MEAT & WINTER MENUS • HIGH TEA • TOP FEMALE CHEF
www.hospitalitybusiness.co.nz MAY 2017 Vol.4 No.4
PLUS BAR FACES • BOTANICAL BEER • SUSTAINABLE WINEMAKING NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
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contents
10
PINOT & DUCK TRAIL Returns for a fourth year!
38
REGULARS 06 NEWS & EVENTS Out and about in the hospitality scene 08 IN SEASON Fresh seasonal produce and timely cuts
43
FEATURES 21 NZ HOSPITALITY CHAMPIONSHIPS 2017
ROBOT HOTEL
24 MEAT & WINTER MENUS Hearty meaty menus & butchery
Japanese hotel sets the pace
32 HIGH TEA Tea time resurgence!
THE SHOUT 50 BAR FACES Introducing NZ’s talented bartenders and mixologists 52 ALL ABOUT STOUT John Oszajca takes a look at this dark style
32 HIGH TIME
High tea takes precedent!
2017 TOP FEMALE CHEF ANA ROSA
54 STRIVING TOWARDS SUSTAINABILITY Q+A with Yealands’ founder Peter Yealands
Slovenian chef takes top honours 2017 Hospitality BUSINESS | May 2017 | 3
editorial MAY 2017 Vol 4. No.4
Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
May – a vibrant month! As Hospitality Business goes to press over 370 influential international travel visitors will be reaching New Zealand’s shores to attend the 2017 TRENZ conference in Auckland. It is widely known that our beautiful and bountiful tourism and hospitality markets contribute at record levels to the New Zealand economy, and a record $34.7 billion was acquired in 2016 from international and domestic visitors alone! Our TRENZ visitors are looking at ways to encourage travellers to visit New Zealand ahead of other countries, and indeed to prioritise us as a destination of first choice. However, an ongoing cry from the industry is “we can’t find enough staff to meet our daily needs”. So why would the current Government, in an election year, chose to introduce tighter changes to our immigration policies, which may make it even harder to employ international visa holding people, when they are not taking jobs from New Zealand residents? On a brighter note, however, is the fact that Le Cresuet has opened a beautiful new site on Customs Street Auckland City – it is clean, well lit, and spacious and has the longevity quality factor backing up every item. Visitors would also do well to take time to go to the newly opened Gerome restaurant in Parnell , seldom does a new restaurant , in an old favourite’s playing ground (Iquacu), make such a great impression! And then there is High Tea...turn to page 32 to read about its wonderful resurgence both nationally and internationally! Enjoy!
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 Sue Fea, Kathy Ombler, Bobbie van der List GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY
Kimberley Dixon Editor
MEAT & WINTER MENUS • HIGH TEA • TOP FEMALE CHEF
ON THE COVER - HEINZ ‘CHEF’S SELECTION’ SOY SAUCE!
www.hospitalitybusiness.co.nz MAY 2017 Vol.4 No.4
Authentically Chinese and all-purpose with a flavour profile comparable to the incumbent market leader, our aim is to revitalise the Asian Sauces segment through a market leading combination of Quality and Price. Available in 2 pack sizes – a 1.9L plastic easypour bottle and 500mL glass table-top option. www.wattiesfoodservice.co.nz PLUS BAR FACES • BOTANICAL BEER • SUSTAINABLE WINEMAKING NEW ZEALAND’S LARGEST HOSPITALITY AND LIQUOR AUDIENCE
4 | May 2017 | Hospitality BUSINESS
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This is not a cup or a serviette It’s your clean conscience
Compostable Cup & Lid
It’s a line in the sand. It’s a vote for change. It’s a promise to our children. It’s not prefect. But its a good start.
Contact your local Bidfood branch today on 0800 243 3663 to find out how you can be a change for good.
Recycled Serviettes
NEWS
PIE FILLINGS REFLECT CULINARY & CULTURAL CHANGES Twenty-one years can make a huge difference to what we eat; in pie fillings our tastes have changed dramatically to reflect New Zealand’s food evolution. As NZ Bakels prepares to celebrate its 21st NZ Bakels Supreme Pie Awards, managing director Brent Kersel wonders whether current trends such as turmeric and cauliflower as health foods, goat’s meat, purple vegetables or Filipino and Maori cuisines will be evident in this year’s pie entries. As new food trends have altered what we eat in our everyday diet, so too have the ways they are presented. While they may first appear as restaurant food from various cultures such as Indian, Thai, Mexican or Vietnamese, they often evolve to new pie fillings where trend meets convenience, says Mr Kersel. In 1996 when his company started the NZ Bakels Supreme Pie Awards most
bakeries were producing fairly standard pies filled with mince, steak, chicken or bacon and eggs. And of course apple pies were the number one fruit pie on the market. “Mince was yet to discover cheese, steak hadn’t even heard of caramelised onion, and chicken was yet to be introduced to spices and cream to become the very popular butter chicken. But by 2010 butter chicken pies were huge! “In 2006 we started to see spices emerging in our Gourmet Meat category with entries such as authentic steak curry and potato; Greek lamb with creamy spinach, roast pimento and feta; and Bombay pork, kumara, onion, pinch of curry with cumin salt and ground pepper. “By 2008 Mexican food was influencing dining and we had a Mexican beef with chilli, red pepper and bean mix filling.
Foodfirst distributors operate over 240 temperature controlled vehicles delivering a range of over 10,000 frozen, chilled and ambient products daily throughout the country.
We’ve seen trends in using offal in restaurant dining. However, it is one trend that hasn’t come through strongly in pies despite steak and kidney being quite a traditional filling. We did have an entry of minted lambs fry, bacon and mushrooms once.” Mr Kersel says year-on-year Pie Awards categories Gourmet Meat, Gourmet Fruit and Café Boutique continue to impress judges with their mix of trend-setting fillings featuring prime New Zealand produce. “We can’t wait to see what bakers come up with this year. Is kale still popular? I’m not sure how quinoa would go in a pie. We have the best produce in the world; that combined with cultural influences means it can only lead to great-tasting pies. Bring on judging day (July 27)!” Bakeries began entering the 2017 NZ Bakels Supreme Pie Awards from May 1.
www.foodfirst.co.nz 09 365 2000 admin@foodfirst.co.nz
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NEWS
Ascension Kitchen’s innovative Lively desserts: Mango Lassi, and Dark Mint .
Frozen Dessert Range Offers A Twist Of Kindness Benevolence is the new cool says the brains behind a new plant-based Kiwi food brand called Ascension Kitchen. Naturopath, nutritionist and raw foods chef Lauren Glucina is on a mission to bring plant-based food to the masses with an innovative range of organic, raw and vegan desserts under the LIVELY ™ Desserts banner. The offering – that includes flavours like Espresso Zest and Banana Cacao – is kind to your body, the earth, and other sentient beings. Consumers are demanding it and therefore it’s an opportune time for a maverick wellness entrepreneur to carve out a niche in healthy places, take plantpower to the masses and revolutionize the frozen food offering. Mintel’s 2017 global food and drink report predicts plant-based diets are set to explode into the mainstream this year and cites that veganism has grown a staggering 360 per cent in the last decade (source: Mintel). Lauren comments “People are simply becoming more conscious of what they put
into their bodies, and how what they eat impacts the earth and those we share it with. The longest-lived people in the world have a predominantly plant-centric diet, so this lifestyle certainly stands us in good stead for the future!” Proof herself of the positive impact a plant-based diet can have on your health, five years ago Lauren worked in advertising and suffered from severe adrenal fatigue. Redundancy funded a two-month stint in Bali, where she formally trained as a Raw Foods Chef. Returning to New Zealand to focus on qualifications in natural and nutritional medicines, she focused her energy on healing her own medical issues through whole foods and building wellness website Ascension Kitchen, which is now one of the most-read blogs in the plant and nutrition niche in Australasia. Sensing an opportunity to create an income from the blog, Lauren developed two recipe apps and began hosting intimate raw
desserts workshops. The immense positive feedback from her classes made her curious to explore the possibility of bringing her raw dessert recipes to the public. Lauren moved back in with her parents, transformed their home into a test kitchen and threw herself into product development. 18 months and 200 cake recipes later, Lauren describes “It was an industrious and messy few years, so I’m beyond excited to finally bring these desserts to conscious Kiwis.” LIVELY Desserts are the first of their kind and Lauren’s carefully curated range features four products: Espresso Zest, Dark Mint, Mango Lassi and Banana Cacao. Somewhere between an ice cream and a cake, they taste purely indulgent, yet are made from natural ingredients. As a naturopath, it was important to Lauren to avoid common allergens, such as wheat, gluten, dairy, eggs, soy and even nuts – which are actually the usual base of a typical raw dessert.
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IN SEASON SEAFOOD - HAKE
d As winter approaches we have picked hake as our in-season fish for the month of May. This delicious fish will help keep your diners warm during the upcoming wet and windy nights. Hake are found predominantly around the South Island, with the fishing season beginning in May and running through to September. It has a dark silver-grey body that is long and slender. They range in length from 70 to 100 cm, giving off large, moist fillets that are soft and delicate with few bones. Hake has a slightly mild taste, making it great in a flavour packed soup, curry or casserole. However, we prefer it in a seafood chowder; filled with comforting flavours to brighten up a cold May night. Chowders vary worldwide, but with onions, celery, cream, herbs and potatoes you cannot go wrong - even add greenshell mussels to give it that extra burst of flavour. Hake has also gained Marine Stewardship Council certification – the global gold standard for sustainability. This means you and your customers can be assured you are eating some of the most sustainable seafood from the world’s seas. For more recipe ideas, check out www.seafood.co.nz
Winter warming Oxtail Stew!
MEAT - OXTAIL
c It’s fairly obvious which part of the anatomy oxtail comes from and it has a large bone to muscle ratio. When cooked long and slow, the collagen melts down rendering a tender, rich flavourful meat which is ideal to use in stews, pastas and risottos, perfect for winter menus! Slow braising in an aromatic stock will achieve the most tender result with maximum flavour. For more delicious meat ideas go to www.recipes.co.nz
PRODUCE - AUTUMN’S GOLDEN GLOW
h The golden glow of autumn is upon both us and our wonderful season’s produce. Juicy Satsuma mandarins from sunny Kerikeri and Gisborne are now available, partnering nicely with soy, ginger, garlic, vanilla, honey and olive oil and giving meals a healthy Vitamin C boost with a refreshing bite. But don’t be fooled by their sunny disposition however, Satsuma should be stored refrigerated to extend shelf life up to two weeks. The versatile cauliflower is in abundance in May along with other fellow brassica family members, namely Brussels sprouts, broccoli and cabbage. Roast a whole, seasoned cauliflower at a high heat until it is golden, then break into florets and serve with spiced chicken with a simple yogurt and coconut cream dressing centred on the plate! Soups are starting to appear on menus with an abundance of pre-winter vegies as the base. Leeks are a great produce for soups, like creamy potato and leek soup, but use them also roasted whole, cut length-wise and cooked with blue cheese, raisins and almonds. Jazz, Envy and Pacific Rose apples have fallen from Hawkes Bay and Nelson trees and while they’re the ideal snack for a busy chef, they’re also a good base for everything from granola to coleslaw. Make a salad with Jazz apples sliced with sunflower, linseed and pumpkin seeds, thinly sliced celeriac, cabbage and carrots mixed with a splash of tamari, some low-fat natural
8 | May 2017 | Hospitality BUSINESS
Hake - great for chowder!
yogurt, mayonnaise, Dijon mustard and flat-leaf parsley. A colourful serving alongside smoked duck and roast beef dishes. To find out what other fruit and vegetables are in season visit firstpick.co.nz – the online ordering platform for T&G Global produce.
Delicious, vitamin C filled Satsuma mandarins!
NEWS
Eleven Madison Park Claims No.1 Spot co-owners, Will Guidara and chef Daniel Humm
Eleven Madison Park Claims No.1 Spot Eleven Madison Park in New York has secured the No.1 spot in the 2017 list of The World’s 50 Best Restaurants. This year’s winners were revealed at an awards ceremony at the historic Royal Exhibition Building in Melbourne. • Eleven Madison Park is named The World’s Best Restaurant for the first time • France, Spain and the USA each count six restaurants on the 2017 list • The 2017 list features nine new restaurants: six making their debut and three returning to the list as re-entries • Rising 37 places, Blue Hill at Stone Barns wins the Highest Climber Award, sponsored by Lavazza • Debuting on the list at No.31, Alléno Paris au Pavillon Ledoyen earns the Highest New Entry Award, sponsored by Aspire Lifestyles • Virgilio Martínez of Central in Lima, Peru, is the 2017 recipient of the Chefs’ Choice Award, sponsored by Estrella Damm • El Celler de Can Roca is the 2017 recipient of The Ferrari Trento Art of Hospitality Award • Septime, Paris, is this year’s winner of the Sustainable Restaurant Award, sponsored by Silestone • Dominique Ansel is named The World’s Best Pastry Chef • Heston Blumenthal is the 2017 recipient of the Diners Club® Lifetime Achievement Award • Ana Roš of Hiša Franko, Slovenia, is named The World’s Best Female Chef 2017 Now in its 15th year, The World’s 50 Best Restaurants welcomes six brand new entries and three re-entries to the 2017 ranking. Showcasing a broad cross-section of cultures and cuisines, it includes restaurants from 22 countries across five continents. France, Spain and the USA each count six restaurants on the list. In claiming the No.1 position on The World’s 50 Best Restaurants list, Eleven Madison Park earns the dual titles of The World’s Best Restaurant and The Best Restaurant in North America. After debuting on the list at No.50 in 2010, Eleven Madison Park has hovered within the top 10 since 2012, rising to No.3 last year. The restaurant’s co-owners, Will Guidara and Swiss-born chef Daniel Humm, pictured above, enhance the finedining experience with a sense of fun, blurring the line between the kitchen and the dining room. Housed in an art deco building overlooking New York’s Madison Park, the restaurant’s multicourse seasonal tasting menu celebrates the city’s rich history and culinary traditions. Last year’s No.1, Osteria Francescana in Modena, Italy, claims the No.2 position to retain its title as The Best Restaurant in Europe. Italy is also represented by familiar favourites Piazza Duomo (No.15) and Le Calandre (No.29) as well as first-time entry Reale, in Castel Di Sangro, debuting on the list at No. 43. Hospitality BUSINESS | May 2017 | 9
NEWS
Jeff Scott Foster, Christophe, Gareth Stewart
PINOT & DUCK RETURNS FOR FOURTH YEAR Three of the 30 chefs selected to showcase their creative flair for the start of the duck season, launched the Cloudy Bay iconic Pinot & Duck Tasting Trail this month at a special function at 6 Hereford Street, Freeman’s Bay. Their task was to develop a dish that complemented the Cloudy Bay Pinot Noir 2014, or the Te Whai Central Otago Pinot Noir 2014, which will feature at their restaurants for the month of May. Wine and food enthusiasts will be able to purchase each bespoke pairing for a set price from some of New Zealand’s finest eateries. “Cloudy Bay Pinot Noir and duck have long been recognised as the perfect
10 | May 2017 | Hospitality BUSINESS
pairing and we are thrilled to announce we will be embracing our biggest ever Cloudy Bay Pinot & Duck Tasting Trail,” says Ali Campbell, Cloudy Bay Senior Brand Manager. This year’s tasting trail is set to be the biggest and most exciting yet with over 30 renowned chefs participating nationwide, giving more patrons than ever before the chance to enjoy the infallible food and wine match that seldom disappoints. “The well balanced and delicate palate of the Pinot pairs perfectly with a game as rich as duck,” says Jim White, Cloudy Bay’s Head Viticulturalist. “The complex layers of each Pinot Noir vintage offers a bright
acidity, bold enough to cut through the meats earthy flavour. “Each Cloudy Bay Pinot Noir vintage is unique and scarce, representing the rare natural climate of our Marlborough and Central Otago regions,” adds White. In addition to the month long tasting trail, Cloudy Bay is extending the experience with two exclusive degustation dinners hosted by Jim White. Patrons will have the opportunity to purchase tickets and dine at Auckland’s Oyster&Chop and Christchurch’s Baretta where they will enjoy a range of duck cuisine paired to Cloudy Bay wines and hear from Jim White about the food and wine match.
OPENINGS
Part of the Pomegranate Kitchen crew, from left Nazia Askary, Genet Seyoum, Hajar Mazraeh, Rebecca Stewart.
Pomegranate Kitchen = Talent & Tradition! •
POMEGRANATE KITCHEN
Online ordering: www.pomegranate.org.nz Email:rebecca@pomegranate.org.nz A new catering service, run by refugees serving their own traditional food to Wellingtonians, is proving a win-win for everyone. Hajar Mazraeh is a talented cook and skilled seamstress. Since arriving as a refugee in Wellington, three years ago, she has scratched the barrel looking for work, in part to supplement the family income, also to get out of the lonely house and meet people in her new country. She has practised her English, volunteered at the local curtain bank, tried home sewing and was briefly a teacher’s aide, but none of these were viable long term options. Many refugees share similar stories. Enter Rebecca Stewart and Pomegranate Kitchen, a new, out catering concept established to provide training and employment for refugees. Now Hajar is the supervisor and an indispensable part of the cooking team employed at Pomegranate. Last year Rebecca was working on refugee resettlement with the New Zealand Red Cross and saw that, despite their diverse talents, many refugees couldn’t find work. A lack of English and work experience didn’t help. I’d seen a similar programme overseas so asked the Red Cross if they thought it would work here, also I talked to local chefs who were really supportive, says
WELLINGTON •
Rebecca. “It’s not just a human right to have employment it’s a responsibility as a host country to provide it. With the diverse skills refugees bring it’s also about adding value for us.” Thus Pomegranate Kitchen was registered as a Charitable Trust; Wellington City Council helped with a start up grant and the Red Cross put the new recruits through formal food handling and commercial kitchen training. The Wellington Community Trust and the Nikau Foundation also helped, says Rebecca. “When we recruited we looked for a reasonable level of English so they could communicate safely in the kitchen – although most of our current cooks speak Farsi and Arabic so that helps. We also looked for a real passion in food, but they didn’t need to have formal cooking qualifications.” Pomegranate now employs seven chefs who work rosters. The kitchen is based in Adulis Restaurant during the day, until the restaurant opens for evening service. What we do is provide lunches and out catering for the people of Wellington, says Rebecca. “Our menus include traditional dishes from the countries of our cooks. We trial and taste the recipes they make for their own families, and work out how to present them to suit commercial production and Kiwi tastes.” Rebecca is grateful for support from chefs such as Scott Barret, now a Trust Board member, and Laura Green. “Scott helped us set up and now he advises us about equipment, ordering, systems and supplier networks. He also encourages
us. He said: you’ve just got to start, you’ll figure it out as you go. “There is so much to learn, not just the cooking skills, it’s the timing, delegating, quantities. This concept is new, so we had to actually start to find out what we didn’t know.” After recruiting and training, the business kicked off last October with a two week ‘pop up’ shop at Moore Wilson. That helped for marketing, to get the word out and to promote our crowd funding campaign, says Rebecca. “People have been really supportive. Volunteers now help with, for example, communications, accounts and kitchen equipment.” Central government is also taking an interest, with Alfred Ngaro, Minister for the Community and Voluntary sector, paying a recent visit. “We have just employed two more cooks. While lunch orders still fluctuate our catering, for private parties, corporate functions and office meetings is providing steady and repeat business.” Now, however, the size of the kitchen hinders further growth, she adds. “We’ve managed to scale up to cater for 150 guests, and next week we are doing 200, but we don’t have the scope or storage for really big jobs. We are looking for a bigger commercial kitchen, then we could also add on sauces and other products to help cover costs. “The idea is that we will become financially self-sufficient, but look for further funding to help with new products and programmes because, in the food industry, margins are so small.” Hospitality BUSINESS | May 2017 | 11
OPENINGS ATTIQA BAR AND MED KITCHEN
No. 4 The Mall, Queenstown Ph: 021 2150701 www.attiqa.nz
ROGUES OF ROTHERHAM
42 Rotherham Street, Riccarton, Christchurch Ph: 03 3415142 www.roguesbar.co.nz Rogues of Rotherham offers the finest of Mediterranean blends in a perfect marriage with the best of Aotearoa. Rogues is both an intimate upmarket dining restaurant and a stylish bar. On the site of former Christchurch fine dining institution Rotherhams, the restaurant area is small and intimate inside, with booth seating and rich furnishings. A large contemporary bar means all bases are covered, and Rogues’ operations manager Phil Leabourn says Rogues ‘Detox and Retox’ breakfast menu range has been hugely popular. Freshly squeezed vegetable and fruit juices are incorporated into the cocktails, with refreshing concoctions like The Green Juice Mule (vodka, ginger beer, cucumber, green apples and celery) and freshly-squeezed Grapefruit Margaritas delighting the punters. Former Fiddlesticks chef Antony Page is at the helm in the kitchen.
From the makers of Queenstown’s stunningly scenic Sundeck rooftop bar comes Attiqa Bar and Med Kitchen, a lounge bar offering great Mediterranean-style tapas. Italian coowner Stefano De Santis, also manager of Sundeck bar above, says the 50-seater Attiqa and the Med Kitchen creates more of an upmarket feel, adding great vibes to the venue. Live D.J. music is now pumping until 2am. Stefano studied mixology in Rome and worked and travelled around Europe, Canada and Oceania. He’s teamed up with Queenstown’s Cameron Mitchell, who owns Sundeck and The Bunker, in the new venture. The fit-out is very Spanish-Italian – a contemporary loft design – featuring leaners for vertical dining.
INDUSTRY
33 Arena Ave, Invercargill Ph: 03 2189263 www.industrycafe.nz The owners of popular Invercargill café, The Batch, once again have the café recipe just right, opening their second venue, the 80-seater Industry Café, recently, in an exciting new commercial precinct. Gareth and Donna Hamilton launched The Batch, with Kate French, almost six years ago and it was an instant hit with locals. The trio now co-owns Industry. “We decided it was time to do another one. We were too busy and our plan was to open Industry to take some of the pressure off The Batch, says Donna. Industry is a little more streamlined with its herringbone wood floors, white tiles and slick finish. The food focus is on fresh with a large selection of dairy, gluten free, vegan and Paleo-style food.
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12 | May 2017 | Hospitality BUSINESS
WAFU BISTRO
80 Hardy Street, Nelson Ph: 03 5481231 Skilled Japanese sushi chef Yuki Takeoda has been rushed off his feet with a great response since launching his own restaurant, Wafu Bistro, in Nelson. The former head chef at The Rutherford Hotel’s Miyazu Restaurant in Nelson, Yuki left Japan 13 years ago and has done stints as a sushi chef in Seattle, USA, and a year at Minami Jujisei in Queenstown. Wafu is small and intimate, seating about 25, and offers refined dining. Yuki says he loves working with New Zealand’s fresh fish. Sashimi and nigiri sushi – as loved by the Japanese – are Yuki’s specialties – all prepared with skill and precision from his theatre-style kitchen. “Everything is made fresh and I tailor-make orders for each customer, depending on what they want.”
OPENINGS
Crowne Plaza Christchurch’s new Executive Chef Mirco Turtschi.
Once In A Lifetime Opportunity
The new Crowne Plaza Christchurch is promising to showcase “I’ve been visiting our local farmers’ markets each week to the best fresh local produce the city and region have to offer in its get inspiration for ingredients and dishes and we’re excited to be brand-new café, bar and restaurant. opening up our very own interactive market inspired dining concept,” Conveniently located in the vibrant heart of Christchurch, the he said. hotel will feature the 80-seat Market Place restaurant and bar, its “There will be a live cooking station where guests can choose ground-floor Café 1851 and the upmarket Social Wine Bar. from a selection of meat, fish or seafood each evening, cooked to Swiss-born Executive Chef Mirco Turtschi brings to the table a order just how they like it.” wealth of experience from hotels and restaurants in Switzerland Located in the lobby, Café 1851 is set to delight tastebuds and New Zealand, and said it was a “once in a lifetime” and give friends, locals and families a place to connect in a opportunity to set up a new hotel of this size. contemporary environment. It will serve expertly brewed Mojo “My overall vision for these three outlets is to capture a diverse coffee, T2 tea, fresh juices and smoothies, pastries, cakes, audience at different times of the day and become known as a sandwiches and salads. popular dining hub, for locals and visitors,” he said. The light-filled café features clean lines and Scandinavian Chef Mirco’s culinary journey started at the age of 15 when he inspired décor. With free wifi available it will be the perfect spot started his chef apprenticeship in a four-star hotel in Switzerland. for meetings, a work break or tasty ‘grab and go’ food. Mirco came to New Zealand at the age of 26 where he honed his Social Wine Bar will be the place for get-togethers and drinks skills in cafes in Blenheim and Picton, before making the move to over shared plates, an extensive wine list and a selection of NZ top Auckland hotels and then Queenstown. craft beers. Chef Mirco said the bar would be an “elegant and And while he loves the simple pleasures of fresh bread, pastries comfortable” space with a fireplace adding a cosy vibe. and roasted coffee beans in the morning, a small goods platter “The selection of dishes on offer will include small, medium in the afternoon or sizzling steak on the barbeque, he names his and large plates all designed to be shared by friends, colleagues, favourite dish as his Aunty’s lasagne. couples or groups,” he said. “We’re aiming to appeal to everyone, keeping good old“It’s sure to be the perfect space for socialising, meetings, a fashioned favourites that are generous in portion but reasonable place to grab a quick bite before a show or game, or perhaps a in price, while offering health conscious guests some lighter nightcap after a busy day.” options,” said Chef Mirco. Crowne Plaza Christchurch General Manager, Reinier Eulink said Crowne Plaza Christchurch’s features three premium offers he was honoured to be working alongside Mirco once more, after in one inspiring new space. Market Place restaurant and bar the pair previously worked at IHG’s Crowne Plaza Queenstown. takes inspiration from the “Mirco’s strong knowledge local markets which once of classical and contemporary thrived just metres away in techniques was perfect for Crowne Plaza Christchurch’s new ground-floor Café 1851 will offer something for everyone. Victoria Square. Featuring Crowne Plaza Queenstown’s an interactive marketplace local and international guests dining concept, diners will be and the feedback we received encouraged to pick and choose was outstanding,” he said. from a wide range of dishes “We can’t wait to see our on offer. restaurant, café and bar come The menu for Market to life thanks to his expertise Place restaurant and bar is at the helm of our food and still under wraps, but Chef beverage operation. Mirco said his vision was to “We look forward to inviting give locals and visitors the Christchurch locals to visit opportunity to discover the at any time of the day, for best fresh produce the city has breakfast, brunch, lunch to offer. or dinner.” Hospitality BUSINESS | May 2017 | 13
Thought for Food
The link between good food & good business. Introducing our new brand. We’re the link between good advice and good business - that’s what we are here for. The hospitality industry has changed over the years and we’re proud to introduce our new brand to you. Our aim was (and will continue to be) to showcase the people we represent, tell their stories of success and have the Association reflect you - the people we work with on daily basis. We are the link, the support, the connection between the industry and good advice. If you link with us, our support will help you and your business thrive.
When you join with us you also become part of a wider network - you are linked to a fantastic community of like minded individuals and together we are stronger. If you’re a member already - thanks, and if not, we’d love to have you onboard. You’ll join over 2000 of New Zealand’s most dynamic and profitable hospitality businesses and learn from our advice, seminars, events and information across the country.
Become a member today. www.restaurantnz.co.nz
OPINION Restaurant Association NZ Marisa Bidois - Chief Executive
FOOD FOR THOUGHT CRITICAL STAFF SHORTAGES & IMMIGRATION I’m privileged to be part of the restaurant and hospitality sector. I know first-hand that it’s hard work, but it’s also vibrant, creative, and incredibly rewarding. The work we do plays an important part in New Zealanders’ daily lives and is also a big factor in how international visitors experience our country. As a sector we’re growing quickly; sales grew by 7% last year and new restaurants and cafes are opening all the time. Which is good news, right? Except for one thing. The rapid growth is putting pressure on one critical ingredient; being able to find the right staff. Hospitality is people-centric; as more people eat out more often, more chefs are needed for every service to stand in a hot kitchen and cook to order. We face critical shortages of key restaurant positions such as skilled chefs and restaurant managers. Many businesses are struggling to find suitable candidates locally and positions often remain vacant for months. It’s often the owners that pick up the slack, working even longer hours to cover staff shortages. There has been a lot of discussion in recent days about the impact of changes to the skilled migrant work visa and the impact on our industry. As a sector we are working hard and trying to solve our worker shortage in a number of ways. In addition to a growing number of apprenticeships, promoting from within, and recruiting for key roles internationally, we are also attracting more people to hospitality
through ProStart NZ, a hospitality industry skills programme that helps unemployed Kiwis into work. Similar to programmes operating overseas, Restaurant Association of New Zealand ProStart graduates learn the basics of hospitality over four weeks and are given a helping hand into the industry. Those who take on a ProStart graduate hire in the knowledge that their newest recruit has been matched to their business, and comes with a personal recommendation from the Association and other hospitality business owners who have worked with them. Once placed, the candidate receives ongoing support from ProStart as they transition into employment. Course participants are from all walks of life, and are preparing to enter the workforce after a lengthy period of unemployment. Despite the differences, what unites them is their motivation to learn new skills and their desire to be part of our exciting industry. As an industry organisation we’re committed to helping our members make a positive contribution to New Zealand. While we’ll be working hard to make sure that recruiting internationally through the skilled migrant programme is still an option, attracting more local workers to our sector is just one of the other ways we’re ensuring that our members have the resources they need to run successful and sustainable businesses. n
Hospitality BUSINESS | May 2017 | 15
FOOD FOR THOUGHT
Restaurant Association of New Zealand, working for you Hospitality Business looks at the action behind the scenes of one of the industry’s hardest working organisations
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ave you ever thought it would be great to have a silent business partner? Someone powerful, knowledgeable, and an expert in increasing your profitability. That is what it is like being a member of the Restaurant Association of New Zealand. When it comes to getting a massive injection of help and information on all things hospitality, the Restaurant Association of New Zealand is the organisation of first choice to go to. The organisation has members covering the entire country and represents every aspect of the restaurant and hospitality industry. As an industry body, they offer members a wide range of business tools and avenues for saving money, as well as a free helpline for advice on a wide range of issues. National President Mike Egan says when he first decided to join RANZ he thought it would be a great way of keeping up with the latest issues impacting the hospitality sector, which would also enable him to run his own business to a higher standard. “I have met some of the most outstanding operators from around New Zealand and the world. Being part of RANZ is great because I am able to lobby our sector and in turn being able to positively influence the outside forces that impact us all is very satisfying,” says Egan. Egan also enjoyed the experience of collegiality in the industry, and found that colleagues are more than happy to share information such as future trends in hospitality or best practices that in turn benefits everyone. THE FACES BEHIND THE NAME Staff members at RANZ love working for the organisation not only because they live and breathe hospitality but also they genuinely want to assist business owners and help them succeed. General Manager Nicola Waldren says the thing she likes most about working for RANZ is the personal contact that she has with their many members and getting to know them and their businesses. “So many of these operators are highly passionate, creative people putting everything into what they do. There is always something different happening, or a new initiative we have in the pipeline, so it’s always busy and exciting,” says Waldren. Many of the businesses in the hospitality industry are small and owned by people who work every day in the business and often don’t have the time or energy to disseminate all of the latest legislation, changes, trends and research to stay ahead but this is an area that RANZ is more than happy to help their members in. Not only do they offer human resource and legal help, they offer a 24/7 phone service line where people can contact them about things from employment issues to legal matters which Chief Executive Officer Marisa Bidois says is one of the most important and beneficial parts of their membership. “We are like a silent business partner.We assist restaurant owners with profitability.Thinking of buying into the restaurant trade or setting up a new business? Then call us for help and advice >
16 | May 2017 | Hospitality BUSINESS
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FOOD FOR THOUGHT “Facing threatening legal action, complaints, employment issues or personal grievance problems? Again, the Association is your solution to back-up and support,” says Bidois. TRAINING – AND BACKUP - WHEN YOU NEED IT RANZ also offers a range of training and professional development courses, assistance with promotion and by putting on big industry events such as the Hospitality Summit, Feast by Famous Chefs, Barista Smackdown at Fine Food NZ, and industry awards around the country. “The awards platforms are all about recognising success in our industry. The Summit is an opportunity to gather valuable insight into good business practice and also keep on top of changing trends,” says Bidois. They also work carefully with a selected group of companies that can offer tangible benefits to their members through their products and services. This can include working with key partners to offer significant discounts on anything from gas and power, bread to insurance and eftpos to stationery.
“Restaurant Association of New Zealand provides a voice to the outside world on the challenges, problems and triumphs”
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With margins tight in the hospitality sector they are focused on helping members improve hospitality with their wide range of key partners including: Westpac, Spark, OfficeMax, Nova Energy, Eftpos New Zealand, American Express, NetPay, Crombie Lockwood, Restaurant Hub, Coca Cola, Hesketh Henry and Grant Thorton. These partners work with RANZ to deliver competitive pricing on products and services and also to show their support of the hospitality industry. “RANZ does incredibly valuable work for and behalf of its members and work on what is most important and relevant for their members and the hospitality industry,” says Vice President Steve Logan. THE INDUSTRY SPOKESPEOPLE Restaurant Association of New Zealand provides a voice to the outside world on their challenges, problems and triumphs. “We are a welcome sounding board when they have problems and through our initiatives I think we help their business to succeed,” says Waldren. Marisa Biodis says the love of the hospitality industry and passion to assist business owners succeed are what made her want to work for RANZ. “One of the most enjoyable things about leading the Association is the opportunity to make a difference and assist hospitality business owners.” Restaurant Association of New Zealand has grown immensely since 1972 when it had only 20 members.Today the Association has 1900 members and represents every facet of the restaurant and hospitality sector. Nicola Waldren says, “The Association has grown a lot, and we have added many new initiatives that support and guide our members. It always seemed like such a great organisation to be a part of… and it is!”. n
Feast your eyes on the new benefits email: askme@crombielockwood.co.nz or call: 0800 276 6243
EMPLOYMENT
Helping Hands Provide Mutual Benefits
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ith unemployment at the lowest point in eight years and new immigration rules placing further pressure on the hospitality industry’s ability to find staff, employers are looking at new ways to be proactive and maintain a high quality team. Helping Hands, a hospitality recruitment tool, flips the traditional recruitment methods on its head, allowing employers to immediately access over 10,000 jobseeker profiles and contact jobseekers directly. With the tool costing as little as $50 per month and saving employers the time involved in placing advertisements and sifting through endless resumes, Helping Hands is gaining significant traction against the more ‘traditional’ job sites. WINNIE BAGOES - CHRISTCHURCH LENA - was on the Helping Hands site for three weeks before she got offered a job with Christchurch’s premier pizza place, Winnie Bagoes. Snooping around online for job opportunities led her to the site, which boasts a total turn-around for jobseekers
and employers alike. Instead of having to physically run around with her CV, hat in hand, Lena was able to create a profile (an online CV), at no cost and wait for employers to contact her. Mike Knowles of Winnie Bagoes shortlisted Lena and she says that direct contact was great, it made her feel more confident. “It was a lot less stressful than going door to door,” explains Lena, who says that her favourite part of working at Winnie Bagoes is getting to serve the wonderful regular customers that frequent this popular joint. MIKE KNOWLES - was looking for a part time waiter with some experience and a good personality. Turning to Helping Hands after a number of on line job sites left him trawling through piles of irrelevant CV’s, he found Lena. “She was easy to get on with, had the basics down: turned up on time, took pride in her appearance... old school things that actually make a difference!” Happy with the calibre of people he’s hired via www.helpinghands. co.nz Mike now says it’s the only site he uses for employing staff. n
20,000 rugby fans are coming - are your frontline team ready? This ‘To Serve or Not to Serve’ workshop is specific to on-licensed premises in DHL NZ Lions Series host cities. Register your bar and front of house staff to attend and refresh their responsible service of alcohol knowledge and skills in preparation for the influx of international and local rugby fans coming your way.
Workshop Dates:
Tuesday 16 May – Rotorua Tuesday 30 May – Christchurch Thursday 1 June – Auckland Wednesday 7 June – Dunedin Tuesday 13 June – Hamilton Wednesday 21 June – Wellington Cost is $45 (incl GST) per person for Hospitality New Zealand members.
To book online go to www.hospitalitynz.org.nz/training or email nsc@hospitalitynz.org.nz
COMPETITION TIME
2017 NZ Hospitality Championships – entries welcome!
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uckland’s Logan Campbell Centre at the Greenlane ASB Showgrounds will host the 2017 NZ Hospitality Championships from July 27- 30. Formerly known as the NZChefs’ National Salon, the new name for the competitions has been introduced to more widely represent the various components of the burgeoning New Zealand hospitality sector. According to the National President of NZChefs, Graham Hawkes, the name change more accurately reflects the diverse components of the industry and the competitive nature of participants who continually strive for gourmet and hospitality excellence. “This is our third year at the helm of the event and it is just getting bigger and better.” The NZ Hospitality Championships now include events such as the Dilmah High Tea competition, the Beef & Lamb College Challenge, the Waitoa Curry Cup, and Hospitality Business magazine is proud to sponsor the NZ Pastry Chef of the Year Award . Recognition of excellence in these fields adds to the essential overall hospitality and tourism sector growth, which is widely recognised as the current number one contributor to the New Zealand economy. NZCHEFS ANNOUNCES HIGH PERFORMANCE SQUAD New Zealand is gearing up to make greater inroads into the international culinary world, with the announcement of NZChefs’ new High Performance Squad. Considered the ‘crème de la crème’ of the New Zealand culinary scene, the eight-strong team is looking to make its mark at key international events. NZChefs President Graham Hawkes said the Squad comprises some of the country’s elite and emerging chefs including: MacLean Fraser, Blake Haines, Ganesh
Khedekar, Eric Lim, Greg Piner, Marc Soper, Mark Sycamore and Darren Wright. “Two of the members – Darren and Ganesh - formed part of the medal winning team that competed at last year’s Culinary Olympics in Germany. This was a significant accomplishment, given that New Zealand hadn’t competed at that event for over 10 years.” Canterbury features strongly in the line-up with four of the chefs based in Christchurch. MacLean Fraser from the Bolton Hotel in Wellington has also just been announced as a WorldChefs certified judge. He is only the second New Zealander to achieve this status. Graham said MacLean and the rest of the team have their work cut out for them, as they prepare to represent the country at a range of culinary competitions. “They’ll be battling against the world’s top chefs who have huge financial backing at their disposal. Our Squad will be doing this purely for the love of it and the opportunity of showcasing New Zealand’s culinary prowess. “With food tourism continuing to be a growth story, they will be out there helping to promote our country as a must visit destination for great cuisine.” Graham said members of the Squad were selected based on a range of criteria such as previous competition work, having been identified as an emerging culinary talent, and a demonstrated commitment to meeting the challenges ahead. “First up, they will compete at key events at the New Zealand Hospitality Championships in July 2017. After that, selected members will head off to Guam where they will compete in the Hans Beuschkens World Junior Chefs Challenge, Global Chefs Challenge and Global Pastry Chef Challenge.” >
“Selected members will head off to Guam where they will compete in the Hans Beuschkens World Junior Chefs Challenge, Global Chefs Challenge and Global Pastry Chef Challenge.”
Hospitality BUSINESS | May 2017 | 21
COMPETITION TIME Some of the other events also being considered include Battle of the Lion and the Asia Pastry Cup in Singapore.Graham said NZChefs has its sights firmly set on sending another team to compete at the next Culinary Olympics in 2020. “Creating a High Performance Squad will go a long way towards ensuring that we have the right skills and people in place to achieve gold next time.” He said New Zealand’s abundance of produce and talented chefs is making a big impact overseas. “We all know how fantastic the food is here and now it’s time to start letting the rest of the world in on the secret. “We’re really excited about where New Zealand is heading on the international culinary stage, particularly as we now have a formalised High Performance Squad.” The Squad will be open for new members to join, as further talent is identified. n For more information regarding the 2017 NZ Hospitality Championships go to: -http://www.nzchefs.org.nz NZCHEFS HIGH PERFORMANCE SQUAD MEMBERS ARE: Blake Haines Darren Wright Eric Lim Ganesh Khedekar Greg Piner MacLean Fraser Marc Soper Mark Sycamore
Christchurch Christchurch Christchurch Auckland Dunedin Wellington Wairarapa Christchurch
Chillingworth Road Chillingworth Road Chillingworth Road LSG SkyChefs Vault 21 Bolton Hotel Wharekauhau Lodge ARA Institute Of Canterbury
Competition Entries Now Open 27th - 30th July 2017
www.nzchefs.org.nz
Over 70 individual competitions from Kiwi Kids Can Cook, Dilmah High Tea, The Curry Cup, Senior Lifestyle, Chef of the Year, Pastry Chef and Junior Pastry Chef of the Year, Commis and Training Chef of the Year as well as Service Person, Cocktail Champion and Barista of the Year, plus many more. All competition details and entry forms now available on www.nzchefs.org.nz NZChefs thanks all our sponsors including these key supporters for our Of the Year Awards: • Moffat • Southern Hospitality • BlueRock • Hospitality Business • Equagold • Bartercard • Hospitality Training Trust • Orb Coffee Many other companies support this event, for the full list please visit our website and be sure to support the companies that support our industry.
22 | May 2017 | Hospitality BUSINESS
BUSINESS
How Recent Immigration Changes May Impact You
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here has been a lot of attention lately on the issue of migrant workers as well as on New Zealand’s immigration policy settings in general. With the election looming, our Government has announced a raft of changes which will be of particular interest to the hospitality sector: 1.NEW RESTRICTIONS FOR NON-COMPLIANT EMPLOYERS OF MIGRANT WORKERS Across New Zealand, from 1 April 2017, employers that breach minimum employment standards and immigration requirements will face restrictions in access to the foreign labour market. Standdown periods will temporarily restrict employers from recruiting migrant workers. This will affect employers who support work visa applications and Approvals in Principle, seek Accredited Employer status, support Residence applications based on employment, and those who are part of the Recognised Seasonal Employer Scheme. We recommend that all employers take steps to ensure that their current systems comply with the minimum employment standards and immigration requirements. If employers have any questions about this topic, or any employment or immigration issues they should seek legal advice. 2.PATHWAY TO RESIDENCE FOR SOME SOUTH ISLAND TEMPORARY MIGRANTS On 22 May 2017 a new pathway to residence for some South Island
temporary migrants will open for a limited time only. This particular development may assist employers in the hospitality sector to retain experienced and reliable workers who are committed to your industry and to the South Island region. We recommend that employees who have held an Essential Work Visa for the past five years or longer on the basis of working in South Island discuss eligibility criteria with an immigration lawyer. 3.PROPOSED CHANGES TO TEMPORARY MIGRATION SETTINGS It is proposed that from 14 August 2017, remuneration of migrant workers is used to determine: a) their eligibility for an Essential Skills Work Visa b) the length of the Essential Skills Work Visa c) whether migrant workers can bring their children and partner with them to New Zealand. For instance, someone offered a job as a Chef (ANZSCO level 2) with an hourly rate of between $15.75 - $23.49 will only be granted an Essential Skills Work Visa for 1 year and would not have a right to bring their children and/or partner with them to New Zealand. Another significant proposal is the introduction of a maximum duration of three years in New Zealand for migrant workers in ‘lower-skilled’ occupations. At the conclusion of the three years, the affected migrant workers would need to spend one year outside of New Zealand before they could apply for another Essential Skills Work Visa in a lower-skilled occupation. n
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MEAT ON THE MENU
JUDGES SMITTEN BY DELICIOUS STEAK AWARD WINNERS DECLARED bsolute NZ Meat is the Supreme Winner of the inaugural Outstanding NZ Food Producer Awards. Their winning product, Absolute Angus Porterhouse was named alongside seven category winners representing horticulture, aquaculture, cheese making, butchery, and creators of premium crafted products. The winners were announced in Auckland at Newmarket’s L’affare on April 27 after a panel of 10 expert food judges tasted more than 150 products from 82 growers, farmers and crafted producers in early March at the Fresh Factory in Auckland. Absolute Angus is the brand East Cape farmers Sean and Jodi Brosnahan developed for their pure NZ Angus stud, that they sell online via www.absolutenzmeat.com Head Judge Lauraine Jacobs said, “Absolute Angus Porterhouse was a standout, with the judges smitten by this delicious steak from the very first bite. Not only did it have terrific texture and intense meaty flavours, but the Brosnahan’s commitment to sustainable management of their East Cape farm and the online business they have created is worthy of this recognition. It is a joy to see the hard work of our farming sector being carried out in such an exemplary manner.”
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CATEGORY WINNERS ARE: • Jersey Girl Organics, Jersey Girl Organic Whole Milk - Outstanding Producer Dairy Primary • Whitestone Cheese Company,Vintage Windsor Blue - Outstanding Producer Dairy Crafted • Farm Eighty4, Heirloom Tomatoes - Fresh.co.nz Outstanding Producer Earth Primary • Fix and Fogg, Dark Chocolate Peanut Butter - Fresh.co.nz Outstanding Producer Earth Crafted • Absolute NZ Meat, Absolute Angus - Outstanding Producer Paddock Primary • The Prodigal Daughter, Spicy Sicilian Sausages - Outstanding Producer Paddock Crafted • Cloudy Bay Clams, Wild Harvested New Zealand Diamond Shell Surf Clams- Label & Litho Outstanding Producer Water Primary • Keewai New Zealand, Live Freshwater Crayfish - Spirit of New Zealand RUNNERS-UP The organisers reported that the quality of produce was exceptional and therefore the judges took the opportunity to recognise runners-up in two categories: Clevedon Valley Buffalo, Buffalo Mozzarella, and Wooden Spoon Boutique Freezery, Movie Night Ice Cream were recognised in Dairy. Paneton Bakery, Paneton Flaky Puff Pastry was an Earth runner-up. PEOPLE’S CHOICE As well as awarding the products from the judging, the Outstanding NZ Food Producer Awards encouraged foodies to vote for their favourites and the following People’s Choice Awards were made: • Fix and Fogg peanut butter makers - L’affare Outstanding People’s Choice Producer • Otago Farmers’ Market - Outstanding People’s Choice Farmers’ Market • Farro Fresh Food - Outstanding People’s Choice Specialty Food Store or Supermarket • Hawke’s Bay - T & G Global Outstanding People’s Choice Food Region Organiser Kathie Bartley says, “it was particularly pleasing to see the quality of New Zealand’s primary produce shine through. One of the drivers for these awards was to celebrate and promote the amazing local produce that we have on our back door step.” n
MEAT ON THE MENU PROUD SPONSOR OF BUTCHER OF THE YEAR 2017
New Zealand’s Next Top Butcher?
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he search has begun for the best butchers in New Zealand, with entries for the 2017 Alto Butcher and Competenz Butcher Apprentice of the Year are officially opened. Stalwarts of the industry now have their chance to showcase their skills as the age requirement has been dropped from what was previously known as the Alto Young Butcher of the Year. Head judge, Matt Grimes has been involved with the competition for over 10 years and thinks the changes to this year’s event will make it even more competitive. “I’m hoping that butchers who have been in the trade for years will jump at the opportunity to sharpen their knives and step up to prove their skills against the fresher faced of the industry,” says Grimes. Entrants in both categories, will first compete in one of three regional heats with the top butcher and apprentice in each area moving on to the Grand Final. In each category, another seven butchers will be selected nationally, based on their regional scores to produce ten finalists. During the regional heats, each butcher must complete a practical cutting test in which
COMPETITION DATES Entries in to both competitions close on Wednesday 31 May 2017. The dates for the regionals are as follows: • South Island - Saturday 10 June • Lower North Island – Friday 16 June • Upper North Island - Saturday 1 & Sunday 2 July
they will have two hours to turn a whole beef sirloin, pork shoulder and a size 20 chicken into a display of value-added products. The twenty butchers who make it to the Grand Final will be put through their paces once again in front of industry who will PMS 7536 C be interested in the potential of what thesePMS 704 C butchers bring to the table. 2014 Alto Young Butcher runner up Jeremy Garth has just been selected as part of New Zealand’s butchery team, the Pure South Sharp Blacks and credits the competition as being a great stepping stone to making it to the top of his field. “The competition was a good learning curve, being surrounded with like-minded people meant I was constantly challenged and I was able to network with many industry heavyweights, including the Pure South Sharp Blacks team selectors, that I wouldn’t have otherwise had the opportunity to,” says Garth. The Grand Final will be held at Shed 10 in Auckland on Thursday 31 August, with the overall winners, who will each PMS 7536 C study PMStour, 704 C being PMS 2766 C receive an international announced at a black-tie dinner following the competitions. n
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Hospitality BUSINESS | May 2017 | 25
MEAT ON THE MENU
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26 | May 2017 | Hospitality BUSINESS
inter has certainly arrived in New Zealand with a vengeance this year, and savvy restaurateurs have been revising their menus to incorporate new delicious recipes to warm the heart and soul of foodies and tourists! While hardier souls outside of Auckland have been slow cooking meaty morsels and revising menus for a while in Auckland the month of April and now May has just witnessed a list of mouth watering new recipes hitting the scene. In particular Gerome, the newly opened Greek restaurant inhabiting the former Parnell site that housed iconic restaurant, Iguacu, has made a wonderful impact on the dining out scene. The interior fit out incorporates lush blue velvet seating and the menu offers the sort of food that makes it worthwhile going out to eat on a dark and cold evening! I had the pleasure of being taken their by a friend for my birthday – and what a treat it was - we started with the seared kefalogravieria, pepped figs, and northland honey, smaller dish, along with the roasted cauliflower, capers, pomegranate, with sour cream vinaigrette……… which led to the larger dish ( of course!) of short rib of beef, papagalos coffee, northland honey, table carrots, shaved fennel and grilled pita ….AND we had the spit-roasted pig, quince, throubes’ olives, apple, and blood veined sorrel! It was all delicious. And adding to a truly decadent few weeks, Cibo restaurant in St Georges Bay Road, Parnell - another “must go” to for locals and tourists, - introduced their winter menu, which included divine salmon dishes and beautifully cooked lamb! – and beans with a nutty sauce that was exquisite. The chef had just returned from overseas and was keen to introduce her newly discovered culinary knowledge! Couple this with the opening of the Duck Season (and the nicest pie I have had in a long time) through the Cloudy Bay Pinot & Duck Trail launch where 30 chefs at leading restaurants produce stunning recipes to match the Pinot Noir 2014 with duck dishes -– thank you Chef Christophe on behalf of Des Harris, ….I think the duck season is well and truly worth following. Finally Oyster & Chop - a destination restaurant in itself provided Oysters Kilpatrick with Manuka Smoked Bacon …and Wakanui Scotch fillet dishes worthy of note! At each of these restaurants there were international visitors enjoying the very best of our service, produce and talent – it’s no wonder our tourism industry is booming and we are enjoying the economic benefits when we can display such expertise in the culinary and hospitality business. – Kimberley Dixon n
MEAT ON THE MENU
The Knives Are Out!
Team member Greg Egerton in action
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he Pure South Sharp Blacks, our national butchery team, is currently in preparation to take on the world’s best butchers but first they must prove themselves against their toughest competition, Australia. The team of six, will compete in a Trans-Tasman Test Match against the Australian Steelers on Friday 19 May at Mac’s Function Centre in Wellington. During the test match each team will be given two hours to turn a selection of beef, pork and lamb cuts into value-added products , displayed similar to what you would see in a butcher shop window. Team captain, Corey Winder says this initial battle against Australia will allow his team, which includes three newcomers, to set their focus. “Their side is hugely talented and I know they would love nothing more than to start their world campaign with a win against the Kiwis,” says Winder. “But I have the same idea – this is my seventh time as team captain and it’s the hungriest I’ve ever been for a win. I know we have the talent, outlook and support to do our country proud.” The Trans-Tasman event will give both teams the opportunity to fine tune their skills ahead of the biggest international butchery competition the world has seen, the World Butchers’ Challenge in which twelve countries are currently registered to compete. The World Butchers’ Challenge, to be held on March 21 2018 in Belfast, Ireland, will see teams from Bulgaria, France, Germany, Great Britain, Greece, Ireland, Italy, Spain, South Africa and the USA alongside the two Southern Hemisphere nations fight for the title of the best butchers on the globe. The Pure South Sharp Blacks, sponsored by Pure South, Beef + Lamb New Zealand and NZ Pork, are hoping to take back the World Butchers’ Challenge trophy they lost to France last year after three consecutive wins. Joining Winder on the team this year is Greg Egerton from Mad Butcher, Dunedin; Jeremy Garth from New World Ferry Road, Christchurch, Zak Grammer from New World Eastridge, Auckland; Hannah Miller from A Lady Butcher, Auckland and Hohepa Smith who currently works at Gold Coast Organic Meats in Australia. n
OPINION
Hospitality New Zealand Dylan Firth, Advocacy and Policy Manager
AS WE SEE IT IMMIGRATION IS ON THE TABLE. This year 3.5 million eligible voters will have the opportunity to decide who governs this fair land and, as part of Hospitality New Zealand’s advocacy work we will be raising several key industry issues with current and prospective MP’s - the first issue being immigration. If you hadn’t heard, a certain minority party with a leader very vocal on immigration looks like they may get to decide which major party governs. This means immigration is definitely in the spotlight with central government already making policy changes in this area. The first tweaks came about in October 2016 with increases in the number of points required, from 140 to 160, for migrants to be able to pathway to New Zealand residency under the Skilled Migrant Category. Since these changes, a similar number of essential skills visas have been issued which implies there is still appetite for people to come to New Zealand to work here on a temporary basis. However, the opportunities for them to then gain permanently residency has narrowed. Immigration NZ approved 23,417 essential skills applications between 01 July 2016 to 31 March 2016, compared with
28 | May 2017 | Hospitality BUSINESS
22,847 during the same period in 2015/16. Of these, 1,405 essential skills visas were for Chefs. On 19 May 2017, Immigration Minister Michael Woodhouse unveiled further changes to immigration regulations including, changes to the minimum remuneration threshold for skilled migrant workers. This means Chefs who earn under the median wage of $48,859 no longer qualify for an essential skills visa, even though Chefs are on the Long-Term Skills Shortage list. According to Hospitality NZ’s 2016 Remuneration Survey, Executive and Sous Chefs comfortably make it above the median wage threshold however, Chef de Partie and below do not and it is these middle management kitchen roles where there is the greatest shortage and where the gap is often filled by migrant workers. Hospitality NZ supports hiring kiwis first but we also know there simply isn’t enough good hospo kiwis to go around. To continue to deliver world class hospitality in our thriving tourism sector we also need access to quality, skilled migrant labour and we will ensure the decision makers appreciate this delicate balance.
www.ServiceIQ.org.nz
0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
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Request for Proposal for the operation of the
Visitors Centre Café, Playground Food Kiosk and Conference Facilities at
CHRISTCHURCH BOTANIC GARDENS GETS Reference - 18593895
A cast iron opportunity For an established Café/Restaurant operator with a desire to expand to a prestige position in the Christchurch Botanic Gardens. The Christchurch City Council seeks proposals from proven operators with a desire to provide an extraordinary experience to a variety of visitors to this prestigious facility. With over 1.5 million visitors a year to the Christchurch Botanic Gardens and 400 thousand plus visitors through the doors of the Visitor Centre per annum this provides an opportunity for assured success with good standards and business practice. This is a 364-day a year operation with the café sitting within an award winning Patterson Architects designed Visitor Centre. The centre includes a café, currently configured for seating 60 people inside with a similar seating (expandable) outside. In addition to the café a facility for the preparation and sale of food for visitors to the immensely popular Botanic Gardens playground is also on offer.
The two kitchen facilities also offer opportunity to provide catered events in the conference centre within the Visitor Centre. Respondents have the opportunity to express an interest in any or all of these facilities. A large carpark nearby provides easy access for customers of all the facilities. To be successful you will need: • to demonstrate sustained success as a café/ restaurant operator • the ability to staff and run a first-class operation • to be in touch with present market expectations • to be able to serve a diverse clientele base • demonstrate your point of difference and how the offering will enhance the visitor experience of the Christchurch Botanic Gardens.
The Request for Proposal (RFP) documents, will only be available to download via the Government Electronic Tender Service (GETS) website. It is easy to register just go to: https://www.gets.govt.nz/RegisterUser.htm The RFP documents will be uploaded by the Christchurch City Council onto the GETS website, “mid-May”.
Please refer any enquiries in the first instance to mark.westbury@ccc.govt.nz should you require any assistance.
HOSPITALITY PEOPLE
Overcoming the Odds - Janice Thornton
Pictured from left, the team at Sign of The Kiwi, Bastien, Sam, Lynne, Janice and Eric.
BY SUE FEA
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t 64, Christchurch café owner Janice Thornton has faced her fair share of adversity, but this hardy Kiwi go-getter has fought back to overcome the odds. Janice, who recently re-opened Christchurch’s iconic Sign of the Kiwi Café in the Port Hills overlooking the city, has been working in hospitality for more than 40 years. “I’ve been in this business since I was a kid, starting out as a pantry maid at Cherry Court Lodge in Dunedin,” says Janice. “I was a waitress and kitchen hand there before becoming a chef at a restaurant and I owned my first business at 20 – I was the caterer for the Otago Golf Club at its St Clair course in Dunedin.” For many years she ran popular central Christchurch café, Cinnamon, from a city council-leased site. Janice was also food and beverage manager at Christchurch’s Russley Golf Club. Some of the wonderful staff who’ve been faithful to her in these previous businesses have stayed on the team, including Lynne Reed, who’s worked for Janice for 16 years. By 2010 Janice had quite a reputation as a successful operator and caterer and the Christchurch City Council invited her to take over the lease at The Sign of the Kiwi. Janice opened on September 1, 2010, and four days later the first of the Canterbury earthquakes struck. She was able to remain trading, but only just, with the devastating February, 2011, quakes taking even more of a toll on the beautiful historic stone building, which celebrates its 100th anniversary in June this year. In June, 2011, just 10 months after opening, Janice was forced to close her new café down for safety reasons. “I hung in there until the council
closed me down because it was just too dangerous,” she says. “It was going really well too, but six years later they approached me again and said would I come back and lease The Sign of the Kiwi again, now that the building had been fully restored.” Janice is a stayer, so she rolled her sleeves up and geared up for round two, opening in January this year. Her famous date scones had barely cooled out of the oven when the Port Hills fires struck on February 13. Her hearty food and homemade baking was just becoming renowned with the masses of weekend crowds sightseeing, cycling, walking and running in the Port Hills. “We’d just had a huge opening then the fires closed me down for another three weeks,” she says. “It was devastating. I was like ‘déjà vu!’ I was shattered - absolutely devastated looking up from the hill from my bedroom window at the flames leaping up to 100 metres away from the café. It was pretty scary.” A keen endurance athlete, Janice was champing at the bit to get on her bike and ride up to assess the damage. “Eventually I was allowed up with a police escort and we had generators installed to keep the freezers going,” she says. “The Fire Brigade nursed us and we were allowed to re-open. Now this place is like Kensington Station every weekend.” Janice is now working on plans to celebrate the Kiwi’s 100th anniversary next month (June). She’s already been in touch with the family of Christchurch forefather and former city councillor, Harry Ell, who was responsible for building The Sign of the Kiwi as a rest house in the 1800’s. n
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info@spinningstars.me Hospitality BUSINESS | May 2017 | 31
HIGH TEA
Afternoon
Delights It's tea time!
Sofitel Bangkok Sukhumvit - Afternoone tea at Le Macaron
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ll the tea in China isn’t necessarily drunk there and nor is all the most high-powered high tea experience in Asia, with more than the high tea consumed in England! Hotels from Bangkok 10 live cooking stations, 120 different international delicacies, and 280 to Tokyo are reaching for new heights with new high tea seats for guests. Highlights include a sushi and seafood bar, a salad bar, specials that drink in great views, exalt chocolate, invoke a fresh juice bar, Chinese, Indian as well as Western fare, and a dessert magical Paris and look stunning in lacquer. station filled with cheese, all-you-can-eat cakes and pastries, and a “As high-falutin’ and old-fashioned as high tea sounds, it’s still a matcha chocolate fountain to top it off. major part of every day life ,” says Sammy Carolus, General Manager In Bangkok, and in particular at Le Macaron, Sofitel Bangkok of the Grand Hyatt Taipei. “People used to talk about the power lunch. Sukhumvit’s gourmet, Parisian-style cafe, a taste of afternoon tea Today we’re talking about the power tea. Increasingly it’s how guests are tradition is served up daily from 2 to 5 p.m. Treats include homemade beginning to explore a particular destination’s culinary appeal.” French pâtisserie — from green teacakes to scones with jam and vanilla In Tokyo, the ever-popular high tea service at Palace Lounge, Palace whipped cream — and all manner of teas. The Classic Afternoon Tea Hotel Tokyo’s cozy bar and restaurant, marries seasonal selections with costs USD 27, while the decadent Champagne Afternoon Tea is priced premium teas, specialty coffees, and champagne. With sweeping views at USD 46, including tax and service charges. of the surrounding Imperial Palace gardens In Hanoi, the high tea takes place at the Sofitel and moat, this high tea adds a seasonal twist Legend Metropole Hanoi’s recently revamped Palace Hotel Tokyo - The Palace with pastries and sweets inspired by the seasons. Le Club, a Roaring Twenties speakeasy-style bar, Lounge's Spring 2017 Afternoon Tea Treats featured in the current tea set include built on top of a wartime air-raid shelter. Here mini bacon and onion quiche, Japanese rice guests can choose between a traditional afternoon balls with green leaves, and freshly baked tea, a delectable three-tiered spread of re-invented scones — all artfully presented in an elegant, French classics, or a lavish chocolate buffet three-tiered jyubako lacquered box. featuring pralines, ganache, mille-feuille pastries, In Taipei, the deliciously over-the-top daily and a chocolate fountain — while listening to afternoon tea buffet takes place at the Grand the sweet sounds of live jazz. Indulging in a High Hyatt Taipei’s Café restaurant. Designed to Tea costs VN460++ (USD 20) or the signature resemble a gourmet marketplace, this is possibly Chocolate Library for VND595++ (USD 26). 32 | May 2017 | Hospitality BUSINESS
HIGH TEA Grand Hyatt Taipei - Afternoon Tea Buffet at Café
Brewing Nicely – New Infusions To Select
“Tea is also now being paired on menus. With lower alcohol limits for driving, teas are now being matched more with desserts or savoury items,…people are thinking outside the box.” – Jon Houldsworth
When was the last time you reviewed your tea selection and are you offering your customers or guests the finest tea available ? Tea is one of the fastest growing areas in the food and beverage industry. Customers are becoming more discerning about the teas on offer, willing to try different blends, and expecting higher quality. Harney and Sons Fine Tea can bring that distinction to your beverage selection. The family owned business has blended artisan teas for over 30 years now, travelling the world to source the finest tea direct from tea plantations. Their Japanese Sencha is actually grown in Japan, their Chinese greens are from China and Assam from India... authentic teas direct from the origin. Flavoured teas have also grown in popularity and Harney & Sons have been at the forefront of this. Hot Cinnamon Spice, Green with Thai flavours, Pomegranate Oolong and ‘Paris’ - a blend of black tea with currant, vanilla and caramel being among the most popular. The company has an extensive range of teas on offer, with over 100 blends to choose from. The range enables customers to build a tailored tea menu from the large variety of loose leaf, silken sachets or individually wrapped teabags. They also offer different display options, such as stylish caddies, display racks and beautiful rosewood tea chest options. They have options to suit the best cafés, restaurants or hotels. In addition, Harney & Sons offer an extra retail revenue opportunity through a beautiful range of tea caddies, specialty tins of Wedding, Birthday or Auyevdic teas, tagalong tins (think cute purse pack of 5 sachets) and an extensive range of loose leaf tea in very stylish black & gold tins. The company prides itself on its excellent customer support ,with efficient dispatch of orders; complimentary tea training guides, tea menus, as well as a variety of additional point of sale materials. From as low as 0.16c per serve, you cannot afford to not consider serving Harney Teas. For further information call 412 2515 or email, info@harneyteas.co.nz to discuss wholesale options, and complimentary samples. Harney & Sons also has a showroom located at 1/10 Loft Place, Kumeu, Auckland. n
Serve the Finest Tea Available • • • • •
Extensive selection of premium teas and herbals Loose leaf or Silken Sachets of portion controlled full leaf tea Unique packaging and multiple display options Gift and retail opportunities Specialty teas for any occasion For more information and samples contact us on 09 412 2515 or info@harneyteas.co.nz
Hospitality BUSINESS | May 2017 | 33
HIGH TEA Jaimie Stodler and Josephin Geimecke, freshly infused with enthusiasm for tea.
TeaAnyone? BY SUE FEA
Two leaves and a bud
M
asterChef New Zealand 2013 runner-up Jaimie Stodler and her Queenstown chef Josephin Geimecke returned recently with their own fresh infusion, after winning a trip to Sri Lanka, courtesy of the Dilmah Tea empire. Jaimie and Josephin cleaned up the gold medal prize at the Dilmah Real High Tea Challenge, first winning the regional contest in Cromwell, then taking out the Auckland national title. They won a three-week trip to Sri Lanka in February and part of their prize was to recreate a ‘High Tea’ menu. Canadian-raised Jamie, who took MasterChef by storm in 2013 with her Arrowtown foodie friend Becs Stanley, is always up for a challenge, and that’s just what she got. The trip included 7-days coaching in the art of making good tea at Dilmah’s School of Tea, as well as voluntary work for some of Dilmah founder Merrill J. Fernando’s children’s orphanages and institutes, four cooking events, and an elephant safari. Jaimie and Josephin hung up their aprons at Jaimie’s downtown Queenstown cake business, Cup & Cake, and headed for Sri Lanka for the adventure of their lives. “The whole thing was really amazing. We were treated so well and made to feel really honoured everywhere we went, being introduced as ‘New Zealand’s gold medal winners’,” says Jaimie. Catering for a crowd of 150 people, including executive chefs, general managers of restaurants and industry leaders, at the School of Tea was no mean feat. Surviving a MasterChef final was good grounding for what was to come. “Cooking for 150 in a foreign kitchen was scary but a fun challenge,” says Jaimie. Their Vanilla and French Rose Cake Pop, and Bergamot Caramel Cupcake – their winning entry – went down a treat with the guests. “We both have a real passion for tea so we really excelled at infusing that into the food for our High Tea menu. It just came naturally to us,” says Jaimie. They also held a cooking class for mothers of the children at the Dilmah children’s institutes, teaching them how to cook a soft foodstyle afternoon tea, designed for children. “We volunteered at three children’s institutes – one for children suffering from cerebral palsy, one for kids with developmental issues and at the School of Inspiration, getting kids from rural areas ready for school.”
34 | May 2017 | Hospitality BUSINESS
It was half work and half play, but hair-raising play at times. “We were charged by an elephant during our National Park Safari, which was hilarious, and got up close with a leopard,” says Jaimie. ”We always felt completely safe and were really welcomed as guests of Dilmah.” The pair learned a lot about tea visiting massive plantations and learning about every aspect from growing to picking and serving. “Two leaves and a bud is very significant. That’s all that should ever go into a bag,” says Jaimie. They even visited scientific labs where the quality control is monitored. “We learned about the various styles of tea and a lot about the ethics of the business.” Getting to meet Dilmah founder and veteran of tea for 50 years now, Merrill J. Fernando himself, was a great honour. “He taught us how you can start out in an industry, as not necessarily one of the biggest players, and turn that small business into a big enterprise. It was a fantastic opportunity for me to be mentored by someone like that who’s made millions and millions of dollars and employed hundreds of thousands of people,” says Jaimie. “His empire has been built on a backbone of ethics, paying a living wage and giving back to the community.You have to see it all in motion and what you can do, but it was very inspiring.” Dilmah is renowned as a single origin producer and all of its profits are channelled back into Sri Lanka.The company was recently awarded a sustainability award for going carbon neutral. “They’re knocking it out of the park with their mantra and the agenda they’re achieving,” says Jaimie.
HIGH TEA We can expect to see a lot more infusions, and caffeine free options, as well as single origin, ethically-produced teas, she says. Most places now serve loose leaf tea, and these are especially popular from 3pm onwards, because caffeine can keep people awake, but caffeinated teas are still popular, says Jaimie. Learning about tea right from the ground up was an absolutely fascinating process. Jaimie and Josephin have returned home to Queenstown, where Jaimie also does a lot of catering work, freshly inspired to incorporate even more infusions into their cooking and baking. Cup & Cake’s Butter Cream Earl Grey Cupcakes will now be joined by even more adventurous infusions. “We’re now planning a whole bunch of new flavours and some exciting new events and business changes that we’ll be revealing during the next five months,” says Jamie, who launched her Queenstown business in 2010. “This has really deepened my cooking ability.” Future plans include cupcake decorating at Cup & Cake and online ordering, with some business coaching in Australia planned as well. “I’m also hoping to further my chef ’s education with some potential schooling in patisserie in Europe,” she says. Dilmah’s New Zealand brand communications manager Jon Houldsworth says this year’s High Tea Challenge regional selections get underway in the next few months to select another pair of prizewinners to head to Sri Lanka. The competition is run in conjunction with the NZ Chef ’s Association’s New Zealand Hospitality Championships, and there’s a big emphasis on infusing tea into food. “It’s becoming very popular and we’re seeing tea, instead of beer and wine, offered on menus,” infused into mocktails and cocktails,” says Jon. Iced tea is being taken to a whole new level too, with a move to incorporate more complex ingredients. n
Attractive loose leaf caddies with 10 delicious flavours Ceylon Breakfast, Elderflower & Apple, Blood Orange & Eucalyptus, Natural Blueberry, Springtime Chocolate Mint, Earl Grey, Peppermint, Chamomile, Pure Green, Jasmine Green.
0800 DILMAH
Refill boxes your guests will also want to buy!
Hospitality BUSINESS | May 2017 | 35
EVENT DETAILS Saturday 23rd and Sunday 24th September 9am – 5pm, The Cloud, Queens Wharf, Auckland
The Chocolate & Coffee Show is back!
NEW DATES, NEW FEATURES, NEW COMPETITIONS AND A BRAND NEW LOOK FOR 2017
The 4th annual Chocolate and Coffee Show is a purely consumer event dedicated to showcasing the talents and successes of these and related businesses. It is an annual extravaganza of indulgent tastes, textures and aromas to surprise and delight the many thousands of visitors that attend. New features include a dedicated Barista Zone presentation area, Artisan Marketplace, lounge, kids area plus new competitions and presenters to be announced in the popular Demonstration Kitchen. The consumer audience tends to skew Female with a 25-54 age group‌and they
have money to spend on their favourite indulgences. So you can focus your efforts on introducing your products to a targeted and interested audience. Any related offerings of indulgence are welcome at the show including beverages such as tea, milks, flavoured milks and liquor through to cakes, cupcakes, ice cream, gelatos, homewares through to florists, gift baskets and much more. A comprehensive consumer advertising and PR campaign leading into the event will drive over 6,000 visitors over the weekend. Our social media followers exceed 10,000 alone!
For stand options and pricing head to www.chocolatecoffeeshow.co.nz/exhibitors
STAKE YOUR CLAIM NOW FOR A GREAT POSITION AT THE CHOCOLATE AND COFFEE SHOW 2017 To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact
FROM ONLY $325.00 + GST in the new Artisan Marketplace through to larger 3m x 3m stands at $1800.00 + GST
Angela Bowes abowes@intermedianz.co.nz 021 130 6824
Dale Spencer dspencer@intermedianz.co.nz 021 361 136
5 MINUTES WITH...
Sarah Holloway, co-founder, Matcha Maiden Put the public's enthusiasm for health and wellness together with the power of Instagram and you have a winning combination. That’s what Sarah Holloway found when she launched a matcha supply business, and more recently, a vegan café in Melbourne.
T
he idea for Matcha Mylkbar came when my partner Nic (Davidson) and I were travelling in the US and we noticed an increasing amount of vegan eateries as well as matcha beverage venues. We also discovered the Blue Zones research into the five regions of the world where people live the longest. The main thing they have in common is a majority plant-based diet. So we thought, why not fuse those two concepts together into one venue? Everyone is all about health these days but the vegan message is sometimes overlooked because of the way it’s packaged. We wanted to take all the emotional heat out of it and just present the statistics based on longevity – who doesn’t want to live longer and eat delicious food? We built a menu that we wanted to be as appealing to non-vegans as it is to vegans, and because of this, our dishes can be quite elaborate. Sourcing the produce isn’t hard at all since we’re cutting out both meat and dairy – in most cases this actually makes things cheaper. For us, the challenge is that we have built things into the menu, like our vegan egg, which takes a lot of time and effort to prepare, so that has been a bit difficult to work around. Creating dishes that are still going to be satiating, delicious but also healthy for both vegan and non-vegan palates is challenging but one of the most exciting parts of the whole thing. I’ve burnt out already a few times since we opened the café and suddenly had two businesses on our plate. I think the toughest
thing is stopping – it’s damn hard work but because you love it, you want to keep going. So pacing ourselves in a world that is constantly changing and where there are always new ideas you could be working on is really difficult. Having 'haters' has also been a little bit tough, personally. With Matcha Maiden [the matcha supply business], people have control over what recipe they create to suit their own preferences. At the Mylkbar, the
meal comes already prepared and of course you can’t please everyone. Especially when the menu is so innovative and creative, it’s not going to be everyone’s piece of cake. So getting used to the fact you can’t please everyone is hard, but there are 10 times as many happy customers leaving which makes it all worth it. We wouldn’t have a business without Instagram. It is such a valuable tool for enterprise and networking. Both businesses have been so strongly influenced by our social media strategy and it continues to be a major focus for us. Matcha Maiden was launched solely through Instagram and that continues to be our primary source of marketing. It has allowed us to build our community, and connect with customers, collaborators and friends around the world. We got into Urban Outfitters stores across the USA solely off the back of our brand identity, which just shows how powerful Instagram can be. Matcha Mylkbar had 10,000 followers before it launched. We knew how powerful the Instagram hype would be. It’s spread our dishes around the world with several posts going viral and it opens up your opportunities to expand. We’ve had people fly in from all over just to try the food, which is so surreal. And it allows us to provide information about opening hours, allergens and menu changes and we can collect feedback and refine our processes accordingly. n Article courtesy of Hospitality Australia magazine. Hospitality BUSINESS | May 2017 | 37
CHEF TALK Ana Ros – 2017 Best Female Chef
Courage & Creativity Hospitality Business talks to Chef Ana Roš, World’s Best Female Chef, 2017
38 | May 2017 | Hospitality BUSINESS
CHEF TALK WHAT WAS YOUR REACTION WHEN YOU WERE TOLD YOU WERE THE RECIPIENT? was pretty silent for the first week. The award came as a surprise to me. For the first few days, I felt confused, even scared. It is a huge responsibility to accept this award, especially as a self-taught cook. I live in a pretty unknown part of the world and there is so much that can be done to promote the area in terms of tourism and gastronomy. Hiša Franko is trying to develop a unique way of how a countryside restaurant should be. I am constantly exploring new ways of integrating Slovenia’s terroir into my cuisine. That’s how I communicate with my country and the world. To get to where I am now is a reflection of the huge personal and business sacrifices that I’ve made. Acknowledgements like this prove that I am on the right path and keep pushing me forward.
I
DO YOU THINK BEING FEMALE MEANS YOU HAVE A DIFFERENT STYLE IN THE KITCHEN - BOTH IN THE WAY YOU CREATE FOOD AND THE WAY YOU MANAGE PEOPLE? The most sensitive cuisine that I’ve tasted was from a male chef. We have different ways of managing people, and I think women tend to create a family feeling. People still don’t believe that I can shout and have a temper. But when I do shout, they know that I can do it. RESTAURANT KITCHENS ARE DOMINATED BY MEN. DID YOU FACE ANY PROBLEMS OR CHALLENGES WHEN YOU DECIDED TO BREAK INTO THE INDUSTRY? One story I recall reveals the many challenges. In 2012, I was invited to take part in the last original Cook it Raw session, as the first female chef. The event was held in Poland, and everything that could possibly go wrong did. First I missed my flight and, as a result, the press conference. While there I was seriously bitten by a dog. Later I was in a kayak that flipped over, of course in front of all the journalists who attended the event. Finally, when I was cooking the last dinner I was stung by a bee while cutting beets, had an allergic reaction and needed a doctor. It came down to an essential question: Can a girl survive the boys’ scout camp? I proved you can. DO YOU SEE MORE FEMALE CHEFS COMING INTO THE INDUSTRY? It is a slow process. At the moment, we need to overcome this perception that there is a difference between the genders. I see it that all chefs share the same love and dedication. At the end of the evening we are all equal in front of the client. The difference between a male and female chef is related to the traditional roles in our society, not about the quality of the food or technical skills. Young chefs also need to be aware of the reality of this line of work. The reality is not accurately portrayed in reality shows with celebrity chefs. It’s a tough industry, but it is also so rewarding. WHAT DO YOU CONSIDER IS THE KEY TO YOUR SUCCESS? I fight hard to remain an ordinary woman with a normal lifestyle, and that includes having female friends who enjoy a drink and gossiping about men.
HOW DID YOUR PASSION FOR FOOD EVOLVE? It is still evolving. It’s about pushing yourself out of your own comfort zone and trying to achieve your very best. HOW DO YOU INCORPORATE LOCAL INGREDIENTS INTO YOUR DISHES? ARE THERE ANY UNIQUE AND RARE INGREDIENTS THAT YOU USE; COULD YOU TELL US HOW YOU SOURCE THEM? The main idea at Hiša Franko is to keep tradition alive. Our dishes are closely connected to Slovenian terroir and what our ancestors used to make. Being aware of these two things, and continuously exploring, is the starting point from which I create my dishes. Key to Hiša Franko’s story is that we’ve built a chain of strictly local producers. The house is in a remote location, far from major suppliers. We didn’t need to find producers close by, but we chose to. The process took a decade, and it is something we are still developing. It guarantees us the freshest possible produce that completely local and original. We brought a lot of forgotten dishes back to life, and are building a New Slovenian cuisine which makes the dining experience at Hiša Franko truly unique. WHAT ADVICE WOULD YOU GIVE YOUNG CHEFS? Have courage and question what you do.Travel and learn from talking to people. Never fall asleep.There is a world out there to discover and food to experience while travelling. Even looking around the corner will make you think in a different way and turn you into a better person and chef. WHAT’S NEXT FOR YOU? WHAT IS THE NEXT CHALLENGE YOU’VE SET FOR YOURSELF? At the moment, all our focus is on Hiša Franko and a little brewery we’ve taken over a few months ago. The local water is very good, which is a fundamental element for creating a great craft beer. We have two young partners working on this project. The name of the beer that we are just launching is FEO, named after a contemporary local poet. We are also opening a tiny bistro next month in an old building in the centre of Kobarid, with a focus on local traditional food. We name the bistro as POLONKA, which is the nick name of the family that owns the house. The food will be paired with our wines and beer and the concept will be oriented towards a younger generation. It will be a great place to try our new beers and grab a bite in a fun place. WHAT IS SLOVENIA’S BEST-KEPT CULINARY SECRET? My menu focuses on drawing out the beauty of Slovenian ingredients and showcasing this wonderful biodiversity. It’s really this country’s bestkept secret. It’s very green, and quite unspoiled, the nature and produce change as you travel around the country. We have dairy products from the high mountains, a lot of endemic wild plants.... many plants that grow in our mountains have an original flavour that is so different due to the sea breeze, which changes the minerality of the soil. Slovenia is connected to the Mediterranean and Adriatic Sea, so we use a lot of fish in our dishes. In terms of food, I would suggest to mostly eat in gostilnas, Slovenia’s version of Italian osteria, where food can be traditional, sometimes with an unusual twist. I would suggest to people coming here to visit the country’s organic food producers and winemakers. I think they would be surprised with what they might find. n
Hospitality BUSINESS | May 2017 | 39
TRAINING
From trainee to full time chef; Sirathasan (Tash) Ariyaratnam, and mentor/chef Hemi Tahu.
Wellington Kitchen SCHEME PAYS DIVIDENDS S haring his whakapapa along with his kitchen expertise (which, in Hemi Tahu’s case, is considerable), is paying dividends for unemployed people selected for a Shepherds Arms Hotel/ Ministry of Social Development training programme. It’s also paying dividends for the Shepherds Arms, with two trainees proving so adept they’ve been taken on full time in the hotel kitchen. Greg Halford and Edwin Jacob, owners of the historic Wellington pub on Thorndon’s Tinakori Road, were looking to make better use of their kitchen, in a helping kind of way. We looked at school lunch programmes, but found they were already well catered for, says Greg. “We knew the city’s restaurants were facing a dire shortage of kitchen hands and sous chefs, so we went to the MSD about offering a kitchen training programme for the unemployed.” Greg and his executive chef Hemi, a former Chef of the Nation, Wharekauhau Lodge executive chef and long time restaurateur, developed the programme from scratch. It’s very hands on, says Greg. “They don’t sit down and theorise, they actually do it. They work in the kitchen, alongside Hemi, as part of the team. They clean the pans, label the food, Julianne the carrots and they progress to cooking.” Kitchen organisation, uniform requirements, safety, personal and workplace hygiene and OSH requirements are all covered, along with food preparation, he adds. “We also feed them and after they’ve learned some skills they’ll cook for themselves. “The ‘client ‘trains for 15 hours a week in five hour shifts.They start on day shifts where it’s mainly about prep, then we’ll get them in on Friday and Saturday nights so they see the results of their prepping, they also see the kitchen under pressure and get a feel of what hospitality is all about.” Yes, there have been failures, admits Greg. However, in the past two years, upwards of 20 young trainees have completed the four to six week programme and moved into regular employment. The successes
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include refugees, since an approach to join the programme by refugee resettlement agency, the Red Cross. The key is selecting the right people, says Greg. “We take any age. I interview them; get an understanding of their background and what’s important to them. I tell each one, turn up with some nous.You need to prove to us you want to work, not just tick a box for the MSD, and we’ll get you a job. A lot have no qualifications and say they got kicked out of school. I tell them well so did I so that’s no excuse.” Once ‘enlisted’, Hemi takes over. Greg says another key to the programme’s success is Hemi’s nature with people and how he is considerate of their culture, wherever they might be from. For the trainees, they also know they are being coached by someone who has been up there, at the top. “Hemi talks to them about their family, where they come from. He tells them about his own marae and family and upbringing with his uncles, fishing and hunting in the bush. That gives them a sense of belonging, especially when they are Maori.” Some of them have had a rough background, it’s good if we can give them a sense of belonging, to feel part of the team here, says Hemi. Placing their ‘graduates’ is also part of the deal, explains Greg. “After four to six weeks Hemi gives me an idea of where the trainee is at and we look to place them. I monitor the jobs being advertised and if there is something we think would suit a client we’ll go for it and I’ll referee for them. Some of the trainees we get are good, keen workers, they just don’t know how to apply for a job, or they get asked if they have experience and that’s the road block.” There’s certainly been no roadblock for two trainees, Josh Te Kepa and Sri Lankan refugee, Sirathasan (Tash) Ariyaratnam; both of them now fully employed in the Shepherds Arms kitchen. “I used to cook in Malaysia, now I’m happy to be learning so much in this kitchen about Western and English style food,” says Tash. n
HOTEL BUSINESS
New Queenstown Hotel For Wyndham Wyndham Hotel Group has announced the signing of its second hotel in Queenstown, ideally timed to service a need for highquality accommodation in New Zealand’s third largest tourism market. Developed by Safari Group, Wyndham Garden® Remarkables Park, Queenstown, is slated to open in May next year, with construction in the Remarkables Park estate already underway. It will be the second Wyndham Garden destination in New Zealand, and Wyndham Hotel Group’s tenth hotel in the country. The Wyndham Garden brand focuses on the details so guests experience easy, carefree travel and feel a sense of calmness from the moment they arrive. Its newest addition in Queenstown will feature a gym, meeting space, onsite car parking, and a wide range of accommodation including studios, executive suites, and one-bedroom units complete with kitchen facilities.
“Tourism is now New Zealand’s number one export and it continues to grow at rates above predictions, creating significant growth opportunities for hotel brands like Wyndham Garden,” says Wyndham Hotel Group South East Asia and Pacific Rim President, and Managing Director Barry Robinson. “The increase in visitor arrivals into New Zealand since 2015 has nearly doubled expectations, and that growth is being acutely felt in Queenstown, which accounts for nearly eight percent of the country’s guest nights but lacks new hotel supply. This creates an exciting development environment for us to meet the surging demand while also introducing a new brand and the best in personalised hospitality to the marketplace.” Wyndham Garden Queenstown is the fourth Wyndham Garden location to be announced across South East Asia and Pacific Rim in the past two years
Robert Neil, director of the highly experienced development company, Safari Group, said: “We are pleased to be starting our second development in the wellpositioned Remarkables Park area with globally recognized brand Wyndham Garden and an established partner like Wyndham Hotel Group. We anticipate strong interest in the serviced apartments we are offering.” This is the fifth franchise agreement signed between Wyndham Hotel Group and Safari Group. The New Zealand-based Safari Group opened Ramada locations in Auckland, Christchurch, and Queenstown in 2015 and 2016, and its most recent hotel, Ramada Suites Albany, Auckland North Shore, opened in March this year. All Wyndham Garden hotels participate in Wyndham Hotel Group’s award-winning, market-leading rewards programmme, Wyndham Rewards®. Learn more or join for free at www.WyndhamRewards.com.
Launch Of Real Italian Doughnuts Brings Taste Of Southern Italy To New Zealand New Zealand owned brand, Real Italian Doughnuts, is bringing an authentic taste of Southern Italy to consumers and foodservice customers. For the past 18 months, the doughnuts have only been available from a food truck. However, the founders have now made the all-natural treats available to retail and hospitality/foodservice outlets, in 200g and 1kg boxes. Salve and Janice Basile, based in Tauranga, are the couple behind the Real Italian Doughnuts brand. A first-generation Italian, Salve grew up enjoying dishes cooked by his mother, which originated from Massa Lubrense, their ancestral village. The doughnut recipe is one that he was particularly fond of. “In Italy, they are known as Zeppole Di Patate,” explains Salve. “They are quite different to American-style doughnuts, as the yeast base dough is made with flour and potatoes. This makes them soft, light and airy. They also have lower sugar levels, containing only 0.6g per 100g serving.” “Italian recipes are often fiercely guarded secrets. However, it has been my pleasure to share a recipe that has been handed down through the generations,” adds Salve. “We received such positive feedback selling the doughnuts from the food truck, and started getting approached by cafes and stores as well. It made sense to make them available to the rest of New Zealand. I’m excited to share a recipe that I love with even more people.” Real Italian Doughnuts are handmade from scratch, and contain no preservatives or colouring. They are made using all-natural ingredients, including flour, potatoes, eggs, olive oil, and lemon zest. The doughnuts are freshly cooked, then frozen for delivery. They can be heated up in a few minutes in the oven (for best results) or a microwave until warm and soft. They are also very versatile. “Some people simply warm them up, then sprinkle a cinammon sugar on top. Others might get more creative and fill them with chocolate or vanilla cream, or drizzle a sauce on top,” says Salve. “We’ve even heard of people using them in savoury dishes, serving them on a cheese board with chili jam on the side. The options are endless really - there is a serving method to suit any taste.” Real Italian Doughnuts are currently available at Farro in Auckland, Moore Wilson in Wellington, Gourmet Traders in Mt Maunganui, Vetro in Rotorua, along with a number of other stores. There has also been lots of interest from cafes, with many already placing orders for the winter months. They can be ordered wholesale through Bidvest (code: 68928) or Moore Wilson in Wellington. (Gilmours is due on board shortly) For more information on Real Italian Doughnuts, visit realitaliandoughnuts.com.
42 | May 2017 | Hospitality BUSINESS
Meccaspresso Café Joins Motorcycle Memorablia 25 Tay Street, Invercargill Ph: 03 2143022 Email: meccaspresso@gmail.com
Well-known Invercargill chef Mat Jackson, of Mash Catering, has launched Meccaspresso Café in the heart of Invercargill city in the popular Classic Motorcycle Mecca motorcycle museum. Vintage motorcycles take centre stage here with the Meccaspresso themed around old classic bikes. Several very early Harley Davidsons and another vintage bike take pride of display in the 60-seater café. From eggs benedict and lambs fry to hearty soups and salmon, Meccaspresso serves up hearty, but tasty southern fare. The Big Brekkie – eggs, ciabatta, mushrooms, relish, bacon, Russian sausage and homemade duck fat hash browns - is a hot favourite with the many tourists visiting the museum and locals, says manager Brenda Hayes. Naturally Southland cheese rolls – a mega version – are proving popular, along with open chicken melt, Red Velvet Chocolate Cake and gluten free Chocolate Orange Torte.
TECH TALK
Kyushu hotel Humanoids offer a new brand of service! Ever wondered what it’s like to stay at a hotel staffed by robots? Stop dreaming and book your trip to the Japanese island Kyushu, where you can check-in with a humanoid, get your luggage transferred by a robot trolley and turn off your room light using only your voice. Hospitality Business correspondent, Bobbie van der List outlines what you are in for!
O
n my way to Japan’s first ever hotel completely staffed by robots, I have to get off at a station called Huis Ten Bosch. The train ride from Nagasaki to Huis Ten Bosch takes about two hours; I pass rice paddies and sleepy towns. This is not a place where you’d expect a robot hotel. Until you get to Huis Ten Bosch station, where – out of nowhere – a city arises full of iconic Dutch architecture and buildings. The aim of this theme park is to make Japanese familiar with a typical western city. From the theme park Huis Ten Bosch, I take a shuttle bus and within minutes I stand before a Transformers-like robot, twice my size. The robot aside, it doesn’t give me the Back to the future feeling I was hoping for. After entering, though, my expectations are met; this truly is a robot hotel. Behind the reception robots, robot window cleaners, a robot cloak, robot trolley, and even a robot playing the piano. WHY A ROBOT HOTEL? Upon returning to the lobby I am greeted by Kotaro Takada, corporate Officer at the Corporate Planning Department of Huis Ten Bosch. Why did Huis Ten Bosch open a robot hotel? “Japanese society is rapidly aging. This is a problem affecting many societies throughout the world, but the issue is more urgent in Japan. A declining workforce is especially affecting the hospitality industry, which mainly consists of young people. If we don’t come up with solutions, the hotel sector will be at risk. So we accepted the challenge by opening a hotel without much human staff, whilst maintaining efficiency by
utilizing robots”, he says. Importantly, the influx of tourists (20 million in 2015 compared to 10 million in 2014) made the call for a robot hotel even stronger. ROBOT CLOAK Okay, enough about the hotel’s history, it is time to leave my luggage, since there is some time to kill before I can check in (I arrived two hours before check-in time, which is 3 pm). Usually, there is a special room to store luggage. Not in Henn-na: a robot cloak helps me with this. Safely tugged away behind glass the robot-arm aggressively moves around after I have chosen a free box to put my luggage in.The robot arm grabs a box, places it on the tray, after which I can leave my suitcase on it. In a matter of seconds, I’m able to get rid of my luggage.Two robot arms move sideways, right to left, a goodbye for now. “Originally this robot is developed for the car manufacturing industry, produced by a company called Yasukawa Denki. Not that many robots that are traditionally used in the manufacturing industry are applied in the service industry. They are very excited to test their robots here.You can consider this to be a test place for the entire hotel management and robot manufacturing companies”, Takada explains. > Hospitality BUSINESS | May 2017 | 43
TECH TALK CHECK-IN After a disappointing visit to the park – it is pouring down, typical Dutch weather – I can finally move on to the check-in. I get to choose between a humanoid lady, who’s capable of speaking 4 languages: Japanese, Korean, English, and Chinese. The dinosaurs on her side look cool, but I try my luck with Kibo (she has a name). She talks to me, but I need to use a pen on a touch screen to fill out my name and details. The Japanese people, standing besides me, are able to check-in via voice recognition. Frans stands beside me; he is from the Netherlands and visits Henn-na for the second time. “If you look at the technology behind this check-in process, it works similar to checking in at the airport: everything is done by the machine on the side.” So the robot doesn’t have added value? “It most certainly does have added value.” He starts laughing: “It is insane to realize you check-in with this lady humanoid and two dinosaurs. This is the smartest marketed concept I’ve ever come across. More importantly, it is a very interesting experience to stay in a hotel without any staff.” ROBOT TROLLEY AND FACE SCAN I make my way to a robot trolley. The robot detects the person walking behind it, if I slow down the robot slows down, adjusting its pace to the guest. Everything goes smoothly, and the robot tells me we have arrived at my hotel room. First I need to scan my IC-card, after which a face recognition system makes a scan of my face. From here on a simple scan of my face suffices to get the door to open. The hotel room is surprisingly simple and functional. The first thing that strikes me is the fact that the room temperature is adjusted
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Tracy@CardsSafe.co.nz 44 | May 2017 | Hospitality BUSINESS
to my body temperature. A kawaii (Japanese term for cute) robot is placed on the bedside table; her name is Churi-chan.Voice recognition enables me to turn the lights on and off. My Japanese translator tells me about the time he stayed at the hotel with his son and had to spend 10 minutes in the dark, because it didn’t recognize what he said. Extra features include an alarm clock, getting the weather forecast. From a purely practical point of view, the features are limited; there is no possibility to order a taxi, get tips about the facilities around the hotel, nor can you leave a complaint through Churi-chan. ARTIFICIAL INTELLIGENCE It brings me to the one thing that is still missing in Henn-na: artificial intelligence capable of handling more complex tasks. Later on I realize the most common complaint among guests is the lack of communication abilities of the robots. It is quite ironic: while Japanese people are more open to robots replacing humans than any other place in the world, they still want the robots to possess human skills. This is the next step the hotel has to make, Takada explains. “Some companies we cooperate with are very far with artificial intelligence, they’re testing for us. Once we are certain they can be applied in the hotel, we will start using these. Then you can order a taxi, get room service, or tips about a nice café in the area.” I decide to go back to the lobby. I see a trolley robot struggling in the hallway. Just before the finish line, I get an error message, informing me to call in the help of a back office staff member. Luckily a staff member arrives within minutes after the mental breakdown of the robot. We have a quick chat; she smiles, and disappears to her back office. As much as I like being served by robots, nothing beats a bit of human interaction. n
Dark Roasty
Stout
BAR FACES • CRAFT MIXERS • MEET THE WINEMAKER 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
Raising the bar The Shout Editor Charlotte Cowan
The New Zealand hospitality industry is constantly changing, with new and exciting bars popping up quicker than you can say ‘Vodka soda please’. To celebrate this vibrant industry, we’re introducing some of the talented bartenders, bar owners and mixologists that this town has to offer – take a look at Bar Faces on pg 50 and Auckland’s Caretaker on pg 58. And what does a great bartender need besides high-quality spirits? That’s right, Shout
readers, premium mixers. We feature some of the must-try Kiwi craft sodas and syrups on pgs 48-49. Also in this month’s issue, John Oszajca shows his support for Stout and Peter Yealands shares his insights on sustainable winegrowing. For more of New Zealand’s leading liquor news, head to www.theshout.co.nz and sign up to our dedicated fortnightly eNewsletter and make sure you ‘like’ us on Facebook @theshoutnz.
FESTIVAL
GABS is on its way!
GABS Beer, Cider & Food Fest co-founder and brewer Steve Jeffares shares what we can expect to see at next month’s two-day event in Auckland… “Every year we challenge ourselves to raise the bar so we’re hoping to do that again for GABS Auckland. For starters, there will be hundreds of beers and ciders on offer at the various brewery stands but there will be almost 80 made by the best Kiwi and Aussie breweries exclusively for GABS. We are also introducing the Ariston Food & Drink Experience stage this year, where various chefs prepare food cooked with, or matched to, great beer. And the entertainment programme will rise to new heights (literally!) with show-stopping performances for the entire festival hall on stages above the shipping container bars. This festival is about so much more than the beer. It’s about curiosity, creativity, and the thrill of the spectacular. We like to think of GABS as both a gateway to the world of great beer, as well as an exciting continuation of any beer lover’s journey.”
GIVEAWAY The Shout has two double passes to GABS Session 3 (Saturday, 17 June 6.30pm - 11.30pm) in Auckland to give away to lucky readers! For details on how to enter head to facebook.com/theshoutnz
NEWS
World’s most admired wine brands revealed! Global beverage journal Drinks International has revealed its annual list of ‘The World’s Most Admired Wine Brands’ and five New Zealand wineries feature in the top 50. More than 200 wine industry experts - including writers, buyers, Masters of Wine, journalists and wine educators - vote for the brands they most admire in the publication’s annual survey. More than 100,000 brands are considered worldwide – from highly-expensive iconic wines, to commercial brands stocked at supermarkets - and they are judged on consistent and/or improving quality; reflection of its region or country; marketing and packaging; and appeal to wine consumers. Spanish wine producer Torres was named number one on the list, pushing Treasury Estate’s iconic Penfolds brand from its 2016 top spot. Penfolds now claims number three, with Chile’s Concha y Toro moving into two and New Zealand’s own Villa Maria grabbing the fourth spot. “Villa Maria remains New Zealand’s most respected wine producer,” says Editor of Drinks International, Christian Davis. “It is up there with the best of them - rightly so. I know what I am getting when I buy a bottle of Villa Maria - and that is the essence of good branding - consistency and quality, at the appropriate price. “George Fistonich is not only a fine winemaker but he’s a talent spotter,” says Davis. “He has nurtured some of New Zealand’s top winemakers. I reckon there are producers in other countries that would grub up their vines to be in the position that New Zealand and Villa Maria are in the global wine world.” The other New Zealand wines to make the list include Felton Road (13), Cloudy Bay (24), Brancott Estate (42) and Oyster Bay (46).
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
46 | May 2017 | Hospitality BUSINESS
OPINION
INDUSTRY INSIGHTS
Next big thing? New Zealand Pilsner Last month beer writer Gordon Strong visited New Zealand to attend the National Home-brewers’ Conference in Nelson. Gordon’s a big deal back home in the USA. He’s the president of the Beer Judging Certification Program, he’s written two influential brewing manuals, and has collected the US’s top home-brewing prize, the Ninkasi Award, an unprecedented three times. Gordon gave the last session of the conference, and the last question of that session was simple, “What brewing trends do you see developing in the States?” “Pilsners,” he replied. “But not just Pilsners – New Zealand Pilsners are going to be the next big thing.” Possibly the world’s most popular beer, Pilsner is named after the Czech brewing centre, Plzen, where it was first produced in the mid-19th century. It’s a hoppy lager, and the New Zealand versions are hoppier than most, and display local hops’ distinctive flavours and aromas. Our hop exports are an international success story. This is based on several new hop varieties, bred from traditional Northern Hemisphere strains but bred to suit local conditions. New Zealand
MARTIN CRAIG Brewers Guild of New Zealand www.brewersguild.org.nz
hops are in great demand with craft brewers in Australia, North America and Europe, where they’ve earned a reputation for producing distinctly aromatic beers. New Zealand Pilsners are built around these distinctive hops, and have been described as ‘crisp and clean, distinguished by a firm bready/biscuity malt base with a heavy load of fragrant NZ hops and a clean and bitter finish’ and ‘a popular and delicious take on a classic’. Most New Zealand brewers include a Pilsner in their range, but they’re often seen as secondary to the bigger, hop-forward IPAs. That’s a bit ironic, because our brewers and drinkers are certainly not hop-shy, and many NZ Pilsners are at least as hoppy as other nations’ IPAs. So when an influential visitor like Gordon Strong notices our take on the classic Pilsner, and predicts US brewers picking up the trend, you can also predict it will be good news for our hop growers.
Martin Craig is a beer writer, journalist and publisher of www.beertown.nz
What’s On Just because it's winter doesn't mean you have to stay home!
May
June
1st-31st
3rd
Cloudy Bay Pinot & Duck Tasting Trail - Nationwide www.cloudybaypinotandduck.co.nz
Ardbeg Day 2017 - Auckland & Wellington www.ardbeg.com
5th
9th-10th
International Sauvignon Blanc Day www.nzwine.com
Winetopia - Auckland www.winetopia.nz
13th
Food and Wine Classic - Hawke's Bay www.fawc.co.nz
2017 Saint Clair Vineyard Half Marathon - Marlborough vineyardhalf.com/
From 20th The Family of Twelve NZ Winter Feast Tour - Nationwide www.familyoftwelve.co.nz Wine Marlborou
gh Ltd
9th June - 9th July
11th NZ Boutique Wine Festival - Auckland www.boutiquewine.co.nz
16th-17th GABS Beer, Cider & Food Fest 2017 - Auckland www.gabsfestival.com Wine Marlborough Ltd
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 | May 2017 | 47
MIXERS
Mixing it up Move over beer, there’s a new craft beverage in town.
T
he term ‘craft’ is usually coined with beer but now there’s a new breed of craft beverage that has young consumers spending up large. According to consumer research company FONA International, millennials (otherwise known as Gen Y) are consuming more spirits than other generations and are drawn to higher-quality craft and premium spirit labels. And those premium spirits need a premium companion – cue craft sodas, syrups and mixers. That’s right – no everyday lime-flavoured syrup or $0.99 cola is going to cut it for the young consumer. In a world where
premiumisation is key, beverage companies are now focusing on upping the quality and desirability of sodas, syrups and mixers. Some brands are choosing to upgrade or redevelop the ‘classic’ mixers using premium ingredients, others are experimenting with low-sugar or vitamin-infused options to attract the healthconscious consumer and some are aiming for new innovation in flavour combinations. To see what delicious options are available to mix with our spirits and in cocktails, we check out a few of New Zealand’s craft offerings. n
SODA PRESS
SIX BARREL SODA CO.
Six Barrel Soda Co. was started in 2012 by Joseph and Mike. Pals since the ’90s, they wanted to shake up a flat soft drink market with new flavours and a new level of quality. Six Barrel Soda drinks are made with natural, mostly organic ingredients, fair trade organic cane sugar and never artificial sweeteners, corn or rice syrup. There is a mix of classic and modern flavours, including Raspberry & Lemon, Cherry & Pomegranate and sugarfree Salted Cucumber & Mint. Six Barrel Soda Co. supplies creative cafés, bars and restaurants and the best grocery stores around New Zealand and Australia. Distributor: Six Barrel Soda Co. Phone: (021) 119 6257 www.sixbarrelsoda.co.nz
48 | May 2017 | Hospitality BUSINESS
Soda Press has worked create healthier, more premium syrups for home use with Soda Stream machines and cocktails. After much trial and error, the bespoke syrups created are low in sugar, additive-free, natural, organic and made from real ingredients. Flavours include Liquorice & Lemongrass, Raspberry & Mint and Pink Grapefruit. Soda Press has partnered with an installer with an array of astatic filtered carbonation systems starting at $45 a week. So now Soda Press’ 4L casks will make 100 ‘in-house’ sodas at speed for $0.45 (profit moves $1 to $5 a serve). Not to mention all the extra fridge and stock space, plus the hassle that comes with stacking and getting rid of bottles - and you’re giving the planet a break too! Being low sugar and organic, many people who would normally just drink water now add a soda to their meal. Distributor: Soda Press Co Phone: (03) 930 0104 www.sodapressco.com
BOOTLEGGERS
In 2011, James Waugh - a curious local bartender of Wellington’s iconic Matterhorn - believed premium spirits deserved mixers of equal stature. He sought to create a range of premium beverages perfectly paired to these top-shelf tipples. The pursuit of perfection began by handsourcing ingredients from around the world. From working with seven equally-unique varieties of high-altitude Peruvian Cinchona, to discovering the finest fair trade ginger from India, and keeping it real with organic lemons and limes to create a unique bitters with organic cinnamon, clove, cardamom and burnt organic peel. After spending hundreds of hours creating secret recipes, James developed the knack for producing true ‘craft’ mixers, from a clandestine bar in his Brooklyn basement. Bootleggers is a true celebration of produce, provenance and people underground and above the rest in quality, taste and usability with the best in premium spirits. Distributor: Drop Distribution Waikato & Bay of Plenty Phone: 0800 SMUGGLE www.bootleggers.nz
PHOENIX ORGANIC Phoenix Organic has long been committed to crafting delicious drinks from the finest organic ingredients and has put this experience into creating their new range of premium mixers. They have searched far and wide for the very best ingredients to create a range of perfectly balanced mixers. Sicilian lemons, Fijian ginger root, Otakiri artesian water and quinine derived from Cinchona bark are just some of the premium quality ingredients added to Phoenix Organic mixers. These mixers are the affordable, yet premium, choice for those who won’t compromise on taste or quality. After all it’s a ‘treat’ occasion – so you may as well make it as good as it can be. *Phoenix Soda Water is not certified organic as water cannot be certified organic. Distributor: The Better Drinks Co Phone: 0800 242 754 www.phoenixorganics.co.nz
KARMA COLA Karma Cola’s new ‘Dry’ range of drinks is made from organic fruit and pure sparkling water, with no added sugar. Rather than swap real sugar for fake sugar, the sweetness in Dry comes naturally from the fruit squeezed into them. That’s it. Pear and ginger collide to make taste buds turn cartwheels, the zing of lime with delicate cranberries, rich raspberry and sharp lemon, and tangy feijoa with crisp apple. Like dry wine, they are full of good taste without being overly sweet. And they have less than half the calories of other soft drinks. In high-end indie retailers and good cafés now. Distributor: Karma Cola Email: info@karmacola.co.nz www.karmacola.co.nz
SOCIAL SCENE WHAT: HEINEKEN STAR SERVE BARTENDER FINALS 2017 WHERE: SWEAT SHOP BREW KITCHEN, AUCKLAND WHEN: MARCH 22, 2017
Dan Aux and P Money
Sweat Shop Brew Kitchen played host to the Heineken Star Serve Bartender Finals 2017 in March, which saw six finalists from bars around New Zealand compete for a trip to Amsterdam by pouring the perfect Heineken serve.
an Dodds Social media star Log m tha Be nty Mo with judge
The finalists - Georgia Rea, Julian Moreno, Ricky Barbara, Matthew Filipino, Martin Crawford and Briar Langridge
Winner Ricky Barbara with Heineken Global Draught Master Fra nck Evers
Hospitality BUSINESS | May 2017 | 49
PEOPLE
Bar faces CAMERON ATTFIELD
Introducing some of the best bartenders, amazing mixologists and creative cocktail makers…
THE GIN ROOM, AUCKLAND CENTRAL
I became a bartender because… I had a love for alcohol and needed a way to subsidise my habits... also I enjoy being very creative. My service weapon is… My ice cleaver - at The Gin Room we hand cut ice to every order. The best part of the industry is… The people. By this I mean both the guests and the industry professionals. People always complain about bad customers but they make you the bartender you are, and then the odd nice ones always make your day! The worst part is… Not having a wide enough audience to showcase our skills. We have a small bar which is table service only - if only we had more seats! The international bar I want to visit is… Employees only, Singapore – it’s very new but I want a drink from Mr Schneider himself. The cocktail I would make cool again is… The Fuzzy Duck. Wait ’till our new menu - molecular twist shall we say? Drinkers are paying attention to… The ABV of their drinks. Not everyone wants to get drunk anymore, they prefer to enjoy the flavours of their current drink as opposed to an ‘end goal’.
ANTON BAYLON
BEIRUT, AUCKLAND CENTRAL
I became a bartender because… I have always been interested in the hospitality industry. I couldn’t see myself working behind a desk and I thought bartending would be the perfect way for me to get in to the industry. The last five years has taught me that this is the perfect way for me to express my creative side. My service weapon is… My unpredictable chat - you’ll never know what you’re gonna get. The best part of the industry is… The people I get to meet, on both sides of the bar... the good, the bad and the ugly. The worst part is… It’s hard to find good work shoes. The international bar I want to visit is… Any good Tiki bar is my kind of scene. Smuggler’s Cove in San Francisco, USA, is definitely at the top of my list. The cocktail I would make cool again is… The Tom Collins... or the Collins style in general. Drinkers are paying attention to… Your service and service style. No matter where you work or what you’re doing, the customers always pay attention to how you handle yourself. It shows them whether or not you know what you are doing.
JAMES MILLAR
BEDFORD SODA & LIQUOR, TAKAPUNA
SETH WILLIAMS
WIN-WIN, PONSONBY
I became a bartender because… I wanted a job that worked well with my uni schedule. I stayed in the industry because I caught the bug and found my passion. My service weapon is… The team around me. We’re really lucky to have an awesome group of individuals on the floor, bar and kitchen here at Bedford and I know we have each other’s backs when we’re under the pump. The best part of the industry is… The people. The industry is really dynamic and there are people from all walks with a story to tell. The worst part is… Being apart from friends, family and loved ones for long periods due to having alternate lifestyles is difficult to manage. The international bar I want to visit is… I’m lucky enough to have ticked off some awesome International bars already, but top of my list currently would have to be 28 Hong Kong Street, Singapore. The cocktail I would make cool again is… Arguably it was always cool, but I’d have to say the Piña Colada - a great drink when made properly and I would love to get it in more people’s hands. Drinkers are paying attention to… Quality and authenticity.
I became a bartender because… People need drinks! Also, people are most relaxed with a drink in hand... it’s a relaxed work environment. My service weapon is… My smile and a healthy dose of tolerance. The best part of the industry is… Seeing people loving their work. The worst part is… Bad drinks. The international bar I want to visit is… Long Bar at Raffles Hotel in Singapore for a classic Singapore Sling. The cocktail I would make cool again is… The Zombie. Drinkers are paying attention to… Their phones!
WE WANT TO FEATURE YOU IN THE SHOUT! If you're a talented bartender or mixologist and want to showcase your bar, email The Shout Editor Charlotte Cowan on ccowan@intermedianz.co.nz and we'll be in touch asap!
50 | May 2017 | Hospitality BUSINESS
BEER STYLES
Botanical beer Beer made with ginger, bog myrtle, seaweed or Manuka may sound like the latest hipster brewing trend but it is actually a throwback to ancient ales. Beer writer Neil Miller looks at New Zealand breweries bringing back the concept of a botanical beer.
V
irtually all modern beer is based on four ingredients – water, yeast, malted barley and hops. Obviously other ingredients, such as fruit or coffee, can be added for certain beers. Of the central ingredients, it is hops which is the relative newcomer. Beer has been made for at least 7,000 years but hops only started being used around 1,200 years ago. Only in the last 500 years did hops become a staple in the brewing kettle, utilised for aroma, flavour, bitterness and as a natural preservative. Before then, brewers used a vast range of flavourings including flowers, herbs, spices and roots. Scottish brewers used the Highland Heather flower to flavour their warming dark ales - a modern example is Fraoch Heather Ale from Williams Bros. Brewing Co. It is available in limited quantities in New Zealand and traces its roots to 2000 BC, back when a Scottish brewer would have no idea what a hop was, far less have access to a reliable supply of them. New Zealand is no different. The first beer brewed in Australasia was by Captain Cook in Dusky Sound. The key flavouring ingredient was native Manuka (above), long used by Maori for medicinal purposes, while early European settlers adopted it as a substitute for tea. Wigram Brewing Company makes its Spruce Beer based on the Captain’s own recipe in his log book. It is certainly challenging to the modern palate. The Mussel Inn brews a modern interpretation. Its Captain Cooker Ale is easily one of the most distinctive and interesting beers ever produced in New Zealand. A judicious use of Manuka tree creates a unique combination of Turkish Delight, honey, rosewater, caramel and ginger notes. Founder Andrew Dixon says brewing with Manuka is basically “reinstating something that used to be”. Upper Hutt’s Kereru Brewing Company has turned to the sea and the land for its Karengose Salty Seaweed Ale. Head brewer Chris Mills says Karengose uses two unlikely but welcome botanical companions to produce this beer. “The beer gets its name from one of them – Karengo - which is an edible purple sea lettuce harvested from the Kaikoura coast,” says Mills. “The dried, dark-purple fronds bring a refreshing saltiness to the traditional North German sour beer style known as Gose, and the various complex starches in the seaweed also lend a lovely mouthfeel to the beer and help to build a nice, meringue-like head. “The other botanical is coriander seed. The sharp aroma from these is nicely softened by the wheat and barley malts, and balances well with the sourness of the beer,” he says. “Some have described this beer as being a bit like being at the beach on a nice day. Karengose has very few hops and is consequently not very bitter. It has a delicate flavour which pairs well with sweet fish dishes - scallops, sushi, and salty cheeses with fruit, like pears and parmesan.” While still a very niche style, botanical beer is becoming more common, though virtually all now use hops as well. Some great examples of these include Garage Project’s Venusian Pale Ale, which includes lemon grass, kaffir lime leaf and grapefruit peel; and Yeastie Boys Gunnamatta Tea Leaf IPA, which showcases Earl Grey Blue Flower tea. If you think these beers are pushing the envelope, rest assured brewers are already working hard on new and interesting flavour combinations. The world of beer continues to expand and New Zealand is at the cutting edge. n
Kereru Brewing Company uses coriander seed in its Karengose beer
Hospitality BUSINESS | May 2017 | 51
BEER FEATURE
All About
Stout
Beer writer John Oszajca says it’s time to stop dismissing and start exploring this dark beer style.
S To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz
touts are without question one of the most divisive beers in the pantheon of beer styles. The complete antithesis of the massproduced lagers that many beer drinkers are so fond of, a Stout is a dark, roasty ale layered in bittersweet chocolate and espresso-like flavours. But while many beer drinkers are quick to dismiss the style with the often-heard proclamation: “I don’t like dark beer”, just as many people cherish Stouts with near nationalistic pride. Originally the word Stout was used to simply connote that a beer was strong; not necessarily dark. However, following the popularity of the similarly dark and roasty Porter beer style in the 1700s, a stronger variation known as Stout Porter soon rose in popularity. It was not long before the two styles auspiciously diverged and the word Porter was dropped from the name altogether, leaving the world with a dark, roasty beer, forever known as Stout. While there is still a bit of a debate amongst beer historians and aficionados as to whether or not Porter and Stout should actually be classified as two different styles of beer, typically a Porter tends to be smoother and less roasty by comparison to the more espresso-like stout. However, as we’ll soon discover, there are a surprising number of historical and well established variations on the style. IRISH STOUT One cannot talk about Stouts without mentioning Guinness. And Guinness by far the quintessential example of an Irish Stout (aka Dry Stout). It should be noted that Guinness is also the bestselling Stout in the world. Despite the full-bodied ‘meal-in-a-glass’ impression that many like Guinness portray, most Irish Stouts are actually both low in calories and carbohydrates - Guinness Draught clocks in at just 128 calories and 10.6 grams of carbs per serving, while Corona, by example, contains 15% more calories and 32% more carbs. An Irish Stout, like nearly all Stouts, is a black ale with a pronounced roasted flavour, often similar to coffee. However, whereas many Stouts tend Roasted barley is a key to be big, heavy beers, with a touch ingredient in Stout of residual sweetness, an Irish Stout
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Coopers Best Extra Stout is highly regarded as one of the world’s best stylistic examples of a Foreign Extra Stout
finishes dry and typically clocks in at under 4.5% ABV. The creamy mouthfeel that many associate with the style is usually a result of the nitrogen commonly used when the product is packaged in cans or served on draught, and for a relatively bitter and dry beer (with such a high percentage of astringent roasted malt), an Irish Stout goes down remarkably smoothly. While traditional versions of the style are fairly low in alcohol, a stronger, bolder Irish Extra Stout is also produced, and is typically bottled rather than offered on draught. SWEET STOUT Sweet Stout – often referred to as Milk Stout due to the addition of unfermentable lactose sugar (a sugar derived from milk) – is a sweeter, less ‘burnt’ version of the style developed in England in the early 1900s. While traditional versions of the style tend to be lower in alcohol (some examples clock in as low as 2% ABV), contemporary versions can be higher in alcohol and are more varied in balance and their level of roast. Originally Milk Stouts were claimed to be nutritious, and as such were commonly given to nursing mothers and invalids. However, following World War Two when rationing was in place, British brewers were required to remove the word ‘milk’ from their labels and advertising. Not long after, the style had drifted towards the brink of extinction until being revived in recent years by modern craft brewers. It is not uncommon for modern brewers to take advantage of the sweet base of this beer by flavouring it with chocolate, coffee, and even peanut butter to create dessert-like versions of the style. OATMEAL STOUT An Oatmeal Stout sits somewhere between an Irish Stout and a Sweet Stout. It tends to be roastier than a Sweet Stout but not as dry or bitter as an Irish Stout.The style was originally a variation on the ‘nourishing’ Sweet Stouts that were popular in England.The oats give the beer a creamy, velvety mouthfeel that combines with the roasted malts to give what has been called ‘an impression of coffee with cream’.The style peaked in popularity between the two world wars, but then it all but disappeared until (much like the Sweet Stout), it was revived by many modern craft brewers. EXPORT STOUT Export Stout (also known as Foreign Extra Stout) is a stronger, more bitter class of Stout that, despite often being brewed for domestic markets, earned its name due to the fact that it was commonly brewed for export to foreign markets. The typical Export Stout sits somewhere between an Irish Extra Stout and an Imperial Stout and is perhaps most exemplified in the Southern Hemisphere by Coopers Best Extra Stout. It’s a very dark, strong, somewhat dry Stout with prominent roasted flavours, and, at least according to Guinness, was brewed with ‘extra hops to give it a distinctive taste and a longer shelf life in hot weather’. Somewhat counterintuitive to the impression that most people have of strong, dark beers, Export Stouts found lasting popularity in many warm, tropical climates such as Africa and the Caribbean. Eventually these beers were imitated by indigenous brewers who often used local sugars to boost the gravity, lowered the hopping rate, and in many cases, fermented the beers with lager yeasts at a-typical warm temperatures. This created a sweeter, less-bitter, sub category of the Export Stout style commonly referred to as a Tropical Stout. To this day, more Guinness is sold in Africa than is sold in Ireland, due to the enduring popularity of Guinness’ Foreign Extra Stout. AMERICAN STOUT Next on our list is the American Stout. An American Stout is a bigger, bolder, and especially hoppier, version of a traditional English or Irish Stout. Originally referred to in homebrew circles as a West Coast Stout (a common naming scheme for hoppy beers), American homebrewers seemed discontented to leave well enough alone and began pushing the boundaries of the style. Soon craft brewers followed suit and today our bottle shops are filled with examples of this modern take on a classic style. Ranging between 5% and 7% ABV, American Stouts are medium to full-bodied, very dark ales, which are typically loaded with a
“To this day, more Guinness is sold in Africa than is sold in Ireland” high degree of roasted malt flavours; often tasting of coffee and bittersweet chocolate and supported by rich caramel flavours. These beers are commonly rather bitter, with a varied amount of hop flavour (generally citrusy or resiny, as is typical of American hops). An American Stout is an unrestrained, full flavoured Stout, that can still be enjoyed by the pint as compared to the stronger, and somewhat infamous, Russian Imperial Stout.
8 Wired’s Flat White is a Sweet Stout with the addition of coffee
IMPERIAL STOUT The Russian Imperial Stout (often simply referred to as Imperial Stout) is perhaps the most intense of all beer styles. Commonly over 10% ABV, this monster of a beer is pitch black, and loaded with complex notes of roasted coffee, chocolate, caramel, toast, raisins, plums, and more. The large quantity of malt used to make such a highly alcoholic beer often leaves a significant amount of residual malt sweetness. An aggressive hopping rate is then used to balance the beer, without which, it has a tendency to become cloyingly sweet. The origin of the beer dates back to the 1700s when English Brewers would commonly brew a very strong Porter for export to foreign markets. These Strong Porters were said to be Popular with the Russian Imperial Court, a fact that would lead to the beer’s curious moniker. However, the Napoleonic Wars would eventually interrupt trade, and as such, production and sales became more and more relegated to England. Eventually the style all but died out until (as we have seen time and time again) it was re-embraced in the modern craft beer era and found new popularity - first in England, then America, and soon the world over. So for a style of beer that is so often lumped into the underwhelming category of ‘dark beer’, there is a surprising amount of history, evolution, and variation to the style. A Russian Imperial Stout is no more a Guinness than a Double IPA is a Pilsner.Whether you favour dry, smooth, sweet, bitter, hoppy, roasty, easy-drinking, or a slow-sipper that will warm you to the bone, there is unquestionably a Stout for every palate. For a style of beer that is so rich with history and has been pushed to the brink of extinction, only to rebound time and again, it’s a shame to see it so often dismissed and unexplored based on colour alone. Rest assured, dear reader, that there is much more to these dark, and most flavourful of beers than meets the eye. n Hospitality BUSINESS | May 2017 | 53
Q&A
Striving towards sustainability Committed to the future of our clean, green country, New Zealand vineyards are leading the way in sustainable winegrowing practices.
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n a world where sustainability is at the forefront of people’s minds, New Zealand vineyards are taking the lead in sustainable winegrowing practices. In the first ever report released by Sustainable Winegrowing New Zealand, figures show that last year, 98% of New Zealand’s vineyard area was Sustainable Winegrowing Certified. That’s more than 35,000ha – a number unmatched by any voluntary sustainable winegrowing scheme around the world. “Sustainability is critical to the legacy and longevity of New Zealand’s wine industry,” says Philip Gregan, CEO of New Zealand Winegrowers. “The Sustainable Winegrowing New Zealand programme provides best practice sustainability guidelines for wineries and vineyards to guarantee better quality control from the vineyard through to the bottle, and assure consumers that New Zealand wine is made with minimal impact on the natural and social environment.” One Marlborough vineyard is taking sustainability to the next level and is on the way to achieving its goal of being the most sustainable winery in the world. We spoke to Peter Yealands, Principal of Yealands Family Estate, to find out more about the winery’s sustainable winegrowing practices. WHAT DOES SUSTAINABLE WINEGROWING MEAN TO YOU? For Yealands, sustainable winegrowing is about putting more into the land than you take out, making sure you leave the land better than you found it for generations to come. It’s about being innovative and finding new ways of facing the challenges of growing grapes on a large scale with the minimum environmental impact.
WHAT HAS YEALANDS DONE TO ENSURE YOU ARE SUSTAINABLE? Our winery has been carboNZeroCertTM since inception.We have the largest solar array in New Zealand on our winery roof which provides 30% of the power we require to run our winery sustainably. It’s the equivalent of producing enough power for 86 average New Zealand households. 54 | May 2017 | Hospitality BUSINESS
Peter Yealands, founder and Principal of Yealands Family Wines
Q&A
KEY FOCUS AREAS According to Sustainable Winegrowing New Zealand there are a number of key focus areas for vineyards striving towards sustainability, including: Biodiversity – Enhancing biodiversity to biologically control pests, diseases and weeds, and improve soil quality. By-products - Reduce, reuse and recycle waste from vineyard and winery operations, such as vine prunings, grape stalks and skins and seeds. Water - Optimising water use to protect the purity of waterways and ensure the supply remains clean and sustainable in the future.
Yealands Estate Seaview Winery has New Zealand’s largest solar panel array on its roof
“To New Zealand wineries and grape growers, sustainability means delivering excellent wine to consumers in a way that enables the natural environment, the businesses and the communities involved, to thrive.” Sustainable Winegrowing New Zealand
People – Offering education and training to staff on how to reduce costs and wastage and increase efficiency and good environmental outcomes. Energy – Using energy-saving initiatives such as hydro-electric energy, solar, wind and geothermal generation. Pest and disease management – Controlling pests and disease cost-effectively and with the lowest possible impact on people, property and the environment. Soil - Preserving and enhancing the soil in vineyards.
IN 2016… •9 9% of vineyards used non-chemical controls to manage pests and diseases. • 99% of wineries measured and monitored electricity and fuel use. •9 9% of wineries optimised water conservation and limited volumes to the waste system.
you’re done with something like sustainability, it’s a constant process, we’re always working on something new.
Yealands is the only winery in New Zealand to bale vine prunnings
We also actively encourage biodiversity and have planted over 200,000 native shrubs and plants and created 25 wetlands around our Seaview Vineyard. As a result, many native birds and the protected Monarch butterfly have made Yealands their home. To reduce emissions and cut down on the use of pesticides on the vineyard, we use chickens as a natural form of insect control and miniature Babydoll sheep and Kunekune pigs to keep our vine rows tidy. We also bale and burn our vine prunings in specially built burners which are used to heat water for the winery and eliminate over 180 tonnes of greenhouse gas emissions per year. We have lots of small initiatives that together make quite a big difference. WHY IS SUSTAINABLE WINEGROWING IMPORTANT IN NEW ZEALAND? It’s not just important in New Zealand, I’d say it’s important everywhere. When I was younger I didn’t think about preserving our environment in the way I do now. It was seeing this beautiful land in the Awatere Valley where our vineyard is based that really made me understand the importance of preserving what we have, not just for us, but for everyone who comes after us. I started Yealands with a determination to do it in the most sustainable way possible. And you can never sit back and say
HOW CAN SUSTAINABILITY AFFECT THE WINES THAT ARE MADE HERE? We’ve found that sustainability has only improved the quality of our wines. We allow the land to talk for itself, we treat it well and it helps us grow some fantastic grapes, some of the best in New Zealand. We’ve always grown our grapes sustainability and have some great accolades to show how this has resulted in top quality wines. HOW CAN NEW OR SMALL WINERIES TAKE THE FIRST STEP TOWARDS SUSTAINABILITY? There are some fantastic governing bodies out there who can keep a winery on track and guide them through the process of becoming carbon neutral certified. But from my point of view, it’s about thinking creatively and being innovative. Don’t follow the crowd, look for new ways of doing things that have less of an impact on the land and the environment. It takes commitment but, as I said, there are lots of people out there now to help companies keep on track. HOW CAN SUSTAINABLE WINEMAKING PRACTICES POSITIVELY OR NEGATIVELY IMPACT THE COST OF WINE FOR THE CONSUMER? We’ve been making our wines sustainability since the beginning, so for the consumer there is no added cost. Our focus has always been on quality as well as sustainability. Great tasting wines that don’t cost the earth and don’t cost a fortune! WHAT DO YOU SEE FOR THE FUTURE OF SUSTAINABLE WINEGROWING IN NEW ZEALAND? I only see it growing. As technology and knowledge improves so will solutions to the bigger problems associated with growing wine grapes on any kind of scale. n Hospitality BUSINESS | May 2017 | 55
TASTING NOTES
Merlot is back! T he truth is, it never went away, but Merlot's popularity is such that it is once again a smart choice for wine-by-the-glass programmes (and it happens suit a wide range of food). As we go to print for the May issue and New Zealand transitions into winter months, restaurant wine teams will likely note a swing to medium to fuller bodied red wines.The seasonal changes in food usually require a different wine match, and Merlot steps up. The variety did suffer for a time from the release of the movie Sideways, where the dialogue suggested it was no longer the California ‘in’ wine - seemingly having a dramatic downward effect on sales. Merlot has remained one of the heroes of the grape world – it does seem to live somewhat in the shadow of the mighty Cabernet Sauvignon and Cabernet Franc, though both these varieties ironically don’t seem to do as well without it. The variety underpins some of the great red wines of Bordeaux (France) with many famous producers and places such as Petrus or Le Pin and St Emilion or Pomerol – making Merlot dominant blends. These wines and others from around the west coast of France have inspired producers across the globe to include Merlot in their plantings and to make wine that is fragrant and fruity delivering a soft, plush and round textured wine with easy, yet abundant tannins. New Zealand has historically favoured Merlot over Cabernets Sauvignon and Franc - at 1256 Hectares it is the second
BY CAMERON DOUGLAS MS
most widely planted red grape after Pinot Noir, far outweighing plantings of the Cabernets. New Zealand has a number of local and internationally recognised producers of Merlot based wine, and it is commonly used (sometimes dominant) in a blend – naturally with Cabernets, and also Malbec and Petit Verdot. It is seen as the glue holding these varieties together on the palate. Merlot grows successfully in NZ in Hawke’s Bay (notably), Wairarapa, Auckland, and Canterbury. The aromas and flavours of Merlot can include: Blue fruits such as plum and blueberry, Red fruit such as raspberry and red cherry, black fruit such as blackberry, black cherry, sometimes fig or fruitcake. Elegant examples can also show scents of purple flowers especially violets, sometime a little mint, bay leaf, fern or tobacco can be included in the descriptors. The use of oak in straight Merlot or blends can show aromas and flavours of toast, chocolate, coffee, cinnamon and vanilla. Its structure is most often dry, moderate to moderate plus body, moderate to elevated tannin and moderate acidity - it typically ripens a little ahead of the Cabernets so is often less exposed to disease. Some of the dishes that suit this versatile variety include: lean lamb cuts cooked rare to medium, winter casseroles with borlotti beans and usually any sort of protein including Chicken, Salmon and densely textured fish. n
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
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.
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Earthy, masculine and toasty with aromas of spicy oak and dark berries, clove and vanilla spices, definitive complexity. On the palate – an equal mix of dark berries, spice, oak and earthy flavours; medium+ (ish) tannins, plenty of acidity, dry and lengthy finish. Great balance and length. Drink now and through 2028. Points 93 RRP: $29.99 Distributor: Villa Maria Estate Phone: (09) 255 0697 www.teawacollection.com
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SILENI ESTATES HAWKE‘S BAY SELECTION CUT CANE MERLOT 2015 Rich, ripe and dark fruited bouquet with Doris plum, very dark cherry and some blue fruit tones. Moderate to plenty of oak scents with dark spice layers. On the palate – very juicy, fleshy and soft, ripe core of fruit mid-palate, a soft dried herb layer, fresh lively tannins and acidity and lengthy finish. Tastes almost sweet but finishes dry. Drink now and through 2026. Points 91 RRP: $39.99 Distributor: Sileni Estates Phone: (06) 879 8768 www.sileni.co.nz
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TE AWA SINGLE ESTATE HAWKE’S BAY MERLOT/CABERNET SAUVIGNON 2014
ONE
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PEOPLE
Meet The Winemaker Introducing some of the talented people behind New Zealand’s most successful vineyards.
JOSH SCOTT
BRETT FULLERTON
CHIEF WINEMAKER FOR ALLAN SCOTT FAMILY WINEMAKERS
HEAD WINEMAKER FOR SELAKS When Brett Fullerton started at Selaks’ Kumeu winery as a cellar hand in 1992, he had no idea where the job would lead. Fast-forward to 2017, and he’s the head winemaker at Selaks Winery in Hawke’s Bay and about to launch a new high-end line for New Zealand’s favourite heritage wine. Since the early ’90s, Brett has had a hand in most Selaks bottles sold on store shelves. The exception would be the 1997 vintage, when he trekked to Australia to earn a Post-Graduate Diploma in Winemaking at the University of Adelaide. After his year-long leave of absence, he returned to New Zealand and Selaks, moving around the company wineries and earning his way up through the ranks. In 2005, he re-located to Selaks new winery in Hawke’s Bay as Winery Manager. “Selaks is part of the fabric of New Zealand winemaking,” says Fullerton. “Marino Selak came here in 1906 to start something great, and it’s my job to see it through in every glass.”
JAMIE MARFELL CHIEF WINEMAKER FOR STONELEIGH
Chief Winemaker for Stoneleigh Jamie Marfell was born and bred in Marlborough. Winemaking was an inevitable career choice for Jamie who grew up on a farm overlooking a valley of grapevines and whose holiday employment was usually spent planting or pruning vines, depending on the season. Following a Degree in Agricultural Science and a Postgraduate Diploma in Viticulture and Oenology at Lincoln University, Jamie began his career as a trainee winemaker with Pernod Ricard Winemakers in 1990. “Marlborough is the undisputed home of New Zealand Sauvignon Blanc and I’m thrilled to be focused on the Stoneleigh range of wines,” says Jamie. “It’s exciting to be continually developing and differentiating styles while at the same time building sustainability of the varietal for the long term.”
While he has the prerequisite Diploma in Viticulture and Wine Production and, like many before him, has worked in French wine regions and California’s Napa Valley, Josh Scott is not your typical winemaker. As an eight-time Coast to Coast competitor and founder of Moa Beer, Josh likes to inject a little adventure into his life and career. The son of renowned Marlborough winemaker Allan Scott, Josh’s interest in all things liquid can be traced back much further than his wine studies. He has come a long way from his bootleg wine/ Raro mix operation he was running out of boarding school where he impressed his comrades with potency rather than palate. Today, as Chief Winemaker at Allan Scott Family Winemakers, Josh mixes traditional techniques and industry leading innovation to put a unique twist on each liquid outpouring he heads be it a classically fruity Marlborough Sauvignon Blanc or a unique and zesty chilli-infused craft Riesling.
JAMES MILLTON
FOUNDER OF MILLTON VINEYARD When James was seven he wanted to grow plants, when he was 14 he wanted to ferment fruits, and when he was 28, in 1984, he and his wife started growing and producing wine under the Millton brand. Following family traditions, James established the Clos de Ste Anne estate wines in 1986 and have now grown to produce wines under Crazy by Nature and Libiamo labels, each keeping abreast with the changing consumer demand for a product with high environmental demands. The Millton vineyard uses no herbicides, insecticides, systemic fungicides or soluble fertilizer and all wines are bottled on site. As the founder of Millton, James’ role is in production – from pruning to the bottle. He refers to his title as ‘Artisan Winegrower’ being that at a young age he learnt his trade from a master in Europe and not from a text book.
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Q&A
Auckland’s
Caretaker Meet Heather Garland, owner of Britomart’s newest New York-style cocktail bar, Caretaker.
CAN YOU TELL US A BIT ABOUT YOUR EXPERIENCE IN HOSPITALITY? I have been behind bars for 15 years but I feel like I only really learnt my craft when I was lucky enough to land a dream job at The Everleigh in Melbourne, part of the infamous Milk & Honey family of bars. WHAT IS THE CONCEPT BEHIND CARETAKER? Caretaker is a New York-style classic cocktail bar. The family of bars we stem from started in New York in 2000 and has taught us so much about the art of drinking with decorum and the romance of that golden era of cocktails. We wanted to create a comfortable, neighbourhood bar that stays true to the magic of that era and feels like it might have always been there. A bar for grown-ups. WHAT’S YOUR SIGNATURE COCKTAIL? There isn’t one - or rather, there is a different one for each person, depending on what kind of drinks and flavours you like. We believe that everyone has individual tastes, so we work with you to find the right drink. But have no fear, all the drinks are tried and tested and if we ever get it wrong, we are happy to try again and get you something new. HAVE YOU EVER MET A CUSTOMER YOU COULDN’T DESIGN THE PERFECT COCKTAIL FOR? Occasionally we meet someone who has their heart set on something very modern which we don’t stock.They might be slightly disappointed if we can’t produce the dry ice they desire, but we always do our best to win them over with our very classic style. So far they have always left happy. WHAT IS THE STRANGEST COMBINATION SOMEONE HAS ASKED FOR? People get pretty creative sometimes, like ‘What would Beyoncé drink?’ WHAT ARE THE COCKTAIL TRENDS YOU’RE PREDICTING FOR 2017? Rye Whiskey and Manhattans are pretty popular at the moment. Also Sherry and Amaro is starting to gain some traction. WITH SO MANY NEW OPENINGS IN AUCKLAND AT THE MOMENT, HOW CAN A BAR STAND OUT FROM THE REST? Service. It doesn’t matter how good your drinks are if the service falls short. We would all rather have a drink at the bar with the lovely bartender and average drinks, than at the bar with the best drinks in the world and bad service. WHAT ARE YOUR TOP THREE COCKTAIL BARS IN THE WORLD? Attaboy (New York), Buck & Breck (Berlin), and of course, The Everleigh (Melbourne).n 58 | May 2017 | Hospitality BUSINESS
Heather Garland
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/