CORONAVIRUS COMBAT PLAN | COMMERCIAL BAY HIGHLIGHTS | BAR FOOD MORSELS
www.hospitalitybusiness.co.nz MARCH 2020 Vol.7 No.2
Our success builds your success. NEW ZEALANDâ€™S LARGEST HOSPITALITY AUDIENCE
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06 DIGEST What’s Up & Down and a wrap of industry info!
10 NEW OPENINGS From Paparoa to Dunedin, new opportunities unveiled to display culinary expertise!
12 R ESTAURANT ASSOCIATION OF NEW ZEALAND Tackling Coronavirus – Make A Plan
25 IN SEASON Gem Fish, Fennel and Hanger Steak add style to menus for March.
PEOPLE 11 CHEF COLLAB Walter Peak in Queenstown hosts Justin North
14 CHEF OF THE MONTH We talk to Ben Batterbury about his latest venture!
FEATURES 18 COMMERCIAL BAY- KITCHENS Behind the scenes of Auckland’s latest downtown attraction – a venue with 27 restaurants opening is on the horizon.
26 BAR FOOD Tempting diners to try new morsels – everything from Tapas, to Venison!
30 FIVE STAR HOTEL OPENS IN ROTORUA Pullman Rotorua opens downtown for the luxury market
08 HOSPITALITY BUSINESS - MARCH 2020 3
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MARCH 2020 Vol. 7 No. 2
Viral Hygiene Vital Collecting my daughter from Auckland International Airport late February on her return from America, in the middle of the latest viral flu infecting, spreading and causing chaos around the globe, I was struck by two things. Firstly the absolute lack of a sense that anyone was taking the potential pandemic seriously at all and secondly just how sticky and unclean the place felt, looked and was. Perhaps our Kiwi attitude of “she’ll be right” led the management of the airport to not review hygiene practices, or I was becoming one of the “paranoid.” (Although this was the same day that our first reported case arrived in the country). Either way reviewing hygiene practices, something Hospitality Business constantly reviews either through our safe food practices, bathroom cleanliness and kitchen safety features, should be priority number one. Implementing a plan to deal with the impact on your employees, customer retention and business, of a flu virus such as Coronavirus is imperative – as Marisa Bidois and the team at the Restaurant Association of New Zealand point out in our coverage this month – see pages 12 & 13 for details. We need to wash our hands thoroughly, cover our mouths when we cough – a simple and basic reminder that hygiene needs to go viral – as we also cope with the economic impact, be it short or long term. Our March issue has an update on Auckland’s biggest downtown foodie venue – Commercial Bay – gearing up for the America’s Cup next year – and we talk to design guru Paul Izzard about the formula behind its projected success. We also talk to Chef Ben Batterbury about his latest venture; travel to Central Southland for an insightful organic adventure as a couple abandon corporate Wellington careers for the good life, and talk to a variety of restaurateurs up and down New Zealand about their bar food offerings! Kia Kaha
Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502
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HOSPITALITY BUSINESS - MARCH 2020 5
Digest In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz Hot on the heels of the latest Australian high profile chef scandals regarding hospitality industry worker pay, now the UK government’s scheme of naming and shaming employers who fail to pay National Minimum Wage or National Living Wage is set to resume following a review of the scheme. Paused in 2018, the recommended changes will see naming rounds occur more often, but the threshold has been increased from £100 ($200) to £500 ($1000)– and businesses that underpay by less than £100 will have the chance to correct their mistakes without being named. Employers offering salary sacrifice and deduction schemes will no longer be subject to penalties if the scheme brings payment below the National Minimum Wage rate. However, deductions for uniform and other items connected with the worker’s employment will continue to be penalised.
UK Employer Name & Shame Scheme Returns The UK government is also widening the range of pay arrangements available to businesses employing ‘salaried hours workers’, so that those employing workers who are paid hourly or per day are less likely to be caught out due to differences in employees’ hours from one month to the next. These changes are expected to come into force on 6 April 2020, subject to normal Parliamentary approvals. UKHospitality has welcomed the proposed revamp, but the trade association has also highlighted the continued potential for administrative errors and called on the government to work with businesses and to produce sector-specific guidance to help employers understand their obligations and prepare for any changes. UKHospitality chief executive Kate Nicholls said: “There is no excuse for deliberately paying staff below the National Minimum Wage. It is a legal requirement and it is good
to see the government cracking down on rogue employers and highlighting the point that non-compliance is not acceptable. “The proposals around the definition of salaried workers will help to reduce inadvertent errors by recognising the different ways in which people like to get paid in the 21st century. We look forward to working with government and employee representatives to make sure these new rules work for everyone. “We believe more needs to be done to totally rule out administrative errors, though. Some businesses have been caught out by admin errors in the past, rather than through deliberate underpayment. We have made this point clear to the government previously and highlighted the potential for employers to make honest mistakes on issues like accommodation offset or staff uniforms. The focus should be on tackling those businesses who knowingly underpay.”
Top NZ Talent Displayed At Olympiad 2020
Dominic Muollo-Gray. 6 MARCH 2020 - HOSPITALITY BUSINESS
Dominic Muollo-Gray, a WelTec student, has been named as one of the top young chefs in the world after he placed at the Young Chef Olympiad 2020 competition, held in India . Muollo-Gray, who has almost completed his New Zealand Certificate in Cookery programme, represented New Zealand at the annual event and was placed 11th out of 55 competitors. The Young Chef Olympiad event was launched in 2015 and is now the world’s biggest young chef culinary competition. This year the theme was sustainability in hospitality, recognising the role of young culinary talent in leading the sustainability revolution. The contest spanned five cities in India over six days: Delhi, Kolkata, Bangalore, Pune and Goa. As well as being placed in the top 20, Dominic also won the Plate Final and the Best Prepared Recipe Costings. For the Plate round, Dominic had to produce four portions each of a vegetarian starter and a prawn main within just two hours. WelTec chef tutor Frank Prskawetz, who coached and accompanied Dominic to the event, said Dominic produced the best dishes and won comfortably. The best prepared recipe costings round was compulsory for all 55 competitors, who had to use a costing programme designed by Michelinstarred chef John Wood, who was also a senior judge. Dominic was also a finalist in the Sustainability Awards for which he prepared a power point presentation explaining the steps WelTec takes to be more sustainable. “According to judges I spoke to, Dominic just missed out on the grand final. He did a fantastic job in very challenging conditions with very long hours, heat and lot of travel,” Frank said. “The breadth of his awards demonstrates what a great chef he is – he can not only make it look beautiful, but he showed strength on the business side too. We’re delighted he did so well.” WelTec has a long history in competing at regional, national and international levels and its Professional Cookery programmes are recognised internationally as a benchmark for quality entry level chef training.
You need to be on planet Zog not to be aware that Sustainability is essential today. Small things make a big difference. We are running out of ways to keep the planet clean for future generations! So waste management ideas, plastic reduction, recycle and re-use ideas are no-brainers!
Restaurant Collabs & Chef-Curated Menus
Keeping the customer experience new and exciting and coming back for more adds vitality to the hospitality industry. Pop ups and special invited-chef series add spice! With the America’s Cup on the horizon food and wine matching events are key!
AR & VR Neon Signs
Bright lights attract attention and neon is back with a vengeance. Pretty, effective and simple – draw in your customers with style!
Reality checks…badly designed kitchens cost health and wealth. Commercial kitchen designers use Actual Reality & Virtual Reality technology to make the ‘hot in the kitchen’ working experience more functional!
Going Up! Going Down Hygiene Alert
Standing in queues to order your McDonald’s burger and fries on the screen, or at the Airport to self check In…ever thought about the thousands of other people who have touched that screen before you got there? Screen cleaners wanted for hygiene’s sake!
Tiny changes have a big impact. If major hotel chains can swap from plastic straws to paper, steel or bamboo surely restaurants can too? Making a world of a difference starts small.
How many promotional events give you yet another stress ball, key ring and hat to market their wares? Thrown into your top desk drawer to add to the clutter or given to the children – 90 percent of the time they add no value to your impression of the company and don’t encourage you to promote the business. Declutter!
HOSPITALITY BUSINESS - MARCH 2020 7
Horncastle Arena To Host Trenz 2020 Each year TRENZ brings together international travel buyers, sellers, and media delegates to meet New Zealand’s tourism operators. Attendees are hosted for four days at a key Kiwi destination. This year Christchurch’s Horncastle Arena is the venue for the May 18-21 event. “We are especially pleased to be taking TRENZ back to Christchurch,” says TIA CEO Chris Roberts, which manages the TRENZ conference. “We made a promise some years ago that we would be back to Christchurch when the city was ready to host us. TRENZ 2020 will put a spotlight on a region that needs New Zealand’s support as it continues to grow, and the event’s economic benefits will provide a huge boost the accommodation, food and beverage and entertainment providers in the city.” The four day event creates significant economic benefits for its host region. Over 1500 people stay in local accommodation, experience the region’s tourism attractions and often spend extended time in the region. For more information go to : www.trenz.co.nz
Josh Emett Heads To Waiheke World-class NZ chef Josh Emett is exchanging weekend getaways for kitchen time on Waiheke Island in Auckland’s Waitemata harbour, as the new owner of award-winning restaurant The Oyster Inn. With a Michelin-star resume guaranteed to make any venture as successful as his others —( Ostro, Rata and the Madam Woo chain), — the landmark eatery in Oneroa village is in store for a fresh new chapter. “We often have visitors from overseas and Waiheke is a place we take them to immediately,” says Josh. “We’ve celebrated lots of things over there and, funnily enough, most of those have been at The Oyster Inn. “We really want to have some outstanding wines and Champagne as well... Champagne and oysters always go incredibly well together.”
“We always get a bit of pang for New York or LA but I think for right now it’s about firmly putting down our roots in New Zealand,” he says. “To take on The Oyster Inn is a big step towards solidifying our life in the Auckland region.”
World-class NZ chef Josh Emett
London Venue For Wonderland Restaurant A new restaurant group founded by former Disney executive and CEO of The Fat Duck Group, CEO James Bulmer, will open its debut venue in London this year. The group, named Wonderland Restaurants, comprises a core team of restaurant industry specialists including chef Claudio Cardoso, the executive chef of three Michelin starred Alinea restaurant in Chicago. The team plans to use its experience to create an international portfolio of “immersive food concepts”. Watch this space to learn more!
Twiice As Nice – Edible Coffee And Dessert Cups
A young Auckland audio technician and his ex-architect dad are “We were always around the table eating and talking.” working hard to keep up with growing demand for their family’s Made out of flour, sugar, egg and natural vanilla, Jamie spent edible cup invention, launched online last year. countless hours testing the product until he got the recipe just right It’s been four and a half years since Aucklander Jamie Cashmore, – a tasty, sog-resistant edible cup. “We wanted to create something 29, and his dad, Stephen Cashmore, casually came up with the idea delicious – not a marketing ploy, but something they actually want at the beach one day. Jamie’s wife, Simone, and his mum, Theresa, to eat,” says Jamie. You can pour hot coffee in it and even after 24 also got on board and their company, Twiice, was launched. hours it won’t break or split, although it may go a little soft by then. Sustainability has long been a passion for Jamie, and also his Twiice is now supplying about 16 cafes – about half a dozen in mum. “I’m particularly perturbed by the whole marketing ploy about the South Island - and the edible cups are also popular for serving up commercially compostable products and recycling,” he says. desserts and ice cream. “New Zealand’s such a tiny place and we dispose of 295 “This year we’re focusing on upscaling our product, ss ials de ert cups fo million coffee cups a year in this country.” developing a plant-based vegan option, which is r t Z ry rN o i Stephen’s thrown his creative skills and proving to be challenging, and a gluten free one u A rc engineering mind-set into the mix designing for trial,” says Jamie. “We also hope to create custom moulds and a machine to make a chocolate-lined version too.” the cups, while Simone has designed the Twiice has already gained some home compostable packaging. valuable, high-profile media attention It’s been an exciting ride for overseas. “There’s been a lot of interest the family, with Air New Zealand and we’d love to explore further what trialling the cups with customers we can do,” says Jamie. “So far he in the air and on the ground from doesn’t miss his old job installing December, as the airline explores commercial audio. “I love this. Every new and innovative ways to meet day is awesome.” sustainability challenges. All of Twiice’s packaging, designed by There was a bit of trial and error along Simone, is also home compostable and the way for the family of self-confessed if the customers don’t eat the cups then foodies, who love to cook and experiment Jamie assures the birds will, so it’s a zero with food. “I grew up cooking,” says Jamie. waste product.
8 MARCH 2020 - HOSPITALITY BUSINESS
Top Chefs Join Beef & Lamb Ambassador Club Beef + Lamb New Zealand has announced four chefs who will be their 2020 Ambassador Chefs to act as leaders driving innovation and creativity using New Zealand beef and lamb within the foodservice sector. The four chefs are: • Phil Clark, Phil’s Kitchen, Auckland • Jack Crosti, Number 5, Auckland • Tejas Nikam, Vices & Virtues, Christchurch • Norka Mella Munoz, Mangapapa Hotel, Havelock North Auckland-based chef, Phil Clark says it’s an honour to be chosen as an Ambassador Chef. “Growing up in New Zealand and watching New Zealand’s top chefs become Beef + Lamb Ambassadors, it’s almost a rite of passage to follow in the path of some of these greats. You only have to look at some of the previous chefs to see the calibre of names I am joining,” says Clark. “It’s extremely exciting for Phil’s Kitchen to get to this point.” Beef + Lamb New Zealand has been highlighting the wealth of talented chefs in New Zealand for close to quarter of a century. To date they have showcased the skills, craft and creativity of over 80 Ambassador Chefs. These have included some of the best-known faces of Aotearoa’s food scene including; Peter Gordon, The Sugar Club; Rex Morgan, Boulcott Street Bistro; Kate Fay, Cibo; Shaun Clouston, Logan Brown; Mat McLean, Palate; and Darren Wright, Chillingworth Road to name but a few, earning the reputation as New Zealand’s most sort after culinary job club. Lisa Moloney, Food Service Manager at Beef + Lamb New Zealand, has been overseeing the Ambassador Chef programme for over a decade and was quick to highlight the calibre of entries this year. “We were delighted with the high level of creativity and enthusiasm from chefs around the country who sent in applications. Not only were chefs putting together well thought out beef and lamb dishes with interesting flavour combinations, but the level of execution was very high,” says Moloney. “With such a high standard, it was a tough decision whittling it down to four chefs.”
“Ultimately, we were looking for chefs to be the voices of Beef + Lamb New Zealand in the hospitality space who can inspire other chefs and help to shape our country’s food story. We looked for chefs who were plating up beef and lamb as the hero and who had the inspiration and knowledge to create a story behind their dish.” To be eligible to enter, chefs needed to submit their most creative, tasty and visually appealing beef and lamb dishes on their menu. Applicants were shortlisted by a Beef + Lamb Advisory Panel with the finalists having their beef and lamb dishes anonymously assessed in their restaurants by culinary-trained experts late last year. To celebrate the announcement, the newly named 2020 Ambassador Chefs came together in Auckland to cook up
and create the sensory experience from my childhood for my customers.” With sustainability top of mind for many chefs, Hawkes Bay Chef, Norka Mella Munoz was quick to point out how much she loves using locally raised beef and lamb. Minimising waste and telling the paddockto-plate story to her customers are all part of her philosophy as head chef at Mangapapa Hotel in Havelock North. Norka grew up in Chile and has been living in New Zealand for over 15 years. She says lamb is a very important part of her cooking having spent some of her career working in Patagonia where she learnt how to butcher and cook lamb. “I love how versatile lamb is and being a chef in the Hawkes Bay means I have some of the best lamb in the world right on my doorstep. I love the challenge of creating new ways to 2020 Beef & Lamb Ambassadors, from serve it and utilising as many left: - Phil Clark, Norka Mella-Munoz, cuts as possible to minimise Jack Crosti and Tejas Nikam. waste,“ says Norka, who demonstrated this in her dish – ‘Lamb Three Ways’ - using loin, belly and sweetbread. Matched with the earthy flavours of home grown Mangapapa beetroot and creamy polenta, Norka also added in smoky flavours as a nod to her heritage by cooking the lamb belly over charcoal. Combining international flavours with New Zealand produce is something Christchurch-based chef, their best beef and lamb dishes at the Tejas Nikam has learned from one of New UnserHaus showroom in Parnell. With Zealand’s top chefs, Peter Gordon. It would the four chefs all coming from a range be safe to say that the pivotal moment in of different global backgrounds and Tejas’ career was being part of the opening training, each ambassador was able to crew of The Sugar Club in 2013. demonstrate how they uniquely combined “Working with Peter Gordon has shaped their heritage with New Zealand produce to my career and helped me to get where I am create their dishes. today,” says Tejas. “To follow in his footsteps Chef and owner of Auckland-based and be named as a Beef + Lamb Ambassador restaurant, Number 5, Jack Crosti – who Chef is one of the highlights of my career.” showcased his beef Wagyu dish using As well as being the voices of Beef + Lamb hanger steak, coffee, carrots, cavolo nero New Zealand in the foodservice space, each and leek ash – grew up in Italy with the chef will have the opportunity to show off aromas of roast dinners and coffee wafting their skill and creativity to their customers from his family kitchen. when each chef hosts an Ambassador Series “I wanted to take the memory of these degustation in their own restaurant. flavours and aromas and create the same sensation for my customers to enjoy,” says To find out more about the 2020 Beef + Lamb Jack. “Using New Zealand Wagyu was the Ambassador Chefs and the Ambassador Series visit: perfect vehicle to take on these flavours thechefskitchen.co.nz HOSPITALITY BUSINESS - MARCH 2020 9
NEW OPENING POSH PORRIDGE
388 Montreal Street, Christchurch Ph: 0211867449 Email: hello@ poshporridge.co.nz
Christchurch’s popular Posh Porridge has given an old Scottish favourite a touch of designer class with its fun take on this long-held breakfast staple now available from its new Montreal Street outlet. Always a favourite at the local Farmer’s Market, owner Caroline Strack is now open Wednesday, Thursday and Friday mornings from 7am until 12 noon with her new porridge takeaway café. There’s great coffee to go with the organic, slow-cooked, locally-grown oats from nearby Ashburton, dressed with a range of ever-changing toppings. Think apple and feijoa - cardamom-infused maple syrup and macadamia coconut crumble; rhubarb and raspberry crush – dark chocolate and gingernut crumble with vanilla bean custard or banana sticky date – peanut butter and dark chocolate granola with coconut whip. Nigela’s prunes in marsala and Earl Grey, dark chocolate and walnut crumble.
ZEST ART & ESPRESSO
1994 Paparoa Valley Road, Paparoa, Kaipara Northland Ph: 021 1656 226 Email : email@example.com
The owner of the Zest Art & Espresso in Paparoa, Jel Davenport, is forging a reputation for producing possibly the best brioche baked in the country. When the café/gift and art shop came up for sale last year, Jel saw it as an opportunity to further “anchor” herself in the vibrant Kaipara district. She’d been living there for seven years and her aim was to make the business even more community-based by presenting wholesome, home-baked vegetarian food and an eclectic selection of giftware and art work from local artisans. “My menu includes mostly finger food – such as the brioches, quiches, cheese rolls, scones and an assortment of delicious cakes – such as my famous Zest lemon tart. The chocolate and raspberry brioche served with excellent Organico coffee is a winner.” 10 MARCH 2020 - HOSPITALITY BUSINESS
CHILD SISTER 277 Manchester Street, Christchurch Ph: 03 2222117 Email: thechildsister@ gmail.com
This quirky new café in central Christchurch already has the fans coming back for more banana jam waffles and top-selling classic eggs benedict from its unique mix of Korean Kiwi-style food. Owned by Ji Chin, her sister May Chin, and Ji’s daughter Yia Kim, the name says it all. Ji and May also own the nearby Gentle Giant Cafe in Christchurch, and in this new venture the ‘mother’ and ‘sister’ have launched into business with the ‘child’ – Yia. Created out of what was once a former 1940’s fish shop, Child Sister offers an interesting mix of healthy Korean-infused dishes, such as the kimchi rice omelette and soy fried chicken balls served with aioli and pickled carrots. Child Sister also does its own great take on the tomato-based Shakshuka baked eggs, infusing pork and beef meatballs with fermented chili paste into pork and beef meatballs, serving eggs on the side. All the hot brunch favourites are still there, including Eggs Your Way and mushrooms on toast.
Shop A-15, Queenstown Central Ph: 03 2227066 www.wucha.co.nz
The Chinese bubble tea craze has hit Queenstown and while there may not be any actual bubbles in bubble tea it still has its fans excited. Wu Cha has launched in the new Queenstown Central retail centre at Frankton with a fun, colourful range of classic bubble tea options, including Fishpond 18 Red Tea, Oolong teas, Jasmine green tea-based fruit teas and fruit slushies with cream toppings. Tea orders can be customised to individual liking with toppings, sugar or ice and served in a variety of temperatures, warm, cold or room temperature. A popular after-lunch tradition, bubble tea with its tapioca pearls, offers a sweet alternative to dessert. The huge menu offers everything from Red Bean and Pudding Milk Tea and Mango Yoghurt Tea to Mesona Jelly Milk Tea and Red Dragon Fruit Slushy. Wu Cha uses fresh fruit, New Zealand dairy and high quality, traditional Chinese tea leaves.
Level One, Steamer Wharf, 88 Beach Street, Queenstown Ph: 03 4424600 www.boardwalkqueenstown.nz
Formerly the iconic Boardwalk Seafood Restaurant, renowned for hosting former US President and his entourage in 1999, Queenstown’s Boardwalk Restaurant is back under a new brand and owners. Newly-launched by established Queenstown hospitality operator Pete Jefford, who also owns Brazz, The London, Pier and a new venue that is currently under construction in Frankton, Boardwalk offers a contemporary take on local produce and foraged herbs. Head chef Chris Lees has a big focus on South Island and New Zealand cuisine at this new 75-seater seafood bar and grill, with its separate bar area that seats 50 and can cater for functions of about 50. Chris, whose most recent gig was as a private chef for a billionaire in the Bahamas, brings great credentials to the role.
Fresh Life For Vacant Station The market element of the Ōtaki Yard development on a vacant former petrol station site on Otaki’s Main Road will open for the first time on March 21. Developer Nigel Ross stated: “Although the final resource consent for our comprehensive development of Ōtaki Yard has still not been granted, we felt that our site, which forms the focal centre of Ōtaki’s shopping offering, could no longer sit empty, and so we are opening a temporary market on what will be the permanent market section as soon as we receive resource consent. “There are too many shops that are currently vacant in Ōtaki, and it is not fair on the traders and residents of Ōtaki to leave our site completely empty any longer. This market will bring the much needed additional customers to Ōtaki, and pave the way for the exciting full development of the site once consent is granted,” said Ross The market can house up to 100 stalls as well as food trucks and other food offerings every weekend, and will provide an attraction for families and food lovers. Nigel Ross owns a large portfolio of leisure and retail properties around New Zealand, including the prime block of shops and two motel/backpackers in Paihia, The Sheep Ram & Dog in Tirau, The White Swan in Greytown, three further blocks of shops in Ōtaki and hotels/motels in Nelson, Glenorchy, Methven, Picton, and Franz Josef, as well as a large part of the Lake Tekapo shopping and The Mercer Service Station on Highway 1. Nate Cornish, Commercial Manager for Ōtaki Yard said “The market will allow us to highlight Ōtaki’s place in the Kapiti Coast
Umbrellas that will transform your entertaining area With the summer months fast approaching, now is the time to get your courtyard, deck or patio area ready for outdoor entertaining and dining. Check out our premium café style centre pole umbrellas (in stock). We also offer single and multi-canopy cantilever umbrellas which are becoming much more popular for commercial purposes because of their quality and versatility. Custom branding our specialty, talk to us today.
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District and showcase some of New Zealand’s incredible artisans. The goal is that Ōtaki will become a destination to travel to, not just through,” he said. “We want to bring together the best growers, crafters, makers, bakers, and more, and make it the market that people of all ages and stages cannot wait to go back to.” “We are looking to stimulate the local economy and turn Ōtaki into a renowned destination. We want to be New Zealand’s favourite market.”
Ōtaki Yard is also seeking gourmet food trucks with a sustainable focus. The generously sized, high stud shed and the ex-service station retail building will be refurbished to house long-term tenants such as a micro-brewery/distillery or cafe with integrated retail. Interested parties can get in touch with the Commercial Manager via the website https//otakiyard.nz/contact. Cornish said they have partnered with Ecoware to provide retailers with discounted compostable food service products, which will be composted to cut down on the amount of single-use plastics entering landfills.
Coping Through Coronavirus The virus provides a timely reminder of hygiene basics and a need to make a combat plan. By Marisa Bidois – CEO Restaurant Association of New Zealand
CREATE A PLAN he recent Novel Coronavirus outbreak has caused significant concerns for many of our Members. While there are currently no confirmed cases of Novel Coronavirus in New Zealand, we think it is a good idea to create a plan: • We are encouraging members to stay up to date with any official Ministry of Health announcements and revisit their approach as required. Visit: https://www.health.govt.nz for recent updates on the virus; and • Healthline on 0800 358 5453 – this is a free service and available 24 hours a day, 7 days a week. • At the Association we are working with a number of different government organisations to keep members in the loop as much as possible. • Our legal team at the Association have put together a list of considerations below. 12 MARCH 2020 - HOSPITALITY BUSINESS
WHAT YOU CAN DO NOW: • Unfortunately, the legal and practical issues associated with coronavirus and employment are not straightforward. Employers must try to find a balance between taking reasonable precautionary measures and being prepared for further developments. There are issues around payment entitlements for employees and types of leave, paid or unpaid. • Consider introducing additional hygiene measures, such as providing hand sanitisers at all wash stations, counters, customer service areas and the entrances to your premises. • Remind staff and customers that no discrimination will be tolerated, and no one will be treated differently due to nationality and/ or religion. Ensure employees are aware that any such behaviour will not be tolerated.
• Check with your insurer on business interruption clauses to see what you are covered for in the event of closure, or other effects from a virus pandemic. • Reassure staff and provide information if they request it. • Make sure that there is a clear point of contact for the employees, if there are any sudden developments due to the virus spreading. • Employees have a right under the Health and Safety at Work Act 2015 to refuse work if they consider their workplace to be unsafe, so ensure that you do all that is reasonably within your control to create a safe workplace. • Record any agreements made with employees in writing. • Consider these issues, and the questions below including what your response might be, bearing in mind, that this situation is likely to evolve over time.
RESTAURANT ASSOCIATION At this stage, employers must try to find a balance between taking balanced precautionary measures and being prepared for further developments. Employers should act in line with the overarching obligation of good faith when making decisions on how to deal with individual circumstances. Most employers will want to do the best by their employees and assist them where possible. IMPORTANT QUESTIONS & ANSWERS In brief, here is an update and some responses to potential frequently asked questions . Please contact the Restaurant Association for further information. What if someone is feeling unwell?
Encourage employees to take sick leave if they are feeling unwell. Consider developing an emergency policy that increases sick leave entitlement during any pandemic, should that become necessary.
What if an employee self isolates for 14 days after a visit to China?
It is advisable to have a discussion with any employees in self isolation and reach a reasonable arrangement. This may include the employee/s taking a combination of leave types. If practicable, an alternative arrangement may be to facilitate the employee working from home during this period, however, this is likely to be impractical for most of our Members. Can an employer require an employee to stay away?
In general terms, if an employee is ready, willing and able to work, the employer is obliged to provide the employee with work. However, an employer may want an employee who is suspected of having come into contact with coronavirus to stay away from work, so as not to pose a risk to others in the workplace and may potentially be obliged under the Health and Safety at Work Act 2015 (HSWA) to direct that the employee not come in to work. If there is a risk of general infection, or if the workplace is unable to function effectively due to employee absences, an employer may also be justified in closing the workplace altogether. Additionally, employees are required to comply with any reasonable instruction given to them by the employer. Given this, requiring a high-risk employee to self-isolate from the workplace, depending on the circumstances, may be considered a “reasonable instruction”.
What if the employee is compulsorily quarantined?
In these circumstances, the employee is not ready, willing and able to work and may not be entitled to be paid. However, before an employer decides not to pay, it will need to consider other options, such as working from home, working different hours or taking other measures to avoid personal contact. The employer and employee may also agree to the employee using other entitlements, such as sick leave or annual holidays. Can an employee refuse to attend work?
Under the HSWA, employees can refuse to work if they have reasonable grounds to believe that the work, they are required to perform, is likely to cause them serious harm. An employee may also have a broader right to refuse to attend work where the employee has a reasonable fear of contracting coronavirus in the workplace. Either way, employees will be obliged to discuss such an issue with their employer, and they may be able to find other solutions. If an employee refuses to attend work, the employer may not be obliged to pay the employee unless the employer is at fault in some way. For example, if the employer allows an evidently infected employee to continue working with a risk of infecting others in the workplace, as this would not be compliant with the HSWA. Furthermore, it would not be our advice to commence any form of disciplinary process for unauthorised absence without first consulting with the Restaurant Association.
Employers should ensure they have a clear understanding of the extent of the risk that may be posed by that employee attending work, considering its obligations to other people in the workplace who may be impacted. Can employers require employees to undergo medical testing? In short, no - employees must consent to medical testing. Despite this, an employer could be justified in requiring an employee to stay home, if he or she refused to take a test to confirm infection, where there was a reasonable chance of that having occurred. What if the business is quiet because of a virus outbreak and I must temporarily reduce hours for employees?
Review your employment agreements for clauses that deal with such a situation, such as an “Interruption of Employment” clause and consider what action you might take. Communicate with your staff and consult with them in good faith to discuss any potential variations, and act in accordance with the terms of their employment agreements. We will keep our Members updated as the situation arises. n
“Consider developing an emergency policy that increases sick leave entitlement during any pandemic, should that become necessary.”
Does an employee have to be paid if they are voluntarily staying away from work?
Some employees may want to voluntarily remain at home due to a risk of exposure to the virus, and not wanting to run the risk of infecting others. It is possible that the employer does not have any obligation to pay the employee. However, if an employer does not elect to reach an agreement whereby the employee is paid for such an absence, the employee may feel that they must attend work after all. HOSPITALITY BUSINESS - MARCH 2020 13
CHEF OF THE MONTH
From UK To Queenstown A Passion For Great Food, Private Dining & Cooking Lessons
n just 10 years working in this “There was a level of quality that was country Queenstown-based, required and using growers down the British Chef, Ben Batterbury has road was just what you did. You sourced become one of New Zealand’s everything from the local fishmonger, most decorated chefs and at 41 he’s butcher and growers,” he says. taken the leap to set up on his own. “You use what’s around you, but Late last year ,after 10 years as back then nobody was really using local multi-award winning executive chef at produce in New Zealand and I thought five-star Queenstown hotel The Rees, it was hilarious.” Ben has launched Munch Catering, He was probably something of a offering everything from private chefpioneer in this region by just doing cooked dinners and casual catering for what he considered to be normal. “I bespoke events to immersive hands on probably became recognised here for cooking lessons. that, but the Queenstown restaurant One thing hasn’t changed – his scene was very different back then. passion for using locally sourced The town was still super seasonal, but produce and turning it into a delicious, people came here to drink local wine so immaculately-presented work of art. why not eat local food?” This is not a new concept for While working at Charlton “While working Ben, who was surprised when House, a five-star country at Charlton House, he arrived in New Zealand hotel owned by the Mulberry a five-star country back in 2009 that this wasn’t family of fashion label hotel owned by the the norm. fame, Ben had a grower Mulberry family of fashion From the age of 18 when ringing him asking how he first started his chef’s many strawberries to pick label fame, Ben had a career in small, five-star every morning. These grower ringing him asking country lodges that was just were all artisan producers how many strawberries the way it was done. who specialised in growing to pick every “It was the norm in the one thing, so to me it was a morning.” English countryside,” says Ben. no brainer when I came to New 14 MARCH 2020 - HOSPITALITY BUSINESS
Zealand to use frozen Canadian salmon was crazy,” says Ben. “When you buy from artisan growers you end up having multiple suppliers instead of a few.” Ben scored his first official head chef’s role in Scotland at Cameron House in 2007. “The first menu I prepared in Scotland I asked for venison and they sent me frozen venison from New Zealand, when Scotland has tons of venison.” New Zealand’s venison is milder than the Scottish breed. It was worth going the extra mile. Ben was personally awarded the United Kingdom’s prestigious 3AA-rosettes, similar to the Michelin star system. It was here that he met his Rees Hotel general manager Mark Rose, who asked him to come to Queenstown and head up the new hotel’s restaurant in 2009. Ben’s 13 years gaining experience in upmarket English country lodges and a wonderful stint working in Portugal for one of his former head chefs was the perfect preparation for those 10 years that would follow. By then he also had experience at Oxford’s Studley Priory upmarket
CHEF OF THE MONTH country hotel where he honed in on English artisan ingredients with a French influence. “This was a fantastic time. I loved it and made great mates in the kitchen.” He was still young and the 3-rosette Studley Priory property was among the top 10 percent in the United Kingdom, enabling him to gain invaluable experience. It was a far cry from his early introduction years to the kitchen when he had to put in hard grind and very long hours. Ben says he’s always loved the creative sense of achievement, being able to produce something, physically seeing something that he created. It was therefore a huge highlight of his career to be invited to cook for an elite crowd of American guests at a New Zealand lunch and dinner hosted at the prestigious James Beard House in New York in 2011. “That was possibly one of the best things I’ve ever done. It was a bit of an honour. They found some Kiwi chefs over there to help me - some of Matt Lambert’s crew, and Monique Fiso. “We had a team of New Zealand chefs and sommeliers and used all New Zealand food from producers that exported to the United States – New Zealand venison, lamb, salmon, cheese wine, saffron and the likes.” It was the first time they’d staged a New Zealand dinner there and both events were booked out, says Ben. Renowned as a culinary expert, Ben has numerous top accolades under his
apron including Best Hotel Chef in Australasia in 2017, NZ Beef and Lamb Ambassador (2012, 2013, 2014) and numerous Beef and Lamb Awards, and Best Ora King Dish in NZ in 2014. However, his focus is now on marrying together an extensive line-up of contacts with reliable local suppliers he’s built up a rapport with during the past 10 years. The big leap of independence is already paying off with Ben catering to a good number of upmarket visitors throughout the region in-home or in their private accommodation, as well as local events and weddings. If it’s a barbeque they want then Ben’s clients can be assured of a great choice or meats and fish cooked to perfection and presented with an interesting array of accompaniments. Dinner guests are keen to tuck into scallops with pork belly, pea and mint puree, and slow-cooked lamb rump with lamb courgette moussaka, or market fish in a pea and broad bean chowder with smoked fish stuffed mini potatoes. To follow, Ben’s always keen to show off his flair for creative desserts with the likes of Manuka honey brulee, almond granola, roast pear and thyme meringue – Ben Batterbury/
or dark chocolate cremeux, sacher sponge, popcorn and salted caramel. With a passion for teaching people how to prepare great food he’s also hoping to share all of this invaluable knowledge through private cooking classes. In the meantime there are a lot of adjustments to make. “It’s very different and a big change launching my own business, but so far it’s going really well,” he says. n
“It’s very different and a big change launching my own business, but so far it’s going really well.”
English artisan ingredients with a French influence - a hard grind with long hours now enhance Ben Batterbury's repertoire
HOSPITALITY BUSINESS - MARCH 2020 15
Mauro Cooks With Justin
Ju st i
work in the kitch en
try Farm. Coun igh
Justin enjoyed the vibrant colours and flavours of roasted heirloom tomatoes and red, yellow and purple carrots. The tomatoes were served with fresh pomegranate and pickled garlic, lots of basil, fresh herbs and olive oil and Marlborough flaky salt. “When you think barbeque you don’t usually think about the nice salads that go with it,” says Mauro. “It’s not just about the meat but the nice condiments and fresh salads.” The carrots were steamed, roasted in satay Za’atar spices, goat’s cheese and orange blossom vinaigrette. Ribbons of courgette were seasoned with Manchego sheep’s cheese, imported from Spain, via a “secret contact” of Mauro’s, dried black olives were grated on top with fresh oregano. Hot potatoes came out topped with Romesco Sauce, while fresh corn with chipotle and lime butter made the perfect finishing touch. Justin was suitably impressed. “Credit to Mauro Battaglia and his whole team as it’s clear that a lot of love, care and thought goes into the food,” he said at the time. “You can see there is such a lovely culture within the
at W al te ea rP
High-profile, visiting Australian celebrity chef Justin North and Queenstown Italian executive chef Mauro Battaglia cooked up a storm together recently at Walter Peak High Country Farm. Set on of the country’s most picturesque lakeside spots, the Colonel’s Homestead Restaurant at Walter Peak is renowned for its gourmet barbeque lunches and dinners, accompanied by innovative and beautifullypresented salads. As executive chef for Walter Peak High Country Farm, Mauro earned great accolades from Justin, who says he was greeted by an absolutely beautiful aroma as he entered the restaurant. The Kiwi-born celebrity chef, North, has a big award-winning profile, both in the kitchen and on television. He’s known internationally for his award-winning restaurants so it was quite an honour for Mauro. On holiday in New Zealand with his Sydney-based family, North got stuck in and spent several hours cooking outdoors on the barbeque with Mauro. There’s a big focus on what’s fresh and seasonal in the salad line-up and Mauro says
d at h ar h t r
kitchen team, and everyone is so passionate about what they’re doing. You can tell it’s more than just a job to everyone.” There was also a strong focus on sustainability. “Often when there’s a meat or BBQ focussed menu vegetables can become secondary, but the colour of these dishes hits you with beautiful heirloom tomatoes, heritage carrots, beans, and so on - it just looks stunning and provides a really nice balance to the meat,” Justin said. n
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2020 - Time For Fresh Thinking How to maximise your bottom line
ew Year’s resolutions are something that we have good intentions of setting and achieving during the year but do you have them for your business? Making the right ones can have a dramatic effect on your bottom line. In previous columns I have written about the complexities associated with running a hospitality business and the number of areas that you need to be an expert in across a food and beverage operation. The number of ways you can lose money are mind boggling, so it stands to reason that should have a look across your business and see what you can do to address possible losses. Inventory Having the right product in the right quantities is a key way of controlling your costs but easier said than done. We regularly see clients who have been carrying product that they haven’t used or turned in months, not only is this taking up space it has tied up cashflow that could have been used in an area where there could have been a return on investment. Be it dry product in the kitchen, wines on a list that haven’t moved or a liqueur that has sat on the shelf. Here are some thoughts on addressing this; • Identify the ranging of product that you want to carry. Base this on consumer demand, product reliability and purchasing ability around both price and supply • Lower your inventory by setting Par Levels i.e. minimum and maximum stock holding. Gone are the days when you have to carry a month’s worth of product. In the case of perishable goods take note of your waste levels and what you have to throw out to ensure that you set the correct levels. • Carry out regular full food and beverage audits so you are monitoring your GP levels in both areas ensuring you are meeting your expectations • Keep a digital or written record of everything you order including the price to cross reference with the order when it arrives and the invoice
• Never accept vendor orders without checking the order to ensure it is what you have ordered and that the delivery matches the invoice or packing slip. • Look closely at your suppliers, can you consolidate them to 3 or 4? This will reduce your administration and put you in a stronger negotiating position Training Cast your mind to experiences that you have had when you were a customer somewhere and thought “wow that was excellent service”. Good service helps create the atmosphere for a great customer experience and the people that control that are your front line staff but they can’t do it alone. They need to know what you expect, what your minimum standard is that you require including dress and appearance, how guests are to be greeted right through to how to upsell or use “suggestive selling” to increase sales. Similarly in the kitchen the same areas apply with dress and appearance, areas such as how plating is to look, cleaning and clearing of “The work space just to mention a few. number of ways So many of the areas you can lose money mentioned above are are mind boggling, more easily implemented so it stands to reason if you have a good staff that should have a induction programe in place when a new look across your employee commences business,” work. Having things explained and then given to them in a documented format sets your standard of expectation from the first day but don’t let it stop there. Regular training and discussions reinforces the initial induction and lets you introduce other areas as required.
clients that we start to work with that only measure and know their true performance results from their accountants solely from their end of year financial accounts. There are many measures that you can have in pace and track on an ongoing basis to know how your business is performing, here are just a few measurements; • Regular (weekly or bi weekly) food and beverage stocktakes and audits • Wage cost percentage • This can be further broken down by measuring wage cost per day or even per shift • Gross profit or food/beverage cost per PLU • Stock holding measured by number of weeks on hand • Stock turn by individual PLU. Something we regularly see is a particular item that has been in stock for months if not years only to be reordered when it gets low. Identify your “dead stock” items for deletion. If you run a food and beverage business you know how many areas you have to cover and how difficult it is keeping on top of all areas. Starting a new year is a great time to step back and look at some processes that will help both manage and understand your business. n Peter Nelson is the Managing Director of Sculpture Hospitality New Zealand, Australia and Pacific Islands
Measurement Knowing how you are performing is the life blood to success. It never ceases to amaze me the number of new HOSPITALITY BUSINESS - MARCH 2020 17
FEATURE: KITCHEN DESIGN Commercial Bay – Artists’ impression
za l Iz u a
Desi gn gu r
- 27 dining options to choose from!
Commercial Bay High-Profile Auckland Precinct Set To Transform Waterfront Dining
ringing together the largest concentration of high quality retail, food and beverage offerings in the city – including an expansive food hall, luxury hotel and the striking new PwC Tower – Commercial Bay promises to be the most transformational project Auckland has ever seen. Work on the internationallyinspired development, including Harbour Eats, the Level Two food hall with stunning harbour views and design, started three years ago when development owners Precinct Properties enlisted New York-based AvroKO Hospitality Group along with Auckland-based Izzard Design to bring their vision for Commercial Bay alive. “Commercial Bay will shake up the hospitality scene and Harbour Eats, designed by AvroKO, has reimagined the food hall experience which promises to be a magnet for foodies,” says Precinct Properties CEO Scott Pritchard. Headlining AvroKO’s debut at Commercial Bay’s Level Six hospitality space are international favourites Ghost Donkey and The Poni Room, both tipped to open at the end of March; and the group’s flagship restaurant Saxon
+ Parole along with cocktail bar Liquorette will be ready for the crowds in May.
“Good design is sustainable and incorporates quality long-lasting products, where bad design is wasteful.”
Stellar Chef Line Up Matt Lambert, the Kiwiborn, New York-based chef of Musket Roof fame joins Commercial Bay’s stellar line-up with The Lodge Bar. An impressive turnout of leading local chefs, local favourites and emerging talent are definitely among the mix as well. For several years now, Izzard Design has been taking hospitality venues in New Zealand to a whole new level by changing the way people experience dining: Recent acclaimed projects include the Newmarket Westfield Rooftop, The Goodside and Auckland Fish Market. The rooftop bar at the Four Points Sheraton Auckland, The Churchill, is another head turner from Izzard Design – and secured a Finalist nod at the Australasian Eat Drink Design Awards 2019. “Hospitality operators used to simply open a restaurant and do their thing,” Izzard says. “But I don’t think that’s enough anymore. Customers
18 MARCH 2020 - HOSPITALITY BUSINESS
– Paul Izzard
FEATURE: KITCHEN DESIGN are more discerning these days and there’s a lot of competition. With your brand or story you can’t just tick one box, you need to tick them all.” Multiple venue developments that bring operators together under the one roof are definitely ticking all the boxes. At Harbour Eats, featuring 29 individual operators, visitors will experience a look and feel that celebrates the essence of New Zealand. Iconic landscapes and origin and legacy stories have inspired the unique features, design elements and natural earthy materials intrinsic to the project. “Experiences for diners are becoming more important in the hospitality space,” says Izzard. “Like the retail sector, hospitality is having to adapt and attract customers who want more when they go out. We don’t go out because we’re hungry, we go out because we want to be entertained and at Harbour Eats, people will experience all the activity, drama and honesty of their food being cooked right in front of them. Consistent Kitchen Design Fit Out “Precincts are more affordable options for operators. Customers can pick up their own food, which keeps staff costs down and customers enjoy more affordable choice. Precinct Properties has been really clever; as well as inviting known industry talent to Harbour Eats, they’ve brought through gifted food truck chefs and market stall holders with artisan, bespoke offerings and
given them access to an established venue with a dining potential of 30,000 people. Previously they wouldn’t have had that opportunity and they don’t have to worry about staff and fit outs.” For smaller tenancies the terms and rents are more flexible. This supports and encourages emerging talent and again customers experience more variety. And to further support this flexibility, AvroKO and Izzard developed a consistent kitchen design fit out approach throughout so smaller tenancies simply bring in their equipment, put up their signage and start cooking in a familiar layout each time. Final wise words on winning designs, Izzard says his studio is a strong believer in using their clients’ experience, or their offer as their design cue or detail. “We don’t need to add trinkets or features for anything to look good. Good design is sustainable and incorporates quality long-lasting products, where bad design is wasteful. We’re always talking with people about this, and the need to minimise wastage, which is so important.” As an exciting new addition to Auckland’s hospitality scene in a prized location, Commercial Bay is sure to thrill and the flow on effects for the industry will put it in great shape for the fast approaching America’s Cup 2021. “There’s great stuff happening,” says Izzard, who definitely has his finger on the pulse. “It’s really is pushing the town forward and Auckland’s responding really well.” n Commercial Bay – Artists’ impression
Serving a fresh approach.
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FEATURE: KITCHEN DESIGN
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FEATURE: KITCHEN DESIGN
Seating Sacrifice Pays Dividends In Frankton! The owners of Frank’s Pantry in Frankton, Queenstown, recently made a difficult tradeoff, making a business decision to do away with about 20 seats to increase the size of their kitchen and expand their newly-launched catering arm. The new open-plan, theatre-style kitchen now takes up more than a third of the small Pantry deli-café, one of four Frank’s businesses based in an accommodation and commercial office precinct of Remarkables Park, Frankton. In just two years, former Masterton café owners Aaron and Victoria Lethbridge have launched four successful Frank’s businesses, starting out with Frank’s Eatery, then Frank’s and Go takeaway restaurant on the ground floor of the Ramada Remarkables Park. “Our catering business was taking off so it was more beneficial to expand our kitchen in Frank’s Pantry where our chef and two bakers were all cramped in together and lose 20 seats,” says Victoria. “We now have so much more space to prepare for our catering and our other three businesses,” she says. “Our chef and bakers have room to focus on turning out the best they can as each baker has their own designated space.” The new kitchen takes up more than a third of the Pantry deli-café, which now seats 43 inside and 30 outside, and it’s already paying off, says Victoria. “We’re confident that the products we’re sending out are now of an even higher quality because of that extra space,” she says.
Frank’s Pantry expansion and sustainability required a reduction in seats.
The larger Frank’s Eatery café nearby, with its seating for 80 indoor and 24 outdoor seats, also has a kitchen, but the Pantry is now the main kitchen for all businesses. “We’ve gone for a really simple, clean cut space with stainless steel tops that’s easy to keep clean,” says Victoria. BCE Catering supplied the equipment and 2K Design, a Masterton company that Victoria and Aaron have worked with for years, did a great job of the fit-out. The expansion has made room for a massive 3-metre by 3-metre walk-in chiller and fridge, three Combi ovens so they can turn out bigger batches at ones and more shelving. They’ve also introduced some great new equipment like a large ProMix dough sheeter, with team at Frank’s making all their own pizza bases, pita bread and bagels. Sustainability is also a high priority for Frank’s with a basket of about a dozen recycled coffee cups available to borrow at Frank’s Pantry. “A lot of nearby office workers bring their own cups in for their coffees and teas but we’re trying to encourage other customers to borrow the rest,” says Victoria. Locals are being asked to donate any unwanted cups from home as well. “We’re not bothered about the design or size. We’re happy to take them all,” says Victoria. Frank’s staff bought the cups second-hand from op shops too. “Buying them from the supermarket defeats the purpose of what we’re trying to do here,” she says. The Pantry uses Biopak packaging – cardboard packaging with the lids all made from plants. Many breakfast and brunch customers also supply their own glass jars or bowls for Frank’s to soak their oats in overnight, or serve their chia pots in. These are a hit - soaked chia, linseed, Frank’s homemade granola and a mix of fresh, seasonal berries and fruit, topped with coconut whip or yoghurt. “People bring in everything from old peanut butter jars to jam jars,” says Victoria. “We always encourage people to bring in their own containers of any kind for our takeaways too.” Takeaway cups are their next target and the team at Frank’s hopes to do away with those in the near future. “We’re also trying to put processes in place to eliminate food wraps,” she says. “We buy in bulk whenever we can to eliminate packaging and store things like flours in large plastic containers and tubs. We try to minimise food wastage as much as we can.” n
A natural selection.
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FEATURE: KITCHEN DESIGN Sponsored Content
We are proud to have provided a full turnkey service and supplied the FF&E package at The Churchill.
Image credit: Mike Hollman
22 MARCH 2020 - HOSPITALITY BUSINESS StatementID_HPH_Mar20 hb.indd 1
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FEATURE: KITCHEN DESIGN Sponsored Content
– Permanently Anchored In NZ Hospitality is caring, vision, hard work, and most of all - focus on the customer experience. “The same rules apply to our business,” says Moffat GM & Group Export Manager Stuart Murray. Moffat goes to market with a number of well-known brands including Turbofan, Cobra, Blue Seal, Waldorf, Fast Fri, Convotherm, Merrychef, Friginox to name a few. Operating from our design and manufacturing facility near Christchurch, Moffat designs, develops, manufactures, distributes and supports quality commercial food service and bakery equipment, which is specified and sold all over the world. “We are incredibly proud to stand up and compete internationally with every brand in our industry, and offer reliable, quality, high performance products that cook fast, are easy to clean and easy to service. “Our international business is supported through a well-established and serviced network of distributors alongside our own businesses and people on the ground in Australia, UK, Europe, USA, Mexico and Chile. Other markets such as Asia, India, Pacific, Canada, LATAM, Middle East are serviced by our export team. “In New Zealand our customers and dealers understand that a big difference in dealing with Moffat is that we are not just an importing distributor - dropping brands and boxes here until the exchange turns or the agency relationship changes - we are permanently anchored here, with an incredibly talented pool of staff who are focussed on pre-purchase consultation, application development, support with installation, and technical support before and after the sale with a dedicated spare parts division.” This investment in local infrastructure and support provides a whole other level of value to the New Zealand hospitality Industry. The Moffat Group directly employs more than 400 people, many with longstanding service in the company and is proud of its value-added service departments – Customer Service, Technical Support and Spare Parts groups which support the customer experience before and after the sale an important distinction when choosing equipment. “While we celebrate our international successes , New Zealand is our home and we will continue to work hard to retain and earn our top position as New Zealand’s preferred food service and bakery equipment brand - sold and supported through a network of local dealers and supply professionals”. Moffat welcomes customers to visit our state-of-the-art manufacturing facility and test kitchen by arrangement. n Call us toll free 0800 MOFFAT (663328) or visit www.moffat.com for more information.
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FEATURE: KITCHEN DESIGN
Masters Of Cool at Commercial Bay The Commercial Bay harbour district development in Auckland will be one of the most important stepping off points in New Zealand for tourists from around the world. Visitors with dollars to spend and opinions to share with friends and family here and around the globe will disembark, eat, drink and stay at Commercial Bay in their thousands. And that means every last detail must be the best of New Zealand, right down to the equipment that keeps their food and drink cool at the many eateries, bars, and cafes they’ll be able to choose from. That’s why many of the owner/operators in the development and the designers specifying equipment for Commercial Bay chose to partner with SKOPE Refrigeration for their commercial refrigeration needs. “This in turn means the food service and hospitality outlets here are some of the most energy conscious, eco-friendly and agile businesses of their kind in New Zealand,” says Guy Stewart, MD of SKOPE Industries. “In part, this is made possible through our new app, SKOPE-connect, which actively
monitors and collects fridge performance. Fridge owners or managers can then use their smart device to take action to reduce power bills, maintain food-safe temperatures and even help eliminate food waste,” says Guy. Likewise, SKOPE customers are just as impressed with the latest fridges and freezers. From the ActiveCore 2 display fridges to the new award winning ReFlex Series, these are some of the most green,
energy efficient fridges and freezers of their type in the world. “Hospitality operators are loving these models. Many use R290 Hydrocarbon natural refrigerant, which delivers virtually no impact to the environment while improving efficiency by about 20% over much higher polluting competitor models.” n Find out more at www.skope.com Driven by world-class, Kiwi-made technology.
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IN SEASON HANGER STEAK
Gemfish, named mākataharaki in Maori, are found in depths of 50 – 550 metres around the coastal waters of mainland New Zealand. The species is typically caught caught by trawl between February and July on the northern and east coasts of the North Island. Often deemed an “ugly fish”, gemfish have long spindly bodies, smooth, silver skin and large sharp teeth like barracouta. Its deep body, more silvery skin and two lateral lines distinguish it from other fish of the same family. Delicious on its own, or incorporated into a dish, gemfish is an extremely versatile and tasty eating fish. White to pink in colour, fillets have a delicate, melt-in mouth texture and medium to high fat content that’s well suited to being baked, barbequed, marinated or pan-fried. Once cooked, the fillets flake easily, making them an ideal protein for stirring through pastas and risottos. The integrity of gemfish and its lack of pinbones make it an excellent choice for smoking. The long curved bones are easy to remove and retaining them during the smoking process yields a succulent fillet that’s full of flavour. For a light meal, try crunchy gemfish with babaganoush. In a bowl, combine 1 tbsp oats, 1tbsp quinoa, 1 tsp walnuts and 1tsp hazelnuts. Place in an oven at 180 °C for 10 minutes, then blitz in a food processor to form a crumb. Place one whole eggplant under a grill (highest setting) and leave for 5-10 minutes before turning. Continue grilling until completely soft and the skin is starting to blister. Remove from the grill, cut off the top of the eggplant and peel away the skin. Baste two fillets with coconut oil, top with the crumb and bake for 15-20 minutes at 180°C depending on the fillet size. The fish will flake once cooked. Place the eggplant meat into a food processor with 2tbsp tahini, the juice of half a lemon, 2 cloves of garlic and 1 tbsp parsley. Blend until smooth, season to taste. Spoon the babaganoush onto two plates and top with the fish. For more ways to enjoy seafood, visit www.seafood.co.nz/recipes/
Hanger steak is popping up on restaurant menus as chefs love its intense flavour and loose texture and, being a secondary cut, it is excellent for keeping menu costs in check. As it is a thin steak, cooking to medium rare is essential to ensure tenderness. Beef + Lamb Ambassador Chef, Jack Crosti of Number 5 Restaurant in Auckland, likes to roll hanger steak in caul fat and cook it quickly over a charcoal flame. He says the flame melts the caul fat into the meat making it superbly moist and tender and the coffee tree charcoal he uses to add a little smokiness, creates a sensational flavour. He finishes the dish with flavours of carrot, leek ash, crispy cavolo nero and a drizzle of beef jus that has been cooked for three days. Find out more at thechefskitchen.co.nz/ambassador-chefs
Fruit & Vegetables in season from March to May include: Vegetables: Avocado, Broccoli, Brussel Sprouts, Buttercup Squash, Butternut, Cabbage (Green), Capsicum, Carrots, Cauliflower, Celery, Chilli Peppers, Courgettes, Cucumber, Eggplant, Fennel, Fresh Herbs, Kale, Kohlrabi, Kumara, Leeks, Lettuce, Mushrooms, Onions, Parsnips, Potatoes, Pumpkin, Radishes, Rhubarb, Silverbeet, Spinach, Spring Onions, Sprouted Beans and Seeds, Swedes, Sweetcorn, Tomatoes, Turnips, Watercress. Fruit: Apples, Blueberries, Feijoas, Honeydew Melon, Kiwifruit (Gold), Limes, Mandarins, Nashi Pears, Nectarines, Passionfruit, Peaches, Pears, Persimmons, Plums, Rock Melon, Watermelon.
Fennel, sometimes known as Florence fennel, has a long history and is one of the oldest known cultivated plants. Roman warriors used to eat fennel to keep them in good health while Roman women reportedly ate it to prevent obesity. Fennel has an aniseed flavour and aroma and is increasing in popularity. Fennel leaves can be used as a herb and used as a substitute for dill. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage. What to look for: Select firm, plump, white bulbs with fresh feathery foliage. Small bulbs that are less than 12 cm in diameter are more tender.
Store: Refrigerate in the crisper and use as soon as possible after purchase. How to prepare: Cut off the base and stalks, retain any foliage for garnish. Every part of the plant from the seed to the root is edible. If boiling, use as little water as possible to retain the flavour. Cook bulb whole or slice to grill or dice to add to stews and braises. Ways to eat: Finely sliced, grated raw or cooked stems can be added to salads or sandwiches. Steam, microwave, stir fry or boil the bulb to serve as a side vegetable. Roast fennel in a little olive oil with garlic, lemon juice and sprinkling of brown sugar. Use sprigs for garnish.
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BAR FOOD & CASUAL DINING
Small Plates & Versatile Menus Tasty Plates & Innovative Menus To Satisfy All Diners By Sue Fea
ating out has taken on a whole new meaning as adventurous and experimental diners make the most of the small plate craze, venturing out for an evening of moving feasts to make the most of the exciting new offerings out there. There are still plenty of sit-down diners nestling in for the night, but others are sampling shared plates and small bites over a drink at various different establishments throughout the evening. Maybe customers view this as the best buck for their bite, but with so many exciting options available now, it’s more likely that they just don’t want to miss out on their favourite picks. They can’t always be all found together in one restaurant or bar so customers are bouncing between their favourite venues and sharing the love. Head chef and co-owner of popular Harry’s Hawker House and Bar in Nelson Riki Day says it’s become a noticeable
trend in Nelson where some diners are keen to sample cheaper, smaller plates, while others are still happy to settle into Harry’s for dinner as well. Bang Bang Cauliflower It’s a trend that’s likely to continue and one perfectly suited to Harry’s with its fun line-up of Asian-fusion small plates, featuring the likes of Bang Bang Cauliflower - roasted, spiced cauliflower, battered and deep-fried and served with a spicy Bang Bang sauce. Raw fish, sourced fresh daily from the local supplier, makes for a delicious raw green fish curry or there’s Japanese Poke with wasabi, soya gel, roasted nori and Harry’s own katsuobushi (smoked dried fish). Vegan and vegetarian options need to be plentiful to cater for that growing trend and Riki says they try not to use dairy and keep flour to an absolute minimum, instead using rice flour or cornflour. Vegan Pad Thai rice rolls are served with tamarinds and candy
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cashews, while cabbage and shitake pot stickers come with salted black beans and vinegar. Harry’s owner Matthew Bouterey, who with wife Tania also owns Nelson’s Urban Oyster Bar and Eatery, grows and harvests most of the vegetables for both restaurants, thanks to local farmers sharing space on their land. Grow your own is also gaining momentum with the demand for fresh and seasonal, locally-grown produce and a real need to lessen the carbon footprint. In the small Bay of Plenty town of Katikati the owners of The Orchard House, Frances and Josh van Loon use as much produce from their large garden as possible and also grow their own berries. “Anything we don’t grow comes from Growlink in Katikati, which connects all the local growers,” says Frances. Most of the produce is sprayfree. “Customers are increasingly wanting to know if what they’re eating has been grown locally and they want
BAR FOOD & CASUAL DINING
Light Beer Battered Mushrooms Plant-based options are a must these days and The Orchard House is already pulling people from as far away as Tauranga, a 30-minute drive, for its unique food offerings. “If you don’t offer plant-based food then you lose a whole group of people,” says Frances. The Orchard House uses Scott’s Gluten Free Beer from Oamaru
in its popular light beer battered mushrooms, served on potato hash with fresh greens. Tasty beer battered pickles go out with peanut butter dipping sauce and chili. Souvlaki flatbread pizzas come with a tasty vegetable mozzarella, basil, tomatoes and toasted seed mix on top. Meat-lovers are still going strong with the fillet mignon on kumara and beetroot puree served with beer battered mushrooms and Kikorangi blue cheese fondue a top seller. In Queenstown, executive chef at The Bunker Restaurant and nearby Attiqa Bar Ben Norfolk, says while there’s been a massive swing towards planted-based and vegan, customers are still loving their beef and lamb. “Our lamb
is just selling like never before, and venison is moving too.” His menu is focused around premium local Fiordland game meat and seafood, Wakanui Beef and local provenance lamb, bio-farmed in Central Otago. “People really respect that we support local,” says Ben.
Great Tapas and bites at Tauranga’s The Orchard House
Frances and Josh from The Orchard House turn out great fresh seasonal food from their own vegetable garden.
Hot Chips - Crowd Pleasers Every Time!
atoes po t
– always a fa v o ur ite
for the perfect wedge with a difference. “It’s our clear coat starch base batter which hold the texture of the wedge, that makes our wedges such a sure-fire crowd pleaser,” says Adil Somani, National Sales and Marketing Manager. Create that popular sweet ‘n’ salty taste with a savoury accompaniment such as your classic aioli dip. The striking orange appearance of the wedges will look appealing to your customers as well as having more plate coverage, and increased yield and profit for your business. The iconic Mr Chips brand has been around for 40 years offering a true kiwi “field to fork” solution. Their vertically integrated supply chain guarantees their raw potatoes are GMO free due to their fully certified seed program. From growing their own seed and potatoes, through to crafting the best quality products for your customers.
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If you’re looking to keep that rustic homemade edge to your bar menu, look no further than Mr Chips. Their Homestyle Straight Cut chips come in two sizes 10mm/10mm (Quick fry) and 15mm/18mm (Chunky Style). Both SKUs have skin on providing a hand cut look, making it look like you cut them from the potatoes yourself! The Homestyle range are made from premium New Zealand grown agria potatoes, grown on their own farms located in both the North and South Islands to ensure the freshest raw produce is used. Do your customers prefer things on the sweeter side? Mr Chips use the sweetest variety of sweet potato, the Beauregard variety to make their Sun Glaze Sweet Potato Wedges. Locally grown in Dargaville they have a sweet flavour and crunch with a soft and fluffy interior, ticking all the boxes
Seasonal & Sustainable Attiqa, a popular rooftop bar in Queenstown Mall, offers a large array of interesting bar food options to cater for all requirements, meat and fish lovers as well as plant-based foodies. “Protein is usually the main part of the dish, but I’ve created dishes that can work with or without proteins,” says Ben. It takes great skill to pull that off and still turn out an amazing, elaborate dish but Ben gives his chefs freedom to experiment with fresh ideas. “Instead of doing a vegetable one way I prepare it three ways.” Kumara comes as fondants, puree and crisps, and perfectly complemented with a confit of sour cherry with a sweet cherry gel. “You’ve got the caramelising, starchy sweetness of the kumara combined with the sweet and sour, slightly tangy flavours of the cherry confit,” he says. Tofu can come as a parfait, and aioli turned out vegan style. “I like to use what’s seasonal and sustainable so I’ve been doing a cray loin in the sous vide and serving that with a carrot bisque puree, pickled avocado, over heirloom tomatoes and charred corn salsa, with a very light broth poured on top.” >>
what’s in season,” she says. “We’re also more aware of where our produce comes from, as we like to know.” More customers are stopping by for interesting food to enjoy over a few glasses of wine.
For more information about the Mr Chips business and products please visit mrchips.co.nz or email info@mr-chips. co.nz for a free sample for your business. Alternatively, call them on 09 274 7598.
HOSPITALITY BUSINESS - MARCH 2020 27
Harry’s Hawker House & Bar in Nelson offers a wide range of taste temptations.
Truffled mushroom arancini, duck rillettes with spiced plum gel and grilled calamari, sautéed with chorizo, cherry tomatoes and preserved lemon on a pink grapefruit aioli all slide down nicely at Attiqa. The local Italian, Augustus Bistro in Auckland’s Ponsonby Road is a smart dining restaurant but has an increasing focus on drinks and smaller offerings in its bar, popular with the after-work and business meeting crowds. It’s located in the iconic former Ponsonby Post Office. Marketing manager Poppy Watson-Brooks also says people are increasingly mixing their menus with a series of smaller offerings in a moving feast. “Tasty beer “We’re seeing more demand battered pickles go for vegan, plant-based food, out with peanut butter gluten and dairy free, but vegans and vegetarians dipping sauce and chili. are over just being served Souvlaki flatbread pizzas olives or a salad,” says Poppy. They want to enjoy come with a tasty vegetable something special too. Black mozzarella, basil, rice puffs with cashew cheese tomatoes and toasted and pickled green walnuts and mushroom and mozzarella seed mix on top.”
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BAR FOOD & CASUAL DINING suppli (fried rice and mushroom balls) sit nicely alongside pizza fritta. “Our head chef, Edo Pitzalis, is enthusiastic about sustainability and ‘’nose to tail’’ cooking, using everything he receives. He makes a delicious lamb pate from all of the hearts, livers and lesser cuts.”
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Big Wheel Of Parmesan Cherry On Top is the perfect nightcap or treat and some customers who’ve been grazing the neighbourhood-style Ponsonby eateries opt to match this or other desserts with a twin cocktail creation. Cherry On Top tastes like an English marzipan cake with almond flavours and a cherry
on top, and teams up perfectly with a cocktail of almond, cherry and Amaretto liqueurs. “People are tending to make a bit of a progressive dinner out of their night out, stopping off at the various restaurants,” says Poppy. Sit-down dinner is still very popular, with Sardinian born Edo’s lamb rump taking centre stage. Prepared in the sous vide, he uses his mother’s traditional Easter lamb roast ingredients, prepared using modern techniques, and it’s a winner.
Augustus in Ponsonby coats homemade pasta with Parmesan, at the table.
Customers still love a little theatre too. At Augustus the waiter wheels the big wheel of Parmesan alongside the customer’s table, when they order Dalla Forma Pasta, deliciously coating the hot homemade pasta with the melting cheese right before their eyes. The emerging trend for people to work remotely from home is boding well for neighbourhood establishments and for businesses like The Birdwood Eatery & Pizzeria in the Christchurch suburb of Beckenham. Local Community Support Owners Nick and Sarah Freeman launched the tandem café eatery and pizzeria businesses two years ago to be closer to their home after owning a restaurant in Lyttelton. Both businesses are well supported by the local community and Nick says there’s definitely a neighbourhood market. “We see a lot of regulars in the café during the day who come back in the evening to the pizzeria and bring their families,” he says. “We’re very family focused.” The Birdwood has its own popular app and loyalty deals offer every sixth coffee and every 10th pizza free. It’s fun for the kids too with an interactive, tick box-style menu from which the kids select their own pasta or pizza with their choice of toppings. Hand-stretched pizza is turned out by an authentic Italian pizza chef made from dough that is naturally fermented for two days then cooked to perfection in a wood-fired pizza oven. n
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HOSPITALITY BUSINESS - MARCH 2020 29
Rotorua’s First Five-Star Hotel Opens Situated in the centre of the city, steps away from the iconic Rotorua lakefront and the Government Gardens the hotel offers visitors a base to explore the region’s geothermal attractions. Locals and visitors alike can start or finish the day with the very best tastes of New Zealand at the hotel’s modern brasserie, Barrel & Co Bar and Grill. General Manager Richard Bungeroth says he is ready to deliver the five-star experience to Rotorua and lead a team of over 100 staff. “Pullman Rotorua is perfectly suited for travellers, especially families, couples and business leaders looking for a world-class stay in one of the country’s most attractive Pullman R tourist destinations”. otor ua “The city has beautiful forests Ge ne ral and lakes for mountain biking, M luging and water sports, spas an a for relaxation and wellness, and renowned geothermal attractions. No matter what visitors are in Rotorua to experience,
International hotel brand Pullman Hotels have addedstyle and sophistication to the city of Rotorua with the opening of the premium Pullman Rotorua. The first international five-star hotel in the Bay of Plenty region, Pullman Rotorua offers a cosmopolitan hotel for the high-end domestic and international traveller on a trip to one of New Zealand’s popular tourism spots. Pullman Rotorua has a range of upscale accommodation options for guests to choose from, including superior king rooms, superior twin rooms, deluxe rooms and executive suites.
leads a staff of 100. roth nge Bu
we’re in the centre of it all at the Pullman and we’re addressing a need at the top end of the market which wasn’t being met before,” says Bungeroth. The 130-room hotel has panoramic views of the city and lake area and also features a vibrant bar, gym, unique executive lounge experience as well as conference facilities including four private event spaces for 120 people theatre style, and a boardroom/private dining room. Barrel & Co Bar and Grill delivers an entertaining dining experience centred around an open kitchen and a focus on locally sourced produce, a premium grill selection and an impressive craft beer and local wine menu showcasing every growing wine region in New Zealand. Rotorua’s tourism economy is substantial with approximately $828 million spent by visitors in 2019. The city is a popular visitor destination year-round, with the geothermal parks and hot springs enticing visitors during the winter season. n
A large reception area greets guests at the Pullman Rotorua..
Barrel & Co Bar & Grill has an open kitchen for customers to watch their meals being made. 30 MARCH 2020 - HOSPITALITY BUSINESS
Centrally located in the heart of Rotorua, the Pullman offers five star accommodation for the Bay of Plenty.
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Call us now on 0800 759 333 to chat about having SKY in your venue.
Sensible, simple and Southland.
Roar Coffee Roastery 19th Century History Delights With 21st Century Coffee
he coffee’s ‘stag’geringly good in Lumsden, a small rural Southland farming town nearing 500 residents, halfway between Queenstown and Invercargill. Coffee-loving couple Kelly and Steve Taylor switched their hectic city life in Matakana, Auckland, for small town, rural Southland 10 years ago, after Steve spotted a large old historic building for sale while down south visiting a friend. Soon after he brought Kelly to Lumsden for her 30th birthday and she too fell in love with the old building and the town. The plan to move to Lumsden became a reality about 2008 and within a short time they’d sold their house back in Auckland, Steve’s sign-writing business and the small café that Kelly, a former real estate agent, owned with her Dad. They packed up their life into a large container and headed south. The coffee came with them, although in a different form, and the idea to create a roastery, first conceived in 2010, became a reality in 2015. Their new coffee roasting business, Roar Coffee, was born in Lumsden’s former 1907 Masonic Lodge building.
The 510sqm building with its 19th Century features was plenty large enough for Kelly and Steve to create three separate spaces - a coffee roastery, a tattoo studio for tattoo artist Steve’s business, and the couple’s home. It took some years to get the old building renovated to their liking and the roaster business was the next step. Down in Lumsden they do business the friendly, rural Southland way, with Kelly and Steve on the road to Invercargill, Te Anau and Queenstown two to three days a week, personally delivering freshly roasted coffee beans to Roar’s ever-increasing line-up of happy café, restaurant and bar customers. Kelly, a publican’s daughter from Waiheke Island with a Bachelor of Science from Otago University, has hospitality in the family line, so supporting customers and having one-on-one contact with them is all part of the Roar ethos. “We try to keep the company as service-based
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as possible, visiting all of our clients personally to deliver their orders and running through their coffee machines with them, doing coffee training if needed and helping to solve problems or have a chat,” she says. A good reputation is what counts the most in the South and while Kelly has a heap of locals from business people and mums on the farm to Southern Men off hunting or working the land, she’s also now supplying some renowned Southland and Central Otago venues. In fact, the boys take Roar Coffee duck shooting, white-baiting and, of course, deerstalking, for which it’s perfectly suited. “We didn’t know what to call our new coffee roasting business. We were visiting friends in Rangiora and sitting in a small local pub having a beer when Steve looked up and all he could see was stags’ heads,” says Kelly. “He said, ‘That’s it. That’s perfect. Roar!’ It ticks all the boxes.” “The feedback’s been incredible, but we’re just
“The boys take Roar Coffee duck shooting, whitebaiting and, of course, deerstalking, for which it’s perfectly suited.”
have also left their stamp on the property, graced inside by an old BSA motorcycle and hundreds of signs that he’s collected adorning the walls. Just as with their lifestyle, Kelly and Steve don’t boast frills or fancy with their unique coffee brand, opting instead for ‘sensible, simple and Southland’. For them it’s a recipe that works. n
Roar Coffee Roastery
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for customers, ready for re-use the following week. “We said back at the start that we’d give it five years living in Lumsden and see how it went, but now we’re not going anywhere,” says Kelly. “We just love the quiet, peaceful lifestyle here with the paddocks and snowy mountains around us. Steve’s from Matakana and the commute home from the Auckland CBD to there during peak traffic is about two and a half hours now,” she says. “This has been great for us. We’ve seen this town grow with new families and professionals moving in, people buying investment properties and Queenstown-based people buying an escape hatch in Lumsden.” Steve, while the right-hand man in the coffee business during busy summers, already has tattoo clients travelling from as far away as the North Island to his new studio to be decorated with his own special style of body art. A former printer and sign-writer, Steve’s creativity and inventive spirit
keeping it low-key for now,” she says. “We just want to do what we do well.” A lot of her business has come from customers who’ve savoured the coffee at the restaurants and cafes she supplies and become hooked. There’s a big focus on ethical sourcing and sustainability and Kelly buys her green beans through an experienced Auckland bean broker, who’s been in the game for more than 30 years. She uses fairly traded, arabica coffee beans, as close to organicallyproduced as possible. The beans Kelly’s selected for Roar’s house blend come from Columbia and Guatemala, offering a dark, rich, nutty, full-bodied flavour with a sweet toffee and malty fragrance. Kelly doesn’t only deliver to other people’s doors, but that beautiful aroma has her regular local clients collecting from her door too. There’s minimal crime in Lumsden so an honesty box system for pick-up and payment seems to work well. “I try to support New Zealand companies if I can to help reduce the carbon footprint.” She even buys in New Zealand T leaf Tea and uses ecoware compostable cups. Orders all go out in brown paper bags with the larger volumes packed into 4-kilo tins, which Kelly then washes and sterilises
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HOSPITALITY BUSINESS - MARCH 2020 33
Wellington Careers No Match For Hokonui Hills Breaking into the Southland restaurant market opens new opportunities for a career couple! By Sue Fea
34 MARCH 2020 - HOSPITALITY BUSINESS
t hasn’t been without its storms but a young Wellington corporate couple are now starting to get some traction in the market after taking the bold step to throw in their careers and return home to their southern roots to work the land. Both born and bred Southlanders, Anna Frampton and Casey Leatherby took the plunge 18 months ago to quit the constant traffic jams and lengthy commute into their corporate jobs in Wellington. Anna worked as an analyst for the Ministry for the Environment, formulating environmental policy, leaving home at 6.30am for work. Casey had a background in biomedicine and was a manager in a large pharmaceutical company that produced animal vaccines. With their two young children, Ari, then three, and Ida, then 18 months, both in daycare, Anna and Casey traded in the corporate cram for the lush, green pastures of Central Southland. For them, Wellington is no match for their small two hectare farmlet nestled beneath the beautiful Hokonui Hills, 15 to 20 minutes’ drive from the rural town of Winton, near Invercargill. Here Anna and Casey are now producing organic vegetables, sustainably-packaged seasonal salads and microgreens. These are sold at the local Farmer’s Market, and sold and delivered via Farm Fresh South’s Farm Fresh Markets. This is an online platform for southern producers which delivers to homes throughout Otago and Southland. Farm Fresh also delivers fresh, raw and pasteurised milk in recyclable, glass bottles, the likes of eggs and honey, and has just started breaking into restaurants as well, says Anna. Lora River is also sold via ComplEat Wellness, Veggie Boys in Southland, Raeward Fresh Queenstown and Upper Cuts Butchery in Winton. It’s been hard work, especially with such a labour-intensive form of farming, but Anna and Casey are now breaking into the restaurant market supplying Emberz Restaurant in Invercargill and Green Cuisine in Riverton. Lora River Farm also did an elderflower harvest for the executive chef at Huka Lodge last year. They’re hoping to work with chefs to produce various breeds and varieties and are already discussing growing Jerusalem artichokes for a local chef. So far they’ve been turning out tasty radish, bull’s blood red beetroot, pea shoots and sunflower shoots in their microgreen line-up. Their mixed seasonal mesclun is varied, depending
on the season and growing conditions and is packed with mustard greens, lettuce varieties, spinach and rocket. Lora River also produces beautiful edible flowers, with violas, nasturtiums, borage glowers and calendula sold in a mesclun mix with edible flowers. The compostable packaging is made from corn starch, which ticks all the sustainability boxes and keeps these products fresh. However, Anna says it can be an uphill battle at times convincing customers to make the switch to organic and sustainable products. “People still rely on convenience and it takes a while to change their mindset,” she says. “We’re looking at diversifying and growing the business,” says Anna. “We’re hoping to do more seasonal staples like brassicas and we’re keen to experiment with the likes of artichokes and asparagus,” she says. “We’d really like to develop relationships with chefs so we can grow and cater to what they’ want.” They’re going to begin the process for organic certification and like to keep things simple, she says. “We use compost and raised permanent beds so that we’re not tilling a new area every season as it’s very labour intensive. We try to use cover crops to build up the soil, sowing the likes of peas and oats so those plants break down into the soil.” They use a jang seeder and everything is grown outside so there’s a constant look-out for any hard Southland frosts when the plants all need to be covered. Anna and Casey are passionate about organics and sustainability. “We see it as the way of the future,” says Anna. “We really need a robust and resilient locallybased food system. It’s a real need and we like the idea of being outside.” Both have science backgrounds and Anna has also has a Masters in Resource Management which helps. They follow permaculture principles and practice regenerative agriculture, working with nature by enhancing soil health and biodiversity on the farm.
Five year old Ari Leatherby, helps Anna Frampton and Casey Leatherby with their passion for locally grown food in Central Southland, away from the bustle of Wellington.
It’s a team effort. Casey’s the systems man, passionate about all things microbial, while Anna provides the strategic direction and oversight for the farm. The children, now five and three, also play a vital role, says Anna. Ari is chief inventor and apprentice green thumb with a deep love for edible flowers. Ida loves nature, welcoming and caring for the animals and insects. “It’s the kids that provide us with the necessary drive to contribute to a better food system,” she says. They don’t miss the big city – not for a minute. “This is such a supportive and welcoming community where everybody watches out for each other,” says Anna. “Our lovely neighbour brings us orphaned lambs as pets, fresh eggs, spare veggies and she even brings great cheese rolls over when there’s a storm and we’re flat out,” she says. “There’s a real sense of community here.” n
Lora River’s mixed seasonal mesclun is varied, depending on the season and growing conditions and is packed with mustard greens, lettuce varieties, spinach and rocket. HOSPITALITY BUSINESS - MARCH 2020 35
SHOUT NEW ZEALANDâ€™S LARGEST LIQUOR AUDIENCE
MARCH 2020 | www.theshout.co.nz
Wide World of Whisky
10 NEW VINTAGE WINES WHY WHEAT BEER IS WINNING MARTINI PERFECTION
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The Shout Editor, Charlotte Cowan
IN GOOD SPIRITS
March 27 is International Whisky Day – a time when lovers of the amber-coloured spirit celebrate its very existence (whether they spell it with an ‘e’ or not). Whisky season means producers, hospo staff, retailers and consumers can all share, experience, taste and discuss their favourite local and international whiskies - as you can guess, it's a super-hard month! Spirits writer Tash McGill - aka The Whisky Girl - gives us the lowdown on the wide world of whisky on pgs 10-11. Whisky not your thing? What about a classic Martini? On pg 7, Ago Perrone from the iconic London establishment, The Connaught Bar, chats to us about whether there is such a thing as the ‘perfect’ Martini. And for those wanting to try something new (and have a dollar or two to splash around), check out pg 9 to learn all about the spirit you may never have heard of (or almost certainly never tried). There is so much to check out in the March issue of The Shout NZ, so what are you waiting for? See you next month!
4 INDUSTRY NEWS AND INSIGHTS 7 THE ULTIMATE MARTINI
We chat Martinis with Ago Perrone from London’s prestigious The Connaught Bar
9 THE LARGEST SPIRITS CATEGORY THAT YOU MAY HAVE NEVER HEARD OF
Insights on baijiu from the IWSR
10 WHISKY, WHISKY, EVERYWHERE
The lowdown on whisky season and why you should embrace it
12 NEW VINTAGE WINES
Tasting notes from Cameron Douglas MS
14 WHEAT AND SEE
John Oszajca explores wheat beer… love it or hate it?
16 NOT TOO HOT, NOT TOO COLD, JUST RIGHT
What precisely is the ‘right’ temperature at which to serve a beer?
17 SO THIS HAPPENED…
A sneak peek into this month’s most exciting industry events
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EDITOR’S PICKS 1 X WINES LITTLE X SINGLE VINEYARD FIELD BLEND WHITE WINE 2017 In a world where we’re used to Sauvignon Blanc, Chardonnay or Pinot Gris, it’s a little confronting to be met with a bottle of wine that is simple labelled ‘white’. Are you game enough to try this new offering from X Wines? Take a look at Cameron Douglas MS’ tasting notes for this, and other new vintage offerings, on pgs 12-13. 2 ALTITUDE BREWING PERSISTENT HIGH Previously named the Long White Cloud, this Hefeweizen from Altitude Brewing is brewed in the traditional German way. Slightly cloudy in appearance, it’s enjoyed poured with a big frothy head – according to the brewers themselves. For more on wheat beer, check out John Oszajca’s story on pgs 14-15. 3
GIESEN 0% - MARLBOROUGH SAUVIGNON BLANC If you’re looking for a delicious crisp Marlborough Sauvignon Blanc but not the slightly fuzzy head that comes the morning after a few glasses, Giesen’s new 0% offering is a must-try. With no alcohol but all the taste of a traditional Marlborough Sauv, you may be converted! For more info, head to pg 4. HB – THE SHOUT NZ | MARCH 2020 | 3
WHAT’S ON March 14 MARCHFEST Founders Park, Nelson www.marchfest.com/ March 14 WAIRARAPA WINES HARVEST FESTIVAL ‘The Cliffs’, Wairarapa www.wairarapaharvestfestival.co.nz/ March 27 INTERNATIONAL WHISK(E)Y DAY March 28 WHITEHAVEN GRAPERIDE The Vines Village, Marlborough www.graperide.co.nz
Giesen launches world-first Sauvignon Blanc Family-owned Kiwi winery Giesen has launched the world’s first alcohol-removed Marlborough Sauvignon Blanc. Currently the country’s top wine export, Sauvignon Blanc made up 86%, or an estimated NZD$1.5 billion, of the total wine exports in 2019. While there have been growing numbers of alcohol-free wines new to market in recent months, Giesen 0% - Marlborough Sauvignon Blanc is the first from New Zealand’s famous wine-producing region. “There is a growing trend towards non-alcoholic drinks and sales around the world are growing rapidly as consumers look to reduce their alcohol intake for a wide variety of reasons,” says Giesen Chief Winemaker, Nikolai St George. “We are excited about this innovation and what it means for our export markets. To be able to bring Marlborough Sauvignon Blanc lovers around the world a 0% version of their favourite varietal is huge.” Giesen 0% - Marlborough Sauvignon Blanc goes through the same winemaking process as the full-strength variety, beginning with Sauvignon Blanc grapes grown in Giesen’s vineyards across Marlborough. To produce a no-alcohol wine, the Giesen winemakers use an innovative spinning cone technology - popular in perfume making - which separates the fragrance and alcohol from the wine. Once the alcohol is removed, the distinctive distilled aroma unique to Marlborough Sauvignon Blanc is added back into the wine. “This innovation has been a year in the making and we will never compromise on quality,” says St George. “We strongly believe [that] Giesen 0% - Marlborough Sauvignon Blanc [is] the very best alcohol-removed Sauvignon Blanc available on the market.”
Global no-alcohol stats
• In 2018, Europe held shares in more than 40% of the non-alcoholic wine market. Italy and France had the highest per capita consumption of more than 35 litres per person per year. • North America is anticipated to be the most important non-alcoholic wine market in the world with a growth rate of more than 8%. • The online stores segment is projected to grow at the highest growth rate of more than 9% between 2019 and 2027. Inclination under the category of non-alcoholic wine to e-commerce and e-tailing is bringing about shifts in customer buying experience. • Globally, the category is expected to grow at a substantial rate due to changing consumption pattern towards healthier alternatives and relatively lower product retail price. *Source: Market Watch 4 | HB – THE SHOUT NZ | MARCH 2020
March 28-29 GINDULGENCE Ilam Homestead, Christchurch www.gindulgence.co.nz April 4 HOP'N'VINE CRAFT BEER, WINE & FOOD FESTIVAL ILT Stadium, Invercargill www.hopnvine.co.nz May 13 WORLD COCKTAIL DAY May 16 WORLD WHISKY DAY May 16 BREWDAY BrewTown, Upper Hutt www.brewday.co.nz/
ProWine Asia 2020 in Singapore postponed Messe Düsseldorf Asia and Informa Markets have announced that ProWine Asia 2020 in Singapore has been postponed due to global travel concerns in light of the latest developments regarding the Novel Coronavirus (COVID-19) situation. The decision, which was taken after extensive industry consultations, aims to safeguard the safety and well-being of industry players and employees. The event was originally scheduled to take place from 31 March-3 April 2020 at Singapore Expo. “The safety and well-being of our exhibitors, event attendees and staff is our top priority,” says Martyn Cox, Event Director, Hospitality, Food & Beverage - Singapore, Informa Markets. “There has been signs of community spread and local authorities have issued advisories to avoid large crowds, as a result we
expect event attendance to be affected. “With these concerns in mind, we have made the decision to postpone ProWine Asia 2020 in Singapore. Our focus now is to provide our exhibitors, event partners and registered visitors with the support they require as a result of this decision. “We will continue to work in partnership with the relevant government authorities and agencies and take all further measures in accordance with the latest advisories published by the Singapore Ministry of Health (MOH), the Ministry of Manpower and the Singapore Tourism Board.” New dates are due to be announced soon. The ProWine Asia (Singapore) team will reach out to all participants regarding further logistics and planning. Participants may also contact firstname.lastname@example.org for urgent assistance.
FSANZ approves mandatory pregnancy labelling Food Standards Australia New Zealand (FSANZ) has announced its approval to amendment the Australia New Zealand Food Standards Code to require a pregnancy warning label on packaged alcoholic beverages sold in Australia and New Zealand. Since 2011, the alcohol industry has implemented a voluntary pregnancy warning labelling scheme, however FSANZ says that with available data showing that approximately 25% of women in Australia and 20% of women in New Zealand continue to consume alcohol while pregnant, a mandatory labelling standard for pregnancy warning labels should be developed. FSANZ proposes that label should include a red circle and strike-through of the pictogram with the words ‘Alcohol can cause lifelong harm to your baby’. Leading industry bodies have criticised the decision, calling it short-sighted, flawed and ineffective. “This decision is a bitter disappointment,” says CEO of Alcohol Beverages Australia, Andrew Wilsmore. “These new labels will impose costs of another $400 million, for no significant improvement in health outcomes." According to data from the Australian Institute of Health and Welfare, 98.8% of women either abstain or reduce their alcohol consumption when pregnant (up from 96.6% in 2004), indicating high levels of awareness of the risks of drinking alcohol while pregnant,” he says. “So many of our growers and producers are struggling after the bush fires, droughts and flooding. The last thing they need is a big bill from bureaucrats wanting to enforce their own artwork onto a label.” The industry made close to 100 submissions to FSANZ all arguing against their design proposal. The Ministerial Forum on Food Regulation has 60 days from February 17 to make a decision on the code change.
New naming rights for Young Vit The NZ Young Viticulturist of the Year competition has announced that Corteva Agriscience is the new naming rights sponsor for the programme having signed a three-year partnership. A leading crop protection company with an increased focus on biologicals, Corteva has highly experienced viticulturists in its team who will share their knowledge and passion at the Education Days and Regional and National Competitions. National Finalists will also have the opportunity to visit Corteva’s research farm in Taranaki. “We are thrilled to have Corteva on board and are looking forward to working with them to continue growing this competition, so it benefits even more young vits within our industry,” says Nicky Grandorge, Leadership & Communities Manager at New Zealand Winegrowers. The Corteva NZ Young Viticulturist of the Year Competition 2020 will begin with six Educational Days around the regions during May, before the six regional competitions run throughout June and July. The winner from each region will then go onto the national final in August. The Regional Competition Dates are: Auckland/Northern – 5th June 2020; Hawke’s Bay – 11th June 2020; Wairarapa – 18th June 2020; Marlborough – 2nd July 2020; South Island Regional – 10th July 2020; Central Otago – 16th July 2020. HB – THE SHOUT NZ | MARCH 2020 | 5
The rise of Rosé Wine lovers around the world have spoken. Rosé is no longer just a wine style to be enjoyed whilst the sun is shining, and the temperatures are soaring. The incredible surge in the popularity of Rosé shows this is a wine style that is now enjoyed by many more consumers, all year round. The New Zealand Winegrowers 2019 Annual Report shows exports of New Zealand Rosé reached 5.195 million litres last year. That is more than double the 2.389m litres of 2017, and nearly 10 times that of 2010, when New Zealand exported 0.559m litres of Rosé. Rosé is now the fourth largest New Zealand wine export and, while a minnow compared to Sauvignon Blanc’s 231m litres, isn’t too far behind Pinot Gris at 8.67m litres, and beats Chardonnay (5.088m litres exported in 2019) for the first time. And while we are seeing proof of the increase in popularity of Rosé in our exports, this doesn’t tell the whole story. There is an incredible rush on New Zealand Rosé in the domestic market as well. The style of Rosé is changing too. New Zealand makes a diverse array of Rosé styles, from fresh and fruity to savoury and textural. They come in a rainbow of pink hues, but typically they are a lighter bodied, drier, paler and
Amber Silvester New Zealand Winegrowers Communications Manager
more refined version of what consumers may previously remember. Pinot Noir grapes are the mainstay of New Zealand’s Rosé production, especially in cooler, southern wine regions like Marlborough and Central Otago. Other common varieties used are Merlot and Syrah from warmer Northern regions such as Hawke’s Bay. Rosé is a surprisingly versatile wine style, with both red and white wine characteristics, making it a popular option for consumers. There’s a style to suit most food types and occasions, and while well suited to frivolity, they can also offer substance and sophistication. You will find that almost every occasion is the perfect occasion to celebrate with a glass of chilled New Zealand Rosé.
2020: What can we see ahead for beer With the year well underway, most brewers will have a plan for what’s coming from the fermenter through to next summer. Like any business, assessing input and ingredient costs is something that is done well ahead. So how do brewers keep up with the latest trends in a market that seems to change so rapidly? From IPAs, to sours, to NEPIAs, to low and no alcohol beer. The timeline for trends in beer over the last few years has been busy. Brewers are forever looking to be at the bow wave of what’s hot, while still producing the crowd favourites they are likely known for. 2020 will be no different with the continued rise in low and no alcohol, low carb and lighter options. IPAs will continue as the core of craft. With the focus moving to differentiating with competitors. Through a focus on different hop varieties, building a unique brand story, or increasingly building loyalty through social responsibility initiatives in their community. Lagers and Pilsners will drive volumes. While people still have love for IPAs, the humble Lager is still a core feature of the New Zealand beer market. As breweries mature, so does their ability to develop consistent and quality product. This often comes through in Lagers and Pilsners, which are
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Dylan Firth Executive Director, Brewers Association of New Zealand
notoriously difficult to hide imperfections in. With a decade of growth in breweries behind us, we’ll now see more people settling into delivering quality lagers and pilsners to the market. As with last year, the growth in low carb and low-calorie options is a big driver for the entire beverage market. The focus on wellness and health means consumers are thinking hard about their beverage choices. The growth of the low and no alcohol category in RTDs is a great example of this, mimicking the explosion of popularity of hard seltzers, such as White Claw in the US. The beer category undoubtedly won’t ignore this and more breweries will look at expanding their low and no options.
martini? WHAT MAKES THE ULTIMATE
Ago Perrone of London’s prestigious The Connaught Bar, talks about Martinis, the next big thing and maintaining award-winning standards. ondon’s The Connaught Bar is one of the best and most prestigious bars in the world: the list of awards include World’s Best Cocktail Bar and World’s Best Hotel Bar from Tales of the Cocktail’s Spirited Awards, Best Bar in Europe and second place overall at the World’s 50 Best Bars. Add to those that the bar’s Director of Mixology, Ago Perrone, has been named as the International Bartender of the Year and European Mixologist of the Year, and you begin to understand the credentials of the bar and the people working there. One of the things that The Connaught Bar is famous for is its signature Martini trolley, which brings the expertise, showmanship and experience of the bar directly to the table. Perrone works alongside Giorgio Bargiani at The Connaught Bar and the pair recently visited Australia to reproduce their exclusive style at Australasia’s best bar of 2020, Sydney’s Maybe Sammy. In bringing this ultimate Martini experience Down Under, Perrone was sure to tell us, that “there is no absolutely perfect Martini”. “Each and every Martini is only perfect according to our guests' preferences: from the spirit base, to the aromatic bitter and the garnish,” he says. “To ensure the entire drinking experience is perfect at The Connaught though, we give our guests an active role in making the Martini to offer them a memorable experience. This involves our Martini trolley that we use to approach guests and establish a two-way conversation that lasts throughout the cocktail making.”
THE MARTINI TROLLEY Perrone says that the Martini trolley is a representation of how they involve guests in the process of the martini making. “The trolley allows us to establish a direct contact and conversation with the guests, to understand their mood, feelings,
taste and create a bespoke drinking experience,” he says. “While approaching and there is a trend that he presenting them with the thinks will continue in terms variations they can use for Ago Perrone of drinks, it’s hugely important their drink - the spirit, the into remember how important house vermouth blend, the choice service is in your bar. between the five bespoke aromatic “The past few years have seen a return bitters and the garnish - we also have of classic and craft spirits, a comeback the opportunity to explain the essence of fresh and local produce. The trend and the philosophy of The Connaught is set to continue and reflects the need Bar which is what makes the entire of focusing on authentic and essential journey unique. flavours after decades of extravagant “By personalising their Martini together, combinations and presentations. we also personalise their moment with us “This need does not limit to cocktail at the bar. The entire process culminates making but extends to service as well. in the theatrical pour of the drink and with Guests are after genuine drinking our motto ‘Straight up with style and don't experiences, from the creation they are forget the smile’ because no cocktail presented to the way they are served,” should be sipped without a smile.” says Perrone. “Today, more than ever, consumers are MAINTAINING HIGH STANDARDS curious about the spirits and cocktails they The Connaught Bar has been winning consume, the stories behind produce and awards for more than 10 years - so what cocktail making and we, as bartenders, does it take to be consistently named as have an opportunity to guide them on a one of the best bars in the world? journey of discovery and culture.” “Since the beginning, we have worked to maintain the highest standards of MOST VALUABLE BARTENDING hospitality and cocktail making while LESSON LEARNED always injecting innovation and surprise As a professional recognised by judges for our guests,” says Perrone. “We and peers, it’s interesting to hear from pride ourselves on being extremely Perrone about what he has done to dedicated to our guests and delivering get to this position. It’s a simple, but memorable experiences to them. This strong message. goes through an impeccable service, “Learning and being inspired by the meticulous attention to detail, a warm and others is a great chance we are all personalised approach, as well as the use presented with in our career. It is essential of classic ingredients, stories and drinks in order to grow and develop your infused with a nod to the future. own style. “Our service and our cocktail style have “However, once you feel confident always remained true to the identity of our enough and you believe in what you are bar and this consistency is the reason of doing, you should be brave and pursue the continuous international acclaim.” your journey without being influenced by what might seem the current trend or THE NEXT BIG THING easiest path.” n We are all always keen to get ahead of Story by Andy Young, originally trends and be ready to offer consumers featured on www.barsclubs.com.au ‘the next big thing’. Perrone says that while HB – THE SHOUT NZ | MARCH 2020 | 7
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CATEGORY THAT YOU MAY HAVE NEVER HEARD OF
sk the average drinker what the largest spirit category in the world is and they’d likely say whisk(e)y, vodka, or rum. They’d be wrong. The largest spirit category in the world, by volume, is Chinese baijiu – and it is largely unknown outside Asia. In fact, in 2018, more baijiu was consumed in China than the collective amount of whisk(e)y, vodka and rum consumed worldwide, according to data from the IWSR. Baijiu can be distilled from rice, millet and various other grains depending on the region, but the highest-quality offering is usually made from red sorghum. It has been around since the Ming Dynasty, making it one of the world’s oldest spirits. Beyond household consumption, the more expensive aged brands are a popular status gift among China’s upper classes. In the past, luxury, top-end brands have been used widely as bribes by the business and political communities, though the current government has firmly cracked down on this practice. CAN BAIJIU BE SUCCESSFUL OUTSIDE ASIA? There are some barriers preventing baijiu from reaching other large markets, such as the US. Many of the largest brands are controlled by the Chinese government; the officials in charge tend to be risk averse and unwilling to make the necessary upfront investment. With baijiu consumption in China forecast to decrease at a CAGR [Compound annual growth rate] of -0.6% from 2019–2023, it may be worth considering exporting to new markets to ignite category growth. Many consumers outside Asia are unfamiliar with the category, and the drink’s taste profile is quite different to the spirits they are accustomed to. Traditional baijiu is not easily mixed in cocktails; it is usually consumed as shots during dinner. “To be successful in [countries such as] the US, baijiu would require significant strategic involvement from major Chinese producers, as well as promotion and support from top onpremise Pan-Asian accounts,” says Chris Budzik, an analyst on the IWSR’s North America team. While there are multiple barriers to a successful introduction to markets such as the US, there’s also opportunity. “Offerings in the super-premium-and-above price tiers hold the best possibility for success due to the initial cost involved in not only introducing a new brand
to a market, but an entire category. A mixable, lower-proof (traditional baijiu typically has an ABV of between 50% and 60%), ‘westernised’ version would serve as an approachable introduction to the category,” says Budzik. One brand currently available in the US, Byejoe, is leading the way with this strategy. It has 40% ABV, is mixable and available in familiar yet exotic fruit flavours such as passion fruit and pomegranate. The brand is also concentrating on top cocktail bars and high-end Pan-Asian restaurants in major metro markets with large Chinese populations such as Los Angeles, San Francisco and New York. This strategy provides a base of consumers already familiar with the product who can sustain consumption while bartenders educate their customers. “Bartenders are key to a successful launch,” says Budzik. “While they introduce consumers to a more approachable version via baijiu-based cocktails, they can also educate their customers on the ritual of traditional baijiu consumption – including pouring small (20ml) shots for the table from a ceramic vessel – and help them embrace the unfamiliar.” According to the IWSR, preliminary 2019 category volumes for baijiu in the US show modest growth over 2018. The two leading brands in the US, Ming River and Vinn, make up most volumes for the category, but it’s expected more brands will come to market, leading to a forecast 5.2% CAGR through 2024. Whether the growth rate will be large enough to be considered ‘successful’ will be determined by the length of time the category takes to penetrate the US market. n For more insights from the IWSR, head to www.theiwsr.com
BAIJIU IN NZ The Moutai brand of baijiu has been available in New Zealand since mid2018. The drink of choice for China’s Communist Party leaders, Moutai is reportedly the spirit Mao Zedong and his comrades used to toast the founding of the People's Republic in 1949. It was then named China's "national liquor" in 1951. Produced by state-owned Kweichow Moutai Company in China's Guizhou province, Moutai is distilled from fermented sorghum, it’s 53% ABV and comes in several varieties. Moutai’s main brand – Flying Fairy – sells for upwards of $200 and is available in 200ml and 500ml bottles.
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, y k s i , h y k s Wwhi
… E R E H W Y R EVE
Spirits writer Tash McGill gives us the lowdown on whisky season and why you should embrace it.
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.
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hile summer might be the domain of craft beer and gin festivals during the day, as the sun goes down there’s often nothing more refreshing than a whisky on the rocks or served in a cocktail to beat the heat. New Zealand has had plenty to showcase in the last month, including the biennial whisky festival – DramFest – which was held in Christchurch on the 7th and 8th of March. Some 2000 attendees anxiously awaited the release of DramFest ticket sales in early November and it sold out within 48 hours. And it’s not just in New Zealand where spirits festivals are booming. Nearly every whiskyproducing region of Scotland hosts its own annual festival between April and June, while the third annual Texas Whiskey Festival was held in Austin, earlier this month with more than 20 local Texas distilleries introducing whiskey fans to everything Texas. So why do these events matter? One could argue it gets to the heart of any tasting experience – for a whisky lover or a newcomer, there is perhaps no better introduction to the whisky tribe than to be welcomed into a group of experts, producers and fellow whisky company. The feeling is experienced en masse
at a festival, like a magnifying glass on what happens at a local bar or in-store tasting. Ultimately education, innovation and getting upclose-and-personal with actual consumers is the most effective and impactful benefit to bringing consumers together with brands. WHAT WHISKY SEASON MEANS FOR… Hospitality staff and retailers Whisky season and the accompanying festivals and trade events mean the opportunity to learn and experience brand masterclasses and tastings, plus take advantage of the influx of extra spirit lovers into their establishments. “It’s an incredibly exciting prospect to have so many likeminded people converging on the central city,” says Alex Ricketts, owner of The Last Word, an iconic Christchurch bar that played host to hundreds of DramFest attendees. “It’s wonderful for the hard work of our local industry to be seen and experienced by so many whisky lovers from all over the world.”
spirit on show
WHISKY VS WHISKEY The Scots spell it whisky and the Irish spell it whiskey, with an extra 'e'. This difference in the spelling comes from the translations of the word from the Scottish and Irish Gaelic forms. Whiskey with the extra 'e' is also used when referring to whiskey from America, or any country other than Scotland.
Phil Spector, William Grant & Sons National Brand Ambassador, has been showcasing local ingredients alongside more tropical flavours in a series of cocktails designed to highlight the use of single malt whisky in new ways for consumers. Using Caribbean Cask Scotch with coconut, lime and pineapple to create a ‘whisky colada’, helps consumers approach familiar flavours with new base spirit. “It’s important to highlight that drinking whisky can be light and flavourful, not just neat and punchy,” he says. These are great transitional cocktails to highlight whisky through the change in season, before more traditional, heavier cocktails are called up to warm up the depths of winter.
Masterclasses and tastings are often the reasons that brands focus on bringing their distillers, ambassadors and trainers into market. Dave Andrews has been in the business for more than 15 years, working as a bartender trainer and now managing the on-trade and innovation programme for William Grant & Sons, out of the United Kingdom.
Tickets to DramFest sold out in 24 hours
“Our brand ambassadors are not measured on their sales, they’re actually measured on the quality of the education and the way they manage the relationships,” he says. “Yes, we want you to buy our product, but we also want you to know how to share it with people, to make you a better bartender or a retailer and to help you achieve your goals. When we do that, the whole industry gets lifted.” Producers Whisky season means new releases, the opportunity to stretch and introduce the consumer palate to new expressions and brands and unique local specialties, including special event bottlings. For example, Cardrona Distillery (New Zealand's Best Single Malt Whisky 12 years old and under, 2020 World Whiskies Awards) produced a special release for Dramfest 2020. The 63.8% ABV 375ml bottling is nearly four years old, aged in Breckenridge Bourbon barrels before being finished in Oloroso Sherry casks. Consumers This whisky season will see an increase in the number of single malt Scotch whisky cocktails finding their way onto menus, especially as brands such as The Balvenie focus on their Stories range, highlighting unique aspects of their core expressions.
LEARN MORE… Every few years a new whisky film or documentary makes its way to the big screen, Netflix or Amazon. The Angel’s Share was popular and featured Charles Maclean, Master of the Quaich as himself, in the galloping tale of stealing very expensive whisky. The popular fascination with whisky has led to series’ such as Neat, Malt and Bourbon all finding audiences curious to peek behind the curtain of this spirit. This year, famed international whisky writer and expert Dave Broom has brought his film The Amber Light for limited release in New Zealand, a documentary journey through Scottish whisky culture. There’s always the opportunity to learn more. n
BIG BUSINESS According to Forbes in 2018, estimates on the value of whisky tourism sit between $250 million and $280 million, mostly dispersed between Scotland and the US, and based on income generated from a single distillery visit. Add to this the local economy benefits of accommodation, food & beverage and transport, and you begin to see the considerable impact of whisky business on the communities that are home to distilleries.
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s e n i w e g a t vin new
DOUG N O R E M A BY C
intage 2020 has started in earnest with the first of the harvest underway beginning February 12th. Most of the fruit harvested is for sparkling wine base. Sparkling wine fruit is always harvested earlier than the main harvest as is requires quite a lot more acidity to get it through the primary fermentation and then another secondary ferment in bottle and then onto to bottle maturation time. Overall, the vintage is looking excellent for most regions. Unfortunately, parts of Canterbury and most of Central Otago have experienced unseasonal weather events, mostly cooler-than-expected weather and too much rain. Northland is bone-dry and in drought, with grape growers desperate to keep their vines watered. We won’t be seeing any wines from the 2020 vintage till at least August when the first Rosé, Riesling and Sauvignon Blanc wines are released. In the meantime, there is an abundance of early-release wines to look out for and many of them with a specific story to tell. For example, the Neudorf Tiritiri Sauvignon 2019 is a new release from this Nelson Organic producer. A new tier in the Neudorf portfolio the Tiritiri Growers Series acknowledges their support for supplier growers in the Nelson area. X Wines is a relatively new player in the wine sector, with most wines coming from Hawke’s Bay. Owner and winemaker Tim Adams recently released a rather delicious field blend white wine. A field blend is essentially a wine that is made from whatever varieties are grown and harvested from a single site. Most of the time the winemaker knows what varieties are in the vineyard, but occasionally this is unknown. This makes for an interesting winemaking challenge, but also allows the winemaker to step back a little and let the wine tell its own story. X Wines is a tiny brand with fewer than 2,000 cases produced annually. When you are describing a wine for a customer don’t hesitate to tell a little of the story underpinning the wine and how it came to be included in your portfolio.
TOHU REWA MARLBOROUGH BLANC DE BLANCS MÉTHODE TRADITIONNELLE 2015 This 100% Chardonnay has a very captivating bouquet with aromas and flavours of white peach and red apple, fine lees toasty quality and developing complexity. On the palate in particular the wine has a light+ weight, elegant fine mousse with a satin chalk texture balanced and contrasted by the fruit and non-fruit flavours of white-fleshed stone fruits, apple and citrus. A lovely wine with great balance and length. Drinking well now and through 2025. Points 94 RRP $30.55 Distributor: Kono Beverages Phone: (0800) 864 894 www.kono.co.nz
JACKSON ESTATE VINTAGE WIDOW MARLBOROUGH PINOT NOIR 2016 A bouquet loaded with Pinosity – red berry fruits and roses, plums and violet, soft dried herb and crushed stone minerality. Detailed slowly revealing complexities as the wine opens up in the glass. On the palate – satin textures are contrasted by firm youthful tannins and noticeable acid line and in turn contrasted by a core of fruit with flavours that reflect the nose. I really like the way this wine holds my attention with mid-palate weight and flavour. A lovely Pinot Noir just beginning to integrate. Needs time. Best drinking from 2021 through 2026. Decant for service before then. Points 93 RRP $45.00 Distributor: Hancocks Wine Spirits and Beer Merchants Phone: (0800) 699 463 www.jacksonestate.co.nz
Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 12 | HB – THE SHOUT NZ | MARCH 2020
tasting notes 5
6 PASK GIMBLETT GRAVELS HAWKE’S BAY CABERNET MERLOT 2016 Attractive and enticing aromas of dark berries and equally dark spices, cigar box and dark plums, roasted 5 bell-pepper and violets. Moments of iron and pencil led. On the palate - a dry wine with a core of fruit showing blackberry and Doris plums, some black cherry and flavours of earth, tobacco, herbs de-provence and iron. Weighty and rich in fruit flavours, firm tannins and acidity hold all the elements together. Youthful, but also quite delicious, a wine requiring some cellar time to settle and seal in all the elements. best drinking from 2022 through 2026. Decant for service before then. Lengthy dry finish. Points 92 RRP $22.99 Distributor: Hancocks Wine Spirits and Beer Merchants Phone: (0800) 699 463 www.pask.co.nz
JACKSON ESTATE STICH MARLBOROUGH SAUVIGNON BLANC 2019 Plush, vibrant, fresh, fruity, tropical and varietal - a bouquet loaded with the aromas of a young and vibrant SB expression. On the palate - flavours of lemon and pineapple, apple and grapefruit; fresh herbs and a stony mineral layer adding complexity. No mistaking the acid line highlighting the fresh herbs and citrus flavours as well as adding tension and a youthful vibrato through the palate. A lovely wine – drinking well now and through 2022. Points 92 RRP $22.99 Distributor: Hancocks Wine Spirits and Beer Merchants Phone: (0800) 699 463 www.jacksonstate.co.nz
NECK OF THE WOODS CENTRAL OTAGO PINOT GRIS 2019 A captivating bouquet with aromas of fleshy, ripe and gently spicy white fleshed fruits - pears and nectarine, apple and orange peel. A light oily and spicy texture to the bouquet makes me think of Alsace Gris. On the palate - a texture driven beginning with a nice phenolic bite backed up by the acidity, flavours of tree, citrus and white fleshed stone fruits, a gentle Asian spice layer adds depth and complexity. Fresh, youthful, firm, balanced and well made. Drink now and through 2022.
Points 92 RRP $28.00 Distributor: Procure Liquor Phone: (021) 543 652 www.neckofthewoodswines. com MATAHIWI ESTATE WILD HOLLY WAIRARAPA PINOT NOIR 2019 A deep core of purple and ruby with a dark pink rim lead to aromas of plum, dark cherry, violet, brown baking spices and toasty wood. On the palate - firm, youthful, packed with flavours of dark plum and dark cherry, there’s plenty of wood spices and toasty wood moments with a hint of cocoa. Firm tannins and plenty of acidity show off the wine’s youthful side. There’s no mistaking this wine has power and presence, it’s weight and plate tension along with a core of dark berries and plum will allow some ageing to take place while holding on to its messages of Pinosity. This is a bigger expression of Pinot Noir, well made and with decent length. Decant for service with best drinking from 2021 through 2025. Points 91 RRP $45.99 Distributor: Matawihi Estate Phone: (06) 370 1000 www.matahiwi.co.nz
MT BEAUTIFUL NORTH CANTERBURY SAUVIGNON BLANC 2019 Stone and slate-like minerality with a fresh herb, tree and citrus fruit attack. Refreshing and lively bouquet with aromas of youth and energy. On the palate - intense, varietal and fruity with salivating acidity contrasted by flavours of citrus fruit and wet stone mineral. Light-weight, youthful, balanced and ready. Nice wine ready to enjoy from today and through 2022. Points 91 RRP $20.50 Distributor: Negociants New Zealand Phone: (09) 531 5222 www.mtbeautiful.co.nz
EATON WINES THISTLE HILL VINEYARD MARLBOROUGH SAUVIGNON BLANC 2018 A striking and distinctive bouquet with aromas of stone and citrus fruits fused between layers of wood spices and a little white smoke. On the palate - an immediate creamy texture transitions to one showing the
acid line of SB highlighting the barrel component then fruits of the variety. A lees autolysis suggests bread and other baked goods while the fruit suggests a mix of tropical and citrus. Overall a lovely wine with a combination of intriguing textures and flavours, but holds true to the personality of Sauvignon Blanc. Drink now and through 2022. Points 91 RRP $48.00 Distributor: Eaton Wines Phone: (021) 555 010 www.eatonwines.nz NEUDORF TIRITIRI NELSON SAUVIGNON BLANC 2019 Fragrant, spicy, herbaceous and fruity with aromas and flavours of gooseberry, fresh herbs, pineapple, golden kiwi, grapefruit and apple. Youthful, fresh and vibrant textures with salivating acidity, a fine lees autolysis, a whisper of ginger and tropical fruit flowers. Fruit and herb flavours return. Nice light weight and length. Drink now and through 2022. Points 89 RRP $25.00 Distributor: EuroVintage Phone: (0800) 338 766 www.neudorf.co.nz
X WINES LITTLE X SINGLE VINEYARD FIELD BLEND WHITE WINE 2017 It’s always an interesting and revealing exercise to taste wines where the exact make-up of the fruit is unknown. This wine presents aromas of white fleshed fruits and white spices followed by warm generous lift highlighting a dry stone mineral note and bottle development complexity. On the palate - a dry wine with flavours of white fleshed fruits, apple & pear, then mandarin and spice. There’s a light lees note adding weight and richness. Overall a lovely wine with medium acidity and fruit led finish. Drink now and through 2021. Points 89 RRP $21.95 Distributor: X Wines Email: email@example.com www.xwines.co.nz
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
HB – THE SHOUT NZ | MARCH 2020 | 13
t a e h W
E E S AND
Love it or hate it, wheat beer has been around for centuries. But is it here to stay? Beer writer John Oszajca takes a look at the modern versions of the classic style.
t is believed that wheat has been used to brew beer since the very dawn of civilisation. We find traces of wheat-brewed beers in ancient Egyptian tombs, and there are some that argue that civilisation itself was the result of once-nomadictribes forming permanent settlements – not to grow grain such as wheat for bread, but rather for beer. But those ancient brews would have most likely been brewed with a mix of grains, honey, herbs and fruit, and would not very closely resemble what we know of today as the modern wheat beer. That said, the modern wheat beer has some pretty ancient origins in its own right. In fact, Weizenbier (German for wheat beer) has been brewed in Germany for at least 600 years, with some suggesting its origins date back as many as one thousand years. Though originally wheat beers would have been darker in colour due to malting practises of the time, all things being equal, wheat produces a paler coloured beer than its barley-infused cousins. The higher protein levels of wheat also typically produce a cloudier beer. These pale, nearly-opaque ales looked almost white compared to the darker beers of the time, and were soon christened as Weissbier (White Beer). The style caught on, and the tradition of using wheat in beer would endure until the modern era, though over the centuries a number of different wheat-based sub styles would emerge. 14 | HB – THE SHOUT NZ | MARCH 2020
SO WHAT IS WHEAT BEER? Wheat beer, as its name indicates, is a beer that is comprised of a significant portion of wheat (typically at least 50%), the remaining malt typically being barley. However, all wheat beers are not alike. Far from it. Wheat beer can generally be broken down into three broad categories (German, American, and Belgian), but even within those broader categories, there is an incredible amount of variation; especially with German and Belgian wheat beers. Most people associate wheat beer with banana and clove-like flavours. This flavour profile is quite distinct and has led to the love-it-or-hate-it reputation that wheat beer has earned. However, it is not wheat that is responsible for these fruity and spicy flavours, but rather it is the yeast strains which are often used in certain historical styles of wheat beer that are responsible for these flavours. Wheat itself imparts very little flavour aside from a subtle bready/crackery quality that is not dramatically different from a pale barley malt. In reality, it is the higher protein levels of wheat that are its most overriding quality. These higher protein levels produce a hazy beer, with a pillowy mouth feel, and an almost meringue like head. However, choice of yeast (or bacteria) strain, adjunct ingredients, roast levels, and hops, can produce – as we’ll soon see – an extremely varied collection of wheat beer styles.
John Oszajca To contact John Oszajca regarding beer features or samples, please email him at firstname.lastname@example.org
“WHEAT BEER, AS ITS NAME INDICATES, IS A BEER THAT IS COMPRISED OF A SIGNIFICANT PORTION OF WHEAT (TYPICALLY AT LEAST 50%).” Hefeweizen, try Persistent High from Queenstown’s Altitude Brewing. It just so happens to be one of this author’s favourite New Zealand wheat beers.
Altitude Brewing’s Persistent High
GERMAN WHEAT BEER There is no question that when we talk of wheat beer, we first think of German Weizenbier (aka Weizen, Weissbier, and Hefeweizen). Weizenbiers are pale, refreshing, highly carbonated ales with a pillowy mouth feel and distinctive notes of banana and clove. Relatively few hops are used in the brewing of Weizenbiers, so that the fruity esters and phenolic notes are able to really shine through. Weizenbier is best when served fresh in a Weizenbier glass (a tall cylindrical glass which is tapered near the bottom), and then topped off with the remaining yeast and sediment that has gathered at the bottom of the bottle. This is done to get more yeast into suspension, thus accentuating all of the beer’s signature qualities. Other classic sub-styles of Weizenbier include Dunkelweizen (a darker version of the classic Weizenbier which includes notes of toast and caramel), Weizenbock (a stronger, maltier, version of the Dunkleweizen), and the Kristallweizen (a filtered, and therefore milder version of the Hefeweizen). In addition to these classic wheat beer styles, Germany also has a distinct tradition of brewing several styles of sour wheat beer such as Berlinerweiss, and Gose. These sour beers are the result of allowing lactic acid producing bacteria to acidify the beer, while more traditional brewer’s yeast produces the alcohol. In the case of Gose, the salty water from the Gose River (along with the addition of coriander) was historically used to brew the beer, resulting in a beer that is tart, slightly salty, and herbal. A classic Berliner Weiss is often served with raspberry or Woodruff syrup. To get your hands on an award winning, locally brewed example of a traditional
BELGIAN WHEAT BEER Born on the farmlands of eastern Belgium, Witbier (Flemish for White Beer) is a refreshing, herbal, often citrusy, moderately strong, and complex Belgian wheat-based ale. The grist is traditionally comprised of about 50% wheat, and 50% barley, though occasionally other grains such as oats are also added to the brew. Typical of most Belgian beers, the yeast strains used to brew a Witbier produce a complex array of spicy phenolics and fruity esters. Ground coriander seeds are typically added to the boil as is orange peel. Other spices such as camomile, cumin, Grains of Paradise, and more, are also sometimes used. These spices are used to help balance the sweetness of the malt in these lightly hopped beers in the tradition of the Gruits (ancient unhoped beers) that are the forerunners of the Belgian Witbier. Like most wheat beers, a Witbier is best when served fresh. So if you’re in the Wellington area, be sure to stop in to the Fork and Brewer and order a pint of Ma Is White. Ma Is White is a 5.4% ABV Belgian Witbier with a distinctly New Zealand twist.
Fork and Brewer’s Ma Is White
Much in the way that traditional Belgian brewers often used local herbs in their Witbiers, Fork Brewing has incorporated Horopito and Kawakawa into their uniquely Kiwi take on this classic Belgian style. It’s one of New Zealand’s most highly rated Witbiers on UnTapped, so you won’t be disappointed. AMERICAN WHEAT BEER The American Hefeweizen emerged in the 1980s when Portland’s Windmer Brothers become one of the first to brew a Hefeweizen in the US. Rather than attempt to manage two different yeast strains, they opted to brew their Hefeweizen with the much cleaner Altbier strain that they are said to have used to brew their other beers. The result was a cleaner beer, devoid of the banana and clove flavours that are associated with the traditional German examples of the style. With less delicate yeast flavours to contend with, they added Cascade hops to the brew (a more modern variety of hop that is grown in the Pacific Northwest and known for its citrusy flavours). This hoppier, cleaner, American Hefeweizen was a hit, and is now brewed (to some extent) the world over, including here in New Zealand. Sometime in the ‘80s, it is said, that Portland’s Dublin Pub began serving a slice of lemon in each pint of Windmer’s Hefeweizen. The idea caught on and has sparked a several-decades-long debate about the appropriateness of adding lemon to a wheat beer. Many casual drinkers love the combination while purists often abhor the idea of adulterating the natural flavours of the style. While we have discussed the three broad categories of wheat beer, the reality is that there are many more unique and interesting wheat beers in the world. There are the sour Belgian Lambics, the monstrously strong wheat wines, the smoky Polish Grodziskies, and so many more traditional, as well as experimental, wheat beers. After all, wheat is simply one ingredient, and despite its reputation for producing beers of an acquired taste, it is really the brewer who defines the beer, far more than it is the grain. That said, there is a rich and storied history to these beers that dates back to the very beginning of civilisation itself, and acquired taste or not, the many traditional wheat beers on the market are truly unique and delicious. If you’ve overlooked wheat beers in the past because they were so distinctly different from your typical lagers and pale ales, then I’d urge you to give them another try, precisely for the same reason. n HB – THE SHOUT NZ | MARCH 2020 | 15
NOT TOO HOT NOT TOO COLD,
For centuries the debate has raged about what precisely is the ‘right’ temperature at which to serve a beer. We attempt to answer this age-old question…
oung Kiwi globetrotters have long mocked English pints as ‘warm and flat’ and, in turn, British traditionalists derided New Zealand beers as ‘frozen and fizzy’. Signs advertising ‘ice cold beer’ is a common and popular selling point for beer and it’s true that, by international standards, New Zealanders tend to drink their beer pretty cold. “The serving temperature of beer has dramatic effects upon its flavour, aroma, and appearance,” says the highlyregarded The Oxford Companion to Beer. “Beer has a very wide range of flavours and textures, and it is therefore not surprising that optimal serving temperatures vary as well.” It concluded that the vast majority of beers will show their best somewhere between 5.5 and 12.7 degrees Celsius. Astute readers will notice that is not the fabled ‘room temperature’, unless you are in a Dunedin student flat. Basically, the real discussion is about how early you should take a beer out of the fridge before drinking it in order to enjoy the full experience.
ACCORDING TO THE OXFORD COMPANION TO BEER, A ROUGH TEMPERATURE GUIDE IS AS FOLLOWS… • P ale lagers, wheat beers, pale ales and IPAs: 5-8°C (relatively cold) •D arker lagers, brown ales, farmhouse ales, sour beers and pale abbey beer: 7-9°C (cool) • Irish stouts, darker and stronger abbey ales and British summer ales: 9-11°C (moderately cool) •C ask conditioned ales, barley wines, imperial stouts and aged beers: 11-13°C (cellar temperature) 16 | HB – THE SHOUT NZ | MARCH 2020
Very cold beer is quenching but many flavours are lost. Warmer beers can be richer and deeper, but this can also reveal flaws. Drinkers should be aware that as soon as their hand touches the bottle or (preferably) glass, then the beer within will start to warm up. That is why many drinking vessels have handles to keep the body heat away. In some Australian states, they beat the heat issue by pouring jugs into small glasses so it does not warm up as fast. The TV show Mythbusters conducted a series of tests on the Discovery Channel to see what method would cool warm beer the fastest. In first place was a mix of ice, salt and water. Then came ice water, freezer (beware of exploding bottles), ice, then the fridge. Ultimately, it comes down to personal preference. I tend to drink pilsners very cold and pale ales pretty cold. However, my collection of vintage stouts have never even seen the inside of a fridge and likely never will. To test my theory, take two bottles of Mac’s Black or Monteith’s Black. Refrigerate one bottle for 40 minutes while leaving the other out. Try them side-by-side and you will not believe they are the same beer. The difference that temperature alone makes is amazing. n Story by Neil Miller.
“VERY COLD BEER IS QUENCHING BUT MANY FLAVOURS ARE LOST. WARMER BEERS CAN BE RICHER AND DEEPER, BUT THIS CAN ALSO REVEAL FLAWS”
The Oxford Companion to Beer
happened… A sneak peek into the most exciting recent industry events...
Cameron Douglas MS and Janet Blackman
PREMIERE OF VINTAGE BY VILLA MARIA Villa Maria showcased its new feature-length documentary during a glamorous evening at the Auckland winery last month. Guests were treated to Villa Maria wines in the stunning outdoor setting of the vineyard and watched the premiere of Vintage, which tells the story of the highs and heartbreaking lows of making world-class wine in New Zealand and the all-consuming harvest period – aka vintage.
(L-R) Nick Picone, Villa Maria Group Chief Winemaker; Ollie Powrie, Villa Maria Group Chief Viticulturist; Jessica Marston, Villa Maria Viticulture Cadet; Sir George Fistonich; and Stuart Dudley, Villa Maria Senior Marlborough Viticulturist.
CELSIUS – AN EVENING ON ICE WITH TAYLOR’S WINES Taylor’s Wines stepped right outside of the box last month, inviting guests to a four-course dinner in the unique setting of the ice rink at Paradice Ice Skating in Auckland’s Botany Downs. Designed to stimulate the senses and challenge guests’ perceptions of wine as they know it, the evening was all about the perfect temperatures in which to serve red and white wine. There was also a spectacular skating performance from Brooke Tamepo.
Taylor’s Wines Company Director and Asia Pacific Market Manager, Justin Taylor
Wine expert Yvonne Lorkin
HB – THE SHOUT NZ | MARCH 2020 | 17
Hospitality Business is New Zealand’s independent source of news, insight, business advice and opinion for the hospitality and liquor sector...
Published on Mar 16, 2020
Hospitality Business is New Zealand’s independent source of news, insight, business advice and opinion for the hospitality and liquor sector...