Hospitality Business September 2019

FIT KITCHENS | HILTON AUCKLAND SUITES | TRENDY CRICKETS?

www.hospitalitybusiness.co.nz SEPTEMBER 2019 Vol.6 No.8

Your guests deserve a great night’s sleep

Proud partners in the new Hilton Auckland suite upgrades

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

The most important food conversation in New Zealand

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Featuring Marco Pierre White Two days of ideas, tools and stories from the best food and hospitality leaders guaranteed to educate and inspire!

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3-4 November 2019 | Queens Wharf, Auckland

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Contents REGULARS 06 DIGEST The Top Cheese Toastie, Ora King Salmon Finalists & More!

30 IN SEASON Lamb three ways, and Southern blue whiting!

31 NEW OPENINGS The Boatshed at Rawene, a new Japanese restaurant in Wellington and Stables rejuvenated in Queenstown.

FEATURES 08 HOTELS Hilton Auckland suites refurbished & Double Tree Hilton Karaka begins.

12 CHEF OF THE MONTH Eichardt’s new Chef, Oliver Xie.

14 KITCHENS In sync with commercial factors & new initiatives.

26 UNILEVER TALKS Workplace wellbeing & #FairKitchens

24 30

32 FOOD SAFETY AUT lecturer launches new industry resource.

18

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HOSPITALITY BUSINESS - SEPTEMBER 2019 3

Now every sport has its place...

12 all-new dedicated sport channel line-up, means there’s more sport than ever before!

They want it. You’ll have it.

12 dedicated sport channels, including SKY Sport News and 2 ESPN channels. Offering more sport than ever with extensive coverage of Rugby, Cricket, Golf and Football, with all channels broadcast in HD. A SKY subscription will give your venue all the LIVE sport you need to create that match day atmosphere for your customers.

Call us now on 0800 759 333 to chat about having SKY in your venue.

Editor SEPTEMBER 2019 Vol. 6 No.8 PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR - PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR Paul Wootton The Intermedia Group Pty Ltd, Australia www.intermedia.com.au EDITOR - HOSPITALITY Business Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 EDITOR - THE SHOUT Charlotte Cowan ccowan@intgermedianz.co.nz SALES MANAGER - THE SHOUT Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600 CONTRIBUTORS Sue Fea GRAPHIC DESIGNER Adrian Tipper – atipper@intermedia.com.au ACTING CIRCULATIONS MANAGER Troy Brookes – subscriptions@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper – jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES Eclypse Lee – Publishing Assistant elee@intermedianz.co.nz

Small Gestures Sustainability is a word that continues to resonate throughout the hospitality and foodservice industries as guests, diners, investors, owners and suppliers alike, continue to raise both their awareness and expectations of environmentally responsible practices. Seemingly small gestures of removing single use bathroom amenities, as proposed by InterContinental Hotels Group globally by 2021, will see over 200 million items removed from 843,000 guests rooms at their hotels.

In the USA, the University of Maryland has become the world’s first university to join the Cool Food Pledge, a growing movement of workplaces, hotels, hospitals and restaurants reducing the climate impact of food they serve. Cool Food commits signatories to collectively slash food-related greenhouse gas emissions by 25% by 2030.

Alongside the environment in New Zealand recruiting local staff and purchasing local goods and services is a growing trend, with DoubleTree Hilton Karaka expecting to employ over 40 people from the Papakura electorate and to source fresh produce from the surrounding lush Pukekohe farmland on completion.

In this issue we also look at staff well-being and the initiatives currently being undertaken to improve the industry's reputation in the employment stakes – see pages 26-27.

Definitely food for thought.

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

Kia Kaha Stay Strong.

Kimberley Dixon Follow us on

www.hospitalitybusiness.co.nz Circulation 7,031 Official external audit 30/09/18 www.abc.org.nz

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On the Cover:

FIT KITCHENS | HILTON AUCKLAND SUITES | TRENDY CRICKETS?

Sleepyhead Commercial Sleepyhead Commercial are proud to be the supplier of beds for the new Hilton Auckland luxury rooms. With over 80 years experience you can rest assured your guests will enjoy a great night’s sleep on a Sleepyhead.

www.hospitalitybusiness.co.nz SEPTEMBER 2019 Vol.6 No.8

Your guests deserve a great night’s sleep

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NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

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HOSPITALITY BUSINESS - SEPTEMBER 2019 5

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

Australasian Tapas Competition Heats Up Chefs from both sides of the Tasman are preparing to battle for the 2019 Australasian Tapas Competition.

To be held on September 16 at Ignite Colleges cookery school in Manukau, Auckland, the high-octane event will see competitors vie for the grand title of Australasia’s Tapas Champion, plus the chance to compete in the prestigious World Tapas Competition in Spain.

More than 30 leading chefs from throughout New Zealand have signed up for the challenge, and several more are expected to fly in from Australia to compete. For organiser, Jasbir Kaur the competition will challenge chefs to innovate and push boundaries, creating culinary masterpieces that are world-class, yet distinctly Australasian.

“This competition presents an amazing opportunity for New Zealand and Australian chefs. It’s a chance for them to make their mark not just down-under, but also globally,” says Ignite Colleges General Manager, Jasbir, who is also an award-winning chef and president of NZChefs’ Auckland branch.

Now in its second year, the Australasian Tapas Competition is one of several events that take place around the globe, with winners from each competition earning the right to represent their region at the World Tapas Competition in Valladolid, Spain from November 7 10. Last year’s Australasian winner, SkyCity chef Sheyun Chun took out the top award in Valladolid, under the guidance of celebrity chef Peter Gordon.

In this year’s competition, chefs will have just 25 minutes to produce seven portions of an innovative, high-end tapas dish.

They’ll be scored on presentation, originality, flavour, and business 6 SEPTEMBER 2019 - HOSPITALITY BUSINESS

potential, by a panel of top industry judges. Among them will be Clooney head chef Nobu Lee, renowned Christchurch chef Giulio Sturla, corporate chef for Unox in Australia Alberto do Lorenzis, Cuisine Magazine editor Kelli Brett, Hospitality NZ CEO Vicki Lee, founder of E-Spain Angel Moreton, Ambassador of Spain in NZ Fernando Curcio Ruigomez, and Consulate Honorable Amelia Pais Rodriguez.

E-Spain is sponsoring the prize pack which includes return flights to Spain, accommodation in Valladolid and a four-day gastronomic tour of the region. The Auckland event is being sponsored by HTT (the Hospitality Training Trust) while Great Taste NZ is providing top quality New Zealand ingredients for both the Australasian competition and the global event.

“Thanks to HTT’s generous contribution, the entrance fee is subsidised, giving more chefs around New Zealand and Australia the chance to participate and showcase their talents. This competition is absolutely unique as it gives the winner the opportunity to experience Spanish gastronomy and cook alongside other top chefs from all over the world.”

The event kicks off at 8:30 am on Monday September 16 at Ignite Colleges, 98 Kerrs Road Manukau and spectators are welcome.

IF IT'S NEWS LET US KNOW:

Email Kimberley Dixon at kdixon@intermedianz.co.nz

Grilled To Bits!

Bocuse d’Or within reach says NZ President New Zealand is in with a good chance to make it to the 2021 grand final of the world’s most prestigious cooking competition – Bocuse d’Or, John Kelleher says.

Kelleher is president of the Bocuse d’Or New Zealand Academy, which held its national selection on August 10-11 at Auckland University of Technology. “It was pleasing to see the high calibre of both the senior and junior chefs competing in the demanding contests that we set,” he says.

This year, chef Andrew Ballard (of Simmer Culinary in Melbourne) and commis Quillan Gutberlet (The Prohibition Smoke House) edged out the competition to claim the right to represent New Zealand.

The next Bocuse d’Or grand final is in 2021 and to get there Ballard and Gutberlet must come in the top five at the Asia Pacific continental selection next year – in front of more than 1000 spectators.

“It’s a determination to get the top, and the top is Lyon in France, to the final. It’s a drive of excellence from the team to be innovative, creative, showcase New Zealand’s ingredients - but overall encompass French techniques and respect.”

Kelleher, a senior lecturer at AUT, says the culinary competition is the most prestigious in the world, and competing in Lyon is a life-long dream for many people.

Chefs have 5 hours 35 minutes to get out a platter, with a plate coming out 35 minutes earlier.

“The food is refined. People often describe these garnishes as little jewellery boxes. They are intricate, glossy, with heaps of detail and precision,” Kelleher says.

“It takes dedication, long hours, lots of hours, trial and error and a lot of critiquing once our team is selected and the training begins.”

Kelleher says New Zealand has only been to the Asia Pacific competition twice before, because the New Zealand branch of Bocuse began in 2015. Next year will be Ballard’s second time competing there. “He has stepped up and is now tracking for a chance at the top five - and a prestigious ticket to Lyon,” Kelleher says.

“And if we are successful in Lyon, then there’s no reason that New Zealand couldn’t host the Asia Pacific competition in the future.”

The West Coast is officially home to the country’s best toastie, with the Hokitika Sandwich Company winning the inaugural Great New Zealand Toastie Takeover competition.

Created by owner Joseph Walker, the eatery’s $10 ‘Detroit’ took out top prize in the contest with its combination of corned beef, McClure’s Sweet & Spicy Pickles, Harvarti and cream cheeses, red onion, and Walker’s own in-house sauce toasted on a locally sourced and baked to order loaf.

The Hokitika Sandwich Company’s entry was deemed the best from 13 stellar finalists and was praised by the judges for being simple, unpretentious, yet bold – and clearly made by someone who knows a great toastie.

Those judges included Joe McClure of McClure’s Pickles in Detroit, who travelled to New Zealand to sample the finalists’ toasties. After travelling a couple of thousand kilometres across the country to visit all 13 establishments, McClure was full of praise for the Hokitika Sandwich Company’s toastie.

“Their choice of just a few exceptional ingredients was considered and carefully prepared and layered to deliver sensational flavour and a great mouthfeel,” he said.

“With buttery, velvety toast crunching into warm, flavoursome melted cheese, rich peppery meat and a generous layer of fresh pickles to refresh the pallet, this truly is the country’s supreme cheese toastie.”

Joseph Walker has owned and operated the Hokitika Sandwich Company for almost two years. All sandwiches are served on fresh baked ciabatta bread with a minimum of eight sandwiches on the menu at any time, boasting names such as The French, The Fish, The Coaster, The New Yorker and more. All meat is free range and sourced from a local artisan butcher, their cheese is handmade by a variety of South Island cheesemakers and all condiments are made in-house daily. The eatery is open 10am – 2pm Tuesday to Saturday.

More than 50 cafes and restaurants submitted their own unique take on the quintessential toasted sandwich this year – and with more than an astonishing 10,000 toasties served up over the course of the competition, it’s clear the snack remains a classic Kiwi favourite.

Joshua Walker’s Hokitika eatery has been crowned Great New Zealand Toastie Takeover 2019 winner!

Salmon Semi Finalists Sustain Creativity After a record number of entries, six chefs from around New Zealand have been named Ōra King Awards semi-finalists for 2019. Drawing inspiration from this year’s theme of ‘Sustain’, entrants were challenged to communicate their own sustainability story and creativity through an Ōra King dish.

The semi-finalists for the prestigious title of Best Ōra King Dish New Zealand are: • Antony Page – 50 Bistro at The George Hotel, Christchurch • Chetan Pangam – One80 Restaurant, Wellington • Makoto Tokuyama – Cocoro, Auckland • Mark Diu – Avon Valley Lodge, Blenheim • Mark McAllister – Private Chef, Auckland • Phil Clark – Phil’s Kitchen, Auckland.

After the judging sessions, three finalists will be announced on September 16, after which they will be flown to the NelsonMarlborough region for a four-day, all-expenses paid celebration, from 13 to 17 October. The Ōra King Awards ceremony will take place on October 15.

HOSPITALITY BUSINESS - SEPTEMBER 2019 7

HOTELS -HILTON

Top Tier Adds New Dimension to Hilton Auckland Rooms With Outstanding Views

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tepping out of the elevator to Level 8 of the Hilton Auckland, a visitor is immediately taken with the clean, fresh, nautical flavour of the iconic waterfront destination hotel. Just two months on from celebrating its 100th anniversary the global chain, synonymous with luxury and class, has refurbished its top floor with an eye to captivating international travellers heading to New Zealand for events such as the Americas Cup, and APEC. Level 8 offers stunning views of the Waitemata Harbour, the Port, and downtown Auckland’s cityscape, which even in the middle of winter and major redevelopment provides visual reinforcement of New Zealand’s attractiveness as a destination.

The refurbished floor offers stunning views with 21 rooms and suites featuring modern furnishings and new-look interiors along with

some of the largest balconies a hotel can offer.

Adding to the existing 166 designer-furnished rooms and suites, the new floor comprises of six room-types including an exclusive hotel-first, the Deluxe Room Plus. With only two Deluxe Room Plus rooms in the hotel, guests can indulge in a separate living area with floor to ceiling windows, bathrooms with marble detailing, fullsized bathtubs and a separate walk-in shower.

In a nod to Hilton Auckland’s iconic waterfront location, sitting 300 metres out to sea on Princes Wharf, the Level 8 Bow Suite is designed in the shape of a luxury cruise liner. The Bow Suite looks out to 270-degree aweinspiring views of the Hauraki Gulf

8 SEPTEMBER 2019 - HOSPITALITY BUSINESS

PLUSH OPULENCE One of the key luxuries attached to travel lies quite literally in the quality of the bed in the room.

Indeed many a tourist, having experienced the plush opulence of a beautifully structured and made hotel bed has embarked on a mission to find the equivalent and replicate it, on their return to normal life. The quality of the bed can spell the difference between an average, or listless night’s sleep and a great deep slumber in comfort and bliss. Therefore it was delightful to see recently when given the opportunity to view the new Hilton Auckland Level 8 suites, that they had invested in beds from Sleepyhead Commercial to add to visitor’s splendid experience!

and over to the Auckland Harbour Bridge,providing guests the perfect setting for relaxation and tranquillity.

Hilton Auckland’s General Manager, Adrian Teh says, “Our new Level 8 rooms and suites extend our commitment to welcoming the world’s travellers, delivering exceptional guest experiences. The unveiling of our new top floor reflects Hilton Auckland’s ambition to grow with Auckland City as it becomes a desired global destination.

“The previous Level 8 apartment space had been vacant for several years so we took the initiative to utilise this prime real estate within Auckland’s CBD to create new opportunities for our property.”

Hilton Auckland commissioned Chada, one of the top interior architecture practices specialising in the hotel and leisure industries in Australia and Pacific Rim to take on the refurbishment. For Chada it was important for the new room interiors to reflect a strong sense of its special location and panoramic views across the harbour.

While preserving the look and feel of Hilton Auckland’s existing distinctive interior, the new rooms reflect the varying hues of Auckland’s waterfront and nautical surroundings, boasting a serene colour palette with accents of blue and marbled bathrooms.

In each guestroom there

is a striking art panel headboard and a custom carpet which mimics a gently rolling sea. Adrian Teh adds, “The opening of the Level 8 rooms provides our guests with unparalleled views of Auckland harbour while enjoying new state-of-the-art features and furnishings.

Ensuring no detail is missed, the preferences of our guests and their diverse needs were at the forefront of all our design considerations.”

In May this year, Hilton celebrated its 100th anniversary, aligning with the most dynamic year in the company’s history proudly opening a new hotel every day.With over 837,999 night stays and 1,201,289 total guests since its opening in 2001, the hotel quickly has become an iconic piece of Auckland’s harbourside landscape.

As the hotel continues to look to the future, sustainability remains at the forefront. Hilton has an ambitious goal to cut its environmental footprint in half and double its investment in social impact by 2030. In Australasia specifically, all plastic straws have been removed from properties which previously accounted for 2.5million approximate straws annually across the region. In addition to this, Hilton Auckland is also proactively continuing to look for alternatives to other single use plastics. n

EXTENSIVE PORTFOLIO

Hilton is a leading global hospitality company with a portfolio of 17 worldclass brands comprising nearly 5,900 properties with more than 939,000 rooms, in 114 countries and territories. Dedicated to fulfilling its mission to be the world’s most hospitable company, Hilton earned a spot on the 2018 world’s best workplaces list, and has welcomed more than 3 billion guests in its 100-year history. Through the award-winning guest loyalty program Hilton Honors, more than 94 million members who book directly with Hilton can earn points for hotel stays and experiences money can’t buy, plus enjoy instant benefits, including digital check-in with room selection, Digital Key, and Connected Room.

HOSPITALITY BUSINESS - SEPTEMBER 2019 9

HOTELS -HILTON

DoubleTree Hilton on Track at Karaka Destination hotel will bring jobs to Papakura

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Construc tion has com me nc ed on th e

D

ignitaries and company “DoubleTree by Hilton Karaka will Andrew Seabrook, Managing representatives gathered certainly be a wonderful addition to Director of NZ Bloodstock, described recently at NZ Bloodstock our current portfolio of hotels across the project in detail. The hotel Karaka’s head-quarters to New Zealand, of which, we currently will offer 120 stylish guest rooms officially commemorate the beginning have six hotels operating. designed by Pacific Architecture, of a major new investment on-site, “From a design perspective the hotel including four suites, a restaurant and with the Hilton announcing the details look and feel will be very elegant with bar, along with conference facilities of the new DoubleTree Hilton Karaka. subtle country tones and textures, set amongst the picturesque sales Due to open in 2021, the 120 room aligning beautifully with the surrounding centre at Karaka. hotel will provide the first of its kind, environment in which the hotel sits. Our “We’re thrilled to get construction luxury accommodation in the South lobby restaurant and bar will be rustic, underway,” said Seabrook.

Auckland, Papakura - Franklin region, warm and inviting, focusing on seasonal “This hotel will not only be bringing new employment and a range ingredients and locally sourced craft beers appealing to our international of innovative high tech specifications and spirits. thoroughbred and standard bred clients designed to ensure ease and “At Hilton , our team members but also to tourists, business operators comfort for their clients. These are our greatest asset and we and event organisers alike.”

The include Digital Key entry, will be hiring approximately The hotel is being built by New hotel will offer via the Hilton Honors App 40 people to provide our Zealand construction company, Watts programme, which allows hospitality to travellers and Hughes, and is supported by the 120 stylish guest guests to bypass the Front visiting Karaka.”

Westpac Bank. n rooms designed by Desk and head straight to Pacific Architecture, their rooms. land. ka, Auck Officially cutting the Kara n including four suites, i l ote commencement ribbon, nh o a restaurant and t il Papakura electorate eH National MP, Hon. Judith re bar, along with t e bl Collins told attendees she ou conference was delighted that discussions facilities and negotiations with NZ Bloodstock doyen, Sir Peter Vela regarding the provision of a luxury hotel, held over five years, had led to the investment in the electorate coming to fruition with Hilton.

“The new Doubletree Hilton reflects the importance of the bloodstock industry’s impact on the New Zealand economy, and the hotel will provide both very much needed jobs for the Papakura community now and in the future, and is a high calibre destination hotel for tourists and the bi-annual yearling and horse sales for which NZ Bloodstock is world renowned,” said Collins.

Heidi Kunkel, Hilton’s Vice President of Operations for Australasia, said, “We are thrilled to be partnering with Karaka Hotel Limited to bring our DoubleTree by Hilton signature welcome to Karaka,” 10 SEPTEMBER 2019 - HOSPITALITY BUSINESS

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CHEF OF THE MONTH

Oliver Xie joins Eichardt’s Queenstown Childhood ambition turns into a successful career

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n just 15 years on the job, Chineseraised Oliver Xie has a more impressive pedigree than many top chefs with twice as long on the job.

Oliver took up the head chef role at The Grille by Eichardt’s in April this year, fresh from his role as head chef at Auckland’s Oyster & Chop Restaurant, and he’s already stamped his creative culinary mark on the Queenstown menu.

With almost nine years under his belt working for celebrity chef and restaurateur Simon Gault and his top executive chefs, Oliver has learned from the best.

A passion to learn more about cooking was what first lured Oliver, as a young 15-year-old teenager, to travel thousands of kilometres across the globe from China to further his training in Auckland.

“My grandfather was the executive chef at the American Embassy in Beijing so I grew up watching him working in the kitchen,” says Oliver.

“My parents were always busy working so my grandfather would take me to work where, as a young seven or eightyear-old boy, I became really interested in cooking,” he says. “I’d sit in the bar and watch him work.”

At the age of 14 Oliver was attending a European-style cooking school in China and within 18 months he had an opportunity to come to New Zealand to study at North Shore International Academy, which had connections with his Chinese school. “I left my home all by myself with only $US600 and had to earn my way all on my own,” he says. It was hard at times watching other young people his age being taken care of by their parents. “I did it all by myself. Working hard is the only way for me to have a good life,” says Oliver, and work hard he does. While his new lifestyle in Queenstown is much more manageable, working about 50 hours a week, he would regularly clock 60 or 70

hours a week working at Simon Gault’s Euro and Fish restaurants.

He’s had plenty of good mentors in New Zealand who’ve encouraged him in his cooking career. Oliver’s first homestay was with an English couple and the father, a former chef, loved to cook at home. “I learned from him as well,” he says. He was still studying at the time and working part-time at Revinhell Bar Restaurant. Oliver was always looking for a good place to work and learn and by the time he was 18 he’d scored his first role with Simon, as chef de partie at Euro, moving on to Fish at the Hilton in Auckland and then up to sous chef at Jervois Steak House. “Simon’s one of the top chefs in New Zealand so he has great ideas and style which got me really interested and I learned a lot.

The main is usually the most important aspect for chefs, says Oliver.

“Meat can be braised, slowcooked in the sous vide or chargrilled, while seafood can be baked, fried or made into a mousse. You can do so many things with steak and fish.”

Oyster & Chop executive chef Darren Lim has also been a huge influence on Oliver. “He’s a really smart, good chef.

He’s so clever about the way he creates taste.

Darren taught me the importance of kitchen management and how to teach your staff.”

However, with his entire career totally focused on Auckland,d Oliver was ready to explore the south earlier this year.

12 SEPTEMBER 2019 - HOSPITALITY BUSINESS

Oliver Xie – Head Chef at The Grille by Eichardt’s

“I wanted to see what Queenstown looked like,” he says. “As a tourism destination with plenty of tourists passing through it’s a great opportunity to use local produce to showcase the area to people around the world.”

In Queenstown Oliver has plucked the best ingredients from the recipes of success of these quality mentors and is now creating his own food style and flavours. In spite of his Asian heritage, Oliver prefers to only use a light touch of spices and let the natural fresh flavours of local seasonal produce speak for themselves.

However, he does incorporate a few Asian twists to his dishes.

He’s loving working with a multicultural team at The Grille, from Italy, France, the Czech Republic and Britain, and sharing ideas. “We get together and discuss ideas and for me this is really exciting,” he says.

So far Oliver’s pan-seared scallops with cauliflower mousse, hazelnut crumb and yuzu gel, made from a Japanese-style citrus, are sliding down beautifully, as is his Cardrona Merino Lamb shoulder, chargrilled then cooked in the sous vide for 13 hours and served up with a pinot noir jus and chimichurri sauce. The spicy barbecued baby pork ribs, chargrilled then slow roasted for four hours and served with maple and chipotle dressing and onion rings, are also proving to be a hit.

For now there’s been no time much for exploring the outdoors in his new alpine location, but that doesn’t bother Oliver, whose first love is to cook and create. He’s happy for lifestyle to come later. n

mccainfoodservice

COMMERCIAL KITCHENS Stoddart New Zealand

Ownership Costs - Efficient & Sustainable

By Adrian Dixon

I

n the current economy the hospitality sector struggles to find, retain, get visas for and train great staff. This is not a new phenomenon to the sector, simply magnified by the low unemployment levels and the well-known difficulties business owners are facing when trying to get visas processed.

In parallel the sector is becoming increasingly competitive and diners becoming increasingly discerning in their demand for quality, fresh ingredients.

These conditions create an opportunity to review resource allocation and operating costs of commercial kitchens in order to free up cash to pay higher wages and purchase fresher, tastier ingredients – attracting great staff and more customers.

One area that can be focused on is the equipment used in the kitchen – is it efficient and sustainable? What does

the total cost of ownership look like – did we scrimp on our initial investment only to carry much higher long-term operating costs?

Stoddart New Zealand very proudly does not compete on price – we pride ourselves on offering superior quality equipment at a range of price points and designed to operate efficiently.

Two great examples in our current line up are the Culinaire Kompatto Combi Ovens and the Adande Refrigerated Drawer Systems.

The Kompatto Combi Oven performs to the highest quality levels today it and delivers operational cost savings with innovative thinking and patented technology: multi-function, efficient, space saving and the potential to reduce costs by 30% or more.

The patented Steam Tuner system delivers adjustable steam hydration to the precise level of dryness or humidity

14 SEPTEMBER 2019 - HOSPITALITY BUSINESS

solving issues around cooking large food items or food with particularly dense fibres. Hey presto! Speed in cooking while still preserving the tenderness needed for superior quality. Combine this with the unique Meteo humidity control system which allows for precise and efficient water consumption and you have a state of the art winner that even the bank manager will like!

The Kompatto comprises all the cooking modes of a great combi oven and packs them into a 519mm wide footprint. Estimated as utilising 40% less space than a conventional combi oven, you gain more work space without any loss in production.

Like all Stoddart products, the Kompatto is a robust unit that is built to last and is therefore confidently backed with a solid 24 month warranty.

The Adande undercounter fridge drawer system was developed as a solution to the frequently asked question by chefs working on North Sea oil & gas rigs in need of commercial refrigeration especially refrigerators and freezers that would hold temperature. With staff on the rigs being fed day and night, the refrigerator and freezer doors were in constant use. With chefs working 24/7, the problem of cold air falling out on each door opening was leading to food spoiling and being thrown out - a very expensive hobby for any caterer!

Adande came up with a patented refrigerated drawer solution that has evolved into the only refrigeration that has all the remarkable energy saving, food quality & ergonomic benefits of patented Hold the Cold technology. n Adrian Dixon

Country Manager – Stoddart New Zealand M: 021 56 76 56 T: 0800 79 1954 E: adixon@stoddart.co.nz W: www.stoddart.co.nz

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COMMERCIAL KITCHENS Moffat

Many Facets to Successful Kitchens Capitalising on multi-functional capability

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ultifunctional and time saving equipment is high on the shopping list for most kitchen new builds and remodels, and there’s many ways to save time and money while still delivering on your culinary promises,” says Moffat’s National Sales Manager Craig Hider.

For starters - careful kitchen design and positioning of equipment including choosing equipment that can be used for all menu parts, employing high technology like programmability, recipe retention, automatic set back idle temperatures, induction technology or infra-red high efficiency burners - as well as more simple factors like choosing pilots on open burners, well insulated and energy efficient products.

Other practical opportunities like fixing door gaskets, replacing missing control knobs, and maintaining existing equipment can reduce down-time and improve operating costs. Other routine functions like regular filtration of cooking oil and tank cleaning saves money by extending oil life as well as improving the efficiency of the fryer and the quality of the fried product.

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and Turbofan brands offer combis which are feature rich products with varying levels of technology support but which all use the benefit of cooking with the addition of moisture and fans accelerating the cooking time and improving quality. Reversing air fans promote evenness, thus reducing labour in turning pans, and cleaning is a breeze with automatic cleaning functions.

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speed up service in peak periods and cope with new menu additions that place strain on the existing cooking line.

New from Moffat is the Cobra series which includes NZ manufactured woks, stockpots, benches, and a stunning new line up of feature rich western style prime cooking products which won’t break the bank, and yet are designed and made by NZ’s most successful manufacturer of commercial cooking equipment.

In the Blue Seal Evolution Series, the old mantra of “Cook Fast, Easy Clean and Easy Service” still holds true and adds real value.

With the largest installed base in NZ, adding new Blue Seal heavy-duty equipment to your existing line or upgrading to more efficient models can be a real bonus in productivity gain. By standardising on the same brand, operation and use, as well as cleaning and service becomes standardised.

One of the most important things to do is to really investigate and explore. At Moffat - our approach is not simply trying to sell something to someone - it’s a process of listening, learning and then presenting options which can help a customer deliver a better product or service or improve their work rhythm in the kitchen. We sell through a network of local equipment distributors so we are often one step removed from the end user, but we love the opportunity to be engaged with the owner or chef. We welcome viewing and using our products in our test kitchens. Our culinary team can then work alongside the customer to deliver the best outcome.

Remember, when you buy equipment from the Moffat stable - you are buying front end consultation, customer service and back end technical support including parts and warranty that is second to none. That is a defining difference for us and for our products. n

Efficient Ware-Washing In the ongoing effort to maximise efficiency of water and energy useage, Four Points

by Sheraton Sydney Central Park has implemented the Ecolab ware-washing systems for its commercial kitchens.

In a bid to meet industry demand for fast and effective ware-washing - while reducing labour, water and energy costs - last year Ecolab developed its SMARTPOWERTM Program, which has been deployed by over 6,000 restaurants globally and is now available in Australia and New Zealand markets.

“SMARTPOWERTM is our best warewashing solution ever and has been well received by the hospitality sector,” said Jan Pacas, Managing Director for Ecolab ANZ. “By dramatically reducing water and energy use, we are helping our growing number of

customers to meet their sustainability goals, while delivering sparkling clean results.

Thanks to our innovation in the field, Ecolab is elevating food safety across the ANZ market and helping to drive our foodobsessed culture in a healthy and sustainable way,” Pacas concluded.

With annual sales of $14 billion and 48,000 associates, Ecolab delivers comprehensive solutions and on-site service to promote safe food, maintain clean environments, optimize water and energy use and improve operational efficiencies for customers in food, healthcare, energy, hospitality and industrial markets in more than 170 countries around the world. For more Ecolab news and information, visit www.ecolab.com.

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SPARKLING KITCHEN SYNCS

Ben Bayly’s New Central Otago Bliss

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One of New Zealand’s leading chefs is in culinary heaven after teaming up with jewellery magnate Sir Michael Hill. By Sue Fea

osta in Arrowtown, near Queenstown, is Chef Ben Bayly’s new joint venture with jewellery magnate Sir Michael Hill, who lives just outside the town where he developed his privately-owned golf course, The Hills.

This is Ben’s own twist on the food from his favourite town in the Italian Alps, using Northern Italian cooking techniques to prepare the upmarket best of what’s available locally from the Central Otago and southern region. Just weeks after opening in August the restaurant has been regularly booked out most nights. Most popular has been the likes of flame-grilled sardines on sourdough with pickled fennel and Cromwell dried cherries and pinenuts on top, and kina pappardelle – a carbonara-style dish with shaved paua and a free range Central Otago egg stirred through, topped with fried leeks.(pictured) Aosta has a carefully curated winelist and serves the paua with Terra Sancta’s ‘The Italian’, a blend of three Italian grape varietals made exclusively for the restaurant.

One of New Zealand’s leading chefs is in culinary heaven after teaming up with jewellery magnate Sir Michael Hill and others in an exciting new upmarket restaurant venture in Arrowtown, near Queenstown.

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It’s been a long-held dream for Ben Bayly, since he worked as a young chef in the French and Italian Alps for 10 years from 1998. Twice named New Zealand Chef of the Year during his nine years at Auckland fine-dining restaurant The Grove, which he co-founded, the multi award-winning My Kitchen Rules judge is currently executive chef at Auckland’s Baduzzi.

However, it was a trip to Arrowtown and Central Otago that so warmed him to the area, its climate and produce with so many of the likenesses between Central Otago and those European Alps, he says.

In August Ben, Sir Michael and experienced former restaurant owner Vicki Onions and Sir Michael’s silent partners launched the new restaurant, Aosta, with Ben at the helm in the kitchen, commuting between Auckland and Queenstown.

As a young chef working in the French ski town of Chamonix, he spent most weekends in and around Aosta, making the short trip across to Italy. He’d always dreamed of a restaurant that encompassed Aosta’s unique, Northern Italian flavour and technique, but the location had to be just right and the figures had to stack up, he says.

“It has to be financially viable and Arrowtown and the Queenstown area has such

to wn

n Be

a positive, vibrant economy Ba w as a strong tourism hub with y ly rro A an so many tremendous locals who in dt a, he really enjoy eating out. It’s a real ost team A , at his new venture metropolitan part of New Zealand and I’ve always had my eyes on it.”

Central Otago offers the perfect distinct seasons, just like Northern Italy – hot and dry who’s hooked Ben up with some great growers, producers and suppliers. in summer and cold and snowy in winter. “It’s right along that 45th Parallel – the Goldilocks “We do a lot of real soul food like Northern zone for food and wine,” says Ben. “The Italy - a lot of braises and sausages, an Osso seafood off that Southland coast is amazing Bucco made from lamb shin, and braised and you can’t beat the beef and lamb. The venison cheek, plus a beautiful chocolate bonet scenery’s striking and nobody calls me or dessert,” says Ben. “The food in the north is very emails me down there. It’s a lot more peaceful.” different to Sicily. It’s heavier climate food.”

Ben wanted a restaurant that people want Ben picks his own olives in nearby to come back to all the time. “Australians Bannockburn in the heart of Central Otago and has a ton in brine ready for the rush. come back to Queenstown every year and Aucklanders come down. I’m meeting the “This is a foraging mecca. You just can’t locals and really enjoying them,” he says. beat foraging in southern New Zealand,” he “Central Otago is really different from says. His head chef Steve Stepsy, formerly the north. The people and the climate are of Gibbston Valley Winery picked 50kgs of different. It could be a different country. They Birch Bolete mushrooms in season. “You just even speak differently down there,” says Ben. can’t get that up north,” says Ben. The former high-profile owner and founder of Saffron, “Spending time in the South Island has made me be a true Kiwi. I’m getting to know my Pete Gawron, has even dropped off bags of country and it makes me proud to be a Kiwi.” freshly-foraged watercress.

Just weeks after launching the new intimate Ben says he has Aosta business partner Vicki 60-seater restaurant on the site of the former Onions, who has strong hospitality roots, to thank for first approaching him. “She brought high-profile Saffron Restaurant, which Sir Michael and partners bought off Pete Gawron me down here and we gelled really well. Vicki’s in 2017, Ben appears to have already won heavily involved in Aosta.” over those repeat customers. The locals have The interiors are high class too. Designed welcomed his skill and expertise with open arms. by award-winning Arrowtown architect Aosta’s philosophy is taking food from Anna-Maria Chin, who designed Sir Michael’s the region that is inspired by the food and lodge-like home on his private golf course just cooking techniques of Northern Italy. “This is outside Arrowtown, the décor is sophisticated a showcase of the best ingredients in the area,” pasta and wine bar-style. There’s a big focus on he says. “We keep the food simple but it’s the winelist, which celebrates the sub-regions executed really well. So many restaurants can’t of Central Otago. It was curated by Aosta’s two do the basics properly. We serve absolutely hand-picked front of house wine experts, Briar delicious food, that’s simple and good value.”

Russell and Jessica Paterson.

Ben says a good chef needs knowledge to An internal schist wall from the original extract the full flavour from ingredients. “I’ve 1864 building on the site has been exposed to worked all over the world and brought that add historic flavour to Aosta in what is one of back with me.” the oldest villages in the country. “We’ve really He’s raving about the southern seafood – showcased that and let the beautiful bones of this building shine,” says Ben. “Anna-Marie has kina, crayfish, paua and octopus, the venison and wild game like thar. There’s something been wonderful to work with and so inspiring. pretty special about TeAnau (Fiordland) She only does hand drawings – no computer. saffron too and Ben’s been able to incorporate She’s a true artist and phenomenal architect.” the beauty of Northern Italy’s Saffron However, even though the south in all of its glory has wooed Ben Bayly, he’s not leaving his Risotto Milanese from Milan, serving it up Arrowtown style. The grass-fed beef is handAuckland base just now. picked from Southland and “phenomenal”, “But I just get off that plane and turn right selected especially for Aosta, thanks to friend to Arrowtown and it’s like I’m in a different and top chef Vaughan Mabee, of Amsifield, world,” he says fondly. n

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COMMERCIAL KITCHENS

University Joins Climate Change Food Pledge A fresh battle begins in Maryland USA

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s students head to the University of Maryland for the start of their autumnal classes, campus chefs are preparing more sustainable food in dining halls, campus cafes and event catering.

The University of Maryland has reportedly become the world’s first university to join the Cool Food Pledge, a growing movement of workplaces, hotels, hospitals and restaurants reducing the climate impact of food they serve.

Cool Food commits signatories to collectively slash food-related greenhouse gas emissions 25 percent by 2030.

Agriculture and changes in land use account for nearly a quarter of all greenhouse gas (GHG) emissions. But food and agriculture can also be a powerful climate solution. Producing animal-based foods accounts for two-thirds of agricultural GHG emissions. Plant-based foods almost always have lower environmental impacts. According to WRI research, the average American could cut their diet-related environmental impacts by nearly half just by eating less animal-based foods and more plants.

The University of Maryland’s new dining will leverage its social media, smartphone app and campus programming to share information with students about the nutrition and sourcing of its menu offerings. Through the Cool Food Pledge, the university plans to engage staff, students and their families in addressing climate change. To meet the goal of reducing emissions, the University will: 1. Challenge its culinary and operations teams to develop creative ways of using less resource-intensive animal products and more plant-based foods, which require less land, water and other natural resources to produce; 2. Engage its Student Government Association and Residence Hall Association in tastings and campaigns to raise awareness; and 3. Ask parents to get involved and send “Recipes from Home” that are better for the planet.

“Maryland Dining serves six million meals per year. We have an enormous opportunity to reduce the University’s climate footprint by offering more sustainable food options. At the same time, we can engage young people in building patterns for eating sustainably well past their time on campus,” said Colleen

Wright-Riva, Director of Dining Services, the University of Maryland. “Students have told us they care about fighting climate change. Now, the food they eat—a huge part of their impact on the planet—can reflect these values and help achieve a more sustainable future.”

“Simple nudges, like using more appetizing language to name plant-based dishes, can change people’s behaviour in big ways.

Through the Cool Food Pledge, signatories tap the latest behavioural science to help consumers choose foods with lower carbon footprints. This is fresh ground in the battle against climate change,” says Daniel Vennard, Director, World Resources Institute, which serves as secretariat of Cool Food.

In addition to UMD, signatories to the Cool Food Pledge include: Morgan Stanley, Hilton, Genentech, Max Burgers, Monde Nissin, UCSF Health, UCSD Health, UCLA Health, UC Davis Health, Overlook, DartmouthHitchcock Medical Center, Hackensack Meridian Health, Virginia Mason Medical Center, University of Wisconsin Health, and Farmers Restaurant Group. Collectively, they serve more than 100 million meals annually.

First announced at the Global Climate Action Summit in 2018, the Cool Food Pledge is an initiative of World

COMMERCIAL KITCHENS Resources Institute, UN Environment, Carbon Neutral Cities Alliance, Health Care Without Harm, Practice Greenhealth, Climate Focus, EAT, and the Sustainable Restaurant Association. The Cool Food Pledge is pleased to have Sodexo as a supporter, promoting Cool Food’s activities with the dining facilities it serves. The Cool Food Pledge will host its inaugural celebration in New York on September 24, 2019, when signatories will announce progress and call on others to put sustainability on the menu.

How the Pledge Works • Pledge: Signatories commit to a collective target of reducing diet-related GHG emissions associated with the food they serve by 25% by 2030 relative to 2015—a level of ambition in line with keeping global warming below 2⁰C. The Cool Food team advises signatories on how to gather the necessary data and monitor progress.

• Plan: The Cool Food team helps signatories and their catering companies develop plans for serving more climate-friendly food while meeting other dining-related targets (e.g. number of diners, financial performance, nutrition). The Cool Food Pledge also connects signatories or their catering companies with a network of organizations producing innovative products, solutions and training to achieve more sustainable diets. Cool Food

signatories are able to share their experiences and learn from others.

• Promote: The Cool Food team provides inspiring messaging that signatories can use to support existing sustainability campaigns. The collective performance of companies against the GHG target will be published annually.

About World Resources Institute WRI is a global research organization that spans more than 60 countries, with offices in Brazil, China, Europe, Ethiopia, India, Indonesia, Mexico, the United States and more. Our more than 800 experts and staff work closely with leaders to turn big ideas into action at the nexus of environment, economic opportunity and human well-being. More information is available at www.wri.org.

About Dining Services at the University of Maryland Dining Services at the University of Maryland is one of the largest independently operated university dining departments in the country.

Dining Services has been recognized as a leader in nutrition and sustainability by the National Association of College and University Food Service, and winning multiple national awards in recent years. University of Maryland is also a member of the Menus of Change University Research Collaborative promoting delicious, healthy and sustainable food. More information is available at www.dining.umd.edu.

The Cool Food team helps signatories and their catering companies develop plans for serving more climate-friendly food

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HOSPITALITY NEW ZEALAND

As We See it Future Food And Beverage Trends

By Vicki Lee, CEO Hospitality New Zealand

D

uring a recent study trip to Chicago, where I visited the National Restaurant Association’s 100th anniversary show, I heard a lot of discussions regarding the future of the food and beverage industry, in particular, in relation to trends. After my own further research in to the trends tipped to be the “next big thing” over 2019 and 2020, I have come across the good, the bad and the ugly of F&B predictions. Here is a look at some of the best and most far-fetched trends expected to make it big in restaurants and bars over the next couple of years.

22 SEPTEMBER 2019 - HOSPITALITY BUSINESS

Middle Eastern Every few years sees a new ethnic trend, where ingredients, dishes and flavour profiles specific to a particular country or region become the new food craze du jour. Once upon a time it was Japanese, then it was Peruvian, now experts (primarily out of the US) are predicting that the next big ethnic ingredient trend will be Middle Eastern flavours.

Some experts have put the rising profile of Middle Eastern cooking down to the increased diaspora of refugees from countries such as Syria in the US, Canada and Europe, bringing their cuisines to the wider world. Others

have put the growing popularity of dishes from Lebanon and Syria down to the fact that the healthy, vegan-friendly dishes from these cuisines fit perfectly with other popular plant-based and clean-eating trends. This is one trend prediction that may take a little longer to reach NZ, but we are predicting that over the next few years we will see an increase on menus in staple MENA ingredients such as za’atar, sumac, dukkah, harissa and chickpeas.

Dark kitchens Over the last few years, the concept of remote working, “hot-desking” or

being a “digital nomad” has become a disruptor in a number of traditionally office-based industries and jobs. In the F&B world, share economy disruptors such as Uber Eats are leading to a rise in “dark” or “ghost” kitchens.

These are commercial kitchens than run without a dining room or restaurant in the traditional sense, and instead operate an online only restaurant brand for delivery only, primarily via delivery apps.

include the launch in NZ of a number of small independent companies producing single-use drinking straws made out of natural grasses.

In Berlin, a start-up called Kaffeeform has created a 100% biodegradable coffee cups made out of used coffee grounds. As the technology required to produce this packaging develops, and consumer awareness grows, we predict that this trend will be a particularly important one in eco-friendly NZ.

Cannabis With the referendum on cannabis set to take place in 2020, any NZ-based cannabis trends are obviously a long way off, and possibly even a pipe dream. However, if you research global trends for 2019/20, it is an interesting exercise to see how often cannabis infused food and beverages crop up as top trends in the food services industries.

This trend is primarily lead by the Canada and US, where consumption of cannabis is legal or partially legal. In the US, a survey by the National Restaurant Association found that 3 in 4 chefs named CBD- and cannabis-infused food as a hot trend in 2019. In North America, the trend for using cannabis has resulted in items such as CBD-oil infused mocktails and coffees (as well as bottled beverages).

Alternative protein As I have already stated in this column, moving away from traditional meat-based diets, towards plant-based diets has become an increasingly popular activity. One of the motivations for this is health, as well as concerns over the environment, and global food security.

While some are shifting their diet towards plant-based proteins such as tofu and chickpeas, there has been increased experimentation and speculation as to whether lab-grown meat substitutes can solve both the environmental and food security issues.

While “motherless meat” becomes an increasingly popular talking point in global trend reports, we have noticed another “ecofriendly” protein trend that still hasn’t taken off, despite being touted as the next big thing for nearly a decade: insects.

According to recent news, one Wairarapa farmer has caught on to the potential of crickets to make relatively cheap and ecofriendly protein, and has created a cricketbased flour that can be used in items such as pasta or bread. Just last month, one Las Vegas pizza restaurant marked the bug plague swarming the city with a series of grasshopper topped pizza specials. But could this trend ever become more than a fringe novelty?

As eco-friendly as insect protein may well be, we can’t quite imagine crickets taking over from chickpeas on NZ restaurant menus for the time being. n

Plant-packaged Thanks to global trends, we have started eating more plant-based foods, but soon, we will also be eating more out of plant-based packaging.

Given its importance, and growing mainstream appeal, sustainability has now moved beyond a “trend”. However, under the banner of sustainable initiatives you will now finding a growing number of “sub-trends”, and one of those that is currently on the rise is compostable, plant-based packaging. You will now notice around NZ that a growing number of companies are using single use takeaway containers, made from plant and vegetable oils, rather than plastic. Other examples

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BAR FOOD The Brit bar menu: Stonebaked pizzas, fresh produce bowls, loaded sandwiches and a more considered menu of pub favourites like chicken schnitzel and wagyu beef burgers, alongside fresh seafood in many forms.

having drinks with colleagues after work, watching the game with friends or grabbing a bite to eat before a concert, it’s the perfect place for people to get together.”

The Brit menu has been created

by Nourish Group Executive Chef Gareth Stewart – a highly acclaimed chef renowned for his ‘no nonsense’ approach to food, with a focus on flavours and simplicity.

The resulting grub focuses on stone-baked pizzas, fresh produce bowls, loaded sandwiches and a more considered menu of pub favourites like chicken schnitzel and wagyu beef burgers, alongside fresh seafood in many forms.

CTRL Space director Chris Stevens says there’s been a commitment to the idea of sociability from the very beginning.

“We wanted the vibe to be relaxed and the design not overly complicated.

The main bar is the focal point as it’s interestingly situated in the middle of the venue. It acts somewhat as a partition between two distinct areas, both of which have a number of break out spaces to encourage group gatherings.

“We’ve utilised robust and noble materials including natural timber, terracotta tiles and marble counter tops in the build, while embracing the heritage of the building with interesting accents and the exterior The Brit opens for business signage. The result is a light, bright venue that hugely complements the surrounding architecture.” ne of central Auckland’s building company Well Constructed The Nourish Group worked well-known bars has been Limited, with a central bar and closely and collaboratively with reinvented with a new name many nooks, crannies and wide “Downtown the Britomart Group and and a $2 million makespaces for different groups Auckland is thriving Auckland City Council to over, just in time for the Rugby World in mind. Over the last 20 but we felt it lacked a pub plan for The Brit, ensuring Cup. The old Northern Steamship Co, years, Nourish Group has venue where people can alignment of the site’s vision located in the heart of Britomart in the evolved as a leader in the between all parties. n historically significant building of the New Zealand hospitality come together, in small or same name, has undergone a major industry and now owns large groups, to enjoy great renovation and re-opened late August and operates 13 venues drinks and food in a relaxed as social hall - The Brit. throughout the country and modern space. We Owned by the Nourish Group, the including Soul, the Jervois really wanted to own concept is the brainchild of director Steak Houses and Euro. that with The Brit,” and founder Richard Sigley whose With extensive experience in hospitality group runs a further six hospitality and creating beautiful successful venues in the surrounding spaces, the team have all played a role Auckland waterfront precinct alone, in shaping some of Auckland’s most at a time when its location, 122 Quay popular eateries and are hoping to do Street, is undergoing major roadworks. the same with The Brit.

Named after the area’s namesake, “Downtown Auckland is The Brit will deliver a gastro-pub thriving but we felt it lacked a pub inspired by this ‘social hall’ notion to venue where people can come the precinct, complete with six big together, in small or large groups, screens and a projector for live sports, to enjoy great drinks and food in pool tables and an extensive food and a relaxed and modern space. We beverage menu within its rebooted 440 really wanted to own that with square metre interior.

The Brit,” says Sigley.

Sigley’s vision has been brought to “It’s been built around the notion life by design studio CTRL Space and of sociability. Whether you’re

New Gastro-Pub

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24 SEPTEMBER 2019 - HOSPITALITY BUSINESS

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SPONSORED CONTENT Unilever

Calling Out Toxic Kitchen Culture #FairKitchens

By hospitality industry writer, Glenn Cartledge

F

or too long, some hospitality workers enduring abuse and underpayment have lacked a voice. #FairKitchens is a new global programme designed to shine a light on unacceptable behaviour in our industry, provide support for our colleagues and publicise the good deeds of the operators who treat their staff with decency and respect.

Anyone who’s ever worked in the hospitality industry knows how demanding it can be. From the most seasoned chef to the youngest member 26 SEPTEMBER 2019 - HOSPITALITY BUSINESS

of staff, the long hours, difficult customers and menial jobs that make up a typical day are a constant challenge.

But when bullying, underpayment and second-rate working conditions are thrown into the mix, a job in hospitality can send some people to the depths of despair.

For some reason hospitality has been slow to address these issues. While a job in our industry is unlike any other, it is hardly an excuse for behaviour and practices so extreme that some people feel the need to abandon their career –

and, often, lifelong dreams – in order to repair their mental health.

And what of the bigger picture?

While more people than ever are dining out, fewer are choosing hospitality as a profession due, in part, to its reputation as a tough, exhausting and often thankless job.

It’s simply not a sustainable situation.

And that’s why there’s never been a greater need for #FairKitchens, a global advocacy programme that counts amongst its partners a growing group of concerned food industry organisations.

SPONSORED CONTENT Unilever

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

“Hospitality establishments are often high pressure working environments,” says Marisa Bidois, the chief executive officer at industry body Restaurant Association of New Zealand.

Bidois says her association, a supporter of #FairKitchens, has put a lot of work into its policies, developing tools and training materials that help employers make the shift towards more caring and calmer workplaces.

“Unfortunately there are some TV programmes that have glamorised the notion of aggressive and toxic hospitality environments,” she says.

“The saying ‘if you can’t stand the heat, get out of the kitchen’ has long been a reality. Long hours combined with the time pressures of service [can] make it more difficult for managers to deal with workplace challenges.”

The way forward At its simplest, a fair kitchen is defined as “a positive working environment where staff happiness is as important as diner satisfaction”.

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

In New Zealand, the movement has been buoyed by the news of that a high profile catering firm has joined as a supporter of the programme.

Rotorua-based Stolen Bike has made the choice to be a leading voice in advocating for change. It’s a significant announcement for #FairKitchens as the movement strives to put kitchen culture on the map for New Zealand diners.

“There seems to be a heck of a lot of support for ethically sourced eggs, free range chicken, wild fish, etcetera, yet there is little around the ethical treatment of people that work in the same industry,” says Ryan Gregorash, director and head chef at Stolen Bike.

He bemoans the typical working conditions that employees endure in our commercial kitchens.

“You are constantly working against the clock, nothing you do is good enough or quick enough; you get yelled at every day if not every hour,” he says.

“You often will work 16 hours a day with only one 10-minute break, all for a minimum wage. This is true of the actual environment in most kitchens today.”

With its more progressive outlook, Stolen Bike is making a stand for its employees with a stated commitment to fairness and teamwork. For example, the company offers its staff seven weeks’ annual leave, an annual pay rise and an inclusive culture.

“I was truly amazed that someone else in the hospitality industry actually had similar thoughts to my own,” says Gregorash of the #FairKitchens movement.

“To quote Sir Richard Branson: ‘Customers will never love a company until the employees love it first.’ With Stolen Bike’s philosophy and Fair Kitchens, we can change this.”

McGlinchey says the ultimate goal is to build #FairKitchens into a consumer movement where it influences the restaurants people frequent.

“If more restaurant owners can demonstrate to customers they are cultivating an inclusive work environment with fair working conditions,” says McGlinchey, “they will really be able to position themselves as a truly sustainable business.”

Change won’t happen overnight but for the long-term health of the hospitality sector and those who derive employment from it, the commitment to shift attitudes is worth the effort.

“Our industry is experiencing continued growth so it’s vitally important that we attract and retain our people,” says RA chief Bidois.

“Managers and owners are wising up to the notion that in order to [do this] they need to create positive workplaces,” she adds.

“In our experience, it’s the “You often will businesses that have a more work 16 hours progressive attitude to employee welfare that thrive.” a day with only one All readers are encouraged 10-minute break, all for to visit FairKitchens.com to find out more. n

The final piece of the puzzle Those behind the #FairKitchens movement know the most powerful reason to change for some venues will a minimum wage. This be a commercial one. That is, is true of the actual when diners environment in most actively choose to eat at restaurants kitchens today.” that have taken the #FairKitchens pledge.

To assist this process, #FairKitchens will soon produce advertising materials for restaurants to display publicly.

Venues will also be encouraged to place the #FairKitchens logo on their website and use the #FairKitchens hashtag to share stories on social media.

Jane McGlinchey, the Australia and New Zealand marketing lead for #FairKitchens partner Unilever Food Solutions, says educating consumers is a key plank in the success of the programme.

“Consumers today are very conscious of the quality of the food they eat,” she says. “However, they are not necessarily aware that some chefs creating these meals may not be fairly treated or compensated.”

HOSPITALITY BUSINESS - SEPTEMBER 2019 27

FESTIVE MENUS

Jingle Tills!

Guess what? It’s only three months until Christmas and the Festive Season arrives! Gearing up for the busy silly season sounds ridiculous when the onset of October rain and outdoor heating are more top of mind. Yet the sooner the menu planning and ideas start, the easier the checklist of ingredients for a successful season becomes!

Once the m enu, from appetisers, thru to desserts, has been agreed securing the availability of top quality produce in the quantities required becomes essential and good supplier relationships are invaluable.

Reviewing sales for the previous festive season will enable restaurateurs to decide which popular, traditional menu items are essential for customers, while adding new innovative and on trend items, such as plant based meats, sustainably caught fish and vegan options add to the colour of the festive season. Then – planning for staffing becomes the next big event! n

Special Event Coming Up? Special Event Coming Up? Staff Constraints...Time Constraints...Skill Constraints?

Staff Constraints...Time Constraints...Skill Constraints?

LOOK LOOK NO NO FURTHER! FURTHER!

Contact us about out our range of Chef-made desserts and canapes Contact us about out our range of Chef-made desserts and canapes

Call Emily from Emma-Jane's on 0800 366 252 or reach out via email info@emma-janes.co.nz Call Emily from Emma-Jane's on 0800 366 252 or reach out via email info@emma-janes.co.nz @emmajanes_foodservice @emmajanes_foodservice

Emma-Jane's Foodservice Emma-Jane's Foodservice

Andrew Ballard

Executive Chef ANZ

We’re for creating a better kitchen culture.

Show your support at www.fairkitchens.com

IN SEASON

Southern blue whiting

Southern blue whiting is a fish belonging to the Gadidae family (true cods). Preferring cooler waters, the species is typically found in subAntarctic waters from August to October, where they are harvested at depths of 250-600 metres by mid-water and semi-pelagic trawl.

Grey to pale blue in appearance, southern blue whiting has a darker dorsal ridge, with small black spots and a silver coloured belly. Slender with a moderately rounded body, they form large aggregations near the seabed during the day and rise up through the water column at night to feed on plankton.

Three dorsal fins and two anal fins distinguish the species from small Hake.

Ninety seven percent of southern blue whiting caught in New Zealand is certified by the Marine Stewardship Council, making it a delicious and sustainable choice of fish.

Delicate, moist and easily flaked, southern blue whiting is prized for its versatility. A white fleshed fish, fillets are firm before cooking, have a low oil content and a mild flavour that work particularly well when battered or crumbed. Southern blue whiting also works well in fish cake recipes. For a quick, easy meal, combine cooked mashed potato with butter, cooked southern blue whiting, spring onions and parsley. Season well with salt and pepper and form the mixture into eight thick patties. Dip the patties in eggs, coat in breadcrumbs and gently fry the fish cakes over medium heat until golden brown on each side.

For more seafood recipes, visit www.seafood.co.nz/recipes/

Lamb Three Ways

Serving multiple cuts of lamb on one dish is a wonderful way to showcase different tastes and textures creating a interesting eating experience for diners. Beef + Lamb Ambassador Chef, Andrew May from Amayjen in Feilding featured a lamb loin wrapped in an anchovy mousse alongside marinated lamb belly and a crispy fried sweetbread for his recent Ambassador Series dinner. He added textures of broccoli and beetroot to add earthy flavours, pops of colour and a variation of textures resulting in a stunning dish, pictured here. nzexcellenceawards.co.nz

HOSPITALITY NEW ZEALAND CONFERENCE 2019

NAPIER CONFERENCE CENTRE 15 - 17 OCTOBER

Get your tickets now conference.hospitality.org.nz

NEW OPENINGS THE BOATSHED CAFÉ RAWENE

8 Clendon Esplanade, Rawene Ph: (09) 405 7728 Email: boatshedcafenz@gmail.com

There’s a renewed exuberance about the iconic Boatshed Café in Rawene on the Hokianga Harbour, which has recently been taken over by new management. New owners are Julian and Melanie Gielen, with their daughter-inlaw, Brianna Patino as Café Manager. Melanie, who has been a part of the cafe crew since 2015, now works as Head Chef. The original boatshed was burnt down in 1926 before being rebuilt by the local community and opened as a café 70 years later. As the Rawene locals have always supported the cafe, the new owners are focused on their community.“We hire locally and do our best to purchase our eggs and produce locally when possible. We also have altered our Beer and Wine list to highlight some of Northland’s finest wines,” explains Brianna.

With excellent homemade food and friendly service, the verandah is a perfect spot to watch the ferry moving across to Kohukohu. Their gift shop also showcases beautiful locally-made giftware.

New ideas for the cafe include ‘pop-up’ dinner nights, cocktails hours and events.

KAZAGURUMA 272 Cuba Street, Te Aro Ph: 04 2139 730

Konichiwa to Kazaguruma. Fine Japanese dining has arrived in Wellington courtesy of chef Shojiro Takasu, formerly second chef at the respected Cocoro Restaurant, in Auckland. The new Kazaguruma opened in upper Cuba Street in late July, in what was previously Arthur’s Café. Kazagurumu offers a stylish evening menu encompassing more than a few species from the sea, the eco-friendly sources acknowledged on the menu. A lunch menu is smaller yet ranges across a moreish range of delicacies. Restaurant manager is Shojiro’s wife Madoka, who also bring fine baking skills to the business. And don’t be fooled by the small but tastefully set out space, as viewed from the street; there’s so much more upstairs.

BENDIX STABLES WATERING HOLE & FOOD EMPORIUM

28 Buckingham St, Arrowtown 9302 Ph: 03 409 8484 www.bendixstables.com

Arrowtown, 21kms from Queenstown, is rich in goldrush heritage and renowned for its authentic preservation of things past. The newly-refurbished Bendix Stables is no exception. Formerly the longtime Stables Restaurant, the new owners have paid homage to the founding father of Queenstown, Bendix Hallenstein, with a tasteful refurbishment that has injected fresh new life into this muchtreasured old stone building, just off the town’s main street. The main dining room and cosy, private dining area upstairs was originally built in 1873 as a stable for Bendix’s horses. Hallenstein (1835 – 1905) was an inventive local entrepreneur who had a major impact on the Wakatipu from the 1860’s to 1880’s. New owners Davey McKenzie and his business partners, who together own the popular Ivy and Lola’s and Atlas in downtown Queenstown, have partnered with locals Alice Sheehy and Ben Jones, as well as Tom Hazlett, to create a rustic, stone vibe, complete with dried flowers hanging from old ladders and hooks in the ceiling. “We’ve embraced what’s here, altered the lighting and installed underfloor heating for that extra warmth,” says Davey.

HOSPITALITY BUSINESS - SEPTEMBER 2019 31

FOOD SAFETY Improve food safety and quality

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32 SEPTEMBER 2019 - HOSPITALITY BUSINESS

Detailed data key to food plan success Changes to the Food Act in recent years have been fundamental in shifting how food enterprises nationwide conduct food safety compliance. The changes established that all food businesses are required to adhere to a national food programme and be held accountable for the compliance of their food safety practices. Keeping detailed records and data collection on the state of consumable goods is pivotal to the success of any food safety plan.

Eurotec Ltd and Testo have the solution to help food businesses meet the regulations and ensure food quality. The Testo Saveris 2 Cloud-based WiFi data logger system saves you the huge amount of work associated with record keeping. Readings are automatically collected and documented at all critical points, and you can retrieve them from anywhere. It doesn’t get any easier or more reliable.

The Saveris 2 WiFi data loggers reliably record temperature and humidity at defined intervals and transmit the measurement values directly by Wi-Fi to the Testo Cloud. The measurement values stored in the Cloud can be evaluated at any time using an internet capable Smartphone, tablet or PC. When limit value violations occur, predefined users will receive email and txt alerts to devices immediately. No need to worry about security or time-consuming software, all you need is an internet connection, wireless LAN and Web browser.

The advantages at a glance: • SIMPLE: WiFi Data Loggers measure temperature and humidity automatically • SAFE: Measurement values are stores in the data loggers and in the Testo Cloud. The Data loggers store up to 10,000 measurement values per channel • FLEXIBLE: Access to the measurement values at any time with a PC or tablet/smartphone • PRACTICAL: The system can be adapted to your requirements, and extended without limitation by additional loggers Testo Saveris 2 is suitable for a variety of applications from food production to restaurants and catering. Visit www.testo.nz to found out more or get in touch with us directly to discuss your requirements. 09 579 1990 or email us at sales@eurotec.co.nz

FOOD SAFETY

Helping Food Industry Overcome Challenges As New Zealand’s largest and most established provider of food quality assurance, AsureQuality is perfectly placed to deliver expert training for businesses navigating the The Food Act 2014 and its associated food safety requirements.

The AsureQuality Academy is a Category 1 Private Training Establishment (PTE) with the New Zealand Qualifications Authority (NZQA) and delivers industry training from Invercargill to Kaitaia. Approximately 600 industry training courses are offered each year, with more than 5000 people receiving training and taking those skills back into the food industry – from primary production and food manufacturing through to retail and hospitality.

With course topics covering the entire food supply chain, their Hazard Analysis and Critical Control Point (HACCP) and Food Safety courses have seen increased demand since the new legislation came into play. The Academy team have just launched their Introductory Food Safety as an e-learning course which is now available for businesses looking for a quick and simple online solution for food safety training. This course particularly suits food businesses with high staff turnover in the retail and hospitality sectors.

According to Jonathon Pettigrew, Business Manager Training, at the AsureQuality Academy, some of the main challenges for the food industry are around meeting compliance requirements, responding to consumer demands, and employing and retaining staff with the necessary skill sets: “AsureQuality can help businesses meet all of those challenges through providing the right, targeted training. Our goal is to deliver high-quality training. Ultimately your people are your most valuable resource. At the Academy we send people back into the industry with the necessary skills to meet their regulatory requirements, thrive in their chosen career and add more value to their employers.”

Go digital with your record keeping

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For more information: www.asurequality.com 60 40 20 0

On The Horizon - New Resource Coming Soon Auckland University of Technology lecturer Lesley Christensen-Yule has written a new Food Safety guide for New Zealand food handlers. Scheduled to be launched later this month, the guide is called “Food Safety Whakamaru Kai and is designed to be an ideal text for covering chef’s training and a useful resource for industry professionals.

Topics include: Common food hazards, Cross-contamination, food safety and control plans, along with keeping kitchens clean, and customers safe, to name just a few. The guide has simple and effective steps to take control of hazards in the kitchen and is published by edify.

For more information contact: zooey@edify.co.nz

Mon

Tues

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Fri

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Sun

COMPLETE VISIBILITY

FOOD SAFET Y GRADE

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Contact us today! +64 (9) 274 7014 sales@imonitor.co.nz www.imonitor.co.nz

HOSPITALITY BUSINESS - SEPTEMBER 2019 33

Be sure.

FOOD SAFETY

Top Tips For Food Service Sector Allergy New Zealand Inc provides a useful resource for recognising and catering for customers with food allergens, including the tips below. For more information go to www.allergy.org.nz Tips for restaurants and cafes • Take food allergies seriously – even tiny traces of the food can cause a severe allergic reaction • If a dish contains an allergen – reflect this on the menu, e.g. chicken stir fry = chicken and cashew stir fry.

• Consider a sign on the wall or a note on menus asking food-allergic guests to inform the manager of their allergies.

Always on the safe side.

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Tips for front of house and wait staff • Listen carefully to your customer – write down the foods he/she is allergic to.

• Inform the head chef and other kitchen staff of the foods that your customer is allergic to.

• Provide accurate ingredient information to your guest – if you are not sure whether a food contains the allergenic food or ingredient information is not available, do not guess. Say you are not sure and refer the question to the head chef on duty.

• Wash and dry your hands carefully before serving the allergic customer’s food.

• Signs of an allergic reaction include hives; rashes; swelling of face, lips, eyes, tongue; difficulty breathing, cough, wheeze, hoarseness; vomiting, diarrhoea, stomach cramps; fainting, collapse and shock.

• Call 111 and state your customer may have anaphylaxis (anna-fillaxis). Stay with the customer until help arrives.

Tips for the chef • Talk to your customer about menu alternatives.

• Ensure you have complete ingredient information from your suppliers.

• Ensure raw ingredients are stored carefully to prevent cross contamination. Do not share serving utensils.

• Check labels of all ingredients in a dish. Know common terms for allergens, such as ‘whey’ or ‘casein’ for milk, ‘albumin’ for egg.

• All equipment and utensils should be cleaned with hot, soapy water before being used to prepare a dish for a food-allergic diner. Be sure to keep the clean equipment separate from equipment being used for other orders.

• Thoroughly wash and dry utensils, cutting boards, containers and grills to avoid cross-contamination between foods.

• Think before adding nuts and seed oils, dressings, sauces and garnishes.

• Avoid cooking with fats or oils that have been used to cook other foods.

• Keep the safe meal separate to other dishes before it is served to the customer.

Source: Allergy New Zealand Inc.

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

SEPTEMBER 2019 | www.theshout.co.nz

INTRODUCING CAVALIER, GREEN GINGER WINE. BREWED USING PREMIUM NEW ZEALAND GRAPES AND ZESTY NATURAL GINGER. DISTRIBUTED BY HANCOCKS @BYJOSHSCOTT VODKA

ROSÉ AND PINOT NOIR NEW ZEALAND DRAUGHT

NEW ZEALAND

@makers.anonymous Enjoy Responsibly

#madebyus

contents

The Shout Editor, Charlotte Cowan

MAKING A CHANGE

When it comes to what we drink, we all have our favourites. Mixing it up can be difficult when you’re used to reaching for a classic Sauv or vodka lemonade. But sometimes change can be a good thing. On this month’s cover we are featuring Cavalier – a new green ginger wine from innovative winemaker John Scott. Not something most of us know, or have tried, Scott has pushed the boundaries to reinvent this classic. For more, head to pg 7.

We’re also featuring some new products and classics that we think you should try on pg 10, including Blush’s world-first boysenberry gin, made using fresh Nelson boysenberries. If you’re looking to make a change to a healthier alternative to your sugary drink of choice, spirits writer Tash McGill shares tips and tricks for making vodka your top pick on pgs 8-9.

But what about making a change back to a past classic?

John Oszajca takes a look at New Zealand Draught on pg 16-17 – it’s the beer that Kiwis love to hate, but John thinks maybe you should take another look.

Don't miss our October issue where we'll share top picks for Chardonnay, tantalising tequilas and some delicious Pale Ale. Cheers!

september 2019

4 INDUSTRY NEWS AND INSIGHTS 7 INTRODUCING CAVALIER – GREEN GINGER WINE BY JOSH SCOTT

16

The newest release in the Allan Scott winemaker’s craft range

8 VODKA: THE HEALTHY CHOICE?

Spirits writer Tash McGill shares tips for keeping vodka low in calories

12

7

10 ON TREND

This month’s must-try classics and new releases

12 ROSÉ AND PINOT NOIR Tasting notes from Cameron Douglas MS

16 NZ DRAUGHT

10

8

John Oszajca takes a look at the country’s most popular unpopular beer

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

SEPTEMBER 2019 | www.theshout.co.nz

COVER STAR:

NEW ZEALAND

CAVALIER – GREEN GINGER WINE BY JOSH SCOTT Since the 1990s, Allan Scott Family Winemakers has evolved to meet the demands of many consumers and reach markets across the world. In the last year, son Josh has stepped up the role of Chief Operating Officer and has introduced modern techniques that have lifted the brand and developed a new range of craft wines, including Cavalier – Green Ginger Wine. For more, head to pg 7.

INTRODUCING CAVALIER, GREEN GINGER WINE. BREWED USING PREMIUM NEW ZEALAND GRAPES AND ZESTY NATURAL GINGER. DISTRIBUTED BY HANCOCKS

@BYJOSHSCOTT VODKA ROSÉ AND PINOT NOIR NEW ZEALAND DRAUGHT Cavalier full page ad.indd 3

27/08/2019 2:36:36 PM

EDITOR’S PICKS 1

JOHANNESHOF CELLARS MARLBOROUGH PINOT NOIR ROSÉ 2017 Strawberry in colour with aromas of ripe strawberries, berry, melon and peach, this single vineyard Rosé is dry, complex and the perfect accompaniment to grilled seafood and salads. For more ravishing Rosés, take a look at Cameron Douglas MS’ tasting notes on pgs 12-13.

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 Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Sales Director Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz

2 DB DRAUGHT If you’re looking at this bottle with dismay and thinking back to the last time you tried it, maybe it’s time to give it another go? NZ Draught may be the country’s most popular unpopular beer but it’s one of the originals and is still loved by many! John Oszajca delves into this Kiwi style on pgs 16-17.

3

CLOS MARGUERITE MARLBOROUGH PINOT NOIR 2015 Scoring a massive 97 points from Cameron Douglas MS in this month’s tastings, this Pinot Noir from Clos Marguerite is a wonderful combination of sweet, ripe berry fruit with velvet tannins and a warm, almost savoury hint. Head to pgs 14-15 to take a look at our other Pinot picks this month.

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

FOLLOW US

THE SHOUT NZ | SEPTEMBER 2019 | 3

news

NZ Winegrowers Sommelier Scholarship recipients announced

WHAT’S ON September 9-15 WSET Wine Education Week Auckland www.foodandwine.co.nz September 17-23 Organic Wine Week www.facebook.com/pg/ OrganicWinegrowersNZ/events/ September 30-October 2 NZ International Wine Show 2019 judging www.nziws.co.nz October 5-6 THE CHOCOLATE & COFFEE SHOW The Cloud, Auckland www.chocolatecoffeeshow.co.nz

New Zealand Winegrowers has announced that 14 successful sommeliers have been chosen to participate in the 2019 New Zealand Winegrowers International Sommelier Scholarship.

The New Zealand Winegrowers Sommelier Scholarship is a global initiative with sommeliers from Asia, Australia, Canada, Europe, Ireland, New Zealand, the United Arab Emirates, the UK and USA all eligible to participate.

The 2019 event will play host to just 16 international sommeliers, including hosts Master of Wine Stephen Wong, and Master Sommelier Cameron Douglas, and will be held in Northland on 23-24 September. Sommit 2019 will explore the regions, varieties, landscapes and personalities that make New Zealand wine extraordinary and, as per previous years, the experience remains 100% sommelier-exclusive.

“Sommit is like no other experience for a sommelier,” says New Zealand Winegrowers’ Market Implementation & Education Manager, Felicity Turner. “It is an opportunity to taste amongst international peers, in the most astonishing New Zealand surrounds, and completely closed door. No winemakers, no wine marketers, just on-premise industry professionals tasting, discussing and debating without agenda. It’s a truly unique experience for our guests.”

To date, the programme has hosted six Sommit events, for 97 Sommiteers, from 16 countries. For more information, head to www.nzwine.com

Key dates announced for the New Zealand Beer Awards The Brewers Guild of New Zealand has announced key dates for this year’s New Zealand Beer Awards. Now in its 13th year, the awards recognise excellence in the production of beer and the in the broader brewing industry. Winners of the 2019 Brewers Guild of NZ Beer Awards will be announced at the BREWNZ’19 gala dinner in Wellington in late October. For more information, visit brewersguild.org.nz/awards/. Key dates are as follows: • Entries close: 20 September 2019 • Physical entry deadline: 25 September 2019 • Beer and cider judging: 10-11 October 2019 • Awards presentation gala: 19 October 2019 • Feedback to entrants: 20 November 2019 4 | SEPTEMBER 2019 | THE SHOUT NZ

October 6 MATAKANA FOOD & WINE FESTIVAL Matakana www.oysterfestmatakana.co.nz/ October 17-19 BREWNZ 2019 Wellington www.brewersguild.org.nz

October 19 INTERNATIONAL GIN & TONIC DAY October 25 NZ INTERNATIONAL WINE SHOW AWARDS DINNER Auckland www.nziws.co.nz November 16 THE NEW ZEALAND CIDER FESTIVAL Nelson www.nzciderfestival.com/

industry insights

Creatures of the night New Zealand has a great hospitality scene, it’s compact, diverse and innovative. We can take international influences and trends, make them our own and move them to a whole new place. We see it in beer too - with new styles and experimental flavours around every corner. Much of this innovation and change are what keep consumers coming back. But we know that peoples time and dollar are discretionary. When they spend this time and money is discretionary too.

With most people spending their days working, time and money are often spent in the Night-Time Economy (NTE). Though definitions differ, the NTE generally begins at 6pm and ends at 6am. So how do we maximise the economic and social benefit of this? Are we even trying?

A recent report from the New Zealand Initiative looked at how New Zealand compared to international examples and how it has changed, especially since the introduction of the Sale and Supply of Alcohol Act and restrictions on drink driving increased.

The report found that since these regulatory changes, we have moved our focus to one of restricting activity and viewing what occurs at night towards minimising harm. We have lost our positive management of what is a great asset to our culture. The report goes on to look at international examples of how we can better manage this asset. Because we all know how well the restrictions in Sydney worked.

Dylan Firth Executive Director, Brewers Association of New Zealand

Be it through appointing a Night Mayor, who is an active discussion partner for all stakeholder of the NTE, or like Melbourne, managing our planning rules which ensure any urban development works within the entertainment precinct, ultimately to reduce NIMBY-ism.

I recently looked at some card spend data for on-premise venues (bars, hotels, restaurants and taverns) over the last 10 years which showed, as expected, that there has been overall growth in spend since the GFC. But the ratio has changed. In Wellington, for example, in 2009, 55% of spend was from 6pm-6am. This has now flipped on its head, to 55% of spend during the day. The turning point? When the alcohol and drink driving laws changed.

If we don’t manage our NTE with a positive lens we might see it reduce and loose what we know is a vital part of New Zealand’s social fabric and an economic asset.

200 Years of New Zealand Wine September 25, 2019 marks 200 years since the first planting of grapevines in New Zealand. From the humble beginnings of a vine planted in Northland, the New Zealand wine industry has grown to become a $1.83 billion export earner, with an international reputation for premium, diverse and sustainable wines.

Reverend Samuel Marsden, Chaplain to New South Wales (1765-1838), records September 25, 1819 as the day he planted a vine in the rich grounds of the Stone Store, Kerikeri in the Bay of Islands. These pioneering vines were the very first to be planted into New Zealand soils, with New Zealand being one of very few countries in the world where the exact date of the planting of the first vines is known, making our story unique on the world stage.

The first recorded wine was from James Busby in 1830s.

Busby, the Crown’s Resident in New Zealand, lived in what is now called the Treaty House at the Treaty Grounds in Waitangi. James Busby was the architect of the Treaty of Waitangi and is regarded as the first winemaker in New Zealand.

Throughout the 19th and early 20th century, a significant number of European immigrants came to New Zealand and set up vineyards in different regions. They each contributed to the early establishment of the diverse wine regions of New Zealand. The New Zealand wine industry

Amber Silvester New Zealand Winegrowers Communications Manager

today consists of over 700 wineries and more than 600 grape growers, with the growing success of this industry depending strongly on the commitment and passion of the people behind it.

Since the 1990s, there has been a definite change in grape varieties that we see planted around our regions.

Sauvignon Blanc is now the most widely planted variety, accounting for 76% of total production, followed by Pinot Noir and Chardonnay.

New Zealand Winegrowers will be marking the 200-year anniversary with an industry event in Northland, including a ceremonial re-planting at the historic Stone Store, followed by a regional wine tasting and dinner on the Waitangi Treaty Grounds.

In his diary, Marsden prophesied: “New Zealand promises to be very favourable to the vine, as far as I can judge at present of the nature of the soil and climate. Should the vine succeed, it will prove of vast importance in this part of the globe.” His prediction has been brilliantly fulfilled.

THE SHOUT NZ | SEPTEMBER 2019 | 5

Wines of Distinction

Spring with rose tinted glasses Our new release 2019 rosé made from 100% pinot noir — simply delish!

Life’s short – take time out to smell the roses and sip on our famous rosé – enjoy the sunshine, indulge in friendship, listen to music, eat great food, solve the world’s problems and most importantly laugh ...a lot!

www.palliser.co.nz palliserwine

Cavalier

on the cover

INTRODUCING

GREEN GINGER WINE BY JOSH SCOTT

a

llan Scott has been recognised as one of the pioneers of the wine industry, having developed some of Marlborough’s key vineyards including his own.

Developed in the early ‘90s, Allan Scott Family Winemakers has evolved to meet the demands of many consumers and reach many markets across the world. One thing that hasn’t changed, is the involvement of the family when it comes to running the business. In the last year, son Josh has stepped up to the role of Chief Operating Officer and really made a mark on the future direction of the company.

In the way Allan is a pioneer, Josh is an innovator and adventurer. He has introduced modern techniques that have lifted the wines even more, and the two work closely to this day.

Recently Josh has focused on shaping the identity of a new brand endorsed by his name. The range of craft wine developed by Josh is a nod to his creative and innovative style and his latest venture - Cavalier - has been inspired by an old favourite, Stones Green Ginger Wine. Having been on the market for years, the recipe has not really changed and Josh set out to recreate the style of wine with a unique kiwi winemaking spin. Not only has he used his expertise in winemaking to shape the flavour, the design of the label and packaging has been created to appeal to a more modern drinker.

“We saw an absolutely huge gap in the market to do something fresh and amazing with this old favourite,” says Josh.

“Not only have we improved the recipe and added our winemaking expertise to the product using New Zealand grapes, we’ve invented the brand so a whole new generation of Green Ginger Wine lovers can love drinking it.”

Designed to drink neat or spice up a spirit when splashed together, Josh expects Cavalier to quickly take off.

“Not only will it be enjoyed by old faithful drinkers, there is a rejuvenated cocktail trend taking Green Ginger Wine by storm,” he says. “At a recent staff tasting we all got together and developed our own cocktails, which was really fun. I think that is what many people don’t understand, is that you can enjoy it on its own, or with something else.

The winning cocktail was actually a mix of Cavalier, Kahlua, cream and cinnamon, which was named the Ginger Kiss – everyone loved it.”

Cavalier is available in 750mL bottles from liquor stores across New Zealand, distributed by Hancocks, and from www.allanscott.com. You can follow @byjoshscott on social media for new product releases. n

TASTING NOTE BY CAMERON DOUGLAS MS No mistaking the impact of ginger spice on the nose, but there's also aromas of old roses and winter green, eucalypt and ginger crunch. Distinctive, powerful, spicy and luscious on the palate. Flavours are intense and mirror the nose precisely.

Warm and generous, easy acidity and a long finish. So many uses await this delicious, flavourful wine. Drink anytime.

Points 90

“WHETHER IT’S THROUGH OUR PIONEERING SPIRIT, INNOVATIVE NATURE OR OUR CAN-DO ATTITUDE TOWARDS WINEMAKING, WE’RE LOVING EVERY MINUTE OF IT AND HOPE YOU CAN ENJOY EVERY PRECIOUS DROP OF OUR WORLD CLASS WINES.” – JOSH SCOTT THE SHOUT NZ | SEPTEMBER 2019 | 7

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We all know that alcohol isn’t high on the list of healthy things to add to your diet, but is vodka the best choice for a tipple or two? Tash McGill investigates.

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

8 | SEPTEMBER 2019 | THE SHOUT NZ

ith spring putting a firm foot forward, we know summer will be just around the corner. It’s the time of the year that conscientious drinkers add on a few hours at the gym and start to trade out the antioxidants of red wine for the seemingly healthful benefits of a vodka & tonic. This issue, here’s a key list of tips and watch-outs to ensure you are serving up health-conscious and tasty treats.

FOR VODKA’S SAKE At its best, vodka should be colourless, tasteless and odourless – the outstanding quality should be clarity and clean flavour. With typically only 64 calories per standard pour and zero carbs, it’s long been the choice of keto-diet lovers and the health conscious. Despite a lack of antioxidants or other unique health-giving characteristics, vodka has been shown in a study by the American Heart Association to reduce cholesterol. So starting from scratch, it’s a pretty good option for a zero-sugar, zero-carb, moderate alcohol drink. The major issue? That colourless, flavourless profile doesn’t sound as fun.

NIX THE MIX The very best way to consume vodka – for both your health and the calories, is neat or on the rocks. So long as you don’t throw them back too quickly (remembering two is the maximum number for optimal health), this is by far the best way to drink it. Adding mixers, potent syrups and additional ingredients is what can turn this low-calorie option into a minefield.

spirit on show Vodka has long found bedmates with tonic or soda water. Tonic usually contains a high quantity of sugar to help balance the natural bitterness of quinine. As for soda water – it’s carbonated, meaning a number of minerals have been added to it in the carbonation process and the jury is out as to whether or not these pose harm.

Keeping it simple with a vodka, soda and lime alternative? Choose a high-quality, low acidity sparkling mineral water with a house-made and sugar-free lime and mint syrup. Substitute stevia for sugar and you have a still healthy but flavour-packed low calorie option.

If we’re on a mission to eliminate the unnecessary sugars and calories from vodka cocktails and drinking options this summer, then the cream liqueurs and sugary syrups need a break from high rotation. If a natural spritz of lemon or lime simply won’t cut it for your customers this season, up the ante with some vinegarbased shrub syrups or try a few of your own infusions before reaching for a premade syrup.

Adding pineapple or apple juice to any vodka-based drink is instantly adding between 190 and 250 calories to a beverage – which takes it well over the 150 calories customers consume in a single glass of red wine.

But if it’s sweetness they crave – sweetness they can have.

A RARE SLUSHY MOMENT It’s rare for me to rate and rave about ice-blended drinks – whether it’s coffee, a smoothie or a cocktail. Especially a cocktail. But in this one circumstance, I can make an exception. Using juices, particularly the juices of sugar-dense produce like pineapple and mango can increase the caloric value of a cocktail quickly, while losing any fibre benefits. The good news is, you can take frozen fruit pieces, blend them with ice, a favourite herb and then add vodka at the end for a still sweet, fruity beverage that doesn’t increase the sugar element while sacrificing fibre and flavour.

INFUSION VS FLAVOUR One of the major watch-outs for your backbar stock selection ought to be the volume of infused vs flavoured vodkas you keep in stock.

“IT’S A PRETTY GOOD OPTION FOR A ZERO-SUGAR, ZEROCARB, MODERATE ALCOHOL DRINK.”

A discerning customer ought to know and ask, but often won’t. It’s therefore a great selling point to appeal to a ketofriendly, trend-watching venue.

An infused vodka will take on the essence, aroma and taste of the ingredient being infused, while still allowing for any additional sugars to be removing in the final distillation and filtration process. This is key for removing those unwanted sugars. An infused vodka adds no additional calories.

Don’t be fooled by the flavoured vodkas that use sugar syrup as a mode of delivering extra punch. That punch is coming from the sugar, that turns up the dial on the base flavours.

Generally speaking, the stronger the flavour the more likely it is to have been flavoured over infused. Infusion is a subtler art form.

The other challenge with vodka is the assumption that if it’s not in a dirty martini, that it needs to have sweetness added.

It’s simply not true and there are plenty of complex and subtle spice notes that suit a vodka infusion.

Whilst you have to turn frequently and watch the bittering after seven days, a split vanilla pod, eight coffee beans and a cinnamon stick make a delightful infusion that offers something more complex and savoury after a long day at the office.

SIMPLE TIPS AND TRICKS • Where possible, use Stevia as a sweetener and get into the kitchen for some house-made syrups, infusions and tinctures to add some life to vodka mixes.

• Substitute sparking mineral water as an option for soda.

• Don’t make the mistake of assuming you have to make it sweet.

• Stick to sour citrus juices for added flavour and syrup bases.

• Don’t be afraid to explore bold new avenues of flavour with a clean vodka palette.

• Remember that having a truly skinny cocktail or two on the menu provides excitement, relief and a little bit of fun for those customers committed to only one or two.

HEALTHY DRINKING The true key to healthy drinking is moderation and method. You have to be sensible about how you drink and how much if your health is a priority. But that doesn’t mean people won’t try to increase the popularity of vodka as a health tonic.

After all, it was originally known as one of the ‘cure-all’ alcohols and you could even use it to treat skin and inflammation issues.

So if you have one superfood, why not add another? The uptick in vodka being served with coconut water and praised for its electrolyte carrying quality has grown fast. But given that vodka and coconut water RTDs top in at a whopping 140 calories per 330ml serve, it pays to remember that not all superfoods are all really that beneficial when you’re counting the calories in and out.

IT’S TIME TO EMBRACE VODKA AGAIN Pure and simple, it’s time to embrace vodka again and for more than its simple clean base and ability to clean a multitude of household items. Vodka deserves to be more than what we drink when we are punishing ourselves for the overindulgences of winter.

So crack into some fresh mint and lime, keep the mineral water on ice and get busy with the freshest drink of the summer. n THE SHOUT NZ | SEPTEMBER 2019 | 9

on shelf

STEINLAGER PURE ULTRA New Steinlager Pure Ultra delivers a smooth and refreshing taste with 50% less carbs than Steinlager Pure 5% and just 107 calories per bottle. Made with no additives or preservatives, the beer is made using Steinlager’s specially commissioned Pacific Jade hops to create a clean, natural, fresh flavour.

RRP $24.99 for a 12-pack (4.6% ABV) www.lionco.com ⊳ CAVALIER – GREEN GINGER WINE

BY JOSH SCOTT With a dominant aroma of dark Manuka honey and spiced apricot pudding, and a bold warming ginger on the palate, this craft wine by Josh Scott dives right down your throat and leaves you with a lingering spicy sensation. Designed to drink neat or as an addition to your favourite cocktail.

RRP $18.00 for 750ml (14% ABV) Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: (09) 361 8480 www.allanscott.com

GARAGE PROJECT: THE ART OF BEER BY PETE GILLESPIE This one-of-a-kind book celebrates the art, the creativity and the craft of the world’s most experimental brewery, New Zealand’s own Garage Project. Featuring the original sketches and finished art for the beers you love, plus insights into the creative process and talented people who made them, this book is the perfect gift for craft beer lovers.

RRP $42.00 www.penguin.co.nz

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o BLUSH BOYSENBERRY GIN Fresh boysenberries from Nelson provide bright berry bursts in this world-first gin from Blush. The boysenberries allow the Juniper and citrus to work away in the background, providing a beautiful finish. Try over ice and top up with your favourite mixer… or maybe try pouring it over some ice cream?

RRP $85.00 for 700ml (37.5% ABV) www.blushgin.co.nz

10 | SEPTEMBER 2019 | THE SHOUT NZ

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SPY VALLEY SINGLE ESTATE MARLBOROUGH CHARDONNAY 2016 With a lingering experience of citrus, nectarine and white peach with a softly balanced acid structure, this refreshing and elegant Chardonnay has subtle toasty and creamy notes from the oak barrel influence.

Handpicked and fermented naturally for 11 months in French oak barrels, this Chardonnay can be aged for three to six years to provide a mix of fruit freshness and aging complexity.

RRP $24.99 (13% ABV) Distributor: Red + White Cellar Phone: (03) 572 7088 www.spyvalleywine.co.nz ⊳ SPY VALLEY SINGLE ESTATE MARLBOROUGH PINOT NOIR 2016 An alluring aroma of vibrant red fruits, cocoa powder and dried spice, this Pinot Noir is long and supple on the palate - fruit focused with a finely grained tannin structure. Red berry flavours with a hint of toasty oak. Handpicked and fermented naturally for 11 months in French oak barrels.

RRP $32.99 (13% ABV) Distributor: Red + White Cellar Phone: (03) 572 7088 www.spyvalleywine.co.nz

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ith 30 different Rosés lined up for this month’s tasting, it’s easy to see the full spectrum of colours that this style of wine covers. From delicate pink, to velvet red, apricot and burnt orange, the full range is here. Fortunately, there is no standard colour palette by which you assess Rosé, so it’s all down to aroma, taste, texture and finish.

Rosé is perhaps best drunk upon release and for around a year, maybe two, after. The key reason for this suggestion is freshness, purity of fruit, crunchy texture and balance. These attributes can fade quickly after a year, challenging the balance and finish. Some examples, however, will develop some interesting complexities over time, with the slightly more tannic, and lees textured examples, even some with a little oak, able to deliver some irresistible flavours.

I have noticed and tasted many Rosé wines in the last two decades and the trend - at least in the last five years - is towards much dryer wines, which is great. Not bone-dry, just dryer - with more fruit concentration and texture. This means that the fruit flavours and textures have to be more harmonious and in balance. The net result of this trend and consumer favour is that these modern expressions of Rosé make great ‘stand-alone’ wines – no food needed. The dryer styles also make a great aperitif option. Rosés with slightly more tannin and texture work well with entrée dishes, such as baked eggplant with miso, earthy flavoured soups or tuna sashimi.

There are also fuller, richer styles of Rosé available, with the best examples having a deeper colour, more tannin and complexity. These wines shouldn’t be mistaken for other styles of wine from which Rosé can come - such as Pinot Noir, Merlot or the Cabernets - they are simply pushing the boundaries of style. For example, a Rosé using wild ferment, longer skin contact time, extended lees contact, some older barrel use and master blending can be a remarkably tasty wine and great with main courses such as baked salmon, a vegan vegetable based casserole or cheese soufflé.

Rosé can be produced from any red grape variety, including Pinot Noir (the most popular in New Zealand), Merlot, Tempranillo, Syrah, Cabernet Sauvignon and Cabernet Franc among the more widely used.

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

12 | SEPTEMBER 2019 | THE SHOUT NZ

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JOHANNESHOF CELLARS MARLBOROUGH PINOT NOIR ROSÉ 2017 An intriguing attractive bouquet with a mix of minerality, light red fruits and complexity. Dry, fine and fruity on the palate with a mix of flavours and textures from red pear and red apple, some old strawberry, red tea, medium+ acidity and mineral notes. Lengthy finish, balanced and well made.

Points 93 RRP $25.00 Distributor: Co Pilot Distributors Phone: (03) 573 7035 www.johanneshof.co.nz

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CLOS MARGUERITE MARLBOROUGH ROSÉ 2018 A lovely bouquet of Rosé with an Old World and New World blend of aromas. Saffron and peach, autumn leaves, quince and strawberry, roses and violets.

Crisp, dry and luscious on the palate with textures of silk and cream, flavours of red berries, leading to a lengthy, charming and balanced finish. A very modern expression packed with flavour and personality. Drink now and through summer 2021.

Points 92 RRP $30.00 Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz

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SEIFRIED NELSON PINOT NOIR ROSÉ 2019 Raspberry and cherry red in colour this vibrant looking Rosé over delivers on aromas and flavours of raspberry and plum, crushed cherries and cold stone minerality.

Crisp refreshing acidity and texture, a core of fruit and lengthy warm fruited finish. Drink now and through 2021.

Points 91 RRP $18.00 Distributor: Co Pilot Distributors (North Island) and Seifried Estate (South Island) Phone: 027 297 0137 (North Island) or 021 533 890 (South Island) www.seifried.co.nz

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AKARUA RUA CENTRAL OTAGO PINOT ROSÉ 2019 Translucent ruby red appearance with aromas of raspberry and dark red cherry, violets and rose.

Juicy, fresh and very fruity with flavours of raspberry and cherry, plenty of red apple, flowers and fine fruit tannins. A lovely stand-alone drink with plenty of food pairing opportunities. Lovely balance and finish, drink now and through 2021.

Points 90 RRP $23.00 Distributor: Hancocks Wine, Beer & Spirits Merchants Phone: (03) 445 0897 www.akarua.com

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MAIN DIVIDE NORTH CANTERBURY ROSÉ 2018 Seductive scents of red rose and apricot, red cherry and a touch of strawberry. Just dry on the palate with a fresh lively texture and flavours of cherry, apple, apricot tea and strawberry. A lovely wine, balanced and well made with a decent finish. Drink now and through 2021.

Points 90 RRP $21.00 Distributor: EuroVintage Phone: (03) 314 6869 www.pegasusbay.com

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HÃHÃ HAWKE’S BAY ROSÉ 2019 Vibrant, fresh and fruity bouquet of Rosé. Aromas of melon and red cherry, red apple and plum. Tense, firm, crisp, crunchy texture, youthful and fruity on the palate. Lots to enjoy and savour, with flavours of raspberry, red berries and melon. Plenty of acidity, balanced and well made.

Drink now and through 2021.

Points 90 RRP $17.99 Distributor: Hãhã Wine Company Ltd Phone: (06) 833 7814 www.hahawine.co.nz

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

THE SHOUT NZ | SEPTEMBER 2019 | 13

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inot Noir is, handsdown, the most sold red wine in New Zealand. Why? Because it has an easy to identify aroma and flavour package of light red fruit flavours, a silky texture, tannins that do not disrupt or attack the palate and a lengthy, often irresistible, finish. Pinot Noir can be floral and pretty, it can be deeply complex and beguiling, it can hold your attention with its poise and tension, it can also be boring and uninteresting.

Pinot is an extremely food-friendly wine – it easily weaves through the flavours and textures of many dishes without disrupting the core of the food.

Some ingredients and Pinot don’t get along at all, for example heavy cream, chilli spices and very bitter greens such as kale.

Pinot Noir is available at many different price points, with some under $20.00 retail. It is also one of those wines where price does seem to align with quality. While there is no guarantee of quality at any price point, there is often a correlation between the two and sales of certain brands would indicate this to be true. With most regions in New Zealand producing Pinot Noir there is plenty of choice. Don’t forget that regions like Auckland, Hawke’s Bay and Gisborne produce some delicious Pinot Noir, as well as all wine regions in the South Island.

There are many influences on the smell, taste and textures Pinot Noir – type of farming, soil type is a significant player, access to moisture and cropping levels. In the winery, there are important considerations, for example: the ratio of whole bunch versus de-stemmed, cold soak, natural or inoculated ferments (or both), racking from tank to barrel or barrel to barrel, the type, size and age of oak used.

To discover the true aromas and taste of Pinot Noir, I suggest buying examples from around New Zealand sharing and discussing each wine with friends.

14 | SEPTEMBER 2019 | THE SHOUT NZ

CLOS MARGUERITE MARLBOROUGH PINOT NOIR 2015 Engaging, complex and layered bouquet with aromas of soil, smoke, wood and fruit.

Complex, textured, layered and detailed on the palate with flavours of red berries and oak, fine chalky tannins, medium+(ish) acidity, brown spices and sweetness of wood. A long complex finish. Simply delicious. Drink now and through 2026+.

Points 97 RRP $58.00 Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz w

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LOVEBLOCK CENTRAL OTAGO PINOT NOIR 2018 An enticing sweet oak scented bouquet with aromas of vanilla and crushed clove then strawberry and dark cherry, a mix of bracken and undergrowth and some toasty oak spice moments. Delicious on the palate with a warm and generous package of flavours and textures - sweet red berry fruits and roses, fine tannins and medium+ acidity. Balanced and well made with a lengthy finish. Drink now and through 2025.

Points 95 RRP $31.99 Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: (09) 365 1471 www.loveblockwine.com

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JOHANNESHOF CELLARS MAYBERN SINGLE VINEYARDS MARLBOROUGH RESERVE PINOT NOIR 2016 Complex, youthful and alluring aromas of Pinot Noir with a mineral and earth led bouquet showing off sweet earth old roses then fruits of cherry and red apple, button mushroom, some savoury moments then fine oak. Fruit and oak mirrored on the palate with firm tannins and ripe acidity.

Lengthy finish, well made and complex.

Decant for service or continue to cellar with best drinking from 2021 through 2030.

Points 95 RRP $35.00 Distributor: Co Pilot Distributors Phone: (03) 573 7035 www.johanneshof.co.nz

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tasting notes SCOTT BASE RESERVE CENTRAL OTAGO PINOT NOIR 2017 Focused, complex and inviting bouquet of roasted dark berries, wood smoke and sweet baking spices. Dark raspberry, ripe cherry, sweet wild thyme and oak. Dry, firm and youthful with flavours that match the nose, complex, fruity and dry. Mealy chalky tannins from oak and fruit, medium+ acidity and lengthy finish. Best drinking from 2020 through 2026.

Points 95 RRP $45.00 Distributor: Scott Base Vineyards Phone: (03) 572 9054 www.scottbasevineyards.co.nz

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AKARUA BANNOCKBURN CENTRAL OTAGO PINOT NOIR 2018 Focused, fruity, youthful and varietal aromas of Pinot. A core of dark cherry and raspberry aromas, dark red roses and sweet vanilla oak. A dry wine on the palate with a core of red berry fruit flavours, firm youthful texture, ripe tannins, medium+ acidity, just enough oak and lengthy persistent finish. A youthful wine that will develop slowly over the next two to three years. Best drinking 2021 through 2026.

Points 94 RRP $45.00 Distributor: Hancocks Wine, Beer & Spirits Merchants Phone: (03) 445 0897 www.akarua.com

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PEGASUS BAY NORTH CANTERBURY PINOT NOIR 2016 Attractive, varietal, complex, focused and fruity bouquet of Pinot Noir with aromas of toasty spicy oak, dark berries, dark velvet rose and clove spice. Dry, fruity and intense flavours of dark cherry, plum, tart raspberry and firm youthful tannins. A freshness, concentration and texture laden palate appeal. Drink now and through 2025.

Points 94 RRP $50.00 Distributor: EuroVintage Phone: (03) 314 6869 www.pegasusbay.com

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WOOING TREE BEETLEJUICE CENTRAL OTAGO PINOT NOIR 2018 Vibrant, fruity, varietal and enticing bouquet of Pinot Noir. Aromas and flavours of dark raspberries and cherries, thyme and dried

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herbs, an earthy stony layer and forward brown spices of oak. Dry, fleshy, fruity and youthful with tannins and acidity leading texture messages before flavour. Well made and ready to enjoy, but will also cellar well. Best from late 2020 through 2025.

Points 94 RRP $28.00 Distributor: Wooing Tree Phone: (03) 445 4142 www.wooingtree.co.nz TIKI KORO WAIPARA PINOT NOIR 2016 Very attractive bouquet with enticing aromas of silty soils, oak and dark spices then fruit aromas of ripe dark cherry and baked raspberry. On the palate - a dry wine with flavours that reflect the nose accompanied by firm ripe tannins and balancing acidity.

A textured, ripe and balanced wine with bottle age showing the advantages of leaving wine in cellar to mature. This wine still needs time with best drinking from late 2020 through 2024.

Points 94 RRP $34.99 Distributor: Federal Merchants & Co Phone: (03) 326 5551 www.tikiwine.com

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AKARUA 25 STEPS CENTRAL OTAGO PINOT NOIR 2018 Varietal, fruity and specific bouquet of Pinot Noir with an abundance red cherry, raspberry and red apple skin aromas.

Closely followed by clove, vanilla and mild toasty oak scents. Dry on the palate with flavours that mirror the nose, medium+ acidity, fine chalky tannins and stony minerality. Balanced and well made, decent length and finish.

Drink now and through 2025.

Points 93 RRP $36.00 Distributor: Hancocks Wine, Spirits & Beer Merchants Phone: (03) 445 0897 www.akarua.com

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ALLAN SCOTT ESTATE BLACK LABEL MARLBOROUGH PINOT NOIR 2018 Really lovely bouquet of Pinot Noir with a mineral and fruit core of aromas showing off dark cherry and raspberry, some dried herb and toasty wood moments.

Tense, firm, dry and youthful on the palate with tart fruits of cherry and raspberry, sweet oak and medium+ acidity. Youthful, fresh

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and lively, will find its balanced late 2020 and drink nicely to 2026.

Points 93 RRP $26.00 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (03) 572 9054 www.allanscott.com

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TIKI KORO CENTRAL OTAGO PINOT NOIR

2018 Attractive bouquet with a core of savoury minerals and ried herb then dark cherry and raspberry, Some red apple and plum notes.

Dark spices of vanilla and clove.

Dry with the savory core and dried herb leading, textures of firm youthful tannins and plenty of acidity. Drinking nicely now recommended with food. Best from early 2020 through 2025.

Points 93 RRP $34.99 Distributor: Federal Merchants & Co Phone: (03) 326 5551 www.tikiwine.com SACRED HILL SINGLE VINEYARD MARLBOROUGH PINOT NOIR 2018 Fine, fruity, varietal, alluring and attractive bouquet of Pinot.

Flavours reflect the nose with red cherry, plum and strawberry, fine chalky tannin and medium+ acid textures. Balanced and well made with a medium+ finish. Drink now and through 2024.

Points 92 RRP $27.99 Distributor: Quench Collective Ltd Phone: (06) 879 8760 www.sacredhill.com

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SACRED HILL RESERVE MARLBOROUGH PINOT NOIR 2018 Fine, fruity and varietal bouquet of Pinot with aromas and flavours of strawberry and red cherry, some red apple and light toasty baking spices. Dry, lighter weight and fine on the palate. Flavours reflect the nose with a light chalky texture and fresh acid line. Balanced, fresh, lively and well made. Drink now and through 2024.

Points 90 RRP $21.99 Distributor: Quench Collective Ltd Phone: (06) 879 8760 www.sacredhill.com

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THE SHOUT NZ | SEPTEMBER 2019 | 15

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Your guide to the country’s most popular unpopular beer style

For a beer style that is responsible for more sales-by-volume in New Zealand than any other style, New Zealand Draught certainly has an underwhelming reputation. In fact, the Beer Judge Certification Program (BJCP) – the internationally recognised cataloguer of beer styles – doesn’t even acknowledge New Zealand Draught as an established style.

A surprising omission, given that even the infinitely younger and less established style ‘New Zealand Pilsner’ has made the BJCP’s ‘provisional style’ list.

One can almost understand a certain degree of craft beer snobbery when it comes to the way we view many popular styles.

Especially when it comes to the overtly bland American Light Lagers of the world, which are (arguably) designed to be as pale and flavourless as possible. But New Zealand Draught is a completely different beer, and though it would still be fair to say that it is not exactly a challenging style, it is by no means a flavourless brew. Moreover, it is a true beer style that evolved over time due to conditions specific to New Zealand, which – in this author’s opinion – makes it a unique Kiwi beer style that is worthy of a certain appreciation.

The actual origins of the style are a bit murky, and there are a few different 16 | SEPTEMBER 2019 | THE SHOUT NZ

origin stories floating about, including one belief that the New Zealand Draught is a descendent of the English Mild. However, what seems most likely is that New Zealand Draught began as the much stronger and more flavourful Burton Ale and was slowly stripped of its malt flavour and bitterness until it became the beer that we know it as today.

To understand New Zealand Draught, we must first look at what we know about some of New Zealand’s most historical brews.

Speights is New Zealand’s oldest brewery, and we know that in the early 20th century, they were known for producing a Burton-style ale that was lauded as being a “beer as fine as those from England”.

In the 1965 book The Froth-Blowers Manual, Pat Lawler recalls: “In the early part of the twentieth century there was a time when beer drinkers were divided into two camps of intense rivalry, those who drank Speights and those who didn’t. I remember the time when it was held in awe as a mighty and mystic brew, that’s alcoholic strength was considerable. At first I did not like it. It was too bitter for my young untried palate. When I made a grimace the barmaid told me that I should have it as a Shandy. So next time I called for a Speights, I asked for a glass of

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

beer feature lemonade with it. Only too soon however, I grew to hate the sweetish, destroying flavour of lemonade, and always called for a Speights straight”.

However, austerity measures during both World Wars, as well as increasing pressures from the temperance movement, drove the alcoholic strength of New Zealand’s beers down to approximately 4% ABV. The same pressures resulted in New Zealand’s hotel bars closing at 6pm, which led to the infamous ‘six o’clock swill’. Six o’clock swill was a one-hour period between the end of the work day and each bar’s closing time, in which hard working Kiwis would rush to the bar and consume as much beer as possible within this narrow span of time.

This restriction was first adopted in New Zealand in 1917 and was not abolished until 1967. The practise would have a profound effect on Kiwi drinking culture, as well as New Zealand Draught.

By reducing the amount of malt used to make beer, you don’t just reduce the amount of alcohol in the beer; you also reduce the amount of flavour, body, and colour. As such, many New Zealand breweries began adding caramel for colouring, as well as sugar to increase body.

Both are practises that are still common today. And with New Zealand’s drinkers forced to throw back as many glasses of beer as possible during this short hour-long drinking session, a smooth, easy drinking beer with a low degree of bitterness and malt flavour was much preferred over other darker, maltier, and/or more bitter options. The advent of the uniquely Kiwi brewing process known as ‘continuous fermentation’ and the eventual addition of lager yeast would lock in the surprisingly consistent parameters for the style. Thus, the modern New Zealand Draught was born.

To this day, many New Zealand Draught beer drinkers embrace the style because it was the beer that they developed a taste for all those years ago.

Others have perhaps inherited brand loyalty from their fathers. The style also remains popular with many hard-working and sports-loving New Zealanders, for whom the beer’s inherent quaffability makes for a perfect thirst-quencher after a long second half of rugby or a hard day on the farm.

When it comes to the different brands of New Zealand Draught, preference often has more to do with region and brand loyalty than the minute differences of flavour between each brand, as they are all quite similar beers. That said, there

“MANY NEW ZEALAND DRAUGHT BEER DRINKERS EMBRACE THE STYLE BECAUSE IT WAS THE BEER THAT THEY DEVELOPED A TASTE FOR ALL THOSE YEARS AGO.” are certainly differences between them and no two New Zealand Draughts are exactly alike. Let us take a look at three of the most popular brands of New Zealand Draught and the unique qualities that set them apart.

SPEIGHT’S GOLD MEDAL ALE Despite the ‘ale’ in its name, Speights Gold Medal Ale is in fact a lager, as virtually all modern New Zealand Draughts are. The story of this beer – or so the bottle reads – begins back in 1880 when New Zealand’s oldest brewery entered their flagship ale (at that time it almost certainly was an ale) into the Melbourne Exhibition where it won two gold medals, earning it the new name of Speight’s Gold Medal Ale. This was likely a Burton Alelike beer more akin to the one described in Pat Lawler’s Froth Blower’s Manual.

Today, Speight’s is a lovely version of the style, and certainly one of the standards. A crystal clear, light copper beer with a tight white head, the aroma offers subdued notes of honey, bread crust, and very subtle herbal and floral hop aromas. While it’s fair to say that the flavours found in any New Zealand Draught are on the subtle side, notes of soda crackers, bread crust, hay, and a hint of sulphur can be found in Speight’s Gold Medal Ale. While the beer has the characteristically sweet finish one expects in the style, what sets it apart from other examples (at least for this author), is that it has a greater degree of balance between malt sweetness and hops than other examples of the style.

DB DRAUGHT While it’s not clear which brewery first coined the term New Zealand Draught, Dominion Breweries has certainly played an important part in the growth and

enduring popularity of the style with their DB Draught and their advent of the continuous fermentation process, which is still used to produce DB Draught to this day.

Slightly darker than Speights and Lion Red, DB Draught is an equally crystal clear, copper beer with the tight white head typical of the style. DB Draught has relatively subdued malt and hop flavours, however its fruity esters, caramel notes, and characteristically sweet finish make it stand out from the pack. It’s easy to see how it earned its reputation as a working-man’s beer.

LION RED Said to have first been brewed in 1907

by Lion Brewery, the beer was later christened Lion Red by the public due to its red label. Lion Breweries responded by officially changing the beer’s name to Lion Red in the 1980s.

In a pint of Lion Red you can expect to find the clarity, copper colour, tight white head, and the signature sweet finish typically found in other examples of the style. In the aroma you will find pleasant notes of biscuits as well subtle grassy hop aromas. Though the flavours found in any New Zealand Draught are subtle, those found in Lion Red are markedly complex for such a simple beer, with notes of bread crust, caramel, and a hint of chocolate, making Lion Red this author’s favourite example of the style.

New Zealand Draught is unquestionably a uniquely Kiwi brew. It may not be the hippest kid on the block, or the show-pony that so many popular craft beers strive to be but for those same reasons, it is the favourite drop of many hard working New Zealanders, both young and old.

That said, the style is at a transitional point. As one liquor store owner I spoke to explained: “Its fans are beginning to literally die off”. However, at the same time, a few nostalgic craft brewers (Fork Brewing and Kainui Brew Co) are – at least occasionally – reintroducing the style to modern beer drinkers, insuring that New Zealand Draught will always have an enduring place in the hearts – and pint glasses - of New Zealanders. n THE SHOUT NZ | SEPTEMBER 2019 | 17