Hospitality Business - September 2018

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06 N EWS

A taste of what’s happening in hospitality

www.hospitalitybusiness.co.nz SEPTEMBER 2018 Vol.5 No.8

10 I N SEASON

Seasonal meat, fresh produce and seafood.

11 N EW OPENINGS

Restaurateurs commit to our industry

16 PROFILES

Rotorua icon & an Australian Master Chef

FEATURES 22 A UCKLAND’S BURGEONING HOTEL SECTOR New landscapes reflect gowth

26 C AFÉ BUSINESS

John Gordon takes 6th place at World Championships

32 E VENTS

Fine Food New Zealand 2018 attracts key delegates

26

16 33

31

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Contents REGULARS

18

05 NEWS Our roundup of industry events

09 I N SEASON Yay Strawberries are back!

10 N EW OPENING Music Lounge speak-easy

FEATURES 18 C OOK ISLAND CUISINE New Zealand chefs assist with island initiative

20 F OOD SAFETY Essential planning for consistently high standards

27 TOP CHEF Q & A with Vicky Wong

09 20

28

Hospitality BUSINESS | September 2018 | 3

Editorial

SEPTEMBER 2018 Vol. 5 No. 8

MANNERS MAKETH THE…….GUEST? Restaurant Association of New Zealand CEO Marisa Bidois has a timely column this month on dining out etiquette following a recent survey undertaken of its 3000 members.

Interestingly manners seem to be on the wain – yet a top ten list of do’s and don’ts featured on page 34 could be a useful addition to restaurants with web pages as a gentle reminder for guests to review!

Adding a touch of international style to Auckland’s hospitality scene is a new music haunt in Karangahape Rd. Definitely filling a gap in the market, the multi-purpose venue, called Anthology Lounge, is suitable for jazz nights, parties, gigs, events, album launches and late night wine assignations, in an intimate setting. We chat to the musical duo behind the venue.

This issue also recognizes the 2018 Nestle Toque D’or winners from deep south’s ARA Institute and looks at talent displayed at the NZ Chefs, New Zealand Hospitality Championships.

We also shine a light on the need to be up to speed with the IRD’s tax take – due January 15 – when a double whammy of provisional tax and GST is due and the festive season provides a range of challenges to overcome!

Enjoy!

Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502

Kimberley Dixon

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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 - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 SALES MANAGER - THE SHOUT Sam Wood swood@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Jes Magill, Michael Hooper 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

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www.hospitalitybusiness.co.nz SEPTEMBER 2018 Vol.5 No.8

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NEWS

2018 Excellence Awards Finalists Contenders for the 2018 Hospitality New Zealand Awards for Excellence have been named and the winners will be announced later this month. Boutique accommodation, neighbourhood pubs, fine dining establishments, Brewer’s Taprooms and even a Fish & Chip shop are among the eclectic list of finalists announced.

Chief Executive of Hospitality New Zealand Vicki Lee describes the annual Hospitality awards - which include honours from the best café and hotel, to the most sustainable business and most responsible host - as a wonderful way to celebrate the high calibre of accommodation, restaurants, pubs and cafes enjoyed across New Zealand.

“Our finalists come from a variety of locations, including Waiheke Island, Whakatane, Kumara and Omakau, reminding us that New Zealand has an impressive hospitality scene throughout our regions as well as in our cities. As tourism grows, our hospitality sector will continue to be a big part of

the visitor experience right across the country, delivering worldclass hospitality in our cities and towns and closely aligning with Tourism New Zealand’s strategy of growing visitors to the regions,” she said.

The Awards for Excellence are important because they acknowledge the unseen work that the average person doesn’t always appreciate.

“Hospitality businesses don’t just provide community spaces where people socialise and enjoy each other, they often give back to the community by supporting local initiatives outside their businesses too. It’s really important to pause and celebrate the hard work that goes on behind the scenes in hospitality.”

The winners in each category will be announced at Hospitality New Zealand’s Annual Conference in Queenstown on 27 September.

For a full list of this year's finalists go to www.hospitality.org.nz/awards

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Ara Institute of Canterbury Tops in Culinary Stakes A team from the Ara Institute of Canterbury fought off fierce competition from around the country to win the top award in the prestigious annual Nestlé Toque d’Or student culinary competition.

Culinary students Shikylah Dearnley and Chahna Victoria Davis proved to be champs in the kitchen picking up two gold medals, while Navneet Narayan dazzled diners at the event with his restaurant service skills to receive a silver medal.

The trio battled it out against 21 other students and trainees from around the country to create and serve their awardwinning menu which took out the top spot at the competition.

The dishes comprised a starter of olive oil poached vine tomato salad, seared Akaroa salmon cured in seaweed salt with hot smoked Akaroa salmon with horseradish pate and a main of blue cheese rubbed New Zealand beef sirloin with braised beef cheek with a kumara and blue cheese custard. Dessert was a glazed blond chocolate mousse. The use of fresh New Zealand vegetables was maximised across the menu to add enhanced colour, texture and flavour.

Shikylah Dearnley, Navneet Narayan and Chahna Victoria Davis.

The pressure was on throughout the three hours live kitchen cook off, as the team fought against the clock and scrutiny of a panel of top industry judges including culinary legend Anton Mosimann of the UK. Any errors made by competitors during the event resulted in lost points.

“We’ve spent so many days creating and perfecting the menu and our routines so that we were ready to go on competition day. At the end of the day, it was all about getting the teamwork right, supporting each other, staying calm and having fun.”

The group of judges was led by high profile chef and leading culinary figure Darren Wright of Christchurch. Competing teams were marked against WorldChefs International Judging Standards which included food preparation, presentation, taste and service.

The team’s trainer Mark Sycamore said the team had done an outstanding job, supported by restaurant trainer Adrian Hilhorst and pastry chef trainer Adele Hingston.

This is the fifteenth time in the 28-year history of the competition that the award has been won by a team from Christchurch. The annual event is a key fixture on the culinary calendar and is hotly contested by the country’s leading hospitality institutes.

Shikylah said she and her team mates were elated to have won the competition, after training so hard for it.

“Bringing home the top award is a fantastic achievement not only for the students and the Institute but also for the Canterbury region.

“This win clearly demonstrates that the Canterbury region has a lot to offer in terms of hospitality and culinary creativity. It further cements Ara Institute of Canterbury’s position as being a centre of excellence when it comes to the training of hospitality students.”

Event organiser and New Zealand Chefs Association National Ambassador Graham Hawkes said Nestlé Toque d’Or is the ultimate challenge for hospitality students.

“They have to keep it together, tame nerves, support each other and work seamlessly as a team to achieve a top performance on competition day.

“Aside from the competitive element, the event also opens many doors for the students by placing them in front of hospitality professionals from around the country who are scouting for new talent.”

This year was the 28th anniversary of Nestlé Toque d’Or which is New Zealand’s longest running and most prestigious student cookery and restaurant service event. Aside from New Zealand, it is also held in 17 other countries around the world and has launched the careers of many world-famous chefs.

Sponsors of this year’s event were: Nestlé Professional, Beef + Lamb New Zealand, vegetables.co.nz, Akaroa Salmon, House of Knives and Moffat.

“We’ve spent so many days creating and perfecting the menu and our routines so that we were ready to go on competition day. At the end of the day it was all about getting the teamwork right, supporting each other, staying calm and having fun”.

Team member from the Ara Institute of Canterbury, Shikylah Dearnley.

MEDAL RESULTS SUPREME AWARD WINNER ARA INSTITUTE OF CANTERBURY • Kitchen GOLD

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SKYCITY AUCKLAND INNOVATION AWARD WINNER Kitchen GOLD Front of House SILVER

OTAGO POLYTECHNIC CENTRAL CAMPUS Kitchen SILVER Front of House SILVER

WAIKATO INSTITUTE OF TECHNOLOGY Kitchen SILVER Front of House SILVER

NEW ZEALAND DEFENCE FORCE Kitchen SILVER Front of House GOLD

AUCKLAND UNIVERSITY OF TECHNOLOGY Kitchen SILVER Front of House SILVER

WELLINGTON INSTITUTE OF TECHNOLOGY Kitchen GOLD Front of House SILVER

NEW ZEALAND SCHOOL OF FOOD AND WINE Kitchen SILVER Front of House GOLD

NEWS

Taste Of Auckland Heads To The Waterfront Celebrating ten years of festival now regularly draws A food lover’s paradise, attendees “arrive Auckland’s best food and drink, crowds of up to 23,000 with hungry and expect to try something new” Taste of Auckland is turning an ever-evolving line-up of top things up a notch with a move to local talent and big international Auckland’s waterfront. Set against names including previous the Waitemata Harbour, New alumni Rick Stein, Gary Zealand’s biggest celebration of Rhodes, Adriano Zumbo and food and drink will this year take George Calombaris. place at Auckland’s Queens Wharf.

“Over the past nine years, Over four days and nights Taste of Auckland has hosted from November 1- 4, the entire a long list of top local and wharf including The Cloud, Shed 10 and surrounding outdoor international chefs, producers, winemakers and brewers, and spaces will come alive with restaurant kitchens, bars, an artisanal served up a cross section of the best food and drink available in marketplace, chef demonstrations and fun festival activities. this city to an enthusiastic and faithful audience,” says Festival A sustainable seafood theme will see participating restaurants Director Rob Eliott. pay homage to the ocean, with evening concerts set against a A food lover’s paradise, attendees at this year’s 10th Taste of beautiful harbour backdrop and the central location allowing for Auckland should “arrive hungry and expect to try something new” easy access for visitors from far and wide. says Eliott with restaurants, pop-up bars and producers set up all Shaping up to be an impressive line-up, big names already along the wharf and in Shed 10 and The Cloud. confirmed to take part include Sid Sahrawat (Sidart, The French Cafe The line-up includes ten top Auckland restaurants who will and Cassia), Nick Honeyman (Paris Butter), Nobu Lee (Clooney), Kyle pay homage to the new waterfront venue with a focus on Street and Jordan Macdonald (Culprit, Lowbrow), Sergio Maglione sustainable seafood.

(Farina), Cameron Knox (Xoong, TokTok), Dariush Lolaiy and Rebecca More than 120 food and drink producers will join in and Smidt (Cazador), and Ben Bayly and Juan Balsani (Baduzzi). showcase the latest flavours and innovative products on offer, and Starting in 2009 at Ellerslie Racecourse before shifting to exclusive dining events will reflect the past ten years of culinary Victoria Park and most recently Western Springs, the annual achievements in the city.

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IN SEASON

FRESH PRODUCE b STRAWBERRIES Strawberries are one of the most popular fruits in the world and are a great signal that the weather is about to get better!

They will start to appear on the market floor in October, with volumes increasing as we get closer to Christmas.

Part of the rose family, strawberries are the first fruit to ripen in Spring, taking only two weeks to mature from flower to fruit.

The main variety found in New Zealand is Pajaro, which was selected for its bright colour, large size, and sweetness. New Zealand strawberries are mostly grown in the North Island, with the Auckland region growing more than 40 percent of the commercial strawberry crop.

As strawberries are picked ripe and have a short shelf life, so time is of the essence when it comes to preparing or eating them.

Strawberries are perfect for Spring tarts, drizzled with a little brandy, kirsch, wine or limoncello for a quick, easy dessert or serve éclairs with strawberries as a tasty treat in the lead up to summer.

Try serving blanched asparagus and sliced strawberries with some toasted almonds, rocket and a lemon and goat’s cheese dressing for a colourful springtime salad.

Members of the foodservice sector can purchase fresh produce from T&G’s 12 market floors or online w

MEAT

SEAFOOD c LING Ling may not be the most attractive of fish, but they certainly make for beautiful eating.

These eel-like fish have long, tapered bodies that are mottled in appearance, with orange and pink markings that spread up from their white underbelly. The skin is thick but smooth, with very fine scales.

Although ling are particularly abundant from June until September, they are a species available all year round in depths of 200 – 600 metres. Fishermen typically catch ling off the southern South Island coast and on the Campbell Plateau using longline and trawling methods.

Ling is a versatile and delicious species to cook. It has a low oil content, succulent flesh and a robust, distinctly sweet flavour. Its large boned-out fillets are firm-textured, white in colour and hold their shape well. Large, meaty flakes makes it an ideal fish to poach, pan-fry or incorporate into curries.

Barbecuing the fillets as a kebab or smoking them complements the delicate sweetness particularly well. For an all-around favourite, try coating the fillets in panko crumbs or a beer batter and deep-frying them until golden. This method makes wonderful fish fingers for children, but is especially delicious with a simple squeeze of lemon and a dollop of herbed aioli. For more inspiration on how to cook fish, visit www.seafood.co.nz/recipes

d LEG OF LAMB Lamb leg is a quintessential cut to use on winter menus, but it doesn’t always have to be executed as roast lamb. Beef + Lamb Ambassador Chef, Freddie Ponder of Tables Restaurant in New Plymouth has created a new menu dish using the meat from a lamb leg in a new and innovative way. He trims the fillets from the lamb leg, sous vides them in thyme and garlic and pan roasts to order. He uses the off cuts to make a flavoursome curry ragu which he serves alongside the fillets topped with an almond and mint crumble. Served with carrots and yams adds a lovely sweetness to Freddie’s version of a deconstructed roast lamb. For more inspiration go to: www.recipes.co.nz

Hospitality BUSINESS | September 2018 | 9

NEW OPENINGS

Anthology Lounge - A high end speak-easy opens 375 Karangahape Road Tel: 09 972 9042 info@anthologylounge.com www.anthologylounge.com This new venue is the creation of expat Maryanne Bilham and her American husband Robert Knight. Both world-renowned music and travel photographers, they share a passion for music performance and fine wine. They have created a space where they would love to hang out and enjoy fine wines and cocktails with friends, go to after a concert or dinner and enjoy good company and to see live music.

The idea for Anthology Lounge arose from a conversation with old friend Slash, the night before Guns N’ Roses played Auckland, February 2017. The guitarist wanted to find a cool, late night place to hang out after the show and they were at a loss to name a suitable haunt. Slash remembered enjoying an Auckland bar called Squid, but that was in the 1990s.

The Anthology Lounge is hidden down a vintage flight of wooden stairs and the room is blessed with a high ceiling and large windows with a view of Auckland’s cityscape. The space has the ambience of a high-end speakeasy – as depicted in prohibition era gangster movies – minus the cigarette smoke and the machine guns.

The location for Anthology Lounge is 375 Karangahape Road, overlooking “spaghetti junction” and directly below award winning Italian restaurant Cotto. The building once had an alternative music venue on the first floor – when it was the Rising Sun Hotel – but the classy downstairs room is new to the Auckland music scene.

In a gentile manner, the talented duo has seen a few bars in their time. When Knight was a teen, he photographed a 1968 Jimi Hendrix concert. Bilham’s world tour lasted 30 years – living for one decade in three different nightlife cities: Hong Kong, Los Angeles and Las Vegas.

Knight and Bilham want Anthology Lounge to be a vital part of the local music scene. “We hope it will be a launching platform,”

says Knight. The vision is a venue that sits between “Ronnie Scott’s jazz club (London) and The Viper Room (Los Angeles),” adds Bilham.

Bilham conceptualized the design and branding of the Lounge working with her design partner Albert OH who is based in Madrid.

“There’s a gothic rock ‘n’ roll vibe,” says Knight. In a spooky nod to the building’s prior identity, Albert OH’s company name is Rising Sun Media. The interior design includes some of their photographic images such as Lorde in Las Vegas (2014) by Bilham and Led Zeppelin arriving in Hawaii (1966) by Knight.

The multi-purpose venue is a suitable size for showcases, gigs, parties or events, album launches, jazz nights and big names in an intimate setting. The legal capacity is 128 people.

Manager, Aaron Gorst (a well-known face on the hospitality circuit) has, with the team, carefully curated an impressive wine and cocktail list – with many wines not usually available by the glass, available at the lounge. Lady Butcher charcuterie platters are available for purchase to complement the extensive drinks list.

Knight and Bilham still have a passion for new music. They have followed Cairo Knife Fight for years and they have already checked out local bands The Daffodils, Shed and The Rubics.

The venue is a partnership between Bilham, Knight and local businessman and entrepreneur Craig Anderson.

Simplify systems to manage liquid assets Losses of 15 to 25 percent are common for Sculpture Hospitality auditors to find when they start to work with a new venue. Most owners are shocked and immediately believe that they have a theft or other dishonesty issue and in around 20 percent of venues this is correct but by far the majority of loss is caused by poor systems or lack of processes.

On a 25k a week average turnover losing 3 to 6k is substantial and having this happen right under your nose is pretty disconcerting. “Inconsistent Pour Size is one of the major reasons for shortfalls in bar assessments and profit loss,” says Peter Nelson Managing Director for Sculpture Hospitality, “In the NZ trading environment draught beer and wine by the glass in both bars and restaurants are major sellers so getting the correct pour is essential to achieving your GP. Next time have a look in any venue and see the inconsistency that occurs in pouring. A 10mil overpour on a glass of beer might not seem significant but multiply that by the number of glasses sold and see how much you have lost.”

Point of sale systems are very advanced today but make sure they are not so advanced that your staff can’t understand them.

Using our Bevinco Inventory Programme, Sculpture Hospitality Auditors are easily able to see the ups and downs in stock. “We can see when a product has been sold but rung on as something 10 | September 2018 | Hospitality BUSINESS

Peter Nelson, Sculpture Hospitality Managing Director New Zealand, Australia and Pacific Islands

else, for example a sale of bottle of a Moet is rung on in error as a glass is a very costly mistake” Nelson, this says “you may think your system is well laid out but your staff are, in the main casuals and not using it day in, day out so keep it simple.

Our staff work with venues to help them achieve this along with other internal processes to tighten controls and reduce opportunity for loss”.

Owners and managers wear so many hats in today’s hospitality environment. Profit reviews carried out by an independent auditor from Sculpture Hospitality ,(with offices in Auckland, Waikato, Bay of Plenty, Taranaki , Wellington and Christchurch), will bring accountability and profit improvement to your business.

For further information and a free quote please contact Peter Nelson on 021 466567 or at p.nelson@sculpturehospitality.nz

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orld leading catering equipment and kitchenware business The Nisbets Group is ready to make a splash in New Zealand following its recent arrival in the market and purchase of East Tamaki-based Choice Catering Equipment.

“During our first year we were more than happy to simply build on the solid reputation achieved by Choice Catering over the years,” David Edkins says David Edkins, Nisbets Regional Manager NZ. “There was an obvious fit between the two companies. The Choice values are very similar to Nisbets, namely displaying integrity in everything we do and our shared drive to provide excellent customer service with every transaction.”

With Choice Catering Equipment now proudly part of the Group, and backed by its impressive global reputation, Nisbet Group is proud to announce its’ 100 percent commitment to faster delivery times for hospitality operators in New Zealand.

Choice customers will already be familiar with the Nisbets range, as the company has been buying from Nisbets Australia for the last five years.

“The Nisbets offer is two-fold,” David says. “We provide a broad range of products across multiple channels and deliver them to our customers with faster delivery times. This all ties in with our commitment to operational excellence, which sees 95 percent of our orders going out to customers on the day they’re received.”

As well as excelling in the large equipment space for back-of-house, Nisbets also specialises in small to medium equipment, with its impressive range of own-branded products. “We have steady, secure relationships with multiple factories in China, where again for us, it’s all about finding synergies that result in better products and prices for our customers.”

Nisbets also offers Good, Better, Best options throughout its product ranges, giving customers more choice when it comes to matching product needs with their available budgets.

“We want to be digital leaders for the industry as well. The way our customers are buying is moving more towards convenience and that’s what our multi-channel operations are designed for. Internet Retailing UK rate the Nisbets site in the top 100 and a replica of this is now live in New Zealand which means delivering even more convenience for our customers,” says David.

“We’re excited to officially launch in New Zealand, and keen to be a part of your business success so give us a call and find out how we can assist.” n

NISBETS MAN DOWN-UNDER, DAVID EDKINS David reckons he was destined to work at a firm like Nisbets.

His first student job was in catering and after completing his university studies in 2008 and subsequent travelling, mostly to indulge his passion for food, he joined Nisbets in the finance department.

Soon moving into project management and acquisitions, he found companies with similar goals and ethics to Nisbets, to ultimately form partnerships that would grow stronger brands and better support the industry.

Before arriving in New Zealand with his wife, he spent a year in China with Nisbets sourcing division, working closely with the company’s own-branded product ranges, which have been hugely successful globally.

ABOUT THE NISBETS GROUP Nisbets was established in the UK in 1983 when Andrew Nisbet started selling knives and chef jackets to college students.

Now with a turnover in excess of £380m ($730m), Nisbets is the UK market leader in professional catering equipment and kitchenware, a big player in Europe, and one of the leaders in Australia since launching there in 2010.

Success for the company is also built on one of its key brands, Polar Refrigeration. Globally, 300,000 units have sold with Polar’s one year warranty extended to two years in New Zealand. Nisbets also has sole distributorship for Roband. Other leading brands are Apuro, Bolero, Olympia, Vogue, Jantex, Vitamix, Robot Coupe, Bolero, Hygiplas and Thor.

Hospitality BUSINESS | September 2018 | 13

HOTELS

Key Free Smart Hotel Opens In Queenstown

M

IPAD Holdings Ltd has opened mi-pad Queenstown, a next generation, energy-conscious hotel experience offering a marriage of technology, sustainability, comfort and convenience. The six-storey hotel features 57 stylish and well-appointed rooms with the latest in-room tech, multiple ‘social spaces’ and an impressive rooftop terrace.

And the key to mi-pad Queenstown is that there is no key.

Guests booking their stay download the hotel’s personal app ‘mia’ and their smartphone becomes a room key, meaning physical check-ins (or check outs) are a thing of the past. Mia also has a range of other tricks up her sleeve, with the app enabling guests to set temperatures and mood lighting in their room (even remotely), request room service or alert hotel staff that they don’t want to be disturbed.

Access to the hotel is available 24/7 thanks to the technology. Once guests are settled in, mia transforms into a personal digital concierge, delivering the latest information on events, activities or offers and encouraging them to experience the best of this stunning destination.

The $15m John Blair-designed hotel is in the heart of Queenstown, less than a two-minute walk from the vibrant centre with its hundreds of bars, restaurants and activity operators set on the shores of stunning Lake Wakatipu.

The mi-pad hotel concept is the brainchild of Queenstown property developer Lewis Gdanitz and is the fruition of three years of hard work. “mi-pad is the result of 15 years of research, travelling the world and finding the places that did accommodation really well,” he says.

“I’m delighted that we’ve been able to deliver a property that’s unlike anything else on offer in New Zealand, operating on a premise of affordable luxury delivered using the latest technology.

“I’m also very proud of the eco-conscious initiatives we have in place for every aspect of the operation.”

MIPAD Holdings Ltd is a joint venture between Lewis and experienced hotel investment and development company TJK NZ Ltd, owner of luxury boutique hotels The George in Christchurch and Regent of Rotorua.

TJK NZ CEO Stephen Borcoskie said the company had a proud pedigree of leadership in, and commitment to, the New Zealand hotel industry.

“Our goal is to always exceed customer expectations by excelling in service delivery, and we’re thrilled to be entering the Queenstown market which consistently leads the way in delivering world-class experiences and lifelong memories to visitors from around the globe. It makes perfect sense to open a unique property like this in Queenstown.”

“mi-pad is the result of 15 years of research, travelling the world and finding the places that did accommodation really well,”

mi-pad Queenstown’s wraparound rooftop deck with open fireplace boasts the best views in town

14 | September 2018 | Hospitality BUSINESS

mia is the key to unlocking everything on offer at mi-pad Queenstown

Rooms feature the very latest technology managed by digital concierge ‘mia’

Hotel manager Kylie Hogan has 20 years’ experience in international resort management.“We’re offering an innovative, connected hotel experience for smart travellers who’d prefer to spend their hardearned dollars on experiences rather than pay over the odds for accommodation,” she says.

“We appreciate that they want to keep in touch with family, friends, or colleagues whether they’re here to ski their hearts out, check out bike trails, enjoy some world-class golf or award-winning wines. Mia’s the key to all of that, the complete package for guests who want to have fun like a local.”

The hotel hasn’t forgotten the basics of ensuring guests get a great night’s sleep, with Queen beds, clever storage options, smart TV’s and bathrooms featuring organic products and top-of-the-line hair styling tools. Guests can have as much or as little interaction with mi-pad staff and other guests as they like, including the option to share experiences, photos or messages through mia’s private chat group.

A floor-to-ceiling ‘social wall’ in the hotel’s entrance lobby also features mia’s latest updates and guests shared experiences.

Although there are snacks and breakfast options available within the hotel, mi-pad’s owners made a conscious decision to keep F&B services to a minimum to encourage guests to savour the town’s renowned eateries.

But if they prefer to order-in or BYO, the hotel’s best kept secret is its huge rooftop terrace with an outdoor fireplace, plentiful seating and wraparound 270-degree views of Lake Wakatipu and surrounding mountains.

The terrace is exclusively available to guests and is the perfect spot to enjoy an outdoor dining experience or luscious wine with some of the best views in town. n

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HOTELS

New HR Manager For The Rees The Rees Hotel, Luxury Apartments & Lakeside Residences has appointed Katharina Graf to its executive team as Human Resources Manager.

Ms Graf will officially come aboard on 24 September 2018 after departing a senior management role for the Four Points by Sheraton, a Marriott International brand.

The trilingual German’s outstanding hospitality career commenced nine years ago with an apprenticeship at the Hilton Munich Park whilst concurrently studying for a Hotel Diploma.

Since graduation Ms Graf has gone on to study performance management systems and consulting skills courses at Ivy League institution, via ECornell University which is ranked number one in the world for hospitality and hotel management.

She is also a certified Hilton trainer after achieving the highest level of Worldwide Management Development training for the global hospitality company.

Two years ago Ms Graf was nominated by the hotel for The Spirit Award, one of the highest forms of recognition for top performers who impact guests, team members, the hotel and their community.

In 2014 Ms Graf relocated to New Zealand after being progressively promoted in hotel human resources management roles both in her native homeland and Abu Dhabi, in the United Emirates.

Since her arrival, leading the HR function in the pre-opening management teams for new hotels in Christchurch and Auckland has turned into a professional specialty.

Building leadership skills particularly within women and gender diversity is a focus for Ms Graf who wants her team “to feel appreciated and comfortable achieving their professional goals.”

Katharina Graf – new HR Manager for The Rees

16 | September 2018 | Hospitality BUSINESS

$10m refresh planned for the James Cook Hotel Grand Chancellor Wellington’s iconic James Cook Hotel Grand Chancellor has confirmed a $10 million plus refurbishment of the hotel’s Lambton Wing, inclusive of 200 rooms and suites, plus the Executive Club Lounge. Renovations begain in August and are expected to run into 2019, with the Greenstone Group appointed as the Project Manager and Naylor Love as the main contractor.

General Manager, Steve Martin recognises Wellington and New Zealand’s current tight supply of accommodation rooms and therefore emphasis has been placed on minimising disruption to operations and completing the project promptly. The refurbishment will be managed in stages, starting from the top floors of the hotel, and will include a complete re-fit of the bathrooms, bedrooms and furnishings.

Impact on the busy restaurant and conference facilities on level 16 & 17 is expected to be minimal.

The modernisation aligns with the commitment to ensure the James Cook Hotel Grand Chancellor continuously exceeds the expectations of today’s business, leisure and conference traveller. Extensive seismic strengthening work was completed in 2016 to achieve a 100% NBS (National Building Standard) rating. Replacement work of all seven hotel lifts commenced in 2017 and the lift upgrade to Lambton Quay and the Lambton Wing is now completed.

The James Cook Hotel Grand Chancellor is located in the heart of Wellington City, conveniently situated between the leading retail district of Lambton Quay and the business hub of The Terrace. The 4 ½ star hotel features 268 accommodation rooms, valet parking, two restaurants and bars, a day spa, complimentary Wi-Fi and fitness facilities, with in-house guest yoga offered on a regular basis.

Grand Chancellor Hotels are located throughout Australia and New Zealand in key destinations.

The James Cook Hotel Grand Chancellor is located in the heart of Wellington City, conveniently situated between the leading retail district of Lambton Quay and the business hub of The Terrace.

ISLAND ‘FEASTS’

Kiwi Chefs

Key to Cooks' Cuisine Project Chefs from New Zealand were invited to spend a week in Rarotonga earlier this year for the launch of Takurua (“feast”) - a programme to develop, energise and promote a unique Cook Islands cuisine. Hospitality Business contributor Michael Hooper caught up with key participants in-situ, discovering a wealth of opportunities and challenges faced on the idyllic island.

T

he delegation was fronted by Kiwi media chef and author Robert Oliver with a brigade including Sani Simei (ex -Soul Bar and Merediths), Eden Park Events Centre executive sous-chef James Raukete, and Oliver Fitton, executive chef at Auckland’s Britomart Hospitality Group. But the Takurua revival faces challenges.

While inspirational, supplies from the other islands are hampered by expensive and unreliable transport. This was evinced at the Takurua gala dinner, where smoked eel from another island had to be substituted by more readily available marlin. It’s an issue that Robert Oliver believes will be resolved as cuisine development brings all elements of the disparate Cooks supply chain into conversation and “the menu becomes the narrative”. The menu, he says, should be “the business plan of the nation”.

A parallel challenge arises from local reliance on mediocre “European” and ready-made fast foods that sees families gathering after packed Sunday church services to buy packed, pre-cooked versions of local food, cheese burgers, and even deep-fried Bounty Bars – but a mutiny is underway.

Chef Oliver (previous My Kitchen Rules NZ judge) is engaged in a Pacific-wide television initiative to add a familiar entertainment format and heroism to local cooking. “Food is the inevitable and authentic way to take part in local culture. New Zealand and the Cook Islands have always been close, but there are cultural distinctions in the

18 | September 2018 | Hospitality BUSINESS

food. I’m hoping that the value of indigenous Cook Islands knowledge and its activation through this cuisine development, is a point of difference for them in terms of tourism, but also a point of pride.”

CEO of Cook Islands Tourism, Halatoa Fua, says that since the GFC and 9/11 events, New Zealanders have reversed the previous balance which favoured the northern hemisphere, and Kiwis also stay longer. The Cooks had 161,000 visitors in 2017, he says, with two-thirds from New Zealand. That has placed pressure on infrastructure such as sanitation, sustainable building permits and roading, and he says that’s long overdue for attention. “Tourism has always been a driver of the economy, and Takurua was necessary to go back to the history of food in the Cook Islands in order to formalise a strategy for developing cuisine here.”

STOCKPOT OF KIWI RESIDENTS The Cook Islands seems to be a stockpot of New Zealanders who have sought a change of pace. Veteran pianist Garth Young can be heard at various restaurants, while ex-Mana Magazine publisher Derek Fox and his wife have a catering and events business. “It would be really great if more food could be produced locally,” says Fox. “Some of the reef fish from the outer islands are spectacular to eat, and the fruit and vegetables are amazing and available all year ‘round. There are roadside markets almost every day. Food tourism is beginning to catch on. It still staggers me that tourists come from New Zealand and want to eat lamb shanks.”

ISLAND ‘FEASTS’

A delegation of Kiwi chefs visited the Cook Islands to take on a new challenge.

Greg Stanaway, executive director of Pacific Resorts, which runs five properties in the Cook Islands, is keen to foster the exchange of expertise and learning between his New Zealand home and his island home (since 2002). Takurua is, he says, “an integration of brand awareness with the cuisine culture”, adding that New Zealanders are introducing new techniques and presentations to “the many examples of unique food products here.” He agrees that the exchange can be two-way, with New Zealand able to learn from the islands about raising the profile of indigenous and Pasifika food in restaurants. He is also enthusiastic that dialogue being stimulated between restaurants, plantations and producers will result in a greater range of interesting local delicacies finding its way to plates. “Hotels and restaurants have tended to go middle-of-the-road, and importation of products has dictated menu design, but this initiative inspires restaurants to have dishes that are uniquely local.” In a country where it is joked that the pigs (puaka) from Mauke and Atiu islands are so big that a spit is a truck axle, it seems strange that American pork is commonly sold, retailing at just $9.40 a kilo.

Professor Jon Jonassen, who has a home in Auckland as well as Rarotonga, advises governments and teaches on cuisine heritage.

Between mouthfuls of delicious fried breadfruit, pearl oyster meat (korori from Manihiki), outer islands’ (Mauke and Mangaia) goat and eel, creamed taro leaves (rukau) and sliced, baked arrowroot (maniota), he told me “Takurua highlights respect for the gods, the environment and each other.”

TIDY & ENVIRONMENTALLY AWARE New Zealand High Commissioner to the Cook Islands, Peter Marshall, told Hospitality Business that his government supports the Takurua programme: “the whole idea of organic food being grown locally for tourism and other economic benefits, and primarily to stop the situation of non-communicable diseases, unhealthy eating, and to provide a future for the young people of the individual islands. We’re providing finance, in conjunction with Australia, and it’s a great thing to do.”

Rarotonga is one of the tidiest and most environmentally-conscious of the South Pacific islands, although its infrastructure remains somewhat aspirational. The “Island time” dysphoria that frustrates business, especially hospitality, is another challenge, and Kiwi professionals with their multi-cultural whakapapa seem well placed to guide and help locals adapt to a 24/7 industry.

A good example is transplanted Kiwi couple Peter Heays and Jolene Bosanquet , who have owned and operated properties for some 30 years, and are immersed in the culture. They originated the boutique accommodation sector, with Arcadia Retreat and Sands Villas their latest projects. They encourage staff loyalty by paying way above the going rates and are flexible with hours so that the all-important family priority can be observed by their indigenous employees.

The inspirational Sani Simei, currently young head chef of Sails restaurant on Rarotonga, believes our Kiwi ability to subsume ethnicity, religion and cultural differences is an advantage in learning from and reviving traditional food. “In order for us to back go to what we once were, the greatest voyagers that ever lived, great warriors, we need to go back to that cultural diet. It’s built for us, but we’ve taken on another diet.”

Sani is also on a mission to bring theatre concepts to local food that has previously lacked in presentation, with the inclusion in the Takurua launch of Auckland performance teacher Iosefa Enari.

The Cooks, despite their dramatic logistical challenges (distance, transport, depopulation and inundation) and in the face of sad quantities of imported convenience food, with its health consequences, have mounted a noble and necessary drive for creative rediscovery of a food treasure-house. n Hospitality BUSINESS | September 2018 | 19

FOOD SAFETY FEATURE

ALL STAFF NEED TO KNOW food safety expectations Food safety and the associated regulatory requirements can be complex, but if things go wrong the consequences can be serious.

T

he Food Act 2014 has been designed to help food businesses keep their customers safe, but for busy hospitality managers already working hard on their business, navigating this can seem daunting. The issue is amplified for multiple-site businesses who often interact with multiple verification bodies who may interpret the new regulations differently, have different pricing models, and reporting methods. A key component of the new Food Act is the requirement for businesses to follow a Food Control Plan or National Programme - this is a document of procedures and records for businesses to follow to help ensure the food they serve is safe. As the Food Act is progressively rolled out across industry, AsureQuality has been heavily involved with evaluation and verification services for a significant proportion of the food manufacturers and food service businesses in New Zealand.

Wholly owned by the NZ Government and with over 100 years’ experience in food safety, AsureQuality has a wealth of experience in this arena. With a team of verifiers specialising in Food Act verifications, AsureQuality has already seen clear emerging trends for hospitality businesses across New Zealand in the past 12 months: • Issues related to Process Control represent 46 percent of all nonconformance (Nc) findings during Food Act Verifications in the last year. Issues with storage, stock rotation, and temperature controls on food displays, being the most common findings.

• Environmental Control is another area that consistently causes non-conformance for food businesses, resulting in 24 percent of all findings. Cleaning and sanitising issues, along with pest or animal control, are biggest non-conformance issues within this section.

• Confidence in Management covers documentation, record keeping, traceability and operator verification, among other things, and represents 19% of non-conformances seen over the past 12 months.

• Food Safety behaviour, particularly relating to training, supervision and competency, represents around 11 percent of non-conformances 20 | September 2018 | Hospitality BUSINESS

and continues to be an issue for many hospitality businesses around New Zealand.

“Many of our customers have common non-conformances showing up in their sites around the country, which are easily avoidable with a little forward planning and awareness regarding verification requirements”, says Kevin Foxall, Senior Auditor at AsureQuality. “It is important that all staff are involved in food safety, and clearly understand what is expected of them, e.g. what and how should they be cleaning, as well as what is considered clean. Our consolidated reporting for multi-site operators provides a clear picture of what’s happening across their business, identifying possible gaps in the programme, and making it easier for them to take corrective actions and address these risks quickly,” says Foxall.

AsureQuality has over 1700 staff covering all areas of food assurance including biosecurity, industry training, testing, food safety auditing and transparency programmes. n

Be sure.

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FOOD SAFETY FEATURE

SafeFoodPro - MAKING FOOD SAFETY SIMPLE Co-founder of Phoenix Drinks, Roger Harris is still adding fizz to the hospo industry but this time it’s with technology. He says Phoenix owed a big part of its success to the loyalty and support it gained from its customers, and it was a desire to do something for the industry, to give back, that has inspired his latest business venture.

A chance conversation over a beer Roger Harris’ latest project, the alerted Roger to the impact the change SafeFoodPro, a saviour in compliance rules were going to have for hard-working hospo on food operators, and having fathered a operators when it comes few millennials, he knew what a difference to complying with the technology could make.

Food Act 2014.

Working with his network, he crafted a vision to use technology to make it easier for Food Operators to comply with the 2014 Food Act. A period of research, analysis design and development followed. “Two things I learnt about technology: it’s not cheap and there are no shortcuts,” says Roger.

Now a fully paid up member of the NZ tech community, he founded ComplyPro, where he and the team are using the latest and greatest Cloud and App technology to deliver a disruptively-priced digital food control plan, SafeFoodPro. SafeFood Pro was launched at the Fine Food New Zealand show in Auckland earlier this year to much aplomb. The team received the ‘most scans in show’ and have been literally overwhelmed withAMinterest. Ask hospo-halfpage-Sep2018.pdf 1 28/08/2018 8:50

Roger why SafeFoodPro has met with such a positive market response, he puffs out his chest and responds at speed: “We know MPI are continually evolving the rules and we needed software with a ‘regressive forms’ model. When MPI changes forms our software automatically changes and this removes the pain of Compliance and takes out the guesswork for operators,” says Roger.

He knew through his time in the industry that every dollar counts and was determined to bring the product to market as cheaply as possible. At $585 per annum he reckons SafeFoodPro has a really strong value proposition.

“We started off only looking at single sites with Simple Safe and Suitable but we’ve now been engaged with larger multi-site customers and food operators on custom plans and national programmes. Being able to scale up is so important,” he explains.

You’d have to say that Roger is now one excited entrepreneur with a new mission to save time and cost for New Zealand’s 44,000 licensed food operators.

“One of the most important things about SafeFoodPro is that we can provide a verifier-ready report, which completely de-stresses the verification process and lets operators focus on running the business.”

FOOD SAFETY FEATURE

KEEP THE BUGS AWAY Wash your hands before eating/making food ash W

Clean use warm water

Count to 20

use a nail brush

use soap

Dry front and back

Count to 20

www.mpi.govt.nz

Hospitality BUSINESS | September 2018 | 23

BUSINESS NEWS

IRD’s Christmas present with your name on it Where for art thou christmas spirit- inland revenue?

I Lee Stace

t’s a question many business owners often find themselves asking in December as activity for the year starts to wind down and their minds drift towards the holiday break.

The reason this thought occupies space in their minds is simple: On January 15, IRD expects the second instalment of provisional tax for the 2018-19 income year to be paid.

They also gleefully await a GST payment.

Now two tax payments due on any given day is never ideal. But the timing of this

double whammy sucks.

That’s because this is generally a month when cashflow can be difficult. Findings from Xero’s Small Business Insights showed that January 2018 was the weakest month, with only 38.6 percent of respondents being cashflow positive.

Another problem is tracking down an accountant during this time.

Chances are they’ve shut up shop as well.

It’s important you don’t ignore your tax obligations. IRD charges high interest (currently 8.22 percent) and late payment penalties if it doesn’t see your payment in its bank account on January 15. Hospitality is also an industry IRD is monitoring closely, so it’s even more important to keep on side with them.

However, you need not let a state of panic take over or feel overwhelmed. There’s an IRD-approved service that lets you pay January 15 provisional tax at a time and in a manner that suits you, without incurring late payment penalties. More on that shortly.

You also have plenty of time to get your cashflow affairs in order between now and when you clock off for Christmas to avoid any undue stress and problems with IRD. PAY PROVISIONAL TAX WHEN IT SUITS YOU If it comes down to a choice of paying GST and provisional tax on January 15, pay the former and use an IRD-approved tax pooling provider to take care of the latter.

Tax pooling gives you the option of either deferring the full provisional tax payment due to a later date or chipping away at what you owe in instalments.

24 | September 2018 | Hospitality BUSINESS

The provider’s interest is much cheaper than IRD’s (up to 30 percent).

Their rate is also more favourable compared to an unsecured loan or business overdraft. Approval is guaranteed, and no security is required.

THE SMALL THINGS CAN MAKE A BIG DIFFERENCE Tax pooling aside, here are some basic, common-sense things that I am sure many of you will do to ensure you are January 15 tax-ready.

DO A BUDGET AND CASH FLOW PLAN The key to managing cash flow is identifying issues before they become, er, issues. Start by reviewing the books and making sure they’re up to date. This will help establish your current cash flow position. From there, put together a cashflow forecast and budget to figure out what you need to cover costs during the Christmas/early New Year period, especially if it’s going to be a few weeks before you start earning income again.

CHASE, CHASE, CHASE Be sure to go through your debtors’ ledger to see if anyone who owes you money can settle their account early. Consider offering a payment discount to encourage them to do so. Be vigilant by chasing any outstanding money owed to you. If you owe suppliers money, see if you can come to an arrangement to pay them later.

EXPLORE YOUR OPTIONS Another possibility is setting up a payment plan with IRD. However, as part of this process, you will need to supply financial information and details around the timeframe you expect to settle your liability. IRD interest will apply during any arrangement you strike.

You could also consider a short-term bank loan. Again, there’s a process to follow and certain lending criteria must be met.

SEEK PROFESSIONAL ADVICE EARLY Finally, don’t leave it until the last minute to chat with your accountant.

That’s how a problem can morph into a crisis. Be sure to discuss any issues relating to cashflow and your January 15 tax obligations. A good advisor will work with you to achieve a desired outcome. n Lee Stace is the PR and content manager at Tax Management NZ, the largest tax pooling provider in New Zealand.

STRAIGHT FROM

THE SOURCE FROM OUR CELLARS TO YOUR DOOR

S P E C I A L , L I M I T E D A N D U N I Q U E P R O D U C T S D E L I V E R E D D I R E C T LY TO YO U. N O AC C O U N T N EC E S S A RY – PAY BY C R E D I T C A R D A N D F E AT U R E O U R S M A L L B AT C H , T O P S H E L F P R O D U C T S O N Y O U R D R I N K S L I S T.

S I G N U P TO S T R A I G H T F R O M T H E S O U R C E A N D R E C E I V E A M O N T H LY N E W S L E T T E R O F E XC LU S I V E O F F E R I N G S D E L I V E R E D D I R E C T LY TO YO U R D O O R .

W W W. ST R A I G H T F RO M T H E S O U RC E .C O.N Z

Q&A

Ten Minutes With:

Chef Vicki Wong Patience, Language Barriers & Working With Heston

Q. What inspired you to become a chef? ack where I come from in Hong Kong, they always said that restaurants kitchens and careers as a chef were not for girls seriously, no joke – so I wanted to prove them wrong.

Food can be as basic as just a need, but good food is somehow a pleasure. I love eating and this makes me like cooking, but I also want to do it perfectly that’s why I chose to cook professionally.

The diversity of different culinary cultures has always been fascinating to me and therefore I like working in different countries and with different cuisine.

B

Q. Did you come from a hospitality background at home?

No, my parents are businesspeople. My father owned a garment factory back home before he retired and my mother owned a trading company.

However, that industry is not for me, but both of them love good food and travelling which made me explore heaps of different cuisine in many different countries from a really young age.

Q. Where did you train?

I was born and raised in Hong Kong, so I studied at Hong Kong Culinary Academy, as specialising in pastry and wine. I started my career in W Hotel Hong Kong at the age of 20. I then started working at Mandarin Oriental Hotel Hong Kong in multiple outlets under the tutelage of Yves Matthey and Uwe Opocensky. I was there for more than three years and that included working in The Krug Room, an exclusive fine dining private function room created in partnership with The House of Krug.

Q. How long have you been a chef for and what have been the highlights of your career to date?

I’ve been working as a chef for eight years. One of the special times in my career was during my time at Mandarin Oriental. I had the opportunity to do a week-intensive guest chef experience with celebrity chef Heston Blumenthal from The Fat Duck in England, and also Thomas Keller from Manhattan’s Eleven Madison Park, as well as a few others. It was a huge honour to work with those great chefs, especially when I was just beginning my career.

off I quite often get questioned by my front of house staff about wine pairing. I love doing this.

Q.What has been the most challenging thing you’ve had to overcome in your career?

Patience and language barriers. I’ve worked at Botswana Butchery for three years now. It’s like a miniature world. We have at least 13 different nationalities working here and quite a few of them speak very limited English. To be fair, English is my second language as well. I have a lot of patience and during our quiet times I explain things to them. Well, I Google translate, use body language and draw pictures, which can be quite useful, but coming up to busy service, I get annoyed very easily. I’d rather do everything myself. It’s easier when we’re busy.

Last week, one of my chefs asked me, ’Chef, did you order deer for Simon’, I had absolutely no clue what she was trying to say. We don’t have anyone called Simon in the kitchen. After 15 minutes of her repeating herself about 10 times, I finally understood. She was trying to ask, ‘Chef, did you order dill for the salmon?’ This was epic.

Q.What are your career goals and aspirations?

To be honest with you, I don’t really have a career goal. I have never had any aspiration to be famous, nor to earn heaps of money. I only want to live in this amazingly beautiful Queenstown and keep doing what I love doing in this food and beverage industry. Who knows what’s going to happen next. I just want to follow my heart and flow. I don’t really want to have too much pressure for my future. It is what it is. Keep calm and keep going. However, at some stage, I would like to own a nice classy bar, probably featuring wine and whisky. n

Q.What is your favourite thing about this job?

Continuing to learn. There’s always so much to learn in this job and I love it. I like going to different countries because I can discover different local produce. I also enjoy having different nationalities in the kitchen, so I can always learn about different cultures and different cooking techniques from them.

I like trying new and interesting methods of cooking. That’s how you find perfection. I always say you own what you’ve learned, and that knowledge and skill is worth more than money.

Q.What aspects of cooking are you most passionate about and what excites you about the job?

I love working with pastry. I like to be organised. I love the fine details - the preciseness, the chemistry of cooking and so much more. I also enjoy pairing food and wine. I love wine so much and I came close to switching my career to the wine industry a few years ago. I studied wine and spirits for a couple of years. Whenever our sommelier is on a day

Restaurant Association of New Zealand’s Southern Hospitality Outstanding Chef of The Year (Queenstown) – Vicky Wong, of Botswana Butchery with renowned chef Heston Blumenthal.

Hospitality BUSINESS | September 2018 | 27

2018 NZ HOSPITALITY CHAMPIONSHIPS

NZMA Crew Make Their Mark!

Liam’s winning dish - a hunting inspired ‘Taste of New Zealand’.

Love Of Game Hunting Leads To Inspired Win Following an intense ninety-minute cook-off at the NZ Hospitality Championships in Auckland Wellington’s Liam Wilkie has won the 2018 ServiceIQ Champion Apprentice Chef title.

The award recognises the outstanding achievement of aspiring chefs who craft a professional career by learning as they earn in a real, commercial kitchen with all the demands and pressures for excellent standards that the fast-paced environment brings.

Liam beat off three other highly talented finalists with his delicious ‘Taste of New Zealand’ dish: a sumac crusted loin of venison, burnt orange kumara and butter puree, honey-glazed baby golden beetroots, sherry glazed baby carrots and beetroot tuiles.

Inspiration for his signature dish came from his love of game hunting in the hills around Taranaki, says Liam.

“When I was growing up I hunted for possum, red deer and rabbits. I really enjoyed making dishes with the food I got for my family which is another reason I love cooking.”

The 22-year-old is perfecting his skills to be a professional chef at the Copthorne’s upscale One80˚ Restaurant overlooking Oriental Bay in Wellington.

Winning the coveted title is made even more exciting with a very special prize - an allexpenses paid trip to the famous Melbourne Food & Wine Festival in 2019.

The inspiring week-long experience will give Liam a taster of his main career goal for becoming a chef: to travel the world discovering the authentic cuisine and exotic flavours of other countries.

Liam got his first taste for what he wanted to do in life when he was 12 years-old helping to prep food for weddings and events at a family friend’s catering business in his hometown of Hawera.

The job inspired him to study cookery and he was lucky enough to go straight from his hospitality course at high school into a cookery apprenticeship at the Copthorne Hotel.

Like his competitors for the title - Reece Jesson from Five stags in Pirongia, Brooklyn O’Neil from Brew’d Boulcott in Wellington, and Lorraine Va’afusuaga from The Old Vicarage Café Restaurant in Christchurch - he is carving out a chef’s career by training on-job with ServiceIQ’s New Zealand Cookery Apprenticeship programme, the only one of its kind in the country.

ServiceIQ Hospitality Sector Manager Caro Anderson congratulates Liam who will soon complete his apprenticeship.

“His passion combined with impressive skills, knowledge and sheer tenacity is a prime example of the high-level of professionalism that can be achieved with the apprenticeship programme. We are ServiceIQ Champion Apprentice extremely proud to have helped him craft Chef, Liam Wilkie in action at the his career. He clearly has a fantastic future NZ Hospitality Championships. ahead of him,” says Caro.

28 | September 2018 | Hospitality BUSINESS

When the New Zealand Hospitality Championships, in association with NZChefs, come around each year, NZMA students are buzzing with excitement as local and international students come together under the NZMA banner to compete.

This year, from 11-14 August at ASB Stadiuim at Greenlane, NZMA had 46 students compete at the event, from Sylvia Park, Otahuhu, and Waikato campuses over the weekend. Alongside our local students, were international students from Germany, South Korea, Vietnam, China, Philippines, Thailand, Sri Lanka, Russia, Nepal and Cambodia.

With 1000 nationwide competitors and 400 judges, volunteers, mentors and support staff gathered over four days to celebrate gastronomy and hospitality, the NZMA team won nine gold, 19 silver and 19 bronze medals, plus six Class Winners, and the Cocktail Champion of the Year.

The NZMA 2018 winning team

THE FOLLOWING STUDENTS WERE NZMA’S TOP PLACEGETTERS: • Sylvia Park Campus hospitality student Sina Schulze from Germany was awarded 2 gold and 1 silver medal in the three categories she participated in to be crowned “Cocktail Champion of the Year”.

• Patrick Taylor – Gold - Best in Class - Live pasta and mushroom • Manav Syal – Gold - Best in Class - Live salmon • Satyam Deshmukh – Silver - Best in Class - Live Venison • Spencer Zhan – Gold - Open Live Classic Cocktail, Mystery Box Cocktail, Live Innovative Cocktail • Komaldeep Kaur and Meleniua Fehoko – Silver - Innovative Table Setting

2018 NZ HOSPITALITY CHAMPIONSHIPS 2018 NZ HOSPITALITY CHAMPIONSHIP “OF THE YEAR” WINNERS NAME

PLACE OF WORK/ STUDY/SCHOOL

TITLE

Induruwage Lakmal Anuradha

Wairakei Resort

Pastry Chef of The Year

Sina Schulze

NZMA

Cocktail Champion of The Year

Charanjeet Singh Saini

Global Byte Café

Barista Of The Year

Cornell Takes Out Top Training Award

Marisa

OMAWENG TCEG – PBRS

Training Service Person of The Year

Girish Karkera

Sofitel Auckland Viaduct Bartender of The Year

Shrutika Raut

Sofitel Auckland Viaduct Service Person Of The Year

The Cornell Education Group, based in Hobson St Auckland , has won the NZ Training Establishment Of The Year award at the 2018 NZ Hospitality Championships along with the coveted Training Chef of The Year and Training Service Person of The Year Awards.

Overall The Cornell / PBRS competing team won 54 medals • 12 gold • 37 silver • 5 bronze

Maclean Fraser

Bolton Hotel

MOFFAT Chef Of The Year

Eunsook (Carrie) Im

TCEG – PBRS

Training Chef Of The Year

Competitors and staff from The Cornell Education Group celebrate their win at the NZ Hospitality Championships 2018.

“As a result of this outstanding achievement there is an air of confidence and appreciation, for the support that the school has provided in preparing the students for the competitions,” says Managing Director Peter Do. “Cornell always prides itself on investing in the next generation and creating opportunities for those who may not have competed in such a prestigious competition before.”

The Cornell Education Group

NZ Training Establishment Of The Year

Long Bay College

NZ Secondary School Excellence Award

Emma Robinson

Kerikeri High School

Y202 Secondary School Student Of The Year

Balaark Seth

The Birdcage Tavern

Dilmah Innovation Award

Cole McDonald

Vault 21

Commis Chef Of The Year

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CAFÉ BUSINESS

Supreme King Pie Maker Reigns Again!

The king of New Zealand pie makers, Patrick Lam of Patrick’s Pies Café and Bakery in Tauranga has won his sixth Bakels New Zealand Supreme Pie Award with a Roast Pork and Creamy Mushroom pie in the Gourmet Meat category.

Mr Lam wins a cheque for $7,500 and the coveted New Zealand Bakels Supreme Award Trophy as well as $1000 for each of the three Gold Awards he has won.

The Award was announced in Auckland at a 1950s themed gala dinner attended by bakers from all over New Zealand keen to find out who among them would win the top accolade.

NZ Bakels Managing Director Brent Kersel says: “This really is piemaking history. It’s a huge achievement. In the 22 years of The Bakels New Zealand Pie Awards Patrick has won the most Supreme Awards and he deserves every single one of them.”

“As the 2018 Supreme Pie Award winner, there’s a lot that I can say about Patrick: dedication, consistency, passion. He has come back year after year and he just keeps on getting better and better.

Patrick’s Supreme pie this year went up against 5491 other pies at the judging held in Auckland. It had to beat 275 other Gourmet Meat category entries through rigorous quality control tests before even being tasted.

Once the Gold Awards in the 12 categories are decided, all but the Café Boutique category go on to the final judging round.

Five of the best pie judges in New Zealand, including this year’s celebrity chef judge, Ben Bayly then judge them from scratch to choose the Supreme Award winner. Supreme winning odds 1 to 5490!

Mr Kersel says: “When we opened the boxes for judging we knew straight away that we had a challenge ahead of us this year to choose a winner.”

“Particularly in the Gold Award winners, but even leading up to that stage, we noticed the level to which the pies were finished; the quality and consistency; the glaze on the pies and detail that was put into them. I don’t think I’ve ever seen it to that level before.

“This year we could see everyone trying to do that little bit extra to win the competition. There was even a number of different pies that had little pastry animals on them like reindeer and pigs. The finishing was so much higher than I’ve seen in the past. When you looked at the pies you could see the high level of consistency through all the categories. It was incredible to see how good they were, and for the baking industry it shows that competitions like the Bakels NZ Supreme Pie Awards have a place in continually stimulating the quality of pies in New Zealand; a goal that we set in 1996 when we launched the Pie Awards.”

From Left: Celebrity chef judge Ben Bayly, Nan Wang, Lovepreet Uppal and Brett Ainsley (bakers with Patrick) with Brent Kersel Managing Director NZ Bakels Ltd; Front row: Lay Phan Ho and Patrick Lam.

The 2018 winning pie: Roast Pork and Creamy Mushroom

Brazil Beckons Top Taster It was packed to the rafters at L’affare Melrose in Newmarket, Auckland where a record 34 competitors tasted their way through multiple triangulations to uncover New Zealand’s most accurate and expeditious coffee cupper.

The New Zealand Specialty Coffee Association (NZSCA) holds the license to run the national leg of the World Cup Tasters Championship and the event is held in strict accordance with the WCE’s Rules and Regulations. The World Cup Taster’s Championship will take place in Belo Horizonte, Brazil, during International Coffee Week, November 7-9.

The New Zealand Cup Tasters Championship selects the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees.

Coffees of the world have many distinct taste characteristics and in this competition format, the objective is for the cupper to discriminate between 30 | September 2018 | Hospitality BUSINESS

the different coffees. Three cups are placed in a triangle, with two cups being identical coffees and one cup being a different coffee. Using skills of smell, taste, attention and experience, the cupper identifies the odd cup in the triangle as quickly as they can.

A total of eight triangles are placed in each round. Then the top four compete again in the final round to determine the next New Zealand Cup Tasters Champion.

This year the four finalists included two lastminute entrants. In fourth place was Woo Hyung Lee of Camper Coffee, a two-time New Zealand AeroPress Champion; May Chan of Story Coffee took third place; Takahito Koyanagi of Toasted Espresso, who won the title in 2016 was runner-up and Stuart Hargie, who last held the title in 2011, was the only finalist to achieve a perfect 8/8 score in a mere four minutes and 11 seconds, securing his victory and the 2018 NZ Cup Tasters title.

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IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

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INDUSTRY NEWS

As We See It Celebrating our successes

Hospitality New Zealand’s awards season is upon us and I’m looking forward to celebrating industry achievements, acknowledging our outstanding awards finalists, and toasting the ultimate winners of the 2018 Hospitality Awards for Excellence at our Annual Conference in Queenstown at the end of September.

With 17 separate categories – ranging from Best Hotel and Hospitality Best Bar to Excellence in Host New Zealand Responsibility and Excellence in Vicki Lee, CEO Marketing – this year’s awards are supported by our headline sponsor Lion New Zealand, while individual categories are sponsored by a range of our valued partners. The winners for each of the categories will be announced on the evening of 27 September.

Each award is bespoke, designed to recognise the exceptional hospitality professionals among our members who are making a positive difference in their work places or in their communities. Areas of excellence include efforts in remarkable service, outstanding culinary offerings, creating sustainable environments, and initiatives to encourage safe spaces for staff and customers. We also have awards focused on excellence in staff training, redevelopment, and host responsibility, and we’ve introduced a brand-new category this year, too – The People’s Choice award, sponsored by 2 Degrees. So we hope we’ve covered all bases.

Our 2018 finalists come from all over the North and South Islands - from Whakatane down to Omakau – reflecting the very high calibre contributions kiwi hospitality is making across accommodation, restaurants, pubs and cafes in our regions as well as in our cities. As tourist numbers increase and Tourism New Zealand encourages more visitors to enjoy all that our regions have to offer, the availability of quality hospitality options will undoubtedly increase in importance. A strong hospitality industry in our regions will be inseparable from a successful tourism industry.

The Awards for Excellence are valuable mostly because they allow us to take a minute to stop to recognise and reward those in the industry who, more often than not, are busy behind the scenes, usually leaving their good work to speak for itself.

Above all, the Awards for Excellence are about people, partnerships and pausing to celebrate our myriad industry initiatives. I can’t think of a more fitting environment in which to recognise the hard work and excellent achievements of so many than with the Black-Tie event in the spectacular winter wonderland of Queenstown at the conclusion of our Annual Conference.

2018 HOSPITALITY NZ AWARDS FOR EXCELLENCE, 27 SEPTEMBER, RYDGES QUEENSTOWN. Principal Awards Sponsor: Lion Category Sponsors: Pernod Ricard New Zealand, Bidfood, TAB, Marsh, Seekom, Genesis Energy, Sleepyhead Commercial, Coca-Cola Amatil, SKY, Noel Leeming, Hospitality Business, IGT, Health Promotion Agency, American Express, 2 Degrees.

White Joins Top Hospitality Team

Julie White Chief Operations Officer, Hospitality New Zealand.

Hospitality New Zealand has appointed Julie White as Chief Operating Officer.

“Julie is an accomplished and trusted commercial leader,” says Chief Executive Officer Vicki Lee. “She brings a wealth of experience from across the travel and hospitality sectors and has worked at the national, regional and global levels with a range of high profile companies, including brands such as InterContinental Hotels Group, EVENT Hospitality and Air New Zealand.

“With an in-depth understanding of industry and a passion for delivering memorable experiences for her clients, Julie is well placed to take our member-

focused organisation forward into the future” Vicki Lee said.

Julie holds a Bachelor of Economics from James Cook University, and brings expertise in commercial sales, marketing and revenue management following two decades in the travel and hospitality sectors.

Julie says her vision is to continue to raise the profile of Hospitality New Zealand as an important contributor to the tourism industry. “As the travel and hospitality industries are always changing, we need to ensure we stay ahead of the curve and keep on top of the changes that affect our members and our guest experiences.”

Hospitality BUSINESS | September 2018 | 33

INDUSTRY NEWS

Marisa Bidois - Chief Executive

A Matter Of Table Manners Have Kiwis lost theirs?

Restaurants and cafes may be more informal than they once were, but certain rules still apply when it comes to dining out. A recent survey by the Restaurant Association of New Zealand has revealed the do’s and don’ts of dining.

We asked our members to comment on the etiquette of dining and what restaurant behaviour most irritates other diners.

No shows for reservations, late cancellations and significantly late arrivals were the most common gripes by restaurant owners, largely due to the loss of earnings caused when people fail to keep their booking without prior notice.

Though a problem for restaurants everywhere, no shows are particularly troublesome in dining, and establishments such as Pasture in Auckland, where food is prepared to the exact number of people expected, to prevent wastage, is frustrating.

Eighty percent of respondents had experienced no show diners and 78 percent late cancellations.

Difficulties managing younger diners were also mentioned, with almost one quarter of respondents citing disruptive children as an issue.

Ponsonby Road’s Prego restaurant introduced a list of guidelines for young diners who are expected to remain in their seats during their meal and refrain from ‘hitting, screaming and throwing’.

According to the survey, 24 percent of respondents had experienced similar behaviour in kids dining out and 65 percent received complaints from other diners as a result.

More than a third of restaurant owners surveyed confessed they had been forced to ask diners, both adults and children, to leave the restaurant for inappropriate behaviour.

Other complaints included diners who request lots of changes to a dish, not giving advance notification of dietary requirements, laptop workers spending too much time – and too little money – taking up tables and diners bringing their own food and drink.

34 | September 2018 | Hospitality BUSINESS

Some of the more unusual comments from respondents included stolen chopsticks and having a single pot of tea refreshed with hot water five times in three hours to make use of free wifi.

With no surprises around the fact that it seems the very same behaviour that irritates the industry is the same as that which fellow diners complain about.

Seventy-one percent of respondents said other diners had complained about disruptive diners to wait staff.

TOP TEN TIPS The Restaurant Association of New Zealand survey asked members to suggest their ten top tips for diners on how to behave: 1. If you can’t make your booking, please cancel at least 12 hours ahead. This includes reducing the number of people attending.

2. Let the restaurant know in advance if you have dietary requirements.

3. Don’t request too many changes to the dish.

4. If there is a problem, let the staff know during service rather than posting negative reviews.

5. Help with cleaning up excessive mess. Even if you don’t leave it spotless, the staff will appreciate the gesture.

6. Keep children’s behaviour in check.

7. If you do want to use the table for long periods, ensure you order accordingly.

8. Don’t bring your own food.

9. Treat the wait staff as you would want to be treated.

10. Be considerate of your fellow diners.

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September 2018

Paul Mooney entering his 40th Year with

Mission Estate, shares his insights into the 2018 Harvest.

PLUS SPRING COCKTAILS • CHENIN BLANC • PORTER 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

EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Savouring spring It’s that time of year folks, we can finally see a glimpse of sun and feel like spring is upon us. So to celebrate, we’re taking a look at sunny Hawke’s Bay this month. On the cover we have Mission Estate Winemaker, Paul Mooney, who is now in his 39th year with the iconic Hawke’s Bay winery. We chat to Mooney on pg 7 about what we can expect from this year’s vintage (hint, it’s all good stuff). Plus, Cameron Douglas MS shares some background on the Hawke’s Bay wine region and tastes some great offerings on pgs 8-9.

But that’s not all spring brings this September issue. Cameron Douglas MS also takes a look at ‘the other Blanc’, Chenin Blanc, and why we should embrace this alternative white varietal on pgs 10-11, and spirits writer Tash McGill shares some delicious ‘out of the box’ spring cocktail ideas on pgs 12-13. So we’re all about light, bright and fresh this month - long may it continue!

For more from The Shout NZ, make sure you check us out on Instagram and Facebook @TheShoutNZ and we’ll be sending out breaking industry news in our fortnightly eNewsletters which you can sign up for at www.theshout.co.nz. Santé!

Contents 04 I ndustry news and insights 07 O n a winemaking mission Q&A with Mission Estate Winemaker Paul Mooney

08 Historical Hawke’s Bay

Tasting notes from Cameron Douglas MS

10 T he other Blanc

Cameron Douglas MS explains the significance of Chenin Blanc

14 P ick a porter

John Oszajca delves into the history of this dark beer

16 B eervana 2018

Beer writer Neil Miller’s highlights from this year’s event

17 T ake your pick

September’s must-try classics and new releases

12 S pring cocktails

Tash McGill shares some ideas for fresh, fruity, simple and sustainable spring cocktails

THE COVER: MISSION ESTATE This year marks Paul Mooney’s 39th year as Chief Winemaker at Mission Estate in Hawke’s Bay, positioning him as one of the most experienced, innovative and talented winemakers in New Zealand. We chat to Mooney about his career so far and his expectations for the upcoming vintage on pg 7. For more on Mission Estate, visit www.missionestate.co.nz

www.theshout.co.nz

September 2018

Paul Mooney entering his 40th Year with

Mission Estate, shares his insights into the 2018 Harvest.

PLUS SPRING COCKTAILS • CHENIN BLANC • PORTER

Editor’s picks

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

PAYNTER’S CIDER

New from Paynter’s Cider in the Hawke’s Bay comes three delicious new flavours just in time for spring. The new range includes The Alchemist (Medium Dry), The Huntress (Medium) and The Pilgrim (Dry), so there is literally a cider to suit all discerning palates. For tasting notes and more new releases this month, check out pg 17.

ASTROLABE WREKIN VINEYARD SEC CHENIN BLANC 2018

Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Charlotte Cowan ccowan@intermedianz.co.nz 021 774 080 Sales Manager Sam Wood swood@intermedianz.co.nz 021 256 6351

It’s time to step away from the Sauvignon Blanc and Chardonnay and broaden your white wine horizons. This month we encourage you to give Chenin Blanc a go, especially Astrolabe’s brand new dry Chenin Blanc from Winemaker Simon Waghorn. For more on ‘the other Blanc’, head to pgs 10-11.

KAINUI BREW CO ‘RANK & FILE’ AMERICAN PORTER

A Gold medal winner at this year’s New World Beer & Cider Awards, ‘Rank & File’ from farmhouse-based Northland brewery, Kainui Brew Co, is a chocolate and black malt Porter accented with tropical hops. It’s perfect for lovers of a dark brew. For more on why you should pick a Porter, head to pgs 14-15.

TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 3

NEWS COMPETITION NEWS

NZ Sommelier of the Year Awards 2018 announced

COMPETITION NEWS

Liquor winners named at NZ Hospitality Championships Sina Shulze

Girish Karkera

Winner Marek Przyborek with Celia Hay and Cameron Douglas MS Marek Przyborek of Huami Restaurant at Auckland’s Sky City has been named the New Zealand Sommelier of the Year 2018.

Przyborek received his award from head competition judge Cameron Douglas MS at the New Zealand Sommelier and Wine Professionals Awards Dinner held last month.

Runners-up in the competition were Andrea Martinisi from the Grove and Baduzzi Restaurants in Auckland and Maciej Zimny from Noble Rot in Wellington.

The New Zealand Junior Sommelier of the Year was named as Bethany Jeffries of Bistonomy Restaurant, Napier.

Przyborek, who has lived in New Zealand since 2017 after previously working in Michelin star restaurants in UK, will travel to Kyoto in October to represent New Zealand at the ASI Association of Sommeliers International Asia-Oceania Competition.

“This year’s victory of Marek Przyborek from Poland and runner-up Andrea Martinisi from Italy reflects the global skills of hospitality professionals, especially sommeliers, as employers look offshore to find people to fill these key roles,” says Celia Hay, Chair of the New Sommeliers and Wine Professionals.

For more information, visit www.sommelier.co.nz EDUCATION NEWS

Record demand for wine and spirits education The Wine & Spirit Education Trust (WSET) is reporting a record 94,822 candidates globally in the academic year finishing 31 July 2018, an increase of +11% on last year.

While the popularity of wine education continues to soar, consumers’ penchant for spirits has boosted demand for spirits education, according to the WSET, the largest global provider of wines and spirits qualifications. The increasing popularity of spirits has led more enthusiasts and professionals to seek deeper knowledge about what they, and their customers, are drinking. The WSET Level 2 Award in Spirits was the qualification that saw the highest rise globally, with candidate numbers up +55% versus last year worldwide.

“Global demand makes wine education the bread and butter of our business, but it is great to see such high growth in spirits qualifications as we prepare for the launch of the first WSET Level 3 Award in Spirits next year,” says WSET Chief Executive, Ian Harris.

WSET’s new and enhanced qualifications will be launched in August 2019, completing the separation of WSET’s qualifications into three distinct subjectmatter streams: wine, spirits and sake. The first-of-its-kind Level 3 Award in Spirits will undergo an intensive pilot programme, whilst materials will be finalised for the Level 2 Award in Wines and the new flagship Diploma in Wines. For more information, visit www.WSETglobal.com

4 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

The NZ Hospitality Championships took place last month at the Logan Campbell Centre in Auckland, with more than 1000 entrants from as far afield as the Chatam Islands.

With more than 80 classes open to various levels from primary school to industry professionals, the Championships took place over four days.

Sina Schulze from NZMA was named The Shout NZ Cocktail Champion of the Year and Girish Karkera from Sofitel Auckland Viaduct was awarded Bartender of the Year. Schulze competed against 10 other mixologists in three classes - Classic Cocktail, Mystery Box Cocktail and Innovative Cocktail - to take out the win; and Girish was up against five other bartenders in his category, where he was required to compete in Classic Cocktail, Mystery Box Cocktail and Speciality Beer.

The annual event began in 1991 and is the largest of its kind in the Southern Hemisphere.

“As an industry, hospitality has long been viewed as stop-gap employment with limited career pathway opportunities,” says Janine Quaid, NZ Chefs Association Executive. “The NZ Hospitality Championships (NZHC) is committed to ensuring that all stages of skill, whatever the level or age, can be demonstrated in both live and static competitions.

“This Championship event is not only where our talented NZ chefs are showcased, tested and created, but also where baristas, bartenders and so many others working within the wider hospitality and tourism industry can hone their own specific skills so that both locals and visitors enjoy a world class customer service experience,” says Quaid.

For a full list of winners of the NZ Hospitality Championships 2018, head to www.nzchefs.org.nz

SPONSORED NEWS

Super Liquor principal sponsor of the 2018 NZ Whisk(e)y Awards (The Drammys)

S

uper Liquor are super proud to be the principal sponsors of the 2018 New Zealand Whisk(e)y Awards, aka ‘The Drammys’, in this, its inaugural year. Bryan Cherry, Marketing and Merchandising Manager for Super Liquor Holdings, says The Drammys is an awards programme that has been specifically developed to showcase the best whiskies from around the world that are currently on offer within the New Zealand retail market.

More than 100 whiskies have entered the competition in six categories, although with the high number of whiskies entered, there was an opportunity to separate into more classes.

All whiskies will be tasted and rated, with the winners for each category being awarded Gold, Silver and Bronze medals accordingly.

“This is a great opportunity to showcase brands, but also increase consumer awareness of the whisky market, and promote an awarded brand in the New Zealand,” says Cherry.

THE CATEGORIES

• Scotland Blended • Scotland Single Malt • Scotland Origin Aged 8-15 years • Scotland Origin Aged 15+ Years • Scotland Peated

• International Whisk(e)y Aged • International Whisk(e)y Ireland • International Whisk(e)y USA • International Whisk(e)y World

appointed to the role of Regional Brand Ambassador for the Asia Pacific region in November 2017.

David Wallace, Chivas Brand Ambassador - New Zealand While studying, David Wallace worked as part of the Glengoyne Highland Single Malt Distillery Heritage Team, where his love for Scottish whisky thrived. After intensive training by some of the world’s best, he has since been appointed as the Chivas Brand Ambassador for Pernod Ricard New Zealand.

Tash McGill, spirits and hospitality writer

Also known as The Whisky Girl, Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about whisky and other spirits and their uses.

She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

Winners of The Drammys will be announced this month, with a function held in Auckland in October to celebrate the winners and provide the opportunity to try some of the award-winning whiskies. n For more information, head to www.nzwhiskeyawards.co.nz

THE JUDGES

The competition judges have been meticulously handpicked for their unique experiences and knowledge within the industry. “We were very lucky in having the group available for tasting and we are excited about the results of the whiskies entered from the judging,” says Cherry.

Matthew Johns, Commercial Director, Terroirs Distillers

Matt Johns has 20 years’ experience in the Scotch Whisky industry, spending nine years with Glenmorangie Ltd, before moving over to manage the spirits business for Terroirs Distillers, owners of Tullibardine Single Malt Whisky, Highland Queen, Muirhead’s Scotch Whisky and Louis Royer Cognac.

Mat Thomson, Co-founder of Thomson Whisky New Zealand

With an irrepressible love of whisky, Mat Thomson is the co-founder and head distiller of one of New Zealand’s pre-eminent distilleries, Thomson Whisky, producing award-winning single malts and blends.

Tom Fastier, Spirit Specialist for William Grant & Sons - New Zealand

Tom Fastier is the first-ever New Zealand appointed Spirit Specialist for William Grants, having assumed the role in May 2017. Prior to his move back to New Zealand, Tom had more than three years’ experience working internationally for William Grant & Sons. Last year he completed WSET Level 2, bringing a subtle mix of science and ‘art’ to his tasting and appreciation of whisky.

Chloe Wood, Bruichladdich Brand Ambassador - Asia Pacific After four years at the Bruichladdich Distillery developing her expertise in its hand-crafted spirits, Chloe Wood became the youngest-ever to be

TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 5

INDUSTRY INSIGHTS

Applications open for the 2019 New Zealand Wine Sommit™

FELICITY TURNER New Zealand Winegrowers International Education Manager

Applications are now open for the 2019 Sommit™ to be held in Hawke’s Bay on the 25th and 26th of January.

Now in its fourth year, Sommit™ has developed into a coveted wine experience within international sommelier communities. Limited to just 20 sommeliers from all over the world, Sommit™ encompasses the weird and wonderful facets of New Zealand wine.

To be hosted by Master of Wine Stephen Wong and Master Sommelier Ronan Sayburn, Sommit™ is a closed-door and sommelier-exclusive event that runs over two days. The converse of a standard tasting, Sommit™ is directed entirely by the attendees based on what they taste in the glass. The wines selected are a celebration of the lesser known aspects of New Zealand wine, with emphasis on the features that resonate with the sommelier community. For the previous three years Stephen Wong MW and Cameron Douglas MS have hosted the Sommit™ events, however this year, UK-based Mr Sayburn will step in to fill Cameron Douglas’ shoes.

The New Zealand Winegrowers Sommelier Scholarship programme is open to sommeliers in Asia, Australia, Canada, Europe, New Zealand, the United Arab Emirates, the UK & Ireland and the USA. The recipients of this scholarship will not

only attend the 2019 Sommit™, but also participate in the International Sauvignon Blanc Celebration in Marlborough, and the Chardonnay & Sparkling Symposium in Gisborne.

To date, the New Zealand Winegrowers Sommelier Scholarship has hosted five Sommit™ events across five New Zealand wine regions for 79 sommeliers from 15 countries. With over 350 applicants from 24 countries for the 2018 Sommit™ alone, coupled with strict restrictions around sommelier-only participation, Sommit™ is a truly unparalleled experience for international and domestic sommeliers.

Sound like something you might be interested in?

To find out more or to apply, please visit nzwine.com/sommit.

INTERNATIONAL NEWS

Key global trends shaping the alcohol market: IWSR The IWSR, a leading source of data and analysis on the alcohol beverage market, has released its 2018 Global Trends Report, exploring how pivotal trends, such as convenience, technology and mindful drinking, are key driving factors in the constant evolution of how, where and what beverage alcohol consumers are drinking. The report, released last month, highlights the following on global liquor trends.

Convenience factor: Online channels are revolutionising the industry. E-commerce sales are rapidly gaining traction across the globe, creating a new frontier for beverage alcohol sales. A new techsavvy generation of consumers are turning their back on traditional retail, opting for the convenience and simplicity of ordering online. The speed and ease of service provided by on-demand delivery platforms such as Drizly in the US or Bevy in the UK is one of the fundamental drivers of online purchases.

Occasion-based drinking: Concerts, pop-up restaurants, food fairs and other event-based occasions are all contributing to the rise of the ‘new’ premise where experience sits at the heart of the occasion. With brand activations often tightly integrated into the activity, these non-traditional events and venues are challenging the long-held assumption of specific products for specific occasions. Product innovation and the blurring of category lines are both helping to further this trend.

Mindful drinking: Growing health consciousness, or what has been dubbed ‘mindful drinking’, is creating a swell of demand for low- or no-alcohol beverages, particularly among the new generation of consumers reaching legal drinking age. Lower-ABV variants of popular spirits brands are growing rapidly at the expense of traditional lines. The wellness trend has spurred a move away from artificial flavours to lighter and more natural ingredients.

Cannabis drinks: The desire for low-alcohol drinks also lends itself well to the growing cannabis drinks trend. There is a growing industry for non-alcoholic cannabis drinks and CBD-infused alcoholic cocktails. Beer producers are looking to develop non-alcoholic beers containing CBD. This trend is most prominent in the US and Canada, but CBD cocktails can also be found in the UK. This looks likely to be one of the biggest disruptors the drink industry has ever seen.

For more on the report, visit www.theiwsr.com

6 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

COVER STORY

On a winemaking This year marks Paul Mooney’s 39th year as Chief Winemaker at New Zealand’s oldest winery, Mission Estate in Hawke’s Bay. We chatted to Mooney, one of the country’s most experienced winemakers, about his career at Mission Estate and the upcoming vintage.

Why did you decide to become a winemaker?

A

Mission

fter working in geophysics for some time, I was contemplating further study in the field when a winemaking opportunity came up. I had always been interested in food and wine through the influence of my parents, and I realised the opportunity had greater appeal than pursuing an academic career.

You have been a winemaker at Mission Estate for 39 years - what keeps you excited about your job?

The anticipation of a great vintage. If it’s not great, then making the best given the circumstances that nature has provided us with. The vintage unfolds over the summer and into autumn, so as the harvest period nears, you get a sense for what the final result will be, but you sometimes get a few surprises thrown in! I remember how the seasons have panned out since the early 1980s, so it’s fun to reflect back on the various seasons and see how they compare or contrast to the ones we are presently in.

What style of wine do you most enjoy making?

I really enjoy making wines that have some barrel age, it allows you to achieve a much deeper complexity, and the subtle nuances that varying barrels can provide make the crafting of those wines that much more enjoyable.

What style of wine do you most enjoy drinking?

Similarly, I really enjoy wines with good texture and complexity. These are usually reds, and tend to have some barrel age. The white wines we produce here at Mission, and in New Zealand in general, are wonderful, and the unique climate and land gives us a signature style not found anywhere else in the world. While I’m a red wine man at heart, a Hawke’s Bay Chardonnay from time to time isn’t a bad thing either.

You’ve said that Hawke’s Bay may be heading into the best wine vintage the region has ever experienced – why?

We had an exceptionally warm January, the warmest since we began logging temperatures on our Gimblett Road vineyard in 1998. I have a great enthusiasm for monitoring and measuring all aspects associated with wine production. This warm weather produced ripe, fine phenolics in the fruit very early on. March was a little unsettled but later on we had a warm spell that ripened Chardonnay, Merlot, Cabernet Sauvignon and Cabernet Franc very well. At this stage, the young wines look to be exceptional. They are not necessarily as big as in 2007 or 2009, but I believe it will be an exciting vintage.

Are the required conditions for a great vintage the same for red and white wine varietals?

In general, yes. Although, excessively hot summers may not be ideal in some circumstances for white wines. New Zealand has relatively cool winegrowing conditions compared to the rest of the world, so generally hot summers are ideal for both varieties.

How has your career in winemaking prepared you for difficult vintages?

In my early years as a winemaker, we didn’t have resources to ensure quality in the vineyard.

At times, I had to make wine from grapes off inferior sites, with poor viticulture practices.

This taught me resourcefulness and I had to develop innovative techniques that would ensure we produced high quality wines, no matter what challenges we faced.

We’re also incredibly committed to sustainability. Making wines for 165 years could only be possible with a commitment to the environment. Our ability to look back at our history gives us a unique understanding of the best way to treat the land and our environment, and prepares us for the next 100 years.

What can we expect from the 2018 Hawke’s Bay vintage?

Wines that will be a pleasure to drink young, yet should age gracefully. The 2018 Cabernet Sauvignon and blends should be the outstanding wines of the vintage. n

“I have a great enthusiasm for monitoring and measuring all aspects associated with wine production”

TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 7

TASTING NOTES

Hawke’s Bay Historical

BY CAMERON DOUGLAS MS

T

here’s no doubt that Hawke’s Bay is the centre for highquality red blends, Syrah and a growing number of emerging red varieties, such as Tempranillo. High-quality Chardonnay and Sauvignon Blanc have been produced in the region for many years and continue to garner much respect from the wine-buying public and wine critics. With only 79 registered wineries in the region (12%) spread across 4694 Hectares (second largest in New Zealand) Hawke’s Bay is a small region compared with Marlborough, yet punches well above its weight for quality over quantity.

Within the region are several historical areas (sub-regions) where viticulture has a significant history (Havelock North and in the foothills inland from Napier in Taradale) where some of New Zealand’s oldest and most modern wine culture exists. One of the oldest and still-producing wineries in New Zealand, Mission Estate, is located in Taradale. Founded in 1851, the wine tasting room, offices and spectacular views of the Bay are on Mount Saint Mary – a living connection to the Marist Order, wine and Hawke’s Bay. The red blended wines of the region (sometimes referred to as Bordeaux Blends)

feature Merlot, the Cabernets Franc and Sauvignon and often Malbec and Petit Verdot. The best of those produced have a focused core of fruit, are ripe and bold on the palate and display very expressive and abundant tannins, plenty of acidity and oak. Some of the best examples have come from plantings on the Gimblett Gravels soils. With around 27 soils types in the Bay overall, there are different expressions of red blends to be discovered.

One of the shining stars and hopefully part of the future of the Hawke’s Bay wine story, is Syrah. In better vintages, Syrah from this region are as good as any you’ll find from its counterparts in France and the New World.

With a core of red fruit, spices, significant acidity and tannins to match – these wines can be exceptional.

No story of Hawke’s Bay is complete without a word on Chardonnay. Many expressions of Chardonnay can be discovered, each with its link to the soil, exposure to the elements, viticultural practices and skill of the winemaking team.

Of the many 90+ pointed wines reviewed over the last five years of issues through this magazine it is testament to the power and purity of Chardonnay form this region. Go Hawke’s Bay! n

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 as a 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 Mekong Baby, Nanam Republic and Michelin-Starred New York establishment The Musket Room.

Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

8 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

TASTING NOTES

ONE

TWO

THREE

FOUR

MISSION ESTATE HAWKE’S BAY JEWELSTONE ANTOINE 2015

CRAGGY RANGE GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2016

MATAHIWI ESTATE ‘HOLLY’ HAWKE’S BAY CHARDONNAY 2017

CRAGGY RANGE GIMBLETT GRAVELS VINEYARD HAWKE’S BAY CHARDONNAY 2017

Lovely bouquet with strong messages of fruit, oak and complexity. Darker fruit flavours with blackberry, dark plum and wild forest berries, then violets and dark oak spices. Dry with fine dusty and chalky tannins, plenty of acidity and a long, complex and tasty finish. Decant for service with best drinking from 2021 through 2028.

Points 93 RRP $50.00 Distributor: Mission Estate Winery Phone: (06) 845 9350 www.missionestate.co.nz

Bold, rich, fruity, complex and appealing attractive bouquet.

No mistaking the dark berries and peppery spices with black currant and raspberry, wild red flowers and black pepper. Dry, and fruity with flavours that match the nose, medium+ acidity and vibrant youthful tannins. Great textures and length. Drink now and through 2024.

Points 93 RRP $39.95 Distributor: Vinters Phone: (06) 873 7126 www.craggyrange.com

Complex and layered bouquet, nutty, buttery, toasty, vanilla and baking spice. Roasted peaches and nectarine flavours, some butterscotch and cashew. Dry, full-bodied and rich in flavour and character. Flavours reflect the nose, medium acidity, medium+ alcohol, quite complex and lengthy finish. Best from now and through 2024.

Points 93 RRP $29.99 Distributor: Matahiwi Estate Phone: (06) 370 1000 www.matahiwi.co.nz

Toasty, smoky, intense and fruity with baking spices, roasted stone fruits, baked apple and quince. Dry with medium+ weight, moderate wood spices layer and fruit flavours, some yeast derived textures and decent level of acidity and length. Balanced and well made. Drink now and through 2023.

Points 89 RRP $39.95 Distributor: Vinters Phone: (06) 873 7126 www.craggyrange.com

FOUR

THREE

TWO

ONE

TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 9

WINE FEATURE

The other

Blanc There’s no doubt that Kiwis love Sauvignon Blanc and Blanc de Blancs but what about Chenin Blanc?

Cameron Douglas MS takes a look at this often overlooked white varietal and explains why it is significant to the Kiwi wine industry.

C

henin Blanc is one of the great white A vineyard in the Loire Valley grapes of the modern world. It has long been linked to the white wines of the Loire Valley in France, and lovers of Vouvray or Savennieres will attest to its brilliance.

It acquired its name from Mont-Chenin in the Touraine District around the 15th Century.

The grape has been used to produce wines throughout most of the Loire Valley region and its naturally high sugar and acidity levels assist in the wines’ longevity and versatility in producing drythrough-sweet styles. I remember just a few years ago tasting a 1969 Marc Brédif Vouvray - it was beguiling, perfumed, textured and long. It became one of those life-changing wines and perhaps one of the reasons why Sommeliers are eager for you to know how great some wines can be.

Chenin Blanc is often also used for sparking and fortified wine production in South Africa.

South Africa grows the most of this variety than anywhere in the world and dry Chenin is sometimes called ‘Steen’.

The taste of Chenin Blanc can vary according to growing conditions and vintage, but Chenin will nearly always display an apple character – quite often baked apple. Other flavours may include quince, honey dew melon, a waxy and wet chalk minerality, chamomile and even a light cheese-rind note. If fermented or matured in oak, a lemon curd or brioche aroma and flavour can be detected. If the scents and tastes of vanilla, clove and toasty wood are too obvious – Chenin can seem too much like a Chardonnay, which is not good. When Chenin grapes are affected by Botrytis fungus, the resulting wines can be beautifully honeyed with high acidity and flavours of apple tarte tartin and spice.

Forrest or Loveblock), Waipara (try Black Estate or Bishops Head) and Plantings of Chenin Blanc in New Zealand are so low they don’t Central Otago (try Amisfield or Mt Difficulty). A total of around 23 often get a mention in the wine annual published by New Zealand hectares planted across the regions. Generally, the styles are just-dry to Winegrowers. The variety is, however, of significant importance to medium, with some sweet wine and even natural and orange wine from New Zealand because it is specific, versatile, aromatic and flavourful. time-to-time.

Some well-known wine producers are keeping this variety alive for Chenin Blanc can outlive Sauvignon Blanc and Chardonnay in the us to enjoy. It can outclass and out-age many of the more well-known wine cellar, it can surprise and delight when young and beguile when aromatic wine varieties currently cultivated in New Zealand. older. The most appropriate glass to serve Chenin in is a tulip shape that It is also incredibly food friendly – smoked salmon, pork chop has a sizeable bowl which tapers at the top. This glass captures the floral and roasted chicken dishes with the richer styles of Chenin. Cheese subtle nuances of flowers and minerality and enhances any silky or satin too works well: triple-cream brie, gruyere, cream cheese, and even textures when delivered onto the palate. ash-rolled goats cheese with dry to off-dry Chenin. When made as a It is indeed a shame New Zealand Chenin Blanc is not as popular very sweet wine (dessert level), Chenin’s high acidity can contrast the as other white varieties. I can assure you that if you take a journey sweetest of desserts, such as sticky date pudding. into this cépage, its history, adaptability with food and pure sensory Within New Zealand, Chenin is grown in Gisborne (try Millton pleasure, that Chenin Blanc will work its way closer to the top of your Vineyards), Hawke’s Bay (try Esk Valley), Marlborough (try Astrolabe, favourite wines list. n

“It can outclass and out-age many of the more well-known aromatic wine varieties”

10 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

WINE FEATURE

ASTROLABE WREKIN VINEYARD SEC CHENIN BLANC 2018

MT DIFFICULTY BANNOCKBURN LONG GULLY CHENIN BLANC 2017

With apple and honeysuckle flavours, Astrolabe Sec Chenin Blanc is dry but with a hint of retained sugar to balance the zippiness. Fresh in flavour, the wine keeps on getting better in the bottle year after year. Made by Astrolabe winemaker Simon Waghorn, it’s a great drinking style, ready to go for spring and summer!

RRP $23.00 Contact admin@astrolabewines. co.nz or (03) 5776794 www.astrolabewines.co.nz

MILLTON TE ARAI VINEYARD GISBORNE CHENIN BLANC 2016

With aromas of fresh lime zest, white peach and fragrant gardenias, Millton’s Chenin Blanc has flavours of fine wool and bush honey, enhanced by quince and ripe bouche pear aromas. The balance of acidity with subtle sweetness makes an approachable wine at young age and showing a huge potential for ageing.

RRP $32.00 www.millton.co.nz

Mt Difficulty’s 2017 Chenin Blanc displays a cooler ripening season with greengage plum, kumquat, and white peach floral notes. The palate focuses in on the kumquat and white peach elements.

Can be cellared in optimum conditions for 7-15+ years.

RRP $30.00 www.mtdifficulty.nz

FORREST MARLBOROUGH CHENIN BLANC 2016

Classic ripe Chenin Blanc notes on the nose of vanilla custard, lemon curd, ripe green apple, lemon blossom and a hint of biscuity lees character. The taste is lemon curd, granny smith apple, dry straw and hints of Marmite, while the palate retains Chenin’s signature crisp acidity and clean, fresh finish.

RRP $25.00 www.forrest.co.nz

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TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 11

SPIRIT ON SHOW

Spring

Cocktails

Fresh, fruity, simple and sustainable – just a few ingredients for the most delicious cocktails this sping, writes spirits expert Tash McGill.

A

s the season swings into spring, seasonality ought to be the focus of any spring cocktail menu. While folks in the kitchen have been waiting anxiously for the first asparagus of September, for those of us behind the bar it’s definitely time to start prepping with the best seasonal produce around.

When it comes to bringing fresh produce into a cocktail menu, local really is best. The global trend for sustainability and responsible consumption means bars need to be conscious of reducing waste, increasing yield and volume from every ingredient and of course, ditching the straws. Land and sea miles also make a difference. Not only do staple ingredients, such as lemons and limes, drastically impact margins during off-season but a plentiful supply of ripe, useable fruit can’t happen without a carbon footprint better avoided.

With that in mind, our spring cocktail focus is all about local fresh ingredients that are in plentiful supply in September and October.

Here are a few tried and true classic cocktails that lend themselves to what’s on offer and will have you headed to the prep kitchen.

Iain Griffiths and Kelsey Ramage

GRAPEFRUIT THAT SINGS

Why call it a grapefruit when it doesn’t look, taste or feel like a grape?

Mostly because it grows like grapes, in bright, bulbous clusters. The sweet and tart juice of a freshly-squeezed grapefruit can rival the ubiquitous orange for health benefits, with plenty of Vitamin C and antioxidants.

While the traditional citrus trifecta of lemon, lime and orange will get you just about anywhere you need to go, the grapefruit has a unique ability to pair with almost any base spirit. From late July to October they are in plentiful supply from New Zealand growers and you can create two iconic grapefruit cocktails from fresh-squeezed grapefruit.

LA PALOMA

La Paloma is the national cocktail of Mexico, pairing bittersweet grapefruit with the other national drink; tequila, and a splash of lime juice.

A quick and easy version pairs tequila with grapefruit soda and a squeezed lime wedge, although a more traditional recipe uses 60ml tequila, 45ml fresh squeezed pink grapefruit, 15ml lime juice and 7ml of agave or simple syrup. Shake, pour over ice into a Collins glass and top with soda. You can pull this cocktail to the margarita side of life with a gentle salt rim, but I prefer a simple pink grapefruit wedge to match the blush tint of this classic. The beauty of this classic is its versatility to personal taste. Pink grapefruit in particular can play delicately with tequila blanco while also standing up to the more robust sugars of reposado or añejo.

THE HEMINGWAY

If grapefruit and tequila made for a good match, it can only be beaten by perhaps the most classic grapefruit cocktail of all time, the Hemingway. Who else could take the daiquiri and claim it as their own simply by adding grapefruit juice and maraschino liqueur? 50ml white rum, 10ml Maraschino liqueur, 25ml grapefruit juice, 12 ½ml lime juice, 12 ½ml simple syrup, garnished with a maraschino cherry. Shake over ice, double strain and pour into a chilled cocktail glass.

12 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

La Paloma

SPIRIT ON SHOW

“Our spring cocktail focus is all about local fresh ingredients that are in plentiful supply”

straight to Nana’s rhubard crumble or a rhubard tart, consider using this traditional preservation technique to make your own shrub.

There are two shrub traditions – the English version, where fruit was added to brandy or rum as a pre-mixed drink or punch ingredient; or the American version, which is a vinegar-based syrup that immediately adds sweetness and acidity to any cocktail or even soda water. Spring rhubarb is an ideal ingredient for a ginger and rhubarb shrub that pairs well with gin or vodka for a spring cocktail with a difference.

The shrub is simple enough to make: six cups or thereabouts of chopped and cleaned rhubarb, 1 ½ cups of sliced ginger root, ¾ cup apple cider vinegar and 1 ¼ cups of white sugar. Combine the ingredients in a saucepan over a medium-high heat. Bring to the boil and then reduce it to a simmer, stirring regularly until the rhubarb is completely broken down. Pour through a mesh strainer and cool to room temperature, then pop it into the fridge.

To make a simple cocktail from the shrub, combine 60ml gin, 15ml lime juice and 45ml shrub in a cocktail shaker over ice. Shake, strain and pour into an ice-filled Collins glass then top with soda.

HERB IT HERE FIRST

Basil Smash

Among many legends regarding this classic, Hemingway apparently drank his version of a daiquiri without added sugar and had as many as six in a single sitting. If dark spirits, such as whisky, cognac and rum, have been the staple of winter, these grapefruit-heavy sweeter spirit-led cocktails will usher in spring like a bright blue day.

SUSTAINABILITY-DRIVEN BARS

So now we’re thinking about local and seasonal produce, it’s a good time to mention some of the leaders of this new wave of sustainabilitydriven bars. As mentioned above, the citrus trio are not only the most common ingredient behind the bar, but they are also the most wasted.

Award-winning bar owner Iain Griffiths is championing the global anti-waste cocktail movement, along with his partner, Kelsey Ramage.

Griffiths picked up his awards working with Ryan Chetiyawardana and opening White Lyan and later, Dandelyan in London. Adhering to strict rules around perishable ingredients and an ethos of reuse and recycling, Griffiths’ team introduced a new perspective on ingredients that otherwise would be overlooked.

Among the experiments undertaken to reduce wastage, Griffiths and Ramage took discarded citrus peels and began work on creating a citrus stock, details of which can be found on their website www.trashtikisucks.com, along with other experiments, recipes and ideas. The concept has turned into an international travelling event, recently popping up in Auckland for a trash tiki night. Bartenders gather for a quick round competition, using only discarded food and cocktail waste from the hosting venue. The wacky and wild ingredient list might end up including syrups made from leftover watermelon rind, almond croissants and more. However, the message is clear – whatever ingredients you use in the kitchen or behind the bar, we need to be using them more wisely and creating less waste.

Consequently, prep kitchens begin to look more like laboratories and science labs and slightly less like fresh produce shops. The educated and conscious consumer is already ahead of hospitality on this journey and slowly, ideas around value and sustainability are changing.

Lastly, it wouldn’t be spring without mentioning the herb garden that is springing back into life right about now. Abundant and aromatic basil is the key ingredient in one of my favourite spring cocktails - the Basil Smash, a basil and lemon concoction. Created by Jörg Meyer in 2008, this cocktail is relatively new, but made a big splash with a bright-green vibrancy that screams spring. This cocktail won the coveted ‘Best New Cocktail’ at the 2008 Tales of the Cocktail Spirited Awards and has been winning people over ever since.

The original recipe requires 50ml of Hendrick’s gin, a ‘bunch’ of basil, 25ml of freshly-squeezed lemon juice and 15ml of simple syrup. If in doubt, more basil.

The method really is a smash: Muddle the basil and lemon juice in the bottom of a cocktail shaker before adding the gin and simple syrup.

Add ice and then shake vigorously. Double strain into an ice-filled rocks glass and garnish with more basil. Since the Basil Smash became a phenomenon, many have experimented with variations to find the perfect Smash. Some suggest the muddling is unnecessary and that shaking alone will give you a fresher finish. Others prefer to use a different gin. My recommendation is simple; if in doubt, add more basil. n Rhubarb Shrub

GET SHRUBBING

When it comes to sustainable and local, there’s almost nothing as virtuous as the humble rhubarb plant, shooting up in your mother’s and neighbour’s backyard as the days start to get longer. Before you go TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 13

BEER FEATURE

Porter A pint of

Beer writer John Oszajca delves into the history of Porter and how it has evolved into the styles we know today.

O To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz

ne of the things that this author loves most about beer is its ability to transport you in time. With each sip we are reminded of some environmental, sociological, technological, or political pressure of decades (often centuries) past, that has shaped the very beer we are sipping. If you allow it to, said beer can conjure up notions of simpler times and connect us, quite literally, with our ancestors.

No beer-style better illustrates this than Porter.

One of 18th century England’s most beloved beerstyles, it was said to have got its name because it was especially popular amongst London’s street and river porters. The original Porter was a hoppy brown ale that got both its colour and flavour from the ‘brown malt’ that was used to brew it. But with the advent of the hydrometer, it was soon discovered that this wood-fired brown malt had much less diastatic power (active enzymes which convert starch into sugar), than pale malt. This meant that it cost a brewery more money to produce a dark beer of equal strength to its paler counterpart.

Fast-forward to the Napoleonic wars, and England’s economy was in trouble. Brewers desperate to produce a cheaper Porter, often began brewing Porter with pale malt and the addition of cheaper (and sometimes poisonous) colourants to create a pint that (at least superficially) resembled London’s favorite beer.

However, from dire necessity came invention and soon a new process for kilning barley was invented.

14 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

The process – similar to roasting coffee – created a highly kilned ‘black malt’ that could be used in small amounts to colour a beer without contributing the overly burnt or tarry flavours associated with other prior experimental methods. This ‘kilned’ malt became known as ‘black patent malt’, in acknowledgement of the fact that its creator, Daniel Wheeler, was awarded a patent for the process.

To this day, Porter’s signature flavour is derived from the use of black patent malts compared to the similar (but different) Stout, which uses roasted barley as the source of its signature colour and flavour. Stout itself evolved from Porter when Irish brewers realised that they could avoid paying certain taxes by using un-malted roasted barley (instead of black patent malt). Before long, Stout diverged into a separate style, all its own.

With the onset of World War One, came new taxes on malted barley, which drove down the ABV levels of Porter and other British beers. Since Irish brewers were exempt from some of these taxes, it gave Stout a competitive advantage over Porter.

Soon the popularity of Porter waned and eventually the style would become all but extinct. That is, of course, until the 1980s and 90s when homebrewers and craft brewers really revived the style, and elevated it to its current popular status.

Currently, there are three primary variations of Porter commonly available to consumers. Let us take a look at each one, how they evolved, and the subtle nuances that set them apart from one another.

BEER FEATURE ENGLISH PORTER

While Porter has undergone many changes over the centuries – due to changes in technology as well as consumer preferences – the modern English Porter is the style believed to be most similar to historical Porters.

The traditional English Porter is a sessionable dark brown ale that tends to have a more restrained, roasty character, and less bitterness than an American Porter. In your typical English Porter, you might expect to find biscuit, nutty, and caramel notes with varying degrees of coffee and chocolate. Hopping levels are typically low to moderate, with earthy and floral qualities characteristic of English hop varieties.

One locally brewed example of an English Porter that is worth seeking out is McLeod’s Pioneer Porter. Winner of a Bronze Medal at the 2017 Brewer’s Guild Awards, Pioneer Porter uses a classic English yeast strain, which imparts “lovely fruity esters that are both ‘bready’ and lively, with subtle cocoa and chocolate on the palate”. Like any good example of the style, Pioneer is a simple-yet-satisfying beer.

BALTIC PORTER

When Napoleon’s Continental Blockade policy came into effect in 1806, it effectively cut off Britain’s ability to export their much loved (and stronger-for-export) Porters and Stouts to the Baltic region. This led to Baltic brewer’s trying their hand at brewing the style with indigenous ingredients. The English malts were substituted with continental malts, and the estery English ale yeasts were replaced by cold-weather-tolerant

“One of 18th century England’s most beloved beer-styles, it was said to have got its name because it was especially popular amongst London’s street and river porters.”

BREWING PORTER “Like any good beer, one of the keys to brewing a good Porter is fermentation control. Choosing a clean strain is a good idea to let the malt shine. I like to use a relatively clean English strain for our Porters, including our American Porter, where I usually aim for a high finishing gravity to balance the perceived bitterness of the roast malts. Using a lower attenuating strain helps in that regard. In fact, balancing all of the components of Porter is important in my view as I don’t think it is a beer that should poke you in the eye.”

Gary Henwood, Owner and Head Brewer of Kainui Brew Co.

lager yeast strains (or cleaner ale strains) that were better adapted to the region. The result was a strong, relatively clean dark beer, layered with malt and dark-fruit flavours, and a subdued roasty character.

Fairly difficult to come by, Kiwi craft beer fans can count themselves lucky to find a locally brewed version from Garage Project. The humbly titled ‘Baltic Porter’ clocks in at 8% ABV and uses a touch of Beechwood smoked malt to create a complex, dark beer with an underlying note of smokiness, and yet goes down smooth like a lager.

Matakana’s Sawmill Brewery now offers a version of this style as well.

AMERICAN PORTER

It’s safe to say that American breweries are not known for their subtlety.

When Porter first caught on with American homebrewers and craft brewers they did what they often do when interpreting a style. They took a good thing and added more; more hops, more malt, more roasty character. All of which was further accentuated by the use of cleaner, better attenuating, American ale yeast strains.

An American Porter is a substantial, malty dark beer, full of coffee and chocolate, but which should not be overly acrid or burnt. There is usually a medium to high hop presence and often citrusy ‘new world’ varieties supplant the more traditional English varieties.

The American Porter is a favorite style of many craft beer fans. In fact, at this year’s New World Beer & Cider awards, Northland’s Kainui Brew Co won a Gold medal for its Rank & File American Porter, and was one of only 15 beers (out of approximately 500) to do so at this year’s competition.

Rank & File aims to dial up the hops, “enough to create the perfect harmony of somewhat aggressive flavours. Chocolate and black malt, accented with tropical hops are balanced with full body and smooth mouth feel”.

McLeod’s Pioneer Porter

Kainui Brew Co's 'Rank & File' American Porter

Garage Project's Baltic Porter

It is worth seeking out any one of these dark, and storied beers.

Whether you choose to share that pint with an 18th century riverside porter after a long day’s work, a Baltic brewer trying to skirt Napoleon’s oppressive policies, or an American craft brewer obsessed with flavour and intensity in the early days of the craft beer revolution, is ultimately up to you. However, as you take each sip, be sure to remember that those flavours are not just the result of some crafty brewer’s whims.

They are a series of footprints through time that all led right to your glass. Enjoy retracing the journey. Cheers. n TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 15

BEER FESTIVAL

One of the Garage Project stall’s wedding ceremonies

Beervana On a glorious Wellington weekend, thousands of thirsty craft beer fans attended Beervana – New Zealand’s premier beer festival. Beer writer Neil Miller joined the festivities at Westpac Stadium to check out the hundreds of brews on offer…

B

eervana is now a fixture on the Kiwi craft beer calendar, with more than 60 breweries in attendance offering well over 400 beers, many of which were making their official debut at the festival. This is one event where you can definitely taste something brand new at virtually every stall. Yes, Mac’s Gold was on tap but there was also the Brew Moon Truffle Infused Pale Ale and Garage Project Mutiny on the Bounty, an 11.2% Export Stout made with breadfruit, roasted plantain, coconut sugar, toasted coconut and Tahitian vanilla.

The vast majority of breweries were from New Zealand - from Northland to Dunedin - but there were also international guests from America, Japan and Australia. The big players like Emerson’s, Tuatara and Panhead were there, but there were also small or new breweries, like Juice Head, Mean Doses and Horsebox. Beervana is a veritable Pandora’s Box of beer and needless to say, I enjoyed it immensely.

Many chose to avail themselves of the Beervana phone app which was created by local company PaperKite. So local, in fact, that I got to hug the founder during my visit. The app allowed people to record what beers they tasted, give them a rating, make comments, and post the results to Untapped (a popular beer review site).

Behemoth Brewing’s Andrew Childs as Donald Trump

16 | September 2018 | HOSPITALITY BUSINESS | TheShout NZ

Being a bit of a Luddite, I made some notes and they reveal my favourite beer was Bassline Gin and Juice – Snoop Infusion. This musically-inclined brewery made an India Pale Ale which was then infused with oak chips from the inside of a gin barrel, grapefruit peel and juniper berries. It was outstanding.

On the other hand, I was not bold enough to try the “glitter beer” which was very popular. The name is not an exaggeration – Hop Federation Lemon Lime and Glitter contained actual glitter, albeit the edible bakers’ glitter variety. There was a lot of glitter on display during the event, thanks to a stall which would put glitter in customers’ beards, hair and, for the bold, cleavage. Body FX certainly added colour to Beervana.

The People’s Choice Award, based on voting through the app, went to Liberty Brewing Prohibition Bourbon Barrel Aged Porter. Silver went to Behemoth Brewing Snow Mexican Imperial Stout and it should be noted that brewer Andrew Childs dressed and talked as Donald Trump for two days. He does a fine impression. In third place was Boneface Big Unit Double IPA, a standout beer for me but dark beers tend to do really well in this award.

There was cider and mead available, and the Little Beer Quarter had a stand showcasing Cask Ale (hand pumped lower carbonation brews). At the Brewer’s Association stall, all the beers were under 4.2% ABV. The food was top notch, with iconic providers such as Burger Liquor and House of Dumplings. I could not walk past Mahurangi Oysters but there were also pies, sliders, donuts and whitebait fritters.

Did I forget to mention that people got married at Beervana? True story. Three couples got married and five couples renewed their vows at the hugely popular Garage Project stall. Garage Project decided to help launch their ‘Demus Favorem Amori’ (“we choose love”) beer by providing a chapel and a celebrant right on the concourse of the stadium.

Beervana 2019 is already set for August 9 and 10, 2019. I’ll be there. n

NEW RELEASES

Take yourPick...

This month’s must-try classics and new releases.

PAYNTER’S CIDER - THE ALCHEMIST (MEDIUM DRY CIDER 330ML) Paynter’s commercial offering - The Alchemist - is a bright, fruit-driven contemporary cider. The nose is very tropical with notes of pineapple and guava. Flavours of feijoa and gooseberry complement the fresh, green apple character. For a commercial cider, it has quite some complexity.

RRP $3.99 Contact Paul@ paynterscider.co.nz or 021 242 8264 www.paynterscider. co.nz

REKORDERLIG COCKTAILS

Rekorderlig Cocktails combine some of the most popular existing Rekorderlig flavoured ciders with well-matched spirits and flavour garnishes.

Flavours include: Rekorderlig Strawberry-Lime cider cocktail mixed with vodka, elderflower and a hint of mint; Rekorderlig Wild Berries cider cocktail mixed with rum and dark berries; and Rekorderlig Mango-Raspberry cider cocktail mixed with vodka, orange and lemon (all 4.2% ABV).

RRP $14.99 4x300ml multi-pack www.db.co.nz

ZERO JAPAN BEER TUMBLERS

Zero Japan ‐ the originators of porcelain teapots with stainless steel lids ‐ have now perfected craft beer tumblers. Handmade in the Meno Region of Japan, the stoneware tumblers are available in five colourways and have an unglazed, rough surface just below the inside of the lip, which delivers a fine and creamy foam. Place the tumblers in the fridge before use to keep the beer chilled for longer.

RRP $24.50 www.petergower.co.nz

PAYNTER’S CIDER THE PILGRIM (DRY CIDER 500ML)

One for the purist; The Pilgrim offers an invitation of creaming soda and woody notes. 55% of this blend has undergone exposure to medium toast French oak and malolactic fermentation. The midpalate has soaring vanilla note, which become more subdued after a few sips. Flavours of fruit cake and spice can be found which are followed by a bold, tannic finish and a cider apple phenolic note. A fearlessly uncompromising style.

RRP $7.99 Contact Paul@ paynterscider.co.nz or 021 242 8264 www.paynterscider.co.nz

PAYNTER’S CIDER - THE HUNTRESS (MEDIUM CIDER 500ML)

The Huntress is a blend of more than 400 seedling apples and traditional bittersweet cider apples. The nose is restrained and brooding, with musky honeysuckle and clementine notes. On the palate it’s extremely complex and layered. This is a lush, voluptuous experience that finishes some cider apple tannins and touch of cleansing bitterness.

RRP $7.99 Contact Paul@ paynterscider.co.nz or 021 242 8264 www.paynterscider.co.nz

JIUJIU VODKA

Creating a silky smooth, New Zealand vodka that has won multiple awards in Hong Kong, San Francisco and London, Golden Bay Distillery is making a big splash in the global boutique distillery industry.

JiuJiu Blue label was the distillery’s first product and is an all-natural product made from local spring water, the clearest and most arguably best tasting spring water in the world. The Supreme is for people preferring a stronger spirit with a more robust flavour and taste.

JiuJiu Vodka Blue 40% ABV RRP $65.00 JiuJiu Vodka Supreme 50% ABV RRP $68.00 Contact sales@ kiwispirits.co.nz www.kiwispiritdistillery.co.nz

TheShout NZ | HOSPITALITY BUSINESS | September 2018 | 17