NESTLÉ GLUTEN FREE • KARAKA IMPACT • BEEFALO
www.hospitalitybusiness.co.nz MARCH 2017 Vol.4 No.2
“IN AN INDUSTRY WHERE STANDING OUT MAKES ALL THE DIFFERENCE, LET YOUR FURNITURE SAY IT FOR YOU”
BOLD, VIBRANT, UNIQUE – HARROWS HOSPITALITY FURNITURE
PLUS ORANGE WINES • RIEDEL • LOW-ALCOHOL BEER NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
wattiesfoodservice.co.nz
0800 653 050
contents
21
FOOD SAFETY & HYGIENE
Keeping it clean and the new Food Safety regulations you need to know & implement!
REGULARS 06 NEWS Achievements & Industry accolades 09 BEST IN SEASON 11 NEW OPENINGS
FEATURES
32
14 TOP TECH TIPS TO ENHANCE YOUR BUSINESS 21 FOOD SAFETY & HYGIENE New Food Safety regulations you need to know & implement!
KARAKA
Setting a cracking standard for tourism
32 KARAKA Setting a cracking standard for tourism 36 SOUTHLAND BEEFALO A new meat industry!
THE SHOUT 48 RAISE YOUR GLASS Q&A with Georg Riedel
36 BEEFALO COUNTRY
Southland entrepreneurs Blair & Nadia Wisely
14 TECH TALK
Top tech tips to enhance your business
52 IS ORANGE THE NEW WHITE? A look at the world of orange wine 56 LESS IS MORE Beer writer John Oszajca explores low-alcohol craft beer
Hospitality BUSINESS | March 2017 | 3
editorial MARCH 2017 Vol 4. No.2
Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
Persistence & Passion! Passionate people provide inspiration no matter where you encounter them. By passionate I mean committed to their cause with a diligence and perseverance that simply commands admiration. The March edition of Hospitality Business is filled with the achievements of such people. On February 28 the Prime Minister, Bill English officially opened Nestlé’s new Manukau City plant which specialises in producing gluten free ingredients. The factory tour provided invited guests with the opportunity to witness the dedication, pride and vision of all the company’s employees involved in bringing the project to fruition. Of equal note, however, is the drive and tenacity of New Zealand Bloodstock’s Hospitality Manager, Victoria Vela, who’s dedication to meeting the requirements associated with the thousands of visitors, tourists and buyers attending the Karaka Yearling Sales requires a year long planning schedule and a tenacity for networking , resulting in approximately $4 million worth of tourism spend to the New Zealand economy over a three week period. Next on our list of high achievers would have to be Southland Beefalo farmers Blair and Nadia Wisely, who are carving out a niche market for a meat rather novel to the kiwi palette in its texture and cooking attributes – it started as a joke and became a reality they have embraced! On an entirely different but equally essential topic are the innovators who have produced computer software programmes designed to ease the stresses involved in scheduling hygiene and food safety requirements for hoteliers and restaurateurs - as the new regulations come into force on March 31. Take the time to enjoy this issue and let me know if you have innovative stories to share with our community of passionate providers of hospitality in this impressive industry! Kimberley Dixon Editor
NESTLÉ GLUTEN FREE • KARAKA IMPACT • BEEFALO
www.hospitalitybusiness.co.nz MARCH 2017 Vol.4 No.2
ON THE COVER - HARROWS CONTRACT FURNITURE Looking to make a statement and create real atmosphere in your venue?
“IN AN INDUSTRY WHERE STANDING OUT MAKES ALL THE DIFFERENCE, LET YOUR FURNITURE SAY IT FOR YOU”
BOLD, VIBRANT, UNIQUE – HARROWS HOSPITALITY FURNITURE
PLUS ORANGE WINES • RIEDEL • LOW-ALCOHOL BEER NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
Harrows makes it simple to personalise your furniture and create a unique hospitality experience that draws in the diners. Combine your vision with our resources to create that point of difference you are looking for – www.harrows.co.nz or call 0800 142 230
4 | March 2017 | Hospitality BUSINESS
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 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
DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2016 - The Intermedia Group Ltd ISSN 2382-1892
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n o i t a t u rep
Frozenn Wait Froze Waitoa oa free free range range conve convenienc niencee
Frozenn Wait Froze Waitoa oa free free range range conve convenienc niencee
boneless cordon bleu boneless (140-170g) (140-170g )
cordon bleu green box 300g green box 12/ctn 300g xx12/ctn
Waitoa free range boneless Waitoa free chicken breast, par-fried and cheeserange chicken breast, with tasty ham filling boneless and coated and cheese with aatasty with a goldenpar-fried filling and ham coated with panko crumb. a golden panko crumb. Product description Product description
gluten free tenders gluten
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Waitoa free range whole Waitoa free muscle tenderloins, range whole muscle par-fried with a crunchy gluten tenderloins, par-fried free crumb. crunchy gluten with a free crumb.
FZ WAITOA FZ WAITOA HAM&CH CBLEU HAM&CH CBLEU 2015900
Product description Product description
140-170g
FZ WAITOA GF FZ WAITOA GF TENDERS TENDERS
Product code
6-7
Approx portion weight Approx portion/kg Number/carton
12 3.6kg 6
2019300 35-75g 13-28
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6 36
12
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4.2kg
Layers/pallet
6
Cartons/pallet
boneless kiev garlic boneless butter (140-170g) butter (140-170g)
Product description Product description
FZ WAITOA FZ WAITOA GARLBUT KIEV GARLBUT KIEV 2015800 140-170g 6-7 12 3.6kg 6 6 36
6
No artificial colours,
kiev garlic green box 300g green 12/ctn box 300g xx12/ctn
Par-fried Waitoa free Par-fried range boneless chicken Waitoa free range breast filled with a delicious garlic butter chicken breast and coated in aboneless garlic butter and filled with a delicious light crunchy panko coated in a light crumb. crunchy panko crumb.
counts
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gluten free parmesan gluten free parmesan & black
pepper & black pepper mini fillets (96-99g) mini fillets (96-99g) green green box 385g x 12 /ctn box 385g x 12/ctn Waitoa
free range chicken breast Waitoa free range chicken breast strips, par-fried crunchy gluten and coated in par-fried and free parmesan & strips, crunchy coated in gluten free black pepper flavoured parmesan & black pepper flavoured crumb. crumb. Product description Product description
FZ WAITGF FZ WAITGF PARM&BLKPEPFLT PARM&BLKPEPFLT 4270900
Product code Approx portion weight Approx portion/kg Number/carton
96-99g 10
Net weight
12
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4.62kg
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6
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6
No artificial colours,
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36 no added preservatives.
glutenfree free nuggets gluten
(21-24g) nuggets (21-24g) green box 450g green 12/ctn box 450g xx12/ctn
Waitoa free range breast Waitoa free range chicken nuggets, par-fried chicken golden gluten freebreast nuggets, par-fried and andcoated coated in a golden crumb. gluten free crumb. in a Product description Product description Product code Approx portion weight Approx portion/kg
WAITOA GF FZFZWAITOA GF NUGGETS NUGGETS 2078500 21-24g
Number/carton
42-48
Net weight
e
Waitoa Foodservic
/17 Catalogue 2016
12
Carton/layer
5.4kg
Layers/pallet
10 10
No artificial colours,
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6
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6 36 no artificial flavours,
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11
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NEWS Michael Meredith will be cooking his heart out for New Zealand in Australia soon
NZ JOINS WORLD’S BEST IN MELBOURNE
Meredith features at MFWF Award winning chef and restaurateur Michael Meredith is cooking over the other side, but only temporarily, and all in a good cause. He’s creating a special New Zealand inspired menu for Made in New Zealand – part of the Melbourne Food & Wine Festival (MFWF), which gets under way at the end of this month. Made in New Zealand is a joint initiative between New Zealand Winegrowers (NZW) and New Zealand Trade and Enterprise (NZTE). Brandishing the tag-line, ‘Kiwi wine and food – the continuing evolution’, the two Made in New Zealand dinners are being held at Glasshaus ‘Inside’ on April 6 and 7, with 80 places available each night and tickets priced at $AUS140 each. Making the prestigious La Liste this year, which selects 1000 of the best restaurants in the world via an algorithm, Meredith is renowned for his adventurous approach to food and degustation menus at his selfnamed fine dining Auckland restaurant. He also has a role as consultant chef for Air New Zealand and is heavily involved with the charity Eat My Lunch. The Samoan-born, New Zealand-raised chef will work with New Zealand-based Master of Wine Stephen Wong to design a four course menu for the event that complements the stellar line-up of specially-chosen New Zealand wines. Meredith says he’s looking forward to creating a uniquely New Zealand menu for the festival. “We have incredible local producers from New Zealand that fly under the radar in Australia and it will be a real privilege to share a selection of those I work with.” Co-ordinator for the event, Natalie Corkery – the Australian manager for New Zealand Winegrowers – says with the hundreds of events that happen around 6 | March 2017 | Hospitality BUSINESS
the 10 day festival, “applying to get in is full on.” Meredith will be working with Britishborn Michelin-starred chef Justin Derrick, Managing Director of Create Catering & Events, an Australian company specialising in boutique gourmet experiences that employs 25 full-time staff plus 400 part-time. Corkery says the Glasshaus ‘Inside’ venue is a nursery by day that will be transformed into a beautiful space portraying New Zealand’s clean green reputation and a story of sustainability, “It’s a relatively intimate event with two long tables of 40.”
The Glasshaus ‘Inside’ venue where Made in New Zealand will feature at MF&WF
Fourteen different wines will accompany the courses taking guests on a journey beyond the well-known and well-loved sauvignon blanc. Another Kiwi event at MFWF is the Pinot Noir Deep Dive structured tasting of 12 wines, also officiated by Wong. The MFWF was timed this year to coincide with the gathering of the World’s 50 Best Restaurants list announcement that’s taking place in Melbourne on April 7. The high-profile international event is attracting more than 200 of the world’s best known chefs, restaurateurs, food and wine writers and critics, wine makers plus industry heavy weights. Asked whether the event offered relevant groups in New Zealand an ideal chance to promote this country’s food tourism, Lauraine Jacobs says, “We can learn from this. We’ve got to build our own opportunities. The people who are going to drive the trends and food tourism here are the chefs, like Michael Meredith, Al Brown and Peter Gordon.” Jacobs, one of New Zealand’s best known food writers, points to the success of Tourism Australia’s ‘Restaurant Australia’ campaign established in 2013 in response to the growing demand globally for food and wine as part of the travel experience. Since ‘Restaurant Australia’ was introduced, food and wine spend has grown over $1 billion ($1.03 billion or 24.6 per cent), with food and wine now accounting for one in five dollars spent by international tourists in Australia. Jacobs hopes the international food journalists who are enticed here by Tourism New Zealand, ask to cross the bungee jump experience off their itinerary, and be taken to yet another great New Zealand restaurant instead.
NEWS FOOD SERVICE
Flavour & functionality key components of Nestlé $2m gluten free initiative Nestlé Professional has invested $2 such as restaurants, hotels, cafes, million dollars into the creation of pubs and airlines. a dedicated gluten free production NZChefs National President facility at its South Auckland plant. Graham Hawkes, who attended the Officially opened by the Prime opening of the facility said it was Minister, Bill English on February “fantastic” news for chefs around 28, the company has reacted to the the country. growing demand for more and more "Our commitment and focus gluten free foodservice products for on addressing the gluten free both its domestic and international challenge in commercial kitchens markets. will make chefs’ lives so much Nestlé Professional Country easier. Not only will it cut down Manager Eleni Gonzalez said the on time, reduce complexity and facility is beginning to prove to be the cost of purchasing duplicate a winner in the drive to meet the ingredients, it provides a quality, growth for gluten-free products. flavoursome solution for both chefs Nestlé New Zealand CEO Veronique Cremades and “We have already converted more and consumers.” Prime Minister Bill English with the official plaque than 50 percent of our culinary Eleni said Nestlé Professional commemorating the opening of the new facility at range to gluten-free to meet growing has invested heavily in creating a Cavendish Drive, South Auckland. demand in foodservice channels. world class facility that can make This has made things more gluten-free products to such a high operationally friendly for chefs, without continue to rise, as more consumers standard that both Coeliac New Zealand compromising on flavour and functionality,” choose it as a dietary option and request and Coeliac Australia have agreed to Eleni said. it when dining out, and chefs seek endorse the range. “Top performing brands Maggi and Nestlé operational simplicity. “Foodservice operators can be confident Docello now include a comprehensive “The dilemma in commercial kitchens is that not only are our products made on a range of gluten-free products, all designed accommodating requests for gluten free dedicated gluten free facility, but that every to meet demanding and fast-paced meals while also catering for everyone batch of every product has been laboratory foodservice environments. Our extensive else. This has traditionally added another tested and found clear of gluten. range includes soups, boosters, sauces, jus, layer of operational complexity for busy “That’s backed by knowing that our gravies, desserts and mousses.” chefs - which Nestlé Professional has international research and development While the plant now makes products moved to address.” programme has allowed us to create high for customers in both New Zealand and Eleni said initial demand for glutenquality gluten-free products that don’t Australia, plans are afoot to grow business free products came from institutional compromise on taste and texture. They opportunities in other countries. environments such as healthcare and also incorporate foodservice-friendly Eleni said Nestlé Professional expects aged care settings, and over time, this functionality such as bain marie, cook chill demand for gluten-free products to expanded to include commercial channels and freeze thaw stability.”
From left: Hon David Bennett, Minister for Food Safety, Andrew Madill, Marketing Manager Nestlé Professional, Nestlé New Zealand CEO Veronique Cremades, Coeliac New Zealand General Manager Carl Sunderland, Paul Smith, Key Account Manager, Nestlé Professional, Prime Minister The Right Hon., Bill English, Nestlé Professional NZ Country Manager Eleni Gonzalez, Sharon Meaker, Factory Manager Nestlé Cambria Park, and Scott Stuckmann, Business Executive Officer, Nestlé Professional Oceania Hospitality BUSINESS | March 2017 | 7
NEWS
Royal Caribbean International’s Travelling Corporate Chef, David Reihana, has named Harbourside’s Seafood Platter as the top pick for discerning passengers to try in Auckland. TOURISM
“Ocean of flavours” platter wins cruise cuisine contest To celebrate the arrival of the largest and most innovative cruise ship to visit New Zealand, cruise line Royal Caribbean International late last year invited Auckland’s waterfront restaurants to create and serve a dish inspired by the cruise ship, Ovation of the Sea's innovative cuisine and international flavours. Harbourside restaurant’s Head Chef, Thomas Barta thoroughly impressed Royal Caribbean’s Travelling Corporate Chef, David Reihana with his Seafood Platter with its “outstanding presentation and ocean of flavours.” It was named this season’s must try dish for the international cruise line’s visitors to Auckland. The megaliner’s 4,900 guests, along with local connoisseurs were invited to try a meal at one of the six participating Auckland restaurants and rate it online. The competition was live during the megaship’s three visits to Auckland, ending on the ship’s final visit on Waitangi Day. Ovation of the Seas has 18 dining experiences on board including Jamie’s Italian – New Zealand’s first taste of the iconic restaurant by Jamie Oliver. Others include the enchanting Wonderland, Michael’s Genuine Pub, and Royal Caribbean favourites like Chops Grille Steakhouse and Izumi Japanese. Chef David Reihana, who is a Kiwi and a resident of Christchurch, is in charge of establishing culinary operations on the newest and most cutting edge ships in the Royal Caribbean fleet. On Ovation of the Seas he oversees 284 chefs, masterminding 16,000 plated meals a day, from a selection of over 150 dishes.
8 | March 2017 | Hospitality BUSINESS
Ultimately, the two highest rated dishes were Harbourside’s platter and Ostro’s brasserie-style cured & grilled Akaroa Salmon with seared scampi, chilli corn salsa, crispy skin and truffled yoghurt. Harbourside’s winning dish featured freshly shucked market oysters, a selection of market caught sashimi, diamond clams, grilled split Hervey Bay prawns & Moreton Bay bug, crispy squid, Coromandel mussels & garlic cream, served with straight cut fries, tartare sauce, Cabernet vinegar & shallots. Chef Reihana said the competition was very close with both restaurants offering a dish that would surely impress guests. “Presentation was key in this competition and Harbourside’s Seafood Platter had the wow-factor that Ovation Harbourside’s winning Seafood Platter.
of the Seas is best known for. It featured regional seafood that was cooked and seasoned perfectly, and the sauces were not overpowering, complementing impeccably” said Reihana. The dish has now been named this season’s top pick for the ship’s international guests who will be encouraged to try it out for themselves on future visits to Auckland. Chef Reihana will also take Chef Barta on board the Ovation of the Seas for a tour of the galleys and a demonstration of what it takes to feed 4,900 discerning guests. Cruise line Royal Caribbean invites restaurants interested in participating next cruise season, which starts from October 2017 onwards, to make contact at consult@dockstreet.co.nz.
IN SEASON PRODUCE
Scotch fillet is a versatile cut sold whole or as steaks!
SCOTCH FILLET STEAK
c The scotch fillet is cut from the whole boneless eye of the rib and has a slightly open grain and is prized for its marbelling. This is a very popular cut of steak being succulent, tender and full of flavour. The ribbons of fat that run through the meat keep it moist and tender while cooking. Scotch fillet is a versatile cut which is sold whole or as steaks and can be used for roasts, stir fries or simply on the barbeque. To find out more visit recipes.co.nz
d Demand for apples is rife now they’re back in season alongside pears. Both are tree ripened so best stored in the refrigerator before prepping. The combination of the two is perfect for fruit tarts, dessert donuts, crumbles, cakes, Danish’s and galettes. Look out for new season Jazz, Envy and Pacific Rose apples alongside the always popular Royal Gala. Jazz apples are now number three in the premium apple category in North America but new season New Zealand grown apples are just as popular with Kiwis. Jazz was first born in Hawkes Bay orchards following a natural union of Royal Gala and Braeburn varieties. Combined, Jazz apples deliver a collision of sweet and tangy flavours that make it equally delicious fresh, in salads (combine sliced apple with cranberries, bacon and broccoli). Or make an avocado, Jazz apple and prawn tower resting on as bed of diced, cooked potatoes with a little mayonnaise for binding. Use a food ring to build your tower and garnish with fine lettuce leaves and simple seasoning. The high acid content and tartness of limes make them a powerful cooking ingredient as we head towards the end of summer. Fresh limes will last about 10 days in the refrigerator and go well with sweet mangoes and pawpaw. Trimmed and cleaned beetroots will stay fresh for about week in the refrigerator. Uncleaned beetroots should be stored in a dark place for up to three days or in the refrigerator for 10 days. Don’t throw the leaves away. Use them in salads. Julienne raw beetroot to use as a garnish in side salads or cook for relishes, dips and spreads. Big isn’t always better when it comes to new season courgettes with small versions packed with flavour. Stir into risotto for a light lunch or dinner dish. Their subtle, delicate flavor lends them to salads or slice, dice or julienne. Or wrap around goats cheese, basil and sun-dried tomatoes for a light and easy-to-eat canape. Visit firstpick.co.nz for more on the latest fresh produce from T&G Global. Beetroot hummus – a delicious seasonal dip!
Porae has a medium to firm white flesh, suitable for in the oven, in a fry pan or on the BBQ.
SEAFOOD – PORAE - SILVER BLUE FISH
c Porae are found in warm waters around New Zealand, particularly along the east coast from Northland, through the Bay of Plenty and down to Gisborne. They live on sandy bottoms around reefs, ranging from the tidal edge through to depths of 60 metres. Closely related to tarakihi and similar looking, you can tell the two species apart by their colouring, more pronounced lips and dark shoulder band. Porae have a silver-blue to grey body, with gold tinges on top and a silver underside. They have a deep body, with long, low dorsal and anal fins. Introduced to the quota management system in 2004, the species does not have a large commercial catch but is still a common inshore fish. They grow rapidly from a young age, reaching 28 cm within a year, before their growth decreases substantially. Their average size is 40-60 cm and weigh in between 2-4 kg. Being a close relative to Tarakihi means they have similar cooking qualities. It has a medium to firm white flesh, suitable for in the oven, in a fry pan or on the BBQ. For recipes or ideas on how to use porae, visit bestfishguide.co.nz.
A light and easy canape - rolled courgettes with goats cheese and sundried tomatoes.
Hospitality BUSINESS | March 2017 | 9
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OPENINGS
Dim 7th in Christchurch has already attracted some top names like Stan Walker, who performed last year, Vince Harder and Ginny Blackmore.
A Japanese take on jazz & whisky DIM 7TH JAZZ AND WHISKY BAR
363 Lincoln Road, Christchurch Tel: 03-3795 779 info@dim7th.co.nz The Japanese may be best known for producing great sake, but lately it seems they’ve been taking the Scots on, producing some world class whisky too. Japanese whisky has become a major focus for a new Christchurch jazz and whisky bar – Dim 7th in Lincoln Road. Dim 7th offers an impressive line-up of 20 to 30 whiskies with top Japanese whiskies featuring alongside the best Scottish malts. Well-known Christchurch entrepreneur Bernard Wong, owner of @Tony’s Teppan Yaki Restaurant, and his team of Asian chefs, turn out great Japanese tapas-style
HUSK BAR & EATERY
and restaurant food downstairs. Think agedashi tofu, lamb rack and yakitori while the serious whisky drinkers can also retire to the classy mezzanine upstairs whisky bar. Manager Nathaniel Lafituanai says Japanese whisky has been emerging in the past five to 10 years. “They’ve really just started to shine in world competitions and are starting to emerge alongside Scottish whisky makers in international awards.” They use a similar technique to Scottish whisky producers, importing Scottish peat, barley and malt. “Some of their whiskies are maturing to between 12 and 17 years now and they’re really doing well in their bid to mirror the authenticity of Scottish whisky,” says Nathaniel.
62 Ghuznee Street, Wellington Ph: 04 2820583 Wellington has a reputation for edgy craft beer brewers and coffee roasters, though most outlets focus on one or the other. At the new Husk patrons get both. Kerry Gray, Choice Bros brewer, and Mike Pullin, Karamu Coffee roaster, are now brewing and roasting alongside at the new premises, hidden away down an alleyway off Ghuznee Street. (The alleyway will soon be lined with barrels cooking up the new sour beers, they say.) Along with the coffee, and eleven taps of Choice Bros and rotating guest brews, Husk offers a day/night menu of classy tapas-style plates with international inspiration (Chile beef sliders, pork shoulder taco, smoked lamb ribs, roast cauli salads). The breakfast menu (house-made crumpets with bourbon butter perhaps) starts at 8am.
Yamazaki is one of the more popular sellers. “Japanese whisky still has a slight peatiness,” says Nathaniel. “They do smoked flavours with quite a sherry cask, floral influence.” Live jazz is a huge focus here too, as is obvious by the name Dim 7th, the shortened form for ‘Diminished 7th’ – a well-known chord in jazz music. Dim 7th has already attracted some top names like Stan Walker, who performed last year, Vince Harder and Ginny Blackmore. There’s an air of class around the furnishings in the converted garage warehouse with its underground jazz feel. The décor is quite rustic and warm with lots of steel, dim-heated lighting and red velvet.
PARK RANGER
114B Riccarton Road, Christchurch Ph: 03 3417949 www.parkranger.nz Park Ranger in Riccarton is the latest venture for former Underground Coffee owner Pete Davies and former Stat Espresso owners Rob Enright and Rachel Adams. Aptly-named for its close proximity to Riccarton Bush and Hagley Park, the café has heaps of character, packed with beautiful wooden furniture, a mix of old crockery and a clean industrial feel. More than 50 seater inside, there’s a quaint courtyard featuring another 10 or so seats. The focus is on organic and free range, with a smattering of vegan. Breakfast options include the hugely popular acai bowl with gluten free house-made granola, fresh fruit, bee pollen and goji berries. There’s an amazing array of salads – watermelon with feta, and cucumber, nectarine and snowpea, to name a few. Hospitality BUSINESS | March 2017 | 11
OPENINGS
CURATOR’S DELI
Shop 2, Arts Centre Registry Building 301 Montreal Street, Christchurch Ph: 03 3792242 deli@curatorshouse.co.nz
ST GERMAIN
255 St Asaph Street, Christchurch Ph: 03 3777008 www.saint-germain.co.nz French brothers Frederic and Vincent Berhault have travelled full circle since the 2011 Christchurch earthquakes. Their established French restaurant, St Germain, named after the tiny village they were raised in back in Brittany, has re-opened in the central city. The brothers have owned St Germain, formerly in the Mayfair building in Worcester Street, for nine years. They resurrected it in a temporary site at the Cotswold Heartland Hotel in Papanui Road after the quake, but Frederic says they’re delighted to be back in the city centre. “I think we’ve managed to keep the original French feel of St Germain – cosy, intimate and warm, with definitely more light and colour.” The décor is more vibrant and a little contemporary in the new 45-seater venue, with 25 seats outside. The food is still classic French - French onion soup, Boeuf in Croute de sel and Canard a l’orange still hot favourites.
Well-known Christchurch foodies, Javier and Jackie Garcia, who are renowned for their Christchurch restaurant Curator’s House, recently launched Curator’s Deli and Charcuteria in Christchurch’s Arts Centre. The Garcia’s opened their Spanish restaurant 17 years ago in a beautiful Tudor-style building in the city’s Botanic Gardens. A passionate Spanish foodie, Javier began making his famous fresh chorizo after the 2011 earthquakes and selling it at the local farmers market, going on to win a Cuisine Artisan Award in 2013. “He’s just so passionate about Spanish goods and local food made with Spanish flavour,” says Jackie. The deli offers Spanish-cured meats, including Iberico hams, chorizo, salchichon and lomo, along with the award-winning Chorizos Garcia, and all manner of Spanish grocery items.
NAPOLI STREET CAFÉ & PIZZERIA
24 Hawthorne Drive, Queenstown Ph: 03 428 2782 Colourful Italian restaurateur Alberto Calabrese and his Brazilian wife Lucia Macedo have launched Napoli Street Café & Pizzeria with their daughters Isabella and Adrianna. Experienced restaurateurs, Alberto, originally from Naples, and Lucia have worked in hospitality for 25 years. They’re already well-known for Italian eatery Terra Mia in Arrowtown, near Queenstown. Napoli Street on the ground floor of the new Ramada Hotel and Suites at Frankton is serving up true, fresh dough Neapolitan-style pizzas, cooked at 460 to 500 degrees for up to 80 seconds directly on the stone of a specially-imported Stefano Ferrara pizza oven. Traditional fried street food from Naples, like potato croquettes, suppli, fried pasta and Cuoppo, is also a big focus. A giant mural of an Italian street scene sets the mood perfectly and Alberto hopes to join AVPN – an association with strict requirements promoting “true Neapolitan pizza”.
VISIT OUR POP-UP SHOWROOM FOR THE MONTH OF APRIL 105 ST GEORGES BAY RD, PARNELL
0800 142 230 | www.harrows.co.nz/hospitality
12 | March 2017 | Hospitality BUSINESS
OPENINGS
UNKNOWN CHAPTER
254 St Asaph Street, Christchurch www.unknownchaptercoffee.co.nz Central Otago-raised, former Tin Goose Café owner Jeremy Green has opened a ‘new chapter’ in his career with his cool coffee roastery and café, Unknown Chapter in Christchurch. Fresh from several years roasting coffee in London and Amsterdam, Jeremy founded and owned Queenstown’s
THE TAJ INDIAN KITCHEN
75 Beach Street, Queenstown Ph: 03 4425270 www.thetajqueenstown.co.nz
Queenstown’s latest Indian offering is turning out beautifully-presented, authentic food, representing the main food regions of India in all of their exotic flavours. With celebrity
Indian chef Gaddar Singh, fresh from his position in the Indian kitchen at the luxury Shangri-La Hotel in Deli, Akhroti Lamb – walnut-crusted lamb chops, and Nilgiri Mura – tandoori-grilled chicken with mint coriander curry have been hot favourites. “We want to focus on Indian food that is totally unique, based on all parts of India, the north,
popular Tin Goose with his well-known café owner mum, Jenny Watson. “I came back from overseas for a holiday and ended up signing up for this place,” says Jeremy. The rustic, modern 90-seater café - fresh and light, with outdoor seating for 16 - is big on ‘homemade professional’. “We go for something that Mum would make at home - unpretentious, but on a professional level,” says Jeremy. The menu is ever changing, but favourites so far include avocado bruschetta, pulled pork flatbread and beef souvlaki. Mum, Jenny has been on hand for a while, lending her years of café baking experience, and Unknown Chapter’samazing coffee is gathering quite a following.
south, east and west,” says manager Nishit Jakhia. Taj - owned by Saroj Kumar, owner of Bombay Palace, Queenstown, Frankton and Invercargill - is small and intimate, seating 28 inside and 25 outside. Taj cocktails are also a specialty, especially Gol Gappa - chili vodka shots served in fluffy puff pastry balls, chased with a Kingfisher beer shandy.
TECH TALK
Working Smarter 2017 Ten Snappy Tech Tips to Improve Your Business
T
he pressure is on, and productivity has never been more important. Smart technology helps you maximise your efficiency – it also positions you with staff members as a modern workplace of choice. Commit to these tech tips and you'll never look back. 1. MAKE THE SWITCH TO ONLINE ACCOUNTING It’s mainstream, and eliminates processing and a whole lot of mystery about weekly performance. Tie it together with the POS, payroll and get it to ‘read’ the paper invoices – you’re in control like never before. 2. MAKE FULL USE OF YOUR POS There’s a battle on between providers, with more features at very competitive prices. Handheld ordering can be done with a staff member’s own phone, loyalty schemes are much easier to run, and reports can be accessed anywhere. 3. LOOK INTO HOME DELIVERY Reliable services are competing for your business, although the 30 percent commission hasn’t changed much. If you’ve got the volume, it may be time to develop your own delivery team or use a specialised courier service. 4. ALLOW CUSTOMERS TO ORDER CATERING ONLINE If you offer a standard catering menu, check
14 | March 2017 | Hospitality BUSINESS
one of the online order services – it’s a great way to work your kitchen more intensively. ‘White label’ ordering systems like OrderUp and Foodstorm let you brand the service as your own. Corporate customers don’t want to ring, they just want to order. Make it easy for them. 5. ENCOURAGE CUSTOMERS TO BOOK FROM YOUR WEBSITE Consumers can pay for music, plane tickets and concerts at all hours of the day or night, so why make them wait for the morning before they can book a table? OpenTable, Dimmi and other services are now widely used and understood. 6. UPDATE THE PHONE SYSTEM It may be time to move to a switching system so customers choose the department they need to be directed to (one for the café, two for kitchen, three for the office etc). Phone answering services ensure calls received out of business hours aren’t lost – far more people will speak to a person than a machine. If customers are calling because they can’t find information on your website, fix it. 7. DO YOUR ROSTERING ONLINE That way, staff can be notified by SMS and check their schedule online – imagine the reduction in phone calls and negotiation. At $1 per person per week, the cost of these is almost nothing. The worst job in the world becomes almost enjoyable.
8. GIVE MORE WORK TO YOUR HOMEBASED ‘VIRTUAL ASSISTANT’ They can organise promotions, manage an email newsletter, look after the rosters, rewrite menus and work on food costings. Chefs are too valuable to be bogged down by slow typing – have someone else write up the menu, and allow them to review it and make final corrections. 9. REALISE THAT SMS IS THE NEW FACE OF COMMUNICATION Your staff and customers all have a mobile in their pocket, and web-services allow you to communicate with your database by text or email. If you’ve had a sudden large cancellation, could it be filled with a text offering a free bottle of wine for the first 10 people who book? 10. GET AN IPAD FOR THE CHEF Link it to the secure WiFi system in your cafe, so the chef can sit on the terrace with a laptop and a cool drink. Less stress means more accuracy. Look around your business and identify ways for technology to save you minutes, hours and even whole positions. The upside is that it also eliminates dull, repetitive jobs so staff can concentrate on smiles, service and true hospitality. ■ Ken Burgin is founder of Profitable Hospitality, profitablehospitality.com
TECH TALK
SMART OPERATORS Advancing at a faster pace than ever, technology is changing the expectations of patrons and the way hospitality operators do business. With advancements in POS, EFTPOS, loyalty programmes, apps, Wi-Fi and in-room technology – Hospitality Business looks at what’s leading the charge in New Zealand.
T
he benefits and ease of operation that the right technologies bring to hospitality venues are myriad and well noted. Where the hard work comes in though is finding the right system for a particular venue. There’s an eye-watering array of options and software, with online booking systems, EFTPOS, cloud-based POS applications, CRM (customer relationship management) software, smart phones used for bookings and payments, and in the hotel sector, the arrival of smart appliances controlled from tablets or apps on devices. With further changes in legislation, such as the new Food Act, and technology upgrades seemingly on continuous loop, hospo operators are sure kept on their toes. If they want to stay ahead of the game, or simply stay in the game, making the right decisions on which systems to go with are pivotal to success. THE SMALL OPERATOR When Kyle Street and Jordan Macdonald opened Culprit in Auckland last year, they thought long and hard about the technology they would bring on board.While their decision
making was significantly budget-driven, any technology they went with had to match their vision and the way they wanted to operate. “In the same way we knew the style of food we wanted to serve at Culprit, we didn’t want a cumbersome IT system. Our original plan for the kitchen was to bring in a big wood-fired oven but looking at the budget, we went with a small chargrill instead. It still does the trick and delivers on flavour. That’s how we considered the technology too – we didn’t want something that didn’t suit.” “We went for cloud-based PosBoss, an iPad point of sale system that’s customised for hospitality. We have five iPads out on
the floor taking orders and we purchased a printer.” Paying by smart phone wasn’t an option for Street and Macdonald, who prefer an EFTPOS terminal instead. “We think our customers prefer it too, it gives a sense of trust,” Street says. Reservations are handled online with ResDairy, a package which also runs a CRM management function, and financials are handled through Xero. The Culprit team is loving the ease and adaptability of cloudbased technology. “With the cloud, we have complete accessibility – to financials, bookings, anything – wherever we have our phones. The accessibility is so good.” So what was the main driver for their tech decisions? “You need to be slick,” says Street. “Technology is something the customer often doesn’t notice but it has to be fast moving and using iPads makes it so easy to update the apps. We’re finding that apps are competing with if not better than larger built in systems. “Technology does make things easier for smaller businesses and that’s really important. Larger hospitality groups probably need to have hard-wired technology but being small we can be a lot more adaptable.” >
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Hospitality BUSINESS | March 2017 | 15
Image supplied by Barworks
TECH TALK
THE LARGER OPERATOR Turning the gaze from an independent onevenue and very adaptable team, we look at the big established hospo behemoth, Barworks – one of the country’s largest hospitality groups which operates 19 venues across Auckland. Looking at the technology behind the group, managing director John Hellebrekers says a lot of thought and investment has gone into its IT requirements over the past few years, “As well as looking at what’s needed along the way, we always ensure additional systems can easily be tacked on while we future-proof for growth.” While Barworks is about to release a new loyalty programme which includes an app for use across the group, they’re still experimenting with apps in general. “Sometimes there’s an element of wanting a consolidated overview of each system, and investing in having that available,” according to Barworks’ financial controller Melissa Jackson. So, looking at the detail, Jackson says most of the group’s technology is centralised with a number of cloud-based systems operating alongside hard-wired technology. All financial data is recorded centrally in the Financial Management Information System (FMIS) SAP Business One (B1). We use MagiQ, a budgeting and reporting tool to review and report on financial performance and position. MagiQ consolidates all financial data and enables reporting up to Parent (DB). Rosters are handled via the cloud-based system, Deputy. This interfaces with the payroll processing system, IMS. 16 | March 2017 | Hospitality BUSINESS
The POS (SwiftPOS) database is managed centrally. The system stores all sales and tender transactions, selling prices etc. The data recorded at site is collected and processed into SAP B1, and auto reconciled with daily feeds from the bank. Health & Safety requirements such as accident reporting are handled via the cloud with Vault. Intranet disseminates communications for all centralised departments, plus stores all standard documents in a library format, reducing email communication. Payroll is processed weekly through a central department using IMS Payroll. Jackson suggests departments carry out thorough due diligence before investing in IT. “See what other systems are out there, otherwise it can be costly. And when scoping systems, make sure you can bolt one system to another.” Hellebrekers says the group has learnt a lot about finding the right systems for what is a big hospitality group by local standards. “Because of our size we tend to look overseas for a number of our systems, and often to the States where 300 different POS systems are available. If we’re using New Zealand companies, we look at how they’re resourced. If they’re under-resourced, we can spend a lot of time waiting.” So, given its current IT capability, how big can Barworks get? “We could grow to any number of sites,” says Hellebrekers. We’re carrying on with growth. We have to – it’s who we are.” ■
John Hellebrekers, Barworks Managing Director and a Restaurant Association’s Hall of Fame recipient, shows no sign of letting up
TECH TALK
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Hospitality BUSINESS | March 2017 | 17
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Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.
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FOOD SAFETY & HYGIENE Omitting the foyer door from a restaurant bathroom is another design trick, which won RM Designs a Hospitality New Zealand excellence award for its work on Christchurch’s Papanui Club.
Hygiene in Bathroom Design – vital ingredient BY SUE FEA Attention to bathroom detail and hygiene are essential components of any foodservice purveyor as Sue Fea discovered!
G
reat food may be a major focus for restaurants, bars and cafés, but oddly enough what you’ve got going on in the loo is just as likely to repel customers as a bad meal. Top New Zealand hospitality interior design architects rate bathroom hygiene and design right up there as one of the three most important components of a successful hospitality business. Clean, efficiently designed, aesthetically pleasing bathroom areas are well worth that extra investment, say leading designers. Basic bathrooms and toilet facilities located outside the venue, or down a shared alleyway, or even those that simply break the theme of a restaurant or bar’s aesthetics, have sent many a customer packing never to return. Ctrl Space director Chris Stevens says the cleanliness and presentation of the bathroom is one of the three vital aspects of the hospitality experience that people take away with them. “It’s an integral part of a night out,” says Chris. “Everyone has to go at some point and the bathroom is an extension of the venue. If it’s down an alleyway, outside, or not up to par, it definitely puts a slant on your night.” Customers may not return to a venue if they have a bad bathroom experience. “If people have a good experience they’ll tell two others, but if they have a bad experience they’ll tell 10,” says Chris. “You often find places that disregard the care for their toilets and bathrooms ends up costing them by way of customers not respecting that space, with the likes of graffiti and vandalism,” he says. “You’ll get due respect for what you’ve invested into a facility. If a bathroom is presented well and hygienically it’ll create a nice vibe and customers will generally take more care. Toilet seats can be the first to go and need replacing weekly in some venues, so he advocates an easily accessible brand. There’s no need to go overboard with design or themes. Simple quality materials in the fit-out will pay off. “It’s probably costing an arm and a leg per square metre for the fit-out, so you may as well go that extra mile,” says Chris, who’s designed more than 400 hospitality bathrooms in his career. It will probably cost 25 percent more to create
a well-designed, hygienic bathroom, but an operator can be assured of a good return on that investment. “You’re not going to be patching your walls and have customers saying your toilets look grubby.” The theme of the restaurant should be carried on through to the bathroom so that atmosphere isn’t lost and the experience isn’t interrupted. The bathroom should be ‘an extension of the night out’, says Chris. If it’s too clinical and stark it shows every speck. Dark floors hide any water spills, and Chris recommends a smaller format brickstyle tile to finish. “Contrast the grout so it breaks up the mass of the material and doesn’t show up all the dirt.” Designers recommend using robust materials like stone, tiles, granite and stainless steel, along with solid woods, that wear and age well. Simple tiling is easy to keep clean. Ventilation is important for hygiene and if you’re going for paper towels make sure there are plenty of reciprocals and bins for waste, so they’re not spilling over, or customers will get sloppy. Minimising short flush on toilets, opting instead for one single big flush, is also more hygienic. Women are particularly repelled by bad bathrooms, says Bernie O’Fagan, of Christchurch’s RM Designs, an expert in using design to create a perception of cleanliness. “Experienced designers know that women drive the choice of venue and tend to be the ones who select a restaurant or cafe. If you don’t get the bathroom amenities right women don’t like it,” says Bernie. “It’s as important to us as seating and lighting.” “From our experience, with the likes of the Clearwater Golf Resort amenity centre, it’s best to keep women’s spaces quite light and men’s quite dark,” says Bernie. Women prefer a lighter space as they’re often using the mirrors and tidying themselves up, whereas the blokes are “largely there doing the business.” Omitting the foyer door from a restaurant bathroom is another design trick, which won RM Designs a Hospitality New Zealand excellence award for its work on Christchurch’s Papanui Club. “It creates one Hospitality BUSINESS | March 2017 | 21
FOOD SAFETY & HYGIENE
> less layer of germs by using clever design, while not compromising on privacy,” says Bernie. “One of the main sources of germs is your entry and exit point - the traditional stainless steel, push plates or handles on main entry doors.” Extending bathroom tiling from 300mm above the wash basin or urinal to the floor also makes for a more seamless surface, minimising contamination, says Bernie. Heated hand dryers are the way to go for hygiene in the bathroom. While Dyson has dominated the market for years, Bernie says there are now several good alternative brands also providing an excellent product. Surface finishes, such as veneers, tiles and vinyl’s are easy to keep clean. Using more dramatic lighting in the front of house area of your bathrooms and more subtle lighting in your toilet cubicles can also create more of a clean and hygienic atmosphere. Co-owner of Material Creative in Auckland, Toni Brandso says bathroom hygiene and design is vital. “My business partner and I always rate the bathroom when we go into a restaurant. We look for the ‘wow’ factor. We definitely always look to see if the bathroom’s clean.” Even a leaking soap dispenser can create the wrong impression. One of her favourite Auckland venues is Hip Group’s Amano in Britomart – a busy 140-seater restaurant featuring six bathrooms upstairs and one downstairs. “They’ve used large slabs of dark grey marble in a tiled effect. It still looks moody, but also looks clean.” Toni opts for lots of clean finish tiling for hygiene. “Stark white can look like a hospital and shows up the dirt very easily. Be playful with it.” In the Art Wok fit-out in Takapuna, Toni’s company opted for hexagonshaped charcoal tiles on the floor with navy paint above dado level. “It looked stunning.” In a recent café refit in Kingsland the bathrooms were transformed by simply fitting black and white tiles to the walls, and painting above the dado in middle earth green. The floor was redone with Pirelli studded rubber vinyl, and larger basins did away with the constant puddles and splashing. However, even the best design tips can’t avoid the obvious. Amano duty manager Sophia Ockhuysen says front of house staff are dedicated to half hour bathroom cleaning checks. “It’s a comfort thing. If you have a bad bathroom it puts people off coming back.” Location and bathroom space is also important with Amano the focus of many weddings and events. “Bathrooms need to be in their own secret place – more private and subtle – but also easily accessible.” n 22 | March 2017 | Hospitality BUSINESS
Designers recommend using robust materials like stone, tiles, granite and stainless steel, along with solid woods, that wear and age well.
Ctrl Space director Chris Stevens says the cleanliness and presentation of the bathroom is one of the vital aspects of the hospitality experience that people take away with them.
FOOD SAFETY & HYGIENE A big focus of the new legislation is on manageability and traceability
ACTING UP
only FoodTHE ControlNEW Plan youFOOD ACT GETTING ON BOARDtheWITH will everof the need. Jes Magill explores the implications Food Act 2014 on your business!
T
he new law for food safety, the Food Act 2014, came into effect on 1 March 2016. Its aim: to improve food safety by adopting a risk-based approach. It sets different rules for different businesses depending on what they do, and focuses on what’s most important for food safety. New businesses have had to comply straight away, but existing food businesses are changing over to the only Food Control Plan you the new rules in stages. Food service businesses with an alcohol licence – including restaurants, will ever need. cafés, bars and hotels – must register under the new Food Act by 31 March 2017, and should now be using a Food Control Plan (FCP), to
ol Plan you
manage food safety. Safety verifiers or auditors started calling on businesses from the beginning of this month, ensuring they have completed their FCP and are following them correctly. Businesses that fail to register, after receiving advice or warnings, can be fined $450 under the new act. “Most businesses have either progressed over to FCPs over the last year, according to Dylan Firth, advocacy and policy manager with Hospitality New Zealand. “This has been with the assistance of their local councils who, in general, have been very proactive at informing businesses of what their new requirements are under the act and when they need to transfer to the FCP.” >
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WHAT’S REQUIRED ? Most restaurants, cafés, hotels, caterers and other organisations that make and serve food, including rest homes, can use a template created by the Ministry of Primary Industries (MPI): • Download and complete template plans from the MPI website • Register with your local council (if you are based in more than one council area, you can choose to register with the Ministry for Primary Industries (MPI) instead) • Follow the plan and keep records • Get checked by a food safety verifier. This will likely be an environmental health officer from your local council USEFUL RESOURCES INCLUDE: • Steps to a template food control plan • Top 5 food safety factors AUDITING PROCESS – HOW IT WORKS AND WHAT’S IN A FEE Businesses pay an annual fee to register their FCPs. Most restaurants and cafés register with their local council, and each council sets their own fees. Businesses pay a separate cost to be checked, audited or verified and how often they get verified depends on how well they manage food safety. Councils and third party verifiers set their own fees, usually between $115 and $210 per hour. Some councils have a bundled fee for initial registration and verification, but the fees are separate in most cases. Most restaurants and cafés will be verified by their local council. “The major concern we’ve had with the Act is the ability for individual local authorities to implement their own fee structure and these can be very different between the regions.” according to advocacy and policy manager with Hospitality New Zealand, Dylan Firth. “Our concern is that the level of charges set by local councils is questionably high to just be ‘cost recovery’ and the robustness of the process to ensure that the costs, and therefore the fees involved, is weak. Fees and charges are a necessary evil, but we’re concerned at the levels that they’re being set and the subsequent impact on business owners.” WANTED: SUPPLIERS WHO MITIGATE RISK With the introduction of the new Food Act looming, Jo O’Connell from Omega Seafood predicts that chefs who are already busy juggling
FOOD SAFETY & HYGIENE a myriad of issues during their day, will look for ways to make life easier and possibly push back on suppliers for help. “Operating under the new Food Control Plans, chefs are now formally managing what’s considered high risk in commercial kitchens – meat, seafood and allergens – and they’ll be recording as they go,” O’Connell says. “A big focus of the new legislation is on manageability and traceability, so smart chefs, F&B managers and executive chefs in hotels will look for suppliers who can mitigate risk – for example, using lot numbers of produce, and clear use by dates. “Under the FCPs, passing an audit is all about food quality, food safety and regulatory compliance. If they can’t comply, businesses can be shut down,” says O’Connell. Omega Seafood offers mussels that are already cooked and ready to eat, as an alternative to live mussels, and the company has already seen an increase in sales as companies look for clear traceability in the products they buy. O’Connell believes the new Food Act will affect menu design as well, as operators consider food safety and wastage more closely. “For some people, getting up to speed might be a little painful but once they’ve put a routine in place, everything will be fine.” n
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CHOMP - IT SURE IS SAAS-Y According to Paul Wilson from Folio Solutions, the software developers for the cloud-based Food Safety App, Chomp, the big issue facing the hospitality industry is not keeping up with changes and shifts in meeting both external and internal customer needs and expectations, and in IT terms there’s a lot going on that smart hospo operators are embracing. “Apps are making massive inroads, offering efficiencies in cost savings and reporting and forecasting better than ever before,” Wilson says. “This is really evident in internal processes and management. 'Software as a Service Tool,' or SaaS, is rapidly replacing pen and paper and excel spreadsheets. Most SaaS systems offer dashboards for client management as well.” Chomp – a SaaS tool – is timely for operators grappling with the reporting requirements for the new Food Act. “Chomp digitises Food Control Plans, prompts and engages staff on what’s required to be actioned daily, weekly or monthly. It replaces paper recording, gives managers up-to-the-minute visibility of their plans and provides a training platform to induct staff into the Food Act 2014,” says Wilson. Chomp has Smart applications for hotels too, giving management quick and easy access to their plans while sitting at their laptop. “Smart applications are great for multi-venue sites as well, bringing everything under one roof and streamlining operations.”
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Chomping Right Through It
Paul Wilson and Irik Anderson, creators of the Chomp Food Safety App.
C
homp has been designed to comply with the Food Act 2014 as released by the Ministry of Primary Industries. According to Paul Wilson from Folio Solutions, the creators of Chomp, it provides a seamless reporting application for businesses required to operate Food Control Plans, or FCPs, which are essential under the new act. Chomp enables staff to understand what tasks they’re required to perform every day and record the information for ease of editing and auditing by both the business and the regulatory bodies, says Wilson. “The inefficiencies of pen and paper recording and engagement of staff are overcome with Chomp. It’s simple, smart and keeps you informed on how your plan is being followed and issues are addressed as they arise.” Chomp’s developers know the hospitality business inside out. Paul Wilson has been involved in hospitality since 1985. He’s managed and owned hospitality businesses and has five years’ experience using Food Control Plans in Queenstown. Michael Burgess has a vast portfolio of hospitality/tourism businesses, working in the sector since 2000. He has proven experience and understanding of the processes involved in running a successful operation. Irik Anderson is the team’s software design and development expert. With involvement in numerous successful ventures, Irik brings expert knowledge in designing and managing the growth of Chomp. For hospo operators the proof is in the pudding, and retirement village managers and developers, the Generus Living Group, is thrilled to have Chomp on the team. Lynne McVicar, general manager of operations says, “Both our sites in Christchurch and Auckland are loving the product, and I understand it’s delivering on everything you promised. Many thanks for driving such a quick, seamless and easy transition.” n
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OPINION
AS WE SEE IT Hospitality New Zealand
Dylan Firth, GM Advocacy and Policy
TARGETED RATES - THE THIN EDGE OF THE WEDGE BY ALL ACCOUNTS tourism has enjoyed huge growth in the last couple of years. Latest numbers state that almost 3.5 million visitors came to our shores and pumped over $10 billion into the economy in the year ended December 2016. Subsequently, this growth has given a raft of hospitality businesses confidence to open and many existing businesses have seen good financial returns, especially in the popular visitor destinations. With all this growth comes the question who should pay for our local, often long overdue for improvement, infrastructure to cope with the influx of visitors and the subsequent surges in population during our busy visitor periods. Last year visitors to Auckland spent $7.5 billion, this in turn helped to employ nearly 52,000 people in the sector in the city, suggesting the benefits of the visitor dollar are spread far and wide throughout the city. Which is why the Auckland Councils’ proposal
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“Commercial accommodation only receives around 10.5% of the Auckland visitor spend, which is why the sector is at a loss as to why they should foot the whole bill.” to introduce a targeted rate that targets commercial accommodation providers is rather a blunt and narrow approach. For those who don’t know, as part of its annual plan Auckland Council wants to raise $25-30 million dollars to pay for visitor promotion activities. The money saved would then be spent elsewhere on infrastructure (think, roads). Commercial accommodation only receives around 10.5% of the Auckland visitor spend, which is why the sector is at a loss as to why they should foot the whole bill for funding visitor promotion when so many other sectors benefit from it. Many of you might think this issue doesn’t affect you or your business. Think again.
Our view is this discussion is the ‘thin edge of the wedge’ and the introduction of a targeted rate in Auckland, could start a national trend, with other Councils seeing the growth in tourism as an opportunity to target the sectors who ‘benefit’ from the visitor economy. That means hospitality could well find itself in the spot light at some point. Hospitality New Zealand is currently working with its Auckland accommodation members on submissions for the Annual Plan, for further information or to see how you can be part of the conversation. Email nsc@hospitalitynz.org.nz or call 0800 500 503.
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OPINION
FOOD FOR THOUGHT Restaurant Association NZ Marisa Bidois - Chief Executive
AN INFORMAL RESPONSE IS USUALLY THE FIRST STEP OF THE DISCIPLINARY PROCESS WE’VE NOTED, THROUGH recent feedback from members, that employers often feel trapped into inaction when a minor employment incident occurs in the workplace. The feeling is that if it is not serious enough to conduct a formal disciplinary process with the employee, then the employer has limited options to address the incident in other ways. However, when an employer is presented with a minor incident of misconduct or unsatisfactory performance, oftentimes the most appropriate course of action initially is an informal discussion with the employee, and employers shouldn’t shy away from this. Good communication between employers and employees helps to build good employment relationships and prevent more serious issues arising. Informal meetings are also a good opportunity to clarify your expectations and reiterate company policy. House rules may also need to be re-addressed with the employee as sometimes the problem may be occurring because of a lack of understanding of the rules or correct company procedure.
WHAT DOES ‘INFORMAL ACTION’ INVOLVE? In practice you are not going to initiate a formal disciplinary process for every minor episode of misconduct and if you really want the unwanted behaviour to cease then you still need to address it. When you undertake informal action you are making a decision not to invoke your business’ formal disciplinary procedure (and the outcomes that would come as a result of the formal process).
HERE ARE SOME TIPS ON GETTING THE BEST OUTCOME FROM THOSE INFORMAL DISCUSSIONS. Even if you are conducting an informal meeting, choose somewhere private to have the discussion and ensure it is a two way conversation. Like any formal process, you’ll still want to get your employee’s feedback to any concerns or problems that have occurred. Explain to the employee what the problem is and try to establish if there is an underlying reason for the misconduct. Set out your expectations and, importantly, explain that if there is not an improvement you may need to take more formal action in the future. If the problem is one of substandard work performance it may be necessary to discuss additional training or assistance, or implement a
performance improvement plan, (although this would mean elevating the situation to a more formal process). Although informal, keep notes of your discussions. A diary note may suffice, but if you do want to confirm these discussions in writing to the employee make it clear that the discussions are not part of any formal disciplinary process. Ensure that the discussion does not start to take a more formal turn. A formal meeting can’t evolve half way through an informal meeting, so if it becomes clear that the matter may be more serious than first thought close the meeting and confirm that you will be instigating a more formal process to investigate the situation.
THINGS GETTING SERIOUS? It is worth noting that while a record of dealing with the problem through informal action is useful, it isn’t building a case for possible dismissal of the employee. If the problems don’t stop, at some point those series of minor incidences, because of their repetition, will have snowballed into something more serious and you will need to elevate proceedings to a more formal structure. If you are looking at advancing the process to something more formal you’ll need to ensure you follow a certain course of action. This will involve inviting the employee (and their support person or representative) to a formal meeting and meeting with them to hear their response to the allegation(s). You’ll then need to consider this feedback and potentially conduct further investigation to help you to come to a preliminary decision which you will also invite the employee’s feedback on before making any final decision on the outcome of the process. Often we hear of employee misconduct which an employer has been trying to manage informally over a period of some time, until one final incident results in them desperately looking for ways to dismiss the employee. Our best advice is not to let recurring incidences of misconduct occur without action, or without formal action. It is likely you’ll eventually get frustrated by the situation and start searching for a quick fix solution. However, in employment relations any shortcuts can prove costly for an employer. If you have questions we recommend that you contact the Restaurant Association helpline on 0800 737 827 to seek guidance and discuss the formal disciplinary process.
Hospitality BUSINESS | March 2017 | 31
TOURISM
Karaka A winning New Zealand destination By Kimberley Dixon, Editor, Hospitality Business
V
ictoria Vela has professionalism and passion for her position running equally through her veins – a useful combination when you are Hospitality Manager for a family firm which attracts both international and domestic acclaim! The family firm is the iconic New Zealand Bloodstock and her role is a critical component of the ongoing success that surrounds
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the annual sales of our young horses, and their well earned global reputation as racetrack winners. New Zealand Bloodstock’s flagship destination for international and domestic buyers is the Karaka Sales Centre, a purpose-built complex, set on 22 hectares of beautifully maintained and manicured prime land, featuring nine barns capable of holding 821 horses, and a stunning function pavilion.
TOURISM Officially opened on January 31, 1988 by the late Sir Ronald Trotter, the complex was built at a cost of $17 million by Wrightson Bloodstock, and was purchased in 1995 by Sir Peter Vela. It is located just 35 minutes (on a good traffic day) from downtown Auckland and is adjacent to State Highway One. The National Yearling Sales Series is the highlight of the company’s calendar and attracts vendors keen to sell and buy young horses from throughout the country. Horses range in value from a mere $500.00 to a New Zealand sales record in 2000, of $3.6 million for now stallion Don Eduardo! In 2016 Karaka graduates took home prizemoney of A$7,215,000 million across the Melbourne Spring Carnival alone and last season in Australia, New Zealand thoroughbreds won 25 percent of the Group One races, yet make up just 5.4 percent of the racehorse population. Further afield, Kiwi thoroughbreds dominated the Singapore Racing Awards, winning 9 of 11 categories, including Horse of the Year. Naturally, supply chain logistics play a major part in the success of this event as owners, trainers and agents arrive before the sales commence and a veritable Marquee-city takes over the South Auckland grounds. Local surrounding facilities, including motels, motor inns and Bed and Breakfast facilities are traditionally booked out for up to three weeks over the Sale period to accommodate the demands of Studs and their staff, including vets and farriers, who are involved in the week-long event. There were an estimated 28,500 visitors to the Karaka Sales Centre during the National Yearling Sales Series, which ran from 30 January until 5 February 2017.
The economic impact of the event is twofold. With annual turnover at Karaka totalling close to $120 million the impact on domestic tourism and Auckland hospitality providers is equally impressive with provisional figures for 2017 estimating visitors to the Karaka Sales Centre generated in excess of $4m in tourism spend for the Auckland economy. Reservations, made through NZB’s in-house booking service, totalled more than 250 hotel rooms between 25 January and 5 February 2017. In addition, a number of serviced apartments and homes are sought by buyers and bloodstock agents across the region during the Sale period. This number will increase in November, for the Ready to Run Sale of Two-Year-Olds, when a further 80 to 100 hotel rooms will be booked. On site catering is a major affair with hospitality being offered to buyers, vendors and the public. “ In 2015 we engaged FlameTree Kitchen, led by Executive Chef Troy Reid and his team, to provide the complete range of food service required during the sales, and at Karaka Pavilion. “That included opening the Garden Bar Café at 7am each morning to provide breakfast to vendors and their stable staff; serving over 7000 coffees throughout the week, running a full service bar and café during the sales, and serving a daily buffet lunch in the Phar Lap room which was open to our VIP guests and registered buyers; and of course, lunch packs for our employees,” commented Victoria Vela. In order to assist international buyers – who make the trek to New Zealand from Australia, Europe, South Africa, the Middle East, America, Japan and Hong Kong, to name just a few countries – Victoria has >
Hospitality BUSINESS | February 2017 | 33
TOURISM
Victoria Vela, Hospitality Manager for New Zealand Bloodstock.
spent a number of years forming strategic alliances with Auckland hotels, including the Sofitel Auckland Viaduct Harbour, Hilton Auckland, and The Langham, in order to remove the pressure on clients when booking their hotel rooms during the traditionally busy summer season. “With more direct flights into New Zealand bringing more tourists into the country during our peak week, it became essential to ensure rooms were available for our prospective buyers, and our relationship with these hotels helps the all-round ‘New Zealand Experience’ of our visitors. We like to think of ourselves as a one-stop-shop for our clients.” A team of off-duty NZ Police officers are employed each year to chauffeur clients in top of the range cars from the Giltrap Group’s latest fleet. “It’s not hard to entice the off-duty officers to work for NZB during the sales. They enjoy meeting a wide range of clients from around the world and a number of drivers have been involved with NZB for more than 10 years.” This has proven a popular added benefit and, not one to let an opportunity pass by to promote New Zealand,Victoria takes time to promote travel and accommodation to buyers who want to take a few extra days to make the most of their time here to visit renowned tourist spots such as the Bay of Islands,Waiheke,Taupo, Rotorua and Queenstown. Celebrating her 14th year at NZB and her third in the role of Hospitality Manager,Victoria brings vibrancy to the task which is infectious. With a BA in Spanish and Latin American Studies from the University of Auckland she went on to spend two years in Queenstown working in guest services and has completed a post graduate diploma in travel from International Travel College, (ITC). “I feel very fortunate that I can combine my absolute love of horses with my passion for tourism. The build up to the sales requires us to think about the needs of all the potential buyers, visitors and vendors and our staffing community grows from 38 full time employees to over 120 during this time,”Victoria concluded. 34 | March 2017 | Hospitality BUSINESS
“With annual turnover at Karaka totalling close to $NZ120 million the impact on domestic tourism and Auckland hospitality providers is equally impressive.”
And it is a full time occupation. Once the Karaka Sales week is completed a debrief is conducted and planning immediately begins for the following year’s sales. Outside of the sales season, Karaka Pavilion is open for functions and events, and is becoming a popular venue for weddings and conferences. The pavilion, which recently had new kitchens installed, can cater to a variety of hospitality options including team barbecues right through to silver service events. The venue has also hosted car launches, music recitals, team building days, and other equestrian shows. This year the Yearling Sale kicked off on January 29 with the magical Karaka Million Twilight Meeting at Ellerslie Racecourse on the eve of the Premier Sale and culminated on February 5 with the Festival Sale. In addition to a further four sales events during the year, planning now starts for Karaka 2018. n
NEWS TRAINING
NZMA Brings World-class Hospitality Training to Rotorua One of New Zealand’s leading hospitality schools is opening its doors in Rotorua to give local teenagers the chance to launch exciting careers in one of the world’s booming industries. From February 27, NZMA began delivering free hospitality training courses for 16 – 19 year olds under the Youth Guarantee scheme. Students will graduate with NCEA Vocational Pathway: Service Industries Level 2, and from there will be able to staircase onto NZMA’s Certificate in Hospitality Level 3, which launches in Rotorua in July. According to NZMA’s Regional Manager for Manukau, Waikato and Bay of Plenty, Monique Le Marque, the arrival of NZMA in Rotorua will bring great benefits to locals. “NZMA is a well-established and well regarded hospitality management school and will bring a significant increase in opportunities for local students keen to study
hospitality,” she said. “There will also be a growth in international student numbers which will benefit the Rotorua economy.” The free Level 2 course takes six months to complete and covers everything from barista training, customer service and making non-alcoholic beverages, to baking, food costing and tourism. Tutor Hemi Ruru has a strong customer service background with Air New Zealand and has extensive experience as a senior trainer with the New Zealand School of Tourism. The newly launched programmes will be delivered from the New Zealand School of Tourism campus in Rotorua’s Pukaki Street, and are just the beginning of NZMA’s long-term strategy for delivering high quality hospitality and hotel management training to the area. “Rotorua is a top tourism destination for New Zealand and the hospitality industry
is very much a part of this. The foundation programmes NZMA will be delivering in Rotorua for 2017 are just the beginning. Longer term we will be looking to offer our full suite of hospitality and hotel management programmes Levels 2 to Level 7,” Monique said.
Monique Le Marque
Hospitality New Zealand’s Training Academy delivers on nationwide seminar series that are affordable and smart so hospitality operators can focus on maximising their profitability and productivity.
business operators train with Create a successful team culture in your workplace! As an upcoming or experienced leader, you may be tasked to figure out how to create a successful and cohesive team culture in your workplace. To help you achieve this, Hospitality NZ’s leadership workshop series ‘Talking Teams’ starts on 7 March and will be delivered across the country to help leaders like you develop and retain high performing teams. Be amongst the best and register online at www.hospitalitynz.org.nz/training.
Workshop Dates: • • • • • • • • • • • •
Tuesday 7 March - New Plymouth Wednesday 8 March - Auckland Tuesday 14 March - North Auckland Monday 20 March - Napier Tuesday 21 March - Napier Wednesday 22 March - Taupo Tuesday 28 March - Hamilton Tuesday 4 April - Dunedin Wednesday 5 April - Timaru Tuesday 11 April - Wellington Tuesday 2 May - Christchurch Wednesday 3 May - Nelson
For more information go to www.hospitalitynz.org.nz/training or email nsc@hospitalitynz.org.nz.
Hospitality BUSINESS | March 2017 | 35
INNOVATION
HIGH DEMAND for Southland Beefalos Believed to be the only red meat known to reduce cholesterol, farmers Blair & Nadia Wisely have introduced Beefalo to the Kiwi palette!
Beefalo steaks - a finer grain of meat.
Beefalo calves at Netherton Farm
36 | March 2017 | Hospitality BUSINESS
INNOVATION
Delicious beefalo on the menu at Southland’s Paddock186 restaurant.
I Blair and Nadia Wisely with their herd of Beefalos.
Beefalo salami from Netherton Farm
t all started as a bit of a dinner party joke for a couple of Southland farmers, but Netherton Farm Beefalo is now appearing on restaurant menus and in cafes around the southern region reports Hospitality Business correspondent Sue Fea. Isla Bank farming couple Nadia and Blair Wisely are always up for a challenge and stumbled upon the idea of cross-breeding their cows with buffalo about five years ago. A farmer, yes, but Blair’s never really been one for ‘following the sheep’, says Nadia. “I saw a bison advertised on TradeMe one night while the boys were having a beer. They were laughing and joking about throwing him in the paddock with the cows, so I got online and did some research about beefalo. One thing led to another and we ended up buying the bison on a bit of an impulse and he was sent down from Blenheim.” The Wisely’s have now built up their herd to about 55 cows. “We artificially inseminate our beef cows with semen imported from American that’s half beef, half bison. We aim for 25 percent beefalo breed in the meat to get the characteristics we want.” The bison content should optimally be between 17.5 percent and 37.5 percent. They’re now waiting for the results of some DNA testing to improve their product even further. “Ideally we want to produce a breeding bull that is 67 percent bison. Beefalo have been bred in the United States since the 1970’s and Nadia says it’s the only red meat known to lower cholesterol. “It’s very high in protein and low in cholesterol. It’s a finer grain of meat, more like venison to cook with because of the lower fat content. It’s best cooked at a slightly lower heat and for not so long. The steaks are more tender than beef and display wonderful characteristics, says Nadia. “It holds on to a third more moisture than regular beef so the steaks are plumper, and much juicier. The flavour is similar to beef, but slightly sweeter and richer.” The Wisely’s have built up a good reputation by word of mouth, and at this stage demand is exceeding supply. “We’ve had a great response and so far the customers are really liking it.” The Saucy Chef at Invercargill’s Northern Tavern, The Hideaway wedding venue and restaurant in Lochiel, The Gate in Cromwell and The Bafe Bakery in Lumsden all feature Netherton’s beefalo. The meat also stars on the menu at Paddock 186 in Waimatuku, near Riverton. It’s in demand as far away as Auckland. Bidfresh Wanaka has just got on board, with Bidfresh in Christchurch also keen to take on the Southland beefalo. Next on the Wisely’s hit list is the Beef and Lamb NZ Steak of Origin Awards, which they hope to enter this year - the true test for fifth generation farmer, Blair. n Hospitality BUSINESS | March 2017 | 37
Q&A
Surprises every day at Oyster Inn, Waiheke Island
H
ospitality Business caught up with Paulie Hooton, head chef at Waiheke Island’s popular Oyster Inn, after a hugely busy summer. Undeterred by the teeming masses that visit one of New Zealand’s hottest tourist spots every summer, Paulie is relishing the job at this internationally recognised venue which made, among others, the New York Times list as one of the Best 10 Islands in the World. Established by Andrew Glenn and Jonathan Rutherfurd Best, Oyster Inn offers a seafood restaurant and bar, private function room, three luxury boutique suites plus beach store and take aways. Paulie joined the Oyster Inn as senior sous chef under Anthony McNamara in January 2015 and was promoted to head chef in May 2016 following Anthony’s departure. His previous experience includes positions at Nourish Group, The George in Christchurch, Tay Street Beach Café at Mount Manuganui and sous chef at the Food Store. WHAT ATTRACTED YOU TO WAIHEKE ISLAND AND HAS IT MATCHED YOUR IMAGININGS? I came to Waiheke to be with my girlfriend, who lived here. From a work sense it was new, unique, uncertain and challenging. I love living here – every day it still surprises me.
Oyster Inn’s head chef Paulie Hooton – loving island life
WHAT CHANGES HAVE YOU MADE TO THE MENU? I haven’t made huge changes – The Oyster Inn has a clear DNA that works and favourites that our customers love. I’ve introduced a number of new dishes to the menu and have refreshed some of the existing dishes keeping the food simple, tasty and exciting to both the palette and the eye. HOW WAS YOUR FIRST SUMMER, AND HOW MANY COVERS ON YOUR BUSIEST DAYS? My first summer at the helm has been extremely busy, but we thrive under the conditions - I have a fantastic kitchen team. We have had a number of record days in recent weeks but we’re averaging 250-350 covers a day. GIVEN THE LARGE NUMBERS VISITING WAIHEKE, DO YOU HAVE AN IDEAL NUMBER OF DINERS YOU’D LIKE EACH DAY? It would be nice averaging 250 covers daily all year, even as the summer season slows and winter approaches. Waiheke is becoming less seasonal, though, as more visitors are attracted to the island.
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Q&A
REGARDING STAFF SHORTAGES, ARE YOU AFFECTED MORE BY THE LACK OF STAFF, THE QUALITY OR BOTH? The quality of both kitchen and front of house staff is always a challenge – as it is for many restaurants. Waiheke is a destination for [working] travellers and a lot of them have good hospitality experience but will leave to see other parts of New Zealand, or return home. It can be difficult at times to find good ones who want to stay long term. DO YOU SEE A SOLUTION TO THIS GOING FORWARD? We’ve learnt to manage this well and have built a strong team of core staff that’s supplemented by additional team members over the summer, some of whom are those returning year after year for the busier period. WITH SUPPLY LINES STRETCHED AT BUSY TIMES, HOW DO YOU ENSURE TIMELY DELIVERIES? We have to carefully manage deliveries and stock levels, so forward planning is really important. If orders are missed it comes down to relationships and good communication. I have built strong relationships with suppliers on and off the island, which is vital considering we have a menu that changes daily with seasonal produce. WHERE ARE YOU GOING FOR YOUR HOLIDAY AND WHAT DO YOU COOK WHEN IT’S YOUR TURN? My partner and I are saving for our wedding, so a holiday will have to wait a while. When cooking at home I like to keep it simple; great flavours and tasty but not too many dishes to wash up!
WHAT’S EXCITING YOU IN CUISINE AROUND THE WORLD AT THE MOMENT? Food is everywhere right now from the new restaurants popping up all over the place, to TV shows, to Instagram. It’s looking really sexy, big and bold beautiful colours creating vibrant, sharp, fresh dishes. I think people are being much more experimental with flavour combinations, texture and produce, which is really exciting. 2017 IS GOING TO BE GREAT BECAUSE… It’s a new year with a whole host of opportunity ahead for the Oyster Inn. Waiheke Island is achieving global recognition, which is bringing more diverse and discerning visitors to the Island and to the restaurant. It’s going to be a big year professionally and personally and I’m looking forward to working with the team to create new dishes that fit with the DNA our guests know and love. n
Silver Lining for Springs Junction Cafe KAIKOURA’S 7.8 MAGNITUDE earthquake late last year may have sent aftershocks rippling through the hospitality industry, but for the operators of some South Island towns there’s been a silver lining. Freight costs across the country have taken a significant hike with the transport industry forced to slap an extra 16 percent to 27 percent surcharge on deliveries. Kaikoura operators have obviously been hardest hit, however, in the tiny settlement of Springs Junction on the Lewis Pass - now a major South Island thoroughfare – the local café is doing a rip roaring trade. Springs Junction Café owner Jerry Hohneck is putting through more than double his usual trade for summer. He’s even extended to 24-hour a day openings, seven days, to accommodate passing truckers and traffic. South Island restaurateur Tony Robertson, who owns Styx Restaurant in Nelson and Hamills in Queenstown, says the earthquake and the closure of the main highway south from Picton has definitely changed tourist route patterns. “We’re obviously seeing a lot more people through Nelson, Murchison, Hanmer Springs and Christchurch,” says Tony, a former vice-president of the Restaurant Association of New Zealand. “It’s good for me in Nelson, and the West Coast is having a bit of a bumper year as people have been drawn over that side.” There’s been a lot more business through Nelson, and while Tony’s Nelson restaurant is growing by 15 to 20 percent annually, he estimates that this summer about 5 percent of that is attributed to the earthquakes. “Murchison’s been ballistic. They’ve seen a big increase there, as it’s the only route through from Picton to Christchurch.” Hokitika on the South Island’s scenic West Coast has been experiencing something of a mini tourism boom this summer. The Beachfront Hotel’s newly-renovated Ocean View Restaurant has been inundated with customers. Food and beverage manager Amber Popaite estimates numbers through the hotel restaurant are probably up between 20 and 30 percent compared with previous summers. “Everybody in Hokitika has felt it. It’s much busier in town… non-stop, just going like crazy and it’s been going on all summer,” says Amber. Restaurants in the coastal town have been full most nights, especially if it’s a sunny evening. “People have been waiting 45 minutes to get a table and they must book now,” she says.
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Apart from the initial week or so after the November 14 earthquake, restaurateurs say freight delays weren’t significant and transport companies went all out to ensure the ‘big taste’ got through. However, that’s come at a cost. Big Chill Distribution Ltd chief executive Mike Roberts says the earthquakes have had a huge effect. With State Highway 1 between Kaikoura and Picton and the adjacent railway likely to be closed for significant repairs until late this year, truckers are now forced to drive an extra 280kms to get from Picton to Christchurch. That’s normally a 700km return journey. “The cost to our customers has been significant. Transport companies operate on a pretty thin margin and all players have had to pass those costs on,” says Mike. “The perception people have is that it’s a South Island problem, but it’s the other way too. We’re seeing another level of costs across the country.” The transport industry couldn’t absorb those extra costs, so ultimately the consumer has to pay, he says. “It’s had a major impact – more impact to supply chains than the 2011 Christchurch earthquake as State Highway 1 was open then.” “The cost to our business is millions of dollars a year, and we’re only one company.” Big Chill has had to roster on more drivers, more trucks and trailers, and pay for accommodation with the longer driving hours. Bidfood general manager for fresh Steve Kent says orders are definitely up from hospitality operators on the South Island’s West Coast, and those along the new alternate inland route from Picton. There’s been a huge increase in tourism growth on the West Coast year on year, and part of that this summer will no doubt be the earthquakes, he says. “It’s been a good welcome boost to the Coast.” The earthquake has had no real impact on supply. “The only implication, and it’s not for us, is the cost for growers of moving stuff up the country,” says Steve. There will be an increased cost to growers of the likes of stonefruit in Central Otago moving that north, he says. n
Passion plus consistency wins Café of The Year Award CAPERS CAFÉ IN Rotorua has taken out the 2017 Meadow Fresh New Zealand Café of the Year Award ahead of 500 entries from throughout New Zealand. Finalists in the event were invited to an award presentation evening in February at Generator Library & Bar, where lead judge Kerry Tyack enlightened guests about the criteria and observations the judging panel faced in the selection process. Key components to the success of the cafes who reached finalist status included the initial welcoming of patrons and the quality of the coffee produced. “ Never let an inexperienced staff member manage the coffee machine as it has the potential to prove to be the one component that will let your customers down, irrespective of how good the food and service,” says Tyack. Many entrants in the awards also failed to fill out the entry forms fully and were eliminated in the first round. Capers, a top contender in previous years awards, stole the judges overall attention through its quality, consistency and most of all the passion “it clearly displays for satisfying every customer who walks through the door.’’ And according to customers the engaging staff are proactive in determining and meeting customer’s needs, especially Manager Liz Todd who leads a team of equally dedicated service providers. ‘Capers inspires loyalty from its customers by providing excellent food and coffee on site, as well as takeaway meals and salads and a retail larder full of artisan and organic produce. They have won a trip to Melbourne valued at $7,500 , a feature article in consumer magazine Dish and the winning title of Café of the Year,” said compere Vincent Heeringa. A new category introduced to the Café Awards this year was the Goodman Fielder and Unilever Food Solutions Award for Innovation,
Capers Café owners Gregg and Susan Brown with Manager Liz Todd.
which went to The Sugar Shed in Pukekohe. A strong use of social media to inspire customer loyalty to their friendly service and extensive range of dessert options proved a winner to the judges. NATIONAL CATEGORY AWARD WINNERS ARE: • Tararua Best Metro /CBD/ Capers/ 1181 Eruera Street Rotorua • Hellers Classic Kiwi/ Rumbly Tums/ 213a Rosebery St Tokoroa • Hellmann’s Best Suburban/ Sweet Vanilla Kitchen/ 49 Pretoria Street Lower Hutt • Tucker’s Ridge Pies Best Rural/ Red Shed Palazzo/ 64 Jesmond Road , Karaka, Auckland • Puhoi Valley People’s Choice/ Surf Shack/ 123 Emerton Road, Waihi Beach • Goodman Fielder and Unilver Food Solutions Award for Innovation/ The Sugar Shed/ Pukekohe.
Single Origin Coffee Under the Spotlight HAVE YOU EVER walked into a café, looked at the brew on offer, and wondered why it’s being touted as “single origin”? What does that actually mean? Why is it important? Well, you’re not alone! Head of Coffee at Jamaica Blue, Jeremy Regan, who introduced the Guatemala Single Origin as a seasonal special across the Jamaica Blue network of cafés in February, helps demystify coffee labels and shares a few tips for confidently putting your newfound knowledge to use. The most important thing about single origin is its traceability, explains Jeremy: “That means that all the beans come from one area and that it’s a specific coffee, not a
blend. The idea of a single-origin coffee is that the characteristics of the area of origin should be quite distinct so it’s guaranteed to deliver a unique flavour.” How to indulge in this taste sensation? Because of its distinct flavours Jeremy recommends single origin coffee is best consumed without milk. “Single origins are best served as an espresso or long back and served without milk. The aim being to truly discover its specific and unique flavour. By trialing a range of different origins you’ll soon expand your knowledge and appreciation of each bean -- its aromatics and subtle taste nuances.” Jeremy, who has travelled the
world sourcing beans for Jamaica Blue for more than ten years, is particularly fond of Central America’s coffee growing conditions, which he describes as among the best in the world: mineral-rich soil, high altitudes, mild climate and abundance of sunlight. “Our latest release is sourced from Guatemala’s Chiquimula region, which sits at an elevation of 1280m. The result is an impressive smooth caramel flavour with creamy body, delicate citrus acidity with a long chocolate finish,” says Jeremy. Certified by the Rainforest Alliance , the beans are derived only from farms, forests, and businesses that meet rigorous environmental and social standards.
Hospitality BUSINESS | March 2017 | 41
LAST WORD
Global Experts Look For NZ’s Big Cheeses Renowned cheese aficionados to judge NZ Champions of Cheese Awards! The judging line-up includes Cathy Strange, An unprecedented contingent of international from Austin Texas, a global cheese buyer for the experts has been announced as part of the powerful Whole Foods Market chain of hundreds judging team for the 2017 New Zealand of stores across the US, Canada and UK. Champions of Cheese Awards. France has awarded the former American The high-calibre panel includes influential Cheese Society president with membership in buyers, renowned critics, book authors and the Guilde Internationale de Fromagers, and specialty magazine writers from the USA, Strange was also recognised for her dedication Switzerland, United Kingdom and Australia. to preserving the craftsmanship of the Italian “The calibre of our judges this year is cheese with the “Coltellino d’oro,” or golden exceptional, in part due to the growing reputation knife, by the Consortium of Parmigiano Reggiano. for these awards, and New Zealand cheese around “The millennials are very active with food the world,” Master Judge Russell Smith, says. exploration,” Strange said recently. “They know “We have eight phenomenal cheese judges joining a lot of flavours, and so they’re very educated 26 local experts, and collectively their wealth of around food. They have a lot of things that we knowledge is amongst the best in the award’s 15didn’t have when I was younger. And the older year history. generation is losing their taste buds, so they’re “This provides an incredible opportunity to liking more flavourful cheeses. In short, it’s a showcase New Zealand dairy on the world stage.” For the love of cheese! great time to eat cheese.” The 2017 New Zealand Champions of Cheese Renowned cookbook author and international Awards has attracted more than 350 entries food stylist Clare Ferguson returns as a judge this year. She lives across 23 categories. More than two tonnes of cheese will be judged between London, Greece and New Zealand. A member of the over two days at the FoodBowl in Auckland on the weekend preceding International Association of Culinary professionals and has been Food the gala dinner awards evening to be held at the Grand Millenium Hotel Editor of international magazines including Elle, consulted on a range of on March 14. BBC and Carlton Food Network shows and is a member of the Guild of In recent years the Dutch cheesemakers have dominated the gold and Food Writers in the UK and New Zealand. supreme awards. This year has seen a surge in Italian-style cheeses Another new international judge is Craig Gile, and flavour-added cheeses, along with new cheesemakers and industry a cheese-making tutor at the Vermont Institute icons vying for accolades for their cheese, yoghurt and butter. for Artisan Cheese, Wisconsin. Gile grew up on a Australian-based Smith, who travels the world as a cheese judge, will dairy farm and has spent more than a decade as a oversee the highly-sought after awards. They will be judged in pairs by cheese grader for US dairy co-operative Cabot. a technical judge and an aesthetic judge, and graded into gold, silver “I usually refer to my job as babysitting cheese. or bronze standard before the gold-award winners are assessed by the I do really think of them as having their own entire judging panel for the Champion Cheese accolade for Artisan and personalities,” he says. Commercial producers.
Instant gourmet kumara mash A new product designed to make life easier for chefs in busy kitchens has been formulated by Nutritious Foods Ltd. Called Kumara Mash, the producers say it will provide an instant remedy for foodservice chefs wanting a tasty and instant product. “Whether serving one customer, or 30, simply add boiling water and mix, and a gourmet style kumara mash can be made ready in seconds,” says Managing Director Kenneth Wang. “Instant Kumara Mash is a healthy instant gourmet dish. Enriched with milk and natural flavour, it tastes very nice by itself yet can compliment a variety of dishes on a restaurant’s menu. You can flavour it, garnish it, or create a new dish with it.” “We have worked with New Zealand food technology specialists for years, and by using
42 | March 2017 | Hospitality BUSINESS
Kiwi ingenuity ,research and development we are proud to be the first in this category.” According to Kenneth the Instant Kumara Mash is high in dietary fibre, rich in vitamin A, full of nutritional benefits. It is gluten free, no artificial flavour, colour or preservatives. “For a minimal cost of less than a dollar a serve, we believe this new product solves the problems associated with kumara availability and price fluctuation in the market and improves operational efficiency and service quality, - the key factors that helps to improve business bottom line.” Instant Kumara Mash comes as dry powder in a re-sealable pack and can be stored at room temperature year around. For free samples and further information contact : enquiry@nutritiousfoods.co.nz
Kumara Mash – developed by Nutritious Foods Ltd
The
Wonderful world
Wine
of
ORANGE WINES • RIEDEL • LOW-ALCOHOL BEER 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
Wonderful wine!
The Shout Editor Charlotte Cowan
The world of wine is ever-changing. With new varieties, vintages and styles popping up, there is so much to learn about the industry. So luckily for me, I was able to expand my wine knowledge by attending the WSET Level 1 Award in Wines course, taught by wine expert Celia Hay, at The New Zealand School of Food & Wine this month. Take a look at my review on pages 50-51. And with so much wine available, of course you need glasses to put it in! I chatted with worldfamous glassmaker Georg Riedel of the Austrian family-owned company Riedel about what it takes to make a great wine glass. Plus, Cameron Douglas
MS delves into the world of orange wines and shares his thoughts on some crisp Sauvignon Blanc. For more of New Zealand’s leading liquor news, head to www.theshout.co.nz and sign up to our new fortnightly eNewsletter – and don’t forget to ‘like’ us on Facebook @theshoutnz.
CORRECTION In the February issue of The Shout we incorrectly spelt the name of ARIKI Vodka on page 58. We sincerely apologise to ARIKI for this error.
WHISKY
Glenmorangie releases new Private Edition Glenmorangie has released its eighth Private Edition whisky, Bacalta. Inspired by balmy days on the island of Madeira, Glenmorangie Bacalta (Scots Gaelic for ‘baked’) is matured in former bourbon casks, then extra-matured in bespoke Madeira casks baked under the sun, creating warm layers of sweetness and
honeyed tones. Glenmorangie Private Edition Bacalta, is available from Glengarry, Whisky Galore and House of Whisky, RRP $150.00. To celebrate the launch of Glenmorangie’s new Private Edition, Augustus Bistro in Auckland created a twist on the classic Whisky Sour using Glenmorangie The Original (below).
INGREDIENTS: 60ml Glenmorangie The Original 15ml egg white 20ml grapefruit juice 10ml honey syrup 1 bar spoon raspberry jam Ice
METHOD: Shake and strain into a crystal oldfashioned glass. Garnish with a mint sprig and flowers.
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 | March 2017 | Hospitality BUSINESS
NEWS
WINE NEWS
NZ wine to be showcased in Melbourne Fourteen different New Zealand wines will be showcased at the Melbourne Food & Wine Festival next month at two ‘Made In New Zealand’ dinners. The ‘wine-up’ at the events at Melbourne’s Glasshaus Inside on April 6 and 7 includes Riesling, Aromatics, Chardonnay, Pinot Noir, alternative varieties and full-bodied reds that are making their mark in the continuing evolution of New Zealand wine. Each was chosen through a rigorous selection process with Master of Wine Stephen Wong. “While best-known for Sauvignon Blanc, New Zealand is home to a wide range of cool-climate wine styles,” says Wong. “The past decade has seen the fruits of a quiet revolution as producers practice finesse
Stephen Wong MW on grapes from more mature vines, gain confidence with new varieties and unlock the terroir in new regions. “Selecting just 14 wines to present to the discerning Melbourne diner was a challenge I’ve relished. The final cast of classic producers and new wineries at the forefront of our wine scene represent the diverse culture of winemakers, thinkers and drinkers we have in New Zealand – it’s going to be a great couple of nights," he says. The wine list includes 2012 Quartz Reef Methode Traditionnelle Vintage, 2016 Gladstone Vineyard Rose, 2016 Villa Maria Reserve Wairau Valley Sauvignon Blanc, 2015 Greystone Pinot Noir and 2013 Millton Clos Samuel Botrytised Viognier.
NEW OPENING
Wellington’s newest brew-bar Wellington craft beer lovers rejoice, there’s a new brew-bar coming to town. Fortune Favours is set to open its doors later this month on Leeds Street in Te Aro and will feature a solid core range of brews in popular craft styles, including IPA, Pale Ale, Red Ale and Pilsner. “The brand is an abbreviation of the saying ‘Fortune favours the brave/bold’,” says owner Shannon Thorpe. “It references my story of leaving the safety of a salaried job, throwing caution to the wind and carving out my own path in an industry I love.” Fortune Favours will stand alongside several of Wellington’s craft producers on the Melbourne-style laneway, including Leeds St Bakery, Six Barrel Soda, Fix & Fogg Peanut Butter and The Wellington Chocolate Company. “Our site is a two-storey building and we will utilise both floors for our 1000 litre brewery,” says Thorpe. “The food concept will be meat and cheese - the perfect accompaniment to beer! We will also have a solid range of craft spirits in the upstairs bar.” The Fortune Favours beer range will be brewed by Dale Cooper, formerly of Black Dog Brewery, and as well as the classic selection, Thorpe says there will be regular one-off releases of specialty and seasonal beers.
Gracias a Dios is a Mezcal of double distillation and is entirely handmade in Santiago Matatlán, Oaxaca, using only 100% natural chemical free Maguey varieties. Discover the true heart of Mexico that is quality Mezcal. Available through your preferred wholesale distributor or contact 09 377 7597 or email sales@tickety-boo.co.nz for further information. WWW.TICKETY-BOO.CO.NZ
HANDMADE BY ÓSCAR HERNÁNDEZ SANTIAGO maestro mezcalero
PRIDE of MÉXICO “Thank GAD for Mezcal”
Hospitality BUSINESS | March 2017 | 45
NEWS
INDUSTRY INSIGHTS
A big day for the NZ brewing industry
CRAFT BEER
GABS Hottest 100 Kiwi Craft Beers revealed! GABS (Great Australian Beer SpecTAPular) has announced its first-ever list of the Hottest 100 Kiwi Craft Beers. Following on from the GABS Beer, Cider & Food Fest in Auckland last year, the GABS team launched a 100% New Zealand version of the popular Hottest 100 Aussie Craft Beers poll and received a huge response from the Kiwi craft beer community. With more than 550 individual beers to vote for, the fans chose their five favourites for 2016 with an impressive 18 new beers (brewed for the first time in 2016) making the list, as well as six GABS Festival Beers. “It’s been incredible to see the response the Hottest 100 Craft Beer poll has had in its first year in New Zealand,” says co-founder Steve Jeffares, who is also behind Australia’s Stomping Ground Brewery. “[It] really demonstrates the vibrancy and diversity of craft beer in the Kiwi industry.”
GABS TOP 10 CRAFT BEERS! 1. Supercharger APA - Panhead Custom Ales 2. Hop Zombie - Epic Brewing Company 3. Pernicious Weed - Garage Project 4. Death From Above - Garage Project 5. Hopwired - 8 Wired Brewing 6. Hippy Berliner - 8 Wired Brewing 7. Armageddon - Epic Brewing Company 8. Garagista - Garage Project 9. Hapi Daze - Garage Project 10. Party & Bullshit - Garage Project To check out the full list of GABS Hottest 100 Kiwi Craft Beers, head to www.gabsfestival.com
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January 31 was a big day for the New Zealand brewing industry. DB bought Tuatara Breweries lock, stock and barrel, ending years of rumours surrounding the pioneer Kapiti craft brewer. Tuatara was established in 2000 by Carl and Simone Vasta, and has grown to an annual production of two million litres last year. From beginnings in the Vasta’s shed, Tuatara now operates a production brewery in Paraparaumu and a brewpub in Wellington. It is the only brewery to have won the coveted Brewers Guild Champion Brewery Award twice, in 2008 and Brewers Guild of New Zealand again in 2016. www.brewersguild.org.nz As a large and respected craft brewer, Tuatara’s attraction to the majors has been recognised throughout the craft beer community, especially after Lion bought Emerson’s in 2012 and Panhead last year. Both Lion and DB now have credible craft breweries in their portfolios, and this could well make it harder for independent brewers to access tied venues. And on the same day, Garage Project announced its partnership with new contract-brewing facility B-Studio. B-Studio’s 4500m2 plant in Napier’s port precinct is under construction right now, in the heritage National Tobacco Company building. The massive plant has the potential to be the largest independent brewery in the country, with a touted annual output of five million litres – that’s about as much as Moa, Tuatara and Epic combined. It’s stated plans include a 5000 litre German-built brew plant, new packaging lines, and a one-stop-shop covering everything from recipe development to exports. B-Studio has been actively courting contract-brewing with every medium and large craft brewer in New Zealand. It’s offering brewers an alternative to buying and installing more tanks, and brings new options for anyone considering joining the industry. The partnership gives Garage Project access to much-needed capacity it couldn’t even imagine at its small Wellington sites, while giving B-Studio some rubbed-off street cred by launching with the popular craft brewer as a founding client. Expect other brewers to join Garage Project in brewing in Napier this year. Martin Craig is a beer writer, journalist and publisher of www.beertown.nz Original beer stories. Served fresh.
MARTIN CRAIG
SOCIAL SCENE Stacy Gregg, Wayne Conway and Kate Sylvester
WHAT: VEUVE CLICQUOT ROSE GARDEN MARQUEE WHERE: NZ POLO OPEN AT THE AUCKLAND POLO CLUB, CLEVEDON WHEN: FEBRUARY 19, 2017 Veuve Clicquot celebrated the Land Rover NZ Polo Open in Clevedon last month by hosting guests at its Rosé Garden Marquee. The iconic Champagne brand teamed up with innovative floral designer Millie Austin of La Femme Fleur to create an ambience of bright florals and bespoke décor for the space. The quirky marquee experience included Rosé-inspired experiences and tastes for guests, and of course, a flute or two of Veuve Cliquot.
Jay and Anna Reeve
Ali Campbell and Kathryn Wilson
Susie and Noah Hickey
Shelley and Steven Fergus
on
Stephen Green and Tim Phin
The Veuve Clicquot Rosé Garden
Hospitality BUSINESS | March 2017 | 47
Raise Q&A
your glass
Riedel has been producing high quality glassware in Europe for more than 250 years, The Shout’s Charlotte Cowan sat down with 10th generation patriarch Georg J Riedel on his recent trip to New Zealand to learn more about what it takes to make a great wine glass.
W
ith so many different wine glasses available, it can be difficult to choose the perfect option for each variety. But can you really go wrong when picking out the perfect vessel for your vino? The Shout sat down with Georg Riedel, the patriarch of family-owned Austrian wine glass company Riedel (rhymes with needle), who - along with his son Maximilian - are continuing to develop and produce some of the highest-quality wine glasses in the world. CAN YOU TELL A LITTLE ABOUT YOUR FAMILY’S HISTORY IN GLASSMAKING? It’s been a member of the family for 250 years but we look forward more than looking backwards. It’s nice to have the past but it’s important to look forwards and to be aware of the present and the future – this is my style. I’m very happy that I was not the last in the line of the family, I’m the 10th generation and my son and my daughter are the next generation and I am the proud grandpapa of two grandboys and one more on the way that’s a girl, so there are plenty to choose from! It’s a family business and we’re one of those very few European families who made it through the centuries. HOW OFTEN DO YOU THINK A NEW WINE GLASS IS NEEDED? Only if there is demand. We do not create glasses because we like to create glasses but we create glasses based on opportunities, based on demand. There has to be substantial distribution behind it, so there has to be the right environment.
The Riedel factory in Kufstein, Austria
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Q&A
The Riedel factory floor in Kufstein, Austria
“We are not able to improve wine but we are able to, with the right glass, manage the emotions of a person.”
WHAT IS THE PROCESS OF DESIGNING A NEW WINE GLASS? First of all, we feel like architects, so there has to be a commercial making sense of it.You go to the country and you meet the people - most wine people are very passionate about what they do and this kind of passion is very addictive. [In New Zealand the winemakers] are working hard because it’s new ground, new territory, no tradition, so it’s not easy in this kind of world of established wines and competition to put a flag into the ground and say ‘here is the new Pinot Noir’. [So we] understand how the people struggle, but in a positive way, and then we come up with ideas of how we could make a glass for them. We taste the wines, we meet more than one winemaker who tells you what the wine is all about and when we look at wines in general. It’s always between the two flavour elements in wine – the fruit versus the minerality and acidity. This kind of equilibrium is what a glass can do, elevate this harmony in wine and provide the right aromas. So when you taste wine in our glasses versus other glasses, you may be [able to] understand what we bring to the table. We cannot improve wine but when you carefully study the subject, it’s an evolution. Translating wine to our senses is what we’re passionate about and what we feel good about. WHAT ARE THE BIGGEST MISTAKES PEOPLE MAKE WHEN CHOOSING A WINE GLASS? There are no mistakes. We enjoy wine generally speaking because wine brings people together. You drink wine in company, you drink wine with food. I would say there is no better way to spend time then just having a conversation with a glass of wine and some food. There are really no mistakes. Riedel brings something to the table – we are not
able to improve wine but we are able to, with the right glass, manage the emotions of a person. The only thing that people cannot have is [the] hidden satisfaction that the content of the bottle would give you if you were able to identify a glass that elevate the emotions. WHAT IS YOUR FAVOURITE WINE GLASS AND WINE? The glass is a tool, it’s an instrument, so you need to choose your instrument according to the wine. My favourite wine is good wine but are there bad wines? Not really. There are wines that seem to be extremely emotional - wines create emotion and respect when they come with age. For regular consumers who enjoy commercial wines where they have been bottled recently, it’s nice to drink but it’s beautiful to drink wines when they have been aged 20 years. HAVE YOU THOUGHT ABOUT GOING INTO WINE MAKING? I would have been good at winemaking, I believe so. I have a talent, a good sense of smell, I’m a regular taster, I can cook food, so I can also make wine I think. But I didn’t want to make wine from scratch, I would have looked for an invitation which I never got. WHAT ARE THE GLASS TRENDS FOR 2017? The new trend is cocktail glasses. When we look at the portfolio of our Spiegelau brand, they have success with the cocktail/bar subject. The other trend that will continue is handmade glasses. There is a market niche for handmade glasses where you have steams in different colours or different work and a clear bowl on top. n
A BIT OF HISTORY... More than 50 years ago, Georg’s father Claus J Riedel began his pioneering work to create stemware that would match and complement different wines and spirits. In the late 1950s Riedel started to produce glasses which, at that time, were a design revolution. Thin-blown, unadorned, simplifying the design to it’s very essence: bowl, stem, base. Working with experienced tasters, Riedel discovered that wine enjoyed from his glasses showed more depth and better experience than when served in other glasses. Claus J Riedel laid the groundwork for stemware which was functional as well as beautiful, and made according to the Bauhaus design principle of “form follows function”. In 1961 a revolutionary concept was introduced when the Riedel catalogue featured the first line of wine glasses created in different sizes and shapes. Before this, the conventional stemware had used a single bowl shape, with only the size varying depending on its use. This concept was then created into the Sommeliers series in 1973. After his father’s Sommeliers range, Georg Riedel continued this pioneering work with the launch of Riedel’s benchmark Vinum range in 1986. Vinum became the first machine-made glass in history to be based on the characteristics of grape varietals.
For more on Riedel, visit www.riedel.com
Hospitality BUSINESS | March 2017 | 49
COURSE REVIEW
WSET Level 1 Award in Wines The Shout editor Charlotte Cowan reviews the WSET Level 1 Award in Wines at The New Zealand School of Food & Wine. What did she learn? And more importantly, did she pass?
L
et’s get one thing straight – I love wine. I like to think I’m pretty good at choosing a delicious Rosé or bubbles from a wine list and in this job I’ve learnt a thing or two about wine styles and regions, but I’m certainly no Master of Wine. So when I was given the opportunity to take the WSET Level 1 Award in Wines at The New Zealand School of Food & Wine, I jumped at the chance to expand my wine knowledge. The Wine & Spirit Education Trust (WSET) qualifications are globally-recognised as the international standard in wine and spirits knowledge, and the WSET Level 1 Award in Wines is the first step - a beginner-level introduction to the world of wine. Taken by super-qualified wine expert and owner of The New Zealand School of Food & Wine in Auckland, Celia Hay, the course is a full-on day of wine, wine, wine - from the styles and grape varieties, to oak and tannins, the winemaking process, food and wine pairing and the storage of wine - all topped off with a red and white wine tasting. There is so much to learn in six hours, so be prepared to take a lot in but I found the course very concise and informative. Just don’t expect to only hear about the Kiwi staples of Sauvignon Blanc and Pinot Noir – from French to Italian to Spanish varieties, there are literally hundreds of grapes and wines to learn about, of which the course covers just a few. For the bona fide wine beginner, the WSET Level 1 Award in Wines offers a very broad coverage of the basics of wine that you can expand on with the WSET Level 2, 3 and diploma courses (also available at NZSFW), should you wish to continue your study. About a week following the course there is a 30-question multiplechoice exam that you must receive 70% or more in order to pass. But don’t worry if all the Soave and Chardonnay facts don’t stick straight away, you can take your workbook home to help you study and there is a quick hour-long revision of the study guide directly before the exam.The exam questions are challenging and definitely clicked my brain back to school mode but they’re achievable for all levels and I managed to score 93%, so I was pretty happy with myself! So if you’re new to the hospitality industry or want to get into it, if you’re looking for a beginner’s guide to wine, or you simply want to know more about the wine industry, the WSET Level 1 Award in Wines is a great place to start. n
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COURSE REVIEW
QUICK Q+A WITH CELIA HAY Celia is the founding chairman-president of the New Zealand Sommeliers and Wine Professionals Association and holds the WSET (London) Diploma of Wine. In 2016 she gained the French Wine Scholar credential and is certified by the Society of Wine Educators.
CAN YOU EXPLAIN A BIT ABOUT THE WSET? The Wine & Spirit Education Trust is a not-for-profit organisation which was started in London in 1969. It is an internationally recognised qualification known to the industry as a benchmark for comprehensive knowledge about wine, spirits and other types of alcohol.
WHO CAN BENEFIT FROM THE WSET LEVEL 1 COURSE?
ABOUT WSET LEVEL 1 AWARD IN WINES Duration: One-day course + exam Next course date: Monday, 22 May from 9-4pm (exam on 2 June) Location: The New Zealand School of Food & Wine, Customs Street West, Auckland Cost: $295 Course requirements: 18 years and older For more information visit: www.foodandwine.co.nz or www.wsetglobal.com
The New Zealand School of Food & Wine
Anyone with an interest in wine, or anyone working or looking to work or build their career with wine. This could be in hospitality including the expanding superyacht market, or those working in the wine trade - from production and cellar door, to sales and marketing and wider retail. Our students looking for professional development have come from a wide range of areas such as supermarkets, wineries, a huge variety of restaurants… the list goes on. WSET Level 1 is also popular with people from all walks out life who have a general interest in wine. They particularly like learning the WSET approach to tasting wine and about matching food and wine together.
WHAT DOORS COULD IT OPEN FOR PEOPLE IN THE HOSPITALITY INDUSTRY? There is a huge wealth of knowledge to be had about wine. WSET Level 1 opens the door to the huge wine universe and sets people on a path for further study and skills, and can help advance the careers of those already working in the sector. It’s the first step on a journey for those who are serious about working with wine, such as eventually becoming a sommelier, or working in wine sales and marketing.
NZSFW’s Celia Hay
“Don’t expect to only hear about the Kiwi staples of Sauvignon Blanc and Pinot Noir.”
Hospitality BUSINESS | March 2017 | 51
ORANGE WINE
Orange
Is
Cameron Douglas MS delves into the world of orange wine.
the new white?
Libiamo Gewürztraminer
THE STYLE range wine is essentially a form of natural wine, which develops an orange colour due to being made without preservatives, particularly SO2 (Sulphur Dioxide). Oxidation becomes part of the winemaking process which can dramatically change to aroma and flavor profile of the finished wine. It can be made from any white variety and incorporates a deliberate fermentation on skins followed by extended post ferment maceration – typically two weeks to several months. Orange wine looks different too - apart from the orange, salmon or peach hues, it can be a little cloudy in appearance (compared to modern bottled examples), it may smell a little odd, and it has a particular texture – mainly from the skin contact the skin tannins become a necessary texture to incorporate into the taste experience.
everyone, that much was clear, but it is a distinctive and legitimate wine style. The key is to taste and evaluate orange wine with other orange wine and not with more modern, cleaner looking wines.
THE ORIGINS Orange wine is part of the history of wine production, notably in Europe and the Old World where it has been around for several thousand years. Armenia and Georgia are the oldest known producers and still practice the method. Italy, Slovenia, Croatia and Germany are other countries that regularly produce the style. It is relatively new to the New World, and is a fairly recent development, with the United States, Australia and some producers in New Zealand leading the charge. At two recent Sommit events held in Auckland and the Wairarapa, Sommeliers from around the world were offered examples of New Zealand orange wine to taste and comment on. The reactions were typical - from excitement to boredom. Orange wine is not for
THE FLAVOUR The flavour profile of orange wine is quite wide-ranging and will depend (as with modern wine) upon the variety used and winemaking intervention. Some of the local examples I have tasted show acute stone fruit flavours laced with old flowers, some slightly ‘grubby’ herb notes, and even marzipan and spice. Because of the skin contact involved, there will be plenty of texture and skin tannins to factor in which will add quite a bite (grip) for some varieties and less so for others. If orange wine is something you haven’t considered, you’re not alone. Some restaurants are listing one or two orange wines to gauge reaction and then permanent inclusion in their wine programme.The key is to try before you buy and consider seriously the food matches that may be offered.
O
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THE GRAPES Pinot Gris is typically used locally, though any white wine variety can be used. Producers in New Zealand include Sato Wines, Muddy Water and Black Estate. Pinot Gris is often used because the berries have a pink colour already and the orange hues will develop readily through an unavoidable oxidation phase in the winemaking, and the varieties own set of phenolic attributes will add to the texture in the finished wine. Pinot Gris also has an abundance of sugar (for RS and potential alcohol) to bring balance and longevity.
ORANGE WINE THE PRODUCTION The production of orange wine in New Zealand tends to incorporate skin contact in a stainless steel tank or older wine barrel and, along with a lack of sulphur as a preservative, the wine ferments naturally and slowly, picking up orange colour as it slowly and deliberately oxidises. A more traditional approach would be the use of seeds and stalks in the ferment along with a specific fermentation vessel. In Georgia, for example, the use of egg-shaped clay vessels (Amphora) lined with wax and buried in the ground to keep the ferment cool is part of the traditional process and still carried out. The rationale is that the combination of skin, seed and stalk tannins housed in the ferment and ageing vessel creates its own preservative components, along with high natural acidity from the grapes and any alcohol produced. THE VERDICT Orange wine, of course, has its critics. The focus will be on dislike of the phenolics, volatile acidity, excessive oxidation, heavy unbalanced examples and too much tannin. All of these criticisms have merit if the comparison is with what is now accepted as modern and/or commercial winemaking - but it is comparing apples to pears. Orange wine does have a role to play in the market and there is definitely enthusiasm for the category. Professional Sommeliers carry much of the credit for introducing orange wine into restaurants,
showing their open-mindedness to new styles and expressions in wine, as well as investigating the versatility with food. Orange wine can add diversity to a wine and food programme. People remain curious about wine, like to explore new versions of wine and will generally be direct and honest if they do or don’t like what you are trying to sell them. Supporters for orange wine are likely outnumbered by the critics, and I suspect there are many readers of this article who have not yet engaged in the style. It is difficult for some to embrace the re-emergence of a wine style that has been made for centuries elsewhere in the world and with which they have no relationship. For some it’s simply outside their frame of reference for wine because it doesn’t look, smell or taste like what they are used to, so they reject it out of hand. Of the many challenges for producers of orange wine, one key question remains how will they reach consumers to generate enthusiasm for the style, and how will they convince them it is worth the purchase dollars? There is a notable downside to orange wine in a restaurant - by the glass sales, volume sales and adding to the bottom line won’t make a lot of money for the business. Particularly regarding by the glass sales, once opened it must be sold and drunk in that sales period as it will lose integrity quickly through rapid oxidation. Orange wine is a niche product and has appeal to growing number of customers throughout New Zealand and the South Pacific. n
“Orange wine is not for everyone, but it is a distinctive and legitimate wine style.”
FOUR
THREE
TWO
ONE Orange wines are typically made from Pinot Gris grapes.
WHY NOT TRY IT?
1 2
Muddy Water Grower’s Series Skin Fermented Pinot Gris 2015, RRP $28.00
3
Supernatural Wine Co. Spook Light Skin Fermented Hawke’s Bay Pinot Gris 2016, RRP $35.00
4
Libiamo Gisborne Gewürztraminer 2016, RRP $45.00
Rod McDonald Wines ‘Rhymes with Orange’ One Off Hawke’s Bay Pinot Gris 2015, RRP $27.99
Hospitality BUSINESS | March 2017 | 53
TASTING NOTES
The importance of Sauvignon Blanc BY CAMERON DOUGLAS MS
S
BIO: 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.
54 | March 2017 | Hospitality BUSINESS
auvignon Blanc is the most prominent and important grape variety planted in New Zealand. It occupies a sizeable portion of the land dedicated to wine (more than 21,000ha), and generates a sizeable percentage of the export earnings from the wine sector (85.6% in 2016). Sauvignon Blanc’s popularity across the globe is driven, in part, by its consistency at all price points, recognisable aroma and flavour profiles and availability. New Zealand’s southerly location, strong maritime influences and narrow shape help a lot, where most wines have naturally high acidity, distinctive fresh, pure fruit aromas and flavours and a predictable growing season that supports these outcomes. Also, the soils of New Zealand are geologically relatively young and this means many of the wines produced can display a diverse range of expressions through any single variety including Sauvignon Blanc. Sauvignon Blanc is changing too, but not that much. There are a growing number of producers who are taking Sauvignon Blanc to a new level where flavour and texture are being explored and to great success. For example, skin contact and time on lees (post ferment) can turn the volume up on familiar aromas and textures. Some of the examples tasted for this month’s review express these ideas. Subtle use
of oak too has added depth and complexity to otherwise simple expressions. Vine age has a role to play too with some vineyards more than 20 years old (some over 30), winemakers have been able to capitalise on vine age, as well as site and soil, to produce more complex wines while retaining the distinctiveness of this variety. Background work on soil profiling, root stocks and clonal selections has benefitted the industry as a whole, as well as for Sauvignon Blanc. In the winery - stainless steel tank ferments still dominate on the vessel front, however Füder barrels, older Burgundy barrels, concrete tanks and eggs are proving a worthwhile investment and not just for Sauvignon Blanc. The many changes in vineyard management, and the strengths that organic and bio-dynamic philosophies are effecting on this variety are incredible. There’s no question that New Zealand still produces benchmark Sauvignon Blanc, but it is fair to say that there are other wine producing countries that are testing our resolve to stay at the top - Chile and Australia are two examples. The tasting of wines for this month’s article continue to demonstrate the versatility, reliability and changes in New Zealand Sauvignon Blanc winemaking, as well as the strength of some ‘classic’ expressions. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
TASTING NOTES
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URLAR ‘SELECT PARCELS’ GLADSTONE SAUVIGNON BLANC 2014
Great bouquet – a sense of place with an organic silty soil layer woven into wild flowers and wild honey notes; heirloom fruits and a hint of wild spice. On the palate – just dry with distinctive textures and flavours of SB that reflect the bouquet, vibrant acidity and lengthy finish. Points 94 RRP: $30.00 Distributor: Negociants NZ Phone: (027) 438 9613 www.urlar.co.nz
3
2
GLADSTONE VINEYARD WAIRARAPA SAUVIGNON BLANC 2015
Great bouquet of SB as it reflects its origins with a silty mineral layer weaving through ripe tree and citrus fruit aromas, a gentle herb and tropical fruit note. On the palate – dry, fresh and mineral laden with a silty stony layer within the ripe fruit flavours – citrus, then apple, then peach. Plenty of acidity leads to a crisp and dry finish. Points 93 RRP: $27.00 Distributor: MacVine International Phone: (06) 379 8563 www.gladstonevineyard.co.nz
URLAR GLADSTONE SAUVIGNON BLANC 2016
Organic, vibrant, lively and distinctive bouquet with ripe citrus and soft herb aromas, laced with a hint of wild honey and mineral core. On the palate – crisp, fresh, great core of fruit, loads of texture and vibrant acidity leading to a lengthy and refreshing finish. Points 92 RRP: $24.00 Distributor: Negociants NZ Phone: (027) 438 9613 www.urlar.co.nz
4
SAINT CLAIR FAMILY ESTATE ‘JAMES SINCLAIR’ MARLBOROUGH SAUVIGNON BLANC 2016
Attractive bouquet with some intrigue and alluring scents; quite floral at first then sweet ripe fruits kick in with red apple and a mix of yellow citrus, soft basil-like herb notes and stony soil layer. On the palate – juicy and lush with salivating acidity, ripe tree and tropical fruit flavours, finishing with a lemon note, still floral and with a hint of honeysuckle as well – lots to talk about. A lovely wine overall – balanced and well made. Points 92 RRP: $24.50 Distributor: Negociants NZ Phone: (03) 578 8695 www.saintclair.co.nz
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Hospitality BUSINESS | March 2017 | 55
BEER FEATURE
When less is more Beer writer John Oszajca explores low alcohol beer - a segment of the beer market which was virtually untouched by craft brewers until recent years.
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or several decades ‘craft beer’ has been synonymous with big, bold, higher-alcohol styles such as IPA, Double IPA, Imperial Stouts, and more recently sour beer. But that seems to be slowly changing. As both the craft brewing industry and craft beer drinkers mature, there has been a rise in popularity of many classic, lower ABV (alcohol by volume), beer styles such as Pilsner, English Bitter, Brown Ale, and many more. But even beyond these classic session beers, many craft brewers have begun producing flavour-forward versions of ‘light’ or ‘low-alcohol’ beer; a segment of the market which was virtually untouched by craft brewers until recent years. One such brewery is Rotorua’s Croucher Brewing Company, which won a Gold Medal and took home a Best-in-Class trophy at the 2016 Brewers Guild Awards, with their wildly popular Lowrider IPA. Lowrider is a 2.5% hoppy ale that is brewed for the increasing number of craft beer drinkers who – as the bottle states – want to “keep a clear head, but do not want to compromise on hops”. I had the opportunity to speak with the company’s owner and head brewer Paul Croucher to gain some insight into the different challenges and considerations associated with brewing such a unique beer. I began the conversation with the simple question - why brew low-alcohol beer? “It’s pretty multifaceted,” Croucher says. “One of the inspirations for us was when we had an English brewer come in. He showed us all of the beers he was brewing in his pub and they varied from probably the high twos to the low fours [in alcohol percentage]. He couldn’t believe how strong the beers in the New Zealand and the US craft beer industry were. “He was coming from a publican’s perspective,” he says. “Because if you’ve got a 7% beer you’re only selling three of those.You’re not getting people staying, having conversations, and buying meals and what have you. And of course,
we have become publicans and it’s important for us to be able to sell multiple pints. Don’t get me wrong, I love those strong beers and how much flavour you can pack into them, but we were quite keen to start brewing some lower-alcohol beers.” He also explains that by law every New Zealand, licensed premises must have a low-alcohol option available. “That doesn’t mean a noalcohol option,” says Croucher. “It doesn’t mean a Coke or orange juice, it means a low-alcohol option (2.5% ABV or lower). So there really was a big gap in the market there as far as we could see. “Basically everyone went for Amstel Light. That seemed to be the product of choice. All of the other beers seemed to be really insipid offerings just to fill that legal obligation, so we thought that we should be able to get more flavour in there and, after some playing around, we released Lowrider.” But brewing a low-alcohol beer is not as simple as it may sound. Malted barley - that the alcohol it is converted into - and hops are the main contributors to a beer’s flavour. To produce a low-alcohol beer, one must typically remove a good percentage of the malt. When you do this you lose a good percentage of a beer’s flavour and body, and you offset how the malt sweetness balances with the hops. The result is often a thin, flavourless beer, that risks becoming too astringent. So it is no small accomplishment that Croucher has been able to produce a 2.5% ABV IPA-inspired beer (a style known for being intensely hoppy and full-flavoured) that has been so well received. “We wanted to use a lot of Simcoe and Amarillo [hops] and get those nice tropical fruit notes in the beer,” says Croucher when describing their approach to crafting Lowrider. “If you can get that luscious, big, upfront fruitiness [in the aroma], it sort of sets you up for that first sip and makes you more receptive to the beer. That’s what
"Brewing a low-alcohol beer is not as simple as it may sound."
56 | March 2017 | Hospitality BUSINESS
BEER FEATURE we were aiming for there with those big American hops. We’ve only bittered the beer to 24 IBUs (International Bitterness Units) because with so little body you haven’t got that malt to carry that big bitterness. So it’s quite low bitterness, especially for an IPA. “And because we were leaving out so much of malt to get that lowalcohol beer, we needed to use a lot of specialty malts,” he added. “We used five different malts total and as a result we got a beer with some nice caramel notes, without them being cloying or hanging out there too much. We use a high mash temperature, which creates a lot of unfermentable dextrins. And we use rolled oats as well to create a nice slick finish on the palette. It doesn’t feel too watered down; it doesn’t feel too weak at all.” I asked what he felt was in store for the still blossoming low-alcohol segment of New Zealand’s beer industry. “I definitely see a move towards lower-alcohol beers,” he says. “I imagine we’ll get more of the 3% - 4% ABV beers in the market as people get more sophisticated. [Craft beer drinkers] have responded to the wow factor that you can get from powering so much flavour into these big beers. But I think they’ll start to get a bit tired of that in their everyday beer, and so these session beers are important. “With regard to the 2.5% [beers]. I’d like to see a growth in that category, but I’d like to see us holding on to that growth. Certainly Lion and DB have moved very strongly in that space as well. They’ve all got multiple offerings that are really good. So that category is going to start getting pretty busy, pretty quickly,” says Croucher. “Whether or not that becomes the domain of the craft brewer [remains to be seen]. I would hope it would be. But then again it’s nice having somewhat of a dominance in that area.”
Ultimately, low-alcohol beer itself is nothing new. In fact the tradition of low-alcohol beers known as ‘small beers’ dates back as far as medieval Europe when they were brewed as a safe alternative to potentially contaminated drinking water. More recently many nations (England being perhaps most notable among them) developed a number of low-alcohol beer styles, such as Ordinary Bitter, Mild, and certain variations of Brown Ale. All of which were famously full-flavoured and were regularly found around, or under, 3% ABV. However, with the rise of the industrial revolution and the massproduced lagers that rose with it, most of these traditionally lowalcohol styles were driven to near extinction. But then, of course, we saw the modern craft beer movement re-introduce the world to full-flavoured beer, and soon an IBU arms race had pushed the industry towards increasingly bold, bitter, and higher-alcohol styles. But as is often the case, the pendulum is finally beginning to swing in the opposite direction. It would appear that both palate fatigue and changes in legislation have driven many creative brewers to begin producing craft versions of classic session beer styles or to create low alcohol versions of modern favourites such as IPA. Whatever the case, it’s clear that the craft beer market is maturing. While the 7.5% IPAs and 10% Russian Imperial Stouts may impress us with their intense flavours, they are not typically the best beers to help us pass an evening down at the pub. Fortunately, thanks to pioneering brewers such as Croucher Brewing Company, craft beer lovers have an increasing number of ways to experience a fun night out, while still waking up feeling ready for another day. n
Paul Croucher from Croucher Brewing Company
“The tradition of low-alcohol beers known as ‘small beers’ dates back as far as medieval Europe when they were brewed as a safe alternative to potentially contaminated drinking water.” Hospitality BUSINESS | March 2017 | 57
More than just a shot!
CLASSIC COCKTAIL
Mai Tai
L
ike many classic cocktails, the origin of the Mai Tai is somewhat complicated. San Francisco restauranteur Victor J. Bergeron claimed to have invented the Mai Tai at his restaurant Trader Vic’s in 1944. Story goes that Victor created the cocktail for his friends who were visiting from Tahiti and when one of the friends tasted the drink she cried out “Maita’i roa ae!” (which literally means “very good!” or figuratively “out of this world!”). And that’s where the Mai Tai name came from. In 1953 the Matson Navigation Company commissioned Victor to create a drink for their new Royal Hawaiian Hotel. He made a variation on the Mai Tai, adding pineapple juice, which is still served at the hotel today. However, Trader Vic’s rival, Don the Beachcomber, claimed to have created the Mai Tai in 1933 at his bar in Hollywood. Don the Beachcomber’s recipe is more complex than that of Vic’s and tastes quite different. n
THE RECIPE There are a bunch of different recipes for a Mai Tai – as many as 11 – but this is known as the Trader Vic’s classic.
INGREDIENTS: • 45ml Dark Rum • 15ml Orgeat syrup (pronounced ‘or-zhat’, Orgeat is a sweet almond syrup with a touch of orange and rose flower water) • 15ml Orange Curacao • 15ml Triple Sec • 30ml fresh lime juice Method: Shake all ingredients with ice and strain into glass. Glass: Classic highball Garnish: Mint and lime
on ice • with juice as a cocktail • as a shot
How do you drink yours? Available in Green and Yellow For enquiries Ian McAteer & Associates Phone 09 476 1360 Mobile 027 542 0496 michellemcateer@xtra.co.nz 58 | March 2017 | Hospitality BUSINESS
International Credentials for Sommeliers An exciting opportunity for the wine and hospitality sectors of New Zealand has once again become available to all wine and service professionals.
The Court of Master Sommeliers is returning to New Zealand to offer its highly prestigious certification programme. The first two levels of the four level Sommelier Programme will again be available to career minded individuals who have a passion for people, service, wine and beverages.
The Court of Master Sommeliers is an internationally recognised examining body. Career minded individuals who want or require the correct credential for their chosen profession can engage in this programme to enhance their career, employment prospects and further validate their role in the hospitality sector. Sommeliers can and do make a significant difference to beverage sales in any On or Off-premise business.
WHEN AND WHERE Introductory Course and exams June 15th – 17th 2017: Lakeside Room, Villa Maria, Mangere, Auckland. $850.00 programme and exam fee*. Limited to 40 participants. Certified Sommelier Exams June 17th: Lakeside Room, Villa Maria, Mangere, Auckland $500.00 Exam fee. Limited to 20 Participants.
ENQUIRIES to: Cameron J. Douglas – Master Sommelier email: cameron@guildsomm.com For more information about the Court of Master Sommeliers please visit: www.courtofmastersommeliers.org. Comprehensive textbook available now NZ$80.00. *Members or new members of the New Zealand Sommeliers and Wine Professionals Association are offered a discount to the Level One course. http://www.sommelier.co.nz/