Hospitality Business February 2020

#FAIRKITCHENS | ART DECO FIRE STATION | VIRTUAL DESIGNS

www.hospitalitybusiness.co.nz FEBRUARY 2020 Vol.7 No.1

American Range Developing Innovative solutions and products for cutting edge commercial kitchen designs

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Contents REGULARS

08

06 DIGEST Industry events & news

08 NEW OPENINGS A new lease of life for Napier’s Art Deco central fire station

PEOPLE 34 Q & A with Jasbir Kaur Cooking with international flair!

FEATURES 14 $30 MILLION GIBBSTON VALLEY LODGE & SPA Central Otago winery expands it’s horizons

20 FOOD SAFETY & HYGIENE Essential equipment & a how to avoid campylobacter guide

24 COMMERCIAL KITCHENS Clever technology brings virtual reality to kitchen design

34 12

17

24 HOSPITALITY BUSINESS - FEBRUARY 2020 3

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Editor FEBRUARY 2020 Vol. 7 No. 1 PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342 Newmarket, 1149, Auckland, New Zealand MANAGING DIRECTOR Simon Grover GROUP PUBLISHER Paul Wootton ASSOCIATE PUBLISHER Craig Hawtin-Butcher craig@intermedia.com.au EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz GRAPHIC DESIGNER Adrian Tipper atipper@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

Varied & Innovative Welcome to the February edition of Hospitality Business! Our content this month reminds me just how important, diversified and innovative the industry can be as we feature everything from Aged Dry Fish, to Virtual Reality in commercial kitchen design!

Like many involved in the business of hospitality taking time off during the holiday season is not always feasible in the publishing industry ! If I had a choice, however, of where I would go to rest, read, relax and restore my soul, I would be hard pressed not to consider Central Otago’s Gibbston Valley Lodge & Spa (page 14) which opened late last year, building on its vineyard success… relaxing in a chalet in the middle of a vineyard sounds like bliss to me. And if I hightailed it out of Auckland like Chef Sam Cook did to sunny Napier I’d make a beeline for the newly renovated Art Deco Central Fire Station Bistro were he now presides!

Restaurateur Krishna Bottica provides an insight on how she treats her employees at her successful restaurants as the #FairKitchens initiative grows (page 12) and a Q & A with Ignite Colleges’ Jasbir Kaur provides inspiration for our culinary future!

Don’t forget to follow us on Facebook …..and keep an eye out for the valuable vision leaders in our industry have to convey in our 2020 Leaders Forum (click here).

Kia Kaha

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

Kimberley Dixon

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#FAIRKITCHENS | ART DECO FIRE STATION | VIRTUAL DESIGNS

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www.hospitalitybusiness.co.nz FEBRUARY 2020 Vol.7 No.1

American Range Developing Innovative solutions and products for cutting edge commercial kitchen designs

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Proudly supported by

HOSPITALITY BUSINESS - FEBRUARY 2020 5

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

Mainstream events have included 285 weddings, 64 seminars, 30 Christmas parties and 23 school balls between 1 August 2018 and 1 July 2019.

Diversification a Winner at Ellerslie Balls, weddings and conferences have historically been bread and butter for Ellerslie Event Centre (EEC) but it’s diversification that is ensuring a profitable future for this popular venue.

Harley Davidson enthusiasts, Clydesdale horses & their riders, Spartan Auckland City Sprint contestants, Lions rugby supporters and Deep Hard & Funky concert-goers are just some of the guests who have contributed to record profits.

This hasn’t happened by chance. It has been part of a conscious strategy to push diversity, encouraged by Paul Wilcox, Chief Executive Officer of Ellerslie Event Centre and Auckland Racing Club (ARC).

“Our team ethos is that there is no such thing as ‘no.’ If it helps build our income to support racing, which is our identity, let’s put it in the mix,” he says.

Diversification has been a big part of EEC’s financial success. In 2018 it achieved a record turnover of $11 million and in 2019 sustained growth has continued.

The variety of event customers has contributed to their high staff engagement and retention rates according to Paul, who has been at the helm since August 2017.

6 FEBRUARY 2020 - HOSPITALITY BUSINESS

“We love the challenge of adapting our venue spaces to meet ‘out of the box’ customer requirements and the last 18 months has certainly see us do that!”

Other events not normally associated with traditional event venues have included Zirka Circus, the Covi Motorhome Caravan and Outdoor Supershow, the Dance for Disabilities (charity) Fashions in the Field party and of course, the Pop-up Globe which has been onsite for three seasons.

Mainstream events have included 285 weddings, 64 seminars, 30 Christmas parties and 23 school balls between 1 August 2018 and 1 July 2019.

EEC also rents out parking and houses the Golf Warehouse & Driving Range in its racecourse infield. All up the property, which is owned by ARC (who owns Ellerslie Event Centre) spans some 56 hectares.

Paul says, “I am simply a caretaker and hope to leave the assets of land and cash in a better position than when I found them. If I do that, I have done my job right.”

That means enhancing the environment too. “I was on a conference call the other day and looked out the window and there were two kingfishers and a wood pigeon… how

cool is that right in the centre of the city?

You look at them and know, ‘that’s what we have to protect.’”

The local community is also welcomed to walk their dogs or just themselves, in a safe, picturesque environment surrounded by 100-year-old trees.

ARC & EEC also have a solid base of money invested that returns an income.

The income allows both security & financial independence and is invested back into facilities. Recent investments have included a $7 million stabling complex to rival any in Australasia; plus the introduction of all-new venue hire space, Tote on Ascot, which was the result of a painstaking redevelopment of what were most recently the Club’s stables, but originally the Club’s totalisator building that has been standing since 1885.

Also new are several raceday hospitality precincts, including The Enclosure, Martini Henry Lounge, The Paddock and mini marquee villages. Each new space is targeted towards a particular consumer group and all of which have been positively received, with sell-outs across racedays they feature on.

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days. Motorbikes park for free which is a huge plus and other staff drive part of the way, park up and bus the rest of the way to get there on time. Most use the bus while some use Ubers, but Fiona says she’s looking forward to electric bikes and scooters.

“We try to hire people who live in the CBD,” she says. “I always ask that and they get preference in the interview as if staff have to pay for parking they just won’t stay.”

With the closest parking building costing $25 a day it’s a big chunk out of a hospitality worker’s wages, which range from a dishwasher at $18.50 an hour to chefs starting at $22 or $23 an hour and on to the main chef earning slightly more than that.

Ideally her barista should start at 6.30am but she starts at 6.45am because her bus doesn’t get in until then.

Fiona says she can’t afford to lease staff carparks, but thankfully a corporate customer kindly allowed her to use his free carpark for herself last year that he didn’t need.

However, with construction of the new underground rail network and development for next year’s America’s Cup all underway there have been some pressures on the downtown area affecting the hospitality

– downtown Au

The availability of affordable parking in the Auckland central business district has been posing some real staffing challenges for Federal and Wolfe owner Fiona Morgan.

She was forced to close her popular café down on Saturdays at one stage last year because it was impossible to get staff who were prepared to work Saturdays.

“Last year I had a full-time chef with three kids and he used to park up on the edge of the city and skateboard in, otherwise he’d park along his route to work where there was free parking and bus the rest of the way,” says Fiona. “I couldn’t possibly ask him to work Saturdays in that situation, even though it’s a slightly shorter day (six hours),” she says. “It was absolutely impossible to get someone to take that Saturday work and my customers weren’t that happy, but I had to close for about 12 weeks. It also meant the chef had to take more time on Monday to do the prepping.”

Fiona says she realises the chef shortage is universal but these issues just made it harder, especially when chefs are required to start prior to public transport hours.

However, she now has a wonderful chef who rides a motorbike and can work six

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Federal and Wolfe Auckland CBD Parking Concerns

sector and the cost of all day parking, plus timetabling of public transport, and continual roadworks have made it particularly challenging.

Asked for comment on the situation, Auckland Transport senior media advisor Natalie Polley said there are plenty of parking options around the city centre, including the public carpark building on Wyndham Street, less than a five minute walk from Federal and Wolfe Café.

“For example, as is very normal in Auckland, Auckland Transport (based at the Viaduct Harbour) has around 1600 staff members and no carparking on site for staff,” she says. “Staff instead utilise public transport, walk, cycle or park at one of the many parking buildings in the CBD.”

Chefs Say Cheese!

Entries are open for the NZ Champions of Cheese Awards 2020, which will for the first time have three Supreme Champions.

To ensure the Awards represent all the country’s cheesemakers from boutique producers through to the very large cheese companies and every producer in between, three Supreme Champion Awards will be made this year. The Countdown Champion of Champions Commercial category for producers making more than 100 tonnes annually, and Puhoi Valley Champion of Champions Boutique, for companies making less than 10 tonnes per annum, will be joined by the New World Champion of Champions Mid-sized category for producers who make between 10 and 99 tonnes annually.

The awards have been run by the New Zealand Specialist Cheesemakers Association (NZSCA) since 2003 and NZSCA chair Neil Willman said they constantly evolve to reflect the changing industry.

Another significant change for 2020 is how the Champion Cheesemaker will be judged. “To be eligible, cheesemakers will now enter three styles of cheeses, which are assessed in the one entry. The winner

will be the cheesemaker who received the highest aggregate score across their three cheeses,” he said. Previously the Award had been made for the cheesemaker who won the most medals across the whole competition.

A new Chefs’ Choice category has been included this year too. Additionally in 2020 a Greek/Cypriot Cheese Category has replaced what was formerly known as the Feta Category and the Cheddar Category has been split into two sub categories, Bulk and Retail Cheddar.

Master Judge Russell Smith of Australia will again preside over the NZ Champions of Cheese Awards judging, which will also include butter and yoghurt. Judging will take place on Saturday 22 and Sunday 23 February 2020 with medal winners announced in March. The announcement of trophy winners will be at a gala dinner – featuring a selection of winning cheeses – at Sky City Hamilton on Wednesday 6 May 2020. NZSCA is expecting 300 guests from throughout the country at the NZ Champions of Cheese Awards 2020.

It’s award time again!

HOSPITALITY BUSINESS - FEBRUARY 2020 7

REGIONAL HIGHLIGHTS Napier

Revive It & They’ll Come!

Revamping an iconic, elegant Art Deco building in Napier – the town’s former fire station – into luxury apartments and a world-class Bistro that retains the Central Fire Station name, has the town buzzing.

By Jes Magill

W

hen local businessman Rod Earnshaw and his partner interior designer Margie Campbell bought Napier’s two-level, heritage-listed former Central Fire Station in 2014, their vision was to restore and revive the gracious Art Deco showpiece – one of the top three Art Deco buildings in the CBD – and create a thriving precinct comprising accommodation and a restaurant. This they’ve achieved magnificently but it did require patience.

In a reasonably quick turnaround, the former upstairs offices were converted into four Art Deco inspired luxury apartments (two for long-lease and two on Airbnb) by Margie through Elemento Design, along with Rod and his devoted team of trades people.

But finding the ideal tenants for the stunning ground floor atrium space beneath took longer.

It was four and a half years in fact before the inspirational commercial space attracted the on-form Auckland hospo couple, chef Sam Clark (Cable Bay Vineyard Restaurant and Clooney), and Argentinian-born pastry chef Florencia Menehem, (Cable Bay).

In December 2018, through a family connection, Sam and Flor heard of Rod and Margie’s Art Deco project and headed south to investigate.

“Rod has probably eaten at every restaurant I’ve worked at,” says Sam. “He’s up with the play when it comes to gastronomy and knows his stuff about restaurants.

“Flor and I found the building impressive.

We loved what Rod and Margie had achieved too with the apartments and admired their vision for wanting the entire building in use to safeguard its future.”

Flor’s experience was pivotal to the success of the couple’s plans for the business. Trained in gastronomy in Buenos Aires for three years, she then travelled the world, further developing her cooking skills.

By the time she arrived in New Zealand, and joined the kitchen at the Cable Bay Vineyard restaurant (where Sam was impressively head chef at 25 years old), her passion and talent for making exceptional pastry, desserts,

8 FEBRUARY 2020 - HOSPITALITY BUSINESS

celebration cakes and sweet treats was legendary.

For the Bistro, Flor would make all the desserts and run an onsite boutique café where she’d make, showcase and sell her creations. “We checked that the numbers to open a venue stacked up, then managed to convince Rod and Margie their best option was the style of bistro that we had in mind,” says Sam. The couple, along with their young son Lachlan, shifted to Napier in April last year, where Sam immediately picked up the tools to help with the refurb. Following a massive effort, inspired planning and another sumptuous 1940’s fitout by Elemento Design, the Central Fire Station Bistro opened in mid-October to raptures and critical acclaim.

The reception they’ve received ever since has astounded the couple. “From the start it has been fantastic,” Sam says. “We imagined initially we’d need to grow the business but people have returned again and again. We’re feeling a lot of gratitude too. Everyone has a

“Everyone has a story about the building and there's a real sense of connection.”

Central Fire Station: Chef Backstories Sam Clark – Executive Chef & Co-owner:

When asked about being shoulder-tapped at 25 to run Cable Bay’s award-winning restaurant, Sam thinks back: “I obviously had talent when it came to putting things on a plate and that impressed the owners. I’m super-dogged too, see things through to the end and work harder than most people.”

Early in his career Sam mastered the classic French techniques and then he gained the confidence to add his own flair. These days when he’s asked for advice from young ambitious chefs, he insists that, “Mastering classic techniques is complicated, it takes practice and skill. But keep practicing, keep on repeating and you will improve.”

What of achieving most chefs’ holy grail, that of presenting elegant simplicity on a plate: “Getting it right isn’t about what you’re adding. It’s about simplifying things, so there is a brutal honesty about your food.

What you’re putting on the plate has to be really good, there is no hiding.

The first thing is produce, it has to be exceptional. When you only have 3 or 4 things on a plate you can only enhance, not muddy the water. A lot of young chefs complicate things.”

Flor Menehem – Pastry Chef & Co-owner:

Growing up in Argentina, Florencia Menehem loved to bake sweet treats for family celebrations and was determined to make food her career. She was accepted for a prestigious three year gastronomy course in Buenos Aires and once she’d qualified, combined her passion for cooking and travel.

This eventually led her in 2009 to New Zealand, Waiheke Island and the Cable Bay Vineyard Restaurant kitchen, where she joined the kitchen team with Sam at the helm – a life-changing meeting for both their lives and careers.

Initially working in all sections, Flor naturally excelled with pastry and desserts. Looking back at her style development, she says for a time at Cable Bay, she followed modern techniques – powders and jellies, etc.

“Now we are more about simplicity, and flavour and texture are the most important things. If Sam and I are thinking about where we’re going with a dish, we always go back to where it tastes homemade.”

Flora’s Cake Studio and Café at the Bistro allows her to showcase her now famous celebration cakes and sweet treats and make all the desserts for the restaurant. “I love salty, umami flavours – my latest creation is a miso caramel cake. I love playing with textures too – my cakes are often a little crunchy and always moist.

“With the bistro, I now have the perfect opportunity to take people with me and what I love to do. While it’s intense and hard work, it’s the realisation of a dream.”

The Central Fire Station Bistro team has Napier buzzing: l-r, Matias Frattini, Marcel Bornschein, Sam Clark, Flor Menehem, Jesse Kilmartin-Smith and Marco Bonavitta.

story about the building and there’s a real sense of connection.

“I have an excellent team,” says Sam. “Sous chef, Marcel Bornschein, [previously Cape Kidnappers], was born in Germany where he worked in Michelin Star restaurants. He’s driven and calm and the best chef to have ever worked for me.”

Two chefs who worked for Sam on Waiheke Island have joined him at the Bistro, Junior Sous/ Pastry Chef and Baker, Matias Frattini and Chef de Partie, Marco Bonavitta, both from Argentina.

“Matius has a strong connection to his culinary, rural heritage and pushes himself to master techniques until he’s an expert; hardworking Marco runs the entremetier section and his wife Julia works with Flor in the Cake Studio.”

Chef de Partie, Jesse KilmartinSmith, the local on the team, has just finished his apprenticeship with the determined focus of a way more experienced chef, according to Sam. “We also have two chefs on temp work visas and couldn’t be without them.

I’m looking for another junior chef and so far all we’ve had is 4 ‘no show’ interviews. With an excellent team I’m not too concerned yet.”

With frequent customer feedback stating, “You’ve filled a gap in the market”, and “Napier needed a place like this”, Flor and Sam know they’ve >> HOSPITALITY BUSINESS - FEBRUARY 2020 9

REGIONAL HIGHLIGHTS Napier

got the menu right, with their culinary mission to create simple, elegant food that showcases the region’s freshest produce. “This drives our alwaysevolving seasonal menu and our curated wines and drinks list ensures there’s something to complement every dish.”

Sustainable Seafood A keen fisher and passionate seafood chef, Sam was disappointed that many popular fish species have all but been plundered from Hawke Bay, which for him, reinforces how vital it is to support sustainable fishing strategies.

“That’s why we’ve aligned with Better Fishing, a phenomenal familyrun local operation which only targets sustainable seafood. They have the first fishing boat in the world with live web cam so you can basically view everything they pull in, and they also use a special net which releases undersize fish.

“Similar to the ‘nose to tail’ philosophy for using secondary meat cuts, with our ‘nose to scale ambition we aim to use as much of every fish as we can. A while ago I created a fish burger to make sure we didn’t lose a single ounce of fish. We tore apart all of our fish scraps to make the patties and the burger was a really strong seller.

“We don’t do much to it either, other than scale it, then dry age it for three or four days which improves the flavour even more.

10 FEBRUARY 2020 - HOSPITALITY BUSINESS

Dry Aged Fish: Is It The Next Big Thing?

Sustainable fishing and minimising food waste in restaurants is driving and reviving an innovative, centuries-old Japanese method of storing, aging and treating fish for today’s adventurous dining public.

Unusual, intriguing and off-putting for some, this storing and dry aging treatment that’s ideal for oily fish, can take up to 8 to 10 days and has been dish de jour for diners at Chef Josh Niland’s Sydney restaurant, Saint Peter since 2016.

When the right fish species are hung and kept dry in customised, refrigerated cabinets that are designed to quickly remove moisture, Niland says the flesh texture and flavour is enhanced, becoming more moist and complex.

Niland mentions spending $400 on one fish for his restaurant and how under conventional preparation methods, more than half the fish would be thrown away.

Similar to the ‘nose to tail’ secondary cuts philosophy adopted for meat, Niland’s ‘nose to scale’ drive saw him create a recipe for every part of the fish. Executive chef Sam Clark from Central Fire Station Bistro says, “Every chef worth his salt now has Niland’s book, The Whole Fish Cookbook.”

Known as Australia’s Fish Butcher these days, Niland was initially thought ‘wacky’ by some. Being named Top Chef by three different publications in 2018 and coming in at 11th on the list of Australia’s top restaurants last year, gives him the credibility he deserves.

“There’s a movement in restaurants now – the way that fish is handled is changing. If you dry age the right fish in the right conditions, the texture and flavour is really enhanced.” (See sidebar Pg 10) A few years back, disillusionment with Auckland’s hospo scene as a long-term career location motivated Sam and Flor to look elsewhere for opportunities. “It’s harder to create a really great restaurant in Auckland,” Sam believes. “The market is so big

it feels like a race to the bottom.

Restaurant groups secure contract prices with suppliers, which drives prices down and quality along with it. Cost of living is higher too and it’s much harder to find good staff.”

Flor and Sam have joined the ranks of delighted former Aucklanders who are lapping up their new Hawke’s Bay lifestyles. They’ve discovered the local hospo scene is super vibrant and believe there are more good restaurants in Hawke’s Bay than any other region. n

TRAINING

Applications Open for Training Grants For the past nine years, the Hospitality Training Trust has been helping 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 pre-employment training programme ‘bootcamp. The organisation has received annual grant funding from HTT since 2016, which Founding and General Manager

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Sonia Tiatia says has 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 9th for 2020 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. “We want to encourage everyone who has a good idea to put it forward,” he says. “All grant applicants are viewed on their merit to see how they will benefit the hospitality industry through relevant training and education.” n For more information on previous grants and how to apply for a Hospitality Training Trust grant, visit htt.org.nz

SPONSORED CONTENT Unilever Food Solutions

Talking kitchen culture with a hospitality legend The #FairKitchens programme connects fair working conditions with positive mental health.

By Glen Cartledge

H

ighly regarded restaurateur Krishna Botica operates three renowned Auckland restaurants: Cafe Hanoi, saan, and Xuxu Dumpling Bar. She has notched up more than 30 years in hospitality, giving her a unique insight into commercial kitchen culture and the challenges that venues face to secure a sustainable future. Botica and her restaurants are partnering with industry programme #FairKitchens to advocate a more progressive approach to employee welfare.

Q. You’re very focused on happy and productive staff

12 FEBRUARY 2020 - HOSPITALITY BUSINESS

environments. How do you go about creating a healthy kitchen culture?

A. The principles behind our HR philosophy are simple – Belonging, Meaning and Performance. As a management team, we have to be focused on performance but also remind ourselves that everyone on the team is there to do a good job.

If someone isn’t doing a good job then there is a reason; either a lack of clear training goals, barriers that the individual employee has (personally or professionally) or a mixture of the two.

So we pair our HR philosophy with our training philosophy, which is

SPONSORED CONTENT Unilever Food Solutions

Explainer: What is #FairKitchens?

personally witnessed kitchen staff being affected by bullying, overwork or underpayment?

A. I witnessed this firsthand 28 years ago when a head chef tried to push a staff member’s face into a pizza oven door. If that’s not bullying then I don’t know what is.

I personally have experienced bullying in the workplace at a number of places that I worked in my early years and even as a senior manager.

In the past 10 years when I have had the advantage of being responsible for the culture in the company, I have made it a personal mission to re-condition the ‘old school’ elements of the kitchen hierarchy into a far more positive place. I hold the leadership far more accountable for staff resignations and always ask why are they leaving. I haven’t seen underpayment but have seen overwork in the general sense.

Unilever Food Solutions (UFS) has partnered with other like-minded companies to create #FairKitchens, a programme designed to inspire a better kitchen culture. #FairKitchens aims to shine a light on unacceptable behaviour in our industry, provide support to our colleagues and publicise the good deeds of operators who treat their staff with decency and respect.

Research by #FairKitchens makes a stark case for an improved level of support for hospitality workers. Across the globe, it found 34% of chefs feel under-appreciated on a daily basis, 74% of chefs feel sleep deprived to the point of exhaustion and an astonishing 63% of chefs have suffered from depression.

The #FairKitchens movement is anchored in a belief that a positive kitchen culture makes for a healthier business. With a stable staffing group, you will have a happy and productive team, and diners will enjoy the best quality offering your team can produce.

All readers are encouraged to visit FairKitchens.com to find out more.

centred around the idea that “no-one cares what you know unless they know that you care”.

We also let the kitchen team decide on some of their own policies as a team. For example, they have chosen to be able to use their phones and take breaks in and around service (as long as it doesn’t disrupt the customer experience) instead of formalising break time. We feel it’s important to let them have a say in some of the more negotiable aspects of our policies.

Holidays, rosters and time off are all larger discussions with the team as to what the plan is. They have input into their own development and are encouraged to discuss common goals for themselves as well as the company.

Plus, all staff members bar our executive chef are on hourly pay rates.

Always have been; always will be.

Q. Are there ways you go above and beyond to support your kitchen staff?

A. We employ a staff member as an HR liaison so if staff have a concern but don’t feel comfortable bringing it up with management, then they have someone to talk to. This person also does inductions, makes sure that new members of staff are aware of policy and company values, and introduces them to senior management.

If there are visa or residency requirements, the HR liaison supports them the whole way through and advises on the best approach and all paperwork requirements.

Q. Do you think the general public would be surprised to learn of the conditions some hospitality staff deal with? Is

improving awareness of this important?

A. I think that kitchen conditions are hard by the very nature of the work that they do. Hazardous, hot and time pressured. Mentally, there are very high expectations on staff to respond and deliver to a high standard no matter what they are going through personally.

I think that the general public deem hospitality (floor and kitchen staff) as unskilled and low skilled respectively in many ways, and therefore undesirable.

The conversation we need to have with the public is around what the industry does [positively for its] labour force: a deep understanding of teamwork, the importance of productivity, eye contact, awareness, efficient communication, general health and safety, and the importance of customer relations.

Kitchens teach young people who enter them that there must be a systematic order of things as their jobs have a direct relationship to the health of the business, co-workers and customers. They teach them to respect process, and care about the outcomes of their performance.

Unlike other vocational degrees and qualifications there is only one degree of separation from their performance and the company brand.

A bad review on Trip Advisor or Facebook proves that.

Q. The #FairKitchens programme connects fair working conditions with positive mental health. Have you

Q. We hear about food and energy sustainability all the time. Is staff sustainability just as important for the long-term reputation of the hospitality industry?

A. I believe that this is our biggest challenge at the moment. We see that the industry is grossly under-provided for in the labour market, which only adds pressure to the already hardworking teams that have chosen hospitality and kitchens as their career.

Q. Would you describe the Auckland and (more broadly) New Zealand hospitality scene as being generally positive or negative in terms of kitchen culture? Is that improving?

A. That is a very hard question to answer. I personally believe that it can only have improved since the late 80s when I first entered the industry. I do know that it is hard work no matter how you approach it.

Fitness and healthy lifestyles have immeasurably helped many of the leaders that I have met along the way.

Drug dependency issues must be met with understanding and support.

There is much work to be done but there are also many of us out there who have made changes and are happy to share their approaches for the greater good. n

“No one cares what you know unless they know you care” – Krishna Bottica

HOSPITALITY BUSINESS - FEBRUARY 2020 13

LODGING

Gibbston Valley Lodge features 24 villas set amongst the vines.

Pioneering Winery Opens $30m Central Otago Lodge A Chef with an impressive pedigree and an 'awesome team' add to the winery's standing.

By Sue Fea

N

estled among the vines in Central Otago’s pioneering winery, fresh organic produce and award-winning wines flow freely at the newly opened five-star $30million-plus Gibbston Valley Lodge and Spa. Set on 1000 acres of privately-owned land, the exclusive lodge features 24 beautiful villas overlooking Gibbston Valley’s historic Le Maitre vineyard block, a central lodge building for fine dining and intimate wine experiences, a spa and health centre, and on-site activities. >>

14 FEBRUARY 2020 - HOSPITALITY BUSINESS

Andrew Ballard

Executive Chef ANZ

We’re for creating a better kitchen culture.

Show your support at www.fairkitchens.com

a very skilled, highend chef.

While the long-established winery restaurant garden is on hand, Anthony’s excited about taking lodge guests for a meander through the newly planted, organic lodge gardens from this spring ux ur (2020). “Guests will be able ya nd to walk with me and choose cla ss . what they’d like, pick it and it’ll be on the dinner menu that evening,” says Anthony. “I buy all organicallycertified seeds and always endeavour to raise all plants from seed myself.”

The valley is also a forager’s heaven.

“Autumn is coming up and we have a lot of wild mushrooms around here so foraging is another possibility for Humble but guests.” Whatever they collect can be stylish touches incorporated onto the menu offering a add to the truly hands on experience. lodges' desire Despite some trend towards for excellent more vegetarian and vegan options customer worldwide, Anthony says 80 percent of service.

L

Gibbston Valley Winery has a deep history of winery excellence and land guardianship, reinforced in recent years with its standing as a BioGro certified organic vineyard, and BioGro certified organic winery.

Gibbston Valley Lodge & Spa, with its striking lodge building and separate spa opened in December 2019 and Kiwi executive chef Anthony Gradiska and his team have been charged with delivering culinary excellence, accompanied by fine wines.

With more than 20 years’ experience under his belt, Aucklander Anthony most recently hailed from working on private motor yachts cruising the Mediterranean, New Zealand and the South Pacific. His impressive pedigree also includes time at French Café and Meredith’s as well as ownership of his own restaurant on the Coromandel.

Anthony’s delighted with the “awesome team” he has around him in the kitchen, which includes eight chefs and three kitchen hands. Sous chef Joe Coles has worked in Michelin star properties in the United Kingdom while Brazilian sous chef Thiago Baldez is also

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

Hospitality Training Trust – 2020 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 9th April 2020. Approved grants will be announced in late May 2020. Email secretary@htt.org.nz if you require further information.

LODGING

clientele are still meat eaters. However, he also always offers a good range of options for the herbivores. “Our focus is working with ingredients in season and doing what we can with them,” he says. “For example, the other day we started doing some research and development on a vegetarian dish using sweetcorn, then thought it needed protein. It turned out to be great with crayfish. It just really needed something, but sometimes that process works the other way around.”

While the lodge restaurant is normally exclusive to in-house lodge guests, it also offers those not staying there an opportunity to get up close with the vines and produce, and learn about what the winery team does.

As executive chef, Anthony through the working core “We’ve created also oversees Gibbston of Gibbston Valley for a Valley’s winery restaurant. behind-the-scenes view a place of humble “At the winery of its operation. Sights luxury, where guests everything is handand smells turn into truly feel welcome and tendered and made, from tastes and chats with vine to fruit to wine,” says winemakers and chefs. taken care of, thanks to winemaker Christopher The experience ends unexpected touches of Keys. “By the time each as it should, with food, indulgence and our bottle makes it to the table, wine and conversation there are endless stories at the Lodge Restaurant. personal concierge encapsulated in every glass.

Additional customised service,” People, place and seasons are experiences, like guided captured in our wines, so the helicopter trips, help guests Essential Wine Experience is a fantastic understand the ‘ins and outs’ or way to unravel this, bringing our wines, making wine from above, stopping off our people, land and story to life.” at the winery’s major vineyards.

The half-day educational experience, Bookings have been rolling in for exclusive to Lodge guests, winds the nee Lodge and Spa, which has been four years in the making. Gibbston Valley Winery chief executive Greg Hunt said right from the opening there’s been a “phenomenal response” in terms of bookings.

“We’ve created a place of humble luxury, where guests truly feel welcome and taken care of, thanks to unexpected touches of indulgence and our personal concierge service,” he says.

Another stand-out feature at the world class luxurious retreat is the private spa with its specialist treatment rooms offering an innovative range of vinotherapy treatments and the opportunity to connect with the land and the winery on a whole new level. n Gracious space and lighting.

HOSPITALITY BUSINESS - FEBRUARY 2020 17

SPONSORED CONTENT Warehouse Stationery

It’s time to serve up simplicity We’ve got a tasty recipe for a terrific 2020.

G

ood hospo starts and stops with care for the customer.

Are their needs being met at exactly the right time, for exactly the right price?

The best wining and dining experiences, the ones that keep them coming back, are absolutely frictionless.

That’s how we like it when we’re experiencing your business, and that’s how it should be when you’re experiencing Warehouse Stationery.

Over many years, we’ve put together a compelling menu of products and services to help make your business easy to run, easy to deal with, and easy to love.

For starters, we’ve got an outstanding range of products at prices that’ll tickle your tastebuds. No

more wondering if you’ll have to shop around, or how much you’ll have to pay. At Warehouse Stationery, the breadth of our range assures you a quick and efficient shop, at a better price than anyone else - or else we’ll beat it by 10%.

When it’s time to take your seats, we’ve got plenty of furniture choices for your office. Easy to find, easy to choose, easy to assemble. And should you lose the manual, just look the product up at warehousestationery. co.nz and you’ll probably find we’ve got a digital backup for you.

Of course, we’ve got every kind of stationery item and writing tool under our big, blue roof. You’ll also find the manager’s special, which isn’t a meal-of-the-day type thing. We just

think our managers and their teams are pretty neat.

If you’re planning to print a menu or two (hundred) then you can order one up from a printer range spanning from bite-sized units to the magnumsized multifunction machines that do your scanning and emailing without a single loose cord to cause chaos in the kitchen. Just connect to your wifi and print wirelessly from a computer or smartphone. Beautiful.

If it’s time to try a new flavour of laptop or smartphone, talk to us. We’ve got those too. Better yet, we’ll help you decide what’s best for your personal palate and advise you on how to set it up.

On top of that, we’ve got all the delicious little sides that really make a business complete like sticky notes, staffroom coffee, safetywear signage, and other sweet treats that don’t have to start with S. You could call us cheesy, but we believe it starts with you.

That’s why, on top of our range and service, we offer BizRewards to our customers. It’s a programme that lets us show our appreciation for shopping with us and our friends at The Warehouse. Simply search “BizRewards” in your internet browser or check out the info below to sign up and start earning points towards rewards that we’re seriously giving you simply for being our customer.

So that’s what we’ve uncorked for you. No more shopping around, no more sweating over prices, no more wasted minutes. Just frictionless shopping for frictionless business.

Warehouse Stationery. Business made easy. n Shop now: warehousestationery.co.nz Apply to join BizRewards: warehousestationery.co.nz/bizrewards-business-membership Sign up for our great offers: warehousestationery.co.nz/account/ register

18 FEBRUARY 2020 - HOSPITALITY BUSINESS

s p o t p a l from s r e k a m l to labe u o y t o g we’ve covered

warehousestationery.co.nz

FOOD SAFETY

The World’s Most Hygienic Board?

Fab Slabs New Zealand Ltd is about to launch a range of cutting and serving boards they believe are a breakthrough in food preparation hygiene. Proven antibacterial properties have resulted in a huge growth in demand for these boards across Australia and now into international export markets. Discussions with food service suppliers in New Zealand are advanced and will be announced soon. There will also be an online store for local customers in the second quarter of 2020.

Key Fab Slab components include: • Fab Slabs cutting and serving boards are made using timber that has proven natural antibacterial properties, guarding against bacterial and fungal contamination in the Kitchen.

• Fab Slabs boards are made from one single, solid slab of kiln-dried timber so they will not split or warp.

• All Fab Slabs boards are eco friendly, made from Camphor Laurel, which is an introduced species to Australia.

FAB SLABS™ BOARDS SUSTAINABLE?

They’re made to last a lifetime – and they look great too!

For more information, visit our online store

WWW.FABSLABS.CO.NZ or call us on

021 1177 146 20 FEBRUARY 2020 - HOSPITALITY BUSINESS

BOARD/S Tested

Results – Salmonella, E. Coli, Listeria, Staph

Used Fab Slabs cutting board – 10 years old (domestic – almost daily use)

No bacteria detected

Used Fab Slabs Cutting Boards – 7 years old – used 20 -30 times daily commercial restaurant

No bacteria detected

New Fab Slabs Cutting boards – inoculated with various bacteria

No bacteria detected after several hours

For more information about the product range go to www.fabslabs.co.nz

is C th d’s NI ?

Is orl IE R D e w YG O A th H T G B OS N M TTI CU

FOOD HYGIENE

is a must for your kitchen so throw out your old boards now and replace them with naturally antibacterial

• All Fab Slabs boards are unique in colour and character.

Other than size, no two boards are the same.

• All Fab Slabs boards are made in Australia, reducing the carbon import footprint into New Zealand.

FOOD SAFETY

Taking Back Control The hospitality industry has never been more competitive and the pressure on food business owners is unprecedented. Shifts in customer behaviour trends such as ordering through Uber Eats; finding and retaining good staff, getting your brand heard, grappling with social media and then dealing with compliance – can feel like you’ve reached boiling point!

Many businesses are using technology to streamline their processes, enabling them to take back control.

Food safety compliance is one area that can really benefit from the introduction of technology. The essential Food Control Plan (FCP) is designed to ensure food storage, handling and cooking processes are safe. The way to prove they are safe is through good record keeping and staff training.

By using the technology such as the Safe Food Pro app to manage the FCP, record-keeping is seamless, and will enable prompts when an issue arises, so the guesswork is gone. But best of all – no more paperwork is required.

Safe Food Pro is cost-effective, giving full visibility over food safety and is easy to set-up and use. All data is stored securely in the cloud and is easily accessible come verification time.

Best Ugly Bagels

For further information and a 14-day free trial go to. www.safefoodpro.co.nz or ryan.hartley@complypro.co.nz

hospo-halfpage-Jan-2020-flat.ai 1 29-Jan-20 12:48:19 PM

HOSPO-2020

FOOD SAFETY

Foul Play It is estimated New Zealanders eat over 155 million chickens a year – and if you have ever experienced the misfortune of becoming ill with Campylobacter the prospect of eating undercooked chook you know it is an experience you’d prefer not to repeat. It is potentially lethal and your customers and the Health Department will always remember!

AUT lecturer Lesley Christensen- Yule has produced a guide for New Zealand food handlers called Food Safety, Whakamaru Kai, which contains essential food preparation and safety information that could lessen the risk of your customers experiencing such an event.

Chapters include topics such as the one on this page and When Homekill Can Kill – about parasites and algae; The Egg that ended Breakfast ( food allergies} and A Rude Awakening , which covers physical food hazards.

Designed to make the topic of food safety more relevant to students – this book, costing $24.99 should be essential reading in every commercial kitchen!

Food Safety – Whakamaru Kai

A guide for New Zealand food handlers Lesley Christensen-Yule 88 pages ISBN: 9780947496708 www.edify.co.nz Edify Limited ©2019 Reproduced with publisher’s permission.

FOOD SAFETY

Be sure.

Temperature Tools Essential Why are durable, accurate and fast temperature measurement tools important in the food service industry?

With constantly changing consumer preferences and the rise of intermediaries like Uber Eats, it is more important than ever before that the food industry delivers top quality cuisine. This is impossible with the absence of good preparation. For a business to succeed in this industry, fresh and flavourful dishes aren’t a feature, they are a necessity.

It only takes one poorly prepared meal to damage a business’s goodwill, generate negative reviews, or cause serious health and safety concerns.

That’s why everyone, from high end restaurants to local franchises, must use the best measurement instrumentation available. With Testo, you ensure the following areas of your business are performing at their peak.

Incoming Goods Every item that enters your premises should undergo rigorous checks in order to ensure its quality and safety. Whether that be your weekly delivery of fresh fish, or the daily top up of your fruit and vegetable stocks, food can spend a long time in transit from the wholesaler before it comes through your door. The Testo 104-IR Infrared & Probe Thermometer is perfect for dealing with incoming goods. Operators can analyse incoming goods, perform impromptu quality checks and any other surface and core temperature measurements by utilising its hazard analysis and critical control points (HAACP) certified and IP65-rated integrated probe and infrared laser. Its high degree of accuracy, durability and speed means you get non-contact readings whenever you need them.

Storage When measuring food quality, it is best to approach the task as a longterm process as opposed to a spot check or review of incoming goods.

You need instruments and systems that allow you to check temperature of goods at any time. Whether the food is in refrigeration or in the workrooms, the quality needs to be able to be checked from any location.

The Testo Saveris 2-T1 is essential in achieving this. This is a Wi-Fi data logger with a clear display and integrated NTC probe that provides you with highly accurate temperature readings 24 hours a day, 7 days a week. It is simple to install and its Wi-Fi integration allows you to check the temperature of a room from any tablet, smart phone or PC. Food Prep There is no margin for error when it comes to food preparation.

This can be particularly challenging due to the numerous amounts of variables. Oven settings, oil temperatures and thawing food require pin point accuracy in terms of temperature reporting as the slightest error can be catastrophic. Whatever temperature-related issue a food operator may encounter, Testo has custom built instrumentation to address it.

Save time and money when dealing with costly frying-appliances with the Testo 270 cooking oil tester. Perform spot checks with the Testo 108-1 digital food thermometer. Have greater flexibility with the Testo 104 folding thermometer, which is capable of probing goods without leaving a trace, giving you core readings with the added ability to navigate tight or difficult-to-reach spaces.

Always on the safe side.

From anywhere. At any time.

Testo Saveris 2 - the digital solution for reliable, site-independent monitoring and documentation of your foods.

• Ideal solution for food safety monitoring • Reliable measurement and automatic alerts • Easy operation and documentation

Shop with us online!

www.testo.nz

COMMERCIAL KITCHENS

Joe’s Garage Five Mile Opening

I

Smart new gastro-pub brings fresh style to Frankton!

By Sue Fea

t’s almost 20 years since the first ever Joe’s Garage was founded in an old Post Office sorting room, come garage, overlooking Horne Creek, in central Queenstown.

The national franchise with its head offices based in Christchurch, now has 13 Joe’s locations spread across the country, with the latest restaurant addition to the family opening at Five Mile Shopping Centre in Frankton, Queenstown.

The smart new gastro-pub style café bar, with its stunning views of The Remarkables mountain range, is the second Joe’s Garage for the Queenstown area, and is situated just eight kilometres from the original downtown Joe’s.

It’s the third café/restaurant venue in the Queenstown area for Joe’s

Queenstown owners, Justin Bird, Craig McFarlane and former TV weatherman Jim Hickey, who also own Air Espresso at Queenstown Airport. Karen Grant is also a partner in the two Joe’s Queenstown operations.

Styled with a nostalgic industrial charm, the ethos of the New Zealandowned franchise chain has always been to provide a place for everybody to enjoy food all day, any day, says Justin.

“It’s for every Joe!” he says.

Word soon got out locally that this was the case after 160 local businesspeople and Joe’s fans turned out for the opening celebration party.

Big crowds turned out that opening weekend for the live telecasts of the Rugby World Cup match on the big screens and Justin says even the first Monday was busy.

24 FEBRUARY 2020 - HOSPITALITY BUSINESS

Joe’s Five Mile caters for everything from early morning coffees and breakfasts and brunch, to lunch and dinner. With a rapidly growing commercial area and a lot of buidling development going on at Five Mile, it’s also serving as a popular after work drinks spot for workers and tradies, filling the need for another Frankton restaurant and bar.

“Our entire community can now call this place home,” says Justin. “We’ve got five floors of corporate office space above us. Frankton’s been missing this as there were not too many evening dinner options before we opened.

“There’s so much commerce and so many Queenstown residents moving out to Frankton and the nearby suburbs, so we’re hoping this will become a hub for this fast growing

“Designing a sustainable kitchen isn’t about token gestures to make your space look new or compliant. It’s about making considered decisions to design and build responsibly; creating a cooking environment that is functional and built to last.”

–Wildfire Head of Design, Amani Fawzy

community, says Justin.

“The town is moving out this way and we have free parking here and easy access,” he says. “Queenstown is more touristy and with the traffic and lack of parking it makes it more convenient.”

The 400-square-metre, 150-seat restaurant on the ground floor of the new five-storey Craig’s Investment Partner’s Building, includes a private bookable meeting and family room, sunny outdoor seating for about 55 with the added bonus of a tall outdoor fireplace interfacing between Joe’s and the mountains – the perfect vantage point for the Wakatipu’s majestic sunsets.

From the Parmesan polenta chips

starter with sweet chilli and aioli, flatbreads, burgers and great salads like Caesar, Tiger and Salmon Salad to mains like pork belly, Stan The Wallet – a 250gm ribeye, Cheeky Joe braised beef cheek hotpot with a puff pastry top, to grilled Moroccan lamb and 18-inch (45.72cms), wood-stone pizzas, the punters are pretty happy.

There’s a full bar with 10 local and craft beers on tap.

The Joe’s franchise owners for the country, Lucy and James Wheelan, also founded the famous Lone Star Bar and Restaurant in Christchurch back in 1988, opening the Queenstown Lone Star in 1991. Together with business partners, they’ve taken that concept around the country too.

Synonymous with sourcing cutting-edge cooking firepower for the industry, Wildfire Commercial Kitchens & Bars’ experienced team focused on delivering a detailed installation for Joe’s Garage– a partnership which has seen the company work with the owners for the majority of their venues.

Wildfire Head of Design & CAD, Amani Fawzy who has been with Wildfire for 17 years says designing a sustainable kitchen isn’t about token gestures to make your space look new or compliant. It’s about making considered decisions to design and build responsibly, creating a cooking environment that is functional and built to last! n

T5 fluorescent lights

Bring out the true colour of food with Halton Skyline!

Skyline is the first LED based lighting technology specifically developed for professional kitchens. Skyline simulates daylight, respects the natural colour of food and enhances staff wellbeing.

Proudly represented since 1996 by

Healthier Air

Energy Saving

www.ravenscroft.co.nz Ph: 03 389 2231

Halton Skyline

PASSION DRIVES INNOVATION It is passion and the sense of innovation that focused Stoddart to partner with American Range to develop the heavy duty modular cooking range exclusively designed for the Australasian market.

The American Range lineup, specifically designed from the ground up, is a heavy duty, commercial range of cooking equipment, built for the toughest Commercial Kitchen environment.

The sleek, modular design allows for customisation for both front of house or back of house production applications.

COMMERCIAL KITCHENS VR Technology

Reality Check!

Taking The Guesswork Out Of Kitchen Design

By Philippa Prentice

E

veryone knows what happens when there are too many cooks in the kitchen, but there’s a lesser-told tale of chefs in kitchens with not enough space, inefficient workflow, poorly configured equipment and sub-par lighting managing more than just spoiled broth.

It’s a common behind-the-scenes story, and with eateries under ever more strain from high food, rent and labour costs, low margins and intense competition, restaurateurs and chefs are turning to virtual reality (VR) technology to help them flip the script.

A new kitchen being a crucial ingredient in any recipe for business

success, its efficiency should be thoroughly tested by those who’ll be running it – and sooner, rather than later.

With VR, it can be. By digitally transporting owners, chefs, staff and stakeholders into the drawings during the design journey, VR allows you to experience what the finished space will actually look and feel like and make changes on the spot, achieving your optimal operational flow from the get-go.

One of Aotearoa’s earliest adopters of VR in architecture,

Open the door to your virtual kitchen We use virtual and augmented reality so you can experience what your kitchen will look and feel like, allowing you to make changes on the spot and achieve optimal operational flow from the get-go.

Context Architects, has on-site and mobile VR labs at both its Auckland and Christchurch studios. Digital Principal Jonny Breen says they offer an unprecedented level of understanding.

“It’s the best medium to explore how people will actually use a space and identify issues the team can resolve during the design process, rather than developing more expensive workarounds later.

Multiple people can be in the model at the same time, practising what they do and tweaking the design to suit their workflow, and the experience can also be provided to clients so they can train their staff on how to use the new space while it’s still under construction, meaning they’re ready the day it’s available.”

Teleporting?

It’s even more remarkable than it sounds. Slip on one of Context’s HTC or Oculus

Our design services: Interior design BIM / Digital Retail design Urban design Architecture Graphic design Landscape

If you’ve got a project to discuss call Murray Jervis on 027 527 0028 or murray@contextarchitects.com www.contextarchitects.com

28 FEBRUARY 2020 - HOSPITALITY BUSINESS

COMMERCIAL KITCHENS VR Technology

headsets and you’re instantly inside a computer-generated kitchen and able to interact with everything in it, the handset ‘teleporting’ you wherever you want to go.

“We’ve added physics to virtual assets so they’re affected by gravity, and created a range of kitchen items that can be picked up, cooked with, cleaned and stored away,” says Jonny.

“Trackers added to real objects give people a sense of size and weight when interacting with them in the real and virtual world, and ray tracing bounces and distributes light, so we can simulate it to manufacturers’ specifications and modify its location, direction and intensity to test the options available.”

It’s Always About The Flow.

A recent collaboration saw Context join with designers and installers Wildfire and equipment suppliers Stoddart to create the new lounge opening soon in Auckland Airport’s domestic terminal.

VR was used to provide a clear idea of the layout, architectural detailing and colour palette, and show how the modular system would come together on site.

Wildfire’s Peter Yeo is a former chef who’s worked in hotels, on superyachts, for America’s Cup teams and as Graeme Hart’s private chef.

The most common inefficiency he’s encountered in kitchens is a lack of space, “but more space doesn’t equal functionality – it’s always about the flow. If the chef’s involved early in the design process and not trying to make changes at the end, it can save a lot of time.”

VR benefits the human aspects of a kitchen too, says Stoddart’s David Richardson, reducing staff “churn and burn”. Also an ex-chef, he says, “The flow of a kitchen dictates the mood, and if it creates stress, it can lead to mental health issues.

By restricting the flow of a space, you also get occupational health and safety issues, such as oven doors

being opened with no room to get around them. With VR, you can open that door in your virtual kitchen and see if you need to put the equipment in another spot – and that’s better than trying to change it once you’ve built it.”

Ensuring Airflow For Chefs Eliminating other stressors such as poor airflow improves outcomes even further, he adds. “With this you can say, ‘Here’s my airflow and there’s my extraction. Am I getting enough air onto the chefs over there?’ Straight away you can see if it works.”

VR is the future and it’s here now, handing you the control and providing unrivalled clarity. As Jonny says, “If a picture paints a thousand words, the VR experience explains a thousand drawings.” n

Proud to design and fit out Joe’s Garage - Five Mile

The iconic café, restaurant and bar commissioned Wildfire to design and fit out the kitchen and bar for their new Five Mile location in Queenstown. Another successful project for the teams at Wildfire and Joe’s Garage.

Wildfire is New Zealand’s leading specialised commercial kitchen design and fit-out company. With comprehensive experience in all areas of kitchen design, operation and installation, our reputation is built on dynamic design and attention to detail.

For more information or to discuss innovative design, sourcing or supply of kitchen equipment contact us at: Wildfire Commercial Kitchens & Bars, 3 McDonald Street, Sandringham, Auckland.

Tel +64 9 815 1271 Email sales@wildfire.co.nz www.wildfire.co.nz

COMMERCIAL KITCHENS Stoddart

Robust American Range designed to tackle kitchen demands

A

piece of commercial kitchen equipment needs to withstand the constant heavy daily use – cooking, frying, baking, grilling.

Their work does not stop until the kitchen closes. Businesses’ cannot afford, both time-wise and financially, their equipment failing or not being able to keep up with the demands of the customers.

Designed for the toughest commercial kitchen applications, American Range is a robust and heavy-duty commercial range of cooking equipment. Passion and innovation focused Stoddart to partner with American Range to develop the entire range from the ground up. The sleek, modular design allows for both front of house & back of house applications. It is a proven market leader in North America, providing a multitude of commercial kitchen lineups for the most demanding of environments.

The selection of products within the American Range modular commercial kitchen equipment range includes various sized oven and combination oven ranges – including the patented Innovectiontm technology – boiling tops, cooking griddles, commercial char grills, combination griddle and salamander units and commercial fryers. The sizing of the American Range offering is perfect for kitchen footprints both big and small, ideally suiting setups wherever and however specified.

One of the innovations in the range include the Innovectiontm Oven, which utilises a specifically designed air distribution system that allows for even heat distribution and faster speeds in cooking. A unique feature of the boiling tops is the adaptability of the cast iron trivets. They are reversible, therefore allowing flexibility in the kitchen as the chef can either cook with flat pans or woks. Additionally, American Range Oven Ranges feature a removable oven door, making the tedious (yet practical) task of cleaning the oven that much easier!

Founded in Australia in 1959, Stoddart were primarily metal fabricators, engineers and suppliers of food service equipment. Stoddart now manufacture and import a large range of equipment for food service applications. In addition, Stoddart’s warehouses and sales teams throughout New Zealand and Australia ensure all regions of Oceania are covered. With over 60 years in the marketplace, it is incredible to see that Stoddart are still innovating and leading the industry forward.

Stoddart is excited to release this iconic brand to Australian and New Zealand. To find out more, and to book a product demonstration, contact Stoddart on 0800 79 1954, email info@stoddart.co.nz, or visit their website through the above QR code. n 30 FEBRUARY 2020 - HOSPITALITY BUSINESS

COMMERCIAL KITCHENS Skope

T

wo years of hard work and expert input from the SKOPE refrigeration team culminated at Fine Food Australia with the company’s new, innovative ReFlex 10-model series winning the show’s Best New Hospitality Equipment Product 2019 Award.

This is the first time SKOPE has won this prestigious award, but the most important aspect of this win is that it represents the culmination of more than two years of hard work and expert input from almost every quarter of the SKOPE Refrigeration family.

Never before has SKOPE released a 10-model series that contains so much innovation and represents so much value to customers in this kind of timeframe.

“ReFlex has been one of the most ambitious projects ever undertaken at SKOPE, and for all the hard work and ingenuity that’s gone into it to be recognised in this way is fantastic,” Managing Director Guy Stewart says.

“ReFlex is a milestone in SKOPE’s history and a marker of what is to come. But we couldn’t achieve any of this without the team we have. The commitment and vision they have displayed in the development and delivery to market of ReFlex has been truly exceptional. To each and every one – thank you!” >>

ReFlex Takes Out Top Award at Fine Food Australia

Wildfire are proud to collaborate on the Strata Lounges at Auckland Airport

We collaborate with clients, architects and chefs using virtual reality to achieve the best design and work flow possible.

Wildfire is New Zealand’s leading specialised commercial kitchen design company. With comprehensive experience in all areas of kitchen design, operation and fit-outs, our reputation is built on dynamic design and attention to detail.

For more information or to discuss innovative design, sourcing or supply of kitchen equipment contact us at: Wildfire Commercial Kitchens & Bars, 3 McDonald Street, Sandringham, Auckland.

Tel +64 9 815 1271 Email sales@wildfire.co.nz www.wildfire.co.nz

COMMERCIAL KITCHENS Skope

ReFlex was designed to deliver on SKOPE’s promise to the market to never lose sight of what the customer needs and values.

Food-grade 304 stainless steel is combined with market-leading digital innovations that help to manage costs and protect food quality.

This reflects the pain points and values of cooks and other commercial kitchen professionals managing food storage and quality issues.

“I am thrilled that our new ReFlex range was officially recognised as the best new equipment product at Fine Foods Australia,” says Keri Thomas, GM of Sales and Marketing.

“The product takes its name from our hope that it reflects what our customers have been asking us for – new innovation combined with SKOPE quality – in one incredible value range.”

“To receive the plaudits of respected industry peers, like the Food Service Consultants body (FCSI), is really encouraging. Our 40-strong product development team at SKOPE, who have been working on this project for several years, feel very proud to be recognised in this way.”

“All of these product innovations represent a trajectory for SKOPE which is seeing it lead the market towards the digitally-connected commercial kitchen which is not only cost-smart for margin-conscious hospitality operators but also friendly to the environment,” says Keri.

“The market is demanding products that are more efficient and better quality – not only because they help save on their energy bills, but because they are better for our planet. The fact that SKOPE is invested in manufacturing lean and green refrigeration is evident throughout the ReFlex product range.” n

Connected Commercial Kitchens ReFlex is the second product to leverage the power of SKOPE-connect, after the second-generation ActiveCore general display fridge which was launched at last year’s Fine Food Australia (a finalist in 2018’s FCSI Best New Hospitality Equipment Product category).

It is being followed by ProSpec, a premium range of food storage refrigeration that offers chefs all the advantages of ReFlex but with ActiveCore removable cartridges and a host of configuration options that provide unprecedented flexibility in the fit out process.

Reliable Strength. Incredible Technology Unrivalled features at exceptional value Reduce your energy costs & carbon footprint Ultra-precise food storage temperatures Manage, monitor, control from your smartphone Legendary SKOPE toughness Fridge, Freezer, Combo Award winning series

SKOPE-connect™ R290 Natural Refrigerant

skope.com/reflex

HOTELS

Sudesh Jhu

Sudima Christchurch City hotel opened in May 2019.

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a Hotels

Founder and CEO Sudesh Jhunjhnuwala says, “We are highly focused on what we value as a hotel group and on how our hotels can contribute significantly to the wellbeing of the people and places in which they operate.

“We have been working with Be. Lab for years and their guidance and expertise in creating an accessible environment for all guests and staff continues to be invaluable as we make constant progress.”

Be. Lab founder and chief executive Minnie Baragwanath says, “We would like to congratulate Sudima Hotels on its achievement as the first New Zealand hotel to attain a Platinum rating.

I personally find the staff to be incredibly welcoming and responsive, and in many ways that is the most important access feature any hospitality business can offer its guests! n

CEO and Foun

im ud

udima Christchurch City has been awarded a Platinum accessibility rating from New Zealand’s authority on accessibility, social change organisation Be. Lab (formerly Be. Accessible), making it the first hotel in New Zealand to earn this top accessibility rating.

The $40 million boutique hotel opened in May last year as the fourth hotel in the national group, and staff have since worked to elevate the hotel’s already strong standing. It opened as a largely single-use plastic-free facility; aims to be completely single-use plastic free in 2020; and was built to a standard that will enable certification to carboNZero status as soon as possible following opening.

The Platinum rating is the highest possible for an organisation, and the other three hotels in the Sudima Hotels group, at Auckland Airport, Rotorua and Christchurch Airport, are rated between Bronze and Gold.

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Accessibility plays a key role in the success of the $40 million new hotel.

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Sudima Christchurch City Goes Platinum

Accessibility Fact Sheet Summary • Sudima Christchurch City has a good percentage of accessible bedrooms complete with a wet area shower in the en-suite bathrooms, and robust folddown bench seat.

• A special assistance register is kept at the front desk so, in the event of an emergency, staff can be detailed off to help any guests with specific needs.

• There are staff with many language abilities (22 different languages between 33 staff) so help can be given to overseas visitors who may have difficulty understanding English.

• There is a seeing eye dog kit consisting of a dog bed, bowl, toys and treats to ensure any seeing eye dog with its owner can also be well looked after.

• The reception desk has a dropdown area for visitors who may be in wheelchairs to use, and this is deep enough to allow any reception staff member who may also be in a

•

•

•

•

•

wheelchair to easily access at the same time from the reception side.

The phones in the bedrooms all have large numerals on them with clear symbols above the numbers for any assistance needed within the hotel itself.

All the rooms also have Amazon Echo which allows voice commands to be given to find out any information which may be required by guests.

In the event of a fire, there is a spoken message which is broadcast to all bedrooms through a speaker in the ceiling, if required to evacuate the room.

This is as well as having a visual and audible fire alarm.

There are bed blocks available should any guest require the use of a bed which is raised at one end or both ends for use of a hoist.

The main accessible toilet (which is not in one of the hotel accessible rooms), is easy to access, being on the ground

floor just to one side of the reception area, and is also easy to access from the nearby restaurant and spa. This toilet meets all the seven accessible specifications and beyond, with enough space for anyone who may be in a power wheelchair.

• The restaurant has clear spacing between the tables to allow easy access for anyone using a wheelchair or mobility aids.

• The use of local foods on the menu and obvious effort to cater for a variety of dietary needs, indicates the extra care that Sudima has gone to, to make this restaurant accessible for many people.

• The spa rooms are designed to be wide enough to allow easy access for anyone who may be in a wheelchair.

• The rooms in the spa all have electrically height adjustable beds to allow anyone who may be in a wheelchair to have easier access onto the massage bed.

Source: Be.Lab

HOSPITALITY BUSINESS - FEBRUARY 2020 33

SPANISH STYLE Chef Jasbir Kaur

Connecting Cultures Through Culinary Arts Travelling 19,000 kilometres for tapas and truffles may seem extreme to some, but for Auckland chef Jasbir Kaur it’s all in a day’s work.

T

he General Manager of Manukau private training provider Ignite Colleges and president of the Auckland branch of NZChefs Association, Jasbir has made it her life’s work to promote New Zealand as a world class culinary destination. Not only that, but she has played a starring role in bringing international flavour Down Under.

Hospitality Business chats to Jasbir about her work, her latest passion projects, and her innate fascination with all things Spanish.

Jasbir tell us about yourself.

I’m originally from India. My mum and grandma were amazing cooks and

instilled me with a love of cooking.

However, it was my dad who encouraged me to turn my passion into a career.

I spent ten years as an executive chef in the US before moving to New Zealand in 2009. I’ve worked in five different countries, hosted radio shows, presented TV cooking programmes and been a regular judge at top culinary competitions in New Zealand and overseas. Prior to taking the reins at Ignite Colleges, I opened two other cookery schools and have dedicated much of the last decade to training chefs who will push boundaries and make their mark globally.

You were recently presented with a special award from the New Zealand

34 FEBRUARY 2020 - HOSPITALITY BUSINESS

Ambassador of Spain, HE Fernando Curcio Ruigomez. Tell us more.

The award was given in appreciation of my ongoing support of Spanish gastronomy. My love affair with Spain began in 2017 when I spent several months working at Michelin starred Disfrutar in Barcelona. Since then I’ve competed in the World Tapas Championships in Valladolid, launched the annual Australasian Tapas Championships here in New Zealand, and developed an exclusive internship programme for Ignite Colleges cookery students, giving them the chance to spend three months interning at their choice of Michelin starred restaurants in Spain. In December I flew to Spain

SPANISH STYLE twice – once to judge the Spanish National Tapas Championships and then to judge the world truffles competition, Cocinando Con Trufa (Cooking with Truffle).

Do you also work in other countries?

Absolutely! Last year I toured America and Canada, delivering Kiwi-inspired cooking demonstrations to leading hotels and cookery schools, and I’ve just returned from a stint giving cooking demonstrations in New Delhi. Plans are also in the pipeline for demos in Korea and Hong Kong.

It’s a real honour to share my expertise and showcase New Zealand’s unique cooking styles and ingredients with chefs overseas. I hope this will sow the seeds for them to learn more about Kiwi cuisine, and one day come here to explore all our amazing country has to offer.

My mission is to change the landscape of culinary arts in New Zealand and part of that means making sure the rest of the world sees us.

As well as promoting New Zealand overseas, my travels enable me to pick up lots of fresh ideas and techniques which I bring back and share with my Ignite cookery students – the future chefs of New Zealand.

What are the biggest changes you’ve seen in the industry?

The rise of the celebrity chef to almost rock star status has done wonders for boosting the profile of culinary arts, as has the increasing popularity of television cookery shows. The world of food is changing so much - ten years ago, chefs were hiding in their kitchens, but now they have global career opportunities and the world is their oyster. I want to help build those

but this industry is about so much more than food.

opportunities for aspiring Kiwi chefs and put New Zealand cuisine firmly on the global map.

What’s it like being a female chef in New Zealand?

My experiences have been similar in every country. You’re judged for being young and a woman - if you don’t fit the traditional mould you have to work twice as hard to prove yourself.

I still remember going into hotels as a corporate chef and getting looks of surprise from the GMs. Fortunately, once they saw the work I was capable of, their reactions changed.

It amazes me that the food and restaurant business has changed so much over the past 20 years, yet little has changed for women during that time. I think we need to create a Chefs Club for women spearheaded by successful women chefs who can help aspiring female chefs achieve their culinary goals. Good food is important,

“My mission is to change the landscape of culinary arts in New Zealand and part of that means making sure the rest of the world sees us.”

Tell us about your latest passion projects.

I’ve recently launched a web series ‘Ignite the Chef in You’ which features cooking classes from ten of New Zealand’s top chefs. Filmed at Ignite Colleges with our cookery students as commis chefs, it’s provided an invaluable opportunity for trainees to work alongside industry greats. My aim was to inspire young people who are considering careers in cookery and give everyday people the chance to make world-class restaurant dishes at home. This year I’m releasing a cookbook featuring all the dishes created throughout the series, and I’m also taking the series global, featuring top chefs from Spain and USA. What else is in store for 2020?

The most rewarding aspect of my work is helping prepare aspiring chefs and hospitality professionals for successful careers. I do this through the delivery of innovative training programmes at Ignite Colleges and am looking forward to developing the talent that is coming through in 2020.

In addition, I have several events in the pipeline. This month (February 22 – 23) Ignite Colleges is hosting the NZ Champions of Cheese Awards. We’re delighted to help showcase the diversity and outstanding quality of New Zealand cheese. In March I’m judging the NZ Chocolate Awards and later this year Ignite will host the third annual Australasian Tapas Championships. I’ll also be launching the inaugural Asian Tapas Championships. 2020 is shaping up to be an amazing year!

HOSPITALITY BUSINESS - FEBRUARY 2020 35

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FEBRUARY 2020 | www.theshout.co.nz

COCKTAIL TRENDS RTD SOPHISTICATION MARLBOROUGH WINE

NEW ZEALAND

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BARS • COCKTAILS • CRAFT SPIRITS • BEERS • BUSINESS

contents

The Shout Editor, Charlotte Cowan

THE NEW 20S

Welcome to 2020! As we hit the new roaring 20s, we’re going to see some epic changes in the liquor industry – especially in New Zealand. But there are also some question marks about what this decade will hold. Will the number of Kiwi craft breweries continue to rise? Will we see new and exciting wine varietals, or will New Zealanders be happy to stick to the tried and true? And will we see further innovation in spirits – we’ve already had sheep’s milk, hemp and ants … can we go further? Here at The Shout, we’re excited to see what the next few years will bring in the liquor category.

For a start, this month we check out the cocktail trends for the coming year, predicted by InterContinental Hotels Group, on pg 10. And Tash McGill and John Oszajca take us through what’s new and exciting in the world of our favourite acronyms – RTDs and IPAs – on pgs 12-13 and 14-15. Plus, Cameron Douglas shares some delicious drops from Marlborough on pgs 16-17.

Enjoy the sunshine, see you next month!

february 2020

4 INDUSTRY NEWS AND INSIGHTS 6 BOTANICALS MOVE BEYOND GIN

Botanicals are appearing in categories such as wine

7 LEADERS OF THE IPA PACK An insight into Sprig & Fern's IPA offering

8 FOUR COCKTAIL TRENDS TO WATCH IN 2020

7

From no-alcohol, to coffee and local ingredients

9 THE BENEFITS OF EMPLOYING FLAIR BARTENDERS

According to the World Flair Association

10 NIELSEN US INSIGHTS

16

On-premise predictions for the New Year

12

12 RTD SOPHISTICATION

Tash McGill explores the move towards healthy ready-to-drink options

14 THE EVOLUTION OF IPA

Beer writer John Oszajca delves into the new (and sometimes quirky) innovations in the world of the IPA

16 REGIONAL FOCUS: MARLBOROUGH

14

8

Tasting notes from Cameron Douglas MS

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

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FEBRUARY 2020 | www.theshout.co.nz

COCKTAIL TRENDS RTD SOPHISTICATION MARLBOROUGH WINE

NEW ZEALAND

COVER STAR:

SPRIG & FERN

Head Brewer and owner of Nelson brewery Sprig & Fern, Tracy Banner, heads a small and enthusiastic team that collectively has more than 50 years of commercial brewing experience. Every batch of Sprig & Fern beer is hand brewed using the best ingredients, to ensure quality and consistency. For more on Sprig & Fern's IPA options, plus their brand new opening in Tawa, turn to pg 7.

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Managing Director Simon Grover Group Publisher Paul Wootton Associate Publisher – Commercial Craig Hawtin-Butcher craig@intermedia.com.au Associate Publisher – Editorial Andrew Young ayoung@intermedia.com.au Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Publishing Assistant Eclypse Lee elee@intermedianz.co.nz Art Director Ryan Vizcarra ryanv@intermedia.com.au Production Manager Jacqui Cooper jacqui@intermedia.com.au Subscription Enquiries subscriptions@intermedia.com.au

EDITOR’S PICKS 1 WAIRAU RIVER MARLBOROUGH SAUVIGNON BLANC 2019 Champion Trophy and Gold Medal winner at the 2019 New World Wine Awards, this Sauvignon Blanc is full-flavoured and textured and leaves you longing for more. The perfect crisp and fruity drop to add to your wine fridge this summer. For more top picks from Marlborough, take a look at pgs 16-17.

2 SPRIG & FERN BRUT IPA When is an IPA not just an IPA? When brewers decide to create a new wave that will capture the attention of beer lovers - like Sprig & Fern with this Brut IPA. With a light, dry champagnelike finish and bold fruity aromas, it’s a must-try this summer. Check out pgs 14-15 to learn more about the evolution of the IPA. 3 PART TIME RANGERS WHITE RHINO Gin, lemon and sparkling water, this RTD not only has less than 1 gram of sugar, it helps endangered species, with 10% of profits donated to wildlife organisations. For more on the latest health-conscious and mission-focused RTDs, head to Tash McGill’s story on pgs 12-13.

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.

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news

A second round of New Zealand Spirits Awards The second annual New Zealand Spirits Awards is locked in for 7 May at Public Trust Hall in Wellington, to celebrate the best of the best of New Zealand-made and imported spirits.

Sue James, Chair, Distilled Spirits Aotearoa Inc. [DSA], says based on the success of last year’s awards and New Zealand’s flourishing spirits industry, the expectation was for industry applications and engagement with the event to grow.

“The 2019 New Zealand Spirits Awards received 254 entries from both local and international distilleries,” she says. “Feedback from judges and distillers, alike, was the event was a huge success at international standards. With the flourishing state of the local spirits industry and the awards establishing a world-class reputation, we’re expecting up to 100 more entries this year.”

DSA, along with Spirits New Zealand, jointly host the Awards. Spirits New Zealand Chief Executive, Robert Brewer, says a focus of the awards is to help create the recognition of the quality and growing strength of New Zealand product, as well as provide the opportunity to promote the overall spirits industry within New Zealand.

Judging takes place in mid-March, with local and overseas judges participating in the judging process. There are seven categories: Gin, Rum, Vodka, Whiskey, Liqueurs, Brandies and Botanicals & Other Spirits, with each category hosting a number of subcategories.

Medal winners are announced in the days immediately following judging. Trophy winners will be announced on the night of the awards on 7 May. Head to www.spiritsawardsnz.nz for more information on how to enter.

WHAT’S ON February 16 NELSON WINE & FOOD FESTIVAL A&P Showgrounds, Richmond www.facebook.com/ nelsonwineandfoodfestival/ February 29 GINDULGENCE Generator@GRIDAKL, Wynyard Quarter www.gindulgence.co.nz March 7 GREAT KIWI BEER FESTIVAL Claudelands Events Centre, Hamilton www.greatkiwibeerfestival.co.nz/

Adelaide vineyards devastated by Australian fires Adelaide Hills winemakers and producers are working together to assess the damage caused by the fires that have torn through the region.

Around one-third of the Adelaide Hills’ vineyards stood in the path of the fire, including more than 60 grape growers and producers, many of which are small family businesses.

Many of the grape growers that have been affected have no public profile, no brand to get behind and no wine to sell. Some of these family businesses are considering their futures as destroyed vineyards can take years to regenerate.

Kerry Treuel, Executive Officer of Adelaide Hills Wine Region, says that the region is likely to be feeling the effects of this disaster for many years to come.

“Broadly we know that approximately 30% of the region’s vineyards (1100 – 1200ha) were in the fire area but the damage to all of these is yet to determined.

“Unfortunately, some vineyards are completely gone but there are other areas where vines are still intact with no fire damage. We are working closely with The Australian Wine Research Institute (AWRI), Vinehealth Australia and industry experts to understand the damage and salvage as much as possible.”

Although damages are still being assessed, with more than 60 grape growers and producers having been affected by fire, there is no doubt that the region is going to be impacted by grape shortages for vintage 2020.

“The flow on effect of a disaster like this will be felt by many and for years to come,” says Treuel.

To help growers and producers and fund recovery efforts, the Adelaide Hills Wine Region has set up a Fire Appeal and is now accepting donations through its Go Fund Me page – search ‘Adelaide Hills Wine Region Fire Appeal’ to donate.

4 | FEBRUARY 2020 | THE SHOUT NZ

March 7-8 WHISKEY GALORE’S DRAMFEST 2020 Town Hall, Christchurch www.dramfest.co.nz March 14 MARCHFEST Founders Park, Nelson www.marchfest.com/ March 14 WAIRARAPA WINES HARVEST FESTIVAL ‘The Cliffs’, Wairarapa www.wairarapaharvestfestival.co.nz/ March 28 WHITEHAVEN GRAPERIDE The Vines Village, Marlborough www.graperide.co.nz April 11 GISBORNE BEER FESTIVAL www.gisbornebeerfestival.nz/

industry insights

Sustainability and innovation International demand for New Zealand wine shows no sign of slowing in 2020, with total export value reaching a record $1.83 billion this year, as wine lovers all over the world continued to explore our diverse range of wine varieties and styles. This year’s export results again reflect the New Zealand wine industry’s strengths, and reinforce our international reputation for high-quality, diverse and sustainable wines.

Over 98% of New Zealand’s vineyard producing area is now Sustainable Winegrowing New Zealand (SWNZ) certified – and this is unmatched by any voluntary scheme around the world. But it does not mean we can take it easy.

Consumers demand to know where their product came from, from grape to glass. As an industry we need to not only meet the international standards for sustainability practices, but continue to exceed them. This will require a clearer purpose and sharper focus. The industry has risen to the challenge and is currently undertaking a review of the SWNZ programme, to ensure we enjoy future success in the decades to come.

A warm summer contributed to a superb 2019 vintage for New Zealand’s wine regions, and although it was smaller than anticipated, the quality of the harvest was deemed as exceptional from top of the North to bottom of the South Island. However, a succession of smaller vintages has

Philip Gregan CEO, NZ Winegrowers

impacted growers in some regions, as they face rising production costs. Meanwhile, the Brexit saga continues, and as I write this, we are no closer to knowing whether there might be a deal or no-deal. Whichever way the vote swings, the UK is New Zealand wine’s largest market by volume, and we have encouraged our members to retain extra stock in market in case there are supply constraints, and maintain a close relationship with their importers.

New Zealand winemakers are becoming increasingly innovative, thinking outside the box in terms of exploring different winemaking techniques. I wrote last year about the phenomenal success story that has been the wine style Rosé. Well, the demand has only increased, and it is now our fourth largest exported style. More and more wineries are planting grapes intentionally to make great quality Rosé, which will add further to our reputation for producing a premium product.

The roaring twenties One of the biggest growth areas last year, which is seeing continued prevalence in the beer category, has been in the low carb and low alcohol products. With consumers looking to still have that beer occasion but thinking about the impacts of their consumption. We see that there has been a surge in the popularity of 0% beers in the last two years. From October 2017 – October 2019 there was a 169% increase in the total sales of 0-1.15% alcohol beer, this will likely continue to grow.

Craft has been the primary growth area for beer in New Zealand for the last decade but we have already started to see that slow, with the number of breweries in New Zealand reaching a point where there is significant local competition for the consumer’s dollar and some breweries looking to external markets for future growth. 2020 will likely see some continued growth in this area, but more breweries focusing on maximising their local markets through regional distribution and taprooms with a hospitality offering. The ability to sell direct to consumer increases margins by removing overheads such as distribution, retailer pricing and bottling. Having a physical presence also taps into the hyper-localisation trend in food and beverage where we see consumers seeking out the ‘straight from the source’ of local brands.

Dylan Firth Executive Director, Brewers Association of New Zealand

In the regulatory space 2020 will see a few major developments progress. The final design of the mandatory pregnancy warning labels will be decided on, consultations on the possible requirements for mandatory Nutrition Information Panels for alcoholic beverages, consultation on the ability to make claims about low carb alcohol and the likely introduction of a container deposit/ return scheme will all have producers looking hard at their packaging.

So, what next? New Zealand takes many beer trends from the US and while not exactly a beer the rise of the hard seltzer is something that won’t be missed by brewers here. More low and no (alcohol and carb) beers, the increase of cans in the craft beer scene, more taprooms and likely the odd surprise or two. Cheers to that.

For more insights from industry executives on their predictions for the liquor industry in 2020, check out The Shout NZ Leaders Forum at www.hospitalitybusiness.co.nz THE SHOUT NZ | FEBRUARY 2020 | 5

trends

BOTANICALS MOVE BEYOND Gin has led the way in consumers’ appreciation of botanicals but now, driven by the trend toward health and wellbeing, botanicals are appearing in categories further afield, the IWSR reports. hile gin has led the way in consumers’ understanding and appreciation of botanicals, other categories are now tapping into their growing popularity. We need only look to the seemingly unstoppable rise of non-alcoholic ‘spirits’ derived from botanical distillates for proof of that. And now botanicals are appearing in products further afield, including wine, beer and surprising spirits, such as rum, according to drinks market analysis experts, the IWSR.

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WELLNESS AND MODERATION Wellness and moderation are now at the forefront of many consumers’ purchasing habits – especially Millennials. Clean, pure ingredients that don’t compromise on taste offer reassurance and shelfappeal. Often sold in packaging that depicts their botanical, natural ingredients, these products are visually and nutritionally a marked change from the plethora of brightly coloured and artificial flavour-laden products previously aimed at LDA (Legal Drinking Age) consumers.

Some alcohol products are benefiting from botanicals’ association with the ever-growing low- and no-alcohol category. These drinks advertise their functional, organic botanical ingredients such as rose petals (as an antidepressant and antioxidant), milk-thistle seeds (as a digestive tonic to help protect the liver), St John’s Wort, and lime flowers, to help combat anxiety and hypertension as well as the common cold.

For some brands, botanicals only available in specific places or at certain times of year also offer a uniquely local or seasonal hook for consumers to buy into, an attribute that also helps to confirm these products’ craft credentials.

The name of Seedlip Garden 108, for 6 | FEBRUARY 2020 | THE SHOUT NZ

example, references how many days to seed, sow and hand-harvest peas, one of its main distillates.

INNOVATION OUTSIDE OF GIN Some botanicals can be divisive: a dislike of juniper is cited as the reason some consumers don’t like the flavour of gin. This has created an opportunity for spirits outside of gin. Adding botanicals – excluding juniper – to categories such as vodka may appeal to such consumers seeking an alternative. As many botanicalled spirits are made by re-distilling neutral spirits with select botanicals, consumers can opt for a spirit with the complexity of gin, without the bitterness of juniper.

Brands must be careful of the level of flavour and the balance of the botanicals used in their products if they’re not to isolate consumers.

With proven consumer interest in botanicals, it makes sense that plantsourced flavours and ingredients are now making an appearance in an ever-diverse array of categories. Though estimates on the number of plants edible by humans varies, it is estimated that around 300,000 are suitable for consumption. However only around 200 species are currently eaten globally. The possibilities for drinks makers are vast. In fact, new alcohol ‘free spirit’ Feragaia has sourced a number of its botanicals from the sea, something we may see more of in future launches.

Floreat, for example, is a sparkling wine launched for the UK market that aims to link wine with wellness through its use of botanicals chosen for their mind- and mood-boosting properties.

Its new expression contains 300 herbs and botanicals blended with Pinot Grigio from northern Italy and manufactured to medical-grade herbal standards. The beverage also contains vitamins C, B, E and zinc.

Other spirits that have innovated with

gin botanicals includes UK vodka, Broken Clock, which has been infused with garden botanicals to create a liquid with a complex and long finish. Designed to have the character and complexity of a gin, but without the juniper, the liquid has been inspired by English country gardens.

Amsterdam’s Spirited Union Distillery has launched a botanical white rum, a deliberate swerve away from overly sweet flavours in rum.

Looking at ales, The Good Living Brew Company in the UK has launched Binary Botanical Ale, which is a vegan and gluten-free light beer with a “tangy and aromatic profile.” The beer is aimed at wine, cider and beer drinkers. Dutch botanic brewer Lowlander launched a brew inspired by the island of Curacao.

Made with vitamin C-rich Curacao orange and dragon fruit, Lowlander Island Summer Ale was made to honour the medicinal properties of the island’s flora and fauna.

BOTANICALS OFFER A FEEL-GOOD FACTOR Botanicals offer consumers the feel good factor, as well as a tangible draw to those who may not understand or care about other aspects of drink production, such as triple distillation, or chill-filtration for example. Their association with low and no-alcohol drinks also helps them tap into a consumer base focused on moderation and wellness, especially when it comes to botanicals associated with a functional benefit. Sustainable sourcing, such as using ingredients that would otherwise have gone to waste, can also help brands reach consumers looking for products that are not only better for them, but better for the planet.

For more insights from the IWSR, head to www.theiwsr.com n

on the cover

LEADERS OF THE

IPApack SPRIG & FERN’S NEWEST TAVERN

s

prig & Fern Brewery continues to evolve with the everchanging consumer and discerning palate. While Lager was the beer of the 2000s, IPA has been one of the fastest growing styles over the last decade and Sprig & Fern Brewery was amongst the first craft breweries to bring this style to market.

Sprig & Fern Master Brewer and Owner, Tracy Banner, started her brewing career in England, so IPA is a style she is very familiar with.

“At Sprig & Fern Brewery, we are passionate about delivering a carefully hand-crafted beer using quality ingredients,” says Banner. “With our English style IPA we use UK Fuggle hops.

These give soft, woody, earthy flavours and a distinctive floral aroma. The hops might be ‘Fuggly’, but the beer is beautiful! Wellbalanced, with a medium hop bitterness that perfectly complements the malt base.”

Sprig & Fern Brewery’s Sales & Marketing Manager, Zoie Bryce, says their customers love this quaffable and fresh IPA. “It’s on tap in Sprig & Fern Taverns and Little Sprig and is available in 888ml and 1.25L in all good liquor stores and supermarkets,” she says.

In addition to the classic English IPA, Sprig

& Fern Brewery also brews a Bold & Hoppy West Coast IPA that has an abundance of US hops added to craft this hop forward style.

Dry-hopped in the fermenter, this West Coast IPA displays a moderate floral, piney and citrus aroma and flavour which is typical of American hops. Available in 888ml and 500ml glass bottles and keg.

To complement the range, Sprig & Fern also brews a Red IPA, packed with copious amounts of New Zealand hops, giving bold citrus and tropical notes typical of an IPA. The biscuit, toasted and caramel malt flavours finish this beer off wonderfully – and it’s available in 500ml glass bottles and keg.

The latest limited release is a popular Brut IPA, available in 888ml bottles. With its dry champagne-like finish and bold fruity aromas, it has been a hit over summer!

“We offer an extensive range of styles of beers and ciders which a focus on True to Style,” says Banner “From our IPA, West Coast IPA, Red IPA to Pilsner, Dry Hop Pilsner, Porter, Scotch Ale and Berry Cider and everything in between - we have a beer or cider for every palate.”

For more information on Sprig & Fern, visit www.sprigandfern.co.nz and for more on the evolution of the IPA, head to pgs 14-15. n

Sprig & Fern’s newest tavern in Tawa, Wellington, will have 19 taps of Sprig & Fern award-winning craft beer and cider, including multiple limited releases and the Sprig & Fern nitro offering.

“Wellington is synonymous with discerning consumer craft beer palates and a nose for quality and we know Sprig & Fern fits perfectly,” says Tracy Banner. “With all the community, family friendly elements and great conversation that you continue to expect from Sprig & Fern, we are excited to be extending our bars further north.”

Sprig & Fern Tawa owner operator, Colin Mallon, has joined the Sprig & Fern family after an illustrious career on the Wellington and national craft beer scene.

“As an international beer judge, I know full well the quality and consistency of the product that Sprig & Fern produce and am excited at the opportunity to be part of the brand on a daily basis,” says Colin.

Sprig & Fern Tavern Tawa is due to open early this year.

THE SHOUT NZ | FEBRUARY 2020 | 7

trends

cocktails trends

FOUR

TO WATCH IN 2020

The InterContinental Hotels Group has revealed its predictions for cocktail trends in 2020 according to drinks experts around the world…

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he annual Culinary and Cocktail Trends Forecast described a number of trends across the hospitality and drinks industry, ranging from flavours, to alcohol type to ABV. Four key areas were highlighted for the Australian and New Zealand market.

NO ALCOHOL COCKTAILS The low and no alcohol trend has been gaining significant momentum as of late, increasing demand from consumers for less boozy cocktails.

Bars are already taking note of this, with many including zero ABV classic cocktails on their lists, made with non-alcoholic spirits brands like Seedlip and Lyre’s. Of the bartenders surveyed in the research, 42% of them were excited to embrace no-alcohol culture as part of their overall bar approach in 2020.

InterContinental Sydney’s Cortile Lounge Bar Manager, Max Babajev, created a zero-alcohol cocktail menu that focused on 8 | FEBRUARY 2020 | THE SHOUT NZ

craftsmanship and flavour rather than alcohol content.

“Building balance in a cocktail without alcohol allows creative thinking and a deeper understanding of each ingredient,” says Babajev.

“The culture of overconsumption is changing, and innovative bars and restaurants are beginning to adapt.

The modern diner is more educated than ever in their decisions. We are moving away from mass production and focusing on fine produce and skill, which is a positive change for all.”

NEW TAKES ON COFFEE The Espresso Martini is a bar favourite, with its kick of coffee and vodka the perfect boost to start a celebration – whether that be happy hour or a special occasion.

Off the back of this success, the report says there will be more demand for coffee to be used in new and exciting ways. Consumers are getting more adventurous when they go to bars, and they’re looking for experiences to match.

An example InterContinental describes is the newly launched High Coffee menu at their Queensland Sanctuary Cove resort.

The menu experiments with flavours through innovative techniques, like smokes and aromas.

GASTRONOMICAL TECHNIQUES Fusing the skills of a bartender and a chef behind the bar is predicted to be a huge trend in the new year, with drinks techniques being influenced by cooking techniques.

Babajev says this is something he’s been pushing for with recent cocktail recipe

exploration, to push the boundaries of expected taste and texture.

“Drinking and eating are seen as two individual practices, even though they are often paired,” he says. “Instead we approach this as one experience to discover something more complex and well-rounded.

I want to leave guests with a memory lasting long after the final sip.”

One of Babajev’s creations to use this is called the Treasury Martinez. A twist on the traditional Martinez (forefather to the Martini), it’s named after the Treasury Building, where InterContinental Sydney now stands. Served with a hand-chiselled gold lead dressed ice cube and gold dusted lychee beads, each part of the drink is crafted using culinary techniques which balances bold flavours and challenges the senses.

LOCAL INGREDIENTS A connection to the local environment is a trend that in recent years has taken off across many different industries, hospitality and drinks included.

Consumers are enjoying cocktails created with locally produced spirits, mixed with other locally grown ingredients.

This is something that Levi Kenny, Bar Manager at InterContinental Wellington, says is increasingly common among international travellers.

“International travellers visiting Wellington want the familiarity of a classic cocktail yet want to indulge in the local tastes,” he says. “We provide a taste of the region by crafting classic cocktails using local spirits – allowing guests to explore in comfort.”

Outside of cocktails, the local product and low and no alcohol product trends are also predicted to be big in bars. In terms of category, alcoholic kombuchas and hard seltzers have been tipped to be rising trends.

Story by Brydie Allen, originally featured on www.theshout.com.au n

flair bartenders bartending

THE BENEFITS OF EMPLOYING

Flair bartenders can add some, well flair, to your venue, but do they add value and are there benefits to employing a flair bartender? We spoke to the World Flair Association (WFA) to find out more about what having flair bartenders can really add to your venue.

i

f you are a bar owner or manager, WFA Gradings provides a standardised, professional system for training your bartenders in

the art of flair.

The WFA explains there are a number of advantages its Gradings can actually bring to your bar, including a competitive edge, entertainment and free marketing.

In terms of a competitive edge, the WFA says having fully trained flair bartenders gives your bar a competitive edge over other bars that don’t. “If a bartender can flair, it says a lot about them, it shows that they are not only talented but also very into what they do.

“When it is clear that someone loves their job, it draws people in like a moth to the flame. This is particularly true with bartending.

“You want the bartender who looks like they know what they are doing and is enjoying it. Nothing behind the bar is more visually appealing than flair bartending.”

The fact that flair bartenders bring entertainment into venues is no great surprise, but what does that entertainment mean, and why is it important to your venue?

“Guests like to be entertained and flair bartending is entertaining,” says the WFA. “If you are entertaining your guests, rather than just serving them drinks,

then you are more likely to be forming positive memories.

“These memories act as a great hook to keep people coming back to your bar time and time again as they look to repeat that great experience.

“Also, due to the visual nature of flair bartending, language barriers or a noisy, busy atmosphere aren’t a problem.

Therefore, flair bartending can provide an extra element of entertainment in almost any bar, anywhere in the world.”

An extension of the entertainment, memories and hook that flair bartenders bring is the free marketing that it means for your venue, as the WFA explains.

“The entertaining and impressive nature of flair bartending can often wow guests into capturing videos or telling others about their experience. In short, for your bar, this means increased word-of-mouth marketing and a greater presence on social media as people share the videos of your flair bartenders in action.”

While a lot of what the WFA says here is about bringing a consumer-led advantage to your bar, there is another important factor that the association is keen to point out, and that was the investment in staff.

“Like any skill, learning to flair is rewarding,” the WFA says.

“By offering a training course like WFA Gradings to your staff, you are not only investing in your bar but also your staff. As more bars start to utilise and recognise WFA Gradings, having any WFA Grade on your CV will be a great advantage.

“Some of your staff may recognise this investment and reward you with loyalty, which in turn is useful in bringing down staff turnover. When you start to conquer the basics of flair bartending, it can quite easily leave you wanting more.

“As a result, your staff may start to pursue it outside of working hours too, taking part in competitions or collaborating with other flair bartenders to learn new skills and tricks.”

To find out more about flair bartending, the WFA and its Gradings programme, head to www.worldflairassociation.com/ Story by Andy Young, originally featured on www.barsclubs.com.au n THE SHOUT NZ | FEBRUARY 2020 | 9

NIELSEN US:

On-premise PREDICTIONS FOR THE NEW YEAR

10 | FEBRUARY 2020 | THE SHOUT NZ

international insights already growing quickly due to its smoky, earthy flavor, coupled with the influence of famous stars—raicilla, Bacanora, sotol and pulque will all find themselves thrust into the spotlight, as they are capable of being produced across Mexico.

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he US on-premise alcoholic beverage outlook for 2020 is one of dynamic shifts, where Americans are fundamentally changing the way they interact and consume alcohol-based drinks at bars and restaurants. Here are 10 market moving trends to know as the New Year kicks off.

THE LOW-TO-NO-ALCOHOL TREND WILL EXPAND In the coming months and year, expect to see an increase in spirits with no alcohol. There will be a greater variation in products to appeal to different drinkers.

On-premise creativity will continue to fuel alcohol-free cocktail menus and bars across the country. The rising popularity of spritz-based cocktails has helped this category grow. New takes on classic drinks may surface, highlighting the emergence of low-alcohol sherries, vermouths and sake options.

THE BETTER-FOR-YOU MOMENT WILL BREATHE NEW LIFE INTO VODKA The better-for-you movement will continue to heavily influence new trends in vodka.

Expect to see more diet and sugar-free vodka coming to the market. We also foresee an increase in flavored, limitedtime offerings, reflecting a sharp departure from distastefully sweet offerings of the past. The new age of vodka will infuse more natural and interesting flavors for changing palates, incorporating yuzu and kumquat.

THE VARIETY OF HARD BEVERAGES WILL RISE; SEASONAL SALES MAY SOFTEN The meteoric rise of hard seltzer made this category one to watch over the past year. Inspired by the universal appeal of hard beverages, we anticipate an influx of hard teas, kombuchas, coffees and agua frescas coming to market. And with

this increase in hard beverage offerings, consumers may taste test the market, possibly resulting in softer sales for the hard seltzer category in the coming year.

WHISKEY WILL WIDEN ITS APPEAL Whiskey manufacturers are rising to the challenge to widen this spirit’s appeal. In the months ahead, expect to see more innovative takes on distilling, nontraditional whiskey mash bills, wood aging and distinctly new flavor profiles to attract a broader demographic.

THE GIN AND TONIC COULD (FINALLY) HAVE ITS MOMENT Often overlooked and underserved, the gin and tonic has been a relatively silent staple at bars across the US However, with increased distribution of premium tonics in the US, lower sugar content of premium mixers and the social shareability of a perfect cocktail, a path is being cleared for the rise of gin and tonics. Through a more premium experience, we expect gin and tonics to grow in popularity over the next year and finally have their moment in the spotlight.

TEQUILA FACES MAJOR TURBULENCE Sales of tequila aren’t suffering, but the spirit’s very existence is. Shortages of blue agave grown in the Tequila region of Mexico are forcing manufacturers to find new sources. In fact, some companies are predicting that tequila production within the next 10 years will be extremely challenging.

With the limit on how much tequila can be produced in a certain area, companies will increasingly look at other blue agave products. Outside of mezcal—which is

HOME-GROWN WILL BE A DIFFERENTIATOR Hyper-local will continue to lead the way within beer. The continuing popularity of brewpubs and taprooms lead many consumers to order based on what’s local in the neighborhood as opposed to what’s local in the city. This continued enhancement of local will prove a challenge for ambitious craft beer brands who want to develop outside of their geographic heartland.

A FIGHT AGAINST OENOPHOBIA WILL ENSUE Oenophobia, defined as the fear of wines, is a fight wine marketers are ready to wage a creative war against in the coming year. Expect to see a new wave of wine-based products, innovative packaging and marketing rush to attract younger consumers who are of legal drinking age. As Millennials continue to gravitate toward the hard seltzer category, wine’s relevance and appeal are at risk more than ever.

TECHNOLOGY WILL EMPOWER Just as technology has empowered consumers across retail, new technology will infuse the on-premise alcoholic beverage space in the coming years to empower consumer choices. This will take the form of iPad menus, more seamless, tech-driven payment options and even educational experiences through augmented reality.

EXPERIENTIAL VENUES WILL ENDURE Creating memorable and unique experiences for consumers is an enduring trend that will continue to make waves and move the on-premise market. Game bars, authentic experiences from other global regions, seasonal activities and elevated hotel bars will continue to attract and engage American bar goers.

By Matt Crompton, Client Solutions Director, Nielsen CGA, and Max Heinemann, Client Manager of Wine and Spirits, Nielsen CGA. For more insights from Nielsen, visit www.nielsen.com n THE SHOUT NZ | FEBRUARY 2020 | 11

D T R

N O I T A C I T S

I H P SO

With more than 10 unique New Zealand RTD brands in the market, the category is definitely on the rise. Tash McGill explores the move towards healthy ready-to-drink options.

a

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.

12 | FEBRUARY 2020 | THE SHOUT NZ

sharp upward growth curve in the RTD alcoholic beverage industry in the last 24 months means positive things for the product category overall, especially for New Zealand products entering the market. The commercial viability and evergreen popularity of ready-to-drink (RTD) beverages has been consistent for the last five years, with average global growth of 0.8% between 2014 and 2019 according to industry reports. However, growth is tipped to increase to 3% in the next five years, representing a global industry of $US35 billion dollars.

In a market the size of New Zealand, category competition is always steep but there are several factors working to support the brands entering the market.

LOW-CARB IS HEALTHY (AGAIN) Despite much discussion for and against all variations of the low-carb or keto diet trends, the reality all nutritionists can agree on is that drinking empty carbohydrates in alcohol sugars isn’t worth the cost. So the low-carb, sugar-reduced or sugar-free options that consumers driven by healthy choices desire are much easier to source in a pre-mixed RTD

than in mixed drinks. Consumer confidence is buoyed by Nutritionists being able to agree that purchase, grab drinking empty carbohydrates and go from an in alcohol off-license. sugars isn’t worth the cost With more than 10 unique New Zealand RTD brands in the market, from small to large volume producers and big industry players like DB Breweries and Lion, beginning to expand their low-carb offerings beyond low-carb and low-alcohol beers – consumers have a broader choice than ever before.

Two years ago, we featured Long White Cloud vodka RTDs alongside traditional players such as KGB and Vodka Cruiser. Low-carb and low-sugar options like newcomers Pals and Part Time Rangers are turning the recipe upside down with simpler recipes and natural flavours.

Pals is a bright and energetic brand launched by the same team as MC Wines. Named for

spirit on show

“THE LOW-CARB, SUGAR-REDUCED OR SUGAR-FREE OPTIONS THAT CONSUMERS DRIVEN BY HEALTHY CHOICES DESIRE ARE MUCH EASIER TO SOURCE IN A PREMIXED RTD THAN IN MIXED DRINKS.” four buddies - Mat Croad, Nick Marshall, Jay and Anna Reeve - who are bootstrapping the business, aluminum. the range For an RRP of includes four $27.99 and spirits mixed available for with sparkling home delivery water and via the website, local flavours it’s a social Watermelon, Mint, alternative. Unit Lemon & Soda, for unit, each 10% of the profits of White Rhino go towards a wildlife conservation Vodka, Hawke’s Bay recipe is slightly organisation Lime & Soda, American different but averages Whiskey, Hawke’s Bay between 5 and 5.8% ABV, Apple & Soda, and Gin, Hawke’s so sacrificing carbs doesn’t Bay Lemon, Cucumber & Soda. Hawke’s have to mean sacrificing kick.

Bay apple juice works as a sweetener in several of the recipes. Chilled and DRINKING FOR A CAUSE IS COOL served straight from the can at the While the industry might frown upon beach, or over ice in a highball, Detox January or Dry July, drinking for these flavours stand up the test. The a cause is still popular. Brothers William danger with using sugar alternatives and Oliver Deane launched their range is often the overpowering aftertaste of world-changing, wildlife saving RTDs or a lackluster flavour punch on in just a couple of years ago. With a the tongue. “Signing off the final family history of involvement with nonflavours was a hugely time-consuming profit organisations, they launched with process,” says the Pals team. “Each White Rhino – a gin, lemon and sparkling flavour was put through a rigorous test water combo where 10% of the profits and each subsequent tweak was blindgo towards a wildlife conservation tasted against the previous samples until organisation. The concept is pretty simple we had the perfect, most refreshing and – 10% of profits go to the animal named balanced mix. on the can. Now, the range also includes “Sometimes this could take over 50 Pink Rhino - gin, strawberry, raspberry samples before getting it just right. The and sparkling water, African Elephant green light was never given until all – vodka, lime and sparkling water and people involved in the blind-tasting chose Great White Shark – white rum, apple, our proposed flavour,” they say. lime and sparkling water. The range varies With between 2.2 and 5g of natural from 5-6% ABV and between 1-6 grams sugars per serve and packing fewer of sugar. calories than an average low-cal beer, these are refreshing and fun. It also helps While these more boutique and that the 10-pk cases of cans are recyclable distinctly New Zealand brands have made from the organic sustainable inks and a splash among distributors (currently

The Pals range includes four spirits mixed with sparkling water and local flavours

Pals is working double-time to meet demand with stock flying off shelves), they’re not alone in the market. In the last two years, the number of low-carb and low-sugar alcoholic RTDs available on the market has nearly quadrupled, including offerings from larger industry players.

Traditional vodka RTD producers like Smirnoff have entered zero-sugar vodka and flavoured sparkling water mixes into the market since 2017 and there are new product offerings.

Paired with a comeback of in-house sodas behind the bar – everything from Soda Stream’s latest on-premise activations encouraging the use of Soda Stream products in mixology and behind the bar to traditional siphons making their way into regular use – the idea of cutting sugars and possibly alcohol through clever use of high quality mixers and sparkling water means the on-premise palate is developing. It’s useful that the consumer palate is not only becoming more curious and open to pre-batched and lower-carb drinks in the bar, but they are also becoming faster adopters and eager to try new products from the fridge or retailer.

It’s no longer the high school graduates looking for an easy, sweet drink that are perusing the shelves and pushing revenue through the RTD category, something worth considering as the consumer market becomes more health-conscious and label-savvy at the point of sale. So kick back for summer to finally settle in (it’s February after all) with putting a few of these local beauties on ice and loading the fridges. Low-carb is where it’s at for the sophisticated RTD drinker. n THE SHOUT NZ | FEBRUARY 2020 | 13

THE

A P F I O N O I T U L EVO

s

ince the very beginning, IPA (India Pale Ale), has been at the centre of the modern craft beer movement. It’s often joked that all a brewery needs to do is slap those three little letters on the label and they will instantly have a best-seller on their hands. Where a hoppy Brown Ale might sell OK, a Brown IPA will fly off the shelves. That being the case, it should be no surprise that craft brewers are constantly trying to find new ways to reinvent the IPA so that they might hold the attention of the always fickle craft beer drinker, and stay at the forefront of the market’s collective mind.

WHAT IS AN IPA AND WHY IS IT SO POPULAR? India Pale Ale is a strong, hoppy, pale ale that first gained popularity around the early 1800s.

An English invention, the beer style soon gained favour with British colonists living in India, where the temperatures were considered too hot to be ideal for brewing. This strong, reasonably well-attenuated, and highly-hopped beer, weathered the long sea voyage from England to India well, and within just a few short decades, the style was being regularly exported around the world. The style remained popular until the early 20th century when the growing popularity of Lager, coupled with pressures from war-time taxes and the temperance movement, drove IPA to the point of near extinction.

That is, of course, until the birth of the American craft beer movement, which really hit its stride in the 1990s. Soon the IPA was back, and was slowly taking over tap lists across the country. The IPA’s bold, unique hop flavours and distinct bitterness made it stand out dramatically from more traditional beer styles. The beer’s intense flavours, and the larger quantities of hops and malt used in the making of these beers, led to the IPA becoming a symbol for uncompromising quality, and craft brewers used the style to wage a war against the large brewing conglomerates and their famously flavourless beers.

14 | FEBRUARY 2020 | THE SHOUT NZ

Beer writer John Oszajca delves into the new (and sometimes quirky) innovations in the world of the IPA.

THE EVOLUTION OF THE STYLE While the original English IPA still hung on in a few corners of the world, it was the American West Coast and East Coast IPAs that really ignited the craft beer craze in the 1980s and onward.

The more traditional English IPAs were stronger than average, moderately wellattenuated pale ales with classic British malt, hop, and yeast character. While British malt typically contributes notes of bread, toast, biscuits, toffee, and caramel, British hops are known for their distinct floral, peppery, citrusy, and sometimes herbal or grassy notes. British yeast strains are known for producing various fruity esters and they typically leave a bit more malt sweetness in the finished beer than their American or German counterparts. These British IPAs of the 20th century are thought to be much tamer than their ancestors, with many of the surviving English IPAs being little more than ever-so-slightly beefed-up English Bitters.

Still, these dumbed-down IPAs were loaded with flavour compared to the bland Lagers that otherwise dominated the market. So when craft brewers began crafting concoctions of their own, it was only natural that these surviving IPAs became the template upon which this new breed of experimental brewers would base their beers.

While the American East Coast IPAs were essentially Americanised versions of their English counterparts, the West Coast IPAs were unique for the citrusy, resiny, piney, and ‘dank’ qualities, which were imparted by the rapidly increasing number of new and experimental hop varieties grown on the American West Coast. A unique strain of West Coast ale yeast also emerged. This ‘Chico strain’, as it is now known today, produced a clean, wellattenuating ale and helped shaped the West Coast IPA into the beer that it ultimately became.

As IPAs grew in popularity, a virtual IBU arms race ensued as brewery after brewery crammed more and more hops into their beers to produce the most intensely hoppy and bitter beers as was possible. With more bitterness,

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

beer feature came more malt to help balance the beer, and soon Double, then Triple, and even Quadruple IPAs would hit the market, each one more hoppy and alcoholic than the last. At the same time, terroir became an increasingly important aspect of the style, as hop varieties – and even distinctions between the same varieties grown in different areas – became a way for each brewery to carve out a unique identity for their beers, and these subtle nuances appealed to beer connoisseurs.

Running out of new things to try, brewers eventually began playing with the colour of the IPA, an idea that was initially perceived by many to be almost sacrilegious as the beer’s very name (India Pale Ale) dictated that the beer be pale in colour. Nevertheless, by the early-2010s, bottle shop shelves were lined with every imaginable colour of IPA, including black, red, brown, and white, with Belgian and Rye IPAs soon to follow. In fact, it was the debate over what to call these multi-coloured India Pale Ales that led to a definitive shift away from the name India Pale Ale in favour of the simpler IPA.

MILKSHAKE IPA There has perhaps never been a beer more deserving of a hipsters scorn than the Milkshake IPA. But like it or not, there is no denying the fact that Milkshake IPAs are trending hard, and have been for a couple of years now. Essentially a subcategory of the Hazy IPA, somewhere along the line brewers seem to have gotten carried away with their desire to create a full bodied, creamy, fruit-forward IPA, and they began out of suspension). The result is a beer adding lactose (milk sugar), vanilla, and in that is incredibly cloudy (sometimes almost many cases fruit and spices. The result is a shockingly so) with a reasonable amount sweet, pillowy, dessert-like IPA, that tastes of malt sweetness left in the beer. reminiscent of, well… a hoppy This malt sweetness mingles with milkshake. It’s a beer style that has the fruity hop flavours to produce a left many craft beer fans shaking beer that is decidedly ‘juicy’. their heads, and wondering when Hazy IPA should always be a thing stops being a beer and consumed fresh, so look for becomes something else altogether. something produced close to home A frustration that is compounded by and on tap. However, if you’re not the fact that (if you find a good one), lucky enough to have a brewery in the beer can actually taste pretty your town, grab a can of Lid Ripper darn good.

by Behemoth Brewing Company. In If you want to give the style a this author’s opinion, it is one of the whirl, then try Duncan’s Whippy IPA, Duncan’s Whippy best Hazy IPAs in New Zealand. a “mango Lassi of East Coast IPAs. Brewed with mango, vanilla, lactose and a A TWIST ON AN OLD FAVOURITE BRUT IPA tonne of tropical fruity hops”. It also happens Now, several decades into the craft As if in response to the sweet, to be one of the most highly rated Milkshake beer revolution, IPA still reigns as cloudy, arguably gimmicky nature IPAs in New Zealand on Untappd. the King of Craft Beer. And with of the Hazy IPA, the Brut IPA more and more craft breweries soon emerged and was quickly SOUR IPA popping up each year, there is embraced by craft beer fans New York’s Hudson Valley Brewery coincreasing pressure to stand out around the globe. First brewed founder, Jason Synan set out to combine from the crowd by creating new in San Francisco’s Social Kitchen the sweet, fruity, pillowy qualities of the and innovative beers that also & Brewery, the beer was named Hazy IPA with the bright acidic notes of have mass appeal. This has led Brut IPA for its bone-dry finish; a sour beer. Inspired by citrus-forward to an entirely new wave of IPAs an ode to Brut Champagne. A cocktails such as Mai Tais, French 75s, and that have recently captured the Brut IPA is typically pale, the Penicillin, his aim has been to public’s attention. Let us take a clean, and highly hopped. find balance between acid, sugar, look at four of these modern, and Enzymes are often and bitterness, almost as if the beer somewhat controversial, IPAs that used to help insure that was a mixed drink rather than just Sprig & Fern Brut IPA have flooded bottle shop shelves 100% of what would another ale. It didn’t take long for in recent years, earning them just as otherwise be residual the style to catch on, and though much criticism as praise. sugar, is converted into alcohol. It not always easy to find, Sour is this absence of residual sugar, IPAs are now officially part of the HAZY IPA coupled with a higher than average Pantheon of IPA sub-styles.

Perhaps in response to the overly bitter, degree of carbonation, that makes To get your hands on a local crystal clear, well attenuated West Coast the beer so dry. These nouveau example of the style, look no further IPAs that once dominated the IPAs typically use fruity than 8 Wired’s Palate Trip. The market, the Hazy IPA (aka New New World hops late in highest rated, and one of only a England IPA) has emerged. Instead the boil and are loaded small number of Sour IPAs brewed 8 Wired’s Palate Trip of adding hops early in the boil with tropical fruit flavours in New Zealand. for bitterness, brewers typically and aromas, which (while less add a very high volume of hops bitter than a traditional IPA) are No other beer has such a rich and storied at the end of the boil as well as balanced nicely against the beers past as the IPA. It is a beer synonymous with post-fermentation. The result is a bone-dry finish. maritime adventure, the revolution of an beer that is comparatively low in If you’re looking to get your industry, and most importantly of all, flavour bitterness while being loaded with hands on a locally brewed Brut and quality. The outline above is merely hop flavour and aroma. The yeast IPA, you can’t go wrong with Sprig a glimpse at the rich and complicated that is used to produce these beers & Fern’s new Brut IPA or Urbanaut evolution of the India Pale Ale. One could does not attenuate as well as West Brewing Company’s Copacabana certainly (and indeed many have), write a Coast ale strains do and is famous Brut IPA, one of the first Brut IPAs to book about this much loved, and enduring Behemoth’s Lip Ripper for not flocculating well (dropping make a splash in New Zealand. beer style. n

“CRAFT BREWERS USED THE STYLE TO WAGE A WAR AGAINST THE LARGE BREWING CONGLOMERATES AND THEIR FAMOUSLY FLAVOURLESS BEERS.”

THE SHOUT NZ | FEBRUARY 2020 | 15

h g u o r o b l r a m AS MS

OUGL D N O R E M Y CA

B

i

often get asked by wine friends visiting New Zealand for the first time to recommend places to stop by, especially wineries. Marlborough is always on that list because its landscape, agriculture, heritage, chocolate, museums, fantastic wineries and wine have a lot to offer.

With 21% of wine producers (150 brands) located in Marlborough, the region is still a significant player in New Zealand’s wine scene. New Zealand’s most important variety Sauvignon Blanc dominates the landscape of vines.

Excellent Riesling, Chardonnay, Gewürztraminer, Viognier, Grüner Veltliner, Albarino, Pinot Noir and Syrah is made into some interesting and often delicious wine. Across the whole region organic and bio-dynamic farming practices can be seen.

Marlborough gets a lot of sunshine, which is great for the grapes, but sadly not enough heat (usually) to go swimming in the rivers and sea – though some do anyway (cool southerly winds are to blame mostly).

Across the three main subregions of Marlborough, the growing conditions are different enough by soil and moisture that some varieties are more suitable than others. In the Wairau Valley where soils are bonier, stony river wash and deep alluvial seams, it’s quite dry and with

some sites close to the coast, earlier ripening conditions exist for varieties such as Riesling, Pinot Gris and Pinot Noir.

Some wines have a distinctive saline note, making the texture and wine flavours distinctive and delicious.

The Southern Valleys soils are stonier and into the hills, the clay content increases. It’s quite cool here also and at times, very windy, yet varieties like Pinot Noir, Syrah, Riesling and Chardonnay thrive. It’s here also where a number of producers take advantage of organic and bio-dynamic practices to harness the full potential of ripeness and flavour concentration in each of the varieties grown.

The Awatere Valley on the eastern coastal side of the region has river terraces with more alluvial soils, some clay and river-silts. Wine styles tend to be more savoury and rugged in nature. However with abundant sunshine, ocean breezes and slow ripening conditions, most wines also have a core of fruit. The combination of this savoury note and fruit core provides for of the more complex and interesting wines of the region.

Look out for great sparkling wines and especially those from the Méthode Marlborough (there’s a label logo), which aims to give consumers confidence in the provenance of sparkling wines produced and sustainability.

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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas.

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tasting notes HUIA ORGANIC MARLBOROUGH PINOT NOIR 2015 Complex, layered, fruity and earthy with aromas of dark cherry and forest berries, clove and 5other oak spices, dark roses and plum. Dry and equally fruity on the palate with complexities from oak, fruit, a savoury earthy complexity and long finish. Balanced, well made and delicious. Drink now and through 2024.

Points 94 RRP $45.00 Distributor: Negociants New Zealand Phone: (03) 572 8326 www.huiavineyards.com

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RAPAURA SPRINGS RESERVE MARLBOROUGH SAUVIGNON BLANC 2019 Enticing and sophisticated bouquet of Sauvignon Blanc with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate.

Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021.

Points 94 RRP $19.00 Distributor: Vintners NZ Phone: (0800) 687 9463 www.rapaurasprings.co.nz

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SMITH & SHETH CRU MARLBOROUGH SAUVIGNON BLANC 2019 Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay.

Loads of texture from plenty of acidity with a flinty salty layer.

Well made, vibrant and ready, in fact delicious! Drink now and through 2022.

Points 94 RRP $28.00 Distributor: Smith & Sheth Phone: (06) 650 5550 www.smithandsheth.com

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CLOS MARGUERITE MARLBOROUGH MÉTHODE TRADITIONNELLE 2013 Bold, attractive and Champagnelike bouquet of Rosé with aromas of brioche, strawberry and light red berry fruits. Developing and complex, with layers of charm,

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elegance and sophistication.

Fine mousse on the palate, with a series of fresh and tart light-red fruit flavours, autolysis and rose.

Quite a lengthy finish, balanced and well made. Drink now and through 2023.

Points 94 RRP $79.00 Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz YEALANDS SINGLE BLOCK M2 ORGANIC MARLBOROUGH SAUVIGNON BLANC 2018 Powerful and distinctive bouquet with a savoury, sweet herb and fruity aroma package. Apple and citrus, sweet hay and dried herb, some gooseberry and yellow plum, a light sweet sweat layer and leesy undercurrent.

High acid, crisp, dry and lengthy.

Balanced and well made, a lovely example.

Points 93 RRP $27.95 Distributor: Yealands Phone: (03) 575 7618 www.yealands.co.nz

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GIESEN ESTATE RIESLING 2019 Fantastic bouquet of Riesling with crisp green and red apple, freshly squeezed citrus juices, blossoms and wet stone mineral notes.

The lower alcohol highlights some sweetness and the acid line adds a razor sharp texture through the palate. Flavours of green apple and honeysuckle emerge contrasted by a gentle sweetness. Drink now and through 2028.

Points 93 RRP $14.99 Distributor: Giesen Group Phone: (03) 344 6270 www.giesenwines.co.nz

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OPAWA MARLBOROUGH PINOT NOIR 2018 Distinctive and immediately captivating with aromas of white smoke and toasty oak, red berries and cherry, red apple and crushed rose. Dry on the palate with lots of youthful tension contrasted by a core of red fruit flavours and plum. Baking spices, firm youthful tannins and plenty of acidity. Enjoy from early 2020 through 2024.

Points 93 RRP $29.95 Distributor: Negociants New Zealand Phone: (09) 531 5222 www.opawawine.com

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WAIRAU RIVER MARLBOROUGH SAUVIGNON BLANC 2019 Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate - flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stones and minerals. Crisp and dry on the finish. Drink now and through 2022.

Points 92 RRP $19.99 Distributor: Federal Merchants and Co. Phone: (03) 572 7950 www.wairauriverwines.com

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BLADEN EIGHT ROWS RIESLING MARLBOROUGH 2019 Very attractive aromas of white flowers and apple, blossoms and wet stone mineral core.

Flavours on the palate are equally attractive with fresh green apple, lemon and white peach.

Off-dry with plenty of acidity, minerals and fruit flavours that reflect the nose. Drink now and through 2025.

Points 92 RRP $25.00 Distributor: Hop and Vine Distribution Phone: (027) 433 0687 www.bladen.co.nz

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STEVE BIRD BIG BARREL MARLBOROUGH PINOT NOIR 2017 Smoky, toasty and fragrant. No mistaking the bouquet of oak with toasted barrel and dark spices of oak. Fruit aromas of plums then dark cherry. Baking spices of cinnamon and cedar, vanilla and clove. A dry wine on the palate with flavours that reflect the bouquet, firm tannins and acidity to match, the core of oak and fruit add a contrasting sweetness.

Bold, balanced and ready. Drink now and through 2023.

Points 90 RRP $36.00 Distributor: Steve Bird Wines Phone: (027) 478 5298 www.stevebirdwines.com

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

THE SHOUT NZ | FEBRUARY 2020 | 17