Hospitality Business Summer 2019-2020

WORLD BARISTA CHAMPION IN NZ | MARCO PIERRE WHITE MELLOWS | AWARDS SEASON

www.hospitalitybusiness.co.nz SUMMER 2019/20 Vol.6 No.10

Introducing

New Flavours for Summer

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

New Zealand Certificate in Cookery (Level 4)

MANAGED TRAINEESHIP The WelTec Managed Traineeship leads to the New Zealand Certificate in Cookery Level 4 and is specifically designed for trainee chefs already working in professional kitchens.

The two year, block release, programme supports trainees to work towards becoming a qualified chef whilst continuing to be employed in the industry.

Learn through practical tutorials and workshops and be assessed in a purpose-built environment alongside other trainee chefs. Access to our online learning system and regular onsite visits will provide additional support to both the trainee and the employer throughout the process.

ENTRY REQUIREMENTS Candidates must be employed for a minimum of 24 hours per week in a WelTec approved hospitality business in an appropriate position (e.g.: Kitchen Assistant, Commis Chef, Junior Chef or similar role).

DURATION Eight one-week block courses over two years (Four per year)

THE PROGRAMME COVERS: • Cooking methods and their applications • Cold larder techniques • Food safety, Health and safety • Standard operating policies and procedures for commercial kitchens

Next Intake starting 3 Feb 2020

FIND OUT MORE Visit our website for more information or we invite you to visit us at our Wellington CBD campus, WelTec School of Hospitality Level 1, 52 Cuba Street, Wellington

• Preparation, cooking and presentation of fish dishes • Farinaceous and vegetable dishes • Preparation, cooking and presentation of meat and poultry dishes • Patisserie techniques to produce and present desserts • Techniques to produce dough and pastry products.

studyhospitality.ac.nz

0800 935 832

Contents REGULARS

30

06 DIGEST Ora King Salmon, Monique Fiso, and CAUFE2020 highlighted

08 NEW OPENINGS Big plans for Britomart Queenstown unveiled

20 NELSON’S COLUMN Leadership by example, direction & experience

FEATURES 14 TRAINING Up-skilling and the demands of meeting industry needs. Leading Hospitality industry providers talk.

26 HOSPITALITY NEW ZEALAND Napier hosts 2019 Conference & the industry’s star players

32 HEAD TO THE PUKETAPU Hawke’s Bays’ hidden treasure revived

36 W ORLD BARISTA CHAMPION IN AUCKLAND Our Q & A with Aga Rojewski provides top tips

22 24

15 36 HOSPITALITY BUSINESS - SUMMER 2019/20 3

Editor SUMMER 2019/20 Vol. 6 No. 10 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@intermedianz.co.nz SALES MANAGER - THE SHOUT Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600 CONTRIBUTORS Sue Fea, Jes Magill 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

Survive and thrive?

Our November issue presents success in many forms, yet it remains evident that in order to succeed in hospitality, industry participants continue to need to be incredibly resilient and adaptable in order to thrive or indeed survive.

While we celebrate the successes of the hospitality industry over the past year with coverage of the Hospitality New Zealand Awards, the Restaurant Association’s Felix Awards, and the Ora King Salmon competition, once again the industry is gearing up for the hectic silly season ahead while coping with constant change. New challenges have increased again with the changes to New Zealand immigration policies on the horizon, making hiring to meet staff shortages even more chronic, and the way our industry training is managed will require innovative thinking to attract and retain students.

The devastating fire at SkyCity’s New Zealand Convention Centre building site shows how important the tourism and hospitality sector is to the fragile New Zealand economy, with the flow on effects reverberating throughout Auckland and the rest of the country. Everything from access to the CBD, to forward planning for reconstruction, to rebooking hotel nights and relocating events like the APEC meeting, provide massive challenges to our sector.

It was pleasing to see that the hospitality industry rallied around Sky City’s dilemma and offered help of spare rooms to beleaguered travellers and the relocation of the New Zealand Food Producers’ Awards to the Aotea Centre at less than a day’s notice, smoothly handled by the professional team at SkyCity Chefs.

Hopefully the New Year will present a new opportunity to shine, and rebuild – with 2020 vision.

Kimberley Dixon

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

Photo Credit: David White, stuff nz.

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

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Copyright © 2019 - The Intermedia Group Ltd ISSN 2382-1892

WORLD BARISTA CHAMPION IN NZ | MARCO PIERRE WHITE TALKS TRADE | AWARDS SEASON

On the Cover:

KILLINCHY GOLD Killinchy Gold, premium New Zealand ice cream – we use only fresh liquid milk sourced directly from local farms, as well as fresh cream to ensure the very best quality and taste.

Launching in time for summer, treat your taste-buds to our new flavours of Banana & Caramel and Peach & Raspberry. Available nationally from Bidfood.

www.hospitalitybusiness.co.nz NOVEMBER 2019 Vol.6 No.10

Introducing

New Flavours for Summer

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Proudly supported by

HOSPITALITY BUSINESS - SUMMER 2019/20 5

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

The Ora’s Celebrate Sustainability On A Plate Sustainability – as the world attempts to combat climate change, biodiversity loss, conflict and resource scarcity – seems an appropriate theme for the 2019 ‘Best Ōra King Dish’ Awards, which has revealed its line-up of international winners during an official awards ceremony at Spy Valley, Marlborough Sounds.

Kiwi chef, Phil Clark, renowned for his successful career in some of Auckland’s must prestigious restaurants, Sidart and Merediths, and at London’s three Michelinstarred restaurants Tom Aikens, Arbutus and Wild Honey, was awarded the coveted food industry accolade for his dish ‘Ocean, Seabed, Land and Rivers’.

Phil’s impressive interpretation embraced the theme ‘Sustain’, featuring an edible ‘plastic bag washed up on the seashore’ from fish stock jelly filled with Ōra king caviar to demonstrate the importance of taking care of our oceans, seabed, land and rivers by reducing the use of plastic.

“I’ve drawn inspiration from my own sustainability stories and experience living on a small island surrounded by water. Every individual and industry has a responsibility 6 SUMMER 2019/20 - HOSPITALITY BUSINESS

to implement sustainable practices, so I welcomed the challenge to think critically about how to tell my sustainability journey through this dish,” says Phil.

Finalists from around the world flew to New Zealand for the annual celebration, now in its seventh year. The Ōra King Awards (The Ōra’s) is one of the most prestigious events on the culinary calendar, and this year’s theme ‘Sustain’ challenged chefs to create a dish using Ōra King salmon that represented how they approach sustainability in their restaurants.

Themes such as zero waste, nose to tail preparation, and the idea of social sustainability, emerged as the primary ways chefs across the world think they can contribute to our global pursuit of a more sustainable future.

“We all have a responsibility to live more sustainably,” says NZKS CEO Grant Rosewarne. “Our annual Ōra King Awards provide a platform to engage our global community of chefs, who are running restaurants at the highest level, and who have a real ability to make an impact on our food system. The sustainability stories we

received from this year’s entrants was truly inspiring and affirmation that our chefpartners are motivated to be an agent of change with us.”

“Our team at Ōra King has been so inspired by the moving sustainable stories submitted by this year’s chefs, that we will collate the best entries into a coffee table book featuring sustainable food stories, to be published later this year.”

The award winning line-up of internationally acclaimed chefs included: • The winner of the Best Ōra King Dish Australia: Joachim Lim, MPD Steak Kitchen, Victoria • The winner of the Best Ōra King Dish North America: Vincenzo Loseto, Eleven Madison Park, New York • The winner of the Best Ōra King Dish Japan: Yasuhiro Tsuji, Arc-en-ciel Luxe Mariage Nagoya The award ceremony caps a tour of New Zealand curated by Ōra King, during which chefs visit the hatchery in Te Waikoropupu Springs, sea farms in the Marlborough Sounds, and private tour of New Zealand King Salmon’s facilities in Nelson, NZ.

Felix Awards Acknowledge Wellington Excellence

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The international day of the pickle is back for 2019 – and this time the celebrations are being stretched across a whole delicious week. Innovative menu items include pickle hot dogs, pickle shakes, pickle pizzas, pickle wontons, deep fried pickles and the pièce de résistance, a limited edition McClure’s Pickle Ice Cream by Duck Island Ice Cream.

While International Pickle Day is officially recognised on Thursday, November 14, more than 30 Kiwi eateries are planning some very special menu additions for the week of November 11-17!

The Wellington hospitality industry professional while Ortega Fish Shack acknowledged the outstanding and Bar picked up the award for abilities of its own with the outstanding front of house team. announcement of the winners Josh Pointed, also of of the Felix Wellington Noble Rot collected the Hospitality Awards award for outstanding ceremony, held at the hospitality professional.

Embassy Theatre.

Great cafes are not Presented by the lacking in Wellington with Restaurant Association Prefab Eatery winning the of New Zealand and lead award for outstanding café o's t partners Lexis Comply Hub, and Tait Burge of Swimsuit n Hi o aka i restaurant w the awards acknowledge the recognised as the region’s outstanding hospitality professionals, outstanding barista. all of whom are making a positive impact Those looking for a place to get a on the local café and dining scene. great drink also won’t be disappointed with the Ground breaking chef Monique Fiso known for region’s top notch bars recognised. pushing the boundaries of Māori cuisine, won Matt Robers of Bristow Poquito bar takes three awards for her new restaurant Hiakai. out the award for outstanding bartender while Fiso also won in the outstanding chef category Crumpet Bar wins outstanding while her restaurant Hiakai picked up the cocktail experience. outstanding restaurant award. Recognition also Outstanding new establishment went to Cuba goes to Elton Song in the emerging chef category.

St’s Highwater Eatery.

Soul Shack Hot Chicken picked up the CEO Marisa Bidois says, “Wellington has a People’s Choice Award for their popular vibrant and world leading hospitality scene Nashville style friend chicken. which deserves to be recognised. Our goal is Great service didn’t go unrecognised with to recognise those providing an exceptional Jessica Wood of popular wine bar Noble Rot experience to Wellingtonians and connect them picking up the award for emerging front of house to one another and the local dining community.” hr ee

Pickle–iscous!

The Wellington Hospitality Awards Winners 2019

2020 Vision For Cauthe Auckland University of Technology’s School of Hospitality & Tourism is hosting the CAUTHE conference from February 10 - 13, 2020.

Co-Conveners Dr Tracy Harkison and Dr David Williamson point out that this will be a special conference as it is both the 30th birthday of CAUTHE and the first time CAUTHE has been hosted in Auckland.

The theme is: 20:20 Vision: New Perspectives on the diversity of Hospitality, Tourism and Events and papers have been called for under the disciplines of Hospitality, Tourism, Events and Culinary Arts.

CAUTHE 2020 will be hosted in the main city campus of AUT. For further information visit www.cauthe.org

L’affare Outstanding Barista: Tait Burge, Swimsuit

Service Foods Outstanding Casual Dining/ Street Food Experience: A Taste of Home

Chivas Regal Outstanding Bartender: Max Roberts Bristow, Poquito Bar

OneMusic Outstanding Ambience & Design: Night Flower

Antipodes Emerging Front of House: Jessica Wood, Noble Rot Wine Bar

Nova Energy Outstanding Suburban/Regional Experience: Salty Pidgin

Helping Hands Outstanding Front of House Team: Ortega Fish Shack & Bar

BCE Catering Equipment Outstanding New Establishment: Highwater Eatery

Moet Hennessy Outstanding Maitre d: Sophie Garnham, Monsoon Poon

Champagne Laurent-Perrier Outstanding Restaurant: Hiakai

Le Cordon Bleu Emerging Chef: Elton Song, Hiakai

The Recruitment Network Outstanding Caterer: Ruth Pretty Catering

Gilmours Outstanding Chef: Monique Fiso, Hiakai

Harbourside Function Venue Outstanding Sales Rep: Jamie Andrew Lawton, Hop and Vine

Southern Hospitality Outstanding Café: Prefab Eatery

Crombie Lockwood Insurance Brokers Outstanding Supplier: Moore Wilson’s

Black Dog Brewery Outstanding Beer Experience: Fortune Favours

Villa Maria Outstanding Hospitality Professional: Josh Pointon, Noble Rot Wine Bar

Negociants Outstanding Wine Experience: Noble Rot Wine Bar

Restaurant Association of NZ Outstanding People’s Choice: Soul Shack Hot Chicken

Monin NZ Outstanding Cocktail Experience: Crumpet Bar HOSPITALITY BUSINESS - SUMMER 2019/20 7

NEW OPENINGS

Britomart Queenstown Planned

By Sue Fea Britomart Hospitality Group is launching into Queenstown as part of a major consortium to develop the prime Lakeview Precinct above the town centre as part of a plan that could potentially include 20 food and beverage outlets by 2035.

The huge scale, seven stage project will transform the 10-hectare site overlooking Lake Wakatipu into an extension of Queenstown’s central business district through courtyards, laneways, plazas, streets and connected community spaces.

Hospitality venues will be a major focus in what’s proposed as a staged, 10-year development and BHG chief executive Nick McCaw says Britomart will start with doing one great place first and then build from there. “It’s hard to know what’ll be required in Queenstown in 10 to 12 years’ time, but once we have our first venue up and running and doing well we’ll look at the next and so on,” he says. “We’ll be looking to do what the customers, locals and visitors want, rather than trying to imagine that so far out. With a project like this you have the chance to do it really well, rather than trying to mastermind what you don’t know,” says Nick.

The Queenstown Lakes District Council has been working closely with the consortium of Britomart Hospitality Group, Ninety Four Feet, Augusta Capital and its other development partners Ngāi Tahu Tourism and Well Smart Ltd, on the plans.

Nick says it’ll be a high energy, activated place, with the social focus of a good, all-day eatery first on Britomart’s agenda. “We’ll look at opening at 7am for breakfast, right through to a wine and food in the evenings.”

Raised in Milton, near Dunedin, Nick has grown up with Queenstown as part of his life.

Britomart has operated in Auckland for some 12 years and now has 20 food and beverage businesses in the city from restaurants and pubs to nightlife and cocktail bars. However, Nick stresses that Queenstown is a unique hospitality market consisting of many different dynamics, day and night.

Britomart’s expecting the Lakeview Precinct to eventually include everything from small holein-the-wall cafes to large all-day family restaurants. Up to three hotels planned for the precinct will also have food and beverage offerings. He’s hoping local operators, as well as operators from other parts of New Zealand, will eventually run some of the 20 venues in the precinct, adding even more fresh and interesting flavours.

“There are some wonderful operators and strong local followings in Queenstown and we want them to be part of what we’re doing,” says Nick. “We understand downtown Queenstown isn’t typically where there’s such a strong locals’ focus so we’re looking forward to drawing that back,” he says.

Queenstown Lakes District Mayor Jim Boult says unlocking the vast potential of the Lakeview Precinct site will be a legacy project with long lasting benefits.

Initial site establishment works on the predominantly residential mixed-used development will begin before the end of this year.

8 SUMMER 2019/20 - HOSPITALITY BUSINESS

NEW OPENINGS Daily Dose Queenstown

Ceylon Kitchen

Daily Dose Café in Frankton, near Queenstown, does health food well and is uniquely located inside the Antidote Pharmacy at Queenstown Central.

There’s a great range for vegans, including smoothies and smoothie bowls, and the Real Rad slices offer that quick sweet fix without any refined sugar, dairy or gluten, with flavours like passionfruit, vanilla bean, tiramisu, raspberry coconut, salted caramel and black forest delighting the tastebuds. There are plenty of Keto, low-carb, high-fat options too - the Keto breakfast muffins – egg baked with bacon around the outside, is one of the most popular items on the menu. Bulletproof coffee, boosted with MCT oil, offers a great kickstart to the day, alongside beetroot, matcha and turmeric lattes and the likes of Jelly Tip or peanut butter protein shakes.

The barista also turns out single origin, hand-brewed Chemex coffee and there’s plenty of Kiss Kombucha on tap to enjoy in the sunny, 20-seater café, or to take away. “Our focus is on healthy and tasty foods, no deep frying, and we use only free range proteins,” says manager Cate Parry.

This is authentic Sri Lankan cuisine served up by award-winning chef and culinary artist Sudath Wijewardene, who previously ran a popular food truck in the Christchurch’s central city Columbo Street.

Located in The Yard’s shared 60 to 70-seater courtyard, Ceylon Kitchen’s unique take on Kottu Roti has been voted a local favourite.

“We make a very special, very thin flatbread, called a Godamba Roti, which is added to the fresh vegetables, spices and curry of choice,” says Sudath. “It’s quite a similar style to Teppanyaki. You can see the smoke and hear the sound while it’s being cooked on the grill.” Chicken Biryani – a rice dish cooked with chicken stock, spices, and topped with a cashew nut, onion and sultana garnish, also has the punters smiling and Ceylon Kitchen is proving popular for its huge range of vegetarian and vegan specialties. Sudath also offers a great street food menu and blends all of his own spices.

His spicy innovations are all topped off with a nice, hot Sri Lankan-style tea.

Queenstown Central, Shop C-05, 19 Grant Road, Queenstown Ph: 03 441 4497 Email: queenstown@antidote.nz

Umbrellas that will transform your entertaining area With the summer months fast approaching, now is the time to get your courtyard, deck or patio area ready for outdoor entertaining and dining.

Check out our premium café style centre pole umbrellas (in stock). We also offer single and multi-canopy cantilever umbrellas which are becoming much more popular for commercial purposes because of their quality and versatility.

Custom branding our specialty, talk to us today.

Showroom: 172J Marua Rd, Ellerslie, Auckland

Freephone 0800 800 279 or Laurie on 0274 396 888, Email laurie@tradewinds.co.nz

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The Yard, 173 St Asaph St, Christchurch Ph: 03 925 9003 Email: ck@ceylonkitchen.co.nz

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NZ Newcomer Takes Out Top Awards SO/ Auckland has taken out four prestigious award wins at the globally recognised Haute Grandeur Awards, during a gala awards evening in Kuala Lumpur. Open for less than one year, SO/ Auckland was awarded Best New Hotel in Oceania, Excellence for Best Lifestyle Hotel in Oceania, Best Design Hotel in New Zealand and Best Luxury Boutique Hotel in New Zealand.

Located in the heart of the city and occupying the former Reserve Bank site, SO/ Auckland has brought a new level of design audacity and boldness to the Auckland hotel scene.

Stephen Gould General Manager SO/ Auckland, says “We are absolutely honoured to achieve this level of excellence and recognition on a global stage, so soon after we have opened.

What’s really exciting is these accolades are about our guests and their experience at SO. We set out to shatter conventional hotel norms and it’s great to know that our guests are loving the experience.”

The Haute Grandeur Global Awards are the world’s leading, most respected luxury hospitality awards initiative, honouring establishments that continuously excel through remarkable hospitality experiences. The unbiased results are guaranteed by placing emphasis on quality feedback from guests rather than quantity of votes by a panel of judges or general public.

SO/ Auckland has become one of the city’s most Instagrammable hot spots since it opened in November 2019. Renowned Kiwi designer label WORLD provided their synonymous flair throughout the hotel as the signature design partner influencing the hotel’s bold emblem design, which reflects the volcanic origins of Auckland, the natural beauty of New Zealand and the history of the building itself.

Furniture and lighting installations by Dutch design house, Moooi are a transforming feature throughout the hotel creating ambience and intrigue throughout the hotel. Enter into the hypnotic world of SO though the Mixo Bar viathe ground floor entrance which is home to the hotel world’s first spectacular Mega Chandelier created by Marcel Wanders.

Playing on the volcanic theme, guests can choose their room design style from Vapour, Liquid and Solid in all SO Cozy, SO Comfy, SO Club and SO Studio rooms.

SO/ Auckland is also home to the city’s popular HI-SO rooftop bar, with expansive views over Waitemata Harbour and Rangitoto Island, while Michelin-starred French Chef Marc De Passorio helms the kitchen at Harbour Society restaurant. n

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Seven of New Zealand’s best and brightest individuals working in the hospitality and accommodation sectors have been recognised for their hard work at the 2019 Hospitality New Zealand Rising Stars Awards.

Members of the New Zealand hospitality community gathered at the Masonic Art Deco Hotel in Napier to celebrate the future of New Zealand’s hospitality sector.

Hospitality New Zealand Acting Chief Executive Julie White says, “These awards, now in their third year, are our way of giving up and coming industry leaders some welldeserved recognition. Through initiatives like the Rising Stars Awards, we aim to promote within the hospitality industry a spirit of striving for excellence and foster a culture of celebrating achievements.”

The Emerging Accommodation Professional award was won by Sam von Hartitzsch, a Duty Manager at Rydges Wellington. Since joining the Hotel in June 2017, Sam’s incredible commitment defines his career so far. According to the Judges, his strong leadership, ability to make things happen, a clear idea of how he wants to make his mark, as well as his commitment to the Hospitality sector as a career, have identified Sam as the “Ultimate Hospitality Pro”.

The Unsung Hero category was awarded to Amy Farquharson, Head Housekeeper at Larnock Castle, Dunedin. Judges say, “Amy is a super-duper undercover manager and an unofficial regional ambassador too.” Giving much in her role, Amy is also gaining: “Hospitality is a great industry for learning, meeting people and exploring the world. With constant opportunities to progress and diverse options to find your strengths, I find it truly rewarding.”

The Up and Coming Barista award went to Jasmine McDermott, venue manager and head barista at Burger Boy, Auckland. “When I saw how much my mum loved her coffee, I wanted to be part of something like that: “If you want to make others happy and be part of a fun industry, this is it,” she says. According to the Judges, “The Hospitality and Barista industries need more people like Jasmine; people who have a continual drive for improvement.”

Up and Coming Duty Manager was won

by Melanie Campbell from The Riverhead, at Riverhead in Auckland. As a single mum,

Melanie started in Hospitality three years ago and is keen to gain all the experience she can and grow herself as a leader. Grateful for her supportive family and employers, and growing in confidence in a friendly, family environment, she says the people you meet in Hospitality is a highlight for her.

Based in Invercargill, Industry Café’s owner and head chef Mark Heffer was named the winner of the Up and Coming Entrepreneur category. Mark bought Industry Café in July last year and is no stranger to awards.

He was head chef at The Batch when it won HNZ Best Café and the Supreme Award for Excellence in Staff Training and Development in 2013. Mark says: “Hospitality is a great way to express yourself. You can be creative, try out your own ideas, and there are masses of opportunities.” The Judges say, “He’s rocking.”

Tarsh Versey, Function Co-ordinator, Zenders Café and Venue Waikato, took out the Up and Coming Front of House award.

Leaving school at 15, Tarsh found her niche early on, studying F&B at Wintec and quickly reached the top 5% in class. “It’s important to follow your own dreams,” she says. Tarsh then discovered a passion for event management alongside F&B and has combined both skill sets with her role at Zenders. “Hospo is fast paced, different every day and has loads of opportunities,” she says.

Madison Grace, winner of the Up and Coming Chef category, is Chef de Partie at the Bolton Hotel, Wellington. A keen baker at 10 years old and starting work in a restaurant by 14, Madison realised early on the joy you can bring to people through food. Inspired by her Nan, she loves working in a well-structured kitchen for inspirational people; learning their styles and developing her own aesthetic and hopes to one day open her own restaurant.

The Judges describe Up and Coming Bartender winner Glori Karika from Emersons Taproom and Restaurant in Dunedin as a, “Leader on the floor and the go to person”, who aspires next to become a manager. Inspired by her barista mum, and taking a Beer Sommeliers course, she’s now working in a state-of-the-art brewery that couldn’t be more passionate about its craft. Keen to be a manager, the Judges say her future’s “looking bright.” n

TRAINING Contemporary qualifications tailored to meet the needs of the modern food and hospitality industry.

partnerships will enable students to work in the United Kingdom for hotels like the Ritz Carlton, and in America for hotels within Walt Disney World Resort along with five-star resorts in Banff, Jasper and the Rockies.

According to the MoneyHub guide of ‘What to Study in 2020’, training to be a chef is highlighted as one of the Top 20 areas of study in New Zealand based on where in-demand jobs are, what they pay and the potential for career progression.

“New Zealand is a leading tourism destination and services are at the core of the economy. Training to be a chef is an excellent career choice, given the demand for jobs here and worldwide.

It’s creative, flexible, self-managing and highly engaging,” said Christopher Walsh, senior research at MoneyHub. “Best of all, many chefs go on to run their own business, and/or expand entrepreneurially in other ventures.

– engaging and relevant study is an It’s a career that is only going up, with important starting point. opportunities for every interest.”

“The Culinary Collective is taking a Taking a distinctive approach fresh approach to equipping students to higher learning for cooking and with skills that will support their hospitality, The Culinary Collective professional goals and are inwill teach students a diverse line with industry trends, and mix of traditional and “We are creating a importantly we are focused contemporary skills, in learning environment on attracting more and out of the classroom, students into careers in spanning classical cooking that will allow students to hospitality by shifting and service techniques, forge their own personalised contemporary hospitality perceptions around what ‘working in hospo’ can trends such as the ethos around food and be,” says Ms Domett. global move towards service,” Guided by a suite of relaxed fine dining, industry leading tutors and along with a stronger – Ms Domett, CEO of The a dedicated careers team, focus on provenance and Culinary Collective The Culinary Collective works sustainability. closely with students throughout “The Culinary Collective their study to place them into reflects New Zealand’s unique food internships and then transition them culture hallmarked by a diverse mix successfully into employment. of flavours and cultures, world-class Industry employment partnerships produce from paddock, land and sea, will see students transitioning into and the driving passion Kiwis have to employment with major hotels and be innovative, and find new ways of resorts such as Sofitel, Grand Mercure, doing things. We are creating a learning Pullman Hotels, Hilton Hotels & environment that will allow students to Resorts, Cordis Hotel, and forge their own personalised ethos around Millennium Hotels and Resorts. food and service, and further expand the For students looking for experience global impact of Kiwi-centric hospitality overseas, international employment through a successful career,” says Ms Domett, CEO of The Culinary Collective.

The Culinary Collective forms part Fresh Approach of the category one provider NZMA • 55,000 skilled workers needed which is part of UP Education, the in the next five years1 largest provider of career and industry • A fresh approach to vocational focused skills and qualifications in New education for cooking and Zealand. Each year, over 80% of UP hospitality launched Education graduates go on to higher • Strong focus on building study or successful employment. careers to support New Student enrolments are now open Zealand’s $11.7 billion for The Culinary Collective with the hospitality industry2 first cohort of students beginning study in February 2020.

Culinary Collective School Launched to Combat Skills-Shortage The Culinary Collective, a progressive school of cooking and hospitality has been launched in Auckland in response to an alarming industry shortage of skilled workers and the need for skills that reflect the new ways people like to eat, drink and be entertained.

According to the Restaurant Association of New Zealand, it is estimated the industry will need another 55,000 skilled workers to meet demand over the next five years.

The Culinary Collective is on a mission to attract more students into the fast-growing cooking and hospitality industry by helping them transform a passion for food and service into a rewarding long-term career.

Offering a range of contemporary qualifications tailored to meet the needs of the modern food and hospitality industry, The Culinary Collective is keenly focused on ensuring qualifications are directly connected to employment outcomes, with all 16 courses offered named after jobs students will be aspiring to work in.

This includes the International Chef, the Visionary Foodie, the Professional Chef, the Restaurant Manager, the Front of House and the Entrepreneur Baker.

The Culinary Collective, CEO, Nicole Domett says a new approach to vocational education for cooking and hospitality has the potential to redefine the industry and attract the next generation of industry leaders.

“A recent survey by the Tertiary Education Commission3 found that 18-24 years olds don’t have a positive image of vocational education in New Zealand. We know this applies to hospitality and cooking and there is a job to do in redefining the opportunity

14 SUMMER 2019/20 - HOSPITALITY BUSINESS

CAN'T FIND GOOD STAFF?

I gained a deeper understanding of the hotel industry based on theories I learned at AIS - Hannah Lee, Swiss Belsuites Victoria Park

Michelin star chef – de Passorio tells AUT students.

“Learn, Learn, Learn”

It is special to have a Michelin-starred chef in New Zealand. It is even rarer to have six – and all working together in the same kitchen.

So when fourteen AUT students were asked if they’d like to commis for the maestros at SO Amazing Chefs 2019, they jumped at the chance.

The week-long event was held at Harbour Society restaurant high up in the luxury SO/ Auckland hotel, with a fantastic view over the water.

Head chef Marc de Passorio invited five of his French-educated culinary colleagues – Michel Portos, Yusuke Goto, Geoffrey Poësson, Julien Diaz and Jean- François Bérard – to each make a lunch and dinner, as well as lead a masterclass.

The week-long gastronomic journey culminated with a “twelve hands” meal of six courses, cooked by different Michelin-starred chefs.

One of the lucky AUT students, Anthony Yuan, says helping out the two-star Michel Portos showed him that the role of a chef is that of an artist.

“I’ve learned a lot from him. The way that he works, how to pay attention to more details and how to cook in very specific ways,” the second-year Bachelor of Arts in Culinary Arts student says.

“I can’t believe they pay attention to this much detail. Everything has to be the same - just like a machine.”

For example, Yuan says that even when he was cutting the carrots they all had to be whittled down to exactly the same shape and colour.

“Everything has to be perfect … I have had to redo a lot of things.”

But despite the constant constructive criticism, the expert chefs were friendly in helping teach technique and “not like Gordon Ramsey at all”.

De Passorio has twice been awarded a Michelin star for his own restaurants and has even cooked for Russian President Vladimir Putin.

His advice for aspiring chefs, such as the students who helped out, is to “learn, learn, learn”, and believe in themselves. Working in the kitchen is not easy, he says.

“Work with your heart. Not just your fingers and your eyes.”

AUT Senior Lecturer John Kelleher organized the student help and says there are quite a few chefs in New Zealand who have worked at Michelin star restaurants, himself included.

“But to earn a star at your own establishment is different. It’s rare for someone to be here with that quality, that recognition, especially a French chef.”

CREATE THEM With increasing reports of a shortage of skilled hospitality staff, there is no better time to upskill.

If you or your staff can’t commit to the length of a full degree, you can gain knowledge in a specialised topic. With courses like Gastronomic Tourism, International Food and Beverage, Accounting, or Accommodation Management, you can choose the skills relevant to your business.

Our programmes and courses are NZQA-approved, and all level 3-4 courses use ServiceIQ-developed unit standards.

Talk to us about how our CoP courses can help your business

Why Study At AIS? • Great Reputation. AIS has been offering highquality programmes in Hospitality, Tourism, Business and Information Technology since 1990.

• Learn in a live training cafe on our campuses in Mt Albert.

• Scholarships are available across our range of study programmes.

• Accessible. We are located close to public transport and have loads of free parking on-site.

ENQUIRE TODAY Freephone: 0800 STUDY AIS (0800 788 392) Email: enquiry@ais.ac.nz HOSPITALITY BUSINESS - SUMMER 2019/20 15

TRAINING

Inspiring a real passion for cookery.

Training Tradition Prepares Students for Success The Southern Institute of Technology (SIT) has a long history of training exceptional chefs, cooks and culinary artists.

Whether you are looking for a short course in barista skills, a course to prepare yourself for cafe and bar work, or you are an aspiring cook or chef, their range of hospitality courses will equip

you with the professional skills required to enter this competitive industry.

Southland-born Sharnee GardynePalmer couldn’t agree more. She always enjoyed cooking and regularly helping her Grandma prepare dishes, and worked part time at the Gore RSA whilst still at school, taking on more hours upon graduation.

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16 SUMMER 2019/20 - HOSPITALITY BUSINESS

One of her colleagues had completed the New Zealand Certificate in Cookery (Level 3) at SIT, and expressed how much she had enjoyed it.

Sharnee’s work approached her and offered to pay for her to undertake the course, an opportunity she grabbed with both hands, thinking “Why not?!”.

She says that the tutors were fantastic at making sure everyone knew the basics, and helping those students with less experience get up to speed.

The Level 3 programme covers simple dishes, while the Level 4 Cookery course then builds on the skills and knowledge gained in Level 3 and students go on to produce more complex creations.

Having discovered while studying that she has a real passion for cookery, Sharnee is now looking towards the future and thinking what she can do with her cookery skills in terms of creating a career.

Top of the list at the moment is the idea of working in the kitchens of a cruise ship.

“Being able to combine her passion for cookery with travelling sounds like an ideal option,” she says.

“I would definitely recommend studying cookery at SIT, it’s been an awesome experience so far and I have learned so much”.

With well equipped training kitchens, the Bungalow Restaurant and the Vault Cafe, wait staff, counter service, bar staff and chefs, all enjoy hands-on, practical experience as an integral part of their course.

For more information about the hospitality programmes available at SIT, visit www.sit.ac.nz.

EMBARK ON YOUR POSTGRADUATE JOURNEY The hospitality and tourism sector is one of the fastest growing industries worldwide and plays an essential role in improving economic and social outcomes for individuals and communities. As the sector grows, so does the need for skilled professionals and researchers who can tackle issues of sustainability, ethics, social responsibility and more.

If you’re interested in getting a deeper understanding of the industry to progress your career, or want to make a difference through impactful research, postgraduate study at AUT will challenge and inspire you to make a difference.

Our master’s degrees in hospitality, tourism and gastronomy are world-ranked and our academics are passionate experts in their subject areas.

PROGRAMMES INCLUDE: • Master of Gastronomy • Master of International Hospitality Management • Master of International Tourism Management • Master of Philosophy • Doctor of Philosophy

Learn more

aut.ac.nz/hospitality-tourism

TRAINING

WelTec’s Stepping Stones to Success

When Matt Gupwell finished school in Lower Hutt in 2013 he tried a variety of jobs - retail, sales, installing glass, and working in a local cafe with his Mum - but it wasn’t until he stepped into the kitchen at Mr Go’s that he found his true calling.

Mr Go’s is a modern Asian restaurant on Taranaki Street and after a few months work, and talking to others in the Wellington restaurant scene, Matt quickly realised that to be taken seriously, he had to get a qualification.

“It was clear that to get ahead, I had to get qualifications,” says Matt. So he decided that the Level 4 Cookery programme at WelTec was worth investing in for his future as a chef. “I knew people who had done it and knew it was good.”

Matt was lucky because his shift work gave him enough flexibility to work his hours around his full-time programme at WelTec - but Matt knows this is not always possible in the hospitality industry.

“I think the new way WelTec has structured this course is awesome,” says Matt. “I was lucky, but most chefs on the job are not able to step out and study and still keep earning.”

WelTec’s School of Creative and Hospitality has designed an exciting new programme; the WelTec Managed Traineeship New Zealand Certificate in Cookery Level 4. The two-year block release course supports trainee chefs to work towards becoming a qualified chef whilst continuing to be employed in the industry.

“The good thing about this course is that students will know the realities of working in a professional kitchen,” says Matt. “Study is stressful, but the kitchen is a different kind of stress.”

“In my WelTec course, students did two weeks’ work experience - but you

don’t get the ‘real’ kitchen experience in two weeks, so when they did get a job in a kitchen, it is a big wake-up call. That is why this new learn-asyou-earn is good, you learn fast in the real world.”

After completing the one-year WelTec Cookery Level 4 qualification, Matt stepped up his work at Mr Go’s in a full-time capacity as a line chef working the grill and fryer, with the aspiration of moving up the line and eventually running the kitchen.

“Getting the qualification made the other chefs and staff respect me more, they could see I was committed and working hard. And my friends love that I cook,” he laughs.

“I love that even though it is a stressful and hectic work environment it still doesn’t feel like you have worked a hard day at the end of it. And the culture in the industry gets better all the time - senior chefs can’t get away with yelling and screaming, and the pay is more fair. Completing WelTec’s programme gave me direction, it proved that I was committed, and gave me the opportunity to grow.

Wellington is an exciting place to work as a chef and if you have a qualification you will always be able to get a job.”

WelTec’s new two-year, block release, programme supports trainees to work towards becoming a qualified chef while continuing to be employed in the industry.

Students learn through practical tutorials and workshops and be assessed in a purpose-built environment alongside other trainee chefs. Access to WelTec’s online learning system and regular onsite visits by tutors to the student’s work places will provide additional support to both the trainee and the employer throughout the process.

Matt Gupwell - 'the new way the course is structured is awesome.'

Hospitality Ideals - The Benefits of Upskilling

Approximately 130,000 people work in the hospitality sector, a number that’s growing every year, but the Restaurant Association reports a lack of skilled staff remains the industry’s biggest challenge.

Taking a course at Auckland Institute of Studies (AIS) is a productive and useful way of ensuring your staff continue to grow and upskill, without having to stop work. Individual courses are available in many areas, including Accommodation Management, and Accounting For Hospitality. These courses can be taken alongside both part-time and full-time employment, and both staff and employers can apply individually for a range of courses.

Upskilling at AIS provides a way of improving capability and competency for staff. In this way, industry owners can protect themselves against the problem of ‘revolving door’ staffing, with staff feeling stuck or unmotivated due to lack of skills, and moving on quickly, leaving employers facing people shortages at all levels, and increased recruitment costs.

Providing staff with more learning opportunities can be done at all levels, and in a variety of ways at AIS. Recent research in the UK revealed that only 12 per cent of employees decide to leave their current position because of money, but those working in companies with a strong learning culture led to retention rates of between 35-50 per cent.

Happy, fulfilled staff is key to a thriving hospitality business, and concerns that upskilling staff leads to employees taking their skills elsewhere, recent surveys overseas have shown otherwise. A recent American survey showed that businesses who choose to upskill their workforce via in-house scholarships have in some cases improved staff retention by up to 90 per cent*.

Visit www.ais.ac.nz/hospitality-management/ for information on AIS programmes and courses. *Source: www.cthawards.com

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NELSON’S COLUMN

The Importance of Leadership Much more than just a 20 minute intro speech for new staff

Y

ou hear the word “Leadership” bandied around a lot with top sports teams and major businesses such as large corporates. When it comes to a bar or restaurant you assume that the leadership is spearheaded by the owner and that is true in most cases but it doesn’t always come to pass that the owner is an effective leader.

There is no question that an owner of a hospitality business is a great juggler; they are the Sales Manager, the Health & Safety Manager, the HR Manager, the Finance Manager, the Purchasing Manager etc,etc,etc., and that’s all before managing the day to day side of having a venue opened each and every day. The reality is that as an owner, unless you have a small operation you can simply not carry out all the leadership roles yourself if you want to be effective.

We work across a wide variety of venues that differ both in the size and the markets they operate in, but the two common factors we see in successful businesses are good people both in management and front-line roles, and systems and processes that are implemented properly. If you give good people the tools, they will deliver.

A common bug-bear in our industry is being able to source good staff, I constantly hear operators saying that there is simply not a good pool to choose from and as a result of that you see wrong choices being made and this in turn leads to a short tenure of service.

Think about someone you employ; how long does it take you to get them fully upto speed and importantly giving you a return on your investment that you have made through recruiting and training them? That return on investment (ROI) for you is critical and therefore critical that you make the right choice and not simply hire someone simply because they are the best of a bad bunch available at the time.

Your front-line staff are the heart of your operation, they are likely to be the sole people who are going to interact with your customers. They are going

to greet them; they are the people who can sway them what to order, and take that order. In the case of beverages they are likely the people who will dispense the product, they will be the people that record the sale, take the revenue from the purchase and give the change when required – a lot of responsibility so important to get the right person.

You will have a vision for your venue that you want to portray, your point of difference in the market.

That maybe that you are a sports bar, an upmarket wine bar or a fine dining restaurant.

Each of these examples are quite different and so should the people that you employ for each venue. You are not going to hire a bartender for an upmarket wine bar that either doesn’t drink wine or have any knowledge of it, or a waiter/waitress for a fine dining restaurant that has never served tables before or have some knowledge of food.

This is where it is essential you don’t hire the best of a bad bunch as your ROI and your reputation can take a long time to recover.

I have spoken before about the frustration I find when hospitality owners look at training as a cost as opposed to an investment in their business. Putting in time when someone commences their role is an important investment. A thorough understanding of how your POS system is laid out and operates, what to do if they mispour a drink to take the wrong food order. If they are aware of how these areas are dealt with this helps your overall management. In most venues today there will be a Policy and Procedure Manual, ensure that this is a living and breathing document that is available to your staff to refer to, to tell them how to handle or react to certain happenings. Do not simply give a new person the 20 minute “this is how we operate speech” and then throw them

20 SUMMER 2019/20 - HOSPITALITY BUSINESS

to the wolves. Have a planned and structured induction programe that all staff go through.

Delegation is a trait of a good leader so train one of your management team as your specialised in house trainer and make them the “training leader” and responsible for all your training.

Ongoing training is as important as the initial training, it not only draws in new subjects but continues to reinforce important areas that were previously covered.

Introduce regular 10 or 15 minute “mini trainings” at the start of a shift every couple of weeks. Similarly, daily “pre-shift briefings” are important for you to be able to brief staff on areas like “specials of the week” or draw their attention to areas that you are concerned about such as the amount of waste being recorded.

People naturally like feedback and it is important that you let your team know how they are going. It’s very easy to get into a rut and not do this but the benefits far outweigh the effort. We often produce a Staff Report for our clients on the conclusion of an audit which shows a result that doesn’t give away any confidential information such as turnover or profit margins, but shows the good and bad of what has happened over the trading period we have reviewed. You would be amazed at the reaction and turn around the following period from a team knowing that they were short by 87 litres of beer or 11 bottles of wine and their enthusiasm to see this turn around and see the next result.

Leadership does not just happen but putting the stepping stones in place and empowering others to work with you in leadership roles helps you to achieve the goals within your business. n

“A common bug-bear in our industry is being able to source good staff ” – Peter Nelson

Peter Nelson is the Managing Director of Sculpture Hospitality New Zealand, Australia and Pacific Islands

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Marco Pierre White - From Enfant Terrible to Mellow Sage Recognise Luck and Opportunities When They Present Themselves

B

ritish celebrity chef and restaurateur Marco Pierre White (also crowned Enfant Terrible), famously handed back the three Michelin stars he was awarded over his stellar career, when he gave up cooking 20 years ago.

And of those three stars, earnt when White ran Restaurant Marco Pierre White and The Oak Room, he says, “I didn’t win them, it was the team behind me. I was the conductor, the composer – without the team what can you achieve?”

In Auckland in November for his international judging role at Taste of Auckland, the godfather of modern 22 SUMMER 2019/20 - HOSPITALITY BUSINESS

dining seemed rendered down to a mellow sage. Demonstrating to an invitation-only group of chefs and guests at a foodservice professionals event by Unilever Food Solutions, it’s obvious White now appreciates simplicity in modern cuisine and pretention doesn’t impress him. These days he’s more for modern comfort food.

White reached his cuisine ascendancy in the late ‘80s and early ‘90s, at the tail-end of the Escoffier reign. “The old cuisine was turning into modern and I’m pleased I saw that era with Le Gavroche and the Roux Brothers; Restaurant Laselles and Maxim’s in Paris; when

restaurants had romance and servings were generous.”

With his reading glasses perched on the tip of his nose throughout the risotto making demo, the mellow master directed his assistant and shared his knowledge and insights on the challenges for the food service industry and how the restaurant landscape might look in five to 10 years’ time.

“How to structure the business and the mathematics of running a restaurant are changing. People today are eating out more, two to three times a week, so you need to build your regulars. In my opinion, the most important aspect of any restaurant is

SPONSORED CONTENT owners at the time, gave me my dream. Every night before leaving the restaurant I’d say goodnight and like bedtime stories, Reid and Long talked of the French masters.

“They spoke so visually, of places like Restaurant Lasserre and Maxim’s in Paris.and it became my own dream to create a Lasserre. I believe if you have a dream, it’s your responsibility to make it come true. That’s fantasy and had it not been for luck, I would never have realised my dream.”

Marco’s top risotto tips • Grated onion gives the dish less acidity and more subtlety than chopped • White’s dear late friend Antonio Carluccio famously didn’t use wine in his risotto, but White is a fan • Knorr Concentrated Liquid Chicken Stock has more flavour than salt and makes a great seasoning. If you use too much you can adjust the flavour; salt is not that forgiving • Generous blobs of butter were placed on top of the risotto towards the end, then Parmigiano-Reggiano grated over before serving.

the environment you sit in. Then it’s service with a smile, kindness, followed by good, generous food at price points everyone can afford.

“If I asked about your favourite restaurant, it probably won’t have one or two hats. It’s probably somewhere around the corner where you go once a week or twice a month, somewhere simple. You get to the know the staff, they get to know what you like and you feel comfortable.

“In New Zealand I think Al Brown has really got it right. His environment, the simplicity of his food, his prices.

His two proteges Kyle Street and Jordan MacDonald [now of Culprit and Lowbrow], are doing it well too.

I tried their tasty fried chicken wings with a slice of working-class bread underneath, to soak up the juices. They were sensational, clever and modern.

Facing today’s challenges When fielded a question from one head chef about navigating social media

and how to attract young chefs to the industry when the scrutiny is harsh, White revealed that although social media is a good vehicle to promote his own business personally he’s not a fan and his son manages his social media accounts for him. “ Instagram and Facebook cuisine is all about the photo, it’s not about the eating. I find it a distraction. I believe it’s more important to be interested in what you are doing.” Then asked about the biggest challenge for those working in restaurants today? “Achieving consistency: It’s king.”

On finding fame at The Box Tree White credits the Box Tree Restaurant in Ilkley, West Yorkshire where he joined the staff in 1979, as giving him the passion, training and opportunity to succeed in the way that he did. “I’m a fantasist and Malcolm Reid and Colin Long, the restaurant

The Great White goes vegan?

In 2001 White, the youngest British Chef to chalk up three Michelin stars, not only gave up meat and seafood, but alcohol, cigarettes, coffee and sugar for nine whole months. “The first three weeks didn’t affect me. By the end of six weeks I felt really weak, then after nine weeks I was back to normal. I slept better, had more energy and after nine months I’d lost 5 stone.

“But the thing was, my mind played tricks and my sense of smell was more acute. Chicken and beef smelt even more delicious and I could smell coffee and bread baking a mile away. Then the cheese board: I would stare at the brie, it was like it walked across the plate. In the end I surrendered. I missed oysters and lobsters and I never felt satisfied. I learned a lot though and gained great insight into what makes a great vegan dish.”

“I was the conductor, the composer – without the team what can you achieve?”

It’s all in the sauce For centuries, the thinking behind what makes a great dish has been using stock made from rendered down animal bones or carcasses. With an increased focus on plant-based foods though, and White’s stint at veganism, he’s the perfect chef to ask about creating satisfying, superb vegan sauces: “The ratio of vegetables for the amount of liquid is the secret. Most people think a few vegetables makes a vegetable stock, but it’s so much more than that.”

Is a different skill set required to create impressive vegan and vegetarian dishes? “It’s the same approach. Once you’ve got the foundation of classicism, you can do anything, but you need to learn the foundations.”

Over the years, White identified all the talented chefs who worked for him through the same qualities: being consistent, punctual and able to take the pressure. And his advice for those keen to realise their own culinary dreams has never changed: “ Recognise luck and opportunities when they present themselves, and reinvest in your business to realise your dream.” n

HOSPITALITY BUSINESS - SUMMER 2019/20 23

DESSERTS

Ice Cream Awards Hotly Contested NZ Ice Cream Week & Sundae

A

judging panel of food industry experts gathered at Auckland’s Food Bowl to taste their way through a mountain of delicious NZ-made ice cream entered in the hotly-contested annual NZ Ice Cream Awards. The awards have this year attracted 308 entries, reflecting the growth and diversification of the NZ ice cream manufacturing sector.

Hannah Wood, Founder and Chief Gelato Maker at boutique manufacturer Little Lato, says the NZ Ice Cream Awards celebrate the best-of-the-best and the competition is always fierce because of the overall high quality of NZ-made ice cream with locally sourced dairy and other ingredients.

“From the gelato stores with a rainbow of flavour options to an increasing array of premium brands and household favourites that are always stocked in supermarket freezers, there’s something for everyone when it comes to ice cream. It’s no wonder that Kiwis eat more ice cream per capita on average than just about anyone else in the world, having only recently overtaken the US,” says Hannah.

There are 13 different categories that NZ ice cream makers can enter in the NZ Ice Cream Awards, ranging from the Standard Vanilla Ice Cream category to the Open Creative category, which was won last year by Deep South’s Chip & Dip Ice Cream.

Six food industry experts make up the judging panel, which is headed

by Kay McMath who has been Chief Judge of the NZ Ice Cream Awards for over 10 years. Over two days, they tasted 308 ice creams each using a blind-judging process and strict technical judging criteria. Ice creams are judged out of 100 on the key attributes of flavour (50 points), body and texture (40 points) and appearance (10 points).

Gold medals are awarded to entries scoring 95-100 points and silver medals are awarded to entries scoring 90-94.9.

The ice creams that score the highest in their category are awarded Best in Category and there are also two Supreme Awards, one for Large Manufacturers and one for Boutique Manufacturers.

The NZ Ice Cream Awards will be announced during NZ Ice Cream Week 11-17 November, an entire week dedicated to celebrating the quality of NZ-made ice cream and the role ice cream plays in our lives. It culminates in Ice Cream Sundae on Sunday 17 November, which is our national ice cream day.

The NZ Ice Cream Awards and NZ Ice Cream Week are run by the NZ Ice Cream Manufacturers’ Association (NZICMA), which also holds its annual conference during NZ Ice Cream Week. n

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Ice Cream Remains Our Favourite Frozen Treat Kiwis eat more ice cream than just about anyone else in the world and it’s no wonder because New Zealand ice cream is made from our top quality dairy and other locally sourced ingredients.

NZ Ice Cream Week is an opportunity for Kiwis to celebrate the quality of NZ ice cream and the role it plays in our lives.

NZ Ice Cream Week (11-17 November) events

• The NZ Ice Cream Awards 2019 will be announced at an awards dinner on Wednesday 13 November.

• The NZ Ice Cream Manufacturers Association holds its Annual Conference from 13-14 November where its members and the wider industry will discuss all things ice cream.

• Ice cream lovers across NZ are encouraged to find their own way to join in a national day of celebration of our favourite frozen treat on Ice Cream Sundae, on Sunday 17 November.

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Recognising a lifetime of service to Hospitality

Basil Diack, the trail-blazing former proprietor of the Victoria Hotel in Napier and the Meeanee Hotel Filter Room, has been inducted into the Hospitality NZ Hall of Fame.

The Hall of Fame is made up of individuals who have made significant contributions to the hospitality industry, who are admired and respected by their peers and show excellence and dedication to the industry.

Basil began his career 61 years ago when he joined his father to help run ‘The Vic’. At the time, the big breweries had a monopoly over liquor sales and Basil and others constantly fought that monopoly.

He was pivotal in setting up Hawke’s Bay Independent Breweries in 1994, and along with his business partners, they established the first true competitor to the bigger industry players.

Basil sold the iconic ‘Vic’ in 1995, then spent three years in partnership at the Meeanee Hotel, and in 2007 his beloved Independent Brewery was moved from Onekawa to its present Meeanee site.

In a Southern Hemisphere first, The Filter Room was launched here to sell product directly from the brewery site, which cemented the brand, gave beer and cider more profile and attracted more visitors.

While selling out of the Brewery in 2016, Basil remains on the staff. He’s known as the “Brewery Ambassador” and the oldest, most experienced sales rep in the country.

Throughout his career, Basil held numerous executive roles, including Hospitality NZ branch president for 20 years, and various national committee positions for nearly 15 years.

He was made a Life Member of the Hawke’s Bay Hospitality Association in 1993, and in 2012, Basil was awarded a Lifetime Achievement for service to Hawke’s Bay hospitality.

As a trailblazer, Basil allowed others to succeed because of his steadfast sense of fair play and sheer love for commerce.

HOSPITALITY BUSINESS - SUMMER 2019/20 31

REGIONAL REVIVAL Hawke’s Bay

The Puketapu in Hawke’s Bay has been welcoming patrons for 134 years.

From Puke To Puketapu - A Worthwhile Journey A chance drive by secured this country pub's exciting future!

An historic country pub redeemed When Mary and Chris Danielsen bought the old Puketapu pub near Taradale in 2005, more than a few people were surprised and most thought the venue past reviving.

Not only was The Puke (as it was known for decades), extremely tired; it was definitely a blokes hangout and including Mary, only three people were needed to operate the place.

“Looking back, we were brave to buy it,” Mary says. “But Puketapu is a special place with a lot of history. It’s a country location very close to town and we had the feeling the hotel could really take off again. People who didn’t know us thought we were yokels and when they heard a woman was in charge, they said we wouldn’t last three months. Proving them wrong has been satisfying!”

Built in 1885, the Puketapu Hotel boasted 22 bedrooms, two parlours and a dining room and over its 134 year history

it has seen many eras, varying fortunes he’s clever with his hands too, making and setbacks such as fires sweeping all the wooden furniture throughout. through. In this rags to riches story, the Whatever experience they lacked, iconic venue just 15 minutes from Napier they’ve made up for with passion and The hotel rises from the ashes yet again. Rebranded pedigree. Mary grew up in Waihau, still attracts and gently coaxed by the Danielsons, 30km up the road, Chris is a local too farming The Puketapu has scooped awards and and some of their earliest memories ‘locals’ from achieved TV stardom too. include The Puketapu. While most as far away These days, The Puketapu is one of their married, working life has as 50km. of the best versions of itself, winning been lived out of The Bay, the 2011 Hawke’s Bay Hospo Awards returning home was for ‘Traditional Pub of the Year’, and always on the table.

‘Outstanding Local’ in 2013. Now Getting involved a destination for locals and out of in hospitality towners; 28 full and part-time passionate had vaguely staffers keep the place pumping and its been discussed, reputation for great food, great value but never The and friendliness, rock-solid. “We offer more than meals, it’s the total experience people come for,” Mary says. “Word of nk s mouth is a big part of our success and ha S that keeps us on our toes, making sure b m we always deliver.”

“People who Impressive for a couple with no formal catering didn’t know us experience: Mary had “done thought we were a little catering”, which yokels and when they she loved, hosting dinner parties for their design and heard a woman was print business in Auckland. in charge, they said Chris commutes between we wouldn’t last Auckland and Hawke’s Bay, takes care of all the three months.” marketing for the hotel and – Mary Danielsen

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La

A

somewhat rundown Hawke’s Bay country pub revived by former locals serves great food in a venue now prized for its family-friendly reputation and as a favourite pitstop for hungry cyclists.

Jes Magill follows the transformation of The Puketapu.

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it’s impossible space-wise and maybe that’s a good thing!”

Hosting fundraising events has always been a priority and the hotel is currently raising money for youth and farmer suicide prevention. For the same cause, a Speed Shear is being held in the Garden Bar later this month, offering a $1000 prize purse.

When Hospitality Business visited The Puketapu one busy Saturday night recently, every staff member worked like they owned the place and when asked how they’ve formed such a tight and keen team, Mary responds, “We’re more like family.

We look after our staff and help them with any problems, just as families do.”

So it was inevitable, really, that the Danielsons would turn their ‘local’ around. Through aligning their skills, passions and values, The Puketapu has not only been resuscitated, it is again the beating heart of a close community and a drawcard for others keen to experience the same genuine, heartwarming Kiwi hospitality, and served of course, with great food. n

as on

The Puketapu’s Award-winning Menu Puketapu. A chance drive-by and seeing the For Sale sign on their beloved old local was all it took.

Their first priority was to attract a new clientele. “We focused on the menu first and stopped serving fry ups.

We wanted better than that. Then the people started coming, and we followed up with new options like more formal, degustation dinners served in the restaurant. We’d established a reputation and it just kept building because people knew they could rely on it.”

Jess Brown, Mary and Chris’s daughter, has been involved with the business since the family bought the venue, and becoming head chef six years ago, she’s been instrumental in the winning menu changes. It’s an extensive menu too that’s pretty-much waste free by using local suppliers, having regular deliveries, investing in quality chillers and vacuum packing meat on the premises, to name a few initiatives.

“There’s a real cross section of customers and everyone fits in. We often end up with large family groups, up to 20

kids and six couples and we’re really well supported by our locals. ‘Local’ covers a wide area in the country and it’s nothing for farming families to drive 50 km to enjoy a meal and a chat with us.”

The official Hawke’s Bay Cycle Trail runs right through Puketapu so when the cycling boom hit the region four years ago, the business really benefitted.

On weekends, groups of 30 to 40 riders can turn up on the doorstep right on opening, wanting full breakfasts and coffees and in the school holidays, three generations of cycling families often hit the trails, which is great for business too.

Offering three hospitality spaces, The Puketapu dining room takes 60 people, the Bar 80 to 100, and the Garden Bar (enclosed in Winter and alfresco in Summer), accommodates up to 100 people year-round. Summer trade is traditionally busier but this winter has been phenomenal, according to Mary, with capacity numbers reached three weekends out of four.

“We almost couldn’t keep up. What we need is a function space for 200 but

The Puketapu menu honours the stunning produce and wines of the region and its committed producers, with as many dishes as possible house-made and local wines prominently featured. The menu’s inspiration showcases and combines the perfect blend of Kiwis Classics, along with European tradition and flair, plus all leading international flavour bases including Eastern and Asian fusion.

• Bacon Wrapped Venison Meatballs with a smoky bourbon barbeque sauce • The Puketapu Lamb Burger with halloumi, red onion, salad greens and a garlic and coriander mayo served with beer battered fries • Ricotta, Lemon, Prawn and Basil Fusilli Pasta served with garlic bread and side salad • Fish of the Day with roasted duck fat potatoes, balsamic beets, fresh herbs and horseradish cream • Pork Belly GFA with butternut puree, lemon ginger silver beet and herb roasties • Eye Fillet 200gm with potato, garlic and thyme rosti, slow roasted balsamic shallots, portobello mushroom, wilted greens and beef jus • The Puketapu Selections Platter Chicken Liver Pate, Venison and Bacon Wrapped Meatballs, Sriracha Pork Belly Skewers, Halloumi Fries and Sticky Asian Pork Belly Bites, with a range of dipping sauces, cheeses and toasted ciabatta garlic bread • Zeppoli Doughnuts Apple and Cinnamon with whiskey ice cream and caramel sauce

HOSPITALITY BUSINESS - SUMMER 2019/20 33

2019 NZ FOOD AWARDS

Pureed Food & Gingernuts take Top Food Awards Best practice promotes growth & strategic direction.

T

he New Zealand Food Awards have celebrated New Zealand manufactured products, focusing on innovation and excellence, since 1987.

Sponsored by Massey University, they are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.

A company that produces texturemodified products to enhance the quality of life for people with eating difficulties has been named the Massey University Supreme Award winner at this year’s New Zealand Food Awards.

The Pure Food Co also won the James & Wells Business Innovation Award, with judges saying the company showed an impressive level of collaboration with target customers to understand consumer needs and realise the benefits of intellectual property to build a trusted brand.

The Auckland-based company was co-founded by Sam Bridgewater and Maia Royal in 2014 after a family member of Mr Bridgewater’s became so ill he could no longer eat solid foods.

Products are supplied both nationally and internationally to hospitals and rest homes as well as direct to consumers.

The nutritional benefits and quality of the food is achieved through collaboration with chefs, dietitians and food technologists.

“We’re honoured to get this award.

It’s something we had hoped to win in the past, so getting it tonight is unreal,” Mr Bridgewater said.

“Every day we try and put our feet in our consumers’ shoes, our elderly customers. We try to think about what makes a better meal for them and how we can improve their nutrition.”

The company previously won two New Zealand Food Awards categories – the Massey University Health and Wellness Award in 2015 and the Ministry for Primary Industries Food Safety Culture Award in 2017.

The judging panel said The Pure Food Co met all of the criteria for selection

Massey University’s New Zealand Food Awards celebrate innovation, excellence and sustainability.

34 SUMMER 2019/20 - HOSPITALITY BUSINESS

of a Supreme Award winner, judged against the three themes of innovation, excellence and sustainability.

“The judges agreed that this company demonstrated best practice in terms of its growth and strategic direction, market development and product development processes, and nutritional and health impacts.”

Judges stated that the products were innovative and of extremely high quality. “From a social sustainability perspective, The Pure Food Co proactively engages in upskilling health care professionals as well as their own staff, and from an environmental sustainability perspective, they seek to manage the environmental impacts of their processes.”

The New Zealand Food Awards have celebrated New Zealand manufactured products, focusing on innovation and excellence, since 1987.

Sponsored by Massey University, they are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.

This year, for the first time, a Product Lifetime Achievement Award celebrating New Zealand products that have withstood the test of time, was presented. The inaugural winner was The Griffins Food Company for

its iconic Gingernuts biscuits. Finalists were Goodman Fielder for pantry staple Edmonds Baking Powder and Kraft Heinz for Watties Tomato Sauce.

The judges said the fact the finalists’ products were still on the shelves was proof of the impact of the initial innovation and the ongoing quality control that made them trusted brands.

The winner was both innovative in its day and strong enough to hold off challengers over the years.

Tracey Seagar, marketing and innovation manager at Griffins, said it was “amazing” to be the first winner of the award.

“What we love is that everyone has a story about Gingernuts and when you work at Griffins you hear them all, so we definitely have a place in Kiwis’ hearts,” she said.

Massey Vice-Chancellor Professor Jan Thomas, who presented the Supreme Award, congratulated all the finalists and award category winners.

“Each year we see a lift in quality and innovation that makes the job of our judges so much harder – and that is exactly what we want for success of the New Zealand food industry,” Professor Thomas said.

Apart from Massey University, as principal sponsor and event organiser, the awards are made possible with the support of New Zealand Food Safety, Countdown, Cuisine Magazine, James & Wells, The Intermedia Group New Zealand, (publishers of FMCG Business & Hospitality Business magazines), Eagle Protect, Palmerston North City Council, FoodHQ, New Zealand Trade and Enterprise, The FoodBowl, Z Energy, Villa Maria and The FoodPilot.

Winning products earn the New Zealand Food Award’s quality mark to highlight the superiority of their products to the industry. n For more information, please visit www.foodawards.co.nz

AT LEAST 5 TIMES

LESS SUGAR THAN OTHER CAFE ALMOND MILKS.

THE LOW SUGAR CHOICE

CHOCOLATE & COFFEE SHOW

Agnieszka (Aga) Rojewska held demonstrations and masterclasses at the 2019 Chocolate & Coffee Show, much to the delight of coffee aficionados!

There’s Something About Aga! World Barista Champion Speaks Her Mind

T

he first female World Barista Champion in the competition’s 19-year history flew into Auckland recently, demonstrating her winning techniques at The Chocolate & Coffee Show, and holding a Masterclass Workshop.

Born in Poland, Agnieszka (Aga) Rojewska has been a mainstay in coffee competitions, devoting her time and energy to competitive coffee on both the national and international stages.

Her visit was part of a specialist coffee tour sponsored by Almond Breeze Barista Blend and BaristasforBaristas. com, a recently launched online community formed to help Kiwi baristas develop their careers with access to specialist training, jobs, industry updates 36 SUMMER 2019/20 - HOSPITALITY BUSINESS

on latte art, coffee beans and machines.

Hospitality Business caught up with Aga during, ironically, a rare and brief coffee break, where she shared her passion and thoughts on all things coffee!

World Barista Champion Speaks Her Mind Q. A New Zealand roaster once said a lot of New Zealanders drink their coffee too strong. What are your thoughts on this?

When people mention strong coffee, a lot of them confuse caffeine content with intensity of flavour.

If your coffee is too strong, either add water or ask for another. But I think you can have too many flavours in coffee, packed too intense like ristretto, but then ristretto has fans so,

coffee is really all about what you like.

Q. Can you be taught to be a good barista and what prevents someone from being a good one?

Nobody is born with the ability to make coffee, it’s basically experience, but you won’t be successful if you don’t want to learn and I guess that’s true of all professions.

Q. What temperament makes the best barista?

Being friendly and open minded. You cannot teach hospitality and baristas works in the hospitality business.

Q. What should a hospitality operator look for in employing a great barista?

This is tricky. There’s nothing you can read in a CV that will tell you whether an applicant is good. You

CHOCOLATE & COFFEE SHOW have to talk to them, see how they behave, how they respond, if they have a friendly attitude toward others and if they’re willing to learn. And it’s definitely useful if they’re in the habit of keeping things clean.

Q.What’s the next thing after cold brew?

It’s so hard to say. This industry is evolving way too fast to make any predictions.

Q. What are the main threats to coffee supply and should we be concerned?

Climate change is definitely the main threat. Coffee doesn’t like unpredictable temperatures – it makes coffee growing tricky and we do need to be concerned about this.

Q. Is there anything happening in the coffee scene you think isn’t doing it any favours?

Some coffee crops are sold at auctions for prices that are too high and lead people to believe it’s a very profitable business for farmers. It isn’t – this is just an illusion.

Q . Where do your favourite beans come from and do you have a favourite machine brand?

I don’t have any favourites – I just like coffee.

Q.In terms of latte art what inspires you and what concepts translate best into great art?

Anything can be an inspiration. If you look around you there are always people, animals, places and situations that can all inspire great latte art.

Q. Why do you think you’re the first woman in 19 years to win the barista championship? Has it been a boys club until now?

It’s hard to say but there are fewer women competing.

Possibly we’re just not that competitive, and because we’re in a minority, the probability of women winning the championship is lower.

"I just like coffee"

Q. Where is the finishing point for a barista? Some aren’t sure at what point they’re up and coming as opposed to having arrived?

The coffee business isn’t about just being a barista and there aren’t specific pathways like in corporations. You can choose your final point, whether that be barista, barista training, roasting or maybe a green coffee buyer. Every person is different and if they’re keen they’ll find their niche. n

“You can choose your final point, whether that be barista, barista training, roasting or maybe a green coffee buyer.”

- Agnieszka (Aga) Rojewska

The Chocolate & Coffee Show Treats Visitors Thousands of Aucklanders tempted their tastebuds at The Chocolate and Coffee Show this year, again enjoying sweet indulgences and meeting artisan exhibitors from all over the country.

The seductive aromas of Frenchstyle pastries and freshly brewed coffee greeted visitors as they arrived at The Cloud in Auckland’s party precinct. Chocolatiers from Hogarth, Honest Chocolate, The Foundry, Baron Hasselhoff, Shirl & Moss and many others shared their latest innovations and delicious samples, including award-winning chocolates.

From Makana’s Macadamia Butter Toffee Crunch to designer cupcakes, Grown-up Donuts, gourmet popcorn and fudge, there was something for all tastes and ages Masterclasses and free presentations from some of New Zealand’s food, chocolate and coffee

gurus, truly put The Chocolate and Coffee Show on Auckland’s event map. Celebrity foodie Nicci Wickes shared her dessert recipes, you could learn how to make your own gourmet chocolate bar, or enjoy wine and chocolate matching with Master Sommelier Cameron Douglas.

Visitors enjoyed fine tea and coffee, filled rolls, Vietnamese delights and ice creams and discovered plant-based milks, nut butters, preserves, chutneys, honey and plenty of gift inspiration, including cook books, homewares, coffee cups, T-shirts and aprons.

The popular VIP Lounge at the Chocolate & Coffee Show was a ‘sold-out’ affair, offering Allan Scott wines, Puhoi Valley Cheeses, Sprig & Fern Chocolate Porter, Haagen Dasz ice creams and a Goodie Bag filled with Tatua products, Well Naturally Chocolate and other treats.

HOSPITALITY BUSINESS - SUMMER 2019/20 37

SUSTAINABILITY

Wooden Room Keys on Trial at Shangri-La Sydney RFID enabled room keys made entirely from wood are currently on trial at Shangri-La Sydney as the hotel takes steps to reduce its environmental footprint by phasing out plastic alternatives.

Joining a growing trend among Australasian hotels and restaurants to introduce new sustainable practices, the initiative aims to curb the flow of departing guests inadvertently failing to return their room keys, only to discard them later. Shangri-La Sydney reportedly loses more than 1,000 plastic room keys this way each week in this way.

The wooden cards are operationally identical to the plastic alternatives and contain both RFID chip and magnetic strips along with signature panel, scratch-off panel and bar codes needed to activate the door locks.

The hotel has ordered 10,000 woodenkey cards from US supplier LVE Vision as part of the two month trial. The move builds on the hotel’s implementation earlier this year of a fully paperless check-in and check-out process, thereby cutting out 36,000 sheets of paper per month from its operations.

Made from wood and bamboo the key cards are sourced from wellmanaged, plentiful, legally harvested and sustainable hardwood forests, with a grown-to-removal ratio of 2.4 to 1. The key cards incorporate an RFID chip, laser-engraved logo and instructions, and are lightweight and durable. Once the pilot scheme is completed it is expected the hotel will implement the same system to the group’s properties in Australia, South Pacific and Asia. n

38 SUMMER 2019/20 - HOSPITALITY BUSINESS

Wooden cards on trial at the Shangri-La Sydney have the same functionality as plastic alternatives.

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

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

NEW ZEALAND

SUMMER 2019/20 | www.theshout.co.nz

CELEBRATION WINE A CUBAN LOVE AFFAIR KIWI CIDER

INTRODUCING THIS YEAR’S WINNERS

BEST IN SHOW WINNER

International Whisk(e)y World

International Whisk(e)y Ireland

Scotland Peated

New Zealand Whisky

Scotland Origin Aged 15+ Years

2019 PRINCIPAL SPONSOR

Scotland Origin Non Aged Single Malt

Scotland Origin Non Aged Blended

Scotland Origin Aged 8 - 15 Years

International Whisk(e)y USA

A world first for New Zealand wine Villa Maria named in the Top 3 brands globally Judged by 130 masters of wines, wine writers wine buyers, and journalists – this is the first

time ever a New Zealand wine brand has been named Top 3 in the world.

S E D D O N VI NE YAR D, MAR L B O ROUGH

contents

The Shout Editor, Charlotte Cowan

summer 2019/20

4 INDUSTRY NEWS AND INSIGHTS 7 WINNERS OF THE DRAMMYS,

NEW ZEALAND WHISKY AWARDS 2019

8 GIN FOR THE WIN ENDLESS SUMMER

Welcome to our last issue of 2019!

Can you believe it? Where has the year gone? (That’s what old people say, right? Am I officially old?). As we trot into a new decade, we thought we’d bring you a bumper summer issue - including our favourite picks for sparkling and celebration wine as tasted by Cameron Douglas MS (pgs 12-13), the big winners at the New Zealand Food Awards and the New Zealand Beer Awards (pgs 8 and 16), the lowdown on Cuban rum – slushie daiquiri anyone? (pgs 10-11) and finally, what’s been happening in the world of Kiwi cider (pgs 18-21).

Thank you so much for all your support this year, we appreciate you so much – especially all the hard work you do in the hospo industry.

Cheers to a cracking Christmas and a delicious, sparkling summer.

See you in 2020!

Q+A with Sam Brown, winner at the NZ Food Awards

10 A CUBAN LOVE AFFAIR

7

Spirits writer Tash McGill explores the home of rum

12 SPARKLING AND CELEBRATION WINE Tasting notes from Cameron Douglas MS

14 IN THE SPIRIT OF GIVING

12

10

Special present ideas for the festive season

16 NZ BEER AWARDS 2019: THE WINNERS

18 ALWAYS LOOK ON THE BRIGHT CIDER LIFE…

John Oszajca chats with Paul Paynter from Paynter’s Cider

20 WHOSE CIDER YOU ON?

18

16

Our picks for delicious summer ciders

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

CELEBRATION WINE A CUBAN LOVE AFFAIR KIWI CIDER

INTRODUCING THIS YEAR’S WINNERS

CORRECTION: In the October issue of The Shout NZ, I incorrectly named the hops in Behemoth’s ‘Murica APA as Riwaka, Amarillo and Citra. I sincerely apologise to Behemoth Brewing Company for this error. The correct hops in ‘Murica are Amarillo, Centennial and Simcoe and the beer is available in 330ml cans. For more information, please visit www.behemothbrewing.co.nz/beer/ murica

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 021 774 080 Sales Director Jaqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600

BEST IN SHOW WINNER

International Whisk(e)y World

International Whisk(e)y Ireland

Scotland Peated

COVER STAR:

NEW ZEALAND

SUMMER 2019/20 | www.theshout.co.nz

New Zealand Whisky

Scotland Origin Aged 15+ Years

Scotland Origin Non Aged Single Malt

Scotland Origin Non Aged Blended

Scotland Origin Aged 8 - 15 Years

International Whisk(e)y USA

THE DRAMMYS

Sponsored by Super Liquor, the 2019 New Zealand Whisk(e)y Awards - aka The Drammys – saw more than 165 entries from around the world. The winners were announced at a gala dinner earlier this month, head to pg 7 to see who took out the big trophies and medals.

2019 PRINCIPAL SPONSOR

EDITOR’S PICKS 1

NO.1 FAMILY ESTATE MARLBOROUGH CUVÉE BLANC DE BLANCS NV The winner of multiple International Trophies, Gold Medals and Five Star Awards – plus 95 points from Cameron Douglas MS – this sensational sparkling wine was held on lees for two years, resulting in complex, champagne-like characters. One word: delicious. For more sparkling and celebration wines, head to pgs 12-13.

2 JOHANNESHOF CELLARS EDELBRAND GRAPE BRANDY One of just a few Kiwi companies producing grape brandy, Johanneshof Cellars uses 100% Marlborough grapes, distilled twice like a Cognac and matured for 28 years in small Limousine oak casks to produce this unique drop that is a perfect gift this festive season.

For more out-of-the-box present ideas, take a look at pgs 14-15.

3

REKORDERLIG CUCUMBER & LIME CIDER Known for their interesting and refreshing flavour combos, Rekorderlig has released a new one – Cucumber & Lime. Sound like it could be up your alley? Check out pg 20 for other thirst-quenching ciders to take to the beach this summer.

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 | SUMMER 2019/20 | 3

news

Gold medals and trophies announced for NZ Wine of the Year Following three days of judging more than 1200 wines, 75 Gold medals, 13 varietal trophies and seven regional trophies have been awarded at the New Zealand Wine of the Year competition.

Marlborough dominated the Gold medal tally, winning close to 50% of the awards, with a particular strength in the Sauvignon Blanc Judges Warren Gibson and Ben Glover category. Hawke’s Bay dominated the full-bodied red category and Central Otago was prominent in Pinot Noir.

Multiple Golds were also given to the Gisborne, Nelson and Canterbury regions, with Northland achieving strong Silver medals. There was a total of 766 medals awarded across 15 classes.

“The average quality of the wines was very high, with a strong return of both Silver and Bronze medals suggesting the current vintages of 2018 and 2019 are both good ones,” says Chair of Judges, Warren Gibson.

In the varietal trophies, Central Otago shone with its Pinot Noir, while the aromatic white wines were strongly dominated by Marlborough, who also secured the Chardonnay bragging rights. In the full-bodied reds, Saint Clair Estate and Villa Maria took out the Champion Merlot, Cabernet (and Blends), and Champion Syrah trophies respectively.

Gibson says he was extremely pleased to see a strong relationship between variety, style and wine region in the trophy winners of this year’s awards. “More than ever we are finding a true sense of place in our very youthful wine industry,” he says.

The eight major trophies for the New Zealand Wine of the Year competition will be announced at the New Zealand Wine Awards on November 16, including New Zealand Wine of the Year Champion and Best Wine of Provenance.

For more information and a full list of winners, head to www.nzwine.com/nzwy/

Entries open for the 2020 New Zealand Spirits Awards Entries are now open for the 2020 New Zealand Spirits Awards which will be held in Wellington on May 7, 2020.

Presented by Spirits New Zealand Inc. and Distilled Spirits Aotearoa (NZ) Inc., the aim of the awards is to acknowledge and reward the best in local and international spirits commercially available in New Zealand.

The New Zealand Spirits Awards include seven categories – Gin, Liqueurs, Vodka, Whisky, Rum, Botanicals and Other Spirits – and each category will be recognised with Gold, Silver, Bronze and Double-Gold medals as appropriate. Trophies will be awarded for both Best in Category, as well as Best in New Zealand Product in Category.

“Throughout the judging process, we aim to emphasise integrity and impartiality,” say the awards organisers. “Our blind-tasting process undertaken by our peer-recognised national and international judges, guarantees that every entry is judged fairly and given equal consideration.”

For more information on how to enter, visit www.spiritsawardsnz.nz/. Entries are open until March 2, 2020.

4 | SUMMER 2019/20 | THE SHOUT NZ

WHAT’S ON

November 8-9 The Dunedin Craft Beer & Food Festival Forsyth Bar Stadium Dunedin www.dunedinbeerfest.co.nz November 16 The New Zealand Cider Festival Nelson www.nzciderfestival.com/ November 16 New Zealand Wine Awards Dinner Marlborough Lines Stadium Blenheim www.nzwine.com November 17 Toast Martinborough Martinborough www.toastmartinborough.co.nz November 23 South Island Beer Festival Ilam Homestead Christchurch www.facebook.com/SIBeerFest/ November 23 Tauranga Food, Wine & Music Festival Wharepai Domain Tauranga www.taurangafwm.co.nz/ December 7 Wanaka Beer Festival Wanaka Showgrounds www.facebook.com/WanakaBeerFestival/ December 7 South Island Wine & Food Festival North Hagley Park www.winefestival.co.nz/ December 10 International Lager Day

industry insights

Who’s going to be the 2019 New Zealand Wine of the Year™?

The best of New Zealand wine will be announced at the 2019 New Zealand Wine Awards, taking place on 16 November. New Zealand Wine of the Year™ is the official national wine competition of the New Zealand wine industry, replacing the Air New Zealand Wine Awards and the Bragato Wine Awards, two of the industry’s major wine competitions. The refreshed competition focuses on rewarding the grape grower and their single vineyard wines, as well as championing New Zealand wine excellence on a larger scale.

New Zealand wineries submitted their best wines for consideration for the highest honour, with prominent Hawke’s Bay winemaker Warren Gibson taking the lead as Chair of Judges, and Marlborough winemaker Ben Glover alongside him as Deputy Chair. They led a 26-strong team of international and national judges, including Canadian wine writer Treve Ring and Australian winemaker Steve Flamsteed, to swirl, sniff and sip their way through some of the best wines in the country.

Eight major trophies will be announced at the New Zealand Wine Awards dinner - New Zealand Wine of the

Sarah Szostak Events Manager, New Zealand Winegrowers

Year™ Champion, Best Single Vineyard White Wine, Best Single Vineyard Red Wine, Best Open White Wine, Best Open Red Wine, Best Organic White Wine, Best Organic Red Wine and Best Wine of Provenance.

The New Zealand Wine Awards dinner will be hosted in New Zealand’s largest wine region, with the event taking place at the Marlborough Lines Stadium in Blenheim.

The evening will recognise the New Zealand Wine of the Year™ winners, as well as other industry achievements including Young Viticulturist of the Year, Young Winemaker of the Year, the New Zealand Winegrowers Fellows for 2019, and for the very first time, the Cellar Door of the Year Award.

So, who will be the pick of the bunch? Keep up to date at nzwine.com to find out!

Winners are grinners Last month, hundreds of New Zealand’s finest brewers and beer lovers descended on Wellington to talk all things beer and give each other a big high five for brewing some amazing beers over the last 12 months.

This event was the annual Brewers Guild conference and awards. Firstly, a massive congratulations to the winners. There were some rather large grins in the room as the awards were dished out.

But secondly, well done to the Guild, it’s a huge undertaking to get all those beers in and judged over such a short period of time. It was great to be in attendance of both the conference and the awards. The Brewers Guild did a great job on the content of both.

I’m not going to go into all those awards but there were 955 entries (an increase on last year). Sixty-five Gold medals, 165 Silvers and 291 Bronze. That’s a lot of silverware.

What this increased number of entries does is highlight that breweries are more confident in their ability to make a great drop and put it forward for their peers to judge. The quality produced is a positive sign, because a beers quality and consistency are so important to keep consumers happy and stick with your brand.

Dylan Firth Executive Director, Brewers Association of New Zealand

It’s not just quality that brewers focus on, the theme for the conference this year was ‘Brewing a Sustainable Future’ and it is evident that there is a huge amount of work that people are doing towards being the best they can when it comes to energy use, staff welfare, community support and responsible consumption. One of the highlights of the New Zealand beer sector is its ability to adapt and change. Knowing that so many people are committed to sustainability and willing to share that knowledge gives the sector a great opportunity at being a leader in this space.

For more on the Brewers Guild Awards, head to pg 16.

THE SHOUT NZ | SUMMER 2019/20 | 5

FREE download or stream Main Divide NZ Music Compilation Vol.04 Spotify and Soundcloud Main Divide NZ Music Compilation Vol.04 www.maindivide.com/music

on the cover

WINNERS OF

The

Drammys NEW ZEALAND WHISKY AWARDS 2019 THE WINNERS BEST IN SHOW WINNER – SPONSOR SUPER LIQUOR The GlenDronach 21YO

The winners of the second annual 2019 New Zealand Whisk(e)y Awards have been announced, with two additional categories to the line-up.

With Super Liquor as the principal sponsor, The Drammys were developed to showcase whiskies from around the world available to the New Zealand market.

This year saw an impressive increase in submissions, with more than 165 whiskies from Scotland, America, Canada, Ireland, Japan and New Zealand entered in 10 categories.

The two new categories added in this year’s awards were the Whisky Innovation Award - to celebrate the unique creativity in whisky - and the New Zealand Whisky class - to showcase the New Zealand-made whiskies. To congratulate the winners, Super Liquor held an awards night in Auckland on November 1.

Bryan Cherry, Marketing and Merchandising Manager for Super Liquor Holdings, says The Drammys celebrate the best whiskies we have in New Zealand. “The market is diverse and growing, and the results this year show that,” he says.

Details for The Drammys New Zealand Whisk(e)y Awards 2020 will be announced in February 2020. For any feedback or information, please email info@thedrammys.co.nz or visit www.thedrammys.co.nz. n

INTERNATIONAL WHISKY WORLD – CATEGORY SPONSOR EAST IMPERIAL Gold • Suntory Whisky Toki Silver • Mars Whisky Iwai Bronze • Canadian Club 20YO INTERNATIONAL WHISKEY USA – CATEGORY SPONSOR EISCH GLASSWARE Gold • Maker’s 46 (Best in Class) • New York Distilling Company Rye Batch 2 2YO • Wild Turkey Rare Breed Silver • Jack Daniel’s Single Barrel • Old Forester Statesman Bourbon • Woodford Reserve Double Oak • Woodford Reserve Rye Bronze • Knob Creek • Maker’s Mark • Jack Daniel’s Tennessee Rye • Jack Daniel’s Sinatra Select INTERNATIONAL WHISKEY IRELAND – CATEGORY SPONSOR NZME Gold • Jameson 18YO (Best in Class) • Irish Single Malt #1 Batch 2 13YO • Redbreast 12YO Silver • Method & Madness Single Grain Premium

Bronze • Jameson Whiskey Maker's Series - Distiller's Safe • Jameson Coopers Croze • Teeling Stout Cask Small Batch Collaboration WHISK(E)Y INNOVATION AWARD Bronze • Waitui Whiskey • Glenfiddich Project XX NEW ZEALAND WHISKY AWARD – CATEGORY SPONSOR LANE NEAVE Gold • Thomson Manuka Smoke Silver • Thomson South Island Peat Bronze • Thomson Zeitgeist Single Malt • Willowbank 17YO • Thomson Two Tone SCOTLAND ORIGIN NON-AGED BLENDED – CATEGORY SPONSOR MEDIAWORKS Gold • Johnnie Walker Double Black Silver • Chivas Mizunara Bronze • Johnnie Walker Green • Smokestack Blended Malt Scotch Whisky SCOTLAND ORIGIN NON AGED SINGLE MALT – CATEGORY SPONSOR NIELSEN Gold • The Glenlivet Nadurra Oloroso (Best in Class) • Bruichladdich Classic Laddie Silver • Glenglassaugh Revival • Finlaggan Old Reserve Islay Bronze • Glenfiddich IPA

Experiment • Glenglassaugh Evolution • Tamnavulin Double Cask • The Glenlivet Nadurra First Fill • Tullbardine Sovereign • Laphroaig Quarter Cask • Auchentoshan Three Wood • The Dalmore King Alexander III • Tullbardine 228 SCOTLAND PEATED – CATEGORY SPONSOR CUBE Gold • BenRiach Bernie Moss (Best in Class) • Bowmore 12 Year Old • GlenDronach Peated Silver • Laphroaig Select • Bowmore No. 1 • The Ardmore Legacy • Aerolite Lyndsay • Glenglassaugh Torfa • Port Charlotte Islay Barley 2011 • The GlenDronach Peated Portwood Bronze • Port Charlotte Batch 6 13YO SCOTLAND ORIGIN AGED 8-15 YEAR – CATEGORY SPONSOR BIG MOBILE Gold • The Balvenie Caribbean Cask 14YO (Best in Class) • Darkness 8YO • BenRiach 12YO Sherry Wood • The Glenlivet 12YO • Chivas XV • Glenfiddich 15YO • The GlenDronach 15YO Silver • Glen Grant 10YO • BenRiach 10YO • Jura 10YO • Bunnahabhain 12YO Islay Single Malt Scotch Whisky • BenRiach 10YO Curiositas • Glenfiddich Single Malt 12YO

• The Balvenie Doublewood 12YO • Glendronach 12YO • Chivas Regal 12YO • The Dalmore 12YO • Caol Ila • Ballantines 12YO • Highland Park 12YO • Aberlour Highland Single Malt 12YO • Dalwhinnie 15YO • Glenkinchie 12YO Malt • Oban 14YO • BenRiach Rum Cask 12YO Bronze • Talisker • Deanston 12YO Highland Single Malt Scotch Whisky • Glen Grant 12YO SCOTLAND ORIGIN AGED 15+ YEARS – CATEGORY SPONSOR AUCKLAND RACE COURSE Gold • The GlenDronach 21YO (Best in Class) • Linkwood 18YO • Jura 18YO • BenRiach 21YO • Blended Malt #6 Batch 1 24YO • Tullabardine 20YO Silver • Longmorn Single Malt 16YO • The GlenDronach 18YO • Lagavulin • Glen Grant 18YO • Glenfiddich 18YO • The Balvenie Doublewood 17YO • Deanston 18YO Highland Single Malt Scotch Whisky • Glenfiddich 21YO • Laphroaig 18YO • BenRiach 22YO Dark Rum Barrel Finish • Aultmore 28YO • BenRiach 22YO Pedro Ximinez Peated Albariza Bronze • The Glenlivet 15YO • BenRiach 22YO Dark Rum Dunder Peated Finish • The Balvenie 21YO Port wood

THE SHOUT NZ | SUMMER 2019/20 | 7

Gin FOR THE win Q+A

The White Sheep Co’s Sheep Milk & Honey Gin took out The Shout Alcoholic Beverages Award at the New Zealand Food Awards held in Auckland last month. We chatted with founder Sam Brown about how far his ‘out of the box’ spirits have come in the past year…

“OUR GIN IS QUITE DIFFERENT FROM THE NORM”

How did you feel when you won at this year’s New Zealand Food Awards?

“It was really amazing to not only be nominated but win two awards, especially with all the other great New Zealand brands in the award categories. The White Sheep Co has been a long time in the making, so nights like this are really nice.”

What other accolades has your Sheep Milk & Honey Gin received since it was launched?

“The inaugural NZ Spirits Awards were held at the beginning of the year and both our Sheep Milk & Honey Gin and Sheep Milk Vodka won medals. We’ve also received great reviews from critics and feedback from the public has been excellent, which is, of course, the most important thing.”

What have you been up to with your business since we last spoke to you?

“It’s certainly been a very busy first year for The White Sheep Co. Our Gin and Vodka are now ranged at a number of liquor outlets and bars throughout the country, as well as airport duty free. We’re also exploring offshore markets which is really exciting and has kept us busy.”

How would you describe the flavour of your Sheep Milk & Honey Gin? “A delicate creamy aroma with a slightly honeyed sweetness. It’s silky, full and rounded on the palate, with a very smooth finish from the sheep milk notes. Our gin is quite different from the norm.”

Can you give us a quick rundown again of how it’s made?

“We are a true producer of alcohol from scratch, which is quite unique in the New Zealand spirits industry. Special yeasts (and lots of care and attention) are used to ferment sheep milk into 8 | SUMMER 2019/20 | THE SHOUT NZ

The White Sheep Co’s Sheep Milk & Honey Gin

alcohol, which takes around two weeks per batch. We then distill the fermented sheep milk into a full-strength spirit using a traditional style copper still. The long fermentation time means we are able to retain a great deal of the natural sheep milk flavour and aroma, which helps give our spirits their unique taste.”

How would you suggest that people drink it?

“If you are a whiskey drinker, then we definitely recommend trying our Sheep Milk & Honey Gin neat over ice. We are also building up a library of unique cocktails on our website which we continually add to and should have something for everyone so be sure to check it out.”

What’s next for you?

“We are truly grateful for all the support we have received along the way and are really excited about the coming year - we’ve got some big plans both here in New Zealand and abroad so watch this space!”

For more on The White Sheep Co, visit www.thewhitesheepco.com. And for more New Zealand Food Awards coverage, head to pgs 38-39 in FMCG Business. n

Sam Brown The Shout NZ Editor Charlotte Cowan presented the award to Sam Brown

DISTRIBUTED BY PERNOD RICARD NEW ZEALAND

ENJOY RESPONSIBLY

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In a country where it’s safer to drink rum than the tap water, why not spend your days sipping frozen daiquiris? That’s what spirits writer Tash McGill did…

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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.

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fter humid days at the beach, no air-conditioning and walking the streets of Havana, I could just about have been at home in the middle of New Zealand summer (sans the communism and poverty). Instead, I was in Cuba – home of Havana Club rum and a place of mystery, history and humble hospitality.

It’s where we fall in love with rum, that delicious spirit that deserves more prominence in our drinking regime: while daiquiris have been subjected to the same “fruit + base = cocktail” equation as the 1980s Martini trend, they have so much more to offer, even in their simplest form. And there really is something delightful about an adult slushie in the middle of a steamy, hot New Zealand summer – which we know is just around the corner.

The history…

Of all the spirits, perhaps the history of rum is the most utilitarian. Before we entered the most recent ‘Modern Age’, among the world’s most precious commodities were gold, rice, grain, spices, salt and its sweet elixir counterpart – sugar. Those trade routes criss-crossed Africa, Europe and the Caribbean

as colonisation swept through, leaving a trail of syrupy goodness behind the tall ships and terror. Where colonisation went, trade followed and in the heart of the tropics sweet sugarcane crops became prized for their white gold. But the detritus left behind also had a purpose – fermented sugarcane and molasses could be distilled and turned into rum. Sweet, smooth and high proof – rum. In a world where water could easily kill you, it was sometimes a healthier choice.

Blended, not shaken In modern-day Cuba, it’s still safer to drink rum than the tap water, as I learned in August

spirit on show

“THE ROUGH AND READY IMAGE OF RUM AS A SPIRIT PREFERRED

BY SAILORS AND PIRATES HELD FAST THROUGH THE 19TH CENTURY.”

Bacardi

Floradita - Ernest Hemingway’s favourite haunt in Old Havana

this year. While the production The whirr of the of the national blender runs all day drink is now the and night in Cuba business of the state, locals still take their rum seriously, if their cocktails a little more lightheartedly so. In Old Havana, where tourists flock to hire pre-embargo American convertibles and drink daiquiris to live music in the square, you’ll be hardpressed to find said daiquiri made in anything but a blender.

The whirr of the blender runs all day and night long with scoop after scoop of ice, simple syrup, sour mix and Havana Club blanco rum, free-poured into an alcoholic slushie. They move across the bar almost faster than the bottles empty, especially at Floridita, the legendary birthplace of the daiquiri and Ernest Hemingway’s favourite haunt in Old Havana. At the corner of the bar, a bronze statue of Hemingway stands open to the crowd and conversation; the line of tourists wanting a photograph is lengthy. In honour of the writer and his namesake drink, I ordered a Hemingway, his preferred version of the cocktail. The bartender smiled and poured from the same blender before adding another (free poured) double shot of Havana Club Anejo on top. I learned my lesson – in Cuba, there is little chance of spotting a shaken cocktail in the wild.

The legacy of Bacardi Of course, this rough and ready image of rum as a spirit preferred by sailors and pirates held fast through the 19th century, until Facundo Bacardi wanted to change that in 1862. The formation of Bacardi as an approachable lighter spirit that mixed well with other flavours saw the explosion of Cuba as a tourist hub in the Caribbean. Some of the company’s first advertising slogans boasted that Bacardi made Cuba famous.

Unfortunately, it didn’t last forever, as the Bacardi family were soon exiled after Castro’s revolution. The brand survived because they had created independent companies outside of Cuba prior to the revolution.

Bacardi still seeks to inspire and innovate great rum cocktails through its annual Bacardi Legacy competition. In a competition to create a legacy cocktail, international bartenders are invited to compete to create a drink that will stand the test of time – just like the daiquiri, frozen or otherwise.

Auckland is now home to the Pan Am, the highest-grossing Bacardi Legacy cocktail ever, being sold in 25 or more countries and selling more than $1 million worth of product. You can find the iconic beverage on the menu at Clipper NZ. Plantation Rum Of course, rum isn’t limited to Cuba.

Plantation Rum offers a great introduction to how the spirit is expressed across the region - from Barbados to Trinidad,

Jamaica and Panama, even stretching as far as Fiji and Peru for their spirits. Owner Alexandre Gabriel first made his foray into the spirits world through cognac, before becoming enchanted with the unique terroir of the Caribbean. Plantation Rum was born in the 1990s and seeks to exemplify the uniqueness of each region the rums are produced in. In addition to the core range of Vintages and Signature Blends, the Plantation Bar Classics range includes an overproof, blanco, dark and a pineapple rum. It’s this Plantation Stiggins’ Fancy Pineapple that should peak in bars this summer – with its burst of fresh pineapple influence bringing a tropical citrus punch to a traditional rum profile.

Made from a blend of pure and fruitinfused distillate, this is a delight to blend and mix with.

The best combos For those tracking cocktail trends, you may have noticed a rise in the use of pineapple as a core flavour and ingredient. Not only does It pair delightfully with rum but also coffee, herbs, whisky and cream. Sales of golden rum are predicted to rise by 33% by 2020 across global markets, so now is the time to get ahead of the consumer trend. We’re back to adult slushies with flavours like pineapple, banana, coffee and chocolate jumping into bed with golden rum, ice and cream in blenders for a smooth and refreshing summer cocktail.

The theme here is shameless fun with blenders and big flavours.

However, if even despite the heat you can’t quite bring yourself to get the blenders out behind the bar – consider this: Stolen Rum’s smoked rum offers a unique twist that screams summer campfire to all your favourite classics – from a smoked rum negroni to an oldfashioned or daiquiri. The Trinadian rum is aged for at least two years in ex-whisky barrels before being infused with Arabica coffee beans, fenugreek seeds and vanilla beans. It’s then smoked in America using American hardwood to produce a toasted, caramel note.

Rum is here to play and stay this summer. Get out the blender, get out the coffee and pineapple flavours. Get to having fun and playing with this incredible spirit this summer. n THE SHOUT NZ | SUMMER 2019/20 | 11

sparkling wine

BY CAMERON DOUGLAS MS

NO.1 FAMILY ESTATE MARLBOROUGH CUVÉE BLANC DE BLANCS NV Made from 100% Chardonnay and held on lees for two years - the bouquet has a distinctive, fine and precise aroma of autolysis with a core of fruit, white flowers and complexity. Dry, crisp and refreshing on the palate, with layers of fruit and lees, integration, finesse and youth. Destined to age for several years to come, but also delicious today.

Perhaps the perfect aperitif for summer 2020 and through 2024.

Points 95 RRP $36.00 Distributor: Local distributors can be found on the website or email no1wine@xtra.co.nz Phone: (03) 572 9876 www.no1familyestate.co.nz

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NO.1 FAMILY ESTATE MARLBOROUGH ROSÉ NV Made from Pinot Noir, this bouquet shows off aromas of a fine, delicate, complex and enticing wine.

Suggestions of Auckland rose and red cherry, pink apple skin and strawberry.

Elegant and fine on the palate, no mistaking the energy of youth, acidity and freshness. The autolysis is at the core of this wine with a line of sophistication and complexity.

Lengthy finish with fruit flavours that reflect the bouquet. Drink now and through 2026+.

Points 95 RRP $47.00 Distributor: Local distributors can be found on the website or email no1wine@xtra.co.nz Phone: (03) 572 9876 www.no1familyestate.co.nz

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NO.1 FAMILY ESTATE ASSEMBLÉ MARLBOROUGH MÉTHODE TRADITIONELLE NV A classic blend of Chardonnay, and Pinot Noir and Meunier – presents aromas and flavours of white peaches and apples, pears and sweet lemon.

A calm yet rounded and gently spicy leesy autolysis with a developing complexity. Dry, weighty, fruity, fleshy and leesy with fruit flavours that reflect the nose. Balanced and poised for more development in your cellar, but drinkable today and through 2024 as an aperitif or with cured salmon, charcutérie or cold chicken cuts.

Points 94 RRP $32.00

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Distributor: Local distributors can be found on the website or email no1wine@xtra.co.nz Phone: (03) 572 9876 www.no1familyestate.co.nz

CLOS MARGUERITE MARLBOROUGH MÉTHODE TRADITIONNELLE ROSÉ 2013 Bold, attractive and Champagnelike bouquet of Rosé with aromas of brioche, strawberry and light red berry fruits. Developing and complex, with layers of charm, elegance and sophistication. Fine mousse on the palate, with a series of fresh and tart light-red fruit flavours, autolysis and rose. Quite a lengthy finish, balanced and well made. Drink now and through 2023.

Points 94 RRP $79.00 Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz

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MATAHIWI ESTATE WAIRARAPA BRUT ROSÉ NV Distinctively floral bouquet with roses and blossoms, then aromas of light red fruits of cherry and raspberry. A fine delicate yeasty layer adds some breadth and depth. Fresh and fruity on the palate with a softly textured mousse. Flavours of red berries and cherry, some red apple skin, then a light cereal note. Bright, crisp, balanced and fresh. Well made. Drink now and through 2022.

Points 91 RRP $28.99 Distributor: Matahiwi Estate Phone: (06) 370 1000 www.matahiwi.co.nz

s

ipping on a glass of wine is a reason to celebrate, to toast an occasion or acknowledge a great friend or event. Whatever the reason, one thing is for certain – we are spoiled for choice.

Budget, packaging and occasion will nearly always drive the purchase decision. So at all price points, sparkling wine can appeal. Cheap does not necessarily mean low quality, but it does mean a more simply made wine can be expected.

The converse also applies – a more expensive product does not guarantee high quality, but it can mean more steps involved in its production and with it, comes complexity and often a wine deliberately made to age and develop character as it does.

Fun and for used for all sorts of occasions and event, these wines can deliver a very enjoyable drink.

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PASK DECLARATION HAWKE’S BAY MÉTHODE TRADITIONNELLE 2010 A bold and rich bouquet packed with a nutty, yeasty and yellow stone-fruits.

Dry, firm and crisp on the palate with flavours of lemon, apple and custard brioche. Quite weighty and full-bodied richness. With some bottle development and nutty spice layers, a wine with some complexity and intrigue. Drink now and through 2022.

Points 90 RRP $30.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz

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celebration wines more

tasting notes

BY CAMERON DOUGLAS MS

Not big on bubbles? Try these other varietals perfect for that special celebration.

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WAIPARA HILLS NORTH CANTERBURY PINOT NOIR ROSÉ 2019 Aromas of fresh red cherries, sweet cranberry, red melon and roses. Crisp, light, refreshing and dry with flavours that mirror the nose, a fine satin texture, plenty of acidity and delicate fine chalky tannins. Overall a juicy, fleshy and tasty example. Drink now and through Summer 2021.

Points 91 RRP $19.90 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (0800) 699 463 www.waiparahills.co.nz

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MONTANA NEW ZEALAND COLLECTION CRISP & ZINGY MARLBOROUGH SAUVIGNON BLANC 2019 Intense, varietal and impactful with aromas of fresh herbs and tropical fruits, ripe grapefruit and white peach.

Floral and wet stone combinations.

Flavours are just as fresh and loud on the palate, a core of fruit, fresh herbs and citrus. Plenty of acidity adds a crunchy fresh finish. Balanced and ready. Drink now and through 2021.

Points 90 RRP $19.99 Distributor: Pernod Ricard New Zealand Phone: (0800) 503 000

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MONTANA NEW ZEALAND COLLECTION DELICATE & FRUITY MARLBOROUGH ROSÉ 2019 Plump and fleshy fresh red fruit aromas of strawberry, peach and sweet rose, some whispers of tropical fruit and stones. Just dry and crisp with acidity and fruit contrasting each other well. Ready to enjoy from today and through 2020.

Points 89 RRP $19.99 Distributor: Pernod Ricard New Zealand Phone: (0800) 503 000

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MONTANA NEW ZEALAND COLLECTION SMOOTH & VELVETY MARLBOROUGH PINOT NOIR 2018 Varietal, fruity and enticing with aromas of plums and red cherries, brown spices and vanilla oak scents.

Fruity and equally varietal on the palate with flavours that mirror the nose, fine tannins, nice acid line and

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contrasting core of fruit. The brown spices of oak and tannins lead to a dry finish. Balanced and ready to enjoy from early 2020 and through 2022.

Points 89 RRP $19.99 Distributor: Pernod Ricard New Zealand Phone: (0800) 503 000 CAMPO VIEJO ROSÉ 2018 Bright, fresh, fruity and enticing with aromas of red and white strawberry, red melon and pink apple skin. A whisper of fruit spice and fresh flower notes. Dry, crisp, fruity and fresh. Plenty of acidity contrasts the core of red fruit flavours, there’s a whisper of fruit tannins adding texture back palate. Balanced and well made, drink now and through 2021.

Points 89 RRP $18.99 Distributor: Pernod Ricard New Zealand Phone: (0800) 503 000

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MONTANA NEW ZEALAND COLLECTION BIG & BUTTERY GISBORNE CHARDONNAY 2018 Attractive and familiar aromas of vanilla and peach, butter and some spicy nut, mild oak and gentle toasty wood. Just dry on the palate with sweetness of wood and vanilla, ripe peach and nut. Soft and creamy texture, balanced and well made.

Drink now and through 2020.

Points 88 RRP $19.99 Distributor: Pernod Ricard New Zealand Phone: (0800) 503 000

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MADAM SASS CENTRAL OTAGO PINOT NOIR ROSÉ 2019 Plump, fruity and fleshy aromas of red cherry and strawberry, sweet rose and pink candy floss. Just dry on the palate with flavours that match the nose. Round almost creamy textures with contrasting acidity, balanced and well made, ready to drink today and through 2020.

Points 88 RRP $24.99 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (0800) 699 463 www.madamsass.co.nz

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THE SHOUT NZ | SUMMER 2019/20 | 13

THE DESSERT EXPERIENCE From French-born chef Claire Guenegan comes a new tasting concept –The Dessert Experience. For up to two hours, Guenegan will take you through chocolate pairings with wine, beer, whiskey, gin or tea. Using only the best local ingredients, it’s a unique way to use your senses to recognise and identify flavours and a great gift to buy a friend so that you can go too!

Prices from $75 per person www.thedessertexperience.co.nz

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Stuck for amazing gift ideas for the festive season? Try these little numbers on for size.

⊳ NEW ZEALAND WINES 2020: MICHAEL COOPER’S BUYER’S GUIDE Acclaimed New Zealand wine writer Michael Cooper's Buyer's Guide hits stores this month, including more than 2500 Kiwi wines. Designed to help the buyer to make informed choices about the best quality wines available, it’s a must-have for wine-lovers this Christmas.

RRP $39.99 (Upstart Press) www.upstartpress.co.nz

ROCKBURN CENTRAL OTAGO PINOT NOIR 2017 Adorned in a Kiwiana-inspired gift box, Rockburn’s iconic Pinot Noir is the perfect food-friendly varietal, just what you need on Christmas Day! Kiwi owned, boutique producer Rockburn has been crafting premium wines for more than 20 years and this Pinot Noir offers a pure expression of Central Otago in your glass.

RRP $45.00 www.rockburn.co.nz

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gift guide

JOHANNESHOF CELLARS EDELBRAND GRAPE BRANDY Maturing deep in an underground cellar for 28 years, Johanneshof Cellars Edelbrand Grape Brandy is solely made from 100% hand-harvested grapes grown in Marlborough and aged in Limousine barrels.

This premium brandy is blended like the best cognacs - using the solera method - guaranteeing you the finest quality of brandies.

RRP $105.00 Phone: (03) 573 7035 www.johanneshof.co.nz/ our-spirits.html

SPIEGELAU AUTHENTIS RED WINE AND CHAMPAGNE GLASSES A New Zealand favourite for more than 20 years, a Spiegelau wine glass can be raised for any occasion.

The Spiegelau range – including these stunning red wine and Champagne glasses – incorporates tasteful and practical everyday glasses that offer a perfect balance between proportion, shape and function. Plus, they are highly break resistant and dishwasher-safe. What more do you need this Christmas Day and New Year’s Eve? Contact: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

THE BOLLINGER 007 LIMITED EDITION MILLÉSIMÉ 2011 For those with a little more cash to splash, Bollinger has released a limited edition wine dedicated to James Bond, to mark the release of the newest movie – No Time To Die. The 2011 vintage - created entirely from Pinot Noir from the Grand Cru village of Aÿ - is in a jet-black bottle adorned with the number 25, formed from the titles of the previous films (which are also etched on the glass of the wooden box). A truly unique gift for the 007-obsessed.

RRP $325.00 www.champagne-bollinger.com

⊳ LEGENT For bourbon lovers comes a first-ofits-kind innovation – Legent. Distilled by seventh-generation Master Distiller Fred Noe (Jim Beam’s greatgrandson), and refined by Suntory’s world-renowned Chief Blender Shinji Fukuyo from Japan – this Kentucky straight bourbon whiskey is a marriage of East and West. Enjoy it neat, on the rocks or in a classic or new-age bourbon cocktail.

RRP $99.99 for 700ml www.beamsuntory.com

THE SHOUT NZ | SUMMER 2019/20 | 15

awards

NZ BEER AWARDS 2019:

thewinners The 2019 Brewers Guild of New Zealand Beer Awards wrapped its 13th year last month, with 500 people from the New Zealand brewing industry attending a gala dinner at Te Papa in Wellington.

CHAMPION AWARD WINNERS CHAMPION SMALL BREWERY Fork Brewcorp Te Aro, Wellington CHAMPION MEDIUM BREWERY Liberty Brewing Co. Helensville, Auckland CHAMPION LARGE BREWERY Lion NZ East Tamaki, Auckland CHAMPION NEW ZEALAND EXHIBITOR Liberty Brewing Co. Helensville, Auckland CHAMPION NEW ZEALAND MANUFACTURER Steam Brewing Otahuhu, Auckland CHAMPION NEW ZEALAND BEER Deep Creek Brewing - Diep Kriek Silverdale, Auckland

INDUSTRY AWARD WINNERS

Lion NZ was named Champion Large Brewery

With a record 955 beers and ciders entered in the 2019 Brewers Guild of New Zealand Beer Awards, there was a 13% increase in entries from Kiwi breweries in 2019 - 57% of which were from small breweries.

The dinner in Wellington presented trophy and medal winners for the 15 beer and cider categories, as well the six champion awards, and five industry awards.

Wellington’s Fork Brewcorp, Auckland’s Liberty Brewing Co. and Auckland’s Lion NZ were named Champion Small, Medium and Large Brewery respectively.

“Lion is incredibly proud to have been crowned Champion Large Brewer at this year’s NZ Brewers Guild Awards for the second year running no less,” says Rory Glass, Managing Director, Lion NZ. “Lion has such a long and proud brewing history in this country and it’s incredibly humbling to get confirmation that after all these years, we’re still at the top of our game and brewing world class beers that Kiwis love.”

The Champion New Zealand Beer was awarded to Deep Creek’s ‘Diep Kriek’ Barrel Aged Cherry Sour Ale, and the new Brewing Sustainability Award was won by Sawmill Brewing Co. “What sets the Brewers Guild of New Zealand Beer Awards apart from other competitions is that we

Deep Creek Brewing took out the Champion New Zealand Beer category

celebrate not just the product of beer and cider but also the contributions of broader industry,” says Brewers Guild Executive Director, Sabrina Kunz.

“In 2019, we strengthened the Brewer Joe Wood of Liberty process around Brewing which won a number of awards, including Champion our industry awards Medium Brewery and introduced Beer Tourism and Brewing Sustainability awards that reflect the importance of these issues for the New Zealand industry.”

Winners on the evening ranged in size and experience in brewing, with one - Shining Peak Brewing from Taranaki only in its sixth month of operation.

The criteria for judging used beer guidelines set by the American Brewing Association and included 35 judges, overseen by Chief Judge Tina Panoutsos, Associate Director of Beer Knowledge for CUB, ABInBev. “As the industry association for brewing in New Zealand – we continue to be humbled by the effort of our members to collaborate and seek out collective success for our industry,” says Kunz.

For a full list of winners, visit www.brewersguild.org.nz/awards/ n

Deep Creek’s Diep Kriek

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BREWING SUSTAINABILITY AWARD Sawmill Brewing Co. BEER TOURISM AWARD Brewbus NZ MORTON COUTTS AWARD Froth Technologies Ltd. BEER MEDIA AWARD Denise Garland PACKAGING AWARD Liberty Brewing Co.

TROPHY WINNERS

DB BREWERIES LTD. International Lager - Tiger Crystal LIBERTY BREWING CO. New Zealand Style - Halo Pilsner SHINING PEAK BREWING Amber/Dark Lager - Octopus Clamp Dark Lager WIGRAM BREWING COMPANY British Ale - Wee Reeky SUNSHINE BREWING LIMITED European Ale - East Coast Saison HEYDAY BEER CO. Amber/Dark Ale - Game Day LIBERTY BREWING CO. International Pale Ale Yakima Monster BEHEMOTH BREWING Indian Pale Ale - Me Time - Mosaic PANHEAD CUSTOM ALES Stout & Porter - Panhead Blacktop EMERSON’S BREWING COMPANY Wheat & Other Grain - Emerson’s Brewery Long Night GARAGE PROJECT Fruit & Flavoured - Wabi Sabi DEEP CREEK BREWING Specialty, Experimental & Aged Diep Kriek LAKEMAN BREWING Barrel & Wood Aged - Hairy Craic Imperial Stout PAYNTER’S CIDER Cider & Perry - The Huntress

T H G I R EB

. . . e f i l r e d i c K O O L S Y A W L A

H T ON

This year has been huge for the Kiwi cider industry. With new and innovative styles and flavours popping up almost weekly, we are spoilt for choice when it comes to this refreshing apple (or pear) drop. John Ozsajca chats to New Zealand cider expert Paul Paynter to learn more.

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The Huntress won Best Cider at the 2019 Brewers Guild of NZ Beer Awards last month

18 | SUMMER 2019/20 | THE SHOUT NZ

or a beverage that is typically made with just two primary ingredients - apples and yeast - cider can be surprisingly varied. It can be pale, amber, cloudy, clear, still, sparkling, sweet, dry, and/or flavoured with fruits, vegetables, spices, and even hops.

However, the vast majority of cider sold in New Zealand is a style known as “New World” cider. This means that rather than using traditional cider apple varieties (which are rare in New Zealand), New World ciders are, for the most part, made with common eating apples. They tend to be sweet, carbonated, and lacking the complexity of more traditional English and French ciders.

However, with cider sales continuing to grow in New Zealand, we are seeing a growing number of boutique Kiwi cideries that are embracing more traditional styles, production methods, and who are seeking out – or even planting orchards of – traditional, and newlydeveloped, cider apples.

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

cider feature

“CIDER IS GROWING, AND IT’S GROWING QUITE STRONGLY.” When tasked with reporting on the current state of cider in New Zealand, I could think of no one better to speak to than Paul Paynter of Paynter’s Cider in Hawke’s Bay. An instinct that was validated last month when Paynter’s took home the ‘Best Cider’ trophy for the Huntress Cider at the 2019 Brewers Guild of New Zealand Beer Awards.

Here’s what he had to say…

two kings of Ice Cider are Scoundrels WHAT MAKES A & Rogues and GOOD CIDER? Peckham’s.

“It really comes They both make down to fruit quality unbelievable Ice and the attributes Cider that’s right up of the verities you’re there with dessert putting in there. If you wine in terms of quality want to make really and palate interest. I Paul Paynter good beer, you can do think Ice Cider could and so in about six months if you should find its way onto more put your mind to it; you find a good restaurant menus. It’s an incredibly brewer, and away you go. But if you want high-end product. to make really good cider, you really are Rosé Cider is definitely one that’s in the wine business. You’ve got to plant interesting. Those are often blends at least a portion of apple varieties that with other things - like grape juice and are specifically designed for cider. Then hibiscus - or they are made by using you need to be really careful about what enzymes to extract colour from the skins you’re selecting to blend with those cider of red-skinned apples. However, there apples, to get the right end-product. are actually red-fleshed apples out there The components that really shine in in the world. We’re part of a red-flesh good cider are definitely the structural apple breeding programme based out of components of tannin, and you often get France, and we’ve planted some of their a little bitter note as well. And the final varieties. They’re fantastic! I’ve done some component, that is quite obvious with trial ferments with it and the product is cider apples, is that there is a phenolic probably the most exciting cider that I’ve note that is really interesting. So all of that made. It really does taste like Rosé wine – combined with the fruity characteristics because It’s got a lot of strawberry and of apples – provides complexity. cherry-type flavours. But the interesting It’s been proven in the science journals thing is, that when you try to blend them that those polyphenols increase over time. with other apples, the tannins clash. So You drink all those wines [from] 50-yearI think red-fleshed apple cider is really a old vines and they’re pretty amazing. new category.

Well, that’s the game you’re in with cider But for me, it’s the emergence of more as well. You can probably get something cider trees and more cider apples that pretty decent going in five to 10 years, but is exciting. That’s given me a structure you probably won’t get something really to make more ciders that are what I amazing for quite a bit longer than that.” aspire to, to start with. Every vintage comes around and you think to yourself, WHAT’S HOT IN CIDER RIGHT NOW? ‘You know what? I think this is the best “I think the number one thing in the cider I’ve ever made!’. We get about 5% industry right now is Ice Cider (a winebetter every year, and I think when that strength cider that is produced by compounds over a decade or two… you freeze-concentrating apple juice). The can see the trajectory that the industry

Red-fleshed apple cider is an emerging category

is on and you know that there is going to be some really inspiring products in the future. The consumer is lucky.”

WHAT IS THE STATE OF THE NEW ZEALAND CIDER INDUSTRY? “Cider is growing, and it’s growing quite strongly. Not as crazily as it was a few years back, but it’s still growing and we’re pretty excited about it. It’s a bit like the beer industry, where the real excitement comes from the divergent strategies of cider makers. You’re getting a lot of cider makers going in different directions. From the Iced Ciders, to the ciders with fruit, to all sorts of strange, alternative ciders. So there’s a lot of innovation going on. You see this in the beer industry… if you’ve got crazy people, doing crazy things in sheds, most of it will fail. But there’ll be some absolute genius that comes out the back end. And then you get some imitators. So the category just grows and grows and becomes more interesting for the consumer. Both the beer and the wine industries have been through that process to some extent, and they’re both inspirations for the cider industry. But it’s going to take longer to evolve because of the nature of growing apples.“ There’s no question about the fact that New Zealand’s cider industry has matured dramatically over the last decade. Ten years ago, options were limited and the majority of cider had more in common with sugary soft drinks than artisan cider.

Today, innovation abounds, and the quality, flavour, and art of New Zealand’s cider seems to reach new heights each year. Thanks to innovative apple growers and cider producers like Paul Paynter, New Zealand seems to be well on its way to establishing itself as a world class cider producer. Bottoms up! n THE SHOUT NZ | SUMMER 2019/20 | 19

cider

ORCHARD THIEVES BLUEBERRY & LIME CIDER 4% ABV The latest addition to the Orchard Thieves range, this cider is vibrant red with a distinct apple aroma and a touch of tart blueberry and lime freshness on the palate. Medium-sweet, it’s served best in a chilled glass over ice, finished with a spritz of fresh lime.

RRP $5.49 per bottle www.db.co.nz

WHOSE

REKORDERLIG CUCUMBER-LIME 4% ABV New, exciting, and a little bit unexpected, this refreshing take on cider from Swedish brand Rekorderlig combines a blend of fresh cucumber, finished with a zesty kick of lime.

Best served over ice, it joins the five current flavours in the collection: Raspberry-Lime, Forest Berries, WatermelonStrawberry, Passionfruit-Lime, and Strawberry-Lime.

RRP $6.49 per bottle www.db.co.nz

ISAAC’S CIDER 50% LESS SUGAR 4.2% ABV Isaac’s Cider’s new 50% less sugar cider is made with New Zealand’s finest crushed JAZZ apples, 100% sourced from orchards across Hawke’s Bay and brewed to be lower in sugar. It’s the perfect balance of sweet and refreshing and an ideal tipple for hot summer afternoons.

RRP $21.99 for a 12-pack www.isaacscider.co.nz

cider

YOU ON?

With summer knocking on our doors, here are some delicious ciders to add to your chilly bins this weekend.

SCOUNDRELS AND ROGUES COLD SHOULDER ICE CIDER 10.2% ABV Made from freeze-concentrated juice that is fermented and aged in barrels for almost six months, this delicious Ice Cider is sweet, with notes of toffee apple, honey, and tropical fruits. Perfect for an after-meal treat.

RRP $19.00 for 375ml bottle www.scoundrelsandrogues.com/ 20 | SUMMER 2019/20 | THE SHOUT NZ

MONTEITH’S DARK FRUIT CIDER 4.5% ABV A combination of blackcurrant, blackberry and plum with a crushed apple base, Monteith’s Dark Fruit Cider is perfect for those cider lovers looking to branch out from their usual apple or pear flavour, but who still want that easy-drinking summer cider.

RRP $27.99 for a 12-pack www.monteiths.co.nz

GOOD GEORGE ROSÉ CIDER 4.5% ABV This stunning Rosé Cider from Good George is luminous pinky orange in colour, with aromas of apple and lime and sweet refreshing taste of strawberries and vanilla.

Available in 946ml squealers, it’s the perfect pink drop to sip this summer.

RRP $15.99 www.goodgeorge.co.nz

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