become standard in many breweries’ ranges. Two notable examples are 8-Wired who currently have about 200 (225 litre) barrels full of beer and seven “foedres” (large barrels, ranging from 1500 to 4000 litres each) and Wellington brewery Garage Project who have a warehouse for the sole purpose of experimenting with sour beers in foedres, dubbed the ‘Wild Workshop’. Beer writer Martin Craig is dubbing 2017 “the year of the brewpub”. With a handful of new brewpubs opening in 2016 and at least four new brewpubs being built in Wellington’s Te Aro district alone, a brewpub is a great gateway to the market for brewers. It is almost 30 years since the Brewer’s Arms and Loaded Hogs brew started this trend in the 1990s. And lastly, more of the same as IPAs and Pale Ales continue to dominate as the most popular beer styles. Hopefully we’ll continue to see more-well balanced beers being brewed.
Lion Beer, Wine & Spirits New Zealand RORY GLASS MANAGING DIRECTOR In November 2016 we kicked off our biggest beer launch in 10 years: Steinlager Tokyo Dry. Performance to date has been exceptional, hitting a million litres in record time, and we look forward to watching this brand continue to flourish in 2017. We’ve renewed one of our most iconic partnerships. The Steinlager brand is back on the boat, and we’ll be cheering on Emirates Team New Zealand as the boys head to Bermuda in 2017 to race for the America’s Cup. As the trend to moderation continues in 2017, we are confident that our portfolio will continue to adapt to best serve this market. Speight’s Mid is the largest selling lower-strength beer in the market. This summer, Wither Hills Early Light and Lindauer Enlighten launched a Rosé and a Pinot Gris respectively, and we expect performance of these lighter options to continue to perform well over the warmer months. Our innovation pipeline is stronger than ever. We have a wealth of new product development coming through over the next 12 months, catering to our ever-diversifying market. We’ll continue to look to offer interesting non-alcoholic options, building on the success of Höpt and 48 | February 2017 | Hospitality BUSINESS
Mac’s Brewhouse. We expect flavoured beers to continue to grow; we recently added apple and lime lagers to the Speight’s Summit range. Craft will continue to see offer opportunities for growth. In 2017 we’ll be investing in Panhead to help the team realise their full potential, and Emerson’s capacity will increase as they bed down into their fantastic new brewery. If you’re in Dunedin, make sure you check out the taproom and restaurant. We’ll take our Lion ambassador programme to more of our customers across New Zealand in 2017. When our consumers know more about a product, they’re more interested in it, and likely to spend a bit more on it. It’s about quality not quantity. Our Alcohol&Me programme, which helps New Zealanders understand how to drink safely and sociably, will continue to expand in 2017. The online programme for the public is available free of charge (www.alcoholandme.org.nz), and we’re rolling out the face-to-face programme to corporates throughout New Zealand. The market continues to present us with opportunities to excite our existing customers and consumers, and to engage with new ones. We’re looking forward to another great year in 2017.
LEADERS FORUM
Accolade Wines NZ JACK GLOVER GENERAL MANAGER At this stage the 2017 harvest is looking extremely promising. If Mother Nature continues to cooperate, we will see some stellar 2017 wines released from September onwards. The increase in our wine export markets should continue, regardless of the challenges related to Brexit and a steadying of our growth in the Australian wine market. Domestically our varietal mix will remain predictable with Sauvignon Blanc, Pinot Gris and Pinot Noir leading the way. I expect sparkling wine to become more popular off the back of global trends for less complex offerings such as Prosecco, Cava and local wines inspired by these styles. June will provide a big injection for our ontrade with the arrival of the British and Irish Lions tour of which Mud House is an official sponsor. Category blurring will continue to drive NPD across beer, wine, spirits and cider. I anticipate this will also underpin the offering and promotion of lower alcohol products and the targeting of specific consumer groups by age and gender segments. The ‘less is better’ approach to consumer liquor choice will begin to filter into more casual on-trade
environments and continue to drive +$15 growth of wine in the off trade. Rosé is set for a big 2017 as the resurgence close to home mirrors its popularity globally. Expect the variability of styles to tighten up for this year’s wines as producers and consumers hone in on a more balanced and off-dry style. The responsible service, consumption and marketing of alcohol will undoubtedly continue to be a topic that we as an industry need to focus our attention on. This is an ongoing focus area, and an opportunity to present ourselves as a proactive and collectively aligned industry. The New Zealand grocery wine environment has been less impacted by own label or exclusive brands than other comparable markets. This could become more common as there is a desire for differentiation in the off trade. This is a trend that has been extremely relevant in the New Zealand on trade for many years where channel exclusive brands and ranges are well supported. The digital and convenience aspect of liquor will be further developed. This will be supported by innovation by suppliers, retailers and other categories augmenting their own offering with wine and leveraging from the sociability of wine as a beverage.
Tickety-Boo Liquor Limited What a year 2016 was for the liquor industry, particularly in the spirits category. We saw countless innovations emerge and the continuation of premiumisation across both the on- and off-premise trade. My predictions for 2017 are that this premiumisation trend will continue to be the focus. We are experiencing an exciting period where Generation Y and Z are leading the sector with a desire for quality over quantity. These new social leaders have more access to information and influences from abroad, which is bridging the global trend gap between established markets such as the US and Europe and our own. This has led to the rise of cocktail and speakeasy styled bars and the growth of demand for quality cocktails. Thankfully for New Zealand, we have some of the best bartenders in the world to deliver this. Proof of this continual shift has been very evident for Tickety-Boo Liquor. With a portfolio stacked with premium quality spirits and liqueurs, we have seen impressive year-on-year growth and a continual demand for more artisanal and crafted spirits. Particular growth in the market for Tickety-Boo Liquor has been driven by the demand for quality hand-crafted mezcal – Gracias a Dios Mezcal; premium bourbon – Buffalo Trace and Eagle Rare Bourbon; unique aged rum – El Dorado 12, 15 and 21 Year Old Rum; and well-crafted gin – Sipsmith and Martin Millers Gin. For these positive trends to continue, the liquor industry in New Zealand should drive investment in the education of beer, wine and spirits to the consumer. Consumer knowledge in premium product and the category will result in higher demand for the top shelf and will increase overall spend. I am extremely thankful to be a part of this ever-expanding industry and to have the opportunity to present some of the best brands on the market to the trade. Watch this space, in 2017 Tickety-Boo liquor will be bringing even more nectar to a bar and store near you.
JAMIE DICKENS ON-PREMISE SALES MANAGER
Hospitality BUSINESS | February 2017 | 49
LEADERS FORUM
Vinomofo KATE LAWTON HEAD OF BUYING 2017 will be an interesting year for wine. Sauvignon Blanc and Pinot Noir will continue to reign supreme, as the New Zealand climate really makes these varieties sing. But aside from these obvious predictions, we’re seeing a trend towards lower alcohol, organic and biodynamic wines as consumers become more health- and sustainabilityconscious. The science and technology behind winemaking is continually evolving and this is enabling producers to develop highquality wines that are also better for the body and environment. Big, bold, flavoursome red wines are taking huge leaps in popularity, especially traditional Australian Shiraz, Cabernet and Merlot. The Australian climate allows the reds to develop a bold, robust flavour that people are really enjoying at the moment. And finally, great value European wines are the thing to indulge in this summer, especially great quality Rosé from the Provence region and bubbles such as Italian Prosecco and Sparkling.
DB Breweries ANDY ROUTLEY
MANAGING DIRECTOR
With the recent changes in government, an upcoming election, many large sporting events and a strong economy it looks like 2017 is going to be a year that will have a strong impact on the shape of New Zealand, and I do believe that the alcohol industry will also have a year that will shape the industry. It is likely that whilst many of the trends continue to gain momentum, there is potential for others to start to plateau. The growth of craft beer will almost certainly continue and indeed this has been excellent news for the entire category with consumers re-engaging with beer as a whole during the last 18-24 months. However there is a potential for consolidation of some breweries in the next 12 months whilst for other craft beer brands the question will be asked around how do they continue to stay relevant and grow sustainably? I am certain though that there will be continued focus on excellence as well as excitement across this sector. The focus on well-being and moderation looks set to continue, as it deserves to. While low-carb and low-alcohol drinks represent a smaller portion of the market in New Zealand compared to comparative markets globally, I expect this to continue to develop. Reflective of the New Zealand way of life, consumer demand for healthier alternatives is likely to increase. Not many people realise that most beers are 99% sugar free (and potentially we need to talk more openly on this) but also the ability to offer a low-alcohol or low-carbohydrate option to consumers keen to partake in a social drink while practising moderation will become increasingly key. I see consumer demand continuing to drive product innovation in this area. 50 | February 2017 | Hospitality BUSINESS
We hope that the political landscape in 2017 keeps things in the industry fair and equal. In what is an uncertain year, politically speaking, we will keep an eye on developments in licensing and regulation and welcome open and transparent discussions with decision makers. The opportunities to work together collaboratively remain relatively untapped but are exciting and with a pragmatic focus, I believe we could see some defining and positive change to come in 2017. And finally there will be a continued focus on sustainability within New Zealand and globally. This won’t necessarily be industry specific, however, stakeholders are looking to associate with companies that take more accountability for actions and impacts of their businesses. DB has a strong stance on sustainability already and will continue to remain in our leading position especially when it comes to moderation and the responsible consumption of our products. We will also continue to focus on growing and developing our people as well – we are a major talent provider to our parent company, Heineken globally - in addition to strengthening our relationships with key stakeholders and partners. We hope to share our knowledge in this area to increase the sustainability of the industry but also help contribute to making New Zealand more sustainable overall - we are in it for the long-game! While 2016 was a year of extremes, surprises and one for the record books in so many ways I expect 2017 to be a year that strongly focuses on and in turn actively shapes the future.
A NEW RELEASE FROM THE MAKERS OF THE NED Distributed through Lion
TECHNOLOGY
Wine Pop
Culture
Cameron Douglas MS explores using smart technology to market the New Zealand wine industry.
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he world of wine is getting larger and smaller. Larger because there is are an enormous number of producers doing good things worldwide, and smaller because access to these producers is becoming simpler. Information about any beverage or commodity is literally at our fingertips - using smart technology on our mobile devices to access this information is considered normal. It’s sometimes hard to keep up with the pace of this technology, although it is increasingly expected. Tourism and wine tourism in New Zealand is a serious growth industry. Cellar door, winery and vineyard visits are undeniably the key to real wine experiences. Getting information to potential future and current customers about a specific winery can be a challenge - a visitor may arrive in a particular wine region having done minimal research, yet be looking for a wine experience beyond a tour group style visit to a winery, restaurant or specialty wine store. Traditional advertising to attract customers (such as magazines, pamphlets, handouts) can be expensive. Each has value, but may not reach the desired audience – the increasingly technology-focused traveller. Internet search questions from the wine tourist are usually based on who is open for business now, how far away they are from the current location and what is available at the site. Recently I attended two particularly informative technology marketing seminars. The first was presented by Jeremiah Owyang who
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designed the Collaborative Economy Honeycomb. He explained that the collaborative economy market is expanding and changing, with technologies and new ideas proliferating. His model demonstrates this by showing a collection of interrelated businesses who use new ideas and technology – direct to consumer product and information is a growth area. Two local examples used in the presentation were My Food Bag and Eat My Lunch. Two international examples used were Uber and Scoot. These businesses are operating outside of many of the traditional methods of marketing to consumers, and embracing the opportunity to maximise the impact of technology. Importantly, they are associating dynamically with each other as well. The Collaborative Economy market has grown to include new applications in reputation and data, worker support, mobility services, food and beverage and the beauty sector. Technology plays a significant role in how these business relationships function. The second seminar I attended was focussed on smart phone/device applications (apps) specifically in the travel and tourism area, and what is available now that can help the user work smarter, faster in gathering information on a given topic or task. Of the many apps available in these fields, the ones getting plenty of attention are those that let the user know what products, stores, activities or adventures are physically close by. For example, the dining sector does this well with apps that
TECHNOLOGY
“Raising awareness of the presence and regional location of the vineyard as well as where the wine can be experienced is surely a key to more sales.” reveal the closest restaurants, matching the user with particular cuisines, styles and price points. The menu of available apps is enormous and highly competitive. Recently, I have been introduced to a new application called WinePop - and am interested in the concept, and how it focuses on the way wine enthusiasts may discover wine and winery experiences in the future. Released in late 2016, WinePop is a smartphone and device application developed in Spain specifically for the wine sector and wine tourism, with the aim of being available worldwide by the end of 2017. The intent is that the user of the app can find out about wineries in their immediate vicinity – it will provide and information from geography, producers, and producer information in the user’s own language (for tourists who may not speak the local language) and is will also provide audio guides. The application allows for wine experiences in any country where the user is keen to be their own guide. The developer of this application, Tomas Voltz, had difficulty finding one single source for wineries. It ended up being a combination of Google searches, more than a few apps - including map technology and multiple clicks through sites - to find the actual information he was looking for.Voltz wanted to make it easier to discover vineyards in one area, and recognised that wine guide books or pamphlets detailing some, but not all wineries in a particular area (these guides often
rely on payment so may not represent an accurate crossview) are the appropriate targets. What WinePop aims to do is create a level playing field for all wineries, no matter their size - an equal opportunity to showcase their business without having to commit to large marketing expenditures. The app uses all of the current marketing tools a winery may engage in, and collates the information in a user-friendly way. Information is updated easily as and when the winery sees the need. Some producers I have spoken to about this say they do not have a tasting room, and are not generally available to the travelling public, so wonder if it would be worth the investment. A response to this is that their business needs to sell information as well as wine. Raising awareness of the presence and regional location of the vineyard as well as where the wine can be experienced is surely a key to more sales. The New Zealand wine sector does not yet have an interactive allin-one wine information application. A WinePop-style tool is looking like a potentially useful opportunity to provide key relevant information, while reducing expenditure in marketing. The application can be downloaded for free by users, and wineries pay a nominal subscription. Using a collaborative approach to business, combined with smart technology is where many business are looking to carry their brand into the future. The WinePop app looks like a useful concept for the New Zealand wine industry. n Hospitality BUSINESS | February 2017 | 53
TASTING NOTES
Charming Chardonnay BY CAMERON DOUGLAS MS
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hardonnay is a versatile wine that continues to be popular and generates significant sales in dining rooms and at retail. The variety can be grown almost anywhere and in any soil type.Yet it is when a winemaker is delivered ripe fruit from vineyards, cultivated to allow the grapes to express both physiological and flavour ripeness, that the real expression of the finished wine really shows. The winemakers’ skill is paramount in this instance - less interference in the natural process of winemaking can be achieved. The historically famous styles of Chardonnay originate from France - and these benchmarks have influenced buyer behaviour and driven sales for many decades. For example, the Chablis sub-region of Burgundy (France) produces four distinctive expressions of Chardonnay based solely on the ranking of
the soils, harvest maximum levels and the use of oak (these are strictly controlled). These wines famously show noticeable minerality and pristine acidity as well as remarkable flavour. The same grape defines the famous Chardonnay wines from vineyards surrounding the villages of Beaune and Montrachet (Burgundy). These wines are distinctive and very complex combining both minerality and riper orchard fruit flavours with noticeable oak. In the USA the classic ‘California’ style of rich buttery, oaky wines originally defined the New World examples – though this is now evolving. In New Zealand the variety is widely planted, and many of the wines display the attributes seen in other northern hemisphere counterparts - such as local soil/mineral layers and fruit concentration.The use of oak varies greatly. One of the more recent themes showing in some of the New Zealand wines is that
of texture, and the influence this has on the overall taste and appreciation of the finished wine. Textures driven by acidity such as a light mealy or fine grainy feel add complexity. Some of this comes from the use of more suspended grape solids in the ferment, and the use of more lees contact after fermentation – this (French) technique is called battonage. Longer skin contact time is also having some influence on the finished wine, adding more texture. The use of Malolactic Fermentation (MLF) is common in New Zealand Chardonnay – this method can influence the wine with a yoghurt, cream or butter-like suggestion, and reduces harder acids. A restaurant wine list will benefit from the inclusion of Chardonnay examples that express more texture and mouthfeel, as well as those familiar flavours of fruit and oak that customers may be familiar with. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
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THREE
Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.
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TASTING NOTES
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BABICH HAWKES BAY 'IRONGATE' CHARDONNAY 2015
Rich, bold, toasty and fruity with aromas of roasted and fleshy stone fruits, old grapefruit, stony baked soils and loaded with nutty oak tones. On the palate – full-bodied, rich in flavour and texture with fresh fruit and citrus leading, roasted versions follow, medium acidity, fine oak tannins, loads of texture and complexity with a lengthy and quite complex finish. Drink now and through 2025. Points 94 RRP: $37.00 Distributor: EuroVintage Phone: (09) 833 7859 www.babichwines.co.nz
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MISSION ESTATE WINERY HAWKES BAY 'MISSION RESERVE CHARDONNAY' 2015
Bold toasty bouquet with aromas of new wood spices swimming in ripe orchard fruits featuring roasted peach, grapefruit and apple, a touch of burnt butter and medium+ complexity. Toasty, creamy, firm and youthful textures; medium+ acidity, flavours of new oak then stone fruit and citrus; lengthy balanced finish. Best drinking from mid-2017 through 2022. Points 91 RRP: $29.00 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.com
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MT BEAUTIFUL NORTH CANTERBURY CHARDONNAY 2015
Fine bouquet of sweet, ripe stone fruit and apple all dipping in newish oak with vanilla and wood aromas, some mineral and wild flowers and a touch of wild honey add depth and complexity. On the palate – juicy, fresh, ripe, warm and dry; flavours of citrus before stone fruit, noticeable wood spice with mild tannins, medium acidity and a fairly lengthy finish; drink now and through 2022. Points 91 RRP: $29.00 Distributor: Negociants NZ Phone: (027) 233 5588 www.mtbeautiful.co.nz
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MISSION ESTATE WINERY HAWKES BAY CHARDONNAY 2016
Fresh, fruity and lightly creamy bouquet with aromas of preserved peach and sweet apple, some honeysuckle notes and vanilla ice-cream reminders. Youthful textures with light baking spice moments and gentle woody oak, peach and apple notes, simple and tasty finish. Drink now and through 2018. Points 88 RRP: $16.50 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.com
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KALEX WINES WAIPARA VALLEY CHARDONNAY 2015
Scents of vanilla and peach, gunflint and stony mineral, some toasty oak moments and layers of spice. Medium+ to full-bodied, great texture with medium+ acidity, wild ferment suggestions of wild flowers and flinty mineral tones, vanilla and cream corn, medium+ oak and long detailed finish. Drink now and through 2024. Points 95 RRP: $40.00 Distributor: Kalex Wines Phone: (021) 149 3491 www.kalexwines.com
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Complex, intense and ripe fruited bouquet with a new oak drive of toasty baking spices and nutty cashew suggestions; baked stone fruits and old citrus peel core. Fullbodied, dry and complex palate with flavours of toasty oak, stone fruit, spices and medium+ acidity; lengthy finish. Decant for service please, also age worthy drinking best from late 2017 through 2025. Points 94 RRP: $40.00 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.com
Ripe and fruit centred bouquet with noticeable new oak showing juicy, nutty vanilla tones, light salty tone and Burgundian-like mineral tones; overall complex. On the palate – firm, fruity, fleshy and dry; flavours of citrus then stone fruit with grapefruit and lemon tones then peach and apple; medium+ (ish) acidity accentuated with new oak and fine tannins; a youthful wine overall. Drink now and through 2028. Points 94 RRP: $28.00 Distributor: Negociants NZ Phone: +(61) 862 172631 www.vassefelix.com.au
MISSION ESTATE WINERY HAWKES BAY JEWELSTONE CHARDONNAY 2015
VASSE FELIX MARGARET RIVER, WA, 'FILIUS' CHARDONNAY 2015
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BEER FEATURE
Kiwi lager Beer writer John Oszajca takes a look at what has become of this good old-fashioned brew.
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ew Zealanders are unquestionably ‘Beer People’. While Kiwis don’t exactly consume more beer than other nations (ranking just 27th in global beer consumption per capita), most of the alcohol we do consume is beer (accounting for approximately 63% of total alcohol sales). And of that beer sold in New Zealand, the overwhelming majority of it is good old-fashioned lager. Now, to be clear, technically ‘lager’ is just a blanket term that simply means ‘to store, or cellar’. Many centuries ago, European brewers (particularly in what is now Southern Germany, Austria, and the Czech Republic) began storing (or ‘lagering’) their ales in cool, temperaturestable caves. Somewhere around the 15th century, the top-fermenting, warmer-temperature-loving brewer’s yeast that was traditionally used in the area mutated to adapt to the cool Bavarian caves. Thus, a new bottom-fermenting strain of yeast was born that could ferment in dramatically cooler temperatures. This colder fermentation restrains the production of many of the bolder flavours associated with ales and, when done right, produces a much cleaner beer. Fast forward a few hundred years and we see the industrial revolution (and its corresponding advancements in refrigeration) catapult lager into the homes of sports-loving individuals around the globe, where it slowly shed most of its colour and flavour and became the pale, easydrinking beverage with which we are all so familiar. In fact, modern pale lager has become so popular that of the world’s top 10-selling beer brands, all 10 are pale lagers - including the likes of Budweiser, Heineken, Tsingtao, and many other familiar brands. Not unlike the rest of the world, Kiwis have embraced lagers for many decades; though surprisingly they are not always aware of it. In fact, one of New Zealand’s most significant contributions to the pantheon of beer styles is NZ draught. Despite its ale-infused branding, NZ draught is a nearly always a malty, lightly-hopped, amber lager that was born (in part) of the uniquely Kiwi process of ‘continuous fermentation’. Even New Zealand’s highly popular Tui brand is an amber lager, despite being branded as an East India Pale Ale; an
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inaccuracy that has garnished criticism from both the Consumers’ Institute of New Zealand and beer aficionados alike. But certainly one couldn’t discuss New Zealand lager without mentioning Steinlager - arguably New Zealand’s most iconic beer. Steinlager (originally called Steinecker), was introduced to the New Zealand market in 1958 in response to the then Minister of Finance Arnold Nordmeyer’s threat to cut beer imports as part of his infamous ‘Black Budget’. He challenged New Zealand brewers to compete by producing a lager of international quality. Less than a decade later, Steinlager was introduced to the US market where it would eventually go on to win the ‘Best Beer in the World’ title, forever linking the brand to New Zealand’s national identity. But the definition of New Zealand lager is slowly changing. With the explosion of craft beer in New Zealand, and with a shift away from economical products in favour of fuller-flavoured artisan beers, many New Zealand brewers are offering new and interesting twists on this classic style. One such brewer is Gisborne’s Sunshine Brewery. Sunshine not only produces several popular pilsners; they also happen to produce New Zealand’s oldest craft lager with their much-loved Gisborne Gold. I had the pleasure of catching up with Sunshine’s Head Brewer Chris Scott and General Manager Ryan Raggett, to gain a bit of insight into how they approach brewing a New Zealand lager, and the significant impact Gisborne Gold has had - not only on the success of their brewery - but on New Zealand’s craft beer scene in general. “Certainly the bread and butter of the brewery has always been Gisborne Gold, our classic New Zealand lager,” says Raggett. “That was essentially the first beer that Sunshine started brewing and it carried the brewery right through until today. It’s still our number one selling beer.We now have a huge range, 18 different beers at the moment, but we still love our lager, the Gisborne Gold. Or ‘Gizzy Gold’ as we refer to it,” he says. I asked pair how Gisborne Gold compared to other, more traditional, lagers on the market. “For a start we use all New Zealand ingredients in both our Gisborne Gold and our Pilsners,” says Scott. “Compared
BEER FEATURE to many commercial lagers, which tend to be quite bland, we put an emphasis on the flavours and try to bring the malt to the forefront, while still having a lingering hop character there.” Raggett added: “I think to a large extent Gizzy Gold bridged the gap between those more commercial beers, and the craft market. Sunshine is the second oldest craft brewery in New Zealand. Coming into the market in 1989, there were no real craft breweries about. Back then, there were all those relatively bland lagers being made by the big boys,” he says. “Then we came on board doing the all-malt, batched-brewed lager. It really struck a note, especially with the Wellington crew. In Wellington, Gisborne Gold was the number one-selling craft beer in the nineties. People really got a taste for a beer that had a bit more flavour, and a bit more love built into the beer.” While a number of New Zealand breweries have made their mark by putting a Kiwi twist on traditional pale lagers, it is perhaps the New Zealand pilsner that is most distinct, and is quickly becoming one of the primary front-runners for an internationally recognised New Zealand beer style. Where a pale lager (typically referred to as an ‘American lager’, no matter where it’s brewed) tends to be a subtle beer, with comparatively low levels of malt complexity, bitterness, and hop aroma, a pilsner is a considerably more assertive style. With origins in Bohemia, pilsners are generally hoppier, a bit higher in alcohol, and tend to have a slightly grainy, sometimes crackery, malt profile, while still being unquestionably beer-like. In other words, a pilsner is a good old-fashioned beer, but with more flavour. It’s a beer style that is all at once, easy-to-drink, familiar, and the perfect canvas for many of New Zealand’s signature ingredients - namely our hops. Not to be confined by the popularity of their traditional lagers, Sunshine has recently introduced a modern New Zealand pilsner to their line-up. “The Pipeline Pilsner was released in October of last year,” says Scott. “There is certainly a lot more late hops and dry hoping with the Pipeline Pilsner, really emphasising a lot of new [hop] varieties compared to what is in the Gisborne Gold. We use Nelson Sauvin, Rewaka, and Motueka. Really bold flavours!” he says. But beyond the history and the style profile, there is a much more important aspect of the popular New Zealand lager to consider, and that is how it fits into the rhythm of the average Kiwi lifestyle. Some
beers are designed to be sipped by the fireplace, while others are to be quaffed at an afternoon barbecue. I asked the boys from Sunshine where they felt their signature lagers fit into the New Zealand drinking experience. I found Raggett’s answer refreshing. “Gizzy Gold is the classic surfer’s beer. There’s no doubt about it,” he says. “That is when it tastes best. When you’ve been out, had a pumping surf, and scored a couple of barrels.You come in and grab a cold Gizzy Gold out of the chilly bin down on the beach. Nothing tastes better! It was originally made by surfers for surfers. We really hurt when we look at our motto on the billboard out front that says many a surfing day was missed to bring you this beer! We’re making that sacrifice so that all those surfers can go and catch some waves and then drink a nice beer.” So the next time you reach for a box of beer at your local bottle shop, remember that all lagers are not created equal. As many of us seek a deeper relationship with the food we eat - and for our purposes here – the beer we drink, it’s worth remembering that for every watered down mass-produced lager on the market, there is a craft brewer who is infusing local ingredients, a bit of art, and as Ryan Raggett from Sunshine pointed out, even a bit of love, into a beer style that in many circles is becoming more and more distinctly New Zealand. n
Sunshine Brewery's Head Brewer Chris Scott
Hospitality BUSINESS | February 2017 | 57
SPIRITS
BLUE DUCK VODKA 43% ABV
Winner of the world’s most prestigious international award at the San Francisco World Spirits Competition, the Double Gold Award; and voted one of the “World’s 10 Best Vodkas” 2015. Blue Duck Vodka is an award-winning super premium vodka, artisan hand-crafted right here in New Zealand. Lovingly hand-made and batch distilled seven times in copper reflux stills, producing a seriously smooth texture, Blue Duck Vodka is pure by nature - it has no added sugars, sweeteners, softeners, additives or preservatives. Hints of pepper spice and lemon hang over the palate leaving a tingly warm mouth feel - with no fewer than seven distillations this vodka doesn’t have one hint of roughness, just a unique quality of polish, purity and sinuous grace. RRP: 750ml $79.95 Distributor: Negociants NZ Phone: 0800 634 624
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Behind the bar: Vodka
AKIRI SPIRIT ULTRA-PREMIUM VODKA 40% ABV
Akiri Spirit Ultra-Premium Vodka is a truly unique proposition. Crafted with the finest ingredients from New Zealand and the Pacific you will find that our vodka is unparalleled. Triple distilled, rectified spirit that is passed through Akiri’s custom activated coconut carbon filtration. Clean and a natural smoothness, with delicate hints of vanilla, coconut and hand-picked Manuka flower, this vodka is exemplified by the purity of the water, leaving a mellow and refreshing taste on the palate. RRP: 700ml $87.00 Distributor: Beverage Brothers Ltd Phone: (03) 390 1377
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DANCING SANDS VODKA 40% ABV
Made with the water that feeds the world’s clearest spring, Golden Bay’s Dancing Sands Vodka is the pinnacle of purity. Creating an unmistakably smooth almost buttery vodka, the spring water has been measured as optically pure to 63 metres. So pure in fact, that we don't need to filter our vodka. The elegant and crystal clean branding is a nod to the spring’s clarity and purity of our ingredients. New Zealand’s Dancing Sands Vodka drives intrigue to the top shelf. The softness of the vodka works particularly well in martinis. RRP: 700ml $70.00 Distributor: Dancing Sands Phone: (03) 525 9899 Email: info@dancingsands.com
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VODKA FYI 1
Traditionally vodka is made by the distillation of fermented cereal grains or potatoes but some modern brands use other substances, such as fruits or sugar.
2
In 2008 the European Union put a regulation into force that stated any vodka not made from either grain or potatoes would have to display the products used in its production.
58 | February 2017 | Hospitality BUSINESS
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Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% ABV and the European Union has established a minimum of 37.5% ABV for any vodka described as ‘European’.
4
The word ‘vodka’ was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland. At the time, vodka (wódka) referred to medicines and cosmetic products.
5
Little historic material is available surrounding the history of vodka. For many centuries the spirit had a different flavour, colour and smell, and was originally used as medicine. It also contained little alcohol (around 14%). The still, allowing for distillation, was invented in the 8th century.
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