Page 1


*Artists impression

See us at Stands E4 & D4

Making it great since 1948.

Burns & Ferrall are giving away an amazing Container Kitchen worth over 125K See page 4 for full details. Conditions apply.


Contents 05


Top stories in the hospitality industry.


Pip-less & delicious mandarins; our fish of the month, and a delicious secondary cut of beef!

26 22


Joe’s Garage opens in Dunedin & Frank's + Go openings in Queenstown.

FEATURES 16 COMMERCIAL KITCHENS • Burns & Ferrall celebrate 70 years of service with a win a kitchen competition! • Moffat reveals their range • Unox enters the NZ market!

22 CHILDREN’S MENUS Feeding tiny tummies


• Tokyo gears up for the Olympics

38 32

• Regional focus to lead 2018 hotel industry conference


How to Survive the Winter


Queenstown celebrates winners & Restaurant Association surveys the industry


Tasty sustainable “container” food


Gadgets galore to make life easier!

Hospitality BUSINESS | June 2018 | 3


Kimberley Dixon kdixon@ 0274 505 502

JUNE 2018 Vol. 5 No. 5

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136



Welcome to our June edition of Hospitality Business – an edition which as the media partner for the 2018 Fine Food show on June 24-26 will not only reach our dedicated and keen readers, – some 10,000 plus across the hospitality sector, – but will also reach buyers, suppliers and foodie decision makers from throughout New Zealand, when they attend the exhibition at Auckland’s ASB Showgrounds. At this show industry newbie to New Zealand, UNOX, a company with offices in 27 countries, will be introducing their entire range of ovens suitable for foodservice to the New Zealand market. Seventy year old leading industry stalwart Burns & Ferrall have an amazing competition to enter – just take another look at our cover and below on this page – and then we look at Moffat’s offering in our Kitchens Feature! Couple this with tips to keep your profits rolling in over winter and how to entice good healthy eating habits for children by looking carefully at your millennial friendly menus and we believe we have an issue to exhibit ourselves! Keep an eye out for the Intermedia team at Fine Food – come up and say hello - and be sure to let us know if you have a great story to tell about your restaurant, hotel, food truck, employees, suppliers and or supporters. We want to know about your hospitality ventures! Enjoy!

EDITOR - HOSPITALITY Business Kimberley Dixon ph: 0274 505 502

Kimberley Dixon

EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia

EDITOR - THE SHOUT Charlotte Cowan ph: 021 774 080 PUBLISHING ASSISTANT Eclypse Lee SALES DIRECTOR Wendy Steele ph: 021 300 473 SALES MANAGER - THE SHOUT Sam Wood 021 256 6351 CONTRIBUTORS Sue Fea, Jes Magill GRAPHIC DESIGNER Adrian Tipper – HEAD OF CIRCULATION Chris Blacklock – PRODUCTION MANAGER Jacqui Cooper – SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant PROUDLY SUPPORTED BY



*Artists impression

See us at Stands E4 & D4

Making it great since 1948.

Burns & Ferrall are giving away an amazing Container Kitchen worth over 125K See page 4 for full details. Conditions apply.


4 | June 2018 |  Hospitality BUSINESS

NZ’s oldest and privately run kitchen equipment supply company, Burns & Ferrall celebrates 70 years in business this month and wants to share the love. Simply spend $1000 and over with Burns & Ferrall between now and January 2019 and you’re in the draw to win a mobile container restaurant worth over $125,000. See page 17 for details!

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2018 - The Intermedia Group Ltd ISSN 2382-1892


Fine Dining Planned For Charity!

August 21 - SkyCity

Mark your calendars, internationally renowned chef Nic Watt is set to put on another stellar evening of fine food and wine at the charity event of the year, SKYCITY Variety of Chefs. Hosted and MC’d by broadcaster Mike McRoberts, the August 31 event will raise funds for New Zealand’s children’s charity, Variety – the Children’s Charity. To be held at the SKYCITY Convention Centre, the black-tie event will see Watt and his chosen supporting chefs take attendees on a sophisticated exploration of uniquely Kiwi cuisine. Watt, who has been a strong supporter of Variety since 2013 when the idea of a charity dinner was first introduced, says he is ‘looking forward to bringing the event back to its roots and delivering a menu that celebrates New Zealand’s finest local produce and flavours’. “To understand the work that Variety does I visited a family the charity had been supporting and what struck me was that this family was in my community – right nearby,” Watt says of his ongoing commitment to Variety and its cause. “It was at that point I realised just how important the work of Variety is, and how many families there are, in every community, that need their support.”

With major partners SKYCITY Auckland and Ford onboard yet again, Variety’s chief executive officer, Lorraine Taylor, says she is looking forward to another outstanding event, which is a key feature on the charity’s fundraising calendar. “This event really does make a huge difference to the lives of disadvantaged Kiwi kids across the country. In previous years we have seen a great turn out, with attendees generously supporting the work we do,” she says, adding that over $400,000 has been raised to date. “For this, we are so grateful, but more progress still needs to be made. Now is just as important as ever for all of us to work together to continue to support Kiwi kids and ensure everyone under the age of 18 has access to basic essentials such as school stationery, warm clothing and extra-curricular activities.” Taylor adds that the event, like always, will make for a fantastic night out for all involved. “With gourmet cuisine, wine matching and a fantastic atmosphere on offer, all while supporting disadvantaged Kiwi kids, this is one not to be missed.” Tickets can be purchased at: Hospitality BUSINESS | June 2018 | 5

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New Faces Join Foodie Haven Crowne Plaza Queenstown has welcomed two passionate ‘foodies’ to its food and beverage operations. Chilean-born Alvaro Morales has been appointed Head Chef, while Colombian-born Juan Gomez takes the reins as Food and Beverage Manager. With culinary experience from across the globe, Alvaro is elated to step into the Head Chef role at threesixty restaurant, following his most recent sous chef position with a global hotel property in Taupo. Having worked for a number of international hotel chains in South America and Europe, he earlier honed his culinary skills working with renowned chefs Joan Roca and Albert Adrià while interning in three-star Michelin restaurants in Spain. His passion for delivering banquets stems from fond family memories of enjoying huge feasts with his family in the Chilean countryside. “Food is family, family is life, and life is family,” he said. “This is something my grandmother taught me and is still at the heart of my cooking style today. “Not only is Queenstown a paradise in which to live, it’s foodie heaven, and I’m so excited to be here. “Food is an integral part of a visitor’s holiday experience and I’m looking forward to creatively showcasing my Spanish heritage, made possible with the exceptional New Zealand ingredients on offer.  

For F&B Manager Juan, his desire to challenge himself and progress his career led him to Queenstown. Joining InterContinental Hotels Group (IHG) in 2012, Juan has spent the last five years working in InterContinental Wellington’s Lobby Lounge, working his way up from host to supervisor to managerial positions. His passion for drinks has naturally progressed into a love for exceptional food experiences, and he’s looking forward to being mentored by general manager Anna Edie. “I’m really inspired by Anna’s comprehensive international hotelier experience and look forward to working under her leadership,” he said. “I’m delighted to have the opportunity to lead my team to offer unique guest experiences for visitors and locals dining at threesixty restaurant, as well as conference delegates and business groups.” General Manager Anna Edie is ‘delighted’ to welcome Alvaro and Juan to the property. “It’s an exciting time as we’re heading into a busy winter, and I look forward to watching our food and beverage operations grow from strength to strength under their leadership.” Conveniently located in the heart of Queenstown’s visitor, retail and business district, Crowne Plaza Queenstown’s groundfloor threesixty restaurant is the perfect place to sit back, relax and enjoy breakfast, lunch and dinner, High Tea, or a good coffee.

Crowne Plaza Queenstown’s new Food and Beverage Manager Juan Gomez.

threesixty restaurant new Head Chef Alvaro Morales at Crowne Plaza Queenstown.

Origin Finalists Steak Their Claim The finalists for the 2018 PGG Wrightson and helps to guide us on where to get our Steak of Origin Grand Final have been produce from.” announced after a thorough, and at some Joining Graham will be some of New points, tense semi-final judging session at Zealand’s top chefs including: Andrew AUT in Auckland on May 26. Clarke, Victoria Street Bistro, Hamilton; Mat The top steaks now move on to the McLean, Palate Restaurant, Hamilton and PGG Wrightson Steak of Origin Grand Harry Williams, Alpha Street Kitchen & Bar, Final to be held at Fieldays on June 13 at Cambridge – with all four chef judges current Cooked competition steaks Mystery Creek, in Hamilton, where they or former Beef and Lamb Ambassador Chefs. at the 2018 semi finals. will be assessed one last time by a judging The competition is open to all New panel that includes Beef and Lamb New Zealand beef farmers, retailers, wholesalers Zealand Ambassador Chefs and the Ultimate Steak Connoisseur and foodservice suppliers. Farmer classes are open to New – Gretchen Binns. Zealand beef farmers and include six classes for the different Between them, the Grand Final judges will determine both the breeds - European, British Angus, British Hereford, British Other, Grand Champion and Supreme Brand Champion. Crossbreed & Other and Lifestyle. This year there were 138 entries Graham Hawkes, a stalwart of the competition and owner and into the farmer classes. The brand competition had 128 entries. Executive Chef of the renowned Paddington Arms in Invercargill, will be Head Judge on Grand Final day. BEST OF BRAND – WHOLESALE & FOODSERVICE “Every year I am amazed at the level of quality of steaks we FINALISTS ARE: judge. The entries continue to get better and better and I can’t • AngusPure, Otorohanga (Angus), processed at Wilson Hellaby wait to have my taste buds tingling from all the tender steaks. • AngusPure, Te Aroha (Angus), processed at Wilson Hellaby “As a chef I am constantly looking to source the best possible •C  abernet Foods (Everton Dry Aged Beef), Carterton (Hereford), ingredients, so competitions like this set a benchmark for quality processed at Cabernet Foods

Hospitality BUSINESS | June 2018 | 7

NEWS Students at NZMA Hospitality and Culinary School in action.

Taking Nutrition To School Two of New Zealand’s most good food choices. I believe that respected hospitality representatives the right food choices and healthy have backed an initiative aimed at preparation help towards good teaching primary school children and nutrition, especially for the little ones. their families about the long-term It is such a good thing to support benefits of healthy eating. wellness at grassroots level.” Award-winning CPG Hotels Group Providing the kitchens and Executive Chef, Jinu Abraham and equipment to achieve this is NZMA, one the NZMA hospitality and culinary of this country’s top ranking hospitality training school donated their time, and culinary training schools. students and facilities to create a Many of its students, some from healthy meal for the opening of New backgrounds similar to pupils of Glen CPG Hotels Group Executive Chef Jinu Abraham Zealand’s first nutrition classroom at Taylor School, have won awards at Glen Taylor Primary School in Glen national culinary competitions and Innes on May 24. gone on to very successful careers in Dr Sharad Paul has donated the hospitality. classroom as part of his work in Several of NZMA’s current student low decile schools where he aims roll supported Chef Abraham in to improve literacy and nutrition by preparing the meal and NZMA front giving his time to teaching outside of of house students served it. normal class time. NZMA Head of Faculty, Caroline Dr Paul, whose medical work is in Jeyachandran says”our mission skin cancer as doctor and academic, statement has always been ‘making has run literacy programmes in meaningful difference in the lives of Outside new nutrition classroom at Glen Taylor School are (L to R) Dr Sharad Paul and Principal low-decile schools for over a decade, people and their communities’ -that’s Chris Herlihy with a group of new entrants. and has now decided to incorporate the reason we are keen to nurture health education as “one cannot these little minds and bodies.” have poor health and achieve good NZMA and Chef Abraham both learning outcomes”. In 2012, Dr Paul was a finalist for New strongly believe in the importance of good nutrition as a key to Zealander of the Year and was awarded NZ Medical Association’s improving future opportunities. By starting the education process highest award, The Chair’s Award. at primary school level there is potential to actually make a While researching for his latest book, The Genetics of Health – difference to whole communities as the children pass on their Understanding Your Genes for Better Health, Dr Paul uncovered knowledge to their parents and extended families. links between the influences of different cultures, eating habits and Chef Abraham’s menu for the opening brought together physical activities on human genes, including poor learning and recognised cultural foods befitting the Maori and Pacific roll of mood from making poor dietary choices. That was the brainchild the school, while subtly demonstrating that good nutrition can be behind this project that aims to help people, especially school achieved even on a tight budget. children, make healthy choices. Dr Paul says the support of Chef Abraham and NZMA has been Chef Abraham, whose latest venture has been the opening of extremely encouraging. It has strengthened his belief that making Cooke’s restaurant in Hotel Grand Windsor, in MGallery by Sofitel a difference in less fortunate communities is possible. which follows his direction of produce-driven, wholefoods and “In Auckland alone there are nearly a hundred low-decile organic options, prepared a healthy meal for the 130 invited guests schools. That is frightening. For many of these ‘brown and poor’ and members of the school community at the opening. kids it isn’t real to be a doctor or lawyer. I am hoping just to inspire He says: “This is such a great initiative teaching kids to make one child to go onto greatness … then my work will be done.” 8 | June 2018 |  Hospitality BUSINESS


MEAT b BEEF BRISKET Beef brisket is a wonderful secondary cut of beef to use on menus. It has a delicious rich flavour which is brought out by a long slow braise.  It’s the perfect cut to use as a filling for a traditional pie or pastie and can even be minced to make extra flavoursome burger patties.  Pictured here, Beef + Lamb Ambassador Chef, Damon McGinniss of Emporium Bar & Eatery in Napier, used a beef brisket pastie to complement his dish of grilled beef fillet, black pudding, potato and horseradish sour cream.

SEAFOOD d BLUE MACKEREL Blue mackerel, the smallest member of the tuna family, is a deep water fish found in depths of up to 200m throughout the North Island and the upper South Island of New Zealand. Blue mackerel is a fast-growing fish, reaching between 30cm and 45cm and up to 1.5kg at full maturity. Known as a schooling fish, they are adept at migrating extensive distances to feed and interestingly, commonly swim with schools of kahawai and other mackerel species. Their diet consists mainly of krill, anchovies and other small bait fish, and like most of the mackerel family, are an easy catch for skippers due to their attraction to a lure.

Blue mackerel is a species generally caught all year around, considered sustainable and also relatively inexpensive for consumers and retailers. Blue mackerel also makes for delicious eating with its mild salmon-tuna like taste. As blue mackerel is cooked, the dark flesh lightens in colour and becomes firmer. It’s high oil content and moist flesh mean it remains succulent and is especially good smoked or grilled with its skin on. A beautiful fish for eating that isn’t rated highly enough! For more ideas on the best way to enjoy mackerel visit

FRESH PRODUCE b SATSUMA The days are shorter and the nights are cooler but a little ray of sunshine is on hand to brighten up dishes and palettes over winter, and help keep colds and the flu at bay. Satsuma, freshly picked from T&G’s Northland and Gisborne owned and partner grower citrus trees, are seedless, naturally sweet and easy to peel making short work for dishes like satsuma and kiwifruit salsa – a perfect accompaniment to dishes like blackened fish or Cajun chicken tacos. Try this easy 5+A Day recipe. Simply peel, segment and halve satsuma, peel and chop gold kiwifruit, diced sweet peppers, chopped red onion and thinly sliced chillies. Add a hearty amount of lime and lemon juice – mix – and top with freshly chopped coriander garnish. Despite their hardy skins, satsuma should be stored at room temperature.

Hospitality BUSINESS | June 2018 | 9


Simple, fast, reliable dishes. JOE’S GARAGE 19 Frederick Street, DUNEDIN #GoSeeJoe Local business owners Nick and Neisha Nilsen continue to invest in Dunedin, opening Dunedin’s first Joe’s Garage. Owners of the Lone Star for the last 15 years, Nick says “Dunedin has an exciting future which Neisha and I want to be part of. We want to offer memorable experiences in hospitality that are a bit different.” Dunedin has been adding more places of interest over the last few years, bringing an increasing number of visitors into the region and the Nilsens support this development. Joe’s Garage is at 19 Frederick Street, a site many long-term Dunedin locals will recall as the original Blue Star Taxi Depot. After extensive renovations, the Nilsens officially opened the venue on Saturday 19 May with a party for family, friends, and supporters. Nick says they worked hard to create a dining environment unlike anything else on offer in the city. Features in this very flexible venue include a roller ‘garage’ door which can be opened out to the covered courtyard with a large open fire (making Joe’s Garage the perfect venue in summer and winter), a giant screwdriver hanging from the ceiling, water bowls for customers’ dogs, a wall made of tyres, and a pizza oven. The menu is a collection of simple, fast, reliable dishes including some Kiwi classics such as old-fashioned Kiwi ‘Big Boy’ milkshakes, pikelets, and savoury mince served on ciabatta. There are also tasty café dishes inspired by international cuisine such as spicy bratwurst or kransky sausages or Moroccan lamb. Glutenfree and vegetarian diners are well catered for, as are children who have their own kids’ menu. Regulars can also enjoy loyalty rewards via a Joe’s Garage app. Neisha says “Joe’s has its own blended coffee as well as some of my favourite teas including ‘Gorgeous Geisha’ (green tea infused with lush strawberries with a smooth creamy flavour) and Fruitilicious Iced Tea.” Joe’s Garage started in downtown Queenstown in the old Post Office sorting room come ‘garage’ in 2000. Joe’s Garages aim to create a place that everybody can go to and have fun. The new Joe’s Garage in Dunedin is the 11th Joe’s Garage to open in New Zealand. 10 | June 2018 |  Hospitality BUSINESS


PARLOUR 30/28 Cathedral Square, Christchurch Central Ph: 03 377 4336 Parlour, a classy new cocktail lounge, just down the hall from O.G.B Bar, is especially woo’ing the ladies in central Christchurch with its impressive line-up of cocktail creations. The 35-seater intimate cocktail lounge also stars an impressive tapas line-up, including the delicious poached crayfish burger with sofrito mayo sliding down a treat and the divine grissini and prosciutto dish. Opened by O.G.B proprietor Nick Inkster, Parlour fits perfectly with the historic 1900’s O.G.B (Old Government Building) theme of maroon velvet, shiny brass and dark wood. Executive bartender Thomas Hansen and his team are turning out some amazing creations at the cocktail lounge. His Eggnogg-Colada – a classic American Eggnogg made into ice cream and blended with Bourbon and Parlour Wall Banger – freshly juiced orange, cinnamon-infused Vodka and apricotinfused Amaretto, are proving to be the most popular. Classics like The Aviation - a gin-based cocktail, and Mai Tai - Rum, Orgeat, lime and Curacao, following closely behind.

FRANK’S + GO 24 Hawthorne Drive, Remarkables Park, Queenstown Ph: 03 4511286 Email: Frank’s Eatery owners Aaron and Victoria Lethbridge have done it again, launching Frank’s + Go, right next to their newly-opened Frank’s Eatery at Remarkables Park in Queenstown’s Frankton. Pizza is a big focus here. Authentic Italian pizza chef Alessandro (‘Ale’) Visentin, who’s arrived from Australia full of enthusiasm and experience, is turning out some great flavour combinations. His namesake – Ale Ale Ale – is obviously his favourite, whipped up with Napoli sauce, blue cheese, anchovies and salami. Sanji Supreme features ‘secret rub chicken’, black olives, roast capsicum, pineapple, mushrooms and mozzarella, while the Kate Mary delivers pea, rocket and mint pesto with 24-hour Greek lamb leg, roast pumpkin, red onion and mozzarella. “A lot of work goes into preparing the lamb,” says Aaron, which turns out deliciously tender. The short ribs on the menu are done in Hoisin sauce and the torpedos, mostly featuring slow-cooked meats – are also a huge hit. As with Frank’s Eatery, there’s a strong sustainable ethos, using all local and free range produce.

3,000 proud members choose Hospitality New Zealand!

From starting a new business, to running a successful one, you will always be a proud member of Hospitality New Zealand. Hospitality New Zealand are the best at what we do, because: We go beyond expectation – here when you need us, 24/7 We don’t give up easily – in your corner for as long as it takes We’re a trusted advisor – give sound advice that protects your business We have service in our DNA – passionate about adding value everyday Hospitality New Zealand, a trusted ally to 3,000 members focused on reducing stress levels for members by offering the best advice on employment, industry compliance, training and advocacy – saving members time and money.

Experience for yourself why Hospitality New Zealand is the best and call us for membership on 0800 500 503.


Auckland’s culinary event of the year, American Express Restaurant Month returns this August for one month of mouth-watering experiences in the heart of the city. Featuring over 100 of the city centres best restaurants, a line-up of international guest chefs and fabulous foodie experiences – this is an event that cannot be missed! Visit from 2 July for more details. Auckland joins Amex August event again.

Jeremy Samuels.


Jeremy Samuels has joined the Sofitel Queenstown Hotel and Spa as General Manager bringing with him a wealth of experience in the hotel industry. Originally from Australia, Jeremy began his local and international career in hotel operations before moving into business development and revenue management. He has been with AccorHotels since 2012 as Director of Revenue at Sofitel Sydney Wentworth, and then diversified his hotel experience with stints in management positions at Mercure Central, Sydney and recently as General Manager Ibis, Adelaide. Samuels brings his award winning and multi-faceted experience to Sofitel Queenstown Hotel & Spa. “There’s so much to offer local and international visitors in Queenstown. I am excited to bring to the Sofitel Queenstown my vision and passion of creating memorable experiences for guests that capture the excitement and romance of hospitality,” says Samuels.



CHANGES THE GAME A HOSPITALITY BUSINESS TRADE EXCLUSIVE FROM CHINA Wu Fang Zhai features as a new way of approaching restaurant service via Alibaba’s ‘New Retail’ strategy of integrating the online and offline experience. In a trade exclusive, Hospitality Business visited China recently and explored the opportunities for New Zealand business through the country’s largest and one of the world’s most innovative businesses -Alibaba. For the tech-savvy Chinese consumer, Wu Fang Zhai offers a 24/7 system of pre-ordering and pre-paying meals with Alipay by app. Time specific orders are produced and customers then use their smartphone to open the allocated locker containing their food. This can then be eaten instore or takeaway. Tied into the payment and ordering technology are a number of loyalty programmes where QR codes can be scanned instore with augmented reality games offering prizes or discounts. Feedback from customers is positive with the outlet showing a 40 percent increase in sales after bringing in the new technology, staff requirements have dropped by half and importantly, dwell time in the restaurant has dropped from 25 minutes to 18 minutes meaning higher efficiency overall. If you would like more information on how Alibaba Group can open the doors to China for your business, please contact NZ Country Manager, Pier Smulders:

A new fast food concept gains momentum in China

C R E AT E YO U R O W N WORK OF ART This year’s challenge is to take inspiration from a piece of art and interpret this as an Ōra King dish All finalists will be flown to Nelson to join in the Ōra King Awards celebrations from 15 – 18 October The competition is open to chefs in New Zealand, Australia, North America and Japan who use Ōra King Entries close 31 July 2018 Enter online at #orakingawards

Hospitality BUSINESS | June 2018 | 13


As We See It Hospitality operators are part of the community too… In the last month I have spent quite a bit of time at the Beehive end of town speaking to various Select Committees. First it was for Hospitality the Employment Relations Amendment Bill, New Zealand which I talked about in last months column. Vicki Lee, CEO As mentioned then, I managed to highlight the minimum wage in those discussions and held out some hope our concerns about the rapid increase from $16.50 to $20.00 by 2021 were being taken seriously. It was disappointing to hear comments come out of the Beehive recently to the effect of; if you can’t afford to pay the minimum wage maybe you should be thinking about whether you should be in business. Given how quickly the minimum wage is set to rise I was really disappointed with that comment. It fails to acknowledge the significance of small business owners in this country and their often very generous support of their local communities, yet they were being spoken about as if it wouldn’t matter if they disappeared tomorrow. More recently I had the opportunity to speak about the Sale and Supply of Alcohol (Renewal of Licence) Amendment Bill. The very general gist of this Bill is to protect local communities from dodgy off-licence operators, however it has the potential to significantly impact on good operators through no fault of their own. We don’t believe this Bill is necessary as the Act already deals with these issues very effectively. Throughout the select committee hearings

“It was disappointing to hear comments come out of the Beehive recently to the effect of; if you can’t afford to pay the minimum wage maybe you should be thinking about whether you should be in business.” I heard time and again that the ‘alcohol industry’ was nothing more than a bunch of ‘fat cat corporates’ who needed to be regulated, or better yet, put out of business. Ok, so we have some big operators, but the off-licence operators I talk to are often a husband and wife team, they live and own a business, have families and send their kids to school alongside everyone else in their local community. They often support local sport teams, school fundraisers and if they have a pub connected to the off-licence, which is often the case in small town NZ, they are probably the hub of that community too. At Hospitality NZ we are constantly putting the human face to the industry - we know the people, we celebrate the new business openings and we are saddened when we lose members, through unintended or intended consequences. Throughout all of these comings and goings, one thing is clear… they are absolutely part of the community and don’t let anyone tell us otherwise.

EVENT DETAILS 6th and 7th October 2018. The Cloud, Queens Wharf, Auckland

THE CHOCOLATE AND COFFEE SHOW PARTNERSHIPS FOR 2018 NOW AVAILABLE! GET INVOLVED WITH NEW ZEALAND’S BIGGEST CELEBRATION OF CHOCOLATE, COFFEE AND TASTY TREATS. The 5th annual show this year is a purely consumer event dedicated to showcasing the talents and successes of these and related businesses. With over 6,500 passionate foodies attending the 2017 event, The Chocolate and Coffee Show has proven it is a firm favourite on the annual event calendar. The audience skews Female with a 25-54 age bias and they have money to spend on their favourite indulgences. The two-day show is supported by a comprehensive consumer advertising and PR campaign leading into the event, with our own social network followers exceeding 14,000 alone!

To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact

Partnerships include: • Event naming rights • Masterclasses • Barista Zone • Artisan Marketplace • Roasters Alley • Event bar • Demonstration Kitchen Our goal is to create cost-effective, custom programmes for each partner to meet marketing and branding objectives.

Samantha Mackey-Wood 021 256 6351

Dale Spencer 021 361 136

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.







Happy Birthday

Burns & Ferrall

– Seventy Years Young

From humble beginnings in a shed in 1948 to a leading commercial kitchen company, Burns & Ferrall has a solid reputation for successfully designing, building, project managing, commissioning and maintaining a vast number of New Zealand’s kitchens and bars. Jes Magill finds the business in very good heart.


ollowing a new strategic direction over the past two years, the company’s will to succeed is as strong as the day Mr Burns and Mr Ferrall started the business in a shed making stainless steel sinks in Auckland in 1948. When the partners had proudly completed their first sink, they tied it to the back of a bicycle and delivered it to the Farmers Trading Company in Auckland’s CBD. Burns & Ferrall was officially open for business. Since the early 1990s, the company has been owned by the Paton family. Following the death of its single shareholder Keith (Bob) Paton last year, and honouring his wish that the family continue to run the business, Keith’s brother now chairs the board and his daughter is one of the directors. Asked to name a high point of the company’s seven decade run, CEO Tony Broome replies, “It has to be that we still exist, that we continue to meet our customers’ needs and expectations and remain vertically integrated. We don’t just import and sell product, we service and support as well. “The company has survived various economic cycles and remains one of country’s leading kitchen equipment suppliers – domestic and commercial. All those kitchens we’ve installed over the years, some 30 to 40 years old; we’re still supporting those customers and keeping their kitchens going with our parts and service network.” The low point was definitely closing the Burns & Ferrall manufacturing facility in Neilsen Street, Penrose in 2011. “We had the 16 | June 2018 |  Hospitality BUSINESS

contract to make the mixing bowls for the Hobart company worldwide. But when Hobart shifted manufacturing to China we didn’t have manufacturing scale to continue.” SERVING FRESH THINKING Fast forward to 2018, the garden shed has gone, the passion remains and the company has grown exponentially,” says Tony, who was given the opportunity to return to the firm two years ago after a five year absence. He’d previously worked at B&F from 2007 to 2012 but philosophical differences with the CEO at the time motivated Tony to work elsewhere. He then spent five valuable years with the Goodfellow family (one of New Zealand’s richest and most entrepreneurial), where he learnt about exemplary governance, was CEO of their Sulkem Group among other roles and became a member of the Institute of Directors. Returning in 2016 was for “unfinished business,” he says. “I loved the industry, the people, the privately run business and the history of B&F. To come back and focus on getting the business to what it can be, was very exciting. We’ve done some amazing things in a short period of time. “We’ve continued building a strategic platform around The Innovative Heart of Hospitality, and representing the world’s leading brands is one of our key branding decisions.” Tony’s philosophy is refreshing. “We’re not in this just to make money – we want to make a difference and our non-negotiable values – being ethical, trusted and passionate – keep us on track. >>


WIN A MOBILE KITCHEN WITH BURNS & FERRALL! Burns & Ferrall is celebrating its 70th anniversary this month and reflecting the company’s brand message, ‘The Innovative Heart of Hospitality’ they’re giving away a whole lot of kitchen love.

the draw to win a mobile container restaurant worth over $125,000. This unique portable kitchen folds out to form a world-class concept venue. It’s made from a recycled container by the company’s in-house design team and features the latest innovative commercial kitchen equipment.

When clever solutions to industry challenges are needed and costs for opening restaurants eye wateringly high, Burns & Ferrall wants to deliver a life-changing opportunity for one lucky hospo professional. Simply spend $1000 and over with Burns & Ferrall between now and January 2019 and you’ll go in

THE COMPANY TODAY: Employs: 70 people Four Showrooms: • Auckland: Support office, sales and showroom • Hamilton, Wellington and Christchurch Three divisions: • Commercial kitchens • Domestic range, supplied to Kitchen industry • Kitchen warehouse for all your front of house requirements South Pacific presence:

The ‘container restaurant’ will be unveiled at Fine Food NZ this month. Five finalists will be announced on January 31, 2019 and the winner revealed at the Food First Gala Dinner on March 21, 2019

“All those kitchens we’ve installed over the years, some 30 to 40 years old; we’re still supporting those customers and keeping their kitchens going with our parts and service network.” - Tony Broome, CEO Burns & Ferrall

• Fiji: Two showrooms, run with business partners Courts

Hospitality BUSINESS | June 2018 | 17


Burns & Ferrall team members from left: Daniel Nation, Tom Thwaites, Kris Harvey, Michelle Guillemot, Troy Marshall, & John Naylor

“We don’t just tender on pricing either, we present a solution and at the heart of it is that the customer knows what they’re trying to deliver in a project. It’s not just about product and price, for us its around providing the complete solution end to end. “Innovation can be challenging when you don’t have R&D and you’re not manufacturing. So our innovation is mixed with creativity in the way we’ve developed New Zealand’s first container kitchen, and produced a capability document written in Te Reo, apparently an industry first.”

These days, Burns & Ferrall is less focused on being number one in the market place. “We’d rather be number one employer of choice, achieving gender and ethnic balance and a skill balance so we’re not just hiring hospitality people. We’re working on getting a matrix of skills and they will drive the business forward.” Staff morale is at an all time high, and Yammer is helping. It’s an internal communication service, like Facebook for companies. “It’s a great way to keep staff in touch with what’s happening around the country, linking staff in support roles with those more involved with our customers. Staff engagement and celebrating success are big things for us.” Committing time and resources to the social enterprise Eat My Lunch and being involved with charity initiative Kiwi Harvest, which repurposes surplus food, is very important to the business. If a company’s success is measured by staff loyalty, Burns & Ferrall might just be unbeatable. Several employees have worked there for nearly 40 years and one of those, since the day he left school. FUTURE FOCUS Staying connected globally is one of the ways Burns & Ferrall retains relevance in a challenging environment and major predicted changes in commercial kitchens is going to be around space. “You’ll still have your cooking and show kitchens but smarter equipment will deliver the food in a smaller footprint. We’re working with Cobb & Co in NZ and they’re really mastering it – getting their kitchen size down to around 5 square metres and doing 300 covers in a service. “Now we’re factoring in requirements for Uber Eats and takeaway’s and ready to eat meals are going to be huge. I can see it coming, where one kitchen might service up to four restaurants, with the bathrooms for all four venues positioned at one central point. In terms of future sales, the strong residential market and tourism industry are buoying business optimism. “We’re seeing more food trucks and pop ups, B&F is leading the way with container kitchens, and America’s Cup on the horizon is exciting too.” One concern Tony does have is around foreign owned hotels bringing in equipment direct. Although the economy is growing and there are more hotels, there’s a chance local distributors will be cut out of the loop. Burns & Ferrall though are certainly up for the challenges. “We’re pretty excited,” says Tony. “We’re really trying to focus on what we do. Historically the business focused on what our competitors were doing, but that’s a slippery slope. We want to believe in what we’re doing and do it well. “We have some really cool customers out there doing cool stuff and we want to be around for another 70 years, continuing to drive innovation but not just with product. We’re challenging ourselves all the time, with the way we go to market, service our customers – we’re challenging everything and we’re loving it.” n

18 | June 2018 |  Hospitality BUSINESS


UNOX NEW ZEALAND OPENS FOR BUSINESS. Unox has offices and branches in 27 countries worldwide and UNOX products are distributed in more than 120 countries. The company offers a range of ovens to suit almost every application, from a three tray programmable convection oven to a 40-tray combination oven and everything in between. UNOX is believed to be the only oven manufacturer that offers up to a 4-year warranty and its latest series oven MIND. MapsTM offer market leading features with the fastest Return on Investment (ROI) available. “Our Philosophy here at UNOX is Inventive Simplification. This philosophy lies at the core of everything we do. By using innovative technology, we find simple solutions to complex problems. In fact, all company processes are intelligently simplified to give maximum value to our customers. Our ovens have 30-40% less components than those of our competitors which means that they are both easy to use and to maintain.” “UNOX will be showcasing its entire range at the upcoming 2018 Fine Food New Zealand in Auckland. Come and visit us at stand C16 to witness the Live demonstrations throughout the show, which will cover many aspects of gastronomy, patisserie and bakery product. Be captivated by the many different and varied methods to produce the results expected in today’s busy kitchen environment.Come and see why UNOX is challenging the future.” – Marketing team.

Hospitality BUSINESS | June 2018 | 19

The beauty and brawn of Waldorf. The Waldorf 800 series and Waldorf Bold range has been carefully designed and developed to deliver the very best of results to the modern commercial kitchen. With renowned speed, raw power and intelligent efficiency contained within beautiful, eye-catching design, this is the equipment to take your kitchen to the next level.

Everything you need. Moffat delivers branded food service and bakery equipment solutions that circle the globe and span a range of industry segments and applications. Our specialists interpret needs and recommend solutions. Our industry commitment includes culinary support, research and development, and strong supply partnerships. Insist on NZ’s favourite brands backed by the best support, before and after the sale. free phone 0800 66 33 28

Come and visit us at

Fine Food Auckland 2018 24-26 June

ASB Showgrounds

Stand F04

Taking care of the heavy work. One of the largest costs in producing quality food is your labour; why not use technology to do the heavy work for you and remove the unwanted heat from the kitchen! Metos Kettles have made making large volumes of sauce, soups and stews the most relaxing job in the world due to the integrated mixing arm that stirs your product automatically, the flow on effects are accurate quantities, significant savings and less manual handling.

Self-adapting and intelligent chilling.

An appliance to suit all tastes.

Friginox i-Chilling blast chillers / freezers are the only ones in the world to use a cooling air temperature automatically adapted to the product to be cooled. While all other blast chillers / freezers on the market operate at a single ‘factory set’ temperature, whatever the product, the new Friginox blast chillers / freezers automatically select the temperature most appropriate for the product characteristics out of more than 40 different temperatures.

The Merrychef eikon range of high speed cook ovens boasting ultra-short cooking times and ultra-high energy efficiency and very easy to use with the easyTouch touchscreen interface. Perfect for any food service operators from quick service restaurants, cafĂŠ and bistros, kiosks, snack bars to service stations, hotels and restaurants, there is a model within the eikon range to suit.

Mix, form, divide, sheet, proof, bake, slice. From mixing and dividing through baking and slicing (and everything in between), our innovative bakery equipment creates the best results. Whether you are looking for smart automation with minimum labour and maximum output we have products for small scale food service through to large distribution groups and individual bakeries.

Come and visit us at

Fine Food Auckland 2018 24-26 June

ASB Showgrounds

Stand F04

Evolution. It’s not just about good looks. When your working day is an endless juggle of cooking instruments, you and your wrists will be glad of a flatter, more streamlined surface on which you can effortlessly slide pots and pans from one unit to another. Blue Seal Evolution creates a continuous workspace when units are placed in a line-up, while the 812mm of depth gives plenty of cooking area, even when you are forced to push culinary frontiers from the confines of a small kitchen.

Take control.

The Turbofan series offers an expanded platform of products, with a wider range of oven footprints, side hinged and drop down doors and increased tray loading capacity to suit virtually any application. Ease of use has also been a major focus within the range, and with manual control, digital display and the one touch options, kitchens now have even greater choice.

Big Picture. Small details. Huge potential. The Turbofan 40 Series Combi packs a whole lot of intuitive functionality and raw power into its compact 812mm-wide footprint. With refined lines and sophisticated design the entirely flat 40 Series lets you make the most of your space, be it behind the scenes or out in front of the crowd. Tuck it away in the bar area or have it pride of place in the open kitchen – either way you’ll be happy to see this high performer deliver the goods time and time again.

Cobra modern cooking. The Asian-inspired selection of Cobra equipment provides fresh tools for the busy modern kitchen. Separately the new Cobra technology provides a number of convenient and adaptable new applications. Together this range represents an exciting new opportunity for the up to date kitchen wishing to fuse Asian-influenced flavours within contemporary, high-quality fare. Importantly, every piece within the range is designed and built to meet three main criteria: affordability, functionality and reliability.

Make a Bold impression. In style the Waldorf Bold range makes an immediate impact. In substance it delivers equally impressive power, adaptability and everyday functionality. Big performance, beautiful design and bold results – get ready to make your definitive kitchen statement. Available in dramatic black, chill red and burgundy vitreous enamel finish.

Usability, flexibility and faultless quality. The smoking ability of the Convotherm 4 has been a welcome discovery by chefs. The Convotherm 4 can provide hot and cold smoked food across a wide variety of menu options and, when compared with using traditional methods, smoking in a combi-steamer requires minimal effort for maximum flavour. Being able to steam, bake and steam-bake quickly and confidently is the key - you can smoke first, then cook or hot-smoke – all in one easy process.





Moffat Reveals What’s Cooking In Their Range


offat’s continued advancement of its range has seen it go from strength to strength in recent years. It’s why Brian Davies, their National Sales Manager, is understandably happy to share product news from their new facility near Christchurch. The manufacturing, sales, service, design and development hub in Rolleston provides the perfect backdrop for Davies to start talking about combi cooking – a popular approach for NZ kitchens both big and small. Here Moffat provides three brands, each catering for a different market sector. “Convotherm is the lead combi-steamer line, our go-to product,” says Davies. “While known for the optional disappearing door feature, recent additions of the easy touch and easy dial control systems deliver even greater functionality.” “The optional smoking capability is another big step – chefs are finding this useful for everything from meats, poultry and fish through to butter, cheese and other interesting ingredients,” he continues. “We’re also introducing a new range of mini-combis so Kiwi kitchens have full capability from a smaller footprint and more compact size.” Next is the Blue Seal Sapiens series, which provides “consistent, perfect” results in baking, roasting and steaming. The Turbofan series is

expanded also. Entry-level combi-steamers offer 5/7/10 tray capacities with manual or digital control systems, the latter including a core temperature probe and self-washing. Moffat have also recently introduced the Merrychef series of accelerated cooking equipment and Davies says the brand is gaining popularity with the café, service station, hotel and convenience markets. “They (the units) provide a combination of impinged, convected and microwave heating to rapid cook and reheat foods,” he says. “You can take cabinet food from chilled to the table without destroying delicate products like pastries. Not only do they look good front of house, they’re also extremely easy to use.” Fusion cuisine trends are a key reason Cobra expanded its range, which now includes a stockpot, noodle cooker and pasta cooker and 1, 2 and 3 hole woks with the option of powerful ‘chimney’ or ‘duckbill’ burner jets. “Cobra is a reliable entry level, medium duty series and, of course, it’s backed by our effective national service network,” he says. “These new additions to the Cobra range complement the existing ranges, cooktops, salamanders, fryers, griddles and BBQ units.” While the Moffat brands compete globally the domestic marketplace remains an important focus for the company. “Our commitment to the New Zealand culinary scene has never been stronger, or as exciting as right now,” says Brian. n Hospitality BUSINESS | June 2018 | 21


Nourishing Our Toughest Critics -

Children Chicken nuggets and chips no longer always cut the mustard with the kids.


new generation of healthy-food conscious millennial parents is emerging in a busy technical age when eating out is no longer a luxury, but more of a necessity. It’s now quite common for many young families to dine out several times a week and busy parents are keen to ensure their kids get good nutrition and wholesome meals. They’re selecting restaurants that offer imaginative and innovative, but healthy options. Restaurants and cafes can lose revenue if they’re not catering to the kids, who now dine on much healthier gourmet options, similar to the dishes their parents are dining on. “We’re very aware that people are eating differently now,” says Wagamama marketing manager Louisa Keddell. It’s a change for the good though, she says. “Children and parents can now go to a restaurant and feel like it’s not a treat anymore. They want to ensure their kids are getting good food.” Wagamama New Zealand recently achieved a New Zealand Heart Foundation Kids’ Choice endorsement for the healthy alternatives offered on its Japanese-style menus, which have been extremely popular, says Louisa. “It’s important for parents now to not feel guilty about eating out with their children,” she says. Wagamama offers the likes of mini-chahans – rice with chicken, or tofu, and egg, sweetcorn, carrot snow peas and Amai sauce. There’s also a vegetarian option for the increasing number of vegetarian children. Mini ramen is also popular – a noodle-style soup with a grilled chicken breast, seasonal greens, carrot and sweetcorn. Mini grilled chicken soba noodles also slide down a treat. Ice cream sundaes with sugary toppings and chocolate sauce-laden banana splits make way for fresh fruit sorbets and ‘Nice Blocks’ – an organic, ethically-produced, dairy-free frozen dessert with no sugar added. All of Wagamama’s juices are freshly-squeezed. “We don’t serve Coke or soft drinks on our kids’ menu at all,” says Louisa. It’s easy to see why children make up a very large proportion of Wagamama’s customer base. Catering to the different dietary needs of the current generation of children is becoming huge as well. “We get emailed all the time by parents asking before they bring their children in whether we cater to things like gluten free and nut-free,” says Louisa. “I’ve been with Wagamama for two years and it’s been constant throughout that time, but we’re definitely seeing this more and more now.” “I just think everyone’s much more aware about what’s healthy and what’s not now and the importance of a healthy diet,” says Louisa. “We’re having discussions now with our children about what’s healthy and what’s not, so they’re very aware.”

22 | June 2018 |  Hospitality BUSINESS

Barworks Hospitality Group's Scenic Hotels delights children with its popular Chicken Skewers

Wagamama has won The Heart Foundation approval for its new child friendly menu!

CHILDREN’S MENUS It’s was an honour to get the Heart Foundation Kids’ Choice stamp of approval recently, which required meeting strict criteria. “Our kids’ menu has been created on the principle that children should have access to delicious and nutritious food when dining out with their families,” says Louise. Providing interesting, healthier options for kids was a natural decision for the team at Wagamama. “Many parents are becoming more health conscious and always wanting the best for their children,” she says. Japanese food is incredibly diverse, delicious and highly nutritious, and there’s no reason why children shouldn’t enjoy it when out with their parents, she says. “We’ve worked with the not-so acquired palette of children and created a menu that still offers both Japanese cuisine and the simple flavours and textures children love for this next generation of Wagamama’s ‘little noodlers’.” The Heart Foundation is keen to have more restaurants and cafes signed up for the free endorsement initiative. Its advisor on food services and hospitality, Asher Regan, says more needs to be done to improve kids’ menus in New Zealand. “We’re still seeing a lot of fried foods, high-sugar beverages and very few vegetables being offered to children when they’re dining out with their parents,” says Asher. Kids are the future customers of tomorrow. It pays to keep them interested, nourished and eager for more, says Asher. “Providing interesting healthy meals that appeal to children can be a point of difference for your establishment.” The children’s menu should really reflect what’s on the adults’ menu and provide a variety of choices, he says. About 45 New Zealand restaurants, owned by about 15 companies have had their children’s menus approved to carry the Heart Foundation’s ‘Kids’ Choice’ logo since the initiative was launched three years ago. Barworks Hospitality Group, Scenic Hotels, and Wellington’s Rata Café and Karaka Café, are among those who’ve already received the thumbs up from the toughest of food critics – kids. “The ones who can see the benefit leap into it,” says Asher. “Barworks has been great with their group of gastro pubs and we’ve had good feedback about that. However, for a lot of establishments it’s probably quite hard for the head chef, who may be running the restaurant as well. It does add one more thing to the mix, but there’s a demand for it,” says Asher. “We launched it because we saw a gap in the market. There wasn’t much being done with children’s menus. The food wasn’t fantastic,” he says. Children are diners as well, and they’re the future of the industry. “We’ve got to develop kids’ palates and ensure they’re offered healthy and tasty choices. If you get a child to develop a taste for healthy food and good eating habits it’ll last throughout life.” Parents are far more conscious about what they’re feeding their children and they’re dining out a lot more now, he says. “It used to be very much a treat, but now it’s more often – weekly and bi-weekly. It’s convenient and there are a lot more options,” says Asher. Rata Café head chef Michael Vanderleenden says it’s quite easy to turn out healthy and interesting kids’ food that fits the foundation’s criteria. “You just decide what’s healthy and play around and make something nice.” Right in the heart of a bird sanctuary, Rata gets a lot of families with children through its doors. “If you serve up something they want to eat, they’ll come again,” says Michael. He has a big demand for vegan and gluten-free children’s options. “More people are looking at why they’re bloated, and not only for themselves, but for their children.” Vegan and gluten-free banana fritters with honey, a side of fresh fruit, and maple syrup is a firm favourite, as are organic brown rice cakes with Swiss cheese, Vegemite and salad. These come with a banana and peanut option. Cheese Quasadilla with chilli beans, tomato, a tiny bit of sour cream and side salad, or fresh fish cakes, pan-fried in a little oil, are also popular. Fruit kebabs made for a perfect dessert or snack. “They’re easy to walk around the sanctuary with and adults and children can eat them quickly,” says Michael. n

TOP TIPS FOR FEEDING LITTLE TUMMIES • Children have a broad range of likes and dislikes, so provide a selection of foods that look and taste different. • Where possible offer adults’ meals in smaller portions for children, or use foods from the adult menu to create your children’s menu • Be open to the suggestions from parents and allow them to ask for modifications to the dishes offered to meet their children’s dietary needs • Offer fruit and vegetables as the default side dish for meals. Less healthy options such as chips can still be offered, but make them a separate choice • Consider reducing the portion size of fries, or serve wedges, or chunky roast potatoes • Serve wholegrain breads and pasta, and use brown rice instead of white rice • Eliminate or reduce the amount of fried menu items • Offer water and low-fat milk instead of sugar sweetened beverages • Grill or bake meats, rather than frying them • If you don’t sell many children’s meals consider making bulk lots and freezing them in portions.  Many simple stews, meat balls and bakes can easily be re-heated without affecting the quality • Make children’s meals bright and colourful  • Offer colourful fruit based desserts.

Hospitality BUSINESS | June 2018 | 23

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How to survive during the slow winter period


inter can be a make or break time for hospitality venues around the country. Cold weather and short days make it harder to get people through the doors. However, tightening up your systems, carefully managing your staff levels, and continuing to promote your venue will help to weather slow winter trading.

Overseas travellers can make up a large proportion of a venue’s workforce during the warmer months. During winter, there is often a mass exodus as these staff head for warmer weather, leaving you with a whole new wave of employees. It’s important to have sharp training procedures in place to get new staff up to speed, as well as having senior employees that you can rely on to help you through this transition.

STAY IN CONTROL FIND A BALANCE In our experience, as much as 80 percent of lost While running out of product is a nightmare for revenue comes from poor practices or a lack any bar, having too much stock ties up money of solid systems and processes. You might get that could be better used elsewhere. Peter Nelson, Sculpture Hospitality away with haphazard systems during the busy Start by making sure your stock levels are in Managing Director New Zealand, summer months but these will be costly during line with expectedsales. Look at what drinks Australia and Pacific Islands quiet periods. and brands are popular (and therefore worth How do you place your orders, for example? ordering) and which ones aren’t. If you have Do you record what you have ordered and what product you’re struggling to move, consider it should cost? How is this checked against the stock that arrives in? creating a ‘Cocktail of the Week’ using it as a base. Do you have a procedure in place for receiving and checking incoming It’s also a good opportunity to compare the costs of products across goods, and is it followed? suppliers. Spending half a day on the phone ringing around different Ensure that you have a proven system in place to help account suppliers could save you thousands of dollars. for stock, streamline ordering and minimise errors. If your staff are responsible for these tasks, make sure they are aware of these processes PROMOTION IS KEY and what they are expected to do. The trap that many businesses make when times are lean is to stop marketing themselves. Instead, you need to increase the amount of MANAGE STAFF NUMBERS promotion you’re doing. Getting your staffing levels right during winter is crucial to maximising Use social media to engage with your customers and let them know profit. Lowering your wage costs by as little as one or two percent can about any upcoming events, promotions or specials. Turn foot traffic make all the difference. Use previous years’ rosters to help plan the into bums on seats with live music, a happy hour or even a quirky number of staff you’ll need, taking into account things like sporting message on a blackboard. events or concerts in the area. Also, be wary of dropping your prices as a way of getting people Having employees on the team that can cover several roles can help into your bar. Instead, concentrate on doing the basics right. A ease any rostering stress too. With higher rates of sickness over winter, delicious drinks menu, attentive and friendly service, and a welcoming it’s also a good idea to make a shortlist of dependable people you can call environment are what will keep your customers coming back again and on when you require staff at short notice. again, despite the wintry weather. n Hospitality BUSINESS | June 2018 | 25


Palace Hotel Tokyo

Tones Muscles And Sharpens Minds - Swim with an Olympian, explore the city by kayak or meditate with a monk As Tokyo gears up to host the 2020 Summer Olympics, one of the city’s most celebrated hotels is getting into the spirit with Energizing Tokyo, a stay & spa package that comes replete with an à la carte menu of fitness pursuits – including swimming with an Olympian and a private meditation session with a Buddhist monk – to refresh both body and mind. Forming the building blocks of a complete wellness getaway, the core elements of Palace Hotel Tokyo’s new fitness-focused package include: • Two nights of accommodation in a Deluxe-with-Balcony Room or Executive Suite • Daily breakfast at guests’ choice of Grand Kitchen or In-Room Dining • Choice of one of the following 90-minute experiences at Japan’s only evian SPA: • Vitalizing Signature, a body treatment incorporating traditional Japanese seitai acupressure work with deep-tissue-style massage to improve energy flow, • Celestial Therapy, a massage to improve the immune system and boost metabolism, or

• Mineral Therapy, a massage to ease tension and relax muscles evian SPA TOKYO’s design is a metaphorical reflection of the journey evian® natural mineral water takes through the Swiss Alps, from the loose stone garden at reception signifying the water’s source on a mountaintop to the ceiling of the treatment rooms reflecting ripples in a pond. Each treatment room is aptly named after a peak in the Alps. From there, for an extra charge, guests have the flexibility to add their choice of physical or meditative pursuits from an array of bespoke activities, including: • A private two-hour swimming session with former Japanese Olympic swimmer and Asian Games medalist Hanae Ito in the hotel’s indoor pool. • A private three-hour biking excursion led by Tokyo Great Cycling Tour, with the option to request a custom route based on neighborhoods of interest and desired endurance level. • A private three-hour jog around the city guided by Tokyo Great Running Tour which can be personalized based on areas of interest and preferred fitness level. • A private two-hour kayaking outing hosted by Tokyo Great Kayaking Tour and tailored based on experience level and which parts of the city guests would like to explore by water. • A private 60-minute Aqua Relaxation Experience in the hotel’s pool, a therapy which uses water for resistance for a workout that combines gentle stretching with more active movements, helping to improve strength and flexibility while also achieving deep relaxation. The anchor to the hotel’s new wellness offering is the neighbouring Imperial Palace Gardens, whose perimeter doubles as a five-kilometre jogging or cycling track and where Energizing Tokyo guests can enjoy a leisurely ride on the hotel’s Bianchi brand bikes as part of the core package. For more information

Meditation, calligraphy and Japanese Tea ceremonies are all on the wellness menu at the Palace Hotel Tokyo as it gears up for the 2020 Olympics.

26 | June 2018 |  Hospitality BUSINESS


Air New Zealand Chief Executive Officer Christopher Luxon.

Westpac Chief Economist Dominick Stephens.

Tourism Holdings Ltd Chief Executive Grant Webster.

Regional Focus For Hotel Conference 2018 How to expand the benefits of New Zealand’s tourism boom with the regions will be a key focus of this year’s New Zealand Hotel Industry Conference, scheduled for July 4 and 5 at Auckland’s Cordis Hotel. The conference, the largest and most important annual event dedicated to New Zealand’s hotel sector, is co-hosted by Tourism Industry Aotearoa and Horwath HTL Ltd. It is attended by managers and stakeholders in the New Zealand hotel sector. Last year’s conference attracted over 350 delegates, including hotel managers, investors, developers, hotel chains, government agencies, hotel industry consultants, sponsors and exhibitors. “The programme is focusing strongly on how we can encourage more growth in the regions. It’s about attracting high value visitors to spend more time and money off the beaten track, which in turn makes regional hotel developments more attractive to investors,” TIA Hotel Sector Manager Sally Attfield says. Confirmed speakers include Air New Zealand Chief Executive Officer Christopher Luxon, Tourism Holdings Ltd Chief Executive Grant Webster and Westpac Chief Economist Dominick Stephens. High calibre speakers will also be looking at how convention centres fit into regional tourism strategies, and the challenges of finding good staff in less populated areas. The regional focus continues into the New Zealand Hotel Industry Awards 2018 with a new award this year – Regional Employee of the Year, which will be awarded to the best operational employee working in a hotel not located in Auckland, Christchurch, Wellington or Queenstown. Entries for the Awards are now open at Horwath HTL Director Stephen Hamilton says it’s imperative that the economic benefits of the tourism boom are shared with regional New Zealand. “Tourism supports businesses and jobs across the country, often in regions where few other opportunities exist. The hotel sector, in particular, offers a huge range of career prospects, and requirements for suppliers and support services,” he says.

The New Zealand Hotel Industry Conference takes place over two days, with Wednesday 4 July devoted to the Hotel, Technology and Property Forums. These sessions are designed for delegates to learn about operational, technology, performance and investment topics for the hotel industry. The Forums are offered free of charge for those whose company has delegates registered to attend the plenary session on Thursday 5 July. Others must pay a small registration fee. “We recommend that people register as early as possible. The conference has been sold out for two of the past three years and we expect demand to be high again this year,” Ms Attfield says.

12TH YEAR - 12 AWARDS The hotel sector is gearing up for a big July, with the annual New Zealand Hotel Industry Conference on at the Cordis, Auckland 4-5 July, culminating with a gala awards dinner. “There are 12 Awards, recognising the many key roles that are vital to operating a successful hotel. This year we are delighted to announce a new award – Regional Employee of the Year, which will be awarded to the best operational employee working in a hotel not located in Auckland, Christchurch, Wellington or Queenstown,” says Horwath HTL Director Stephen Hamilton. The conference, the largest and most important annual event dedicated to New Zealand’s hotel sector, has been sold out for two of the past three years and co-hosts Tourism Industry Aotearoa and Horwath HTL Ltd expect demand to be high again this year. “We have an exciting programme that will discuss and debate the big issues affecting this sector currently, including crisis management, convention centres, blockchain, and our social licence to operate,” says TIA Hotel Sector Manager Sally Attfield.

Hospitality BUSINESS | June 2018 | 27


The Rees hotel has ‘excellent examples of robust systems and procedures’.

Golden Glow For The Rees Two of the tourism sector’s condition with the most up to date highest official marks of quality, offerings and services – so to be the ‘Qualmark 5 Star Hotel officially recognised with a 5 Star and Gold Tourism Business rating is terrific,” says Rose. Sustainability Award’ have been During peak season, while achieved for the second year running at high occupancy The running by The Rees Hotel. Rees was subjected to an on-site It’s the first time the assessment and document audit independently owned luxury by Amanda Cushen, a Tourism operator has been assessed Business Advisor at Qualmark New across all three of its different Zealand. In her report she rated accommodation offerings. Situated The Rees as being at the forefront overlooking Lake Wakatipu, the of the industry leading by example property has 60 hotel rooms, and continuously improving The Rees - Five star accommodation overlooking Queenstown's Lake Wakatipu. 90 apartments and 5 brand new noting “excellent examples of private lakeside residences that robust systems and procedures opened in December 2017. in place that are underpinned by The Rees is one of only five hotels amongst 900 accommodation documented processes that continue to add value”. providers in New Zealand to receive both awards – 5 Star and Gold Using an expansive brief, Cushen scored The Rees performance across Sustainability certification, that encompasses the triple bottom line a wide range of areas such as; operational sustainability practices, cultural (social, environmental and financial performance). According to interpretation and integration, service standards and product knowledge, Qualmark only ten percent of total Qualmark license holders (1837 team culture, health and safety systems, décor and cleanliness. internationally ready tourism businesses) have ever received Gold “The Rees within the industry are seen as leaders with some Status. A year ago the tourism rating system received a rigorous outstanding practices in place so every area is evolving, not just one in makeover after being considerably upgraded. particular. Excellent systems are embedded within the business like the Back then The Rees was one of only two hotels in the South Island Optii housekeeping software that has improved efficiency. It’s also an that won the gold seal of approval signifying it met the standard for employer of choice with strong team relationships. It is obvious staff reaching the most high-quality experience New Zealand has to offer. are selected very carefully as they all have a very welcoming and friendly After being benchmarked twelve months later for best practice manner. Never complacent, they’re always on the lookout to improve as against all other top hotel operators across the country, the Gold excellence is a journey, not a destination” she says. Qualmark sustainability award is particularly satisfying for The Rees A Gold Award recognises the best sustainable tourism businesses in New CEO, Mark Rose. Zealand, with the delivery of exceptional customer experiences. A Gold He believes it’s an “important tool from a very relevant organisation that Sustainable Award identifies businesses leading the way in making the New ensures our New Zealand offerings are world class, safe and sustainable”. Zealand tourism industry a world class sustainable visitor destination. The Rees team, he says, has consciously focussed on being The top initiatives travellers’ rated in order of preference in a Rees responsible operators through leaving a “light footprint” through survey were recycling and paperless communications, followed by recycling many staff-initiated actions that both reduce the impact on the natural towels daily. In its Qualmark Award The Rees was recognised for its many environment, and preserve it. environmental and social practices on-site including Bees at The Rees (the “This Gold status underlines our total commitment to our hotel’s apiary operation), native tree planting, electric car charging station, environment, for both our visitors and the generations to follow us – we waste management and philanthropic social community commitments. all need to do whatever we can to protect our pristine country” Rose says. Qualmark, first established in 1997 is wholly owned by Tourism “Being audited by an independent assessor who is able to compare us New Zealand. It is the tourism industry’s official quality assurance with the best hotels across New Zealand is such an important tool. Every organisation for accommodation providers, and an endorsement day we put a huge amount of effort in to keep The Rees in the best programme for attractions and leisure activities. 28 | June 2018 |  Hospitality BUSINESS


Stefan Leser

Sudima’s sustainability goal includes eliminating plastic straws from its hotels.

The Final Straw

New Ceo For

Langham Langham Hospitality Group, owners of Cordis in Auckland has announced the appointment of Stefan Leser as Chief Executive Officer. Based in Hong Kong, he will oversee all aspects of the group’s global portfolio of hotels, resorts and residences, and will be providing strategic guidance to achieve the company’s vision, implementing organisational processes for all divisions, and leading the global expansion drive. Leser has nearly 30 years of experience in the travel and hospitality industries, most recently at Jumeirah International where he was the Group Chief Executive Officer and a member of the board of directors. At the Dubai-based company, Leser was responsible for several significant milestone projects, such as the inauguration of The Terrace at Burj Al Arab and the completion and launch of Jumeirah Al Naseem, the group’s luxury hotel overlooking the Arabian Gulf. Prior to joining Jumeirah, Leser held senior roles for more than a decade at Kuoni Travel Holding Ltd., the leading Swiss travel services provider. As a member of Kuoni’s executive board and executive vice president of the outbound and specialists division, Leser directed the company’s travel businesses, covering the Nordics, United Kingdom, Benelux, India, China, Hong Kong, and Switzerland. He was also responsible for all businesses specializing in inbound destination management which had a purview of US$3 billion in revenues and 8,000 employees. Leser has also spent six years working in the information technology industry with Swissair and EDS Corporation. He holds a MBA from Augusta State University of Georgia (U.S.) “Langham Hospitality Group has a solid reputation with a fine collection of hotels in four continents,” said Leser. “The company is definitely ripe for expansion into new markets and I look forward to leading the team to deliver highly personalised service and support the future growth of the group’s outstanding portfolio of hotels and residences.”

Plastic pollution is a growing problem in New Zealand. Stray plastics when thrown away, never go away. Projections have shown that with current population trends and without intervention the annual amount of waste disposed to landfills will almost double within ten years in Auckland alone1. Sudima Hotels & Resorts believes that it has an influential role to play in advocating for better environmental outcomes within its industry and is advancing its sustainability journey by setting the goal of becoming single-use plastic free by 2020. The hotel aims to establish industry benchmarks on single-use plastics by working with its suppliers to source alternative packaging options and reduce waste from items such as: bottled water by installing filters with hot, cold and sparkling water in all bar areas; and removing other items such as plastic stirrers, water cups and plastic wrapping. In a first step towards its single-use plastic free 2020 goal, Sudima recently is believed to be the first group of hotels in New Zealand to discontinue using plastic straws – eliminating an estimated 52,000 straws each year from going to landfill, which is the equivalent of 38 times the height of Auckland’s Sky Tower. Sudima now offers paper straws for guests on request. Vedika Jhunjhnuwala, recently appointed as Sudima Hotels & Resorts Environment and Social Advocate has grown up in the hospitality sector and is passionate about ensuring the industry puts people and the environment first in its business operations. “Imagine what our world would be like if we all chose to reduce or ban single-use plastics. At Sudima, we abide by the philosophy of leaving the world in a better position than we found it and aim to apply this to the operation of our hotels so it’s only natural that we set this goal for ourselves. “We are calling on the industry to collaborate with us and work together. We are keen to establish what the industry benchmark looks like for reducing or eliminating single-use plastics. It can be overwhelming when thinking about making a big change like this one, but by setting a target and making small changes every day, we hope to set an example so that other organisations will follow suit.” Noel Jhinku, a trustee of Our Seas Our Future (OSOF), a registered New Zealand charity, recognises the commitment that Sudima is making to the environment and applauds the company for taking this first step. “It is encouraging to see businesses take a lead in addressing the environmental issues associated with single-use plastics. This level of corporate responsibility will go a long way in encouraging behaviour change away from the unnecessary use of single-use plastics.” OSOF aims to protect New Zealand’s coastal and marine ecosystems through advocacy, education, and environmental stewardship, ensuring that they are managed sustainably and protected for future generations. Sudesh Jhunjhnuwala, owner and CEO of Sudima Hotels & Resorts, says, “We are looking forward to putting these positive changes into action – we have a strong belief that success is shaped by ethical means and this is certainly another step towards being an even more sustainable group. It is not only good for our business but New Zealand as a whole. This is just one of the ways we are taking a strategic approach within our four core pillars of community, diversity, sustainability and of course our staff.”

1. Reference: Hospitality BUSINESS | June 2018 | 29


Airport Hotel Offers Marae-Inspired Design

The restaurant’s design features an open plan dining space with modern buffet design and open kitchen

The bar opens out onto sub-tropical gardens and the new swimming pool deck

The stylish new lounge bar is a welcoming space for families or groups to relax

Holiday Inn Auckland Airport hotel is now the perfect place to ‘holiday’ before or after connecting to domestic and international destinations, thanks to a multi-million-dollar refurbishment. Drawing inspiration from New Zealand and the Pacific, Holiday Inn Auckland Airport has a contemporary new look following a full renovation of its public spaces. The $3million refurbishment, which commenced in June last year, has transformed the hotel’s ground floor restaurant and bar, hotel lobby, reception and swimming pool into eye-catching yet welcoming spaces, with a nod to cultural New Zealand and Pacific heritage. The property’s ‘open marae-inspired design’ offers a convenient meeting ground for travellers and Aucklanders alike, giving it a ‘welcoming heart’ with bursts of colour, life and energy. The new lounge bar sits at the heart of the hotel, where the removal of its original floor and ceiling features has enhanced the space and opened it up to the sub-tropical gardens and the new swimming pool deck. The hotel’s restaurant is now a destination in its own right, taking diners on a culinary journey of native New Zealand in a Pacific holiday setting – think hanging plants, bursts of colour and authentic finishing touches. Ten flexible meeting and function areas have received a fresh new look. The refurbishment reinforced the popularity of these rooms which have a relaxed resort, rather than city ‘feel’. The rooms are known to be particularly spacious, with an airy atmosphere and plenty of natural light. Delighted with the transformation and the investment in Auckland and New Zealand tourism, Holiday Inn Auckland Airport General Manager, Scott Schaefer described the new look as a “runway success”. “From check-in to departure, there’s plenty to do to keep the family or colleagues entertained in comfort while you wait for your next flight or seminar,” he said. “We have invested in games and other family-friendly amenities, reinforcing Holiday Inn’s family proposition and what the Holiday Inn brand is known for worldwide. “A new cultural personality shines from within and it’s pleasing to 30 | June 2018 |  Hospitality BUSINESS

say we’re now fully open for dining, weddings, ceremonies and family events. It is such a privilege to see the owner’s vision for the hotel come to life.” New furniture, flooring, light fixtures greenery and artwork throughout has added a modern twist, complemented by injections of Maori wood carvings, gifted by the local Iwi. The pool is an oasis of calm amidst sub-tropical gardens, although it’s just minutes away from Auckland Airport terminals and all major motorways. A group of committed stakeholders in the project included owners Cockpit International, InterContinental Hotels Group (IHG), Designworks, JSC Ltd and construction company Format. The creative Designworks team designed the hotel so all public areas were on one level, with a strong central core. “Guests gravitate towards the central courtyard and pool area now that a variety of spaces have been opened up and flow into what is the ‘welcoming heart’ of the site,” said Designworks’ Group Head of Spatial Design, Clark Pritchard. “The overall style is relaxed and inviting, using a fresh and natural palette of materials interjected with pattern and colour to reflect the Pacific holiday concept while also celebrating New Zealand and Pacific modern art, flora and fauna.” Jacques De Lange, Managing Director of construction company Format, said they were “proud” to deliver the transformational project.  “Holiday Inn confirmed the strength in their brand by investing hugely in an improved facility,” he said. “Hotel General Manager Scott Schaefer, the hotel management and design team were outstanding in the delivery process of this lovely project.”


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Love Of Hospitality Shines Through In Arrowtown

La Rumbla and Slow Cuts owners Sam Gruar and PJ Johnson.

In something of a precedent, two small Arrowtown restaurants, owned by the same couple, scored seven finalist placings between them in the Queenstown Hospitality Awards 2018- with one restaurant ultimately winning two categories! Hospitality Business correspondent Sue Fea caught up with Sam Gruar and Penelope Johnson!


a Rumbla and Slow Cuts – a stone’s throw from each other in the tiny historic town, 21km from Queenstown – had a remarkable line-up of three finalists each in the awards. They ranged from the youngest – 22-year-old bartender Sam Maxwell through to co-owner Penelope (P.J.) Johnson at 37, who owns both restaurants with her partner Sam Gruar. La Rumbla won the Harrows Restaurant of the Year award category and La Rumbla’s Jessica Patterson won the Antipodes Outstanding Waiter Of The Year Award Sam and Penelope launched La Rumbla – a late night Spanish shared plates restaurant and bar - five and a half years ago, fresh from a foodie trip to Spain. Slow Cuts – their daytime, dine-in or takeaway restaurant – focuses on gourmet homemade burgers and great slow-cooked meats. La Rumbla turned out one of the three finalists in the Jameson Bartender of the Year – Sam Maxwell; Southern Hospitality Outstanding Chef of the Year - Jay Sherwood and Antipodes Outstanding Waiter of the Year winner – Jessica Patterson. Penelope and Sam’s other restaurant – Slow Cuts – also netted three finalist placings - Menumate Outstanding Front of House Team of the Year; Burns & Ferrall Emerging Talent – Chef - Karan Dhillon, Slow Cuts; Negociants Emerging Talent - Wine Service Professional - Kate Tothill. A Canadian, Jessica arrived in Queenstown on holiday three years ago, landed a job at La Rumbla and never left. For her and her workmates it’s all been hugely exciting. “My gosh! Three finalists across our two restaurants. I can’t believe it. This is crazy! It’s so nice for a wee town like Arrowtown to be recognised,” says Jessica. For her, waiting and front of house is all about having a good knowledge of the menu, the customers and being aware of what’s happening around you. “We like to make people happy,” she says. That’s what it’s all about and Penelope says the entire young team at both venues is passionate about what they do. “They’re all doing it for their love of hospitality,” she says. “That shines through from the food to the front of house and how they approach each day.” All of Sam and Penelope’s staff have been well-nourished and immersed in their huge love, passion and understanding of the industry. They’re also well-schooled in good hospitality practises. “We also do a lot of hands-on training with professional hospitality mentors,” says Penelope. “We work with hospitality coach James O’Connell of The Hospitality Company in Christchurch, who does weekly coaching with our staff. Our managers are on a programme with him as well and it’s paying off.” “He’s given us that added lift to ensure our staff enjoy hospitality as a

32 | June 2018 |  Hospitality BUSINESS

business as well as a career,” she says. The focus is on making hospitality a career stepping stone in their business career, whether the staff stay in hospitality or not. “We’re super proud of them,” says Penelope. She and Sam started La Rumbla with nine staff and now employ 30 staff across their two restaurants. Hospitality is in the blood for Penelope, who grew up with her family owning the Waimate Hotel. She’s managed Arrowtown’s Blue Door bar, managed the bar at Ponsonby Road Bistro in Auckland, and was set-up restaurant manager at Queenstown’s renowned Botswana Butchery Restaurant. Sam, who trained as a chef at Harbourside, has worked as front of house and cocktail bartender at Eichardt’s Private Hotel, at French Café in Auckland and in the New York bar scene. Restaurant Association chief executive Marisa Bidois says the seven finalist placings across the two small Arrowtown businesses is an outstanding achievement. “They both offer outstanding quality in all aspects of the business and are receiving deserved recognition in these awards as finalists in three categories each, as well as the prestigious Harrows Restaurant of the Year for La Rumbla.” There were some familiar faces in the award finalist line-ups as once again consistently good establishments were vying for top spots. Presented by the Restaurant Association of New Zealand and lead partner Trents Wholesale, the Queenstown Hospitality Awards recognise the outstanding hospitality professionals all making a positive impact on the local hospitality scene. More than 1200 nominations were received from the industry across 16 categories this year, recognising those who work hard to achieve excellence in hospitality. It was the first time the hospitality awards had been held in Queenstown since 2010. The large number of nominations received was an endorsement that the industry welcomes the awards as a means to support and recognise each other, says Marisa. It was also a real tribute to the calibre of talent in Southern Lakes hospitality. “To be selected by your peers as a leader in your category is a great honour in itself,” she says. Winners received a coveted “Chevron” trophy, representing a stripe indicating rank or length of service. They were also listed on the Eat New Zealand website - a collective of New Zealand’s chefs, producers, media, tourism and even operators, who are dedicated to promoting New Zealand’s best food, drink and culinary destinations to the world. The public could also have their say and vote for their favourite establishment via the First Table People’s Choice Award.

La Rumbla head chef Jay Sherwood

Harrows Restaurant of The Year: La Rumbla

The winners were announced at the awards evening at Skyline Queenstown on May 28 where guests were treated to a delectable selection of local produce, drinks and the sweet sounds of international DJ duo Sweet Mix Kids. Meanwhile, nominations for the Rotorua Hospitality Awards closed on May 27 and the winners will be revealed at an awards evening at the Energy Events Centre on July 1. It’s the seventh year celebrating the Rotorua hospitality industry at the awards, which are aimed at highlighting the very best that region has to offer. Also presented by the Restaurant Association, the Rotorua awards have been recreated with a fresh new identity. The new regional hospitality awards design has come from the need to create a more streamlined and consistent awards platform throughout New Zealand, with the Rotorua Hospitality Awards representing the highly coveted biannual celebration for its region. “Our goal is to bring the hospitality community together and connect them with the larger community,” says Marisa. As with Queenstown, the winners will receive the coveted, ‘mark of distinction’ ‘Chevron’ trophy. The Restaurant Association has also partnered in the Rotorua awards with Eat New Zealand and all winners are listed on the Eat New Zealand website. Customers and fans have also been able to vote for their favourite Rotorua establishment in the Rotorua Lakes Council People’s Choice Award category from May 29. For more information regarding the awards please visit www.\rotorua. People can stay connected with key updates and announcements on the Rotorua awards Facebook page, @rotoruahospitalityawards and Instagram @rotoruaawards. n



Hospitality BUSINESS | June 2018 | 33


Legislative Changes Lead Major Challenge For 2018 A Restaurant Association of New Zealand survey reveals the challenges set to rock the industry this year.


he association body which represents more than 2200 hospitality businesses nationwide, asked members to weigh in on what they think will be the biggest challenges facing the industry in 2018. Lack of skilled employees was ranked as the number one challenge for hospitality business owners. “Skilled migrants play a crucial role in supporting the shortfall of workers in the hospitality industry, so it is important that the industry can continue to employ migrant workers where no suitable New Zealand candidates can be found,” says Marisa Bidois, Chief Executive of the Restaurant Association. Bidois met with the Immigration Minister earlier this year where he gave his assurance that government will continue to work with businesses to ensure they can access the skills needed to remain viable in business. Exacerbating the challenges in recruitment is the ANZSCO database, the government occupation classification portal for visa applications, with which 65 per cent of respondents had experienced problems using. With increases to minimum hourly rates, unsurprisingly managing wage costs came in second place with 41 per cent of respondents citing this as a crucial issue for the industry. Managing government legislation also featured highly with 40 per cent of respondents selecting it as a key challenge. Bidois says the sector is facing pressure from all sides. “With changes to employment law including the reversal of rules around 90 day trial periods and more prescriptive rest and meal breaks, hospitality owners are having to be increasingly creative to keep their businesses afloat.” In addition to this the Government plans to lift the minimum wage by around six per cent per annum over the next three years which will leave New Zealand with the highest minimum wage relative to average income in the OECD.”

We can’t do your mise or save you from dying on the pass but to avoid a house ‘86 we’re “behind”

“Our industry employs 120,000 individuals across 18,000 businesses and contributes $47.8 billion to New Zealand’s GDP” – Marisa Bidois CEO Restaurant Association of New Zealand.

Many other industries have the option to switch to automation, however with hospitality being a more analogue and personal operation, automation is not currently a viable option. Our industry relies heavily on labour and our survey indicates that many will simply not be able to afford the increased costs. The obvious losers in this are the customers who will ultimately pay the price for increased prices on menus.” “Despite concerns regarding rising costs of doing business in our industry, another area of importance is raising the standard of employee welfare and eradicating exploitation. Our survey found six in 10 operators in New Zealand’s hospitality industry agreed there was worker exploitation in the industry.” “Employers who are mistreating migrant workers bring the reputation of the industry down as a whole and we want to assist in removing exploitation from our industry however we can. Those that are not following the rules create an uneven playing field when it comes to being able to deliver a competitive offering to customers. Business owners that are not compliant are able to undercut those that are doing everything correctly.” The Restaurant Association is currently developing an industry accreditation system to combat worker exploitation and highlight employers with good business practices Despite these challenges, optimism within the industry is still high. Three quarters of respondents remain optimistic or unchanged about the next twelve months. “Our industry employs 120,000 individuals across 18,000 businesses and contributes $47.8 billion to New Zealand’s GDP. We have a very important role to play, not only in the social fabric of Kiwi’s lives but also a huge part of the tourism offering” concluded Bidois. n

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Made For Hospitality! Hospitality is a competitive business and Harrows specialises in offering bars, cafes and restaurants that winning edge through personalised furniture. Director Tim Suckling says Harrows collaborates with business owners, designers and architects to help create hospitality spaces that stand out from the crowd, crafting beautifully made, fit-for-purpose furniture for bars, cafes and restaurants. “We believe in a more personalised approach, inspiring our customers through possibilities - ultimately giving them a competitive edge,” says Tim. “We work with hospitality businesses ranging from funky quick eats venues through to opulent, high-end fine dining. Furniture plays a considerable role in telling a brand’s unique story,” he says. “It helps to create and enhance the customers’ experience and atmosphere.” To achieve this, Harrows combines a New Zealand-made approach with selected imported product finished in their Timaru manufacturing facility. This enables customers to personalise their furniture with colours, textures, fabrics and sizes.  The company’s Auckland showroom at 3 Dundonald Street, Eden Terrace, offers more than the typical showroom experience. “Our collection is curated to inspire clients with exciting new hospitality trends and finishes, and provide a chance to touch, feel and interact with them,” says Tim. Harrows showroom, is open weekdays from 8.30am to 4.30pm. Walk-ins are welcomed, but appointments are recommended to ensure staff can dedicate their full attention to customers.

Call 0800 142 233, email or check them out online to discuss furniture requirements, or arrange an onsite consultation.  Harrows is delighted to be the sponsor of the Restaurant of the Year Award at the 2018 Queenstown Hospitality Awards. n

Harrows furniture at Mr PIckles bar & eatery in Hamilton.

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Sexual harassment Marisa Bidois - Chief Executive

Concerns about the widespread and systemic nature of sexual harassment have received unprecedented attention over the last several months.

Complaints and allegations have been in the background for quite some time now, but there seems to have been a shift within society about how seriously sexual harassment is taken. Although the ongoing impact of the Time’s Up and #MeToo movements are yet to be seen, New Zealand has felt the effects of the shift that appears to be taking place. The perception by the media and the wider New Zealand public is undoubtedly different. As an employer, it is important you understand how to respond to complaints of sexual harassment and have policies in place about this type of behaviour in your workplace. Even though there is greater public scrutiny in this area, your obligations have not changed.


Sexual harassment is unlawful under the Human Rights Act 1993 (HRA) and is grounds for a personal grievance under the Employment Relations Act 2000 (ERA). You also have an obligation to provide a safe workplace, so far as reasonably practicable, under the Health and Safety at Work Act 2015. Both the ERA and HRA have a similar definition of sexual harassment. In summary, the HRA defines sexual harassment as: • A request for sexual intercourse, sexual contact or other sexual activity that contains a promise (implied or overt) of preferential treatment or a threat of detrimental treatment. • Language, visual material or physical behaviour of a sexual nature that is unwelcome or offensive to that person and either repeated or of such significant nature that it has a detrimental effect on that person. Here are some examples the Human Rights Commission has given of sexual harassment: • Offensive sexual remarks or jokes in the workplace • Implied or actual threats of being overlooked for work opportunities or promotion if you say no to your manager’s advances • Unwelcome touching, patting or pinching by managers, co-worker or customer • Regular hassling for a date or being followed home by a co-worker • Sexually offensive images in the workplace, including screensavers (or posters) of a sexual nature • Intrusive questions about an individual’s sex life

Let’s face it, hospitality is competitive. At Harrows we we collaborate with designers, architects and business owners to help create hospitality spaces that stand out from the crowd, through beautifully made, fit-for-purpose furniture for bars, cafes and restaurants. We believe in a more personalised approach, inspiring our customers through possibilities ultimately giving you a competitive edge. Easily customise your furniture with colours, textures, fabrics and custom designs to help create and enhance your customer experience and atmosphere.

Remember, even if someone did not intend to be offensive and they are unaware of the effect of their behaviour, they can still be held responsible. The way the behaviour affects the person matters.


Work with your team to develop a policy against sexual harassment. It is important that you have something in place, both to set out your expectations of behaviour and to guide you when a complaint is made. We can help you with this. If a complaint is made you must enquire into the facts and take all ‘practicable’ steps to make sure the behaviour does not happen again. | 0800 142 233

Please seek advice if you have received a complaint of sexual harassment or you are looking to develop/update your policy against sexual harassment. The Helpline Team is available to help on 0800 737 847.

Hospitality BUSINESS | June 2018 | 37


Tasty Sustainability Planted in

Queenstown BY SUE FEA

Food With A Social Conscience in Mind!


he environmental awakening that prompted a former Scottish nuclear plant electrical engineer to sell up his Queenstown bars has turned into a passion for social conscience dining. Greenpeace protestors were once a nuisance to Scotsman Richard Docherty, who was an electrical engineer at a British Government naval base for nuclear submarines and nuclear weapons. “The Greenpeace protestors would be banging on my window on the bus as we headed into the plant to work,” says Richard. “I had no environmental ethics. I grew up in that Scottish industrial shipyard mentality.” However, now in his 30’s, Richard is a total convert. The former owner of well-known Queenstown Steamer Wharf bar Fraser’s and The Naughty Penguin in Cow Lane, he’s founded a unique food concept for Queenstown – PlantB. It’s a non-conforming food establishment, set up in a 6.9m (20 foot) recycled hydraulic shipping container at Queenstown Airport, where the ethos is all about promoting a plant-based ideology towards food and packaging. Richard refuses to comply with society’s standard for normal attitudes, behaviours and beliefs about the food industry, and it shows. He’s passionate about taking the rest of the world along with him on what he says is now a global movement inspired by the urgent need to cut greenhouse gas emissions and conserve the earth’s precious resources. It’s a topic that he says we should all be discussing and Richard’s planning local forums in Queenstown to get the community talking about sustainability and challenging people to think. “We’ll also be using our own business platforms to get people talking,” he says. He first saw the light during a stint managing a Central Otago cherry orchard while his bars were being redeveloped. “I was blown away by the extent of the wastage with the best plump cherries shipped off to Asia for export, the locals getting the dregs and the rest thrown in the bin,” he says. 38 | June 2018 |  Hospitality BUSINESS

That got him thinking about the sustainability of the planet and the importance of eating locally and seasonally to minimise environmental impact. In 2013 he launched his first wholefood concept – Rehab, offering fresh, health food and juice alternatives. Food with a social conscience – thinking sustainably, consuming responsibly and traceability - was a relatively new concept back then. “We couldn’t be such a strong a voice then, so we sat on the fence,” says Richard. However, since then consumers have become more aware of the supply chain and our behaviour inside that, he says. “People have become much more passionate about environmental and health issues,” he says. It’s the way of the future. He’s already noticing an emerging new demographic of young people queueing up at PlantB. While customers were predominantly females, aged 16 to 48, Richard’s now seeing more kids from 14 years, through to people in their early 20’s – male and female. Young people are increasingly showing a real social conscience towards food, says Richard. “They want to eat cool and healthy food. They’re also the Netflix generation, who are watching documentaries about what the dairy industry is doing.” He’s now seeing children lead their parents in food choices. “It used to be the parents who were up front placing the orders, but it’s now the kids directing the parents, he says. “These kids are smart. They’ve already looked up Trip Advisor and read the articles about where to eat before they arrive.” PlantB focuses heavily on local plant-based food, offering everything from Moroccan, Vietnamese, Greek salad and bowl options to delicious warm bowls like Egg and Dukkah, featuring a cashew and harissa dressing, Egg and Salmon, Chipotle and Bean, Malaysian Kale and Kumara Curry and free range chicken broths. Salad bowls star Avocado and Grains, Olive and Tahini, Mango and Sprouts, which team up with a huge array of smoothies that make up 50 percent of sales.

PROFILE Plant-based doesn’t mean vegan, he says. That’s more about animal welfare, while plant-based is about eating wholefood and having a social conscience, says Richard. “We can eat meat. We just need to cut down. We don’t need it every night of the week.” He’s all about creating amazing plant-based dishes. “I’m trying to get people away from that rabbit food mentality, because you can be sustainable and still enjoy hearty meals.” Cleaning products are carefully chosen, even at the expense of improving his bottom line. He’s also looking into running a hybrid fleet of refrigerated electric delivery vans, with plans to introduce food deliveries locally on electric bikes. “My dream is to put PlantB containers around the country and eventually make them completely off the grid using standalone solar panels and wastewater treatment,” says Richard. “I want to be on my deathbed, proud of what I’ve left behind on the earth and to pass that legacy on for others to carry on.” n

CONTAINER FOOD Queenstown social conscience foodie Richard Docherty is getting in early with his healthy eating, plant-based ethos. He’s tapping into the childhood market with his online healthy school lunch brand, Munchly. It’s a social enterprise that he started in October last year in which parents place online orders and he delivers the lunches to each school. Richard donates a dollar from each child’s order to their school for school projects. “A lot of parents here are struggling with the higher cost of living and both parents are usually working,” says Richard. “The schools needed a financial boost too. We wanted to help the community and educate the next generation about behaviour around food and where it comes from.” He says it’s amazing how humans have become so detached from the world developing their own exotic style of food. “Most kids don't know that a peanut or a melon actually grows. I want to educate them about traceablity,” he says. As he fine tunes this new product range, Richard has created a new-look Munchly’s option for this year - a Bento Box-style tray of different healthy treats, like vegetable, chicken and dips – that’s more appealing to kids.

Moroccan, Vietnamese and Greek salads and bowls are popular plant based meals from PlantB.

PlantB founder Richard Docherty gets up close and personal with his produce down on the farm.

“My dream is to put PlantB containers around the country and eventually make them completely off the grid using standalone solar panels and wastewater treatment,” Hospitality BUSINESS | June 2018 | 39


Pat Pilcher’s round up of all the tech worth knowing about, for work, rest and play.


RRP$299 (Hue starter kit) Who’d have thought the humble lightbulb would go hi-tech? Philips Hue bulbs use RGB LEDs which means they can shine in over two million different colours and are about as bright as an old school 60-watt bulb. They’re ideal for adding an infinitely varied ambience to your venue that reflects the required ambience. Hue bulbs are wireless, so they’re controllable using a smartphone, PC or an Amazon Echo. Being able to say “Alexa, dim the lights” or “Alexa, change the lights to red feels incredibly futuristic! Add to this the ability to add custom smarts such as switching on automatically at sunset via and it adds flexibility to function.


RRP$346.96 Harman Kardon’s Onyx Studio is proof that not all Bluetooth wireless speakers have to sound as tinny as your childhood transistor radio. It’s a big round serving dish sized Bluetooth speaker that is both portable and capable of belting out a satisfying amount of bass.


RRP$699 Its one of the ironies of our age. Televisions may have become thinner and capable of delivering incredible video, but their audio has steadily declined. This is because of a lack of space in most thin screen TVs for decent speakers. This is easily solved by adding a soundbar like Orbitsounds P70 One. Not only can it deliver solid bass, rich mids and crisp highs, its Airsound technology allows it to pump stereo around a venue.


RRP$299.95 Silence is golden and it’s so hard to find - unless of course you’ve scored a pair of JBL’s jauntily named E65BTNC noise cancelling wireless headphones. With 24 hours of battery life they’re ideal travel companions and being JBL gear, they sound great too.

40 | June 2018 |  Hospitality BUSINESS



RRP$499 Nokia is back! This time with a new line of smartphones. The company’s latest, the affordable Nokia 6.1 is powered by Android One. It isn’t just bloatware free, but Android One also translates into two years of guaranteed Android upgrades. The Nokia 6.1 has a black alloy chassis with bronze accents and despite its reasonable sticker price, feels like a million bucks in the hand!


RRP (Lipstick)$29.95 RRP (Compact)$44.95 Mums day may have passed but there’s no reason why you can’t still spoil her with a portable battery pack that’ll keep her phone charged when she’s on the move. Designed to look like cosmetic accessories, both the Jetpack lipstick and compact mirror (with LED lighting) can be inconspicuously stowed in a handbag.


FINE FOOD NEW ZEALAND New Zealand’s leading national showcase for the hospitality, food retail and foodservice industry opens to the trade, attracting exhibitors from around the globe and New Zealand’s leading suppliers and participants at Auckland’s ASB Showgrounds, Greenlane. It is the place where exhibitors and buyers come together to do business, discover new products, see food demonstrations and sample the best new innovations the foodservice industry has to offer. Entry is free of charge for registered delegates. Register at:


SERIOUSLY GOOD FOOD SHOW The annual Seriously Good Food Show is returning to ASB Arena Baypark in Tauranga on the 30th of June and 1st of July 2018. The Seriously Good Food Show is going to be the tastiest weekend in the Bay of Plenty, so get your forks ready. ​This two day event features over 120 exhibitors sharing the latest in innovative products, acclaimed chefs sharing their secrets and delectable food and wine tastings.

5-8 JULY

FOODPRO MELBOURNE The Foodpro is an important trade fair

for the food and beverage industry in the Asia-Pacific region. The exhibitors present at the fair the latest products and ideas for the industry, including the latest trends in food production and the latest technologies for the production of beverages. Visitors can find in depth and comprehensive information here about the latest developments, trends, products and services in various fields. The Foodpro will take place on 4 days from July 5 to July 8 in Melbourne.

26-29 JULY

THE FOOD SHOW ASB Stadium, Greenlane, Auckland NZ

19- 21 AUGUST

COFFEE FEST TRADE SHOW Los Angeles Convention & Exhibition Centre The trade show Coffee Fest - Trade Show in Los Angeles, USA. The frequency of the trade show is annual, with western foodservice and hospitality expo. Coffee Fest is held at the venue Los Angeles Convention & Exhibition Centre. Clarion UX is the trade show organizer in charge of Coffee Fest.


NZ CHOCOLATE & COFFEE SHOW New Zealand’s biggest celebration of chocolate, coffee and tasty treats! 6 and 7 October, 2018 at The Cloud on Auckland’s waterfront.


TSB Stadium New Plymouth racecourse, Rogan Street New Plymouth


Barber Hall, Arena Manawatu, Waldegrave St, Palmerston North

CONTACT: Simply visit the websites and contact the event organisers for more information and updates! To have your event listed in the Hospitality Business Diary Dates column email: Hospitality Business editor, Kimberley Dixon at:

Hospitality BUSINESS | June 2018 | 41

June 2018



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#41 |



The Shout Editor Charlotte Cowan EDITORIAL

Lighten up Refined and sophisticated. Do these two words come to mind when you think of rum? Perhaps not. With rum’n’Coke being a bar-list staple for longer than we care to remember, the thought of rum being a premium spirit may never have crossed your mind. But it’s time to change that perception. Super-premium rum might still be a micro-category in the grand scheme of things, but the more we focus on innovation in the rum category, the more we will see that rum is absolutely not an inferior spirit. Tash McGill explains why we should be relishing rum on pgs 8-9 and in our brand new feature, she shares tasting notes for three premium rums on pg 10. Another up-and-coming category in New Zealand is ‘lighter’ or lower-alcohol wine. The NZ Lighter Wines initiative is a seven-year programme designed to position New Zealand as number one in the world for high-quality, lower alcohol and lower calorie wines. We chatted to Dr. David Jordan, viticultural scientist and manager of the programme, on pg 14 to learn more about the challenges and benefits of producing lower alcohol wine. Plus, we share some de-light-ful lighter wines on pg 15. We hope you’re loving our new and improved website and don’t forget to like and follow us on Facebook and Instagram @theshoutnz. Cheers!

Contents 04 Industry news and insights

12 G  luten-free beer

Yes, it’s a thing! Find out more from John Oszajca

06 T  he New Zealand Cider Festival is back!

Tickets are on sale now for this annual festival in Nelson

14 S  eeing the light

Q&A with Dr David Jordan, viticultural scientist and manager of the NZ Lighter Wines programme

07 N  ew on shelf

This month’s exciting new product launches

15 A  de-light-ful drop

08 B  est ideas come while sipping rum

Dark and mysterious, here’s why you should relish in rum

Take your pick from these lighter wines

16 S  auvignon Blanc evolution

Tasting notes from Cameron Douglas MS

19 M  eet the winemaker

Introducing some of New Zealand’s winemaking experts

10 Premium rum

Tasting notes from spirits writer Tash McGill

11 Bar faces

Meet some of the industry’s talented bartenders and mixologists


Rum is not just found in RTDs or mixed with cheap fizzy, my friends. This month we’re taking a look at premium rum, such as this Angostura 7 Year Old. Aged in ‘once used’ bourbon casks, this full-bodied spirit is one you can enjoy neat, or in your favourite cocktail, of course. For more on this month’s spirit on show, take a look at pgs 8-10.


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

With 96 points from Cameron Douglas MS, this barrel fermented savvy from Greystone is clear pale lemon in colour, with aromas of pineapple, tropical fruits, lemon balm and fresh cut herbs. If you, like me, love a classic Kiwi Sauvignon Blanc, then head to pgs 16-18 for more exquisite examples.


Made with sorghum, rice and New Zealand Goldings hops, this golden ale is light and refreshing and perfect for those looking for a gluten-free beer packed with flavour. For more frothy friends who are friendly to the gluten-free among us, check out pgs 12-13.

 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 3


Introducing a 100% natural vodka premix The Premium Liquor Co. has announced the release of a zero sugar vodka premix. Triple distilled New Zealand vodka with a hint of natural flavour, Hint New Zealand Vodka contains no sugar, sweeteners, preservatives or carbs. “It’s great to offer a sugar free alternative without the need for sweeteners like Stevia, Aspartame or Erythritol,” says The Premium Liquor Co. Brand Director, Jason Anderson. Brand new to the market and from the same company that produces Sundown Gin, Hint is available in three flavours in a 250ml glass bottle 4-pack: Watermelon & Sparkling Water, Feijoa & Sparkling Water and Citrus & Sparkling Water.


Skittles, snails, crickets and more at GABS 2018 Apricots, marshmallow, rhubarb, cold brew coffee, Thai Red Bull, Skittles, figs, dates, yuzu, gin, Port and even snails and crickets. These are just some of the more unusual ingredients you’ll find amongst the many unique ‘Festival Beers & Ciders’ to be served for the first time at the GABS Beer, Cider & Food Fest 2018, along with more than 300 of the very best craft beers and ciders from around New Zealand and Australia. Renowned as one of the world’s leading beer festivals, GABS (aka the Great Australasian Beer SpecTAPular) brings together the best breweries from New Zealand and Australia for a non-stop celebration of craft beer and cider. Held in Auckland on June 30, organisers expect more than 35,000 people to attend and Craig Williams, GABS Event Director,

says the festival is the perfect place for those keen to try something new. “For us, GABS is about sharing our love of craft beer and cider with as many people as possible through an unforgettable experience,” he says. “Great beer is about skill, passion, creativity and most of all, fun. GABS brings all that to life, whether you’re just starting out on your beer journey, or the most fervent fan.” This year, more than 160 unique beers and ciders have been brewed especially for the event by breweries and cideries from Australia, New Zealand and around the world. Of these, 90 will be served at GABS Auckland. The festival also includes masterclasses, food, beer and cider pairings and tasty treats from some of the city’s best food vendors. Tickets for the festival are on sale now, for more information, visit ​​.


WSET announces new and enhanced qualifications The Wine & Spirit Education Trust (WSET), the largest global provider of wine and spirits qualifications, has announced the launch of a new spirits qualification: the WSET Level 3 Award in Spirits available from 1 August 2019. The WSET Level 2 Award in Wines and Spirits, and the WSET Level 4 Diploma in Wines and Spirits have also undergone thorough review, resulting in new qualifications exclusively focusing on wines. The WSET Level 2 Award in Wines and the WSET Level 4 Diploma in Wines will each benefit from an enhanced, updated specification and learning materials. Both qualifications will be also available from August. “We continually work to ensure that our qualifications remain current and job-relevant, equipping students with the skills and expertise they need,” says WSET Chief Executive, Ian Harris. “Extensive consultation with key industry stakeholders indicated a clear demand for specialist product education in the categories of wine, spirits and sake; our newly updated suite of qualifications directly addresses this demand, completing the separation of our products into three distinct subject-matter streams.” For more information, visit

4 | June 2018 | HOSPITALITY BUSINESS | TheShout NZ


Under the influence

The marketing dilemma every liquor brand faces is to find a point of difference, whether it be in flavour, bottle design, name, marketing or positioning. This Baijiu aisle at Hema Supermarket (a high-tech Alibaba subsidiary) in Shanghai is a perfect example of a wall of fairly standard red and goldness for this liquor category. If you don’t know Baijiu, it is a clear spirit distilled from fermented sorghum or sometimes rice, wheat or barley. It is 52% ABV and not to be messed with. It is also the most widely consumed liquor on the planet with more than five billion litres sold per annum and is China’s preferred tipple by far. Further investigation in the aisle brought up a series of small bottles with actual people’s faces on them, we needed to know why. Each of the women featured on the bottles are KOLs (Key Opinion Leaders or what we would call Influencers) who, in China, have followings in the many millions and can have some serious impact when it comes to moulding the minds of their fans. For many smaller or unknown brands in the liquor space and beyond, traditional advertising is out of financial reach, so high cost options like television or outdoor marketing are replaced by online, social and the extensive use of KOLs. This the first example we have seen of a brand taking their KOL associations into retail and making the most of their marketing partnership outside social media.

The Shout NZ Publisher, Dale Spencer, recently joined a New Zealand delegation to Alibaba HQ in Hangzhou, China. INDUSTRY INSIGHTS

Women in Wine NZ Connect. Inform. Change.

NICKY GRANDORGE Women in Wine National Coordinator

There are many capable, commercially astute women in the wine industry. Women, in fact, account for 46% of the work force. So, it was extremely confronting when not a single woman put her name forward for consideration during the 2016 New Zealand Winegrowers Board election. This prompted New Zealand Winegrowers to consider how to better promote and facilitate the participation and success of women within the wine industry. To this end, last year New Zealand Winegrowers launched the Women in Wine NZ initiative. The objectives are to: • Connect: Providing opportunities for women in the New Zealand wine industry to create valuable networks, share successes and ideas. • Inform: Providing valuable information and resources to support and advance the careers of women in the wine industry. • Change: Encouraging wine industry commitment to the support and advancement of women’s careers.

Diversity strengthens the industry and benefits all members. A national committee has been established and is working on national initiatives as well as supporting the regions, who are running local Women in Wine events to encourage networking and upskilling. A pilot WiW national mentoring programme is to be launched in June 2018 which will provide the opportunity for one person from each of the New Zealand wine producing regions to be mentored by an experienced wine industry professional. The mentor is acting on a voluntary basis and once the pilot scheme is completed the programme will be launched in early 2019, with the aim of growing the number of participants each year. Women in Wine NZ is very much inclusive, and both men and women are invited to events and to participate in celebrating and promoting diversity within the workforce. The next national Women in Wine event will be at the wine industry’s annual conference, the Romeo Bragato Conference, in August.

 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 5


The New Zealand Cider Festival is back!

Returning for its third consecutive year, the Kiwi festival celebrating all things cider is happening in Nelson this November. After a successful sold-out event in 2017, The New Zealand Cider Festival is back for its third consecutive year in New Zealand’s Cider capital, Nelson. Taking place on November 3rd at Founders Heritage Park, the festival will coincide with the NZ Cider Awards on November 2nd, but this year will also include ‘fringe’ events from October 31st through to November 4th. These events include cider cocktail making, sensory tasting sessions and informative tours and talks. Another new addition to the 2018 festival is Gabe ‘The Ciderologist’ Cook – global consultant, writer and teacher on everything cider related – who will also join in on the fringe events and awards. “Cider is undergoing a global renaissance, but it’s not being driven by markets with old, established cultures, like the UK or France. It is being driven by ‘New World’ nations, such as the USA, Australia and, of course, New Zealand,” says Cook. “Although lacking a longstanding cider heritage and tradition, New Zealand more than makes up for this with innovation, expert wine making and brewing skill and some good old Kiwi entrepreneurialism. As a result, some of the most exciting, clever and tasty ciders in the world are being produced right here in Aotearoa.” Cider popularity in New Zealand has doubled over the last five to six years, with more than one in four consumers now including cider in their shopping. Nelson – the Kiwi cider capital - is currently home to around 10 cideries that produce more than 60% of the country’s cider and is New Zealand’s second largest apple producing region. The New Zealand Cider Festival will include top New Zealand cider makers such as Old Mout Cider, The Sprig and Fern Brewery, McCashins and the 2017 winners of ‘The World’s Best Cider’, Zeffer Cider Co. Plus an exciting line-up of entertainment, celebrity speakers and kids’ activities. Tickets for The New Zealand Cider Festival 2018 are on sale now. For more information, visit n 6 | June 2018 | HOSPITALITY BUSINESS | TheShout NZ



New onShelf This month’s exciting new product releases.


Seedlip - the world’s first distilled nonalcoholic spirits - has provided a sophisticated alcohol alternative like no other. Blended and bottled in England, Seedlip boasts zero calories, is sugar-free, sweetener-free and artificial flavour-free. It is now served in more than 100 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking. Available in two varieties – Garden 108 and Spice 94 – Seedlip is to be served with tonic or as the base for a martini or sour style nonalcoholic cocktails. RRP $64.99


Hint New Zealand Vodka is a 100% natural premix. Triple-distilled New Zealand vodka with a hint of natural flavour, Hint is made with pure Bay of Plenty water and carbon filtered for a refreshingly crisp drop. Available in three flavours in a 250ml glass bottle 4-pack: Watermelon & Sparkling Water, Feijoa & Sparkling Water and Citrus & Sparkling Water. RRP $14.99 Contact


From the home of Craft & Beer, Sprig & Fern Brewery offers a new range of glass bottled products to delight the taste buds. Whether you are the Bold & Magnificent Red IPA or the Bold & Bountiful Tasman Reserve, there is something in the new range for every craft beer lover. Now available in 500ml glass and 330ml six packs. RRP $8.99-$9.99 Contact sales@ or (03) 544 8675


This ultimate natural German Ice Wine shows sweet, rich peach fruit with a fine apple palate and some lemon notes. A fine sweetness on the finish rewards with intense grape fruit. According to German law, only grapes that are being picked at -7 °C or colder can be qualified for Ice Wine making. Therefore, every drop of this hand-made Ice Wine is precious. It’s the perfect drink for festive occasions when it can be enjoyed with desserts or as a smooth after-dinner drink. RRP $42.99 Contact (0800) 111 828


No more flat tonic. Six Barrel Soda Co.’s Classic Tonic syrup is perfect for using in your bar or restaurant with your soda tap or gun, and is the best option for home G&Ts with SodaStream. It makes a clean and zesty tonic for mixing with your favourite gin or drinking as a dry, bittered soda. Each bottle makes 15 drinks, so it takes up less space and there is less rubbish, plus you’ll never have a half-full bottle of flat tonic. Choice RRP $16.50 Contact tegan@ or (022) 077 9553


This limited release brew uses fresh-picked, lupulindrenched, un-kilned, whole-cones from Motueka to deliver a hop-tropical punch of grapefruit, passionfruit and resinous pine. As its name suggests, fresh hop brews use the freshest cones from the fields, typically within 48 hours of harvest to retain the full rich fresh hop flavour. Available in a 330ml bottle four pack. RRP $14.99

 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 7


“Best ideas come while

sipping Rum”

- Pavol Kazimir

The words refined and sophisticated may not jump to mind when you think of rum, but spirits writer Tash McGill is here to change your mind.

James Millar, Bacardi Global Legacy Finalist


f the slightest mention of rum brings Jack Sparrow to mind, you could be forgiven. After all, rum started in the Caribbean and has been the stuff of piracy folklore for centuries. While it’s true, rum has been the seafarer’s swig for a few centuries or more, the idea that it’s merely cheap grog to keep sailors content on the high seas is far from the refined and sophisticated product behind some of the world’s premier cocktail competitions. According to James Millar, who you can find behind the bar at Auckland’s Mea Culpa, the average New Zealand consumer is yet to know their Bacardi from their Malibu. Generally speaking, customers look at rum as a mixer and have little brand familiarity unless they’ve developed an interest in the higher end of the market. Rum has a history of being a relatively cheaply made and available spirit, the kind purchased by cask and found in pubs and taverns throughout the 18th and 19th century. Today, with a steady stream of RTD products in market and the reliability of a house poured rum’n’Coke with a squeeze of lime, it’s no surprise that brands are having to work harder to introduce their premium products and history to bar clientele. But when they do, it’s worth it, says James. “I am lucky enough to work in higher-end cocktail bars were the clientele for the most part are discerning, know what they like, and don’t,” he told The Shout NZ. “People are fascinated with the origin of the products, particularly the Caribbean, they can come across exotic but relatable. Here, consumers are beginning to understand the differences between their big Jamaican Rum, a sweet Venezuelan or the rounded and delicate Guyanese kind.” James should know his rums by now, he’s just returned from the Bacardi Global Legacy Finals in Mexico City, where he represented New Zealand with his cocktail La Familia #2. These global competitions are vital in increasing bartender knowledge and brand awareness in market, but provides The House of something else altogether for the participating contestations. Angostora is the “Your relationship to the brand and the products become world’s most much more personal,” says Millar. “We had the opportunity awarded rum brand 8 | June 2018 | HOSPITALITY BUSINESS | TheShout NZ

Bacardi is the largest privately held and family-owned spirits company in the world

Angostora Bitters were developed by a German doctor in Venezuela in the 1820s

SPIRIT ON SHOW to blend rum with Maestro de Ron Bacardi, Jose Sanchez Gavito. We drink, dine and share stories as part of Bacardi La Gran Familia with Bacardi family members, Enrique and Aldolfo Comas. Bacardi goes from appearing as distant and corporate to showing its true colours and people, who are very human and unbelievably passionate.” Bacardi is the largest privately held and family-owned spirits company in the world, now more than six generations old and still led by a great great grandson of the original founder. Don Facundo Bacardí Masso founded the distillery in 1862 and was one of those who sought to refine the product through yeast, charcoal filtration and cask aging. While Facundo’s Carta Blanca was the first white rum in the world, it wasn’t enough to protect Bacardi from the upheaval of Cuba’s war against Spain. They eventually had to leave Cuba. Today the headquarters are in Bermuda and the distillery is based in Puerto Rico. Innovation and reinvention is still a priority for the Bacardi brand as they look to introduce new consumers and elevate the passion of existing rum drinkers. “Seeing how other market champions are using the product in their Legacy cocktail completely alters one perception of cocktails, rum, ingredients and drink making,” says Millar. This year’s Bacardí Global Champion Eric van Beek created a cocktail called ‘Carino’, a mind-bending combination of Bacardi Carta Blanca, vanilla, yellow Chartreuse and yoghurt. If you’re not feeling quite brave enough to give that a go, perhaps a more traditional mojito or a Dark’n’Stormy will set you right. It is true that classic rum cocktails are still a mainstay of New Zealand hospitality venues, but an increasing audience share are trading traditional sippers (whisky, brandy, port and cognac) for a well-balanced rum. For those with a sweeter tooth, the tempting flavour match of a dark aged rum

Ray Letoa, Brand Ambassador for Angostura rums.

Dark’n’Stormy rum cocktail

with dessert can’t be resisted. Ray Letoa of Roxy Cinema in Miramar, Wellington, agrees, “I have a real sweet tooth, so I love to enjoy rum with flavour-complimenting chocolate!” Letoa is delighted about the increased interest in rum. “I feel rum is in a renaissance period once more, the consumer interest has increased dramatically and they are wanting to know even more about the rum. This is refreshing because it elevates the demand for the level at which a bartender must know the product and encourages the industry to keep learning more to stay ahead.” Ray is currently a Brand Ambassador for Angostura rums, having competed in the Angostura Global Cocktail Challenge in Trinidad & Tobago. The House of Angostora portfolio of aged rums carries the accolade of most awarded rum brand in the world. Once again, the competition element has provided opportunity for deeper learning and engagement with the brand, the history, the product portfolio but also the culture and story it represents. “My appreciation and understanding of this brand has sky-rocketed [by] learning about their history through the competition. Every brand has a story of its own, which is interesting of course, however there is not a rum out there whose history has started from bitters but Angostura,” says Letoa. Angostora Bitters were developed by a German doctor in Venezuela in the 1820s, anxious to find a medicine to treat the appetite and wellbeing of soldiers. The final result is now called for by name in some of the most famous cocktail recipes of all time. Angostora bitters are essentially rum – 44% alcohol distilled from raw cane sugar, so it made sense to expand into creating their own rum products. They built their first distillery in Spain in 1947 and age their rums in American Oak bourbon barrels. They produce a range of aged rums (three, five and seven year olds) and premium blended rums (the Angostura 1919, Angostura 1824, Angostura 1787). “These rums are not something you take lightly, they pack a heavy whopping aroma sometimes and carry a deep flavour profile and character which just develop over time,” says Letoa. “I love witnessing our guests on their rum adventure when they are sipping. “My relationship with rum grew exponentially through the competition, but now my passion is Angostura Rum as I love their work environment, business ethos, direction and vision and finally the people.” As most spirits producers will tell you, the people are key. And the master blenders of the rum industry are certainly vocal about how they see the future of rum. Angostura’s Master Distiller, John Georges, says that people have to get out of believing that the only sophisticated drinks in the world are wine, whisky and cognac. “Rum is not an inferior spirit in any way. In many ways it’s superior, and certainly an equal,” he says. Currently less than 3% of rum is considered super-premium, but it was this micro-category that experienced 9% growth in 2017 alone. Typically, white and lighter rums are called for in cocktail recipes, so this darker, aged, premium category is telling us something about the emerging market trend. Some could argue that the market turn away from sugary mixers has meant a sidestep for that standard rum’n’Coke call across the bar and that people are looking for new ways to drink. Other spirits segments have experienced the craft boom, but that’s yet to fall the way of rum – largely because the Xennial and Millennial drinkers are yet to demonstrate a real interest in the particulars of the rum industry, that remains an area of growth among older drinkers and women. Therefore market triggers, such as age and provenance, are key aspects of marketing and positioning rum in any menu. For the majority of rum consumers, they think about the Caribbean and Latin America when it comes to rum, but there are also large producers in Australia (Bundaberg), throughout South East Asia, the United States, Canada and India. So one might predict that rum trends might follow that of whisky – both a premiumisation as we experienced with single malt scotch, followed by a globalisation and the emergence of provenance as a key consumer trend. After all, that’s what James Millar is predicting. At the end of the night, you’ll find him sipping a Ron Zacapa 23 Solera, a Guatemalan treat or El Dorado 21, from the reaches of Guyana. n  TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 9



Rum 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.

ANGOSTURA 7 YEAR OLD RUM Butterscotch, oak and vanilla notes on the nose. First taste develops into more traditional toffee, followed by hints of bitter orange, almost marmalade. Not overly tropical, there is a dark chocolate layer in the back of the palate before it finishes quickly on a grassy tobacco note. Coppery gold in the glass with medium body and not overly sweet. Very well balanced, introductory golden rum. Cocktail or food match: This would make a welcome addition to a tropical rum punch. RRP $69.99 Distributor: Federal Merchants Phone: (09) 578 1823

BLACKSPOT RUM Light amber in the glass, the nose is sweet and syrupy, full of banana, vanilla and spices. In the glass, it opens up with a little more sweetness in the form of dark toffee and hints of molasses left lingering in the barrel. The aging is not pronounced but there are hints of candied orange, toasted cinnamon sticks and tobacco. Well-balanced but not overly complex or rich in the finish. Cocktail or food match: Mai Tais, Pina Coladas or a traditional Daiquiri will suit this spirit. RRP $59.00 Distributor: West Indies Spice Traders Ltd Phone: (027) 263 7400

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ANGOSTURA 1919 DELUXE AGED BLEND Straight out of the bottle, the nose is complex with plenty of toasted wood, old molasses and ripe tropical fruit. Less complicated in the glass and very smooth on the palate, lots of crème brûlée and vanilla. The tropical fruit on the nose disappears in the glass. Not overly sweet at the end but with a distinct bitter cocoa edge and the zing of pepper and cinnamon. A long oaky finish. Cocktail or food match: Neat or over ice, with a little dark chocolate. RRP $94.99 Distributor: Federal Merchants Phone: (09) 578 1823

JULY'S SPIRIT ON SHOW: WHITE SPIRITS To submit your white spirit for July’s tastings by Tash McGill, please contact Sam Mackey-Wood on or 021 256 6351



Introducing some of the best bartenders, amazing mixologists and creative cocktail makers…

Yonder, Queenstown

I became a bartender because… The bar is such a cool place to be. I’m so thankful for the line of work I do - I get to create and interact with new people on a daily basis but also travel the world sharing my passion. It’s a skill that you can rely on. My service weapon is… The first is a Clover Club. A ‘clover’ is a classic cocktail that keeps most cocktail-lovers happy. The second is efficiency. The best part of the industry is… The freedom to create and match new, old, seasonal, preserved, colourful, bitter, sweet, sour and savoury flavours. You want your guest to be as happy and excited about drinking your creation as you were making it. The worst part is… Admin! I

ANGELICA BIRCHAM I became a bartender because… I love to be around people, giving them a good time, observing their energy when you interact. I like that I’m the person who’s delivering them an experience and uplifting energy. My service weapon is… My smile, quickly followed by a warm ‘hello’. The best part of the industry is… You get to meet people from around the world and from different walks of life. Each day every person has a story, an impression, a new happening and it’s fascinating to be in the thick of it all. The worst part is… Minors trying to be deceiving and be served underage. It’s just awkward. The international


appreciate it’s important but it doesn’t give you the same job satisfaction as seeing people’s face light up when you shake up your favourite creation. The international bar I want to visit is… I’m dying to visit ATLAS in Singapore and Trick Dog in San Francisco. The cocktail I would make cool again is… I love cheesy old school cocktails. I’d like to make Midori cool again - the bright green liquor, unique taste and frosted bottle deserves another ‘shot’ on the back shelf. Drinkers are paying attention to… ‘Hoppy’ craft beers and local wines. Guests want to know the beer, wine or fruit garnish is sourced from ‘our own backyard’.

Social Wine Bar, Christchurch bar I want to visit is… Not so specific, but vineyards in the south of Italy. I’d visit every region as they produce different types of wine. I’d love to be there every step of the way from the picking, to the making, mixing, tasting and finally, labelling. The cocktail I would make cool again is… Old Fashioned, bring it back! Drinkers are paying attention to… Top shelf brands - they care about quality and don’t mind paying the extra buck for it.

Cod & Lobster, Nelson

I became a bartender because… My boss couldn’t find anyone else! When we opened two-and-a-half years ago, I was hired as a barista. My boss, Nick Widley, was hunting for a full-time Head Bartender and, after not finding anyone, he decided to turn me into his Head Bartender. I’m now the Bar Manager and teaching my own young bartenders! My service weapon is… My copper shakers. I love that I can chuck and flip these around, using a little ‘working flair’. They also have no chance of smashing, and work really well with our big in-house ice. The best part of the industry is… The creativity of creating new drinks and putting your own little twist on existing


drinks. The thanks from a customer when you open their eyes to the possibilities of the cocktail world. The worst part is… The hours and the physical nature of the job. The international bar I want to visit is… Death & Co, NYC. I have one drink from there on my menu, Naked & Famous, and it’s killer! The cocktail I would make cool again is… The 20th Century. I love the delicate play of the flavours. Lemon, gin and chocolate shouldn’t work, but the Lillet Blanc balances and enhances them so well that it absolutely does work. Drinkers are paying attention to… Spirit-forward drinks. The days of hiding the spirit are (hopefully) behind us!

HeadQuarters Viaduct, Auckland Central

I became a bartender because… I like mixing stuff! The chance to create and make people happy is a daily reward. My service weapon is… I just hit ’em with my smile! The best part of the industry is… The tips? After-work drinks? No, no, the people! The worst part is… A customer who thinks they can smell the type of grape through the fridge door and glass bottle. It’s a bar, not a vineyard people - stand down, goal attack! The international bar I want to visit is… Dandelyan Bar in South Bank, London. Mixology at its best! The cocktail I would make cool again is… The mighty Mai Tai - this needs to come back as it’s a holiday in a glass. A small

twist on flavours modernises the after-taste, keeping it light and refreshing! Drinkers are paying attention to… During summer, customers can’t go past our liquid gold - a nice cold golden lager is the go-to here, followed quick on the heels by our Jameson Caskmates Boilermaker smokey and delicious.

 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 11



Gluten-free Coeliac, allergic or sensitive to wheat? Fear not, you can still enjoy your favourite frothy beverage, writes John Oszajca.

I To contact John Oszajca regarding beer features or samples, please email him at

f there is one word that has dominated the food, diet, and health landscape over the last few years, more than any other, that word would undeniably be ‘gluten’. Gluten is a family of proteins found in grains such as barley, wheat, rye, and spelt. While most people can tolerate gluten just fine, it can cause problems for people with certain health conditions such as coeliac disease, gluten sensitivity, wheat allergies, and other diseases. With as much as 14% of the population suffering from some form of gluten sensitivity (according to some estimates), it may come as no surprise that many companies have scrambled to produce gluten-free options as the issue has come into light in recent years. With barley and wheat being the predominant ingredients in beer, it should be no surprise that more and more companies are producing gluten-free ales and lagers to address consumer concerns. However, brewing a gluten-free beer that tastes just as good as its gluteny counterpart, is no easy task. Beer, at its core, is essentially fermented barley tea (wheat and rye are also commonly used). These grains are steeped in warm water, at which time naturally occurring enzymes become active and convert the grain’s starch into sweet, sugary wort (unfermented beer). Then the liquid is boiled, hops are added for balance, and the whole thing is fermented by brewer’s

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yeast. While the fermentation process turns the sugar into alcohol, there is always a residual amount of starch and protein left behind. Amongst those proteins are the molecules that can be dangerous to those with coeliac and other gluten sensitivities. However, it is those same starches and proteins that give beer its body. Moreover, it is the grains themselves that are responsible for much of beer’s flavour. Fortunately, there are options for beer-loving coeliac sufferers, or those simply trying to cut down their gluten intake. The simplest solution is to use grains that do not contain gluten. However, this presents certain challenges. Another solution is to use a combination of alternative sugar and flavour sources. Yet another, and increasingly common, approach to making gluten-free (and gluten-reduced) beers is with the addition of certain enzymes and even gluten-reduced barley. Let’s take look at the pros and cons of the most common approaches to producing gluten-free beer.


The first, and perhaps most obvious, way to brew a gluten-free beer is to use gluten-free grains in place of barley, wheat, and rye. Corn, rice, buckwheat, millet, quinoa, and sorghum are all commonly used in the production of gluten-free beer. But it is

BEER FEATURE sorghum that is the far and away favourite of most commercial brewers; in fact, Sorghum beer has been brewed in Africa for some time. Sorghum is widely available, and its grainy (though somewhat bland) flavour works well to produce a gluten-free beer that tastes similar to the real thing. However, it is often said that using sorghum alone produces a thinner, and slightly sour or metallic flavour. As such, it is commonly blended with other gluten-free grains or adjuncts to produce a more optimal flavour profile. Both Kereru Brewing Company and Scotts Brewing Company produce a sorghum-based gluten-free beer right here in New Zealand.


While chestnuts might not be the first thing that comes to mind when one thinks of beer, it turns out that they make a pretty good stand-in for barley. To make a gluten-free beer using chestnuts, one must first mash chestnut chips in warm water, much like making a traditional beer. However, in the case of chestnuts, enzymes must be added to convert their starch into sugar. Typically, sugar is then added to increase the amount of potential alcohol in the beer, and often the chestnuts are first roasted to bring out toasty flavours (if desired). Once the chestnuts are mashed, the sugary wort is then boiled and hops are added, just as in other beer. While chestnuts have been occasionally used as an adjunct in beer for some time, it was Christchurch’s The Nuts Brewing Company that produced the world’s first commercially available gluten-free chestnut beer. Their Cheslic Gluten Free Lager was so well received that it took home the prestigious Morton Coutts Trophy in 2017, which was awarded by the New Zealand Brewers Guild for “outstanding innovation or achievement in the NZ brewing industry”.


“After 12 years of crafting gluten-free beer, the biggest challenge has been maintaining supply of grain and ingredients that are truly gluten-free, this requires rigorous testing as New Zealand has the strictest food standard in the world regarding gluten-free food products. It must have no detectable trace of gluten (testing to three parts-per-million) - you must also be careful as even some tests available only register the gluten protein present in wheat, not barley and other gluten containing grains. So in all the key to making a good gluten-free beer starts with ensuring it’s actually gluten free!” – Phillip Scott, Scotts Brewing Company Owner and Head Brewer “We use sorghum and rice for a crisp, clean, gluten-free base, and then dry hop with New Zealand Nelson Sauvin hops for a fruity hop kick. It’s real beer and it tastes like it” – Emma Bell, Brewer at Kereru Brewing Company

The Nuts Brewing Co.’s Cheslic Gluten Free Lager

Scotts Brewing Co’s Gluten Free Pale Ale


The latest, and perhaps most controversial, development in the world of gluten-free beer, is the use of special enzymes such as Clarity Ferm and Brewers Clarex to produce gluten-free beer. These enzymes were first developed to help breakdown the proteins that cause cloudy beer; a phenomenon known as ‘chill haze’. But researchers soon discovered that an unexpected byproduct of these enzymes was that the beer they produced was typically testing well under 20 parts-per-million of gluten (the international standard for gluten-free). This has led to a bit of controversy because while these beers may live up to the legal standards, they are not technically gluten-free, but rather ‘gluten-reduced’. This is reason for concern since the sensitivity levels of those with coeliac disease vary. For those with a hypersensitivity to gluten, even one part-per-million can be enough to cause problems. That said, the real benefit of these enzymes is that they do not alter the flavour or body of the beer at all. As such, one can produce a glutenfree version of virtually any style of beer using these enzymes without compromising flavour, or changing one’s brewing process. While perhaps not safe for everyone, as a homebrewer whose wife has coeliac disease, these enzymes have been a Godsend.


While it almost sounds like the stuff of science-fiction, Australian researchers have created an ultra-low-gluten barley. This new Kebari Barley is the result of 13 years of selective breeding, and the result is a barley with 10,000 times less gluten than traditional barley, resulting in beers that fall well below 20ppm of gluten. While Kebari Barley is a very new product, several breweries around the world have already been licensed to use the barley on a small scale. It’s too soon to have many first-hand reports to go by, but this certainly looks to be a promising development for people with coeliac disease and gluten sensitivities. So if you are one of the hundreds of thousands of New Zealanders who has had to forgo your favourite frothy pint because of a gluten sensitivity, then fear not; an increasing number of options abound. There are now a number of coeliac-safe options produced right here in New Zealand (Kereru, Scotts and the Nuts Brewing Co to name a few), and many more promising developments on the horizon. Cheers to that! n  TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 13


Seeingthe light With a global shift towards moderation and health and wellbeing, the lighter wines category has become a focus of many New Zealand winemakers. We learn more about choosing the lighter option from Dr David Jordan, viticultural scientist and manager of the NZ Lighter Wines programme.

What defines a ‘lighter’ wine?


n most countries, ‘wine’ is defined as a beverage (typically derived from grapes) with an ABV from 8.5% to 15%. In our programme – NZ Lighter Wines – we define ‘lighter wine’ as a wine with less than 10% but more than 8.5% ABV.

Can you tell us a bit about the NZ Lighter Wines programme?

from premium varietal wines made in New Zealand. So the challenges are many – especially since we have opted to develop natural grape-growing and winemaking methods as opposed to relying on alcohol extraction techniques. In the vineyard, our research is examining a suite of practices that contribute to lighter wine production, including early harvest, canopy management, and site selection. The concept of ‘slow ripened’ is a useful way to characterise how grapes mature in New Zealand’s maritime climate – it’s difficult to replicate anywhere else and, combined with some of the new methods developed by the programme, works to slow sugar accumulation while flavours continue to develop.

NZ Lighter Wines is a seven-year research and development programme led by New Zealand Winegrowers and co-funded under the Ministry for Primary Industries’ Dr David Jordan Primary Growth Partnership (PGP).  The largest research and development initiative ever undertaken by the New Zealand wine industry, NZ Lighter Wines How is the process of producing a lighter wine different is focused on the natural production of lighter in alcohol wines. The from conventional winemaking? challenge is not simply to produce lighter in alcohol wines that are high In the winery, we’re focusing on fermentation, fining, and blending – all quality, but to have them naturally lower in alcohol content without with an eye to achieving alcohol levels in that preferred range of 8.5% to compromising what New Zealand is famous for – full-flavoured, 10%, with typical levels around 9.5%. varietally-expressive, premium wines. So, it’s not just one or two processes that can be dialled up. Rather, The $17-million programme began in 2014 and is designed to it’s all about developing a range of techniques in the vineyard and position New Zealand as number one in the world for premium quality, winery to manage alcohol levels in finished wines. And sensory naturally lighter in alcohol wines. evaluations are adding to our understanding of wine balance (acid, The programme focuses on all aspects of lighter in alcohol wines residual sugar, CO2, and alcohol). That’s vital to our understanding of - covering everything from sustainable vineyard and winemaking what appeals to consumers. practices, to sensory assessment, to market access aimed at driving export growth. What is the future of lighter wine in New Zealand? We believe the future is bright. Consumers can be confident that NZ Why is there a growing global demand for wines that are Lighter Wines will deliver premium flavour and quality. Export growth lower in alcohol? is also on trend. We set a very ambitious target for sales of NZ Lighter This is a moderation-driven category. Part of the increasing popularity Wines to reach NZ$285 million by 2024 – we’re confident that this of lighter wines can be attributed to the wellness and moderation trend target will be achieved, and this was confirmed by the independent that is at the forefront of many consumer choices. As people place more progress review. emphasis on their health and wellbeing, lighter wines have a growing Product diversification and supporting social responsibility are fan base both internationally and locally. important associated benefits, but the NZ Lighter Wines programme will also deliver learnings that can be applied to other aspects of our What are the challenges of creating a lighter wine viticulture, winemaking and marketing. The benefits stretch well for consumers? beyond the new category. Consumers are interested in wines with lower alcohol levels, but they don’t want to sacrifice the bright and fresh characteristics they expect For more on NZ Lighter Wines, head to 14 | June 2018 | HOSPITALITY BUSINESS | TheShout NZ


A de-light-ful choice Take your pick of these full-flavoured lighter wines.



The latest addition to the Doctors’ range, this Rosé is crafted from flavoursome Pinot Noir and dry, white aromatic Arneis. The grapes were picked early on a cool morning and given a few hours cold soak to extract just that little ‘pink’ from the skins, before being gently pressed. 9.5% ABV RRP $22.00

Winemaker David Clouston’s lower alcohol Riesling exudes old fashioned lemon and lime, vintage musk and delicate sweetness. Made from fruit sourced from SOHO’s Jomara Vineyard, this Riesling is “passionate and resilient, the epitome of elegance”. 9.5% ABV RRP $25.00



Giesen Estate Light is 25% lighter in alcohol than standard Giesen Estate Sauvignon Blanc. Made with fruit sourced across the length and breadth of the Wairau Valley in Marlborough, this lighter wine offers hints of crisp apple wrapped up with passionfruit. 9% ABV RRP $15.99

This bright, fresh and fullflavoured wine displays aromatic passionfruit, pink grapefruit and notes of fresh capsicum on the nose. The palate bursts forward with flavours of green melon, ripe citrus and tropical fruit. 10% ABV RRP $17.95


This Rosé is made from carefully selected Pinot Noir grapes from vineyard sites that express ripe flavours and acidity at lower sugar levels than Villa Maria’s standard wines. The fruit was gently handled and cool fermented in the winery to ensure the resulting wine has bright aromatics and fresh fruit flavours without compromising on palate weight and length. 10% ABV RRP $14.99


Full-flavoured and the perfect choice to enjoy at lunch, this wine is brimming with flavours of fresh citrus and passionfruit with a crisp, refreshing finish. It also has the added benefit of being suitable for vegetarian, vegan and gluten-free diets. 9.5% ABV RRP $14.99

WHY CHOOSE LIGHTER WINE Winemaker Dr. John Forrest from Forrest Wines explains… 1. Lighter alcohol wines have lots of flavour to them - The inhibitory effect that alcohol has on fruitiness of flavour is dramatically reduced below 10% alcohol. 2. Lighter alcohol wines now taste and have the same mouthfeel as conventional wine - In the vineyard, we’ve perfected a natural method to reduce the grape plant’s ability to make as much sugar; hence less alcohol. But the grape still ripens normally and the wines are just as satisfying to drink. 3. Lighter alcohol wines still taste like what

the variety says on the label - For example, a Marlborough Savvy is still all gooseberry, bell pepper and passionfruit flavours. The grape ripens on the vine for a similar time to conventional high alcohol wine; so flavour biosynthesis has time to occur normally. 4. Socially, lighter alcohol wines allow you to enjoy a glass or two more easily - With 3040% less alcohol per ml, there’s a noticeable reduction in any unwanted effects of alcohol on mind and body. 5. Lighter alcohol wines are typically dry and low in sugar - Hence lower alcohol means lower calories. Alcohol, through how its metabolised by our liver, is highly calorific.

Forrest Wines has recently secured landmark listings of its naturally lighter wine varietals in popular UK retailer Marks & Spencer. Forrest Wines is one of 18 leading New Zealand premium wine companies taking part in NZ Lighter Wines programme.

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aving recently tasted many Sauvignons Blanc at the Decanter Wine Awards in London, it was extremely encouraging to see [and taste] such a wide range of styles recognised and rewarded. Sauvignon Blanc has been, and likely always will be, a shining example of cool climate, semi-aromatic and benchmark wine from New Zealand. Distinctive aromas, pristine acidity and crunchy fruity/vegetal flavours. The truth is, it’s pretty-hard to get Sauvignon Blanc wrong in the winery. The variety responds well to a sound winemaking plan executed with good timing and excellent blending skills. Vine maturity and decent vineyard practices have allowed winemakers and their team to harness specific flavour profiles and palate textures that were not always possible in past. For example, harvesting fruit at different ripeness horizons and even different sections of the same vineyard means more texture, palate feel and complexity opportunities. The subtle use of oak, lees contact, battonage and even blending

with a few percent of another variety can add complexity and length to the palate. Patrons who identify with one specific expression of Sauvignon Blanc may find themselves asking more detailed questions of staff so that they correctly order the wine style they are used to. In turn, staff must be cognisant of the growing style catalogue of Sauvignon Blanc and ensure these wines are listed. Price point does have a connection to style on the supermarket shelve with the sub $15.00 wines holding onto the steely gooseberry and herbaceous styles. Well, mostly anyway. It is a different story in restaurants with likely only one wine that fits the ‘old school’ style of Sauvignon Blanc. The rest will be more about high-lighting subtlety, minerality, use of wood, floral and natural ferment characters. Tasting through a large range of wines for this month’s issue, I was reassured New Zealand is in a good place with Sauvignon Blanc and the bell-curve of style and quality is still correct if not a little skewed to the right. n

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

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BIO: Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as a speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin-Starred New York establishment The Musket Room.



Complex and inviting bouquet with a mix of barrel fermented scents and ripe orchard fruits. A voluptuous and rounded texture to the nose with barrel spices, cashew, brazil nut and some barrel white smoke. On the palate - dry, highly textured and packed flavours of Marlborough, a salty minerality and Sauvignon Blanc fruits. Abundant acidity and lengthy complex finish. Drink now and through 2026. Points 96 RRP $38.00 Distributor: Negociants Phone: (03) 578 0622

Complex bouquet of Sauvignon Blanc with a distinctive mineral core, then aromas of white peach, fresh lemon and baked pineapple. Very floral as well, with citrus and apple blossom suggestions. Dry, crisp, refreshing and layered with fresh herbs and citrus fruits, a repeat of the floral and tropical layers. Great balance and length. Drink now and through 2022. Points 95 RRP $29.99 Distributor: Villa Maria Phone: (09) 255 0697



Fabulous nose with a complex mix of barrel ferment spices, honeysuckle and fresh citrus and white-fleshed stone fruit aromas. Equally enticing on the palate with vibrant fruit and barrel led flavours, satin texture, plenty of acidity and long finish. A great example of where New Zealand Sauvignon Blanc is heading. Drink now and through 2024. Points 96 RRP $27.00 Distributor: Procure Phone: (09) 376 9385




Very attractive aromas of Sauvignon Blanc with shape and texture in the bouquet suggesting barrel spices, ripe peach and roasted lemon. The beginnings of some bottle development show off the honey, nutty attributes and leesy ginger notes. Dry on the palate, packed with flavour and texture and length. There is complexity too with some layers of fruit, bottedeveloped flavours and vibrant acid line. Drink now and through 2024. Points 95 RRP $26.95 Distributor: Wineworks Phone: (03) 546 8648

Complete bouquet with layers of varietal fruit and herb notes and some bottle development and integration moments. Peach, apple and Meyer lemon, some basil and dry stone minerality. Silky, spicy and dry on the palate with flavours of peach and citrus, apple and spice. Plenty of acidity and decent weight. Ready to enjoy today and through 2020. Points 93 RRP $26.00 Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: (03) 572 9054

BLANC 2016


Powerfully pure bouquet with integrating aromas of white peach and lemon, sage and basil, some dried pineapple and lime-like blossom; complex. Fabulous wine on the palate with mouth-watering acidity, silky texture, flavours of orchard fruits described above, decent acid line and long finish with a hint of lees and spice. Drink now and through 2022. Points 95 RRP $29.99 Distributor: Villa Maria Phone: (09) 255 0697

BLANC 2016







 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 17




An elegant SB bouquet with a core of minerality leading to aromas and flavours of apple and grapefruit, lemon and white peach. Dry, firm youthful textures, some lees-like residue and natural ferment suggestions both adding depth and mouth feel. Length, tense and youthful finish. A wine for the long term. Decant and enjoy now or open from the cellar in late 2019 through 2025. Points 93 RRP $23.00 Distributor: Co Pilot Phone: (09) 412 9137

Bright, fresh and pure aromatics of Sauvignon Blanc with fresh lemon and green apple, a savoury gentle herb layer and whisper of white spice. Dry on the palate with flavours matching the nose, perhaps a little more fresh herb. Plenty of refreshing acidity, a core of pure fruit and long finish. A lovely example. Drink now and through 2021. Points 93 RRP $22.95 Distributor: Yealands Wine Group Phone: (09) 920 2880

Pungent, fruity and forward with an abundance of crushed herbs, grapefruit and green apple. Softly spoken spice moments and a steely stony mineral layer adds vibrancy and authenticity. Lush, fruity, packed with apple and citrus flavours, refreshing acid line and light weight on the palate. Balanced well made, reliable and fun! Drink now and through 2020. Points 92 RRP $18.00 Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: (03) 572 9054




BLANC 2017

Vibrant fruity bouquet with a mix of varietal aromas from fresh apple and lemon to grapefruit, peach and mango. Some sweeter freshly pressed herb and a hint of fruit spice. Lush, fresh and juicy on the palate with flavours that reflect the nose; abundant fresh acidity, some stony mineral moments and lengthy finish. Balanced and well made. Drink now and through 2019. Points 92 RRP $21.90 Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: 0800 699 463

Strong varietal bouquet with fresh citrus, apple and raw tropical fruit scents. A distinctive line of minerality with a chalk-like suggestion. Dry, mineral, fruity and classically herbal with a fresh basil note. High acidity tempered with a core of fruit flavours. Drink now and through 2023. Points 92 RRP $23.00 Distributor: Negociants Phone: (027) 233 5588

Classic bouquet of Marlborough with aromas and flavours of mango and passionfruit, apple and citrus. A decent level of fresh herb and jalapeno spice. Lush, juicy and fruity and classic on the palate with a just dry finish. Balanced, fresh and well made. Drink now and through 2021. Points 91 RRP $22.99 Distributor: EuroVintage Phone: (03) 572 8489







18 | June 2018 | HOSPITALITY BUSINESS | TheShout NZ



Winemaker Meet the

Introducing some of the talented people behind New Zealand’s most successful vineyards.


Winemaker for Elephant Hill With an economics major under his belt, Steve Skinner walked away from a corporate career to chase his real dream of becoming a winemaker. He graduated from Charles Sturt University and EIT Hawke’s Bay in 2000 and worked at Trinity Hill before taking up the Head Winemaker role at Elephant Hill in 2006. Skinner has been at Elephant Hill for every vintage and has been instrumental in shaping the wine style and quality. He is a strong believer in making wine that reflects the terroir in which it is grown and says one of the most rewarding challenges as a winemaker is to craft a wine that best represents the vintage by playing to the strengths of the harvest and minimising the challenges. As well as winemaking in New Zealand, Skinner also enjoyed some Northern Hemisphere sojourns to British Columbia and the Napa Valley, as well as Sancerre and Haut Savoie in France.


Chief Winemaker for Luna Estate Hailing from the sunny Hawke’s Bay, a thirst for adventure led Watson to travel and live abroad for almost 15 years. Much of this time was spent immersed in the Australian wine scene. Hospitality created opportunities for an education in wine tasting and service and life as a sommelier for leading restaurants in Melbourne and Sydney proved seminal, creating a yearning for deeper understanding. Tertiary study in wine science and many vintages at home and abroad anchored a love of the wine craft. At home now in Martinborough at Luna Estate, Watson enjoys working with Burgundian varieties from the two unique vineyard sites, crafting wines that reflect time and place.


Winemaker for Sacred Hill Jack Cornes joined Sacred Hill in 2015 and has worked at vineyards in Hawke’s Bay for more than 13 years. He loves the challenge of working with the elements to produce outstanding wines each year; and the fact that the job never has a dull moment. Jack recently created Sacred Hill’s 2017 Rosé, which has already won a Gold Medal at the New Zealand International Wine Show. His personal favourite style of wine is Syrah, a red originating from Rhone Valley in France which is now being produced to international acclaim in Hawke’s Bay. He believes Sacred Hill’s refined and elegant Syrah competes with some of the best wineries in the world. For Jack, an ideal Friday night consists of a bottle of Deerstalkers Syrah shared with friends, and accompanied by a backstrap of venison with blackberry jus and mashed potato.


Winemaker for Jules Taylor Wines Jules’ life began in early ’70s, just as the fledging Marlborough wine industry started planting its first vines. Growing up in the region meant the ebb and flow of the viticultural seasons have never been far from view. After completing a degree in Viticulture at Lincoln, Jules explored the globe’s other winemaking regions, working numerous vintages in Italy and Australia. On her return, Jules worked her way to Chief Winemaker at one of New Zealand’s most acclaimed wineries, eventually branching off to create her own label in 2001, with just 200 cases of Riesling. From a little moonlighting project, JT Wines has emerged as a highly acclaimed and internationally-recognised wine label. With an intimate understanding of the region’s diversity of climate and soils, Jules brings a bespoke approach to her winemaking, crafting wines that are a unique and personal expression of Marlborough that can be relished and enjoyed by all.

 TheShout NZ | HOSPITALITY BUSINESS | June 2018 | 19

Hospitality Business - June 2018