Hospitality Business May 2018

WHITE LADY TURNS 70 • HIGHBROW BAR FOOD • STARBUCKS SHANGHAI ROASTERY

www.hospitalitybusiness.co.nz MAY 2018 Vol.5 No.4

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contents

10

Starbucks Roasts in China

Hospitality Business takes a first hand look at coffee, not tea, in China

08

22

REGULARS 5 NEWS & EVENTS Lamb chop day!

9 IN SEASON Soup season approaches!

12 NEW OPENINGS Hamilton icon reopens in style.

NSSCC REQUIRES TOMATOES

On the competition menu

CHEF PROFILE

34 HANZ NEWS Hospitality NZ looks at the Easter trading regulations

Kordi Francis returns to Southland

18

FEATURES 14 TRENDY BAR FOOD Catering for all tastes- small plates, sliders, & fries 26 BUSINESS TOOLS The death of cash & rise of technology in hospitality 33 TAX NOTES Sleeping easy at night

GRAND OLD LADY OF FOOD TRUCKS

The White Lady turns 70!

Hospitality BUSINESS | May 2018 | 3

editorial

Truck Tucker & Tax

May 2018 Vol 5 No 4

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

Celebrating 70 years of providing tucker from a truck is Auckland’s White Lady – trailer-driven out nightly by tractor, - this burger joint has satiated many a patron on their way home from a big night out and remains a stalwart for the community at large!

In this issue we also look at Starbuck’s new roastery in China; a Southland chef’s return from working for high profile chefs Marco Pierre White & Gordon Ramsey to run Invercargill’s The Auction House, and we also look at why it is essential to keep your business running above board with the IRD, and aware of new technology for receiving customer payments.

This issue of Hospitality Business contains a story about how subtle changes to handling food waste at hotels can save money on the bottom line for hotel chains.

I for one welcome Hospitality New Zealand CEO, Vicki Lee's column this month which addresses the need for Easter trading laws to be revisited. To say it was confusing and difficult to arrange entertainment with my family's diverse interests and tastes, is an understatement! Marisa Bidois CEO of the Restaurant Association also presents some disturbing information regarding staff exploitation in New Zealand that hits home the need to be vigilant!

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 EDITOR - THE SHOUT Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 SALES MANAGER - THE SHOUT Sam Wood swood@intermedianz.co.nz 021 256 6351 CONTRIBUTORS Sue Fea GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock – cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz PROUDLY SUPPORTED BY

WHITE LADY TURNS 70 • HIGHBROW BAR FOOD • STARBUCKS SHANGHAI ROASTERY

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NEWS

Ben Bayly – pie connoisseur!

Celebrating sheep meat across the land!

Tiki Tour Heralds National Lamb Day National Lamb Week kicks off on Monday 21 May and incorporates National Lamb Day on Thursday 24 May – a day to celebrate New Zealand’s favourite dish. Ever since the SS Dunedin – filled with the first shipment of frozen lamb, – left Port Chalmers bound for London in 1882, lamb has been the backbone of the Kiwi economy.

Fast forward 130 plus years and Beef + Lamb New Zealand needed to create something massive to celebrate such a giant part of New Zealand history. And giant it was…literally.

A huge lamb chop was created (6 metres tall to be exact) that was taken on the ‘Lamb and Three Veg Tiki Tour’ to get kiwis across the country ready to celebrate National Lamb Day. Accompanied by Marty Shanahan, The Backyard Cook, the lamb chop visited some iconic kiwi destinations before ending its journey in Dunedin where the first shipment of frozen lamb set sail for the UK all those years ago.

“Check out the lamb chop’s journey on the Beef + Lamb New Zealand social media pages (#NationalLambDay) and if you’re serving up great lamb dishes on your menu, then tag us so we can share them with our followers. “We want to encourage as many chefs out there to get behind National Lamb Day - so get lamb on the menu and showcase what a versatile and dynamic dish it can be and remind kiwis that we should be proud of the wonderful product we have on offer in this country,” says Lisa Moloney Food Service Manager beef + lamb new zealand inc. For more information on how to get involved in National Lamb Day, head to recipes.co.nz.

Where’s Ben Bayly Gone?

There’s been a bit of talk in the media about chef Ben Bayly, former executive chef of The Grove restaurant, moving on to unknown opportunities.

Well we can now tell you that we’ve tracked him down and found him about to eat a pie!

We’re at his new restaurant, The Grounds, in Henderson, Auckland, and considering he’s a family man with young children, this place couldn’t be a better fit. There’s a toy shop, adventure park playground and even an adjoining film studio and theatre where a new children’s series called Custard’s World will begin filming 30 episodes shortly.

There’s a change of pace; no Ben hasn’t really slowed down, but at least there is more time for family now and they can at least come and have a bit of fun at their parent’s new restaurant - Ben’s wife Cara is also very much a part of the day-to-day running of the business.

And then there’s him eating a pie! What’s that all about?

Well pies for Ben hold a special place in his heart combined with precious times with his Dad. In his informative years abroad as a chef, Ben never quite found anything to compare with a Kiwi pie. So on trips home his Dad would pick him up from the airport and make a quick stop at the nearest service station where Ben could grab a steak and cheese pie from the pie warmer. One bite and Ben felt like he was home.

Such love for this iconic food doesn’t go unnoticed by those that it matters to and this year Ben got the call, the “dream job”, and has been chosen as the 2018 NZ Bakels Supreme Pie Awards celebrity chef judge.

All the action takes place on July 26 when 5000+ pie entries line up for judging in Auckland where Ben will be eagerly awaiting them, mouth-watering and expectations high.

On July 31st he’ll stand up at the NZ Bakels Supreme Pie Awards satisfied that the best pie, and pie maker, in the land has been chosen.

Key Dates: Entries opened – May 1 Judging Day – July 26

Fine Food New Zealand Innovation Awards Open Have you recently launched a breakthrough product or service in the food, beverage, food service or hospitality industries? Entries are now open so how it off and stand a chance of winning one of the coveted Fine Food New Zealand Innovation Awards.

Event manager Lorraine Smith notes many of the 300 plus exhibitors launch new products and services at the show, and the Innovation Awards provide the ideal opportunity to showcase new developments and gain industry recognition.

THE FOUR CATEGORIES ARE: 1. Most Innovative Foodservice Product (sponsored by Intermedia with Hospitality Business Magazine) Bulk food or beverages available in catering packs, designed for use in food preparation including hygiene or packaging products for caterers, deli, restaurants, takeaways, hospitals, cafes, bars, canteens, etc.

2. Most Innovative Hospitality Product or Service (sponsored

by Intermedia with Hospitality Business Magazine)

3. Most Innovative Retail Grocery Product (sponsored by Intermedia with FMCG Magazine) Products designed for retail outlets, including packaging, technology and equipment, food and beverage products for consumer purchase, plus shop fittings, display equipment and point of sale. Equipment ranging from small appliances to large systems, including front or back of house equipment, kitchen appliances, tableware, furniture, sound systems, point of sale, refrigeration, waste systems, technology etc.

4. The James & Wells Champion of Innovation Award (Sponsored by James & Wells) The overall winner of the Fine Food New Zealand Innovation Awards.Products or services qualifying for an entry into the awards must have been launched between 1 January 2017 and 24 June 2018, with the winning entries being announced at a special awards ceremony at the show on June 24.

Hospitality BUSINESS | May 2018 | 5

ONLY

THE

BEST

MAKE THE CUT

Congratulations to the Silver Fern Farms Restaurant Awards 2018 Finalists For the 5th year running, the Silver Fern Farms Restaurant Awards have discovered the 12 best red meat chefs in New Zealand.

Judges were looking for dishes that deliver on the expectation of authentic, inspirational and delicious food experiences, using Silver Fern Farms naturally raised, grass-fed red meat.

The judges were impressed with the skill and creativity displayed by chefs using Silver Fern Farms premium beef, lamb and venison and the standard of dishes from across the country was very high.

“The excellent calibre of the more than 60 entrants in the awards this year shows that the New Zealand culinary scene is in good heart,” says co-Head Judge Geoff Scott. “We were very excited to see the entry dishes bringing a fresh perspective and new flavours to provide truly memorable dining experiences for diners.”

Winners will be announced at the Silver Fern Farms Restaurant Awards held in Auckland on 7th June.

All finalist dishes will be on menus through until 31st July.

Silver Fern Farms Restaurant Awards 2018 Finalists Don’t miss your chance to experience the creativity and artistry of our 12 finalist chefs and their unique dishes.

Ashish Bhatnagar White + Wong’s, Auckland

Logan Coath Archive Bar & Bistro, Waiheke Island

Anthony Lawler Mills Reef Winery & Restaurant, Tauranga

Silver Fern Farms beef short rib and tenderloin

Silver Fern Farms lamb shoulder

Silver Fern Farms venison tenderloin

Andrew Clarke Victoria Street Bistro, Hamilton

Mat McLean Palate Restaurant, Hamilton

Andrew May Amayjen the Restaurant, Fielding

Silver Fern Farms beef cheek and sweetbreads

Silver Fern Farms lamb rack and shanks

Silver Fern Farms venison tenderloin & osso bucco

Paul Limacher Chameleon Restaurant, Wellington

Punit D’Souza Noble Rot Wine Bar, Wellington

William Hobby Pravda Café & Bar, Wellington

Silver Fern Farms beef tenderloin

Silver Fern Farms venison denver leg & osso bucco

Silver Fern Farms lamb rump

Aaron Ballantyne Hopgoods, Nelson

James Waite Olivers Victoria Store, Clyde

Greg Piner Vault 21, Dunedin

Silver Fern Farms venison tenderloin and neck

Silver Fern Farms lamb rump

Silver Fern Farms Reserve beef short rib

For more information visit silverfernfarms.com/restaurant-awards

PRODUCT PROFILE: TOMATOES

Competition Tests Student’s Skills There are few foods as wonderful and evocative as a fresh tomato. Available yearround, in all sizes, shapes and colours, these wonderful orbs of deliciousness are a chef’s dream. The consummate flavour of many a dish the world over, the tomato is associated with a multitude of cuisines, and can be found on Jeremy Schmidt, owner almost any menu somewhere. and chef at popular North Shore venue Tomatoes are flavoursome The Officers Mess. and adaptable, making them the perfect fresh product for secondary school students across New Zealand to use next month as the hero ingredient in the regional heats of one of New Zealand’s top competitions for up-and-coming hospitality professionals, the National Secondary Schools Culinary Competition (NSSCC).

“I grew up around tomatoes – my father and stepfather both grew them, so that strong tomato smell from the vines will be with me forever,” says Jeremy Schmidt, owner and chef at popular North Shore venue The Officers Mess, and NSSCC Grand Final judge. “The tomato is such a versatile product; I nearly always have them incorporated into my menu somewhere, whether it’s a whole tomato with a meat dish, as part of a salad, a salsa to go on fish – whatever the menu, there’s room for the tomato somewhere.”

Having been a chef for almost 30 years, Jeremy is a master at getting the best out of every ingredient, but he’s particularly well-versed in the art of the tomato. “I have memories of doing a 10-course degustation years ago where I had to incorporate tomato into every course,” he says. “It’s easier nowadays than it used to be to make a great tomato dish, as most varieties are now

grown year-round in glass houses so are good quality, and are a lot more consistent than they ever used to be.”

For the regional heats at NSSCC, students are required to prepare, cook and present two individually-plated entrée portions, consisting of fresh New Zealand-grown tomatoes as the main focus of each dish, within 60 minutes – and Jeremy’s looking forward to seeing what dishes will be created. “The competitors have an hour, during which they need to be busy, without falling into the trap of trying to see how much they can cram on a plate,” he explains. “Don’t try to stick so many components in the dish that you lose the flavour of the tomato in the process. Doing something simple and well is much better than trying something complex and just doing an OK job. It needs to be – ‘wow! Look at that tomato!’”

With so many tomato varieties available, Jeremy suggests using the versatility of the product as the students’ source of inspiration.

“Small vines, large vines, cherries, acid free, Roma, Heirloom – look at which ones are good for cooking as they hold together, and which ones pair well with other flavours, like balsamic, basil and cheese,” he says. “The choice of dishes is endless – tomatoes diced with garlic, cooked off and pureed with a bit of gelatine and cream; tomato bread; a tomato soufflé; a parfait; stuffed or injected with balsamic; slightly roasted as a rich sauce… anything goes. You don’t need loads of fancy equipment or clever techniques to make a tomato delicious.”

As a chef who grew up with tomatoes his whole life, Jeremy rarely runs out of ideas when handed a tomato; however, to make it the hero of an entree dish will require careful thought from the NSSCC students.

“Tomatoes pair well with so many flavours. A slice of prosciutto in the right place can really make the tomato flavour sing, for example. The most important thing for the students to remember though, is to think hard about what not to put on the plate. When it comes to a great dish, less really is more. If an ingredient doesn’t make the dish better, or doesn’t make a difference, it doesn’t belong on the plate.”

“Most varieties are now grown year-round in glass houses so are good quality”

8 | May 2018 | Hospitality BUSINESS

NSSCC FINALS - SEPTEMBER The most successful contestants in the regional heats of the National Secondary Schools Culinary Competition will be invited to the NSSCC Grand Finals in teams of two, in Auckland on September 4th. It’s here that the students will learn more about what it means to be a chef, and meet some of the country’s top culinary artists. “Being a chef is an incredible opportunity on many levels, one of which is that you can travel to pretty much anywhere in the world and just start cooking,” says Jeremy Schmidt. “It’s a challenging job, but it’s changed over the years – restaurants are smarter now, and a good chef is highly valued.”

IN SEASON

SEAFOOD

MEAT c LAMB BELLY Lamb belly is a popular cut to use on winter menus. Taken from the chest of the lamb and traditionally known as lamb flap, it is best suited to slow cooking which helps to render the fat content, bringing out its unique and delicious flavour.

To get the most from lamb belly it Is best to trim and roll it with flavours such as garlic, onions and thyme. Once rolled and ready for cooking, braising in a stock for several hours creates a tender and flavoursome protein ready for menu applications. Served with smokey and sweet flavoured dish components will complement the flavour of the lamb such as this dish created by Beef + Lamb Ambassador Chef, Freddie Ponder, served with hangi potato, carrot purée, pickles and grapes. www.nzexcellenceawards.co.nz\food-service

d RED GURNARD Red gurnard (Puwhaiau) are shallow-water, bottom-dwelling fish, found throughout New Zealand (except in Fiordland) on sandy seafloors to a depth of about 180 metres. Gurnard are typically 20 – 30 centre metres and weigh around one kilogram.

They have thin, wing like side fins that are often dark green with blue spots. The fish also has long pectoral rays that they use to ‘walk’ on the seafloor and also help sense prey in the sand.

Gurnard feed mostly on crabs, shrimps and worms, are relatively short-lived and reasonably productive and are available year-round.

The fish makes for firm fillets that hold their shape particularly well when cooked.

Gurnard may be eaten fried, poached, steamed, in a casserole, and baked or even enjoyed raw as sushi. Its fillets are firm enough to be barbecued as well, thus making the fish well suited to a range of palates.Try gurnard pan seared with a delicious seafood and Tuscan risotto. For more information visit www.seafood.co.nz/ recipes for ideas on the best way to enjoy this fish!

FRESH PRODUCE d MANDARINS Autumn is here and with it brings amazing citrus produce. Juicy and sweet Satsuma mandarins from Kerikeri and Gisborne are in plentiful supply and perfect for sweet desserts or mixed with leafy greens, grapes, blue cheese and toasted nuts in a healthy salad. Tasty and refreshing, mandarins give any dish a healthy Vitamin C boost while not being too light or heavy. Satsumas should be refrigerated to extend shelf life up to two weeks.

c PRE-WINTER VEGETABLES As the cold snaps keep coming and we move into winter, soups with healthy vegetable bases will be on the menu for many. The usual pre-winter vegetables will be in abundance again this year, with leeks, potatoes, carrots, buttercup squash and butternuts all available. Cauliflower, Brussels sprouts, broccoli and cabbage are also in season this May. Each make great bases for soups and are perfect as roasted side dishes for chicken, beef and lamb.

To find out what other fruit and vegetables are in season visit firstpick.co.nz – T&G’s online produce ordering platform.

Hospitality BUSINESS | May 2018 | 9

INTERNATIONAL NEWS

The World’s Largest Starbucks Arrives In Shanghai Hospitality Business trade exclusive Jingan District in Shanghai is reminiscent of LA’s famous Rodeo Drive with manicured lawns, gardens and shopping for the rich and possibly famous.

In this devoted tea-drinking country, Starbucks has launched its own Reserve Roastery, one of only two in the world and the largest at more than 30,000 square feet.

Only a few months old (December 2017 launch) the venue is as much an experience as it is a retail outlet. The Reserve Roastery has an in-house bakery, coffee roasting and most noticeably a vast array of merchandise.

With full payment technology, Alipay and use of QR codes all courtesy of Alibaba, there is little need for cash or credit card and consumers can enjoy the additional benefits of augmented reality games and information like we have never seen.

But will the Chinese take to it? We have a simple answer….a staggering 7-8,000 visitors per day!

Keep an eye out on www.hospitalitybusiness.co.nz for our short video tour

10 | May 2018 | Hospitality BUSINESS

NEW OPENINGS

Prof’s On Alexandra Reopens

Shop 6/113 Alexandra St, Hamilton Tel: 027 577 9555 https://profs.co.nz/

Waikato foodies and inner-city workers have an exciting new place to wine and dine with the relaunch of Prof’s on Alexandra!

The eatery, a short walk from Garden Place, is owned and run by well-known Hamilton foodies, Kate and Allan Wilson, who are also behind the successful café, Prof’s at Woodlands in Gordonton.

Prof’s on Alexandra has recently been awarded an on site-license and is changing its focus to a café/restaurant serving tapas, fine wine and funky cocktails.

“It’s in the heart of the Hamilton’s central business district, and we want to be part of revitalising the CBD,” says co -owner Kate Wilson. “We will be serving small plates of food, ideal for sharing, and have many unique and delicious items on both our food and drinks menus.”

The Wilsons have a love of food and a background in science. “We love experimenting with flavours and making our own ingredients from scratch,” says Kate, who has a Master of Science degree.

Alex’s speciality cocktails will include a range of infused spirits created by the Wilsons, including chilli vodka, kaffir lime gin and a spiced rum.

They also have their own range of Prof’s branded products, including dukkah, chilli jam and preserved lemons, some of which will also appear on platters.

Kate’s food legacy goes back many years. In 2007 she wrote and published a book called Platter Chatter, on the art of creating the plates of food to share, and with a range of delicious recipes she and Allan developed in their home kitchen in Hamilton.

Kate has served as a board member of Waikato Food Inc., a nonprofit group which works to develop and promote the Waikato food

STREET FOOD KITCHEN

2 George Street, Timaru Ph: 03 6866036 www.streetfoodkitchen.co.nz As the name suggests, street food and tapas are the speciality at Timaru’s new Street Food Kitchen where the focus is on food flavours from around the globe. Opened by Timaru hospitality operators and Speights Ale House owners Jane and Nigel Bowen, Street Food Kitchen is also located in the city’s historic 133-year-old landing service building.

Street Food Kitchen with its underground bar theme, is a popular late night music venue too. It seats about 30 in the main dining area and about 40 or 50 in the bar area. Craft beers and cocktails are big here and team up perfectly with the likes of popular pork belly bao buns and soft shell crab. Street Food Kitchen chefs serve up everything from Mexican and American shared plates to all kinds of Asian plates – Korean, Chinese and Japanese. Head chef Tara Bent was formerly a dessert chef, so the specialty homemade gelato flavours are sliding down a treat with the fans.

12 | May 2018 | Hospitality BUSINESS

and beverage industry, and has appeared as a contestant on TVNZ’s MasterChef.

Kate says she hopes “Alex will become a place that businesspeople will be proud to take clients for coffee or a light meal, for friends and co-workers to meet-up afterwork or inner-city dwellers to grab a bite before the movies”.

Those on the run can still take away coffee, muffins, slices and salads. The café/ restaurant will initially be open weekdays, for daytime and early evening dining and drinks, from 10am until 7pm.

“We have something for everyone,” says Kate. “Allan and I have spent a lot of time creating a range of delicious taste sensations and flavours we hope people will enjoy.”

Crowd pleasers include chicken parmigiana nibbles with sriracha mayo and ciabatta bombs, which are particularly tasty, says Kate. “We’ve taste-tasted the lot, and can’t wait to share the menu with Hamilton foodies and business people.”

There are a number of gluten free and vegan dishes on the menu. “We understand that many people have dietary challenges, so almost every dish can be modified to suit diners. One of my favourite dishes is roasted portabello mushrooms with hint of creamy blue cheese and toasted walnut gremolata, which was created with our gluten free and vegetarian customers in mind.”

Also on the menu is black pudding served on rye with red cabbage sauerkraut. “You have to try it, the colour and flavour combinations are fantastic,” says Kate.

Some Waikato products will feature on the menu, including mini platters containing Bellefield cured butter from Cambridge, and chutney and condiments from Te Kauwhata producers Peplers and CuisineScene. “We also serve great coffee using Essenza coffee beans from Morrinsville,” says Kate.

GOOD GOOD

22 Vogel Street, Dunedin Ph: 0273013269 www.goodgood.co.nz A funky, industrial-themed burger restaurant, set in an old converted warehouse in Dunedin’s regenerated Vogel Street warehouse precinct, is fast becoming the popular place to be. Complete with a retro 1960’s caravan - kitted out into a fully-equipped kitchen and hooked up to an old Holden, Good Good has been transformed into a contemporary-themed space. Motorcycles, street art and neon signs make for an exclusive dining experience.

Launched by Reece Turfis and Robert Ratten, Good Good serves up American-style food, mainly gourmet burgers, teamed up with great craft beers. “Our food is very American,” says Reece. “We do the likes of deep-fried mac and cheese balls and we use buttermilk fried chicken in our burgers.” Even the buns are tailor-made, American style. “We use a special milk bun.

They’re incredibly soft when they’re heated and quite sweet.”

NEW OPENINGS

THE FERMENTERY

MONTE CERVINO

66 Tory St, Wellington.

Tel:+64 4 384 3359 bookings@montecervino.co.nz Montecervino.co.nz

Sean Marshall might have been born on the West Coast but it’s his Venetto, Italian heritage that’s influenced the style of his new Monte Cervino eatery. Marshall, formerly executive chef at the longstanding city restaurant Matterhorn, promises ‘humble Italian fare’ at the all-day eatery. The menu includes homemade pastas, wood fired breads and pizzettas, an antipasti bar (think housecured salumi, stracciatella, eggplant arancini and tuna crudo), and the special fritole dessert his Nonna used to make.. Sean’s wife Kristina, with her 20 year old sourdough bug, will bake the breads and pizzettas. Monte Cervino has taken over the location of the former Lone Star. Designer Richard Keddell calls the new space ‘elegant yet ever so slightly eclectic’.

Corner Ghuznee and Taranaki Streets, Wellington Tel: 04 381 3208 whistlingsisters.co.nz City hospitality gurus have brewed up what they describe as a ‘temple of beer, food and fun’ in the same building as their new brewery, Whistling Sisters Beer Co. On tap will be a selection of the brewery’s core beers, seasonal and experimental brews, along with beers from other Wellington craft beer breweries.

Creating ‘hand-crafted’ cuisine to match the brews is John Allred, formerly from Boulcott Street Bistro and Osteria del Toro and a NZ Chef of the Year. House-made patés, breads, charcuterie platters and grilled meats – and more - are on the menu. Owners are the well-known Scott family, who have brought to the capital several noted establishments, including The Backbencher, Leuven and Ombra.

FOOD. IT’S OUR BUSINESS. Touch, taste and experience what’s cooking in the food service, hospitality & food retail sector at Fine Food New Zealand 2018.

Uncover the latest industry trends, get tips on how to manage and run a successful business, stay ahead in the market, use technology to benefit your business and much, much more in the Silver Chef Seminar Series. See the full schedule at finefoodnz.co.nz Strictly trade only.

Register now for FREE entry at www.finefoodnz.co.nz using code: HOSP3

24 – 26 June 2018 ASB SHOWGROUNDS AUCKLAND NZ www.finefoodnz.co.nz

Hospitality BUSINESS | May 2018 | 13

BAR FOOD TRENDS

Bar Food Goes Surprise and delight - two essential ingredients to keep customers satisfied and coming back for more highbrow delights!

A

Highbrow

new wave of social dining has totally transformed the traditional casual Kiwi ‘meet for a drink’ concept into a much more sophisticated experience.

Gone are the days of beer and hot chips with a squirt of tomato sauce. Instead this new generation of mostly 30-something millennials and older is demanding a touch of class with the social drinking experience.

Ryan Simonsen, of Universo – a Christchurch restaurant and bar – says bar customers want more staggered flights of food, as opposed to the traditional entrée, main and dessert.

“They’re taking time to enjoy a high quality drink and food over a period of a couple of hours,” says Ryan.

Drinks and nibbles are definitely becoming more popular and the aesthetics, space and environs of any bar are also an important aspect.“Our bar is quite large and separated from our two large restaurant dining rooms.”

Bars need to be comfortable spaces now – somewhere designed especially for people to sit in and enjoy themselves, rather than the (restaurant) holding areas of days gone by.

“The big trend we’re noticing is that people are coming out for a drink and spending a long time in one place, consuming drinks and a light meal in a casual setting, rather than bar hopping,” says Ryan. As autumn has encroached and winter approaches, the seasons have a big influence on this trend, especially in cooler climates. “It’s a big thing that we notice during winter.”

Locally-sourced produce is big – paired with high quality wines.

“There’s a real trend towards drinking less and spending more on better quality, says Ryan. “Amisfield Pinot Noir is big for us – one of the most popular on our wine-list. All our bar food is paired with a nice wine,” he says. “Couples don’t think twice about spending $95 for a nice bottle of

14 | May 2018 | Hospitality BUSINESS

BY SUE FEA

wine and another $40 for a couple of shared plates. They’ll spend several hours enjoying that.”

Shared desserts matched with classy cocktails is another emerging trend. “It’s all about social dining,” says Ryan. “We have a very good dessert menu and heaps of customers come in just for cocktail and desserts, instead of going to drink and dance. Espresso martinis and dessert is especially popular.”

Bluff oysters are always popular during season and team up perfectly with a nice champagne. “Veuve Clicquot and Bluff oysters is the best expression of what we do,” he says. The oysters can come au natural, but Universo’s potato-battered fish and chip oysters, on lemon puree and topped with micro potato chips also teams up perfectly with a nice glass of bubbles.

A beef board platter – straight off the chargrill – features lamb ribs, grilled Wakanui sirloin, Wagyu beef, homemade Yorkshire puddings and slow-roasted Canterbury lamb, and comes with homemade pate on brioche and hand-cut chips. “People are now eating a lot more when they drink and that feeds six people,” says Ryan.

“There’s a real demand now for higher quality food, beverage and service. That’s what customers want.”

Barworks Hospitality Group marketing manager Frances Vettori says the rate the industry is growing leaves no choice but to keep up or be left behind.

Thinking outside the box has become part of the everyday vernacular whether it’s to ensure a well-known local pub remains the crowd favourite, or to compete in the ever-changing central city bar scene. The way bar menus are perceived is no different, with the baseline being to provide something fresh, new, and exactly what the customer wants, she says.

“A simple main meal with a drink has long gone as the everyday desire,” she says.

BAR FOOD TRENDS Sharing plates are here to stay, for now, but this style of bar food is already not quite enough, says Frances. “Customers desire more than they tell you when placing their order; short-term memories are formed from the menu, the drink, the setting, but lasting memories require something more,” she says. “If you provide exactly what’s been ordered then you simply have a satisfied customer - one who’s likely to return.”

However, it’s important to go for that ‘lasting impression’, says Frances. “Surprise and delight them with a kitchen treat while their meal is being prepared, or an entertainment offering above and beyond the now expected band.”

Bars have been encouraged to adapt to new styles of ‘dining’ as global flavour influences, particularly from the Asia-Pacific rim, have become more and more evident in our cuisine, says Frances. “The traditional main meal can now be shared by a group, even when sitting down for a quick bite and drink.” Smaller portions mean more plates to try and if customers aren’t fully satisfied they’ll order another with their next drink.

However, new trends grow old and it can be a challenge expanding on these concepts and reinventing the wheel, says Frances. Overcoming this challenge can be met with equal amounts of excitement and apprehension, given the constant struggle to keep up.

“A new age of experience has arrived now - one which asks for more than just a drinking and dining offer,” says Frances. Customers are keen to be fully-immersed in their social experience. That can involve anything from touring the micro-brewery situated in the bar to learning to make their own pasta from the chefs themselves. “We’re continuing to see incremental growth in craft beer, but the key to any bar’s success lies in getting past the ‘unknown’ factor of some craft beers and using the story behind the beer to sell the first round,” says Frances. Culinary cocktails have also been marrying the bar with the best of the kitchen at Barworks’ venues. “From the moment it becomes more than just a cocktail, it stays in the memory long past that first, or last, sip,” she says.

Culinary cocktails have also been marrying well with the kitchen at Barworks’ venues.

“From the moment the cocktail becomes more than just a cocktail, it stays in the memory long past that first, or last, sip,” she says. >>

“The big trend we’re noticing is that people are coming out for a drink and spending a long time in one place, consuming drinks and a light meal in a casual setting, rather than bar hopping,”

Sliders and burgers are still big at the bar – Loaf

Hospitality BUSINESS | May 2018 | 15

BAR FOOD TRENDS

Barworks – setting new trends in bar food.

Comfort food exists in every culture and every age, and bars quite often find a signature dish that they can be famous for,” she says. “As much as people now expect experience-driven offers, familiarity and a strong value proposition is still the way to your everyday customer’s heart.”

“The challenge has been set for us to blend the best of what’s new with the familiar favourites, and turn a bite at the bar into tomorrow’s water cooler story,” says Frances.

Despite the swing towards sophistication in social dining at the bar, Kiwis still love their burgers and boutique-style burgers are still a staple on many bar menus. Loaf in Auckland is now turning out double the number of fresh handcrafted buns each day – many of them destined for bars and restaurants. Kirsty Heron, of Loaf, says that number just continues to grow each year. Loaf handcrafted more than 1.1 (one point one) million buns last year and its range extends from the classic sesametopped burger bun through to brioche, potato sponge and Turkish.

Sliders have been around for a long time now. “They first hit New Zealand in 2011 when Al Brown came to Loaf to develop a bun for Depot – his eatery and oyster bar here in Auckland,” says Kirsty. It seems Kiwis can’t resist these soft, sweet little buns and seven years later Loaf is still producing more than 600,000 sliders a year. “They’re perfect for kids’ menus, as well as sharing plates, finger food and a lighter alternative to a burger.” Many bars offer several different slider combinations in one platter, and while they’re still popular there’s been a recent resurgence in demand for burgers, says Kirsty.

“I think that’s coincided with the emergence of a lot of gourmet-style burger chains like Burger Burger and Better Burger,” she says. “Pubs have really upped their food game too, especially the gastro pubs. People are now more likely to stay and eat in a bar. They’ve greatly improved their food offering.” n

TM

A bun for every burger 16 | May 2018 | Hospitality BUSINESS

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Request a sample of Lamb Weston House Cuts® Simple Recipe Fries today – visit LambWeston.com/SimpleRecipeAU. The Futures Company, Australia Country Summary, 2015 Healthfocus International Survey, Australia, Japan, S. Korea, 2014 3 Mintel GNPD/Mintel Food and Drink, 2016, Australia Claims Analysis 4 Technomic GPP Consumer Restaurant Behavior, Australia, 2016 *Based on Lamb Weston internal data as of June 2017; actual yield may vary based on various factors including variances in processing, fluctuations in market prices, and exact ingredients used in product preparation 1 2

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THE WHITE LADY

Kiwi Classic Celebrates

it of An outstanding, award-winning lady. Portra ‘Pop’ Washer sits in pride of place behind.

70

years

White Lady burgers come fast and hot - a recipe for success!

BY SUE FEA

B

urgers are well and truly entrenched in the blood for Auckland’s Washer family - owners of the central city’s iconic White Lady food truck operation, which celebrated its 70th birthday recently.

‘Pop’ (Bryan) Washer, an entrepreneurial Auckland butcher with a penchant for gambling, first launched into hospitality with a milkshake cart, parked at Ellerslie Racecourse in the early 1940’s. ‘Pop’ enjoyed horse racing and saw an opportunity to combine business with pleasure. It was so successful that by 1948 he’d managed to secure a street hawker’s licence to operate a food cart in the central city where he opened The White Lady.

Those were the days of the 6 o’clock swill and The White Lady was there to feed the masses. Workers, who had been tanking up since 5 pm, poured out of central Auckland bars after an hour of drinking. Crowds would also descend from the nearby music hall. “It was basic, pea, pie and pud – devilled sausages and the like – back then,” says Pop’s grandson, Max, who now helps his father Peter Washer run the business.

The business has stayed in the Washer family all that time. Peter’s been turning out White Lady burgers for 45 years in downtown Auckland where the current 12.5-metre long, large White Lady trailer still struts her 1970’s style on Fort Street. “We’re onto our third food cart,” says Max. “Pop’s original food cart lasted until the late 1950’s. The second one operated until 1974, the current cart took over and we still operate from that one now,” says Max. “We’ve been operating off the same street trader’s licence for years, because we’ve never closed down,” he says.

The White Lady is towed in every evening by tractor, parked up for a party, and then towed away well before the early morning downtown traffic rush.

Earlier this year The White Lady won Outstanding Street Vendor at the Lewisham Awards – prestigious hospitality industry awards, voted in by the people of the industry. Peter Washer has also been awarded the Lewisham Lifetime Achievement Award.

The family recently expanded its fleet to include two smaller food carts, which now service events and festivals around Auckland. The 18 | May 2018 | Hospitality BUSINESS

THE WHITE LADY

“Parked at Ellerslie Racecourse in the early 1940’s -‘Pop’ enjoyed horse racing and saw an opportunity to combine business with pleasure”

White Lady also has a small ‘hole-n-the-wall’ daytime presence on Queen’s Wharf. However, she’s most renowned for her 7pm until 4am shift, feeding hungry crowds pouring out of nightclubs and bars from midnight on, and nearby movies prior to that.

“Kiwis just love a good egg and cheese burger. They love bacon and cheese too, but egg and cheese is what we’re most famous for,” says Max. “They love it. It’s been ingrained in our Kiwi culture since the early days.

It’s very Kiwi to chuck an egg on a burger.”

Beetroot in a burger is also very Kiwi, and Max says about one in 50 customers just have to have that slice of beetroot. “We’ve identified that as a Kiwi classic. It’s one of those die-hard things – an old school egg burger with beetroot in it. However, there are plenty who don’t like it.

“It’s the thing we find flung down on the street. It makes a good Frisbee,” he says.

When you get the recipe right why change. “We’re pretty old school.

Nothing much has changed from the early days. We use the same systems and prepare everything the same way ‘Pop’ did – right from scratch,” says Max. “We keep it simple. If you want a cheese burger, it’s a burger with cheese on top. If you want Hawaiian you get a slice of pineapple on top. Everything is made to order and we grill it in front of the customers. We use really nice bacon, and Scotch fillet in our steak burgers.” White Lady burgers are a full fistful packed meal and the Washers go to the local produce markets every day to buy in their vegetables fresh.

They turn out thousands and thousands of their homemade burger patties every week. “We’re a very-high volume kitchen on wheels,” says Max. Everything but the buns is made on site. There may be a few family secrets in the food, but extreme efficiency is this family’s special ingredient. White Lady burgers come fast and hot.

Operating every night, seven days a week for 70 years, The White Lady team, which now totals 30, has the mix just right. “We can produce more than 200 burgers an hour,” says Max. The old girl has been towed on site and off site every night for 70 years. That’s more than 25,600 times.

Grandad ‘Pop’ would’ve been proud to see the whole family working in The White Lady’s fully-equipped kitchen – Peter, his wife, Anna, Max, younger sister Maia and younger brother Zac. They’ve all done their time as youngsters learning the grind for some school holiday pocket money. Lining up in the wings for a future flip behind the grill is Max’s four-month-old daughter Aubrey.

“We’re a true blue, family business. We’ve always run it and we always will while people still want it. We’ll burn it to the ground,” says Max. n The White Lady – an iconic downtown presence in central Auckland.

Hospitality BUSINESS | May 2018 | 19

INDUSTRY NEWS

Marisa Bidois - Chief Executive

W

EXPLOITATION IN OUR INDUSTRY “..This does nothing to strengthen the image of our industry..”

hether it’s paying people under the legal minimum wage or – on the extreme side of the scale – having people work in exchange for a visa, this does nothing to strengthen the image of our industry.

Every day at the Association we work with business owners that are absolutely incredible, providing fair standards for employees and often many going above and beyond the minimum requirements. It is so disappointing when I see exploitation highlighted in our industry splashed across the papers. These are not the people we deal with every day and are likely not Association members..

We recently surveyed our members to dig deeper into these issues and I was surprised to read what members had to say. We asked our 2,200 members if they thought there was a problem with exploitation in our industry.

• 20% said there was a major problem.

• 40% said there was a minor problem.

• 40% said they had never come across or heard of any exploitation occurring before.

Even a minor problem is a big problem as far as I am concerned. The majority of comments came from members who had a new employee working in the business who would tell them about issues that had occurred with a previous employer. Some of the stories that came through are deeply disturbing.

20 | May 2018 | Hospitality BUSINESS

Collectively as those dedicated to hospitality, we need to work together to remove these types of operators because they lower our standards and reputation as an industry. There are so many business owners that work hard and manage to do everything correctly, we know these people and work with them every day, and these same business owners are being undercut by those that are not ‘playing by the rules’.

As an industry we get tarnished with the unacceptable actions of a very small minority.

I have been contacted by a number of hospitality business owners – both members and non-members – that would like to work together to eradicate these types of practices from our industry. I think we should all consider it an obligation to protect the reputation of our industry and continue to highlight the fact that hospitality is a rewarding industry to be a part of.

At the Association, we’re passionate about our industry and we consistently lobby on the industry’s behalf to make sure business owners are heard. We work hard to ensure that you have the tools and resources needed as business owners to keep on top of all the changes and obligations required to maintain good standing and be great employers.

With the ever present struggle to find key staff in our industry, eradicating problems like these will not only help to build the reputation of our industry as a viable career option – something the Association is committed to doing – but also maintain the credibility of our industry. n

sleep:easy Business owners who keep good books

Good books, good business.

Keeping good books not only means you’re complying with the law, it’s also good for your business (and a good night’s sleep). Accurate bookkeeping has many benefits: • It’s easier to see what’s going on in your business.

• Your business will be worth more if you want to sell it.

• It makes it easier to get a loan.

• It’s much easier to keep your tax records.

IRD0036

Remember, making a false return is a crime so if you’ve got something to declare, or you know someone that’s not playing fair, let us know. To find out more, visit ird.govt.nz/sleepeasy

CHEF PROFILE: KODI FRANCIS

Southland Chef Returns To Lead

The Auction House Life after Ramsey & Marco!

N

ew Zealand’s most southernmost city of Invercargill is a far cry from the high-flying kitchens of colourful British chef, restaurateur and TV personality Marco Pierre White, but it’s home to one of his former head chefs.

Marco Pierre White is renowned for his unconventional kitchen behaviour, but Southland-born and bred Kodi Francis didn’t find that a problem. “I only ever saw him twice and I was never in the kitchen with him,” says Kodi, now back on home turf heading up Invercargill’s newlylaunched The Auction House.

There was no ‘pass the salt, please’ with Marco, or his former protégé, fellow UK TV celebrity chef Gordon Ramsay, and it was a culture that Kodi became quite used to working in during his time in England. “I just learned to say nothing and do what I was told,” he says.

It was all a lot of fun for Kodi, whose thick skin and cruisy southern nature, enabled him to get along perfectly in what could at times be some fiery UK kitchens.

As for Marco Pierre, Kodi only met the kitchen magnate twice while working for him last year as head chef at his Bristol Bardolino’s – an Italian pizza and pasta restaurant.

It was totally by chance that this young Southland chef was catapulted into the big time, after he was recommended by his former British kitchen superior Alex Thompson – previously an executive head chef at Doubletree by Hilton, Bristol. They’d worked at another hotel together and Alex was leaving that job to return to the Hilton to work for Black and White Catering – an umbrella company for Marco Pierre White.

“He said, ‘there’s a sous chef position with Black and White Catering and I want you to take it’,” says Kodi. “The day he was leaving he made me sign the application and send my CV before he left.”

The next day Kodi was contacted for an interview for what he thought was a sous chef position. “But they wanted me to run this pasta pizza place of Marco Pierre White’s, so I went from chef de partie to head chef overnight,” says Kodi.

“Marco wrote the menus with Andy Bennett, who was sort of his new Gordon Ramsay-type protégé guy. I’d order the food, go get it and cook it.”

Only in his mid-20’s, Kodi was thrown in the deep end to some extent, but was grateful for a good grounding in pizza throwing with Queenstown executive chef and co-owner at the Wai Group Martin James. Kodi worked at the group’s Wai Restaurant in Queenstown before moving to Melbourne at 21, where he also worked in a pizza, pasta restaurant. Once again there were no airs and graces there. “My friend got me a few shifts at that place and after a while the head chef said,’ Do you want a job or not?’” I ended up staying for two years. A stint in the mines in Western Australia followed with Kodi saving enough money to backpack around Europe for three months with no wages coming in.

“These Bardolino pasta and pizza restaurants were up and coming new restaurants. Bristol was the second and a third one opened as I was leaving,” says Kodi. He reckons he has Alex to thank for being thrust into the big time, as well as a good Kiwi work ethic. “Alex was, and had been, a big wig at the Hilton where Bardolino’s was and when he went back there he basically said to them, ‘Kodi knows what he’s doing. Get him in there.” >>

22 | May 2018 | Hospitality BUSINESS

“Our numbers had skyrocketed because of Marco’s book signing and I couldn’t leave the kitchen”

Chef Kodi Francis.

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

CHEF PROFILE: KODI FRANCIS However, it didn’t matter how good Kodi was at his job, the big man himself only showed his face twice for book signings. “Marco didn’t come into the kitchen to introduce himself, which was a bit of a pity, and we were far too busy to go out and meet him,” says Kodi. “Our numbers had skyrocketed because of his book signing and I couldn’t leave the kitchen.”

Kodi pumped out 85 hours a week in that job, with four chefs working beneath him, and a dishwasher, who all loved him and enjoyed his Kiwi sense of humour. It was a great experience, and while Kodi didn’t get to meet Gordon Ramsay either, he heard plenty of stories from other chefs who had worked with Marco and Gordon during their careers.

A photo of a chef hanging on the wall in Cadbury House at the Hilton was a constant reminder of how not to behave. “This chef had apparently had a dirty uniform and there was a picture of two guys ripping off his dirty jacket,” says Kodi. “I think a lot of chefs didn’t last in that culture. It was just the older old school chefs’ way of doing things.

You do it or get yelled at.”

Thankfully Kodi was never yelled at. “People just get stressed in the heat of the moment and later that night everybody’s forgotten about it.

You just need to have a thick skin,” he says, with a grin. “These days it’s a lot easier. People have rights and chefs can’t be doing that anymore.”

A good sense of humour definitely helps in the heat of a busy kitchen though. “You have to know how to take a joke in hospitality, but you can’t take it too far.”

It was quite a military-style culture, says Kodi. Marco’s second-incommand Andy Bennett was as close as Kodi came to facing the boss.

“Andy would come in and check the quality of the food to see that everything was right. It was easiest just to do what he said,” says Kodi.

He’d been well schooled in kitchen etiquette by his former Queenstown Wai Restaurant superior, South African chef Justin Koen, who Kodi was best man for some years later. Justin had worked in a lot of top kitchens. “He was junior sous chef, so a few years older than me.

He took me under his wing and we became really good friends,” says Kodi. “He said this is how we, and you, do it. This is how kitchens look.

He was a really, really big influence on me.”

For now, Kodi’s kissed the UK kitchens goodbye and he’s happily settled back in his hometown enjoying the southern Kiwi lifestyle with his English fiancé, Rebecca Greenslade. n

"...A good sense of humour definitely helps in the heat of the kitchen..."

Kodi Francis and Justin Koen at Justin's wedding.

From Left: Andy Bennett, Alex Thompson and Marco Pierre White.

24 | May 2018 | Hospitality BUSINESS

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TRADING TRENDS

Profiting From Technology

The Death of

CASH Seamlessly swift multi-functioning payment systems are essential.

W

ith new payment options gaining popularity across the world, global travel brands are focusing on the methods that will build a seamless experience for their customers, whether dining at restaurants or residing at hotels.

Implementing a new payment option has both pitfalls and challenges as Hospitality Business explores below.

The new seamless payment option must now work across all technology channels – if a hotel guest reserves a room using a mobile wallet, they should be able to pay for the extras during their stay at the check out, with the same method. Embedding the technology, updating systems and ensuring the new payment type complies with legislation adds up to significant work, reports eyetravel.com.

Joseph Rodriguez, marketing and e commerce manager at EasyHotel, says: “The key factors to accepting a new method of payment include that it is widely used by our demographic, which is quite broad – from 15 to 55 plus. It must be easy to integrate into our Property Management System and offer two-way integration – and it must have agreeable transactional charges,” he says.

The EasyHotel chain has 26 hotels across Europe, a mixture of franchises and owned properties. All accept conventional payment methods such as credit and debit cards, Visa, MasterCard and American Express. Hotels in Benelux have recently started accepting the Dutch payment system iDeal, while PayPal is being accepted in Germany.

Most guests are from within the hotel’s home countries or Europe so EasyHotel is not yet considering Alipay or WeChatPay, however, Rodriguez says “The more payment methods you can offer, the more chance there is to convert a browser to a customer.”

26 | May 2018 | Hospitality BUSINESS

An hotel’s accounts department must also find it easy to handle any new payments.

Currency cards with low rates give travellers greater confidence to spend freely without fear of racking up huge charges, as do localised digital payment methods. This encourages greater spending on discretionary items such as meals or drinks. Many of the new currency cards run on the Visa and MasterCard systems, so there is no extra complexity for merchants. There are an estimated 235 payment methods on offer around the globe according to website AboutPayments.com and clearly no merchant will be able to accept all of them. However, by identifying their core customers and the payment methods they use, brands can work with providers to develop a sophisticated strategy that encourages seamless spending. Some face-to-face payment methods such as mobile wallets require new kit. Alipay and WeChatPay use a system of QR codes requiring merchants to use special readers.

The wallets offer the advantage that there is no need for consumers to input personal details such as pin numbers. Another advantage for merchants is that these systems are completely automated. Merchants also benefit from increased security features that come with alternative payment methods. These protect them from fraud and returns as funds can be verified directly from the consumer’s account, the accounts can be validated in real time, and they can be linked up to more secure verification, such as biometrics, or multi-stage methods. Any international travel brand will also be aware that local markets are usually diverse in their habits and preferences, and payments are no different. In the Netherlands, there is the iDeal, Sweden offers Klarna, and Saudi Arabia has Sadad. For OTAs, airlines and hotel brands

TRADING TRENDS being global but acting local is just another part of the game. Being able to handle local payment methods so consumers from one market can seamlessly book their trips is just another way of increasing the probability of conversion and retention. “As soon as you implement instalments, you will see an improvement in sales because that is how people are used to paying.” Daniel Greaves, Senior Manager, Marketing, Payments, Amadeus IT. China has leapfrogged the world to become the global leader in mobile wallets. In under a decade, mobile wallets from Alipay and WeChatPay have become the main forms of payment for over a billion Chinese consumers. They use them for everything from paying bills, meals and taxi rides to shopping both in-store and via e-commerce.

Now they can increasingly use them overseas. The two brands are racing to establish a presence in travel outlets across the world to cater for China’s travelers, who make up the largest outbound tourism market in the world. In 2017 more than 140 million mainland Chinese tourists travelled abroad, outstripping the 80 million Americans who travelled overseas or to Mexico or Canada. China’s travelers are huge spenders globally, parting with some USD261bn in 2016, according to CLSA (CLSA, 2017). Travel brands and retailers looking to get a slice of this spending are installing an Alipay or WeChat Pay reader on their front desk. Alipay, run by Ant Financial, which is affiliated to Chinese e-commerce platform Alibaba, has 520 million users across China.

WeChat Pay, is part of the WeChat social media and messaging app owned by Tencent, which was launched in 2011. WeChat Pay claimed that it had more than 600 million monthly users in December 2016 and this seems likely to have risen since as Monthly Active Users (MAU) of Weixin and WeChat Pay is now just shy of one billion, growing in double digits year-on-year (Tencent, 2017a). In 2016, nearly USD3 trillion of payments were processed through Alipay and WeChat Pay, rising from USD80bn in 2012 according to the UN’s Better Than Cash Alliance (Better than Cash Alliance, 2017). Other estimates put the 2016 figures at USD5.5 trillion (CNBC 2017). The success of these mobile wallets is partly down to the backing they have received from central government, but it also a testament to the simplicity and effectiveness of QR code technology - for both consumers and merchants - which has allowed mobile wallets to leapfrog credit cards. In 2017 Tencent announced that it was releasing “Weixin Smart Transport, a solution that enables users to pay instantly for public transport fares by scanning QR codes, even without Internet access at the point of transaction.”

(Tencent, 2017b) The development of these apps leaves the payments environment in China largely split between the two giants and cash.

According to Worldpay, a huge 62% of e-commerce transactions in China went through an e-wallet in 2016, compared to 25% in Germany and 23% in the US. In comparison, in the US the most popular payment method was a credit card at 26% and in Germany bank transfer was preferred at 29% of transactions (Worldpay, 2017). This illustrates the importance of e-wallets in China and also the large differences between preferred payment methods and payment habits across just the three largest international travel markets in the world.

The wallets work by linking users’ bank accounts to the apps.

Consumers can use the wallets to purchase e-commerce items on their mobile with a couple of taps, or if buying via a desktop, the e-commerce retailer creates a QR code on screen which the user scans with their mobile phone. For in-store purchases, smaller retailers tend to have their own QR code on a piece of card, which the user scans, then enters the sum to be paid. When the payment is confirmed, a message is sent to the retailer’s phone. Even street buskers in China display QR codes which passers-by scan to donate money. For bigger ticket items, a QR code can be created on the user’s phone, which the retailer scans with a reader. Chinese travelers have struggled somewhat when it comes to paying overseas. They tend to book travel and accommodation online through agents, but have found it tricky to pay for items in Europe and the US. n Information sourced from www.eyefortravel.com trends in travel research paper: Integrating Into the New Payments Landscape 2018.

“China has leapfrogged the world to become the global leader in mobile wallets. In under a decade, mobile wallets from Alipay and WeChatPay have become the main forms of payment for over a billion Chinese consumers.”

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Hospitality BUSINESS | May 2018 | 27

TRADING TRENDS

SWIFTLY SERVICING THE KIWI MARKET Software platform technology is rapidly advancing in the hospitality POS and payments industry. ACR Swiftpos has just integrated WeChat and Alipay with SwiftPOS. ACR SwiftPOS managing director Roger Buxton says more integrations and new transaction processors are on the way.

It’s important for hospitality owners and managers to choose, or upgrade to, a POS system from a company with sufficient resource and experience, he says. “We take this responsibility seriously.” No matter what size the venue, service is still vital.

ACR has POS and Eftpos systems in just about all New Zealand stadiums, including Eden Park and Mount Smart, and the company’s systems are also pumping through product in many major bar and restaurant chains. “We’re also looking after most major coffee franchises and our products are featured at hundreds of single and multiple venues and stores.”

“Some of our clients are now third generation,” says Roger as we’ve built up a lot of trust over nearly 5 decades. Clients know we always have enough technicians on call to look after them at weekends and public holidays and we right in the city in Eden Terrace so it’s easy to pop in and see us. Our main focus is keeping clients trading and the attention to detail includes only supplying Eftpos Terminals with a backup SIM to cover broadband and router outages and providing surge control at every POS and printer station to minimise disruption.

SwiftPOS Back Office software features some great sales reporting tools, as well as handling full stock control, member loyalty, vouchers, gift cards and promotions, Xero and MYOB integration. “This means operators don’t have to resort to third party providers.”

ACR also provides Eftpos terminals, POS hardware, Servers and PC’s, as well as IT services, data cabling and electrical services, training and menu building services for installations, Wifi, iPad POS and Kiosk POS. Pay at table, drive thru and web API’s are also in great demand.

ACR prides itself on its round the clock service – a must in hospitality.

It’s important to make the investment up front, which saves operators time, money and headaches later on, says Roger.

Downloading software from an overseas cloud provider, then obtaining hardware from somewhere else, and maybe Eftpos from yet another company, and computer hardware from a retailer, may appear to be an economical option. It’s far from it, he says. “What happens if you have a major Friday failure? Who jumps in for you, and which number do you call?” says Roger.

“We often get weekend distress calls from smaller sites that have installed their systems based on price and are experiencing major support issues. We always help to get them trading again and try to upgrade them as economically as possible to a supportable product.”

For further information call ACR’s one-stop shop on 0800 SWIFTPOS

MULTI- FUNCTIONING EFTPOS SYSTEMS - ADDING TO THE BOTTOM LINE It’s time for New Zealand hospitality operators to get up to speed with their customers and make the best use of the technology that’s already at their fingertips.

EFTPOS New Zealand senior manager strategic partners Luke Easton says too many operators still perceive their eftpos machines as an overhead, rather than a business tool.

Most hospitality operators have eftpos machines that can be used for so much more than just taking payment, if only they would tap into those benefits. “Make that eftpos system work harder for you.”

In this rapidly advancing technological age, customers are increasingly demanding better experiences from the technology they engage with every day and Luke says operators need to take advantage of that.

Payment technology, like Eftpos apps and services, can not only help boost the bottom line, increasing revenue, but also bolster customer satisfaction.

Between 2016 and 2017 the number of mobile phones with active internet connections in New Zealand jumped up 11% to 3.8 million Smart hospitality businesses have already tapped into this, harnessing the power of platforms like social media and smartphone apps to grow a loyal following and build their brand.

“Your customers expect to be able to find your new menu or your public holiday hours online, on your Facebook page or website” he says.

The same is true of payment. “Offering your customers flexible options and ensuring the process is easy and convenient for them can really help bolster your customer satisfaction,” he says.

It’s important for operators to ensure though that staff are maximising every piece of technology they use each day. Easy payment is key - from fine dining or food truck, to backpackers’ hostel or bed and breakfast.

Harnessing technology in a hospitality business doesn’t have to be complicated, or require a significant investment. “On EFTPOS NZ terminals, features like detailed reporting are right at your fingertips at no additional cost,” says Luke.

EFTPOS NZ customers can print a full day’s transaction listing from any of the past 14 days. They can view all completed or current transactions for each terminal without performing a cutover, or requesting a transaction listing from the call centre help desk, he says.

“This allows operators to check on how much they’ve put through

28 | May 2018 | Hospitality BUSINESS

the terminal that day. They can also easily retrieve the details for a particular transaction quickly.”

EFTPOS NZ is adding two new optional features to its preauthorisation solution - additional pre-authorisations and delayed charges.” Additional pre-authorisations allow you to increase the value of an open pre-authorisation to cover additional costs incurred into one, simple completion transaction,” says Luke. “A hotel guest may order a massage or room service, but you can simply increase the value of the initial pre-authorisation made at check-in so they don’t need to present their card again at check-out,” says Luke, “It’s also a great solution for restaurants and bars who offer catering or function services. Simply take a deposit and then use an additional preauthorisation to cover any additional costs incurred”.

To ensure all costs are covered the delayed charges option means there’s no need to chase customers for payment. “You can process a delayed charge against a completed pre-authorisation, even if your customer has left”.

Tipping may not be commonplace among Kiwis, but with a booming tourist industry it makes sense for hospitality operators to offer customers the option to tip – even when paying with a debit or credit card. “we wanted to digitise tipping for our customers to make it easier to manage” says Luke. The EFTPOS NZ tipping solution puts you in control. It can be suppressed or activated for each transaction and the customer simply enters the dollar amount they want to add to their bill.

“With our new server ID and tip reporting features you can fairly allocate all tips to the correct team members. Your staff simply enter their unique ID number after selecting ‘Yes’ on the Offer Tip screen. That way each tip is associated with the staff member who earned it,” says Luke.

Pay at table options, using portable Eftpos devices, are becoming much more common place now, with customers expecting this as an option. This not only greatly improves productivity, saving staff time and money, but it greatly speeds up service and can increase the take per table. Portable payment solutions can be paired with an optional Tap & Go function for an even faster and more efficient experience.

See EFTPOS New Zealand’s hospitality solutions in action at Fine Foods, 24-26 June ASB Showgrounds – stand H7.

Visit us at stand H7 at Fine Foods 2018 AND BE IN TO

Win FREE Eftpos For 3 Years with EFTPOS NZ Simply sign up for our email newsletter at our stand and we’ll put you in the draw to WIN free terminal rental for your business for 3 years.

eftpos.co.nz | 0800 EFTPOS Entries can only be made at the EFTPOS New Zealand stand (H7) at the Fine Food Show Auckland 2018. One entry per person. Prize includes up to two terminals of your choice for a 36 month term, network fees and bank fees not included. If you already have a solution with EFTPOS New Zealand, you are not eligible for this offer. All EFTPOS NZ customers are subject to the EFTPOS New Zealand services agreement.

TOP BARISTA

Coffee Skills Head to Amsterdam Aucklander John Gordon of Gorilla Gear beat eight other baristas to claim the mantle of Meadow Fresh New Zealand Barista Champion for 2018.

Nine baristas from Wanaka to Whangarei battled it out at Upper Hutt’s Expressions Arts & Entertainment Centre over the weekend of April 1415, with John Gordon winning the title.

Nico Refiti of Ozone Coffee Roasters in New Plymouth advanced to runner up with a polished performance after four years of high quality competing. Wellington favourite, Frank Hsu of Franks placed third for the second year running.

As Meadow Fresh New Zealand Barista Champion 2018 John Gordon has won flights and accommodation in order to represent New Zealand at the World Barista Championship in Amsterdam from 20 to 23 June. This will be the fourth-time Gordon has competed at the World Championship. Before moving to Auckland in 2014 and establishing Gorilla Gear, he represented the United Kingdom in the World Championships three times placing 14 th in 2010, 10th in 2013 and he placed a career high of sixth in the world in 2011.

Champion barista John Gordon in action John Gordon roasted his own competition coffee which he described as “the most stressful thing ever.” Special roasting processes maximised flavours in his beverages including; kiwifruit, raspberry and lime in the espresso, custard and raspberry in his milk-based beverage with his signature creation including a nashi pear nectar.

New Zealand’s best baristas presented four espressos, four milkbased beverages, and four signature drinks to the professional judges for assessment over an exciting two days of competition.

Baristas have a further two opportunities to compete to represent New Zealand this year. The New Zealand Cup Tasters Championship, a challenge distinguishing taste differences in specialty coffee, will be held in Auckland on Friday 27 July, with the winner to represent the country at the World Tasting Championship in Dubai in September. The Meadow Fresh Latte Art championship is scheduled for Auckland on Sunday 29 July and the winner will represent the country at the World Latte Art Championship in Brazil in November.

Digital Food Control Simple digital recording for FCPs Food safety training included Secure Cloud storage

Take the paper war out of the kitchen Request a demo of our app Single & multi venue pricing $85/$75+ p/mth For a Simple, Safe & Suitable FCP templates 30 | May 2018 | Hospitality BUSINESS

EMAIL info@chomp.nz PHONE 021 670 836 WEB chomp.nz

ADVERTORIAL

COCA-COLA

COCA-COLA STEVIA NO SUGAR Kiwis first in the world to taste it!

New Zealanders are in for a sweet surprise when they become the first in the world to try the new Coca-Cola Stevia No Sugar.

After over 10 years of continuous innovation with stevia, Coca-Cola Stevia No Sugar is the very first Coca-Cola product sweetened ONLY with stevia, which is derived from a natural source – the leaf of the stevia plant. In addition to being 100% sweetened with stevia, it’s a low kilojoule beverage containing just 1.3 kilojoules per 100mls.

“We have worked hard to deliver a delicious tasting beverage and we believe it’s the best tasting stevia sweetened cola we’ve ever made,” says Sandhya Pillay, Country Manager of Coca-Cola Oceania.

“Kiwis are innovative by nature and love to try new things. We jumped at the chance to launch Coca-Cola Stevia No Sugar. On 7th May, the New Zealand public will be the first people in the world to try our delicious new low kilojoule beverage.

“Not only does it have no kilojoules, it’s also 200 times sweeter than table sugar, meaning we can use much less. Our continuous innovation has allowed us to develop a delicious-tasting, low-kilojoule beverage that’s 100% sweetened from stevia.”

Balancing what Kiwis want is no simple task, says George Droumev, Technical Director of Coca-Cola South Pacific.

“People still have the desire for drinks that taste good, but don’t necessarily want the sugar. They want the same taste as the drinks they grew up with, but don’t want the kilojoules. There has always been some sort of trade-off. Our task was to solve all of these challenges.”

“Our team and our partners have spent almost ten years working with stevia, a sugar alternative from a natural source - the stevia plant. It was not as simple as finding a sweetener and swapping that out for sugar. It had to have a taste that people will love. Coca-Cola Stevia No Sugar is the result of thousands of hours working with the stevia plant to get the best from it.

“What is new, and a breakthrough with this beverage is that we are using a very specific part of the stevia leaf as a sweetener that tastes delicious and has a clean aftertaste.”

“There aren’t too many sugar alternatives around that are derived from a natural source and we think our recipe with 100% stevia and no sugar is a big deal. We believe we’ve come up with a product that takes away the trade-offs and we’re excited for Kiwis to try it,” says Droumev.

“We’ve worked hard to meet the expectations of Kiwis and we are confident they will love the newest permanent addition to the Coca-Cola range.”

Hospitality BUSINESS | May 2018 | 31

FOOD WASTE

Reduce Waste = Cost Reduction New American Research Finds Hotels Saved $7 for Every $1 Invested in Reducing Food Waste New research on behalf of Champions 12.3 finds build momentum for change in all hotels,” says Marcus Reducing the amount of there is a compelling business case for hotels to Gover, Chief Executive of WRAP. “We have clearly food wasted in hotels has reduce the amount of food they throw away. For shown that with simple measures, hotels can save profitable benefits. every $1 hotels invested in programs to reduce money, protect the environment and still satisfy the kitchen food waste, on average they saved $7 in needs of their customers. By working together we can operating costs. make this happen more rapidly, all around the world.”

In a first-of-its kind analysis for the industry, The The report recommends hotel owners and Business Case for Reducing Food Loss and Waste: managers take a “target, measure, act” approach to Hotels evaluated financial cost and benefit data for reduce the amount of food wasted from their kitchens.

42 sites – including Sofitel, MGM and more – across It outlines five action steps for hotel managers, based 15 countries, finding that nearly every site realised on interviews with those who have implemented a positive return on its investment to reduce food successful food waste reduction programs: waste. Within just one year, the hotels had reduced 1. Measure the amount of food being wasted to know food waste from their kitchens by 21 percent on where to prioritize efforts, average, and over 70 percent had recouped their 2. Engage staff, investment. Within two years, 95 percent had 3. Re-think the buffet, recouped their investment.

4. Reduce overproduction, and The types of investments hotels made include: 5. Re-purpose excess food. measuring and monitoring the amount of food wasted, This report is follow up from The Business Case training staff on new food handling and storage for Reducing Food Loss and Waste (published March procedures, and redesigning menus. Nearly 90 percent of sites were able to 2017), and is the first in a series of papers examining the business case keep their total investment below $20,000, which was less than 1 percent for specific industry sectors. Analyses of the catering and restaurant of sales on average. This shows that the cost of change was low and the industries will be released later in 2018. benefits were high for all businesses assessed.

The 7:1 return on investment comes from buying less food and thereby reducing purchase costs, increasing revenue from new menu items developed from leftovers or foods previously considered “scraps,” and lower waste management costs.

Paperwork lying around in a busy kitchen sounds like an ideal recipe “We need to take action right across the food chain if we’re going to for hazardous situations to occur. Software development company, halve food waste by 2030. That means reducing food waste in homes, CHOMP, has found a solution to this dilemma and introduced a farms, retail, distribution, and in the hospitality sector,” said Dave Lewis, software programme designed to simplify legal compliance required Group Chief Executive of Tesco and Chair of Champions 12.3. “This under the Food Act 2014. report clearly shows that reducing waste in hotels isn’t just the right thing to do. It also makes good business sense. So even if the moral CASE STUDY: LONE STAR & JOE’S GARAGE imperative doesn’t move us, the business case for reducing food waste “We knew that the introduction of the Food Act 2014 had presented should persuade every CEO.” new challenges for our Lone Star and Joe’s Garage kitchens. Paper “With these figures, I hope more in the industry will see food waste in kitchens isn’t an ideal match and we sought to find a solution to reduction as an opportunity and an important part of the hotel business,” help our teams. said Lionel Formento, Director of Food and Beverage, Sofitel Bangkok We were introduced to Chomp through some of our innovative Sukhumvit. “Our customers increasingly care about the environment, business owners who had adopted Chomp into their kitchens. They and that shift shows no signs of slowing down. Sofitel Bangkok really felt going digital for food safety recording was the way forward.

Sukhumvit has prioritized reducing food waste as an important part of We closely monitored the feedback from the business managers our sustainability efforts. From engaging management to our chefs and and we were impressed with the results they were achieving. It suppliers, implementing a food waste reduction program has helped us quickly became apparent to us that Chomp ticked all the boxes. stay innovative and a leader.”

We loved that Chomp provided a simple day-to-day tool for One-third of all food produced in the world is never eaten, which has recording and also gave management the ability to monitor and tremendous economic, social and environmental consequences. Food respond to issues within their food safety plan. loss and waste is responsible for $940 billion in economic losses and 8 Moving to digital was easy. The Chomp team loaded our food percent of global greenhouse gas emissions annually. At the same time, safety tasks from our plans and took care of all the training and some 800 million people do not have enough food to eat. from there we were on our way.

“Reducing food waste within the hospitality sector provides us with Prior to making our decision, we did a thorough cost analysis and a unique opportunity not only to influence an industry, but to raise really asked ourselves how much paper recording was costing us. awareness with travellers globally. It’s exciting to see foundations, NGOs, It came in higher than we expected. The return on investment was and businesses all coming together to solve this issue and recognize a no brainer. food waste’s impact on our planet and biodiversity,” said Yolanda Since the roll out through the groups, we have had positive Kakabadse of World Wildlife Fund US’s Board of Directors. feedback from our kitchens teams. They really like that Chomp is “This report, which WRAP co-authored with WRI, demonstrates the easy to use and it saves time. compelling economic case for reducing food waste in hotels. There is a We love that Chomp is uncomplicated and enables us to take 600 percent return on investment, and over two-thirds of the companies Lone Star’s and Joe’s Garage’s culture of excellence in food safety to find they get their money back within a year. This is excellent, but if we the next level. Food safety is paramount to us.” are to deliver the SDG 12.3 target of halving food waste by 2030, we must

FOOD SAFETY PARAMOUNT

32 | May 2018 | Hospitality BUSINESS

BUSINESS NEWS: TAX

Business owners who keep good books sleep easy Keeping good business records can lead to a good night’s sleep is the main message in Inland Revenue’s latest campaign targeting the hospitality industry.

Hospitality is considered a high risk industry group as part of Inland Revenue’s long running hidden economy programme to identify undeclared income.

Customer Segment Lead, Richard Philp says there’s a disproportionately high number of overdue GST, income tax and PAYE payments from traders in the restaurant, café, bar and takeaway food sectors.

“Commonly we find those operators who fall behind on their tax obligations also have poor business records.

“We see things like unrecorded sales, staff wages off the books and discrepancies between supplies bought and goods sold.

“Failing to keep good records can lead to some difficult conversations about tax but luckily we’re here to help.”

Both the business.govt.nz and Inland Revenue websites are full of valuable information on how to run a successful business including keeping good records, time management and basic tax responsibilities.

“It’s easy to let paperwork go, especially in the hospitality business where everyone is constantly under pressure,” Mr Philp says. “But having good systems in place can make life much easier when it comes to filing GST and tax returns.

“There are software packages on the market to help businesses of any size to log income and expenses – and the purchase of them is tax deductible.

“Even a simple spreadsheet can work just as well.”

Maintaining good books not only helps with tax obligations but also provides a more accurate view of cash flow, allows greater access to finance and ensures a business is correctly valued.

Mr Philp says the vast majority of hospitality businesses are paying the right amount of tax and have great bookkeeping practices but there are some which create unwanted stress for themselves by not being on top of such an important aspect of their business.

“Knowing the books are all in good order takes a huge weight off a business owner’s shoulders and is worth it to sleep easy at night.”

Find out more about keeping great records at ird.govt.nz/sleepeasy

3,000 proud members choose Hospitality New Zealand!

From starting a new business, to running a successful one, you will always be a proud member of Hospitality New Zealand.

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

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

INDUSTRY LINKS

As We See It Why Easter Trading Laws need to change!

Easter 2018 felt like a ‘perfect storm’ where outdated legislation well and truly clashed with the ability for hospitality businesses to operate Hospitality efficiently during one of the busiest public New Zealand holidays of the year.

Vicki Lee, CEO This year, a number of events coincided with one of the most confusing and restrictive trading periods for the hospitality industry. To recap, there was the televised Joseph Parker fight on Easter Sunday morning which required a Special Licence to be able to serve alcohol, three Ed Sheeran concerts were on in Dunedin which meant 60,000 visitors were in town needing to be fed and watered, Warbirds over Wanaka kept Central Otago busy, the Black Caps v England Test was on in Hamilton, plus two Super Rugby matches and many other local Easter events that had people out and about.

Those businesses who wanted to televise the fight, and serve a drink to patrons, on Easter Sunday morning had to first assess if it was actually worth the effort of coming up with an in-house ticketed

event ie: a Joseph Parker Big Breakfast Bash has to apply for a Special Licence and it has to pass the ‘special event’ test.

The application then had to be lodged with Council and then the waiting game began to see which of the licensing inspectors, health agencies or Police would oppose it, which invariably many did - often without any good reason other than the event wasn’t ‘special’ or ‘eventy’ enough.

If ever there was a time for central government to acknowledge that Easter trading laws are long past their use by date, are not reflective of the way people expect to enjoy one of the most popular public holidays of the year and are in desperate need of a rethink, it was this year. The good news is this ‘perfect storm’ has attracted the attention of a number of politicians and Hospitality NZ will be actively working with them to ensure this long overdue review is undertaken quickly.

TRADE FAIRS & EVENTS 5-6 MAY

THE GREAT NEW ZEALAND FOOD SHOW www.greatnzfoodshow.co.nz

9-10 MAY

CLEAN NZ ASB Showgrounds, Greenlane Auckland, NZ www.cleannzexpo.co.nz

11-13 MAY

THE FOOD SHOW Westpac Stadium, Wellington NZ www.thefoodshow.co.nz

18-20. MAY

HOSFAIR XI’AN SOUTH KOREA International Hospitality Equipment and Supplies Fair The Hosfair will take place on 3 days from Friday, 18. May to Sunday, 20. May 2018 in Xi’an. www.xajdzh.com

26 MAY

BLUFF OYSTER & FOOD FESTIVAL Bluff once again hosts some of the world’s most tastiest oysters. Crayfish, paua, scallops, blue cod and whitebait will satisfy seafood lovers.

For more information and tickets : www.ticketdirect.co.nz

27 – 29 MAY

FOODSERVICE AUSTRALIA The Foodservice Australia show will take place on 3 days from Sunday, 27. May to Tuesday, 29. May 2018 in Melbourne. www.foodserviceaustralia.com.au

34 | May 2018 | Hospitality BUSINESS

24-26 JUNE

FINE FOOD NEW ZEALAND Entry is free of charge for registered delegates.

Register at: www.finefoodnz.co.nz.

5-8 JULY

FOODPRO MELBOURNE The Foodpro will take place on 4 days from Sunday, 05. July to Wednesday, 08. July 2020 in Melbourne. www.foodproexh.com

26-29 JULY

THE FOOD SHOW ASB Stadium, Greenlane, Auckland NZ www.foodshow.co.nz

6-7 OCTOBER

NZ CHOCOLATE & COFFEE SHOW New Zealand’s biggest celebration of chocolate, coffee and tasty treats!

6 and 7 October, 2018 at The Cloud on Auckland’s waterfront. https://chocolatecoffeeshow.co.nz.

CONTACT: Simply visit the websites and contact the event organisers for more information and updates!

To have your event listed in the Hospitality Business Diary Dates column email: Hospitality Business editor, Kimberley Dixon at: kdixon@intermedianz.co.nz

BIDFOOD TRADE SHOWS 7 MAY WHANGAREI

Toll Stadium , Redining NZ Lounge, 51 Okara Drive, Whangarei

8 MAY AUCKLAND

Alexandra Park Function Centre, Tasman & Lyell Rooms, Greenlane Auckland

14 MAY HAMILTON

Claudelands Event Centre, Crn Brooklyn Rd & Heaphy Tce, Claudelands Hamilton

21 MAY ROTORUA

Energy events Centre, Queens Drive Government Gardens, Rotorua

22 MAY TAURANGA

Bay Park, 81 Truman Lane , Mt Maunganui

29 MAY HAWKES BAY

Grandstand, Showgrounds Hawke’s Bay Kenilworth Rd Hastings

30 MAY WELLINGTON

Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea wellington

13 JUNE NEW PLYMOUTH

TSB Stadium New Plymouth racecourse, Rogan Street New Plymouth

14 JUNE PALMERSTON NORTH

Barber Hall, Arena Manawatu, Waldegrave St, Palmerston North www.bidshows.co.nz/visitors

Saturday 6 & Sunday 7 October 2018 The Cloud, Auckland Waterfront Stands and partnerships now available!

Contact Sam: swood@intermedianz.co.nz

www.theshout.co.nz

May 2018

Winter

Warmers

PLUS PROWEIN • SCOTTISH ALE • CHAMPAGNE & METHODE N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

EDITORIAL

The Shout Editor Charlotte Cowan EDITORIAL

Contents 04 Industry news and insights

12 N ew on shelf

This month’s exciting new product releases

06 ProWein 2018

News from the largest global wine and spirits exhibition

We welcome winter

07 The art of Ciderology

Winter is creeping back into our lives and while it can mean rain and chilling winds, it can also mean fires and delicious warming drinks. From brandy and green ginger wine, to mulled cider or a curious spin on gin – our brand new monthly spirits writer, Tash McGill, takes us through the best winter warmers on pgs 10-11.

Also in The Shout NZ this month, we chat to The Ciderologist, Gabe Cook, on pg 7; we take a look at some exciting new products in New on Shelf on pg 12; and Cameron Douglas MS tastes some of the best Champagne and Methode Traditionnelle you can find on pgs 14-16.

For more from The Shout NZ make sure you follow and like our Instagram and Facebook pages @TheShoutNZ and head to our brand new website www.theshout. co.nz to sign up to our dedicated fortnightly eNewsletter. Enjoy your May!

08 Scottish Ale

Q&A with The Ciderologist, Gabe Cook

13 M eet the winemaker

Introducing some of New Zealand’s winemaking experts

14 C hampagne & Methode

John Oszajca takes a look at this delicious wee drop

Tasting notes from Cameron Douglas MS

10 Winter warmers

Tash McGill explores the spirits and drinks we should be indulging in this winter

Editor’s picks NO.1 FAMILY ESTATE RESERVE BLANC DE BLANCS METHODE TRADITIONNELLE NV

Introduced into the New Zealand market in July 1999, No.1 was the first wine to be produced by Adele and Daniel Le Brun at their family-owned winery. Made from 100% Chardonnay and limited to 1000 bottles, this wine is one of the top scorers in our Champagne and Methode Traditionelle tastings by Cameron Douglas MS. For more, head to pgs 14-16.

CURIOSITY GIN - CURIOUS DRY

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

A classic style, dry gin made with New Zealand native botanicals including Kawakawa, Horopito (Bush Pepper), Manuka and urban foraged Tarata (Lemonwood), Curious Dry is the perfect accompaniment to a crisp tonic after a long day – bring on the G&Ts! For more exciting new products hitting the shelves, check out pg 12.

MCLEOD'S ‘TRADERS’ SCOTCH ALE

The first in a series of Northland-inspired beers, the ‘Traders’ Scotch Ale includes the native New Zealand fern, Horopito, which adds an earthy, almost smoky aroma and a peppery, smooth mouthfeel. For more on Scottish Ales, take a look at John Oszajca’s beer feature on pgs 8-9.

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 3

NEWS SPONSORED NEWS

The Wine Auction Room launches in NZ A new way to buy and sell fine wine and spirits has launched in New Zealand, with the opening of The Wine Auction Room.

The brainchild of wine auction specialist Reece Warren, The Wine Auction Room sources the best rare and fine wines and spirits for clients around New Zealand to be sold and purchased through live and online auctions.

With more than 30 years’ experience in the wine industry, Warren and his team are dubbed the ‘Wine Maven’s, having grown grapes, sold prestige brands, heaved barrels and lugged cases. “[This year], perched in New Zealand and inspired by the fruits of our labour, we believed it was time that the loyal (and novice) wine enthusiast had access to an interesting variety of wine,” says Warren. “We know that we are not alone in our love for rare and fine wine and are thrilled to help others access these products on the secondary market.”

The Wine Auction Room specialises in curated auctions for rare and fine wines and spirits, but they also value clients’ wine collections and help novice wine buyers start their cellars.

“One of the things I love about working in the wine industry is turning people on to wine, showing them something that they've never experienced before and seeing their absolute delight,” says Warren.

“What the auction market does give people is the opportunity to procure wines that are no longer available anywhere else in the world. And we get a lot of wines like that.”

And to ensure sales and purchases are as safe as possible, The Wine Auction Room is New Zealand’s first accredited member of WineFraud.com, ensuring the company is up-to-date with breaking international news of wine thefts, bad sources of wine and discovered frauds.

For more information on The Wine Auction Room, visit www.wineauctionroom.com

NEW APPOINTMENT

New CEO for Allan Scott Allan Scott Family Winemakers has announced the appointment of Darrell O’Brien to the newly created position of Chief Executive of the Allan Scott Companies.

“Darrell will lead the company through the strategic requirements of growth to a level Darrell O’Brien fulfilling the rising demand for our quality product in overseas markets; plus, ensure a continuation of the broadening of its innovative beverage presentations as the company also adapts to generational change in the next few years,” says founder Allan Scott.

O’Brien says he has long admired the pioneering spirit, sustainability and innovation of Allan Scott Family Wines. “Their combined efforts and care for each part of the winemaking process leads to the creation of great quality wine varietals vintage after vintage,” he says. “My new role allows me to add my experience, skills and passion to the existing Allan Scott Companies team and to lead the journey from ‘current state’ to the ‘future state’ that the group aspires to achieve.”

WINE NEWS

Marlborough set to host Sauvignon 2019 In January 2019, the world’s top wine experts will arrive in Marlborough to attend New Zealand’s International Sauvignon Blanc Celebration.

The event is set to run for three days, from 28-30 January, with a programme designed to demonstrate the complexity of Sauvignon Blanc, emerging styles, vineyard practices, winemaking influences and future trends.

There will be opportunities for guests to sample more than 200 different examples of Sauvignon Blanc from across the globe and to learn from experts in the field of science, research, journalism and gastronomy, all while experiencing some stunning locations in Marlborough.

Chairman of the International Sauvignon Blanc Celebration committee, Patrick Materman, says New Zealand produces some of the best Sauvignon Blanc in the world, and our wine is renowned for its quality and explosive flavours.

“International Sauvignon Blanc Celebration 2019 is the opportunity to seize on this success and grow our reputation with international wine experts and influencers,” he says.

This is the second time New Zealand has hosted the International Sauvignon Blanc Celebration. Sauvignon 2019 is a truly international event, with eight different Sauvignon Blanc producers outside of New Zealand flying in to join the festivities. The programme for Sauvignon 2019, which will feature international tastings, seminars and panel discussions, keynote speakers and unique dining experiences, will be announced this month. For more information, visit www.sauvignonnz.com

4 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

NEWS

EVENT NEWS

Last chance to register for Top Shelf!

There’s just one month until New Zealand’s largest trade liquor event takes place in Auckland, so make sure you register to attend.

Top Shelf is taking place from 24 to 26 June at ASB Showgrounds in Auckland, as a component of Fine Food New Zealand, and is a festival dedicated to wine, beer, spirits, craft drinks and suppliers.

Just a few of the premium local and international brands attending include Yealands Wine Group, Good George, Q-Liquid and Monin. There will also be The Shout Lounge, offering demonstrations, tastings, mixology, educational sessions and meet-and-greets.

Exhibitor, event partner and Managing Director of Intermedia Group New Zealand, Dale Spencer, says Top Shelf is a must-attend event for the hospitality sector.

“Bars, restaurants, cafes, venues… everyone who serves a drink should definitely register to come along to Top Shelf at Fine Food,” he says.

“Exciting new liquor brands, new product launches and much more will be on show!”

For more information and to register for the event, visit www.finefoodnz.co.nz. The show is almost sold out but limited stands are available, for bookings contact Sam Mackey-Wood on 021 256 6351 or swood@intermedianz.co.nz.

What’s On MAY 12-13

The World of Wine Festival AUT’s Auckland City Campus www.theworldofwinefestival.nz

JUNE 1-24

F.A.W.C! (Food & Wine Classic) Hawke’s Bay www.fawc.co.nz

JUNE 10

NZ Boutique Wine Festival Fort Lane, Auckland www.boutiquewine.co.nz

JUNE 22-23 AND 29-30

Winetopia Shed 10, Auckland and TSB Arena, Wellington www.winetopia.nz

JUNE 26-28

Top Shelf ASB Showgrounds, Auckland www.finefoodnz.co.nz

JUNE 30

GABS Beer, Cider & Food Fest ASB Showgrounds, Auckland www.gabsfestival.com

INDUSTRY INSIGHTS

New Zealand confirmed No.3 in USA wine market

PHILIP GREGAN

New Zealand Winegrowers CEO

Surpassing several major wine producing countries, New Zealand has again been ranked the third biggest wine importer (dollar value) to the USA. This milestone was first reached in 2016, and statistics from the latest Gomberg Fredrikson Report show New Zealand wine achieved it again in 2017.

Last year, the total value of New Zealand wine imported to the US reached US$422 million, up 6% on 2016, and was surpassed only by Italy (US$1.9 billion) and France (US$1.8 billion).

New Zealand sits ahead of Australia, Spain, Argentina and Chile.

It’s an incredible achievement, given New Zealand produces less than 1% of the world’s wine.

What began as just a few hundred thousand cases per year in the late 1990s, is now over 7.7 million cases imported to the US per annum. We have a reputation for premium quality and innovation. New Zealand itself is also a vital part of the success, with our sustainability practices and clean, green image

very attractive to consumers, meaning they are prepared to pay a premium for our wines.

New Zealand’s varietal offering to the United States is led by Sauvignon Blanc, with a strong supporting cast of Pinot Noir, Chardonnay, Pinot Gris and Syrah.

The Gomberg Fredrikson Report shows New Zealand shipments of red wines to the US grew by 23% in 2017, indicating the quality of New Zealand reds, and particularly Pinot Noir, is being embraced by trade and consumers.

Owner of the Gomberg Fredrikson Report, Jon Moramarco, says New Zealand Sauvignon Blanc continues to be extremely popular, with its distinctive style and flavour driving imports. Meanwhile, New Zealand wine has reached another export milestone – with a total of $1.71 billion in exports globally in the 12 months to the end of February. This brings us one step closer to the industry goal of $2 billion in wine exports by 2020.

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 5

NEWS

More Kiwi wineries than ever at ProWein 2018 This year’s ProWein event, the largest global wine and spirits exhibition, delivered another record attendance of visitors and exhibitors - including a 40% increase in participation from New Zealand wineries. The Intermedia Group Publisher, James Wells, chatted to some of the local vineyards showcasing at the event about new products and future plans.

YEALANDS WINE GROUP

“We want to be number one in New Zealand and it might take a few years, but we are getting there and that’s the goal,” said Yealands founder and winemaker, Peter Yealands. “Please don’t think for a minute we are satisfied with standing still. If you stand still, you go backwards, as other people overtake you. To get to number one will probably take the rest of my life, but you have to have a good goal – there is no point having a goal that you can reach tomorrow.”

Yealands said he is currently experimenting with wine in cans under the Babydoll brand, as he seeks to find product to meet the needs of millennial consumers.

“You have got to be realistic – the old wine consumer is going to pass us by, so we have to capture the young ones. They are innovative, they want new products, they want to feel brave and they are up with the trends – so you have to have the products that are going to capture their eye,” he said.

ALLAN SCOTT FAMILY WINEMAKERS

Allan Scott Wines introduced the second vintage of its hopped Marlborough Sauvignon Blanc in a can, Gooseberry Bomb, at ProWein.

According to Mitch Gardiner, General Manager Sales for Allan Scott, for this vintage, the wine was co-fermented with Calypso hops, which is an American hop traditionally associated with West Coast IPA. “Calypso gives it a little bit more fruity but vegetal fruit, such as caramelised shallots and we wanted that to complement and contrast with a lot of the zesty characters that we were getting out of the Sauvin hops we used in our first vintage,” he said.

“We are also looking to can our Razor’s Edge Riesling with lemongrass and chilli. Since we are using Riesling, it is lower in alcohol and is a much lighter lifestyle option. Gooseberry Bomb is 11.5% ABV, which is around 1.5% lower than a lot of other Marlborough Sauvignon Blanc. We expect the Razor’s Edge Riesling could be as low as Richard Thomas 9% ABV.” 6 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

VILLA MARIA

Villa Maria Chief Operating Officer, Richard Thomas, was pleased to see most buyers looking for premium wines, as consumers seek higher price points for New Zealand wines. With more than 140 separate SKUs in the range, there were no new products for the exhibition, but the additional stand space provided more storytelling for the other brands in the Villa Maria stable – Vidal, Esk Valley, Thornbury and Left Field – which are all performing well in the domestic market, as well as internationally.

“New Zealand remains critical for Villa Maria because it is our home base,” said Thomas. “We want to be strong at home because we have seen other export industries where they have neglected their home market. And we also make our wines in New Zealand so we want people in New Zealand to enjoy them.”

BABICH WINES

Dave Babich from Babich Wines introduced a number of new marketing initiatives at ProWein this year.

Babich said the new labeling project - to retire the scripted logo which has been in place for more than 30 years - took almost 10 months to complete. He admitted that this process is “one of the hardest things to do in the wine business” but he is happy with the premium execution he describes as “contemporary but classic”.

“Our packaging tended towards masculinity and we wanted to create a more female-friendly label without alienating males,” said Babich.

Babich has also launched a new marketing campaign titled: ‘Where does experience take you?’ – drawing on the winery’s century of experience and using this to increase consumer awareness. n

Peter Yealands More than 60,000 trade visitors met with more than 6,870 exhibitors from 64 countries to deliver a record attendance at ProWein in Düsseldorf, Germany in March. The next ProWein exhibition will be held in Dusseldorf from 17-19 March 2019 and the next ProWine China event will be held from 13-15 November 2018. For more, visit www.prowein.com and www.prowinechina.com

Q&A

The art of Ciderology Just when you thought you knew a thing or two about cider, along comes The Ciderologist, Gabe Cook. This charismatic Brit took a whirlwind trip Down Under to judge in the 2018 New World Beer & Cider Awards recently and we managed to grab a quick chat.

What do you think is the ‘next big thing’ in the world of cider?

Sydre Argelette is Gabe’s pick for ‘must-try cider’

Cider is on the rise all over the world, not just in the traditional areas of Northern Europe. It’s an incredibly exciting time to be involved in a growing global industry. I think that ciders which appeal to craft beer drinkers are going to be an important part of the global cider category over the next two years. At the forefront of this is hopped ciders. It’s not easy to balance and blend the impact of the hops with the cider base, but when done well, it produces a fantastic drink!

What is one cider that everyone should try before they die?

How did you get into Ciderology?

I was born in the heart of Ciderland in the West of England and grew up surrounded by orchards and the heritage of cider making. After graduating and travelling, I went to work on a small, local cider farm where I spent the best part of a year living (in a shed in the garden – no, really), and learning the craft of cider making.

I came to discover cider was the path for me. It brings together all of my interests - landscape (I’m a geography grad), local history, nature, science. It also helps that I enjoy drinking the stuff! I’ve been making it, talking about it, and judging it, ever since.

What does your job entail?

As a Ciderologist, I’m attempting to redefine the way we think about cider. There are a number of wonderfully knowledgeable, articulate and entertaining beer and wine writers, sommeliers, critics, suppliers and consumers, but poor old cider doesn’t have any of this… yet.

I am on a mission to demonstrate that cider can exude as much quality and finesse as any wine and strut as much character and brazen attitude as any craft beer. Being a Ciderologist is all about extending knowledge and passion for this wonderful drink through a variety of means - from hosting education classes and tastings and to presenting and writing on all things apples!

In Northern France is an ex-Sommelier turned cider maker called Eric Bordelet. Over the last 15 years he has garnered a reputation for producing some of the most exquisite, delicate and finessed ciders in the world. My favourite is Sydre Argelette, a prestigious offering combining 19 apple varieties, which undergoes the final part of its fermentation in the bottle, therefore delivering a beautiful, light natural sparkle. This is as good as it gets! n

Winners of the fourth New World Beer & Cider Awards will be announced later this month. For more information, visit www.newworld.co.nz/nwbca.

“I am on a mission to demonstrate that cider can exude as much quality and finesse as any wine and strut as much character and brazen attitude as any craft beer.”

Cider in the UK is predominantly made with apple varieties that have been grown for centuries for the specific purpose of cider making. They contain tannin, much like you would get in coffee and red wine, providing richness, bold, mouthfeel and bitterness. There aren’t so many of these apples available in New Zealand because cider making is fairly new here. But what New Zealand has in abundance are top quality dessert (eating) apples. These apples are dominated by acidity, providing crisp, clean and fresh ‘appley’ flavours.

It’s not a case of one style being better than the other – they’re different, just like a red wine is different to a white wine. Every style has their own preference.

photo credit: Bill Bradshaw

How do you rate NZ cider compared with British cider?

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 7

BEER FEATURE

Scottish

Ale

If yer lookin’ for a good wee drop, you can’t go past these Scottish Ales, writes John Oszajca.

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

or all of the fuss that people make over a good old pint of English Bitter, you’d think that a little bit of love would be extended north to the much-less-talked-about Ale of Scotland. A shameful fact, given the universally appealing attributes of a good Scottish Ale, and the country’s rich and storied brewing history.

Brewing in Scotland is believed to go back more than 5,000 years. While Neolithic sites such as Skara Brae offer evidence that these ancient brews were in fact brewed (at least in part) using barley, hops wouldn’t make an appearance in Scottish Ale for a few thousand years. Rather than using bitter hops to balance a beer’s sweetness, Scottish brewers used bitter herbs and flowers, such as heather, myrtle, meadowsweet, and broom. This tradition was carried on until the late 19th century and far later than the rest of the UK and most elsewhere around the world.

When we speak of Scottish Ale, we are not typically talking about the lagers and English-style bitters that fill the average modern Scottish beer fridge. Instead we are referring to (for the most part) two historical styles of beer, which are unique to Scotland. I refer to the lighter and more sessionable Scottish Ale, which traditionally comes in three strengths (light, heavy, or export) and the bolder, more highly alcoholic Wee Heavy (aka Scotch Ale).

The Scottish Ale bares many similarities to the English Bitter, in that it is typically offered in three different strengths, and was historically brewed using a parti-gyle which is a brewing process in which a single mash tun is filled with an abundance of barley malt and then steeped in hot water. This sugary malt-infused water is then run off into a kettle.

Then the original mash kettle is filled once again with hot water and a second (and sometimes a third) ‘runnings’ are pulled from the mash. Each runnings produces a less sugary (and thus potentially more alcoholic) wort.

8 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

This process, combined with higher taxation for stronger, better quality beers, led to the three aforementioned designations of Scottish Ale (light, heavy, and export), much in the same way that the English Bitter can be found in three strengths (ordinary, best, and strong). These varying strengths can range from 2.5% ABV to 6% ABV, with most sitting somewhere in the middle.

Where Scottish Ale and English Bitter differ is in the flavour. A Scottish Ale is a relatively low alcohol, highly sessionable, malt-forward Ale. Pale copper to very dark brown, a Scottish Ale is full of bready and sometimes toasty malt flavours, with caramel overtones (though never roasty like a Stout). It is a relatively clean beer, though mild fruity esters produced by traditional Scottish yeast strains are sometimes present. But perhaps what really defines the beer is the fact that the hopping rate is much lower than an English Bitter. There is typically only enough bitterness present to balance the beer and prevent it from tasting sweet, perhaps a throwback to the not-so-distant past when Scottish beers omitted hops altogether in favour of herbs and flowers.

Then, of course, we have the Wee Heavy. Often produced from the unblended (and intensely sugarrich) first runnings of a parti-gyle, the Wee Heavy is essentially a highly alcoholic (7%-10% ABV) version of a traditional Scottish Ale. These Scotch Ales are rich, decadent beers, full of toasty, bready, and nutty malt flavours, often with notes of plums, raisins, and dried fruit. A fireside sipping beer to be sure, a Wee Heavy is a full-bodied Ale with a somewhat sweet finish, though it should never be cloying or syrupy.

While examples of locally produced Scottish Ales are rare in New Zealand, we are lucky enough to have a few. Particularly the stronger Wee Heavies, which tend to be a brewer’s favourite and are reasonably popular as seasonal offerings. Let us take a look at a few stand-out examples…

BEER FEATURE

STONECUTTER SCOTCH ALE

For those of you living in the South Island looking to get your Wee Heavy fix, Renaissance Brewing Company’s multi-award-winning ‘Stonecutter Scotch Ale’ is a modern New Zealand classic. It’s the “big, hearty, red wine” of their range. They use nine different malts to produce layers of caramel, toffee, liquorice, and chocolaty flavours.

These layers are balanced by a “tart, raisiny fruitiness that gradually gives way to give this dark beer a lingering dry finish.”

WIREMU WALLACE

Kainui Brew Co’s cleverly named ‘Wiremu Wallace’ is one of only a few examples of Scottish Ales being produced in New Zealand. In fact, at the time of writing, it is the only one that this author was able find for sale.

Wiremu Wallace is a Scottish ‘Heavy’ and it’s Kainui Brew Co’s nod to the many Scottish Immigrants that migrated to New Zealand following the signing of the Treaty of Waitangi. The beer is a “celebration of malt”, as the bottle reads. “Caramel and toffee characters sit on top of a smooth clean finish making this the perfect session beer.”

While Scottish Ale may not be known to many outside of sophisticated craft-beer circles, and, well… Scotland, it is a wonderfully drinkable, and underappreciated style of beer that can suit almost any occasion. The sessionable Scottish Ales are full of flavour while not being overwhelming to the palate, and the stronger Wee Heavy is a decadent treat for a special occasion or just a cold night by the fire. Moreover, if you are looking to take a break from the often overwhelmingly bitter and floral IPAs that dominate the average craft beer tap list – perhaps in in favour of something subtle, yet still unique – then a Scottish Ale just might be the beer for you. n

TRADERS SCOTTISH ALE

No conversation about Scottish Ale in New Zealand would be complete without mentioning McLeod’s Brewery in Waipu. In the mid-1800s, more than 1000 Scottish Immigrants settled in the Northland Town of Waipu. McLeod’s Brewery pays tribute to these immigrant Scottish traders with its ‘Traders Scotch Ale’. McLeod’s take on the style “incorporates house English ale yeast and rich, caramel-laden malts. A touch of rye rounds out [an addition of] native Horopito, which lends soft, evergreen notes to the finish”.

Traders was awarded a Gold Medal by the Brewers Guild in 2017.

LOCH N’ LODE

Loch n’ Lode is a peat-smoked Scotch Ale from Mike’s Brewery in Taranaki, one of the oldest craft breweries in New Zealand. The inspiration for this beer “comes from a deep appreciation of heavily peated Islay Single Malt Whiskey, and a genuine fascination with the role of different malts in the complexity of a beer.” Mike’s Scotch Ale is brewed with 11 different grains and is one tasty drop.

Neolithic sites such as Skara Brae show that brewing in Scotland is believed to go back more than 5,000 years.

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 9

SPIRIT ON SHOW

Winter

Warmers Kick of your shoes, relax in the front of the fire and indulge in spirits writer Tash McGill’s top picks for drinks that will warm the cockles of your heart in the chilly months ahead.

T

here is a chill in the air starting to emerge and for bar owners, restauranteurs and artisans, it signals a change in the season.

The autumnal transitional menus will make way for true winter warmers as we prepare to hunker down for the winter months. For bars and restaurants, the warming spirits shine through the dark winter months as we play with hearty cocktails, mulled wine and dark spirits that are designed for sipping and savouring. Pulling together elements of bitterness, sweetness and spice, winter provides a wonderful opportunity to showcase ginger, cinnamon, star anise, honey, lemon and toffee in modern twists on the hot toddy, hot chocolate and the spiced espresso martini.

The most important thing to remember is simply we think about how we use and present spirits, according to the season. It also creates an opportunity to revisit classic cocktails with a slight variation. Here’s our take on must-serve winter warmers to consider this season…

A SPIN ON GIN

If summer is about G&Ts and Collins cocktails, a winter spin on gin takes us to a robust Negroni. The Spirits Workshop’s Curiosity Gin Negroni Special was made for this purpose and won a Silver medal at the New York World Spirits competition. Barrel rested in French Oak just long enough to imbue a golden colour and the slight sweetness that comes from the honey and caramel, butterscotch flavours and aroma from the wood, without weighing the gin down with tannins.

As the name gives away, it was created specifically to bring richness and extra texture to a Negroni but also provides opportunity to create gin Manhattans or Old-Fashioneds. The complexity of the barrel-aging allows various botanicals to emerge throughout the spirit and adds a chocolate finish. It also stands up to being served straight or over ice, for a botanical, sweet twist on a slow sipper at a punchy 55% ABV. If you prefer your gin sweeter and stickier, then The Spirits Workshop also makes a Pinot Barrel Sloe Gin, a more traditional northern hemisphere winter warmer. Billed as New Zealand’s only sloe gin, the berries must be imported from the UK before being macerated in pure gin for more than months. This process happens inside used Otago Pinot Noir barrels, before a little sweetness is added before bottling. Once bottling is complete at 27%, the result is a beautiful elixir of wine fruit from the barrel, rich plums and marzipan from the berries.

You can savour it like an after dinner port or straight from the hip flask, but this sloe gin also lends itself to mulling, adding a burst of flavour to warm, spiced apple juice or cider. These were recently order of the day at the Gindulgence festival in Christchurch this March.

10 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

Curiosity Gin - Pinot Barrel Sloe Gin

Curiosity Gin - Negroni Special

Stone’s Green Ginger Wine

SPIRIT ON SHOW

HERE'S A QUICK GUIDE TO UNDERSTANDING THE AGE OF YOUR FAVOURITE BRANDY: • V.O. (Very Old) means a minimum age of four years • V.S. (Very Special) means the youngest Cognac or Armagnac in the blend must be a minimum of two years old • V.S.O.P. (Very Special/Superior Old Pale) means the youngest cognac in the blend must be at least four years old • Napoleon is a four-year-old Cognac or an Armagnac that is at least six years old.

• X.O. (Extra Old) used to mean a minimum age of six years, but the requirements changed to 10 years in 2016 Sloe gin adds a burst of flavour to warm, spiced apple cider

MULLING IT OVER

Mulling is a staple winter product around the world - from outdoor markets, to pubs, local bars and restaurants. Since the second century, the Romans were recorded as warming and adding spice to their wine and, over time, mulling has grown to include cider, ale and apple or pear juice for a non-alcoholic option. As such, there is no one fixed recipe for mulling but it usually combines a range of aromatic and flavourboosting spices such as nutmeg, cardamom, cloves, ginger, cinnamon and the zest or segments of orange and lemon. Naturopaths tell us this combination and other variations include vital compounds that boost immunity, so it’s no wonder we tend towards them in winter. Mulling is a forgiving process – you can steep your spices in simple syrup before you add them to your base alcohol or throw it all in a slow cooker behind the bar and add sweetness to taste. And you can lift the flavour and alcohol profile by adding a boost of sloe gin, ginger wine or brandy!

A GINGER ELIXIR

• Hors d’Age (‘Of the Ages’) means too old to ask. Brandy tends to deteriorate 35 years and while some exceptions are 50 years old, you’d want to be very careful.

XO was coined by Cognac Hennessey, but was then adopted by the major brandy houses of France. Comparing brandies isn’t necessarily all apples to apples, even with age statements, especially if you’re talking about Calvados. Calvados is a brandy made from apples in the Normandy region of France. The fruit is first made into a dry cider which is then distilled to create the final product.

The big question is, should you flame your brandy? The consensus is no, save the flambé for the cooking brandy rather than flaming it in the glass. It was ‘Professor’ Jerry Thomas in the Bon Vivant’s Companion, that brought the Blue Blazer to the world of bartending in 1862. By the 1920’s the Brandy Blazer was a more restrained version – instead of throwing flaming spirits between two vessels, you gently lay a snifter on its to light the contents. It’s a much more gentile approach but still not recommended for a busy bar top.

But if you must have a flame in the winter months, how about a brandy cocktail like the Sidecar, topped with a flamed orange peel?

Or a Vieux Carre, which combines brandy, bourbon, vermouth and warming Benedictine in a cocktail to keep you warm all winter.

Green Ginger wine is an often-neglected ingredient but in winter months, it really is a must-stock. A flavour booster in hot toddies and an essential ingredient for a Whisky Mac or Havana Cobbler, it mixes well with whisky, rum and brandy or served itself with a dash of elderflower over ice. Made from ground ginger root and raisins, it is usually fortified with brandy making for twice the grapes! You can also purchase nonalcoholic versions of ginger wine, with recipes that have stood the test of time, the first recorded recipe being from 1740.

BRING ON THE BRANDY

Brandy is a category of spirit relatively underrated in New Zealand, with a limited consumer knowledge base, yet it may be the consummate winter warmer, traditionally served at room temperature, never on ice and frequently in a warmed brandy snifter. That being said, Huami in Federal St, Auckland, has one of the largest ranges, catering to a large Asian tourist market who see it as a premium luxury product.

Made through the process of distilling wine, then aging the distillate in barrels, usually new French oak for a minimum of two years before blending and bottling or re-barreling. Similar to whisky and wine, regional provenance matters in understanding the types of brandy and origin. Armagnac and cognac are both brandies, but regionally specific varieties. Cognac is double-distilled while Armagnac is the only brandy made with vintage specifics.

Understanding the age and quality of brandy or cognac can be slightly more complicated than wine or whisky. Wine labels include the vintage year, as does Armagnac, and whisky will frequently include an age statement. With brandy labels, consumers have to navigate V.O, V.S, V.S.O.P, X.O and the more enigmatic Hors d’Age and Napoleon. n

XO was coined by Cognac Hennessey, but was then adopted by the major brandy houses of France

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 11

NEW RELEASES

New onShelf This month’s exciting new product releases.

CURIOSITY GIN – CURIOUS DRY

THE SHOUT NZ WINE MEDALS

The Shout NZ’s new-and-improved wine medals are the perfect way to make your wine stand out from the crowd and share your high wine scores with the world. Wine medals are available for reviews by Cameron Douglas MS of 90-99 points, based on the globally accepted 100-point scoring system for recognising quality wine.

RRP $45.00 per thousand + GST Contact: Samantha Mackey-Wood on 021 256 6531 or swood@intermedianz.co.nz

SELAKS THE TASTE COLLECTION SILKY SMOOTH MERLOT

Selaks has introduced a new addition to the successful range that celebrates the generous and distinct flavours that have made Selaks sought after for more than 80 years. The 2016 Hawke’s Bay Silky Smooth Merlot is named for the rich berry fruit flavours that gently cascade along the palate, underpinned by soft fine tannins. A sumptuous, fruitforward wine with lingering flavour right to the finish.

RRP $21.99 www.selaks.co.nz

PETER YEALANDS MARLBOROUGH ROSÉ 2017

Curiosity Gin’s newest product, Curious Dry (40% ABV), delivers a beautifully balanced London Dry-style gin using only New Zealand native botanicals.

Made ‘grain to glass’, starting with Canterbury barley and utilising wild harvest Kawakawa and Horopito (Bush Pepper), Manuka and urban foraged Tarata (Lemonwood) botanicals. Curious Dry is as Kiwi as a gin can get and adds the perfect twist to a G&T and all the best gin cocktails!

RRP $70.00 Contact orders@ thespiritsworkshop.co.nz or info@spiritus.co.nz

Yealands craft awardwinning wines in harmony with nature, helping them lead the world in sustainable winegrowing. Yealands’ latest addition - the awardwinning Peter Yealands Marlborough Rosé 2017 – is a light, peachcoloured Rosé with an enticing bouquet of pomegranate, fresh strawberries and honeysuckle and finishes with flavours of strawberry shortcake. Just one of the great-tasting wines from Yealands that doesn’t cost the earth.

RRP $14.99 Contact: (09) 920 2880 www.yealands.co.nz

LEEFIELD STATION CHARDONNAY 2017

ECOLOGY + CO LONDON DRY AND ASIAN SPICE

An authentic expression of Marlborough winemaking, all the key elements of climate, site and winemaker influence are seamlessly balanced in Leefield Station Chardonnay 2017. Bold French oak with a rich, creamy nuttiness all wrap around a vibrant core of ripe, yet distinctly coolclimate Chardonnay fruit – qualities imbued by the iconic Leefield Station vineyard.

This wine is to be enjoyed within three to five years of vintage date.

RRP $26.99 www.marisco.co.nz

12 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

Ecology + Co’s distilled non-alcoholic spirits are made in New Zealand from traditional gin botanicals and sophisticated spice blends.

London Dry is made from light citrus and botanicals, blended with distinctive green-fresh juniper. A full, fragrant taste with a smooth, refreshing finish, it is hand-crafted from small batch distillations.

Asian Spice has aromatic shades of spicy-sweet cassia and vivid mint cardamom.

Soothing and restorative with a warm citrus finish.

No sweeteners. No carbs. No regrets.

RRP $57.00 Limited pre-orders available from www.ecologyandco.com

PEOPLE

Winemaker Meet the

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

SAM ROSE

Chief Winemaker for Wairau River Wines Sam Rose was born in 1978, the year his parents Phil and Chris Rose began their quest to convert Phil’s family farm land to grapes. So, you could say that from the beginning he has been involved in the family wine business. As a youngster, Rose and his four siblings helped in the vineyard; pruning, and wrapping vines, and come harvest time they would be handed a set of secateurs and set to work picking grapes.

Appreciation of food and wine has always been important to the Rose family.

After a few years of living and working as a builder’s labourer in Australia, Rose returned to New Zealand to complete a Bachelor of Oenology at Lincoln University.

He then set about travelling the world gaining valuable vintage experience in France and USA. In 2003, he returned to the family winery the winemaking operations as Chief Winemaker. When he’s not at the winery, you will most definitely find Sam fishing and enjoying the stunning Marlborough Sounds.

OLLY MASTERS

Winemaker for Misha’s Vineyard Forging some of New Zealand’s most consistently fine Pinot Noir over more than three decades, Olly Masters has carved a reputation as one of New Zealand’s leading winemakers and wine judges. Joining the Misha’s Vineyard team in 2006, Masters has been at the helm of winemaking ever since.

Olly’s credentials include an honours degree in Biotechnology from Massey University and a Post Graduate Diploma in Viticulture and Oenology (Distinction) from Lincoln University. He began wine judging in the mid-90s and has served as a senior judge at the Air New Zealand Wine Awards for more than a decade. He continues to judge in New Zealand’s major national competitions and is also regularly invited to judge overseas.

Starting his career in Martinborough in 1989, Olly has worked with Dry River as well as wineries in Hawke’s Bay and Burgundy before joining Ata Rangi in 1994 where he was winemaker/viticulturist for many years.

BRUCE TAYLOR

Chief Winemaker for Kono Originally from the Bay of Plenty, Bruce Taylor grew up on the beach with a family of scientists, but a love of books and surfing initially drew him to studying history at Waikato University. After much travel and a winding career path, he found himself back at university completing a Bachelor of Wine Science.

After extensive travelling and working in wineries around the world, Taylor returned to Aotearoa in 2006 and became Chief Winemaker at Kono in 2008. Heading up vineyard and winery teams in Marlborough’s Upper Awatere Valley, and the Moutere, Bruce oversees production of Tohu, Aronui and Kono Wines. He has a particular passion for terroir-driven Pinot Noir, Chardonnay and, of course, Sauvignon Blanc. “As a winemaker you are always striving to make a wine you are proud of, and people enjoy drinking,” he says.

“Working for a Māori-owned family company that genuinely cares for its people and its land also a privilege.” Taylor lives happily in Blenheim with his wife Julie, daughters Eve and Ellie, and a 1970 Valiant coupe.

WARREN GIBSON

Chief Winemaker for Trinity Hill Warren Gibson began his winemaking career in New Zealand in 1987, subsequently travelling the world as a Flying Winemaker, including vintages in Australia, Italy, Hungary, France and California.

In 1997, with partner Lorraine Leheny, also a winemaker, they established their own brand, Bilancia. In Italian, Bilancia translates to ‘balance and equilibrium’ and the la collina Syrah is now in its 15th vintage.

In 2015, Gibson spent time as visiting winemaker on a Walter, Carew and Richard Reynell Fellowship as guest of the University of Adelaide mentoring the Hickinbotham Roseworthy Oenology students.

He has been a regular judge at all of New Zealand’s major wine, shows plus a range of wine competitions in Australia. In 2016, Gibson was Chairman of Judges for the Hawke’s Bay A&P Bayleys Wine Awards and was also appointed the new Chairman of Judges for Air New Zealand Wine Awards for 2017.

Gibson is about to embark on his 21st vintage at Trinity Hill, currently as Chief Winemaker and also heading the viticultural team.

TheShout NZ | HOSPITALITY BUSINESS | May 2018 | 13

TASTING NOTES

Methode and

N

Champagne

ew Zealand produces some incredible sparkling wine, the best of which is made using the Methode Traditionnelle process.

Methode Traditionnelle means that the cuvée (blended base wines) is fermented for a second time in the same bottle in which it is eventually sold. This second ferment creates the bubble we engage in when a bottle is opened. This traditional process is also a carbon copy of the Methode Champenoise (Champagne) process perfected by the French.

A number of our customers may refer to any sparkling wine as Champagne, however this is not true. Like many wines produced in France, Champagne is named after its origin – the Champagne region. Even outside the region of Champagne, yet still within the borders of France, it cannot be called Champagne - it must be referred to as Crémant d’ ‘placename’ for example Crémant d’ Bourgogne - a bottle fermented sparkling wine from Bourgogne (Burgundy).

Sparkling wine can be produced using several different methods – Methode Champenoise/Traditionnelle, tank fermented then transferred to bottle and basic carbonation options. Restaurants do

BY CAMERON DOUGLAS MS

not generally list carbonated wine due to its easy availability off-premise. Tank fermented examples use the finished blend of base wines and ferment for a second time in bulk, no ageing, filtered then bottled. Restaurants do list these wines, as well as traditionallymade sparkling. The best New Zealand examples are made with Chardonnay and Pinot Noir fruit, though some also use Pinot Meunier. The emergence of other varieties for sparkling now include Riesling. Sparkling wine can be made from any grape variety.

From Auckland to Central Otago, there are a growing number of sparkling wine producers.

The quality ranges from average to very high, with some examples that could rival Champagne in a blind tasting. The wines offered for tasting and evaluation this month were among some of the best I have encountered. A bigger range of Champagnes were also tasted with some exceptional examples.

The key aromas to look out for when tasting sparkling wine are as much emotional as they are specific. Beguiling and complex scents of brioche and baked goods alongside white fleshed stone fruits and citrus, a lush and fine mousse then a long and detailed finish. New Zealand is spoiled for choice when it comes to sparkling wine. n

Wines are scored out of 100 points and are listed in no particular order.

Numbers are not indicative of a ranking.

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

TASTING NOTES FAMILY ESTATE RESERVE FAMILY ESTATE 1 NO.1 2 NO.1 BLANC DE BLANCS METHODE CUVÉE VIRGINIE METHODE TRADITIONNELLE NV

TRADITIONNELLE 2009

MILAN ‘SYMPHORINE’ 3 JEAN BLANC DE BLANCS GRAND

Very complex, loaded with finesse and charm.

Aromas of nutty, yeasty complexity cushioned against ripe citrus and stone fruit suggestion, a gentle spice of honey and fresh brioche-like autolysis. Dry with a very fine and delicate mousse - not pushy or forward - elegant and refined. Long persistent finish. Delicious!

Points 96 RRP $96.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.No1familyestate.co.nz

Bold and expressive bouquet with a distinctive autolytic development showing a toasty, nutty almost honey-like layer. Aromas also include peach, baked apple and sour dough, with a hint of spice. Creamy, full-bodied and delicious on the palate with a fine silky texture, very fine mousse, refreshing acidity and fine complex flavours. Very long elegant finish. Drink now and through 2029.

Points 96 RRP $85.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.No1familyestate.co.nz

Complex and engaging bouquet with aromas and flavours of white strawberry and white peach, a deep seated autolysis driving through the core offering both brioche and spice, as well as toasty textures and contrasting fruit flavours. Dry with a fine mousse carrying the flavours of the nose. Long and complex finish.

A lovely Champagne.

Points 95 RRP $118.00 Distributor: Kemp Wine Merchants Phone: (09) 529 0935 www.greatlittlevineyards.com

BLANC DE 4 MARION-BOSSER BLANCS PREMIER CRU NV

JOSSELIN CUVÉE 5 JEAN DES JEAN NV

JOHANNESHOF CELLARS 6 ‘EMMI’ METHODE

Immediately attractive and alluring bouquet with a complex biscuity autolysis, toasty yellow stone fruits, citrus and apple scents. Bold and highly textured mousse carrying an abundance of flavour and texture highlighting citrus, apple and brioche, biscuit layers. Complex and lengthy. Drink now and through 2025.

Points 95 RRP $60.00 Distributor: Three French Vines Phone: (021) 733 096 www.threefrenchvines.com

Soft and floral with a white rose and white peach bouquet, gentle autolysis with a calm biscuity layer, elegant and complex. Dry with a distinctive fruity layer - white peach and lemon.

Soft autolysis and fine mousse. Lengthy fine finish. Drink now and through 2026.

Points 94 RRP $45.00 Distributor: Three French Vines Phone: (021) 733 096 www.threefrenchvines.com

CRU BRUT SELECTION 2010

TRADITIONNELLE BRUT 2009

Complex and developing bouquet with a mark of individuality - distinctive autolysis leading aromas of baked apple, peach and gingernut.

Dry on the palate, with a crisp and complex texture; flavours reflect lemon peel, peach and red apple. fine coarse silk mousse, lengthy and intriguing finish. Drink now and through 2026.

Points 94 RRP $44.00 Distributor: Co Pilot Phone: (03) 573 7035 www.johanneshof.com

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TASTING NOTES FAMILY ESTATE 7 NO.1 ASSEMBLÉ METHODE

JOSSELIN BLANC DE 8 JEAN BLANCS 2013

TRADITIONNELLE NV

Made with classic varieties, the bouquet is immediately engaging with a distinctive autolysis of lees ageing - brioche and sour dough bread, then a mix of roasted yellow stone fruits and refreshing lemon and apple, quite complex. Dry, toasty, bisuity and refreshing on the palate, with flavours of apple and citrus, then stone fruit and lees ageing. Fine mousse carries significant flavour. Loads of finesse and charm, balanced and well made. Drink now and through 2030 Points 94 RRP $32.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.No1familyestate.co.nz

Floral, elegant and pristine bouquet with a steely lemon and yeast autolysis infusion, white strawberry and white peach. Crisp, refreshing and dry on the palate, with flavours of white strawberry and peach, some apple and pear moments. Very fine mousse carrying all the flavours through to a lengthy and fine finish.

Drink now and through 2022.

Points 93 RRP $58.50 Distributor: Three French Vines Phone: (021) 733 096 www.threefrenchvines.com

FAMILY ESTATE ROSÉ 9 NO.1 METHODE TRADITIONNELLE NV From 100% Pinot Noir fruit, the bouquet reveals scents of plum and red apple skin, with a whisper of cherry and pear. Distinctive autolysis with a brioche and biscuit message.

Dry, elegant and refreshing, with flavours of light red fruits and citrus. Fine mousse and lengthy finish. A light floral moment adds a flourish of flavour to finish. Great balance and finesse. Drink now and through 2026.

Points 93 RRP $45.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.No1familyestate.co.nz

ESTATE CUVÉE BLANC SCOTT FAMILY CARPENE MALVOLTI 10 NO.1 11 ALLAN DE BLANCS METHODE WINEMAKERS ‘CECILIA’ BRUT NV 12 PROSECCO SUPERIORE EXTRA DRY NV TRADITIONNELLE NV

METHODE TRADITIONNELLE

Precise and enticing bouquet with lifted floral and citrus - suggesting lemon and grapefruit, a white strawberry then a mineral layer emerges, quite sophisticated and complex with plenty of autolytic action. Dry, crisp and firm on the palate with a youthful crispness then flavours of white fleshed fruits and citrus return. Fine mousse, elegant crisp mineral core and lengthy finish. Aperitif style also well suited to food.

Drink now and through 2025.

Points 93 RRP $36.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.No1familyestate.co.nz

Distinctively fruity bouquet centering on apple, peach and strawberry, then an equally distinctive autolysis with a spice and water cracker suggestion. Explosive on the palate, dry and crisp with powerful mousse and high acidity capturing citrus and apple fruit flavours, some minerality and white peach. Decent length and finish. Drink now and through 2022.

Points 89 RRP $26.00 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (03) 572 9054 www.allanscott.com

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16 | May 2018 | HOSPITALITY BUSINESS | TheShout NZ

Very distinctive bouquet of the Glera grape with pear and yellow apple aromas, then a core mineral and steel. Quite fruity on the palate, emphasised by lower alcohol. Grapes, pears and apple flavours, fresh and lush texture, soft mousse and mild autolysis suggestions.

Refreshing and reliable, balanced and well made. Drink now and through 2019. * Produced by the Charmat method Points 88 RRP $29.99 Distributor: A Touch of Italy Ltd Phone: (09) 273 3701 www.touchofitaly.co.nz