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TRAINING GRANTS | FOOD WASTE MINIMISED | PAT’S PIES

www.hospitalitybusiness.co.nz FEBRUARY 2019 Vol.6 No.1

THE STREETS OF ASIA TO THE CHEFS OF NEW ZEALAND

Introducing MAGGI’S NEW Taste of Asia Range

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE


MAGGI® TASTE OF ASIA®

EW RANGE DN

BRA N

NEW

EW RANGE DN

BRA N

THE STREETS OF ASIA TO CHEFS OF NEW ZEALAND


Looking for inspiration on your next menu? Well, look no further than the streets of Asia. Our MAGGI TASTE OF ASIA range has authentic flavours that will inspire modern New Zealand menus and will make your seasonal produce pop, right off the plate. Our range of sauces and pastes have been developed from authentic asian recipes. They will allow you to create on trend menus, guaranteed to delight your customers, from Korean BBQ Pork Ribs to Peking Duck Baos with Hoisin sauce. AUTHENTIC FLAVOURS

VERSATILE ACROSS MANY EASTERN & WESTERN DISHES

CONSISTENCY YOU’D EXPECT

If you’d like to have a taste, request a free product demonstration with some free sample sachets by calling us today on 0800 830 840 or visit nestleprofessional.co.nz

Find out how Nestlé Professional can make more possible for your business at nestleprofessional.co.nz


Editor FEBRUARY 2019 Vol. 6 No. 1

Business Survival

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

Up and down Aotearoa this summer we have witnessed climate extremes, from unseasonal snow in the deep south to the more recent scorching temperatures that have sent us all in search of a cool swim or an ice filled beverage! It has also provided renewed challenges for proprietors in terms of Food Safey – as a major spike in recorded instances of food poisoning have witnessed. This month we provide a timely reminder of the various steps required, and technology available, to reduce this dangerous scenario from impacting your bottom line. Look out for our Leaders Forum edition, online this month (https://issuu.com/theintermediagroup/docs/hb_leaders_ forum_2019), which brings a wealth of essential industry knowhow, and issues to be tackled and faced boldly by our industry this year. The average life of a hospitality venue is just three years and while it might be an easy industry to get into, it is certainly not an easy one to be successful in – the closure of more than 2200 hospitality businesses last year attests to that. Our stories and reports in Hospitality Business, both online and in print, are designed to provide insight into the ways you can overcome the pitfalls and succeed! Eagle eyed readers will notice a change to our editorial format! This year we are introducing a range of new initiatives, including our new look! Feel empowered to contact us with your suggestions for enhancing the publication – your ideas are welcome! With this in mind we look forward to a great partnership with you, our readers in 2019 , as we bring triumphs and salutary information to help you to keep contributing to this NZ $32 billion industry!

Kimberley Dixon

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 Jacqueline Freeman jfreeman@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Catherine Milford, Sue Fea 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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ON THE COVER: MAGGI TASTE OF ASIA RANGE Developed using authentic Asian recipes, the NEW MAGGI Taste of Asia sauces and pastes have been expertly perfected in the East for ease of blending in the West. The range comprises six new on-trend flavours: Hoisin Sauce; Korean BBQ Sauce; Chilli Garlic Paste; Thai Chilli Jam; Panang Curry Paste; and a Stir Frying Sauce. For a product demonstration with sampling call 0800 830 840 today.

4 FEBRUARY 2019 - HOSPITALITY BUSINESS

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2019 - The Intermedia Group Ltd ISSN 2382-1892


Contents REGULARS

28

06 D IGEST

News & Views from the hospitality industry

07 I N SEASON

Plums, Lamb & Yellowfish

08 N  EW OPENINGS

Q & A with Newmarket’s latest developers

16 K  ITCHEN SYNC

SKYCITY kitchens embrace waste minimalisation

PEOPLE 30 C  HEF TYLER MARTIN

Taking his skills to Waiheke Island

32 P  AT LIM

New Zealand’s Top Pie Maker – a journey from Vietnam

34 N  OT WITHOUT YOU

A Christchurch trio take a Kiwi approach to their food venture

FEATURES 20 F  OOD SAFETY

34

30

Spikes in food borne diseases this summer prompts reminder for basics & new technology

28 A  SIAN CUISINE

Spicing up your menu with tasty new products

08

13 HOSPITALITY BUSINESS - FEBRUARY 2019 5


Digest Marisa Bidois

In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz

The Baker’s Companion

- By Allyson Gofton Allyson will be touring in the North Island and the South Island for two weeks in April, to celebrate the launch of The Baker’s Companion. A beautiful baking book, chock full of recipes and the accumulated knowhow of Allyson Gofton. This is a book to be kept and treasured. There are more than 100 recipes for cakes, biscuits, pies, tarts, slices, brownies, quick bakes, puddings, pavlovas, meringues, bread and yeast baking, with howtos and hints and tips throughout. Want to know why your cakes are always too heavy? Why the bottom burns? When it all goes wrong, what can you do? Find the answers to all this and more in this companion. Published by Penguin - 2 April | RRP $55.00

Dairy Country to Host Cheese Awards Waikato – long recognised as the country’s dairy region – will host The New Zealand Specialist Cheesemakers Association (NZSCA) NZ Champions of Cheese Awards in May this year. The Specialist Cheesemakers Association has run the awards since 2003 and will host the 16th annual NZSCA Gala Awards Evening at the Distinction Hamilton Hotel and Conference Centre on Tuesday 21 May 2019. The awards ceremony will be preceded by the association’s AGM and followed the next day with a cheesemakers seminar all hosted at Distinction Hamilton Hotel and Conference Centre. It’s the first time the awards ceremony has been hosted out of Auckland. 6 FEBRUARY 2019 - HOSPITALITY BUSINESS

Bidois Joins Prestigous Award Recipients Marisa Bidois, the Restaurant Association of New Zealand Chief Executive Officer, has joined a select group of nine recipients of the Outstanding Contribution to the Hospitality and Tourism Community Award presented by the Auckland University of Technology. AUT’s School of Hospitality and Tourism holds an awards event every year to acknowledge its top students and to recognise industry achievements. The Award recognises outstanding performance, and is a recognition of contributions toward raising the standard of hospitality in New Zealand and increasing awareness of New Zealand as a cuisine destination. AUT Head of Department Hospitality David Williamson says the awards are an important recognition of outstanding achievement by the school’s top students and the industry awards ‘close the circle’. “Now, by adding the industry awards, the event is celebrating both the excellence of the young graduates, just starting their careers, and the achievements of ‘legends’, who have graduated in the past. This way both the future and the legacy of the school is celebrated and recognised.” These successful people exemplify a gateway into an exciting, challenging and rewarding career option and they offer a great example to inspire and motivate young professionals joining our industry. The recipients of this Award have actively worked to strengthen, promote and enrich the hospitality community. This year, Marisa Bidois was presented this honour for her outstanding contributions to the hospitality industry, alongside Joseph Casalme for his work in the events industry. Marisa was selected for her ongoing commitment in promoting excellence within the hospitality industry, which has included not only lifting the standards of restaurant service, but also employment practice and education outcomes. NZSCA chair, Neil Willman says he’s delighted cheesemakers will be coming to Waikato for the awards. ”We’re thrilled to be able to host cheesemakers in Hamilton, it makes sense to celebrate and recognise the country’s finest cheese, butter and yoghurt dairy in the country’s dairy heartland.” “As well as moving the awards ceremony to Hamilton, we are also pleased to bring in other innovations including introducing a NZ Cheese Retailer Award to recognise and encourage excellence in educating consumers and NZ in selling speciality cheese. Butter and yoghurt judging are being reintroduced after a brief hiatus and for the first time all cheeses will be judged by a panel of three”, Mr Willman said Neil Willman said he was delighted Master Judge Russell Smith of Australia will again preside over the NZ Champions of Cheese Awards judging. Cheese will be judged in Auckland on Sunday 24 February 2019 and medal winners will be announced in March.


IN SEASON

FRESH PRODUCE YELLOWBELLY FLOUNDER

PLUMS

It’s peak season for plums and there’s plenty of varieties to choose from. There are hundreds of plum varieties, but in New Zealand the most popular are Black Doris, Fortune, Royal Star and Primetime. Red-fleshed plums are often referred to as a superfood with the fruit containing excellent levels of anthocyanins, which are said to potentially lower the risk of cardiovascular disease. Sweet or tart tasting plums are perfect as part of a fruit platter, on a cheese board, in a plum cake or a plum sauce. A red plum and rhubarb relish is a great addition to a summer salad, sandwich or served with roasted pork tenderloin. Avoid buying plums with split skins, bruising or showing signs of decay. Eat or serve at room temperature to allow maximum sweetness and juiciness. You can purchase fresh produce from T&G’s 12 market floors or online www.tandg.global www.firstpick.co.nz

AVOCADO

Nutritious, tasty and creamy - it’s no wonder that avocados are considered a favourite in so many Kiwi kitchens. An avocado can be a meal on its own, after all it is considered the most nutritious fruit (yes, technically it is a fruit) in the world, because it contains all the macronutrients – fat, protein and carbohydrates, as well as an array of vitamins and minerals. They’re also high in monounsaturated fats (the good fats that help lower cholesterol), fibre, potassium, vitamin E and folate. The warm climate and fertile soils make the Bay of Plenty, Whangarei and the Far North favourable growing regions for avocados and with the main harvest season for avocados in full swing (September to April) now is the time to be making the most of this new season fruit. A native of South America, avocados have become a mainstay of New Zealand diets. Smashed avocado with a handful of coriander, black pepper and juice of a lime on Vogel’s toast is a favourite for breakfast, lunch or dinner. Avocado is great as a guacamole dip, as a salsa, sliced alongside an egg for breakfast, or in summer salads but can also be used in sweet dishes such as chocolate avocado mousse and get-up-and-go smoothies. Squeezing avocados causes bruising, so be careful when purchasing avocados. You can usually tell by their colour with bright or olive green meaning it isn’t ripe through to a purple brown which means it is ready to eat. Dark brown or black means it’s over ripe. You can purchase fresh produce from T&G’s 12 market floors or online www.tandg.global www.firstpick.co.nz

Yellowbelly flounder (rhombosolea leporina) is a shallow-water fish found in New Zealand harbours, estuaries, and bays, particularly in the north. Although this species is available year-round, summer is the most profitable time to go fishing as they prefer warmer waters. The Yellowbelly is differentiated from other flounders by their olive-green body, dark spots and its yellow to white underbelly. Unlike sand flounder, the yellowbelly is oval, plumper and has smaller eyes and darker scales. New Zealand flounder ranks high in both taste and texture. The fish has a delicate, moist flesh that benefits from light cooking in a variety of ways – baking, grilling, pan frying and barbecuing. The fillets have a low oil content and a rich but sweet flavour that pairs particularly well with fresh herbs, citrus and a dry white wine. One of the simplest fish to cook, Yellowbelly is superb served whole. The skin becomes crispy and its fine textured flesh flakes easily off the bone. For a scrumptious dish, combine cherry tomatoes, basil, preserved lemon, olives, cooked garlic and onion in a bowl. Toss with a little olive oil, salt and pepper. Top the fish with the tomato mixture, reserving ¼ cup for serving. Wrap the fish in foil and bake for approximately 10 minutes. When the flounder is nearly cooked, top with the remaining tomato mixture and crumbled feta. Grill until the feta browns and serve with chopped parsley and a drizzle of olive oil. For more delicious seafood recipes, visit www.seafood.co.nz/recipes/

BUTTERFLIED LAMB LEG

A butterflied leg of lamb is great for summer menus. The main reason for opening, flattening and de-boning the leg is to cook it faster, so it’s great on a summer grill served with fresh seasonal salad ingredients. As a main course, or as part of a shared platter, butterflied lamb leg can be the star of the plate with its robust flavour and succulent texture. It’s also the perfect vehicle to take on a myriad of flavours from a Moroccan spiced rub to a more traditional rosemary and thyme marinade. For more information visit www.recipes.co.nz HOSPITALITY BUSINESS - FEBRUARY 2019 7


NEW OPENINGS

$790m REBUILD ON BROADWAY NEWMARKET’S ICONIC WESTFIELD 277 shopping area is undergoing the biggest rebuild in Australasian history. Currently in full swing, the $790 million redevelopment by Scentre Group spans both the site at 277 Broadway and the neighbouring 309 Broadway, linking the two via an airbridge. The new project is the largest Scentre has ever undertaken, and will include two rooftop dining centres, an entertainment centre, a fresh food market and a cinema complex. Hospitality Business caught up with Justin Krzywokulski, Scentre’s General Manager of development and strategic asset management, to find out more about the rooftop complex, due to open late 2019. What was the inspiration behind the rooftop dining precincts? Is there anything that compares it in New Zealand at present? We’ve drawn on the project’s design pillars; authentic, verdant and artisan to create an unparalleled experience Redeveloped 277 due where customers can enjoy the best in food, beverage and to reopen this year. entertainment that Auckland has to offer. We drew inspiration from Auckland’s iconic natural and urban landscape to create a dining and entertainment experience that will have outstanding views of the city. We believe this offering will be unique to Auckland and even New Zealand. We’ll have events, offers and entertainment at launch, in addition to an ongoing schedule of activity, ensuring a constant level of in-Centre activation.

How will the rooftop section look? The rooftop will hero both dining and entertainment, with the space flowing seamlessly from the dining precinct into a new state-of-the-art Event Cinema Complex. The cinemas will feature a mix of Gold Class, Vmax and general admission theatres. Cinemagoers will be able to enjoy a meal before or after seeing a movie at one of the restaurant outlets. The Gold Class offer will also include dining options during a movie. What sort of cuisines are you looking at for the rooftop? The Rooftop will be a mix of contemporary local, authentic and international cuisines, reflective of Auckland’s burgeoning food scene. We are talking to a range of retailers including first to market operators and stand-alone restaurants. We want the rooftop to feel relaxing yet contemporary and the vendors will reflect this. Bringing a fresh food market to 277 is a new experience: again, are you basing this on international models? Fresh food markets are growing in popularity worldwide, and are a draw card for a number of our centres in Australia. Not only are they convenient, but they really elevate the sensorial customer experience. While we’ve drawn inspiration for this concept from all over the world, the offering at Westfield Newmarket will be tailored to the New Zealand market, with an abundance of local produce and catering specialists. Will the fresh food market be a place for people to shop or eat, or both? The Market Room will be a mixture of fresh New Zealand produce, cafes and casual eateries. Produce will come from individual retailers, with a strong focus on local produce. What are the main differences between The Rooftop at 309, and The Market Room at 277? The Market Room is more targeted towards people on the go who want to pick up a quick meal, whereas The Rooftop is more of a social space, for those who have come to Westfield to socialise and be entertained. 8 FEBRUARY 2019 - HOSPITALITY BUSINESS

ROOFTOP DINING SECURES WHITE+WONG’S White + Wong’s, & Sardine Cocktail Bar will open at Westfield Newmarket as part of its NZ$790 million redevelopment, in 2019. Recently awarded ‘Best Restaurant’ in the Hospitality New Zealand Annual Awards for Excellence 2018, White + Wong’s will anchor its rooftop dining precinct – Rooftop on Broadway – with further retailers to be announced shortly. White + Wong’s Westfield Newmarket will sit atop the rooftop precinct with outstanding views of Auckland. The space will feature a sit-down restaurant for over 450 customers and Sardine Cocktail Bar, for a casual catch-up over a drink. Currently based in Auckland’s Viaduct Harbour and in Queenstown, White + Wong’s Westfield Newmarket will be the third White + Wong’s restaurant to open since its inception in 2016. Elaborating on its expansion into Westfield Newmarket, Director and CEO of Good Group Hospitality, Russell Gray says: “We’re thrilled to be joining Westfield Newmarket in what is an exciting next step in our brand evolution. Our customers continue to see us as leaders in food, service and experience, with White + Wong’s Westfield Newmarket the perfect opportunity for us to engage new audiences as well as explore new possibilities for our customers to enjoy”. Award winning White+Wong’s secure Westfield tenancy.


NEW OPENINGS

DORSET STREET

17 Dorset Street, Christchurch Ph: 021431900 www.dorsetstreet.com

Dorset Street in Christchurch is a fun new offlicence tasting and takeaway concept offering coffee and pastries in the morning and Garage Project cellar door craft beers – soon to be Dorset Street wines also – from early afternoon. Launched by Christchurch-raised hospitality designer Matt Smith, Dorset Street is the only outlet in the South Island to sell Peoples Coffee from Wellington – original, organic, fair trade coffee served up with delicious, freshly-baked croissants or pain au chocolat from nearby Grizzly Baked Goods. Ultimately we will be offering six taps of Garage Project craft beer and six taps of wine.”

THE SHELTER

Remarkables Park Shopping Centre 8/12 Hawthorne Drive, Queenstown Ph: 03 4510086 www.shelterbar.co.nz

EDEN IRANIAN FUSION EATERY

99 Manners Street, Wellington Phone: 0800 333 667

The Shelter is fast becoming the place to be in Frankton, Queenstown – a neighbourhood local for the increasing number of workers now based at Frankton in new businesses, as well as tourists filling new hotels nearby. The site of the former, long-time Hamill’s Restaurant and Bar which was owned by hospitality icon Tony Robertson, The Shelter is the fifth Kiwi venture and the first in the South Island for the family-owned company says co-owner Saral Singh. It’s a 120-seater gastro-pub style restaurant, similar to the owners’ other venues.

A former refugee family determined to make their own way in their new country have opened what they describe as Wellington’s only authentic Iranian eatery and coffee house. Hajar (previously Pomegranate Kitchen supervisor), Yousef, Rezvan and Ali Mazraeh, backed by compatriot Alaa Moosavi, are turning out a daily feast that includes baba ghanoush, zeytun parvade (green olives marinated in lemon juice, olive oil, walnut and pomegranate sauce), gheyme bademjan (boneless lamb leg with split peas and aubergine), koobide (mince lamb skewers) and zereshk polo (chicken legs, rice saffron).

MOMENT

EAT

RAKAU

The delicious, creative offerings at new 50-seater Christchurch café Moment make it easy to take a ‘moment’ for a perfect coffee and food break. Owner Emma Foster places a lot of emphasis on sourcing fresh, local produce, supporting fellow small businesses and making a conscious effort to be sustainable in her business. Breakfast, brunch and lunch are on offer with no dietary requirement too difficult to cater for. “We’re not fazed by special dietary needs. Instead we strive to deliver wonderful dishes without compromise,” says Emma, who comes from a hospitality management background spanning eight years.

Hospitality hierarchy have come together in the Capital. Former executive chef at the fine dining Hippopotamus Restaurant; Laurent Loudec, has joined forces with John David, the ever popular Italian restaurateur from Cin Cin. David will be getting fit as keeps in touch with both restaurants, one at each end of Cuba Street. The décor has been up styled, with big leather banquet and more dining space than predecessor Felix Café, though the big windows remain. Loudeac can be seen hands on at the pass, delivering more of a modern European than classic French menu style. Serving morning pastries, lunch and dinner.

Rakau is a fun, food-truck-style pizzeria and grill, serving up authentic, gourmet woodfired pizzas and freshly wood-fired focaccia rolls packed with everything from flamed grilled beef or lamb to roasted vegetables, salad greens and cheese. Rakau uses only local Gibbston Valley cheeses and there’s even a GV4 Pizza, sporting four types of the local cheese. Margarita Pizza is definitely ‘queen’ here followed closely by ‘The King’ – New Zealand smoked king salmon with capers and Gibbston Mozzarella. Jaimee’s Indecision is a ‘works’ pizza packed with a bit of everything!

85 Manchester Street, Christchurch Ph: 03 261 4141 www.momentcafe.co.nz

128 Wakefield Street 04 499 5523 Eat.net.nz

170 Arthur’s Point Road, Arthur’s Point, Queenstown www.rakauqueenstown.co.nz

HOSPITALITY BUSINESS - FEBRUARY 2019 9


NO SMOKE & MIRRORS JUST NZ’S BIGGEST HOSPITALITY AUDIENCE Everyone deserves to get what they pay for. Hospitality Business is independently audited and verified by ABC, because we want our advertisers to know they’re getting the exposure they’ve been promised.

To advertise call Wendy Steele on 021 300 473


TRAINING 2019

Applications Open for Hospitality Grants For the past eight years, the Hospitality Training Trust has helped to fund individuals, businesses and charities wanting to make their mark in the hospitality industry. Some of the many recipients of Hospitality Training Trust funding to date include Hospitality NZ, Manukau Institute of Technology (MIT), DINE Academy, Onehunga High School and Soul Bar & Bistro, and this year the Trust hopes to provide funding for more people wanting a career in hospitality. “The Trust began in 2011 to advance training in the New Zealand hospitality sector,” explains Bruce Robertson, Chair of the Hospitality Training Trust. “We used funds that had originally been taken by the government of the day as a Tavern Tax to encourage the building of tourism accommodation. We didn’t want the funds that had been dedicated to hospitality to be diluted, so we set up the Hospitality Training Trust to protect the funds as an asset for the sector.” The Hospitality Training Trust (HTT) is vital in an industry renowned for its struggle to curate and maintain good workers; “Put simply, a lot of programmes would struggle

if they didn’t have funding from HTT,” says Robertson. “From travel fees and helping people get a driving licence, through to masterclasses and events, whoever we can support in upskilling the industry, we do. It improves both the productivity and profitability of the sector.” DINE Academy is an independent voluntary initiative dedicated to giving senior high school students, community groups, vulnerable youth and long-term unemployed job seekers a preemployment training programme ‘bootcamp. The organisation has received annual grant funding from HTT since 2016, which Founding and General Manager Sonia Tiatia says has

New ITO course brings staff up to speed Successful hospitality employers know that training and retaining great staff is essential for a successful and sustainable business. The challenge is how can those businesses who need to get staff up to speed quickly find a reliable way to do it. ServiceIQ now has the answer. The hospitality Industry Training Organisation (ITO) is offering a short and intensive introductory on-job training programme that gives new untrained staff the essential knowledge and skills to make a profitable contribution to the business from the start. The new induction programme is also NZQA approved and rewards successful trainees with four unit standards that they can put towards a full hospitality qualification.     ServiceIQ CEO Andrew McSweeney says the ITO has created the programme in response to the fast-growing industry’s demand for skilled staff, and as a way for talented people with the right attitude to get a job without experience. “It’s very timely because the industry is facing an on-going skills shortage and this programme will go a long way to help fix that,” says Andrew. “In only three months or less a talented recruit with the right attitude can go from untrained to skilled and confident in the essentials. “It’s designed to be a win-win for busy employers who need to upskill staff fast, and for people who don’t yet have the skills but are genuinely willing to learn as they earn. They have a great opportunity to gain real skills, experience and maybe even kick-start a career by qualifying fully on-job with a good employer.”  The ‘Hospitality Savvy Award’ speedily delivers must-have basics, including legal compliance in food safety, health & safety and customer service for large and small quick-service restaurants, take-away outlets, cafés, clubs, and pubs serving food.

made a significant difference to the help and training DINE has been able to provide potential hospitality professionals needing assistance. “We have grown because of the inclusion of partners like HTT in the programme,” says Tiatia. “I didn’t think we’d be eligible for a grant, as we are a voluntary organisation, but HTT gave us funding in 2016 to help us hold a DINE showcase dinner event in Wellington. Since then, HTT have helped us provide scholarships to people who aren’t able to get funding, to put on our DINE showcase dinner events and for our ‘Nurture’ bootcamps, which are a week of intensive practical training within a commercial workplace of a stadium or hospitality venue before ‘going live’ on a shift or event.” Grants from the Trust can range from $500 to $20,000, and applications are being taken from now until April 5th for 2019 grants. Anyone in the industry can apply, and Robertson says they deliberately keep the parameters as loose as possible in order for everyone to have the same chance. For more information on previous grants and how to apply for a Hospitality Training Trust grant, visit htt.org.nz

Peace of Mind

Unique Credit card system giving you and your customers Peace of Mind For Pubs, Bars, Clubs, Restaurants and the Leisure industry. Are you sure you can trust all your customers and all your staff? • Credit Card is placed in the drawer • Customer is given the unique key • The locked drawer is then stored in the rack – secured to the wall • Customer opens the locked drawer when its time to pay

• CUT LOSSES FROM WALK OUTS – all for under $1 a day • TURNOVER INCREASED – card users spend more than cash customers by up to 35% Visa say

Used in more than 3000 outlets across UK and Australia

RENT OR BUY

the personalised units www.CardsSafe.co.nz Ask about a trial, contact Tracy now:

021 0222 0015

Tracy@CardsSafe.co.nz HOSPITALITY BUSINESS - FEBRUARY 2019 11


ID UPDATE

CardsSafe system helps to reduce fraud & runners Running a tab for customers’ purchases on their debit and credit cards is an everyday thing for hospitality businesses – but it is only as secure as the methods that are used. Many establishments rely on old-school approaches such as a business card holder kept behind the bar - and some are even known to keep customers’ cards in a jar! Handling valuable debit and credit cards this way is a situation wide-open to fraudulent misuse, including cloning, ghosting and other forms of identity theft, especially with paywave, as well as billing mistakes by hospitality staff. Small wonder that many security-conscious international visitors are horrified at our relaxed Kiwi ways and refuse to hand over their cards. CardsSafe is a physical security system for debit and credit cards that offers businesses – and customers – peace of mind. Well-known in the UK, where it is used in venues from Hilton Hotels to local sports clubs, CardsSafe is a distinctive, tower-shaped unit of 10 numbered drawers in which customers’ cards can be locked away; each customer is given

their unique, only fits-their-drawer key. When the time comes to settle the bill, it’s a simple matter of opening the CardsSafe drawer and releasing the card for payment. This system virtually eliminates fraudulent card misuse through cloning and ghosting. CardsSafe also puts an end to most mistakes behind the bar. One key customer, SKYCITY Auckland says: “ They are working great, we have definitely seen a decrease in walkouts since using CardsSafe. Its making things easier for staff to tab people and customers feel safer handing their cards over.” CardsSafe pays for itself time and time again. Compare that to the cost of walk-outs where a single table “doing a runner” could pay for a unit . It’s a small price to pay for fewer hassles, increased profits and happier, betterspending customers. Not to mention peace of mind. Other benefits for the business include increased spend by credit card users. For more information visit: www.cardssafe.co.nz

WHY A NEW CARD? The aim of Hospitality New Zealand's newly launched Kiwi Access Card is to help the community as a whole by: • Providing stakeholders that must check and accept ID with a reliable and secure card. • Providing young people that have recently turned 18 with a reliable proof of age. • Providing those without access to a valid passport or driver licence, including seniors and those with disabilities, with a reliable proof of identity. • Providing visitors to New Zealand, including those on study or working holiday visas with a reliable form of identification that can be used within New Zealand. • Reducing the burden on passport issuing authorities of processing lost or stolen travel documents.

The Hospitality Training Trust (HTT) was set up to encourage and support training in the sector.

Hospitality Training Trust – 2019 Grants Each year the Trust provides grants to associations, companies or individuals for projects that will further the aims and criteria of the Trust around building excellence across the hospitality sector. If you have a project that will make a difference to the hospitality sector, we would like to hear from you. Please visit our website hospitalitytrainingtrust.org.nz and download an application form. Applications close on the 5th April 2019. Approved grants will be announced in late May 2019. Email secretary@htt.org.nz if you require further information.


TOP SKILLS

Meet The 2019 Ambassador Team Beef + Lamb New Zealand has announced five 2019 Ambassador Chefs to act as figureheads to drive innovation and creativity within the foodservice sector. The appointments follow the announcement of which restaurants have been awarded the Beef and Lamb Excellence Award for 2019 with the Ambassador Chefs being selected from some of the highest rated restaurants during the assessment period. The five Ambassador Chefs for the coveted roles are; Freddie Ponder (Tables Restaurant, New Plymouth), Jarrod McGregor (Rothko at Sculptureum, Matakana), Andrew May (Amayjen the Restaurant, Feilding), Pablo Tacchini (Cucina, Oamaru) and Scott Buckler (No. 31 Restaurant, Hanmer Springs). Freddie Ponder, Head Chef at Tables Restaurant in New Plymouth, is returning for a second year as an Ambassador Chef having fulfilled the role in 2018. Freddie said: “You only have to look at some of the high-profile chefs that have been Beef + Lamb Ambassador Chefs over the years to know what an honour it is. “I was stoked to be asked last year, so to get a second call up is awesome. What I really enjoyed about the experience was meeting and chatting to the other chefs, seeing their enthusiasm and sharing ideas.” The Beef + Lamb Ambassador Chefs’ roll of honour looks like a who’s who of Kiwi culinary trailblazers with the quintet following in the footsteps of some of New Zealand’s most celebrated chefs. Peter Gordon, Ben Bayley, Sid Sahrawat and Rex Morgan are just a few of Aotearoa’s finest that have featured in an ambassadorial capacity for Beef + Lamb New Zealand over the 23 years of the Beef and Lamb Excellence Awards.

Continuing throughout 2019 will be the Beef + Lamb Ambassador Series, where each chef will have the opportunity to hold a ticketed event in their own restaurant to showcase just why they were chosen as an Ambassador Chef.

From left: Freddie Ponder of Table Restaurant, Nice Hotel, New Plymouth; Pablo Tacchini, Cucina, Oamaru; Jarrod McGregor, Rothko at Sculptureum, Matakana; Andrew May, Amayjen the Restaurant, Feilding; Scott Buckler, No.31 Restaurant, Hanmer Springs.

Nestlé Toque d’Or Takes Fresh Approach At 29 New Zealand’s top student culinary competition – Nestlé Toque d’Or – returns this year with a revamped format that will see the inclusion of entrants who are also learning on the job as trainees at restaurants and other establishments. Organised by NZChefs in conjunction with Nestlé Professional and supported by top organisations involved in the hospitality industry, Nestlé Toque d’Or is considered to be the premium competition for the country’s emerging culinary and restaurant service superstars. NZChefs President Hughie Blues says including trainees in the competition was a logical progression for the competition, as it reflects the evolving hospitality sector. “We’re also adopting a more relaxed approach to restaurant service in the competition guidelines and introducing a cheese board component, with the assistance of the NZ Specialist Cheesemakers Association, where creativity and personal flair can be expressed by the front of house competitor.” The event which turns 29 this year, pits teams of three – two culinary and one restaurant service competitors - against each other in a live kitchen cook off. Last year, a team from the Ara Institute of Canterbury took out the coveted title. To succeed on competition day, teams must prepare and serve six covers of a three-course meal within a set timeframe. They also need to impress a panel of top industry judges who score their efforts against strict World Chefs’ marking criteria. This year’s line-up of sponsors includes newcomer Fresh Connection which specialises in the supply of fresh and prepared produce to the food service industry. The organisation’s spokesperson, General Manager Stephen Dench says he is excited about the new partnership and the opportunity it presents to create a deeper connection with the hospitality industry, while also showcasing the company’s extensive product range. Working alongside Nestlé Professional will also be returning sponsors - Beef + Lamb New Zealand, Akaroa Salmon, House of Knives, Moffat and NZChefs.Nestlé Toque d’Or will be held on Monday 12

August in Auckland. An awards dinner will be held later in the evening where the winning team will be crowned. Learn more at www.nestleprofessional.co.nz/nestle-toque-dor

HOSPITALITY BUSINESS - FEBRUARY 2019 13


HOTELS

Hotel Foodwaste Turned From Landfill To Water

CORDIS Chef Volker with the ORCA digester!

The team at Cordis, Auckland reports in the last 12 months, a silent but vital member of its team has been diligently at work, day and night, at the back of house, converting almost 100 tonnes of food waste from its restaurants and kitchens into water, marking a year of zero food waste to landfill at Cordis, Auckland. Meet ORCA, a state-of-the-art machine that was installed in December 2017, suitably named after an ORCA whale. The technology is housed in a stainless steel container with a door into which employees can deposit food waste. ‘Consuming’ the food within the machine’s ‘belly’, the ORCA Interwaste technology simply mimics a natural digestion process that works much like the human body

where the perfect thermophilic biological environment is created within the machine for micro-organisms to digest food waste and turn it into liquid which is carried away through sewage. The ORCA system has other intrinsic benefits in that it eliminates the need to truck food waste and thereby reducing significant emissions from road use and composting, reducing overall landfill and creating overall long term savings. Franz Mascarenhas, Managing Director at Cordis, Auckland shares, “We have prioritised waste minimisation and diversion of organic wastes to landfill as a major operational focus. All departments follow a waste management

hierarchy policy to reduce, reuse, recycle and recover and all our food waste has been diverted from landfill, now processed onsite by the ORCA technology. Cordis, Auckland is believed to be the first Hotel in New Zealand to introduce this waste management system which turns 1000 kgs of discarded material into environmentally safe water, every 24 hours. As the first Earthcheck platinum certified Hotel in Australasia, we continually strived to lead Langham Hospitality Group’s efforts to promote sustainability in our business practices and we are always looking out for innovative new initiatives to improve our efficiency and business practices.”

Pullman Appointment Pullman Auckland has appointed Archana Kawatra as Director of Sales & Marketing. Archana’s hotel career spans 20 years, bringing a wealth of experience having held several roles in the sales and marketing sector in renowned brands such as The Leela, Taj Resorts & Palaces and Grand Hyatt in India. Archana was Director of Sales at Rotana Hotels & Resorts in Dubai, Director of Sales & Marketing at Grand Millenum and Sofitel Abu Dhabi Corniche in Abu Dhabi before relocating to New Zealand in 2017 as Sales & Marketing Manager at Amora Hotel in Auckland. Archana has an impressive hospitality journey working across several markets and brands cementing her leadership, knowledge and vision in the industry. She is passionate about sharing her expertise and gives hospitality lectures at the Auckland Institute of Studies. Archana will oversee the Sales & Marketing Department at Pullman Auckland including event sales, reservations and marketing. She will be responsible for keeping up with new market trends to enhance Pullman brand recognition and revenue opportunities for the hotel’s 16 function rooms, food & beverage outlets, spa and accommodation. 14 FEBRUARY 2019 - HOSPITALITY BUSINESS

Archana Kawatra


KITCHEN SYNC

500-Tonne Food Waste Problem Resolved Internal change embraced by kitchen employees

SKYCITY Auckland has successfully tackled a huge food waste problem, diverting nearly 500 tonnes – the equivalent weight of 142 buses - from landfill to become compost for kiwifruit orchards and landscaping companies. Operating one of the largest commercial catering operations in New Zealand, with more than 20 kitchens servicing its hospitality, hotel and convention operations, SKYCITY Auckland required a daily service to pick-up the more than one tonne of food waste generated at the precinct. A signatory of the Climate Leaders Coalition, it has set a target of eliminating its food waste to landfill as part of its environment strategy that works to reduce energy, waste, and carbon emissions. Environmental Manager, Courtney Simpson, says food waste diversion was the single biggest opportunity she identified to reduce waste to landfill when starting with SKYCITY in 2016. “We knew food waste was a big problem and we wanted to find a really good solution for it; one that would benefit our environment and our community. So our food waste programme has three main areas; reducing waste in our kitchens, donating any surplus food we can to KiwiHarvest, and, for everything else, we send it to be commercially composted. ‘’ SKYCITY partnered with EnviroNZ, which commercially composts all the precinct’s food waste at the company’s

state-of-the-art composting facility “Change isn’t easy, and it was in Hampton Downs. Using covered the younger generation that drove aeration bunkers, the food waste is this change within the kitchen as blended with green waste and composted they are incredibly conscious of the for eight weeks before being screened, environment. Their enthusiasm was matured and sold to kiwifruit orchards infectious, and soon enough everyone and landscape yards in South Auckland. was using the new green food waste To ensure the compost is of a high bins, but also finding ways to reduce quality, it was important to ensure that our food waste altogether. Over the the teams across the organisation’s past two years, we’ve donated more kitchens changed the way they did things. than 700kgs of food to KiwiHarvest,” EnviroNZ worked closely with them to said Ruane. deliver training sessions, new signage, Abbie Reynolds, Executive Director 110 new wheelie bins, 10,000 new of the Sustainable Business Council compostable bin liners and implemented welcomed the initiative. “It’s great to new collection processes. see the organisation looking at the “There were a number of unique big picture of how they can reduce “Change isn’t challenges in putting together the amount of food waste going a food waste programme to landfill. This reinforces easy, and it was the for an operation the size of the importance of good younger generation that SKYCITY,’’ says Dave Elder, partnerships, and getting staff drove this change within General Manager Market on board, when trying to make the kitchen as they are Development at EnviroNZ. meaningful changes to practices.” incredibly conscious of “They have a huge operation Implementing a food waste the environment” that requires a seven day-astream means that SKYCITY week service, which we’d never can also benefit from commercial offered before, and a lot of different composting to reduce single training and policies needed to be put use plastics. in place to make the process work Working with New Zealand across all of their kitchens,” said Elder. packaging company Ecoware, To deliver such a significant SKYCITY is transitioning from diversion, the change needed to traditional plastic to commercially be driven from inside SKYCITY compostable food and beverage Auckland’s kitchens, and Fiona Ruane, packaging, such as takeaway coffee Executive Chef – Main Kitchen, says cups and lids, straws, plates, containers that it didn’t take long for the change to and cutlery, that is made from rapidly become normal practice across the 11 replenishing plant-based material and kitchens she oversees. can be disposed of in food waste bins. James Calver, Director of Ecoware says: “We’ve been working with SKYCITY since 2016 when we started producing their compostable coffee cups and lids. Over time our partnership has grown, and we now supply them with a full range of packaging solutions. We couldn’t be prouder to support SKYCITY and applaud the efforts made to reach their zero-waste goal.” The changes were driven by Not only does SKYCITY food waste SKYCITY’s commitment to reduce now have a second life, but it also its environmental footprint; a means this food waste no longer commitment which also has seen the contributes to methane production company commit to the Science-Based within landfills which contributes to Targets Initiative this year. n greenhouse gases.

16 FEBRUARY 2019 - HOSPITALITY BUSINESS


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The Gold Standard in Beer Line Cleaning Portermark’s unique cleaning services using its proprietary chemicals and detailed procedures have been implemented in a number of hotels and pub venues across Australia including award winning breweries and is now ready to service bars throughout New Zealand. Our mission is to ensure that the quality of the beer served to your customers is just as the brewer intended. We specialise in the cleaning and service of everything to do with delivery of product, from the keg to the tap.

WE ANALYTICALLY PROVE YOUR BEER LINES ARE CLEANED TO FOOD SAFETY STANDARDS WHAT WE DO: Our fully trained and certified BeerTechs using our uniquely manufactured products and processes will service your beer lines every 3 weeks and includes: • Quality Line Clean GUARANTEED every 21 days • Keg couplers sanitised • Taps sanitised • Replace any o’rings on leaking taps • Monitor keg rotation, dates and stock along with proper storage practices • Monitor for Co2 leaks and advise management if any detected • Annual service of both keg coupler service and tap service

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ADVERTORIAL: POWERTANK NZ LTD

What Is a Powertank? Powertank is the commonly used name for what is known as a ‘Soak Tank’. Quite simply it is a StainlessSteel tank on wheels that lives in, or near your typical commercial kitchen. On any given day or night the chef or his kitchen hand soaks much of the metal cooking equipment like grills, oven racks, pizza pans, hot plates, etc., and removes burned on grease and carbon from the days’ cooking, simply by soaking. Our 100 percent bio-degradable detergent, and the combination of the hot water, works miracles to add real value for kitchen operators and it works for you 24/7 . The machine saves a huge amount of time and effort, not to mention the amount of water and chemicals washing down the drain. Equipment is much cleaner compared to doing this by hand; filters can be soaked and we even find many users keeping their crockery and small utensils clean this way. Powertanks can be found throughout New Zealand, in many of the country’s best restaurants, fast food chains, supermarkets, hotels, bakeries, catering companies, local cafes, and even second-hand kitchen equipment traders. There’s never any doubt about the results that a Powertank will produce for the user, it’s simply a case of do you have the space for one in or near your kitchen? The mobile nature a Powertank means it can be situated in any place.

The best part of having a Powertank, aside from the amazing cleaning benefits and its contribution to keeping your food safety standards high, is that our friendly Powertank service man comes to your site every month and cleans and maintains the tank for you (currently Auckland only). As a customer you are not tied into a lengthy contract. It is only a 4-month minimum term, after that it is one months’ notice to cancel. We are very conscious of keeping or product affordable and keep our price for a small, medium or large tank to just $195+GST/month, with free delivery and set up anywhere in the North Island. Larger tanks are available on request. Our out of Auckland customers are equipped with the tools needed to do the simple monthly service, and help is always at the end of the phone with our free call number 0800TANKMAN. Powertanks have been a genuine revolution for many of our customers, but there are still lots of kitchens out there who’s operators would surely benefit from having the soaking powers of a tank on site. We welcome your call and look forward to introducing you to the stress that a Powertank takes out of a regular day in the kitchen.

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FOOD SAFETY

What’s Your Poison? A food safety timely reminder as poisoning incidents spike

W

ell since you asked, mine’s a highball trendy Pink Gin & Tonic! It certainly isn’t a nasty bout of campylobacter from poorly stored or cooked chicken, or salmonella for that matter, to ruin my summer holidays. Yet this season reports of food poisoning have increased by 77 percent in Auckland alone and with that in mind we have prepared a timely reminder of ways to prevent your business leaving a nasty taste in the mouth of your customers.- Editor

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Food borne illnesses spike this summer Auckland Regional Public Health Service (ARPHS) has asked the public and the food service industry to take extra care when handling, cooking and storing food, with the first months of summer already showing spikes in salmonella and campylobacter cases. Medical Officer of Health, Dr David Sinclair, says the service had anticipated there would be the usual seasonal rise over summer, but the magnitude of this rise has far exceeded expectations. There have been 473 campylobacter cases notified to ARPHS since 1 December, and these numbers are up 77 percent on the same period a year ago. Salmonella cases are up almost 20 percent in the same period, at 44 cases. “These are just the cases notified to ARPHS. We know that there is often up to five to 10 times this number of food poisoning cases in the community as people often don’t see their GP with this type of illness,” Dr Sinclair says. While most recover completely from campylobacter after three or four days of vomiting and diarrhoea, in rare cases the infection can lead to Guillain-Barre syndrome, a disorder in which the body’s immune system attacks its nerves, sometimes resulting in paralysis which can be permanent. While ARPHS does not find out what causes the majority of campylobacter and salmonella cases, poultry is a very common source of infection. “Public health is monitoring this spike in food poisoning numbers, but at this stage we would speculate that people aren’t storing, handling or preparing food properly, especially chicken, and that this is exacerbated by warm weather and eating outdoors,” Dr Sinclair says.  >>

SAFETY STEPS FOR FOOD To prevent food borne diseases, NZ Food Safety recommends the following:• Keep raw meat and poultry covered, and store away from ready-to-eat food, fruit, and vegetables. • Store raw meat at the bottom of the fridge to stop any leaking juices – which often contain live bacteria – dripping onto other foods. • Storing meat in containers will catch any juices and save unnecessary cleaning up. • Wash hands with soap and hot water before and after handling raw meat.

• Use a separate chopping board for raw meat. • Completely defrost meat before cooking to make sure it cooks evenly. Ensure raw meat juices do not drip onto other foods. • Do not wash meat before cooking. Washing creates puddles and sprays that spread bacteria around the kitchen. • Cook meat, especially poultry, thoroughly until juices run clear. • Never return cooked meat to the dish or board that held raw meat, and do not serve with utensils used on raw meat. HOSPITALITY BUSINESS - FEBRUARY 2019 21


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Accuracy vital to success Registered food poisoning cases spike over the hot summer months, and this year is no exception. While it is vital to have a robust food control plan (FCP) in place, it is equally important to have tools to help you manage your food control plan accurately and efficiently. “The key priorities when we designed Safe Food Pro were to create a way for food businesses to quickly set-up a template Food Control Plan (FCP) and to provide an app that is child’s play to use - mission accomplished,” says Greg Hart, Head of User Experience at SafeFood Pro. Compliance is a necessary evil. No one wants to spend time on paperwork, and no one wants customers to become ill through food borne diseases such as campylobacter or salmonella. Food Grade is very important to a restaurant and no one wants it jeopardised by incomplete records, untrained staff or substandard processes. The system removes the guesswork. The app prompts users with tasks that need to be completed and has an audit log of who completed each task. Safe Food Pro will also alert the business manager and team members when important tasks haven’t been completed or when refrigeration temperatures are outside the recommended range. Safe Food Pro now offers out of the box, plug & play, automated wireless temperature monitoring through its partnership with Monitor Pro. ‍ “Our automated wireless monitoring takes the guesswork and human error out of your temperature monitoring. The Monitor Pro solution takes temperature readings 24/7 and alerts you when there is an issue. Best of all Monitor Pro seamlessly integrates into the Safe Food Pro dashboard” says Hart. To find out more visit: www.safefoodpro.co.nz/monitorpro


FOOD SAFETY

Food Compliance - More Than Just A Clean Kitchen With the recent changes in legislation and the requirement for all kitchens to record their food control tasks, food safety is more than just a clean kitchen. Your chef and their kitchen team now wear an administrator’s hat alongside their apron. Chomp Digital Food Safety provides a solution that can change that. Running a food control plan has many challenges.  Remembering what needs to be done, and filling in paper templates leaves many chef’s running for the chiller.  Good news for the industry is that the Ministry of Primary Industries accepts digital as a valid form of food control recording for both the Simple Safe and Suitable Template Food Control Plan and the earlier Serve Safe Food Control Plan.   Providing a digital solution is New Zealand hospo-tech company Chomp.  Chomp, is a smart intuitive tablet based app, which displays all tasks, on time, online, at the touch of a button.  Chomp frees you from filling out time consuming paper records. Staff record their food control tasks on a tablet freeing up their time to focus on food, not administration.   

Chomp was created by hospitality operators who had experienced council audits and understood the pressures and stress an audit can bring. The result being an easy to use app that covers all compliance requirements and helps lead staff through daily, weekly, monthly food safety tasks. Chomp Managing Director Paul Wilson says “The efficiencies of digital recording are immediate. Staff know what tasks they need to do and when they need to do them.  Digital recording provides remote visibility to your food control records and the assurance your staff are meeting their compliance obligations. This gives you the confidence your kitchen is audit ready.  For those looking for more sustainable business practices, digital provides an effective solution”. Designed to be user friendly in kitchens of all sizes, Chomp is Simple, Smart and Suitable. Restaurants and cafes, whether multi site or stand alone, hotels, aged care and early child care centres are all types of businesses  enjoying the benefits of digital food compliance using Chomp.

The future of kitchen food safety compliance is digital.Visit www.chomp.nz or call Nicolle at 021 2777 003. >>

HOSPITALITY BUSINESS - FEBRUARY 2019 23


FOOD SAFETY

New Venture For AsureQuality A new partnership between two market leaders will benefit both the growing food industry in South East Asia and Kiwi exporters. New Zealand’s premier food assurance business AsureQuality and global leader Bureau Veritas have announced the formation of a new joint venture in South East Asia, BVAQ. Based in Singapore, this new partnership will bring their combined expertise and extensive capabilities to the fast-growing South East Asian food industry, as well as provide on the ground support for New Zealand food and primary exporters to this region. The partnership will combine and strengthen the existing footprints across South East Asia. AsureQuality has operated a strong food testing business with a state-of-the-art laboratory in Singapore since 2010; while Bureau Veritas has newly established food testing laboratories in Vietnam, Indonesia, Thailand, plus a majority share in Permulab – a Malaysian leader in food and water testing. Together, they will operate BVAQ as a “hub and spoke” business model throughout Singapore, Malaysia, Indonesia, Thailand and Vietnam. hospo-halfpage-Jan-flat-2019.ai 1 25-Jan-19 1:09:01 PM

AsureQuality and Bureau Veritas have previously partnered together in 2016 with their successful joint venture acquisition of Diary Technical Services (DTS), the leading food testing provider in Australia, and are excited to expand this relationship to the South East Asia region. “Partnering with Bureau Veritas in DTS has already proved to offer strong synergies. This new partnership is a great fit for both organisations and will enable us to provide better service to customers in this important region” says John McKay, Chief Executive Officer of AsureQuality.

BVAQ will be jointly governed and will extend the range and scope of services to South East Asia - a thriving growth region that is home to an increasingly complex food regulatory environment. “For food producers in the region, the value of having New Zealand government-owned AsureQuality along with global powerhouse Bureau Veritas, brings a huge amount of trust and credibility.” says McKay “We also see tremendous benefits for New Zealand food and primary industry exporters. The greater geographic reach means we’ll be closer on the ground in these markets offering local testing and support. “We also look forward to bringing international market insights back in to our customers here in New Zealand.” Didier Michaud-Daniel, Chief Executive Officer of Bureau Veritas adds “This move solidifies our successful partnership with AsureQuality in Asia-Pacific. By combining our existing capabilities, BVAQ quickly strengthens our footprint in Agri-food in the fast-growing market of South East Asia”. n


IF YOU LOVE SPORT...

THERE’S NO PLACE LIKE IT They want it. You’ll have it. SKY has nine dedicated sport channels, and even now we are finding it hard to fit in all our exclusive sporting events. A SKY subscription will give your venue all the LIVE sport you need to create that match day atmosphere for your customers. Some additional charges will apply for premium channels and events. Call us now on 0800 759 333 to cash in on the benefits of having SKY in your venue.


New Zealand Red Cross is about to launch New Zealand’s most extensive range of Catering & Hospitality first aid kits and supplies. SPECTRA

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NICE 'N SPICY

4 Key Asian Cuisine Trends For 2019

A

trendspotting report predicts that the flavours of Taiwan, Japan and China’s Szechuan region will enjoy the gastronomic spotlight in 2019. Restaurant consultancy group Baum + Whiteman has released its annual trends report, which aims to predict the kinds of foods and flavours that will become increasingly popular this year.

SZECHUAN CHINESE FOOD Move over dim sum. Look out for a Chinese hot pot restaurant to open at a plaza or neighbourhood near you, as the fiery cauldrons of spicy communal soup continues to gain in popularity in 2019, says Baum + Whiteman. Along with independent restaurants, chain restaurants like Little Sheep Mongolian Hot Pot, HaidiLao and Hubby Cattle specialising in hot pot have been popping up around the world.

TAIWANESE CUISINE

Taiwanese cuisine is more than just bubble tea. Food cities like New York and Los Angeles have been exploring lesser known Taiwanese dishes, playing

with stinky tofu, drunken chicken, beef noodles with anise, and fly’s head, a popular local dish made with garlic chives, ground pork, chili, fermented black beans.

BINGS

2019 is the Year of The Pig and may very well be the year many consumers discover the tasty Chinese street food “bings” for the first time. Special to northern China, the burrito-like chunbing (or spring pancake) is a thin wheat flour wrapper which acts as a vessel for tasty fillings like braised meats, stir-fried vegetables. Jian bings, on the other hand, could be described as less burrito, more crepe-like, with its egg filling and sweet and savoury sauces, making it a popular breakfast option.

KATSU

The Japanese version of the fried pork cutlet is also predicted to become more popular on restaurant menus this year. Made with crunchy panko breadcrumbs and traditionally served with a tangy sauce and coleslaw, katsu is a people-pleaser. n

28 FEBRUARY 2019 - HOSPITALITY BUSINESS


Royal Venue For Oriental Treats The Royal New Zealand Yacht Squadron, current home of the coveted Americas Cup trophy provided a superb venue for Oriental Merchant Ltd’s festive season celebration. Invited guests, including Hospitality Business Editor Kimberley Dixon, and food writers Ginny Grant and Kathy Paterson, were treated to a product demonstration by the delightfully loquacious Annabelle White and renowned chef Mark Gregory, followed by a three course meal using elements of the Asian food specialists’ range. The event included a wine pairing from Marlborough’s Gibson Bridge Vineyard and Konrad Wines Ltd. Congratulations to Chris Hutton of Oriental Merchant (NZ) Ltd, and Howard Simmonds and Helene Marchant. Chef Mark Gregory and renowned cook Annabelle White take stock of the Oriental Merchant NZ Ltd product range at the Royal New Zealand Yacht Squadron!

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What’s New The NEW MAGGI Taste of Asia Range of Sauces and Pastes All the authentic flavours and aromas that conjure up the hustle and bustle of busy Asian streets have been cleverly recreated in the new MAGGI Taste of Asia range of sauces and pastes. Developed using authentic Asian recipes, MAGGI Taste of Asia has been expertly perfected in the East for ease of blending in the West. The range comprises six new on-trend flavours: Hoisin Sauce; Korean BBQ Sauce; Chilli Garlic Paste; Thai Chilli Jam; Panang Curry Paste; and a Stir Frying Sauce. Versatile and ready for your ‘fusion’ touch, the Chinese New Year in New Zealand has never tasted better with MAGGI Taste of Asia. To request a product demonstration with some free samples (limited availability), contact our friendly Nestlé Professional consumer services team on 0800 830 840. For more information on the MAGGI Taste of Asia range and some exciting and inspiring recipes go to www.nestleprofessional.co.nz

Proudly bought to you by Oriental Merchant, Your Asian Food Specialist. Contact T 0800 10 33 05 E: nzenquiries@oriental.com.au

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CHEF OF THE MONTH

Tyler Martin A work/life balance challenge

T

yler Martin’s journey to becoming Executive Chef at The Oyster Inn on Waiheke Island is the kind of story every aspiring hospitality student should hear. Having spent the past 20 years travelling the world honing his culinary skills, Martin and his Welshborn wife Gemma finally decided to put down roots back in his home country of New Zealand. As he looks out onto the ocean from the kitchen window by the pass at Oyster Inn onto the Pacific Ocean, Martin says after years of travel and adventure, he’s finally settled, and he’s living the dream. Martin grew up in Taranaki, and began his career carving hams and helping at buffets during wedding season. “After the freezing works in New Plymouth closed in the late ‘90s, there weren’t many opportunities for kids, but I managed to get work experience in a kitchen when I was 15. When the season was over, my boss suggested I go and work at the ski fields, so I went to Ruapehu.” Thus began a career in which Martin successfully balanced the challenges of kitchen life with his love of the outdoors. After studying commercial cooking at Taranaki Polytechnic (now WIT), the keen snowboarder and surfer cherry-picked job locations with both career and playtime in mind. “My plan was always to travel, and if you work in hospitality and you’re prepared to work hard, you can earn rewards,” he says. “My priority has always been to achieve the best possible lifestyle, and the jobs I’ve done, I’ve picked for their location. Living the lifestyle you want – that’s the most important thing.” Martin completed his apprenticeship in Perth, Western Australia, before returning home to become sous chef at Okurukuru in New Plymouth. Aitutaki in the Cook Islands came next, where he became senior sous chef at Pacific Hotels. Fjordland Lodge in Te

Anau and St Moritz in Queenstown followed, before Martin decided it was time to get some big city experience, and moved to London. “If you spend five to ten years working in five-star hotels or for big name chefs, you get incredible experience - and the money follows,” says Martin. “There are sacrifices that have to be made, but the rewards are huge.” After working as head chef at the exclusive Gore Hotel in South Kensington, he was approached to open Manuka Kitchen, a Michelin guide favourite on London’s upmarket Fulham Road. His last job in London was as a development chef and executive chef for British Sky TV, where he helped launch a Sky TV building for 17,000 people. “My team and I looked after everything from in-house conference catering, boutique and butler service, pizza bars, cafes, gastro pubs and street food markets on the campus,” says Martin. But ultimately the travelling chef’s goal was to return home. “I gave up a very good salary to come home – my boss told me I was mad,” says Martin, who says part of the draw of The Oyster Inn is being able to focus on simple, premium New Zealand seafood and enhance its reputation as among the best in the world. “But our move was about lifestyle, and the kitchen here is incredible.” While Martin has plenty of menu ideas for the popular Waiheke eatery, his thoughts – as always – are focused on more than just the food. “At The Oyster Inn, I want to create simple

30 FEBRUARY 2019 - HOSPITALITY BUSINESS

produce that has an honest touch, a pure quality,” he says. “Everything in the kitchen is sourced from local suppliers so customers know they will get the best produce. I don’t want to make what everyone else is making; I did that in London.” And the Taranaki boy hasn’t forgotten his roots. “As we enter the busy season, I’m starting to look at bringing people on I want to train,” he says. “In a small community you have to give back, so I want local kids to be able to earn pocket money, to train a Kiwi who wants to do well in the industry. Then they can do like I have – earn good money, travel the world, then come home, buy a boat and go fishing.” n

“I gave up a very good salary to come home – my boss told me I was mad,”


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32 FEBRUARY 2019 - HOSPITALITY BUSINESS


BAKING

Perserverance & Pat Lam’s Pies Made with love & top ingredients!

H

e’s now New Zealand’s worked by day at a juice company and record-holding, reigning went to migrant night classes to learn king of the pie, but English, before finally coming to New Tauranga baker Pat Lam’s Zealand in 1997. His wife, Lyn Ho, national success didn’t come easy. had been a neighbour at the refugee The humble Cambodian spent 10 camp and her family had migrated to years of his childhood in a Vietnamese New Zealand. The pair married in refugee camp, after his family was Australia before moving to this country forced to flee the Khmer Rouge where they first launched their “My ‘Killing Fields’ during the 1970’s. award-winning Gold Star Bakery childhood He doesn’t remember a lot in Rotorua in 1999, with Pat was spent being about the escape – only his producing his first Bakel’s New starved with very parents carrying him much of Zealand Supreme Pie Award the way during their 30-day little food, because for his mince and cheese pie walk to Vietnam. “It was a long in 2003. In 2007 they moved I grew up in the way and I remember seeing a to Tauranga and opened camp from 1979 few dead people on the road. I Patrick’s Pies Café was so young,” he says. and Bakery in until 1989,” Pat, now 47, his parents, two sisters and two brothers all escaped, but unfortunately his eldest sister passed away at a very young age in the refugee camp when she was given the wrong medication. A third sister was born in the camp. It’s fitting that Pat’s famous pies now feed dozens of happy fans, filling hungry tummies far and wide. “My childhood was spent being starved with very little food, because I grew up in the camp from 1979 until 1989,” says Pat. “It was very hard as a kid. We were locked in in the camp, hoping that one day the Red Cross would come and take us to a free country,” he says. “We had no schooling and food was quite limited. We had no money and relied Bethlehem. on charities like the Red Cross to give Pat has cleaned us some food.” Sometimes Pat’s uncle in up the supreme award Australia would send help in the form of six times now, going down in Bakel’s boxes of supplies, like Panadol and other New Zealand history as the most needs that they could sell to buy food. celebrated pie maker in the country, In 1989 the Australian Government winning again in 2004 and 2009, with allowed the family into Australia his creamy bacon, mushroom and where they lived with Pat’s uncle, who cheese pie. In 2010 and 2016, his bacon sponsored them. “It was so exciting and egg pie took the top award. Last to have freedom,” says Pat. With no year’s roast pork belly, mushroom and education and no English, Pat had to cheese pie also got the nod as an award learn the language the hard way. He winner. “Last time I spoke with the

people at Bakel’s they told me I had won 72 or 73 awards. I didn’t even realise that,” says Pat. “We’ve got nowhere to put them. They’re now on the floor and along the side of the wall and we’re trying to find room for them.” Pie making and cooking was definitely not in the genes for Pat. His parents sold clothing in the markets in Cambodia before they had to flee to Vietnam. Pat and Lyn came to New Zealand to start a small business in Auckland and then moved to Rotorua, before expanding into their second, and now third bakery in Tauranga. For them, making good pies was all about trial and error. “We weren’t trained. We learned from other recipes at first then evolved them into our own better pies,” says Pat. “We sometimes create something and work it out together,” he says. All their pastry is made on site and Pat says there’s no secret recipe. “We’re gentle with the pastry, giving it a good amount of resting time. Customers love our pies and the variety of flavours to choose from. Mince and cheese still seem to be the most popular,” he says. “They’re special pies because we make them with love and only use quality ingredients.” Pat’s success has not come easy. It’s involved many long hours and dedication, working seven days a week from 4am or 5am until 6pm or 7pm. “I’m so happy to see we can be so successful and all the hard work has really paid off,” he says. Pat and Lyn’s two sons – one just graduated as a pharmacist in Auckland and the other in his third year of optometry studies at the University of Auckland – still help out now and then when home. Their daughter, who is in Year 12 at Bethlehem College, also works in the family bakery during weekends and holidays. There have been many obstacles to overcome, but Pat says perseverance is the key. He now has a staff of 28 working throughout the three bakeries. n

HOSPITALITY BUSINESS - FEBRUARY 2019 33


REGIONAL REPORT: Always Aotearoa

Not T Without You – Classy NZ Made Christchurch Trio Combine Skills

34 FEBRUARY 2019 - HOSPITALITY BUSINESS

hree Christchurch business people have combined their passion for good quality Kiwi-made that is rich in ‘story’ with a sustainability ethos, to create a unique new concept for central Christchurch. Phillip Sunderland and his business partners, Helen Pfahlert and Stuart Montgomery, met through the advertising industry. A former creative for Saatchi and Saatchi and FCB, started his own Christchurch agency, which he ran for 16 years. “Now, I’m just a wannabe fashion designer and lover of hospitality,” says Phillip, who enjoys creativity, establishing brands and connecting with local artisan producers. “I find people’s individual stories compelling,” he says. Helen, who has a marketing and event management background, also did her time working in ‘hospo’ and on superyachts. All three were passionate about defending Kiwi-made, so when the DUAL fashion brand came up for sale, they decided to take it over. Stuart initially met Phillip as a client with his nationwide retail shoe stores, but

had been running the family-owned clothing factory for the past decade, so it was the perfect fit. “Always Aotearoa’ is our tag line and our promise,” says Phillip proudly. “We didn’t want to see another New Zealand brand disappear, so we redesigned DUAL for today, and relaunched as a denim brand,” he says. “Whenever you go into a fashion store, it’s empty 90 percent of the day, so we wanted to also create a hospitality story around the brand,” he says. Out of that the totally New Zealand concept ‘Not Without You’ was born – a classy, upmarket, inner-city Christchurch wine and craft beer bar celebrating everything New Zealand. “We really wanted to reinforce the New Zealand-made nature of our denim, so we spent about a year sourcing all the local artisans, from charcuterie producers and cheesemongers for our beautiful wooden platters to New Zealand-made craft beer and wine.” The wine and beer is chilled in fridges made less than 5km away at Debonair. Even the wooden platters were made locally by


REGIONAL REPORT: Always Aotearoa

Phillip’s teenage sons at home in the woodworking shed. The furniture is all New Zealand native timber like kauri, totara and rimu, upcycled from old buildings destroyed in the 2011 Christchurch earthquake. The fire surround above the bar is beautiful rimu, from a demolished villa, and the outdoor tables are matai, constructed out of old timber from a gymnasium wrecked in the earthquake. The crockery is creative too - made locally by Tatyanna Meharry, who recently co-won the top award at the highly-sought after World of Wearable Arts show in Wellington. Tatyanna’s company, The Busy Finch, produces the store’s coffee and tea cups, plates and salad bowls. Martin and Sarah Aspinwall, best known as The Canterbury Cheesemongers, supply all the cheeses – the best from around New Zealand including Aged Gouda from Meyer, Red Leicester made in Katikati or Thorvald Devotion – a sheep’s milk, washed rind cheese. The crackers are cool too – grainfree, Paleo seed crackers made by Titahi in Wellington. Walnut bread and ciabatta from Le Panier also accompany the platters showcasing charcuterie from Gourmet Euro Meats, including coppa, salami and bresaola – an airdried cured beef. Cashmere Cuisine – the local butcher – specially smokes the salmon fillets and Eaton Drink Co in Canterbury create Not Without You’s specialty smoked mackerel and salmon rilettes as well as the organic duck liver parfait and chicken pate. The most exciting part for the team is seeing the delight on customer’s

faces as they recount the colourful tarts, New York-baked cheesecake “Whenever stories behind each product, and chocolate pinot noir cake right down to the furniture. are whipped up by talented you go into a “We love sharing everybody Eaton Drink Co. fashion store, it’s else’s stories, from a Naturally, local wines like wine that was named Pegasus Bay, Greystone empty 90 percent after a winemaker’s and Black Estate, and craft of the day, so we granddaughter to the beers like Three Boys, wanted to also create legacy of one named after Cassels, Eagle and The a person who lost a battle Beer Baroness, are a big a hospitality story with cancer,” says Phillip. focus. They also have an around the “We buy from people with emphasis on quality upmarket something personal or unique, brands, from around the brand” who are passionate about what country, like Ata Rangi, Peregrine, they do. There are some truly amazing Amisfield, Elephant Hill, Te Mata, stories out there.” Craggy Range, Kumeu River and Man “The tide is turning,” says Phillip. O’ War. Their glass pour selection is “People really want to buy local once easily one of the best in Christchurch. they know how much it helps others. The coffee is roasted just 100m Customers come in and they like our away by coffee legend Jeremy Green space, but as we tell them the ‘story’ at Unknown Chapter, who also trains behind the concept and the different their baristas. products they’ve chosen, they then seem There are no wasted revenue options to love it. They find it really exciting and here either. A denim retail store by day, often say it’s their new favourite place the DUAL space is easily converted and they’re off to tell their friends about into a function area during evenings. it,” he says. “It’s really worth the effort to The industrial counter top becomes source great local artisan products.” a private table for eight and the old Two thirds of the venue’s space is wooden workbench, where clothes are reserved for the bar and restaurant, displayed during retail hours, converts with the other third dedicated to into a table for 10. “Sixty is our total denim fashion, separated by the limit for the entire venue, but we often facilities and kitchen. have up to 25 for private functions in “We prefer to buy in from the experts just the denim store,” says Phillip. n so we only assemble, grill and plate up here,” says Phillip. There are a few exceptions on the dessert platter though. Talented ‘in-house foodie’ Astrid Ayrey is becoming renowned for her mouthwatering, gluten, dairy and sugar free, vegan chocolate mousse, made from coconut, coffee, kumara and cacao, and her awesome crème brulee. Lemon

HOSPITALITY BUSINESS - FEBRUARY 2019 35


www.theshout.co.nz February 2019

Wine VIPs Six Superstars join the wine business

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

PLUS SUMMER BEERS • GIN • MARLBOROUGH WINES


06

Contents 03 Editor’s note

12 L  ittle Creatures

opens NZ Brewery

04 Industry news

14 Beers of Summer

06 W  ine VIPs

Drew Barrymore, Sam Neill and other big stars have joined the wine business

16 The Crystal Ball Of Gin

09 M  agical Marlborough

Tasting notes from Cameron Douglas MS

04

THE COVER: VIP WINES

Some big celebs, including Drew Barrymore, are making waves in the international wine business – see the full story on pg 6-8.

Editor’s picks JON BON JOVI’S DIVING INTO HAMPTON WATER ROSÉ

16

It’s probably as close as I’ll ever get to this legendary rockstar, but I’ll take it! Who knew he’s in the wine business too? Jon Bon Jovi joined forces with a French winemaker and launched a premium Rosé wine label. Pour me a cool, tall glass of his Diving into Hampton Water Rosé - a mix of Grenache, Cinsault and Mourvèdre - to send me straight to my happy place.

DREW BARRYMORE WINES

Published By The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Tamara Rubanowski trubanowski@intermedianz.co.nz ph 027 2784761 Sales Director Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz

Hollywood Star Drew Barrymore works with Carmel Road winemaker Kris Kato to create crisp, fruit wines that are expressive and have unique personalities. Barrymore Wines – a range including Pinot Noir, Rosé and Pinot Grigio -sound just so super intriguing, I’m willing to fly to Trump country to get my mitts on them! (Alternatively we may have to source this – and Jon Bon Jovi’s wine above – online. You’ll find the websites on pg 6-7.)

LITTLE CREATURES

Little Creatures was originally first brewed in Australia in 2000 by a bunch of mates who loved hoppy pale ales, so decided to brew one themselves. A huge shed (and former crocodile farm) on the water’s edge in Fremantle became the birthplace of Little Creatures Brewing Co. It has since grown to the most successful craft brewery in Australia and is now also brewed in New Zealand – let’s try one this summer!

 TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 3


NEWS

Lion strengthens its pride Lion is diversifying and adding new brands to its portfolio in New Zealand. Soon after acquiring local craft beer labels Panhead and Emerson’s, Lion is now spending millions on a new craft beer brewery in Hobsonville Point. Craft beer is the fastest growing segment of the market in New Zealand. Little Creatures is a popular craft beer that is well established in Australia and will now also be produced at Lion’s new brewery in Auckland’s northwest. The Little Creatures venue opened on Waitangi Day and will employ about 100 staff. The craft beer offer will be complemented with several eateries within the brewery, including Kittyhawk (pictured). Customers will also be able to buy beer to take home, which is going to prove popular in West Auckland, where the supermarkets are ‘dry’ and Waitakere and Portage Trusts directly control local bottle stores. The new venue will also offer Good Buzz Kombucha. Lion holds a 25% stake in this brand - another interesting recent investment. Lion also acquired Wellington coffee company Havana recently. Little Creatures Brewery will open at 7am and sell coffee to locals on their way to the new commuter ferry at Hobsonville Point.

HOPPY DAYS What’s on in the world of beer over the next few months? Mark your diaries! Here are some exciting New Zealand events for beer aficionados. • 9th February - Waimauku, Auckland - North West Wine, Beer and Food Festival • 15th February –Entries close for New World Beer & Cider Awards • 16-17 February – MEATSTOCK, Auckland – Music & BBQ Festival with Craft Beer from Liberty Brewing • 16 February - Ponsonby, Auckland - City of Ales • 2nd March - Kaikoura - Kegkoura Craft Beer Festival • 2nd - 9th March - Nelson - Nelson Beer Week • 9th March - Nelson - Marchfest • 16th May - Melbourne - AIBA Awards Presentation • 29th June - Auckland - GABS • TBC July - Wellington - West Coast IPA Challenge • 9th & 10th August - Wellington - Beervana • 17th - 19th October - Wellington - Brewers Guild Award Week

Fuller’s sells beer business to Asahi for £250m Fuller, Smith & Turner has accepted a £250m offer for its entire drinks business from Asahi, including its flagship London Pride ale and the Griffin brewery, its “spiritual home” in London. Beer has been flowing at the Griffin brewery since the late 1600s and it currently employs about 400 staff. Fuller’s has three relatives of the Victorian brewing barons John Fuller, Henry Smith and John Turner on its board and said it decided to quit the brewing business after 174 years to concentrate on running pubs and hotels. Fuller’s leisure division delivers nearly 90% of its profits. The sale of its brewing, wholesaling and distribution operations will free up management to focus on its 182 pubs and more than 200 hotels. Tokyo-based Asahi is the world’s seventh largest brewer. It owns Japan’s top-selling beer, Asahi Super Dry, and in 2016 bought the Peroni, Grolsch and Meantime brands for £2bn. Asahi’s latest acquisition also includes Fuller’s other drinks operations, Dark Star Brewing, Cornish Orchards and Nectar Imports.

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Sam Neill

WINE VIPs Some big celebs are making waves in the international wine business – here are just a few…

SAM NEILL

Irish-born Kiwi Sam Neill, best known as an actor in movies such as Jurassic Park and Hunt For The Wilderpeople, planted five acres of Pinot Noir grapes at a vineyard he named Two Paddocks in Gibbston, Central Otago, in 1993. Since then, he has added three more vineyards in New Zealand to his repertoire, all producing world-class Pinot Noir and making Two Paddocks the only Central Otago winery with a vineyard in all three of Central Otago’s valleys – Gibbston, the Alexandra Basin and the Cromwell Basin. Neill’s great-grandfather, Percy Neill, emigrated from Belfast to Dunedin in the 1860s where he founded Neill & Co, a wine and spirits importer - so the Neill family has therefore been part of the deep south’s wine industry for more than 150 years. For more on Two Paddocks, visit www.twopaddocks.com

DREW BARRYMORE

Hollywood superstar and wine enthusiast, Drew Barrymore, released her first Pinot Grigio in collaboration with Wilson Daniels wineries in 2012. The 2011 vintage retailed for under US$20.00 and won a Gold medal at France’s Le Challenge International du Vin. Barrymore now works in partnership with Californian winery Carmel Road to produce Barrymore Wines – a range including Pino t Noir, Rosé and Pinot Grigio. Barrymore works with Carmel Road winemaker, Kris Kato, to create crisp, fruit wines that are expressive and have unique personalities. For more information on Barrymore Wines, visit www.barrymorewines.com Barrymore Wines Monterey Pinot Grigio 2016

6 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ

Drew Barrymore


WINE FRANCIS FORD COPPOLA

It may surprise some that this six-time Oscar-winning film director, producer, screenwriter and composer has also been in the wine business for more than 40 years.

Coppola and his family throughout the generations; Sofia, a range of sparkling wine named for Francis’ daughter Sofia Coppola; Director’s Cut, limited production appellationdesignate wines named after the version of a film which most reflects the director’s vision; and Director’s Great Movies, a line-up of limited edition wines inspired by directors and movies that Coppola admires. For more information on the Francis Ford Coppola Winery, visit www. francisfordcoppolawinery.com.

JON BON JOVI

Storytellers Cyrano

Last year, legendary rocker Grenache 2016 Jon Bon Jovi joined forces with French winemaker, Gérard Bertrand, and launched a premium Rosé wine label. Bon Jovi’s son, Jesse Bongiovi, played a pivotal role in the creation of the label, named The Hampton Water Wine Company, which was inspired by a bon vivant lifestyle and spending time in the Hamptons.

Francis Ford Coppola

“The Francis Ford Coppola Winery was named Winery of the Year at the 2017 San Francisco International Wine Competition.”

The Godfather and Apocalypse Now director acquired a segment of the Inglebrook Estate in California’s Napa Valley in 1975 and spent the next four decades restoring it to its former glory to realise his dream of producing high quality wines. Since then, Coppola has acquired several more vineyards in California with a homebase in Sonoma, California, at the Francis Ford Coppola Winery, which was named Winery of the Year at the 2017 San Francisco International Wine Competition. The winery’s labels include Storytellers, a collection revealing stories that have influences

Jon Bon Jovi and Bon Jovi’s Son Jesse Bongiovi

 TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 7


WINE STACY ‘FERGIE’ FERGUSON

“Legendary rocker Jon Bon Jovi joined forces with French winemaker, Gérard Bertrand, and launched a premium Rosé wine label.”

Singer and former Black Eyed Peas member, Stacy ‘Fergie’ Ferguson, founded Ferguson Crest winery with her dad, Pat, in 2006. The family-run boutique winery sits on a six-acre estate in California’s Santa Ynez Valley and produces varietals including Syrah, Grenache, Viognier and the winery’s own ‘Fergalicious’ - a blend of Syrah, Cabernet Sauvignon, Petit Verdot and Grenache. “Take a look at my family’s crest and you’ll find a board’s head, an ancient symbol of hospitality,” Fergie writes on the Ferguson Crest website. “I can’t think of a more perfect way to honour my family’s heritage and carry on that tradition of warmth and generosity than to share with you Ferguson Crest’s collection of wines, the latest gift from my father’s extraordinary green thumb.” For more information on Ferguson Crest, visit www. fergusoncrest.com n

Diving into Hamptons Water South of France Rosé 2017

The father/son team were introduced to Bertrand, who shared in their vision to make a unique Rosé, and after a number of visits between the US and Gérard Bertrand’s wineries in the South of France, the Diving into Hampton Water Rosé was created. A mix of Grenache, Cinsault and Mourvèdre, it retails in the US for $25.00. For more information on The Hampton Water Wine Company, visit www.hamptonwaterwine.com

KYLE MACLACHLAN

Twin Peaks and Sex and the City actor Kyle MacLachlan is the owner of Pursued by Bear, a winery based in Walla Walla, Washington. Named after Shakespeare’s A Winter’s Tale, in which the character Antigonus is directed to exit, pursued by a bear, MacLachlan started the winery in 2005 and produces three varietals Pursued by Bear Cabernet Sauvignon Blanc, Baby Bear Syrah and Blushing Bear Rosé. For more information on Pursued by Bear, visit www.pursuedbybearwines.com

Kyle MacLachlan

8 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ

Stacy ‘Fergie’ Ferguson


TASTING NOTES

Marlborough Magic I BY CAMERON DOUGLAS MS

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.

t’s hard to believe that in 2019 the modern era of viticulture and wine making in Marlborough is nearly 50 years in. Marlborough thrives on its wine industry with many support enterprises from wine tourism, cheese, beer, deer farms and events bringing in folks from around the world. With over 500 growers, over 140 producers and around 24,000 hectares of vines in the ground Marlborough remains New Zealand’s largest wine region, largest for Sauvignon Blanc and Sparkling wine, and on volume overall. Significant growth in plantings, producers and exports are fuelled by the demand for classic varieties now associated with the region such as Riesling, Sauvignon Blanc and Pinot Gris. Plantings of Pinot Noir and bottlefermented sparkling wine have increased significantly as well. Syrah, which is not normally associated with the region, has been recognised by many local and international wine writers as being a variety to keep tabs on. Other varieties such as Gruner Veltliner, Albarino and Gewurztraminer are among several showing promise. Marlborough is located at the top of the North-Eastern reaches of the South Island

and is essentially a collection of valleys nestled between the Richmond Ranges and Wither Hills. With an abundance of bright sunshine (plus a high UV index) along with the Southern Alps immediately south - the region receives plenty of cool southerly winds –assisting vines to produce lots of flavour with naturally high acidity. These attributes also allow wine makers to take advantage of naturally forming pyrazines (in the fruit) giving that grassy or fresh herb component in the bouquet and wine. Some producers like to keep this attribute less obvious. The valley floor originally formed by glacial activity some 14,000 years ago has left behind mostly free-draining stony, river wash and alluvial soils. This also means irrigation is common. Clay based soils are more abundant in the surrounding hills. Biodynamic to commercial farming is practised across the region. Last month Marlborough was the centre for the second International Sauvignon Blanc Celebration where many overseas guests, speakers and locals were able to discover, and for some rediscover, the region as well as some of New Zealand’s finest Marlborough wines.

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

 TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 9


TASTING NOTES BEAUTIFUL NORTH MT BEAUTIFUL NORTH AWATERE 1 MT 3 ASTROLABE CANTERBURY CHARDONNAY 2016 2 CANTERBURY PINOT NOIR 2017 VALLEY MARLBOROUGH No mistaking the signature of North Canterbury in the bouquet of this wine - a core of silty minerality followed by aromas of cashew and mild toasty oak then fruit messages of peach, apple and grapefruit. Gentle creamy textures from oak influence, medium+ alcohol and fruit core. Youthful and vibrant, a wine that will age for some time. Best drinking from 2020 through 2026. Points 95 RRP $26.90 Ph: 03 319 8155 www.mtbeautiful.co.nz

Really nice bouquet of Pinot Noir with a complex toasty, nutty, oak layers between aromas of red berries and a savoury mineral core. Dry on the palate, packed with flavours of red berries, dark plum and savoury oak spices - the complexity continues through the palate. Abundant fine tannins and acidity to match. Youthful, fresh, firm and tasty. A wine that will continue to age well for some time. Best drinking 2021 through 2029. Points 95 RRP $32.00 Ph: 03 319 8155 www.mtbeautiful.co.nz

MARLBOROUGH 4 ASTROLABE 5 SAUVIGNON BLANC 2018 Classic bouquet and palate of Marlborough Sauvignon Blanc with aromas and flavours of citrus and tropical fruit, sweet herbs and a core of fruit and wet stone minerality. Everything to like about this wine with a satin texture, abundant acidity and lengthy finish. Drink now and through 2022. Points 94 RRP $23.00 Ph: 03 5776794 www.astrolabewines.co.nz

FRAMINGHAM MARLBOROUGH SAUVIGNON BLANC 2018

A really lovely bouquet of Sauvignon Blanc with scents of flowers and ripe lemon, some tropical fruits, apples, minerality and a sweet steely aroma. Balanced, refreshing and crisp on the palate with sweet herbs and tropical fruit, citrus and minerality. Lengthy finish. Drink now and through 2022. Points 94 RRP $24.99 Ph 03 572 8884 www.framingham.co.nz

MARGUERITE 6 CLOS MARLBOROUGH SAUVIGNON BLANC 2018

Lovely bouquet of Sauvignon Blanc - varietal, distinctive and a little different with aromas suggesting a merge between Old World and New World styles. This shows more acutely on the palate with flavours and textures of minerality and gentle herbaceousness with a fruityness that is not too forward or intense. Lovely satin texture with abundant acidity and even, persistent flavour. Well made and lengthy on the finish. Drink now and through 2022. Points 94 RRP $29.00 Ph: 021 415 692 www.closmarguerite.co.nz

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10 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ

SAUVIGNON BLANC 2018

Varietal, fruity, gentle savoury quality, nicely complex and classic. A lovely wine on the palate with abundant texture and flavour. Fine herb, savoury, lemon and green apple, some tropical fruit notes and satin texture. Lengthy and engaging finish. Balanced and well made. Drink now and through 2022. Points 94 RRP $27.00 Ph: 03 5776794 www.astrolabewines.co.nz


TASTING NOTES BEAUTIFUL NORTH 7 MT CANTERBURY PINOT

SLEEPERS 8 ASTROLABE VINEYARD MARLBOROUGH

‘PISA’ CENTRAL 9 AKARUA OTAGO SAUVIGNON BLANC

Really nice bouquet and palate of Gris. A dry style with tension and poise on the palate. Flavours of white orchard fruits especially apple and tart green pear. Spice and silty minerality. Lengthy finish and well made. Drink now and through 2021. Points 93 RRP $24.00 Ph: 03 319 8155 www.mtbeautiful.co.nz

Aromatic bouquet with aromas of fleshy, juicy, ripe and floral suggesting yellow peach and lemon, yellow apple and stony mineral. Albarino is a variety that transitions on the palate from fleshy round and peachy to citrusy and tart - this wine does exactly that. Clean fresh lines, plenty of acidity, crisp and dry on the finish. Balanced and well made. Drink now and through 2022. Points 92 RRP $27.00 Ph: 03 5776794 www.astrolabewines.co.nz

Distinctive bouquet with aromas of sweet herb and citrus, apple and core of minerality. A whisper of dried herb. Fruity on the palate with a core of red apple, white peach and citrus flavours. The minerality and sweet herb returns. Plenty of acidity, a decent length and finish. Drink now and through 2021. Points 92 RRP $29.00 Ph: 03 445 0897 www.akarua.com

GRIS 2017

ALBARINO 2017

2018

‘WREKIN ESTATE SINGLE MARLBOROUGH 10 YEALANDS 11 ASTROLABE 12 ASTROLABE VINEYARD’ LATE VINEYARD AWATERE VALLEY RIESLING 2017 MARLBOROUGH RIESLING 2018

Floral, precise and fruity bouquet with aromas and flavours of lemon and white peach, ripe green apple and rose. Crisp and dry, lightweight on the palate and refreshing lengthy finish. A lovely aperitif option and great with delicate seafoods or summer salads. Drink now and through 2026. Points 90 RRP $22.95 Ph: 03 575 7618 www.yealands.co.nz

Fragrant and enticing bouquet with peach and lime, apple and honeysuckle. An off-dry style with lower alcohol, contrasting acidity and flavours of stone fruits, citrus and apple. The honeysuckle is stronger with the residual sweetness. Juicy and silky texture. Drink now and through 2024. Points 90 RRP $25.00 Ph: 03 5776794 www.astrolabewines.co.nz

HARVEST MARLBOROUGH CHENIN BLANC 2018

Peaches and honey, sweet red apple and beeswax. Creamy and sweet on the palate with contrasting acidity. Clean refreshing finish leaving a sweet red apple flavour in its wake. Drink now and through 2024. Points 90 RRP $30.00 Ph: 03 5776794 www.astrolabewines.co.nz

TWELVE

ELEVEN

TEN

NINE

EIGHT

SEVEN

 TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 11


Little Creatures Opens NZ Brewery B

eer lovers rejoice! Pioneering craft beer brand Little Creatures has spread its cherubic wings to land in Hobsonville Point’s sun-drenched Catalina Bay, where it opened its first New Zealand brewery in early February, 2019. Housed in an historic seaplane hangar that overlooks the Hauraki Gulf, Little Creatures will quench thirsts with an extensive range of craft beers and three onsite dining options. The brewery kicked things off with a launch extravaganza on Waitangi Day, February 6th, with live music, entertainment and many more curious surprises. “Little Creatures is all about its connection with the community and we truly want this brewery to feel like a home away from home for Hobsonville Point locals and visitors alike,” explains Mat Tolhurst, Lion Hospitality Director. “Embodying the quirks and eccentricities the brand is loved for, this brewery is the perfect spot to bring the family and enjoy a craft beer and meal by the water.” Head Brewer Udo Van Deventer, will oversee brewery operations as well as the comprehensive range of beer on offer. Little Creatures favourites like Pale Ale and Pilsner will be on the menu alongside new additions to the New Zealand market, Dog Days and Rogers, as well as seasonal variations. “We’ll have a special limited release beer for launch and then as we move into the colder months, we’ll introduce Amber Ales and beers best suited to winter,” Van Deventer says. “We’ll also be constantly talking to locals and tailoring the menu to suit what they want to drink.” 12 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ


BEER Brewery goers can choose from a bevy of food options, anchored by Little Creatures’ menu featuring wood fired pizzas, snacks, shared plates and hearty meals - think Natural Rock Oysters, Buttermilk Fried Chicken Sliders and Lamb Shank Pie . Two additional dining options are located inside the brewery - Salty’s, serving up premium seafood dishes including a variety of fish & chips and seafood delights, and Kittyhawk, a café bistro, which will offer an all-day dining menu, coffee and extensive range of fine wine and cocktails in an intimate environment. Ignite Architects spearheaded the design of the warm and welcoming brewery, which is filled with nostalgic design elements that nod to the history of the almighty Sunderland Hangar. Built to house TEAL’s giant Seaplanes in 1939, the hangar’s original 9m tall doors can be spotted behind the main bar. KittyHawk’s vibe is that of an officers’ mess where mechanics and pilots would enjoy a cold one after-hours, while Salty’s bar is made from the hangar’s original timber purlins. The hangar’s concrete floor has been retained, proudly showing off its cracks, imperfections and heritage. On top of all this, there will be an epic play area for the kids with a fort and sandpit. Little Creatures Brewery is located at 3 Boundary Road Hobsonville Point. For more information, visit www.littlecreatures.co.nz . n

DID YOU KNOW... Lion can trace its roots in New Zealand back to 1840. It is the country’s leading alcohol beverage company and employs around 1,200 people across its head office and The Pride in Auckland, Speight’s, Harrington’s, The Fermentist, Emerson’s and Panhead breweries, the Wither Hills winery and its Liquor King stores.

ABOUT LITTLE CREATURES Little Creatures was originally brewed in Australia in 2000 by a bunch of mates who loved hoppy pale ales, so decided to brew one themselves. A huge shed (and former crocodile farm) on the water’s edge in Fremantle was to become the home of this beer and the birthplace of Little Creatures Brewing Co. It has since grown to the most successful craft brewery in Australia and is now brewed in Melbourne, Hong Kong, Singapore and with NZ, San Francisco and London venues opening soon. Little Creatures gets its name from the live yeast cultures present in the beer – affectionately known by brewers as ‘Little Creatures’, which is what gives the pale ale its distinctive cloudy appearance and unique flavour.

 TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 13


Beers of

Summer W

e are smack dab in the middle of summer here in New Zealand and boy has it been a scorcher. The holidays are now behind us, the water tanks are low and, as I type this, I can see a cloud of dust following my neighbour as he circles his lawn on the mower, the dry, rain-deprived soil kicking-up behind him. It’s enough to make you want to crack open a beer. But of course this begs the question: what beer can best contend with these sweltering summer days, while still satisfying our craving for flavour? Let us take a look at five classic beer styles, sure to complement the many beach days and backyard barbecues ahead. To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz

SAISON

Whether spending the day at the beach or simply working out in the garden, the first beer style to come to my mind on a hot day is unquestionably Saison. Saison (from the French word “Season”), is a pale to copper, dry, thirst-quenching ale. It was historically brewed by farmers in the Frenchspeaking province of Wallonia, Belgium to serve as a safe source of hydration for field workers. A favourite among craft brewers, the Saison grist is primarily comprised of Pilsner or Pale Ale malt, but often includes the edition of wheat, rye, oats, spelt, or other grains; a throwback to the days when

14 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ

this beer was brewed with whatever grains happened to be growing on the farm. Typically clocking in between 5% – 7% ABV, a Saison is a highly carbonated, moderately hopped beer. Its flavour is driven by the fruity esters (pear, apple, citrus) and spicy phenols (black pepper, grains of paradise) produced by the unique Saison yeast strains commonly used in these beers. These Saison yeast strains (often coupled with various wild yeast strains, aka “Brett”) are also capable of breaking down larger sugar molecules than your average brewer’s yeast, resulting in a dry, refreshing ale, which goes down a treat on a hot summer day. Fortunately, one does not need to travel to Belgium in order to get their hands on a world-class example of the style. A few notable Saisons brewed right here in New Zealand include McLeod’s Turadh Saison and Kainui Brew Co.’s Summer Love Saison.

GOSE

Sour beer has been all the rage in craft beer circles for a number of years now. These sour, dry, lighterbodied beers can be paired perfectly with a beach chair and a sunny afternoon. And yet, the intensely acidic Lambics and Flanders Reds can be a bit much for some Palates, as they tend to be sippers more than quaffers. Fortunately there are a few moreapproachable alternatives that might be described as simply “tart” rather than outright sour.


BEER One such beer is the Gose (pronounced Goes-uh). Hailing from the German town of Goslar, these tart, salty (yes salty), wheat beers, are fermented with traditional brewer’s yeast as well as lactic acid producing bacteria, and are often spiced with coriander. This (only slightly detectable) salty flavour is due to the salty water of the Goslar River; the original source of brewing water used to produce these beers. The unique but pleasant salty/sweet balance of the Gose has proved quite popular here in New Zealand, with more than a few craft brewers now producing versions of their own; both in the traditional style, and with unique flavour additions such as fruit, dry-hops, hot peppers, and even smoke. A few standout Kiwi examples include Boneface’s The Juice, North End’s Become the Ocean, or for something unique try Deep Creek’s Smoked Chilli Gose.

BRUT IPA

One of the hottest beer-style trends at the moment is the explosion in popularity of what has been dubbed “Brut IPA”. In the wine-world we know the term “Brut” to refer to the driest of sparkling wine/champagne. IPA, of course, refers to India Pale Ale, which is without question the most popular craft beer style. And so it should be no surprise that craft brewers are always on the lookout for new ways to reinvent the IPA. This new pale, ultra-dry IPA is the latest of these inventions. Traditional IPAs tend to be stronger-than-average beers, and as such, they often possess a fair degree of residual body and - at times - malt sweetness. While big, chewy beers like this may taste great, they don’t always inspire you to tear through a six-pack. As such, the trend has been to produce dryer and dryer IPAs by lowering the mash temp and occasionally adding sugar to the grist. The Brut IPA takes this one step further by using special enzymes in the brewing process, which help break down larger sugar molecules so that they can be more-completely consumed by brewer’s yeast. That, coupled with a (typically) simpler malt bill results in a pale, ultra-dry beer that still has all the hoppy goodness that IPA drinkers crave. So if you’re a hop-head seeking a more “poundable” IPA this summer season, grab yourself a Brut IPA during your next trip to the bottle shop. Urbanaut’s Copacabana Brut IPA, and 8 Wired’s High Society Brut IPA are both worth keeping an eye out for.

WITBIER

“No summer beer list would be complete without a mention of New Zealand Pilsner.”

Witbier (aka Wit, Witte, White Beer, or Bière Blanche) is a 400-year-old beer style that went extinct around the middle of the 20th century, only to be later revived by the Hoegaarden Brewery in Belgium. Since that time, it has steadily gained popularity precisely for its appeal as a “summer beer”. Typically comprised of about 50% barley and 50% wheat, this refreshing ale is brewed with a Belgian yeast strain and (often) includes the addition of coriander and orange peel. The result is a refreshing, elegant, delicious, fruity, wheat beer that is another great grab from the chilly bin at your next summer outing. If Hoegaarden isn’t your thing – or you’d just like to try something local – you might keep an eye out for Hallertau’s Tangelo Belgian Witbier or Indie Wit, a collaboration beer between Birkenhead and Sparks Brewing.

NZ PILSNER

No summer beer list would be complete without a mention of New Zealand Pilsner. Despite the overwhelming popularity of New Zealand Draught in this country, it was the New Zealand Pilsner that recently

became the first internationally recognized beer style by the BJCP (beer judge certification program), fanning the flames of its popularity both at home and abroad. New Zealand Pilsners tend to possess a balance similar to a Czech Pilsner, while exhibiting hop flavours and aromas that are distinctly Kiwi. Instead of the herbal/spicy/floral qualities of the Czech and German Noble Hops used in other examples of the style, a New Zealand Pilsner uses local varieties known for their tropical fruit flavours and aromas, such as Nelson Sauvin, Motueka, and Riwaka. If you’re simply looking for a good, classic Kiwi drop to get you through this heat wave, a New Zealand Pilsner is the beer for you. You can’t go wrong with Emerson’s NZ Pilsner (said to be the original example of the style), but other tasty examples include Liberty’s Halo Pilsner, Behemoth’s Hopped Up On Pils, and Kainui Brew Co’s Postman Pilsner. n  TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 15


The Crystal

Ball of Gin Hot trends and plenty of new GIN-spiration is on the horizon.

A

s far as the booze industry is concerned, you would had to have spent most of 2018 under a rock or in a very dark and sober cave to miss the overflow of gins flooding the market in the last 12 months. From ready-to-drink to pink, we’ve covered every trend and plenty of New Zealand made products so we’ve turned our eyes to what’s coming for gin-lovers and adventurers everywhere.

WE PREDICT: SURVIVAL OF THE FITTEST In August 2018, New Zealand brand Scapegrace won the accolade of Best London Dry Gin for their Scapegrace Gold expression at the prestigious International Wines and Spirits competition in London. It’s proof that our best-in-class New Zealand made spirits can compete alongside the best of the best. In this instance, Scapegrace beat 600 other gins in the competition for this award. Scapegrace Gold is made distinctive by the use of tangerine in the line-up of 13 botanicals. This slight twist on traditional citrus rings true with the brand and the supreme award is a dream come true for the three founders Mark Neal, Richard Bourke and Daniel McLaughlan. The trio started the gin brand in 2014 and had to tackle a hefty re-brand at a key moment due to a prior in-market competitor in one of their international markets, but four years on they have launched into 35 global markets including the United States. As New Zealand producers continue to multiply and release everincreasing volumes of small-batch, craft, artisan (pick your adjective) gins – the survivors will eventually be determined by quality and price point, not just the slick marketing campaigns. Producers like Hidden World (co-founded by Luke Nicholson of Epic Beer), Scapegrace and Curiosity Gin will continue to forge ahead because of the quality and consistency of their products while many others will fail to find the financial traction to stay on the shelves.

WE PREDICT: MORE REGULATIONS AND A HAPPIER INDUSTRY The ongoing emergence of the category saw the formation of the NZ Gin Association in 2017, with founding member brands Curiosity Gin, Vaione, Hidden World, Rogue Society Distilling Co (now Scapegrace), Sacred Spring, Karven, Ariki, Juno Gin, Reid & Reid, Broken Heart, Black Robin, Elemental and Lighthouse. Spirits associations around the world have been largely responsible for creating and then helping to enforce regulations that ensure the ongoing quality and consistency of a category (see prediction #1). Distilled Spirits Aotearoa (NZ) Inc. was formed in 2018, from ‘a group of distilled spirits manufacturers and associated groups and individuals, passionate about promoting our New Zealand-made products and representing the joint interests of all NZ makers of distilled spirit products.’ Distilled Spirits Aotearoa will host the inaugural NZ Spirits Awards in March 2019. The ongoing presence of formation of these new groups will lead to new regulations being developed to protect New Zealand producers and consumers. 16 | February 2019 | HOSPITALITY BUSINESS | TheShout NZ

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.


SPIRITS WE PREDICT: CRAFT WILL MEAN SOMETHING MORE THAN SMALL OR INTERESTING.

It’s becoming a common lament among booze writers, tasters and consumers alike – that not everything called craft actually is craft. It’s become easy to market a ‘craft gin’ when really what they mean is ‘small distillery starting out’. The term ‘craft’ will be snatched back by the truly artisan producers whose spirits stand up to international competition for bartender’s favourites in both cocktails and mainstay gin lists. For Australasian markets, this will mean local craft producers really showing their skill at extending the use of local and native botanicals beyond the tried and true. Thinking beyond kawakawa and horopito in the next 12 months will see the need for craft to rise again. Internationally, local ingredients like quince, teas, macadamia and coconut, cocoa shells and seaweed are starting to stack up against the rhubarb and lavender. Some particularly brave producers have released a truffle gin but the challenge remains – while some of these local ingredients are certainly interesting, they really do require a craftsperson to make a good spirit.

“New Zealand made spirits can compete alongside the best of the best”

WE PREDICT: GIN WILL GET EVEN MORE INTERESTING

While the gin variations and experiments get more interesting all the time, let’s not neglect the gin cocktail. While classics such as the gin martini, the Negroni and the Gimlet will never go out of style for their ability to simply showcase the sophistication and unique quality of each gin – the times they are a’changing. The earthy, almost milky colour of the Hazy Eyes cocktail, created by Matt Scott in Atlanta is brought about by mixing gin with green chartreuse and crème de cacao. The result is a vibrant citrus punch with floral and juniper notes hovering on the nose before delivering a silky, well-rounded creamy finish. Not content with conquering the whisky market, expect Japanese gins to make it to our shores in 2019, alongside Indian gins. These new gin categories will bring even more curiosity to both sipping gins, G&T serves and cocktail flavours. – ‘Roku’ from Suntory, features cherry blossoms and leaves, yuzu, sansho pepper in the botanical mix. In addition to these large distillers, smaller shochu and sake producers are also turning their hand to gin-making, using ingredients like bitter melon and pine needles and creating final products that sing with matches like salted caramel, toffee and toast.

WE PREDICT: SPICY GINS WILL GET HOT FOR WINTER

There are so many gins with spicy botanicals such as cinnamon, clove and nutmeg that the northern hemisphere winter has blossomed with gin hot serves. Hot toddies and hot gin punches feature Madeira wines, honey and sweet fruits while cocktails build on ginger and tea. Sign me up!

WE PREDICT: MORE NON-ALCOHOLIC GIN THAN EVER BEFORE While Seedlip launched with a big non-alcoholic bang here in New Zealand, a local non-alcoholic spirit was also being created in Devonport, Auckland. Founders Will and Diana Miller were inspired simply by wishing they could have one more gin without the side effects. Their copper still was soon running with variations while Will, who was already a hobbyist distiller and spent time studying in Scotland, worked on finding the perfect blend. Both editions, the Asian Spice and the London Dry, feature traditional botanicals. In an era where people are increasingly conscious of the physical and social side effects of excessive consumption but don’t want to sacrifice the sheer enjoyment of a decent beverage – Ecology & Co is a winner. The botanicals hold up well in a mixer or on the rocks and the mouthfeel is luxurious. A real win for those who love a G & T but don’t love a gin hangover. n  TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 17

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Hospitality Business February 2019